OK my plan last week was a bit too industrious. We ended up putting off the Dal burgers because they are really labor intensive and we're having them today instead. I roasted the eggplant and cooked the lentils in preparation.
First things first: Review of last week's recipes.
Vegetarian taco "meat:" I got 3 lunches out of this, will get another 2-3 this week too. It is filling, yummy and low-cal. next time I will add some salt though, I forgot and it showed.
Chicken Marsala - this was really good! But the only reason I was able to make it was because I was home with a sick toddler. It took a while because of mushroom cleaning/cutting, chicken trimming, dredging and cooking, sauce prep and thickening, noodle cooking, etc. Things that could be adapted to OAWC: cut up all of the mushrooms in advance, trim the chicken (the husband would prefer breasts to thighs in the future) and cook the noodles/pasta or whatever we're serving it with. The dish could easily be adapted to a crock pot as well.
Grilled haddock - we ended up having this with grilled potatoes which were GREAT. We sprinkled some salt and pepper on some medium white potatoes and skewered them with metal skewers. The husband grilled the heck out of them at really high temp until they were all burned and charred on the outside but lovely and yummy inside.
Our takeout night was salads with chicken and a side of yummy breadsticks. For anyone in the Western New York area - try Say Cheese Pizza for takeout!
This week's plan:
Sunday: Vegetarian Dal Burgers with spinach salads
Monday: Pasta with wilted spinach and ricotta sauce
Tuesday: Spinach mozzarella meatloaf, grilled potatoes, steamer veggies
Wednesday: Dinner at Grandma's
Thursday: Ground Turkey Chimichangas - previously on this blog here.
OAWC PREP:
Meatloaf (store in baking pan with press-n-seal in the fridge)
Ground Turkey Chimi filling (can be made in advance and stored in the fridge)
Everything else is easy-peasy day-of prep.
Sunday, April 18, 2010
Sunday, April 11, 2010
Let's Talk Lunch.
I just put the following into the crock pot on high for 4 hrs:
1 bag lentils, thoroughly rinsed
24 oz water
1.5 tbl cumin
1.5 tbl onion flakes
1 tsp dried minced garlic
2 tbl Chili 3000
2 tbl Bold Taco Seasoning
This makes "Vegetarian Taco Meat" which I will eat for lunches.
Unfortunately, 24 oz water was not nearly enough! I added a small 4 oz can of salsa verde and another 10 oz water to cook the lentils thoroughly.
To serve, I will combine with salsa and add cheese and sour cream on corn tortillas. YUM!
1 bag lentils, thoroughly rinsed
24 oz water
1.5 tbl cumin
1.5 tbl onion flakes
1 tsp dried minced garlic
2 tbl Chili 3000
2 tbl Bold Taco Seasoning
This makes "Vegetarian Taco Meat" which I will eat for lunches.
Unfortunately, 24 oz water was not nearly enough! I added a small 4 oz can of salsa verde and another 10 oz water to cook the lentils thoroughly.
To serve, I will combine with salsa and add cheese and sour cream on corn tortillas. YUM!
Balance Schmalance!
Since I last posted, we have bought a house, moved and gotten settled. We LOVE our new house - we have a big deck with an in-ground pool, an awning for shade and a big side yard for the kiddo(s). With 3 bedrooms plus a finished basement that will eventually be an in-law suite, a family room AND formal living room, we feel like it's a mansion compared to any house we've ever lived in. :) We are finally planting ROOTS and hanging around for a while!
Balance has been difficult - if not impossible - over the last year. Between my Mommy duties, Senior Scientist duties and my duties to myself and my health, it's been a huge challenge. I'm trying to get back to menu planning, cooking most things at home and eating whole foods. If this means I'm not thinking about my job 'enough' or working out 'enough' or that my daughter has to play with Daddy for a few hours a week, that's a sacrifice I'm willing to make to eat healthy and take care of us all!
My plan this week doesn't require much in-advance cooking but it's spring and we are dying to make good use of our grill! As has become the norm, I chose 5 recipes for the week and I will make them on whatever day is most appropriate as our schedules dictate.
Here is the list, followed by recipes were available:
Grilled Haddock, Steamed Broccoli and Boiled New Potatoes (no recipe required!)
Durban-style chicken strips with Hasselback Potatoes and steamer vegetables
Whole Foods-style Dal Burgers with unknown sides?
