I always make this chunky chicken salad recipe from leftover roast chicken.  Since this chicken salad is chunky (as opposed to creamy), it doesn’t have to be spread on the sandwich – chunky chicken salad can be a stand-alone dish.

There are three options on how to eat this chunky chicken salad: (1) by itself (2) on a sandwich (3) wrapped in a tortilla

Chunky chicken salad recipe has only 4 ingredients, so it’s really easy to make.  If you don’t have a pickle, just omit it – this way the chunky chicken salad will have just 3 ingredients, and will still taste great!

Ingredients for Chunky Chicken Salad Recipe:

1 cup leftover chicken meat
2 eggs, hard-boiled
1 pickle
2 tbsp mayo

Directions How To Make Chunky Chicken Salad:

Chop the chicken meat.  Peel and chop the hard-boiled eggs.  Mince the pickle.

Put chicken, eggs and pickle in a bowl and add the mayo.  Mix everything until combined.  If necessary, add salt and pepper to taste.

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Tags: chicken, easy recipe, salad, using leftovers

Here’s a super-easy 3-ingredient main dish recipe that’s a snap to make!

Ingredients:

Ground Beef
Flour Tortillas (burrito size)
Shredded cheese

Directions:

Cook ground beef in a non-stick frying pan for 5 minutes, or until cooked through (no longer pink).  Remove cooked ground beef from the frying pan into a bowl.

Put flour tortilla on a frying pan.  Sprinkle shredded cheese on 1/2 of the tortilla.  Add some ground beef on top of the cheese.  Top the ground beef with another layer of shredded cheese.  Fold the empty half of the tortilla over the cheese, so the tortilla is folded in half.

The cheese on both sides “glues” the ground beef to the tortilla, so the whole thing doesn’t fall apart :)

Cook the filled tortilla over medium-high heat for 3 minutes (or until golden-brown), then flip with a spatula and cook on the other side for 3 minutes or until done.

Make more beef quesadillas until you run out of the filling.

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Tags: 3 ingredient recipe, beef, easy recipe, main dish, meat, mexican food, quesadillas, quick recipe, shredded cheese, tortillas

Fish cooked in lemon-butter sauce is very flavorful.   You can use any kind of white fish.  The photo above shows tilapia fish in lemon-butter sauce.

Lemon-butter fish recipe is also very quick to make – it won’t take longer then 20 minutes from start to finish!  Fish in lemon-butter sauce goes really well with rice as a side dish.  Before cooking the fish, you can put the rice in the rice cooker, and when the fish is done, the rice side dish will be done too – without you lifting a finger :)

Ingredients for Lemon-Butter Fish Recipe:

Fish fillets
2 tbsp butter
2 tbsp vegetable oil
1 small lemon
Salt and pepper

Directions How To Cook Lemon-Butter Fish:

Put butter on a large non-stick frying pan and heat over medium heat.  When the butter melts, add the oil.  Cut the lemon into quarters, and squeeze the juice from each quarter into the frying pan.  Mix lemon juice, butter and oil with a spatula.

Add the fish to the frying pan, and increase the heat to medium-high.  Cook the fish for 4 minutes, then turn over with a spatula and cook on the other side for 4 minutes or until cooked through.  The fish is cooked through when the thickest part of the fillet flakes easily with a fork.  The exact cooking time depends on the thickness of the fillet.

Put the cooked fish on a plate.  Sprinkle with salt and pepper to taste.  Pour the lemon-butter sauce from the pan over the fish.

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Tags: easy recipe, fish, lemon, quick recipe, sauce