Favorite Roasted Vegetables!!!

I went to make these roasted veggies again this week and realized I have never posted the recipe here...which is crazy because I make these all the time! I don't even remember where I initially found the recipe, but it was part of a complete meal and the veggies were what spoke to me so I make them as a side often now.

My favorite combo for the veggies is 2 zucchini, 1 russet potato, 1 red bell pepper and 1 red onion (or at least 1/2 of one).

We typically serve it with pork loin but they are good with any type meat or even by themselves!

photo found online

RECIPE:

Preheat oven to 450 degrees.

Mix together:

1 t salt

1/2 t onion powder

1/2 t oregano

1/2 t basil

1/4 t thyme

1/2 t sugar

some pepper

2 cloves garlic

2 T olive oil

2 T red wine vinegar

Chop up your veggies of choice and mix with marinade until well coated.

Spread on a lined baking sheet and bake 20 minutes.

Stir around the veggies and bake an additional 10-15 minutes.

Greek Chicken Kebabs with Homemade Tzatziki Sauce

I have really been missing one of my favorite restaurants in Katy where we get the most delicious kebabs so this recipe really caught my eye and I couldn't wait to try it. The homemade Tzatziki sauce was easy to make and so delicious. Since we don't have a grill right now I baked ours in the oven (and also, baked the veggies about 5 minutes extra on their own before adding them to the skewers with the chicken for the rest of the cook time). The marinade for the meat was amazing as well and I have been enjoying the leftovers immensely! Thanks Mel's Kitchen Cafe for the recipe!

Ingredients:
Tzatziki Sauce:
2 cups plain Greek yogurt
1 English cucumber, shredded
1 clove garlic, pressed through a garlic press (or finely minced)
1 teaspoon red wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

Marinade:
4 cloves garlic, finely minced
2 tablespoons fresh lemon juice (from about 1 large lemon)
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 tablespoons plain yogurt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried coriander
1/2 teaspoon salt
1/4 teaspoon pepper

Chicken and Vegetables:
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
3 small to medium zucchini, sliced 1/2-inch thick
1-2 red peppers, cut into squares
1 red onion, cut into squares
(I also used a can of artichoke hearts)

Directions:
For the tzatziki sauce, wrap the shredded cucumber in a kitchen towel and squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to blend.
For the marinade, in a liquid measuring cup or small bowl, whisk together all the marinade ingredients.
Place the chicken in a resealable gallon-size ziploc bag (or in a shallow dish) and pour in the marinade. Seal the bag (or cover the dish) and let marinade for 1-2 hours.
If using wooden skewers, soak them for 15-20 minutes prior to assembling.
Thread the chicken, zucchini, peppers and onion onto skewers. Give the kebabs a little sprinkle with salt and pepper on both sides.
Grill over medium to medium-high heat until cooked through, about 2-3 minutes per side.
Serve immediately with tzatziki sauce for dipping.

Chicken Mango (or Broccoli) Basil Stir Fry

The flavors in this stir fry were amazing! We subbed out the mango for broccoli and loved how it soaked up the delicious sauce. Recipe is from Mel's Kitchen Cafe.

Prep Time: 20 mins
Cook Time: 10-12 mins

Ingredients:
1 1/4 cups low-sodium chicken broth
1/4 cup low-sodium soy sauce
5 teaspoons cornstarch, divided
1 tablespoon rice vinegar
Pinch of red pepper flakes (I used sriracha)
2 teaspoons granulated sugar
1 1/2 – 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 teaspoons vegetable or coconut oil
4 garlic cloves, finely minced or pressed
1 large mango, peeled, pitted and diced or 1 to 1 1/2 cups pineapple (I used 1 1/2 cups chopped broccoli)
1 red bell pepper, stemmed, seeded and diced (I used 1 small red and 1 small yellow)
1 medium red onion, diced or cut into thin strips
1/4 cup fresh basil, torn into pieces
Hot, cooked rice, quinoa or noodles for serving

