Cooking Light magazine makes my life easier...and tasty

Most of the push back on diets swirl around the never ending salad and flavorless food.  And recipes sound good but when you cook them they look horrible.  That is why I get cooking light magazine in the mail.  I love the color photos and wonderful recipes.

Cooking Light doesn't skimp on flavor. They provide recipes that remind you full fat/carb food without the fat and carbs.  I am a huge fan.  They have made me a foodie!

Last night I made one of the sheet pan chicken recipe.  I didn't have any squash so I used what I had in the fridge.  Tasty and wonderful.

To keep eating healthy you have to become open to different flavors and textures.  Magazines like this help you to branch out.  Try this recipe and let me know what you think!

Maple-Mustard Roasted Chicken with Squash and Brussels Sprouts

ACTIVE TIME20 mins

TOTAL TIME1 hr

YIELD

Serves 6 (serving size: 4 oz. chicken and 1 cup vegetables)

Ingredients

·         1 tablespoon chopped fresh sage, divided

·         1 tablespoon Dijon mustard

·         1 tablespoon pure maple syrup

·         4 (10-oz.) bone-in, skin-on chicken breasts

·         4 cups cubed peeled butternut squash (about 1 lb.)

·         3 large shallots, peeled and quartered

·         1/2 acorn squash, seeded and cut crosswise into slices

·         8 ounces Brussels sprouts, trimmed and halved (about 2 cups)

·         2 tablespoons unsalted butter, melted

·         1 tablespoon olive oil

·         1 1/2 teaspoons kosher salt, divided

·         1 teaspoon freshly ground black pepper, divided

How to Make It

1.      Place a large rimmed baking sheet in oven; preheat oven to 425°F (leave pan in oven as it preheats).

2.      Combine sage, mustard, and syrup in a small bowl; brush evenly over chicken breasts. Carefully remove pan from oven. Add chicken to pan; bake at 425°F for 20 minutes. Remove pan from oven. Discard any juices from pan.

3.      Add butternut squash, shallots, acorn squash, and Brussels sprouts to pan with chicken. Top vegetables with butter, oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper; toss. Spread in an even layer around chicken. Sprinkle chicken with remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper. Bake at 425°F for 20 minutes or until chicken is done. Remove bones from chicken before serving; discard.