This has been a fun food-week for me. I've been cooking real meals and actually using planned leftovers to make it so Bob can feed the family something other than frozen food while I'm at work.
Friday, I made a spiral cut ham that somebody gave us, mashed potatoes, and green bean casserole.
Saturday, I roasted 3 chickens, made homemade gravy, roasted root vegetables (recipe to follow) and brocolli.
Sunday, I made leftover ham, homemade scalloped potatoes. leftover root veggies and brocolli and a raw veggie platter with dip.
Monday, Bob used some of the leftover chicken and gravy with rice and green beans.
Today, is chicken soup made from the bones and leftover chicken and egg salad sandwiches made from easter eggs.
Beats the heck out of frozen chicken nuggets and boxed mac and cheese
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Roasted root vegetables:
Scrub 1 or two yams. Cut into bite sized pieces
Peel 2 parsnips. Cut into bite sized pieces. (They taste like carrots, if you've never had them.)
Put the veggies in a casserole dish with a couple of handfuls of baby carrots. Mix
Add olive oil (about 1/4 cup), salt and pepper to taste. Cover and put in a 325 degree oven for a couple of hours, until tender.
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