Don't Dine and Dash

Hello Lovies,

Monday is here again. (Redundant, I know).

Friday night we pigged out at Old Chicago's, I'm talking one of every app on Happy Hour, and then I was so tired that I couldn't even lift my arm to blow dry my hair. I actually fell asleep before Will and that never happens. #oldwomanstatus

Saturday, I picked up a shift to try to make up for missing three days with the flu, and this was a funny experience because I almost had a walk out. Or should I say roll out?

Roll Out (v.) - 

When customers in wheel chairs try to dine and dash.

Yep, they sho' did. It would be one thing if  they said they "forgot" to pay, but to add insult to injury they decided to complain about their food as to why they didn't pay. Too bad they have pulled this act before, so now they aren't allowed back in. Take that!

Come Sunday, we decided we needed to hang around the house, get some exercise in {I didn't get far with my post-flu lungs}, and to start eating healthy again. We figured that our fave Vegetarian Stirfry was the way to go. Super easy and yummy.

Ingredients:

4 cups broccoli florets (or a mix of stirfry veggies)

1/4 cup water

2 tsp canola oil

1 lb. skinless, boneless chicken breast, cut up 

salt/ pepper

(omit chicken salt and pepper for vegetarian version)

1 inch knob of gresh ginger finely chpped

1/4 cup sugar free apricot preserves (Smucker's)

1/4 cup low sodium soy sauce

2 tbs fresh chopped cilantro

1/2 tsp garlic-chili sauce (Huy Fung)

2 cups brown rice

Method:

Steam broccoli and/or veggies until tender.

Meanchile, heat a large nonstick saute' pan over medium-high heat. When hot, add 1 tsp canola oil and the chicken. Season with salt and pepper to taste. Cook the chicken until browned, about 2 minutes each side. Move the chicken to the perimeter of the pan, and then add the remaining oil to the center. Add the ginger to the oil and saute' until fragrant, about 1 minute. Add the apricot preserves and the soy sauce. Stir together and bring to a simmer. Drain the broccoli and add to the pan. Toss together, and then add cilantro and garlic-chili sauce. Serve immediately with brown rice.

298 calories, 6g fat, 702 mg sodium, 33g carbohydrate, 4g fiber, 30g protein

I would have never thought to mix all of these ingredients, but now I am hooked. 

Who says healthy eating can't be yummy?