March Week 3
*MAKE WHOLEMEAL CINAMMON ROLLS?!
Freeze half chicken drumsticks, porkchops
Sunday
Lunch: Baked beans + chicken nuggets + garlic bread + salad
Dinner: One pan baked chicken drumsticks & potatoes and veg
https://www.craftycookingbyanna.com/baked-chicken-potatoes-veggies/
- ½ cup olive oil
- 3 to 4 lbs chicken legs
- potatoes halved
- bell peppers
- mushrooms
- garlic powder
- onion powder
- paprika
- salt/pepper
- parsley
- wine Marsala or White (optional)
Instructions
- Heat oven to 400F degrees.
- Line large sheet pan with aluminum foil.
- Add olive oil to a pan and 1/2 cup wine, if you like.
- Pat dry chicken with paper towels to remove extra moisture and place in oiled pan.
- Season with garlic powder, onion powder, paprika, and salt/pepper on all sides.
- Add potatoes and veggies to the pan and sprinkle with salt, ground pepper, and garlic powder.
- Bake for 45 minutes to an hour, or until the juices run clear on the chicken and potatoes are cooked.
- If the chicken and potatoes have not browned up as much as you would like, broil for 3 to 5 minutes.
Monday
Lunch: Steak & Eggs Sandwich https://www.youtube.com/watch?v=IVjb_fd-uu4&ab_channel=Honeysuckle
Roast beef Fried egg Arugula Spinach Tomatoes
Bread
Dinner: https://www.recipetineats.com/baked-parmesan-crusted-salmon-with-lemon-cream-sauce/
+ leftover pasta
Tuesday
Lunch: Killiney
Dinner: Tacos
Wednesday
Lunch: Chicken wrap (burger bros style)
Dinner: Stuffed pork chops + sweet potato mash + salad
Thursday
Lunch: Tomyam soup + leftover salmon + noodles
Dinner: Turmeric cream chicken w rice + veg
INGREDIENTS
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 1 tablespoon peeled and minced fresh turmeric root
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 1/2 teaspoons ground turmeric
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken broth
- Cooked basmati or jasmine rice, for serving
- Chopped fresh cilantro leaves and tender stems, for garnish
Melt the butter in a 12-inch or larger skillet over medium heat. Add the onion, fresh turmeric, pepper, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onions are softened, about 5 minutes. Meanwhile, place the chicken on a large plate with the smooth-top side facing up. Season with salt and all of the ground turmeric.
Push the onions to the outer edges of the pan and place the chicken, seasoned-side down, in a single layer in the middle of the pan. Season the chicken with more salt. Cook, undisturbed, until the chicken just begins to brown, no longer than 3 to 4 minutes (any longer and the turmeric will start to burn).
Using tongs, flip the chicken and cook for 2 minutes more. Pour in the wine and use a wooden spoon to scrape the browned bits from the bottom of the pan. Cook for 1 minute, pour in the cream and broth, and stir gently to combine.
Reduce heat to medium-low, cover, and cook until the chicken is tender and cooked through, and registers at least 165°F on an instant-read thermometer, 18 to 22 minutes. Serve over rice and garnish with cilantro.
Friday
Lunch: Mehkruhdeeh
Dinner: Gai Wong
Saturday
Lunch: Leftover turmeric chicken & https://www.dzunglewis.com/blog/2020/1/12/5-breakfast-egg-scrambles-to-wake-up-to + wrap or bread
Pick one scrambled egg dish.
Dinner: Aunty OL
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