October 17-23

So far, so good. All the new recipes have been a hit with most in the family and we have ended the week with a lot of yummy leftovers. So here is this weeks menu:
Sun--Crock Pot Honey-Rosemary Chicken (recipe at the end)--This one turned out really good and I imagine would work out great with some kind of pork roast. The kids thought I was cooking pork because of the smell. I almost always use rosemary with pork.
Mon--homemade pizza
Tues--Kielbasa Stew
Wed--Citrusy Black Beans
Th-Oriental Lettuce Wraps (I'll share the recipe next week if this turns out--I'm tweaking the original a bit so I don't want to share yet)
Fri--Fish sticks and home fries
Sat--leftovers
Crock Pot Honey-Rosemary Chicken and Potatoes (from the CSA recipe book)
5lbs boneless, skinless chicken thighs
1 Tbsp vegetable oil
1 lb potatoes, cut into cubes
2 med onions
4 cloves of garlic, minced
1/4 cup honey
2 Tbsp lemon juice
2 Tbsp cornstarch
1 Tbsp rosemary, coarsely chopped (I used dried and it was fine)
1 tsp salt
1/4 tsp pepper
Heat oil in large skillet over medium-high heat. Add chicken and cook, turning once, until browned on both sides, about 8 minutes. Place the potatoes, onion, and garlic in a large crock pot, top with chicken. Stir together honey, juice, cornstarch, rosemary, salt and pepper in small bowl. Pour over chicken. Cover and cook 6 to 8 hours on low or 3 to 4 on high.

I used chicken breasts and substituted sweet potato for half of the regular potatoes. I also thought the chicken breasts wouldn't produce enough "juice" so I added about half a cup of chicken broth before I added the sauce. The chicken breasts did get a little on the dry side, not too bad, but I think the thighs would be a little juicier. If I were to use a pork roast, I think I would put the meat in first. I also didn't use 5 lbs of meat, but closer to 2.