Today was Isla’s last day of summer reading camp, so I let Jack pick the activity for our final mom-son day. He opted to meet friends at a new trampoline park, Jumping World. It’s in Garland (Northwest Highway & Saturn, if you live in the area!) and the place was huge, clean and EMPTY. I think it’s normally around $11/hr but there’s a Groupon available right now.
There are tons of trampolines but Jack, Luna and Belle played on this rope swing literally the entire hour. Hey, whatever floats your boat (and hopefully wears you out, too).
I had a doctor’s appt today, so my mom watched the kids and ended up keeping them until around 4. I debated going to the grocery store for dinner ingredients, but sitting on the couch and enjoying the quiet seemed like a better option… SO I found a recipe that I could make with stuff we already had in the pantry: spicy Korean chicken in the Instant Pot (recipe HERE).
All I did was place 3 frozen (not thawed) chicken breasts in the bottom of the pot. Then whisked together a sauce using warm water and these ingredients:
Poured the sauce over the chicken, set on “poultry” for 30 minutes and let it go.
Once the timer went off I quick released the pressure, then shredded the chicken. Added it back to the pot, along with a can of mushrooms. Set the pot to “saute” for a few minutes to thicken the sauce.
Dinner was Korean bowls- jasmine rice, the shredded chicken & mushrooms, pickled veggies and Sriracha.
Not bad! Love that you can cook the chicken from frozen, though next time I’ll probably reduce the water.
Tomorrow’s Friday!! This week flew by. And only TWO weeks until school starts… wahhhh.
Have a great weekend!