A poll for my readers

I'm considering a minor name change--see the poll to the right. Will you vote, please? It's super simple. The poll will close at 9am on Friday, April 16th. I will temporarily change the name until then, just to try it out. Thanks for reading (and voting)!

Birthday lunch

Today my sisters and I met here in town for my birthday lunch. This is a tradition we started this year--getting together during the months of our b-days to celebrate as a foursome--inspired by my dad and his three sisters who have done this for years. It just so happens that we have a birthday in each season, and they coincidentally fall in birth order. My older sis was born in January, I'm the spring baby, #3 is a June bug, and the youngest will celebrate (21!) in September.

I'm the one in the flowery shirt, top left.

Lunch was at my favorite local place, which I've mentioned more than once. Everything was so good! My lunch was half of a charred chili portobello sandwich with roasted asparagus and a cup of poblano-potato soup. I have never regretted a meal there. :)

Here are some pictures of our goofy selves (these are the good shots, btw) during the afternoon.

Big sister

Middle sister

Baby sister

Baby sister gave us all flowers--yellow rose for me, orange gerberas for the others--and the little guy loved playing with mine when I got home.

My little goofy dude

Such a sweetheart!

Tomorrow I'll have some new recipes for you. I've been aching to make a tofu-and-Brussels-sprouts dish for months now, and I'm forcing myself to find the time tomorrow. I also plan to make a red pepper tabbouleh (using quinoa instead of bulgur) to use up my remaining co-op parsley and the rest of the quinoa from Saturday. For now, it's time to find a snack and go read for a little while.

Shrimp pasta

The other day I was home alone for lunch (daycare day!) and craving shrimp with pasta. Since The H wasn't around I could safely use up the last of my non-gluten-free angel hair, and whipped up this super-fast and tasty lunch.

First I thawed the shrimp in a bowl of cold water and chopped the rest of what I'd need--shallots, parsley, garlic.

While the pasta cooked, the shallots and parsley were sauteed in olive oil, followed by the shrimp. I seasoned them with sea salt, black pepper, and crushed red pepper. When the pasta was done I drained it and added it to the skillet, along with the fresh parsley.

This could have used a saucier sauce--I'll use lemon juice and more olive oil next time--but it sure did hit the spot!

Grilled chicken and veggies

Yesterday was a typical Saturday for us. We met our running group for a long run (actually, we hosted the long run), did some housework and yardwork, and asked each other "What should we have for dinner?" Since one of The H's errands was getting a new propane tank for the grill, and the only thing I had in mind was "chicken", it made sense that we combine forces. Thus, dinner was born. And I was proud of us for not going out to eat!

First I got a pot (ok, a rice cooker) of quinoa going. I used vegetable broth, two chopped green onions, and a few tablespoons of jarred dehydrated vegetables. Doesn't look like much, but it cooked up nice and fluffy! The little guy loved it.

While that was simmering, I chopped a handful of colorful bell peppers and half of a sweet onion and set them aside to marinate in olive oil and balsamic vinegar until The H was ready to throw them on the grill.

Our chicken got a very basic barbecue sauce bath, but it turned out great.

I put together a quick little snack plate for us--rice crackers, homemade roasted garlic, Laughing Cow light cheese wedges, and sliced smoked gouda--and then the three of us hung out together while The H manned the grill. The little guy and I took turns sharing cheese crackers and playing with sidewalk chalk. Not pictured is the beautifully delicious red wine we popped open.

Finally, almost dinner time! What does a bored, tired little guy do while his mom sets the table? Kick back with a cold one, of course! (Please note: sippy contains milk!)

So I was all proud of these "progression pics" but would you believe that I forgot to take a picture of the finished product? Of course you would. I guess that's what a 9-mile run and two glasses of wine will do to a person... sorry! (In related news, I slept like a rock.) The leftover chicken and peppers got chopped up and tossed into a bowl of quinoa for one of our lunches this week. Hope you had a great and successful Saturday, too!

Chicken and rice... with mushrooms!

This super-fast recipe is from one of the tear-out cards in Clean Eating Magazine. Sorry, I don't remember which issue. It really came together quickly and was surprisingly delicious given the short cooking time. Usually when I make lemon-flavored chicken, it ends up dry and overly tart. Not this one! We'll be having it more often for sure. Another variation on The H's beloved chicken and rice!

Skillet Chicken Cutlets with Mushrooms

from Clean Eating Magazine

serves 6

total time 21 minutes

Ingredients

1 1/2 lb chicken cutlets (I used two large boneless, skinless chicken breasts that I split in half)

1/4 tsp sea salt

1/4 tsp black pepper

4 Tbsp fresh lemon juice, divided

2 tsp olive oil

1 cup fresh mushrooms, sliced (I used frozen sliced mushrooms, thawed lightly)

2 Tbsp parsley, chopped

2 tsp whole capers

Lemon slices, for garnish (optional)

Instructions

1. Season chicken with salt and pepper and drizzle with 2 Tbsp lemon juice.

2. Heat oil in large nonstick skillet over medium-high heat. Add chicken and mushrooms and cook chicken for 2-3 minutes per side or until golden brown and mushrooms are softened. Add remaining lemon juice, parsley, and capers and cook 2 more minutes. Garnish with lemon slices before serving, if desired.

When the chicken and mushrooms were done, I removed them from the skillet to keep warm, then boiled 1 cup chicken broth with some cornstarch to make more of a sauce--it took about 6 minutes to thicken up, after which I poured it over the plated chicken. We served this over brown rice (see first picture) with a side of steamed (frozen) broccoli topped with shredded cheddar. Hey, we do have a toddler to please. :)

Nutrition information per 4oz serving, not including rice, broccoli or cheese

Calories - 140

Total fat - 4g

Saturated fat - 1g

Carbs - 1g

Fiber - 0g

Sugars - 0g

Protein - 23g

Sodium - 170mg

Cholesterol - 65mg

Weekly Meal Plan

Sunday - hamburgers on the grill with mushrooms, tomatoes, avocado, cheese, and spinach (Happy birthday to The H!)

Monday - GF pancakes with bacon (and eggs?), fresh strawberries

Tuesday - slow cooker beef curry (simmered with mushrooms and tomatoes) over brown rice

Wednesday - GF spinach lasagna with broccoli

Thursday - The H fends for himself and the little guy while I run with friends

Friday - GF pizza, sauced with the leftover marinara from Wednesday and topped with whatever random vegetables we have left, and maybe some bacon from Monday

Saturday - heading out of town--time for another round of "Clean Eating On the Road." Betcha just can't wait!

::tap tap:: Is this thing on?

I'm still here, guys. Still cooking (a little), eating (some), running (a bit). Just hit a slump. Several posts are waiting in the wings..that is, waiting for me to write them. Hang in there; I'll be back soon.