Chicken Marsala
Ground Turkey/TVP Tacos
Durban-style chicken strips with Hasselback Potatoes
I have already posted the recipe for Durban chicken here. This time, I'm using chicken breast cut into strips and cooking them on the grill. I will baste lightly in teriyaki sauce, then dredge in Durban seasoning and grill. Yum!
Hasselback potatoes are Swedish baked potatoes. They look really fancy because they are sliced width-wise and then sprinkled with a mixture of parmesan cheese and breadcrumbs before baking. They taste lovely too! (image borrowed from the provided link)
The basic recipe is
as follows:
4 baking potatoes
2 tbl fresh-grated parmesan cheese
1/4 cup breadcrumbs (I use italian-style)
1.5 tbl olive oil
1 tsp paprika
sprinkling of kosher salt
2 TBS. Major Grey's Chutney
1 tsp. cumin powder
1 jalapeno pepper chopped, or substitute 1/4 tsp. cayenne (I didn't have a jalapeno, so I subbed cayenne)
1/4 cup lemon juice
1 TBS chopped ginger
1/3 cup thawed frozen peas (I didn't have peas, so I left this out)
1/3 cup chopped fresh cilantro (I didn't have cilantro, so I left this out)
salt & pepper to taste (I didn't use any)
Small amount of canola or olive oil for browning the burgers
Directions
1. Peel eggplant, cut it into quarters & roasted it in a 400 degree oven while preparing everything else. Chop it into smaller pieces when it's soft--about 15 minutes. When done, lower the oven to 350 degrees. You'll finish the burgers in the oven.
2. Saute the onion, ginger, jalapeno, & garlic until the onion is soft.
3. Pulse process the lentils in your food processor so they are chopped up, but not mushy. Empty into a large mixing bowl.
4. Pulse process the onions, garlic, ginger, & the eggplant until they are small tiny pieces. Empty into the mixing bowl with the lentils.
5. Add all the other ingredients: the chickpea flour, the cooked diced potatoes, the curry, the lemon juice, the chutney, the peas, the cumin, the cilantro--and mix well. Taste the mixture & add more of any spice you think it needs.
6. Using a large plate or foil, sprinkle some chickpea flour on the surface to keep the "burgers" from being too sticky. Form 7-8 patties, working one at a time, sprinkling a little chickpea flour on the top & bottom so they won't stick to the frying pan.
7. Heat up a little oil in a large frying pan. I quickly browned the burgers, in 2 batches, and then I "finished" them off in a 350 degree oven until they were nice & browned, about 20 minutes--I think. Just watch them!
8. These keep nicely for 5 days, or you can freeze them individually. Serve on whole grained buns or as is.
Balance has been difficult - if not impossible - over the last year. Between my Mommy duties, Senior Scientist duties and my duties to myself and my health, it's been a huge challenge. I'm trying to get back to menu planning, cooking most things at home and eating whole foods. If this means I'm not thinking about my job 'enough' or working out 'enough' or that my daughter has to play with Daddy for a few hours a week, that's a sacrifice I'm willing to make to eat healthy and take care of us all!
My plan this week doesn't require much in-advance cooking but it's spring and we are dying to make good use of our grill! As has become the norm, I chose 5 recipes for the week and I will make them on whatever day is most appropriate as our schedules dictate.
Here is the list, followed by recipes were available:
Grilled Haddock, Steamed Broccoli and Boiled New Potatoes (no recipe required!)
Durban-style chicken strips with Hasselback Potatoes and steamer vegetables
Whole Foods-style Dal Burgers with unknown sides?
Chicken Marsala
Ground Turkey/TVP Tacos
Durban-style chicken strips with Hasselback Potatoes
I have already posted the recipe for Durban chicken here. This time, I'm using chicken breast cut into strips and cooking them on the grill. I will baste lightly in teriyaki sauce, then dredge in Durban seasoning and grill. Yum!
Hasselback potatoes are Swedish baked potatoes. They look really fancy because they are sliced width-wise and then sprinkled with a mixture of parmesan cheese and breadcrumbs before baking. They taste lovely too! (image borrowed from the provided link)
The basic recipe is
as follows:4 baking potatoes
2 tbl fresh-grated parmesan cheese
1/4 cup breadcrumbs (I use italian-style)
1.5 tbl olive oil
1 tsp paprika
sprinkling of kosher salt
Preheat oven to 450° degrees F. Oil a large shallow glass baking dish (I use a 9x13 Pyrex dish).
