Ok...so it's time to start the dreaded diet and exercise routine to get the baby weight off. Unfortunately, I am not one of those people where the weight just mysteriously falls off in a month or two after I have a baby. NOPE. Complete opposite. I have to work really really hard to get it off. So...new Nikes were purchased. New work out clothes purchased. Updated ipod playlist. Started running/walking 5 times a week. And....drum roll please! Gave up SUGAR for lent. Now I'm not talking about the natural sugars found in food in its original state. I'm talking about refined sugars. Well actually I started a week ago so I gave it up before lent, in hopes to make it more of a lifestyle change and not just a lent thing. This means no pasta, no rice, no potatoes, no packaged food, basically nothing!! Shoot me now. BUT...actually I have been enjoying the foods I'm eating. We have been roasting fresh veggies every night and I have found a million ways to cook chicken, salmon, pork chops, etc on Pinterest in really tasty and yummy recipes without sugar or carbs. I already feel a million times better and have so much more energy. Sugar really is a drug. Not to mention the health benefits are just horrible for you.
It seems like every time I get on my health kicks, we eat so much chicken. I mean, you can only bake chicken in so many different ways. I'm really quite tired of it. It can be so dry. So thanks to pinterest, I am now a big fan of broiled chicken. Its so fast and easy, and the chicken is ten times more moist than when you bake or even grill. So here's my 2 new favorite ways to cook up some chicken! Don't be scared of some dark meat. I love dark meat. It is so tasty in these recipes. And budget friendly...remember I'm a new stay at home mom. But...you can always use breast too. I have done both and they are equally as tasty.
Dijon Thyme Thighs
2 Tb Dijon Mustard
2 Tsp Dried Thyme
1 Tsp Olive Oil
3 cloves garlic, minced
8 boneless, skinless chicken thighs (or 4 breast cut in half)
Mix everything in zip lock bag. Roll the chicken around to get it good and coated. Marinate for 30 min in the fridge. Then line a baking sheet with foil. Place chicken on baking sheet. Put under broiler in your oven for 6 minutes, then flip chicken over and do another 6 minutes. Make sure your chicken is about 6 inches from the broiler. And voila, the dijon mustard crusts up on the top and the chicken is super tender and juicy! And...it only took 12 minutes!
Lemon Thyme Chicken (notice I like thyme?)
2 Tb Lemon Zest
1/3 cup lemon juice
2 garlic cloves, minced
2 Tsp Thyme
1 Tsp Rosemary
salt and pepper to taste
8 boneless, skinless chicken thighs (or 4 breast cut in half)
Mix everything in ziplock bag. Roll the chicken around to get it good and coated. Marinate for 2 hrs in fridge. Place chicken on lined baking sheet and broil in oven 6 minutes on each side! Voila...perfectly golden brown chicken.
I served it up with some roasted asparagus and a mixed green salad last night. Delish!!









