When nutritionist Leanne Ely wrote Saving Dinner ($16, Ballantine Books), she might have subtitled it "while saving your sanity." This approachable paperback efficiently divides your supper ideas into seasons, with eight weeks of menus, side-dish ideas and itemized grocery lists. Here's one of her spring dishes, one of the many prepared in about a half-hour. We think you could add fresh herbs, such as basil or rosemary, to this; Ely suggests serving steamed baby carrots, steamed spinach and a salad alongside. See more at www.savingdinner.com.
Pan-roasted chicken and potatoes
1/2 cup mayonnaise
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3 tablespoons Dijon mustard
6 boneless, skinless chicken breast halves, cut in half
1 pound small red potatoes, cut in quarters
2 cloves garlic, pressed
Salt and pepper to taste
1. Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch pan.
2. In a large mixing bowl, whisk mayonnaise and mustard together well. Place chicken and potatoes in bowl, turning to coat completely. Add garlic and mix well. Turn everything into the pan; add salt and pepper to taste.
3. Bake, uncovered, for 30 to 35 minutes or until potatoes are tender and chicken juices no longer run pink when the center of the thickest piece is cut.