Last night I made a recipe that’s been a staple in our house for the last couple years. It’s incredibly simple to make and tastes amazing! Here’s the recipe, originally from the June 2006 issue of Real Simple magazine. Instead of a whole chicken, I used boneless breasts (trying to keep it on the lighter side, ya know).

Barbecue Apricot Chicken

Along with the chicken, I decided to try something new. J hates sweet potatoes, and I love them, so I’m constantly looking for recipes that will make them more palatable for him, just so I can have them now and again (without having to make two different meals). I recently found this recipe in a Whole Foods Market publication, and although he was skeptical, J actually liked it. The best part? It has only 161 calories per serving and only 3 grams of fat! You gotta love that.

Scalloped Sweet Potatoes

Scalloped Sweet Potatoes

1 Tbs. unsalted butter

1 medium onion, thinly sliced

2 1/2 cups low-sodium vegetable broth

1 c. low-fat milk

3 cloves garlic, minced

1 1/2 tsp. fresh thyme

1/8 tsp. nutmeg

1 bay leaf

3 medium sweet potatoes, peeled and thinly sliced

1/4 c. grated Parmesan cheese

Preheat oven to 375 degrees. Coat a 13×9-inch baking dish with cooking spray. Melt butter in a large saucepan over med. heat. Add onion slices and saute until soft. Add broth, milk, garlic, thyme, nutmeg, and bay leaf and bring to a simmer. Cook until reduced to just under 3 cups. Remove bay leaf and season with salt and pepper. Add sweet potatoes to liquid and return to simmer. Cook, stirring occasionally, for 5 minutes. Pour mixture into baking dish and bake for 40 minutes. Sprinkle cheese over potatoes and continue baking another 20 minutes. Let rest 5 minutes before serving.