Sunday dinner is my favorite meal of the week. It is when I have time to actually cook and not just throw something together.
As part of my 50×50 I am trying to make better food choices and Sunday night dinner is one of the opportunities I have to do just that.
Saturday morning I pulled out my trusty Weight Watchers cookbook in search of something to cook for Sunday dinner. Saturday is grocery shopping day, so being organized is an important way for me to make Sunday night a success.
Chicken or turkey is my primary meat choices and I decided on chicken.
After scouring the pages I came upon a recipe for Grilled Lemon Chicken…. jackpot!
Now for the vegetable. I am REALLY picky when it comes to vegetables, it isn’t that I don’t like them… I just don’t like a wide variety of them. I decided to be adventurous and go for a sweet potato dish. I’m not a fan of sweet potatoes, but I can eat them…. just not my first choice.
However, as I have stated I am trying to make better food choices and the sweet potato dish seemed like a good idea…. PLUS, it had an interesting dipping sauce that went along with it.
With this my menu was set, along with the chicken I would have Sweet Potato Wedges with Chipotle Mayonnaise.
I marinated the chicken for 24 hours, it was tender and A-MA-ZING! The sweet potatoes, they were ok, still not my favorite but I cleaned my plate and the chipotle mayo…. YUM! I made enough of it to use for other dishes.
I served the dish with a side of black-eyed peas because…. well, I eat black-eyed peas with almost everything!
I highly recommend these dishes, they were great for a Sunday dinner and could easily be made most any night with a littler pre-planning and prep!
Grilled Lemon Chicken
(recipe says use 4 pieces of chicken, I used 2 and didn’t change any of the other ingredients and it was perfect.)
1 garlic clove pressed
1/2 teaspoon salt
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon black pepper
4 (I used 2) boneless chicken breast
Combine garlic, salt, lemon zest, extra virgin olive oil, dried oregano and black pepper.
Place chicken in a large zip-lock freezer bag and pour marinade over.
Place in refrigerator until ready to cook. Minimum of 30 minutes. (I left mine in for 24 hours)
Cook on grill pan, George Foreman or grill
Sweet Potato Wedges with Chipotle Mayonnaise
4 sweet potatoes scrubbed (I only used one)
1/4 cup fat-free mayonnaise
1/4 cup chipotle salsa
Pre-heat oven to 425, spray baking sheet with non-stick spray
Slice potatoes lengthwise in 1/2 and cut each 1/2 into 4 wedges, place wedges cut-side down on baking sheet.
Roast 15 minutes and turn over, roast a total of 25 minutes.
While potatoes are cooking, combine mayonnaise and salsa and blend.