Maple-Mustard Chicken Thighs from Cooking Light and Roasted Red Potatoes stuffed with Egg Salad from Cuisine at Home

We had some great friends over for dinner last night. I tried out a couple of new recipes. I was very happy with the results. It made me realize that even the simplest recipes can be elevated to an unforgettable meal. After dinner, the rain stopped and we were able to sit outside around the fire pit and enjoy each others company. It was a relaxing end to a wonderful evening! Here are the two recipes for those of you who want to give them a whirl!


Maple-Mustard Chicken Thighs

Ingredients

• 1/3 cup spicy brown mustard
• 2 tablespoons brown sugar
• 3 tablespoons maple syrup
• 2 tablespoons yellow mustard
• 1 tablespoon grated onion
• 1 tablespoon cider vinegar
• 2 teaspoons lower-sodium soy sauce
• 1/2 teaspoon black pepper
• 1 garlic clove, minced
• 8 bone-in chicken thighs, skinned
• 1/4 teaspoon kosher salt
• Cooking spray

Preparation

• 1. Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. Add chicken to bag; seal. Chill 2 hours.
• 2. Preheat grill to medium-high heat.
• 3. Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Serve with reserved mustard mixture.

Nutritional Information

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• Amount per serving
• Calories: 314
• Fat: 11.7g
• Saturated fat: 3.2g
• Monounsaturated fat: 4.5g
• Polyunsaturated fat: 2.7g
• Protein: 27.6g
• Carbohydrate: 18.2g
• Fiber: 0.4g
• Cholesterol: 99mg
• Iron: 1.8mg
• Sodium: 565mg
• Calcium: 36mg
• 8 WW points plus

Roasted Red Potatoes stuffed with Egg Salad

12 small red potatoes (2-inch)
Olive oil, salt, and black pepper
4 eggs
Reserved potato pieces
Combine:
1/3 cup diced kosher dill pickle
1/4 cup mayo
2 tbsp. Dijon mustard
1 tbsp. chopped fresh dill
salt and black pepper to taste
Fresh dill sprigs

Preheat oven to 450. Line a baking sheet with parchment paper; set aside.
Slice a thin piece off both ends of each potato, then slice each potato in half. Scoop center from each potato half with a melon baller; place scoops in a bowl of cold water. Dry potato halves with paper towels.
Arrange potato halves on prepared baking sheet. Brush each half with oil and season with salt and pepper. Roast potatoes until light brown, 20-25 minutes. Boil eggs and reserved potato pieces in a pot of water until eggs are hard cooked and potatoes are fork tender, 10-12 minutes. Plunge eggs and scooped potato pieces in a bowl of ice water. Peel eggs under cold running water and drain potatoes. Dry eggs and potatoes with paper towels, transfer to a bowl, and chop with a fork until chunky. Combine pickles, mayo, dijon, and dill. Stir into egg mixture and season with salt and pepper. Fill potato halves with egg salad using a small scoop or melon baller. Garnish with dill sprigs and serve immediately.
Per appetizer: 91 cal., 3g total fat 14g carb., 1 g fiber, 3g protein WW points plus 2