I had an extremely busy day today, but I managed to start my day off with this:
- 1/3 cup of oats
- 1/3 cup water
- 1/3 cup nonfat milk
- 1/3 cup of pumpkin
- 1 tbsp flax seed
- handful of berries
- 1 tbsp peanut butter drizzled over
It was actually really good, but I felt like it needed some sugar added to it. Due to the fact that it is “No Sugar Month,” I couldn’t. I know that the fruit was sparse, but that is all that we had in the fridge this morning! Now, take a bite…
For lunch, a wonderful salad with garlic sautéed shrimp, tomatoes, green onions, spring mix lettuce, cucumbers, celery, orange bell pepper, feta, and Newmans Own Olive Oil and Vinegar Dressing. Yum!
Before lunch, I had to get my hair cut and colored. My lady does a great job with the cutting and most of the time, the color, but the Germans seem to like the fro thing, so I ended up walking out of the beauty place like this:
Yikes!! Actually, now that I’m seeing these pics, I’m kinda worried about the streaks in my hair for the wedding.
For dinner, I made Healthy Chicken Pot Pies! This recipe was adapted from Ellie Krieger’s You and Me Chicken Pot Pies.
Healthy Chicken Pot Pies
- Cooking spray
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
- 1 teaspoon salt
- Freshly ground black pepper
- 2 cubes Chicken bouillon
- 2 green onions, chopped
- 2 celery stalks, chopped
- 3 carrots, chopped
- 2 medium potatoes cut into 1/2-inch pieces
- 1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
- 3 cloves garlic, minced
- 1 1/2 cups low-fat milk
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon fresh thyme leaves
- 1 1/2 sheets of puff pastry enough to cut into 6 squares
- 2 tablespoons grated Parmesan
Preheat the oven to 350 degrees F. Spray 4 individual-sized baking dishes with cooking spray.
Season the chicken with 1/4 teaspoon salt and a few turns of pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, turning once. Transfer the chicken to a plate.
Add 2 more teaspoons of the oil, the green onions, carrots, and the celery to the pan and cook until vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and remaining salt and pepper and cook for 2 more minutes.
Add the milk to the pan. Stir the flour into the chicken broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Stir in chicken bouillon. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in the reserved chicken, peas, parsley, and thyme. Taste mixture, and add more salt if needed. Spoon the mixture into the prepared baking dishes.
Place on a baking sheet and bake until the filling is bubbling, about 30 minutes. Half way through cooking, add puff pastry squares to greased baking sheet, and put in oven. Bake for 15 min for the puff pastry or until golden brown.
Top each pie with Parmesan and the Puff Pastry. Enjoy!
For dessert, I just broke apart part of a puff pastry, and added honey yogurt and berries on top. This was amazing!!
I have a pile of laundry that is as tall as I am to wrestle with now! If you need any good ideas for a weight lifting routine check out my other post for today! Good night!