Sunday: Roast chicken with oven roasted potatoes (see below)
Monday: Spaghetti with Italian sausage
Tuesday: Tuscan soup with breadsticks (recipe to come)
Wednesday: Chicken and dumplings
Friday: Kids at their dad’s; I’ll have some fish and asparagus
Saturday: Kids at their dad’s; I’ll have something from the freezer
Lunches: Quesadillas, sandwiches, beans and weinies, Madras lentils and rice, smoothies
Breakfasts: Cinnamon streusel crumb-top muffins, oatmeal and fruit, smoothies, cold cereal
Oven-roasted Rosemary Potatoes
By mixing this in a plastic bag instead of a bowl, you can get every surface of the potatoes covered with oil and seasonings without having to use very much oil. This is more frugal (olive oil is pricey), and lighter.
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 tablespoon dried rosemary (or 1 tablespoon fresh)
2 garlic clove, minced
1 1/2 tablespoon olive oil
1. Preheat oven to 400°.
2. Scrub potatoes and cut them into one inch chunks. (If your potatoes are a little green, you can go ahead and peel them, like I had to do with last night’s potatoes.) Put them in a plastic bag and add the other ingredients. Mush it around until all of the ingredients are well dispersed, and all the potatoes are covered with the other ingredients.
3. Spread the potato chunks out in one layer on a cookie sheet. Put in oven and roast for 30 minutes or until a fork inserts easily and the edges are golden brown.
Nutrition (per serving): 130 calories, 46 calories from fat, 5.2g total fat, 0mg cholesterol, 476.9mg sodium, 457.7mg potassium, 19.3g carbohydrates, 2.4g fiber, <1g sugar, 2.3g protein.