WIAW #3: Veggie Couscous Mix {What I Ate Wednesday}

It’s Wednesday – happy Hump Day!

It’s also What I Ate Wednesday! Head over to Peas and Crayons to check it out! Thanks to Jen for hosting, as always!

Breakfast

Honey flavored Chobani, ground flax, blackberries, and granola; the breakfast staple.

Lunch

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.

ingredients:

  • 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
  • salt
  • pepper
  • olive oil
  • Parmesan cheese

Chicken directions:

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.

Dinner directions:

  • 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!

Snacks

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.

Dinner

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!

Freshly Pressed and Freshly Roasted

Holy cow! You guys are awesome! Blonde Bostonian was featured as a “Freshly Pressed” blog on word press’ homepage yesterday and I got more traffic than I could have ever imagined! I’m no sports genius, so it was cool to see that you guys really liked yesterday’s post about the Patriots win against the Ravens. Thank you to all my new followers! I look forward to chatting with you guys!

Onward to a few things – food! Dinner last night was pretty great. Lately, I’ve become turned on to the deliciousness that is Brussels sprouts. We never ate them as kids and I discovered them pretty recently when I went out to dinner one night. For dinner, I roasted them with some olive oil, salt, pepper, and garlic powder along with some sweet potato wedges. After about 30 minutes at 400 degrees, they were soft and yummy.

Some chicken pieces with pesto sauce rounded out the meal with added proteins.

I discovered a new treat at my local Whole Foods this weekend – Terra Chips. I bought this bag of Exotic Harvest chips on a whim. The bag included carrot, blue potato, and kabocha (a Japanese squash similar to a butternut squash). The verdict?

YUMMMMMYYYY! These are awesome. The carrot chips are sweet, which balances well with the saltier blue potato. I wasn’t a huge fan of the kabocha, but it was very good. I love that the ingredient list is short and simple – I know exactly what’s in them. I’m definitely getting these again – I’d love to try another flavor.

 

What’s your favorite snack? Do you like Brussels sprouts? What’s your go-to dinner recipe?