Chicken : Boneless/skinless thighs, 2 packs (6-8 per pack). Season with garlic powder and bake in the oven at 425 for 35 minutes. (Use a thermometer to check for thorough cooking - I stuck the thermometer in several different pieces to be sure they had all reached an internal temperature of 165.)
Brussels Sprouts : 2 lbs of sprouts, cut into bite-sized pieces. Tossed with bacon grease and seasoned with garlic powder. Roasted at 425 for 12-15 minutes.
Pasta : 1.5 lbs of tri-color rotini, cooked according to instructions on the box. Tossed with Classico Sundried Tomato Alfredo sauce.
Makes 11 meals.
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