Has Bean Saturday

We all just arrived home from a very long and busy day.  Both our kids are members of a Big Ten Marching Band, so after the game (we won!), they decided to come home for the night (of course with roommates and friends).  Not because they miss me terribly…but because they miss a clean bed, free use of the washer and dryer, and knowing they will get somepretty good home-cooked meals.

After spending extravagant dollars on tickets, tailgating, parking and $4.00/bottle of water in the stadium, I was a bit frugal and decided to cook dinner instead of spending any more cash on food and the like.  Being exhausted, it had to be quick, easy and accessible.  So I found some chicken fillets in the freezer which thaw quickly, whipped up a pot of Jasmine rice in the rice cooker and found a bag of fresh green beans in the fridge.  It was a success and within 45 minutes of walking in the door, we had food on the table…complete meal…and pretty tasty too!


¼ cup Dijon mustard

¼ cup maple syrup

½ teaspoon chili powder

1/8 teaspoon cayenne pepper

4 chicken breast halves, cut in half lengthwise (or 8 chicken breast fillets)

8 bacon strips


1.      Line a large baking sheet with aluminum foil.  Preheat oven to 375 degrees F.

2.      Combine mustard, maple syrup, chili powder and cayenne in medium bowl.

3.      Place chicken in mustard mixture; mix gently until all chicken is coated.

4.      Remove one piece of chicken at a time; wrap 1 bacon strip around each piece of chicken. If any remaining mixture, drizzle on top of wrapped chicken pieces.

5.      Place on prepared baking tray with bacon ends down.  Bake for 25-30 minutes or until bacon is crisp and chicken is not longer pink in center.



1-2 tablespoons peanut oil

1 pound green beans, rinsed and ends trimmed, drained well

2 cloves garlic, crushed

1 teaspoon dark soy sauce

1 teaspoon sesame oil


1.      In a medium skillet warm peanut oil over medium-high heat.

2.      Add garlic and stir for 30 seconds.  Immediately add green beans and stir to coat with oil and garlic; reduce heat to medium-low and cover stirring every few minutes.  After 10 minutes sprinkle with dark soy sauce and drizzle with sesame oil; toss to coat.   Replace lid and check beans every few minutes until crisp tender.

3.      Remove lid and increase heat to medium-high to remove any excess moisture that may have gathered.  This step is optional.


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