Leaderboard

Roasted Root Vegetables (with nutritution) Root vegetables are some of the most overlooked and under-appreciated veggies (aside from potatoes and carrots). These tasty treats are available even during winter when other vegetables are hard to find. In addition, they are very reasonably priced. Ingredients 2 pounds root vegetables peeled and cut into 1-inch pieces (My personal favorites are potatoes, sweet potatoes, and carrots. Also try parsnips, turnips, rutabagas, beets for a special addition.) 1 medium onion, peeled and cut into wedges 1 tablespoon (more or less) extra-virgin olive oil Salt and pepper to taste Italian seasoning to taste 1 head garlic, separated into cloves and peeled Instructions 1. Heat oven to 410 degrees. Place the root vegetables and onion in a roasting pan or on a cookie try slightly greased with olive oil. 2. Toss the vegetables with the olive oil and add salt, pepper, and Italian seasoning to taste. Do not crowd the vegetables. 3. Roast the mixture for a about an hour, stirring every 20 minutes. After 20 minutes, scatter the garlic cloves in with the vegetables. 4. Continue stirring every 20 minutes until the vegetables are tender and evenly browned. Serves 6 Nutrients Per Serving Calories: 108.5 Protein: 2.7 grams Fat: 2.5 grams Saturated Fat: 0.4 grams Monounsat Fat: 1.7 grams Polyunsat Fat: 0.3 grams Carbohydrate: 20.1 grams Fiber: 4.1 grams Cholesterol: 0.0 mg Vitamin A: 10,866. IU Vitamin E: 0.7 mg/IU Vitamin C: 24.6 mg Calcium: 47.4 mg Magnesium: 33.7 mg

This is my favorite chili recipe. I love it as it is low calorie and no meat at all. I cook up a triple batch and then I portion size it out and put into containers and put in the freezer and heat up when hungry. I have made this at leaat 40 times and I simply love it. Give it a try and see if you like the taste. Vegetable Chili INGREDIENTS | SERVES 8 2 tablespoons olive or vegetable oil 1 large sweet onion, diced 3 cloves garlic, minced 1 15-ounce can pinto beans, rinsed and drained 1 15-ounce can kidney beans, rinsed and drained 1 15-ounce can cannellini or white beans, rinsed and drained 1 large green bell pepper, seeded and diced 2 cups zucchini, diced 1½ cups corn 1 28-ounce can diced tomatoes 2 cups Vegetable Stock (page 29) 2 tablespoons chili powder 1 teaspoon cumin 1 teaspoon dried oregano ¼ teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper Salt, to taste 8 ounces shredded Monterey jack cheese, or vegan Monterey jack cheese Bring the oil to temperature in the pressure cooker over medium heat. Add the onion; sauté for 3 minutes or until it begins to soften. Stir in the garlic; sauté for 30 seconds. Stir in the canned beans, green bell pepper, zucchini, corn, tomatoes, stock, chili powder, cumin, oregano, black pepper, and cayenne pepper. Stir to mix. Lock the lid into place and bring to high pressure; maintain pressure for 5 minutes. Remove from the heat and allow pressure to release naturally. Remove the lid, stir, and taste for seasoning. Add salt if desired. Serve topped with grated cheese. PER SERVING Calories: 370 | Fat: 14g | Protein: 20g | Sodium: 690mg | Carbohydrates: 47g | Fiber: 12g My sister makes the same recipe and does not use a pressure cooker. I like them as they cook things fast. Also, if you use fresh beans as opposed to canned beans, the taste and the nutrition is even better!