After a few weeks of sporadic grocery-ordering and menu-planning, we're back on track. And we're probably going to have some input from Jesse coming in the near future, since I'm going to be working after work to maintain the girlish figure while still cooking the delectable foods you readers (and Jesse) have come to expect.
Tonight, we had Rachael Ray's Honey-Nut Chicken Fingers, with roasted asparagus and brown rice.
Of course, I'm a bit of a weirdo, so I had to mess with things. I couldn't find Honey Nut Cornflakes from FreshDirect, so I audibled and went with Honey Nut Chex. I don't have paprika, and don't really see any reason for it, since I'd rather use cumin just about every time. So...I used the cumin instead of the paprika. And instead of grill seasoning, I used straight-up salt, pepper, and garlic powder.
I roasted the asparagus with just olive oil, salt and pepper. And of course... brown rice is brown rice. We all love it. Jesse and I probably love it more than most. Especially since I make it with chicken broth and water, instead of just water. And because my rice cooker does literally ALL the work. God bless whoever invented the rice cooker. Seriously.
The food was nommy. It was all baked/roasted. I like this, because it means that I can eat some of it for lunch tomorrow as fuel for the "Cardio Body Sculpting" class I'm taking.... oh joy.
We'll be back with more tomorrow, although Jesse might be blogging in my stead if I'm temporarily dead. :)