For me, eating right all comes down to planning, simplicity and ease. We’ve got you covered on simplicity and ease with our Ronco Ready Grill, but now for the planning part…

I find the ‘planning healthy eating’ part is especially important. I don’t mean the pre-planning and shopping part as much as the part where I plan what I’m going to eat for the day ahead of time. If I leave my eating plan for the day “loosey goosey”, that’s exactly what I end up eating- a whole lota loosey goosey!

When my day does not include a plan, lunch rolls around and without a packed lunch, it’s off to the vending machine or pizza place I go.

But, of course, the other part of being able to plan out my eating is having healthy, quick options at my disposal. So, once a week or so, I will grill a large amount of a healthy protein in my Ronco Ready Grill and store the portions ‘ready to go’ in the refrigerator. Sometimes, I use sirloin steak, salmon, a whole strip steak, or chicken breasts.

This week, I wanted to share how I used my 4 pre-grilled chicken breasts to make 6 healthy meals for the next few days. I find planning out my eating for a few days not only keeps my meals healthier, but it saves me time and money. Let me know what you think and if you like the idea of using the Ronco Ready Grill for meal planning help. I’ll share my strip steak meal ideas next week.



Take four 8-9 ounce chicken breasts and grill them in your Ready Grill with a little Italian seasoning, salt and pepper and a little olive oil spray. Mine were pretty thick, so I cooked them for 20 minutes. After your chicken has finished cooking, let it cool for 2-3 minutes and store them in the fridge. Now, you have 4-6 healthy meals waiting to happen.



Chicken, Spinach, & Mushroom Frittata

• Olive oil cooking spray

• 3 eggs or ½ cup egg white substitute

• 2 tablespoons milk

• 1 tablespoon grated parmesan cheese

• ¼ teaspoon nutmeg

• ¼ teaspoon garlic powder

• 2 tablespoons white onion, chopped

• 1 cup fresh spinach, chopped

• ½ cup chopped mushrooms

½ pre-grilled chicken breast chopped

• Salt and pepper to taste


  1. Preheat oven to 350°
  2. Whisk eggs with milk, parmesan cheese, nutmeg, garlic powder and salt and pepper to taste
  3. Spray your 8 inch omelette pan with a little olive oil spray
  4. Over medium heat, lightly sauté white onion until slightly translucent
  5. Add spinach and mushrooms and sauté for about a minute
  6. Pour egg mixture over the top of vegetables. Cook on medium heat for about a minute, then transfer pan into the preheated oven. Bake for 15 minutes, or until frittata is set.

To serve, cut frittata in half and promptly refrigerate the second half for the next day’s breakfast



Chicken and Strawberry Salad with Quick Balsamic Soy Vinaigrette

1 pre-grilled chicken breast chopped

• 2 cups mixed baby greens

• ¼ small onion, sliced into rings

• ½ cucumber, sliced (save the other half for tomorrow’s lunch)

• 1 cup of strawberries, halved

• 1 ounces feta cubed

• 1 tablespoon balsamic vinegar

• ½ tablespoon sesame oil

• 1 teaspoon soy sauce

• 1 garlic clove, minced

• Pinch of sesame seeds


  1. Top mixed baby greens with cucumber, onion, feta, strawberries and chicken.
  2. Whisk together balsamic vinegar, sesame oil, soy sauce, garlic clove, and sesame seeds. Pour over salad and enjoy!


Pita Pizzas

Chicken Artichoke Pesto Pita Pocket

• 1  6 inch pre-sliced pita pocket

• 1 tablespoon prepared pesto sauce

• ¼ cup sundried tomatoes, diced

½ pre-grilled chicken breast chopped

• 4 pieces of canned artichoke quarters, diced

• 1 ounces fresh mozzarella cheese

• 1 ounces crumbled feta cheese

• 1/8 small purple onion, finely sliced


  1. Chop and dice chicken and vegetables.
  2. Fill pita bread pocket with 1 Tablespoon Pesto Sauce, add chicken, vegetables and cheese.
  3. Grill the pita in your Ready Grill with open end of pita facing upwards for 4 min to melt cheeses.


Left-over Frittata with a cup of fresh fruit



Chicken and Avocado Wrap

• 1 whole grain wrap

1 pre-grilled chicken breast chopped

• ½ hass avocado cubed (save the other ½ for dinner)

• ½ cucumber, sliced (left over from your strawberry salad)

• 2 Boston butter lettuce leaves

• ½ large tomato, sliced (save the other ½ for dinner)

• ¼ small purple onion, shaved

• 1 teaspoon olive oil

• Fresh cracked sea salt and black pepper


  1. Prepare vegetables and chop chicken breast
  2. Layer wrap with Boston butter lettuce, top with chicken, tomatoes, onions, cucumbers and avocado. Drizzle with olive oil and salt and pepper to taste.



Quick Chicken Tortilla Soup

• 1 ½ cup chicken stock

• Olive oil spray

• 2 tablespoons purple onions, diced

• 1 garlic clove, minced

• ½ large tomato, diced

1 pre-grilled chicken breast chopped

• ½ hass avocado

• ¼ cup canned black beans

• 1 teaspoon chili powder

• ½ teaspoon dried oregano

• ¼ teaspoon black pepper

• Juice from half of a lime

• 1 tablespoon pickled jalapeños, chopped (optional)

• 1 tablespoon green onions, chopped

• 5 tortilla chips


  1. Over medium high heat in a small sauce pan, sauté onion and garlic in a little olive oil spray until translucent. Be mindful not to burn garlic.
  2. Stir in tomatoes and black beans and sauté for about 1 minute.
  3. Add broth and bring to steaming point. Turn down heat to low, add in chicken, chili powder, oregano, pepper and lime juice. Taste and add salt if needed.
  4. Serve soup and garnish with pickled jalapeños, green onions and tortilla chips.

– Chef Paja