It’s Monday and my 4 day weekend continues…woo hoo! I think that I really needed a little time off to take care of some business and catch up on sleep. Today isn’t as relaxing as I’d like. I mean, ideally I would just nap on the couch with Cooper and watch hours of the tour. But, it’s still a no work Monday! I woke up around 8am, brewed a cup of black tea, and took my shopping list to the grocery store for a week of meals.
When I got back, I made 2 Ingredient Sweet Potato Pancakes for breakfast and changed for the gym. After another tough arm workout (this seems to becoming a pattern), I drove back home. I did a quick, but effective Ab Blaster (while watching the tour), showered and ate lunch. My plan was to get dinner set in the crockpot, but I ran out of time before I needed to head back out the door.
This time, I drove to the train station and settled in with a book for the hour journey into Chicago. I was probably only in the city for 90 minutes, and got caught unprepared in a wicked rain storm, before grabbing a tea and settled back in with my book for the ride home. BUT, it was totally worthwhile though because my fiancé and I got to pick out our wedding bands!
There was plenty of time to make dinner and binge watch today’s stage of the tour when I got back home! I was already pretty tired and I have a busy week ahead. I am trialing some new strength classes at a boutique gym by my house in the mornings. Plus, work is busy with patients and yoga. The BOY had to work late tonight, so I had a quiet afternoon…secretly jealous of Cooper who can nap all day and sleep all night.
Sadly, the BOY missed out on this delicious dinner!
This recipe is super easy and really, REALLY good! Since he missed out, I promised that I would make it again real soon.
I added some extra veggies to the original recipe and the combo of taste and textures makes this my new favorite crockpot recipe! I also left out the rice that’s in the original recipe, and I can’t say that I missed it. Ok then, I’m going to call it an early night, tonight!
What are you eating this week?
Meal Planning 7/05/15
Monday: Slow Cooker Asian Chicken Lettuce Wraps
Tuesday: Turkey Taco Meatoaf
Wednesday: Pork Chops and Veggies
Slow Cooker Asian Chicken Lettuce Wraps
Adapted from Cooking Classy
- 2 lbs ground chicken
- 3 cloves garlic, minced
- 1 red bell pepper, cored and finely chopped (I used half red and half yellow)
- 2 stalks celery, finely chopped
- 1/2 cup finely chopped yellow onion
- 1/2 cup hoisin sauce
- 2 Tbsp soy sauce
- Salt and freshly ground black pepper
- 1 (8 oz) can diced water chestnuts, drained and rinsed
- 3 green onions, sliced
- 2 heads iceberg lettuce
Place chicken and garlic in pan, sprayed with cooking spray. Cook until no longer pink. Drain off liquid and pour mixture into a 5 – 7 quart slow cooker. Add bell peppers, celery, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 – 3 hours until chicken is tender.
Stir in water chestnuts, cook until heated through 3 – 5 minutes. Separate iceberg lettuce leaves and serve with chicken filling.