This is the first post in a series on Easy Dinners! As a family who generally adheres to a low carb regimine, I know it can be difficult to get dinner on the table when life gets crazy. Especially if you don’t plan ahead – that’s probably the biggest downfall of eating low carb. The planning. Yes, you can just swing by Chipotle or your local burger joint and get away with it, but that gets really expensive really fast, even for our small family of three and even if you’re not trying to omit sugar from your diet.
So, I’m going to do a few posts featuring what I’m cooking for dinner and see what kind of response it gets. If you like these, please let me know in the comments below!
The Dinner Plan:
Creamy Garlic Chicken Thighs & Oven Roasted Brussels Sprouts
I stick to a meat/protein + veggie rule when it comes to meal planning. I try not to do two “saucy” dishes at once, and if it doesn’t seem like enough food to fill us up, we divvy up an avocado after the meal and drink some tea with cream in it. That is usually enough for my husband and me, but our three year old generally wants a bit more. Fruit snacks are his thing right now, but some nights he’s all about a pile of fruit. Or graham crackers. Just depends on his mood. We limit, but don’t refuse him sugar and it seems to work.
Here is the photo of the Creamy Garlic Chicken Thighs. Yuuumo! And this recipe says total time of 25 minutes.
And then we have the delicious recipe for Oven Roasted Parmesan Brussels Sprouts ready in 23 minutes:
That picture looks SO good! This recipe I’ve done a dozen times already and know it’s a good one. Tonight I am using frozen baby brussels from Aldi’s freezer section but I’ve done it with fresh ones too – both are fabulous.
Here’s how mine looked all finished up:
After preparing this meal I have a few thoughts.
- Reality is, that this took closer to an hour, rather than the expected 30ish or so minutes from start to dinner table. I began with getting the brussels in the over before starting the chicken. They baked while I did the rest. There was a lot of “wait” time where I poked around on my phone and waited for things to get done – so it wasn’t a hard hour by any means.
- I would recommend smaller shreds or grinds of parmesan cheese than what I used so they stick to the greens better.
- I baked the brussels sprouts longer than most people might – I like mine nice and dark and crunchy. Not burnt, just crispy. 8 minutes past the recommendation in the recipe. (I did also use frozen ones, so that contributed to a longer bake time as well.)
- I did boil the cream at the end to help it thicken up
- I did – and will again, slice the garlic, rather than running it thru a press. I’ve never done this before and the bites of garlic were devine in the finished dish. (We love garlic.)
- I used 6 chicken thighs and this made enough for 3 servings. (Our kiddo has the flu so there was a full third serving of the chicken left over.) The recipe says serves four. Use more, and smaller, thighs to get that count.
The Family’s Verdict:
We liked it! It got the husband’s solid approval. He claimed the leftovers and packed them away for his lunch tomorrow while I put the little one to bed. We both agree that if you aren’t a garlic fan, or prefer less powerful flavors, this meal isn’t for you. He especially liked the brussels sprouts and said I could do them again anytime. Cleanup was a breeze. All around, definitely a win.
I won’t share the recipes directly on my site as the people behind these blogs have done a lot of testing and working out the kinks to make fabulous recipes to share, and they deserve all the credit – but I will link you right to them so you can get them yourself! Click the button below to visit each of them. And if you try these recipes, please let them know how you liked them. Happy cooking!