Directions:
In a small bowl or liquid measuring cup, whisk together the broth, soy sauce, 2 teaspoons cornstarch, vinegar, red pepper flakes and sugar until smooth. Set aside.
In a medium bowl, toss the chicken with 1 teaspoon salt, 1/2 teaspoon pepper and remaining 3 teaspoons cornstarch.
In a large 12-inch nonstick skillet, heat the 2 teaspoons oil over medium heat until hot and rippling. Add the chicken, breaking up any clumps, and cook until it is golden brown on all sides and just barely cooked through (it will cook a few minutes longer later in the recipe). Scrape the chicken onto a plate, keeping as much liquid in the skillet as possible.
Add the garlic, mango, bell pepper, and onion and cook for 3-4 minutes, until the vegetables are crisp-tender.
Return the chicken and any accumulated juices to the skillet over medium heat. Whisk the sauce quickly before pouring it into the skillet. Cook, stirring constantly, while the sauce simmers and thickens, 1-2 minutes. Season with additional salt and pepper to taste, if needed.
Sprinkle with basil and serve over rice, noodles, quinoa or by itself.

Healthy White Chicken Chili

I have been embracing the fact that I actually have time to cook again and it has been fun looking for new (and hopefully healthy) recipes to try! I love all kinds of chili but especially chicken chili. I found this healthy version on The Lyons' Share and changed up a couple things but it was great and made tons!

original recipe HERE, what I did below...

Ingredients:

1-2 lbs raw chicken breast

4 stalks celery

1 small yellow squash

1 medium zucchini

1 yellow/orange bell pepper

1 cup chopped onion

2 cups kale, cut in bite size pieces

2 T minced garlic

1 c salsa verde

1 t salt

2 cans beans (I used 1 great Northern and 1 cannellini)

1 carton chicken broth

Directions:

- Chop all vegetables except 3 stalks of celery into bite-sized pieces and place in crock pot

- Place chicken breasts, garlic, salt and 1 can beans on top of vegetables and pour salsa over top (I used great Northern)

- In a blender place remaining 3 stalks of celery, chicken broth and other can of beans (cannellini)and blend together

- Pour mixture on top of everything else in crockpot

- Cover and cook on low for 8 hours

- 30 minutes before serving shred chicken and add the chopped kale

Southwestern Chicken and Spaghetti Squash Salad

This is another recipe from Eat, Live, Run and another picture as well. Food pictures taken with a flash just don't look appetizing. I am going to have to have our meals ready to eat by 5pm to get my own pictures and so far I am just not that on top of it!
I was excited to try spaghetti squash for the first time and had a lot of fun peeling it out after it was done baking...crazy how much it really looks like spaghetti! The salad was a surprise hit. I was pretty sure I would like it but even Mike raved about this one. The dressing is delish and it is a healthy yet filling meal. We will be making it again soon!

Ingredients:
for salad —
1 small spaghetti squash
1 can black beans, drained and rinsed
1 orange or red bell pepper, sliced thin
1 bunch cilantro, minced
2 cups shredded green cabbage
2 cups thinly sliced cooked chicken breast (I used 1 can chicken, drained)
avocado for serving
for zesty buttermilk dressing—
1/2 cup well shaken buttermilk
1/4 cup mayonnaise
juice of 1 lime
1/2 tsp garlic powder
1/2 tsp cumin
pinch of cayenne pepper
1/4 tsp salt

Directions:
Preheat oven to 400 degrees. Slice your spaghetti squash in half length-wise and scoop out the seeds. Place the squash cut side down on a greased sheet pan and bake for 40 minutes, until very tender. Let squash cool before using a fork to scoop out “spaghetti” and place in a bowl. You can do this step up to three days before you prepare the salad.
Next, make the dressing. Whisk together the buttermilk, mayonnaise, lime juice, garlic powder, cumin, cayenne and salt in a small bowl. Set aside.
To prepare the salad, place the cooled spaghetti squash in a large serving bowl. Top with black beans, chicken, bell pepper, shredded green cabbage, cilantro and jicama (I left out), if using. Toss all ingredients together well. Drizzle dressing over salad {you may not want/need to use all the dressing}.
Serve salad on plates topped with sliced avocado.

**Assembled salad will stay fresh, without dressing and avocado, for up to four days covered in the fridge. Dressing will stay fresh for up to a week and is also great served as a dip with raw veggies

Crazy Pizza

Guess what?! My kids LOVED this dinner!!! That has not happened in a looong time, so it was exciting :-). It is no surprise though, this is basically pizza in a casserole form...what's not to love. It is not gluten-free so I ate leftovers instead but the rest of the family ate up their crazy pizza so fast I couldn't believe it! Thanks taste buds for the super easy and fun recipe!

