Make it or Fake It

I try to make a lot of what we eat from scratch. I know it's kind of out of fashion, but hey, that's me. I think making it's less expensive, and I think it's healthier without a lot of the chemicals, artificially-produced ingredients, preservatives, and so many more unknowns in our food. I also enjoy cooking. I enjoy my breaks from cooking too, don't get me wrong, but for the most part it satisfies the creative side to me when I can take a bunch of stuff, throw it together, and present a beautiful, healthy, tasty meal to my family. I also believe that it is my "job" to make the meals. I am fortunate to stay at home and not have to work (that is, I work, but I don't have a formal job and no real salary). To make up for this lack of income, I feel it is my job to take care of the things that two income households might hire out. I do the laundry, the cleaning, the childcare and I do the cooking instead of us eating out, usually. The more I save, the more I increase my imaginary salary! But, like I said, that's me. The reality is that most people don't like to cook. This week's menu gives you both options: make it or fake it. It's up to you.

Sunday:
Make it: Grilled Whole Chicken, roasted vegetables, homemade dinner rolls
Fake it: Rotisserie Chicken, steam-in-the-bag vegetables, brown-and-serve dinner rolls

To grill a whole chicken, rinse and pat dry the chicken. Coat a foil roasting pan with cooking spray. Place chicken in foil pan, and dust with kosher salt and fresh ground pepper. Place in preheated grill over indirect medium heat (uncovered) for about 15 min per pound. No basting, no turning, no nothing. Your chicken will come out golden brown and crusty-skinned, with juicy tender meat inside.

For the roasted vegetables, choose several different veggies. We like fingerling potatoes, baby carrots, yellow onions, acorn squash, and sweet potatoes. Wash and prepare the veggies, then place in single layer on a baking sheet. Drizzle with a little olive oil, and sprinkle generously with kosher salt and fresh ground pepper. Roast at 400 for about 45 min or until tender.


Monday:
Make It: Carolina Blond BBQ Sandwiches , baked beans,
Fake It: Lloyd's BBQ Sandwiches, baked beans, deli cole slaw
My grandmother made superb baked beans, homemade, from scratch. This is one recipe I have yet to attempt! Even we will be eating canned baked beans. If you're faking it, look for Lloyd's BBQ in a tub in your grocer's refrigerator.

Tuesday:
Make It: Spaghetti, salad, french bread
Fake It: out to eat, Italian!

*note: make extra sauce for Saturday's pizza

Wednesday:
Make It: Pasta Jambalaya
Fake It: Zataran's Jambalaya (with added meat if desired)

Thursday:
Make It: Tacos
Fake It: Tacos made from a tub of El Paso ready to serve Taco Meat


Friday:
Make It: Maryland Crabcakes, home fries, steamed edamame
Fake It: Frozen Crabcakes, Ore Rida Fries, steam-in-the-bag edamame

*note, if you're making it, make double the crabcakes, as they freeze beautifully and doubling makes better use of . They also make great crabcake sandwiches for a future lunch or dinner! Try them with chili sauce (next to the ketchup) or Creamy Caper-Dill Sauce.


Saturday:
Make It: Homemade Deep Dish Pizza, salad
Fake It: Frozen Pizza


Shopping List (for Make It):
yeast
2 lbs lump crab meat or artificial crab meat flakes or 1 lb each
parsley
1 lb ground beef
1 envelope taco seasoning mix
taco shells and/or tortillas
tomato
shredded lettuce
mozzarella cheese
pepperoni (or your choice pizza toppings)
potatoes
edamame
1 chicken
fingerling potatoes
sweet potatoes
1 acorn squash
3 yellow onions
1 bag baby carrots
coleslaw
coleslaw dressing
1 lb boneless skinless chicken breasts
baked beans
red bell pepper
1 can black beans
1 can rotel
turkey keilbasa
whole wheat penne pasta
mexican blend shredded cheese
green onions
1 loaf of bread (from which to make breadcrumbs)
1 lemon (optional)