Ok, maybe not really, but man I have been having so much fun in the kitchen since I have been back home and more in a routine. I love traveling and getting out of the daily grind, but I also thrive off a bit of routine. When I got back from WA, the girls and I had a fun lady day out in Temecula to my favorite winery, Ponte! Only appropriate after a 14 mile run, right?
I have been back to running this week and training for the Boston Marathon. Can you believe that it is less than two months away?!!!! I have my first 16 mile run this weekend.
Ok, I owe you all some really yummy recipes….
While visiting my friend Ronni in WA, she made me her Crock Pot Beer Chicken and it was one of the juiciest chicken crock pot recipes I have ever had. The best part is that I already had everything on hand. She also made mashed potatoes. Of course, when I made it at home, I made healthy version by using cauliflower instead of potatoes.
CROCK POT BEER CHICKEN
2lbs skinless, boneless chicken breasts
1 bottle of can of your favorite beer (I used Fat Tire)
1 tsp salt
1 tsp garlic powder
1 tbsp dried oregano
1/2 tsp black pepper
Place all ingredients in the crock pot and cook on high for 4-5 hrs (or low for 6-8 hrs).
Feel free to change out the spices and herbs to be able to use your favorites.
1 large head cauliflower steam bag
1 tbsp minced garlic
1 tbsp greek yogurt or cream cheese
3/4 teaspoon salt
1/8 teaspoon pepper
Blend all ingredients in a food processor and pulse to your desired consistency.
I just love me some Cooking Light recipes!!!! I always have great luck with the dish actually tasting super flavorful and looking like what I was going for. These Salmon Fillets were just cooked in some EVOO with a sprinkle of salt and pepper and flipped over after 3 minutes. I couldn’t stop raving about the orzo. There was so much flavor packed in and it was so simple to make.
5 teaspoons olive oil, divided
3/4 cup uncooked orzo
1 1/2 cups unsalted chicken stock
1/2 teaspoon salt, divided
1/4 cup bottled roasted red bell peppers, thinly sliced
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
1 ounce chopped pitted kalamata olives( I didn’t have any)
Heat a medium saucepan over medium-high heat. Add 2 teaspoons oil, then swirl. Add orzo. Sauté the orzo in the oil for 2 minutes or until toasted. Add stock and 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in bell peppers, dill, juice, and olives. Keep warm until serving.
Lastly, I have been enjoying Green Monsters once again and I think RJ is ready for her own. (I’ll have a full post on making RJ’s food coming soon.) This combination may be the best I have ever made by far! I love the addition of mango. It really made the smoothie PERFECT!
Green Monster Super Food Smoothie
1 cup coconut water
1/2 cup frozen mango
2 tbsp Hemp Protein
1 tbsp flax seed
Put all ingredients in the blender and enjoy!
I leave you with a collage of cuteness.
Question: Are you planner or do you live spontaneously?