I might have already whined, but our nanny is moving back to Colorado at the end of this month and to say we’re sad would be a huge understatement. Mee-Mee, as she told us to call her, is a total saint. At 79 years young, she will throw 26+ pound Piper on her hip and bound up the stairs. She’s a huge help with the kids, with the house, and with our angel, Lily.
With our family for just shy of a year, her absence will be felt. I’ve gone back and forth on whether or not I even want to try replacing her because she’s truly irreplaceable. She’s really part of the family. That became all the clearer as she teared up over the loss of Lily and gave me a comforting hug. Last week was hard on her, too.
Life at home is different with just one dog. One healthy dog, at that. I know that sounds a bit crazy, but Lily was an unwell chick with a lot of needs. She moved at her own pace. She was a bulldog, that’s for sure. My morning routine has gotten considerably less complicated but my heart aches every morning when I turn the corner into the living room and expect to see her smooshed up into a ball snoring her heart out. Even Harlie is a little aloof, spending much of her time in “her room” (the laundry room). I’m guessing that Lily’s absence is affecting her to some degree, as well.
Admittedly, I’ve been living in a bit of a blur. Life is lacking some of its natural glow and I know it is just the curtain of grief that I’m slowly surfacing from. I’ve been short-fused with my kids, tearful, easily stressed, and lacking my usual “oompfh”. I’m dreading my 5:30am wake-up call for exercise, but I’ll regret it if I don’t get up and get it done.
With Mark traveling this week, I wanted to return to our regularly programmed routine which includes family dinner on Sunday. Except, after a play date with 2 of Shea’s friends, I was pooped. I needed something EASY. QUICK. And that required few dishes. Good thing I had pinned this a few weeks ago and decided to try it out.
This meal was actually easier than it sounds and is truly a 30-minute meal. Max. But the best part? Everyone loved it! And by that, I mean I loved it because I love almost everything and my kids love less and less it seems…so, HUGE WIN! They gobbled it right up! You’re welcome in advance and enjoy!
- 6 Tbsp low sodium-soy sauce
- 1 Tbsp hoisin sauce
- ¾ Tbsp apple cider vinegar
- 2 Tbsp honey
- 1 tsp toasted sesame oil
- ½ tsp fresh minced ginger
- 2 cloves garlic, minced
- 2 Tbsp cornstarch
- ½ cup water
- 1½ lbs boneless, skinless chicken breasts, cut into 1" inch cubes
- 2½ cups broccoli florets about
- 1 red bell pepper, cut into 1 inch pieces
- 1 green bell pepper, cut into 1 inch pieces
- ⅔ cup cashews
- Preheat oven to 400 degrees F. Mist a large baking sheet with nonstick cooking spray or line with parchment paper; set aside.
- In a medium saucepan over medium heat, whisk together all of the sauce ingredients. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
- Meanwhile, prepare the chicken and vegetables.
- Toss the chicken with about ⅓ of the sauce and mix well. Arrange chicken in a single layer on the baking sheet and cook for 8 minutes.
- Remove sheet pan from oven and throw the prepared vegetables on top; drizzle with remaining sauce and toss well to coat. Return to oven for an additional 10-12 minutes.
- Remove pan from oven and add cashews; toss to coat. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired*.
Recipe slightly adapted from Life Made Sweeter
Weekly Menu: June 3rd – 7th
- Sunday: Cashew Chicken Sheet Pan Meal with brown rice
- Monday: tacos (taco salad for me) with guacamole and pico de gallo
- Tuesday: Cheesy Corn Fritters with roasted asparagus
- Wednesday: Chicken Caesar Salad with a Twist
- Thursday: 15 Minute Vegetable Lo Mein