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)

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.

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 . 

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.

I didn’t even get a chance to make bread yet.  Maybe this week…hopefully