Healthy Home
The Plan It-Don’t Panic challenge is really helping me to stretch our resources and discover new recipes.
I cooked a whole chicken for the first time last week–yes–the first time EVER! I used my crock pot, and I could not BELIEVE how incredibly easy (and economical) it was!
I got 3 whole meals out of that chicken!
Without further ado, here’s a recipe for Wednesday’s side dish–easy oven-roasted potatoes–and this week’s meal plan!
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| Image by desrever |
Easy Oven-Roasted Potatoes
Ingredients
- 3-4 potatoes (red is good, but I use whatever I have!)
- 1-2 Tbsp. olive or grapeseed oil
- spices: rosemary, Italian seasoning, oregano, paprika--whatever floats your boat!
Instructions
- Cut potatoes into wedges (leave skins on!). Place in a bowl with lid or/a glass bowl.
- Pour oil evenly over potatoes and sprinkle with desired amount of spices. If using bowl with lid, secure lid on and shake potatoes to coat with oil and spices. If using a glass bowl, stir everything together well to coat.
- Place potatoes in a baking dish and bake on 400 for about 30 minutes, or until potatoes skins are crispy and the insides are tender.
These are DELICIOUS, EASY and have been one of my hubby’s favorite side dishes since we got married!
Enjoy!
Meal Plan for 10/3-10/9
Monday:
Breakfast-at beach: eggs, bacon, biscuits, cinnamon rolls (bacon & GF bread for Little Girl)
Lunch-on the road, which translated to Chick-fil-A for hubby & Little Girl and a banana and nuts for me
Dinner-Italian Cream Cheese Chicken Casserole (This dish turned out amazing! It’s a great alternative to creamed soup casseroles!)
Prep: thaw shrimp, mince garlic
Tuesday:
Breakfast-Honestly? Whatever I could find this morning after our trip! It ended up being rice cakes, bananas and apples! (I know–yikes!)
Lunch-leftovers
Dinner-Lemon Pepper Shrimp Scampi over rice
Prep:
bake breakfast bars, thaw chicken overnight and prep./start crock pot in a.m., cut potatoes
Wednesday:
Breakfast-egg/dairy/GF breakfast bars
Lunch-leftovers for hubby; salmon with raw veggies for me & Little Girl
Dinner-
rotisserie-style chicken in the crock pot, oven-roasted potatoes (recipe above), sauteed or boiled green beans
Prep: shred remaining chicken, make stock, soak black beans, thaw homemade rotel
Thursday:
Breakfast-Bob’s Red Mill GF pancakes w/ blueberries
Lunch-pulled chicken sandwich for hubby & salmon pasta salad for me and Little Girl
Dinner-chicken tortilla soup (I throw in whatever I have on hand. This week, I’ll probably use leftover chicken from Wednesday, black beans, homemade rotel and/or salsa, chicken stock and homemade taco seasoning.)
Prep: cook beans, thaw chicken, thaw homemade marinara sauce, cut veggies
Friday:
Breakfast-Bob’s Red Mill GF pancakes w/ blueberries
Lunch-leftovers
Dinner-Crock Pot Chicken Cacciatore
Prep: none–chicken already shredded and black beans already soaked and cooked!
Saturday:
Breakfast-? may try to find a GF muffin recipe…I’m finding breakfasts to be hard w/ Little Girl’s diet.
Lunch-leftovers
Dinner-chicken/black bean enchiladas w/ GF tortillas for Little Girl
Prep: thaw bacon
Sunday:
Breakfast-eggs and bacon
Lunch-leftover enchiladas
Dinner-not sure yet!
Prep: ?
What’s on your menu this week?
Have you entered the 3 great giveaways going on right now? Check them out:
- Milkin’ Cookies (ends 10/15)
- Milkmakers Cookies (ends 10/16)
- Healthy Snacks to Go (ends 10/19)
Did you hear about the great sale over at Keeper of the Home for the remainder of the Plan It, Don’t Panic challenge? Stephanie’s selling her Real Food on a Real Budget ebook for 50% off! I own and LOVE this book! Use code MEALPLAN50! Get the book here. (This is my affiliate link.)
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