Roasting vegetables is my most favorite way to prepare them. Roasting brings out such amazing flavors and aromas. Choose veggies that are hearty and will hold their shape such as broccoli, squashes, mushrooms, bell peppers and cauliflower. Click over to
type2diabetes.com to see my recipe. Enjoy!
...click here for the recipe!
We have been experimenting with a few new recipes lately and this one was a hit, the kid's asked for seconds and thirds! As I was fishing for some dinner ideas a friend suggested we try a blend of ground turkey, quinoa and roasted broccoli adding any seasonings or sauces that we'd like. Well we tried it, with our own twist, and loved the roasty, toasty fall flavors of this hearty dish that can be a side or stand alone as a main dish. Throw in whatever veggies you like best and make it your own. Enjoy!
Recipe: (serves 8)
Ingredients
1 cup quinoa
2 cups water
1/4 teaspoon salt
~1 pound ground turkey
~2 cups raw broccoli florets
2 large sweet potatoes, diced
1 medium butternut squash, peeled, cored and diced
olive oil
1 teaspoon Italian Seasoning
salt and pepper
Parmesan cheese, grated
Directions: Preheat oven to 425'F.
1. Place quinoa, water and 1/4 teaspoon salt in a small pot and bring to a boil, quickly reduce heat to low and simmer for 12-15 minutes or until all the water is absorbed and the quinoa is fluffy. Remove from the heat and set aside.
2. In a large saucepan, brown the ground turkey over medium heat, breaking it up into chunks, ~10 minutes or until no longer pink and cooked through. Set aside.
3. While your turkey and quinoa are cooking, spread all the veggies on a rimmed baking sheet {experiment with any veggies you like}. Lightly drizzle the veggies with olive oil and Italian Seasoning (or whatever seasoning you like) and bake in a 425'F oven for 15-20 minutes, gently toss {move around} veggies with a spatula a couple times during cooking, until cooked through but not charred.
4. In a baking dish, combine quinoa, turkey and roasted veggies, stir gently to combine. Place baking dish in 425'F oven for about 5 minutes more. Season to taste with salt and pepper if desired, serve hot topped with grated Parmesan cheese.
...click here for the recipe!
Our vegetable garden is going nuts and we love it! The plants that are producing the most right now are the cucumbers and zucchinis. Now cucumbers are a cinch for us to eat up. We eat them sliced, diced, on sandwiches, dipped in hummas or in salads to name a few. Zucchinis require a tad more creativity. Tonight I tried just slicing it into "steaks" to roast in the oven. Can you say, "fast"? They turned out great with a wonderful smokey, roasted flavor. We served them up along side our
Crock Pot Teriyaki Chicken...delicious. Enjoy!
Recipe: (a baking sheet full feeds 4-6)
Ingredients:
zucchini or summer squash, sliced into 1/2 inch rounds
*my zucchini was HUGE, about the size of my arm, so I had fewer steaks
fresh cracked black pepper
Parmesan cheese, grated
olive oil (or cooking spray)
Directions:
1. Place squash rounds onto a baking sheet. Drizzle or spray lightly with oil.
2. Sprinkle each "steak" with black pepper and cheese
3. Bake in a 375'F oven for 20-25 minutes or until cooked through and slightly golden.
...click here for the recipe!
This is a super easy and tasty one pot [pan] wonder. The lemon, garlic and rosemary is a fantastic combination. You can add any veggies you have on hand. I added fennel to try something new. I know many of you may be leery of trying fennel, I know I was. In it's raw state is smells and tastes strongly of licorice, and not in a good way if you ask me. However, I was up for trying something new and I had heard that roasting it transforms the flavor and boy does it. My whole family gobbled it up. It was slightly caramelized and sweet and delicious, the perfect accompaniment to the roasted chicken. Enjoy!
Recipe: (serves 4)
Ingredients:
3 medium zucchini
2 small bulbs fennel
3 medium carrots
1/2 head cauliflower
1 small leek
1 red bell pepper
3 tablespoons olive oil
3/4 teaspoon salt
4 skinless chicken breast halves
4 cloves garlic, finely minced
1 teaspoon finely grated lemon zest
1-2 tablespoons fresh lemon juice (~1/2 lemon if it's juicy)
Freshly ground black pepper
1 tablespoon chopped fresh rosemary
Directions:
Preheat the oven to 375'F
1. Chop all vegetables into fairly equal size chunks. Remove the outer layer of the fennel bulb and discard. Slice bulb in two and keeping the root end in tact slice it into eight equal pieces so each piece is held together by a piece of stem.
2. Arrange all the vegetables in a large baking dish. Toss them with 2 tablespoons of the oil and 1/4 teaspoon of the salt. Lay chicken pieces in the pan on top of the vegetables.
3. In a small bowl prepare the rub. Stir together 1 tablespoon olive oil, 1/2 teaspoon salt, the garlic, lemon zest and juice. Rub the mixture over the chicken in the pan. Season lightly with pepper. Roast for 30 minutes, then give the vegetables a stir and add the rosemary. Return to the oven and roast until the chicken is cooked through to an internal temperature of 165'F and the vegetables are tender, about 20-30 minutes more.
We served ours up with a lightly dressed arugula salad, yum!
...click here for the recipe!
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