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It’s only been about 2 weeks since I’ve been back and yet somehow it feels like it’s been longer, but I also can’t believe that January is already over. I also feel like I haven’t done very much. I’ve done some socializing with some coworkers, updated my photo albums, and played video games. That’s essentially my week’s summary. It’s been a good week, very relaxed.
I do have some exciting news. I am part of a rotational program for my job, and for the program, we complete a company sponsored project. The projects are still undecided, but I’m excited to hear what we’ll be working on, and hoping we’ll hear soon. I pitched myself as a project lead to my peers and the program’s leadership team, and I’m excited to share that I was voted for as one of our project leads! I know it’s going to be a lot of work, but I think it’s such a great opportunity. I’m really looking forward to challenging myself and learning through this process. Wish me luck!
In a second round of exciting news, which I may have shared last week, I submitted my preferences for my second location/job. The goal of this program is to help individuals develop a strong skill set to be future leaders, and so they try and rotate associates to different locations to learn the different aspects of the company, but also through different jobs. Supposedly, the leadership team met last week to discuss what was submitted, so I’m also very eager and excited to hear more news on that.
Even with my exciting news, it was still a very relaxed week.
My plan was to share this recipe last week, but I really wanted to kick off my Color Series. Making the January dish was a lot of fun. I was very nervous about it because I haven’t had much experience coming up with recipe ideas. I was worried the combination wouldn’t be good, or it wouldn’t be filling, or it wouldn’t be a good nutritious blend. The first two concerns were removed quickly. The meal was delicious. While I’m not too sure on the nutritional value of the dish, I feel that it was a good mix of different veggies, some carbs and some protein.
I loved having this chicken dish for work. The recipe was very easy, and there was minimal work on my part. I threw everything in a cast iron and essentially my job was done. This was also very filling for work which was nice. I added some rice to help the chicken and potatoes last a little longer through my week. Overall a great combination. I’m typically not a big potato person (I know, a crime), but I do really like red potatoes.
The skin of red potato is filled with fiber, vitamin B, iron, and potassium.
Pulled from Black Gold Farms
I found this recipe in one of my many cooking magazine: delish Chicken Dinners. Although this recipe was not used for dinner, I’ve found that many of the recipes in this magazine can be modified to be lunch or dinner.
Rating
9/10
Recipe
Balsamic Glazed Chicken
This is a dish where, once again, I forgot to take photos. If you are interested in seeing more of the process, check out my Instagram page! Some notes and lessons learned:
- Adding rice was a great idea. This would not have lasted me the week otherwise.
- I doubled the potatoes. I did one batch on Sunday with the chicken, and a second batch on Wednesday, which didn’t have as much flavor because I wanted it to be quick. However doing the two batches made sure I had enough to eat and meant I could add a little more to each dish.
- I wish I had doubled the chicken. Maybe not fully double, but I wish I made more. I felt I had a good amount of rice and a good amount of potato, but I also felt like the chicken went so quickly. If I had made more chicken, I would have made less potato.
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The recipe I followed was from 
Tweaks and all, it turned out really good. Although, next time I will remember to buy crushed tomatoes (inserts face palm emoji). This was great because I felt like I wasn’t going to make enough, but it ended up lasting me the whole week, which typically doesn’t happen. I’ve recently been trying to minimize my meat intake. To be entirely honest, it’s kinda expensive and I never feel like it lasts me long enough. However I’m still going to the gym so I need to keep up my protein intake. The lentils were a great substitution for that.
Gabriela Maria 