It’s the last week of January… can y’all believe that? I can’t! I hope you all have a few meals planned and prepped… If not, take some ideas from my gameplan below and stay calm below the menu I have … Continue reading
Hi everyone! I will be posting only “part 1″ of the menu tonight– I have been busy today and have a book review to pair with part 2 that I want to spend more time on. It will be posted tomorrow! Also I am off work tomorrow, so after a busy weekend I will make tomorrow my “Saturday.”
Part 1 of the menu:
Monday- (L) Wild Turkey Stew (D) Roasted Chicken with baked sweet potato and roasted broccoli
Tuesday- (L) Roasted chicken dinner leftovers over greens (D) Taco-beef salads with guacamole and cauliflower rice
Here is a quick and easy recipe/cooking method I threw together last week that turned out delicious. It was versatile as well!
Roasted chicken thighs (boneless/skinless were on sale) with vegetables
How-to: Preheat oven to 400 degrees. Dice veggies of choice (I did butternut squash and onions for one and white potatoes and carrots for the other). Toss veggies in melted coconut oil and/or butter. Spread evenly on a baking sheet (being sure not to overcrowd the pan). Sprinkle onion and garlic powders and salt/pepper over the veggies (I did this blend with the b’nut squash and then a taco seasoning blend on the white potatoes just to have some variation). Lay the chicken thighs directly on top of veggies and baked for 30-40 minutes (until chicken is cooked through and harder veggies are done). That is it y’all! Enjoy the before and after pictures below!
Happy Sunday night!