Catching up, what I am coveting & a meal plan!

I can’t believe it is already Monday! Where in the world did the weekend go?????

I am starting to think a little differently about my long run. While I was so happy to have hit all the paces I wanted, I was a little disappointed that it wasn’t easier  than I was. As I have been thinking about it…I am not sure why I was disappointed! There are not many 20 mile runs that feel great…I am not sure what I was expecting! I also did not do great with my fuel… for the 20 mile run I had 1/2 a gel and 1/2 a pack of chews. So for a non race, with little fuel, 20 mile run…I am starting to feel a lot better about it. I also was really not even sore. I was able to pretty easily do 6 recovery miles on Sat at an 8:30 pace. The fact that I was not really sore was a bit encouraging!!!!

Saturday was our first soccer game….go Tiger Sharks :)! Then we had a family fun day at church. We had a bounce house and free hot dogs.

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Sunday was a day off, which I thoroughly enjoyed :).

Today I usually do speed or stamina work, but I decided to give myself one more easy running day before a hard day. I did 8 miles at an 8:11 pace. Today’s run felt exactly how I want all my easy runs to feel…easy 🙂

It is officially here…and I officially want one!!!! The new Garmin! Mine is pretty new so I am not planning on getting one anytime soon….but I want it :)!

The New Garmin!!!!

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On the Menu this week:

Monday:  skillet lasagna    Skillet lasagna recipe

Tuesday: the best chicken legs ever!!! & baked potatoes

Baked Chicken Legs

serves 6, prep 10 min, cook 40 min
  • 4 lbs chicken legs (this was about 20 legs or about 3-4 legs per person)
  • salt and pepper or seasoned salt
  • 2 tbsp olive oil
  • hot sauce if desired (like Frank’s)
  1. Heat oven to 475°.  Dry chicken legs by pressing them all over with a paper towel (do this even if they seem dry already, it will help the spices stick).
  2. In a large bowl or plastic bag, toss chicken legs with salt and pepper or seasoned salt (I used salt, pepper, garlic powder, onion powder, and paprika).
  3. Add about 2 tbsp of oil to the bowl or bag and toss until legs are coated.
  4. Spread legs onto one or two rimmed baking sheets or roasting pan and place in the oven.
  5. Cook, using tongs to flip legs occasionally, approx 40 minutes or until meat easily separates from the bone.
  6. Broil chicken legs briefly until skin browns and crisps slightly. Flip if desired.
  7. If desired you can brush or toss some of the legs with hot sauce or serve plain or serve sprinkled lightly with Parmesan cheese

Wed: Oven tacos

Thurs: Burgers – I like turkey burgers…but I am going to try this recipe for the rest of my family

Burger Ingredients:
1lb ground beef 93/7
1/4 cup of grated Monterrey jack cheese
2-3 tbs. Sweet Baby Ray’s
season salt to taste
cracked black pepper
onion powder

BUN:

3/4 cup of mayo
1/4 cup ketchup
1/4 cup relish- Not a relish fan so I will probably omit this
2 tablespoons worcestershire
seasoned salt

Friday: we will not be home…so not sure yet!

I am also finding some good fall recipes to try. I just couldn’t bring myself to get into all the fall stuff last week when it was 100 degrees out, but since the high today was like 60…I am getting the Fall fever :)! (I already kinda miss summer though!)

 

Any Monday thoughts…..

What does your week look like?

 

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