Welcome to week 2 of the Pantry Challenge hosted by Life As Mom.
Last week, I invited you join me this month as I organize my kitchen, plan weekly menu plans, and start eating healthy again after a steady diet of Christmas cookies and other holiday treats. For some of you, this might mean cleaning out your pantry, planning meals or donating the excess. For me, it was about replenishing my pantry which was running low after weeks of Christmas baking and entertaining. All this I want to accomplish without going over my weekly budget of $100.
I shop once a week at one "big box" location. Frankly, I rarely use coupons except for my beloved Eight O'Clock coffee. This week, I bought 42 items and my grocery bill was $94.67.
Here are a few recipes from my menu plan this week:
Rosemary Chicken with Roasted Vegetables
- Roasting chicken, 5 to 6 lbs.
- Fresh rosemary, 4-5 6- inch clippings (we have a plant in the garden)
- Lemon, quartered
- Garlic, 2-3 chopped cloves
- Vegetables: 1 onion, 4 potatoes, 1 green pepper, 4 carrots chopped into big chunks
- Lemon juice
- Olive oil
- Italian seasonings
- Salt and pepper to taste
Rinse chicken and pat dry. Prick holes in skin of chicken. This will ensure a crispy skin. Stuff holes with rosemary clippings. In cavity, stuff quartered sections of the lemon. Bake at 325, breast side down for about one hour. Take out of oven, add vegetables and make a dressing using the oil, lemon juice, Italian seasoning, and garlic. I use a salad seasoning bottle for measurement. Pour dressing over vegetables. Place chicken breast up on top of vegetables, cook for one hour more using a meat thermometer to ensure chicken is cooked through. Check vegetables every 20 minutes and stir to ensure no burning occurs. Test vegetables and season to taste. Let chicken rest 30 minutes before cutting.
Chicken Vegetable Soup with Noodles
- 1 meaty chicken frame (from the roasted chicken above)
- 8 cups water
- 1 large onion, quartered
- 1 clove chopped garlic
- Shredded left-over chicken to 1-2 cups (from the roasted chicken above, if no leftovers, add a boneless, skinless chicken breast and cook it with the chicken frame)
- 1-28 oz. can of diced tomatoes
- 1-tsp of each: dried oregano, dried basil, ground marjoram
- pepper to taste
- 1 cup sliced carrots
- 1 cup chopped cabbage
- 1 cup chopped onions
- 1/2 pkg. of whole wheat wide noodles
Place chicken frame in large pot and cover with water. Add quartered onion and chopped garlic. Bring to a boil, reduce heat. Cook covered for 1 1/2 hour. Remove chicken frame. Pick meat off bones. (I use rubber gloves for this.) Chop leftover chicken. Set meat aside. Discard all bones.
Strain broth and discard onions and garlic. Return broth at the large pot. Add and stir diced tomatoes, bouillon cube, spices, and vegetables. Add pepper to taste. Return to boil, reduce heat and simmer for at least 45 minutes. Add in noodles, and cook for ten more minutes.
Homemade Pizza from Simple Bites' Honey Pizza Dough & Salad.
Here's my version with sliced onions and green peppers. For sauce, I use a 16 oz. can tomato sauce mixed with 1 tsp. dried basil, 1 tsp. dried oregano, and 1 tsp. sugar. Then I sprinkle with mozzarella cheese and add the sliced vegetables. Cook in a 425 degree oven for 10 minutes.
My high school pal, Wendy, shared this recipe. The burritos are wonderful. My entire family enjoyed them, and there were plenty for leftovers!
Are you joining in the challenge?
Do you have a recipe to share?