Foods

Zesty Zucchini Spaghetti

zesty-zucchini-spag-hl-1046804-x

Zucchini Spaghetti

Ingredients

  • 3/4 pound uncooked rice spaghetti
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 2 teaspoons coconut oil
  • 2 garlic cloves, minced
  • 4 cups shredded zucchini (about 1 1/4 pounds)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons Parmesan cheese, shaved

Preparation

Cook pasta according to package directions, omitting salt and fat. Remove 1 chile (smaller for less spice, larger for more) and 1 tablespoon sauce from can (reserve remaining sauce for another use). Remove seeds from chile (for extra heat, leave seeds in); mince chile. Heat oil in a large nonstick skillet over medium-high heat. Add chile, sauce, and garlic; sauté 1 minute. Add zucchini; cook, stirring constantly, 4 minutes. Toss pasta with zucchini mixture. Sprinkle with salt, pepper, and cheese.

Foods

Lemon Sage Roast Chicken

lemon-sage-roasted-chicken-hl-1949720-x

Lemon Sage Roast Chicken

Ingredients

  • 2 lemons, thinly sliced
  • 6 fresh sage leaves
  • 1 (6-pound) chicken
  • 3 teaspoons coconut oil, divided
  • 3/4 pound parsnips, peeled and trimmed
  • 3/4 pound carrots, peeled and trimmed
  • 1/2 pound turnips, peeled and trimmed
  • 1 pound unpeeled red potatoes, halved
  • 2 tablespoons chopped fresh thyme

 

Preparation

  1. Preheat oven to 425°. Place 6 lemon slices and sage leaves under skin of chicken. Put remaining lemon into cavity. Tie legs together with twine, and tuck wings under. Brush 1 teaspoon oil over chicken. Place chicken in roasting pan; roast in lower third of oven for 1 hour 15 minutes or until an instant-read thermometer registers 165°. Transfer chicken to a cutting board; let rest for 15 minutes.
  2. Meanwhile, cut root vegetables into matchsticks. Toss with unpeeled red potatoes in a baking pan with remaining oil and thyme. Roast, stirring occasionally, for 45 minutes or until tender.
  3. Remove skin from chicken. Discard lemons from cavity. Slice enough chicken to serve 4 (such as breasts), and serve with half of vegetables.
Foods

Updated Waldorf Salad

waldorf-1540260-x

Updated Waldorf Salad

Ingredients

  • 2 tablespoons low-fat mayonnaise (Hellmans Mayo is best)
  • 1 tablespoon lemon juice
  • 2 small (Gala or Fuji) apples, cubed
  • 1 cup seedless red grapes, halved
  • 1/3 cup dried cranberries
  • 1/4 cup coarsely chopped walnuts
  • 1/4 cup thinly sliced celery (about 1 stalk)
  • 8 Boston or Bibb lettuce leaves

Preparation

  1. Combine mayonnaise and lemon juice in a medium bowl. Add apples, grapes, and cranberries; mix well.
  2. Add the walnuts and celery, and mix well. Serve it on a bed of 2 lettuce leaves. The salad can be refrigerated up to 2 hours before serving.