When I was a senior in high school, I was walking to my car one morning, my hands loaded with books, when my ankle rolled. Unable to catch myself, I fell and gave myself a nasty sprain. This was not my first sprained ankle, nor would it be my last. In fact, I ended up spraining my other ankle a couple of weeks later. I know - I'm just lucky.
Thatmom pulled an eerily similar stunt this week. While walking to her car she fell. Except she wasn't content to just sprain an ankle - she had to outdo me and break her foot. Poor Thatmom!
In the middle of the week she got moved from a cast to a boot, but she was still fairly immobile. So I brought the cheeriest nurse I could find for a visit.
|He doesn't have a license or anything, but he's great at handing out prescriptions of TLC|
Long days call for easy dinners. We're addicted to Bobby Flay's Chipotle Honey Glazed chicken. It makes such a nice easy marinade. And I decided it would make an excellent salad dressing too. Mixed with ranch it has the sweet, spicy, tangy kick that pretty much goes with anything.
Chipotle Ranch Chicken Salad
1/4 cup ranch dressing
10 oz baby spinach leaves
4 oz feta
1/2 red onion, sliced
1/4 cup dried cranberries
1/4 cup slivered almonds
1/2 cucumber, chopped
2 carrots, julienned
2 chicken breasts, grilled
- Combine the chipotle honey glaze with ranch dressing and set aside.
- Combine spinach, feta, onion, cranberries, carrots, almonds, and cucumber in a large bowl.
- Divide vegetables between 2 bowls. Slice chicken and place one breast over each bowl.
- Drizzle the salad with the chipotle ranch dressing.