First and Last

Meals of the day, that is!

I began with some OIAJ (Oats In A Jar) with the last of my Saratoga Peanut Butter jar.

Don’t worry, I have plenty more where that came from. 🙂 I topped the oatmeal with some crumbled babka from last night. I also had some coffee, but it tasted really off. Is it because the coffee is kept in the freezer? It’s only a month or two old.

Today was a long day of driving, classes, classes, classes, more driving, working at the dietitian’s office, driving. Peter very kindly made one of our favorite chicken salads for dinner.

The unusual recipe is based on a sandwich we used to get at Judie’s in Amherst, MA while we were in college. Peter didn’t take pictures of the salad construction because I was hogging the camera all day.

Curry Chicken Salad with Bananas

Ingredients:
2 pounds chicken breast
2 tbsp mayo
2 tbsp yogurt
1 tsp curry powder
1 tsp honey
1 tsp lemon juice (fresh-squeezed if you can swing it – makes a HUGE difference)
2/3 cup red seedless grapes, halved
1/4 cup peanuts
2 bananas, sliced

Poach chicken breasts in water or broth until cooked through. Set aside to cool. Shred into a large bowl. Add grapes, peanuts, and bananas.

Mix mayo, yogurt, curry, honey, and lemon juice in a small bowl. Add to chicken mixture and toss. Serve with your favorite crusty bread.

Since my PB&J lunch was light on the vegels, I had my chicken over lettuce instead:

Just as good as the Amherst sandwich, if I must say so myself *polishes nails* … although, actually, I should be polishing Peter’s nails for making such an awesome dinner. No, not that kind of polish! Geez! 😉

Of course, I finished with a slice of babka.