Monday, February 20, 2017

I Quit Sugar's Mexican Chicken and Sweet Potato Boats

What I like about the I Quit Sugar food philosophy is that it's full of sweet stuff! Like sweet potatoes. Super sweet! Here is the recipe for Mexican Chicken and Sweet Potato Boats.

This recipe was both really easy and very tasty - my favorite kind! The chicken itself was a little weaker on the flavor end, which means next time I think I will either use more spices or let it sit longer in the spices in hopes it will better absorb them. It could also have been just not particularly flavorful chicken, though I do generally find chicken thighs more flavorful than chicken breasts. Juicier and all that.


Since neither Greg nor I are fond of kale (except kale chips - I love kale chips), I used the Earthbound Mixed Baby Greens since Meijer was out of just spinach.


The sweet potatoes were packed with flavor! I love sweet potatoes. (I love sweets.) My mother used to mash them with butter when I was growing up, and Greg often slices and bakes them into steak fries. High in antioxidants, they go well with both chicken and greens.

I enjoyed this dish because it was a unique take on the all-in-one meal (two sides mixed in with a protein). It's also pretty filling. If you like sweet potato skins, you could pick it up and eat it like a taco, once it's cool enough to pick up. Once the weather is warmer, this might be a fun dish to put on the grill.


Mmm... 

Wednesday, February 15, 2017

Break Week

I have a lot going on this week, so rather than post something of my own creation, I am choosing to share one of my favorite poems that just happens to be about food... Or is it?



This Is Just To Say
by William Carlos Williams

I have eaten 
the plums 
that were in 
the icebox 

and which 
you were probably 
saving 
for breakfast 

Forgive me 
they were delicious 
so sweet 
and so cold

Monday, February 6, 2017

Broccoli Cheese Chicken Bake from the Pinning Mama

To be build on last week's easy chicken recipes post, here is another super easy, super quick all-in-one (unless you want to add rice, like I did, noodles, or potatoes to go with) chicken dinner from the blog Pinning Mama

She uses a Campbell's Oven Sauce packet, which I don't keep on hand. I did, however, have her substitution suggestion of condensed cheddar broccoli soup. I used only one can since I was only using two chicken breasts. 

Here is my pared down version:
  • 2 non-frozen chicken breasts
  • half a package of frozen broccoli florets
  • 1 can condensed cheddar broccoli soup
  • half a package of finely shredded cheddar cheese
This is the order in which you layer them in your pan. (I used a glass pie dish because that is what was clean.) I popped it uncovered into the pre-heated to 400°F oven and set my kitchen timer for 50 minutes.

We got to use our brand new meat thermometer (from finishing off one of wedding registries), so the chicken was nice and tender! I really liked this flavor combination, but I think next time, I'd season the chicken with a little salt and pepper before pouring on the frozen broccoli florets. The chicken just tasted bland next to the richness of all that cheddar.

But for a simple and satisfying dinner that only took an hour to prepare and cook, A+.