SATURDAY (part 1) Cooking Light meal (part 2)

Part 1:

A beautiful Fall Saturday . . . 

Here’s how it went for  me:
9 am  – football game
10 am – football game
2 losses + no injuries = a big win (in my book, anyway)

Lunch back at home while boys shower, dress, pack the truck.
All Boys leave for Athens to see the Dawgs play.
1:30 pm –  House is quiet
2:00 – 3:30 pm  Walk 5 1/2 miles.  (I confess to stopping and chatting to a friend about diet, food, protein – all good stuff, AND being chastised for not posting my next Cooking Light meal.  Hence, the second half of this post)

4:00 pm –  Awesome massage that was either the coolest massage or the creepiest I’ve ever had.  
How could he tell I’m a jaw clencher by rubbing my head?
And, Holy Cow, why did everything he did hurt to much?
He also began by stretching me in some different pretzel formations that really caught me off guard.  Working on my glutes was pretty painful, in a good way, but also a bit creepy.  It IS basically your booty, you know?  

Now, I am back home, showered and feeling like a wet noodle.  
So I am either going to work on some long overdue paperwork (like a loser) or go to a friend’s house and watch football. (That would be the non-loser thing to do but that requires getting dressed and leaving my quiet home).  

Part 2:

I hadn’t forgotten about my quest to let Cooking Light choose meals for me.  I tried another recipe this week and had it on Thursday night.  Everything went so quickly with my impatient, hungry crew that I didn’t get a good photo to share, other than the vegetables.  This recipe was good but did not get the rave reviews I was hoping for. It’s a good Fall recipe that works well on a weeknight.  I added some bone in chicken breasts to the recipe and served with bread.   

ROASTED CHICKEN THIGHS WITH MUSTARD-THYME SAUCE

1 T. Olive Oil
8 bone-in chicken thighs, skinned
1/2 tsp salt, divided
1/2 tsp ground black pepper, divided
1 T butter
1/2 C chopped onion
2 tsp chopped fresh thyme
1 C no salt added chicken stock
4 tsp flour
1 tsp Dijon mustard

Preheat oven to 425.
Heat large nonstick skillet over medium-high heat.  Add oil to pan; swirl to coat.  Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper.  Add chicken to pan; cook 4 minutes on each side or until lightly browned.  Remove chicken from pan; place in 11×7-inch glass or ceramic baking dish.  Bake for 16 minutes or until thermometer registers 165. Remove chicken from dish; reserve drippings.

Return skillet to medium high heat. Add butter; swirl to coat.  Add onion and thyme; saute’ 5 minutes or until tender.  Combine 3 T stock and flour in a small bowl stirring with a whisk until smooth.  Add flour mixture, remaining stock and reserved drippings to pan, scrapibng pan to loosen browned bits.  Bring to a boil and cook for 2 minutes or until slightly thickened.  Remove from heat and add mustard, remaining 1/4 tsp salt and 1/4 tsp pepper, stirring.  Serve sauce with chicken. 

Calories 246; Fat 11.7 gr; Protein 28.9 gr; Sodium 498 mg; Chol 122 mg

Roasted Potatoes and Green Beans
Preheat oven to 425.  Combine 1 T olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 1 lb fingerling potatoes, halved lengthwise; 10 oz trimmed haricots verts; and 2 thinly sliced garlic cloves on a jelly roll pan coated with cooking spray; toss to coat.  Bake for 25 minutes, stirring once.

Calories 145; Fat 3.7 gr

 I’m interested to see what you think!  A hit with your family?