Category: Recipes

Roasted Veggies with Sweet Potatoes

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Roasted Veggies with Sweet Potatoes

Image Source/Image Source:www.maryannjacobsen.com

Keyword: Side
Ingredients
  • 2 to 3 sweet potatoes washed and dried
  • 2 onions
  • Veggies of choice: carrots eggplant, garlic, zucchini, squash, broccoli
  • 1 to 2 Tablespoons olive or canola oil
  • Spices of choice: garlic powder pepper, rosemary, paprika, lemon pepper
Instructions
  1. Preheat oven to 400◦F and spray baking sheet with non-stick cooking spray.
  2. Cut potatoes, onion, and veggies into small chunks (about 2x2 inches).
  3. In a large bowl, combine oil, spices, and all veggies. Toss until coated.
  4. Arrange veggies on baking sheet so that they do not touch. Bake for 35-45 minutes.
Recipe Notes

Adapted and modified from Share Our Strengths, Cooking Matters™

Oven Baked Sweet Potato Fries

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Oven Baked Sweet Potato Fries

Adapted and modified from Share Our Strengths, Cooking Matters™

Image Source:www.cookingmatters.com

Keyword: Side
Ingredients
  • 2 sweet potatoes
  • ¼ tsp seasoning of choice such as: paprika, garlic powder, rosemary
  • ¼ tsp salt
  • ½ Tbsp. canola oil
Instructions
  1. Preheat oven to 450◦F and spray baking sheet with non-stick cooking spray.
  2. Scrub, rinse, and pat dry the sweet potatoes.
  3. Cut potatoes unto thick strips (about a ½ inch wide each).
  4. In a large bowl, combine all spices and oil. Add potatoes and toss until coated.
  5. Bake for approximately 15 minutes, and then turn fries over and bake another 10-15 minutes.

Cranberry Walnut Coleslaw

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Cranberry Walnut Coleslaw

Adapted and modified from Share Our Strengths, Cooking Matters™ Ingredients

Image Source:www.cookingmatters.com

Keyword: Side
Ingredients
  • 1 head cabbage
  • 3 medium carrots
  • 1 cup walnuts
  • ¼ cup canola oil
  • 1/3 cup cider vinegar
  • 1 tbsp sugar
  • 1 tsp celery seed
  • 1/4 tsp salt
  • 1 cup dried cranberries
Instructions
  1. Rinse cabbage and carrots.
  2. Cut cabbage into thin slices. Peel and grate carrots.
  3. Combine and toss veggies, spices, vinegar, oil, sugar, and walnuts in a large bowl

Oven Roasted Lemon Herb Chicken

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Oven Roasted Lemon Herb Chicken

Adapted and modified from Share Our Strengths, Cooking Matters™

Image Source:www.cookingmatters.com

Keyword: Entrée
Ingredients
  • 3-4 pounds chicken breasts thighs, or quarters
  • 1 large lemon
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ¼ tsp salt and pepper
  • 1/4 cup canola oil
  • 1/4 cup water
Instructions
  1. Preheat oven to 375◦F and spray baking pan with non-stick cooking spray.
  2. Squeeze juice of lemon into large bowl. Add water, oil, and all spices and stir.
  3. Add chicken (thawed) to bowl and toss in marinade. Let sit for 10 minutes.
  4. If using skin on chicken, gently pick up the skin and baste marinade under the skin.
  5. Add chicken to baking dish and pour remaining marinade on top.
  6. Bake for about 40 minutes or until chicken reaches 165◦F. Continue to baste chicken as it cooks.

Spaghetti with Tomato Sauce

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Spaghetti with Tomato Sauce

Image Source:www.cookingmatters.com

Keyword: Entrée
Ingredients
  • 1 medium onion diced
  • 1 ½ tsp Italian seasoning
  • 4 cloves garlic minced
  • ½ tsp salt
  • 1 medium carrot shredded
  • ½ tsp pepper
  • 1 28 oz. can crushed tomatoes, no salt added
  • 1 lb. lean ground beef or turkey optional
  • 1 package whole wheat spaghetti noodles
Instructions
  1. Peel and rinse onion, garlic, and carrot. Prep vegetables as noted in the ingredients.
  2. In a medium pot, heat oil over medium heat. Add onion, garlic, and carrot. Cook until soft.
  3. Add all spices and tomatoes to pot and bring to a boil.
  4. Cover pot and let simmer at reduced heat for 15 minutes.
  5. Cook pasta according to package directions.
  6. Special Notes: If using ground beef or turkey, brown meat and add to pot with vegetables.
Recipe Notes

Adapted and modified from Share Our Strengths, Cooking Matters™