have you wondered where i have been all day?
if you follow me on twitter, you know i have been cleaning my life away.
i literally cleaned from 11 AM until 6 PM today! only taking a few breaks to eat lunch and play words with friends. in fact, i didn’t even open my laptop until tonight.
it was worth it, though. my house is super clean AND organized now.
i cleaned every room.
i scrubbed the bathrooms.
i dusted the furniture.
i did the dishes.. twice.
i washed & dried all the laundry (notice i didn’t say i folded it…it’s in a huge heap of cleanliness in my spare room. waiting for marshall.)
i was one productive lady.
i organized every nook and cranny in my house. the cupboards, the drawers, the closets..
look, i even organized my spice drawer!
my productivity and motivation is scaring me. who am i?
side note: today was national pistachio day! i had several handfuls from our bowl-o-pistachios we keep on hand.
i changed the label on our vase from “go packers!” to “go jazz”…
judging from their loss tonight.. i don’t think our vase has anything to do with the team’s luck. too bad.. it seemed to work for the packers.
when it came time for dinner, i didn’t even want to cook because my kitchen was so clean. however, hunger trumps cleanliness and i ended up making a casserole.
why yes, this is my chicken cashew casserole.. with a handful of modifications.
i am working on portions. i usually make WAY too much dinner and we have WAY too many leftovers. i love leftovers but i need to get a grip on how big the dinners i make are. additionally, i didn’t have some of the ingredients for the casserole on hand.
enter: improvisation station.
here are the changes i made to the original recipe, which serves six (and serves 2 after my changes)~
- 2 cups cooked brown rice 1/2 cup (dry) quinoa (yield ~1 cup cooked)
- 2 large chicken breast halves (about 6 oz each) 6 oz chicken tenders
- 1 TB olive oil
- 2 cloves garlic, minced 1 clove garlic, minced
- 2 cups celery, chopped 2/3 cup celery, chopped
- 1 large red bell pepper, chopped 1/2 medium yellow pepper, chopped
- 1/2 of a yellow onion, diced <—stayed the same. i love onion
- 1/2 cup 1/4 cup greek yogurt
- 1/3 cup 2 TB low fat mayo
- 1/2 can 1/4 can organic cream of mushroom soup
- 1/2 cup 2 TB parmesan cheese (shredded or grated)
- salt & pepper
- crushed cashews crushed baked potato chips
so.. as you can see.. my modifications made it so it isn’t even a cashew casserole. just a chicken casserole with crushed chips on top.
the modifications worked brilliantly. i forgot how much i love quinoa and i should really use it more often instead of using rice all the time. also, the baked chips crumbled on top added a nice crunch and i didn’t even miss the cashews.
oh, and portion sizes? PERFECT. we didn’t have any leftovers. marshall even told me “good job on how much you made, babe.” without me even telling him i was making adjustments. haha, i am glad he noticed.
moral of the story?
don’t be afraid to change a recipe to fit the ingredients you have on hand or to adjust the measurements to suit the number of people you are cooking for. if you find a recipe that you really want to make but it yields too many servings or you don’t have EVERYTHING you need for it.. just change it up! chances are, you will like the outcome.
i am off to hang out with the mister. he had to work today.. time to catch up on some quality time!
1. when it comes to recipes are you: a strict follower, a bit of a modifier or a total revamper?
2. which do you prefer: quinoa or rice?
xo. janetha g.
p.s. HAPPY BIRTHDAY to my littlest big sister, marisa! love you, ree!