On The Menu: Roasted Chicken Cherry Nachos

Roasted Chicken Cherry Nachos (1-2 servings)
3-4 oz of Roasted Chicken*
1/4 cup of Dried Cherries
2 Tablespoons of Slivered Almonds
1/4 cup of fresh Spinach
12-15 Multigrain Tortilla Chips

Lay the tortilla chips around a small plate. Place warm roasted chicken over the chips; add Spinach; top with cherries and almonds.

*I purchased a whole chicken and roasted it one afternoon, having a meal for that evening and then saving the rest to use throughout the week. This has proven to be such a help through the week that I will more than likely be adding this to my weekly routine.


I've been trying to eat Dairy-free and Wheat-free since the beginning of February in hopes that I can figure out some things and get systems working correctly once more. Neither have been really hard to let go most days; some days I tear through the house throwing everything in sight just wanting to eat something without looking at the label or questioning the server about the ingredients.

I would say that a good 95% of my diet had some form of cheese or butter in it.

Um... I love, LOVE bread and butter. My little Grandma loves bread and butter. One of my little ladies could live on bread and butter. So, see I'm fighting my genes here!!

I've also been reading the book, "French Women Don't Get Fat" and before you stick your nose in the air at the French, it really has been a very eye-opening read for me. It's written by a woman who is French but lives in America. The book really just points to the fact that French women don't diet and they eat the things that they really want to eat. They do it in small portions; they skip the bread if they want the dessert, little choices like these allow them to eat pleasurably.

One of my favorite parts of the book was where she was speaking of how in the late eighteenth century a new code was fashioned in France, les arts de la table:
"The table became a spectacle. Standard dishes received their classical names, and there followed a rush of innovation, imitation, and, indeed fashion. Few Americans, even Michelin-guided gastrotourists, really appreciate the extent to which our cooking is like our couture."

I related to this very much as I feel that the cooking of and presentation of the meals I prepare are just another creative outlet for me. I'm looking forward to finishing this soon, but have already begun implementing a few ideas that I've taken away so far.

So, having new ideas and some new limitations, I've had the opportunity to introduce some new tastes to my palette and be creative pairing different ingredients together. These Nachos were definitely a huge hit for my taste buds! Please enjoy!