This slow-roasted chicken is a perfect Sunday meal, easy and delicious. It’s not quite hands-off, but the preparation and basting time are well-worth the effort!
I went on a hunt for one of those grocery store rotisserie chickens to make my Saturday easier, but when I saw that they were $9, I decided to bring home a whole roaster (for less than $5) and do it myself for Sunday dinner instead.
We’ve made this recipe before, so I knew how fantastic it is. I’ve tweaked the recipe slightly over the years, so please try the original if it looks like it’s up your alley.
You are supposed to baste the chicken every half hour after the first hour, but I’ve found that it generally takes a couple hours for the chicken to release any broth… so you can actually leave this unattended for a bit (to go to church, for instance).
Day One was spent on the Basic Red Sauce recipes and Day Two was all of the chicken recipes, a natural division. The most difficult part of Day Two of freezer cooking was waiting for all the various parts to cool prior to placing in the freezer bags. Continue reading
Take it from me – you’re going to want to freeze your stuffed manicotti individually and then stack them… or your freezer will end up looking like a crime scene. I stacked all the pretty little foil packages immediately, which just smooshed the bottom one, leaking sauce everywhere.
Then it was a mad dash, flinging popsicles to the left and frozen pork tenderloins to the right, making room for all the casseroles to lay flat (and to clean everything up). Good times.
I’ve been interested in freezer cooking since trying it successfully a few months ago, so I snapped up this book called Fix, Freeze, Feast when I saw it at the library. It’s targeted to people who shop in bulk at large warehouse stores, but the first reviewer on Amazon is in a two-person household too and just cuts the recipes in half. Sold! (Seriously… I’ll probably buy this book now)
My own efforts to cut a recipe down to size were a little less than perfect but still delicious. The Feta and Spinach Lasagna Rolls caught my eye, and the recipe was set up to make 3 entrees. I was only interested in making 1 entree, so you’d think it would be easy to cut all the amounts in thirds.
Uh, not so much for this girl. Continue reading
We love us some shepherd’s pie and loaded baked potatoes, so I was suuuuper excited when I came across this recipe that fused the two. Could anything be more delicious-sounding?! Continue reading
I love lentils. They’re cheap, easy to make, a great source of fiber, fat-free and chock full of vitamins and minerals (including iron!).
It is, however, a sad truth that lentils aren’t terribly sexy.
They’re the food equivalent of that guy with a great personality you want to set up your bff with, but she’s having none of it, based solely on his Facebook photos.
I’ll tell you what I’d tell her – Don’t be shallow and miss out on something great. 🙂 Continue reading