No rest for the weary!
Wanting to make sure I could enjoy my Christmas break as much as possible, I did all the dirty work around the house today, so I’ll be as free as a bird for the next four days!
The laundry is done, folded, and every. single. room. in Casa de IGE has been dusted, mopped, vacuumed, scrubbed and/or spit shined. Ok, not spit shined…
I even got a little crazy and washed all our blankets. Right?! There’s something about clean sheets and blankets that makes me feel all warm and fuzzy inside. Good stuff. :)
I caught my breath with a light lunch of Cold Sesame Noodles,
and a stack of White Chocolate Covered Peanut Butter Cookies (aren’t they adorable?!)
before hitting the gym for a 35 minute, 3.75 mile Reversible Treadmill Routine:
Followed up with 15 minutes on the elliptical on Level 6. My feet didn’t go numb today – it’s a Christmas miracle! ;)
I was so excited for today’s dinner that I threw proper meal times out the window and made Lemon Brown Sugar Chicken for lunner (lunch + dinner) around 3:00. I was hungry…the recipe was exciting…you know how it goes!
This recipe comes from Jenna @ Eat, Live, Run and when I first read it I was all “Lemon? Chicken? BROWN SUGAR??? Are you SURE?!” It seemed just crazy enough to work!
The good news is that not only is this dish INSANELY delicious, it’s super easy to boot. All you do is mix flour, paprika and salt together, then lightly coat 2 chicken breasts in the mixture.
Sauté the chicken in a little bit of vegetable oil until both sides are crisp,
then remove to an oven-safe dish.
Meanwhile juice a couple lemons and add the juice to the hot pan,
scraping up all the bits from the chicken.
Pour the lemon sauce over the chicken,
then sprinkle with brown sugar.
20 minutes in a 350 degree oven, followed by a quick broil and you’ve got Lemon Brown Sugar Chicken, baby!!
It tasted like Sesame Chicken!!
As I was chewing I was all, “this tastes Asian?!” Then it hit me – tangy, sweet, tender sesame chicken – without the nasty breading and deep fat frying. This was FABULOUS!
I served my chicken over a bed of Israeli CousCous cooked in chicken broth.
You should be able to find ICC at the regular grocery store – I get mine out of the bulk bins.
They’re fabulously bouncy, chewy and get super creamy in the chicken broth – plus they’re a cinch to make. Just use a 2:1 ratio of liquid to couscous, bring to a boil in a small saucepan, put a lid on the pan, turn the heat down to low, and cook until soft. Same way you cook rice, really!
SUCH a surprise hit of a lunner – I will definitely be making this again!