Wednesday, March 20, 2013

Artisan Bistro

While I was at Henry's the other day, I came across this meal in the frozen section. It looked good, was dairy free and seemed like a quick fix if I was hungry one night and didn't want to go out or cook. Brandon isn't coming tonight, so I had to figure out what I wanted for dinner.. I opened the freezer and voila!


It was excellent, quick to make and portioned properly! Made by The Artisan Bistro. They also have The Artisan Bistro Direct, which you can order and have a bunch of them shipped to and even search selectively if you have a certain allergy. I definitely look forward to trying the different meals that they offer! Well priced too!

Chipotle-Glazed Roast Chicken with Sweet Potatoes


Well, I begged Brandon to come and help me deliver some stuff I sold, so I bribed him with dinner. I knew it had to be good, but I wanted to try something different, so I googled on my iPhone and found this recipe from Fitness Magazine.

Ingredients
5 small sweet potatoes (I used from Trader Joe's bag), peeled and cut into 1-inch pieces
2 1/2 tablespoons olive oil
4 chipotle chilies in adobo sauce, minced
1 tablespoon minced garlic
2 tablespoons honey
2 teaspoons cider vinegar
1 1/4 teaspoons salt, plus additional to taste
1 teaspoon cumin
1/2 teaspoon cinnamon
2 boneless, skinless chicken breasts, rinsed and patted dry
Directions
1. Preheat the oven to 400 degrees. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes. 
2. In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast. 
3. Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 30 to 40 minutes.

I could barely get a picture before I was dying to try it! It was surprisingly amazing!! The chipotle chilies in adobo sauce add quite the flavor!

Each serving is 306 calories, 4g fat, 43g carbs, and 29g protein.

Lemon Pepper Halibut

I made a REALLY good spur of the moment dinner for Brandon and I the other night.. He loved it! Super simple too..


Season halibut with lemon pepper seasoning and black pepper. I put the halibut filets in foil and cooked it on my George Foreman for 10 minutes. While that was cooking, I had already started my Harvest Grains mix by Trader Joe's in water on the stove with garlic salt and black pepper in the water. Once it soaked up all of the water, it was an AMAZING flavor on the grains. I also made garlic green beans by boiling them in water, then straining them, coating with extra virgin olive oil and seasoning with black pepper and garlic salt. 20 minute meal TOPS. Brandon approved.

This came out to: 283 calories, 2g fat, 36g carbs and 30g protein.