My, my how time flies…whether you’re having fun or not. And it’s true that the older you get the faster it seems to go. Why is that? Seriously, someone fix that. Anyway, I turned 45 (!) a few weeks ago and I had an idea to do 45 new things this year – one for every year I’ve been alive – but that seemed a bit much so I’ve revised it to 12, one for each month of the year. So here is my bucket list for June 2015 – June 2016.
1. Read 45 books
2. Go horseback riding – it’s been waaaaaay too long
3. Finish a Jillian Michaels DVD
4. Run/walk a 5K
5. Try 10 new foods
6. Pay for the rescue of one animal
7. Go someplace I’ve never been before
8. Make my own laundry soap
9. Go to the beach in a bikini
10. Take a yoga class
11. Get a bike
12. Buy a DSLR and learn to use it
And I’ve already gotten on top of #5 by trying quinoa and I am so glad I did because it turns out it’s really yummy. Who knew? So I fiddled around in the kitchen a bit and came up with this:
2 containers of Minute Ready to Serve Multi-Grain Medley
5 oz. frozen broccoli florets
1 boneless, skinless chicken breast, cubed and seasoned with salt and pepper to taste
1 tbsp. olive oil
1/2 cup chicken broth
1 cup milk – I used almond milk, but use whatever you want
1/2 tsp. garlic powder
pinch of cayenne
salt and pepper
1/2 cup cheddar cheese
1/4 cup Parmesan cheese
Preheat oven to 375.
Layer bottom of a small casserole dish with multi-grain medley and top with broccoli; set aside.
Heat oil in pan and brown chicken cubes on all sides. Layer over broccoli and set aside.
In a saucepan over high heat, whisk flour into chicken broth and cook until smooth.
Whisk in milk, garlic powder, cayenne, salt and pepper and cook until thickened, about 3 or 4 minutes.
Pour sauce over chicken broccoli rice mixture.
Top with shredded cheese and cover with foil.
Bake for 30-35 minutes. Let stand a few minutes before serving.