Oh thank God, he is back!!!! The chef is back! And we are back to regular programming – the real dinner was served tonight. Oh finally, I was kind of getting tired of black bean/veggie burgers and hummus dinners.
Tonight I licked the plate clean. This was awesome. Delicious! Flavorful! Light! Tasty! Have I told you yet how amazing it’s to have the chef back home. He whipped up dinner in a few minutes (hey, I bought all the ingredients:) I got to give myself some credit when I can!!!!!) and it was good, no, it was great.
Tonight’s dinner was perfectly balanced meal of protein, carbs and veggies – oven roasted brussel sprouts, red quinoa and wild rice and lightly breaded chicken breast. Love dinners like this. They are so fulfilling. They make me so happy. Don’t the brussel sprouts look cute! When I was younger, I absolutely hated the smell and taste of brussel sprouts, but today, they just might be my favorite. Actually, only the roasted brusel sprouts.
Oven Roasted Brussel Sprouts: Pre-heat oven to 425 degrees F. Cut rough end of sprouts and remove outer leaves then cut in half. Toss in drizzle of olive oil, sprinkle with salt and pepper. Roast 15-20 minutes. Enjoy! You will love them!
Have I told you yet that I am happy that the chef is back!!!! It’s good to have him back!