Rachel - good days and a recipe!

I promise I don't always have downer days! lol

Got my mile walk in today--have decided that it may be all I can squeeze in while I am alone this month. But I am determined to stay as active as I can, regardless.

Weighed in today--have lost .8 pounds this week. Not stellar, but I'm satisfied for now.

Nikki was talking about a recipe swap--and I wanted to share my dinner tonight!

I adapted this from a family beef and broccoli recipe--but only had chicken on hand. SO we mixed things up a little and ended up with this.

IT WAS DELICIOUS! All the kids loved it, and I seriously can't wait for lunch tomorrow (leftovers!) mmmm....

• 3 TBSP cornstrarch
• 1 1/2 C Hot water
• 2 chicken bullion cubes
• 1 TBSP white sugar
• 3 tablespoons soy sauce
• 1 pound chicken breast (though you could use whatever chicken you want, really)
• 1/4 teaspoon ginger
• 1 bag frozen cut broccoli (or fresh)
• 1 C shredded carrots
• 1 can water chestnuts
• 1 red pepper, diced
• 1 clove garlic, minced
• 1/2 small onion diced
• 1/2 tsp salt (more if desired)
• 
  

Directions

In a small bowl, combine cornstarch, hot water, bullion, sugar, and soy sauce. Stir until sugar and cornstarch are dissolved.

In a large skillet or wok over high heat, cook and stir chicken in a little bit of olive oil 2 to 4 minutes, or until browned. Add salt and onions and cook until translucent. Stir in broth mixture, ginger, garlic, and vegetables. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

ENJOY! :)

OH, and this serves 7-8 one cup servings (depending on how many veggies you put in)

I served it with brown rice (1/2 cup) and a 1 cup serving of the veggie/meat mixture.