Do you have a BIG Sunday dinner?
With a blended family, life is very hectic throughout the week. I try to designate Sunday dinner as “family time”. Electronics are put away and we sit at the dining room table. It’s a great way to actually “talk” to our 3 teenagers without the distractions. It’s the only day of the week that I ask for at least 30 minutes of undivided attention. We might have a highly intelligent conversation, or it could be complete silence. But, the goal is the same, family time.
With that being said, I was raised in a family where Sunday dinner was carbs…and LOTS of them. My mother would make her own pasta, marinara sauce and bread. She started quite early in the day with the process and the entire house would smell like an Italian bistro.
Times have changed and I focus more on delicious low carb options. Below is my favorite Sunday meal to prepare for my family.
Please share your traditions and recipes
Lemon and Herb Roasted Chicken
Ingredients
3 Tbsp butter or ghee
4 minced garlic cloves
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
1 whole organic chicken (about 4 lbs.) cleaned and dried
2 lemons, zest both
1 small onion, cut into wedges
Salt, pepper and paprika to taste
Instructions
Preheat oven to 425º F
In a bowl, mix the butter or ghee, garlic, thyme, rosemary and zest from 2 lemons. Add a little salt and pepper
Place chicken (patted dry) inside a roasting pan
Slice one of the lemons and place inside cavity along with the onion wedges and a few extra rosemary and thyme sprigs
Tie legs together (optional) with water-soaked twine
Brush chicken with the butter/ghee and seasoning mixture you prepared in the bowl. Place some under the breast skin if possible.
Squeeze juice from the remaining lemon over the chicken, then sprinkle skin with salt, pepper and a little paprika
Roast in 425º F oven for about 1 hour (using a meat thermometer is highly recommended – when the temperature reaches 165º F, the chicken is cooked through)
Remove from oven and let rest for 15 minutes before slicing and serving
Important Tip:
If skin starts to darken too much while roasting, lightly place aluminum foil over the chicken and leave in place for the remainder of the cooking time
Roasted Brussels Sprouts with Bacon and Balsamic
Ingredients
1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed*
3 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
Instructions
Preheat oven to 425 degrees.
Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper. Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.
*If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.
Enjoy!
Sarah 
