15 Minute Healthy Roasted Chicken and Veggies (One Pan)

Prep time: 5 mins  Cook time: 15 mins  Total time: 20 mins

Ingredients
2 medium chicken breasts, chopped
1 cup bell pepper, chopped (any colors you like)
½ onion, chopped
1 zucchini, chopped
1 cup broccoli florets
½ cup tomatoes, chopped or plum/grape
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
¼ teaspoon paprika (optional)
* can use other vegetables as well--cauliflower, yellow squash, etc.


Directions:
Preheat oven to 500 degree F.

Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.

Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, Italian seasoning, and paprika. Toss to combine.

Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

Harvest Brownies

Ingredients

Brownies:
1 can (16oz) pumpkin
4 eggs
3/4 cup vegetable oil
2 cups all purpose flour
2 cups sugar
1 tbsp pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt

Frosting:
3 Tablespoons butter, softened
4 oz cream cheese
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
2-3 cups powdered sugar

Directions:
In a mixing bowl, beat pumpkin, eggs, oil, and vanilla until well mixed.  Combine dry ingredients; stir into pumpkin mixture and mix well.  Pour into a greased 15"x10"x1" baking pan (cookie sheet with a side).  Bake at 350 for 20-25 minutes or until brownies test done with a wooden pick.  Cool.  In a small mixing bowl, beat the butter, cream cheese, vanilla, milk, and salt until smooth.  Add powdered sugar; mix well.  Frost brownies.  Store in the refridgerator.

Chewy Granola Bars

Ingredients

·         8 Cups Old Fashioned Oats

·         1 Cup Butter

·         1 Cup Brown Sugar

·         1 1/3 Cup Honey 

·         2 tsp Vanilla

·         8 Cup Rice Chex cereal

·         2 tsp Salt

·         2 cups chocolate chips

Directions

1. Prepare large cookie sheet (with sides--not just flat) by lining it with parchment paper (or wax paper) and spraying with non-stick spray.

2. In a saucepan, over medium heat, melt butter, brown sugar, and honey together.  Stir until the sugar is dissolved.  Bring it to a gentle simmer and let it bubble away for 1-2 minutes.  Add vanilla.  Remove it from heat to cool slightly.

3. Add Oats and Chex to large bowl.  Add Salt.  Mix well.  Pour the slightly cooled honey mixture over the oat mixture.  Stir until well coated.  Add chocolate chips and stir quickly to mix.  Chocolate will melt slightly, but that is fine.

4. Press mixture into prepared cookie sheet.  Press into pan firmly using another piece of parchment paper so they won't stick to your hands. 

5.  Chill for 2-3 hours in the fridge (can do less time, but the colder they are the easier they are to cut).  Cut and place each granola bar into a baggie or wrap in saran wrap.  Can freeze or store at room temperature.

Balsamic Glazed Beef Roast

Ingredients
Beef Roast; 4-5 lb.
2 cups beef broth
1/2 cup dark brown sugar
1/2 cup balsamic vinegar
1 tbsp soy sauce/tamari
Salt/pepper; to taste
1 shallot; minced
Sprigs for fresh thyme
3 cloves garlic; crushed
1 tbsp. Worcestershire sauce
1/2 tbsp. red pepper flakes
2 bay leaves
16 oz mushrooms; sliced
2 tbsp butter
Cooking oil
Instructions
1.      In a bowl, whisk together the broth, brown sugar, balsamic vinegar, soy/tamari sauce, shallot, salt, pepper, Worcestershire, and red pepper flakes.
2.      In a frying pan, quickly sear the roast on all sides and add to a slow cooker.
3.      Pour the whisked liquid over the roast, add the garlic, thyme, and bay leaves.
4.      Cover and cook on low for 4-6 hours.
5.      When cooked, remove from liquid and allow to rest for at least 5 minutes before slicing
6.      Remove 2 cups of liquid and pass through a cheesecloth, several coffee filters (they will clog with rendered fat, making it necessary to change them frequently) or a fat separator. Set aside.
Mushrooms
7.      In a sauté pan, melt the butter and cook the mushrooms on medium for 10 minutes or until browned and softened. Season with salt and pepper.
8.      Plate the roast, serve with the liquid and top with sautéed mushrooms.