It's Friday and time to think about some quick lunches or suppers for the upcoming week. The weekend is the perfect time to prepare and plan. I like to have fresh veggies cut and ready to go and will sometimes bake boneless skinless chicken breasts for back up just in case I get too busy and can't make a good meal. It's so easy for my husband or even kids to make this while I'm away at school.
Hungry for Mexican food? Take your baked boneless skinless chicken breast and shred it, add shredded cheddar or spicy cheese, a little salsa, and fresh cilantro. Serve warm or cold.
Virgin Coconut Oil, Gold Label - 1 quart
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