Easy- Peasy Dinner for Two (with leftovers!)
This is the first time we made this amazingly delicious meal. It turned out to be pretty dang delicious! I was a bit hesitant about how the mustard/honey sauce would work out -- I shouldn't have worried at all! That's why you should always try something once- if not twice in your life.
We got both of these recipes from Sarah Fragoso's recipe book. Her recipes are fantastic.
PREP: 15 minutes
Cook time: 45 minutes
Total: 1 hour
Serves 2 (with leftovers)
4 chicken breasts
1/2 cup spicy brown mustard
2 Tbs honey
1 cup raw pecans
1 Tbs coconut oil
Pre-heat oven to 350 degrees
Toss the pecans in a food processor and pulse until the nuts are finely chopped
Pour the chopped pecans on a plate or in large bowl
Use a paper towel to remove any excess moisture from the outside of your chicken breasts
Take one chicken breast at a time and dip the chicken into the mustard/honey mixture and coat on both sides. (This is the messy part!) You can wipe off excess sauce but I think if it looks like too much, it probably isn’t. The mustard/honey mix coats really well and keeps the chicken moist
Dip the chicken into the chopped pecans for both sides
Put the coated chicken into a greased glass baking dish (I used coconut oil- not melted)
|Just in the oven!|
Bake at 350 degrees for 45 minutes or until the chicken juices run clear
Mashed Sweet Potatoes
PREP: 15 minutes
Cook time: *12 -20 minutes
Total: 17-35 minutes
Serves 2 (with leftovers!)
*12 minutes if you have a pressure cooker- up to 20 minutes in the microwave
6 sweet potatoes
(we used 5 potatoes because I brought one for lunch :))
1 apple, grated
3 Tbs ground cinnamon (I only used 2 Tbs. Sometimes cinnamon can be overwhelming)
1 tsp ground nutmeg
1 tsp ground ginger
4 Tbs organic or grass-fed butter (not pictured)
If using a pressure cooker:
Peel your sweet potatoes
Cut your sweet potatoes into 2 inch wide slices
Put sweet potatoes into your pressure cooker for 12 minutes
After your potatoes are nice and soft, put them in a large bowl
If using a microwave:
Leave your peel on.
Poke holes into your sweet potatoes (I use a fork -- be careful not to injury yourself!)
Cook for around a total of 20 minutes. Cooking times may vary depending on size of potatoes, how many holes were poked, etc. Check your potatoes after around 10 minutes.
When your potatoes are done, cut down the center (long ways)
-- Careful! Your potatoes will be skin-burning hot!! -- Zach uses a pot holder to hold the potatoes when doing the scooping - - do not cut the potatoes while holding!
Use a spoon to scoop out the sweet potato and put in a large bowl
Now back to regular instructions!
Add your ginger, cinnamon, nutmeg and butter to your hot and soft sweet potatoes
Mash and mix away!
All the best --