But that's not the attitude to have and I don't even know the workouts... I am stronger than last year even if I don't feel like it on any given day- I 20-repped 10 lbs higher than my 1 rep from last year this week- in my socks from work, without a belt or knee sleeves, with Charlie riding her wooden rocking horse behind me yelling and counting wrong.... if that is not a gain cognitively and strength-wise I don't know what is. Like most things, this sport is mental- get it together and go hard Ashley.
One-Pan Honey Mustard Chicken and Potatoes
- 1 lb Yellow Potatoes, or baby red skins, cut into 1/2-1 inch pieces
- 3 Tbsp Olive Oil
- 3 Tbsp Honey
- 3 Tbsp Dijon Mustard
- 3 Cloves Garlic, minced
- 1 Small Sweet Onion, chopped in bigger pieces
- 1/2 tsp Dried Basil
- 1 tsp Salt
- 1/2 tsp Black Pepper
Preheat Oven to 425 Degrees
1. On a large cookie sheet lined with foil or parchment (or a glass baking dish), spread out the chicken, potatoes, and onion.
2. Whisk the remaining ingredients and pour over the chicken and potatoes. Toss with your hands until everything is well-coated.
Something about some delicious roasted broccoli is hard to resist- I ate this dish with some! Cut into florets, season with salt, pepper and garlic powder. Drizzle on olive oil. Bake on a cookie sheet for 10-15 minutes at 425 degrees.... yum!
This next dish was our Valentine's Day dinner. I am not big into Valentine's Day as a day for flowers and chocolate, but I don't mind the excuse to make a nice dinner with Matt. We broke out the champagne to celebrate the sale of my little blue house and made some homemade ice cream and individual chocolate cakes for dessert.
These cakes are my Chocolate Peanut-Butter Mug Cakes but baked in the oven at 350 degrees for 25 minutes.
Honey Mustard Salmon
- 1 lb Skin-on Wild Caught Salmon
- 2 Tbsp Dijon Mustard
- 2 Tbsp Honey
- 1/2 Lemon, Thinly Sliced
- Salt and Pepper
Pre-heat oven to 450 degrees.
1. Whisk the honey and mustard together. Place salmon skin-side down on a baking sheet or glass baking dish. Sprinkle with salt and pepper. Spread the honey-mustard on the salmon and top with the lemon slices. Bake 20-25 minutes until the salmon is slightly firm, or to your done-ness liking.
Vegetables- serves 6-ish if you are hungry like us
I made Cooking Light's Asparagus and Peas with warm tarragon vinaigrette- ADAPTATIONS- I used white vinegar instead of tarragon vinegar, and used no fresh tarragon. Looks just like the picture :) Recipe found here.