Peel the potatoes. Place on a cutting board and cut a narrow slice from the bottom of each potato; discard the slice (this helps the potato lie flat and not roll). Place two long handled wooden chopsticks on each side of the potato lengthwise. Use a sharp knife and slice each potato crosswise, making 1/4-inch apart slices, cutting down vertically. The chopsticks will prevent the knife from cutting entirely through the potato. As you peel the potatoes, drop them into the cold water to prevent discoloring.
NOTE: Potatoes may be prepared in advanced to the above point. Place potatoes in cold water (to prevent discoloring) until ready to bake. To bake, dry potatoes well.
Place the Parmesan cheese, bread crumbs, 1 tablespoon olive oil, paprika, and salt in a food processor; process until blended. Brush potatoes with the remaining 2 tablespoons olive oil and pat the bread crumb mixture on top of each potato. Place potatoes in the oiled baking dish; cover with foil and bake 30 minutes. Remove the foil and bake an additional 15 minutes. Remove from the oven, and serve.
Makes 4 servings.
Whole Foods-style Vegan Dal Burgers with Indian-style Jasmine Rice
The husband and I have always loved Whole Foods's Dal Burgers on the hot bar. Every time we get there (which is not often since we moved to an area without Whole Foods!!) we buy some and every time he comments on how awesome they are. We found this website which claims to have made a close imitation of the burgers! We were so excited that they went right into the weekly menu.
Incidentally, I'm intruiged by this blog - "The Happy Healthy Long Life." The blogger is a medical librarian (which by the way seems like an awesome job) at a "leading US Medical Center." She posts topics in the media and her research findings for your reading pleasure.
I'm copy/pasting her recipe for Dal Burgers here, and I will let you know when I make them whether the recipe is a winner!
Vegan Lentil Dal Burgers ala Healthy Librarian
1 package of already cooked Trader Joe's French Lentils, 17 oz. (or 2 1/2 cups cooked lentils) [I'm using Goya-brand red lentils]
1/2 cup chopped onion
1 small eggplant, peeled, quartered, roasted & chopped (I used a Japanese) yielding about a cup of chopped peeled eggplant
1 small potato cooked, then peeled & diced. Yielding about 1/2 to 3/4 cup of small diced potatoes
1/3 cup of chickpea flour (Bob's Red Mill Garbanzo & Fava Flour) to mix + more for lightly dredging patties
1 1/2 tsp. curry powder (more to taste)2 TBS. Major Grey's Chutney
1 tsp. cumin powder
1 jalapeno pepper chopped, or substitute 1/4 tsp. cayenne (I didn't have a jalapeno, so I subbed cayenne)
1/4 cup lemon juice
1 TBS chopped ginger
1/3 cup thawed frozen peas (I didn't have peas, so I left this out)
1/3 cup chopped fresh cilantro (I didn't have cilantro, so I left this out)
salt & pepper to taste (I didn't use any)
Small amount of canola or olive oil for browning the burgers
Directions
1. Peel eggplant, cut it into quarters & roasted it in a 400 degree oven while preparing everything else. Chop it into smaller pieces when it's soft--about 15 minutes. When done, lower the oven to 350 degrees. You'll finish the burgers in the oven.
2. Saute the onion, ginger, jalapeno, & garlic until the onion is soft.
3. Pulse process the lentils in your food processor so they are chopped up, but not mushy. Empty into a large mixing bowl.
4. Pulse process the onions, garlic, ginger, & the eggplant until they are small tiny pieces. Empty into the mixing bowl with the lentils.
5. Add all the other ingredients: the chickpea flour, the cooked diced potatoes, the curry, the lemon juice, the chutney, the peas, the cumin, the cilantro--and mix well. Taste the mixture & add more of any spice you think it needs.
6. Using a large plate or foil, sprinkle some chickpea flour on the surface to keep the "burgers" from being too sticky. Form 7-8 patties, working one at a time, sprinkling a little chickpea flour on the top & bottom so they won't stick to the frying pan.
7. Heat up a little oil in a large frying pan. I quickly browned the burgers, in 2 batches, and then I "finished" them off in a 350 degree oven until they were nice & browned, about 20 minutes--I think. Just watch them!
