Tuesday, March 6

I would start by saying things have been crazy lately, but I realize that crazy is actually my normal so I'm not sure how to describe the state of my life lately.

We had all three kids last weekend (this seldom happens!) so Saturday was a busy day with a movie and a birthday party at a bounce place, followed by more playing at Chick-Fil-A. Chick-Fil-A was heartbreaking. There was nothing wrong with my grilled chicken nuggets and fruit cup, but it sure wasn't my normal chicken nuggets with honey mustard and waffle fries with polynesian sauce and I had to put up blinders (literally) while Scott ate cheesecake after dinner. But I will say again that this has been much easier psychologically and physically than any of the times in the past in which I've changed my diet to attempt to lose weight. I don't know if it is because my body has stopped craving empty carbs or what, but it just seems easier.

This weekend we have another busy weekend. Saturday I have group training at Eagle Creek early in the morning, immediately followed by Annyka's second round soccer tournament game then we'll have to get the house ready for guests. We're hosting a Team in Training/LLS fundraiser game night. I hope a few people actually show up! I want the house to be clean and have to make sure all the food is ready.

This week dinners have been delicious so far. Yesterday I made rosemary chicken with roasted potato wedges and broccolette.Tonight was pasta pomodoro with chicken Italian sausage from Trader Joes. The sauce on the pasta was amazing. It was the kind of meal that I wished I had written it down as I made it so I can make sure to make it again, but I'm going to try to write it down.

Rosemary chicken marinade
1/4 cup extra virgin olive oil
1/4 cup lemon juice
dried rosemary (fresh would be great, but I didn't have any)
two garlic cloves, minced
sea salt
cracked black pepper
mustard powder
Mix all together and marinate chicken overnight. Bake at 400 degrees until juices run clear.

Pomodoro Sauce
1 bell pepper diced
1 onion diced
2-3 cloves garlic
1/2 jar capers
sundried tomatoes
basil
2 Tbsp red wine
1 can diced tomatoes
Saute pepper and onion in olive oil until soft. Add capers, sundried tomatoes, garlic and basil. Add red wine. Let simmer for about 2 minutes, until reduced a little. Add diced tomatoes. Simmer on low for about 30 minutes.
Serve over pasta.