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Lemon Oregano Roasted Potatoes

There is something I love about the taste of lemon in food. Especially when it’s combined with garlic and herbs. If you’re looking for a quick and healthy side dish, whether it’s during the week or on the weekend, these potatoes are perfect! The potatoes will take approx 45 minutes in the oven covered.  Enjoy!

Ingredients

  • 6 medium size potatoes, diced into 3/4″–1″ pieces (with skins)
  • 2 lemons, juiced
  • 1/3 cup olive oil
  • 2 garlic cloves, minced
  • 1 tbsp dried oregano
  • 1 tsp sea salt

Instructions

  1. Preheat oven to 350 degrees F. Wash potatoes with scrub brush and cut them  into quarters
  2. Place potatoes in a medium size bowl with lemon, olive oil,  garlic, oregano and sea salt. Mix thoroughly until potatoes are covered with oil and herbs
  3. Place the potatoes in a shallow baking dish and cook for 45 minutes or until potatoes are tender. When 20 minutes passes, toss the potatoes using a spoon (this will keep them moist)
  4. Remove from oven and serve!

Yield: 2-4

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Roasted Herb Dijon Salmon

Ingredients

  • 2 6-8 oz boneless & skinless salmon filets
  • 2 tbsp Dijon mustard
  • 1 tbsp dried or fresh thyme
  • 2 lemons, juiced
  • 1/3 cup olive oil
  • 2 garlic cloves, minced
  • pinch sea salt
  • pepper to taste

Instructions

  1. Preheat oven 375 degrees F. Wash salmon, pat dry with paper towel and set aside. In a medium size bowl, combine mustard, thyme, lemon, olive oil, garlic and sea salt. Mix until smooth and somewhat thick
  2. Put salmon in the sauce and put into fridge for approx 30 minutes, or for the amount of time it takes you to prepare your other side dishes
  3. When ready to cook salmon, put into a baking pan covering the fish with all the sauce
  4. Garnish with ground pepper. Bake for 45 minutes
  5. Serve with rice and veggies

Yield: 2-4

Roasted Butternut Squash with Fresh Herbs

Ingredients

  • lb butternut squash, chopped
  • 2 large garlic cloves, minced
  • 1/2 cup olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp dried rosemary
  • 1/2 tsp sea salt
  • ground pepper to taste

Instructions

Preheat oven 375 degrees F. Peel and chop squash into 1/4 sized cubes. Put into a medium size bowl, add all the herbs with olive oil and garlic. Mix until all the squash is evenly covered with herbs and olive oil. Put into a shallow baking dish. Bake for 45 minutes or until the squash is tender. Toss the squash about 3 times, while cooking.

Yield: 4-6

Herb Roasted Chicken Breast

The smell of garlic and fresh herbs cooking in the oven is heavenly. Especially, while relaxing at home with the family on a cool crisp winter evening. Curl up on the cozy couch and wait in anticipation of your first bite into this delicious and tender chicken dinner. If you like gravy, I  recommend you make a gravy from the juices of the chicken. Either way it will taste yummy!

Ingredients

  • 4 pieces boneless & skinless chicken breast (preferably organic or antibiotic free)
  • 4 garlic cloves, minced
  • 3 tbsp paprika
  • 3 lemons, juiced
  • 1/2 cup olive oil
  • 2 tsp oregano, dried or fresh
  • 2 tsp onion powder
  • 1 handful fresh basil, chopped
  • sea salt

Gravy

  • 1/2 cup chicken broth
  • 2 tsp spelt or rice flour
  • 1/4 cup hot water

Instructions

  1. Preheat oven 350 degrees F. In a medium size shallow bowl, add garlic, paprika, lemon, olive oil, oregano and onion powder. Mix all ingredients together. Place all 4 pieces of chicken into the mixture and bath the chicken in sauce
  2. Set aside and let marinade while your oven preheats and you prepare the rest of your meal
  3. Put the chicken into a shallow baking dish, pouring any access sauce into the dish and over top of the chicken. Sprinkle each chicken piece with sea salt, pepper and fresh basil
  4. Put into oven uncovered. Cook for 45 minutes
  5. Remove chicken from oven. Place chicken on your serving plates
  6. Place the baking dish on stove top, on medium heat. Add chicken broth. Once the broth and spices start to boil. Using a fork mix your flour and hot water in a tea mug, until the flour is smooth and not chunky. Add water flour mixture in with boiling broth. Using a wire whisk mix the gravy until it becomes thick. Pour over top of chicken and serve

Yield: 4

Oven Baked Garlic Cauliflower

This makes an excellent side dish with any meal, whether it’s with meat, fish or even on its own. It only takes approx 25 minutes to cook.

Ingredients

  • 1 head of Cauliflower
  • 1 small red onion, chopped
  • 2 – 3 garlic cloves
  • 1 tbsp onion powder
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp coconut oil, melted
  • 1 tsp sea salt
  • pepper to taste

Instructions

  1. Preheat oven to 350 degrees F
  2. Combine cauliflower with all ingredients and mix
  3. Put into a baking pan. After cooking for approx 10 minutes, toss the cauliflower with a spoon to distribute the coconut oil and spices together
  4. Cook for another 15 minutes
  5. Remove and serve

Notes

An easy way to cut into a head of cauliflower

First, slice through the core of each half. This will give you four quarters, each with much of the core exposed.

Next, slice the thickest part of the core away from each quarter. You can either discard the core and thicker stems, or slice them thinly and cook them along with the florets. Like broccoli stems, cauliflower stems have a beautiful tender texture when cooked.

Now just pull the florets apart with your fingers. You may need to trim away some of the thicker stems with a paring knife.

Yield: 4 servings