Slow Cooker Chicken Cacciatore

This week’s meal plan was tough because I just wasn’t craving much of anything…with the exception of dark chocolate.  But I knew that I needed to have some food in the house (besides chocolate) while I binge watched TV on my sick day and powered through the rest of my work week. 

IMG_20151215_173231521

I didn’t have a lot of energy, so I kept it simple.  Monday, we had premade chicken burgers and Tuesday, I went to my crockpot.  This is the kind of meal that you can throw in the crockpot and then sit around and watch trashy TV all day.  My kind of meal…right?!

IMG_20151215_173150386

The BOY was very pleased with Tuesday night’s dinner and I’m sure it will make it’s way into our crockpot rotation!

IMG_20151215_181947877_HDR

I was back at work today, so we kept it even easier with turkey tacos.  I’m off to bed early again tonight due to the rhino sitting on my face!  G’night!

IMG_20151216_204522182

 

Slow Cooker Chicken Cacciatore

From emeals

Ingredients

  • 2 lb boneless, skinless chicken breasts, cut into 3-inch pieces
  • 1 red onion, thinly sliced
  • 2 organic red or green bell peppers, thinly sliced
  • 1 (14.5-oz) can BPA-free fire-roasted diced tomatoes
  • 3 cloves garlic, minced
  • 1 1/4 tsp crushed red pepper
  • 1 cup reduced-sodium chicken broth
  • 2 tsp dried basil (or use 2 Tbsp chopped fresh)

Directions

Sprinkle chicken with salt and pepper. Place in a 5- to 7-quart slow cooker coated with cooking spray. Top with onion, bell peppers, tomatoes, garlic, red pepper, broth and basil. Cover and cook on LOW 6 to 8 hours.

NOTE: My chicken cooked quickly so it took way less time.

Rainy Day Deliciousness

Sometimes, my mornings start like this…

IMG_20151118_072715339

All bundled up for 6am yoga! 

IMG_20151118_071130620_HDR

Rainy weather calls for hearty meals.  Monday, I made the most delicious dinner in my crockpot (in between whipping up about 7 dozen cookies).

IMG_20151116_151617747 IMG_20151116_152344255

I’m not typically comfortable with bone-in chicken thighs but it’s good to try new things…right?!  I mixed up a honey garlic marinade and smothered my chicken and veggies in it.

IMG_20151116_152354623

I cooked the chicken on high in my crockpot for 4 hours, but next time I will try low and slow.

IMG_20151116_191918751

The result was magnificent!  The BOY was thrilled with his hearty and flavorful dinner.  It was the perfect meal for these shorter and wetter days!

IMG_20151117_142237400

We ate all the chicken Monday for dinner, but I had plenty of veggies leftover for lunch this week.  As odd as it sounds, the sauce and veggies mixed beautifully with salmon.  I love the flavors of fall! 

IMG_20151116_162431308_HDR

And speaking of fall flavors, these cookies make a really delicious dessert!

 

What do you like to eat/drink on rainy days?

Do you look ridiculous in your cold weather workout clothes?

 

Slow Cooker Honey Garlic Chicken and Veggies

From Damn Delicious

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby carrots
  • 16 ounces green beans, trimmed
  • 2 tablespoons chopped fresh parsley leaves (optional)
FOR THE SAUCE
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper

Directions

  1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
  2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time (See note below).
  3. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

A few notes from me: I would add your green beans in earlier. Even on high heat, they were a bit crunchy and I cooked them for 1 hour.  Also, I did try to broil the chicken but my oven broiler is on the bottom, so they didn’t get so crispy and beautiful.

Very Bad News

Did I tell you about the time before the wedding when I called the BOY at work and said in my most dramatic voice that I had ‘Very bad news’?  His mind immediately went to our family, ‘Is everyone okay?’ and then to the wedding ‘Did the DJ quit?

No, I told him with continued sadness.  My crockpot is broken…

Obviously, he laughed at me and told me that he had to go back to work, not quite experiencing or appreciating my level of pain.

