Healthy Habits: Roasted Veggies

Roasting is an easy way to prepare veggies with pumped up flavor. If there is a veggie you aren't crazy about, try roasting it and see if it isn't better. Honestly, I was never a huge fan of sweet potatoes until I started roasting them. (I know, they are one of the most nutritious veggies known to mankind; you'd think I would have been all over them. I wanted to be, just didn't embrace the flavor right away.) But so many different veggies can be prepared in this manner and have incredible taste!

In this pic I cut up baby red potatoes, carrots and squash (any kind will work). Spread them out on a baking sheet. (I always line my baking sheets with foil, no matter what I am baking; makes for super easy cleanup. I like to cook, not clean!)

Then I spray them with Olive Oil (regular OO or EVOO, whatever you prefer).

Then sprinkle with a little sea salt and black pepper.

Then I sprinkled them with dried rosemary. (Post coming soon on growing and drying your own herbs; they're so much better from your garden than the store!)

Sometimes I sprinkle a little cayanne pepper on the veggies; gives them a great flavor without making them hot.

Then put into a 400* oven (375* if your oven runs hot) for about 30 minutes (give or take, poke them to find out when they are tender).

Unfortunately, (or maybe fortunately) as soon as they come out of the oven, fingers start picking them off the tray. So I didn't even get a picture of the fully roasted veggies. Maybe I'll get one next time and insert it later.

That's how easy it is. They get a really nice brown, roasted exterior and are so tender to eat. Perfect to serve with chicken breasts or a juicy steak. Or for me, a plate of roasted veggie is perfectly satisfying by itself.

Some of my other favorite roasted veggies are Roasted Asparagus w/Parmesan Roasted Garlic and Roasted Tomatoes and Warm Caprese (Roasted Tomatoes w/Basil and Mozzarella).

What is your LEAST favorite veggie? And Why?

BAKED POTATO SOUP

Will you be having baked potatoes or mashed potatoes with your Christmas dinner? I love fresh mashed potatoes, but I inevitably make about four times too much! What to do with the leftovers?!


This recipe for Baked Potato Soup can be made with leftover baked potatoes or leftover mashed potatoes. It is super easy and SUPER DELICIOUS!


What you need:
4 Large Baked Potatoes OR 3-4 Cups leftover Mashed Potatoes
2/3 Cup All-Purpose Flour
6 Cups Skim Milk (could use 1%)
3/4 Cup Cheddar Cheese
1 Tbsp Salt (note- if using already seasoned mashed potatoes, use S&P to taste)
1 tsp Black Pepper
1 Cup Reduced Fat Sour Cream
1/2 Cup Chopped Green onions


Toppings (optional):
Cheddar Cheese, shredded
Green Onions, chopped
Bacon, cooked and crumbled


Directions:
1. If not using leftover potatoes (Baked or Mashed), then preheat oven to 375*, pierce with a fork and bake for 1 hour or until potatoes are tender. Let them cool. Cut open and scoop potato out. Coarsely mash them in small bowl (leaving some chunks). Set aside.


2. In a large soup pot, add the flour. Gradually whisk in the milk, whisking until smooth. Cook over medium heat until thick, about 8 minutes. Add mashed potatoes, cheese, salt and pepper. Stir until the cheese melts.


Note: Do not overdo S & P if using already seasoned mashed potatoes.


3. Add in Sour Cream and Green Onions. Cook over low heat until thoroughly heated, do NOT boil the soup.


4. Ladle into bowls and garnish with choice of toppings. Serve warm.

You may also want to try Broccoli Soup or Butternut Squash and Apple Soup.


Enjoy! Merry Christmas!!