Roasted Honey Mustard Chicken & Brussel Sprouts

Healthy Baked Honey Mustard Chicken Breast with Brussel Sprouts

Ingredients

¼ C. honey

¼ cup whole grain mustard

¼ cup dijon mustard

2 garlic cloves, grated

¼ teaspoon salt

¼ teaspoon pepper

4 skinless boneless chicken breasts (about 1.5 lbs)

1 lb brussel sprouts, cleaned and trimmed

Directions

1. In a medium bowl combine together honey, both mustards, garlic, salt, and pepper. Pour the sauce into a airtight container. Then place chicken breast into the same marinade and let it sit for about three hours or overnight in that plastic container.

2. Line a baking dish with foil and grease it with non-stick cooking spray.

Preheat oven to 375 degrees.

3. Place the chicken and brussel sprouts on opposite ends of the baking dish. Bake for thirty-forty minutes or until the chicken is no longer pink in the middle and juices run clear. The middle temperature should be 165 degrees. Serve with rice, quinoa, or as is.

Source Organize Yourself Skinny

Food Network Frenzy

Late last summer I decided to treat myself by getting a subscription to the food network magazine. I enjoy it! I like the magazine because it features a few of my favorite cooks that have their own shows, recipes and it has helpful information on cooking. I recently received in the mail October’s issue while I was looking through it I spotted this Mushroom Stroganoff Tortellini that I knew I had to try because it looked really yummy and it has mushrooms. My goal for me is try to every mushroom recipe that I can find,

This dish was incredibly tasty and was a breeze to prepare. I do realize that it’s not 100% healthy. But one of the things that makes cooking so great is that you have the ability to make changes to your desired preferences for the recipe(s) you’re cooking for you and your family.

Mushroom Stroganoff Tortellini

Ingredients

Salt

1 lb Buitoni meat-filled tortellini

2 Tbsp unsalted butter

12 oz mushrooms, thinly sliced

2 medium shallots, sliced

2 tsp paprika

2 tsp fresh or dried thyme

pepper

1 Tbsp tomato paste

1 C. low-sodium beef broth

1/2 C Heavy cream

Directions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain the pasta.

2. Meanwhile, melt the butter in a large skillet over medium heat. Add the mushrooms and shallots and cook, stirring occasionally, until tender, four to five five minutes. Increase the heat to medium-high and cook until the mushrooms start browning, one to two minutes. Season with the paprika, thyme, 1/4 teaspoon salt and a few grinds of black pepper.

3. Push the mushrooms to the edge of the skillet and add the tomato paste to the center; cook, stirring until slightly darkened, approximately one minute. Stir the tomato paste into the mushrooms, then stir in the beef broth and heavy cream. Simmer until slightly thickened, about two minutes.

4. Add the tortellini to the sauce and toss, adding the reserved cooking water as needed to loosen. Garnish with parsley.

Source Food Network October 2017

Cooking lunch while being frugal

I decided to treat myself today by cooking these herb crusted pork chops for lunch. Let me just tell you they are so very good! They are moist and tender in the middle and crunchy and tasty on the outside. This is such a simple and delicious supper that it has instantly become one of my favorites and an excellent go-to dinner idea for the family.

For the side dish, I prepared Cucumber Salad

Herb-crusted Pork Chops

Ingredients

4 boneless pork chops, fat trimmed

2 Tbsp. Dijon mustard

½ C. whole wheat Panko breadcrumbs

1 Tbsp. fresh thyme, chopped

1 Tbsp. fresh parsley, minced

¼ tsp. salt

⅛ tsp. ground black pepper

1 Tbsp. extra-virgin olive oil

Directions

Preheat oven to 400 degrees F.

1. Place your chops onto a clean surface and use a knife or a spatula to spread the mustard evenly over the pork chops. Combine Panko, thyme, parsley, salt, and pepper in a large bowl and dip and cover the pork chops in Panko mixture.

2. Heat a large ovenproof skillet over medium-high heat. Add oil to a pan and swirl to coat. Add pork chops, sear for two-five minutes on each side, or until golden brown. Place skillet in oven for ten-twenty minutes or until internal temperature on a meat thermometer reads 150 degrees. Serve with a green vegetable or a salad.

Source my mommy style

Tangy Cucumber Salad

This tasty salad is excellent to serve along with grilled meat or fish. If you don’t feel entirely comfortable cooking with the grill, you don’t have to worry because you can always use your oven, stove or if you own one a crockpot. It too would make a great healthy snack.

Simple Tangy Cucumber Salad

Ingredients

1/4 C. apple cider vinegar

2 Tbsp. olive oil

2 tsp granulated sugar

1 tsp kosher salt, plus more as needed

1/2 tsp Freshly ground black pepper

2 lbs cucumbers (approximately 4 medium)

2 Tbsp finely chopped fresh chives

Directions

1. Place the vinegar, oil, sugar, salt, and

pepper in a large bowl and stir to combine. Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the chives, and toss to combine.

2. Cover tightly and refrigerate for at least thirty minutes or overnight to allow the flavors to marinate. Taste and season with additional salt and pepper as needed before serving.

Source The kitchn

Easy as 1-2-3 Balsamic Chicken

This Crockpot Balsamic Chicken is healthy, very simple and excellent for weeknight dinners, or even game days. This savory chicken dish is cooked in the crock pot to a tender perfection with vegetables and balsamic vinegar.

