The movers still haven’t arrived with all of our stuff so I’m living on a very limited pantry.  Last night I made a delicious glaze for chicken with what I had on hand-it was so easy and yummy that I thought I’d share.

Ingredients:

-3 TBSP honey
-2 TBSP olive oil
-1/2 cup balsamic vinegar

Instructions:

-Mix ingredients together in a zip top bag and add your protein.  Make sure protein is well covered with the glaze.

-Marinate for as long as you’d like.  I only let my sit for about 15 minutes and it was still incredibly flavorful.

-Throw it on the grill!

YOM!

Lucy and Daddy were playing with his hat the other night:

I woke up this morning before my 5:30 alarm (at 5:20) to do Cardio X. The workout was good but I think I prefer Plyometrics. Food for today:

-I had half a banana Larabar before and half after
-A really great bowl of oats for my “snack”
-Lunch is leftovers from last night-Peanut Butter Chicken (recipe below), brussel sprouts, and potato cauliflower mash
-Snack is a pear and maybe yogurt? Something protein-y at least 🙂
-Dinner is Spicy Apricot Chicken with Chinese long beans and brown rice. This is a new recipe as well and I’ll let you know how it turns out.

This is a weight watchers recipe that I modified:

Ingredients:

2 tbsp peanut butter
4 (6oz) drumsticks- I used boneless, skinless thighs (Shaun will ONLY eat chicken thighs-*sigh*)
1 tbsp + 1 tsp honey
1/2 cup plain dried bread crumbs-I just toasted some Ezekiel bread really well
1 tbsp hot pepper sauce
1 tsp paprika
1 tbsp low-sodium soy sauce
1/8 tsp ground cayenne pepper
1 tbsp low-sodium chicken broth
2 garlic cloves, mashed to a puree

Preheat oven to 400 degrees and line a baking sheet with foil. Spray foil with non-stick cooking spray (I used a silpat). Remove chicken skin. Set aside.
In a large bowl combine peanut butter, honey, hot pepper sauce, broth, garlic and soy sauce. Whisk until smooth.
In a gallon resealable bag combine bread crumbs, paprika and cayenne pepper.
Add the chicken, one at a time, to peanut sauce and thoroughly coat.
Shake in crumb mixture.
Do this with all the chicken.
Bake for 20 minutes and turn drumsticks over carefully. Bake another 20 minutes. (I did 15 and 15 since there was no bone.)

Next time I make this I think I’ll serve it with rice and some sort of Asian side. A friend recommended the potatoes with it and while I liked it, it screamed ASIAN (just like that) at me. Shaun really liked it and said he would have added creamed corn to the plate (no surprise there!).

In this house we don’t eat much chicken because Shaun really doesn’t care for it. The fact that we’re having it 2 days in a row is quite uncommon. We’ll see if I get by with no complaints tonight-I used chicken breasts so I doubt it. Wish me luck =D