Well everyone is SO quiet, I shall BREAK the silence!
I could post about any number of things but shall start here: We have a new favorite Food Network chef.
I don't even know her name yet..I think it is Ellie or Ella something.
She cooks all healthy foods.
But not freaky healthy.
Just normal healthy.
So that goes right along with our New Year's resolution of losing weight, getting healthy and exercising more.
Let me just qualify by saying I do not like New Year Resolutions. I think they are futile. Yep. They set one up for failure. Too much pressure to succeed. Goals are great but they should be started at a non-climatic time, you know? But of course we have to do them, because well, it is a NEW YEAR...
Ok, so ANYWAY....we love this girl because she is going to help us cook healthier and give us great recipes.
I know, I know. You all are thinking, "What happened to the pureed veggie thing?"
Well, my kids eat veggies!! I don't know what I was thinking. I think I just thought it sounded good. And I really do mean to add them to some recipes but...I can feed my kids veggies and they'll eat them, so why make more work for myself? And it IS a bit of work!
So back to Ellie or Ella, or whatever.
She blessed us with tonight's dinner and I hope many more to come! Here's what we are having and the recipes. Enjoy!
Maple-Mustard Chicken Breasts and Mashed Sweet Potatoes with Orange Essence with Salad accompanied by homemade Ranch dressing.
I am going to quick-write the recipes because I know you all know how to figure things out by now...
Chicken: She used thighs but we substituted breasts. Mix 2 tbs grainy french mustard, 2 tbs Dijon mustard, 1 clove minced garlic, 1/2 tsp marjoram and 2 tbs maple syrup.
Spread over chicken and bake at 375.
Let me tell you this chicken smells DELISH as it is still in the oven! (yes Fearless, we finally had to move on from your bread! Lol)
Sweet Pots: Peel and cut 4 lg sweet Potatoes. Steam them. Mash with 1/4 cup low fat buttermilk and 1/4 c. OJ. Stir in 2 tsp orange zest, 1/2 tsp salt, 1/4 ground nutmeg.
Optional: Top entire bowl with one big pat butter. (the idea is that you eat with your eyes and that one pat can make you happy as opposed to putting 1 ot 2 pats on your own serving)
Ranch dressing: (FUN for kids to make!) Drain and let thicken 1/4 c nonfat yogurt in a strainer lined with a paper towel in the fridge for 20 minutes. Then mix it with 1/3 c low fat buttermilk, 3 tbs. mayo, 1 1/2 tsp lemon juice, 1 tsp Dijon mustard, 1/2 tsp onion powder, 1/4 tsp garlic powder and 1 tbs chives and salt to taste.
Nutritional info: Combined from ALL THREE three recipes: Calories: 520, carb: 67g, protein: 34g, Sat fat: 2g!!!
WOW! (I'll let you know how it tastes!)
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