You know I am always trying to find ways to make life less hectic all within a defined budget. But I must say, cooking everyday, three times a day, can be very exhausting. Especially when it is followed by mountains of dishes. YES, I use the dishwasher and YES, I use paper plates but some items must be hand washed and paper plates don’t rid of all dishes. And to be honest, I’d rather wash plates then buy them because that is money that goes into the trash everyday, literally!!!! Anyway, it is a small sacrifice that helps lighten a burden.
Well, this month while drowning in loads of laundry and dishes, I found myself thinking: “There’s got to be a better way!!!” For centuries, hot, delicious and nutritious meals were made all while houses remained spotless. Where am I going wrong? I mean there’s always: sandwiches, salads, and eating out. But eating out all the time has it consequences: budget and health. Sandwiches, same thing, a bunch of refined carbs and processed meats shouldn’t be the foundation of one’s diet. And salads, salads are great but everyday, twice a day and that’s it?? hmmm, nooo, my family likes me to break up the monotony and now I’ve grown accustomed to it.
So, one day I was out at Barnes and Noble and normally when I am down in the food menu planning dumps I go buy a cookbook but this time I thought I would browse the Magazine section. While doing so, this recipe caught my eye! It was the answer I was looking for: One Pan Meals!!! Yes, Yes, Yes. So we have the CrockPot… Now, we are adding this beauty to our Toolkit of Simpleness. And what I love most is that it stays within my guidelines of Nutritious and Delicious.
Magazine: Diabetic Living, Summer 2018
Recipe: Sheet Pan Orange-Apricot Drumsticks
(Smiling Danny Tweaks/Additions will be notated with a **)
You will need:
- 1 pound multi-color fingerling potatoes, halved lengthwise
- ** I did not cut the fingerling potatoes
- 1 pound green beans, trimmed
- ** I bought Organic Green Beans that were bagged so I did not trim them since they didn’t have a stem
- 1 cup thinly sliced red onion
- ** I diced
- 2 tablespoons olive oil
- ** Extra Virgin Olive Oil
- ¾ teaspoon kosher salt, divided
- ** I did not use salt, you get plenty of salt from the soy sauce
- ½ teaspoon ground pepper, divided
- ** I used all the pepper on the veggies and did not add to the marinade
- 4 large chicken drumsticks (1½-2 lbs. total), skin removed
- ** I used 5 drumsticks, skin attached
- 1 orange
- **I used 2 tablespoons of orange juice instead
- 3 tablespoons apricot preserves
- 1 tablespoon reduced-sodium soy sauce or tamari
- ** I used reduced-sodium soy sauce
- 3 cloves garlic, minced
Preheat oven to 425°F.
Place potatoes, green beans and onion on a large rimmed baking sheet. Drizzle with oil and sprinkle with ½ tsp. salt and ¼ tsp. pepper. Nestle chicken into the vegetables.
Grate ½ tsp. zest from orange and squeeze it to get 2 Tbsp. juice. Combine the zest and juice, preserves, soy sauce (or tamari), garlic and the remaining ¼ tsp. each salt and pepper in a small bowl. Brush the chicken with half of the glaze.
Roast the chicken and vegetables for 15 minutes. Stir the vegetables; turn the chicken and brush with the remaining glaze. Continue roasting until the chicken registers at least 165°F on an instant-read thermometer and the potatoes are tender, about 20 minutes more.
So Smileys, I hope this helps you this month with your menu planning and with making your life a little less hectic. This magazine also featured 35 recipes plus a week long menu plan (not sponsored). Check out the Wine section of the website to see which wine I paired with this delicious meal. Also, check out the Finance section to see my budget tip of the month. I also updated my Cooking and About sections. You can visit my YouTube Channel for more recipes. Channel: Smiling Danny.
In the Meantime, Bon Appetit and Happy Tasting.
XOXO, Smiling Danny