That being said, my bootcamp buddy Margaret recently shared this kickass recipe with me that I shall now share with you!
Food & Wine's Curried-Chicken & Vegetable Pan Roast
Aside from cutting this recipe into a third (the original serves 12!) and adding chopped carrots, I followed the instructions to a T. The dish is so simple to make, with the most work being cutting up a butternut squash. I'm not a huge fan of brussel sprouts and have fought with my parents since my beginning that I will. not. eat. them. My boyfriend (aka guinea pig) shares my opinions on the green farty-tasting veggie, yet we both totally dug them in this dish! Not the slightest fart taste! Four servings was enough for both of us to have lunch (and then some) the next day and I won't lie--knowing I got to enjoy this meal again had me super excited for lunchtime!
Go ahead and cut up the veggies ahead of time. When you come home and know you don't want to spend all evening in the kitchen yet you want a delicious meal, you just have to put everything in the pan and into the oven for a low-maintenance, yummy, good-for-your-tummy dinner!
Coming up this month: a little sugar, posers and spinners, Back on Track results, Healthy Hearty food and Rugged Racing! Don't act like you can't feel the suspense!