Hello! Happy Wednesday! We’re just a couple of work days away from a fabulous 3-day weekend. I don’t know about you but I’ve been waiting for this weekend since February! March and April are really long months and Memorial Day can seem so far away when you’re dealing with the crazy “is it Spring or is it still Winter” weather. I’m looking forward to the rest! And the barbecues! 🙂
What are your plans for the Memorial Day weekend?
As you know, Thing 1 left the nest yesterday. Yesterday was interesting. And odd. And surreal. It was pretty much a regular Tuesday – I did my track workout and then I went to work. I practiced the pigeon pose all day (I should be an expert soon!) and I ran a couple of errands at lunch. Normal, right? On my way home, Thing 2 asked if she could eat dinner somewhere else. Fine, I need to learn how to cook for 2 and not a crew anyway. So, that’s what I did. I found a great stir-fry recipe that serves 2 and that’s what my Sailor and I had for dinner. Still, not abnormal for it to be just the two of us. The girls both have social lives and would, at times, both be gone for dinner. It didn’t really hit me until this morning. She’s swearing in today and will actually fly off to Great Lakes. And I feel like I want to cry. She’s really gone – I mean, she’ll come back for leave and she’ll be in this area for school – but that’s it. She’s making a career and life for herself. I just don’t know how to process that. I’m so proud of her!
So, here’s that stir-fry recipe. It comes from the Abs Diet Cookbook. It’s absolutely packed with protein and flavor. The red pepper does give it a nice kick so, if that’s not your thing, you probably want to scale back to a pinch or maybe just use freshly cracked black pepper, instead. This took no time at all. We used up all the brown rice in the chili the other day so I was stuck with white rice but it was still delicious. The rice took the longest time to cook and that was only 15 minutes. Got more than 2 mouths to feed or want leftovers for lunch the next day? Double the recipe! Easy peasy. Enjoy!
Stir-It-Up Chicken and Snow Peas
Makes 2 servings
2 teaspoons peanut oil
1/4 teaspoon red pepper flakes
3 thin-cut boneless, skinless chicken breasts, cut into bite-sized pieces or strips
1/3 cup frozen snow peas*
1/3 cup asparagus tips
1/3 cup thinly sliced carrot
1/4 medium onion, cut into bite-sized pieces or strips
2 tablespoons sliced almonds
2 teaspoons reduced-sodium soy sayce
Cooked brown rice
*I could not find any so I used some frozen bell pepper strips instead. They were delicious.
Heat the oil and red pepper flakes in a large skillet or wok over medium-high heat. Add the chicken and cook for 2 to 3 minutes, stirring frequently. Add the remaining ingredients, except rice, and cook for another 2 to 3 minutes, stirring often. Serve over the rice.
Calories 428; Protein 48g; Carbohydrates 28g; Fat 18g (saturated 3g); Sodium 505mg; Fiber 7g