Hurricane Cooking

Looking back this might not have been my smartest move since there is a high potential that we will end up losing power over the next day and in which case there's a high probability that all the food I made will end up going bad, but let's cross that bridge when we get to it. Yesterday afternoon I decided to make a couple meals and also prep some meals for the week. I decided to make a batch of my Mom's chili recipe. After I talked to her last night I finally figured out what I was doing wrong. Mom omits the extra 1/2 cup of water, I def need to remember that for next time!

Then I made a batch of Baked Potato Soup, just because I was in the mood for it. I was going to make a different version this time, I wanted to try the Weight Watchers one but my garlic went bad, so I made the same one I made last time by Cooking Light, which is really good. And when I calculated it out it's the same amount of points anyway. And since I had extra potatoes in the house, I decided to make a batch of Crispy Potato Skins for the Giant's game last night, those came out really good and Mike enjoyed them.

Finally I prepped two other meals to make for the week. I prepared a Pan-Roasted Chicken With Lemon-Garlic Green Beans which just needs to go into the oven tonight. I'm excited for this meal, it looked really good and was pretty easy to prep, although it did probably take a good 20/30 minutes, but no further work is required, it just needs to go in the oven. And I'm really excited for dinner tomorrow night, provided we still have power since I am making a Slow Cooker Vegetable Lasagna, that's a weight watchers friendly recipe and I already cut up all the vegetables. If it's good I'll be sure to share the recipe!

I'm optimistic this dish will be a winner, so in anticipation I'm posting the recipe. Will report back after I make it tonight what the verdict was.

Pan-Roasted Chicken With Lemon-Garlic Green Beans
Source: Real Simple Magazine (12 ww pt + w/ reduced oil)

6 4  olive oil (I reduced the oo to just 4 TBSP)
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3/4 lb trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (I used boneless)

Preheat oven to 450°F. Coat a large baking dish with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.