Another super busy school day... ending with a chilly afternoon softball WIN for the Frontier Lady Red Hawks!! Which meant, we didn't get home until about 6:45.... so how do you make dinner on a school night like this? CHECK THE FRIDGE! What do we have?
WOW! Tonight we have half of a rotisserie chicken! BOOM! Super lean protein ready for some sides! Tonight, how about a side of carrots (our favorite) and some stuffing (cause that's what we got)!
So, peel and chop the carrots into long, irregular chunks. Drizzle with some olive oil, salt, pepper, garlic powder and thyme.
Mix together and coat those carrots in all that flavor, and pop into a 375 degree oven!
These may take anywhere from 25-35 minutes, so while they get going, lets start with stuffing!!!
This is what we had, so this is what we're having for dinner! I chopped about 3 stalks of celery and a medium size onion and sauteed in some olive oil for about 10 minutes, or until tender.
Next, I added about 1 and 1/2 cups of chicken stock to the veggies, and here's why. Stuffing is like 1 part flavor (onion, butter), 1 part moisture (stock or water), and one part old bread (or in this case, stuffing mix).
Most stuffing has a big old heaping,helping of butter for flavor, but we didn't want the fat. We wanted the flavor!!! So I added stock instead.
Now, I must have seen this somewhere before, cause I've been dying to try this... I added the stuffing to a greased muffin pan.
Then, I popped those mini stuffing muffins to the 375 degree oven (with my carrots) for about 25 minutes.... and they were perfect!!
So dinner tonight... Some delicious left over chicken, but with some seriously awesome roasted carrots... our favorite!
And our new favorite... stuffing muffins... quick and easy!!!
Super crispy, crunchy, savory stuffing with sweet, caramelized carrots, and protein packed roasted chicken!!
Winner winner chicken dinner!
Another super busy school day... ending with a chilly afternoon softball WIN for the Frontier Lady Red Hawks!! Which meant, we didn't get home until about 6:45.... so how do you make dinner on a school night like this? CHECK THE FRIDGE! What do we have?
WOW! Tonight we have half of a rotisserie chicken! BOOM! Super lean protein ready for some sides! Tonight, how about a side of carrots (our favorite) and some stuffing (cause that's what we got)!
So, peel and chop the carrots into long, irregular chunks. Drizzle with some olive oil, salt, pepper, garlic powder and thyme.
Mix together and coat those carrots in all that flavor, and pop into a 375 degree oven!
These may take anywhere from 25-35 minutes, so while they get going, lets start with stuffing!!!
This is what we had, so this is what we're having for dinner! I chopped about 3 stalks of celery and a medium size onion and sauteed in some olive oil for about 10 minutes, or until tender.
Next, I added about 1 and 1/2 cups of chicken stock to the veggies, and here's why. Stuffing is like 1 part flavor (onion, butter), 1 part moisture (stock or water), and one part old bread (or in this case, stuffing mix).
Most stuffing has a big old heaping,helping of butter for flavor, but we didn't want the fat. We wanted the flavor!!! So I added stock instead.
Now, I must have seen this somewhere before, cause I've been dying to try this... I added the stuffing to a greased muffin pan.
Then, I popped those mini stuffing muffins to the 375 degree oven (with my carrots) for about 25 minutes.... and they were perfect!!
So dinner tonight... Some delicious left over chicken, but with some seriously awesome roasted carrots... our favorite!
And our new favorite... stuffing muffins... quick and easy!!!
Super crispy, crunchy, savory stuffing with sweet, caramelized carrots, and protein packed roasted chicken!!
Winner winner chicken dinner!
No comments:
Post a Comment