Days 89 & 90 - Two Ingredients, Two Ways

Bagged Salad and Frozen Chicken Tenders, two ways.

'Twas the week before Christmas, and all through the kitchen

Not a lunch meal was left!  Not even a smidgeon!

The stockings were hung by the chimney with charm,

Which had cost our dear blogger a leg and an arm.

"One week 'til Christmas!" she cried and lamented.

"What's in my fridge that isn't fermented?

I must make a list for groceries and buy it

But be sure that I don't decimate my own diet!"

When what would her wondering eyes drop on

But some frozen chicken and a salad coupon!

Ok, enough of that.  In short, I've got to make myself some lunches this week, but my budget is busted and I want to clear out my fridge before leaving town anyway.  So, what do I do?  Go spelunking in the freezer and get creative!

I had some frozen chicken fingers in the back of the freezer, and a coupon for a bagged salad.  I picked up a "Fiesta" themed salad, with "zesty ranch" (read: re-branded thousand island), tortilla strips, cheese, and romaine. I divided the salad between the containers and cooked up four chicken tenders.  I let the chicken cool completely so the skins stayed crispy.  I put two whole chicken tenders next to one salad, and cut up the remaining two and topped the other salad. 

Now, are these two lunches all that different?  No, they're basically the same.  But they're different enough to make me think I'm getting variety, and the total cost out of pocket this week was $1 per lunch.  That's my kinda price.

For the record, we had oranges in the office and I grabbed a couple of slices of tomato from the salad bar at work to round out the healthy factor.