Roasted Chicken, stuffed with onions, celery and sprinkled with rosemary sprigs
Steamed Broccoli
Cooked Carrots (honey, cinnamon and olive oil)
Homemade Whole wheat Garlic Focaccia Bread (olive oil and spices for dipping)
Roasted Chicken:
1 whole fryer (organic or at least not treated with chemicals)
1 stalk of celery (cut into small pieces)
1/2 cup sliced red onion
small amount of olive oil
Put thawed chicken into a baking dish w/ at least 2 inch sides
rub olive oil over the bird and pour a small amount inside the bird
stuff with celery and onion (can use anything you want to stuff it)
sprinkle inside and outside with rosemary springs
Preheat oven to 350~ cook for 1 1/2 hour or until thermometer reads 180-185
After fully cooked, remove from oven and allow to cool for 30 minutes before slicing
Cooked Carrots:
Cut up as many carrots as you need, place them in boiling water and cover
Cook until tender then drain.
After draining keep them in the pot and add a small amount honey and cinnamon (to taste)
stir in small amount of olive oil; Cover and let sit until ready
Steamed Broccoli:
This is completely up to you, however I would recommend if you are boiling the broccoli on the stove not to cook more than 30 -45 seconds in the boiling water. If you have a steamer that would be the better way to keep more nutrients in
Garlic Focaccia Bread:
Lesa made this with our Bosch mixer (we finally bought one after 13 years of marriage and it is fun) and the recipe is in the cookbook they sent. If you feel up to trying go ahead, if not you could use regular whole wheat toast and make garlic bread as we have done many times. Since the recipe is Bosch specific, I will allow you to come up with your own bread for dipping.
"Food is essential to life, therefore make it good"
S. Truett Cathy Founder of Chick-Fil-A
"You are created in His Image...Love that Image" (Lesa McCant)
