Today has been a hectic, hectic day, and I’m still not done. Things that I need to accomplish in the four hours between when I get home and when I go to bed include: grocery store run, blogging, writing material for my program, and reading a chapter of an intense philosophy book for work. I am, obviously, on blogging right now — it’s going to be a long night.
1/2 Apple with almond butter
Finished off Gina’s Fridge Leftover Surprise
1/2 Apple with Almond Butter
1/2 a bar of Hershey’s Special Dark Chocolate
Gina’s “OMG I have no time” throw-together (see below)
Gina’s “OMG no time” throw-together
Using the art of throwing sh*t together, I concocted this bake on the seat of my pants when I got home from the grocery store.
Prep time >10min
Cook time: Approx 30 min – 45 min
1lb boneless skinless chicken breast
1 16oz can of tomatoes (flavored however you like)*
LOTS of garlic powder
1. Preheat oven to 350
2. Use preheat time to chop chicken into cutlet-size pieces
3. Season chicken with garlic powder, pepper, and salt
4. Throw chicken in baking dish — add can of tomatoes
5. Bake until chicken is cooked through.
Here’s the finished product:
Easy peasy, right? Indeed, I thought so. I am so short on time this evening that I didn’t even have the time to use fresh garlic. It made me sad, but other victories of the day made it worthwhile.
*If you’re using canned items, be sure to check the labels for wheat and excess sugar before you purchase a brand.
When I got home, I immediately changed and headed out to the grocery store. Because I was hauling back approx 40lbs or groceries, I didn’t get toiletries I needed from CVS, so I had to head out again. By the time I left, I was so hungry I was starting to feel weak and shaky. I seriously debated going and trying to find something vaguely paleo at one of the 800 fast food restaurants between me and CVS. These are just a few of the fast food restaurants I walked by (TWICE):
Frozen yogurt restaurant
Dixie Kitchen and Bait Shop (not fast food, but tempting)
As well as others I can’t remember. I am really proud of myself for not succumbing to these temptations. I kept a vision in my head of me doing my final weigh-in and what that would feel like, and also telling myself “Food does not control me.” I also concentrated on ways I could fix a quick meal that still enabled me to do what I needed to do. Focus and self control for the win.
My day: definitely a woot day. I am feeling very good about things.
I am currently chowing down on my new recipe. I’m excited to share it, so let’s get the tally over with.
Granny Apple, sliced, with almond butter
Finished off Gina’s kind-of goulash
Gina’s Fridge Leftover Surprise! (see below)
I am quickly running out of food in my kitchen. I try to make my grocery store runs last two weeks, so I “can’t” go to the store till Wednesday. So it was up to me to use the art of throwing sh*t together to make myself a dish that would last me a couple of days.
I was actually halfway through making chicken, tomato, garlic and onion (a typical feature for me) when I decided I was going to be inventive.
How did I do that? Bacon fat! Without further ado, here is the recipe:
Gina’s Fridge Leftover Surprise!
1 large yellow onion, diced/chopped
1 head garlic (yes, a whole head), chopped
leftover bacon lard (depends on how much you need to grease the pan)
The basic theory of this recipe is to use the bacon grease in the stead of something like olive oil or coconut oil to provide lubrication for the pan. That way, the much-stronger flavor of the bacon grease soaks into your food. With that said:
.5. Season raw chicken to taste — I used garlic powder, salt, and seasoned pepper
1. Melt bacon grease in a frying pan
2. Add BOTH garlic and onion. Sautee until the onion is a light golden brown
3. Add chicken and brown*
What’s the surprise? This concoction really highlights the taste of the onion. I was not expecting it at all. If you like onions, I would recommend this dish.
*As a note, the chicken will cook MUCH faster in the veggie concoction than it would if you cooked it in butter or some other form of oil. I think this is because bacon gets MUCH hotter than other greases. If you’ve ever been splattered with bacon grease, you can attest to this first-hand.
Here are some pics of the process:
That’s my food tally for today! Peace y’all!
I learned something awesome that combines my two favorite things in the world: garlic and violence.
For those of you who are reading at work (shame on you!), I’ll explain.
Suzie over at Waste and Taste told me when I started using fresh garlic to bash it a little bit before I cut it, because that released the flavor.
Little did I know, it was also an easy, fun, violent way to peel it. Here’s how you do it:
Easily peel garlic cloves
1) Take wide, handled tool such as a knife.
2) Set a single clove of garlic on the counter.
3) With a single flick of the wrist, bop the garlic with the flat of the blade. This crushes the garlic some and pushes the skin off the clove.
4) Use your fingers to remove the skin from the clove, and dispose.
5) Cut/mince the garlic as needed.
I wasted SO MUCH TIME peeling and mincing garlic before now. Using this method I was able to get more garlic into my dish (I used a whole clove in my spaghetti sauce when I discovered this), and do so with ease.
Hooray for discoveries!