Healthy BBQ and Grilled Chicken Recipes

From the EatingWell website and Magazine its Healthy BBQ and Grilled Chicken Recipes. Find Delicious and Healthy BBQ and Grilled Chicken Recipes like; Beer-Glazed Chicken with Grilled Vegetables, Maple-Bourbon Chicken with Grilled Sweet Potatoes, and Grilled Chicken Thighs with Jerk Sauce. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!    http://www.eatingwell.com/

Healthy BBQ and Grilled Chicken Recipes

Find healthy, delicious BBQ and grilled chicken recipes, from the food and nutrition experts at EatingWell.


Beer-Glazed Chicken with Grilled Vegetables
Need a new chicken dinner idea? Try this grilled chicken and vegetable dish from chef Rick Bayless. Grilling the chicken and summer vegetables is a no-brainer, but in colder months, you may wish to move indoors and roast the chicken, along with some root vegetables. Whatever the weather, it's worth seeking out piloncillo for the beer glaze. This unrefined sugar used in Mexican cooking is made from evaporated cane juice. Its complex caramelized flavor balances any bitterness in the beer. Look for it in Latin markets and online.................


Maple-Bourbon Chicken with Grilled Sweet Potatoes
The sweetness in this Maple-Bourbon Chicken recipe is from the real maple syrup and grilled sweet potatoes. Bacon is also included!............


Grilled Chicken Thighs with Jerk Sauce
Jamaican jerk sauce traditionally uses Scotch bonnet peppers; here, we substitute jalapeños for a milder flavor. The jerk sauce serves as both a marinade and a sauce for meaty grilled chicken thighs. This healthy grill recipe takes just 30 minutes of active time, so as long as you plan ahead and factor in the marinating time it's perfect for a quick weeknight dinner or easy weekend BBQ..................



* Click the link below to get all the Healthy BBQ and Grilled Chicken Recipes
http://www.eatingwell.com/recipes/18928/ingredients/meat-poultry/chicken/bbq-grilled/

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

Dinner Tonight: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans






Happy Mother's Day to all the Mom's out there! Just a cup of Bigelow Decaf Green Tea for Breakfast. I went to McDonald’s afterward and picked up Breakfast for Mom. Light rain on and off with high of 57 degrees. Not a thing going on this Mothers Day Sunday. I gave Mom a Card, some Flowers, a Hanging Basket of Flowers for outside, and a couple of Gift Cards for Mother's Day. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.




Mom usually fries the Chicken Thighs but tonight I'm preparing everything being Mother's Day. I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!



I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2
tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.






As the Potatoes were cooking I had also opened up a Mason Jar of our Canned Green Beans, canned last summer, and had them cooking. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! Quite a Dinner tonight! For Dessert/Snack some slices of a Honey Crisp Apple.









Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of  monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

Dinner Tonight: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans





For Breakfast this morning I had a Breakfast Sandwich. I made it with al fresco Chicken Sausage Patty, a 1/2 slice of Kraft Deli Style Deluxe Sharp Cheddar Cheese, and served on a toasted Thomas Light 100% Multi Grain English Muffin. Also made a cup of Bigelow Decaf Green Tea. I went to McDonald’s after I ate and picked up Breakfast for Mom. Somewhat cooler out today, high of 55 degrees and mostly cloudy. Did a few things around the yard and pulled the rest of the outdoor furniture out of the shed. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.


I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!







I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2

tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

I grabbed a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. So moist and delicious!








For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on medium high.






As the Potatoes were cooking I had also opened up a Mason Jar of our Canned Green Beans, canned last summer, and had them cooking. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! Quite a Dinner tonight! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.









Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of

protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Sunday’s Chicken Dinner Recipe – Grilled Honey Mustard Chicken Thighs with Grape and Lime Salsa

This week’s Sunday’s Chicken Dinner Recipe is – Grilled Honey Mustard Chicken Thighs with Grape and Lime Salsa. Made using Boneless Chicken Thighs along with Honey Mustard. Then topped with a Grape and Lime Salsa! Winner Winner! The recipe is from the CooksRecipes website which has huge selection of recipes to please all tastes, diets, and cuisines. Check it out today. So Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Grilled Honey Mustard Chicken Thighs with Grape and Lime Salsa
By the end of May, the days are lengthening and the temperatures are beginning to rise—ideal conditions for dining 'al fresco', Italian for 'in the fresh air'. To best enjoy the fresh air, try this light and simple chicken recipe to celebrate the end of cooler days and usher in the first months of summer.

Recipe Ingredients:
8 boneless chicken thighs, pounded thin (about 2 pounds)

1/2 cup prepared honey mustard

Salsa:
1 medium cucumber, peeled, seeded and chopped
2 cups red or green seedless grapes (or a combination of the two), cut in half
1/4 cup lime juice
1 teaspoon lime zest (optional)
2 tablespoons extra virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground black pepper to taste

Cooking Directions:
1 - Prepare the grill. Chicken may be cooked on an oiled grilling pan. (The pan should be very hot before placing the chicken on it.)
2 - Brush both sides of each thigh with some honey mustard and set them aside.
3 - In a medium bowl, stir together the ingredients for the salsa and set it aside.
4 - Grill or sauté the chicken until just firm. Serve the chicken immediately with some of the salsa spooned alongside.

