It's been a week . . .

I am still alive and I am still doing Weight Watchers! Yes! Sorry I haven't been on here in an entire week! Oh how my days just fly by. I am feeling very over whelmed right now. More then anyone knows. I feel like I am near my breaking point. I need a break. I need some me time. I might be over whelming myself with things to do, but if I'm not busy doing something I feel lazy and I don't want to be that. I am talking 4 classes at school, I am at school 4 days a week and doing homework 6 days a week. Then I have sweet, cute, little Tristan who is wonderful but a huge ball of energy. Then I have the house and this and that, god it sounds like I am complaining. I must stop.

I am doing really good on my watching my points. I haven't really made any new things. But tonight I am thinking about making Spaghetti with a tomato-meat sauce. I have been craving spaghetti for a while now. Oh! I lied! I did try a new recipe!  Its called Lemon Chicken and Broccoli. It was very tasty. The only thing is, is the the recipe said that the broccoli should be "crisp" and mine was totally soggy, almost to soggy to eat. But besides that it was really good. Everyone liked it!

Course: main meals PointsPlus™ Value:    4 Servings:  4 Preparation Time:  10 min Cooking Time:  10 min Level of Difficulty:  Easy
An easy weeknight dinner. Great with a side of angel hair pasta, rice or couscous.

Ingredients 2 Tbsp all-purpose flour    1/2 tsp table salt, divided    1/4 tsp black pepper, freshly ground      12 oz uncooked boneless, skinless chicken breast, thinly sliced    2 tsp olive oil      1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided    2 tsp minced garlic      2 1/2 cup(s) broccoli, small florets    2 tsp lemon zest, or more to taste    2 Tbsp parsley, fresh, chopped    1 Tbsp fresh lemon juice         Instructions On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate. Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute. In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat. Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through. Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.