While growing up, my sister and I were raised to be independent, well-educated and strong women. Not surprisingly, we both chose to attend women's colleges (NOT girls schools). Might as well have tattooed "FEMINIST" on our foreheads at birth. I moved out of my parent's home at 17, when I left for college, and never returned to live with them. I have lived alone (with the exception of my cat) for the past 14 years - bringing me to present day and the ripe, young-ish age of 33. This July, FI and I merged households and I moved in to his condo.
Fast forward to 2 weeks after the move: I came home from work, brought groceries into the house, ran downstairs to switch over the laundry, returned to the kitchen to prep ingredients for dinner, went back downstairs to get the dry clothes and...stopped. When had I become so damn domesticated? It's as if some deeply buried, 50's housewife switch was flipped. My younger self marched in feminist rallies and swore she would never be slave to the stove or housework. Yet, without a thought, I automatically fell into the role. And, most puzzling? I. am. content. Holy crap!
One of the things that probably keeps me happy in all of this is simple cooking. I have found that I don't mind cooking but, elaborate meals are reserved for special occasions and dinner parties. Regular weeknights? No thanks. I work full-time and quick and easy, yet healthy, meals are the order. This one has been a huge favorite of mine for years and now, FI asks for it regularly. The best part? It takes about 20 minutes from start to finish:
Raspberry Balsamic Chicken
(adapted from Cooking Light magazine)
1 tsp olive oil
1/2 cup chopped red onion
1/2 tsp dried rosemary
1/2 tsp salt, divided
4 boneless skinless chicken breasts, pounded thin
1/3 cup seedless raspberry preserves
2 Tbsp balsamic vinegar
Salt and Pepper to taste
1. Heat oil in a large non-stick skillet over medium-high heat until hot. Add onion; saute 5 minutes. Sprinkle rosemary, salt and pepper over chicken. Add chicken to pan; saute 6 minutes on each side or until done. Remove chicken from pan; keep warm.
2. Reduce heat to medium. Add preserves, vinegar and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.
Yield: 4 servings, 4 WW points per serving
My Month in Numbers: October 2015 (with a how-to)
21 hours ago