Mediterranean chicken thighs…marinated the chicken thighs with juice of one lemon, zest as well, some chopped fresh flat leaf parsley, minced garlic and Greek seasoning. Sauteed with the juices until somewhat reduced, then I added a couple of pats of unsalted butter.Sauté until chicken is cook through.
These thighs were light, juicy, fresh, and tasted like summer. Really enjoyed them as is, didn’t need any other sauce. You can serve them with rice or noodles. I had them with a salad with and a sprinkle of feta cheese with balsamic vinegar. Yummy.
Taking some turns today. Praying for the right one.
I needed this again today. So many of us have too much going on. Take a deep breath and know that you are enough.
November 2015 – 315 pounds to yesterday – 115 pounds gone! Two years yesterday -surgery- as well.
So after a 115 pound weight loss:
Apparently per my rheumatologist I am no longer bone on bone with my knees! I am to take it easy with exercise, and to build up the muscle around my knees, but for the most part, I can start doing things I want to do as long as my body allows it.
Dancing, yoga, jogging—really anything I want to try.
2 Years ago yesterday…was my gastric sleeve surgery and while I am not at my lowest weight I am no where near my heaviest! I have had some regain but no guilt. I am so very grateful for my path here.
So…blessings today and always!
“We keep moving forward, opening new doors, and doing new things, because we’re curious and curiosity keeps leading us down new paths.” – Walt Disney
Be curious —explore—it’s Friday!
Believing in the little things today.
I ended up making taco meat with onion, and getting a Rotisserie chicken for my two ingredient meat pies and pizza. I let the taco meat cool a bit, and chopped up the chicken. I had used a half of a purple onion in the taco meat mixture, and reserved the other half for the chicken portion. Rolled out the chilled dough mixture with some flour on the counter. Somewhat sectioned out the portions. Scooped the meat in each, and folded the dough over.I added some shredded cheddar cheese to both meats, and yes, I cheated and used packaged shredded cheddar cheese. For the remaining dough, I rolled it thin, and placed it in a baking sheet that I sprayed with baking spray.Spread the remaining taco meat on half, and the chicken on the other half.Added BBQ sauce to the chicken, and cheese to both.For the pies, I pressed the edges down, and used a fork to seal the edges.Baked them both at the same time with the pizza on the bottom rack at 350 degrees for about 30 minutes. These were really good. I will make the dough again, and the pizza. Not sure about the meat pies. I need to vary the recipe a bit, and work out the kinks on the moisture with the chicken ones. I loved the taco meat ones.
David really enjoyed all of it, and we had plenty left over. I will only make enough dough next time for one serving of pizza or meat pies as this was too much dough to use up in one serving.