IMG_20151008_185443806

But my pain was real, and I had no idea what to do with my cracked crockpot base?!  Of course, I used it to make my planned chili and then sent off an email to All Clad having no idea what they’d say.  They responded immediately requesting more information and pictures. 

IMG_20151005_101147174

I showed them the damage with a heart felt plea to help (I mean this isn’t that old of a crockpot) and the day before the wedding got the most unexpected gift…an email stating a new liner would be on it’s way in 10-14 days.  I happily returned from Door County to find my new crockpot base and immediately unpacked it, washed it, and put it to work. 

IMG_20151024_170233511_HDR

All of this fall weather had me craving tortilla soup, so I found this recipe on my way back from Wisconsin and was ready to pick up ingredients when we stopped at the store.  Unfortunately, I forgot to get a new container of chicken broth.

IMG_20151027_161551387

Fortunately, I had about 2 cups left in my fridge.  I made a few changes to the original recipe (no corn, a little extra chicken, and the broth situation), and was floored with how flavorful this hearty soup turned out.

IMG_20151027_211524938

I ate it for lunch this week with a farm fresh sweet potato and smothered in avocado…Mmm!  And then the BOY and I had it for dinner tonight. He raved about the flavor and I am bummed that I don’t have a better picture for you.  But I guess a picture won’t really show you how tasty this soup is so you’ll just have to trust me and try it for yourselves!  Happy Fall Friday!

More Fall Favorites

Chicken Posole Crockpot Soup

Crockpot Chickpea, Butternut Squash, and Red Lentil Stew

Crockpot Vegetarian Chili

Jen’s Jumbo

Poblano Turkey Sausage Chili

Thank goodness for my new crockpot liner…

What’s your favorite fall soup? 

What kitchen appliance would you be most upset about breaking?

Tortilla Chicken Soup

Adapted Slightly From Skinny Mom

Ingredients

  • 1 pound boneless, skinless chicken breasts (I used 1 1/2)
  • 1 small onion, diced
  • 15-ounce can reduced sodium black beans, rinsed and drained
  • 8-ounce can tomato sauce
  • Two, 10-ounce cans Ro*Tel® Original Mile Diced Tomatoes & Green Chilies
  • 4.5-ounce can chopped green chilies
  • 1-ounce less sodium taco seasoning
  • 32-ounces Pacific® Organic Low Sodium Chicken Broth (I only used 16 ounces)
  • *Optional toppings like cheese, tortilla strips, or avocado

Directions

  1. Place the chicken on the bottom of slow cooker, sprayed with cooking spray.
  2. Add the onion, black beans, tomato sauce, diced tomatoes, green chilies, taco seasoning, and chicken broth. Stir to combine.
  3. Cover and cook for 4 hours on high or 8 hours on low.
  4. Remove the chicken and shred. Return the shredded chicken to the slow cooker and mix well.
  5. To serve, ladle the soup into bowls and, garnish with optional toppings.

What We’ve Been Up To This Week

Thank you to my friends, family, and readers for your patience, support, and encouragement during these last 15 months.  Our engagement time was incredible and it was so fun to share our wedding excitement with you!

IMG_20151010_194926747_HDR

The BOY (a few of you asked if I was changing his blog title…I considered the MR. or HUBBY, but I think I’m going to keep it the BOY) and I spent last Monday doing a whole lot of nothing.  It was a pizza and PJ’s kind of day combined with the Lifetime 90210 movie and of course Cooper cuddles.

IMG_20151012_130155307_HDR

We did drag ourselves out of the house for one last family dinner with my relatives in from NY and Florida.  It was so fun to spend the night hearing about their Chicago adventures and recapping the stories of the wedding once again.  It was so fun to have everyone in town and I was sad to see them go.

IMG_20151013_170655760 IMG_20151013_172204532

The rest of the week whizzed by as we adjusted to being back at work.  I caught up on sleep…woo hoo!  I got our new bedding all set up (including the adorable blanket my patient’s mom knit for us). I binge watched UnREAL.  I put my crockpot to work and meal planned.  I didn’t do a whole lot of exercise or much of anything else.  My computer keyboard stopped working for a bit, which is why you haven’t heard from me much.

