Back to reality…

Things have quickly gone from this…

to this…

Ok, maybe that is a slight exaggeration. But long are the days of lounging in my pajamas until noon with Lizzie in her pearls and Polly snuggled up next to me.  Luckily I have my memories and a few pictures to get me back in that mindset. Such good looking teeth Polly!

Polly is all about filling the frame.

Things are back to normal now.. well except that I am still technically living out of a suitcase because I have no access to my bedroom or closet.  The hardwood floor guys didn’t quite finish the job on time.

But being back to normal definitely has an upside.  I finally am making healthy meals again. Mind you, I am in no way complaining about the massive amounts of botana platters, rice pudding, and macarons I ate while on vacation.  However, my pants are complaining. They do not enjoy the additional poundage that is being stuffed into them.

It happens.

Last night, I made dinner for the first time in a few weeks.  I went to the grocery store rather uninspired yesterday, so picking out a meal was quite difficult.  After strolling through several aisles, I decided on a simple curry.  And to make things even easier, I took a quick trip to the frozen vegetable section.

Baby steps friends. Baby steps.

I was still trying to embrace the fact that vacation was over and that I was back to taking care of myself all on my own. 

I don’t know why I don’t utilize the frozen vegetable section more when making stir fry dishes. The chopping is done. The veggies are almost as good as fresh. They taste great. And they save you about 15 minutes of chopping. Which means 15 more minutes of cuddling with Lizzie. She is taking this whole “back to work” thing quite hard.

Easy Chicken Curry

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3 chicken breasts, chopped
1 tbsp olive oil
2 tbsp rice vinegar
1 package frozen Asian Vegetable mix
3 squares S&B medium hot curry seasoning mix
1 tsp pepper
2 tbsp soy sauce
1 tbsp Worcestershire
1 1/2 to 2 cups water (depending on how saucy you like it)
2 tbsp half & half

For the rice
1 cup jasmine brown rice
2 cups water

In a large skillet or dutch oven, saute chicken breasts in olive oil & vinegar.  Cook for about five minutes. Add in vegetables, curry seasoning, water, soy sauce and worcestershire.  Bring to a boil, then simmer for about ten minutes. Add in pepper & half and half. Adjust seasonings to taste.

While curry is simmering, prepare rice. Bring two cups of water to a boil. Add in brown rice. Simmer until water is absorbed.

I mixed the rice in with the curry once it was prepared and let it simmer all together for a few minutes. This is completely optional.  Wes also likes to add Sriracha sauce to his curry to make it even spicier.  It is yummy either way.

This comes together in a little under thirty minutes. It is the perfect meal to ease you back into cooking if you have taken a hiatus for a while.

Hopefully you are starting to settle back into your routine. It is always hard for me to say goodbye to the holidays, but having a normal schedule filled with healthy food, exercise, friends, and my own space is definitely nice too.

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