My salad was very yummy today at work and surprisingly held me over longer than I thought it would (all that protein + fiber!). Added to my snack of kashis and a string cheese later in the day, I had half a banana and a big bite of roast peach with thyme that Arlette, the pastry chef had just made. Love my fruit!
As promised, a new meal was made tonight from the August issue of Cooking Light. Well, actually I made this this morning when I had some more time on my hands with no workout. I made the Thai Chicken Lettuce Wraps (found in the back of the magazine with the quick weeknight meals) minus the wraps because I didn’t feel like spending another five dollars at Whole Foods to buy cabbage to wrap it in it. This recipe was very very VERY simple and took about 10 minutes to prepare. I used 1/2 lb of lean white meat ground chicken in it so I could get two servings out of it. I also used my favorite frozen veggies ever:
These are soooo yummy and they are very low in calories but each serving has 7 grams of protein due to the edamame. I love the crunch of water chestnuts and this mix is the perfect thing when you are having a quick Asian inspired meal.
So, I mixed half the chicken mixture (about 4 ounces chicken) with brown rice (1/4 cup dry) and about two cups of the veggies. I stir fried the whole thing for a second in my cast iron and the result was a HUGE healthy meal. A great spin on the typical chicken, brown rice, veggie deal. I’m glad I made enough for tomorrow!!
Since my oatmeal snack worked so well last night, I’m packing more for tonight. I figure I can make it while my dough rises.
Tonight SHOULD BE a pretty low-key night. I love making bread because it’s such a stress reliever for me. Kneading it in my hands and then watching it take life (okay corny I know). I’ll let you all know how it goes!