Last night, in the middle of doing 50 million things, my computer decided to die. Which is always super fun. Half the time I just wanna fling this thing out the window! (It’s only 3 weeks old, so why the heck isn’t it working? Seriously though, why?) Sometimes I think I should just delete technology from my life. But really now? That doest make any sense whatsoever.
I made all these things yesterday before my technological breakdown.
There are so many recipes out there sometimes it gets overwhelming. Between cookbooks, magazine, television, the internet (shoot me), it’s almost too much to handle. But at least there are options! (I hate options, because I am the most indecisive person when options are thrown at me).
Yesterday, I wanted to bake. Actually, I have always enjoyed baking more than cooking. I found this cake recipe in my Cooking Light March 2016 edition. http://www.myrecipes.com/recipe/carrot-zucchini-cake-coconut-cream-cheese-frosting. I didn’t really need to make a cake…but I did anyways. My birthday is today, so I’ll just say I did it for that. I don’t even like cake though. Okay, moving on.
This cake was made of flour and sugar – obviously. But the ingredients that hooked me where the carrots and zucchini. Clearly it was a healthy cake, so I decided to make it.
For dinner I made something off of an instagram page I follow. See, sooo many options. The account name is @cookinwithmima and the recipe is called “Garlicky Lemon Chicken with Mushrooms and Spinach”.
Really simple to make. Basically, you just brown some chicken tenderloins in a skillet. Remove the chicken after it’s been browned and throw the mushrooms in. Once the mushrooms are browned, add the garlic and then chicken broth. Bring the mixture to a simmer, add the chicken back in and the juice from one lemon. Cook that for a few minutes and remove the chicken again. Add the spinach to the mushroom mixture, and once that is wilted, add the chicken back in and the juice from the last lemon.