Let's talk Green

I could mention recycling and Go Green for Earth Day and things like that, but I'd prefer to talk about the green stuff in your refrigerator.  Nope not the science project variety stuff...unless your yellow veggies have turned green and your green veggies have turned black!  Yuck.  Let's talk salads today.  I need to eat more roughy greens and get my digestion back on track.  You don't really want to hear all of this, but I do need more salads in my life.  I might need a new fridge first.  For some reason (it couldn't be from age!) my veggies don't last long...no food lasts that long in my "icebox."  I'm thinking it's the fridge's fault but I have to take responsibility and fess up that it's really my fault.  I buy greens knowing they are good for me but then I find a zillion different things to eat and the salad drawer quickly turns into a death drawer.  Take a look at this.  You remember when I cleaned out the fridge and washed it down from top to bottom?  I think that's the last time I looked in the veggie bin.  Poor veggies.

These tomatoes have seen better days, wouldn't you say?

They are definitely still salvageable and will be consumed tonight...unless they are black on the inside too in which case they will not be consumed by me but the garage dump critters!

My poor peppers have seen better days too.  They will be chopped and sauted and top some meat tonight.

onions and peppers!  You just can't go wrong..unless you wait too long to eat them. That's just wrong.

Yikes, the meat I was hoping to eat had some sort of white fuzz on it.  Good gravy...left-overs are a no-no in this household.  I can't believe it already went bad.  My lesson learned for the day is "Strawberry! Do NOT keep left-overs in the fridge.  Freeze them!!!!"  I will color a poster to remind myself and post it on the refrigerator.  I might keep it clean but that doesn't mean things will stay fresh and perfect.

Back to salads:  I received a suggestion from a Grainiac Banana.  She says she likes grilled chicken salad.  She uses big pieces of grilled chicken with some honey dijon dressing on the side.  She adds lots of tomato and lettuce too and purple onion.  She wrote "I don't grill my chicken but I brown the chicken tenders  on both sides (in the olive oil from the spray can) after sprinkling them with whatever seasoning I am using at that time--lately I am leaning toward a curry blend--and then I put a lid on and turn the fire down for one minute, then turn the fire off and leave for ten minutes during which they kind of cook through as they are not very fat pieces of chicken.   Then I cut it up in little pieces and put in salad or in tortillas or in containers for freezing."  Thanks for the tip, Banana; I especially like the "freezing" part of your comment.  This sounds like a scrumptious meal and one I will make tonight.

So in the immortal words of Kermit the Frog:

When green is all there is to be
It could make you wonder why, but why wonder why
Wonder, I am green and it'll do fine, it's beautiful
And I think it's what I want to be

Salads are beautiful and I think that's what I want to eat!  Happy Monday, Grainiacs.  Think green.