IMG_20151014_205229176

Saturday morning, the BOY and I got back into our workout routine with strength training at the gym.  We had a super fun Saturday hanging out with my family and celebrating my dad’s retirement while watching the Cubs vs Mets baseball game.

IMG_20151017_191631618

I partied way too hardy for my 34 year old body but had a blast drinking beer and playing darts at the bar until 2am.  I paid for it Sunday, but the BOY and I still managed to do our grocery store run and meal plan for the week.  I wasn’t able to find the chili recipe that I like for Buffalo Chili, but found a new one to try instead.

IMG_20151018_182422590

It turned out good, but  THIS is still one of my favorites!  I also baked up a delicious fall pumpkin bread while the BOY made pumpkin ice cream…Mmm!  I turned in early Sunday night to catch up on more sleep AND because I am working tomorrow.

IMG_20151018_183313295

I work Monday through Thursday and then Friday the BOY and I are going on a mini moon to Door County, Wisconsin.

IMG_7015

 

What have you been doing?

Skinny Buffalo Chicken Chili

From The Skinny Fork

Ingredients
1 Lb. Ground Chicken Breast
1 Medium White Onion, Chopped
1 C. Celery, Chopped
1 C. Carrots, Chopped
1 C. Cauliflower Florets
2 Garlic Cloves, Minced
2 C. Sodium Free Chicken Broth
1 14.5 Oz. Can Diced Tomatoes (No Salt Added), Undrained
1 15 Oz. Can Cannellini Beans, Drained & Rinsed
1/2 C. Hot Sauce (I used a chipotle flavor.)
1 Tsp. Ground Cumin
1 Tsp. Chili Powder
1 Tsp. Paprika
1/2 Tsp. Ground Oregano
1/4 Tsp. Cayenne

Directions

Brown the chicken in as skillet.  Toss the cooked chicken and the rest of the ingredients together into a crock pot.

Cook on low for 6-8 hours or high for 4-5 hours.  Top with blue cheese, avocado, chips or whatever you like!

Packed Monday

Monday was one BUSY day!  It seems that there have been a lot of those recently : )

I woke up and got right to work with some cleaning and house chores.  Then it was off to the gym for a brutal (but much appreciated) pre-vacation workout.

IMG_20150817_100631616

#NeverMissAMonday

I went straight from there to Whole Foods for a few vacation snacks.  Then to the bike shop to finally pick up my bike. I can’t wait to take it out for a ride SOON!  Just sad that I’m traveling the next few weekends so it might not be that soon.  I had a few more errands to run, including the grocery store before coming home to clean (some more).  I fueled with a PB Chocolate Banana Shake.  Yum!

IMG_20150817_112959

When I got home, I put dinner in the crockpot.  I feel like I’ve made this recipe before, but couldn’t find it on the blog so decided to share it with you (again?).

IMG_20150817_153632672_HDR

It’s an easy and tasty curry recipe that you can make in your crockpot.

IMG_20150817_154609103

I used some of my favorite spices!

IMG_20150817_154850864_HDR

My next task was to load up our new dishes (that we just got at our shower) to wash and move into the cabinet.

IMG_20150817_163922641

We’ve had so many amazing meals and memories with our old hand me down dishes, and I am excited to pass them along to someone new.  I was even more ecstatic to enjoy my first meal on our gorgeous new dishes!  And my first ever non-hand-me-down, I picked them myself (with the BOY’s approval, of course), fancy new dishes!

IMG_20150817_184857988_HDR

They are a grey ombre that look even cooler in person.   You’ll have to come over for dinner and check them out.  I ate leftovers for lunch all week and each day my coworkers commented on how good lunch smelled.  It looked like a mish mash but tasted delish!

IMG_20150819_135534047

The other big agenda item of Monday was packing.  The BOY and I are going on a weekend cruise with his family, and I wasn’t sure when I was going to have time to throw everything together, especially since I am carrying on…always so tough for me! 