(I doubled it and baked in a 9x13 pan)
Ingredients:
8 oz extra lean ground beef or turkey
1 3/4 cup pizza sauce (I used a jar of spaghetti sauce)
1/2 cup sliced mushrooms
1/2 cup chopped green pepper
1/2 cup chopped onion
1/3 cup sliced ripe olives (I left out)
1 can Pillsbury refrigerated buttermilk biscuits - 7.5 oz can
2/3 cup grated mozzarella cheese

Directions:
Preheat oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. In a large skillet brown meat. Add mushrooms, green pepper, onion and olives (I chopped mine super small in a food processor first). Mix well to combine. Stir in pizza sauce. Remove skillet from heat. Separate biscuits and cut each biscuit into 4 pieces. Gently stir biscuit pieces into meat mixture. Pour mixture into prepared baking dish. Bake 20 minutes. Sprinkle shredded mozzarella cheese evenly over the top. Continue baking until cheese melts, about 10 minutes. Place baking dish on a wire rack and let set 5 minutes.

Fresh Corn Salad

I have been saving this recipe from Better Homes and Gardens for awhile and decided to add it to our menu for Ella's family birthday party. It was the one new recipe I was trying for the big event and luckily it turned out to be a hit. I loved all the fresh crisp flavors and if you don't add all the arugula at once, the rest saves well and you just add the leaves when you are ready to eat again. I will definitely be making this again and again! Maybe next time I'll remember to get a picture of my own before we eat it all!

Ingredients
1/2 cup cider vinegar
1/4 cup sugar
1 t kosher salt
1/2 t coarsely ground black pepper
4 ears fresh corn
1/2 cup finely diced red onion (cut to same size as the clusters of corn kernels), soaked in ice water for 20 minutes and patted dry (I totally forgot to do this, but it was fine)
1/2 cup cucumber, seeded, not peeled if unwaxed, then diced to same size of onions
1/2 cup red or orange sweet pepper, diced to same size as onions
1/2 cup cherry or pear tomatoes, halved or quartered
3 T parsley, finely torn
1 T basil leaves or buds, pulled apart
1 T fresh jalapeno, seeds and veins removed, very finely diced*
1/2 t sea salt or kosher salt
2 cups small arugula leaves

Directions
1. For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.
2. For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.
3. To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) Makes 8 servings

Serves 8: Calories 77, Protein(gm) 2, Carbohydrate(gm) 17, Fat, total(gm) 1, Dietary Fiber, total(gm) 2, Sugar, total(gm) 10

Sausage and Spinach Rice Bowls

I found this meal idea on Fabulously Delicious. It was easy, fast and super tasty. I ate it for I think 4 meals as leftovers over the next few days and still loved it! Sometimes I topped it with some shredded cheese too, which made it even better. Next time I want to try it with quinoa...I think it would be fab!

Ingredients:
1 1/2 cups cooked rice (I brown rice, but I think I'll use quinoa next time)
1 tsp. olive oil
1 lb. hot Italian turkey sausage links, casings removed
1/2 onion, chopped
5 cloves garlic, minced
1 4-oz can sliced mushrooms
(I added 1 14 oz can of artichokes, drained)
1/2 cup chopped roasted red bell peppers (jarred or fresh)
1 1/2 cups chopped fresh spinach

Directions:
In a large skillet, heat olive oil over medium heat. Add sausage and onion; cook, stirring to crumble sausage, until sausage is cooked through and onion is tender. Stir in garlic; cook 2 minutes more. Add mushrooms and peppers, stir to combine, then add spinach. Cook until spinach is just wilted. Stir in rice, mix well to combine and continue cooking until heated through.

Cajun Chicken Pasta

I LOVED this pasta from Skinnytaste! If there is one thing I love to eat every now and then is a creamy pasta dish. Sometimes it just hits the spot. I loved the spicy chicken in combination with the crisp veggies and creamy sauce. SOOO delicious! I kept the sauce and noodles separate to help the leftovers stay better.

Ingredients:
8 ounces uncooked linguine (I used gluten-free spaghetti)
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
Smart Balance cooking spray

Directions:
Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside.
Season chicken generously with Cajun seasoning, garlic powder and salt.
Prepare pasta in salted water according to package directions.
Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy.

