mmm...yummy AND healthy too!

We've enjoyed 3 yummy (& healthy!) meals this week, thanks to Food Network's Ellie Krieger. We don't even have cable, so I just found her online when I searched for healthy recipes... but everything I made this week will definitely go into my "regular recipes" for many future uses!

Mon: Fish Tacos with Chipotle Cream
Tues: Individual Chicken Pot-Pies
Wed: Left-over Pot-Pie (even better than the first night!)
Thurs: Maple-Mustard Chicken & Broccoli Cheddar Potato Skins w/Avocado Sauce

Last night might have been my favorite, so here are the recipes!

MAPLE MUSTARD CHICKEN

• 1 pack of boneless/skinless chicken thighs (around 1 1/2 lbs)
• 2 tablespoons grainy French mustard
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 1 clove minced garlic
• 1/2 teaspoon dried marjoram

Preheat oven to 375 degrees F. Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

How easy is that?! And it's really tasty!

BROCCOLI-CHEDDAR POTATO SKINS WITH AVOCADO SAUCE

• 8 small Idaho potatoes (about 2 1/2 pounds total)
• 4 teaspoons canola oil
• 1/4 teaspoon salt
• 8 ounces broccoli florets, coarsely chopped (about 4 cups)
• 3 pieces Canadian bacon, finely diced (about 3 ounces)
• 3/4 cup grated extra-sharp Cheddar (about 3 ounces)
  

Avocado Creme:

• 2 scallions, thinly sliced, greens reserved
• 1 medium avocado
• 4 tablespoons reduced-fat sour cream
• 2 tablespoons lime juice
• 1/4 cup cilantro leaves
• 1 clove garlic
• 1/4 teaspoon salt

Preheat oven to 450 degrees F. Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use. Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.

In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.

To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.

Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tbs. of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 tsp.
crisped bacon bits.

This one takes a little more time, but I started it right after I put the chicken in the oven, and managed to time the whole meal perfectly! :) Enjoy!