Dinners this week? & cooking whole chicken in CP

[Deleted]

Throw a little water (or stock or wine) in with the chicken. About half a cup, and it will turn out better if you have one with a meat thermometer than if you don't. Dry = overcooked, most likely.

[pugz]

lasagna rolls tonight
pecan crusted salmon another night
stir fry Friday night

[sa]

Tonight I'm making angel hair pasta with lemon, garlic and basil. I'll probably roast up some vegetables and a chicken breast and mix it all together. I'll serve with a salad and french bread.

Tomorrow I'm going to make beef burgundy with sour cream and chive mashed potatoes.

Wednesday I'll make maple glazed chicken with roasted potatoes (changed my mind) baked sweet potatoes and a salad with sliced apples and pomegranate seeds.

Thursday will probably be leftovers and we'll go out on Friday.

[dexteroni]

Oct 1, 2012 12:51:05 GMT -5 @tokenhoser said:

Throw a little water (or stock or wine) in with the chicken. About half a cup, and it will turn out better if you have one with a meat thermometer than if you don't. Dry = overcooked, most likely.

:Y:
This was going to be my suggestion as well. A little liquid will make a big difference. And you'll end up with an awesome chicken broth that you can use for other stuff later.

[cjeanette]

I made a roast last night. It was a bit too tough which was a bummer. I still think the left over will be good from French Dips later this week. I save the marinade to make an au jus.

Tonight it twice baked cauliflower with sweet and sour chicken drumsticks.

Tuesday is mini chicken meatloafs.

The rest of the week is either out for different events or eating leftovers. We should have enough to carry us into next week easily.

[SJ]

I'm doing this Month of Dinners from Real Simple

www.realsimple.com/food-recipes/recipe-collections-favorites/month-of-dinner-recipes/

but modifying some as I am eating low carb.

IL's are in town so they are kind of throwing a wrench into my plans, but I have all the groceries for Week 1. Made the Beef & Mushroom Ragu already and it was a hit.

[dexteroni]

As for our dinners, the only thing I have planned so far for this week is meatloaf. It was on last week's list but got skipped. I'm going to the store tomorrow morning so I'll plan out a few things tonight. DH isn't home on Monday evenings so tonight is taken care of.

[cjeanette]

Oct 1, 2012 12:59:36 GMT -5 SJ said:

I'm doing this Month of Dinners from Real Simple

www.realsimple.com/food-recipes/recipe-collections-favorites/month-of-dinner-recipes/

but modifying some as I am eating low carb.

IL's are in town so they are kind of throwing a wrench into my plans, but I have all the groceries for Week 1. Made the Beef & Mushroom Ragu already and it was a hit.

I did one of their months of dinners a couple years back and tried to blog it. I had a lot of fun with it!

[mbcdefg]

Tonight: beef tenderloin tips, mashed potatoes, a vegetable (probably roasted carrots), and I'll figure out some kind of sauce to go with it.

Nothing else planned for certain. I'll be away one night so MH can fend for himself.

Ideas:

* creamy black beans over rice
* leftover sausage and bratwurst
* pork chops with polenta
* chicken parm and spaghetti

[ijack]

On the list is
shrimp & grits
sloppy joes and mashed sweet potatoes
chili and corn bread

[dexteroni]

Oct 1, 2012 12:58:31 GMT -5 gravytrain225 said:

Oct 1, 2012 12:57:06 GMT -5 dexteroni said:

This was going to be my suggestion as well. A little liquid will make a big difference. And you'll end up with an awesome chicken broth that you can use for other stuff later.

Do you store the stock in the refrigerator? How long does it last for?

When I cook a whole chicken, I like to use the stock and the leftover chicken to make something like soup, pot pie, or chicken and dumplings later that week. If I'm not going to use the stock within say 4 or 5 days, I'll freeze it.

[SJ]

Oct 1, 2012 13:00:36 GMT -5 cjeanette said:

Oct 1, 2012 12:59:36 GMT -5 SJ said:

I'm doing this Month of Dinners from Real Simple

www.realsimple.com/food-recipes/recipe-collections-favorites/month-of-dinner-recipes/

but modifying some as I am eating low carb.

IL's are in town so they are kind of throwing a wrench into my plans, but I have all the groceries for Week 1. Made the Beef & Mushroom Ragu already and it was a hit.

