Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
• 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
• 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
• 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
• 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/4 teaspoon sea salt
• 2 tablespoons freshly ground black pepper

(I didn't have oregano when I made this)

Directions

Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Breaded Pork Chops

Parm-Breaded Pork Chops

1/4 cup all-purpose flour
1 egg
2 Tbsp. 2% milk (I used whole)
1 cup crushed butter-flavored crackers (I used Ritz)
3 Tbsp. grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup butter, melted
6 boneless pork loin chops (4 oz. each)

1. Place flour in a shallow bowl. In a separate shallow bowl, whisk egg and milk. In a third shallow bowl, combine the crackers, cheese, salt and pepper. Dip pork in flour, in egg mixture, then in cracker mixture.
2. Place butter in a 13in x 9in. baking dish; add pork chops. Bake, uncovered, at 350 degrees for 25-30 minutes or until a thermometer reads 145 degrees (I cooked them for about 40 minutes). Let stand for 5 minutes before serving.

Note: I made this recipe with 12 pork chops and so I basically doubled the recipe although I don't think you have to be too specific about the measurements. I served with vegetables and bread. Would be good with rice too.

Cheese Flatbread

Ingredients

• 1 loaf (1 pound) frozen bread dough, thawed (whole wheat bread works great, you can also make your own bread)
• 2 tablespoons butter, softened
• 2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

• On a lightly floured surface, roll dough into a 16-in. x 11-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; build up edges slightly. Spread with butter. Sprinkle with paprika, garlic powder, oregano and basil. Prick the dough several times with a fork; sprinkle with cheese. Cover and let rise for 30 minutes.
• Bake at 375° for 20-25 minutes or until crust is golden brown and cheese is melted. Serve warm. Yield: 16 servings.

Amanda 

Easy Chicken Broccoli Pasta

Ingredients

• 2 cups uncooked penne pasta
• 2 cups frozen broccoli florets
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 1 small sweet red pepper, chopped
• 1/2 cup reduced-sodium chicken broth
• 1 cup reduced-fat Alfredo sauce

Directions

• Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.
• Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute chicken in oil until lightly browned. Add pepper; saute 3-5 minutes longer or until chicken is no longer pink and pepper is tender.
• Drain pasta mixture; add to the pan. Reduce heat to low. Stir in broth, then Alfredo sauce; cook and stir until heated through. Yield: 4 servings.

Amanda

Turkey Chili

Ingredients

• 2 pounds lean ground turkey
• 1 large onion, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, minced
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 6 cans (5-1/2 ounces each) reduced-sodium V8 juice
• 1 cup reduced-sodium beef broth
• 1 can (6 ounces) tomato paste
• 3 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 2 bay leaves

Directions

• In a Dutch oven (I just use a skillet), cook the turkey, onion and celery over medium heat or until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the remaining ingredients. Bring to a boil.
• Reduce heat; simmer, uncovered, for 15 minutes to allow flavors to blend. Discard bay leaves. Yield: 8 servings (2-1/2 quarts).

Note: It's less expensive to buy the V8 juice in a 46 oz container.


Amanda

Brussels Sprout Salad

Ingredients
1 small red onion
4 tbsp. olive oil
2 tbsp. balsamic vinegar
1 pound brussels sprouts
1/2 cup parmesan cheese
1 lemon
1 tsp. honey
1 tbsp. shallots
12 oz. mozzarella cheese

Instructions
1. Cut onion into 1/2 inch pieces and toss with 1/2 tbsp. olive oil and a pinch of salt.  Heat another 1/2 tbsp. of olive oil over medium heat in a saute pan.  Once hot, add onions and cook until soft.  Transfer onions to a small non-metal bowl, toss with vinegar and let marinate in refrigerator for up to 1 hour, but for at least 10 minutes.
2. Remove outer leaves from brussels sprouts, remove nubs from bottom, and wash.  Using a mandoline thinly slice brussels sprouts.  Transfer brussels sprouts and onions into a salad bowl.  Slice 1/2 cup of parmesan cheese shavings with a vegetable peeler and mix with sprouts and onions.
3.  Whisk together 3 tbsp. olive oil, 2 tbsp. of lemon juice, honey, and shallot to make the dressing.  Season with salt and pepper.  Pour dressing over salad and toss to distribute evenly.  Season with extra salt, pepper, and lemon juice if needed.
4. Cut mozzarella into slices and serve alongside salad.

