Brian and I had the perfect summer day today with our friend Eric and his family at their lake house. We were literally on the boat all day, only taking a break for lunch (which went un-pictured).
On the back of the boat
The boys were all about the tubing. I stayed on the boat to snap some pictures and be a cheerleader, that’s more my thing. The tube was named “Big Mabel,” which sounded pretty intimidating to me!
They are going to show the tube a thing or two!
Gettin ready to go out there...
Ridin' the waves!
We even stopped to swim a little because it was so darn hot! Eric was just relaxing, with that life vest on he had to put nooo effort into floating. 😉
Eric's form of the perfect American 4th of July
We boated so long, the boat ran out of gas! Did you know that boats get filled up at a gas station for boats just like cars go to a gas station for cars? I had no idea!
Boats go to gas stations??
After a long day at the lake, Brian and I came home and made some din din. On the menu tonight were “healthified” boneless buffalo chicken wings, sweet potato fries and steamed broccoli.
For the buffalo wings:
- 8 ounces raw boneless skinless lean chicken breast, cut into 10 nuggets
- 1/2 cup Fiber One bran cereal (original)
- 3 Tbs Frank’s Redhot Original Cayenne Pepper Sauce
- Dash onion powder
- Dash garlic powder
- Dash black pepper
- Dash salt
Preheat oven to 375 degrees. In a blender or food processor, grind Fiber One into breadcrumb-like consistency. In a small dish, mix Fiber One crumbs with onion powder, garlic powder, salt, and pepper. Mix well. Place the chicken pieces in a separate dish. Cover with Frank’s Redhot Sauce and toss to coat. Spray a baking sheet with nonstick cooking spray. Give each chicken piece a shake to get the extra sauce off, and then coat in the crumb mixture. Lay each nugget on the prepared cooking sheet. Bake in the oven for 10 min. Flip nuggets over and bake for 10 more minutes.
Makes the perfect amount for 2 servings!
For the sweet potato fries, I cut up one sweet potato with the skin on into french fry like strips. I then tossed them in nonstick cooking spray, salt, and my aunt’s top secret “spud spice.” (You can use pepper, seasoned salt, garlic salt, whatever you think sounds good!) I then put them in the oven, with the chicken, at 375 degrees, and cooked them for 10 minutes. After 10 minutes I flipped them and put them back in for 10 more minutes.
One potato makes two large servings, but Brian and I were “carbo-loading” tonight since our race is tomorrow morning!
For those of you that don’t know what “carbo-loading” is, it is when runners or athletes eat a large portion of carbohydrates (typically pasta) the night before a big game or race. It helps the muscles in the body use the stored energy most efficiently, and therefore the athlete performs at top notch on game day!
Brian and I are going to dominate!…maybe 😉