Monday, March 2, 2015

This & That {w.9}

Happy March! 
Giveaway winner::Kayla
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Did this:
Tried to stay warm
Took Cullyn to his post-hospitalization follow up with our Pediatrician {keeping an eye on his weight before we move forward with further testing}
Dropped some stuff off to Goodwill--always feels so good!
Watched The Good Lie & Last Vegas
Celebrated Emmett's 4th Birthday
Survived Adam having the flu for most of the week
Made {chocolate chip/m&m/sprinkle/caramel} brownies with the kids!
Ran 9 miles on Friday {20 total for the week}
Purchased new running shoes
Took the kids to Djonuts downtown
Photographed a Maternity session
Ate terrible! {clearly!}

Instagrammed that:

Edited this:

Shot that:

Made this:
Honey Dijon Pretzel Encrusted Baked Chicken
4c. Crushed Pretzels
1/2 c. Olive Oil
1/2 c. Dijon Mustard
1/4 c. Water
3 Tbsp. Red Wine Vinegar
3 Tbsp Honey
Garlic Powder
Onion Powder
1 1/2 lbs. boneless, skinless Chicken Breasts

Preheat the oven to 400*
Set a wire rack over a foiled baking sheet
Crush {or process} pretzels until they're coarsely ground & put them in a bowl
Add oil, mustard, honey, water, vinegar
Season chicken with salt, pepper, & seasonings
Pour half the dressing into a bowl and add chicken breasts.  Turn to coat them evenly and dredge in pretzel crumbs
Set the chicken on the wire rack & bake 20-25 minutes until cooked to 165*
Let chicken sit for 5 minutes before serving with the remaining honey mustard dressing

Scheduled that:
F: A Photo 

2 comments:

  1. Love that belly pic!! Mmm that chicken sounds amazing!!

    ReplyDelete
    Replies
    1. Thanks! Too funny, because I thought of you when I was eating it. Would Justin approve? :)

      Delete

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