Week 4 in Review plus some food

We've been back from camp almost a week and life is somewhat settling back into something that looks like "normal."

[That is, if you call a week filled with friends from out of town (2 different times!), self-defense class with the SOCS girls, a not-so-pleasant illness, church activities, celebrating America normal. Actually, that is pretty normal for us.]

I've lost 1.2 of the 2 pounds that I gained while we were out of town, all the while taking anti-biotics so I feel pretty good about that. That only brings my grand total to 3 pounds or something ridiculous like that BUT I am making healthier eating choices: more fruits, vegetables, fiber and herbal tea; less meat, sugar, diet sodas, coffee, artificial sweeteners and "white" starches.

I'd love to tell you what our menu will be for this week but I'm learned that life is crazy. Even when I make out a menu, post it on our refridgerator and shop for those specific meals, things are going to come up. I do want to share with you what we had for dinner last night, though. As soon as I saw it on Stephanie's blog [she's adorable - she loves Jesus, Bakerella and the Titans...and she lives in Nashville!] I thought this dinner was so so yummy! Cody, on the other hand, did not. He did say it had nice presentation though. ha ha I modified this recipe a little bit and cut it down to 2 servings.

Herbed Yogurt Chicken with Mango Couscous

For chicken:
1/4 cup chopped fresh cilantro
1tablespoon dried parsley
1/2 tablespoon garlic garlic powder
1/2 tablespoon paprika
1/2 tablespoon salt
1/4 teaspoon red pepper flakes
1/8 cup olive oil
1/4 cup plain fat free yogurt
1/8 cup fresh lemon juice
2 boneless skinless chicken breasts

For Cous Cous:
1 package couscous with pine nuts, cooked according to package directions
1/4 cup cilantro sprigs, chopped
1 large ripe mango, peeled & cut into cubes
1/2 tsp salt
1 tsp garlic powder
1tsp red pepper flakes

1. Purée marinade ingredients in a food processor.
2. Place chicken in a bowl. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.
3. Prepare grill (I used my George Foreman). Place chicken on grill. Cover and grill until chicken is cooked through.
4. Cook couscous according to package directions. Once cooked, fluff with fork and add chopped mango, cilantro, seasonings and stir until mixed together.
5. Serve chicken over a bed of mixed greens.