What's for dinner

So I enjoy cooking, and I enjoy trying new recipes. I haven't however been trying to much new stuff recently and I want to get back on track with this. It's sometimes hard to find something that pleases me and my boys. While they eat pretty healthy at my house they are teenage boys and they think some of the things I enjoy are quite strange. Not only that but they are teenage boys with two totally different ideas of what constitutes "good food". One is a meat lover the other a carb lover. So I decided that this year I am going to do my best to try some new stuff around our house and document it here.

Maybe it will help someone else figure out "What's for dinner?"




This is my first post of a new recipe and I gotta tell you...a winner right out of the gate. This recipe comes from a blog I frequent, Gina's Skinny Recipes (where you will find much better photos of this recipe) but this is the frist recipe I've tried it's called

Asian Glazed Drumsticks

Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 drumsticks • Points: 5 ww pts
Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g

8 medium chicken drumsticks, skin removed
Pam spray oil
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp agave nectar (or sugar)
3 cloves garlic
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds
In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8 minutes until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

You will want to try this.
I subbed skinless boneless chicken thighs and it was truly fantastic. The combo of the soy sauce (which I sometimes find to strong) and the balsamic vinegar gave the chicken such a good flavor. The sauce was so good I had to put some of it over my rice also and then add just a bit more of the Sriracha hot sauce. Can I just say....yummy! Now to be truthful the boys have not tasted this one yet. The will get leftovers, but I think that they will enjoy it even if not as thrilled as I.

Update...the Meat eater ate all the leftovers..not sure there was a chance for Carb lover to try it. :)

Running and Recipe

Although my running mileage the last few months has been pathetic, this morning I had a run that reminded me just why I used to enjoy running. The weather was perfect, perfect I say! About 50 degrees the sun was shinning and it was a beautiful fall day. I felt good and hope that there will be plenty more perfect Colorado days to run in the near future! Hoping to go for a ride tomorrow as it's suppose to be nice then too.

And now for the recipe...I said that I loved cranberries and the other day I decided to combine them with butternut squash and apple...can you say killer!!!! I'm drooling just thinking about it!



1 large butternut squash
4 granny smith apples (pealed/cored chopped) I only used 1 1/2 and I had on hand a Honeycrisp (which I love by the way)
1/2 c. sugar (I used splenda)
2 c cranberries
1/2 c. butter ( didn't use that much)

Cut squash in 1/2 and cook at 350 deg. for about an hour. (mine ended up a little over cooked, or at least I think i would have liked it a little firmer) Cut in chunks.

Combine apple and 1/4c. sugar over medium heat, cook until juices evaporate. About 12 minutes.

Combine cranberries and 1/4 c sugar cook until juices evaporate about 4 minutes. (I just combined the apples and cranberries and cooked them)

Combine in 12 x 9 pan and pour butter over it. Bake for about 10 minutes.

Yummy!!!!