I wish I were kidding. If there’s such a thing as the terrible 2’s in the world of dogs…consider Lily a terrible 2. There’s no denying that Lily is bull-headed and spoiled, but lately she is on a whole other level.
Take, for instance, my shoes. My most favorite, comfortable, and cute sling backs. Ruined.
Or a box that was to be returned to the store…ruined.
But worse yet, she cries when I’m on my computer. Lily wants it to be Lily time ALL the time, and here lately, she’s been insistent on getting things her way. I wish it were as simple as just bearing with the temper tantrum for a bit until she relaxes, but bulldogs tend to be very strong willed…and that she is. Needless to say, my computer time has been greatly interrupted and lesser than usual!
Other than blogging, it was a productive weekend!
Had my first hockey practice in Columbus last night. I’m on a team with all guys and they seem pretty awesome…I’m excited for the season to start! Our team plays for a bar in Columbus and we get free beers after games…I liiiike it!
Before hockey, I made the meal from last week’s menu that Mr. Prevention bumped aside for pizza.
Chicken Souvlaki from A Lot of Love, A Lot of Hope
4 pieces flat bread or pitas (I used TJ’s whole wheat pitas)
2 tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3/4 cup crumbled Feta
1/4 cup kalamata olives, pitted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons red wine vinegar, divided
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil, divided
1 lb boneless, skinless chicken breasts, cut into pieces
1/2 cup 6 ounces plain yogurt (I used 0% Fage brand greek yogurt)
1 small cucumber, diced
1 1/2 tablespoons minced fresh dill
Heat oven to 200° F. Wrap the bread in foil and place in oven.
In a medium bowl, combine the tomatoes, onion, Feta, and olives.
In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated.
Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.
Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with some of the yogurt sauce and top with the chicken. Add the tomato salad and fold. Serves 4.
Nutrition Information (per serving): 579 calories; 31 g. fat; 100 mg. cholesterol; 957 mg. sodium; 40.5 g. carbohydrate; 7.5 g. fiber; 40.8 g. protein
Result: I LOVED these! Between the tomato and feta salad, the savory, flavorful chicken, and the crisp cucumber yogurt it was a party in my mouth! Don’t be intimidated by the directions, it was very simple…30 minute meal, for sure! And I love all the fiber, healthy fats, and protein…excellent!
So my hope is to catch up with blogs this week. Hopefully Miss Lily will allow me some “mommy time” to do so…lil bugger!! But isn’t she cute??? I just can’t deny those snaggle teeth!
Begging for some chicken souvlaki last night:
And if you didn’t see the beer margaritas I made this weekend…don’t miss’em! DELICIOUS!!!
Question: What’s your favorite sandwich?
Happy Monday!! 😀