If you’ve noticed, Recipe Wednesday has morphed into a place where I share recipes that I’ve tried and are really worth sharing. I had a sweet friend text me in November and ask me how many of the recipes on my Pinterest “Recipes” board I had actually made. She was seeing lots of good recipes but wanted to know which ones were tried and true and which were still up in the air. I thought it was a great question and so created a new board, “Recipes I’ve Made and Love” and tried to move those recipes that I’d made on to that board.
So in the spirit of sharing and trying to help those of you who dislike having to figure out dinner every. single. night. like me I’ve been sharing recipes that I have made and that were hits at our house. I hope they’re helping you in your meal planning! And, to be respectful of those who created the recipes or originally shared them, I’m simply linking to their posts and encouraging you to check out their blogs to get the full recipes.
On to today’s meal, Maple Pecan Chicken and Balsamic Roasted Carrots (with a baked potato). We do chicken a lot at our house because we know that Charlotte will usually at least eat a few bites no matter what way it’s cooked. When I saw this Maple Pecan Chicken recipe on Whitney’s blog I knew that (1) it looked easy and (2) it looked good so I wanted to try it. The only thing that I did differently is that I always filet my chicken breasts instead of pounding into a certain thickness. You get the same result but I find filleting the chicken easier and less messy.
We rounded out the dinner with Balsamic Roasted Carrots and a baked potato. And it turned into a great, easy meal!
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