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Record the time of day time you take in items. This will help you figure out what times of day you feel the most hungry, when you usually reach for snacks and then you can learn how to deal with those times. After a day or two you might notice that, though you eat lunch at the same time every single day, you still feel hungry an hour or so later. This may also make it easier to identify the times when you start to eat simply to give yourself something to do. This is important because all those are moments that you can select other things to fill your time with than food.
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The ingredients needed to prepare Chicken Curry with Rice Noodles and Oven Roasted Asparagus:
- Prepare 6 of bone in chicken thighs.
- You need 2 cups of raw cremini mushrooms.
- Provide 1/2 of Anaheim pepper.
- You need 1 of sweet onion.
- You need 2 cloves of garlic.
- Prepare 2 sticks of celery.
- You need 1 of small zucchini.
- You need 1 bundle of asparagus.
- Take 1 can of coconut milk.
- You need 2 TBS of curry powder.
- Get to taste of Salt.
- Prepare to taste of Ground pepper.
- Take 1/2 tsp of Thyme.
- You need 1/2 (1 bag) of rice noodles.
- Prepare of Olive oil.
Instructions to make Chicken Curry with Rice Noodles and Oven Roasted Asparagus:
- Brown chicken thighs in Olive oil and season with salt and pepper Place asparagus (cut up) on cookie sheet, drizzle with olive oil and season with salt and pepper. Bake at 350 for 20-25 minutes. Dice veggies and put in skillet with olive oil, salt, pepper and thyme. Once veggies are Browning add in curry and coconut milk. Once chicken is browned add to veggies and sauce. Cook for 10-15 minutes. Soften noodles as instructed on package, remove, cut up and add to skillet. Cook for another 5 min.
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