We tried the Nourishing Traditions suggestion for a Monday night meal last week and I think it went over well. E really liked the leek frittata and B really liked the apricot compote. I’d like to try the any lettuce salad, but I need to get my hands on some sherry vinegar first. The “The Domestic Man” roasted chicken recipe was an ENORMOUS flop. So bad that E had to make an emergency run to Chipotle at the last minute. I normally roast chickens for four hours, but was intrigued by this recipe as it claimed I could have a roasted chicken in just over an hour. It sizzled and popped a lot and actually set off the smoke alarm at one point, but I still had hope. After the allotted time was up and I checked the temperature of the various parts of the bird, I pulled a beautiful roast chicken from the oven and let it rest, during which time it bled…and bled….and bled….and bled some more. It was basically just a beautiful roast chicken in a bath of bloody chicken juice.
So I’m using my tried and true recipe for roast chicken this week. We’re actually trying out new chicken right now as we finally got through all of the CSA chicken from last year. This ended up being a fantastic investment and I’m kind of missing it this year as we weren’t sure what life was going to look like with a newborn, so we skipped it. The good news is that our little grocery chain here in Colorado recently increased their meat standards and is now offering free-range, organic chicken. We’ll see how it stacks up to the CSA birds.
Sidenote: one of my favorite meal-planning resources and a book that really got me started meal-planning on a regular basis is on sale this week! You can pick up Plan It, Don’t Panic for just $2.50 (instead of the normal $4.99) until Sunday!
Here’s this week’s grub. I’m going to include links to the recipes that are available online, otherwise I’ll include links to the resource where I got the recipe.
- Monday – steak, roasted spaghetti squash with Parmesan and herbs, carrots vichy
- Tuesday – sausage and leek egg casserole, roasted asparagus (I use melted butter instead of olive oil)
- Wednesday – roast chicken, roasted beets (from the old Nourished Kitchen meal plans)
- Thursday – shepherd’s pie (WC), salad with Italian dressing (BTAB)
- Friday – salmon cakes, creamy dill dressing (from the old Nourished Kitchen meal plans), sautéed spinach
- Saturday – out
- Sunday – chicken pot pie (GFAFCB), salad with Italian dressing (BTAB)
You can see my master list of recipes that are currently in rotation here, a list of places where I buy my food here, and a guide for buying kitchen equipment here. I also use Plan to Eat to keep track of recipes, make my meal plan, and generate grocery lists. It’s a fantastic little tool and I think meal planning would be a LOT more work without it!
Linked on Menu Plan Monday.
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