8. These keep nicely for 5 days, or you can freeze them individually. Serve on whole grained buns or as is.
Chicken Marsala
I needed a recipe to use up my chicken thighs that I bought last week. They are nearing a week in the fridge, which is my limit for fresh meat. I found this recipe at cooks.com. I will post the recipe below and then edit when I make it.
| MARSALA BAKED CHICKEN | |
1/4 c. dry bread crumbs 1/4 c. grated Parmesan cheese 2 tbsp. minced fresh parsley 1/4 tsp. paprika 8 chicken thighs, about 2 1/2 lbs, skinless olive oil cooking spray 2 tbsp. butter 1/3 c. Marsala wine 1 tablespoon Wondra flour Combine first 4 ingredients, stirring well; dredge chicken in bread crumb mixture. Arrange chicken in a shallow baking dish coated with olive oil cooking spray. Dot with butter; cover and bake at 350°F for 30 minutes; uncover and bake 15 minutes. Remove chicken from baking dish and arrange on serving dishes and keep warm. Deglaze baking dish with wine, scraping browned bits from bottom of dish (this is where the flavor is). Add butter and flour and heat for 10 minutes, stirring occasionally, to make a gravy. This can be done in the microwave, or if a baking pan was used, the gravy may be made on the stove top. 8 servings, about 160 calories per serving. | |
Monday, March 22, 2010
We're gonna try this again.
I know, I know, I've been completely ridiculous about this blog for the last, um, year. You have to understand that I've been adjusting to my new career, living in a new state, moving TWICE.
I have a meal plan this week and I'm going to try this OAWC thing again. Bear with me while I work out the kinks and get back into it!
This week's plan:
Sunday: broccoli rabe with pasta and ricotta sauce
Monday: ground turkey/TVP tacos
Tuesday: whole chicken roasted in the crock pot with vegetables
Wednesday: "durban" style chicken strips with macaroni and cheese
Thursday: Greek turkey burgers with pasta salad
Friday: chicken enchilada soup
Many of these recipes are recycled - I will link to them as appropriate. The only "new" to the blog recipe is Greek burgers. See below.
Greek Turkey Burgers
adapted from Recipe Zaar #13285
1 lb ground turkey [I actually use 1/2lb ground turkey 93% lean and 1/2lb rehydrated TVP (do a search on this blog for TVP for info)]
1 cup crumbled feta cheese [I use low fat, not fat free or else it's chalky]
1/2 cup olives, chopped [I use black and use 1/4 cup because I don't love olives]
1 egg white
1 teaspoon dried oregano
1 teaspoon italian seasoning
1 teaspoon dried parsley
1 teaspoon dried basil (optional)
1 teaspoon onion powder
1/2 teaspoon garlic powder
ground black pepper, to taste
Form into patties and grill! They can be prepped ahead of time and refrigerated overnight but I've never gone longer than overnight.
Broccoli rabe with pasta and ricotta sauce
This tastes rich but it's a nice healthy comfort food option!
Not many people know of the awesomeness which is broccoli rabe. It's a green, like kale or spinach, but it's also broccoli. Which makes it the perfect green, in my opinion! I loooove broccoli!
I buy a big bunch, chop off the ends and wash thoroughly. Then I steam the larger stems for 10 minutes in my vegetable steamer. Right before I serve the dish (pasta is cooked, tomato sauce warmed) I toss the rabe with 1 clove of garlic and some salt and pepper in a hot sautee pan.
Serve by spooning 1 cup of pasta in a pasta bowl and layer on tomato sauce, 4 tablespoon-sized dollops of ricotta cheese and the broccoli rabe.
DELISH!
I have a meal plan this week and I'm going to try this OAWC thing again. Bear with me while I work out the kinks and get back into it!
This week's plan:
Sunday: broccoli rabe with pasta and ricotta sauce
Monday: ground turkey/TVP tacos
Tuesday: whole chicken roasted in the crock pot with vegetables
Wednesday: "durban" style chicken strips with macaroni and cheese
Thursday: Greek turkey burgers with pasta salad
Friday: chicken enchilada soup
Many of these recipes are recycled - I will link to them as appropriate. The only "new" to the blog recipe is Greek burgers. See below.
