I’m going to level with you–I believe we ordered take out 5 out of 7 nights last week.
We weren’t ordering crazy things like pizzas, calzones and onion rings–we stuck to salads with grilled chicken or steak tips, or chicken tip dinners with steamed broccoli and salad.
After 5 days of take out, however, we were royally sick of it.
So, on Sunday, M and I made a pact to cook dinner at home every night for the rest of November. Tall order, I know.
I buckled down and planned my meals for the week, and we went grocery shopping together to hunt and gather our supplies.
We started the week off with simple, baked chicken thighs.
I used the recipe from Make it Paleo and added a little rosemary. I’m discovering that I love rosemary chicken. P.s Make it Paleo is definitely my new favorite cookbook. If you don’t have a copy yet, GO GET ONE…like…NOW!
Cinnamon Baked Carrots
1 lb carrots (baby or grown-up)
2 Tbsp Olive Oil
- Preheat oven to 425 F
- Chop grown-up carrots (you don’t have to chop the babies) and toss in olive oil, cinnamon and sea salt.
- Bake for 35 to 40 minutes until tender. You might want to toss once in the middle, or else they’ll come out crispy like mine.