Roast Chicken with Carrots, Parsnips and Potatoes

As you can see I am a little behind on posting since the New Year.  I'm not really sure how it is already January 12th, the last two weeks seem like a complete blur.  It's hard to believe my new nephew is already a month old today!

Earlier this week I made Roast Chicken with Carrots, Parsnips and Potoates for dinner. It was really quite delicious! I must thank my mom for getting everything together and putting it in the oven for me so we could eat at a reasonable hour. I made this with the intent of having the Chicken and Vegetables for dinner one night and making Chicken soup with the extra meat later in the week.

Ingredients
Whole Chicken
3 parsnips
3 large carrots
10 small red potatoes

In a Dutch oven, place sliced carrots, sliced parsnips and whole baby red potatoes.  Drizzle the vegetables with about one tablespoon of olive oil and season with a little salt and pepper.  Place the whole chicken on top of the vegetables. Season the chicken with salt and pepper and some fresh rosemary leaves.  I had my mom add two bone in chicken breasts so that I had extra meat to make chicken soup later in the week.  She tucked them in under the chicken so they didn't dry out.  My chicken was right about 3 lbs so if you have a larger chicken you don't need the extra meat.

Cook on 350 degrees until the internal temperature of the chicken reaches 165 degrees.  It took about 2 hours for my chicken to be ready.

This meal was rated 4.5 asparagus spears

Omelet Cups

This evening I thought I would make a quick batch of omelet cups so that I have something to bring to work for breakfast and S could try something new.  I’ve made these in the past and they are super easy and quite tasty. Basically you can take any meat, veggies and/or cheese that you would normally put into an omelet and instead you cook them in a muffin tin.  They give you a perfect small serving of an omelet that can be easily re-heated.  I typically store them in twos, so that I can just grab a package and re-heat them in the microwave at the office.

Tonight I used the following chopped vegetables: onion, green pepper, cremini mushroom, tomato and chives.  I also added a small amount of white cheddar cheese.  The one thing I failed to do before starting this whole process was to check how many eggs we had.  I quickly found out that we only had 2 left, as a result I now have an overabundance of chopped vegetables.  I guess I will have to pick up a dozen eggs tomorrow and make another batch later in the week.  In the meantime, this recipe is on a smaller scale than normal since it’s based on two eggs only.

In a bowl combine, 2 eggs whisked with a splash of milk, salt and pepper.  Add 1 tablespoon of each of the following chopped onion, green pepper, cremini mushrooms, tomatoes and chives.  Mix well.  Add ½ slice of white cheddar cheese cut into small pieces.   Lightly apply cooking spray to the muffin tin.  Add ¼ cup of egg mixture to each of the muffin sections, I was able to get four omelet cups with this batch.  Bake on 325 degrees for approximately 15 minutes. 

Here are a few suggestions of omelet cup combinations:
Diced Ham, Cheddar Cheese, Mushroom, Green Pepper and Onion
Spinach, Tomato and Feta Cheese
Turkey Breakfast Sausage, Cheddar Cheese, Mushroom and Onion