IMG_1637IMG_1752

I’m sure we know where Cooper will be hanging out all weekend while we’re gone : )

IMG_20150818_080049171_HDR

 

Meal Planning 8/17/15

Monday: Slow Cooker Coconut Curry Chicken

Tuesday: BBQ Pork Chops and Veggies

Wednesday: Salmon and Steak Night

Thursday: Something from the Freezer : )

 

Slow Cooker Coconut Curry Chicken

From Sweet Treats & More

Ingredients

2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes

5 large carrots, peeled and diced

1 medium onion, peeled and quartered

2 cloves garlic, peeled

1 large bell pepper, seeded and chopped (I used a green pepper)

1 (5 oz ) can tomato paste

1 (14 oz) can coconut milk

1 1/2 tsp salt

1 tbsp curry powder

1 tbsp garam masala

1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes

2 tbsp water

1 1/2 tbsp cornstarch

Directions

  1. Grease your slow cooker with Pam. Place the chicken, red pepper, and carrots on the bottom of slow cooker.
  2. Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. Pour the sauce over the chicken, peppers, and carrots, mix well, then cover and cook on low for about 6 hours.  ***My recipe only needed to cook 4 hours!
  3. An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. **This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.
  4. Serve over rice, with Naan, and garnish with cilantro.

Asian Chicken Lettuce Wraps

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.

IMG_20150706_112056066_HDR

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.

IMG_20150706_112149765

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!

IMG_20150706_170150255

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.

IMG_20150706_170646374_HDR

Sadly, the BOY missed out on this delicious dinner!

IMG_20150706_192130615_HDR

This recipe is super easy and really, REALLY good!  Since he missed out, I promised that I would make it again real soon.

IMG_20150706_192151545_HDR

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

Thursday: Leftovers

 

Slow Cooker Asian Chicken Lettuce Wraps

Adapted from Cooking Classy

Ingredients

  • 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

Directions

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.

By the Books…

This week, I busted out the cookbooks.  Not intentionally, but it started with one and then another, and then a third followed.  And the next thing you know, I had a pile of cookbooks, dinner in the crockpot, and a smoothie in hand.  Success!

IMG_20150629_152144412

It helped to have all of our new kitchen gear!  For dinner, I went with a new recipe from a tried and true cookbook 150 Healthiest Slow Cooker Recipes on Earth.  I used some of my new knife skills to dice the onion.

IMG_20150629_153052804_HDR

Then topped it with chicken thighs and sauce.  I don’t typically cook with thighs but figured I would give it a chance.  Costco has some deals on organic chicken, so I picked up the thighs instead of breasts.

IMG_20150629_153340118

Once the chicken was ready to go, I was eager for a snack.  Enter cookbook number 2!  The new Everyday Detox book from Detoxinista.  I recently purchased this one in an attempt to aid my digestion and IBS.  I find the concept of food combining very interesting and like that the recipes are simple and clean.

Everyday Detox : 100 Easy Recipes to Remove Toxins, Promote Gut Health, and...

My first recipe was the Blended Apple Pie a la Mode.  I subbed in almond butter for the avocado which kept the filling fat and kind of went against the food combing, but it turned out delicious!  Sadly, I lost the picture on my phone along with a few others…total bummer!  I did capture dinner, which turned out flavorful and delicious!

IMG_20150629_185935228

The last cookbook I used was the BetterHomes Baking book.  I’ve had a zucchini bread recipe tagged in there and a few zucchini’s ripe and ready for peeling in the fridge.  But you’ll have to wait on that recipe!

IMG_20150630_202037455_HDR

Until then…sweet ice cream dreams : )

Do you use cookbooks or the internet for your recipes?