Greek Turkey Burgers
adapted from Recipe Zaar #13285
1 lb ground turkey [I actually use 1/2lb ground turkey 93% lean and 1/2lb rehydrated TVP (do a search on this blog for TVP for info)]
1 cup crumbled feta cheese [I use low fat, not fat free or else it's chalky]
1/2 cup olives, chopped [I use black and use 1/4 cup because I don't love olives]
1 egg white
1 teaspoon dried oregano
1 teaspoon italian seasoning
1 teaspoon dried parsley
1 teaspoon dried basil (optional)
1 teaspoon onion powder
1/2 teaspoon garlic powder
ground black pepper, to taste
Form into patties and grill! They can be prepped ahead of time and refrigerated overnight but I've never gone longer than overnight.
Broccoli rabe with pasta and ricotta sauce
This tastes rich but it's a nice healthy comfort food option!
Not many people know of the awesomeness which is broccoli rabe. It's a green, like kale or spinach, but it's also broccoli. Which makes it the perfect green, in my opinion! I loooove broccoli!
I buy a big bunch, chop off the ends and wash thoroughly. Then I steam the larger stems for 10 minutes in my vegetable steamer. Right before I serve the dish (pasta is cooked, tomato sauce warmed) I toss the rabe with 1 clove of garlic and some salt and pepper in a hot sautee pan.
Serve by spooning 1 cup of pasta in a pasta bowl and layer on tomato sauce, 4 tablespoon-sized dollops of ricotta cheese and the broccoli rabe.
DELISH!
Monday, August 10, 2009
Grilled haddock, green beans and potatoes
That's what I'm having for dinner tonight. There's not much OAWC to this meal.
I like my fish a little spicy so I will rinse off the fillet, sprinkle with some cajun seasoning and put skin-down on a piece of aluminum foil. Grill until no longer translucent.
I purchased some thin (haricot vert variety) string beans from the Bidwell Farmer's Market this weekend and I will be preparing them as follows: snip off the ends and boil for 3-4 minutes in a salted pot of water at a rolling boil. Strain and transfer to a sautee pan with a minced clove of garlic and about 3 tsp olive oil. Generously salt and pepper. Sautee for another 4-5 minutes or until the garlic is fragrant and the beans are coated.
Also on the same Farmer's Market trip, I purchased some tiny potatoes. I will boil them and serve with light sour cream and pepper.
Simple, healthy, delicious!!
Here's my meal plan for this week so you can plan which days to read!
Monday: Grilled haddock, green beans and potatoes
Tuesday: Morroccan vegetable soup
Wednesday: at my mom's, sorry no recipes!
Thursday: chicken curry on brown rice
Friday: Willard bean soup
Sunday, August 9, 2009
A few words on Life Balance.
After all, it IS the blog title!
As many of you know, I recently made a major move. Not only did I move 500 miles to a new city/state, but I also took a new more demanding job. All of these things are hopefully bringing me closer to my ultimate life goals. Life balance has been very difficult.
As a graduate student, I was taught that work came before all else. You don't get a PhD by pulling 9-5 shifts and not working weekends. As a matter of a fact, my mentor once told me:
"If you want to see your husband any time soon, bring TWO cots to lab." As you can see, the "culture" was that whomever works longest and hardest is bestest.
This culture was definitely alive and well during my postdoctoral fellowship. Before I got pregnant, I worked 60+ hour weeks as routine. That certainly didn't last while I was nauseous and exhausted through my entire pregnancy!! I started working more like 50 hour weeks with lots of work from home. Of course, once I had my daughter I realized that work is NOT the most important thing in life. Everything had changed. I wanted OUT of this culture that encouraged people to spend as much time as possible AWAY from their families. Don't get me started on how screwed up Academia is for faculty/postdocs/students!!
I switched to a Biotech company where I am definitely expected to get the job done - I have way more responsibility than I ever have before - but in a reasonable amount of time. No one encourages me to work 60+ hrs a week, in fact, they discourage it because you are more apt to make mistakes and waste time and reagents (AMEN!).
I tell you all of this because I'm having a bit of trouble adjusting!! I still wake up worrying about getting things done at work and I have a tendency to stay too long at work "just trying to finish up one more thing." Friends in the field say it will take YEARS to erase the academic brainwashing. Sigh.
This is why I have not been a great OAWCer since I've moved. I am having trouble with Life Balance.
But since that is what this blog is about, it is time to put my LIFE before my JOB and get in the gear once again. I want to be that mom who always has healthy dinners planned for her family, not that mom who breezes in 2 hours late with takeout every night.