Crock Pot Balsamic Chicken

Ingredients

1 Tbsp Olive Oil

3 garlic cloves minced

2 lbs skinless, boneless chicken breasts

salt and fresh ground pepper, to taste

1/3- C Balsamic Vinegar

1 large yellow onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 tsp Italian Seasoning

Directions

1. Pour a tablespoon of olive oil into the bottom of your slow cooker and spread it all around using a basting brush. Then sprinkle the minced garlic over it. Use the same brush to spread it all around the insert. Place the chicken onto a clean surface such as a cutting board or a sheet of wax paper and season the breasts with salt and pepper.

2. Place the chicken into the crock pot and arrange it in one single layer.
Pour vinegar over chicken.
Put sliced vegetables and Italian Seasoning on top.Cover and cook on HIGH for three to four hours, or on LOW for five to six hours.

3. Remove the lid and transfer chicken breasts to a cutting board; using two forks, shred the chicken. Stir the shredded chicken back into the crock pot.
Taste for seasonings and adjust accordingly.

Source diet hood

Balsamic, Sausage & Roasted Veggies

I’m real happy to be on my normal cooking and blogging schedule. I’ll start making my videos next week.

I’m sharing with you today one of my favorite things that I haven’t made in a long time. They, as a whole, are called One pan or pot recipes. They are basically like two dishes in one. To prepare, all you really have to do is pick out a few veggies and your meat, then place everything onto your pan or pot and start cooking. In a few short minutes dinner will be ready.

I have a few links to my favorite one pan suppers towards the end of this article.

This one pan balsamic sausage & veggies recipe is my latest favorite. The original recipe called for turkey sausage and I had planned on using it but I didn’t have any! So I decided to substitute it with pork sausage instead. However, you can use turkey or chicken to make it more healthier.

This recipe is real simple to prepare, delicious and can be made into a healthy meal for you and your family.

ONE PAN BALSAMIC SAUSAGE &

VEGGIES

INGREDIENTS:

4 Potatoes, chunked (and peeled if preferred)

1 Sweet Potato, peeled and chunked

4 carrots, peeled and cut bite-sized*

1 onion, chunked

¾ C. chicken broth

3 Tbsp. balsamic vinegar

2 Tbsp. oil

1 ½ tsp. Italian seasoning

¼ tsp. black pepper

2 garlic cloves, minced

(6 links) of sausage, pork, chicken and turkey

Directions:

Line a baking dish 9 x 13 with foil and grease it with cooking spray. Preheat your oven to 400 degrees.

1. Place potatoes, sweet potatoes, carrots and onions into the dish.

2.  In a medium bowl combine chicken broth, balsamic vinegar, oil, Italian seasonings, black pepper and garlic.  Drizzle over veggies and stir lightly to combine. Cut the sausage links in half and arrange over top of veggies.

3. Bake at 400° for thirty minutes.  Remove from oven; use a pair of tongs to place sausages onto a plate and stir veggies. Place sausge back on top of veggies. Place dish back into the oven and bake for additional thirty minutes or until veggies are tender.

Source Thrifty Frugal Mom

My favorite one pan suppers

Balsamic Chicken and Vegetables

Italian Sausage Sheet Pan Dinner

One-pan dinners are truly 2 dishes in 1

Citrus Salmon & Asparagus

Cooking through a storm

My apologies for not blogging last week. We had a huge hurricane come through our city. I didn’t feel like it was a great idea to be blogging or do anything with the computer due to the storm for safety reasons and in case we had any power outages. But thankfully my family and I didn’t have any power outages and our house did not get flooded.

So despite having a hurricane coming through Texas I chose to make the best of the weather craziness by educating myself on how to prepare and cook a whole chicken. It was a fun gooey mess but I really enjoyed the experience of improving my cooking skills.

And boy the chicken was delicious!

You can easily learn how to make Rotisserie Chicken in your home using a simple spice blend and a whole chicken or any combination of chicken pieces. Yes, it’s crockpot friendly!

How to Make Rotisserie Chicken

Ingredients

2 tsp paprika

1 1/2 tsp dried thyme

1 tsp garlic powder

1 tsp onion powder

2 tsp Salt

1 tsp black pepper

1 (4 to 5 lb) whole chicken

2 Tbsp olive oil

Directions

Before preheating your oven move a rack to the lowest position and preheat oven to 425 degrees. Next, line a 9×13 baking dish with foil.

1. In a small bowl, whisk together the paprika, thyme, garlic powder, onion powder, and two teaspoons salt, and 1/2 teaspoon pepper. Next, discard the giblets from chicken (if present).

2. Brush the outside of chicken with olive oil. Rub the spice mixture all over the outside of the chicken (I like to use disposable gloves). Place in a baking dish or on a rimmed baking sheet.

3. Bake uncovered until the internal temperature reaches 165 degrees, for approximately one hour and fifteen minutes. Brush the chicken periodically (every twenty minutes if desired) with the juices that have accumulated in the bottom of the dish to prevent it from drying out.

Court’s Cooking Notes

For those of you who have a weak stomach and don’t like to handle giblets,

you can purchase four to five pounds of chicken such as breast, thighs, or quarters at your local grocery store. Reduce total baking time to thirty to forty five minutes.

After rubbing on the spice blend, the he chicken can be refrigerated for up to 24 hours before baking.

To cook your Rotisserie Chicken in a slow cooker, transfer your spice-rubbed chicken to a slow cooker. Cook on HIGH for three to four hours or LOW for six to eight hours.

Source Culinary Hill

A photo is coming shortly.

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