It is time for Tuesday’s Tasty Tidbits and this week, I decided on a healthy meal choice since the last few recipes have been comfort food. And by the way, this is really how I cook most days. I am guest blogging again on Grocery Shop For Free so make sure you go check out Dian’s blog for great shopping tips.
Also, we would love you to join with your own recipe by linking your post at the bottom of today’s blog. Please make sure that you link directly to your recipe and not to your main page. Also, it would be great if you could link back to Tuesday’s Tasty Tidbits on your post or add my button to your site.
This is more a method of cooking than a recipe. I am a broken record when it comes to cooking roasted vegetables. As I have said before, you can mix a bunch of root veggies like carrots, turnips, parsnips, onions, potatoes, and/or rutabagas….any combination….drizzle them with a little olive oil….salt and pepper and garlic…and roast them. Last night, I only had carrots, turnips and onions and I was not wanting to add the carbohydrates from potatoes. I also had half of a zucchini left so I chunked it up and threw that in as well. Don’t be afraid to try turnips, rutabagas and parsnips. They cook like a carrot would in the oven. They are autumn vegetables too and are quite tasty. Just peel the parsnips like you would a carrot and the rutabagas like you would a turnip.
So here it is in recipe form:
Roasted Fall Root Vegetables
1/3 Red or Yellow Onion
1.5 tablesppons of Olive Oil or Canola Oil
1 tsp Garlic Powder
Salt and pepper sprinkled generously on top
Mix all together and cook for 25 minutes at 425 degrees.
We like a mound of vegetables and I wasn’t making any other side dish. This could easily have fed 4 people if you added another side. But my husband and I ate every morsel ourselves.
Also, I wanted some chicken tenders without adding many extra calories. I covered them generously in Tony Chacheres and garlic and sauteed them in a tablespoon of olive oil. This takes very little time, maybe 10 minutes total. Three of these tenders were about 125 calories.
So, I dipped them in Franks Red Hot Wing Sauce. Like I have mentioned in the past, we dip lots of things in Frank’s Wing Sauce, including our roasted root vegetables. YUM! I like lots of strong flavors and even if I am eating a low calorie meal, I add the flavor so that it seems like quite a treat. I guess I trick my palette into thinking that it is getting comfort food this way. For a foodie, that is what it is all about….ha.
Tip About Comfort Food:
Comfort foods are normally high in carbohydrates. Did you know that carbohydrates cause you to release Serotonin? Serotonin causes you to have feelings of well being. Thus, the term comfort food! But, when food is pleasing to look at or looks like comfort food…..in this case…turnips look like potatoes…..and you add lots of flavor….your body is tricked into releasing Serotonin. Try mashing them sometime….well….that is another post.
So this meal had about 375 calories. Not too bad. If I had just sprayed it with Pam, I could have cut out 150 calories but, I like the taste of olive oil. Simple cooking 101! All it takes is a little prep time. If you have very little time, Target carries lots of fresh vegetables already cut up so that you can just toss them together quickly, pop them in the oven and have a great vegetable feast.
Don’t forget to check out Grocery Shop for Free. I am also linking up with some other blog parties.