I realize I’ve been a little MIA this weekend…I’ve had a rough cold the past few days. That on top of working has left me with little to no energy for much else. I did push it on Friday with a workout (probably shouldn’t have) but took yesterday and today off. I’m hoping to start marathon training this next week so I need this cold to move along!
Although it was not the most productive weekend, I did manage to make a pretty tasty dinner Friday night. I found a really easy, great looking recipe in the latest issue of Real Simple. I cut this recipe in half since it’s just Cliff and I. But here’s the original recipe:
Chicken with White Beans and Tomatoes
- 2 15oz. cans of cannellini beans, rinsed
- 1 pint grape tomatoes
- 4 sprigs fresh thyme
- 4 sprigs fresh oregano
- 2 garlic cloves, smashed
- 1/4 teaspoon crushed red peppers
- 2 tbsp. olive oil
- dash of salt and pepper
- 8 bone-in chicken thighs (skin on)
First, I mixed the beans and tomatoes with the thyme, oregano (I used dried. So, basically it was about a teaspoon of each), red pepper flakes, garlic, salt, pepper, and olive oil.
I added the bean/tomato mix to a baking dish lined with tin foil. Then placed the chicken thighs on top of the mix-skin side up. I put a little salt and pepper on the chicken and a tiny bit of olive oil.
I placed the chicken in the oven heated to 425 degrees. I cooked it for about 40 minutes. Along with the chicken, I cut up some red potatoes and tossed them with olive oil, pepper, and salt. I baked them for about 35-30 minutes.
The chicken looked perfect-nice and golden brown!
This turned out to be pretty good. I really liked the bean and tomato mix. The pepper flakes gave it a little kick but nothing too crazy. The chicken was perfect. It was nice and crisp on the outside. I would definitely make this again it was super easy (“real simple” is right!).
Cliff just told me he thought it was, “pretty decent.” Ha!
Saturday morning, I made some french toast….mostly because I wanted to slather some pumpkin butter on something! I just dipped a couple pieces of wheat bread in a mix of 3 eggs, 1/4 cup skim milk, dash of cinnamon, dash of vanilla, then tossed them on the skillet.
After they were cooked, I put some peanut butter on one slice and pumpkin butter on the other-the best of both worlds! Added some blueberries and bananas and was good to go! Delicious!
P.S. Saw Black Swan this weekend….I will never use nail clippers again. That is all.