Recently I’ve made a few Dutch oven meals because it really is the perfect way to warm up when the weather is chilly! Taking on a whole chicken isn’t as scary as it seems, the hardest part for me is carving it. My dad is kind of an expert with carving, he taught me to start with the breast and go from there.
The chicken I cooked was upside down, which I did accidentally the first time I cooked a whole bird… But the breast meat turns out really moist so maybe I should start calling it my trick!? If you are feeling adventurous, try cooking yours upside down as well and let me know how yours turns out!
Lemon & Wine Dutch Oven Chicken
1 lemon, sliced
5 garlic cloves, peeled
½ medium onion, peeled and sliced
1 tbsp oregano
1 tbsp dried basil
1 tbsp dried parsley
Salt and pepper
2 tbsp olive oil
2/3-1 cup of white wine
1. Preheat oven to 375 degree
2. Stuff one slice of lemon into the chicken’s cavity with 3 garlic cloves.
3. Rub olive oil on the outside of chicken. Then generously cover the chicken with herbs, salt and pepper.
4. Place chicken in Dutch oven, pour in the wine and throw in the rest of lemon and garlic.
5. Place lid on top and cook for 1 hour, check temp. You want the temp to get to 160, if not at 160 add 20 minutes and repeat. Then remove the lid and continue cooking until it reaches the safe internal temperature of 165 degrees for a chicken.
6. After removing from oven let sit for about 10 minutes to allow the juices to rest.
Every year at school brings new challenges. One of my challenges this year has been keeping my budget in mind! I haven’t totally failed but it’s definitely something I need to work on. The hardest part for me is being able to visualize what I have spent and what I have left.
So! I made a weekly budget tracker to help myself get organized. I decided on a weekly tracker because I like short-term goals and it seemed less stressful than a month!
How to make a weekly budget? I took what I get for the month and deducted my monthly fees for rent, utilities, etc. Then I took what was left over and divided it by four, because four weeks in a month, gets my weekly budget!
Sometimes in the morning, I want a sweet and fresh smoothie but I also want it to fill me up for a morning full of classes… So I’ll add some oatmeal to a classic strawberry and banana smoothie for an easy morning boost!
Strawberry Banana Oatmeal Smoothie
1/2 cup raw oats
1 1/2 cup Milk
1/2 cup fresh strawberries
1 banana sliced
1-2 tablespoons honey
1 tablespoon chia seeds
2-3 ice cubes
Blend ingredients together in blender or stick blender. Serve immediately and enjoy!
Let’s be honest… Grocery budgets sometimes get cut because of clothing splurges.. But a balanced diet is key to having the energy needed for the best and the worst finals week all-nighters! Cheap proteins will do the trick. This Burrito Bowl has just that!
Skip the trip to Chipotle and make a Burrito Bowl at home!
Honestly a burrito bowl always sounds good so when Im not feeling the cooking vibe this is an easy go to. Plus its super easy to pack up as leftovers for the rest of the week!
1 cup uncooked brown rice
1 cup salsa
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
1 tomatoes, diced
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves
1. In a large saucepan of 1 ½ cups water cook rice according to
instructions no packaging.
2. Assemble the bowls, divide rice mixture into serving bowls. Top with black beans, corn, tomatoes, avocado, salsa and cilantro.
3. Serve immediately, drizzle with chili cream sauce.
Chili cream sauce
½ cup plain greek yogurt
1 tablespoons chili powder
1 tablespoon cumin
1 clove garlic, pressed
Juice of 1/2 lime
1. Make sauce by whisking all ingredients together