Hello, hello!
And, just like that, Monday’s back.
We had a pretty good weekend so I definitely can’t complain but, sometimes it’s nice to have a rest day in between a busy weekend and the workweek.
We should totally make that a thing.
Would you sign my petition?
So, of course, since today is Monday, that means yesterday was Sunday and I was super busy in the kitchen prepping food for the week!
With a little movie date thrown in. 🙂 We went and saw The Equalizer. Have you seen it yet?
Omigoodness, I can’t wait for it to hit the movie channels so I watch it again!
If you haven’t seen it and you’re into action movies – or maybe you’re just into Denzel Washington, nothing wrong with that – you should totally go see it. 🙂
Okay, moving on.
Must talk about food.
Okay, really, food.
Seriously.
So, what went down in my kitchen yesterday?
The first thing I did was toss a chuck roast into my crockpot.
Tossed it. Just like it was a football. It’s Sunday, after all.
No, not really. I mean, yes, it was really Sunday but no, I didn’t toss it. Would have been fun if I had though. Like a little game of keep-away with the dogs. Ha!
That served as dinner last night with some roasted acorn squash that I got at the farmer’s market. Yum!
Plus, there are plenty of leftovers perfect for lunches/dinners throughout the week.
Post-movie enjoyment, I roasted a chicken I got from the farmer’s market.
Yes, I know it’s upside down. It’s fine.
Basically, I just rubbed it with olive oil and seasoned with some Weber Garlic and Herb seasoning and roasted it at 425° for 30 minutes, then turned the heat down to 375° and let it cook for about another 50 minutes.
Chickens basically take about 20 minutes per pound to cook. A good rule of thumb is to go a little less and start checking it (get a meat thermometer if you don’t have one. Undercooked chicken is SO not what you want.) after maybe 15 minutes per pound. This way, you can avoid overcooking the chicken.
After it cooled, it pretty much fell apart when I was shredding it. We’ll use it for sandwiches, etc during the week.
Or, I’ll eat it with one of these sweet taters I roasted and top it with some fresh avocado.
These were super simple. Scrub, poke with holes, wrap in foil, and put in oven. They cooked the whole time the chicken was in but probably could have come out after an hour or so.
Pretty sure these will be gone by Tuesday. I can’t help myself. I love sweet potatoes. ❤
And, I made some Banana Oatmeal Bread!
Actually cooked this at the same time the chicken was in the oven.
Killing birds with stones, and all that jazz.
Ha! No pun intended.
Oh, wait, what? The recipe for the bread? You’ll get it Tuesday!
Yep, it’s my own recipe! Pretty sure you’re going to love it. It’s pretty amazeballs. 🙂
My favorite way to eat banana bread is slightly warmed up and slathered in nut butter. *swoon*
This bread will serve as quick breakfasts for my sailor and Thing 2 and snacks for me. Portable, delicious, and easy – sounds like a perfect snack!
I didn’t chop up any veggies – I tend to buy baby carrots, small cukes, etc, plus, I have some time in the mornings to chop a bell pepper or slice a cucumber or whatever for lunches. But, if you need more grab and go, then you certainly could pre-chop and bag a whole bunch of veggies.
When I was a kid, my mom would cut carrot and celery sticks and keep them in a container of ice water in the fridge. The water helps the vegetables from getting wilty. And, it freezes little fingers when they reach in to grab some but we never complained. The cold was worth it because they were always so fresh and crunchy!
So, you can always do that. Use tongs if you don’t like the cold water. Brrrr! 😉
There you have it. Another busy and successful Sunday in the kitchen.
Now you can see why I need a day off to rest.
Talk to me: Did you food prep yesterday? What did you make? What was the last movie you saw in the theater?
– jennifer
A Hungry Runner 