I did one of their months of dinners a couple years back and tried to blog it. I had a lot of fun with it!

I did it last year with good success!

[countthestars]

Chicken paninis with roasted peppers, goat cheese and pesto.
Spaghetti and meatballs
honey mustard chicken, cauliflower and salad.

[mbcdefg]

Oct 1, 2012 13:02:40 GMT -5 dexteroni said:

Oct 1, 2012 12:58:31 GMT -5 gravytrain225 said:

Do you store the stock in the refrigerator? How long does it last for?

When I cook a whole chicken, I like to use the stock and the leftover chicken to make something like soup, pot pie, or chicken and dumplings later that week. If I'm not going to use the stock within say 4 or 5 days, I'll freeze it.

This is what I do, too. After I roast a whole chicken or chicken thighs, I save the bones in a large Ziplock in the freezer. I also use a big Ziplock to save root vegetable scraps (tops of carrots, ends/outer skins of onions, leftover celery sticks from a veggie tray) as I have them.

When I have time, I put all of that in my crockpot along with whole peppercorns, garlic, whatever other herbs I have on hand, and a little splash of white vinegar. Then I cover it all with water, cook it until it becomes broth, strain it, and then I pour it into Ziplocks (I open the Ziplocks and brace them inside a measuring cup, both to steady it and so I know how much of a portion I'm pouring. I usually do one-cup portions, and maybe a bag with a two-cup portion, because most recipes call for that much).

I keep it in the freezer, unless I know I'll definitely need it within a couple days.

[ejpint]

This week is going to be full of pizza and Subway and other assorted delivery/takeout.
We're unpacking/have zero perishable food in the house, and I have some very long work days this week.

[chessie]

Sauteed cauliflower w/ penne
Chicken w/ peppers
Cilantro lemon shrimp and rice
Sauteed Veal chops


I probably freeze some of that chicken, might be chickened out.

[jaylea]

Last night we had Cooking Light alfredo with some sauteed shrimp and roasted acorn squash.
Tonight, beef and broccoli with jasmine rice.
Tuesday, haddock.
Wednesday - Cooking Light's "Sunny Frittata" with some toast or something
Thursday - Calzones for H and I (with green pepper and onion, ricotta, mozz), mini-pizzas for the kids (green pepper)
Friday - takeout

[thinklikeajellyfish]

Oct 1, 2012 13:11:19 GMT -5 mbcdefg said:

Oct 1, 2012 13:02:40 GMT -5 dexteroni said:

When I cook a whole chicken, I like to use the stock and the leftover chicken to make something like soup, pot pie, or chicken and dumplings later that week. If I'm not going to use the stock within say 4 or 5 days, I'll freeze it.

This is what I do, too. After I roast a whole chicken or chicken thighs, I save the bones in a large Ziplock in the freezer. I also use a big Ziplock to save root vegetable scraps (tops of carrots, ends/outer skins of onions, leftover celery sticks from a veggie tray) as I have them.

When I have time, I put all of that in my crockpot along with whole peppercorns, garlic, whatever other herbs I have on hand, and a little splash of white vinegar. Then I cover it all with water, cook it until it becomes broth, strain it, and then I pour it into Ziplocks (I open the Ziplocks and brace them inside a measuring cup, both to steady it and so I know how much of a portion I'm pouring. I usually do one-cup portions, and maybe a bag with a two-cup portion, because most recipes call for that much).

I keep it in the freezer, unless I know I'll definitely need it within a couple days.

I've done this a couple of times with great success. I've never had to add any liquid to the crock pot when cooking the chicken. There are always enough juices in the chicken itself. Keep in mind I've only done this a few times, though.

