Happy Friday! For some reason this week seems so long, and yesterday I woke up thinking it was Friday so that sucked. I have a wedding to go to tomorrow and then twin fest on Saturday with my twin sister and our best friends that are twins. We are meeting at Wildfire – holy moly they have the best burgers there. I plan on making this my breakfast and lunch on Sunday! Look at all that glorious cheese!
Breakfast yesterday was eclectic, but delicious – a half cup egg white scramble with baby spinach and cheese, with two really crispy pieces of bacon on top, with a peach Chobani and a banana.
My hip is feeling 95% better, but I didn’t want to push it, so I went swimming at lunch yesterday for 35 minutes. I had the pool to myself and it was really warm – loved it!
It was so gross outside – it was cold/rainy/windy – ick. I love the dolphin decals they have on the windows.
I ended up bringing Tony’s leftover stir fry for lunch, this time measuring it out. Do you keep measuring cups or a food scale at work?
I added a cup of steamed broccoli to the mix though
Tony loves chicken pot pie. He actually loves the frozen ones and he’ll bake it for like twice what the directions say so that the crust is super crispy. I decided to make a stove top version – I took my inspiration from Little Lovely Kitchen – check out her version – company worthy for sure!
Stovetop Chicken Pot Pie for Two
- 2 servings (without biscuits) 330 calories, 14 fat, 16 carbs, 2.6 fiber and 34 protein
- 1 tablespoon of butter
- 1/2 cup carrots
- 1/4 cup celery
- 3/4 cup frozen peas
- 1 tablespoon flour
- 1 cup 2% milk
- 1/8 cup heavy cream
- 1/2 a teaspoon chicken base
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 6 ounces boneless chicken breast, chopped into bite size pieces
I used these biscuits for the top of my pot pie after it was done. I didn’t factor the calories in the above recipe because there are some 50 calorie refrigerator biscuits. Mine were 100 calories each – so my dinner was 530 calories.
I used this as the soup base – I love having this stuff around because you always have chicken broth ready to go.
Heat oven for the temperature your biscuits call for. Melt the butter in a large skillet, melt the butter. Dice up the carrot, and microwave in a bowl with 2 tablespoons of water for 2 minutes. This speeds up the whole process. Once the butter has melted, salt and pepper the chicken and cook over medium high heat until cooked half way through and browned. Remove from pan.
I sprayed my pan with Pam, and added the carrots (water and all) in the pan and cooked for a minute. Sprinkle the carrots with flour and cook another minute. Add in the milk, stirring to get all the bits off the bottom of the pan. After the milk is added, add in the heavy cream, Italian seasoning, the frozen peas and the chicken and reduce the heat to medium low and simmer while the biscuits continue baking. Take a taste and season with more salt and pepper as needed.
I poured my half on my plate and topped it with my two biscuits. Is there anything better than flakey biscuits?? Swoon. I may be making my own breakfast biscuits this morning with the leftovers.
Pure comfort food on a plate! And Tony gave it two thumbs up too.
I ended up taking a rest night last night – I have to keep reminding myself that I am 45 years old, not 25! I ended up watching Biggest Loser – I have to admit, I kind of like having Jillian back. Are you watching it this season?
Stats for the Day:
- 1705 calories, 183 carbs, 114 protein, 57 fat, 21 fiber
- CalorieCount Grade A- for the day
- 30% of calories from fat, 26% from protein and 43% from carbs
- 35 minute swim at lunch
This was a quick post to write, so I have 45 minutes before I have to leave for work. Plenty of time to make Vietnamese meatballs – I plan on having meatball lettuce wraps for lunch. Yum!
Make it a great day!