One of my favorite go-to sides is roasted vegetables. So easy and so flavorful! This is perfect way to get your veggies into your day.
My favorite roasted veggie "mix" is a combination of zucchini, mushrooms, garlic, onions and Roma tomatoes. You can use any vegetable really...potatoes, asparagus, etc. Cooking times may vary depending on the vegetable, but generally the directions below are accurate for most varieties.
1. Preheat oven to 450 degrees Farenheit.
2. Chop selected vegetables to be about 1/4" to 1/2" thick.
3. In a mixing bowl, combine vegetables and drizzle with extra virgin olive oil. Gently mix to coat.
4. Season with salt and pepper (& other herbs, if desired). Gently mix again.
5. Spread evenly in a roasting pan (I use my Pampered Chef Stoneware Bake Pan). Make sure it's a single layer and the pan is not over-crowded. If so, vegetables will steam instead of roast.
6. Allow to roast in oven for 25-30 minutes, checking occasionally. They are ready when just beginning to brown and carmelize. Sometimes, I broil them at the last minute for just a few seconds so they crisp up a little.
These are delicious as a simple side. But, tonight I tossed them with some whole wheat rotini, feta cheese and a little more olive oil. For lunch tomorrow, I will wrap the cold, left-over vegetables in a tortilla with a little hummus for a tasty and health lunch!
This month I made it a goal to make at least one new recipe each week and share the food with others. This week, I made a scrumptious soup that I just loved. It's adapted from a Rachael Ray recipe, but I made a lot of changes, actually. I shared the soup with one of my co-workers and she loved it as well. Here it is!
Salsa Verde Soup
1 lb boneless, skinless chicken breast
1 (16 oz.) jar of medium salsa verde
3 c. crushed tortilla chips
1 (4.5 oz) can of green chilis
1 c. shredded cheddar cheese
1. In a large pot, combine the chicken with enough water (or even chicken broth!) to cover; bring to a boil, lower the heat, cover and simmer until just cooked through, about 30 minutes. Strain the broth into a medium bowl and shred the meat.
2. Return the chicken and broth to the pot and stir in the 3 cups crushed tortilla chips, the green chilis and the jar of salsa verde. Bring to a simmer and cook, stirring, until thickened, about 5 minutes.
3. Stir in the cup of shredded cheddar cheese and season with salt. Divide among bowls, sprinkle with more cheese and top with more salsa verde, pepper and sour cream.