Last week, as we were driving from central Illinois back to Michigan, Mr. Prevention pulled one of my favorite moves.
“Oh, I forgot to tell you, but I’m not home next week. I leave Monday morning and I’ll be back late Thursday night.”
Really?! Really? One day of notice and such an after-thought, at that. Thank you, husband…and a quick mental note to cancel my hair appointment after work on Tuesday so I can get home and let the dog out (GRUMBLE).
I had already meal planned and had some of the ingredients on hand, but I refused to grocery shop last week. There’s enough food to live off of for months around here, and when he’s away, it’s a great time to dig towards the depths of the pantry and freezer for meals. Plus, taking a week off from the grocery store was…enjoyable
But I can’t blame Mr. Prevention entirely for my lack of cooking. The truth is, I’m exhausted by the time dinner time rolls around. I spend my days in a kitchen at work (albeit rare that I am doing much cooking) and am surrounded by food, all day, every day. It was everything in me to even dig to the depths of the pantry and freezer and pull a meal together for one versus ordering take-out last week. Sad, but true!
While my pregnancy has followed none of the “traditional” pregnancy trends, my belly is getting bigger and as that center of gravity continues to shift forward, I can’t imagine being on my feet will get any more…pleasant. At the same time, I want to continue to manage my weight gain.
I *need* to incorporate more workouts, even if it’s just pedaling on the bike at the gym while reading my Kindle. I’m putting my goal of THREE biking sessions a week here on this blog so that I know each of you can hold me accountable. Please, hold me accountable!
I also *need* more quick and easy meals. I mean, really easy meals. Meals like this one that are actually 20 minute meals (don’t you hate when those “quick” meals are still close to an hour to prepare…what the heck? I’m no Houdini in the kitchen, that’s for sure!). And meals like this where I can pull rice from the freezer that I so wisely made bunches of weeks ago (good job, self!). It was an added bonus that this meal was husband-approved and the leftovers reheated great. A definite keeper.
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- ⅓ cup honey
- 2 Tbsp sriracha
- ½ tsp garlic powder
- 1 Tbsp low-sodium soy sauce
- ½ tsp onion powder
- ¼ cup water + ½ Tbsp cornstarch
- 4-5 scallions, chopped (for garnish)
- Spray wok or large pan with cooking spray. Add chicken and cook 5-6 minutes, stirring occasionally, or until cooked through.
- Meanwhile, in a small saucepan, combine honey, sriracha, garlic powder, soy sauce, and onion powder; bring to a low boil over medium-low heat. In a small bowl, whisk to combine the water and cornstarch; add to the sauce pan and whisk well. Cook until sauce thickens, about 2-3 minutes. Add sauce to chicken and toss to coat.
- Garnish with scallions and serve over brown rice, if desired.
Weekly Menu: July 13th – July 17th
- Sunday: CSA arugula and basil pesto (recipe soon!) with baked fish
- Monday: Chicken Fajita Burgers and oven fries
- Tuesday: Caramelized Peach Caprese with whole wheat baguette (quick, light dinner before tennis)
- Wednesday: leftover carnitas tostadas (recipe soon)
- Thursday: Lemon Blueberry Pancakes with farm fresh scrambled eggs
Other than visiting our friends and their new baby and continuing to read the stack of pregnancy/new baby books Mr. P got me, there’s a whole lot of not much on the agenda today…I like it!