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...Dinner’s On Us This Year
Remember all those times mom told you to eat your vegetables?
Well, it turns out she was
right—they really are good for you! Not only are those
veggies full of nutrients, but they’re also high in fiber,
and experts agree that a fiber-rich diet is essential for
better digestion, heart health and overall wellness. So this Mother’s Day, return the favor and treat mom to a delicious and healthy
home-cooked meal even she would approve of.
Broiled
Rosemary Chicken with Roasted Vegetables
Ingredients | Seasoning | Roasted Veggies:
- 3-4 lbs. fresh chicken, cut in pieces
- 1 oz. fresh lemon juice
- 1 tbsp. olive oil
- 1 clove garlic, minced
- 1 tsp. fresh thyme, minced
- 1 tsp. fresh rosemary, hand-torn or crumbled
- Sea salt and freshly ground pepper to taste
- ½ cup baby carrots
- 4 young potatoes (these are small, early-picked potatoes)
- ½ cup small onions (cipolline or shallot), whole
- 4 asparagus stalks
- 2 baby peppers, whole
- 2 baby zucchini, ends trimmed
- ½ cup fennel, chopped
- 4 cloves garlic, whole
- 1 tbsp. olive oil
Directions:
Rinse and dry chicken thoroughly. In a large bowl, combine all seasoning
ingredients. Add chicken, covering evenly with seasoning. Place chicken
on a baking sheet; broil in oven about 35-40 minutes, turning halfway
through, until juices run clear when pricked with a fork.
Toss the vegetables, fennel, garlic and olive oil in a large bowl. Place
on a baking sheet and season with salt and pepper. Roast on an upper
shelf at 475° for 15-20 min, turning occasionally. Serve chicken
on a plate and garnish with roasted vegetables. Serves 4 |
Vegetable
Lasagna
Ingredients | Cheese Mixture:
- 1 pound rice lasagna noodles
- 2 cups kale, chopped
- 3 cups shredded mozzarella
- 1 medium carrot, julienned
- 1 medium onion, finely chopped
- 10 asparagus spears, cut into ¼-inch pieces
- 1 medium red bell pepper, chopped
- ½ cup freshly grated Parmesan cheese
- Pump or spray olive oil
- 1 cup low-fat ricotta cheese
- 1 cup plain yogurt
- ½ cup parsley
- Red pepper flakes
- Salt and pepper to taste
Directions:
Preheat oven to 400°. Spray bottom of baking dish with olive oil.
Bring pot of lightly salted water to a boil. Cook pasta; remove from
water and drain. Lay flat the sheets of pasta in layers of plastic wrap
or waxed paper until ready to prepare lasagna. Combine ricotta cheese,
yogurt, parsley, red pepper flakes, salt and pepper in large mixing bowl.
Set aside. Build lasagna from bottom to top in baking dish, beginning
with pasta, kale, ricotta mixture, 1 cup mozzarella cheese,
and pasta. Next, add asparagus, red pepper, ricotta cheese mixture, 1
cup mozzarella and pasta. Sprinkle top w/ Parmesan cheese. Bake 1 hour.
Let stand 5-10 minutes.
Serves 8. |
Yours in Great Health,
Brenda Watson, C.N.C. |
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