I could not sleep last night – I was thinking about everything. Obviously work was on my mind, as well as a snowy week ahead (will daycare be cancelled?! UGH!), being behind on a leadership book for work, being behind on my book for book club next week, not being done with Christmas shopping, not having started holiday baking, gift wrapping left to do, blogging – you name it.
I guess that means it’s December, huh?
I looked up from my blog post, saw that it was 9:30pm and ran off to bed so that I could get 7-7 ½ hours of sleep and be rested for the week and my morning workout. Finally, at 12:20am, I pulled out my Kindle to try and distract my racing mind. It must have worked and I fell asleep around 1am, only to be up at 4am.
I changed my alarm from 5:30am to 6:30am, and then proceeded to toss and turn feeling guilty…and set my alarm back to 5:30am. I slept another 45 minutes or so before getting up for my workout. It wasn’t easy, but I thought of you all and our December Accountability Challenge, and my favorite saying, “you never regret a workout!” Setting out my workout clothes the night before has really helped, too.
I got in 4 miles and had 10k steps by the time I got to the office. Mornings like that are worth that terrible alarm so early in the morning! I’m on week 3 and going strong – it is getting easier (and Piper is still sleeping through the night!).
Evenings have also gotten a little easier. The girls are so happy to see MeeMee in the evenings that it frees me up (most of the time) to whip together a quick dinner and assemble the girls’ lunches for the next day. I’ve been searching for “one pot” meals lately and I’ve stumbled upon a few really great ones – this one included. Lots of mushrooms with spinach and cheese – it’s healthy yet rich and being a family pleaser all-around, I will be making it again soon!
- 1 Tbsp olive oil
- 1 lb mushrooms, sliced
- 3 Tbsp butter
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 3 Tbsp flour
- 1½ cups whole milk
- 3 cups low-sodium chicken broth
- 1½ cups orzo
- ½ tsp salt
- black pepper, to taste
- ¾ cup Parmesan cheese, grated
- 1 (10 oz) box frozen spinach, thawed, excess water squeezed out
- Heat the olive oil in a large non stick pan over medium heat. Once hot, add the mushrooms and cook until softened, about 3-4 minutes. Remove from the pan and set aside.
- Return the skillet to stove top and melt the butter. Add onion, and sauté until the onion becomes translucent, about 3-4 minutes. Add garlic and cook for 30-60 seconds, or until fragrant.
- Add the flour, and stir constantly for 1 minute. Add the milk and chicken broth and whisk well. Increase heat to medium-high. Once simmering, add the orzo, salt, and pepper; bring to a summer.
- Reduce heat to low, cover with a lid and cook for 8-10 minutes or until orzo is al dente. Stir in Parmesan and spinach, along with the mushrooms. Cook 1-2 minutes and serve hot.
Weekly Menu: December 10th – 14th
- Sunday: One Pot Cheesy Taco Pasta with brussels sprouts
- Monday: Spaghetti Squash Lasagna with Spinach
- Tuesday: Korean-Style Short Ribs with roasted potatoes
- Wednesday: leftovers
- Thursday: Szechuan Chicken Stir-Fry over rice