UPDATED WITH RECIPE BELOW
Last week was such a crazy week, I'm so glad to be getting back to a bit of routine!
Monday: sloppy joes on cheese buns, home fries, carrot sticks
Tuesday: crockpot roast (didn't happen last week), mashed potatoes, bean medley
Wednesday: mac & cheese, green salad
Thursday: Chicken a la creme, rice, baby vegetables
Friday: scrounge day
Saturday: pasta dish or pizza
Sunday: Sticky chicken, baked potatoes, mixed veggies
Update with recipe: The recipe for sticky chicken has been requested, so I thought I'd just post it for everyone. It's a recipe I got from the lovely Laurel at Laurel Wreath's Reflections.
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken, about 3 pounds
1 cup chopped onions
Combine all spices (first 8 ingredients) in small bowl.
Rinse chicken, inside and out. Drain well.Rub spice mixture over skin and the inside of chicken.Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to roast, stuff cavity with onions.Place chicken breast side down in roasting pan.Roast uncovered at 250ºF (that's not a typo...it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.