Sunday Dinner. On Thursday.

January 14th, 2011 · 7 Comments · Chicken and Turkey, Dinner

How did we celebrate our re-entry into the meat world? With a classic roast chicken dinner. (Oh, and there also might have been a bite or two or five of roasted pork at Roberta’s the other day.) We ate the chicken last night, which was Thursday, which is also known in our house as “Big Fat Nothing Day.” No activities, no mom going to work. No scheduled plans. So I could take my time in the kitchen, and in the end, our dinner felt more like one we’d eat on Sunday. Which was a really nice way to head into the long weekend.

Creamed Spinach Made with No Cream

Thaw a box or a bag of frozen spinach by placing it in a colander and running warm water over it for a few minutes. Press down on the spinach to squeeze out all the liquid. In a small frying pan over medium heat, add olive oil and a half a large onion (chopped), salt, pepper, a few red pepper flakes (optional, as always). After about 5 minutes, add spinach and toss with onions until spinach is heated through. Sprinkle 1 to 2 teaspoons of flour (this will prevent curdling of milk in next step) and stir. Add about 1/3 to 1/2 cup of milk (lowfat, 1%, whole…any kind but chocolate!) depending on how creamy you like your creamed spinach, and a pinch of freshly ground nutmeg. Stir until heated through and serve. Squeeze a little fresh lemon juice on spinach once it’s on the plate.

Cole Slaw

In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons cider vinegar, 2 teaspoons celery seed, salt and pepper. Add about 2 cups shredded cabbage and toss. Try a bite and adjust to taste. I had to add a little sugar to balance out the vinegar. Keep adjusting til it tastes right to you.

And here’s my old-reliable recipe for Roast Chicken with Vegetables, but I know how personal a Roast Chicken decision can be, so I won’t be offended if you swap in your own.

Related Posts Plugin for WordPress, Blogger...

Print Print

Tags: ··

7 responses so far ↓

  • 1 CJ-in-Weld // Jan 14, 2011 at 1:10 pm

    Can you use fresh spinach?

  • 2 jenny // Jan 14, 2011 at 4:03 pm

    Yes, definitely. I’d use kitchen scissors to chop up the spinach once it’s sauteed and wilted in the pan. It’s easier for kids to eat chopped spinach than leaves, which can get stringy.

  • 3 Maryea {Happy Healthy Mama} // Jan 14, 2011 at 6:30 pm

    Creamed spinach with no cream? Interesting! I am going to have to give that a try. I am assuming almond milk would work, right?

  • 4 Lisa // Jan 14, 2011 at 6:55 pm

    Whenever I do a roasted chicken & veg, I now do way more vegetable than I know we’ll eat because I have discovered how amazingly yummy roasted vegetable SOUP is – just heat the left-over roasted veg (usually potatoes, carrots, onions, garlic) with stock and blend. I serve with crumbled bacon and goat cheese on top.

  • 5 Jenny // Jan 14, 2011 at 10:33 pm

    Maryea – wow! almond milk! never thought about that or tried it — please tell me how it turns out!

  • 6 Andrea // Jan 26, 2011 at 10:24 am

    A small thing — running water over a bag of spinach for a few minutes seems wasteful. In our house soaking the bag in some warm/hot water in the sink for ten minutes usually does the trick.

    Love the recipe, though!

  • 7 Andy King // Jan 27, 2011 at 4:21 am

    This cream spinach with no cream is healthy and seems yummy. I’m gonna try on saturday for sure .

Leave a Comment

What is 4 + 5 ?
Please leave these two fields as-is:
IMPORTANT! To be able to proceed, you need to solve the following simple math (so we know that you are a human) :-)