Seriously Spicy-Seriously Good

I was playing around in the kitchen the other day, trying to think of ways to use up random bits and pieces that were haunting the shelves of my refrigerator.

This woman does not like wasted food. And I’m not interested in preventing waste by eating so much that it adds to my waist! I purchase carefully, then work to use up every scrap and extra bit in other meals.

I found myself with the following:

• 3. c. spinach, nearing the end of its life
• 2 T. minced garlic
• 1.5 cups chopped and boiled potatoes (leftover from this)
• 3 chipotle chiles in adobo sauce (leftover from countless recipes)
• 4 boneless chicken breast halves

I put on my thinking cap and came up with this:

• Chipotle-Peach Honey Glazed Chicken
• Garlic Smashed Potatoes
• Sauteed Spinach

Here’s the how-to.

• 4 boneless chicken breast halves
• 3 chipotle chiles in adobo sauce, roughly chopped
• 1/3 cup peach creamed honey (a great artisan brand here)

Preheat oven to 450F. Line large baking sheet with aluminum foil. Combine creamed honey and chipotle chiles until mixed well. Spread over both sides of chicken breasts. Roast breasts for 7 minutes. Turn over and roast for an additional 7 minutes or until chicken’s internal temperature reaches 165F.

We didn’t need all four breasts, so I reserved two for use in other recipes. The chicken is super easy to freeze. Just make sure your container is air-tight and use your chicken within 2-3 weeks.

• 1.5 cups chopped and boiled potatoes
• 1 T. minced garlic
• 1/3 c. non-fat milk
• 1/3 c. light sour cream

Warm potatoes. (This was super-simple for me. I’d put my leftover potatoes in a large plastic storage bag. I simply opened the bag, popped it in the microwave and cooked on full power for 2 minutes.) Smash potatoes and stir in garlic, sour cream and milk. Add additional milk if necessary to reach desired consistency.

• 3 c. spinach
• 1 T. olive oil
• 1 T. garlic
• Dash salt

Wash spinach and dry thoroughly. Heat olive oil in large skillet over medium heat. Add garlic and saute briefly. Add spinach, turn heat down slightly, cover pan and cook until spinach is wilted, stirring occasionally. Add salt if desired.

Yummy!