Mediterranean Roasted Broccoli and Tomatoes

During these past few months, I have started to roast vegetables a lot. You can roast carrots, asparagus, zucchini, and much more. In this case, I tried this recipe for roasted broccoli and tomatoes. It was so delicious and made a great main course for a healthy lunch to bring to school. I took out the olives and capers and used fresh, chopped tomatoes instead of grape tomatoes, but this is something to try. (From http://www.recipe.com/mediterranean-roasted-broccoli-tomatoes/?sssdmh=dm17.594078&esrc=nwdr050412&email=3176242465)

Mediterranean Roasted Broccoli and Tomatoes

 

• 12  ounces

  broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)

  see savings
• 1  cup grape tomatoes
• 1  tablespoon extra-virgin olive oil
• 2  cloves garlic, minced
• 1/4  teaspoon salt
• 1/2  teaspoon freshly grated lemon zest
• 1  tablespoon lemon juice
• 10 pitted black olives, sliced
• 1  teaspoon dried oregano
• 2  teaspoons capers, rinsed (optional)

   

  1. Preheat oven to 450 degrees F.

  2. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.

  3. Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm. 

Healthy Chicken and Cranberry Salad Sandwich

Guys, I'm embarrassed that I haven't posted in ages, but I will start again. School started, picked up pace, and keeps speeding up, so unfortunately I haven't been able to cook as much or blog as much, but I am still alive :) Be prepared for more recipes coming up!

So, this recipe here is a new favorite for school lunches. It's healthy and tasty. Normally Chicken Salad is a little heavy, if you know what I mean. So trust me on this and give it a try!! The original recipe called for "dried Michigan Cherries," but I used Craisins. I also approximated the recipe into 1/3 for one sandwich, but you can save some for later if you make more. What's nice about this one is it doesn't need to be exact for measurements. If you don't like pecans, don't use them. Want a thicker texture? Use more yogurt. You know what I mean :) From: http://www.thenovicechefblog.com/2010/07/michigan-cherry-chicken-salad/

Healthy Chicken Salad Sandwich

Ingredients:

4 cups of cubed cooked chicken
1/2 cup pecans, coarsely chopped
1 rib celery, finely diced
2 medium shallots, minced
3/4 cup dried Michigan Cherries
1/3 cup light mayonnaise (I used the olive oil one)
1/3 cup fat free greek yogurt
3 tbsp. white wine vinegar (but I didn't use this and it was still great)
1/2 tsp. salt
1/2 tsp. pepper

Directions:

Combine all ingredients and adjust any seasonings as needed. You can eat it immediately, but I like to let the flavors develop a little while before eating. So I suggest letting it sit in the fridge for about 30 minutes or so before eating!