Before I launch into tonight’s dinner, I have some pictures from last week and some humble pie.
May I present: the world’s flattest and ugliest cookies.
I am sure you are looking at these and thinking, well hey maybe they taste good. Though they were a hit at work, my father, whom I have never seen turn his nose up to a cookie, threw half of his away. Gasp!
So what happened? I have to admit I am a little intimidated by my stand mixer. Now I grew up in a household where we had home baked cookies on a weekly basis (Could that be why I was so chubby?!), but my mother did all her mixing by hand.
I registered for the stand mixer because I was enamored by it. Yes, I had a crush on stand mixers. But now using it….well….I’m scared. I don’t know how to work it. Manatee claims some knowledge but only enough to be dangerous.
In this particular episode, I poured the ingredients in and missed the pour-in-spout-thingy. I think that all of the baking powder got spilled which led to these abnormally flat cookies.
Any advice on conquering the stand mixer?
Also, before launching into tonight’s dinner, a much happier picture.
This was my spaghetti squash/spaghetti dish. I highly recommend mixing spaghetti squash with whole wheat noodles. I topped it with marinara, eggplant, onions, mushrooms and chicken sausage, but any kind of pasta sauce would be good. It’s nice way to cut back on carbs and get more veggies in your diet.
And last but not least, Monday Night on the Plan.
So the original recipe was called ‘Easy Chicken Terriyaki.’ Because of my ego, I am going to dub this recipe: Slow Cooker Chicken Terriyaki.
4 chicken breasts
1 cup of terriyaki sauce
20 oz can of pineapple chunks
2 red peppers diced into 1 inch squares
2 green peppers diced into 1 inch squares
dash of ground ginger
*Next time I would also add an onion
1. Put all the ingredients in the slow cooker plus 1 can of water or enough water to cover all the ingredients.
2. Cook on low 8-10 hours.
3. I got home about 8 hours into the cooking. I removed the chicken, shredded it and then returned it to the slow cooker and let it keep cooking while I made brown rice.
4. Serve over rice
We had it with a romaine, apple and golden raisin salad with a ginger lime vinaigrette that I made. It was pretty bland. Not sure if it was the dressing or the 2 week old romaine lettuce. I am going to let the flavors mix together more and see if it’s any better tomorrow night.