Garlic Rosemary Chicken with Roasted Root Veggies

Okay, so I will be posting these recipes on my blog. I will be taking pictures of our plated meal and giving a review on each meal. I will be reviewing making the meal as well as consuming it. I am really excited to start making these meals. I thought that sharing the recipe would be nice if it is any good and so anyone could make these meals at home with their own ingredients.

The Stats:

COOKING TIME

45 minutes

NUTRITION PER SERVING

Calories 610kcal, Fat 25g, Saturated Fat 7g, Carbohydrate 63g, Sugar 12g, Dietary Fiber 11g, Protein 35g, Cholesterol 105mg, Sodium 370mg

ALLERGENS

Milk. Wheat

INGREDIENTS WE SEND

Carrot

2 unit

Sweet Potato

1 unit

Yukon Gold Potatoes

5 unit

Rosemary

1 unit

Red Onion

1 unit

Chicken Breast

1 unit

Garlic

2 clove

Chicken Stock Concentrate

1 unit

YOU’LL NEED

Vegetable Oil, Butter, Salt, Pepper, Flour

COOK THIS RECIPE IN 6 SIMPLE STEPS

1. 

   Preheat oven to 450 degrees. Wash and dry all produce. Peel carrots, then cut into ¾-inch pieces on a diagonal. Medium dice sweet potato and Yukon Gold potatoes into ½-inch cubes. Leaving remaining sprigs whole, strip half the rosemary leaves from stems; finely chop leaves until you have 1 ½ tsp (3 tsp for 4p).

2. 

   Toss together carrots, sweet potato, Yukon Gold potatoes, 1 tsp chopped rosemary (2 tsp for 4p), a large drizzle of oil, and a pinch of salt and pepper on a baking sheet. Roast until slightly softened, about 15 minutes (we’ll add the onion then).

3. 

   While veggies roast, halve, peel, and thinly slice onion. Finely chop a few of the slices until you have ¼ cup (½ cup for 4p). Peel and finely chop garlic.

4. 

   Pat chicken dry with paper towels; season with salt and pepper. Sprinkle all over with 1 TBSP flour (2 TBSP for 4p). Heat a large drizzle of oil in a large pan over mediumhigh heat. Add seasoned chicken and cook until browned and cooked through, about 4 minutes per side. Turn off heat. Transfer to a plate and set aside.

5. 

   In a small bowl, combine sliced onion, a drizzle of oil, and a pinch of salt and pepper. Once veggies have roasted for 15 minutes, remove from oven. Top with seasoned onion, then return to oven until everything is browned and tender, about 12 minutes more.

6. 

Heat a drizzle of oil in pan used to cook chicken over medium-high heat. Add garlic, chopped onion, remaining chopped rosemary, salt, and pepper. Cook, stirring, until softened, 2-3 minutes. Add stock concentrate and ¼ cup water (⅓ cup for 4p). Simmer until thickened, about 3 minutes. Turn off heat; swirl in 1 TBSP butter (2 TBSP for 4p). Thinly slice chicken. Divide sliced chicken and roasted veggies between plates. Top chicken with pan sauce.

Our Meal:

The Review:

This meal was very easy to make and it was delicious. I thoroughly enjoyed the rosemary chicken and all the root veggies! I couldn’t finish my plate and I had a little bit leftover for a good snack before lunch. I realize with making these meals that these are recipes you can easily make at home and buy your own supplies for cheaper. Its nice every once in a while or if they are having a good promotion. I am on the second delivery (and my last) and having this delivery service isn’t the right fit for us. It is a fun service to try out though.

With Love,

Advertisement

Creamy Roasted Tomato Soup with Pepper Jack Grilled Cheese

The Stats:

COOKING TIME

40 minutes

NUTRITION PER SERVING

Calories 770kcal, Fat 47g, Saturated Fat 26g, Carbohydrate 67g, Sugar 14g, Dietary Fiber 5g, Protein 22g, Cholesterol 115mg, Sodium 1530mg

ALLERGENS

Milk. Wheat. Soy

INGREDIENTS WE SEND

Roma Tomato

1 unit

Garlic

2 clove

Yellow Onion

1 unit

Pepper Jack Cheese

2 unit

Sourdough Bread

2 unit

Crushed Tomatoes

1 unit

Vegetable Stock Concentrate

1 unit

Cream Cheese

1 unit

YOU’LL NEED

Sugar, Olive Oil, Butter, Salt, Pepper

COOK THIS RECIPE IN 6 SIMPLE STEPS

1

Preheat oven to 375 degrees. Bring 3 TBSP butter to room temperature. Wash and dry all produce. Line a baking sheet with foil. Halve tomato lengthwise; cut into ½-inch-thick wedges. Peel garlic, then wrap in a small piece of foil. Halve, peel, and finely chop onion until you have about ½ cup (1 cup for 4p).

