I'm so excited to get a minute to blog today. Monday's are pretty busy for me so I feel ahead of the game already.
I'm not as prepared as I'd like to be for the week in the meal planning department so I found myself scrambling in the kitchen this morning trying to pull together a lunch and a dinner. I'm on campus until 9 p.m. for an evening class. I decided on a good old-fashioned sandwich for lunch and then made this skillet for dinner. (You can my food journal for the day on MFP.)
I have been killing it in the macro counting department lately. It's amazing how easy it gets with practice. I honestly feel the best I ever have, even on the days I indulge in Halloween candy or splurge on a cider donuts during our traditional trip to Maize Quest.
This was our fifteenth trip to this maze. Yes, we started before we had kids and every year we still love it. Here we are after walking the Labyrinth.
I can't believe how long we've kept up this tradition. I also can't believe how awesome The Husband has been doing overall. He's not a macro guy, but this year he started to cut back on snacks and watch his portions. He's down nearly 30 pounds! He's also keeping up with a home workout routine and we're considering building a small workout area in our basement.
I'm super proud of him. Those who have been reading my blogs for awhile know this has been a long time in the making.
And see those two boys on either end of that photo up there? Well, that's "The Toddler" and "Little Bean". One is my height already and the other isn't far behind. I'm nodding my head in disbelieve as I type this.
Anyway, that's my quick update. Sorry for the lack of blogging recently. My mom is moving to the area so we've had a lot of balls in the air. I'm hoping things calm down just in time for the holiday rush. Isn't that how it always goes. 🙂
Single-Serve Chicken and Brussels Sprout Skillet
- 1 slice of raw bacon
- 1 raw chicken breast cut into bite-sized pieces 5.5 oz
- ½ lb raw Brussels sprouts sliced
- 10 g dried cranberries
- 10 g walnuts chopped
- Heat a non-stick skillet over medium-high heat.
- Cut the bacon into small pieces and render in the skillet.1 slice of raw bacon
- Once the bacon starts to crisp and release it's fat, add the chicken with a pinch of salt. Cook until you no longer see pink.1 raw chicken breast cut into bite-sized pieces
- Add the Brussels sprouts with another pinch of salt and continue to cook until the slices begin to soften - about 5 minutes. While cooking let it sit for a minute between tossing, allowing some of the sprouts to brown a little.½ lb raw Brussels sprouts sliced
- Add the dried cranberries and walnuts. Tossing everything together for the last minute or two of cooking until the Brussel sprouts are done to your liking.10 g dried cranberries, 10 g walnuts chopped
- I love using a slice of bacon for my fat when cooking. It adds great flavor and there is no need to use additional oil.
- I actually used frozen chicken for this. I just zapped my breast in the microwave for a few seconds to make it easier to cut. I prefer this method because cutting raw chicken is a pain in the ass.
- This was great at room temperature. I actually made it in the morning but didn't it eat it until I was at work.
- If you are trying to lowe calories/fat a bit more just skip the walnut. It will still be good without them. I'm on a nut kick at the moment. Trying to incorporate an ounce or two to my diet per week. The benefits seem pretty undisputed.