I’ve gotta be honest with you.
I could have omitted the chicken in this recipe and been just as satisfied. Don’t get me wrong. The chicken was great but the honey mustard and red wine vinegar glaze over the mushroom, artichoke combination was the winning combination.
This recipe is easy to assemble and only takes an hour to cook. No fuss recipe in my standards.
- Heat oven to 350 and prepare a large baking sheet with olive oil spray
- Drain artichokes, halve mushrooms, slice onions and spread in one layer on pan
- Trim chicken breasts of any fat and skin
- Slice tiny slits in top of chicken to allow glaze to seep in
- Lay chicken breasts on top of mushroom and artichoke slices
- Mix together honey, spicy mustard, garlic, olive oil, water, red wine vinegar, thyme, basil, tarragon, sea salt and pepper.
- Using a pastry brush, evenly spread on top of chicken and mushroom/veggie mix. Reserve a small amount of glaze.
- Place in oven for an hour
- Baste chicken 2-3 times during the hour with remaining glaze.
- Once chicken is cooked throughout and top begins to crisp, remove from oven and allow to sit before serving.
Harleys and Heels is now on Facebook!
No-Bake Energy Bites
Perfect for a quick afternoon snack or pre-workout fuel. Easy to make, keeps well, transportable!
Step 1: Dump all ingredients into a bowl
Step Two: Mix well
Step Three: Shape into balls and refrigerate until firm
Inspired by the recipe found on Move Nourish Believe, I give to you the sweetest raspberry treat that won’t break the calorie bank.
A cookie bar type base (made with healthier alternatives), topped with raspberry preserves with crumbles of cookie bar dough to round it out.
So very good.
Sweet enough to satisfy that raging sweet tooth, healthy enough to not send you over the calorie clif. Win!
Step 1: Mix together wet ingredients until combined. Add dry ingredients (minus the oatmeal), blending until fully combined. Stir in oats and spread into a 9×13 cake pan.
Step 2: Spread raspberry preserves over the top of the cookie base in an even layer.
I used a full jar of sugar free preserves and half a jar of regular.
Step 3: Add to a 350 oven and bake for 25-30 minutes. Let cool completely before cutting into bars. Enjoy!
These banana muffins are packed with nutrients and flavor! Win-Win!
I have challenged myself with incorporating more flaxseed into my diet and recipes. Research indicates that flax may reduce risks of certain cancers as well as cardiovascular disease and lung disease.
Although flaxseed contains all sorts of healthy components, it owes its primary healthy reputation to three of them:
- Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
- Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods.
- Fiber. Flaxseed contains both the soluble and insoluble types.
With all that information, why wouldn’t you want to incorporate it into your diet?
Grind oatmeal into flour consistency. Add in remaining dry ingredients.
I used brown sugar blend to lessen the sugar content. Tastes just the same!
Mix in all wet ingredients. I use unsweetened vanilla almond milk.
I sometimes like to mash the bananas separately to break them up and then incorporate into all ingredients. This time, I chose not to. Chunks of bananas are good too! 🙂
Side note: I am still using my old school mixer and not my Kitchen Aid Mixer. I KNOW! I just need some quality time with it. I am afraid to take it out of the box until I know I can spend a solid day making some yummy stuff. Don’t judge.
Scoop into muffin tins around 3/4 full. Bake at 350 for 18-20 minutes.