Welp looks like I’m going to have to pull the ole switcheroo on this week’s workouts.
I went to the gym after work yesterday expecting to do my strength training.
Unfortunately, the gym had other plans.
There are 5 benches in the weight training area at my gym.
Yes, I go to my local Planet Fitness.
There were 15 people (I counted) in the weight training area when I got to the gym yesterday evening.
Clearly no room for me to lift things up and put them down.
They were, for the most part, a group of high school boys – chatting with each other the whole time, therefore making their total workout time even looonger.
Awesome.
I didn’t want to waste my trip, so I hopped on the treadmill and banged out the 2.5 miler that was supposed to be for tonight.
Only I did not have my ipod, so the run seemed a wee bit more painful and tiring and slow.
Even so, I finished the 2.5 miles at 5.5MPH (11 min/miles), and sped up at the end as per the usual.
My plannnnn was to get up this morning and do my weight training.
Only I suck at getting up early.
**Please note that I originally started writing the excuses for not getting up, and then just decided to roll with me sucking instead.
Sooooo I’m not quite sure what I’m going to do today. Haven’t quite figured it out yet.
I’ll keep you posted.
In the meantime, let’s read about what I had for dinner last night!
Last night, I made this Three Cheese Chicken Penne Pasta Bake recipe.
I didn’t have/want everything on the ingredients list, so I changed it up a little and left some things out.
Anything involving cheese and pasta, and I am I-N.
Needless to say, it was obviously delish.
Add this one to the ole recipe box.
I really like the word “ole” today, huh?
Here is my rendition:
Three Cheese Chicken Penne Pasta Bake
Ingredients
- 1 1/2 cups penne pasta
- 1 pound boneless skinless chicken breasts, cut into bit-sized pieces
- 1 teaspoon dried basil leaves
- 1/2 cup pasta sauce
- 1 2/3 cups diced tomatoes, drained
- 1 cup mozzarella cheese
- grated Parmesan cheese
- grated Romano cheese
Heat oven to 375 degrees. Cook pasta as directed on the package.
Meanwhile, heat a large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 minutes or until chicken is no longer pink, stirring frequently.
Add pasta sauce and tomatoes; bring to a boil. Reduce heat to low; simmer 3 minutes or until chicken is cooked through.
Drain pasta; return to same saucepan. Add chicken mixture; mix lightly. Stir in half of the mozzarella cheese. Spoon into 8-inch square baking dish.
Bake 20 minutes or until heated through. Sprinkle with remaining mozzarella cheese, Parmesan cheese and Romano cheese. Bake 3 minutes or until cheese in melted.
Enjoy your day!
