When times get tough, I usually get going (along with all those other toughies out there). But this week proved an exception.
On Monday, the WOD at CrossFit Addiction was Spinal Tap. And as the name implies, I’ve got an aching back, thanks to the 21-15-9 reps of 155lb deadlifts and 55lb kettlebell swings. It was the kettlebell swings that really did me in, but what doesn’t kill me only makes me stronger, right? (I wonder how many of these overused expressions I can fit into one post.) So Spinal Tap didn’t kill me (literally), but I sat out of the workouts Tuesday and Wednesday.
So on top of feeling like an old lady with a bad back (sorry Grandma!), it’s been one of those weeks at my ‘place of employment.’ (Can I get away with saying that?) Everyone experiences weeks like this at some point, so no need to go into detail. But usually, when I’m stressed, I do CrossFit. And when CrossFit doesn’t cut it, I cook.
My co-workers say they can tell how stressed I am by what I cook. Typically, if it’s a good week, I’m cooking healthy meals. But when I’m super stressed, I like to bake–and I don’t hold back with the gluten or the sugar.
So considering that I couldn’t workout yesterday, somewhat of a miracle happened. I edited my desire to bake something glutenous, and instead, managed to whip up something healthy. So please, give me some slack for the two pre-made ingredients below. It could have been a lot worse, as in a pan full of brownies worse.
Chicken Zucchini Lasagna
- 3 large zucchini
- 1 jar marinara, divided
- 1 medium onion
- 1 rotisserie chicken
- 3/4 cup shredded cheese, divided
- 1/4 cup Parmesan
1. First, slice your zucchini lengthwise every 1/4 inch and place in bottom of baking dish.
2. Spread 1/2 the jar of marinara over zucchini.
3. Quarter onion, then use a handy dandy mincer–like the As Seen on TV ones. Sauté for a couple minutes, then add as the next layer.
4. Add half the rotisserie chicken as the next layer. Don’t forget the dark meat!
5. Sprinkle 1/2 cup of cheese atop chicken.
6. Repeat layers of zucchini, marinara and chicken.
7. Add 1/4 cup shredded cheese and 1/4 cup parmesan on top layer.
8. Bake at 350 degrees for 20 minutes with tin foil on top. Then, remove tin foil and bake 20 more minutes.
Thankfully, it’s times like these, you learn to live again. So I’ll be back at the gym today, full of Chicken Zucchini Lasagna and ready to tackle Salvation (800m run, 30 wallballs, 1000m row, 30 burpees, 200 jump rope, 30 tire flips).