Makes 4 servings.

https://www.cooksrecipes.com/chicken/grilled_honey_mustard_chicken_thighs_with_grape_and_lime_salsa_recipe.html

Kitchen Hint of the Day!

Use Chicken Thighs......


Chicken Breasts are expensive and can get dull after a while; Thighs are juicier, cheaper, and more flavorful. We rarely have Chicken Breasts anymore, love those Chicken Thighs!

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

Dinner Tonight: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans






For Breakfast on this Saturday morning I prepared a packet of Pioneer Peppered White Gravy, toasted 2 slices of Aunt Millie's Light Whole Grain Bread, fried 2 Johnsonville Turkey Breakfast Sausage Links, and made a cup of Bigelow Decaf Green Tea. This is a great way to start any morning off.










After doing the dishes I went to McDonald's and picked up Breakfast for Mom. Then I stopped by the car wash and had her car washed. Not bad out today its sunny and the winds finally died down, 50 degrees. After Lunch I headed out to Walmart to their Lawn and Garden Center. I wanted to check out the Spring Plants they had in so far. Not much of a selection yet, I'll check back later in the week. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.




I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the
freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!







I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2
tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

I grabbed a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!








For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.







As the Potatoes were cooking I had also opened up a Mason Jar of our Canned Green Beans, canned last summer, and had them cooking. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! Quite a Dinner tonight! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.








Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of

protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

Dinner Tonight: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans






To start this Morning off I Thin Cut Pork Chops, Fried Egg Sunnyside Up, and Toast. I purchased a package of Wafer Thin Cut Sirloin Chops at Walmart. To prepare them I seasoned them with Salt and Pepper and then rolled them in Flour. Fried them on medium heat for a total of 4 minutes, turning them once. These Chops were excellent! We really enjoyed these. I also prepared a Sunnyside Up Egg, toasted a couple of slices of Aunt Millie's Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Great way to start off a Winter's Day! Outside a few early snow flurries before it turned to rain. Rain, Cloudy, and a high of 41 degrees. I went to the ATM and then by the Post Office. Back home did some house cleaning. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.



I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the
freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!








I grabbed a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.


I got a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!









For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I
bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.








With the skillet already heated I added the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare and so good!









As the Potatoes were cooking I opened up a Mason Jar of our Canned Green Beans, canned last summer. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! Quite a Dinner tonight! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.












Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of
protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

Dinner Tonight: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans




To start the Morning off I had a cup of Bigelow Decaf Green Tea for Breakfast. Just not hungry this morning. Heavy rain and thunder on and off all day, a high of 65 degrees. Tomorrow our high is going to be in the 20's! Not much going on, I think I have a Sinus Infection so taking it easy. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.







I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the
freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!







I first grabbed a large Cast Iron Skillet, sprayed it with Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out

and put 2 tablespoons of flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 8 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.




I got a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!








For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.








As the Potatoes were cooking I opened up a Mason Jar of our Canned Green Beans, canned last summer. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.













Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of

protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

Dinner Tonight: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans






To start the Morning off I had one of my favorites, Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5
minutes of cooking time left add the Diced Ham. I topped it with a sprinkle of Sargento Reduced Fat Shredded Sharp Cheddar Cheese. Cloudy and 40 degrees out today, we need some sunshine! After Breakfast I went to Meijer for a few items and then stopped by McDonald's and picked up Breakfast for Mom. Cleaned the house, dusted and ran the sweeper. Later did some work and cleaning of the computer. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.


Mom purchased a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger earlier today and having them tonight for Dinner. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!








I first grabbed a large Cast Iron Skillet, sprayed it with Pam Non Stick Spray, added 1 1/2 tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 8 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.


I got a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!









For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I
bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.








With the skillet already heated I added the Potatoes. After adding the Potatoes add your Seasoning,
we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare and so good!








As the Potatoes  were cooking I opened up a Mason Jar of our Canned Green Beans, canned last summer. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.











Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of
protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.

Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

Dinner Tonight: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans






For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. Cloudy and 42 degrees out today, we need some sunshine around here! After my Tea I headed off to Kroger. We're having more

family over for Christmas Eve than we thought so I needed to find some Items to prepare for the
Christmas Eve Party. I ended up buying some Lunch Meat and Cheese to make Meat and Cheese Tray. Then I bought a loaf of Mini Cocktail Rye Bread and a Pork Tenderloin Roast. I'll bake the Roast and slice it thin and lightly bake the Rye Bread and make Mini Pork Tenderloin Sandwiches, with Spicy Mustard and Horseradish Sauce on the side for toppings. Finally I bought a couple of Frozen Appetizers for the Kids that I'll bake. I stopped by McDonald's and picked up Breakfast for Mom. Cleaned the house and then later watched some NFL Football. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.

I purchased another package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger

earlier today and having them tonight for Dinner. To prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil.












To start I grabbed a large skillet, sprayed it with Pam Non Stick Spray, added 1 1/2 tablespoons of

Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 8 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes.






I got a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined

plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!










For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I

bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.









With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used

Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.











Then I opened up a Mason Jar of our Canned Green Beans, canned last summer. Love these Beans,

they taste just as fresh as the day we bought them. Just heat them up in a sauce pan with a small piece of Pork and serve. Fresh Green Beans in December, I love it! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and Peach Snapple to drink.











Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of

protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.