Olá! Tudo bem! My name is Carole and I’m a new PhooDie!
I seldom cook on weekdays. After working in the institute, I head straight to the gym. Then, by the time I get home, I’d be too tired and too hungry to cook. BUT, I have to make sure that I eat the right amount of proteins and vegetables during dinner and in my packed lunches. My solution: cook freezable food. I would cook a big batch of two or more dishes in the weekends, freeze them, and just reheat them when I need them. The more delicious they become when frozen (just like adobo), the better.
Here’s one of my favorite recipes (from my healthy recipe source, prevention.com):
Island Chicken with Pineapple Salsa
- 1 can (225 g) unsweetened pineapple (crushed) with juice
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 cloves garlic, minced
- 2 tbsp lime juice (lemon works just fine too)
- 1/4 tsp crushed red pepper flakes
- 4 chicken breast halves, skinned and boned
- 1/2 cup onions, diced
- 1/4 cup packed brown sugar (I usually use 2-3 tbsp of honey instead of sugar)
- 1 tsp minced jalapeno (or piri piri)
- 1 tsp cilantro, minced
- Strain the pineapple, set aside the juice and refrigerate the pineapples.
- Mix the pinapple juice, soy sauce, honey, garlic and red pepper flakes. Use this to marinade the chicken for at least 4 hours.
- When the marinade is ready, cook the chicken in the marinade until the juices run out when you puncture it with a fork or a knife.
- Take out the chicken and transfer the marinade to a saucepan. Reduce it until it has a saucy texture.
- For the salsa, mix the reserved pineapples, onions, brown sugar (or honey, in my case), lime juice, jalapeno and cilantro.
- On a dish, pour the sauce over the chicken and top it with the salsa.
It was the right lunch for a picnic in the gardens of Gulbenkian.