For Tim the trainer

Keith has been working with a personal trainer.  Tim gives him exercise recommendations and has Keith tracking his food so he can review what we’re eating.  He thinks we should be eating more salad.  I think Tim is going to like this dinner choice!

Teriyaki mushroom spinach and chicken salad

  • 1/2 boneless, skinless chicken breast cut in small pieces
  • peanut oil
  • 3/4 pound cleaned shiitake mushrooms, sliced
  • 1 TB minced fresh ginger
  • 2 cloves garlic, minced
  • 3 TB low sodium soy sauce
  • 3 TB mirin
  • 1 tsp rice vinegar
  • 1 package baby spinach

Heat about 1 TB of oil in a large sauce pan.  Add chicken and salute for a few minutes until cooked.  Remove from pan.  (Alternatively you can use leftover cooked chicken).

Add mushrooms to pan and saute, stirring regularly about 6 – 8 minutes until mushrooms are browned.  Add another TB peanut oil and add garlic and ginger.  Saute about 30 seconds until fragrant.  Add chicken meat, soy sauce, mirin and rice vinegar.  Cook stirring about 2 minutes.  Remove from pan and add spinach.  Toss with tongs and serve.

Getting back to healthier eating!

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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