Good morning all. It’s Tuesday and I’m hoping today’s work day goes by as fast as yesterday’s. I was pretty busy. And I can’t believe it’s already mid-March. I’ve officially become a weather stalker – checking weather.com multiple times throughout my day. I can’t believe how nice the next few days are supposed to be. I’m hoping the rain will hold off until at least Sunday so I can get my nice long run in on Saturday.
If that isn’t beauty, I don’t know what is!
So I’ll just do a quick recap of yesterday’s eats. Breakfast was Kashi Heart to Heart Cinnamon cereal.
I went with a light lunch after all the eating and drinking this past weekend. I was still feeling a little bit tired and decided some veggies would help. I had a salad with romaine lettuce, carrots, cheddar cheese, walnuts, artichoke hearts and chickpeas with balsamic vinaigrette.
My afternoon snack was Chobani yogurt with some Galaxy Granola and Kashi Go Lean cereal.
After work I headed to the gym since raindrops were falling on my head and I didn’t feel like running my 4 miles in the rain. I did a nice, easy 4 miles on the treadmill in 34:22.
Then I headed home with the fullest intention of starting dinner as soon as I got in. However, I started uploading photos from the bridal shower and bachelorette this weekend, while snacking on some Life cereal and before I knew it, I was kind of full. Not good. I totally had a snack attack without even realizing it.
I made dinner anyway, with the hope that maybe I would be hungry later. I tried out this recipe from Cooking Light.com.
Parmesan Chicken and Rice
Yield: 4 servings (serving size: about 1 cup)
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon dried thyme
- 1 (8-ounce) package presliced mushrooms
- 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup uncooked instant rice
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/4 cup chopped fresh parsley
Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.
I had to cook everything a little bit longer than indicated, but it came out pretty well.
It will be my lunch for today though, since I really only ate a few spoonfuls last night because I was so full. Seriouly – Life cereal is addicting. I may not be buying it again. I just happened to spot it at the grocery store and felt a sudden urge to buy it.
How do you keep from snacking before dinner? Or is there a go-to snack you eat that isn’t too filling?
It looks like a beautiful day outside! I’ve got an 8 mile training run on my marathon training plan today, so I’m hoping I can get a quick Central Park run in before it gets dark out tonight.
Have a great Tuesday all – enjoy the lovely weather if you’ve got it!