Post by TaQuilla on Dec 13, 2006 19:03:25 GMT -5
I made this tonight for dinner, it was super easy, and my guys loved it. If your family likes honey mustard, they'll probably like it too. It's too cold here to grill, so I just cooked it in the oven on broil for like 5-10 minutes per side, depending on thickness, and I served the extra honey mustard sauce on the side for those who wanted more. If you wanted to make this ahead of time, so you could just pop it in the oven at dinner time, just use part of the sauce as a marinade, and throw it in a ziploc bag w/the chicken, and let it marinate all day.
allrecipes.com/Recipe/Honey-Mustard-Grilled-Chicken/Detail.aspx
Since we have more carrots than we know what to do with coming from the garden, I'll be making this tomorrow allrecipes.com/Recipe/Lite-Carrot-Cake/Detail.aspx with this frosting allrecipes.com/Recipe/Allspice-Cream-Cheese-Frosting/Detail.aspx
my family loves this cake (thank God, since I really gotta do something w/those carrots ) . For the frosting, I use light cream cheese (you can use fat-free, and the icing will be good, but, very runny, so be prepared to just pour it on the cake, and then throw it in the freezer for a bit to help harden it) and I use cinnamon in place of allspice, because I don't have/like allspice.
So, if you're looking for an easy meal, there you go (the chicken), and if you're craving something sweet (yet not too fattening), and feeling adventurous try that cake. It's definitely much better for you than those fatty, bleachy, hydrogenated carrot cakes you get from a bakery, or a box mix.
Actually Steve's family loves this cake too, so maybe I'll make a few to get rid of some of the carrots, and turn it into a way of serving others...Hmmm, now there's a thought...
allrecipes.com/Recipe/Honey-Mustard-Grilled-Chicken/Detail.aspx
Since we have more carrots than we know what to do with coming from the garden, I'll be making this tomorrow allrecipes.com/Recipe/Lite-Carrot-Cake/Detail.aspx with this frosting allrecipes.com/Recipe/Allspice-Cream-Cheese-Frosting/Detail.aspx
my family loves this cake (thank God, since I really gotta do something w/those carrots ) . For the frosting, I use light cream cheese (you can use fat-free, and the icing will be good, but, very runny, so be prepared to just pour it on the cake, and then throw it in the freezer for a bit to help harden it) and I use cinnamon in place of allspice, because I don't have/like allspice.
So, if you're looking for an easy meal, there you go (the chicken), and if you're craving something sweet (yet not too fattening), and feeling adventurous try that cake. It's definitely much better for you than those fatty, bleachy, hydrogenated carrot cakes you get from a bakery, or a box mix.
Actually Steve's family loves this cake too, so maybe I'll make a few to get rid of some of the carrots, and turn it into a way of serving others...Hmmm, now there's a thought...