I have been preparing for baby’s arrival by making twice the amount of supper that Greg and I will eat and freezing the twice portion. My freezer is really looking nice and organized and I’ve enjoyed doing this. It almost makes me want to continue this habit, because I can’t tell you how much money we spend eating out when I just don’t feel like cooking. Also, when you plan this far in advance for food prep, you end up saving quite a bit of money. Add that to the fact that I’m trying to clip coupons and such now…..I think God will reward our money saving efforts and allow me to stay home with Laila for a few months.
Back on task…..it’s the adult a.d.d. kicking in….our supper tonight was so yummy I had to share, and I’m truly sorry that I don’t have pics to show you how pretty it was as well. We devoured it.
I took inspiration from a recipe that I found online called “Chicken with Tomatoes and Thyme”…..ours was not the same as the recipe because I’m not good at following recipes (remember the pound cake?). The name still applies so we’re sticking with that.
Chicken with Tomatoes and Thyme (i don’t use measurements)
4 chicken breasts
1 can diced tomatoes
some fresh sprigs of thyme
2 lemons, sliced into rounds
some capers (I used lots b/c we like capers)
1 medium onion
some garlic (again, we like garlic)
salt and pepper
I started with frozen chicken, so I allowed them the thaw in the bag of this “marinade.” Just put all ingredients in a bag and allow to thaw overnight in fridge. When you are ready to cook, preheat oven to 350 degrees, pour chicken and marinade in a baking dish, drizzle with olive oil, and bake for 45-60 minutes. Check often, cuz I’m not certain on the timing.
I served this with southern style fried potatoes and onions, and steamed corn. It would also be great over pasta.
Seriously, try this at home….it was yummy to our tummies….and fairly low in fat and calories.