I can't believe this is my twentieth time participating in What I Ate Wednesday! I know that's not much compared to some of you - or, obviously, compared to the fabulous WIAW creator, Jenn - but I like to celebrate stuff...and this is certainly as good as anything to cheer about. ;)
Breakfast: Egg whites; English muffin w/ PB and chia seeds; Black Velvet apricots
The Black Velvet apricots were sort of like a cross between an apricot and a plum. Plus, they were so cute and tiny that I couldn't resist buying them!
Lunch: Burger w/ cheese; salad
Nothing fancy here, since it was thrown together on a whim before work one day. I usually pack a lunch the night before but sometimes get a bit lazy. Then, while rushing around the next morning, I'm kicking myself for not taking that extra 5 minutes the night before. The procrastinator in me lives on.
Dinner: Unbelievable Chicken skewers; Wild and Brown Rice Salad
Yes, that is the title of the chicken and yes, they lived up to their name! The marinade was excellent - very full of flavor and would even make a great salad dressing. I snagged the recipe on a cooking forum I belong to and am now forever indebted to the original poster. This will definitely be in my summer grilling rotation. Meanwhile, the rice salad was pretty decent but not earth shattering. Certainly a solid weeknight side dish. If anyone is interested, here's the link.
1/4 cup apple cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil [I used ~3 1/2 tablespoons]
6 skinless, boneless chicken breast halves [I cut mine into large chunks]
1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture; cover and marinate 8 hours, or overnight.
2. Preheat an outdoor grill for high heat. [At this point, I threaded my chicken chunks onto skewers.]
3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade. [Honestly, I didn't time how long my chicken skewers took - I just go by eye.]
And since this month's WIAW theme was all about sensible snacking, I'm going to share a couple of my latest snack attacks. I don't have a pic but I'm totally obsessed with cuke slices topped with the chipotle flavored Laughing Cow! And....
Raspberries, kiwi, and tangerine fruit salad
Sprouted multi-grain toast & almond butter w/ roasted flaxseeds
Greek yogurt, especially this flavor!
Okay, so I had to sneak in one unhealthier snack...you don't mind, right? ;)
Happy WIAW friends!