I sometimes wonder why there are only 24 hours in the day. Why can’t there be more? The days seem to be going by faster the older I get. I remember when days felt like centuries. I got zero online work done today. I’ve been painting the walls, shopping for furniture, hanging photos, mounting my T.V. on the wall, hanging mirrors, and more decor work. I sat down for the first time about an hour ago after screwing in the last leg on my new chair.
Even though I’m close to shutting my eyes and falling asleep, I wanted to post a Saturday night dinner on my blog. It doesn’t feel right to go post-less all day, and it calms me. Last week, Nick and I house-sat/dog-sat for his parents while they were away in Myrtle beach with his little brother for spring break. Thankfully their home is large enough for five crazy dogs.
We didn’t really know what we wanted for dinner, and we didn’t feel like going out, so I browsed my own blog for some of my favorite recipes make. I wanted something fast and easy! I decided on homemade chicken nuggets, glazed carrots, and corn on the cob. While I was walking through the grocery store, I suddenly craved mac and cheese with broccoli, and so I threw that into the mix!
I love glazed carrots. When you bake them, they’re fry-like and kind of taste like crispy candy. They are super easy to make too! You just need a bag of baby carrots, 1/4 cup olive oil, 2 tablespoons brown sugar, 1/2 teaspoon sea salt, 1 tsp garlic powder, and a pinch of black pepper.
*Mix all the ingredients in a large mixing bowl and then put them in the oven while you’re preparing the rest of the food! Bake for one hour at 385 degrees!
The homemade chicken nuggets are my favorite! I love them so much and could eat them all the time. I still haven’t tried the breading with a fish yet; I need to do that soon.
My old recipe was a little different; this one only requires THREE ingredients! *You can also make these chicken nuggets 100% gluten free if you use gluten free bread crumbs. Or if you want them to be Paleo, use flax seed with Italian seasoning as the bread crumbs!
All you need: boneless/skinless chicken breast (diced), whole grain italian bread crumbs, and olive oil.
In a large mixing bowl, coat the diced chicken breast in olive oil. Dip the chicken in the breadcrumbs and coat them well! Bake for 16-18 minutes above the carrots!
While the chicken and carrots cooked away in the oven, I prepared the Mac & Cheese. It was one of those lazy nights where you don’t really know what you want to eat, but anything is better than dining out again, even if it is settling for boxed macaroni and cheese. I actually like boxed macaroni and cheese, even if it’s not as rich and homely as the homemade stuff. I like the Annie’s Mac & Cheese brand. When I was a nanny in Chicago, that is all the kids would eat and eventually I started to like it. I used to mix broccoli in theirs so that they would eat greens and it worked. I still do that to my macaroni and cheese now, unless its homemade.
I mixed in 4 cups of steam-cooked broccoli in with the mac and cheese! I call it the “grown up” version. For some reason, adding broccoli to mac and cheese makes me feel better about eating it. Cheese and pasta isn’t very healthy, but if you throw broccoli in the mix, it’s a game changer!
The chicken nuggets turned out perfect. They were crisp and had so much more flavor than the freezer section ones. My boyfriend, Nick, loved them! There weren’t very many left over. Plus, they tasted so fresh and natural since they were homemade with less ingredients.
The glazed and crispy carrot fries turned out great too!
Even though it was a simple dinner, with no extra technical cooking, it was still delicious and filling!