Lazy Day Gourmet

Once a Week Cooking Session

Whew, that was fun! I just finished up a Once a Week cooking session, Lazy Day Gourmet style! What's on the menu for this week?  Well, let's see. In about an hour, I was able to get the following recipes into the freezer for the week.

And, I found the perfect use for my XO Laptop from One Laptop Per Child. My XO is now my official Lazy Day Gourmet cooking assistant!

1. Easy Orange Chicken- This is what's for dinner tonight! Serving it up with jasmine rice, and my new favorite (okay, I'm obsessed) Amazing Spinach & Pear salad.
2. Pineapple Pork Chops- This recipe is such a welcome change on a cold winter's night. Try it this week, and transplant yourself to the beaches of Waikiki. I cheated and used canned pineapple chunks this week since there wasn't a pineapple in sight at the local grocery store.
3. Rosemary Roast - I couldn't find a tri-tip at the grocery store this trip, so instead I bought an oven roast, and will be cooking this in the oven instead of on the grill this week.
4. Chunky Beef Crockpot Chili- Now with pictures! This is one of the most popular recipes on the Lazy Day Gourmet site. And for good reason. It's SO easy, and SO tasty.
5. Roasted Chicken- No freezer prep needed here. Just stick the whole chicken in the freezer, and place in the fridge to thaw the night before you want to cook.
6. Little Village Chicken Wraps- This is a new recipe I'm introducing this week. It's one of my all-time favorite recipes, so check back this week for pictures and a step by step how-to.
7. Cheesy Chicken Tetrazzini- Another new recipe coming up this week. This recipe will wreck your diet, but is worth every single mouthful.  The Cheesy Chicken Tetrazzini recipe is another Make One - Freeze One that I think you will really enjoy. Recipe and photos coming up later this week, so stay tuned! Note:

Rosemary's Chicken & Pasta

Today, I'm featuring a recipe that falls into a unique Lazy Day Gourmet cooking category. I call this recipe a Make One - Freeze One. Make one to eat tonight, and while you're making that one, make another one to stick in the freezer for later.  Much like our favorite Moo Noodle Pie or "Moodle Pie" recipe, this dish is completely cooked before you wrap it up to put it in the freezer.

If you want to Make One - Freeze One, you'll need to double this recipe.

Rosemary's Chicken & Pasta
3 boneless, skinless chicken breast(s)
2 tablespoons butter
2 tablespoons canola oil
1/2 cup all-purpose flour
1/4 teaspoon coarse salt
3 large button mushrooms, chopped
2 1/2 cups whole milk (can sub half and half)
1/2 yellow onion(s), diced
2 tablespoons fresh rosemary, chopped
1 cup shredded mozzarella cheese
12  ounces penne pasta
Salt & Pepper to taste

Freezer Prep:
Place the chicken breasts on a small, rimmed baking sheet or pie pan and drizzle with olive oil. Bake uncovered for 20 minutes or until cooked through. Let cool and cut into small cubes.

Meanwhile, cook the pasta for 6-7 minutes, until not quite al dente.

Heat the butter and oil in a medium saucepan over medium heat. Add the flour, making a roux. Add the mushrooms and cook for a minute, just to soften, add the milk and stir to thicken. Let cool.

Cut the chicken in to small pieces and place in a large mixing bowl. Add the onion, rosemary, cheese and add salt and pepper, to taste.

Gently fold in the pasta. Place the mixture into a baking dish and cover with foil.Using packing tape, place the label on the top and place it in the freezer.

Warm Up Instructions:
Thaw
Preheat the oven to 350 degrees. Bake, covered for 1 hour. Serve immediately.