Three Things Thursday!
Ok, so my Three things Thursday post is going to go a little like this:
1. I’ve been at my current job for nearly 10 months now. I’m finally settling in, feeling more comfortable, and really making connections with my staff, peers, and Pathology staff. I’d been told a pay raise was in the works, as my annual merit raise was pennies since I was only with the hospital technically one quarter of last year (June 30th ends the fiscal year for our hospital). Today when checking my pay stub, I saw that my raise kicked in and I smiled. It’s not huge, but it made me feel really good that my hard work is recognized. YAY. Every little bit counts!
2. Today marks the 2 week anniversary of my self mutilation – aka Christmas injury. You can read about it here: https://movinitwithmichelle.com/2014/12/27/christmas-injuries/ I am happy to report that for the first time in 2 weeks, I was able to take a REAL shower without my uber bandaged thumb. The wound is healing NICELY, I am able to cook again, and am looking forward to RUNNING next week!!! Tonight is the first time I have a regular Band-Aid on the wound, but will probably add more padding when I leave the house-just for safety purposes. It’s still very tender, hasn’t closed completely quite yet and is still very bruised. But…it gets better every day, and soon I’ll be back it all with full force, despite lacking a slice of my digit LOL!!
3. We are currently experiencing Polar Vortex #2 with our 3rd day in a row of a crazy artic blast. Temps have plummeted, schools closed, and winds are blowing at top speeds. I also just found out that I’ll be back on single Mom duty for the next month and a half while my husband travels off and on… SOOOO….What does that mean?
COMFORT FOOD!!!! Here’s my take on a healthy beef stroganoff:
What you’ll need:
1 lb of beef chuck roast, cubed, and seasoned with kosher salt and pepper. Place in a bowl, and sprinkle a 1/8 cup of flour (I used gluten free, Namaste brand-my fav!!) Set aside.
1 can of low fat golden mushroom soup/1 cup of low sodium beef stock.
1 white onion, diced
3 gloves of garlic, minced
2 cups of mushrooms, chopped (I used Shitake, but any brand will do)
2 tablespoons of low fat sour cream (add this at the VERY end)
4-5 splashes of Worcestershire sauce
Thyme, chives, and parsley-pinch of each
1 cup of gluten free rice (or the rice/pasta of your choosing), cooked to package directions
Preheat your wide sauce pan with EVOO at medium to high heat. Cook your beef until golden on each side-do not cook through. Remove from the pan, and drain the grease. Add a touch more oil, and sauté your onions, garlic, and mushrooms for 5-7 minutes until tender. Season with salt and pepper.
Add back in the beef, and increase the heat just a touch. In a separate bowl, add the mushroom soup and stock and mix well. Pour over your meat. Add 4-5 splashes of Worcestershire sauce. Season by adding the Thyme, Parsley, and Chives. Lower the heat and let simmer for 15 minutes (I use this time to cook my rice). Add in the sour cream in the last 2 minutes, stir well and get ready to plate. Taste for seasoning, serve, and enjoy!!!
Time for 3 questions!!!
How do you handle recognition/raises at work? Is it frigid where you live? What’s your favorite comfort food?
Keep Movin’ forward, y’all!
❤ Michelle
Movin' it with Michelle 