Life got a little busy at the end of last week so I didn’t get my dinner posts done as quickly as I’d hoped. Better late than never, right?

First up was mustardy chicken breasts, corn on the cob and roasted veggies:


I wasn’t sure what I wanted to do with the chicken until about 2 minutes before they went in the oven. Then I remembered the bottle of Boar’s Head Pepperhouse Gourmaise in the fridge. I usually don’t get suckered in by samples at the grocery store but one nibble of this stuff and my whole family was hooked. I smeared about 2 tbsp on the chicken breasts and put them in a greased baking dish, covered and baked them for 30 minutes at 375.

Corn on the cob was super easy, just a pat of butter, salt and pepper, wrapped in foil and put in with the chicken for 20.

I sliced the zucchini, squash and halved cherry tomatoes, seasoned with salt and pepper and drizzled with olive oil, covered them with foil and baked them for 20 as well. Super easy and delicious!

Next was black bean salad and cheese quesadillas:


I was craving Spanish rice but I didn’t have taco seasoning so I improvised. Cumin, paprika, cayenne pepper, dried onion, salt and pepper was a close approximation, and I mixed it with a shot of Tapatio with the water and rice.

Black bean salad is one of my favorites because it’s delicious and versatile. A can of rinsed black beans, frozen corn, a diced, seeded tomato, diced red and green peppers, red onion, cilantro and lime juice, all mixed and brought to a simmer in a sauce pan. You could even add a jalapeño but I kept it mild for Maddie.

While the rice cooked and salad simmered I warmed up whole wheat tortillas on my Griddler and added shredded cheddar cheese for fold over quesadillas. Topped it all off with avocado mixed with lemon juice. So so good.

I had a little black bean salad left over so Maddie and I had breakfast burritos on Saturday morning. I warmed up the salad in a skillet, scrambled 4 eggs in a bowl with a little shredded cheese and Tapatio, then poured it over. Great high protein breakfast for my little tumbler!


About sarahkscoular

Sarah K. Scoular (@sarahkscoular on twitter) has 15 years customer service experience including face to face, over the phone and via digital interactions. Sarah is currently Enterprise Community Manager for uCern, the enterprise 2.0 social platform where Cerner Associates and Clients connect and collaborate. She ensures the 100,000+ member network is connecting people with others in similar roles or special interest groups, sharing information and finding answers to the questions they're looking for. Sarah helps others who are helping to revolutionize Health Care. Outside of work, Sarah is the wife of a graphic designer/laser engraver and the mother of seven-year-old Madeleine. She loves to cook clean, plant-strong foods and is a certified yoga and Les Mills BODYFLOW instructor.
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