The Pasta : 2 lbs bowtie pasta, cook according to instructions on the box. Tossed with 2 giant spoonfuls of pesto and about 14 oz of roasted garlic alfredo sauce.
The Chicken : 2 packages of boneless skinless thighs (2+ lbs each). Sprinkle generously with garlic powder. The oven was set to 425 for 40 minutes, but knowing my oven it was probably closer to 475. I had the thighs overcrowded in the baking dish, so that is probably why it took longer than the normal 30 minutes.
The Veggies : 7-8 carrots? I don't think I ever remembered to count them. The carrots were chopped and sauteed in olive oil and garlic powder with 3/4 medium sweet onion. I added about 6 oz of chopped mushrooms near the end. We also chopped and roasted 2 lbs of brussels sprouts, about 1.5 lbs of which was added to the lunches.
I cooked the pasta in my stock pot so that I after I drained it, I could use it as a giant mixing bowl to mix the pasta and veggies together. The chicken I chopped up in the baking dish after removing it from the oven, and then used a slotted spoon to lift the meat out of the ridiculous amount of fat it was swimming in. I added about 2 spoonfuls of chicken to each meal.
We got 12 meals this week.
No comments:
Post a Comment