Lijit

Search This Blog

Loading...

Monday, May 9, 2011

Kinda Working

Last week, I have been trying to get a ton of stuff completed before our second child comes and our world goes upside down for a couple of months again.  I am being very good and organizing the whole house, getting some of my homework done sooner, and as you know from last week planning meals.  As I was planning out what to eat, I didn’t realize how little we ate or I cook enough for 10 people.  Probably a little bit of both. 
As part of my meal planning, I actually just really cooked twice.  The first meal was on Sunday than on Wednesday.  It also helped that I was meeting up with friends twice that week for dinner. 
My first meal was a roasted chicken and baked sweet potatoes.  I never actually made a roasted chicken.  It was always so intimidating to me.  Too much of a risk in under and over cooking it.  It also takes a while to make.  This is why I deep fry our turkey each year.  I also prepped a 3-layer lasagna.
 
Roasted Chicken Grecian Style
1 Whole Chicken
Stuffing
2 Lemons
2 Bay Leaves
Rub *Measurement is to taste
Garlic Salt
Oregano
Dried Thyme
Lemon Juice (you could use the juice of the lemons for the stuffing)
Olive Oil
Directions
  1. Pre-heat the oven to 400F
  2. Covered the chicken with the lemon juice and olive oil.
  3. Mix all of the dry ingredients together and rub it all over the bird.
  4. Stuff the bird with the lemons and bay leaves.
  5. Bake for 45 minutes to an hour.
  6. Let it rest for about 15 minutes and than serve.
While the bird was cooking, I also baked the sweet potatoes.  Make sure you poke some holes into the potatoes so it won’t explode (I have done this before)
IMG_4328IMG_4332IMG_4335IMG_4333IMG_4340IMG_4343
We destroyed the except for a small part of the chicken breast.  So I make fried rice with random veggies I had in the fridge.  Green beans, green onions, garlic and rice.  It was something quick since it was just myself and The Daughter.
IMG_4348IMG_4350IMG_4351
The next thing I prepped was lasagna.  I actually made it on Sunday, froze it , and than cooked it on Weds.  I made so much lasagna that I am not sick of it Open-mouthed smile
3-Layer Lasagna
1 Pack of Lasagna Noodles
16 Oz or more of either sliced or shredded mozzarella cheese. 
2 Jars of Tomato sauce (I only used one and it was not enough)
1 Package of Sweet Italian Sausage *Removed from the casing
32 Oz of Ricotta Cheese
16 Oz of Button Mushrooms Sliced
1 Zucchini Diced
4 Carrots Diced
2 Leeks Sliced *Divided in two
Directions
  1. Cook the noodles in salted boiling water.  Cook for about 10 minutes.
  2. While the noodles are cooking, cook the Italian Sausage with 1/2 of the leeks.
  3. Once it is cooked remove from the pan and set a side. 
  4. Cook the rest of the vegetables and than set aside
Assembly
  1. Pour a layer of the tomato sauce to add flavor to prevent the bottom layer of noodles from burning.
  2. Place a thin layer of the cooked noodles on the plan.
  3. Smear the ricotta cheese on the noodles and than sprinkle the Italian sausage over the cheese.
  4. Layer another set of the lasagna noodles.
  5. Smear the ricotta cheese and than sprinkle the veggies.
  6. Place take the rest of the noodles and layer it on top.  *Depending on you pan, you might have more layers than 3 but I had a very large pan.
  7. Pour the tomato sauce over the whole thing and place the mozzarella cheese over the whole thing. 
  8. Either freeze or bake at 400F for 45 minutes.
IMG_4323IMG_4324IMG_4325IMG_4326IMG_4357IMG_4360IMG_4362
I didn’t even get a chance to make bread yet.  Maybe this week…hopefully

15 comments:

  1. where have i been? i didn't know you were pregnant! shows how behind i have been on my blog roll.

    ok, now i've got some catching up to do...

    oh, and i'm also too chicken to roast a whole...chicken lol!

    ReplyDelete
  2. Oh my god! That roasted chicken looks so amazing! I can't wait to try it :)

    ReplyDelete
  3. You really have the nesting instinct going. Not too long now. All the dishes look delicious. I can't get my eyes off the baked sweet potato. Don't forget to rest, Joy.

    ReplyDelete
  4. Both the roasted chicken and the lasagna look fabulous!

    ReplyDelete
  5. Everything looks so good. Wonderful job on these dishes.

    ReplyDelete
  6. How wonderful that you are getting so prepared. Looks like wonderful meals. God Bless!

    ReplyDelete
  7. Your chicken looks delicious. Great ideas to get prepare for the coming baby. Good Luck!

    ReplyDelete
  8. You are a wonderful wife and mom! And a great chef too; the chicken and lasagna make me hungry.:)

    ReplyDelete
  9. both dishes look great and it's amazing you are so organized. You'll eat well even after the bundle of joy has arrived.

    ReplyDelete
  10. I can't wait to try your Grecian Style chicken! Lemon, bay and oregano - love it!

    ReplyDelete
  11. Two wonderful dishes all rolled into one post!

    ReplyDelete
  12. Both the chicken and the lasagna look wonderful!

    ReplyDelete
  13. Guess what?




    Chicken butt!

    That's all I got. Looks tasty though :D

    ReplyDelete