Roast chicken, chicken and zucchini noodle soup, fish primavera, spinach & ricotta lasagna, shrimp rice paper wraps and a chicken gyro platter.
On the menu - May 26 - June 1, 2019:
Sunday Roasted chicken with potatoes, carrots and gravy
Today was a bit cool, so it seemed like a good day to roast a small chicken. I follow my mom's instructions, and they are very similar to how we make a roast of beef. I love roasting something for Sunday supper. This meal is so easy to prepare and the leftovers always give me a jump on meals for the week (or at least one). The only thing to do besides put everything in the oven is make some gravy and maybe a salad. I put a small chicken in a roasting pan with about 1 1/2 inches of water in the bottom and a chicken bouillon cube. To that I add two peeled, whole onions. Then I put the pan in the oven and roast at 375 F, covered, for an hour. After an hour, I turn it down to 325 F. After 1 1/2 hours (from the start), I add washed potatoes and peeled whole carrots to the roasting pan. Finally, I use the drippings to make gravy. This is a classic and one of our favourites.
Monday The Best Chicken Zucchini Noodle Soup, Ever! with cheese and buns
I was planning to make something else tonight, but after fighting a sore throat all day, I decided that nothing but chicken noodle soup would do. I had several zucchini in the fridge to use and this recipe seemed like a great choice to use those up. It was delicious. I added a few mushrooms since I needed to use those up, too, and I also used some leftover gravy in place of chicken broth. I added water and an extra bouillon cube as well and it turned out great. I would make this again. You should give this a try even if you don't like zucchini - I find that when it's spiralized (and especially cooked in broth), you can barely tell it's zucchini anymore! This is a great Keto-friendly recipe since it has no carbs other than the carrots.
Tuesday Pesce Primavera
This recipe comes from "Skinnytaste One & Done" and I thought it was amazing! It was so light and fresh tasting and also completely carb-free (well, unless you count the grated carrots). It came together very quickly and I totally loved it. I will definitely be making it again. Three of us ate the entire dish, and I actually cooked 6 pieces of sole (I find them small!) I didn't bother with a salad tonight since the vegetables in this recipe were plentiful.
Wednesday Busy Weeknight Lasagna Roll-Ups with green salad
This was a quick and delicious vegetarian meal that was indeed pretty perfect for a busy weeknight. I thought I had a can of pumpkin in my pantry, but I did not, so some frozen butternut squash came to the rescue instead. I have found that it is challenging to buy 2 cups of ricotta cheese in one container these days, so I used what I had (about 1 3/4 cups) and there was still ample filling for 12 roll-ups. I used about 1/4 cup per roll-up rather than 1/3 cup. If you're worried about picky eaters noticing the squash/pumpkin, don't be. It was nearly indiscernible. This recipe is super yummy. Slowly but surely, I am cooking my way through Greta Podleski's "Yum & Yummer" cookbook. Definitely my current fave!
My son emceed his school's "Spring Alive" concert tonight and had to stay after school, so we went out for supper to a new, local Thai restaurant. We had their fresh rolls and they were amazing! Totally loved their peanut sauce. It's been a long time since I've made anything like those.
The recipe pictured below is one shared by my friend, Heidi Bauer. Although it isn't served with a peanut sauce, it is equally delicous! If you're not a fan of shrimp, feel free to substitute chicken or pork. This is a great lunch or light supper.
My coworker, Warren, recently shared a coupon for a subscription food service (goodfood) with all of the staff, so I thought I'd give it a try. I admit to being a bit cheap with this trial. I didn't want to pay any money for it, so I chose the 2 person/3 recipe option. When it arrived today, everything looked great, except that the tomatoes for the this recipe were a little worse for wear. The packaging states that everything should be used within 7 days, but I didn't think the tomatoes would make it into next week. Unfortunately, tonight I was feeding 3 people, not 2 like I will be next week, so I tried adding some extra chicken and spinach along with a few other ingredients to make stretch it to 3 servings. It worked and was delicious!
Although there was quite a bit of plastic in the box, everything is recyclable (or at least it is if your municipality takes it!), except for the styrofoam packaging on the chicken. I can definitely see the appeal of a subscription service like this - it arrives at your door in a fun package. You get to skip the parking and lineups at the grocery store, and best of all, there is no waste because you get only what you need to prepare the recipe. You also get to try different ingredients and you're not stuck with anything you might not use later. Even if I just got one meal a week delivered like this, it's still cheaper than eating out. The recipes were easy to follow and this one was really good.
If you're craving gyros now, but you're like me and you prefer a recipe with the ingredient amounts, this one from Smitten Kitchen looked great: Chicken Gyro Salad
Saturday Leftovers / eat out / takeout
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