Would you believe, having got over my stint with IBS, I then felt sick and dizzy most of the day. No idea why. I had a touch of a headache too and wondered if I was heading for a migraine but didn't thank goodness. Boring. So, of course, having intended to go bowling this afternoon for a while, I ended up sleeping the time away. Missed the exercise classes too this week. Will have to make up for it next week.
Friday we are going to lunch at Mandarin with ladydog for her birthday. Haven't been there for quite a while - think I mentioned. Had some onion soup today which was tasteless so am looking forward to Mandarin's Hot and Sour Soup. It is the best I have ever tasted.
By the way, I have been keeping up with my Spanish every day. Seem to end up doing it late at night.
Have you come across Boo-Boo Plants? I got an ad from them, in the mail I think. Looked them up today, they are cute. Thinking of giving some as presents. On their website you can see more of these tiny plants in their miniature terrariums.
Now I will have to do my chicken breasts dump and go recipe. Of course, we don't have Target any more (didn't catch on round here) so I just use a Barbecue sauce I can get here. I also used peppers and onions this time. We both enjoyed it and have leftovers for another day. This time I did rice, next time I may well to cauliflower rice. It is so very easy.
INSTANT POT HAWAIIAN BBQ CHICKEN
4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz can Pineapple Chunks (do not drain - you need the juice so it will pressurize!)
1. Place frozen chicken breasts in the Instant Pot and cover with sauce. Empty can of pineapple chunks and juice on top. Close the lid and turn the knob to SEALING.
2. Set the timer to 25 minutes if your chicken is frozen or 18 if you chicken is thawed.
3. When it is done, turn the knob to VENTING. When the pressure is released, take the lid off.
4. Shred chicken and return to the Instant Pot so the chicken will be well coated with sauce. Serve over rice or cauliflower rice.
5. Sometimes I also throw in a chopped up green pepper and chopped onion . . . it tastes good with or without it.
Source: Six Sisters
Have a great day
Friday we are going to lunch at Mandarin with ladydog for her birthday. Haven't been there for quite a while - think I mentioned. Had some onion soup today which was tasteless so am looking forward to Mandarin's Hot and Sour Soup. It is the best I have ever tasted.
By the way, I have been keeping up with my Spanish every day. Seem to end up doing it late at night.
Have you come across Boo-Boo Plants? I got an ad from them, in the mail I think. Looked them up today, they are cute. Thinking of giving some as presents. On their website you can see more of these tiny plants in their miniature terrariums.
Now I will have to do my chicken breasts dump and go recipe. Of course, we don't have Target any more (didn't catch on round here) so I just use a Barbecue sauce I can get here. I also used peppers and onions this time. We both enjoyed it and have leftovers for another day. This time I did rice, next time I may well to cauliflower rice. It is so very easy.
INSTANT POT HAWAIIAN BBQ CHICKEN
4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz can Pineapple Chunks (do not drain - you need the juice so it will pressurize!)
1. Place frozen chicken breasts in the Instant Pot and cover with sauce. Empty can of pineapple chunks and juice on top. Close the lid and turn the knob to SEALING.
2. Set the timer to 25 minutes if your chicken is frozen or 18 if you chicken is thawed.
3. When it is done, turn the knob to VENTING. When the pressure is released, take the lid off.
4. Shred chicken and return to the Instant Pot so the chicken will be well coated with sauce. Serve over rice or cauliflower rice.
5. Sometimes I also throw in a chopped up green pepper and chopped onion . . . it tastes good with or without it.
Source: Six Sisters
Have a great day
