I love cooking. But it’s easy to get into habit of making the same things all the time.  It can take a little more planning and time to find and make a new recipe, but it’s usually worth it. And worth it put making new recipes on my 30 Before 30 list! My Sundays are usually pretty free, so I like to cook dinner on Sunday nights. And that gives me some leftover meals to start the week!

This Sunday, my entree and side dish were both new. And in walks Pinterest – for the side dish at least. For the entree I actually used a real life cookbook. My favorite cookbook, actually: Entertaining with Friends, put together by the Monroe Carell Jr. Children’s Hospital at Vanderbilt.

The menu for the evening: French Boneless Chicken and Pan Seared Brussel Sprouts. I began with some prepping.

Then some sautéing, both chicken and veggies.

Then combine and bake! While the chicken baked, I prepared the brussel sprouts – super easy. And delicious, with cranberries and pecans. You can find that recipe here. I did modify it a bit: dried cranberries (fresh are hard to find except around the holidays), no barley (didn’t have it and didn’t care to buy it), and low fat feta instead of gorgonzola (cheaper). And voile! Dinner is served!