ROAST CHICKEN SUPPER

2018-10-10 -

Lemon-Sage Butter Roast Chicken

1 (2 oz.) container garlic powder 1 (2 oz.) container onion powder 2 lemons

2 bunches fresh sage

1 (5 lb.) roaster chicken

1 lb. butter

Bacon Brussels Sprouts

1 (2 oz.) container onion powder 1 (2 oz.) container garlic powder 2 lbs. Brussels sprouts

1 (10 oz.) pkg. bacon

Fennel & Pear Salad with Cider Vinaigrette

1 (8 oz.) jar Dijon mustard 6 cups curly red lettuce 1 bulb fennel

2 pears

1 pomegranate

1 shallot

Maple Butternut Mash

1 (8 oz.) bottle maple syrup 2 lbs. butternut squash Fresh ginger root

1 orange

1 bunch fresh chives

1 lb. butter

Apple Pecan Bundt

1 (15 oz.) box spice cake mix

1 (8 oz.) bag chopped pecans

1 (14 oz.) can sweet condensed milk 1 (8 oz.) bottle maple syrup

1 Granny Smith apple

2 (8 oz.) pkgs. cream cheese

Kitchen staples: olive oil, honey, flour, apple cider vinegar, balsamic vinegar, vanilla extract