My pedometer arrived earlier in the week. I was bad and forgot to put in on yesterday.
So, this morning, I'm going to
Lunch was leftover pizza from last week frozen and then thawed and reheated with some raw carrot and celery sticks. The remaining pizza I shared with a bachelor colleague who was happy to have it so I wouldn't "eat it as it's going to go bad".
Tip for the day If you eat an extra portion JUST because otherwise it will be frozen again or thrown out- DON'T eat it.
Afternoon snack was apple and a low fat yogurt. I
I, of course, had visions of handsome, burly Scottish guys flying 3 quart crockpots across a field;
"YES, that's new, along with Highland Games Caper Tossing and Pizza Stone Put."
Tonight's recipe was an experiment that turned out really good and my husband requests it often. (He loves taking in the individual dinner leftovers in to work rather than eat at the cafeteria at the plant where he is a mechanical engineer).
Don't let the amount of the garlic or the sugar put you off from trying it. Don't let the really boring pictures keep you from trying it. With the added juice from the dark meat chicken cooking all afternoon in the crockpot, it makes a wonderful sauce for the chicken, with some leftover for later. Plus, the chicken is amazingly juicy and tender. I served it with a tiny bit of cooked pasta sautéed with herbs and broccoli and topped with a little Parmesan and cracked pepper instead of my usual tower of rice plus some baby carrots.
In 2 T. of olive oil, lightly saute a heaping 1/4 cup (yes 1/4 cup) of chopped jarred garlic, until softened but not browned.
Remove from heat and stir in:
1/2 cup plus 2 tablespoons lightly packed light brown sugar
1 Tablespoons of maple syrup
2 teaspoons rice vinegar
2 pinches of crushed red pepper (more if you like it hot, I use about 1/8 tsp.)
Cook on low for 5-8 hours (see note below) hours, opening lid and basting with liquid a couple of times if you like. If you are the type to cook with your crockpot all day while you work, you'd be better off with large whole chicken breasts, otherwise your chicken may cook to the point of falling off the bone, still tasty if you wish to serve over rice with the sauce though.. (Note: my crockpot tends to cook on the warm side, and quicker than some crockpots so five hours works for me. An internal temperature reading of 165 F. near the bone is the best way to know your chicken is cooked through.)
Note for the readers coming over from the Dog blog - garlic is extremely toxic for dogs (I'm not sure about cats - ask your Vet). Do NOT give your pet any of this chicken as a treat, not even a little bit.
Tomorrow is weighing day. I've cheated a bit this week but I've also made some better habits.