Today was full of delicious eats, especially the dinner you see in that title above…BUT, since I’m a little behind on posting today, let’s get all caught up, shall we?
I also enjoyed a travel mug of hot coffee on my way into school today to do some work in my classroom. Hot coffee?? Courtney, it’s 90+ degrees today! I know, I know, but hubby offered to make it sooo…I digress.
After working for a few hours at school, I came back to whip up a quick lunch. Considering the sweltering heat I had been dealing with all morning, a cool, creamy smoothie sounded like absolute heaven.
This was probably the simplest and yummiest smoothie I’ve made to date:
- 1 container Strawberry Chobani flavored yogurt
- 1/2 large frozen banana, sliced
- 5 large frozen strawberries
- Splash vanilla almond milk
It was almost too thick to drink through the straw! Unfortunately, it didn’t have too much staying power – I was hoping the extra protein from the yogurt would help, but I think maybe next time I’ll add in a scoop of strawberry protein powder.
I also bagged up some carrots & celery + hommus and a little HLS swag to go:
By the way, these Mary’s Gone Crackers were absolutely AMAZING! I already recommended them to my friend Eileen who is trying to go gluten-free, but I would recommend them to anyone. They totally rocked my socks!
The reason I brought the rest of my lunch “to-go” was because I had a very special lunch date with 4 very special ladies! But since Jay and I had just done a large grocery shop, and we just came back from a week full of eating out, I opted to go but bring my own goods. I didn’t deprive myself, saved some money, and had a blast reminiscing and sharing stories from last week’s shenanigans.
Ohhh my friends, I have a new recipe comin’ your way tonight…and it’s a GOOD one!!!!
Chicken & Sweet Potato Bake
Chicken & Sweet Potato Bake
Original recipe can be found here
2 chicken breasts
1 large sweet potato
1 15oz can pineapple chunks in 100% juice
2 tsp extra virgin olive oil
1 tsp ground ginger
1 tsp garlic powder
1 tsp cinnamon
Salt/Pepper to taste
1 cup brown rice
Preheat oven to 350 degrees.
Dice chicken into 1/2 – 1 inch cubes.
Peel sweet potatoes and cut into 1 inch cubes.
Drain pineapple juice, reserving about 1/2 cup to use when cooking rice.
In large bowl, toss diced chicken, sweet potato pieces, and pineapple chunks. Add oil, ginger, garlic powder, cinnamon, and S&P. Toss well and transfer to a 9×13 baking dish coated in non-stick cooking spray.
Bake for 20 minutes uncovered. Remove from oven, cover with foil, and bake for another 30-40 minutes. (This prevents the sweet potatoes from drying out and keeps them soft and moist.)
In saucepan, cook brown rice as directed on packaging, substituting 1/2 cup of the water with the reserved pineapple juice.
Serve Chicken & Sweet Potato Bake on top of brown rice. ENJOY!
This dinner was SO GOOD! The texture of the sweet potatoes was absolutely perfect; soft, moist, and full of flavor. The chicken, in my opinion, got a little dry, so I might try cooking it a little less next time. But the flavor was great: sweet & savory, and both hubby and I really enjoyed it – plus, we even have at least another 1-1/2 servings leftover!
I dare you to give it a try.
Tonight is going to be spent relaxing on the couch, so I can gear up for another full day tomorrow. As you may have already noticed, my blog posts may be a little sporadic for the next couple weeks. With school starting next week, the Labor Day holiday this weekend, and prepping all this week, my schedule is a little hectic, to say the least. But I promise, I will still be around, so keep visiting, because I love visitors.
Question for the Night:
What was your favorite part about going back to school every year?
For me, it was school supply shopping. I LOVED getting all of my new Lisa Frank folders/pencils/lunch bag/book bag/erasers/aka, anything I could find.
Getting new school outfits wasn’t too bad either.