This morning Jack woke up and told me, “I’m not going to school today. I’ll go tomorrow.”
He wouldn’t let go of my hand and refused to make eye contact with any teachers until we got to his classroom. Then he spotted a bin of trucks and it was like DON’T LET THE DOOR HIT YOU ON THE WAY OUT, MOM.
But I’m glad he likes school. I think the month stuck inside at home was hard on him, too.
Isla and I ran to Target for groceries after drop-off, then my mom came over and played with Isla for a while so I could put up groceries, cook and get some stuff done around the house. I made a big batch of Trader Joe’s 18 bean soup and did prep work for dinner: Greek Yogurt Chicken.
My friend Erin made this for us after I had Isla and it was SO good. It’s simple, too- just Greek yogurt, grated parmesan, garlic powder, salt and pepper. Mix together and spread on chicken breasts. I made it this morning and then just threw it in the oven around 5:30.
So if you look at the chicken in the recipe? Mine looked nothing like that. The breasts were cooked but the topping was still white, not all brown and pretty. I ended up putting them under the broiler for a few minutes.
On the side we had roasted broccoli and something called “Cauliflower Rice.”
Basically you just put a chopped head of cauliflower through the shredder attachment on the food processor:
Then place the shredded cauliflower (which looks a LOT like rice at this point) in a microwave-safe dish, cover and zap for 6 minutes. Then add spices, butter, whatever.
So it still tastes like cauliflower, but it’s a nice low cal and less carby alternative to rice. I found the recipe here.
I’m going to go make up for all my saved calories with wine and chocolate now.