This week marked the first week my three year old started preschool. Before she started I began to realize it was the first time in 7 years I wouldn't have a child attached to my hip for a couple of hours every day.
Sheer panic set in because I don't think I know how to do anything without someone saying,"Mom.Mom.Mom.Mom.Mom!!!!" 56 times while I'm taking a shower. How will I learn to make decisions when I am not under an extreme amount pressure??
Like, how am I supposed to brush my teeth, hair, and wash my face without a toddler screaming, a 5 year old who refuses to get her shoes on no matter how many times I ask her to, and a 7 year old yelling, "MOM! We are going to be late AGAIN!"
My husband. Bless his 1950's heart, told me that now that I have a few hours without the kids I can actually get stuff done.
He's hilarious. And dead to me.
But in all actuality, I'm really quite sad. As hard as motherhood is, it's almost harder to not be in 100% control..For me at least. I can't be a helicopter parent when they are at schoo!l! Unless...I spy on them through the parking lot while they are at recess. Or, I call the secretary to make sure my daughter made it to class even though I walked her in.
You guys. ISSUES!!
I'm not always that bad, but I think some time alone will do me some good. Give me time to chill, relax, recharge...and watch Bachelor alone.
(And obviously come up with yummy recipes like these, which make life easier!)
One Pan Baked Chicken, Butternut, and Pecan Dinner with Orange Dijon Maple Glaze
3-4 boneless skinless chicken breast one inch thick, or more if you can fit them the plan
(Salt/pepper to season chicken + EVOO to cook)
3 cups chopped butternut squash
1 cup pecans
2 TB. melted butter
2 TB. pure maple syrup
(Orange Dijon Maple Sauce)
1/3 c. pure maple syrup
2 TB. whole grain dijon mustard
juice and zest of 1 orange
1 TB. cornstarch mixed with 1 TB. cold water
1. Preheat the oven to 357 degrees.
2. Cover a large baking sheet with tin foil. In a bowl, mix together squash, pecans, and a nice sprinkle of salt. Add to one side of the baking sheet and place in the oven.
3. Heat a skillet on med/low heat with 1-2 TB. EVOO. Season both sides of a chicken breast with salt and pepper. Make sure your breast are about 1 inch thick. Pound with a meat mallet to thin out if needed.
4. Cook chicken on both sides, 3 minutes. Set aside. Continue to cook each chicken, same amount of time, until you've cooked all of the chicken. Pull the pan out of the oven and add the chicken breast to it. Cook for 15 minutes.
5. Before the chicken is almost done, make the sauce. In a small sauce pan add all of the ingredients, minus the cornstarch mixture. Heat on low/medium hit until the mixture begins to bubble slightly. Add the cornstarch mixture, bring to a bubble and allow the mixture to thicken. Set aside.
6. Remove the pan from the oven. Check to see if the butternut squash is soft enough. If it's not, remove the chicken and cover it in foil and set on a plate, and place the pan back in the oven until the squash is tender.
7. Once everything is done, drizzle it with the sauce, serve over rice if wanted, and enjoy!
Now, share with my your motherhood craziness! Like, do you spy on your kids at recess. Pop in unexpected at lunch time to make sure no little punk kid is being a bully to your baby?