The other day I was stuck in line at the grocery store behind some woman trying to do some sort of complex maneuvering involving paying with credit cards, cash, ebt, shiny beads, and sand dollars. So what did I do? I grabbed the nearest magazine, which happened to be Cooking Light. I'm in love! My subscription is ordered and I'm cooking my way from cover to cover.Tonight I made roasted chicken with a mustard-thyme sauce and oven-roasted kuri squash and brussels sprouts. I must say, I was very impressed! Delicious, healthy, and very filling. My entire meal, including a spinach salad and a double helping of the veggies, clocked in under 600 calories.
For the veggies, I tossed one peeled and diced kuri squash, 24 brussels sprouts, and one sliced yellow onion with a tablespoon of olive oil, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, and 1 teaspoon dry rosemary.For the chicken (recipe) I mostly followed the recipe, but used 1 teaspoon of chicken base dissolved in 1 cup of boiling water for the stock, omitted the butter, used 1 teaspoon of dry thyme, and used 1 teaspoon dry mustard powder. I also halfed the amount of chicken because two thighs per person is a bit much. I'm not sure how they came up with their calorie count, though, because I come up with 320 calories for one thigh with sauce and they claim two thighs with sauce is only 246. They must have magic low-cal thighs out where they live.
All in all, it was a tasty meal and I'll definitely make it again. Alexander especially loved the squash. Brussels sprouts, not so much.
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