Food prepping in action.
Spaghetti squash with spinach, chicken sausage, and tomato sauce
Roasted onions, carrots, and parsnips, egg wire frittata with onion, zucchini, spinach, garlic, and chicken sausage.
There will also be salads with tuna, salmon and butternut squash, and salmon burgers on the menu this week.
My kids love roast chicken and I often cook them on a bed of onion slices or roast vegetables but a friend mentioned how tender and perfect hers comes out each time she cooks it using a beer can; I thought I’d give it a try. I’ve heard of cooking them on a grill this way, but not in the oven. The chicken cooks upright so it’s fairly evenly cooked and very, very moist. The kids really enjoyed it and I think I’ll try it on the grill too! I made asparagus, green beans, roasted potatoes and roasted parsnips.
I’d looked up a recipe online (there were some for on the grill and some for in the oven). I coated mine with olive oil, Penzy’s Mural of Flavor, dried onion, fresh whole garlic salt & pepper. I put some sage and celery in the top cavity. The beer was a Heineken that I poured about half into a glass and enjoyed.