Well, this morning started off a little fuzzy…
After a fabulous time at the Kenny Chensey concert last night at Soldier Field, I woke up (albeit more morally hungover) in quite a cloud. Maybe it was the dozen draft beers I drank, or maybe it was the late night jalapeno poppers and French fries I consumed after the concert, but one thing is for certain:
The Diet Starts Today.
I feel like I’m saying this often come Sundays. I do eat healthy… minus the late night snacking that happens every once and a while. Luckily, that is not a regular occurrence.
Sundays, I like to menu plan for the first part of the week. I ask CBH what his work schedule is, if he’s traveling or has anything any of the upcoming evenings, and if he has any special cravings. I like to flip thru my cookbooks and favorite magazines looking for inspiration. I flag pages that look tasty with torn post-its, and then narrow down my options.
My menu planning thus far this week:
Sunday evening dinner:
- Warm Mediterranean Halibut Sandwiches w/ a vegetable & arugula
- CBH is playing golf today, therefore I’m not sure what time he’ll be home. These are easy for us to either eat on our own, or prep and set aside until he comes home; then we can assemble quickly
- Roasted Shrimp Salad (made with Greek yogurt to be healthy!)… recipe to come soon
- With hints of orange
- Served on a bed of lettuce
- Turkey meatballs w/ a vegetable
I also stocked up on fresh herbs from the farmer’s market yesterday (where I was fortunate to see Rick Bayless giving a cooking demo!), plenty of vegetables (frozen and fresh), Greek yogurt, skim milk, fresh eggs, a can of low sodium black beans, another bottle of extra virgin olive oil, a dozen eggs, a handful of bananas, shallots, a couple avocados, and a few extra lemons and limes.
I try to only plan for the next couple days with food, because plans have a tendency of changing, and something I’m planning on making tomorrow, may get pushed until Tuesday! Therefore, sometimes I have to modify things; turning a planned dinner into the next day’s lunch, etc.
As much as I love having a stocked fridge, I hate wasting food. I try to just buy only what I need as well as use up what I already have. I try to be creative with fresh ingredients and fresh herbs, making sure I don’t overbuy.
(Sundays are also great days to use my slow cooker. I don’t like leaving it alone for hours on end, so while I get things done in my apartment, it’s a great gadget to use for making meals in bulk.)
Also on the list for today: laundry, cleaning and a nice run on the treadmill.
Enjoy the rest of your weekend!
- 2 lb. skinless, boneless chicken thighs
- kosher salt and pepper
- 1 tsp. five-spice powder
- 2 Tbl peanut oil
- 1 yellow onion, finely chopped
- 5 1/2 cups chicken stock, low sodium
- Two one-inch pieces fresh ginger, peeled
- 1/4 cup soy sauce
- 1/4 cup Asian fish sauce
- 1 Tbl rice vinegar
- 1/4 lb rice stick noodles
- 2 Tbl chopped fresh basil
- 2 Tbl chopped fresh cilantro
- 1 cup bean sprouts
- 1/2 small serrano pepper (or jalapeno) seeded and thinly sliced
- lime wedges for serving
- Pat chicken dry and season generously with salt and pepper and five-spice powder
- In a large frying pan over medium-high heat, warm the oil. When oil is hot, sear chicken thighs on all sides until golden brown. Once browned, transfer to slow cooker
- Add onion to fry pan and saute until golden brown. Add 1 cup of stock and scrape up brown bits. Transfer to slow cooker
- Add remaining 4 1/2 cups of stock to slow cooker, as well as the ginger, soy sauce, fish sauce, and vinegar. Cover and cook on low for 5 hours. Chicken should be cooked thru and very tender
- Just before you are ready to serve, place noodles in a bowl of very hot water to cover generously to rehydrate
- Transfer chicken to a plate. Remove and discard ginger. Using two forks, shred chicken. Return shredded chicken back to slow cooker. Drain the noodles and stir into soup. Warm through for about 2 minutes on high
- Ladle soup into shallow bowls. Scatter with basil, cilantro, bean sprouts and chile on top
- Serve with sliced lime wedges