Menu of the Week

Sunday - Ina's Lemon Chicken Breast, Roasted Carrots (I leave out the herbs) + Spaghetti for the kids. Super easy and good.

Pre-make Baked Rigatoni. .

Ina's Lemon Chicken Breast
1/4 c olive oil
9 cloves of garlic
1/3 cup dry white wine (optional)
1 Tbsp grated lemon zest (2 lemons)
2 Tbsp freshly squeezed lemon juice
1 1/2 tsps dried oregano
1 tsp minced fresh thyme leaves
4 boneless chicken breasts, skin on 6 to 8 oz
1 lemon

Preheat the oven to 400 degrees. Warm the olive oil in a small saucepan over medium low heat, add the garlic, and cook for just one minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 tsp of salt and pour into a 9x12 baking disk.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breast with oil and sprinkle with salt and pepper. Cut the lemon in eight wedges and tuck among chicken.

Bake for 30 to 40 minutes, until chicken is done and skin is lightly browned. If the chicken isn't browned enough stick it under the broiler for 2 minutes (set the timer)! Cover the pan with foil for 5 to 10 minutes and let rest. Sprinkle with salt and pepper and serve with pan juices. Bon appetit!

Monday - Bake Giada's Rigatoni with Bechamel Sauce. Simple salad.
Tuesday - Parmesan Chicken from QFC and leftover rigatoni.
Wednesday - Dinner at the Smith's
Thursday -  Leftovers
Friday - Shore Lunch Minestrone Soup and Cornbread Muffins. Add arugula to soup and cook for at least 40 minutes. The soup is too spicy for kids so they'll have pesto pasta. I keep pesto in the freezer and add frozen peas with the pesto and bow tie pasta.