I found myself with almost an hour to kill yesterday morning before I had to leave for work. Huh, guess what I did? I was Bizzy in my Kitchen. 😀 I ended up making Marisa’s baked pumpkin oatmeal – holy cow, this one is a winner. It’s not too sweet, super filling and between prep and baking, was done in 25 minutes. My pan was still hot so I just wrapped it in a clean dish towel and set it on my back seat for my drive to work. 😀
I was all set to go on a 10 mile bike ride at lunch, until I tested my blood sugar. It was 67. Long time readers will know I need my blood sugar to be at least 200 in order not to bottom out from working out. So I went to eat a peach to bump up my blood sugar, and it was rotten. 😦
So I did the next best thing…ate my delicious lunch without taking any insulin! This recipe was adapted from the Weight Watchers website – the changes I made are in red.
Chicken Saagwala – makes for servings 1.5 each for 6 WW points (um, no way there were four 1.5 servings – it was more like 1 cup)
- 2 tablespoons olive oil, divided
- 4 tsp. curry powder (mild or spicy) (mine was spicy!)
- 1 tsp. ground coriander (didn’t have any)
- 1/2 teaspoon ground cumin (I used 1 teaspoon)
- 1 teaspoon of sriracha
- 2 Tablespoons fresh ginger root finely chopped (I shredded mine on my cheese grater because my ginger is kept in the freezer)
- 1 pound chicken breasts, cut into bite size pieces
- 2 large tomatoes, ripe, seeded and chopped (I used 1 cup canned tomato puree)
- 10 ounces fresh baby spinach
- 1/2 teaspoon salt
- 1/4 cup water
- 2 tablespoons fresh cilantro (didn’t have any)
Place 1 tablespoon of oil, curry powder, coriander, cumin and garlic in a large non-stick pan. cook over medium heat, stirring occassionally, until toasted and fragrant – about 4 minutes.
Add remaining tablespoon of oil and add chicken to skillet; stir to coat with the spiced oil. Add tomatoes (or puree in my case) and cover and cook for 10 minutes. Uncover and stir to combine. Add spinach to skillet; cover and cook for 5 minutes more. Remove from heat and add salt, water and cilantro and mix well.
This was wonderful – my only changes would be to make double the sauce – so adding 1 more cup of tomato puree, and definitely add the cilantro. Super flavorful with just enough spice. I served mine over 2/3 cup cooked white rice, so lunch comes in at 9 points. (Can I just say, the dueling smells of pumpkin and curry made for an interesting ride to work!).
Finally by 1:30 my blood sugar was up to 167, so I went on a walk, my blood sugar doesn’t drop as much when walking – another glorious day in Chicagoland! I think my friend Beth will agree that you can’t have too many pictures of trees, sunsets, or clouds. 😀
The afternoon flew by at work – one of the secretaries was sick so I was bizzy, which I love because the day goes by so fast. 😀
Dinner was super quick, pork chop milanese adapted from this recipe. I just halved the ingredient amounts, and obviously used pork instead of chicken. One the side . . . MICROWAVED scalloped potatoes. They were done in 25 minutes. 😀
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 cup milk
- 1 cup shredded cheese
- 4 medium potatoes
In a microwave safe dish, melt butter. Stir in flour, salt, pepper, paprika and milk. Microwave on high for 5 minutes. Whisk together. Layer sliced potato in microwave safe dish. Sprinkle some of the cheese, alternating between potato and cheese ending on potato.
Pour milk sauce over potatoes and microwave for 20-25 minutes, or until potatoes are tender.
I am up bright and early this morning – I spent the night at my Momma’s last night because she’s having outpatient surgery this morning – and since I am her favorite child it was only natural that I come take care of her. 😀
And check out my step-son! His fiance surprised him with sky diving for his birthday a couple weeks ago! Would you/have you sky dived before? Not me!