“The front & rear parking lot will be resurfaced at In-Shape City, Manteca on May 22-23. Please park in the overflow parking lot to the left while we paint. The gym WILL BE OPEN at regular hours during this time!”
Guess who didn’t check her email last night?
Turns out the gym WAS open this morning, I just saw the empty parking lot and immediately skedaddled! Eh. It must have been too early for me to notice that all the lights were still on in the gym. Oh well- it made for a good laugh and I ended up having a great 40 minute run as the sun came up this morning- not a bad alternative! It was also an added blessing, because it was BEAUTIFUL outside this morning!!
Before my run, oatmeal was shaping up to be the chosen breakfast of the day, but the sun got pretty warm towards the end of the run, and something cold and refreshing sounded like a winner. Enter: Green Smoothie!
I am starting to have these more and more often for breakfast ( I know, nastiest looking thing EVER) and they usually keep me full all the way until my lunch break at work! This one was okay, but I definitely prefer it made with bananas, like how she makes it. This one was a little too tart… I texted this picture to K this morning, and I don’t think she was as excited about the greenness of the drink as I was. She’ll get there. Won’t you, K?
Work was great today! I love it when the clinic is bustling all day- makes the day go by so much faster! Plus, I worked in Escalon today, which means I got to go home at lunch to eat with Joey! Whenever we both work close to home, we try to go home and eat lunch together, which is always a nice break in the day.
Fast forward to dinner, and Joey suggested one of his favorites (A Cole family tradition, yay!)
Chicken squares are not healthy, sorry. But I made a few tweaks that make them a little bit more so… and let me tell you. Once you make these, they will work their way into your weekly (okay, maybe monthly) menu. Joey requests these quite often, and they are super easy to throw together, and even easier to devour.
1 tube of Pillsbury Crescent Rolls
8 oz. reduced fat cream cheese
(1 or 2) 12.5 oz cans of chicken (I wanted more chicken, so I used 2 cans)
1 can green chiles
1/2 tsp paprika
1 tsp garlic powder
1/2 small onion, chopped
Preheat your oven to 375. Spray non-stick onto a baking pan and pop open that tube of crescents- they will be rolled up and sectioned into triangles. Bring two triangles together so that they form a rectangle, and work the dough together in the middle. Roll the rectangles of dough onto your pan, and flatten them out slightly. Set aside.
Take a medium size mixing bowl, and add all of the other ingredients! Just mix em all in a bowl and stir them until they are all combined evenly. To be honest, this filling would be an amazing dip with crackers as well. I may or may not have had a slight appetizer whilst preparing this meal. 🙂
Now take a big scoop of the cream cheese/ chicken mixture and plop it right in the middle of a doughy rectangle. You’d be surprised how much you can fit inside there! If you get a little too filling crazy, you might tear the dough though. But that’s no problem because raw dough is very forgiving- just pinch it back together! Same with the outer edges- just use your fingers to pinch and roll up the sides of the dough so you have pretty little pockets.
*Some people also like to use 2 triangles for the top part, and 2 triangles for the bottom part of the chicken square. This would be a whooole lotta richness for one meal, but if thats your tune, you can sing it! We, however, are fine with 1/2 of that crescent stuff, and twice the chicken!
Bake for about 25 minutes, until nicely browned.
P.S. Still haven’t packed.