“Many doctors pay their grocery bill with the money of folks who have eaten too much”- Doctor's Quotes

It has been a while since I have posted any recipes or food posts.

An extremely tight budget is to blame. That- and the fact that cooking is just not near as fun when you are playing pantry bingo... A little B- a little I, combine them and make something edible.

Sometimes it is soup out of a can, gasp. haha

Today I left the house, went to an interview with a temp agency, a job is a job after all. Then another phone interview with a job service.

And I got a little yard work done. And it was a bit exhilarating. A feeling I have not felt in a while.

Of course I do not know if I have a job still and the heavy shadows and burden still hover. However, it was a bright spot.

And so, I cooked. I fired up the old beast of a grill and threw together a mighty fine and healthy meal while simultaneously watering the lawn. A lawn which requires manual movement of a sprinkler and a hose.

It was delicious and I will now share with you all.

If I had to name it? Perhaps

  Mexican grilled chicken?

I used one single boneless skinless chicken breast, and served three.

Cut it into four equal pieces of chicken. Then pounded the chicken out to a thickness of one half.

I do not have a meat mallet so I use my heavy marble rolling pin.
 The chicken seems to stay together better if you place a piece of plastic wrap over it before pounding.

Then season heavily- I used some jerk seasoning and some dried herbs. (Note: Do not salt while cooking as it will dry out the meat)

Place the chicken pieces onto a warm grill. Works best when set to low or med.

Cook on one side just until the outside edges start to turn white. 

Carefully turn over with tongs or metal spatula.

Spoon your favorite salsa onto the top of the chicken pieces. 

( I think you could really change this up for different flavors by using chopped tomatoes with olives for a Mediterranean flavor-  or possibly some basil and Parmesan for an Italian flavor)

Place slices of cheese on top of the salsa. I had colby-jack on hand but again... you can get creative.

Close the lid on the grill and cook just until the cheese melts.

(If your grill doesn't have a lid, you can cover with a metal bowl or lid.

The chicken should be perfectly cooked at this point.

Carefully remove from grill taking care not to lose the toppings.

Serve.

A great healthy meal served with fresh green salad or garden vegetables.

As another variation, I bake it in the oven during the cooler months.

Thought you could all use a healthy, low cost and low maintenance meal.