What’s on the menu?

I love to cook. I have an extremely picky husband which annoys me more than anything in this world! He won’t eat a freaking vegetable to save his life. Canned {yes, canned!} green beans are the exception. He is crazy I tell you! I had to document tonight’s meal because he actually ate everything I served. I wanted to jump up and down on top of the table but I stayed quiet and didn’t make too much fuss about it in hopes that he will do it again some time soon.

{Isn’t it sad that I have to worry about my husband eating his vegetables more than I do our kids?!}

Tonight’s menu was thrown together at the last minute. Don’t let that fool you though – it was scrumptious! I won’t lie, we all had seconds. I do Weight Watchers so all of our food is weight watchers friendly around here and Craig is quite surprised that everything I make is “diet food”.

Of course, I can’t take all of the credit for this meal. Craig is by far the best griller around! We grill at least twice a week around here. It makes it easier on me and it is just plain deliciousness.

Enough talking about that stuff – more about the food! Tonight we grilled chicken with stuffing and veggies on the side. I marinated the chicken in McCormick’s Brown Sugar and Bourbon marinade. On the back of the packet it calls for 1/4 c. of oil and 2 T. of vinegar. To keep it low in fat, I switch them up and do 1/4 c balsamic vinegar and 2 T. oil. Besides, I am obsessed with vinegar and would much prefer more vinegar than oil. It  keeps the WW points low as well.

 

For the sides, I did Stove Top chicken stuffing (Craig HAS to have carbs with his meal. I would probably be a single mom if I didn’t include something carby or starchy in every meal), brown sugar carrots and sauteed asparagus.

That is right, people. My husband ate carrots AND asparagus. ALL IN THE SAME DAY! Brea picked out the carrots from her food and refused to eat them but Eden had second helpings! Brown sugar carrots and asparagus are definitely going to be on my regular rotation of vegetables.

Ta-da!
{I wasn’t planning on taking a picture of my food, so just ignore the totally earth-unfriendly paper plates. They are really small plates so they help me keep my portions to a smaller size :) }

To keep everything WW friendly, I:
- sauteed the asparagus in a small amount of oil spray (zero points)
- used Splenda brown sugar blend for the carrots
- substituted the oil for balsamic vinegar in the marinade.