We went mushroomin' this morning (I forgot the camera...darn it!) and took the kiddos out for lunch,so I didn't want to make a real heavy evening meal.
Here's the menu:
Spicy Rapid Roast Chicken
Greek Pasta Salad
Root Beer or Orange Crush Floats
I started out making the Greek dressing for the salad.
I let that sit on the counter while I boiled the noodles.
I saw these in the store and thought I would give em' a shot.
They were actually quite good :)
After I boiled and drained the noodles, I ran them under cold water and let them sit and dry a bit.
I don't really have a recipe for the salad itself.
I poured the noodles into a bowl, added some chopped red onion, sliced black olives and crumbled feta cheese.
You could add cucumber and tomatoes (the ones at the store looked nasty, so I passed on them), and Kalamata olives (my kids won't touch em').
Once you have everything you want, in the amounts you like, pour the Greek dressing over top.
I only used about 3/4 of the dressing, and will save half for my lunch salads later in the week.
Stick it the fridge to chill.
This chicken is super simple, and tasty.
I was a bit skeptical the first time I made it, because the cooking time is weird
It turns out so beautifully!
(Hint: I bake it with the breast side down to keep more moisture in the white meat.)
After it comes out of the oven...
tent it with foil for about fifteen minutes, so it can finish cooking (and stays moist).
The internal temp should be 180 degrees.
As you can see...
Since they were good eaters...
They got a yummy dessert!
A couple scoops of vanilla ice cream and their choice of soda.
I am a little nostalgic, so we HAVE to use soda in the glass bottles ☺
Tomorrow I am using the leftover chicken for chicken spinach lasagna...
And I am making a special dessert!
Have a great night!