Product Review and Din Din

Hello hello! Round two of posting for today. I bring to you Round 2 of Chobani Product Review!

(My happy, singing, piano-playing snowman wanted to say hi). Hello blueberry Chobani! Today is a dual review! Hubs forgot breakfast this morning so I sent some with him to eat when he got to work (don’t worry, before I shoved a blueberry Chobani and a granola bar in his hand, I made sure he knew the importance of not missing breakfast!!).

Ross’ Review: “Surprisingly tasteful. I really enjoyed the whole pieces of fruit and I appreciated that it wasn’t overwhelmingly sweetened but also not bland either.”

LC’s Review: “Another really tasty, creamy Chobani! Can you tell I’m obsessed with the creamy texture, high protein content, and overall good nutrition of it? This made a great component of my fast lunch today!”

I’m still thinking that so far the peach is my favorite. I’ll probably do a peach flavor next time I do a Chobani, so I’ll verify if it still stands as my numero uno!

Now on to din din…

Tonight’s dinner was tasteful and pretty balanced.

I don’t really have a name for the chicken dish I created (maybe Mushroom Shiraz Grilled Chicken?)but I will tell you what was in it and how I made it!

• red wine (I used some Barefoot Shiraz I had open)
• balsamic vinegar
• 4 button mushrooms, sliced
• pomegranate seeds
• honey
• evoo from my Misto
• 1 boneless, skinless chicken breast, halved
• poultry seasoning
• salt
• pepper

1. In a 10-inch skillet lightly brown your button mushrooms (lightly sprayed with evoo) over low heat. Once browned, pour some red wine (enough so the entire bottom of the pan is coated), a small drizzle of balsamic vinegar, and a small drizzle of honey. Throw in a small handful of pomegranate seeds. Let mixture simmer together. (The mushrooms act like shiraz sponges, so keep an eye on it. You may need to add more liquid to get whatever saucy consistency you prefer).
2. Season both sides of each piece of chicken breast with poultry seasoning, salt, and pepper. Grill on a George Foreman grill until the chicken’s temperature reaches 165 degrees F. (I usually don’t rely on the Foreman grill accurately telling me when the meat is done. I find it’s usually overdone that way).
3. Drizzle the mushroom shiraz sauce over the grilled chicken whenever you’re ready to serve. Enjoy!

I served this with roasted broccoli (YUM!) and leftover mashed potatoes that we brought to my husband’s holiday party. For the roasted broccoli I just used a small bunch of broccoli (I used the florets and then cut the stalk into smallish cubes to get the extra nutrients/ green volume!). Lightly spray the broccoli with evoo and lightly season with kosher salt, freshly ground black pepper, and freshly grated nutmeg. Bake in a 400 degree F oven for about 15 minutes. This will give the roasted nutty taste to the broccoli, while yet still keeping some of the fresh crunchiness.

Let me know if you give either of these recipes a try! Please don’t forget to go to the poll I posted earlier today and let me know how you think Life According to Mrs. LC can improve!!

Thanks so much!
LC

P.S. My to do list from earlier in the day is coming along well. Everything is done except the nutrition studying (I’m about to start that now) and the laundry is in process. It probably all would have been done had I not wasted so much time going around to a bunch of different stores that wouldn’t even let me put in an application because they were NOT HIRING to that extent. Thanks, yah, I know. The economy sucks. ANYWAY! I love my life, my apartment, my nutrition stuff, my husband, my friends, my BLOG friends!!! Y’all are awesome and I’m going to leave on that positive note!