Flexible?

Husband has returned from Mexico safe and sound, full of "hilarious" stories. Just in case you were worried. In the end I was happy to have some one-on-one time with my son. I know his time as an only child is winding down. I find myself gazing at him and wondering how he will handle the transition to his new role of big brother. This line of thinking often leads to how I am going to the handle the transition to mother of two. I remember the early days of motherhood teaching me a lot things about myself. I for sure wasn't as flexible as my resume claimed. I like routines. That makes me sound like a bore, but it is true. I also like to feel like I am getting something done, I have an annoying check list floating in my head at all times (just ask my husband). Routines and getting anything done beyond the basics in the early days of baby are pretty unrealistic, at least I know that now. Sometimes it is the expectations that get us, so this time around I am setting low expectations on all fronts ;)

During all my wondering/pondering Hudson has decided he is not really a huge fan of mixed dishes anymore. He once would devour spaghetti, soup, chili and stir-fry. Now one look and a few very cautious bites is all he needs (this happenes to dietitian’s children too). We eat a lot of these one dish sort of meals. I am not about to change the way we eat to accommodate our little man at all times, this like everything is a phase. He will not starve himself. At the same time there are things that I can make that will please the whole family. Enter Honey Mustard Chicken Fingers. What kid, or adult for that matter, doesn’t like chicken fingers. Easy to eat with your hands and perfect for dipping.

Ingredients 
2 large chicken breasts
1/2 cup light mayonnaise
1/2 cup light sour cream
1/3 cup honey
1/4 cup mustard (any variety)
1/4 tsp garlic powder
1/4 tsp paprika
2 cups panko crumbs

Directions
In a bowl, combine the mayonnaise, sour cream, mustard, honey, garlic powder and paprika.  Stir until combined. 
Trim the chicken breasts of excess fat and slice diagonally into 1/2 inch thick strips.  Place the sliced chicken in a bag or bowl with half of the honey mustard sauce and stir to coat. Refrigerate for at least 30 minutes or over night.
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper (you can use foil instead). Pour the panko crumbs into a wide, shallow bowl.
One by one, coat the chicken strips with panko crumbs. Do not wipe off excess honey mustard sauce before coating with panko, the sauce helps it adhere. Arrange on baking sheet. Discard the leftover honey mustard sauce that the chicken was marinating in.
Bake the chicken strips in the oven until the crumbs have turned golden brown (about 25-30 minutes). 
Serve warm with the reserved half of the honey mustard sauce.
Adapted from here.

These were really, really good. I let the chicken marinate for a couple hours, which really added flavour and tenderness. The original recipe used only mayonnaise but I cut it with sour cream to reduce the saturated fat and add some zing. There was quite a bit of honey mustard sauce, I think you could easily do four chicken breasts with out having to make more sauce. You can use regular bread crumbs, but I love the light, crispy texture panko crumbs bring. Most importantly: Hudson approved. 

This week we also had maternity photos done with Erin Wallis. Her talent and creativity seem to have no end. I owe her a huge thank you for letting me step out of the daily slog of late pregnancy and see it through her eyes and for what it really is...a big, beautiful miracle.

Yup I am still on a huge grapefruit kick. I am drooling looking at this photo!