I have gotten some excellent comments and recipe ideas so far and will be giving them all a whirl. Thanks to everyone who has given me their ideas so far. I can't wait to try Wendy's chili and some of Suz's vegetarian ideas.
In the meantime, I'll give you the recipe for the main dish I made last night, Oven Fried Drumsticks. I liked them, but they weren't as huge a hit as I had hoped. Brendan liked them okay. Scott might have liked them better if they had crisped up more in the oven, which was my fault. I forgot to turn them while they were cooking, so the top half was crispy, but the bottom was not. It all still tasted good and I'm really happy to have leftovers for today's lunch.
I served them with green beans cooked in beef broth with onions and mac-n-cheese (from a box, but doctored up with real cheese).
Breaded and Baked Chicken Drumsticks Recipe
Recipe adapted from a Deviled Drumsticks recipe in Bon Appetit, March 2001.
1/4 cup mayonnaise
1/4 cup Dijon or whole grain mustard
2 teaspoons Worcestershire sauce
3/4 cup dry breadcrumbs
2 Tbsp finely chopped chives or green onion greens
6 large chicken drumsticks, about 1 1/3 lbs
1 Place rack on upper third of oven. Preheat oven to 425°F. Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.
2 Mix together the mayonnaise, mustard, and Worcestershire sauce in a medium bowl. Mix together the breadcrumbs and minced chives in a separate medium bowl.
3 Sprinkle each drumstick with salt. One by one, dip each drumstick in the mayonnaise mixture, turning to coat. Then dip the drumstick in the breadcrumbs mixture, turning to coat. Place the drumsticks on the prepared roasting pan.
4 Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked with a sharp knife.
I'll tell you where I changed the recipe.
I omitted the Worcestershire because I was out, but sprinkled in a bit of Montreal seasoning into the mustard/mayo mixture.
Instead of chives or green onions, I added paprika, oregano, and garlic powder to my breadcrumbs. And I used Smart Beat spray instead of olive oil on my pan.
I prepared the mustard/mayo blend and went ahead and coated the chicken with that, put it in a ziplock bag and put that in fridge to sit for about 4 hours before cooking.
I also went ahead and prepared the breadcrumb mixture earlier in the day and put that aside so I wouldn't have to do it during the dinner crunch.
Come time to cook, all I had to do was dip the drumsticks in my breadcrumbs and bake. I also lowered the oven temp to 350 and cooked for 50 min. because I tend to burn things at higher temps.
Hope you enjoy.