Ch-ch-ch-changes! Today I made the realization that the way we have been reporting financially for 13+ years is going to have to change. Sadly, it’s in hindsight and with bits and pieces of information that we’re going to try to make these changes. Apparently, no one’s a real big fan of getting the department together to discuss the needs of the masses. Each individual region is asking for bits and pieces of changes. Yeah. No.
Agreement templates are changing. Budget projections are changing. And now, financial reporting is going to change to meet the other two. Yeah. As if I haven’t been up to my eyeballs in this type of stuff with Bogota. I guess it’s the precursor of things to come and what I completed there and still am working on, will be the model for other posts and regions? *shrugs* Who knew I was such a pioneer.
So…my sister graduated from Indiana University. I had no idea she was going to school. Our relationship has been … lacking, at best? In any event, I give her mad props for being a single mother and completing the last 2 maybe 3 years to receive her degree. Not that she’ll even read this… so…. yeah. Just wanted to put it out there that she’s accomplished something amazing. So, if you see her, let her know.
My niece has been doing the culinary thing. She definitely DID NOT get those genes from her mother. Not that my sis can’t cook, she’s just not the best or the most creative? At least not the last time we really talked. But she makes killer chocolate chip crackers! *snort* J, my niece, posted about cake struggles on her Facebook. It made me laugh to remember A’s attempt at chocolate chip cookies when we were younger.
I commented about that on Friday when we had PR (Puerto Rico) food. Arroz. Frijoles. Yellow plantains. Bread pudding. #NOMZ They were talking about recipes from their mothers or grandmothers. I told them about making the family recipe book when A got married…the first time. And then talked about being teenagers and having to cook dinner as soon as we were old enough to hold a knife and cook something. Which was an awfully young age by today’s standards. *waves @ mom* I’m not complaining! It’s part of who I am as a hoor today! 😉
I also remember having to help in the meal planning and grocery shopping. It was definitely a family thing even if we didn’t always eat together as a family. We did I’d say 95% of the time? I’m sure we whined and complained about it at the time, but I think those are important skills that kids now lack. I could be wrong. Cause I don’t have kids.
And now these skills are being shows off here! With this Smokey Chicken with Pepper Jack Alfredo. It was Saturday. I had chicken, cheese, no idea what to cook, and didn’t want to order in. S is on this need to lose weight kick. We do, but we need to be smart about how to change our eating to make sure it sticks. Consequently, we’re trying to follow his step-mom’s plan from a few years ago. She’s a registered dietitian, I think? She has the PEP plan. When we were on it, we did lose some massive weight!
The one thing I remember the most from her plan was little to no fat. TONS of whole grains and carbs, little protein and little fruits. Some vegetables, but some were unlimited, like lettuce. It was a good plan. So, with that in mind, I created this recipe for our new lifestyle.
Cook the penne according to package directions omitting the salt and fat. In a small saucepan, combine the milk, flour, and cream cheese and heat until bubbly and thick.
Add the pepper jack and stir until melted. Pour over the penne and stir to coat.
Serve with the chicken.
I had almost all the burners going at once on this one. I just needed one more thing to cook for me to use them all. It’s a balancing act, but timing this one to have it all done at the same time is a challenge.
- 1 pound chicken breast, skinned and boned
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- 8 ounces whole wheat penne
- 1 1/2 cup fat free milk
- 2 tablespoon all-purpose flour
- 2 ounces low fat cream cheese, Neufchatel cheese
- 6 slices fat free Pepper Jack cheese
- Sprinkle the chicken breasts with the garlic salt and smoked paprika.
- Heat a non-stick skillet coated with cooking spray over medium heat. Add chicken and cook 7 minutes on each side or until done.
- Cook penne according to package directions omitting salt and fat.
- Combine the milk, flour, and cream cheese in a small saucepan over medium-low heat. Stirring occasionally, cook the milk mixture until bubbly and thick. Remove from heat and add pepper jack cheese, stirring until melted.
- Pour the cheese sauce over the penne and serve with the chicken.