Did you think I fell off the face of the Earth? I felt like I did too for a little while. Pregnancy hit me like a ton of bricks. And then I became a mom. Talk about life changing! Ryan is such a joy to be a mommy to. So much so, that I took another year off to stay home with him.
I will admit, it was not all fun and games at first. I love sleep. And being deprived of it made me feel less than human. Cooking? Yeah right. Thankfully we had lots of meals brought to us by family and friends. THANK YOU! We probably would have eaten peanut butter and jelly most nights had it not been for food gifts.
Alas, Ryan started sleeping through the night and I started to cook again. BUT….some of the recipes I put together pre-baby? What was I thinking? Way too much time involved when you have an itty bitty one who needs your love and attention.
Now I approach cooking with a new outlook. I still want food that looks and tastes good. But I have to be able to prep most of it during nap time or with him at my feet in the kitchen. That means 10 minutes (give or take) until it is ready for the grill or oven. Sundays are still a little different because I have Greg around to help. I am also realizing just how expensive it can be to feed more than two people. Even though Ryan doesn’t eat much, what we feed him is mostly organic. I now try to stretch the dollar a little further without completely changing the way we eat.
So here is my first “post-baby” recipe!
Why chicken thighs? They are relatively inexpensive, even when bought organic. They can also be “forgotten” in the oven for a few minutes if you have a melting down child, without completely ruining them by drying them out. Chicken breasts would also work, but they are not quite as forgiving.
1/3 cup whole grain mustard
1/4 cup dijon mustard
1/2 cup honey
1 Tbsp. soy sauce
1-2 Tbsp. fresh rosemary, chopped
10-12 chicken boneless, skinless chicken thighs
– Combine all ingredients except chicken thighs in a bowl
– Pour into a ziploc bag and add the chicken – You could do this in the morning before work if you are really ambitious!
– Allow to marinate for at least 30 minutes (This doesn’t count towards prep time since you really aren’t required to do anything for this step).
– Pre-heat oven to 375° or the grill to medium
– If baking: place chicken in a large baking dish with the sauce and bake for 30-40 minutes
– If grilling: grill for 10-12 minutes per side, basting with the sauce when you flip it
– Chicken is done when an instant read thermometer reads 175°
– I served mine with some oven baked asparagus but this recipe is so versatile you could serve with any side dish you like!