Well, I have been thinking about it for years...thinking about starting my own business that is. I have been searching for the right idea for a long time and I keep coming back to the same basic idea, but this time I saw it in a new light! I have spent the last several months researching my ideas and planning. Today I did it...I made my first investment in my business! I bought a new laptop so I can get the ball rolling on my dream. A part of me is happy, but a part of me is freaking out! What am I thinking? I work full time in corporate America, I have a husband and 3 year old child, I teach aerobics a few times a week, I try to be a "part time" Martha Stewart and we entertain all the time! I keep trying to do it all and now I am trying to do it all plus run a business! I must really be crazy, right?
I keep thinking about the end goal which is more time with my son. I know I work in an industry that has been hit with tons of layoffs and I really anticipate being pushed out of this industry at some point in the future. It's not my dream job by any means, but I am paid very well and have excellent perks/benefits so I just can't leave on my own (all of my friends and I in this industry insist we are bound by the "golden handcuffs"). I feel stuck in a job rut and desperately want more family time, but I am paralyzed by the income and benefits my job offers. I know my employer will most likely drop me with a moment's notice at some point, so I guess I should have plan B ready right?
Well, I hope that my plan B turns into a strong, home based business I can work around my son's schedule while generating a good income. I love working - I was not cut out to be a stay at home mom (I tried it for a year and I missed having a career). I love being in the business world, but I miss my son. I hope I can find the best of both worlds in starting my own business.
I have talked to my husband about this and he has been supportive which is great. The best thing he asked today was "what do I get to do in the business"? I was shocked! I knew he supported me, but I didn't know that he wanted to be a part of my new venture. That's awesome! I don't know what role he will play yet, but it was so nice to hear he is really behind me and willing to help make this a success!
I don't know what the future holds for my success with this business, but I do know I am going to try very hard to make this work. I just hope I can find a way to juggle even more without affecting my family life too much. I know it will be a big challenge, but I am up for it! That is why I continually am Striving 2 B Supermom, right?
Asparagus and Chicken Carbonara
This was good! I made a few variations that I have listed in the recipe. It was full of flavor...even my husband and 3 year old son loved it! The recipe is from Cooking Light - enjoy!
Yield: 5 servings (serving size: about 1 1/4 cups)
Ingredients
8 ounces uncooked spaghetti
2 cups (1-inch) slices asparagus (about 3/4 pound)
1/2 cup egg substitute
1/2 cup evaporated fat-free milk
2 teaspoons olive oil
1/2 cup chopped onion
* 2 cloves garlic - minced (I added this in)
1/4 cup dry vermouth (I used white wine...didn't have vermouth on hand)
2 cups chopped skinless, boneless rotisserie chicken breast meat
1/2 cup (2 ounces) grated fresh Parmesan cheese
3 tablespoons finely chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
Preparation
Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, egg substitute, and milk, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add vermouth; cook 1 minute. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.
Nutritional Information
Calories:416 (23% from fat)
Fat:10.8g (sat 3.7g,mono 4.4g,poly 2g)
Protein:34.7g
Carbohydrate:41.9g
Fiber:3.1g
Cholesterol:60mg
Iron:3.4mg
Sodium:700mg
Calcium:236mg
Yield: 5 servings (serving size: about 1 1/4 cups)
Ingredients
8 ounces uncooked spaghetti
2 cups (1-inch) slices asparagus (about 3/4 pound)
1/2 cup egg substitute
1/2 cup evaporated fat-free milk
2 teaspoons olive oil
1/2 cup chopped onion
* 2 cloves garlic - minced (I added this in)
1/4 cup dry vermouth (I used white wine...didn't have vermouth on hand)
2 cups chopped skinless, boneless rotisserie chicken breast meat
1/2 cup (2 ounces) grated fresh Parmesan cheese
3 tablespoons finely chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
Preparation
Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, egg substitute, and milk, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add vermouth; cook 1 minute. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.
Nutritional Information
Calories:416 (23% from fat)
Fat:10.8g (sat 3.7g,mono 4.4g,poly 2g)
Protein:34.7g
Carbohydrate:41.9g
Fiber:3.1g
Cholesterol:60mg
Iron:3.4mg
Sodium:700mg
Calcium:236mg
Crock Pot BBQ Chicken
I think I found this recipe on a chat board on www.thenest.com, but I can't remember for sure! It was easy, tasty and even my 3 year old enjoyed it!
6 chicken breasts (I used boneless)
1 1/2 cups BBQ sauce
1/3 cup brown sugar
2 T Worcestershire sauce
Place chicken breasts on bottom of crock pot (I used frozen...I was in a hurry!). Mix remaining ingredients together. Pour sauce mixture over chicken to cover. Cook on low for 7-8 hours. Either shred chicken and mix with a little of the juice or extra BBQ sauce, or just serve each chicken breast on a plate with side dishes.
6 chicken breasts (I used boneless)
1 1/2 cups BBQ sauce
1/3 cup brown sugar
2 T Worcestershire sauce
Place chicken breasts on bottom of crock pot (I used frozen...I was in a hurry!). Mix remaining ingredients together. Pour sauce mixture over chicken to cover. Cook on low for 7-8 hours. Either shred chicken and mix with a little of the juice or extra BBQ sauce, or just serve each chicken breast on a plate with side dishes.
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