Date: June 4, 2011
Modifications: I didn’t put any seasoning inside the bird and I grilled this inside an aluminum pan, which turned out to be a good idea because it tipped over halfway through cooking.
Time to table: 20 minutes prep, 2 hours grill time
Servings: Two adults, one toddler, with about four cups leftover shredded chicken.
Notes: This is Erin’s favorite “plain chicken” recipe, so it got a rare “love” from her. We put the asparagus in foil and cooked that on the grill with some lemon juice.
Date: June 5, 2011
Modifications: I didn’t have any tomatoes, so I just used more asparagus. 3 eggs didn’t seem like enough, so I used 4. It would have been enough though, so just stick to 3 unless you want more than one mini-muffin pan.
Time to table: 10 minutes prep, 15 minutes to bake
Servings: 12 mini-muffin sized frittatas
Notes: I have made it my life’s mission to get Annie to voluntarily consume asparagus. She didn’t eat much of it, but she did pick up a few bites and put them in her mouth on her own for the 2 meals when she had these. That was enough of a win for me. She might have liked them better with tomatoes in there too.We had gotten the asparagus from the farmers market the day before, and I chopped it up tiny to increase the changes of Annie eating it.
These totally stuck to the mini muffin pan, despite a liberal spraying of olive oil, so grease the heck out of them.
Asparagus recipe: http://weelicious.com/2011/04/20/grilled-lemon-asparagus/
- Preheat roasting pan or oven to 450.
- Sprinkle the chicken with salt, pepper, oregano
- Place in pan with halved red potatoes and 2 carrots, roughly chopped
- Roast for approx 1 hour, or until chicken is done
- Let chicken rest for 10 minutes, then cut it up
Time to table: 90 minutes
Modifications: I did the asparagus in the broiler instead of the grill, just didn’t feel like it.
Servings: Six adults, one toddler.
Notes: The roasted chicken has many variations, just do a google search for options.