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?Â
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.Â
Ok, I owe you all some really yummy recipesâ€¦.
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. TheseÂ Salmon Fillets were just cooked in some EVOO with a sprinkle of salt and pepper and flipped over after 3 minutes. I couldnâ€™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 didnâ€™t have any)
Heat a medium saucepan over medium-high heat. Add 2 teaspoons oil, then swirl. Add orzo. SautÃ© 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 RJâ€™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.Â
Question: Are you planner or do you live spontaneously?