Tonight's dinner *Warning* Very bad pictures

A little while ago I started documenting what I was making for dinner in an effort to inspire myself to be creative and thus to begin a healthier lifestyle. I was doing really well for a while and then fell off the wagon. So, here we go again, by knowing that I'm going to post meals I prepare, it makes me want to change things up and try new things.

This evening's meal was good, made up of some leftovers and fresh items, but I didn't have my camera with me so I used my phone, hence the bad quality pictures and the food not looking so appetizing. 

Ingredients

- chicken breast, whole

- teriyaki sauce

Earlier in the day I placed the chicken breast in a ziploc bag and poured in the teriyaki sauce so that it would soak it in.

- 1 red pepper, sliced

- 1 zuchinni, cut lengthwise

- 3 green onions, chopped

- 1 handful of cherry tomatoes

- Macedonian feta cheese, pieces

- yellow wax beans

- 2 garlic cloves, sliced

- canola oil

Chicken

Pour very little oil in skillet and turn on. Once oil is hot, place chicken breast in skillet. Cover with lid and turn heat to low-medium so that sauce doesn't cook too fast and caramelize. After 10 minutes add the red pepper, zucchini and green onions. Cook for approximately 15 more minutes. Ensure chicken is cooked through by cutting open a little section in the thickest part of one of the breasts.

As the teriyaki sauce cooks, it gets darker and thicker.

Side dishes

Chop both ends off the beans. Wash well in strainer. Cook in boiling water for 10-15 minutes, until beans have reached your desired tenderness. Some people prefer them crunchier rather than soft, so it's up to you to make that decision. Heat up oil in a pan, add garlic. When oil ready, add beans. Toss every couple minutes to coat all the beans in garlic. Sauté for 5 minutes at high heat. 

I also added a mini salad on the side of cherry tomatoes and feta cheese.

I love feta cheese, but the best is Macedonian. It's creamy and smooth and so yummy.

Feeling inspired

The morning started off really well with a workout. I'm part of a Biggest Loser Challenge with a group of lovely other new mums and one who has a home trainer business offered us a complimentary workout. I jumped on it, so this morning at 9:30am we were ready to go. It was painful at times, and I know I will feel it tomorrow, especially when I pick up X-man in the morning, but it felt/feels good. On top of it all, he got to spend quality 1 on 1 time with his papa which to be honest has only happened a couple of times in his 5 1/2 months.
As a result, and not to ruin the work I put in I decided to veggie it up at dinner. I had bought 2 cauliflowers last week because of a sale and decided to cook 'em up today before they started to go bad.
Therefore, tonight's dinner was steak with cauliflower and zucchini (+ a small baked potato for my husband).


Ingredients


- 5 small onions, sliced
- 5 cloves garlic, sliced
- 2 small-ish cauliflower
- 2 zucchini, sliced
-  4 steaks
- 1 pack white mushrooms, sliced
- parmesan cheese
- bread crumbs

Preheat oven to 400 degrees Fahrenheit. Drizzle oil in ceramic baking pan. Distribute 3 onions and all the garlic all over the pan. I know, lots of garlic and onion, but they're so good for you and taste so good! Layer zucchini first, then cauliflower chunks. Sprinkle some cheese and bread crumbs. Cover with aluminum foil.  In it goes to the oven for 25-ish minutes. But, about 10 minutes in, pour in a cup of water. Timing depends how cooked you want your veggies.


Mushrooms and 2 onions go into pan with a bit of oil once hot. Season steaks with your choice of spices and throw into pan. Fry to desired degree.
Plate, serve and enjoy!