It’s Wednesday – happy Hump Day!
Honey flavored Chobani, ground flax, blackberries, and granola; the breakfast staple.
Lunch was a bit more exciting. As I stood in front of my open cabinets and refrigerator last night, attempting to get creative for dinner, I came up with this recipe. I had already put two chicken breasts in the slow cooker that morning so I would have some pulled chicken for the week (I add it to salads, dinners, etc.). I thought it would be nice to make a sort of couscous salad to get my greens, chicken, and starches together in a meal.
Recipe: Roasted Brussels Sprouts and Sweet Potato Couscous mix
Serves 2 as a main dish, or 4 as a side dish. The chicken is always optional if you want to make it vegetarian.
- 1 chicken breast
- one can of chicken broth (preferably low sodium)
- 1 box of couscous (I used a box of Near East garlic and olive oil pearled couscous)
- 2 cups of brussels sprouts
- 1 large sweet potato
- olive oil
- Parmesan cheese
The morning before you make dinner, place the chicken breast in the crock pot and add enough chicken broth to cover the meat. Set to low for about 8 hours.
- Set your oven to 400 degrees.
- Cut up the sweet potato in small 1-inch chunks. Place them in a mixing bowl.
- Trim the Brussels sprouts and cut them in half. Add them to the mixing bowl.
- Toss the Brussels and ptotato pieces with some olive oil (enough to lightly coat) and add salt and pepper to taste.
- Put the veggies on a sheet pan and roast for 20 minutes, tossing the veggies every 5 minutes or so while they’re in the oven.
- Meanwhile, prepare the couscous according to the box instructions.
- Once the couscous is finished, add the roasted veggies and mix together. Add as much or as little of the chicken as you like.
- Then add 1-ladle of the leftover chicken broth from the crock pot. This has all the yummy chicken juices. Mix together.
- Top it off with some parm cheese and you’re ready for dinner. Easy peasy!
Two unpictured Samoas girl scout cookies, because I wanted something sweet and I love it when they’re frozen. I also beat off hunger between the gym and dinner with a banana.
Bernie had three chicken breasts in his fridge that were on their last days – it was time to use them or toss them. I agreed to help him cook them, but I wanted a recipe that was a little more interesting than just plain chicken. I found a recipe for broccoli and cheese stuffed chicken on Skinny Taste. I always have broccoli in my fridge and I had some left over taco cheese, so these chickens were a little more zesty.
I can’t say enough about this recipe – it was so good! Gina never seems to let me down. I paired it with some leftover broccoli for added veggies. Only change I would make – add more cheese!
What new recipes have you tried lately? Any creative cooks in the kitchen out there – share one of your easy weekday meal recipes. I need ideas!