So, last week was a bust but that's okay! I've told myself that it was ok for me to take a week off after running the half on the 3rd and now I'm jumping back on board. I am working three nights this week, so I have rearranged my running schedule to only have one morning run and condense my other runs to the weekend. We'll see how that works!
Monday: 4 x 800s
Wednesday: 3 miles
Friday: 45 minute tempo
Saturday: 4 miles race pace
Sunday: 105 minute run
I thought I would start posting some of the healthy dinners that Brian and I are cooking for dinner so I could keep a record of good ones. Last week I found a healthy version of Fettuccine Alfredo with Chicken. Check out the recipe below:
Ingredients:
16 oz fettuccine
2 boneless, skinless chicken breasts
10 sliced mushrooms
2 cups broccoli
4 tbsp butter, divided
2 tbsp flour
1 tsp dried parsley
1/2 tsp onion powder
1/2 tsp pepper
2 cups 2% milk
1/2 cup grated Parmesan cheese
Directions:
1. Prepare fettuccine according to directions; toss with 2 tbsp. butter.
2. Meanwhile, melt remaining butter in large saute pan.
3. Add chicken, cut into bite sized-pieces, mushrooms, and broccoli.
4. Cook approximately 10 minutes (until the chicken is done).
5. Stir in flour, parsley, onion powder, salt and pepper.
6. Add milk; stir continuously while bringing it to a boil until the mixture thickens slightly.
7. Add fettuccine and Parmesan cheese, tossing to coat.
No comments:
Post a Comment