Today - Butternut Squash Lasagna from Gina's Skinny Recipes blog
Tuesday - Pizza Margarita
Wednesday - Misoyaki Butterfish - Epicurious
Thursday - Lentil Black Bean Soup - Smells Like Home blog
Friday - Honey Lime Enchiladas - Stephanie Cooks blog (making a full batch and freezing 1/2)
Saturday - Jerk Chicken with Fettuccine Alfredo

[Deleted]

Monday: meatloaf (made with ground beef, shredded mozz, and spinach- no bread crumbs); roasted garlic brussel sprouts (potatoes for DD and DH)
Tuesday: mashed cauliflower and cheese; big ole' salad (May need to make a steak for DH, he will complain its not enough)
Wednesday: Lamb kofta on a salad with feta, olives and tzatziki
Thursday: networking event, DH and DD can eat leftovers
Friday: Grilled chicken, broccoli (potatoes or rice for DH and DD)

[Deleted]

Saturday we had Chinese and Sunday we had pot roast. Tonight will be an interesting mix of the two. lol. I'm thinking DH will eat the Chinese and I'll finish the pot roast and veggies.

Sometime this week we'll have eggplant parm and I have a massive bowl of tomatillos I need to use...so...green enchiladas? I don't know yet. I should have lots leftover to freeze.

[MrsManners]

When I do a chicken in the crockpot, I ball up aluminum foil in the bottom and set the chicken on top of that. That way, it's more like a roasted chicken because it's not soggy from sitting in its fluids or any water you may have added. A little butter under the skin never hurts either.

[mellymel]

Chili in the crockpot
Crockpot Chicken & Dumplings (Budget Savvy Diva blog)
Crockpot Chicken Teriyaki over white rice with a veggie on the side (chx teriyaki crockpot recipe found on pinterest)
Tortellini Soup with Tomatoes and Spinach
Crockpot Beef Stroganoff (recipe found on Pinterest)

Wow - our crockpot is getting a workout tonight! this week!

[womet]

I didn't leave the house this weekend, so we're making our way through things we have in the freezer.
-baked chicken with sweet potatoes
-ginger flank steak with sushi rice
-pizza
-taco salad
-steelhead trout with rice pilaf and a veg

Oh, we're going to the Greek Festival on Thursday, so that dinner will by gyros, greek potatoes, and baklava sundaes.

[CloudBee]

I usually prop my whole chicken up on a few small balls of foil, or ramekins, to keep the chicken from soaking in the fat that has dripped/cooked off.

A splash of water in the bottom of the crockpot can help if your specific crockpot causes a dry chicken. I've never had that problem before, though. My whole chickens always come out soooo moist (sorry, can't think of a better word), and the meat is literally falling off of the bone.

When I cook pork tenderloins in the crockpot I usually add a small box (looks like a juice box, comes in a 3 pack from Whole Foods) of chicken broth/stock to help with dryness. I typically toss in a few whole onions as well.

Whole potatoes wrapped in foil cook well alongside chicken. I don't like to let them sit directly in the juices/fat because they soak up too much of it.

[ondaflipside]

Trying to eat out of our pantry\fridge.

Tonight - taco night.

This week:
Beef with pureed sundried tomatoes\sour cream sauce, over rotini. Garnished with goat cheese.

Italian sausage with fresh mango-sweet and sour glaze; over wheat pasta.

Baked chicken with cream of celery; over brown rice.

Likely beef curry ramen.

[ondaflipside]

Oct 1, 2012 14:14:12 GMT -5 ondaflipside said:

Trying to eat out of our pantry\fridge.

Tonight - taco night.

This week:
Beef with pureed sundried tomatoes\sour cream sauce, over rotini. Garnished with goat cheese.

Italian sausage with fresh mango-sweet and sour glaze; over wheat pasta.

Baked chicken with cream of celery; over brown rice.

Likely beef curry ramen OR stir-fry veggies.

[Deleted]

M: chicken sausage with veggies www.skinnytaste.com/2012/07/summer-vegetables-with-sausage-and.html#more
T: roasted tomatoes with couscous, asparagus, and okra
W: pork chops with green beans, corn, and biscuits
R: roast chicken with thyme roasted carrots and crash hot sweet potatoes
F: chicken parmesan with salad
S: homemade pizza with salad
S: chili with cornbread

[HoneySpider]

Chicken & broccoli over rice
Tacos
Shrimp pasta
On our own
Homemade pizza
Brats and veggie

We had grilled salmon and squash last night which was delicious.

[wannabe]

It's a hundred and fucking six degrees here. I ain't cooking shit till it cools down.

[bunch]

Tonight is Dijon chicken with mushrooms, roasted potatoes
T: blts, roasted carrots, sw pot and turnips
W: red lentil soup
Th: beef and broccoli, roasted red pepper soup