Blame it on the Leeks!

As I stated in Georgetown Cupcake, Monday was a time for me to get back on track after this weekend’s DC getaway. Aside from bootcamp, I went grocery shopping to help kick off my healthy meals for the week.

In my cart:

Dairy: Chobani yogurt (2 plain, 2 vanilla, 1 black cherry, 1 raspberry, 1 pomegranate, and 1 peach) and low fat cottage cheese.
Poultry: 4 boneless, skinless chicken breasts
Drinks: 2 bottles of zero calorie sparkling water (cranberry raspberry flavored)
Fruit: 4 bananas, bunch of green grapes, blueberries
Veggies: Cherry tomatoes, organic spring mix lettuce, 1 yellow paper, 2 crowns of broccoli, mushrooms
Breakfasts: Kashi 7 Whole Grain Cereal Puffs, Quaker Oatmeal Lower Sugar Variety Pack
Snacks: Blue Diamond Oven Roasted Almonds w/Sea Salt Flavor 100 calorie packs, Kashi TLC Pumpkin Pecan Granola Bars
Other: Teddie Unsalted Super Chunky Natural Peanut Butter, 2 cans chicken broth, wheat germ

Since I couldn’t get to the grocery store until after work (despite my recent love for grocery shopping in the morning), I had to buy most of my day’s supply of food at work. My company’s cafeteria isn’t very expensive, but I just prefer making my own breakfast, lunch, and snacks from the night before. Here’s what I ate at work:

Breakfast: Strawberry Chobani
Morning Snack: Banana
Lunch: A delish salad! On the spring mix: cherry tomatoes, red pepper, grilled chicken, chickpeas, hard-boiled egg, red kidney beans, goat cheese, and chia seeds. Very protein filled, so it kept me full all day.

Afternoon Snacks: Almonds, Green Apple

For dinner, I wanted to try a new recipe I found on Health.com for Chicken and Wild Mushroom Fricassee. I did end up making the recipe, but it didn’t go as planned since two different grocery stores were out of leeks! I was bummed because I really wanted to try the recipe with leeks. I substituted spinach instead of leeks last night, so I’ll definitely be re-visiting this recipe next time leeks are on the shelves!

Here’s the recipe!

Ingredients

1 tablespoon olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper
12 ounces (3 cups) wild mushroom caps – I bought whole mushrooms and just sliced them up since they were on sale for $1 a carton!
1 cup thinly sliced leek (about 1 medium) – Boo! Substituted spinach leaves.
2 teaspoons chopped fresh or 3/4 teaspoon dried thyme
1 tablespoon butter
3/4 cup fat-free, less-sodium chicken broth
1/2 tablespoon dry white wine (optional) – I didn’t use white wine.

Directions

Warm 1/2 tablespoon of oil in a large non-stick skillet over medium-high heat. Season the chicken with salt and pepper; cook about 6 minutes per side until cooked through. Remove to platter; cover with foil.
Warm remaining oil in same skillet over medium-high heat. Add mushrooms, leek, and thyme; cook, stirring often, until mushroom liquid evaporates and leek softens, about 6 minutes. Stir in butter, broth, wine (if using), and any juices from the chicken platter; cook 3 minutes or until most of the liquid evaporates.
Divide the sauce among 4 plates; top with chicken.

Confession: I ate one of the last slices in my roommate’s package of tomato basil bread with dinner. Sorry Bridget. It was kind of stale anyways.

The finished meal was good, but it was nothing to write home about. I blame the leeks.

Today was another good day of being on track, and I was able to have some leftovers from last night for dinner after my Two-A-Day Tuesday classes (update on this kick ass workout, with pictures – courtesy of Ali – coming soon!). Leftovers = huge time saver!

Question of the Day: Tell me about a delicious meal you’ve made lately!

Have a good night everyone 🙂