I have to say, so far I'm impressed with this publication and will be attempting another recipe tonight - going on a limb to try a new ingredient *for me* the tomatillo - which will become a vegetarian sauce to serve over whole wheat spaghetti.
Normally such fare wouldn't appeal to me, but because the recipes this far have been so darn good, I have to give it a try.
Really good vegetarian dishes are like gold to me - especially since one of my new health goals is to serve a meatless meal once a week.
Back in the day when I actually was a runner, our family went vegetarian over the winter and I can remember making many terrific dishes and quite a few "memorable" ones.
Memorable because several have become long running family jokes like "bird seed burgers" and "pooplenta" (don't ask)
And so, this ampler, slower version of myself, is conscious of not re-creating those recipe disasters of the past because, let's face it, life is too short to eat bland food (or drink cheap wine).
Which brings me to today and another flavour packed, easy to prepare, weeknight dinner.
The recipe for the chicken is from the magazine and turned out tender and moist. The sweet mustard glaze was a perfectly tangy (and much tastier) alternative to a store bought sauce.
Winter veggies in foil was my idea and I was so happy with the way they turned out!
Have a Fabulous and healthy Thursday everyone - and who's tuning into Grey's Anatomy tonight? I am SO excited!
Maple Mustard Glazed Chicken
225 calories, 2 gram total fat
For printable recipe click here
- 3 Tbsp Dijon mustard
- 2 Tbsp maple syrup
- 1 Tbsp whole grain mustard
- 1 Tbsp brown sugar
- 1/4 tsp dried thyme
- 4 boneless, skinless chicken breasts
- 1/2 tsp kosher salt and black pepper
- Preheat oven to 350 and line a baking sheet with foil and spray with PAM cooking spray.
- Stir together Dijon, maple syrup, whole grain mustard, brown sugar, and thyme in a small bowl.
- Season chicken with salt and pepper; place on prepared sheet and brush with the mustard mixture.
- Roast 30 minutes, then baste with mustard mixture again. Return chicken to oven and roast until chicken reaches an internal temperature of 165, 15-20 minutes more.
- 1/2 small turnip cut into small squares
- 1 medium red potato cut into small squares
- 5 Brussels sprouts cut in half
- 1 carrot sliced
- 5 button mushrooms sliced
- 1/2 a white onion sliced into thin rings
- 2 cloves minced garlic
- 1 Tbsp fresh rosemary, chopped
- zest from one whole lemon
- juice from 1/2 a lemon
- 1 Tbsp extra virgin olive oil
- 1/2 tsp salt, 1/2 tsp pepper
Mix ingredients together in a medium bowl and transfer to tinfoil. Bring foil together to make pouch. Bake pouch on a parchment or foil lined cookie sheet for 90 minutes. Add the chicken to the same baking sheet at the 30 minute mark.
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