I didn't get to all my meals last week, but I did make Ina Garten's Roasted Chicken. It was very tasty and relatively simple to make. While making, I was so proud that I remembered to take a before picture of the bird.....but then I forgot to take an after, so I posted the one from her page. I don't have a roasting pan, but a online search confirmed that I could use my Pyrex. The chicken cooked fine. However, my veggies were not as good. I don't have much luck roasting them. Most got burnt, and set the smoke detector off. Do you have any tips on roasting veggies with the chicken? Other than that, the chicken was delicious, lasted us two meals, and will provide plenty of meat for lunches. At 69 cents a pound for the chicken, that was a great deal!
This week's menu is a bit shorter. I'll be out of town at the end of the week. The first time I went away from my hubby, I made sure there was plenty of food and leftovers for him to eat. When I returned, I found he typically ate out (either from staying late at work, and grabbing something on the way home, or hanging with friends.) I didn't mind, but I've decided to save myself a lot of work by letting him fend for himself. I did make sure to buy a new box of cereal for breakfast
Monday: White Bean Sausage and Rigatoni (BHG cookbook), roll over from last week.
Tuesday: Garlic Cheese Chicken with fruit.
Wednesday: Twice Bake Potatoes with pears
Thursday: Italian Chicken with rice, carrots and applesauce.
Friday-Sunday: FFY
For more menu's, visit Laura at I'm an Organizing Junkie!
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3 comments:
I think the key with roasting the veggies is to make sure they don't get too dry. Also, maybe get a thermometer for your oven, could be it runs hotter than it says on the dial and that could add to problems with roasting as well. Also, sometimes I've noticed that veggies don't take as long as a chicken, so add them after like, 15 minutes. Just some ideas. :)
yes- the key is not letting them dry out. You can use chicken stock or a dry white wine. Also, I find that using the roasting bags helps to keep the moisture.
that garlic cheddar chicken looks fantastic :)
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