The Unkempt Kitchen

So I tried this recipe that we just LOVE and I wanted to share it with you! It's great for summer and has lots of flavor. I've shared it with some friends & family and they've enjoyed it too. It's pretty easy and makes a lot so you can share it or have it for lunch the next day. I've adapted this from this blog post:  http://pinchofyum.com/chopped-thai-chicken-salad Her recipe was great but I wanted to make it a little more (southern) American friendly. Summer Thai Salad Ingredients Salad cooked chicken (however much you prefer. I like mine pan fried, but rotisserie should be good, or boiled) 1 small head cabbage (2 cups shredded) or try napa cabbage 1 large carrot (1 1/2 cups shredded) 1 bell pepper (any color) 1 cup mung bean sprouts (or other sprouts could be substituted) 1/2 cup fresh cilantro (don't substitute parsley, it's not the same, and you need the flavor) 1/2 cup green onions 1/2 cup crushed, roasted peanuts Dressing 2 larg...

Well I've finally gotten into a groove with my meal planning. It's a little complicated but I enjoy doing it because it appeals to my organizational side. Also it's really helpful when you're trying to save money and eat at home more. This way, I know what I'm making and that I have most, if not all, of my ingredients. In the past I have tried various different methods for meal planning but this is what I've found works for me (at this point in my life. Lord knows it may change.). I try to plan out my meals for each paycheck. Since our income comes in on the 15th and the 30th, those are my start dates for meals. I try to go ahead and work on my plan a few days before the "start" date. I usually glean from my pinterest boards. Trying to focus on my vegetarian meals to start with, then interspersing some of the less healthy meals and some desserts or breakfasts. I mainly plan dinners. Most of our lunches are leftovers from the night before. But I'v...