Thank you so much for your sweet and supportive comments on the “journey” pictures I added. It is hard to be compared to that 115-pound half-pint, especially as a dietitian. However, I know just as well as the next person that health and happiness go FAR beyond a silly number on a scale. And for those of you commenting on my uglies: that stage was LONG for me! I know all kids go through some awkward times, but mine was more like…a decade?…and a half? ANYWAYS, thank you for your continued support and a big ::wave:: to new posters! Love hearing from you!
During our recent travels, my father-in-law forced a gag after hearing my explain how DELICIOUS my Brussels sprout are! Since introducing my husband to his love for the Brussels, I’m making an effort to find more fruits and vegetables for him to like…expanding his F&V palate! He even wanted me to prepare the Brussels sprouts for his parents as a “See, they’re delicious!” statement. And last night yielded a successful new-found love for TURNIPS and PARSNIPS! That’s right, hubby went back for SECONDS! I wanted to capture this moment, and this is what I got…
Roasted Root Vegetables with Maple Glaze — Adapted from Cooking Light
1 1/2 cups sliced carrots
1 1/2 cups sliced parsnips
1 1/2 cups sliced turnips
4 tsp. olive oil
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp maple syrup
- Preheat oven to 400 F.
- Combine first 6 ingredients in a 9 x 13-inch baking dish coated in cooking spray, tossing well to coat.
- Bake at 400 F for 25 minutes. Stir. Cook an additional 10-15 minutes or until golden and tender.
Yield: 4 servings.
Nutrition Information (per serving): 150 calories, 4.9 g. fat (0.7 g. saturated fat, 3.3 g. monounsaturated fat, 0.6 g. polyunsaturated fat), 1.7 g. protein, 26.1 g. carbohydrate, 3.8 g. fiber, 0 mg. cholesterol, 0.8 mg. iron, 379 mg. sodium, 63 mg. calcium
Along with our root vegetables (YUM!) we had some delicious Chicken “Cordon Bleu”. Rather than being made with lean ham, these are made with turkey pepperoni.
You need: chicken breasts (halved length-wise or pounded thin), Laughing Cow cheese, turkey pepperoni/lean ham, and low-sodium chicken breading/Shake’n Bake
Spread the Laughing Cow on the chicken and top with ham/pepperoni. Roll-up and secure with a toothpick, if necessary. Sprinkle over breading to coat. Bake at 400-450 F for 30-40 minutes, until chicken is cooked through. Cooking time will vary based on size and thickness of the chicken roll-ups. Easy Breezy!
I can’t believe it’s off to work after nearly 2 weeks off!!! Ahhh! I wonder how many patients want to see the dietitian after all these New Years Resolutions?? We shall see!!
Question: Have you tried Laughing Cow cheese? What’s your favorite way to eat it? If you haven’t tried it yet, WHY THE HECK NOT?!?!
Have you tried turkey pepperoni? What do you think?Yes, it’s high in sodium, but who needs 17 slices anyways? 😉
Enjoy your Monday! Yes, that’s an oxymoronic (word?) thing to say, but I mean it!!