- 1 pound of chicken meat cut up and cubed
- 1 onion diced
- 1 8oz container of sliced mushrooms
- 1 green bell pepper, sliced
- 2 medium sized sweet pototoes, peeled & cubed
- 6 cloves of garlic sliced very thinly (I cut mine w/a kitchen scissors)
- 1 large zuchinni sliced
- 1/4 cup olive oil
- 1 juiced lemon
- salt, pepper, and thyme to taste
Happy Tuesday! How was everyone’s weekend? Ours was pretty busy over here, with drill and the last of our work holiday parties plus taking care of a sick kiddo. Let’s just say, I’m looking forward to the weekend.
Last week, I was on a mission to use up some of the pantry items I’ve had on hand for awhile. There were a lot of random meals being made and at one point, I said to hubs as we sat down to dinner, “I have no idea how this is going to taste, but all these things sounded like a really good idea.” And it was. I did, however, make one meal that I knew would be a for sure winner.
Every time we have a big family gathering, my grandma makes this Oriental Salad and it’s always a hit. The salad is made with a pack of ramen noodles and you use the flavor packet as part of the dressing. It’s amazing. I would like to experiment with making the dressing completely from scratch one of these days just because I know how much sodium is in that little flavor packet. If anyone has any ideas, I’m all ears! To serve as a main meal, I cut up two chicken breasts into bite size pieces and sautéed them in sesame oil and black pepper. The chicken definitely added some staying power to the salad.
- 1/2 lb bag angel fine cole slaw
- 1 pack oriental flavored ramen noodle
- 1/2 c diced sweet onion
- 1/2 c honey roasted sesame sunflower seeds
- 1/2 c roasted almonds sliced
- 1 flavor pack that comes with noodles
- 2 Tbsp sugar
- 1/2 c oil
In a large bowl, mix up all of the salad ingredients. Crush the ramen noodles up for garnish if you want to. It adds a nice crunch to the salad. In a separate smaller bowl, combine all the ingredients for the dressing and stir. Mix well into the salad. Add in the chicken. There you have it! A salad packed with flavor that has some staying power. Win win!
This week, my meals are well-planned out but my workouts are kind of all over the place, but I’m getting it done! Here’s what’s on the agenda for this week:
Monday: PF Chang’s Asian Lettuce Wraps (thumbs up!) + Interval Barre & Running 3 miles
Tuesday: Runner’s World Meatloaf (sooo good!) + foam rolling & stretching
Wednesday: leftovers + barre bee
Thursday: Jerk shrimp stir-fry + my Air Force PT Test!! (I’m anxious to see how all the push-ups in barre have helped me!)
Friday: Mexi night + Barre & running maybe?
I’ve been putting my Runner’s World cookbook to use! I have yet to make a disappointing recipe from it and can’t wait to try out some of the desserts. It was one of the most useful birthday presents that I received last year.
Question of the night: What’s your favorite recipe book? I could always add more to my collection! My favorite would have to be a gift from my grandma. One year for Christmas, she made up books for all of the women in my family of all of her best recipes. It’s a cookbook I will keep forever!
Hey guys! How’s your week going so far? Last night, I bundled myself up and headed to Barre Bee Fit’s Barre Interval class. My cousin met me there and we had our butts
handed to us. This class had two cardio intervals sandwiched between a strength segment.
I almost died…but in a good way. I love being put through the ringer when it comes to a HIIT workout. Proof of a tough cardio session:
So tonight, for dinner, the chefs of Whole Foods in Milwaukee prepared our meal for us. While I was bopping around WF’s on Sunday after drill, I came across a life-changing dish. A pre-prepared slow cooker meal for 4. They had an assortment to choose from. I ended up going with the Verde Stew.
Verdict? Not too bad. It wasn’t out of this world, but it was good. I felt like it was missing something but I couldn’t pinpoint what. Everyone in our house ate it so I consider it a win. I think if I go this route next time, I will try another variety. I love my crockpot and plan on using it more now that it’s freezing cold here. I have another crockpot meal planned for later this week. I can’t begin to tell you how nice it is to have dinner all ready to eat after you’ve worked a 10 hour day. I’m gone about 12 hours and when I come home I like to spend as much time with Madelyn as I can, so I don’t like to cook too many “Involved” meals during the week. We like to keep things simple over here :-)
I’m off to work on a Pinterest IRL project! Don’t forget to enter the Erin Condren $25 giftcard giveaway! It ends this Friday!
The weekend is here!!! Any fun plans? I have some fun fitness things planned, dinner with friends and of course it’s drill weekend!!!
So, I’m jumping on the 5 things Friday bandwagon. I’ve actually discovered some great new products this way from other bloggers so I thought I’d play along :-) I won’t always feature new to me products…mostly 5 random things I’d like to share with you from my week. Continue reading
Hi guys! I’m so so grateful that I have Mondays off. Our weekend was so jam-packed, it was nice to play catch up today-a day full of running errands, working out and cleaning. This morning, I met up with a friend for a gym date. I got there a little early and did 30 minutes of light cardio on the elliptical. She met me afterward and we did a killer lower body workout. It’s so much better doing resistance training workouts with friends!
- 1 whole chicken or chicken parts with bone and skin
- 1 large white onion sliced up
- 1 head of garlic
- 3 stalks of celery plus the leafy parts for broth
- 2 parsnips chopped up
- 4 carrots peeled and chopped
- salt and pepper to taste
- egg noodles broken up into smaller pieces
- chopped parsley
I’m off to bundle up for a 5k that Larry and I are doing this afternoon. It’s going to be a fast one since it’s 20 degrees out! Motivation to hurry up and get inside :-)
What fun plans do you have this weekend?