Serving Size: 1 1/2 cups • Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g • Sodium: 126.5 mg (without salt)

Spicy Sweet Potato and Chicken Soup

This is super yummy soup comes from Mel's Kitchen Cafe. I L-O-V-E-D it! I've realized I'm not great at describing the meals I make other than saying whether or not I loved them, but this one I really did :-)! It was filling, had just enough spice, a great combination of flavors and is pretty healthy too. I couldn't wait to have leftovers for lunch the next day! Although I haven't loved the cooler temps we have had recently, I am glad I can enjoy a great bowl of soup without sweating!

INGREDIENTS:
1 tablespoon butter
1 red onion, finely diced
1 red bell pepper, diced
3 ribs celery, diced
6 cloves garlic, minced
7-8 cups low-sodium chicken broth
1 1/2 pounds chicken, cut into 1/2-inch pieces, or use about 3-4 cups of shredded, cooked chicken (I used 2 cans chicken)
2 sweet potatoes, peeled and diced into 1/- inch pieces
1 can (14 oz.) can diced tomatoes, undrained
1/4 teaspoon red pepper flakes (I used 1/2 t)
1 teaspoon dried marjoram
1/2 teaspoon dried basil
3 bay leaves
2 teaspoons salt
1 teaspoon pepper

DIRECTIONS:
In a large pot (4 or 5 quarts), melt butter over medium heat and add onions. Cook, stirring often, about 5-6 minutes, until softened. Add bell pepper, celery, and garlic. Cook 5-6 more minutes, stirring occasionally, until the vegetables are tender. Add remaining ingredients (don’t add the cooked chicken, if using, you’ll add it near the end), stir well, and bring to a low boil, reduce heat, and simmer, uncovered, for about 40-45 minutes, until the potatoes are tender and chicken is cooked through. If using cooked chicken, stir it in at this point and let it heat through. Discard bay leaves and serve.

Mexican Chicken Stuffed Peppers

I knew I would love these when I saw them on Cassie Craves! Initially I was also excited about the fact that it was also a crock pot meal, but then the day I had this on the menu got crazy and I forgot about it. So, I ended up using 1 can of chicken instead and mixing the other ingredients in a saucepan. They still turned out delicious!

Ingredients:
3 chicken breasts
1 can black beans, rinsed and drained
1 can corn, drained
1 package taco seasoning
4 cups salsa, divided
4 large bell peppers, any color
Shredded Mexican-blend cheese

Directions:
1. Put chicken breasts, black beans, corn, taco seasoning and 2 cups salsa in the Crock pot. Cook on low for 6 to 8 hours. Shred chicken with two forks and mix well.
2. Using a sharp knife, halve peppers and pull out all the seeds and ribs. Stuff each pepper half with chicken mixture.
3. Spread 1 cup salsa on the bottom of a baking dish. Place peppers in dish and top with remaining 1 cup salsa. Bake at 350 degrees for 30 minutes, or until peppers are soft.
4. Top with shredded cheese and cook for an additional 5 minutes, or until cheese is melted. Serve immediately.

Easy Asian Stir-Fry

This recipe was in the Sunday paper's Parade magazine not too long ago. It uses all my favorite veggies (asparagus, broccoli and zucchini) so I had to give it a try. It was surprisingly flavorful despite being pretty much veggies and soy sauce. I loved it and I loved that I felt good eating it! (and it makes lots, so be prepared for leftovers!)

Ingredients:
1 each green, orange and red bell pepper (I used yellow instead of green)
2 large zucchini
1/2 onion
1 head broccoli
15 asparagus spears
2 cloves garlic, minced
2 T olive oil (I used sesame oil)
2 T soy sauce (I used low-sodium)
salt and black pepper
(I also sprinkled some ground ginger on it)

Directions:
1. Chop or slice all of the vegetables into bite size pieces.
2. Lightly oil a wok or skillet; heat over low until very hot.
3. Add the garlic; saute to a golden brown.
4. Add all the vegetables. Sprinkle with salt and black pepper to taste. Increase the heat to medium and stir-fry for 3 minutes or until the veggies are crisp-tender.
5. Add the soy sauce and stir well to blend.
6. Transfer to a large bowl, adjust season and serve with rice (I used jasmine rice).

