Honey-Mustard Chicken

2 Quorn Naked Chik'n Cutlets
1/3 cup organic Dijon mustard
3 tablespoons organic honey
1/2 teaspoon finely ground pepper

1. Preheat oven to 375. Defrost Chik'n cutlets according to package instructions in microwave.
2. In an ungreased Pyrex combine mustard, honey, and pepper, stir. Place cutlets in the dish and make sure they are coated well with the mustard mixture.
3. Bake for 15 minutes.
Makes 2 servings. 160 Calories per serving.

I served this dish with two of my own side dish creations (sorry Bettyheads).

Seasoned sweet potato fries
1 package of pre cut sweet potato spears (Trader Joe's fridge produce section)
1 tablespoon safflower oil
1/2 teaspoon cumin
1/2 teaspoon smoked Spanish paprika
1/4 teaspoon sea salt
1. Combine all ingredients in a bowl and make sure the sweet potato spears are evenly coated. A few gentle bowl tosses and you're good to go.
2. Spread evenly on a baking sheet.
3. Bake for 20 minutes.
Makes 2 servings. 180 calories each.

Funky brussels sprouts
2 cups brussels sprouts, cut in half
1 tablespoon safflower oil
10 pecan pieces, coarsely chopped
1 Stevia packet
salt and pepper to taste
1. Heat oil in skillet over high heat. Add brussels sprouts and cook on high heat for 2 minutes to get a crisp on the outside.
2. Turn heat to medium and cook the brussels for about 8 minutes or until tender.
3. Add pecans and Stevia packet.
*You can substitute Agave nectar instead of Stevia for a more caramelized brussels.
*In dishes like this and in salads I try to add nuts because nuts are a good addition to the vegetarian diet (in moderation, of course).
Serves 2. 161 calories per serving. (will be higher if Agave is used)

Brussels, what can the writer convey about brussels.
In movies and in shows over the course of time, there is one item that always plays the role of the evil vegetable...brussels. And what is the vege that the writer thinks might have been the tipping point in the sub prime mortgage meltdown of 2007...clearly a collection of bank, investment, and government CEO's full of brussels...and something else(maybe the Bell's Oberon the writer paired with dinner).
As soon as the cook enthusiastically finished the last brussels on the writer's plate, she bellowed a loud brussels belch...a close decedent of the brussels sprout.
All the writer can say is, "more pecans please!"
And also more 'chick'n' please. The marinade was very satisfying, and surprisingly, for being known more as an in-your-face, hearty, rib-sticking culinarian, Betty did a pretty good job balancing an ingredient as aggressive as mustard. There was tang and sweet, but could have used just a little more heat.
Finally, the writer must commend the cook on the idea of combining sweet potato fries and smoked paprika, every sense was dazzled. It also supplies the writer and the cook enough of a carb load for an early morning workout.
Now the cook and the writer are celebrating another successful campaign on our comfy couch. Just in the short time we have been doing this blog, I am beginning to realize that almost every night is a celebration. A celebration of food, of family, of friends, and of a couple's noble quest.