Last week, I was whining that I couldn’t eat after my speed-work runs, and my mama said that I would probably feel better when the weather cooled off. Well – Mama knows best. It rained almost all day today – cleared up around 5pm, and I was able to come home from wrok, do a cool 20 min warm up jog, 4x800s and a 10 min cool down -then came home, cooked up a winner of a dinner (more on that later) and ate every bite! I feel so good!!!
Backtrack to lunch.
Lunch skewers.
Cucumbers, bell pepper, carrots, turkey, and pepper jack cheese. I dipped some of it in ranch dressing, and also brought along this bag of yummies – a peach and trail mix – but was (surprisingly) full after the skewers and stashed it in my desk for tomorrow.
I studied my flash cards during lunch (see upper left hand corner). Just kidding.
Then here is the stellar chicken dinner I made post-run:
With a sally
I made 4 servings of the chicken – mostly because it was all thawed, however – I love making double because that means leftover lunch. Yeah, baby.
Here is the chicky chick recipe:
- 4 chicken breasts – pounded to about 1/2 inch
- 1 cup flour
- 1 tbs chili powder
- 1 tbs curry powder
- sprinkle of cayenne
- salt and pepper e
- evoo
- 1/2 cup white wine
- 1 cup water
I mixed together the flour and spices, then coated the chicken in the mixture. When the pan/evoo were screamin’ hot – I added the chicken (I had to do it in 2 batches because I don’t have a pan big enough for all of it) and browned it on both sides (about 2 min. per side). Then, I removed the chicken to a plate, took the pan off the heat and added the wine and water (caution: there will be a lot of smoke and sizzle!). Next, I returned the pan to the high/medium heat and put the chicken back in. I cooked until the sauce was thickened and the chicken cooked through.
I got the best compliment I have ever gotten from my husband: “It tastes like fried chicken” – and the boy loves him some fried chicken. I win!
I think I hear a spoonful of peanut butter calling my name. Gotta run…
