These long, exhausting days at work just won't quit. When I got home last night I was so tired. I didn't want to do a thing. But I still made dinner! I stuck to my meal plan all day yesterday!

For breakfast, we had Vanilla Spice Oatmeal from my Ellie Krieger cookbook. Every recipe I have tried from that cookbook has been AMAZING! I have so many more to try. That was definitely a good purchase. The Oatmeal was really good. Joel and Christian liked it too. I'm always excited to find good Oatmeal recipes because I normally hate it, but it's such a healthy breakfast option.

For lunch I tried something I learned from N Her Shoes and prepacked a salad. I forgot to snap a picture because I was so hungry but it had romaine lettuce, shredded broccoli and carrots (broccoli slaw mixture...you can find this in the salad section at the grocery store), a hard boiled egg, a little shredded cheese, and some cut up chicken that I had left over from dinner the night before. I have Light Ranch at the office, so all I had to do was pour some on and enjoy! It's an easy option for lunch, and I need to incorporate more salads into my life, so I'll be taking that for lunch more often.

When I got home, Joel and I sat and talked about our days for a while. I'm loving this new routine we have. When I come home we sit in the living room for at least 30 minutes to an hour to discuss how our day went before I get up and start working on dinner or turn the tv on. We always have something going on, so it's nice to have that little bit of quiet time every day.

For dinner, I tried out a new recipe. Lemon Chicken with Asparagus. It was awesome! Asparagus is one of my favorite vegetables, so I love using it any way I can.

Ingredients:

4 chicken breasts (boneless and skinless)
olive oil
salt & pepper
herbes de provence (the recipe called for poultry seasoning, but I didn't have any, so I used this instead)
4 or 5 garlic cloves, chopped
1 red bell pepper, diced
1 pound asparagus, cut into 1-inch pieces
zest of 1 lemon
1/2 cup chicken stock

To make:

Sprinkle the chicken on both sides with salt, pepper, and herbes de provence.
Heat the olive oil in a skillet, then add the chicken breast. Cook until browned on both sides.
Add the garlic and red bell pepper and stir. Cover and cook for about 2 minutes. Add the asparagus and cover. Cook for another 2 minutes to let the asparagus steam. Then add the lemon zest and chicken stock. Cover and cook for 3 to 5 minutes or until chicken is cooked through and asparagus is tender.

I served it over couscous (Joel and I don't know how we lived without couscous for so long.) It was delicious! The chicken was moist and the red bell pepper and asparagus tasted wonderful together, and it was super easy to make.

My mom got us signed up at the gym yesterday. She brought me my keycard and a business card for the trainer so I can set up my initial appointment. I'm going to call him today and see if I can get in sometime this week after work. I can still go before I meet with him and use the equipment though, so I'm taking my workout stuff with me today and I still stop at the gym on my way home! I'm looking forward to seeing the place.

Well, I've gotta finish getting ready for work and eat breakfast before I go! Have a great day, everyone!