Happy Wednesday! This week we are in preparation mode for an upcoming family vacation with Karl’s extended family. Karl and I really struggled with the decision to attend the vacation this year. It is an annual trip and one of our favorite weeks of the year- we love his family and love spending time with them. That being said, as most allergy parents know, vacations are stressful when traveling with a food allergic child. There are extra dangers when you’re outside of your normal surroundings and in our case, we have to pack all of Ricky’s food because there is no guarantee we’ll be able to find his normal non-dairy, non-soy, non-egg, no-nut options where we are going. I don’t really mind packing the food since we’ll be driving and have enough room for a cooler, what scares me more is the potential for contact with his allergens once we arrive. The family all stays in one big retreat center, cooks in a big kitchen and eats together in a big dining hall. One obvious solution is to just stay away from those areas, which we will, but I also don’t want to entirely isolate my son from everyone. It is the family’s vacation and I fully expect everyone to be snacking all day, and understandably, not washing their hands after every time they eat. This means that I have to be extra on-guard when someone wants to play with Ricky as well as extra cautious about what toys he plays with. After MUCH deliberation, we decided to give it a shot with the flexibility of coming home early if there is more stress than fun. I’m hoping that lots of preparation and the support of immediate family members helps to make this vacation feel like a real vacation instead of a very nerve-wracking trial run for travel. Fingers crossed that when we return I can report back that the trip was amazing and there were no mishaps! Oh, and I’m also 35 weeks pregnant as of tomorrow, so let’s hope I don’t go into labor early 🙂
As promised- another delicious freezer meal!
Honey Balsamic Chicken Strips
- 1.5 lbs chicken breast
- ¼ cup balsamic vinegar
- 1 clove garlic (minced)
- 2 Tbsp olive oil
- 3 Tbsp honey
- Salt & pepper (to taste)
- Mix balsamic, minced garlic, olive oil, honey and a bit of salt and pepper (to taste) in a ziploc bag.
- Slice the raw chicken breasts into ~1 inch strips. Add the chicken to the ziploc bag and marinate for at least 1 hour.
- Preheat oven to 350 degrees
- When done marinating, empty the chicken and marinade into a 9×13 baking dish and bake for 35-45 minutes or until chicken is cooked through
Note- to freeze, simply mix all the ingredients per directions in the ziploc bag and freeze until ready to cook.