1461 Dinners- Nights 2 and 3

 Decided to use some frozen chicken and pasta meals I had in the freezer rounded out with an extra artichoke stuffed chicken breast from the other night and some broccoli and cauliflower I roasted because it needed to be used up. 

Do you ever stare into the refrigerator and think... "I know I bought food but I'll be damned if I can think what I was going to do with it."

When I see ingredients but I can't remember the plan I just prepare them. On this day with only the mandate, "these must be used immediately", I chopped up the head of cauliflower and the head of broccoli and put them on a sheet pan. I covered them in oil and then sprinkled them heavily with a seasoning blend that had salt, pepper, onions and garlic in it. Then I roasted the vegetables for 20 minutes at 375ºF. They looked not as brown as I wanted so I gave it all a good stir and threw them back in for another 5 minutes.

Later that night as I was driving kid 2 from sports practice to theater rehearsal I called my husband and said, HEY, there's a plan for dinner after all. Take the frozen chicken and pasta meals out of the freezer, cut up, add the leftover artichoke chicken, and toss in the roasted veg I did earlier.  

It made such a huge amount we had it for dinner again last night.

Tonight's dinner will be refrigerated tortellini and sauce with salad and a take-and-bake bread loaf served with olive oil and balsamic glaze. 

That will be 4 nights, down. 

The aforementioned roasted veg. 

Do you have any vegetables languishing in the fridge? Go ahead and roast them.  They can work as a side dish or depending on what you have can be pureed into a soup or sauce. Tomatoes, bell pepper, and onion work particularly well as a sauce or a soup. 

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