 

Lower Sugar BBQ Pulled Chicken Thighs

From The 150 Healthiest Slow Cooker Recipes on Earth

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 1 small sweet onion, finely chopped
  • 1/4 cup tomato paste
  • 1/4 cup apple cider vinegar
  • 1/3 cup sugar free ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Sucanat
  • 4 cloves garlic
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes

Directions

  1. In a medium size bowl, whisk together the ketchup, tomato paste, cider vinegar, mustard, Worcestershire sauce, Sucanat, garlic, paprika, salt, pepper, and red pepper flakes.
  2. Make a layer of onion on the bottom of the slow cooker, sprayed with cooking spray.  Lay chicken thighs over the onion and pour the sauce evenly over everything.
  3. Cover and cook on high for 2-3 hours or low for 4-5 hours, until chicken is cooked but juicy.  Using two large forks, pull apart the chicken and finely shred the meat and stir well to mix with the sauce.
  4. Can serve in taco’s, with a potato, or over slaw.

 

Blended Apple Pie a la Mode

From Everyday Detox

Ingredients

  • 1 cup almond milk
  • 1/4 raw avocado or 2 tbsp almond butter
  • 1 apple, cored and sliced
  • 3 soft medjool dates
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pure vanilla extract
  • Handful of ice cubes

Directions

Combine all ingredients and blend until smooth and creamy!  Enjoy immediately!

The List

For as long as I can remember, I’ve used lists to keep track of my life.

Currently, I am working through a never ending to do list of work, wedding, and home stuff.  Including that darn oil change I keep putting off!  Sometimes it feels like my Monday is a chaotic mix of doing the stuff I didn’t do all weekend and prepping for the week ahead.

Yesterday was supposed to be a ‘To Do List’ kind of day but instead it was a spend a fun day shopping with your mom kind of day.  As we were trying on outfits in the Loft dressing room, we decided that shopping was a much better way to spend the afternoon than wedding planning.

IMG_20150614_140444991_HDR

Shopping with post yoga hair : )

Sunday morning, my mom came by to grab me and play with Cooper before heading out for an amazing and sweaty yoga class.  After yoga, she had a quick return at Crate and Barrel which is right next door to Whole Foods.  We chatted, sampled, and shopped before sitting down with a hodge podge picnic style lunch of WF goodies.

IMG_20150614_122326345_HDR

We came back to my house for a quick shower and a little more Cooper love.  Plus, we brought lunch to the BOY.  Then we headed back out for more shopping.  I found some adorable dresses at the Loft and some hot new shoes to go with them.  By the time we arrived back at my house, we were both tired.  But had enough energy for me to give a little fashion show of newly purchased dresses (and the above modeled romper).  We decided that making a list of things that need to get done for the wedding was good enough planning for this weekend.  The BOY ordered pizza for dinner, and I made a colorful salad with smoked salmon.

IMG_20150614_180609468

I slept 10 hours through the first set of huge storms that rolled in and then met my trainer for a super tough and sweaty workout Monday morning.  On my way home, I stopped by Target and struggled to lift my arms to reach the top shelves : )  I also went to the grocery store to fill our fridge.  When I got back home, I ate lunch and got going with dinner in the crockpot.

IMG_20150615_131009123

First step…homemade peanut butter!  I couldn’t remember if I shared this recipe with you guys, so this may be a repeat, but I have learned that any Thai peanut dinners are better with the homemade stuff!

IMG_20150615_132806596_HDRIMG_20150615_132854528_HDRIMG_20150615_132901419

Once my crockpot was up and running, I was back out the door for more errands (yes, I finally got my oil changed) and a bit more shopping.  Time flew by so quickly that at 5pm, I realized my stomach was growling and grabbed a snack from one of my fave places!

IMG_20150615_170741647

I arrived back home, preheated the oven and started to pull together lunch for the week before the Hawks game. I also wanted to make some cookies with my leftover peanut butter.  My oven didn’t heat up real quick, and I tried to make the cookies anyways. 

IMG_20150615_184214345

Needless to say, it took forever and I’m now convinced that my oven is broken…bummer!  Just another thing to add to my list.  Luckily, this week’s meal plan involves a lot of grilling.  I stuck with the cookies and they eventually got baked enough to eat…soft and tasty…the perfect kind of cookie!

IMG_20150615_193914

Dinner also turned out amazing and was a huge success!  And I realized that I did share the recipe with ya’ll…it’s HERE

IMG_20150615_133041113

Last night ended with excitement watching the Blackhawks bring home the Stanley Cup in Chicago!  Note: add find awesome Stanley Cup shirt to To Do list!

