Honey Mustard Grilled Chicken Recipe

Happy Monday, everyone! Hope your week gets off to a great start today. Did you have a good weekend? We worked on clearing out our master bathroom (well, Brian worked on it; I was great moral support, though, ha) quite a bit. The demo stage is always the least fun part of home projects, but it’s nice seeing a clean slate. I’ll be taking photos so once we’re done I can show you the before and after shots.

Weight Watchers is still going well, although I’ve used more of the flex points this week than I would’ve liked. Sometimes a piece of apple pie is just worth it, though. :)  The chicken with 40 cloves of garlic was SO good, and we discovered that leftovers make wonderful paninis. I liked the chicken with honey balsamic glaze okay, but it’s not a favorite.

On to meals for this week… I’m going to try a few new things, and I’m planning to make something special for Saturday for my mom’s birthday.

Monday: Grilled chicken with lemon pepper seasoning, with baked potato cubes (I’ll be sharing the recipe for this later this week along with a review of the Bean Pot from Celebrating Home).

Tuesday: We’ll be eating out at one of the restaurants doing free kids’ meals, but I’m not sure which yet.

Wednesday: Honey Mustard Grilled Chicken – this is a new recipe for us. I’m always looking for new ways to make chicken since that’s pretty much a staple in our house; I’m planning to serve it over salad for me and Brian, and will have green beans for the boys. Here’s the recipe in case you want to try it:

Ingredients:

• 1/3 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons light mayonnaise
• 1 teaspoon Worcestershire sauce
• 4 skinless, boneless chicken breasts

Directions:

1. Preheat the grill for medium heat (we’re using our indoor grill).
2. In a shallow bowl, mix the mustard, honey, mayonnaise, and Worcestershire sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat; I’m going to try letting the chicken marinate for an hour or so.
3. Grill chicken, turning occasionally, until juices run clear. Baste occasionally with the reserved sauce during the last few minutes.

Thursday: Turkey paninis & tomato basil soup – I’m going to make it with reduced fat half & half to make it a healthier dinner option for us.

Friday: Chicken fajita nachos. I’m going to cook chicken on our indoor grill and have black beans, salsa, cilantro, onions and other toppings to go with it. I love queso but am not sure if I’ll be able to find a healthy-ish version to include. If you have a recipe you make, please share!

Saturday: Well, that’s a surprise, because my mom reads this blog. :) I’m planning to make dinner & a cake, and will tell you all about it on next week’s MPM.

Have a great week, everyone! We’ve had weather in the 70’s over the weekend, but it’s about to get crazy – the high today is supposed to be in the lower 70’s, but then the low will be in the 20’s and we have a 90% chance of snow tomorrow! Texas weather drives me nuts sometimes, but I do hope we get some snow because J has been asking about it since before Christmas!