Bean Salad

This is the first of the recipes from my Oregon beach house trip. I got to spend the weekend with my roommates from college and we took turns with the meals while there. Although everything was absolutely delicious, I think this may have been my favorite...I couldn't stop eating it! I loved everything about it - the pretty colors, the crunchy peppers, the creamy cheese and avocado, the tang from the limes, etc. This is perfect to share for lunch and filling enough to be dinner too. We ate it with tortilla chips, but you can serve it over rice, in tacos or quesadillas, or whatever your heart desires.

recipe from Liz
(originally from Lisa Phillips)
Ingredients:
Salad:
1 can black beans, rinsed
1 can garbanzo beans, rinsed
1 can kidney beans, rinsed
1 can olives, sliced
1 can, or 2 cups frozen, corn
1 yellow, orange, and red pepper chopped
1/2 red onion, finely chopped
4 plum tomatoes, chopped and seeded
1/3 cup chopped cilantro
2-3 avocados, leave pit in salad (it's supposed to prevent it from browning)
1/2 cup - 1 cup feta cheese
pine nuts (optional, we didn't have)
Dressing:
1/2 cup olive oil
4 limes, squeezed
1/4 cup rice vinegar or apple cider vinegar
1 Tbs cumin
1 Tbs salt

Directions:
Mix the salad ingredients in a large bowl. In a small bowl mix the dressing and pour over salad. Mix gently and enjoy! (If you want to prepare ahead of time, just leave out the avocados and feta and mix those in with the dressing at the end)

I also had to include this pictures because Sara had arranged the sand dollars so nicely around the bowl :-). We were in full sunlight outside so the pics didn't turn out great.

Mediterranean Spring Bowls

As soon as I saw these bowls on Favorite Family Recipes I couldn't wait to try them! They incorporate so many things we love and they didn't disappoint. It was fun to add some new and different flavors from our usual southwestern fare and I couldn't stop eating it! (there is lots of garlic, so be sure everyone eats some so you don't kill each other with your breath!) (it's a copy cat of White House Grill, but I have never been there so I'm not sure how it compares)

Ingredients:
1 bottle Lawry’s lemon pepper marinade
2 chicken breast halves (I used 3)
lemon pepper
1 onion, diced
1 medium-sized zucchini, diced
1 green bell pepper, diced
1/2 c. garbanzo beans (I forgot to get these so left them out)
12-15 cherry (or grape) tomatoes
feta cheese (used reduced fat)
For the rice:
1 c. long-grain, white rice
2 c. water
3 Tbsp. olive oil
juice of 2 lemons
4-5 cloves garlic, crushed (I used 6)
1/2 tsp. pepper
salt (to taste)

Directions:
Marinate chicken breast halves in lemon pepper marinade for at least an hour (sealed tightly in a plastic Ziploc bag works best). Remove chicken and discard marinade. Place chicken in a 9x13 glass baking dish and sprinkle with lemon pepper on both sides. Bake at 350-degrees for about 35 min or until juices run clear and chicken is completely cooked through. While chicken is cooking, heat a little bit of oil in a large skillet. Add diced onion, zucchini, bell pepper, and garbanzo beans. Saute until onions become clear. Add tomatoes and saute an additional minute or so until tomatoes become hot.
Chop up cooked chicken into smaller pieces and stir in with sauteed veggies.
For the rice:
Cook rice with water according to package instructions (or in a rice cooker). After the rice is cooked, combine remaining ingredients (from olive oil on...) and pour slowly over rice while fluffing with a fork. Add more lemon juice a little at a time if needed.
To serve: (I put it all in one big serving bowl this time)
Put a scoop or two of rice on a plate (or in a bowl). Add sauteed veggies and chicken. Top each bowl with about 2 Tbsp. feta cheese (or to taste).

Chicken Veggie Noodle Bowl

So, it's been a little more challenging finding recipes that sound tasty AND are healthy. The May 2011 issue of Family Circle had quite a few that fit the bill though and this was the first one I tried. It was awesome- light but still flavorful. I only wish I had been able to find bok choy (I went to two stores and niether had it), but maybe next time I can get it! I gave the kids theirs on spaghetti noodles and Mike and I ate ours on Jasmine rice, it was a winner both ways.

