Livin' Large

I had big plans for Mardi Gras. Let me explain: I love food. Our family vacations were often to destinations in Louisiana where we played at the hotel pool while my dad worked and tried crazy foods like frog legs and alligator when we would head out for dinner.  I have been to New Orleans multiple times over the years but notably, never "of age."   I learned more about the traditions of Fat Tuesday from my classmates in college than I ever did visiting the state.  Just as Texans are passionate about their bbq and just about every other thing that could be considered a tradition, I learned that from Slidell to Baton Rouge and every other nook of Louisiana,  natives take pride in the traditions of Mardi Gras.

Like I said, I had big plans.  That is until I realized a few things:
1. I have a walking, talking, under your feet baby who is transitioning to a single nap a day which leaves me little time to research/plan/execute a meal in a short amount of time.
2. My husband had no idea today was FAT Tuesday and started his workout and healthy eating routine on the eve of such a fantastic day.
3. I have only 8 days until I leave for my girls trip to Vegas and that cute little sequined dress hanging in the laundry room (strategically placed so I can see it from the refrigerator) isn't getting any bigger and with rain and other obstacles my runs have not been getting any longer.
4. My friends who I can count on to partake of yummy indulgences were already partaking in other indulgences before they give them up tomorrow and would not be able to help me eat the food.

SO, the yummy gumbo I had planned to make again, but this time alter it to be jambalaya would have to wait.  It is really good though...If you are looking for a recipe to base yours off of, use this one.  It is by Paula Deen but the butter is missing and replaced with sodium instead...(note, opt for low sodium beef broth instead of he bullion cubes!)

So, I made a concoction I will liken to and therefore call Deviled Chicken Salad:

So easy, y'all.

2 chicken breasts
about 2 TBSP grainy mustard
1/4 Cup Parmigiana Cheese
about 1 TBSP mayo
about 1/4 cup panko bread crumbs
lettuce for salad (your choice)
avocado
tomato

Preheat the oven to 425.
Combine the mustard, mayo and cheese in a bowl.  To avoid a mess with clean up, I lined a baking dish with foil and then put the chicken in there.  Spoon the mustard mixture onto the chicken and then top with the panko bread crumbs.  Bake this for 20-30 minutes or until the chicken is good and cooked. 

In the mean time, assemble the rest of your salad...lettuce, avocado and tomato is what we had so I did a mix of romaine and "spring mix."  The avocado was amazing with the chicken so if you can, don't leave this out!

Once the chicken is cooked, cut into pieces and get all the breading/mustard you can onto the salad with it to act as a dressing.  If you want, you can add a light dressing before you add the chicken but we didn't mind the taste of the lettuce!

And that is dinner. Nothing too celebratory but within our diets :)

This, on the other hand, was not:

Which is why I only had one piece and gave the rest away.  Amish friendship bread from our freezer topped with about a cup and a half of powdered sugar, maybe a TBSP of lemon juice and just enough water to make it spreadable. 

I need to add yellow sprinkles to my shopping list. 

To my amazing Louisiana friends, thank you for your enthusiasm and your crazy parents who would send King Cake to the Academy.  Allie, it has been too long. I miss you.  Van, we will never forget you.