 

Meal Planning 6/15/15

Monday: Crockpot Thai Peanut Chicken

Tuesday: Sausages with Pasta/Zoodles

Wednesday: Ribs and Veggies

Thursday: Pork and Veggies

 

3 Ingredient Peanut Butter Cookies

From Gimme Some Oven

Ingredients
  • 1 cup peanut butter (crunchy or creamy), preferable homemade
  • 1 cup sugar
  • 1 egg
Directions

Preheat oven to 350 degrees F (and cross your fingers that it actually heats up). Line a baking sheet with parchment paper or Silpat.

Using an electric mixer, mix together the peanut butter, white sugar and egg until smooth.

Form dough into round tablespoons. Then roll in an extra bowl of sugar, if desired, to coat the outside of the dough ball. Place on the baking sheet at least 2 inches apart, and then use a fork to flatten and form a cross pattern.

Bake for 6 to 8 minutes, until the cookies are just slightly browned on the bottom, being careful not to over-bake. Remove and let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

Eat immediately or freeze!

Not Enough Hours

I ran out of hours yesterday…not just to write a blog post but to do a few other important things, like get my oil changed.  Ugh! I dread car maintenance and more because of the time than the price.

IMG_20150608_084656465_HDR

Monday morning’s breakfast was another variation of 2 Ingredient Sweet Potato Pancakes (this time I added in flax and pumpkin pie spice).  They were delicious!

IMG_20150608_084918482

Then I hit the gym for a seriously intense strength session.  After Sunday’s double workout, I was feeling pretty good and proud of myself…that was until my trainer suggested jump squats: )

IMG_20150608_100611

I drove back home, windows down and blasting the Governor’s Ball on Alt Nation, where I scooped up the BOY for our weekly grocery store run.  Before we left, I whipped up a smoothie.

IMG_20150608_113353385

Into the Blender

1 cup almond milk

1 apple

~1/2 cup beet juice

Handful of Spinach

Few ice cubes

 

I drank my refreshing smoothie as we wound our ways through the aisle of Mariano’s figuring out our meals for the week.  I planned to make curry for Monday night’s dinner using my new French curry powder.

IMG_20150608_134634861

And planned to let the BOY grill up the rest of this week’s meals.  He ended up doing a lot of the work for the curry, for which I was grateful, as I scrambled around unpacking groceries, prepping lunch, and switching laundry.

IMG_20150608_135851023_HDR

I planned to make a few adjustments to this recipe, but misread the instructions and added in the coconut milk right away.  I will leave the recipe as intended below but note that if you want to make it ahead or are feeling lazy, it works this way too.  I had about a million things running through my head but needed to shower and get out the door.  Meanwhile, my printer wasn’t working and the BOY required my assistance on a cover letter…leaving me to feel that there are just never enough hours in the day.

IMG_20150608_161952567

I drove into Chicago, battling rush hour and Hawks traffic, for a neat opportunity that you will have to wait to hear about…Sorry Friends!  But there were clear streets and clear skies ahead when I flew back home to suburbia.

IMG_20150608_191607899_HDR

The BOY had just dug into the curry and I was excited to try it.  I have to tell you that this veggie combo is awesome…I’ve never done cauliflower in the crockpot before, but I am a fan.  I think that the recipe could use a bit more spice, but I’m not exactly sure which one.  I had leftovers for lunch today with a a sweet potato and it totally hit the spot.

IMG_20150608_195400117

I did stay up to watch the Hawks game but was pretty tired by that point, so most of my to do list didn’t get done (and might not until next weekend).  Because today was an extra long work day, which left me thinking…there just aren’t enough hours in the day!

 

What spice do you use in your curry?  Do you run out of hours?

