Tuesday, August 5, 2014

Dinner on Tuesday

Today, I started the day with an intense 9 mile run on the treadmill at the Y.  It included going at the follwing paces: 8:15, 8:00, 7:45, 7:30, 2 times 7:15, 7:00, 6:45 and a finish at 8:00.  Since it took just over 1:07, I ran the first mile, paused, and then ran the last 8 in 59:30.  It was a workout that left me feeling pumped.  And I saw two people from St. Pius X--both of whom taught my youngest son in 2nd grade religious education and one of whom I taught 4th grade with at one point.  That was nice.  For the year, I am now at 1286.2 miles for the year.  That puts me on W Maple St on the west side of Wichita, KS, as I am making a virtual pilgrimage from our church in Towson, MD, to a church in New Mexico.  

Yesterday, I wrote a lot about running and spirituality.  I will cross link to my other blog (http://connectingdotsnourishingsoul.blogspot.com/).  Tonight's entry has little to do with anything in Wichita.  I am not looking up more churches in Wichita.  I think of beef and corn as foods in Kansas.  (That is a clear stereotype.)  But I am most interested in sharing the dinner that is a step in the right direction for me to get back on track for healthy eating.  This is the fuel for tomorrow morning's seven miles.  

The key here is that I was asked to post a recipe that I fixed at home tonight for dinner.  Everyone was home for dinner at a reasonable hour on a weeknight.  Unusual for my family.  And this is what we had.

The first dish is still in the frying pan. We had a 12 oz package of uncured bacon from the grocery store.  Cooked it till nearly done.  Took it out to drain.  Then, put about 1.25 pounds of thinly sliced boneless chicken breast in the pan.  Sauteed till nearly done.  Then added one bunch of collard greens that had been cleaned and cut into very small pieces.  Sauteed them as well.  Then crumbled the bacon and threw it back in the pan to mix with the other ingredients.

Then the second picture shows how we served dinner.  The other dish was a combination of two   large heirloom tomatoes (one yellow and one red) diced into bite sized pieces.  To that we added about 1/2 cup of crumbled blue cheese, 1 tbsp of olive oil, and 1 tsp of balsamic vinaigrette.  

It was a wonderful dinner.

And in the spirit of a dad and three boys in the kitchen, my youngest prepared the bacon, my middle sliced the tomato, and my oldest took over the sauteing while I answered a call for work.  

I have a great family.