We are back on our spin schedule, which means we need to come up with a couple easy meals for Tuesday and Thursdays. Not only did we get home late but there is nothing really left in the fridge since we were playing in Yosemite last weekend instead of doing house stuff.

I was able to toss a a couple cutlets(who knew Lil’s cutlets would go so far) into the freezer, from the other night; before, L. devoured them. At least we had some protein to work with. As well we had a half of a head of butter lettuce in the fridge and some frozen pizza dough left over from the HHDH #17 challenge. What did I come up with, you are asking yourself?

I rolled the dough out very thing, topped it with some fennel seeds, olive oil, sea salt and crushed pepper and baked it into a thick and crispy cracker. While the pizza was crisping away, I tossed in the chicken cutlets to warm them up. In the mean time, I tossed a salad together of lettuce, red onions, chick peas and made a light dressing of olive oil, red vinegar, and lemon juice. Once everything was cooked and warmed, I chopped up the chicken and tossed it into the salad. Simple and easy and ready in 30 minutes.