Happy weekend! Hope your’s is off to a great start! Friday was a busy, but really fun day. I went with Madelyn on her field trip to the zoo. The weather was PERFECT and we had a great time. After leaving the zoo, we did a little shopping and there may have been a little froyo involved. I stocked up on my Twilight Woods….it’s 3 for 3 right now at Bath and Body Works. I probably should have went for more of a summery scent, but I just love Twilight Woods.

flamingo bird1 bird

After the zoo, Madelyn had horse lessons and she stayed and spent the night with her horse instructor. She sent me this picture and said that it was their best ride ever!


With Landen at gymnastics and Madelyn spending the night with friends, it was a super quiet and relaxing evening for Brad and I. We ordered our favorite salads from Pastafina and enjoyed just being at home.


I have plans to make the rounds later today…Costco and Trader Joe’s here I come!! I’m feeling a “food finds” post in the near future. I saw a tweet last night that Sam’s is offering free samples and shopping to anyone (nonmembers) today….might be worth checking out.

Trader Joe's

And now for a quick lunch recipe….

I made this last weekend and I’m going to make it again tomorrow, to have ready to go for lunches during the week. Very tasty!!




Chicken Salad with grapes and toasted pecans (makes about 4 cups; enough for 6 salad servings or 8 sandwiches)

1 lb boneless, skinless chicken breast, cooked and cooled
1 cup halved red seedless grapes
1/3 cup chopped pecans, toasted
1/3 cup low-fat plain Greek yogurt (I use Chobani, of course!!)
1/4 cup chopped celery
1 tsp honey
1 tsp cider vinegar
1/4 tsp salt
1/8 tsp ground black pepper

1. To cook my chicken for this recipe, I salted and peppered my chicken and then baked it at 375 degrees for 15 mins on each side for a total of 30 mins. Feel free to use rotisserie or precooked chicken.
2. Shred chicken in a large bowl. Add grapes and pecans, tossing gently to mix ingredients.
3. In a small bowl, stir together the yogurt, celery, honey, vinegar salt, and pepper. Pour the dressing over the chicken and toss to coat.
4. Store the salad in a tightly sealed container in the refrigerator for 3-5 days.

From Jillian Michaels Master Your Metabolism Cookbook
Per 1/2 cup serving of chicken salad:
Calories: 118.6 kcal, Fat: 5.1 g, Protein: 12.9 g, Carbohydrates: 5.6 g, Sodium: 93.8 mg



Something to think about….

When was the last time you went to the zoo?

Any grocery shopping plans today?

Chicken Salad or Tuna Salad….what do you prefer?

Have a great one!!

The winner of the $50 Swanson Health Product giveaway is Bethany from Frugal Running Mama! Thanks to everyone who participated!

a Rafflecopter giveaway

Follow my blog with Bloglovin