 

Meal Planning 6/08/15

Monday: Slow Cooker Cashew Chicken Curry

Tuesday: Turkey Taco Tuesday

Wednesday: Scallops (chef’s decision)

Thursday: Pork and Veggies

 

Slow Cooker Cashew Chicken Curry

Adapted from Le Creme De La Crumb

Ingredients

  • 3 boneless skinless chicken breasts, chopped into bite-size pieces
  • 1 red pepper, seeded and thinly sliced
  • 1 yellow pepper, seeded and thinly sliced
  • 1 head cauliflower, chopped
  • 1 onion, chopped

SAUCE

  • 2 cups chicken broth
  • 2 cups unsweetened coconut milk (or one 14-ounce can + ½ cup chicken broth)
  • 3 tablespoons yellow curry powder 
  • 1 teaspoon cumin
  • 1 teaspoon of salt
  • ½ teaspoon cayenne pepper (optional)
  • optional: corn starch slurry (see note)

Directions

  1. Add chicken pieces, peppers, cauliflower, and onions to the slow cooker.
  2. In a medium bowl whisk together chicken broth, curry powder, cumin, salt, and cayenne pepper if using. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.
  3. About 10-15 minutes before serving, stir in coconut milk. Stir just before serving and top with cashews and freshly chopped cilantro.

Inhale the Future

It was well worth it to take the month of March off from goals.  My plate was full and my brain needed a bit of a break.  But now…I am looking ahead and excited to work towards improving my physical and emotional self!

IMG_20150328_091320

April Goals

Begin tri training (including swimming)

Play tennis

Cook healthy and delicious meals

Spring Clean

Create powerful and fun kids yoga classes

IMG_20150328_105127220

 

What are your April goals?

 

The only way I can describe this past weekend is NON-STOP!

Saturday morning was the first day of spring yoga. I had 3 classes back to back.  It was so much fun to be back doing yoga with the kids!  We had some past participants and a few new kids.  Overall, it is an extraordinary group, which makes my job easy and exciting.

IMG_20150328_113944148

After yoga, I grabbed the BOY and I lunch at Jimmy John’s and had about 40 minutes to eat and change before going to the gym for a 3 hour self defense for runners seminar.  I run, mostly by myself, so I thought it would be important to have a few techniques up my sleeve.   I did learn some efficient ways to defend myself, but I also learned that I need to practice these skills.  When the seminar ended, I raced out the door to go home for a shower.  The BOY and I had #datenight plans with one of my friends and her husband.  The 4 of us downed some fantastic sushi and had a wonderful evening of laughter and catching up.

IMG_20150328_194035

We had one more stop after dinner to swing by and wish Happy Birthday to the BOY’s sisters boyfriend before coming home and playing Mario Brothers on the Wii.  The BOY was hungry (I have no idea how after all that sushi) and ordered pizza, which Cooper stalked like a pro.  Who doesn’t love that Papa John’s garlic butter sauce?  It reminds me of college!

IMG_20150328_230809024

Sunday morning I slept in and started the day with a long cuddle with an adorable kitty.  After that, it was off to brunch in the city, then downtown to check out bridesmaid dresses at BHLDN, and then post shopping tea with my mom, SIL, and a friend followed by a quick stop at Whole Foods on the way home.  This morning, I met my trainer for a serious training session and then some friends for lunch and shopping.  I picked up the CUTEST leggings at Lulu (on sale, of course)!  After shopping, I stopped by the BRAND NEW Trader Joe’s in town.  I am so excited to finally have one!

IMG_20150330_152230967

Since I didn’t end up making everything as planned last week, I moved a few recipes to this week, including the Baked Teriyaki Chicken from The Recipe Critic.

IMG_20150330_185519135_HDR

Served with roasted veggies.

IMG_20150330_185211503

And followed by a new Whole Foods chocolate find.

IMG_20150330_190925364_HDR

Like I said…it’s been non stop!

But all good things and I know that more good things lie ahead!  Did I mention we get to register this month?!

Hooray…it’s spring!

 

Meal Planning 3/30/15

Monday: Baked Teriyaki Chicken (See Recipe)

Tuesday: Pork and Veggies

Wednesday: Pasta/Zoodle Night (since it didn’t happen the last time we planned)

Thursday: TBD

Friday: Passover Night 1