Ingredients:
* 1 cup reduced-sodium chicken broth
* 2 tablespoons light soy sauce
* 2 tablespoons cornstarch
* 1 tablespoon hoisin sauce
* 1 tablespoon rice vinegar
* 1 tablespoon sriracha (chili-garlic sauce)
* 2 tablespoons vegetable oil
* 3/4 pound uncooked chicken tenders, each cut into 3 strips (I used 1 large chicken breast)
* 1 1/4 pounds bok choy, trimmed, rinsed and cut into 1-inch slices (couldn't find, so left out)
* 1 large onion, peeled and sliced
* 3 cloves garlic, peeled and sliced
* 1 pound snow peas, strings removed
* 3 sweet peppers, cored, seeds removed and cut into 1/2-inch strips (I had half each of a red, orange, yellow and green pepper in the fridge and used those)
* 6 ounces soba noodles, cooked following package directions (didn't find so used spaghetti noodles and jasmine rice)
* 2 teaspoons sesame oil
* 1/4 cup sliced scallions

Directions:
1. In a medium bowl, whisk together broth, soy sauce, cornstarch, hoisin, vinegar and sriracha sauce. Set aside.
2. Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon oil and stir-fry chicken for 3 minutes or until no longer pink inside. Remove to a plate and reserve.
3. Add remaining tablespoon oil to skillet along with bok choy, onion and garlic; stir-fry 3 minutes. Add snow peas and peppers and stir-fry 4 minutes or until vegetables are crisp-tender. Cover part of the time.
4. Stir in reserved sauce and chicken. Bring to a simmer and cook until sauce starts to thicken, about 2 minutes. Turn off heat.
5. Transfer to a large serving bowl and stir in the cooked noodles and sesame oil. To serve, spoon into individual bowls and garnish with scallions.

Italian Sausage and Potato Roast

This recipe was in a recent issue of All You magazine and it looked easy and yummy and not too bad for...especially when you use turkey sausage instead like we did. I love roasted EVERYTHING :-) and this hit the spot!

Ingredients:
1 yellow bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
1/2 sweet onion, sliced
3/4 lb. red potatoes, cut in quarters
1 T olive oil
1/4 t dried oregano
1 t garlic salt
pepper
1 lb. Italian sausage cut into chunks (I used a 14 oz turkey sausage)

Directions:
Preheat oven to 450 degrees. Line a large baking sheet with foil and mist with cooking spray.
In a large bowl, toss peppers, onion and potatoes with olive oil, oregano, garlic salt and pepper. Spread vegetables on baking sheet.
Distribute sausage chunks among vegetables. Roast until veggies begin to caramelize and sausages are cooked through, about 30 minutes, stirring once or twice during baking.

Ham and Sweet Potato Hash

I haven't tried any recipes from My Kitchen Cafe in awhile but when she posted this one recently it definitely called out to me :-)! It was sooo good! I loved the addition of sweet potatoes and the chipotle flavor definitely gave it that special something. A perfect breakfast for dinner! Next time I'll be sure to have some Monterey Jack cheese on hand to sprinkle on top....YUM!!!

Ingredients:
3 russet potatoes, peeled and cut into 1/2-inch chunks
3 small sweet potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, minced
1 red bell pepper, seeded and diced
1 teaspoon minced canned chipotle chiles in adobo sauce
3 tablespoons heavy cream
10 ounces thinly sliced deli ham, cut into 1/2-inch pieces
6 large eggs (I used 5)

Directions:
In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon oil, salt and pepper. Cover the bowl with plastic wrap or a tight-fitting microwave-safe lid and microwave for about 6 minutes, until the potatoes are tender but not overcooked – they’ll cook a bit more in the skillet later. Stir the potatoes halfway through cooking. Drain the potatoes of any excess liquid and set aside.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat until the oil is hot and rippling. Add the onion and bell pepper and cook, stirring often, until the vegetables are tender, about 4-5 minutes. Stir in the chipotle and cook for about 30 seconds.

Stir in the drained potatoes and the cream. Using the back of a spatula, pack the potatoes into the pan, pressing them into a somewhat even layer. Let the potatoes cook without stirring them for about 2 minutes so they can start to get nicely browned. Flip the potato hash mixture, one portion at a time, and lightly repack into the skillet to let the potatoes brown on the other side. Continue this flipping process every few minutes until the potatoes are nicely browned, about 8-10 minutes.

