After a few busy weeks of training, it was almost hard to sleep in this week…almost! I took Monday, Tuesday, and Wednesday off from working out. One reason is because I have had a lot to do at work. Another reason is because I still have EVERYTHING to do before I leave for Israel in less than one week! Plus, it’s always just nice to catch up on some sleep.
I did figure out dinners for this week even though I didn’t blog about our Meal Plan earlier in the week. Monday was dinner on the go because I had a late night meeting. This Hidden Menu has made me fall back in love with Panera. I’m slightly obsessed with the Hummus Chicken Bowl! Don’t have a picture, but I do have one of the rainbow in the Target parking lot Monday night.
I’ve been a bad blogger with pictures, but Tuesday the BOY made a Mesquite Pork Tenderloin on the grill (with a huge salad) and Wednesday we had Lemon Pepper Grilled Shrimp with grilled peppers.
For tonight, I am back on dinner duty. And by me, I mean the Crockpot : )
I may have stayed up late to watch the Hawk’s game last night (darn over times), so did not bound out of bed this morning. Recently I have been channeling my 101 year old grandpa who for dinner, throws everything (leftovers rice from my aunt, veggies) into his soup. I have been doing this for breakfast with my eggs. Leftover salmon…yum! Sweet potato…delish! A veggie burger when there’s nothing else…somehow it still works
Yet this morning, I found myself out of eggs. After some deep thought, I ended up throwing together a Chocolate Almond Butter Banana Smoothie.
With a pretty lazy start to my week, I was pondering some activity, but instead I dawdled on the computer and then had to run some errands before my trip. I am hoping to have time over this three day weekend to actually get packed up, but I’d be lying if I said that I wasn’t slightly stressed out (yet totally excited!) about my upcoming trip. Ok…back to dinner…I discovered this Crockpot recipe over the weekend and immediately added it to this week’s meal plan.
Is it not crazy that at my new job where I have been working for less than 2 weeks, they already ask me what’s in the crockpot for dinner? I think it’s because I was raving about these Teriyaki Lettuce Wraps on my first day!
The tricky part of this recipe was that I needed to get everything set and then talk the BOY through the cornstarch portion since he gets home before me (and because this is my last day before Israel, I knew it’d be a later night).
Good News…he was able to figure it out.
Bad News…he misunderstood the timing and I got home a little late from work, so our dinner was slightly overcooked. Still absolutely delicious but when we make this again, it will be on a non-work day.
We served dinner over rice with a side of green beans and an ice cold Wisco beer. I don’t think that the pictures due it justice because this dinner is fantastic!
And so is this new New Glarus beer that I brought home from my camping trip.
There have been plenty of dinner leftovers for lunch this week, which has been awesome. One of the best things about my new schedule is that I have two work days where I am eating lunch at home. It is great to prepare my meal, sit down, and enjoy a laid back lunch (as opposed to a stuff your face with food during a meeting in between patients kind of lunch). Over the past two weeks, I have been making healthier decisions and mindlessly snacking less. I’ve lost ~2 pounds and feel refreshed. It’s pretty incredible to notice how much stress was impacting my life and my health!
Speaking of that…it’s time to chillax with my beer, the BOY , and our DVR!
Thanks for listening to my Thursday thoughts!
What are your Thursday thoughts?
Does anyone else like New Glarus beer?
Chocolate Almond Butter Banana Smoothie
Place the following ingredients in blender and blend on high.
1 banana, sliced
1 cup almond milk
1/4 cup oats
2 Tbsp cacao powder
1-2 Tbsp almond butter
2 handfuls of ice
Crockpot Honey Sesame Chicken
Recipe From Chef In Training
*Note: this is the doubled recipe…I only made half (or one) portion for tonight!
2.5 pound boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon canola oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.
Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
Sprinkle with sesame seeds and serve over rice or noodles.