First things first…the results are in and I lost
Not too shabby for week 1. I can already tell a difference in the seat of my jeans. 🙂
Yesterday’s lunch was a little less veggie filled than I wanted, but the thought of putting both kids in the car to go to the store just to pick up a few veggies was about as appealing as digging out my eyeballs with a spoon. I picked and poked around in the fridge and pantry until I settled on a make shift Chicken Cacciatore. If I’d had my way, this would have been packed with green and red bell peppers and sliced mushrooms, but sadly I was out of both. It was still quite tasty as is, but I will definitely make those additions next time.
I don’t care for dark meat chicken, but have discovered that I can handle boneless skinless chicken thighs. They stay nice and moist and are super budget friendly. I think the pack of 5 thighs was less than $4. This would work super well with breasts too, but you can expect it to be less moist.
1 Pkg Boneless Skinless Chicken Thighs
Olive Oil (I use 2 tsp per thigh)
1 can Diced Tomatoes (I used unseasoned)
5 Green Onions, cut into 1 inch – including greens
4 cloves Garlic, chopped (you could use less)
Spices to Taste (I used Basil, Thyme, Parsley and Oregano – your standard Italian stuff)
Whole Wheat Spaghetti, cooked according to package instructions
First, heat your oil in a frying pan over med-high heat. Place the thighs into the pan top down. Make sure you get them where you want them before they touch the pan. Once they’re down, do not move them. Reduce the heat to medium. Cooking time will vary depending on the pan your using, but I cooked them for about 10 minutes before turning them. You want them to get a nice golden brown before you flip them. Once you have that nice color, you can turn them over and cook them for a bit longer, until almost done through.
At this point, if you haven’t already, you want to prepare your spaghetti. While your water is coming to a boil, add the tomatoes, onions, garlic and seasonings to the chicken pan and cover. Let that continue cooking while your spaghetti boils. Once your spaghetti is ready, drain it and you can go ahead and get it on your plate. The chicken will be done at this point, but may have a little tomato juiciness left in the pan. You can remove the lid and it should only take a few minutes for that to cook out.
Top your spaghetti with a chicken thigh and that yummy tomato and onion goodness and you’re ready for to eat!
I enjoyed this dish enough that I had it again for lunch today. I didn’t feel like making spaghetti, so I reheated some leftover brown rice and threw a little steamed broccoli on the side.
I’m excited to see what this week brings me in the weight loss department