|Pedialyte is my go-to when I'm sick|
|Andy pushed the couches together for me for a giant pallet after my sinus/throat surgeries|
Oh, and I formed a blood clot in my throat that later burst. I woke up one night coughing, and it tasted like I'd swallowed a handful of pennies. I ran to the bathroom to see I was coughing up blood. I frantically screamed for Andy, who woke to what looked like a murder scene in our bathroom. I filled up the whole sink with blood- gallons of it- and had moved on to a mixing bowl. (Don't worry, I threw it out the next day). I told Andy I thought I needed to go to the ER, and my sweet boyfriend said, "No! You'll get blood in my truck!!" Well, I convinced him we could take my car, and Andy took me to the emergency room at 1am that night. After a series of fainting episodes and blacking out, the ER doc told me I was "right above the cut off line for a blood transfusion." I was severely dehydrated, too, so they poked and pricked me some more to revive my pathetic self.
|The beautiful flowers Andy's family sent me after my sinus/throat surgeries|
To make the 365 days complete, I got a stomach bug in March. I was at work, and my stomach was rumbling and gurgling. After profusely getting sick at work, I knew I was done for. Let's just say that I was lucky I have great managers who sent a sick girl home.
|Beautiful flowers from my dad after my sinus/throat surgeries|
Teriyaki Grilled Chicken
Modified from www.askchefs.net
Servings: 2; Weight Watchers PointsPlus Value: 6
|Teriyaki Grilled Chicken|
- 2 boneless, skinless chicken breasts
- 1/2 c teriyaki sauce (I use low-sodium)
- 1/4c lime juice
- 1 tsp minced garlic
- 1 tsp peanut oil
- Thoroughly mix the sauce, lime juice, garlic, and oil in a bowl
- Pour this marinade into a freezer bag
- Add chicken
- Shake the chicken around, fully coating it in marinade
- Marinade chicken 30min+, overnight if desired
- Turn bag/chicken every so often
- Heat grill to high heat
- Grill chicken 6-8 min on each side or until thoroughly cooked (no pink)
- At the end, cut the chicken down the middle and sprinkle on a bit of extra teriyaki sauce to saturate the chicken through and through
Side note: I came up with a new strategy to reduce dishes and increase efficiency. I found a bowl that fit with a large freezer bag inside of it, turned down. Then I added all of my ingredients in the bag. I mixed them with a spoon, so they could be mixed thoroughly.
Last, I added my chicken breasts. I simply lifted the edges of the baggie up, squished out the air, and zipped it closed. Then I just stuck the whole bag of chicken in the marinade in the fridge to marinate overnight! No mess to clean up- easy as pie! Well, easier, actually.