It's been awhile. I apologize. Just when I thought I was back to regular blogging, mountains of work threatened to overtake my life. Fortunately, I've survived the onslaught and I'm back with some fun news and a great, easy, delicious recipe.
First off, I must fill you in on my half-marathon quest! We have reached the 10 mile marker and have only THREE weeks left before the actual race! I am getting extremely excited. We've been training for about four months and our hard work is finally hurdling us to the finish line. Since we started, I've worn holes in my shoes (bought a brand new pair) and increased my short distance three mile run from 33 minutes to 23 minutes! The progress is so inspiring to me...especially considering a few months ago I was one of those people who hated to run and never imagined running a half marathon. Pretty cool, huh?
In other news, I went on a MAJOR shopping spree for my new job (set to start June 1st). I got some great deals at Express, Target, and Macy's...and I can't wait to show off my brightly colored polos and spiffy new leather shoes. I figured, "Why not?" A new path, a new start, a new wardrobe. My parents - very generously - sent me some money for the shopping spree and I am incredibly grateful.
For dinner, I made a really easy Chicken Mole from Allison Fishman's new book You Can Trust a Skinny Cook. Allison was one of the hosts of Lifetime's Cook Yourself Thin television program (one of my favorite shows...I don't know why they aren't making new episodes anymore). It was quick to throw together and tasted really great. Try it out!
Easy Chicken Mole
2 tablespoons olive oil
2 lb. boneless, skinless chicken thighs
Sea salt and black pepper
1.5 tablespoons spicy chile powder
1.5 tablespoons oregano
1.5 tablespoons unsweetened cocoa powder
16 oz. jar salsa (I used Newman's Own Garden Fresh)
1 cup water
12 oz. frozen mixed vegetables
1 lime, cut into wedges
Heat the oil in a large skillet over medium heat. Add the chicken thighs and sprinkle with some sea salt and black pepper. Cook for about two minutes, until lightly browned. Turn the chicken over and sprinkle the chile powder, oregano, and cocoa powder over the chicken. Mix everything in the skillet around so the chicken is coated with the spices and the oil. Cook for about 30 seconds, until fragrant. Add the salsa and water and bring to a simmer. Cover and cook for about 20 minutes, until the chicken is cooked through. Add the frozen vegetables and stir to combine. Re-cover and cook for an additional 5-10 minutes (until vegetables are thawed and tender). Ladle into four bowls and serve, squeezing a lime wedge over each bowl. 4 servings
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