Good morning and Happy Monday!

I don’t know about you, but after the long holiday weekend last week, I’m definitely having a case of the “Mondays” this morning. But for those of you who are suffering from similar bran haziness, I’m here to make your life easier for dinner tonight!

Did any of you make the Weekend Roast Chicken? If so, your hard work is over! If not, get cookin in the kitchen tonight and make this recipe tomorrow.

You’ll need:

• About 1 1/2 cups leftover roast chicken — dark meat works best 
• 2 teaspoons peanut oil
• 1/2 chopped vidalia onion
• 1 1/2 garlic cloves – minced
• 1 1/2 teaspoon ginger
• 1 tablespoon soy sauce
• 1/2 cup water chestnuts (drained and chopped)
• 2 tablespoons chicken broth
• 2 tablespoons rice wine vinegar
• small pinch ground black pepper
• 2 scallions, slices
• 4 Bibb lettuce leaves

First, heat the oil in a saute pan on medium/low heat. Add onion and saute about 3 minutes, Reduce heat to low. Next, add ginger and garlic and saute 1 minute. Add water-chestnuts and cook 1 more minute.

Add chicken, broth, soy sauce, vinegar and pepper and stir well. Remove from heat and stir in the shopped scallions.

Almost done!

Divide chicken mixture into lettuce cups (or on top of a bed of lettuce if you “cups” fall apart, like mine did!

Make these soon. They are delicious (the Mister has already requested this dish again), oh-so-easy (less than 15 minutes!) and really help out in the “domestic goddess” department.

Stay tuned for this week’s meal plan. Also in the works — how to travel with a baby — any specific questions you’d like me to address?