Today was…awesome. Sure, I was on an all-day webinar and it was cameras on, participation required, but that’s kind of what makes a webinar meaningful, amirite?
Being home, however, we had a few breaks and I was able to capitalize big time.
Break 1 – ¾ of a mile on the treadmill
Break 2 (lunch) – 1 mile walk outside while talking to a friend and transitioned my laptop to the front porch to enjoy the 70 degree November 3rd weather here in Michigan!
Break 3 (10 minutes) – prepped dinner
I mean, seriously, what a gift – time, weather, being in my jammies. I’m taking it. And yes, I totally went for a walk in my jammies. No shame!
Last week I was still recovering from the crud and while I’m not 100%, I’m feeling a lot better and I’ve been back to lunchtime walks and evening sweat sessions.
Sleeping like a dream.
Wishing dinner would make itself.
I’ve scaled back big time on dinner efforts this week and man, that was a good call. I was on my ever-loving last (dinner) nerve last week. Kids who weren’t hungry and/or hated what I made. No time. Evening commitments. I am so protective of our evenings and so while I love soccer season, I also hate it! 🙂
The dinner game with kids is getting a bit more predictable these days. It’s a simple and yet so challenging. If they’re hungry, they eat. If they snack like its their job after school, they consume air and milk for dinner. I’m a rocket scientist, alright! 😉
I feel super fortunate that my kids are both good with fish and my “vegetarian” has mostly given up on that concept. It ends up that sausage is a favorite food soooo…that might be a conflict with the vegetarian lifestyle. If I combine fish with a whole bunch of flavorful, crushed up chips? HUGE hit. Huge hit with us all, in fact! I’ve always loved salt and vinegar chips and honestly, this is a most enjoyable way to consume them!
- 6 (5 oz) cod filets
- black pepper, to taste
- 2 eggs, beaten
- 7.75 oz salt and vinegar potato chips, crushed
- cooking spray
- 1 lemon, cut into wedges
- Preheat oven to 400 degrees F. Line a baking sheet with a wire cooling rack and mist with nonstick cooking spray.
- Blot excess moisture using paper towel and season with pepper.
- Place beaten eggs and crushed chips into separate, shallow bowls.
- Dip each fish filet into the egg, followed by the chips, using your hands to help press to adhere the chips to all sides of the fish. Place prepared filets on the prepared baking sheet and repeat with remaining filets.
- Bake for 20 minutes or until golden brown. Serve hot with fresh lemon slices.
Nutrition Information:Yield: 6 Serving Size: 1 filet
Amount Per Serving: Calories: 308Total Fat: 15.0gCholesterol: 72mgSodium: 386mgCarbohydrates: 20.8gFiber: 1.2gSugar: 0.1gProtein: 24.5g
Love fish? It’s delish! Get inspired!
- Blackened Fish Tacos with Mango Salsa
- Thai Coconut Salmon Curry
- Lemon-Herb Baked Whitefish
- Air Fryer Basil-Parmesan Crusted Salmon
- Fish Taco Bowls
- Spicy Fish Tacos Bowls with Mango Pico
- Salmon BLT with Lemon-Dill Mayonnaise