Roasted Artichoke Hearts and Cauliflower

I am one of those strange people that has decided I like vegetables. I know, I am odd. But I dont just like the standard green beans, corn and peas, which are all quite yummy by the way, but I have branched off into the kale, artichoke hearts and cauliflower. So now that I like it all. It's this experiment to see what I can combine together. Most of the time my family just shakes their head and takes a scoop and I scoop the rest on my plate. Happier to have half a plate of veggies and a little protein. I know, I am strange. The only time this vegetable rule does not apply is if potatoes are anywhere in the vicinity. All bets are off then.

I am addicted to Trader Joes frozen artichoke hearts. If there is a meeting for them, I'm not going. I don't want to be freed of this addiction. I can throw them on a pan with a little olive oil spray and some seasoning and  into the oven and have pretty much a meal for me. Add some pasta and maybe The Fireman is happier. The Ballplayer won't touch them so if his dad is working I just scored!! Tonight I am roasting them with Cauliflower. The combination is amazing and even The Fireman agrees. Cauliflower when roasted tastes sorta like roasted potatoes.

Roasted Artichoke Hearts and Cauliflower
1 bag frozen artichoke hearts
1 head of cauliflowersliced
Cooking Spray
Creole Seasoning

Spray your cookie sheet with cooking spray and line the cookie sheet with the frozen artichoke hearts and sliced cauliflower. I had too much so I had to use two trays.

 season with Creole seasoning. I like to use the salt free variety and add my own salt

 Roast at 400 degrees and flip when the one side is golden brown. I like it really brown.

 DINNER!!!

Chicken with Cider & Bacon Sauce

They say you drop your New Years resolutions by the second week of January. That is probably why I never make resolutions. Last year I got fed up with some extra weight I had been carrying and decided to become serious about it. I really played around with what worked for me. I found for me I have to eat in moderation. I cant low carb. I need (and I say that with a profound need) potatoes even if it is a half cup. I cant have junk food in my vicinity or I will eat all of it (the moderation rule need not apply) and that I can have noodles but only one serving (and that really means looking at the box- who knew?) but then I need to add a nice amount of veggies to my meal. That has been my rocket science. People who know me question "do you eat everything you cook?" yes AND most importantly portion control is the most important part of my life. Some days I am on a losing streak and will only taste what I cook and other days I am on a maintaining my weight and might have a serving.

This recipe comes from my Cooking Light cookbook. I have seen it on a couple blogs but ultimately it is a Cooking Light recipe. When I made this recipe I made it exactly as the recipe was written. But to do it all over, I would cut the chicken up before serving and pile up over the broccoli and rice and then pour the sauce over everything because the sauce is really the golden child of this recipe and you will want to dip everything in it. And if you are not counting calories, make a double batch of the sauce. It is that good.

Chicken with Cider & Bacon Sauce
recipe adapted from:
Cooking Light
Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bacon slices, chopped
1/4 cup minced fresh onion
3/4 cup unsweetened apple cider
1/2 cup fat-free, less-sodium chicken broth

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.
 (I bought thin chicken breast since they were on sale) 

 Cook bacon in a large nonstick skillet over medium heat until crisp.

  Remove bacon from pan.

 Add chicken to drippings in pan; cook 6 minutes on each side or until done.

 Remove chicken from pan; keep warm.

 Add onion to pan; cook 2 minutes or until tender, stirring constantly.

 Add cider and broth; bring to a boil, scraping pan to loosen browned bits.

 Cook until broth mixture is reduced to 1/2 cup (about 5 minutes).

  Stir in cooked bacon; serve sauce over chicken.

 I added white rice

 DINNER!!