Be sure to scroll down to get the recipe for pork chops with cranberry balsamic glaze – so good!
One word could describe most of my day yesterday.
And it was wonderful! I am one of those people who always has a list of things I have to do and a list of things I want to do. I don’t waste a lot of time sitting around. Maybe it’s because I knew I had two more days off of work, but the urgency to do stuff just wasn’t there.
Tony and I slept in, watched movies snuggled under blankets. It was glorious! We finally got up and going and it was probably 11:30 before I ate breakfast. Another Tony original – spicy eggs and hash browns with toasted bread with grape jelly.
It probably wasn’t until about 2:30 that I thought I should get my act in gear. I had a couple errands to run. I am making my step-son the Ultimate banana bread (he is a banana bread junkie!). And even though they are leaving tomorrow, I have no doubt he can finish the loaf by himself by tomorrow.
And I made Lizz some of my baja fresh salsa. Whatever she can’t eat I am going to have her give to her parents – since they are flying she can’t take it with her.
It was so nice outside – imagine grilling in Chicago without a coat on November 30!
Both Lizz and her parents can handle the spice, so this is VERY spicy, but still flavorful.
Because I had pork chops that I never used last week I had to use them up. Tony was just happy we weren’t have party pizza Friday (although I am making pizza tonight when Joe and Lizz come over!).
Leftover cranberries from Thanksgiving and wanted to make a sauce for the pork chops. Now normally Tony doesn’t like sweet with meat, so I put his sauce in a tiny dish on the side – and while he said he wouldn’t have wanted it all over his chops, he did like the little bit that he had.
- 1 tablespoon butter
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon cornstarch
- 1/2 cup chicken broth
- 1 cup whole cranberries, fresh
- 1 tablespoon balsamic vinegar
- Heat a stock pot over medium heat. Mix the cornstarch into the chicken broth.
- Add everything to the pot and stir to melt the butter.
- Simmer for 20 minutes, or until the cranberries are cooked through.
- The sauce should thicken so that it coats the back of a spoon.
On all WW plans, 1 serving of this sauce is 2 points.
I absolutely loved this. The balsamic made this more savory than sweet for me. On the side I had sautéed spinach and scalloped potatoes.
My Skinny Snowman Challenge stats for yesterday: 30 points
- 5 points for veggie at dinner
- 10 points for logging food
- 10 points for getting more than 64 ounces of water
- 5 points for 5 positives for the day
- not feeling guilty for being lazy
- spending time with Tony!
- enjoying our mild weather
- finding the humidifier in our basement to replace our fan in our bedroom
- cheering Helen on while she tries to earn her first degree black belt!
So for the first week of the challenge (not including today and tomorrow) I’ve earned 210/450 points. I’ll adjust that on my Monday blog post.
Alright, off to make banana bread and pizza dough. Enjoy your weekend and I’ll “see” you on Monday!