Yay, I am back into the swing of dinner making.  It has been a while since I tried a new recipe, mainly because I was trying to grocery shop on a very tight budget, I did really well with that budget but I couldn’t create a lot of diversity in our meals. 

I am also really excited to start my new job asap, because now that I don’t have to drive 50 miles to and from work and I don’t have to get into work before the sun rises, I can start my P90x workouts.  I plan on starting the full 90 days on May 30!  I am hoping that my hamstring will be completely healed by then, but who knows.  I also don’t know if I should try the P90x meal plan or stick with weight watchers? Any suggestions?? 

Today Kirstie and I went to cvs for our weekly couponing, and came out of it with a big FAIL sign on our foreheads.  Fail because #1 we couldn’t decide if the Neutrogena sun block was a good deal or not (which we later decided it was a good deal and are going to go back tomorrow and get them), and #2 because we walked out of there with 8 bags of M&M’s and 4 Dove XL candy bars! REALLY?! Did we really need all that candy, did I not just talk about a diet?! I have reserved the chocolate as “emergency, I am having a bad day and if I don’t get some chocolate right now I am going to explode” chocolate.  And I took some home for Erik :).  oh well, tomorrow we are going to hit up Rite Aid and back to CVS to get the sun block.

Tonight on the menu was Spicy Thai Chicken with Mango-Citrus salsa! It was very different, we loved it.  It was interesting to mix cold fruit with a baked chicken.  I found the recipe online, at It was coated with oats and spices, then put in the oven.  Here is the recipe:

Spicy Thai Chicken with Mango-Citrus Salsa

Serves: 4
Hands-on time: 15 minutes.
Total time: 30 minutes. 

1 cup natural quick-cooking oatmeal
5 tsp lime zest, divided
2 tsp ginger, finely chopped, divided
1 tbsp unsweetened coconut, shredded
1 tbsp roasted unsalted peanuts, chopped
1/2 tsp ground cayenne pepper
1 tbsp olive oil
2 cloves garlic, chopped
1 egg white
16 oz boneless, skinless chicken breast, sliced into 4 4-oz pieces and pounded thin with a meat mallet or bottom of a flat pan
Olive oil cooking spray
1 mango
2 navel or Valencia oranges, peeled and sectioned
2 tbsp lime juice or juice 1 lime
1/4 cup red bell pepper, diced
1/4 cup Thai or regular basil, shredded
1/8 tsp sea salt (optional)
1/8 tsp ground black pepper

1.  Preheat oven to 425°F. Put oatmeal, 2 tsp lime zest, 1 tsp ginger, coconut, peanuts, cayenne, oil and garlic in a food processor. Pulse 5 or 6 times until finely mixed.

2.  In a large, wide bowl, beat egg white with 1 tbsp water. Pat chicken dry with paper towel, dip in egg white and then oatmeal mixture. Place chicken on cookie sheet misted with cooking spray. Then lightly spray chicken breasts with cooking spray and bake for 7 minutes. Turn down oven to 375°F and continue cooking for 10 to 12 minutes.

3.  While chicken is cooking, peel and slice mango into 1/2-inch pieces. In large bowl, place mango, oranges, remaining 3 tsp lime zest, remaining 1 tsp ginger, lime juice, red pepper, basil, salt and black pepper. Toss well. Serve 1 chicken breast with 3/4 cup mango salsa.

Nutrients per serving (4 oz chicken and 3/4 cup salsa): Calories: 360, Total Fat: 10 g, Sat. Fat: 2.5 g, Carbs: 27 g, Fiber: 5 g, Sugars: 15 g, Protein: 39 g, Sodium: 105 mg, Cholesterol: 95 mg

Well folks that is all for today! I hope everyone had a great Monday!


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