So, what’s cooking at your house today?
Here’s what we’re having tonight (and there’s even a veggie recipe for Ductape!)
Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce
Preheating the baking sheet helps to crisp the chicken on the bottom. This is really yummy with mashed potatoes, but mashed cauliflower would work too.
1/4 cup low-fat buttermilk
4 teaspoons Dijon mustard
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dried rosemary
1/4 cup dry breadcrumbs
1 1/2 tablespoons grated fresh Parmesan cheese
4 (6-ounce) chicken thighs, skinned
Preheat oven to 425°.
Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture.
Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 tablespoons buttermilk mixture; dredge in breadcrumb mixture. Chill 15 minutes. Lightly coat a baking sheet with cooking spray, and place in oven for 5 minutes.
Place the chicken on baking sheet. Bake at 425° for 24 minutes or until a meat thermometer registers 180°, turning chicken after 12 minutes. Microwave reserved buttermilk mixture at high for 20 seconds or until warm. Drizzle the sauce over chicken.
Yield: 2 servings (serving size: 2 thighs and 2 tablespoons sauce)
NUTRITION PER SERVING
CALORIES 376(29% from fat); FAT 12g (sat 3.5g,mono 4g,poly 2.8g); PROTEIN 43.6g; CHOLESTEROL 168mg; CALCIUM 152mg; SODIUM 971mg; FIBER 0.4g; IRON 3mg; CARBOHYDRATE 20.4g
The boys really love these green beans (weird, I know), so I think we’ll have them and some applesauce too.
Garlicky Green Beans
Because this recipe is so simple, coarse freshly ground sea salt and black peppercorns really count.
2 cups green beans, trimmed
1 teaspoon butter
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
Cook beans in boiling water 2 minutes. Drain and plunge beans into ice water; drain.
Melt butter in a small nonstick skillet coated with cooking spray over medium heat. Add beans, salt, pepper, and garlic; cook 2 minutes or until heated.
Yield: 2 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 54(35% from fat); FAT 2.1g (sat 1.2g,mono 0.6g,poly 0.1g); PROTEIN 2.1g; CHOLESTEROL 5mg; CALCIUM 45mg; SODIUM 170mg; FIBER 3.8g; IRON 1.2mg; CARBOHYDRATE 8.4g