Besides my normal life activities, I have been spending a lot of time working on my two goals. I've been working with my sister-in-law in getting things ready for the music preschool. We are currently trying to think of a name for it so if you have any ideas, let me know. The preschool has been so much fun to work on. It's a lot of work but I think it will turn out really well.
I have also been running a lot. I'm pretty nervous about this race and most days I can't believe I actually signed up for a half marathon! WHAT WAS I THINKING?!?!?! Everything is starting to hurt. The last few days my knee has been killing me and I've been getting shin splints...which happens every time I start to run. The sad part is I'm only up to 3 miles!! I still have 10 to go!! Oh my goodness. I'm feeling old...I'm turning 30 this year and my body is falling apart!
I'll keep running and hopefully I don't fall apart (or give up) before the race gets here on April 30th. Wish me luck...I really need it!
2/25/11
2/4/11
Goals for 2011
I know I'm a little late in posting my New Years resolutions. I've never been big on making resolutions every year. I'm not sure why. Every year I think I need to make some goals and work towards them and then I just don't get around to it. It's not that I don't make goals for myself, just usually not at New Years.
Anyway, this year I did. I'm going to share 2 of them on here.
#1 Run in a race.
I have signed up for the half marathon at Thanksgiving Point on April 30th. So far training has been good and I am really enjoying it. I usually go running at night when Wes is home with the kids so it's nice to have some time to myself. I'm not a good runner so this is going to be really hard for me but I'm excited for the challenge.
#2 Start a piano preschool. I have been teaching piano lessons for a few months now and have had some requests to teach preschool age kids. So my goal is to get everything together and figured out before Nathan turns 3 this year. That way he can do it with me. So far I have found some great resources and ideas. It's a work in progress!
Anyway, this year I did. I'm going to share 2 of them on here.
#1 Run in a race.
I have signed up for the half marathon at Thanksgiving Point on April 30th. So far training has been good and I am really enjoying it. I usually go running at night when Wes is home with the kids so it's nice to have some time to myself. I'm not a good runner so this is going to be really hard for me but I'm excited for the challenge.
#2 Start a piano preschool. I have been teaching piano lessons for a few months now and have had some requests to teach preschool age kids. So my goal is to get everything together and figured out before Nathan turns 3 this year. That way he can do it with me. So far I have found some great resources and ideas. It's a work in progress!
2/2/11
Nutty Chicken Stir-Fry Recipe
I love making stir-fry because it's so fast and easy and healthy. I am always looking for a new way to make it and I found a recipe in my Taste of Home magazine this month that had a new recipe in it. I tried it last night and thought it was really good so I'm sharing it.
Nutty Chicken Stir-Fry
1 lb boneless skinless chicken breast, chopped
1 TBSP oil
1 package (16oz) frozen stir-fry vegetable blend
6 cloves garlic, minced
2 TBSP brown sugar
4 tsp cornstarch
3/4 tsp ground ginger
1/2 cup chicken broth
1/3 cup soy sauce
1/4 cup chunky peanut butter
5 to 6 drops hot pepper sauce
3 cups shredded cabbage
3/4 cup salted peanuts, chopped
Hot cooked rice
In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender.
In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture
Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice.
Nutty Chicken Stir-Fry
1 lb boneless skinless chicken breast, chopped
1 TBSP oil
1 package (16oz) frozen stir-fry vegetable blend
6 cloves garlic, minced
2 TBSP brown sugar
4 tsp cornstarch
3/4 tsp ground ginger
1/2 cup chicken broth
1/3 cup soy sauce
1/4 cup chunky peanut butter
5 to 6 drops hot pepper sauce
3 cups shredded cabbage
3/4 cup salted peanuts, chopped
Hot cooked rice
In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add vegetables; cook 4 minutes longer. Add garlic; stir-fry until chicken is no longer pink and vegetables are crisp-tender.
In a small bowl, combine the brown sugar, cornstarch and ginger; stir in the broth, soy sauce, peanut butter and pepper sauce until blended. Pour over chicken mixture
Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage; cook 2 minutes longer or until crisp-tender. Sprinkle with peanuts. Serve with rice.
Subscribe to:
Posts (Atom)