19 days until this baby is due. You guys, that’s bananas. This countdown is ON.
I was talking with my midwife yesterday and she said, “It could be any day now!” I somewhat freaked out. I went home to cuddle Shea and double check that the absolute necessities had made it into my hospital bag.
On Monday of this week, one of my co-workers offered to reschedule the one and only patient on my schedule for today. I’m not sure how that happened as I’ve been inundated with patients prior to maternity leave and in light of the fact that the other dietitian is on maternity leave herself. But, after no hesitation, I happily agreed to take a mental health day today…for no reason at all.
But, I’m going to visit old coworkers for lunch and I set-up an appointment to finalize our kitchen selections – hardware, back splash tile, sconces, etc. I’m going to have a cook’s dream kitchen in, like, 2 months! Pinch me!!!
Of course my relaxing day started in a less-than-relaxing way – blood curdling screams from the toddler at 5:25am (nightmare, we think). Even though I wouldn’t normally pull her into bed with us, I tried. It wasn’t *that* much earlier than we normally get up (it just felt like it thanks to a few hours of insomnia last night) and I thought it might be successful. Fail. I then tried to rock her and snuggle her in her room and get her back to sleep that way. Fail. By 6:10am, we reported to the first floor of the house and I flipped on Mickey Mouse Clubhouse for her while I pretended I could get back to sleep on the couch.
After dropping Shea off at daycare with all of her “friends” (she’s very smitten with all of her “friends”), I reported to Panera for coffee and blog time. And, here we are.
I just finished a bagel and the creeper (;) ) behind me just walked up and asked what was in the pictures I was editing – this Chicken in Coconut Mango Verde Sauce. She quickly exclaimed how tasty it sounded and looked (however, Jen’s pictures make mine looks like slop) and asked for the recipe. I started to write down my blog site and she stopped me to share that she doesn’t “do” the Internet.
I jotted down the recipe for her and she bounced off giddy as all get out. As she should – this dish was delish!
- 1 Tbsp olive oil
- 1½ lbs boneless, skinless chicken breasts, thinly sliced against the grain
- 1 red bell pepper, cut into 2-inch pieces
- 1 green bell pepper, cut into 2-inch pieces
- 1 yellow bell pepper, cut into 2-inch pieces
- 1 (13.5 oz) can light coconut milk
- 1 cup prepared salsa verde
- 1 mango, roughly chopped
- 1 jalapeno, seeds and ribs removed
- 3 Tbsp brown sugar
- Juice of 1 lime
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- 1-2 tsp Sriracha (optional)
- Add all of the sauce ingredients to a blender or food processor and process until smooth; set aside.
- Heat oil in a large skillet over medium-high heat. Once hot, add chicken and cook until little pink is visible. Add the bell peppers and cook for 4-5 minutes.
- Pour the sauce into the skillet and bring to a soft simmer, cooking until the chicken is completely cooked and peppers are tender. Garnish with fresh cilantro and serve with rice, if desired.