Hope everyone had a great Thanksgiving holiday! We ended up freezing our leftover turkey, as the day after we were gifted with two large whole chickens that needed to be cooked ASAP. What a wonderful gift! I decided to roast one for dinner that night with all the trimmings, and do a "rotisserie" style one in the crock pot. Then I skinned it, easy peasy while still warm, and made chicken salad. I use to do that all the time when I worked in a deli, for ten years! It was soooo yummy for lunch yesterday after church.
Here is the chicken after I skinned it. For crock pot rotisserie simply spray pot with pan spray, put 5 or 6 aluminum foil balls in bottom of pot and cook on low for 6 hours. Don't forget to clean chicken, and season as you wish. I used lemon pepper.
This week our menu is much more pedestrian. For more Menu Plan Monday visit www.orgjunkie.com
Monday: Tuna Fettuccine w/ spice oat muffins
Tuesday: Crock pot meat loaf w/potatoes and broccoli
Wednesday: Church/Mom's night off
Thursday: Chicken a-la-king in a crock pot on biscuits
Friday: 15 bean and ham soup w/ garlic bread sticks
Saturday: Crock pot Parmesan chicken w/Hawaiian carrots and corn pudding
Sunday: Mongolian beef on rice w/ salad
Whats for dinner at your house?
Blessings, Beth Ann