I love to cook...I especially love to cook healthy stuff...I mean, don't get me wrong, all the baked goods I made all weekend were delicious, but I try to keep things on the healthy side when I'm doing dinner for my and my sweetie. This night, I made Pan Seared Chicken with Tender Leek by Rachael Ray (click for recipe)
I often find myself asking, "What can I cook tonight for a healthy and inexpensive dinner?" It's tough to do dinner cheap and it's tough to do dinner healthy, so when I find a recipe like this one, I usually add it to my list of "go-to recipes." I like to make the Chicken with Tender Leek recipe, but I usually just do the chicken and sub out other options for the sides. I love to prepare steamed veggies b/c they couldn't be easier to cook or healther to eat, so I like to think of it as a win-win situation...when you get the eaters at your table to actually eat it, of course. When the main part of a meal has a lot of steps, or just when I'm feeling kinda lazy, I'll sub a super simple starch like saffron rice, for the more complicated "recipe side dish." For this particular "Yum-O Queen's" recipie, I sub the wine in the recipe for chicken broth, and I actually like the flavor better. But all in all, I only used a couple tablespoons of olive oil to saute the chicken, a dab of butter in the saffron rice, and a dab of melted butter of the steamed veggies, so I'm thinking this is def good for you.