Resolutions alert. Time to trim down and get the belly fat under control. The bottom line? Less carbs, and less booze, and more exercise!
With that in mind I am trying to cook up veggies, lean proteins and serve with steamed brown rice. This is how Jason and I ate back when we ran 4 miles a day. We used to be quite the fit team, but let me tell you this: A twin pregnancy followed by TWINS has gotten us behind. Behind on our health and we realize that right at the kids 6 month birthday was New Years – a PERFECT time to start to reclaim ourselves. Our health, our fitness and our marriage for heavens sake! We miss each other! This is so common, you get so wrapped up in the kids you forget the last time the two of you had a good laugh, held hands, or just focused on your relationship.
Well – here is a post that may not save your marriage, but it will help get rid of the spare tire around your waist! Enjoy!
Ingredients
- 1 bunch asparagus
- 1 white onion
- 1 tbsp garlic
- 2 tbsp olive oil
- 2 chicken breasts poached
- sliced mushrooms (if you like....I happen to like)
- Salt and pepper
- 4 Tbs Kelly's Jelly Habanero or other Sweet Chile Sauce
- Jasmine or Brown Rice if you like for a side dish - (cook per directions)
Instructions
- First take a medium sized sauce pan, fill with water or stock and boil water - slide chicken in and reduce to a low simmer, for a good 10-12 minutes until the chicken breast is cooked through. Check by slicing into the thickest part. Pull out and allow to rest before slicing into strips. I prefer poaching as is used no fat and I like the consistency of poached chicken. Don't over cook or it will feel rubbery. A low simmer, and stay near the pot.
- Start rice now is you want steamed rice.
- Next slice onion into 2-3 inch pieces. Cut Asparagus into 2 inch pieces - discard the corky end pieces (ewww). Slice mushrooms and mince garlic. Set aside.
- Warm up olive oil on medium high in a large wok and add onions and allow to cook while slowly turning over until limp and sweating.
- Add asparagus and cover for 1-2 minutes. Do not overcook! Add sliced chicken, mushrooms and garlic. Cook until warmed through and garlic has distributes through the ingredients. Lower to a medium heat and add the jelly - allow the jelly to melt - add more or less depending on your taste. 4 tbs was perfect for us. Do not allow it to burn, keep turning it over to evenly distribute the jelly.
- Pull off heat and immediately serve in a bowl over rice.
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