Herb Roasted Winter Veggies

Ingredients

2 cups bite size cauliflower florets, halved lengthwise
2 cups halved Brussels sprouts
2 med carrots, cut into sticks
1 med yam or sweet potato, diced
3 Tbs. garlic-infused olive oil, divided
1 Tbs. chopped fresh rosemary
2 tsp. chopped fresh thyme
2 Tbs. chopped fresh parsley
2 tsp. lemon juice

Directions

Preheat oven to 450 degrees F. lace veggies in large bowl. Add 2 Tbs. oil, rosemary, and thyme, and toss to coat. Season with salt and pepper, if desired. Scatter veggies evenly on baking sheet, and roast 15-20 minutes, turning 2-3 times. Increase oven temp to 500 degrees F and roast veggies 5-10 minutes more, or until tender. Transfer vegetables to large serving bowl, and add parsley, lemon juice, and remaining oil. Toss to mix. Serve over brown rice or whole wheat pasta.

Baked Pesto Chicken

My kids love, love, love this recipe! And it is SUPER easy to make.

Ingredients

4 boneless, skinless chicken breast halves
1/2 cup basil pesto
2 plum tomatoes, diced
3/4 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese.

Preheat oven to 400 F. Line baking sheet with heavy-duty foil.

Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet. Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese.

Bake for an additional 3 to 5 minutes or until cheese is melted.

Adapted from CD Kitchen

Submitted by Shelli

Lentil Salad

Ingredients

1 cup lentils (regular or French green)
6 springs fresh parsley
Bay Leaf
Pinch of dried thyme
2 Tablespoons wine vinegar
2 scallions, minced
1 tsp dry mustard powder
salt & pepper
1/2 cup walnut oil or extra virgin olive oil
3 Tablespoons chopped fresh parsley

Directions

Soak the lentils in enough cold water to cover for 2 hours. Drain and place in a saucepan with the parsley springs, bay leaf and thyme. Add boiling water to cover, and simmer, covered for 35 to 45 minutes until tender. Drain, discard parsley and bay leaf.

In a salad bowl, whisk together the wine vinegar, scallions, mustard and salt and pepper to taste. Add the oil in a stream while whisking. Add the lentils and toss to cat. Add the parsley. Taste for seasoning and add more salt and pepper if necessary. Serve warm or cold.
Makes 4 servings

A nice vegetarian meal or side dish. You can add quartered cherry tomatoes and it looks more festive.
Weight Watchers 7 points per approximately 5 ounce serving.
339 calories, 14 grams protein, 31 grams carbohydrate, 19 grams fat, 7.6 grams fiber, no cholesterol, 5 milligrams sodium.
From Eating Well for Optimum Health by Andrew Weil.

Submitted by Lynda

Happy New Year!

I want to wish everyone a very happy New Year! I'm sure many of you are in the middle of your New Year's resolutions. Me, too! I am going to try to add one new recipe daily. I may cheat and add several on one day to make up for missed posts (or to bank a few!).

Add me to your list of resolutions! Resolve to send me just one recipe favorite -- either by leaving it in the comments here or by submitting it on my website here (scroll down to the bottom of the page). The only requirements are that they are healthy and easy to make. Thank you for sharing and for helping me and others enjoy a healthy New Year!

Candy Cane Cake

Ingredients

1	box white cake mix
	Water, vegetable oil and egg whites called for on cake mix box
1/2	teaspoon red food color
1/2	teaspoon peppermint extract

	Crushed candy canes or crushed hard peppermint candies, if desired

Directions

Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.

Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.

Frost with vanilla frosting and top with crushed candy canes.

From Betty Crocker

Pumpkin Chocolate Chip Cookies

Ingredients

1 box Duncan Hines Spice Cake mix

1 15 oz. can pumpkin (not pumpkin pie filling)

Chocolate chips

Directions

Mix together, drop by spoonfuls on cookie sheet, bake for 12-15 minutes at 350 degrees. Now, the secret is to let them cool and store for a few hours in a closed container (hard to do but please, do it for me!). It just does something to it that makes the cookie exactly how I like it. Oh, and I used jumbo semi-sweet chocolate chips because that's what Lee's uses :)

Submitted by Kirsten

German Pancakes

Ingredients

6 eggs
1 cup milk
1 cup flour
1/2 tsp salt

Directions

Blend in blender. Preheat oven to 375 degrees. Spray glass cake pan with cooking spray. Cut 1/2 cube butter into small pieces and put in cake pan while oven is preheating. When butter is melted, pour batter into pan. Bake for 40 minutes or more until golden brown. Will rise substantially.

Voila, you haf zee German Pancakes!

Serve with powdered sugar and lemon or limes. Enjoy

Submitted by Jacqueline