And EARLIER kayaking? YES!!!
I did catch JOY with the lower oil bills! Both from less use of fuel as well as the lowest oil prices of my adult life! So I looked for it and found it - fuel JOY - who knew? I also caught the same JOY from my weekly gasoline bills! Wow - I feel rich! Seriously. Disposable income never felt so good. Now if I could just stop my family from wanting dinner every night...haaaaaa!
Speaking of dinner, I'm making a favorite Pampered Chef recipe tonight. No - I am not a Pampered Chef entrepreneur. But I DO love some of their recipes and I adore some of their kitchen tools. Like the lemon squeezer (except for that pesky screw that keeps falling out), their garlic press and their mini chopper. Use all 3 of those tools daily and bring them on every vacation I take where I know I'm cooking
Anyway - here's the recipe:
Warm Lemon Chicken Salad
8 oz. sugar snap peas
1 1/2 lbs “B” size red potatoes
2 tsp salt
4 boneless, skinless chicken breasts (4 oz each)
2 tbsp Lemon Pepper Rub, divided
1 garlic clove, pressed
1/4 cup olive oil
1 medium red bell pepper
1/2 small red onion
1 jar (6 oz ) marinated artichoke heart quarters, drained
1/2 cup chopped fresh parsley (optional)
Place peas and 1/4 cup water into bowl. Microwave, covered, on HIGH 2-3 minutes or until crisp-tender. Drain; rinse under cold water and set aside. Slice potatoes. Place potatoes, salt and enough water to cover into bowl. Microwave, covered, on HIGH 13-16 minutes or until tender, stirring twice; drain and set aside.
Meanwhile, heat Grill Pan (I use caste iron fry pan) over medium heat 5 minutes. Rub chicken with 1 tbsp of the rub. Spray Olive oil in pan. Cook chicken 7–9 minutes or until meat thermometer registers 165°F (74°C) and juices run clear, turning once. Remove from pan; set aside and keep warm.
For dressing, juice lemon to measure 2 tbsp. Combine juice, remaining rub and garlic pressed with Garlic Press in small bowl. Slowly add oil, whisking constantly; set aside.
Thinly slice chicken, bell pepper and onion. Combine peas, chicken, bell pepper, onion, artichokes and parsley, if desired, in mixing bowl; mix well. Add potatoes and dressing; toss gently. Serve warm.
Yield: 6 servings
Nutrients per serving: Calories 300, Total Fat 13 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Carbohydrate 26 g, Protein 21 g, Sodium 600 mg, Fiber 4 g
Well, this is a shorty this morning as I am off to walk Daisy who
As an aside - can I just tell you that my new profession as my 3 (yes THREE) teenagers' chauffeur, has put me more on my a$$ than upright? I need to do something about that. It is not pretty. I must say, I DO catch JOY imprisoning them in the back of the car where I can talk AND listen to them and their friends and they can't escape. (Ha - who am I kidding. Can you say cell phone?)
So off I go to continue my Sunday. JOY to you and yours!
PS - notice how I posted this as if I post every week rather than once in almost a year? Don't ask - just enJOY...