You’re planning out your menu for the week. You’ve decided to make a whole chicken on one of the nights. Excellent! Whole chickens tend to be less expensive than buying the parts and they are really easy to cook. But there is one problem:
You’re left with approximately 2 pounds of chicken when you’re done. 
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Now that Adam and I have moved and mostly settled in, it’s time to get back to business as usual with meals. Most of the summer I flew by the seat of my pants when it came to meals. Sometimes it was fun (hey unexpected dinner out) other times it was weird (hey weird bowl meals) and sometimes it was just downright stressful.
That’s why I’m getting back into the swing of meal planning. 
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On Wednesday, for some reason, I felt the deep need to make pumpkin bread. I also, for some strange reason, felt the deep need to make everything up as I go and NOT use a recipe.
That’s a risky move when it comes to baking. 
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Hello from yet another new home. I think I’ve gone through about 6 or 7 moves over the life of this blog and let me just say, it still sucks.
Not the idea of moving or a new place but packing and the actual moving are the worst. At least I’m sort of getting used to it?
How I wish I could pack…
Spoiler Alert: You’re going to need a cooked pot roast complete with vegetables to make this recipe. I don’t have one of those on the blog mostly because I usually just throw something together on the fly or use Pioneer Woman’s recipe.
No matter what pot roast recipe you use, you’ll need an already cooked one for this casserole. 
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Life Healthfully Lived 