Roasted Chicken and Vegetables, Buttered Noodles, Glazed Carrots and Ants on a Log

Ingredients

• 1 lb Egg Noodles (Wide or medium)
• 1 tbsp Salt (For boiling pasta water)
• 0.5 cup Unsalted Butter (1 stick, cut into pieces)
• 0.5 cup Parmesan Cheese (Freshly grated)
• 2 tbsp Fresh Parsley (Finely chopped)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then add the egg noodles. Cook according to package directions until al dente, typically 7-9 minutes.

2. 2

   Just before draining, carefully scoop out and reserve about 1 cup of the starchy pasta water. Drain the noodles well in a colander.

3. 3

   Return the empty pot to the stove and set the heat to low. Add the butter and allow it to melt completely without browning, which should take about 1-2 minutes.

4. 4

   Add the drained noodles back to the pot with the melted butter. Toss well to coat every strand.

5. 5

   Remove the pot from the heat. This is crucial to prevent the cheese from clumping. Immediately add the grated Parmesan cheese, chopped parsley, 1/2 teaspoon of salt, and freshly ground black pepper.

6. 6

   Toss vigorously until the cheese melts into a creamy sauce that coats the noodles. If the sauce is too thick or the noodles seem dry, add a splash of the reserved pasta water (about 1/4 cup at a time) and continue tossing until you reach your desired consistency.

7. 7

   Taste and adjust seasoning if necessary. Serve immediately, garnished with extra Parmesan cheese and parsley if desired.

Ingredients

• 1.5 lb Carrots (Peeled and sliced into 1/4-inch thick rounds)
• 4 tbsp Unsalted Butter
• 0.25 cup Light Brown Sugar (Packed)
• 2 tbsp Orange Juice (Freshly squeezed is best)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (Freshly ground)
• 2 tbsp Fresh Parsley (Finely chopped, for garnish)

Instructions

1. 1

   Cook the Carrots

   • Place the sliced carrots in a medium saucepan and add enough cold water to cover them by about 1 inch.
   • Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 5-7 minutes, or until the carrots are tender-crisp (easily pierced with a fork but still have a slight bite).
   • Drain the carrots thoroughly in a colander and set aside.
2. 2

   Prepare the Glaze

   • While the carrots are cooking, melt the unsalted butter in a large skillet or pan over medium heat.
   • Once melted, stir in the packed light brown sugar, orange juice, salt, and freshly ground black pepper.
3. 3

   Thicken the Glaze

   • Continue to cook the glaze, stirring constantly with a whisk or spatula, for about 2-3 minutes.
   • The sugar should completely dissolve, and the glaze will begin to bubble and thicken slightly.
4. 4

   Glaze the Carrots

   • Add the drained carrots to the skillet with the hot glaze.
   • Gently toss and stir to coat all the carrot slices evenly.
   • Continue to cook for another 3-5 minutes, stirring occasionally, until the glaze has thickened further and clings beautifully to the carrots.
5. 5

   Garnish and Serve

   • Remove the skillet from the heat.
   • Sprinkle the chopped fresh parsley over the carrots and give them one final toss.
   • Serve immediately while warm.

Ingredients

• 4 large Celery Stalks (Washed and dried)
• 0.5 cup Creamy Peanut Butter (Use a natural, no-sugar-added variety if possible)
• 0.25 cup Raisins

Instructions

1. 1

   Prepare the Celery: Wash the celery stalks thoroughly under cool running water. Pat them completely dry with a paper towel. Trim off the leafy tops and the tough white base of each stalk.

2. 2

   Cut the 'Logs': Cut each celery stalk into 3 equal pieces, approximately 3 to 4 inches long. These will be your 'logs'.

3. 3

   Fill the Logs: Using a small spoon or a butter knife, scoop about 1 to 1.5 teaspoons of peanut butter and spread it evenly into the curved groove of each celery piece.

4. 4

   Add the 'Ants': Arrange 3-5 raisins in a single file line on top of the peanut butter on each log. Serve immediately for the best crunchy texture.