Eugene and I have been married for a little over 3 weeks now, and there’s been alot of adjusting going on in the Tseng household as we’ve been trying to move from tahiti slash vacay mode to work and real life mode. Nevertheless, our honeymoon in Tahiti truly served to be just a preview of the true honeymoon-life we came home to as we live our day to day lives as husband and wife.
I don’t know how different life is for Eugene now that we’re married– but my life has gone through some change these last few weeks. I’m sure this is the case for anybody who gets married, but it really is something else sharing things that you used to own all to yourself (i.e. your time, money, laundry space, etc) with somebody else! An adjustment, but a joyful one!
Going back to work has also been quite the challenge. It was much easier being a clean, big-meal cookin’ wife when I wasn’t working.. I had my first 3 days of work last week, and it completely threw me out of whack. Because I work night shifts, it was 1) hard to see Eugene almost at all during the 3-shift period that I worked and 2) It was almost impossible for me to cook decent meals or clean the house during the hour or so I was awake at home. I finished my three-day working spree feeling like the absolute worst wife in the world. After a hundred “sorry”s to Eugene, I realized I just need to figure this act out and be more prepared!! I have a really whacky schedule this week and will be either working at night or on autopilot until next Monday, so my days off have been occupied with preparing for the storm..
So here is my new and improved: How to cook meals for your husband when you work 3-night shifts in a row plan.
1. Spend your days off researching various dishes you can prepare (quickly but deliciously). I tried to think of things I could keep in the fridge/freezer so Eugene could eat it on the nights I have work.
2. Make a schedule of your meals. (I tried to think of recipes that used similar ingredients = less groceries = save money!)
3. Then came the grocery shopping!
We’ll see how it goes this week.
Today was day 1. Fried rice was made in the morning and sent with husband to eat during lunch @ work. Dinner with Chicken Divan. My friend Travis You made us Chicken Divan about a year ago and we loved it. I asked him for the recipe this week because Eugene loves Chicken, and Broccoli and saucy things.. and this you can refrigerate and eat anytime……Perfect! If you’re in a hurry and you need to fix something up quick, this is the dish to make! My friend Helen calls it the fool-proof Chicken Divan!
Here we go! Grab your ingredients.
Cut up your chicken into the size of a fist (quicker to boil through)
Mix the Cream of Chicken (undiluted), mayo (I used light mayo), curry powder and lemon juice.
Boil your chicken in hot water. (I hear that if you use some olive oil, it keeps the chicken nice and moist.) Try to boil it until its pretty cooked inside. Drain the chicken, leave it for a few minutes to cool.
Shred the chicken into bite-size pieces.
Thaw your frozen broccoli by microwaving or steaming. Lay both your shredded chicken and broccoli pieces in a well-greased pan.
Mix it in with the sauce and spread it evenly in your pan. Sprinkle your bread crumbs and cheese over the top and place in your 350 degree preheated oven for 30 minutes. Then voila!
Serve with rice. Warm and saucey dinner at home = happy Eugene = happy wife. :)
1.5-2 lbs of chicken
1 lb of frozen broccoli
2 cans of cream of chicken
1 cup of mayo (or light mayo)
1 tsp of curry powder
2 tsp of lemon juice
1/2 cup of bread crumbs
1/2 cup of shredded or grated cheese
Give thanks: the joys of a clean wood floor, clorox wipes, cook books, days off to spend with Eugene, time to pray, the season of thanks-giving
