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mcee1
Posts: 3,974 Member
Im making this tomorrow for dinner, looks quick, easy, and healthy, and I don't make thighs often, they were on sale for a great price!
BALSAMIC CHICKEN WITH ROASTED VEGETABLES
8 Smart Points 401 calories
Chicken and vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one.
INGREDIENTS:
• 8 (4 oz each) boneless skinless chicken thighs, trimmed of fat
• 1 teaspoon kosher salt
• fresh black pepper, to taste
• cooking spray
• 10 medium asparagus, ends trimmed, cut in half
• 2 red bell peppers
• 1 red onions, chopped in large chunks
• 1/2 cup carrots, sliced in half long, cut into 3-inch pieces
• 5 oz sliced mushrooms
• 1/4 cup plus 1 tbsp balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, smashed and roughly chopped
• 1/2 tsp sugar
• 1 1/2 tablespoons fresh rosemary
• 1/2 tbsp dried oregano or thyme
• 2 leaves fresh sage, chopped
DIRECTIONS:
1. Preheat oven to 425°F.
2. Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
3. Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer.
4. The vegetables should not touch the chicken or it will steam instead of roast.
5. Bake about 20 to 25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender.
NUTRITION INFORMATION
Yield: 4 servings, Serving Size: 2 thighs
• Amount Per Serving:
• Smart Points: 8
• Points +: 10
• Calories: 401
• Total Fat: 17g
• Saturated Fat: 3g
• Cholesterol: 214mg
• Sodium: 518mg
• Carbohydrates: 15g
• Fiber: 4g
• Sugar: 2g
• Protein: 48g
Read more at http://www.skinnytaste.com/balsamic-chicken-with-roasted
BALSAMIC CHICKEN WITH ROASTED VEGETABLES
8 Smart Points 401 calories
Chicken and vegetables seasoned with sage, rosemary and balsamic vinegar, then baked in the oven. A delicious healthy meal-in-one.
INGREDIENTS:
• 8 (4 oz each) boneless skinless chicken thighs, trimmed of fat
• 1 teaspoon kosher salt
• fresh black pepper, to taste
• cooking spray
• 10 medium asparagus, ends trimmed, cut in half
• 2 red bell peppers
• 1 red onions, chopped in large chunks
• 1/2 cup carrots, sliced in half long, cut into 3-inch pieces
• 5 oz sliced mushrooms
• 1/4 cup plus 1 tbsp balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, smashed and roughly chopped
• 1/2 tsp sugar
• 1 1/2 tablespoons fresh rosemary
• 1/2 tbsp dried oregano or thyme
• 2 leaves fresh sage, chopped
DIRECTIONS:
1. Preheat oven to 425°F.
2. Season chicken with salt and pepper. Spray 2 large baking sheets with oil.
3. Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer.
4. The vegetables should not touch the chicken or it will steam instead of roast.
5. Bake about 20 to 25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender.
NUTRITION INFORMATION
Yield: 4 servings, Serving Size: 2 thighs
• Amount Per Serving:
• Smart Points: 8
• Points +: 10
• Calories: 401
• Total Fat: 17g
• Saturated Fat: 3g
• Cholesterol: 214mg
• Sodium: 518mg
• Carbohydrates: 15g
• Fiber: 4g
• Sugar: 2g
• Protein: 48g
Read more at http://www.skinnytaste.com/balsamic-chicken-with-roasted
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Replies
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Saw your food lists on the other thread too Steph, thanks! Need all the new ideas I can get!0
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This is our dinner tonight:
https://www.acedarspoon.com/thai-turkey-brown-rice-lettuce-wraps/
Last night was steaks on the grill and fruit salad.
Lunch today was a big ol' salad with turkey and Bolthouse Cucumber Ranch dressing.
Breakfast was my regular 2 SP egg and cheese sandwich and an apple.1 -
Tonight is chicken breasts cut into strips. Sprinkled with ranch powder and a tiny bit of parmigiana cheese roasted carrots and broccoli and red beans.1
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Or chicken fajitas. Whichever the guys want.1
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