Thursday, November 5, 2009

Long time, no post

So, I feel it is time I renew my commitment to a healthy lifestyle. Lately I have been having a hard time feeling motivated to cook and work out. I love doing both of these things, and I feel better when I do them. I don't understand why I go through phases where it is so hard to get myself motivated enough to actually prepare a real meal and get to the gym. I think it must be hormones...
Anyway, I am back in business and it all started last night. I decided it was time, after an almost 3 week break to get back in gear and I didn't want to wait a minute longer. I decided to make a healthy and tasty dinner for my hard working husband and myself. Of course since I LOVE fall veggies I had to use some of my favorites in this dish. Here is what I came up with:

Sweet Cream Chicken and Roasted Vegetables

Roasted Vegetable Ingredients:

  • 2 handfuls French green beans
  • 1.5 lbs fingerling potatoes, chopped thinly (about .25 inches thick)
  • 3 C butternut squash, cubed
  • any other vegetable that you love, peppers and corn would work well
  • 2-3 cloves garlic
  • olive oil
  • salt and pepper to taste

To Make:

Pre-heat oven to 350. Rinse and prepare vegetables, assort on baking sheet or dish. Drizzle with olive oil, season with garlic, salt and pepper. Bake for 30-35 minutes.

Sweet Cream Mustard Sauce Ingredients:

  • 2 cloves garlic, chopped
  • 2 T butter
  • 12 sage leaves, chopped
  • juice of ½ a lemon
  • ½ C honey Dijon mustard
  • ¾ C half and half
  • salt and pepper to taste
  • 2-3 dashes cayenne pepper

To Make:

Melt butter in a sauce pan. Add garlic and sage. Sauté for about two minutes. Add lemon juice, mustard and half and half. Season with cayenne, salt and pepper. Let simmer and infuse for fifteen to twenty minutes.

Chicken Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 C half and half
  • 2 C bread crumbs
  • salt and pepper

To Make:

Pound each breast until approximately 1-1.5 inches thick. Dip in half and half, sprinkle with salt and pepper and coat well with bread crumbs. Let sit for 30 minutes so the crumbs can really take hold to the chicken. On the stove top, on medium to medium high heat sear chicken for about 3 minutes per side. Remove once just cooked through.

Serve chicken and vegetables with mustard sauce atop and sprinkle with roasted pine nuts. Enjoy!

Here's to my renewed commitment to a healthy lifestyle and regular posts on this beloved blog.

Wanting to be happier and healthier,

1 comment:

  1. I was just thinking about how sad our BHBH blog has gotten...I am happy you posted, I too have been needed a re-commitment. I haven't made a meal in AGES, haven't gone to the gym (partially because our membership expired & we are moving so we didn't want to renew)..& partially because I just never FEEL like it. I wonder what it is about Spring that I get SO motivated to get out & then fall I somehow just want to curl up & watch a movie...I certainly hope your hormone battle soon comes to a smooth balance for you. You are a trooper.

    What a beautiful recipe. I am excited to try it! I am impressed you came up with it! You are so much more confident in the kitchen than I am! I looooove to cook, but am still working my way up to 'creating' my own things! I think it's so great that you did! As soon as we unpack & get settled Im giving this a try!

    Here's to a re-dedication on both our parts! :)