WIAW: Sweet 'n Spicy Asian Glazed Grilled Drumsticks

Hello again!!! Well, we made it halfway through the week!  Time for What I Ate Wednesday fun :)

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Breakfast: Egg on Toast & Smoothie

For breakfast you know I had to have an EGG!!  I had an over easy egg on wheat toast with a super thick fruit smoothie.  The smoothie contained 1 frozen banana, about 3/4 cup of frozen fruit mixture (that had strawberries and mandarin oranges), a little honey for sweetness and 1 cup (approx.) of almond milk.  I also had coffee on the drive to work.

Snack: Nectarine

For morning snack, I enjoyed a super ripe nectarine.  It's hard for me to transport this type of fruit in my bag because it always gets torn up, so I cut it at home and brought it in a tupperware.  Loving peaches and nectarines lately!

Lunch: Salmon & Asparagus Salad

My boyfriend and I walked the dogs at lunch (it was very hot and humid outside) and then I made us some refreshing salads with leftovers.  I used leftover salmon (made from this Bobby Flay recipe), spring mix, goat cheese crumbles, radish sticks and leftover sauteed asparagus and peas.  Such a good salad!

Because lunch was so healthy and all...we could justify a vanilla cone from McDs!  I never eat at McDonalds--I think it's gross, but the 59 cent vanilla cones are ON POINT!  And I think they are in the 150 calorie range--SCORE!!!

After lunch, my guy and Bizzy came up to the office (nobody was there, so no big deal) and we booked some stuff for our vacation coming up in August!

I loooove having these two visit me at work! :)

Snack: Cream of Wheat

Around 4 p.m., I made an instant cream of wheat packet (maple & brown sugar flavor) and topped it with a few strawberry slices.  It was a pretty satisfying snack!

Dinner: Sweet 'n Spicy Asian Glazed Grilled Drumstick, Rice & Veg

For dinner, I grilled some chicken.
More specifically, I made Skinnytaste's Sweet 'n Spicy Asian Glazed Grilled Drumsticks(<--click for recipe).
These drumsticks were really tasty.  I love grilling!!
While the chicken was on the grill, I threw some rice in the rice cooker and sauteed some veggies.

Soy and Garlic Veggie Saute
serves 4-6

1/2 head of cabbage, chopped
2 heads of broccoli, chopped
1 cup frozen peas
2-4 tbsp low sodium soy sauce
2 cloves garlic
olive oil, for the pan

Coat a large skillet with olive oil and heat to medium.  Once the pan is hot, put the cabbage in to sear for 3 minutes or so, then slide the broccoli in.  Add soy sauce and garlic and saute for 10 minutes, stirring occasionally.  Throw in the peas and cover for about 5-7 minutes or until all veggies are tender.

I could seriously just eat these veggies for a meal--so yum!

After dinner, I had a glass of homemade sangria (<--click for recipe--it's a winner, although I used amaretto instead of elderflower liqueur because I'm not rich lol) and watched Sons of Anarchy.  I just started watching it on Netflix and it's really good so far!

Have a great week!!

Bonus Bizzy Picture!!  I love her face!

Crockpot Challenge: Asian Marinated Pork Loin

Well, hello there.

So far, so good with the Crockpot Challenge.  Just a refresher for you, in case you missed it, I'm participating in a challenge where you cook 10 crockpot meals by the end of February.  You can read more about it here.

Pork is almost always good in the slow cooker, in my opinion, but it usually tastes like pork roast, which can get a little boring.

So, I amped it up with some Asian marinated pork loin.  Pork loin is leaner than a roast, so yay me.

Crockpot Asian Marinated Pork Loin

unseasoned tube of pork loin

1/2 tsp ginger

1 tsp salt

1/2 tsp black pepper

2 cloves of garlic

1/4 cup of soy sauce

can of chicken broth.  

Cook on low for 6 hours.  Shred with a fork and add additional seasonings like cumin, chili powder and red pepper flakes (depending on who you are serving it to or how you are using it).  There.  Perfect-o.

The veggies I served with it (above) are a super simple pickled vegetable recipe.  Here's how to make those:

Cut a carrot, a zucchini and an onion into thin strips.  Then get a sauce pan ready with 1 cup of water, 1 cup of sugar and 1 cup of vinegar.  Throw in the veggies and bring to a boil for 5 minutes.  Remove from heat and cool to room temperature.  You can store these in the pickling liquid for up to 2 weeks.

You could serve it over rice, noodles or in tacos or salad.  I have even been scrambling the meat in eggs!  Delish!  

In case you missed it, I made a 112 calorie single serve peanut butter microwave cake at Endless Simmer this week:

Peanut Butter Toast Crunch Cereal Cake for One

Later, gators!