Thai Masaman Curry

Thai Masaman Curry

Ingredients:

-1 can coconut milk (19 or 13 oz size)
-1T Masaman curry paste
-2T peanut butter, creamy works best
-1lb. chicken or beef, sliced in very thin strips
-3T fish sauce (I don't use this)
-4T sugar
-1/2 T tamarind paste
-2 potatoes, (2 small or 1 large) diced in one-inch cubes
-1/4 cup water
roast peanuts and/or cashews

Directions:

Pour coconut milk into pot over medium heat. Add masaman paste and peanut butter. Heat for one minute.

Add beef or chicken and cook for 2 minutes. Add fish sauce, sugar, tamarind paste, yellow onion, and potatoes.

Add water and gently simmer over medium heat for 20 minutes or until eat is cooked and potatoes soft.

Last, add roasted peanuts or cashews and turn of heat.
Serve over rice.

Note: When you double this or make it for a large group, keep in mind that there is not a lot of liquid in this recipe so you might want to actually triple the amount of coconut milk (or maybe use normal milk). I doubled this but found that I could have used a little more liquid. Ingredients can be found at an asian store. I went to one off Sawmill near Joanns. It took a little searching. You are free to use my masaman curry and tamarind paste if you want to make this because I have LOTS.

Lauren

Healthy Corn Chowder

• Corn Chowder
• 2 tablespoons olive oil
• 1 onion , diced
• 5 garlic cloves , chopped
• 2 tablespoons flour
• 2 cups red bell peppers , seeded and chopped 
• 2 carrots , peeled and coined
• 2 cups corn (frozen, fresh or canned)
• 1 potato , peeled and diced
• 1 (12 ounce) can evaporated skim milk
• 1 1/2 cups skim milk
• 2 cups low sodium vegetable broth (or chicken broth)
• 1 teaspoon dried thyme
• 1 (15 ounce) can cannellini beans (or Great Northern beans or other white beans)

Directions:

1. 1
   Heat the olive oil in a medium stockpot over medium-high heat.
2. 2
   Add the onion and garlic (and the peppers, if they are frozen) and saute' for two minutes.
3. 3
   Stir in the flour and cook for 1 minute, stirring constantly.
4. 4
   Add (the peppers if fresh), carrots and corn and stir well.
5. 5
   Stir in the potato, milk, broth, and thyme.
6. 6
   Bring to a boil, reduce the heat and simmer for 15 to 20 minutes (until the potatoes are tender).
7. 7
   While it simmers, drain and rinse the beans (helps eliminate the 'toot' factor) and them mash them with a fork in a small bowl until they form a paste.
8. 8
   Stir the beans into the soup and cook until warmed or ready to eat.
9. 9
   Serve hot.
10. 10
    For Vegetarian use the Vegetable Broth of course.

Read more: http://www.food.com/recipe/healthy-corn-chowder-227627#ixzz1jSP1gKlP

Lauren

Chicken Tortilla Soup (serves 4)

2 skinless, boneless chicken breasts

1/2 teaspoon olive oil

1/2 teaspoon minced garlic

1/4 teaspoon ground cumin

2 (14.5 ounce) cans chicken broth

1 cup frozen corn kernels

1 cup chopped onion

1/2 teaspoon chili powder

1 tablespoon lemon juice

1 cup chunky salsa (medium or hot preferably)

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa.  Add can of beans if desired.  Reduce heat to low and simmer for about 20 to 30 minutes.

Break up some tortilla chips into individual bowls and pour soup over chips. Top with cheese, sour cream and chives (optional).

Johan