Bear with me, faithful readers, the first few weeks may be rocky!! Leave me comments please, that would be encouraging and helpful. If I know you're ready to get recipe ideas, I will be more likely to post!
Thank you!! I really like the idea of this blog and need to keep it going!
As many of you know, I recently made a major move. Not only did I move 500 miles to a new city/state, but I also took a new more demanding job. All of these things are hopefully bringing me closer to my ultimate life goals. Life balance has been very difficult.
As a graduate student, I was taught that work came before all else. You don't get a PhD by pulling 9-5 shifts and not working weekends. As a matter of a fact, my mentor once told me:
"If you want to see your husband any time soon, bring TWO cots to lab." As you can see, the "culture" was that whomever works longest and hardest is bestest.
This culture was definitely alive and well during my postdoctoral fellowship. Before I got pregnant, I worked 60+ hour weeks as routine. That certainly didn't last while I was nauseous and exhausted through my entire pregnancy!! I started working more like 50 hour weeks with lots of work from home. Of course, once I had my daughter I realized that work is NOT the most important thing in life. Everything had changed. I wanted OUT of this culture that encouraged people to spend as much time as possible AWAY from their families. Don't get me started on how screwed up Academia is for faculty/postdocs/students!!
I switched to a Biotech company where I am definitely expected to get the job done - I have way more responsibility than I ever have before - but in a reasonable amount of time. No one encourages me to work 60+ hrs a week, in fact, they discourage it because you are more apt to make mistakes and waste time and reagents (AMEN!).
I tell you all of this because I'm having a bit of trouble adjusting!! I still wake up worrying about getting things done at work and I have a tendency to stay too long at work "just trying to finish up one more thing." Friends in the field say it will take YEARS to erase the academic brainwashing. Sigh.
This is why I have not been a great OAWCer since I've moved. I am having trouble with Life Balance.
But since that is what this blog is about, it is time to put my LIFE before my JOB and get in the gear once again. I want to be that mom who always has healthy dinners planned for her family, not that mom who breezes in 2 hours late with takeout every night.
Bear with me, faithful readers, the first few weeks may be rocky!! Leave me comments please, that would be encouraging and helpful. If I know you're ready to get recipe ideas, I will be more likely to post!
Thank you!! I really like the idea of this blog and need to keep it going!
Monday, June 1, 2009
Let's try this again.
I thought I was back last week but things got crazy and I only made a few things. This week will be better! Here's my plan:
Sunday: Dinner at Grammie and Grampa's
Monday: Takeout Chinese (switching takeout night to Mondays!)
Tuesday: Smoked whole chicken, corn on the cob and grilled pineapple
Wednesday: Chinese stir fry over basmati rice
Thursday: Finnan Haddie Gratin (smoked haddock with cheese)
Friday: Ribollita Soup (italian bean soup on a bed of bread and wilted greens)
OK this may sound elaborate but really it's not. The husband is off of work (he is starting his new job soon! YAY!) and he's experimenting.
Truthfully this will not be an OAWC week but since I haven't posted recipes in so long I will post them anyway and give my tips of what could be made ahead, OK?
Tonight is Monday and therefore my night was really easy. I just picked up the phone!
Tomorrow we are having Smoked whole chicken - The husband has a smoker and will be putting the chicken in around 2PM so it is ready by 5PM. Then we will grill up the pineapple and corn. Easy Peasy!
I will update later in the week on the other recipes!
Sunday: Dinner at Grammie and Grampa's
Monday: Takeout Chinese (switching takeout night to Mondays!)
Tuesday: Smoked whole chicken, corn on the cob and grilled pineapple
Wednesday: Chinese stir fry over basmati rice
Thursday: Finnan Haddie Gratin (smoked haddock with cheese)
Friday: Ribollita Soup (italian bean soup on a bed of bread and wilted greens)
OK this may sound elaborate but really it's not. The husband is off of work (he is starting his new job soon! YAY!) and he's experimenting.
Truthfully this will not be an OAWC week but since I haven't posted recipes in so long I will post them anyway and give my tips of what could be made ahead, OK?
Tonight is Monday and therefore my night was really easy. I just picked up the phone!
Tomorrow we are having Smoked whole chicken - The husband has a smoker and will be putting the chicken in around 2PM so it is ready by 5PM. Then we will grill up the pineapple and corn. Easy Peasy!
I will update later in the week on the other recipes!
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