Menu Planning - September 13

I think one of the things that is the easiest to do and gets overlooked in my routine is menu planning.  I actually enjoy doing this chore, and it really helps to know first thing in the morning what I'm serving for dinner.  I'm working on making weedly menu planning a habit.  After a day of schooling, it's nice to know I have all the ingredients I need for dinner, everything thawed out... so planning before going to the grocery store helps too.  I like going to the grocery store on Fridays and even early on Saturday mornings.  It seems like the produce is fresh on those days.

This week's plan with links and a recipe:

Monday: Zuppa Toscana, Spinach and Apple Salad, Bacon & Cheese Muffins
Tuesday: Country Style Steak (substitute beef stock for water and skip Morton's seasoning)
Wednesday: Roast Sticky Chicken (see recipe below), beans & rice, Easy Indian Style Okra
Thursday: Leftover Buffet
Friday: Linguini with tomato-almond pesto, salad
Saturday: Garden Vegetable Quiche, salad
Sunday: Thai Chicken,

Snacks: peanut butter cookies

My family loves this Sticky Chicken recipe. I've been making it for years. It is the juiciest chicken, probably because of the lower temperature and longer baking time.

ROAST STICKY CHICKEN

1 large chicken -- roasting
1 cup onion -- chopped
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon thyme
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 teaspoons paprika
4 teaspoons salt

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.  When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees F for 5 hours. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown.

If the chicken contains a pop-up thermometer, ignore it. Let chicken rest
about 10 minutes before carving.