Good morning. I promised I would be back, but I’ve been MIA once again. Things have been so busy at work and then I’m so tired at home that I haven’t had much time to blog. Today I am working from home again because NYC got dumped on! I honestly did not think this snow storm would amount to much, but I woke up this morning to see mounds of snow outside. I contemplated heading into work, I even showered, ate breakfast and started gathering my things, but then decided to check with my boss to see if it would be okay to work from home. Thankfully she said yes!
So I’m working from home, but am actually showered this time! I feel so productive. Rather than recap all my eats for the past two days, I’m just going to highlight two that were particularly delightful.
On Wednesday morning I made Oats in a Jar! Oats with banana poured into my almost-empty peanut butter jar.
And now I will shamefully admit that I haven’t run at all this week. Between getting sick and having lots of work to do, I decided that a one week break from my training program might be okay. I am hoping I will return to the treadmill and road will more energy and excitement. But I have a 14 mile run planned for tomorrow and I don’t see that happening. I’m moving it to Sunday – maybe the Central Park road will be cleared by then.
I also wanted to post my Wednesday night dinner, which was pretty good.
This recipe was from Cookinglight.com: Chicken and Sun-Dried Tomato-Mushroom Sauce.
Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup sauce)
- 4 teaspoons olive oil, divided
- 4 (4-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups presliced mushrooms
- 1/3 cup finely chopped shallots
- 3/4 cup fat-free, less-sodium chicken broth
- 1/4 cup sun-dried tomato sprinkles (I used sun-dried tomato from a jar – cut up)
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh parsley
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan; keep warm.
Reduce heat to medium. Add 2 teaspoons oil, mushrooms, and shallots; cook 2 minutes, stirring frequently. Stir in broth, tomato sprinkles, and wine; cook for 1 minute. Spoon sauce over chicken; sprinkle with parsley.
A few of the reviews online said it was bland, so I was testing as I was making it and found it was a little bland. So I added more wine then called for, as well as a few spices. I let it cook a little longer as well and I think the sun-dried tomatoes I used really added flavor. It came out pretty well and Hubby gave it a “good.” I also had a nice glass of red wine with my dinner.
So that’s my past few days. I also received an award from Katie at FittoWed, but haven’t had a chance to re-post and spread its joy yet. Hopefully tomorrow. I’ve been such a slacker on my blogging to-do’s. What I hope to get to this weekend:
- Post and pass along the award from Katie
- Post a book review of The Historian
- Post the new book I’m reading…
- Write a great post about my run on Sunday (which WILL happen no matter what)!
So that’s on my agenda, along with getting our taxes done tonight (if the tax guy doesn’t close because of the snow), cleaning the apartment in a big way, and relaxing a bit.🙂
What are your weekend plans?
I said to my friend the other day, that I feel like I’ve been a bit of a slacker when it comes to my personal-life “to dos” lately. I’ve been so awesome about checking off my work to-dos that everything else has fallen to the wayside. But I am feeling sooo much better now and am really hoping that taking my short break from running with fill me with renewed enjoyment and motivation to run again.
Do you ever need to take a break from running or exercise to realize just how much you enjoy and miss it?
Have a great weekend all!