So, this morning I had a 4 hour GOTR (Girls on the Run) Coach Training Session. This was for all brand new coaches, and we have some amazing coaches this year! GOTR is a 10-week program that starts the week of April 1st, and I couldn’t be more excited! We are expecting 700 girls to participate this spring in Dane County alone! 700! That is unreal!
Today was so inspiring as we watched videos of different activities the girls do and how we are able to impact the lives of so many young women! I actually teared up during one of the videos where some of the girls talked about their favorite parts of the program. I wish there had been a program like this when I was in elementary school!
I will be coaching a group of 15-20 3rd, 4th and 5th grade girls which culminates in a 5K in June. The program’s vision, however, is focused on building self-esteem and confidence among these young women which I think is absolutely necessary these days. And I truly hope I am able to do that.
Feeling inspired by the training and the beautiful, sunny 32* weather outside, Callie joined for 3.45 miles of my 6 mile run today! She was so excited! Whenever we go on a run, she barks for the first 0.10 to 0.25 miles as she is running! It is the cutest thing and always makes me laugh even if it makes other people look at us strangely. She was such a good girl! The sidewalks were clear, and we kept just over an 8 minute mile pace! And now she is passed out on the sofa!
Remember how I said it would be a perfect weekend to watch some Friends? Well, that has happened this weekend! And this DELICIOUS BBQ Chicken Dip was made. O.M.G. I couldn’t stop eating it! So extremely tasty! It is definitely a must try!
BBQ Chicken Dip
1 rotisserie chicken
1/2 tablespoon olive oil
1 teaspoon brown sugar
2 (8-ounce) blocks cream cheese, softened to room temperature
2/3 cups ranch dressing (I used the Bacon Ranch Dressing–YUM)
2/3 cups your favorite BBQ sauce
8 ounces sharp cheddar cheese, freshly grated
crackers or chips for serving
Preheat oven to 425 degrees F. Shred the rotisserie chicken into bite size pieces discarding the skin. Heat a skillet oven medium-low heat. Add olive oil and brown sugar and cook, stirring occasionally, until caramely. Remove from heat.
In a large bowl, mix together softened cream cheese, ranch dressing, 1/3 cup of the BBQ sauce, brown sugar mixture and half of the cheddar cheese. Fold in chicken.
In a casserole or baking dish (mine was pie dish), layer the cream cheese mixture, smoothing the top off. Cover it with the remaining BBQ sauce, then the remaining cheese. Bake for 20-25 minutes, until bubbly and hot. Serve with crackers, chips, etc. I used Wheat Thins (a fav!) and a French Baguette!
Adapted from Brown Eyed Baker