After three years of marriage, we’re finally starting to get better at not letting food go bad. I know, it’s taken it us so long! We’ve also been cutting back on our grocery shopping, simply to not let our food go to waste and keep under our budget. Last week we desperately needed to go grocery shopping, we hardly had anything left in our fridge. Finally in the bottom drawer I found some past-their-prime-almost-going-bad carrots and we had one thing of chicken left in the freezer. Thanks to google (gosh, I love google!) I found two new recipes to spruce up our dinner a bit! We paired my new favorite chicken and carrot recipes with some whole wheat spaghetti and favorite homemade pasta sauce. Perfect for a summer evening and easy too!
Baked Garlic Parmesan Chicken (via & adapted) -Olive oil
-1/3 cup dry bread crumbs
-4 tablespoons grated Parmesan cheese
-Garlic Salt, to taste
-Italian Seasoning, to taste
-1/8 teaspoon ground black pepper
-2 skinless, boneless chicken breasts
Line chicken in baking dish. Drizzle with olive oil. Mix bread crumbs, cheese, and seasonings in bowl. Sprinkle on top of chicken. Bake for 30 minutes in 350 degree oven or until cooked through.
Maple Thyme Roasted Carrots (via & adapted) -4 large carrots, cut in long strips
In a large bowl or ziplock bag, mix a drizzle of olive oil, a drizzle of maple syrup, and seasonings. Add carrots to mixture and coat well. Place carrots on baking sheet and roast for 25-30 minutes in 350 degree oven.