We’re trying out two new meals this week! It was my week to grocery shop (we alternate weeks) and I normally am not the one to choose new things. I’m the one who stick with tried-and-true, quick dinners. My husband is on spring break this week, but he’s also working on graduate school projects, so I know he won’t be able to do everything.
Sunday – Leftovers. Though I’m cooking meatloaf, so we’ll have one to freeze and one for later this week.
Monday – Pork chops with cherry tomatoes. The recipe is from the latest Real Simple magazine, but instead of cheesy grits, I’m making couscous.
Tuesday – Slow cooker vegetable beef soup. We have beef that needs to be cooked and the weather thinks it’s still winter.
Wednesday – We’ll be out of town for the evening so dinner will be on the road.
Thursday – Soy/balsamic chicken. And a side vegetable. The chicken recipe is another one from Real Simple. Steamfresh vegetables were on sale this week (buy one get one free), so I stocked up. (I couldn’t find the recipe online, so I’m posting it below.)
Friday – Pizza (I went with a frozen pizza because we haven’t had one in a long time and it sounded good.)
Saturday – Probably meatloaf.
Question: Do you tend to try recipes you see in magazines? I find maybe one or two a month, and Real Simple is my go-to place for new recipes.
Also, I’m linking up with OrgJunkie this week!
soy-balsamic roasted chicken with rosemary
credit: Real Simple magazine
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/4 cup fresh rosemary leaves
1/4 cup honey
1 3 1/2 to 4-pound chicken, cut into 10 pieces
8 shallots, peeled
1 tablespoon olive oil
Heat oven to 425 degrees F. Combine the vinegar, soy sauce, rosemary, honey and 1/2 teaspoon pepper in a 9×13-inch or another shallow 3-quart baking dish. Add the chicken, turn to coat and place skin-side down.
Toss the shallots with the oil in a medium bowl and arrange on top of the chicken.
Roast the chicken for 30 minutes. Turn the pieces skin-side up and continue to roast, basting occasionally, until the shallots are tender, the chicken is glazed and a thermometer inserted in the thickest part of a thigh registers 165 degrees F, 15 to 20 minutes more. (Tent the dish loosely with foil if the chicken browns too quickly.