2

Toss tomato on prepared baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place garlic foil packet on same sheet. Roast until tomato and garlic are browned and softened, 18-20 minutes.

3

Meanwhile, heat a drizzle of olive oil in a medium pot over medium heat. Add onion and a pinch of salt and pepper. Cook, stirring, until softened, about 5 minutes. Stir in crushed tomatoes, stock concentrate, and 1 cup water (1 ¾ cups for 4p). Bring to a boil and cook, stirring occasionally, until thickened, 8-12 minutes.

4

While soup simmers, evenly divide Pepper Jack between bread; form two sandwiches. If butter is not yet soft, place in a small, microwave-safe bowl and microwave for 5-10 seconds. Spread both sides of sandwiches with softened butter.

5

Heat a large, dry pan over medium heat. Add sandwiches and cook until browned and cheese has melted, about 5 minutes per side. Turn off heat. Halve grilled cheeses on a diagonal. Carefully transfer roasted tomato and garlic to a cutting board; finely chop.

6

Stir chopped tomato and garlic, cream cheese, and ½ tsp sugar (1 tsp for 4p) into soup. Taste and season with salt, pepper, and/or another pinch of sugar. Serve grilled cheeses with soup on the side.

Our Meal:

Our Review:

I like the cute recipe cards. If we like the recipe enough, I will keep the card to make it again. Otherwise, I will find a new home for the card. My mom says she likes making new recipes, so I might given them to her to try. I’m disappointed that the ingredients were just tossed in and my bread was broken. I didn’t like that at all and I hope the next box improves upon the presentation and placement of delicate pieces like bread. However, the meal itself was delicious. You can’t really mess up soup and a grilled cheese though. Martin has said that every meal that I’ve made has been delicious. He cannot believe that I never really cooked before. I have finished making all three recipes and my only critique is that it takes longer to make everything than what they state. Could just be my crappy oven though.

I really love sharing recipes, pictures, and my opinion on the food. I will be continuing to share with these kinds of posts. I hope you enjoy them. I have been getting most of my recipes from an amazing app that Dean’s ABA therapist turned me onto, because she enjoys cooking as well. I will be sharing my thoughts on that once I have used it more as well.

With Love,

EveryPlate 1st Delivery

I really want to get serious about learning how to cook and making/eating healthier meals for my family. It just hit me that’s what I have now. I have a little family. There was a discount for this delivery service and it was the cheapest. I thought that I would try this one first and maybe try a few others to see if it is worth it or not for our family. I got a sale price of $19.94 a week for the first three weeks. I also upgraded one recipe this week, so I paid an extra $5.98 ($2.99 per serving for 2 people). I paid $26 for the first week of three different recipes for 2 people. The normal price is $29.94 and $8.99 shipping, so that is a total price of $39 roughly, not including the up-charge if you chose any premium meals. It is a really great regular price, since most of the other services are $40 on discount. You get to pick your three meals for every week and I already have my 3 weeks planned out. I actually can see the 4th regular price recipes and I decided to skip it. Everything is really high in carbs and we are trying to be low carb and zero bread/pasta. This is just as well for me, because I can chose a different service to try out for that week.

I will tell you what I got this week and show you the unboxing for each recipe. I will also include pictures of steps/completed plated meals in a separate post, one for each meal as this post will be long as is. If I can take any video, I will do that for sure like plating the meal. I doubt that I can tape the whole video of making the recipe on my phone. My camera is kinda crappy quality as well. I will need to invest if the recipe thing becomes a big part of the blog. The separate recipe posts will have more information on the recipe and how easy I thought it was to cook. It will also include our thoughts on how good the meal itself tasted. You can look forward to hearing Martin’s thoughts as well!

