As part of my calorie-counting plans, I wanted to use actual recipes *gasp* for my meal plans. It’s just a little less thinking for me to plan all the things when I can at least start somewhere with an ingredient list. I decided last week that I wanted to incorporate at least three new meals or meal ideas into our week of dinners. Of course that meant heading to my favorite place to find such things, Pinterest.
I searched “low calorie dinners” and got really good results, but for things I wasn’t really down for spending the time/money on. Bird really love chicken thighs, so I narrowed my search to “low calorie chicken thigh dinners” and voila! Success. One of the results that came up was a list of 30 Healthy Dinner Recipes in 30 Minutes from Taste of Home. There were quite a few recipes in there I was interested in, but nothing strikes my fancy like a dish with spinach. I put spinach in my scrambled eggs every morning I’m home (I drink BPC when I have to travel) and so finding a recipe that would just allow me to buy a bit more spinach? That’s meal-planning winning fo’ sho. Enter this freaking gem of a dish: Chicken Thighs with Shallots & Spinach by Jenna Johnannes from Wrightstown, WI.
Here’s the ingredient and instruction list:
And here are the changes I made:
- Instead of using seasoned salt, I used himalyan pink salt and Simply Organic Herbs de Provence (affiliate link for Amazon, just an FYI!). I also added waaaay more than 1/2 teaspoon of the herbs, because YUM. It’s so delicious.
- I went with the reduced-sodium chicken broth. I’m sure the wine would be delicious, but meh.
- I used full-fat sour cream (Organic Valley makes reallllly good organic sour cream!) because I don’t believe in low-fat and fat-free things, except for cooking spray, lol.
I also logged all of the things into LoseIt as a recipe and put it as 4 servings (she listed six, but I try to make things that we can each just have half of, that way there aren’t leftovers to mess up my pre-planned lunches). Here’s what the recipe looked like:
1010 calories for the whole shebang is perfect – that meant a 505 calorie meal for each of us. SO EXCITING when it just works out well! I knew that probably wasn’t quiiiite enough food for me after a really long day, so I added a side of roasted zucchini (zucchini, chopped with olive oil + salt + pepper, roasted at 400 degrees for 15 minutes) so the total meal came to 606 calories (29.4g fat, 14.2g net carbs, and 39.7g protein). Also, it plated up beautifully:
This recipe was definitely a winner – can’t wait to rotate it in to a meal plan again in a few weeks!