Here's what I made:
Roasted Carrots (olive oil, splash of balsamic vinegar, s&p, thyme and parsley)
Bake at 400 for 30 minutes covered with foil. Take off foil and bake for another 10. Cooking times vary based on carrot thickness.
Super simple and healthy. Please note...I absolutely hate baby carrots and recently found out they are not really that good for you anyway. I'd rather take the time on a Sunday and peel a bag than buy an expensive, watered-down bag of "carrots." Try the original carrots. They are better - and if you buy the organic ones in their original state, they are still cheaper than conventional in a baby bag.
Chicken Teriyaki in the slow cooker
I'm going to give you one thing to do this winter - MAKE THIS! It's so easy and good. Seriously way better than Magic Wok (I know, I know, how is that possible?).
I adjusted my recipe to have 1/2 brown sugar and 1/2 honey (instead of white sugar) and a splash of sesame oil. Plus I doubled the "sauce" ingredients because in my house, we hit the sauce hard.
I made both brown and white rice for a nice combo and steamed broccoli. Topped with scallions.
What can I say? This was like a gourmet meal. I just loved it!
Next time, I will try to add both white and dark meat and will add some chili flakes and siriachi to the mix. Top with sesame seeds. OH YEAH!
I did not take a pic of the finished product because I ate it so rapidly.
Hope everyone had a nice weekend too - and are not seeing the damaging effects of the storm.