The other day at work my coworkers and I were talking about whether or not we’re “type A” personalities. Some of us are very much so type-A and I say that in a good way, as I don’t 100% agree with the definitions that pull up on Google.
I think of type A personalities as organized, detail-oriented, direct, extremely hard-working, ambitious, and overly demanding of themselves. While I do consider type A personalities competitive, I think of it more in terms of being competitive with themselves rather than with others.
Anyway, there’s not a whole lot about me that’s type A. According to Google this means I’m less likely to have high blood pressure (!), but it also means I’m more relaxed, express my feelings, and tend to not over-commit myself. All quite true.
One of my very type A coworkers asked in all seriousness, “Am I type A?” and I just laughed and exploded with, “Yes, Susan…definitely yes!” We all roared. The dietitian I work with couldn’t find much about me that’s type A so I guess that confirms that, as does the chaos that is my office…which I cleaned up last week right after this discussion. Doesn’t it look so nice? Just in time for me to spend next week in grocery stores versus in my office. And since I actually see patients in my office all day long…I really ought to keep it in better shape.
One thing that is “type A” about me that didn’t hold true for all of my type A personality coworkers is the fact that I all but refuse to leave dirty dishes in the sink for any length of time. When we’re through with dinner, the kitchen gets cleaned up. I hate dishes enough that I wouldn’t want to return to the kitchen time and time again only to be reminded that they’re still there waiting for me.
As I’ve more seriously committed to quick and easy dinner meals, I’ve come across several one-pot meals that are not only light on dishes, but they’re also absolutely delicious. Toddler and husband-approved, as well. I wasn’t so sure how the sun-dried tomatoes would go over with Shea, but she LOVED them and gobbled this dish right down. Delicious – you’ll love it, too!
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1¼ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 6 leaves fresh basil, chopped
- ½ cup sun-dried tomatoes, chopped
- 1¼ cups low-sodium chicken broth
- 1 cup half and half
- 2 cups water
- 2 Tbsp Cajun seasoning
- 3 cups (~8 oz) dry whole wheat fusilli or rotini pasta
- ½ cup Parmesan cheese, shredded
- Add butter and olive oil to a pot over medium heat. Once butter is melted and hot, add the chopped onion and cook for 4-5 minutes or until softened. Add garlic, stir, and cook an additional 30-60 seconds or until fragrant.
- Add chicken and cook for 4-5 minutes or until no pink is exposed. Add the basil, sun-dried tomatoes, chicken broth, half and half, water, Cajun seasoning; increase heat to high and bring to a soft boil.
- Once boiling, reduce heat to medium and add pasta. Cook for 10-15 minutes or until the pasta is cooked and very little liquid remains.
- Stir in the Parmesan cheese before serving. Serve immediately.
Weekly Menu: May 8th – 12th
- Sunday: Mother’s Day cookout – brats, burgers, fruit, pasta salad
- Monday: Skillet Chicken Saltimbocca Spaghetti
- Tuesday: work late, leftovers
- Wednesday: Pesto Salmon and Italian Veggies in Foil
- Thursday: work late, leftovers
- Friday: Ranch-Cheddar Chicken with roasted potatoes
Happy Mother’s Day!