But before I jump to the dinner recipe I thought about all day and then crafted when I got home, lets start with breakfast.
Breakfast: Oats! And Vanilla Honey Chamomile Tea. This was a typical bowl of oats that I l.o.v.e. I'm in a bit of a rut with my oats, but I don't mind at all. :)
- 1/2 cup oats, 1 cup water, pinch of salt, splash of vanilla and sprinkling of cinnamon
- 1 small mashed banana
- 1 tsp ground flax seeds
- 1 spoonful of natural peanut butter (I used up all of my almond butter! But must thin out other condiments before replacing...)
Lunch: Veggie Wrap with
- 2 tbsp roasted garlic hummus
- 1/2 cup of roasted spaghetti squash
- red bell pepper
- baby spinach
This combo was FABULOUS! I will definitely be repeating tomorrow...sorry in advance! I also had a navel orange (the one whose zest graced my bread last night) with 1/2 cup of Fage 0%.
Snacks: C'mon...did you expect any different? How could I resist this bread?!? I nibbled on 2 slices throughout the day. I think this is my favorite bread that I've made so far on the blog. Fav-or-ite.
Last week I saw this recipe for Chicken Pot Pie with Cornmeal Crust on Running With Food. I love Jen's blog because not only is her photography gorgeous and her writing entertaining...the girl can cook! Her recipes are the kind of down-home, simple comfort food that we crave regularly in our household. After freezing for most of the day at my drafty desk in a slightly boring job (these days anyway), comfort food was exactly what I needed.
Dinner: Chicken Pot Pie with Cornmeal Crust [recipe here] with a side of Collard Greens, and a glass of cabernet.
The pot pie recipe is deliciously easy and I followed it nearly to a tee. One step that Jen forgot to mention is when to cook the chicken. I chopped it up and tossed it in the saucepan with the veggies to sauté for 5-7 minutes before adding the Cream of Mushroom soup mixture. I also added fresh parsley to the filling. After the filling simmered for about 10 minutes, I added one tablespoon of cornstarch (dissolved in 2 tbsp cold water) to help the mixture to thicken up a bit.
I dropped dollops of cornmeal batter across the top of the filling to make "biscuits", and baked the dish for 20 minutes at 425*.
While the pot pie was baking, I quickly prepared the collard greens by removing the stems and rinsing the leaves. I then sautéed some garlic in olive oil in a big soup pan. Once the garlic was fragrant, I added the damp collards to the pot and covered it. I let the collards steam for 5-7 minutes on medium-low heat, stirring occasionally.
Dinner was EXCELLENT!!! This pot pie recipe is definitely a keeper. I was hoping to be able to try Jen's stuffed acorn squash recipe with the leftover pot pie, but there isn't much left!!! My hubb REALLY liked it. :)
I hope you've all had a great day and evening! I was able to do a little baking tonight for a friend's birthday, which I will share with you tomorrow. Not my own recipe, but VeggieGirl's Fig Blondies! They are sure to be a hit, the last VeggieGirl recipe I tried was amazing. Goodnight!