To get to my goals and all…
I’ve been working hard during the week, getting fall yoga started with a camping themed class for the little ones, pinning wedding related stuff, crossing my fingers that we are close to finalizing a venue, and celebrating Girl’s Weekend in Memphis! There’s only so much time in the day and some many days in the week and I’ve been spending it the good way…which means that I am late on my September goals. If you’ve hung out with me lately, then you’re probably not super surprised as I’ve been going non stop. More surprising is that I even remembered that I made August goals : )
I have also neglected to share a fantastic new crockpot recipe with you. Just in time for the weather to cool and me to bust out my fussy socks. What’s super funny is that one of my coworkers (who follows my Pinterest board) also made the same Crockpot Teriyaki Chicken this week. The only bad thing about this recipe is that the BOY devoured a HUGE plate and I don’t have any leftovers for lunch tomorrow!
So as you can see below, this wasn’t the most productive month is some ways, but it was definitely a memorable one in others!
1. Go to the farmer’s market and eat more greens-FAILED IT!
2. Throw a fiesta–ROCKED IT!
3. Progress half marathon training-TIED IT!
1. Really start eating more greens
2. Do weekly yoga
3. Go for long bike rides
4. Volunteer for the marathon
5. Move forward with wedding plans
Crockpot Teriyaki Chicken
From Gimme Some Oven
2 lbs boneless, skinless chicken breasts
2 cloves garlic, minced
1/2 cup chopped white onion
1/2 cup honey
1/2 cup soy sauce (use low-sodium if desired)
1/4 cup rice wine vinegar
1 Tbsp. chopped fresh ginger
1/8 tsp. freshly ground black pepper
1/4 cup cold water
3 Tbsp. cornstarch
(optional toppings: sliced scallions and toasted sesame seeds)
Add the chicken breasts to the bottom of your slow cooker in a single layer.
In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
Serve topped with scallions (green onions) and toasted sesame seeds if desired.
What are your fall goals? Is anyone else a little behind this fall?