Skip to content

Tomorrow, Tomorrow

January 20, 2012

We’re almost there, folks. Friday is on the horizon. Those short weeks always sneak up on you and manage to feel extra long, am I right? I didn’t go to the gym. I ate a lamb pie that I’m pretty sure had an entire lamb in it, and I’m wearing whitening strips as a last-ditch effort to appear pulled together this weekend.

The weekend is stacked with birthday events, events that I am not prepared to attend given my lack of funds, but I did get some good news at work this week, so you know what? I’m ok with having just watched two hours of Jersey Shore and hiding my arms in long-sleeved dresses for the next two days.

You know why? Because it’s the weekend. There’s no better time to make yourself go for a jog, because you don’t have to sacrifice tv or sleep to do it, or experiment in the kitchen with recipes you’ve been drooling over all week. (I do have a brunch penciled in for Sunday with some work friends that I’m planning to prepare a tasty treat for, so stay tuned.)

In the meantime, feast your eyes on my complete disregard for vegetables since the new year.

Wait, what am I talking about, that’s romaine right there! I swiped this recipe from Cooking Light and it really was an ideal item to have in the fridge all week. It was perfect with a side salad or sweet potato for dinner, and make my lunchtime salad savory and substantial. It’s also a cinch to whip up.


  • 2 teaspoons olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup fat-free, lower-sodium chicken broth
  • 1/4 cup maple syrup
  • 2 teaspoons chopped fresh thyme
  • 2 medium garlic cloves, thinly sliced
  • 1 tablespoon cider vinegar
  • 1 tablespoon stone-ground mustard


1. Preheat oven to 400°.

2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; sauté 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly. Return chicken to pan, and spoon mustard mixture over chicken. Bake at 400° for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Serve with chicken.

I substituted some BBQ Maple glaze that we had in the fridge from Stonewall Kitchen, and it gave it a slight smoky taste, which was a nice touch.

I know there are some good meals in my future, namely at two restaurants I’ve heard about but have yet to taste test myself, so off to bed so I can wake up tomorrow and get started on them.

I’m also going to try to wake up a bit early for a brief morning run. Gotta start somewhere!

Now I’m curling up to some 30 Rock until bedtime, night!

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: