How is everyone’s week going so far?
Brandon was out of town last night. And as much as I missed him, I have to admit that I also kind of loved having complete control over the remote control.
And since I didn’t have to worry about cooking dinner, I ate homemade guacamole and blue tortilla chips for dinner.
No really, I did.
Followed by carrot cake ice cream.
I think I got my fat intake in for the day.
But today, I’m actually going to talk about my Sunday eats. And if you want to see more WIAW posts, head on over to Jen’s blog!
Believe it or not, I’ve been taking a bit of a hiatus recently from my beloved peanut butter + banana on whole wheat toast! Instead, I’ve been drinking lots of smoothies in the morning. And I’ve been enjoying this Kashi cereal. I usually have at least a cup with 1% milk. Yum!
Um, have I mentioned that I believe that a healthy lifestyle includes all things in moderation … ?
Yeah. This happened on Sunday after church. What can I say … there’s a Five Guys right by our church, and I’m always starving by the time we get done. I just couldn’t help myself.
The above picture is not what I ate, but it’s pretty darn close. I ordered a burger with ketchup, mustard, and pickle. Brandon and I split an order of fries. And before eating my fries, I drowned them in ketchup and vinegar. I love to gross Brandon out with my food habits right before he eats a big meal.
After that massive lunch, I wasn’t even that hungry for dinner. But I had already planned to cook, so I just went for it. And I’m glad I did, because this meal was quite tasty!
(P.S. The kale chips I ate with dinner totally counteracted the French fries for lunch. )
Buttermilk Baked Chicken
(Slightly modified from a recipe from the Great Food Fast cookbook)
- Vegetable oil, for the baking sheet
- 7 slices white bread (I used white-wheat because I figured I’d at least get a little fiber!)
- 1 cup buttermilk
- 1 tsp hot sauce
- Salt and pepper
- 3/4 cup grated Parmesan cheese
- 1 tsp dried thyme
- 4 lbs. chicken legs (you could also use thighs or wings), rinsed and patted dry (Um yeah, I missed this part of the recipe the first time. But Martha knows what she’s doing, so I wouldn’t skip this step!)
- Preheat oven to 400 degrees. Rub a couple of baking sheets with oil (I used two sheets, so that I could spread my chicken pieces out).
- Tear bread into large pieces and put into a food processor. Pulse until the bread becomes coarse crumbs.
- In one big bowl, combine buttermilk, hot sauce, 3/4 tsp salt, and 1/2 tsp pepper. In another big bowl, combine the bread crumbs, Parmesan cheese, dried thyme, and 1/8 tsp. pepper.
- Put one piece of chicken into the buttermilk mixture and turn to coat. After you let the excess liquid drain back into the bowl, put the chicken leg into the breadcrumbs and turn to coat.
- Place the leg onto one of your baking sheets. Repeat steps with remaining chicken. Be sure to leave space between your chicken pieces on the baking sheets.
- Bake chicken for 30-35 minutes, until chicken is cooked through and the outside is golden brown.
This recipe reminded me a lot of “Shake and Bake” from when I was a kid … only fancier and more flavorful, thanks to the Parmesan cheese and thyme.
Hope your family enjoys it as much as we did!
Question for ya …
Best thing you’ve eaten this week?
Did you ever have Shake and Bake as a kid?
OK I ‘fessed up to Five Guys. What not-so healthy foods have you enjoyed recently?
If you like Five Guys, what do you order?
Favorite cereal as of late?