Menu Planning Monday-Update

Week of January 19-25

Monday- Baked Ziti with Salad and Yeast Rolls

Tuesday- (work 7-11) Crockpot Caramelized Onion Beef Stew with Crescent Rolls

Wednesday- Leftovers

Thursday- (Teach 5-8:30) Roast Sticky Chicken with roasted veggies

Friday- Homemade Pizza

Saturday- (work 8am-??) Chicken Enchiladas with chips and Salsa

Sunday- (work 8am-??) Eat Out or Leftovers

I was asked for the Roast Sticky Chicken Recipe so here it is:

INGREDIENTS

• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 onions, quartered
• 2 (4 pound) whole chickens (I only do 1)
  

DIRECTIONS

1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2. Preheat oven to 250 degrees F (120 degrees C).
3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

* I know it seems like a big investment in spices but they will last you FOREVER. I actually double the spice amounts and keep them in a small container mixed up so the next time will be that much easier. I also have rubbed the chickens down and then frozen them- so all you have to do is defrost and bake!