Sunday - Spaghetti, green salad, homemade sourdough bread (Nick was in charge)
Monday - Steak burritoes. Whenever we cook up steak, we take any leftovers and slice it up and freeze it. Makes for a really easy heat-up meal! We also had some red rice, black beans, green salad, guacamole and chips.
Tuesday - Bacon and Brussels Sprout Hash (this is one of my favorite ways to eat brussels sprouts, by the way), egg, whole wheat toast, blackberries, sliced cucumber and carrot
Wednesday - Broccoli Cheese Soup (or a variation thereof), toasted sourdough bread, pomegranate and/or canned pears
Thursday - Crispy Baked Chicken (we all love this, and bonus - it's baked, not fried! see recipe below), mashed potatoes, gravy from a mix, delicata squash, green salad. By the way, I'm sure many of you have discovered this, but squash is very easily cooked in the microwave. We peel, cut in bite-sized pieces and then put it in an 8x8 pyrex with a little butter, salt, pepper, and sometimes some brown sugar (if we are feeling extra naughty) then cover and microwave for maybe 7-8 minutes until tender.
Friday - Leftover Parfait.
Crispy Baked Chicken
1/2 cup cornmeal
1/2 cup flour
1 1/2 tsp salt
1 1/2 tsp chili powder
1/2 tsp oregano
1/4 tsp pepper
1 broiler/fryer chicken (3-3 1/2 pounds), cut up (we buy the drumstick and thigh packages from Costco and use one of each for this recipe)
1/2 cup milk
1/3 cup butter, melted
Combine first six ingredients. Dip chicken in milk, then roll in the cornmeal mixture. Place in greased 9x13 pan. Drizzle with butter. Bake, uncovered at 375* for 50-55 minutes or until juices run clear.
7 years ago
2 comments:
I think i'll have to give that baked chicken a try - sounds tastey
That leftover parfait was awesome, layering sprouts, chicken, beans, salad, and spaghetti in each bite. ;)
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