Busy day today, and I, for one, am looking forward to some shut-eye, so it’s going to be a short post.
For tonight’s dinner, I again kept my focus on things I already had on hand, and unearthed a package of frozen chicken. I seasoned the pieces with salt, pepper and a smattering of herbs, drizzled the whole thing with a bit of olive oil and popped it in the oven at 375 for about an hour and a half. Doesn’t get much simpler than that! For our vegetables, I did the same thing with a bunch of fingerling potatoes, onions and carrots. Mmmm, I love roasted vegetables and they could not be easier to make. Dinner took less than 10 minutes to prep, was healthy, and the only cost was the time rummaging around in my freezer. Gotta love that.
A year ago today … mmm, Spaghetti Carbonara. Haven’t had that in ages. Maybe Thursday…
Sara from I Like to Cook does sweet and savory with Cranberry Chicken Salad.
Claire from Cooking Is Medicine contributes the very unique Mandarin Orange, Bacon, and Brittle Spinach Salad:
Sarah from Cucina Bella takes a trip down memory lane. My mom used to make broiled grapefruits for us growing up, topping them with a maraschino cherry – delish!
Cook. Craft. Enjoy. made the very hearty Three Bean Baked Beans:
The wind is whipping around so fast outside, I can hear the storm windows shaking. Paula’s Texas-Style Chili would be perfect right about now:
I agree with you…roasted veggies are the BEST! My soup tonight turned out good except the veggies were a little crispier than I like…flavor is good though. I may have my ARF post for next week already! :-)