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Pardon the Dog Hair » Blog

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Up to speed

Happy Friday y’all! I’m so excited for this weekend to be here. It is the last weekend before my birthday, we have hardly anything planned, and I’m finally going to get some stuff done around the house.  
Tomorrow is the first day of my new running club for the summer. I’ve long been a member of the Dallas Running Club, but am yet to actually join any training groups. That all changes tomorrow when I start with the summer training group at the dreadful hour of 6am. I’m excited about running, but not excited about waking up in the 5 o’clock hour on a Saturday. However, I know I will appreciate it when it is blazing hot and my run for the day will be over.
But, that still doesn’t stop me from complaining. Complain I will.
I also wanted to give an Isagenix update for those that have been following along with our little diet. It has now been about a month since I finished my first 30 days.  I decided to continue using the shakes because they taste great, deliver all the necessary vitamins, minerals, calories, etc, and are just so easy.  I’ve been having fun playing with my fruit/vegetable combination in the shakes, but am still particularly fond of this guy, the Blueberry Colada.
I’ve been adding in strawberries to it as well, making it more of a strawberry blueberry daiquiri. My results are about the same; weight is right where it should be. I haven’t completely remeasured since the last time, but have checked a few of the areas where I lost the most inches. I’ve actually lost a little bit more across my chest and waist, which is always appreciated.  And I had to go out and buy new bathing suits and can finally wear a bandeau top.  This is a very big deal for me for several reasons with the most important being that I may finally be able to even out my sports bra/tank top tan lines from working out. This is of utmost importance.
My mom also wrote a pretty in depth review about her Isagenix experience which I posted over on my running page.  She gave a very candid recap sharing her concerns and goals.
Despite me showing you cookies and waffle grilled cheese sandwiches all week, Wes and I are not completely indulging. A lot of those items get brought to our respective offices for sharing. Dinners around my house can be a little bit hard to recap because most of my creations do not stem from a recipe. They are more a little of this, a little of that.  However, I did want to share one of my favorites from this week. Pesto Chicken a la king!

My mom would make chicken a la king quite frequently growing up. If we ever had any leftover chicken, she would chop it up and turn it into this creamy and tasty creation.  Of course there was no given recipe for it, just a combination of the vegetables that needed to be used up that week, a few seasonings, and some kind of liquid combination. Regardless of how easy it was to make, it still remains one of my favorite dishes. Probably because the combination of peas and olives really just tickles me pink.

With the chicken fail I had earlier this week, I knew I could not force Wes to eat leftovers of it. So, I repurposed it into this delightful little dish.  It is terribly sad that I didn’t just make this from the start because we were both looking for more after we had cleared out plates. Unfortunately, there was none to be had.

Pesto Chicken a la King

2 cooked chicken breasts, chopped into small chunks
1 tbsp olive oil
2 cloves garlic, chopped
1 small white onion, chopped
1 green bell pepper, chopped
1 can mushrooms, or fresh mushrooms chopped
1 zucchini, chopped
1 cup peas
1/4 cup flour
1 chicken flavored bouillon cube, chopped
1 1/2 cups chicken stock
1/2 cup fat-free half & half
12 olives, chopped
1/2 tsp paprika
1/2 tsp cayenne pepper
1/4 cup homemade pesto
Puff pastry for serving (optional)

In a large skillet, saute garlic, onion, bell pepper, mushroom, zucchini, and peas in the olive oil. Let cook for about 5 minutes. Add in flour and the bouillon cube. Stir together and let cook for two minutes. Add in all liquid, spices, pesto and olives. Stir together. Let mixture come to a boil, then reduce to a simmer. Once simmering add in the chicken. Let dish simmer for about 10 minutes.

Serve in prepared puff pasty tarts or all by itself over toast.

You can also choose to omit the pesto and just have regular chicken a la king. Truth be told, I just had some pesto in my fridge that really needed to be used, so in it went. And it worked great. However, this dish would still have enough flavor without it. I think this would be great to serve as appetizers at a Mother’s Day lunch or dinner. They are cute and the flakiness of the puff pastry is really perfect with the dish.

Have a fantastic weekend my dear internet friends!

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