Stir in the ham and lightly repack the hash into the skillet. Using a large spoon, make 6 shallow divots about 2 inches wide in the surface of the potato mixture. Crack one egg into each indentation. Season with salt and pepper and then reduce the heat to medium-low and cover the skillet. Let the mixture cook until the eggs are set to your liking, about 5-7 minutes. Serve.

Sirloin and Summer Vegetable Kebabs with Chimichurri

This recipe came from the latest Martha Stewart magazine. I've been craving my favorite beef kabobs from a local restaurant, but haven't had the chance to go get any, so I decided to make my own to hold me over :-). I loved the flavor of the meet and the chimichurri was really good. I put a little less oregano than called for and would put even less the next time around (I felt like it overpowered the other flavors a little). Kebabs just always look so pretty and are a fun way to eat your veggies. I made a wild rice blend to go with it and loved it...I'm really loving wild rice lately!
Ingredients:
1 lb. beef sirloin tips, cut into 1 1/2 in pieces
2 T balsamic vinegar
1 T soy sauce
1/2 t freshly ground pepper
1 med zucchini
1 small yellow summer squash
1 onion
1 red bell pepper
For Chimichurri...
Whisk together:
1/2 c fresh flat-leaf parsley, chopped
1/2 c fresh oregano, chopped
2 cloves garlic, minced
1/4 c Extra Virgin Olive Oil
2 t fresh lemon juice
3/4 t coarse salt

Directions:
Marinate beef in vinegar, soy sauce and ground pepper for 30 minutes (also soak 4 wooden skewers in water during this time).
Slice veggies into 1 inch pieces.
Heat grill to med-high.
Thread beef onto skewers alternating with vegetables.
Grill for 7-8 min per side.
Drizzle/Dip with Chimichurri.

Chicken and Vegetable Skewers with Peanut Sauce

A few weeks ago I won a giveaway from Real Mom Kitchen...Hooray!!! When I received my package in the mail it included a bottle of Xagave (a sweetener made from agave nectar) along with a cookbook. This is the first recipe I have tried and we LOVED it! I can't wait to try some more and to try replacing the sugar in some of my other recipes with the Xagave to see how they turn out! We served it with our leftover onion rice and I poured some of the sauce on top...delish!!!

Ingredients:
- 1 lb. meat (we used chicken, but the recipe called for salmon, you could also skip and just grill the veggies...also, I used this rub on the meat)
-1 lb. mixed vegetables (we used mushrooms, zucchini, peppers and onions)
-wooden skewers, soaked in water for at least 2 hours)
Sauce:
1 T. Xagave
4 T. peanut butter
2 T. fresh lime juice
1 t. fresh minced ginger
1 clove minced garlic
1/2 c. low fat coconut milk
3 T soy sauce
crushed red pepper to taste
*Place all ingredients for sauce in blender and puree for 1 min. Pour into bowl.

Directions:
-Slice salmon in 1"x4" strips and skewer length-wise. (I cut chicken into chunks and put on skewers in between veggies).
-Cut veggies into cubes and skewer.
-Broil at 500 degrees or grill for 5 minutes or until cooked through (we grilled and it took longer than 5 in for our chicken to cook through).

Creamy Pasta and Peppers

When I saw all the pretty peppers on sale while at the grocery store I immediately remembered this pasta dish and bought them. I decided to make my own sauce this time though because I had a little cream left and a whole new tub of Parmesan cheese in the fridge. I looked at a few different recipes and came up with this sauce that we all LOVED...even Mike, who doesn't care for creamy pasta dishes.

Ingredients:
1 T. olive oil
2-3 bell peppers, diced (I used 3/4 each of a red, orange and yellow pepper)
1/2 medium white onion, diced
2 cloves garlic, minced
2 medium chicken breasts, cut in strips or chunks
salt and pepper
1 T. butter
1/2 c. cream
1/2 c. 1% milk
2 T. lemon juice
1 1/2 c. Parmesan cheese
8 oz penne pasta (I used gluten free)

Directions:
-Start pasta cooking and prepare sauce...
-In a large saucepan saute peppers, onion and garlic in olive oil over medium heat until tender.
-Sprinkle chicken with salt and pepper and add to pepper mixture, cook about 5 minutes.
-Make space in center of pan and melt butter. Add lemon juice and cream and simmer until it begins to thicken and chicken is cooked through.
-Add Parmesan and stir until melted and heated through.