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Рецепт Chicken, Roasted Veggies, Cream Sauce, Cole Slaw, Cheese Salad

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A day to spend in the kitchen –

This morning I decided to make my coleslaw for today. Using a simple hand grater I shredded my cabbage and carrot and grated a bit of sweet onion to add to it. For the dressing – (eye balling it all)

In a small bowl, combine:
About 2 T. sugar
2 – 3 T. white vinegar – whisk to dissolve

Whisk in:
Kosher salt and cracked black pepper (to taste)
A drizzle of vegetable oil (about 2 T.)
About 1/3 cup mayo (salad dressing is fine – but I had mayo opened already in the fridge)

Whisk well, pour over cabbage mixture, mix well; cover and refrigerate until dinner time.

As far as the cabbage mix –

3 – 4 heaping cups cabbage, shredded
½ large carrot, shredded
A few tablespoons grated onion

I didn’t want to make too much.

Moving on to the “chicken department”

You just have to love buying packages of Tyson chicken thighs – I swear it. You never know just how much of what is tucked under the perfect looking thighs. I know I cut off more than a pound of fat and excess skin from them – and I only purchased eight of them. You grab a thigh out of the package and there is enough skin on them to wrap around them twice! But I trimmed them of excess skin and fat, thoroughly washed in cold water with salt – twice, and rinsed well; pat dry.

Placed in my roasting pan and drizzled with olive oil, turning to coat. Seasoning:

Kosher salt
Cracked black pepper
Parsley
Garlic
Just a bit of onion powder

I seasoned the inside first, turned and seasoned the skin side; covered with foil and roasted at 350* F. for about 1 3/4 hours or so until done.

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Cost per serving $0.79 view details
  • Meanwhile, I prepared my veggies for roasting:
  • Russet potatoes, cut into chunks (** see AFTER my Tyson “report”)
  • Cauliflower, cut into florets
  • Carrots, cut into chunks
  • Cooking onions, cut into wedges
  • Just toss with olive oil and season with Kosher salt, cracked black pepper, garlic, and parsley – transfer to baking dish and cover with foil – placed on the top rack about an hour into cooking the chicken and the veggies were done in 45 – 50 minutes.
  • Instead of making pan gravy, I decided to make a cream sauce –
  • 1 can cream of chicken soup
  • 1/3 cup whole milk
  • About ½ cup sour cream
  • Heat through without boiling.

Инструкции

  1. Chicken thighs, roasted veggies, cream sauce, cheese salad and coleslaw: Made a delicious hot meal for us today!

Nutrition Facts

Amount Per Serving %DV
Serving Size 218g
Recipe makes 4 servings
Calories 194  
Calories from Fat 96 49%
Total Fat 10.83g 14%
Saturated Fat 4.94g 20%
Trans Fat 0.0g  
Cholesterol 23mg 8%
Sodium 544mg 23%
Potassium 412mg 12%
Total Carbs 20.51g 5%
Dietary Fiber 1.5g 5%
Sugars 4.54g 3%
Protein 4.63g 7%
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