Today is – you guessed it – Marriage Ref Friday, and today we have an amazingly silly conflict that my husband and I have all.the.time! But first, let me catch you up on some of my eats from Wednesday and Thursday night. Wednesday night we made honey mustard chicken and roasted veggie and couscous wraps. Bunker made sure we didn’t get out of line:
And the honey mustard was fabulous! Nate actually mixed that up:
- 2.5 Tbsp olive oil mayo (you could use any sub you like!)
- 1/4 cup dijon mustard
- 2 Tbsp honey
- pepper and garlic powder to taste
These measurements are approximate, but just taste it to make sure you like it! Then adjust as needed (i.e. if it’s not sweet enough, add more honey, etc).
The chicken is just cooked for about 5-7 minutes on each side with a little salt and pepper. PERFECT! For the couscous I just used a box mix, but added some chopped garlic, salt, pepper, and red pepper flakes. To roast the veggies I used a frozen asparagus stirfry, coated in 1 Tbsp olive oil, sprinkled with salt and pepper, and roasted at 400 for 20 minutes, stirring halfway through.
We wrapped about 1/4 cup of couscous, 1/2 of the veggies (about 1.5 cups total), and a sprinkling of cheese in a tortilla and served it alongside the chicken. I ate 3/4 of it, then just picked out the veggies because I was getting full. Dessert was the last of the red earth cake from Robbie’s birthday party! YUM…
I made chicken parmesan (whole wheat bread crumbs and grated parm mixed together, dipped the chicken breasts in there, sauteed for 7 minutes on each side, covered with jarred tomato sauce and mozzarella, put under broiler for 3-4 minutes) and SPAGHETTI PIE:
- 1 box whole wheat spaghetti
- 3 eggs
- 3/4 cup milk
- 12 oz. low-fat ricotta
- 1 tsp Cajun seasoning
- fresh ground pepper
- 1 tsp basil
- 1 tsp oregano
- 3 cloves garlic, minced
- 1/2 cup grated parmesan
- 1/4 cup shredded mozzarella
Preheat oven to 375. Cook pasta according to package instructions until just before al dente. Drain. While pasta is cooking, whisk together eggs, milk, cheeses, and seasonings. Coat a cast iron skillet (or regular oven-safe skillet) with 1 Tbsp olive oil. Place pasta in, then pour egg mixture on top. Shake just a little to make sure the egg mixture seeps down to the bottom. Bake for 25 minutes, or until brown on top and not jiggly in the center. Immediately run a butter knife around the edges. Let cool for about 10 minutes, and you should be able to slide the whole thing onto a plate and cut into wedges. Serve with warm marinara!
MARRIAGE REF FRIDAY
Something Nate and I consistently find conflict in these days is the age-old battle of:
One of us SWEARS that Twizzlers are better, but the other one just KNOWS that Red Vines are the way to go. What do you think? The winner owes the loser a package of their favorite candy, so make sure you vote in the comments below!