I am doing more menu planning with
I'm an Organizing Junkie and finding more deals at Pick N Save for
$5 Dinners . They have ground beef on sale for $1.89/lb. (normally $2.93/lb.) at Pick n Save . I bought some up and I am including it in my weekly menu because...
Life as we know it is back to normal (a.k.a. busy, busy busy). We have a Daisy meetings and doctor appointments and a PTO meeting. It is so nice to be back:-)
In addition, I am still playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC) however, this week the chef of choice is Giada De Laurentiis. I am making her Roasted Chicken with Balsamic Vinaigrette. Check out the recipe below and come back Wednesday for a picture and our review:-)
Here is everything that I am serving this week:
Monday: Spaghetti (Cleaning Day)
Tuesday: Leftovers (Daisy Meeting)
Wednesday: Roasted Chicken with Balsamic Vinaigrette (Dr. Appt.)
Thursday: Grilled Citrus Salmon with Lemon Rice and Cucumber Salsa (PTO Meeting and Dr. Appt.)
Friday: Eat Out
Roasted Chicken with Balsamic Vinaigrette
Ingredients:
1/4 cup balsamic vinegar
2 Tbs Dijon mustard
2 Tbs fresh lemon juice
2 garlic cloves, chopped
2 Tbs olive oil
Salt and freshly ground black pepper
2 lb. Chicken
1/2 cup low-salt chicken broth
1 tsp lemon zest
1 Tbs chopped fresh parsley leaves
Directions:
1. Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
2. Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
Servings: 6
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 1 hour
Inactive Time: 2 hours
Total Time: 3 hours and 20 minutes
Nutrition Facts
Serving size: 1/6 of a recipe (7.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.
Amount Per Serving
Calories 269.37
Calories From Fat (23%) 60.95
% Daily Value
Total Fat 6.93g 11%
Saturated Fat 1.18g 6%
Cholesterol 87.7mg 29%
Sodium 231.45mg 10%
Potassium 589.97mg 17%
Total Carbohydrates 14.47g 5%
Fiber 1.72g 7%
Sugar 0.46g
Protein 37.92g 76%
Recipe Type: Chicken, Main Course
Source
Author: Giada De Laurentiis
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-chicken-with-balsamic-vinaigrette-recipe/index.html
Menu Cost: $11.97
Serving Cost: $1.99
Also, check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)