We are back with another dinner recipe series! This week’s dinners use one lemongrass roasted chicken, which we’ll turn into three different dinners. There’s also an additional recipe for a spinach and artichoke dip baked pasta because I am obsessed with spinach and artichoke dip.
For the first night, we are making a lemongrass roasted chicken (be sure to keep the bones, because we are making a ramen chicken broth base with them later this week). The chicken can be served with steamed rice, but since Thanksgiving is coming up, we are making two different Thanksgiving side dishes. These side dishes are what you might see at any Asian American Thanksgiving, sesame mashed potatoes and sesame deviled eggs! My personal favorite is the sesame-deviled eggs.
The next two nights are for soup lovers; we’re making miso ramen and pan-fried soup dumplings. The miso ramen is relatively easy to make and comes with an additional recipe for the ramen egg. The pan-fried soup dumplings are also rather simple, not nearly as hard as one may think. They include a chicken broth jelly and a pork filling.
For the final night, we are making spinach and artichoke-baked pasta. This is for anyone who loves spinach and artichoke dip. There is no meat in this dish, but it does involve a lot of cheese.
Grocery List:
This week’s groceries cost me about $120 from Whole Foods. This does not include any of the fridge and pantry staples because I already had those ingredients.
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