So, I decided to go with these three recipes this week: Garlic Rosemary Chicken with Roasted Root Veggies, Creamy Roasted Tomato Soup with Pepper Jack Grilled Cheese, and Balsamic Steak with Bruschetta Toasts and Roasted Zucchini (Premium Meal). The other recipes that they had to choose from were BBQ Pork Sloppy Joes with Pickled Onion and Sweet Potato Wedges (The carbs were over 100 on this one, so it was a big no no), Beef Stroganoff Meatballs with Mushroom Gravy and Garlic Mashed Potatoes (I kinda hate stroganoff, so I decided against this), Blackened Chicken Penne with Cheesy Pepper Jack Sauce (This one was again high in carbs at 77 grams). You only get 6 recipes to choose from every week, but at the normal price, that seems very reasonable.

Garlic Rosemary Chicken with Roasted Root Veggies

NUTRITION PER SERVING

Calories 610kcal, Fat 25g, Saturated Fat 7g, Carbohydrate 63g, Sugar 12g, Dietary Fiber 11g, Protein 35g, Cholesterol 105mg, Sodium 370mg

The website states that this meal takes 45 minutes to make. The carbs is a bit high, but that is from the potatoes in this recipe making it an acceptable amount of starchy carbs. It is high in protein and fat, which is what we want for the keto diet. To make these recipes, you will need basic ingredients from your kitchen like salt, pepper, flour, etc. There is only 6 steps to make this recipe, so it seems fairly simple. I will probably make this one first for us to be honest. It is the most appealing recipe to me out of what I chose that I want to try first.

Creamy Roasted Tomato Soup with Pepper Jack Grilled Cheese

NUTRITION PER SERVING

Calories 770kcal, Fat 47g, Saturated Fat 26g, Carbohydrate 67g, Sugar 14g, Dietary Fiber 5g, Protein 22g, Cholesterol 115mg, Sodium 1530mg

The carbs are a little high for this one with the bread for the grilled cheese, but we both thought that it was worth it for such a home cook staple. This recipe states that it takes 40 minutes to make. Again, they break the recipe down to six simple steps, which I very much appreciate. This recipe would have been useful when Martin was sick to have on hand. lol. I love vegetarian recipes, so it is nice that this one contains no meat. Again, this one is very high in fat with a good amount of protein and this is exactly what we want for the diet that we are going on. You will hear me mention this over and over again, because I want to be crystal clear that I am aware of the fat content. I don’t need any comments about how this is unhealthy without solid facts to back up your claims.

Balsamic Steak with Bruschetta Toasts and Roasted Zucchini

NUTRITION PER SERVING

Calories 830kcal, Fat 61g, Saturated Fat 25g, Carbohydrate 34g, Sugar 7g, Dietary Fiber 2g, Protein 35g, Cholesterol 175mg, Sodium 880mg

This is our premium meal that I paid an extra $6 for, because it sounded so good and fits our diet to a T. It takes 40 minutes to make and the picture looks absolutely mouth watering. You get the 6 steps again and I will be cooking my meat a bit more than recommended. I don’t like any blood in my meat, so I will watch it carefully until I think it is browned enough. I will also be trimming the fat personally off of my meat, which may take down some of the fat percentage on this meal. I cannot stand the texture of fat though, so I will happily trim it before slicing.

I am looking forward to cooking these meals this week and possibly the beginning of next week as well if I don’t have the time/energy to cook these ones by Sunday. I receive my shipment every Wednesday, so that only gives me 4 days (Wed, Thurs, Fri) to cook these dinners for us. I work 6 to 6 on the weekends, so the last thing I will probably want to do is cook one of these 40 to 45 minute meals. I will probably prepare something on Sunday to feed us for the next two days or choose simple easy recipes that are quick for those days.

First IMPRESSIONS:

Things were just thrown together except for the meat, which was on the bottom sandwiched between 2 ice packs that I am keeping to put in our cooler for a trip to the beach/ocean. The meals were not individually separated, which I don’t care for. I’d like for them to be separated. Plus, the bread was tossed in and one of them is broken for a grilled cheese sandwich. Kinda disappointed, but will try another week for sure. I don’t think it’s worth $26 though. There is for certain a convenience fee for it. I plan to do the other two weeks and cancel. I really don’t think you get enough food to comfortably feed two people.

With Love,