Progress and Whining, Exercise Class,

I am afraid I am going to be missing in action for a while. I might post a few blogs, but I haven’t a lot of time trying to do everything so Matt doesn’t – I am hurting too, but Matt insists in trying to do things. I staggered to the grocery store and returned to find him taking down the decorations. OK it has to be done, but it’s not urgent, it could wait a week or two if necessary. I just got the storage boxes from our locker and it was not a good experience. Hell, just remembered, I haven’t made the beds…… Phew, Matt had done them although he shouldn’t. We got all the decorations put away and it nearly killed both of us. The tree is still up though. Saving that for the next day. So much to do so much pain when we try and accomplish it so I will probably not be able to visit blogs for a while even if I do manage to post something myself. Sorry about that y'all. I hope you will bear with me for a while.

I popped into the exercise class to tell them why I wasn’t there. I was given a couple of pix that were taken of all of us at Christmas.


I am on the extreme right in a red sweatshirt, oddly enough the picture doesn’t look as light but the computer is making it bright. There are not many of us here, there are a few more people who come. Hopefully I can join them on Friday. I’m also hoping to bowl again today (Thursday) if I can join with someone, don’t want to do three games all on my own. But I do want to get my exercise in at bowling.

I thought this recipe, originally from Cooking Light, looked tasty and pretty easy to make.

Chicken and Mushrooms in Garlic White Wine Sauce

This easy chicken recipe is quick to make, comforting to eat, and low enough in calories for a guilt-free dinner tonight.

• Yield: 4 servings

Ingredients

• 4 ounces uncooked medium egg noodles
• 1 pound skinless, boneless chicken breast halves
• 2 tablespoons all-purpose flour, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil, divided

• 1 tablespoon minced fresh garlic
• 1 none (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
• 1/2 cup dry white wine
• 1/2 cup fat-free, less-sodium chicken broth
• 1 teaspoon chopped fresh tarragon
• 1/4 cup shaved Parmesan cheese

Preparation

Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Have a great day