and of course, don't forget lillie-girl, celebrating her first halloween.
and then we were done and jesse decided he was going to start the car for us. don't worry, he didn't start it, but i'm sure it's just a matter of time.
tonight i made a really delicious meal and i thought i would share. i love to cook and i love to try new recipes, so i never really know how dinner is going to turn out. i love when i surprise myself and it ends up being this good. enjoy.
honey-mustard chicken with roasted asparagus
2 tablespoons honey
1 tablespoon dijon mustard
1 teaspoon salt-free lemon and herb seasoning (i was unable to find salt free seasoning, so i just omitted the regular salt.)
4 four-ounce boneless, skinless chicken breast halves
4 tablespoons sliced almonds
salt and ground black pepper
1 bunch asparagus (about ¾ pound), course end snapped
2 teaspoons olive oil
1 cup whole-wheat couscous
directions: preheat oven to 400° f. in a large, shallow baking dish, whisk together honey, dijon mustard and lemon and herb seasoning. add chicken to dish and spoon sauce over top, until entire surface of chicken is covered. top each breast half with about one tablespoon sliced almonds. lightly spray the surface of each piece of chicken with cooking spray and season with salt and pepper (this is where i omitted the salt).
arrange asparagus alongside chicken and drizzle olive oil over asparagus, then season with salt and pepper.
bake for 35 minutes or until chicken is cooked through and almonds are golden brown.
cook couscous according to package directions. serve chicken with asparagus and couscous on the side.
and, of course, don't forget dessert.
8 graham crackers
32 large marshmallows, cut in half
2 1.5-ounce chocolate bars (such as hershey’s)
1 cup fresh raspberries
adjust rack to middle position and heat broiler or toaster oven. break the crackers in half to form squares and place on a baking sheet. arrange 4 marshmallow halves on top of each square. broil for 30 to 60 seconds or until the marshmallows are golden brown. break each chocolate bar into 12 pieces. arrange 3 pieces of the chocolate and several raspberries on the top of half of the crackers. invert the remaining marshmallow-topped crackers onto the raspberry-and-chocolate-topped crackers, pressing gently to make sandwiches. stack them, if desired (although, i don’t recommend this because they were already very gooey to handle…double stacked would have been a wreck).
i hope you enjoy. let me know if you try either of these recipes. and seriously, trust me, they are delicious.