Happy Labor Day!
I hope that everyone had a great weekend appreciating the last joys of summer and the ability to wear white : )
We had a little bit of everything going on this weekend. Starting with wedding planning Friday night, a Saturday AM hot yoga class and venue visits Saturday afternoon. Followed by an early morning run with a buddy Sunday morning. And then birthday celebrations in the city and shenanigans the rest of the weekend.
Now it’s Monday and I scheduled in some much needed downtime for us. I feel like we have been running non stop with little time to catch our breaths. Perhaps that is common of everybody trying to hold on to the last few moments of summer before it fades into fall. And speaking of running, I have been preparing for the half marathon I am scheduled to do in 2 weeks. I don’t know if it is this first taste of thick humid air, the fact that I am now 33, or all of the things going on in our lives right now, but I have not found my running groove. Whereas I usually LOVE the 13.1 distance, I am not looking forward to this upcoming race. Based on my recent runs (and lack of mileage), I’m sure that I will struggle a bit to finish…even without worrying about my time.
It seems that there are many changes with age (which occurred to me as I was the oldest person at yesterday’s birthday party). But I have to brag that I still got it when it comes to flip cup and can hang with the 20 somethings. After sleeping in until 10am and spending the majority of the morning with my sister in law looking for a Thai place that was open to deliver us delicious fried rice (with no success), the only option I wanted for dinner was Thai! We also did some wedding searching and pinning in between complaining about our lack of spicy peanut chicken.
My favorite peanut butter in homemade Thai is homemade peanut butter! We went to the grocery store on our way home from the city and picked up ingredients and I had fresh PB before the crockpot was heated up.
I had dinner in the crockpot, laundry in the machine, and a few things picked up and was seated comfortably on my couch for an afternoon of quiet time. Sad news…I may need to fire my wedding planner for sleeping on the job!
Our Thai dinner turned out incredible (not that I am surprised as Erin has some mouth watering recipes) and totally hit the spot!
What else hit the spot? This weekend! Spending time with friends and family, enjoying the outdoors, a much needed yoga class, and getting back to cooking and meal planning. What more do you need?
Monday: Slow Cooker Thai Chicken
Tuesday: BBQ Pork/Lamb and Green Beans
Wednesday: Turkey Taco Casserole
Thursday: Grilled Chicken and Veggies
How did you spend your weekend?
Slow Cooker Thai Chicken
Slightly Adapted From The Law Student’s Wife
2, 14-ounce cans light coconut milk
1 cup low-sodium chicken stock
1/4 cup peanut butter (homemade!)
3 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons turbinado sugar
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/2 teaspoon crushed red pepper flakes
2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces
3 cups peeled and 1/2-inch cubed butternut squash pieces (about 1 pound) I didn’t use squash because the BOY doesn’t like it but I’m sure it would be awesome!
2 red bell peppers, cored and sliced
2 green bell peppers, cored and sliced
1 large onion, thinly sliced
2 cups frozen peas, thawed
2 tablespoons lime juice (about 1 lime)
In a 5-quart or larger slow cooker, stir together the coconut milk, chicken stock, peanut butter, curry paste, fish sauce, brown sugar, ginger, garlic, and red pepper flakes. Place the chicken breast, squash, red bell pepper, green bell pepper, and onion in the slow cooker and stir gently to coat with sauce. Cover and cook on high for 4 hours or on low for 8 hours.
Thirty minutes before you are ready to serve, add the peas. Immediately before serving, stir in lime juice. Serve garnished with cilantro, atop brown rice.