Roasted Vegetable Salad

 

One thing I love about fall is all the fresh vegetables....root vegetables...roasted.

Roasting brings out the best flavors in a vegetable that may be otherwise bland.  The caramelizing brings a sweetness to them that is unbeatable.

So I often make roasted vegetables as a side dish to some sort of protein.  It's fast and easy, and they can round out a meal nicely.  

Shhhh!  Here's a secret...roast extra vegetables so you can use them in a salad the next day!  Roasted Vegetable Salad can be very hearty and satisfying.  Really...they are perfect in a salad.

I roasted potatoes and green beans.  You can use any combination you like.  Here are some of my favorites:  

Roasted Potatoes and Green Beans

Roasted yams, sweet potato, and pumpkin

Roasted Parmesan Summer Squash

Potato Coins

The salad is easy to put together.  Just use your favorite greens, (I used mixed greens) add the roasted vegetables, plus any additional vegetables your would like, add a nice vinaigrette and some Parmesan cheese.  Nothing fancy is needed so that the flavors all shine through.  

Tell me...what's your favorite roasted vegetable combination?

Roasted Vegetable Salad

serves 4

1 bag of pre-washed mixed greens
2 - 2 1/2 cups of left over roasted vegetables
Oil and red wine or balsamic vinaigrette, to taste
1/3 c Parmesan cheese

Place greens in a large bowl, add vegetables and toss with vinaigrette to taste.  Top with cheese and serve.

Fall Flavor Profile: Apples

My two favorite fall flavors are pumpkins and apples  And I'm not sure which I like better.

If we were talking to my mom, she would say apples for sure.  She loved them...just loved them.  She would eat one every day.  We would always call each other and talk about the new type of apple we tried.  Whether Honeycrisp, Jazz, Pink Lady, Gala or Red Delicious, she loved them all...and so do I.

So, I thought I would bring your some of my favorite dishes featuring apples!  There are so many varieties to choose from.  Some better suited for baking, some for snacking, but all are delicious!

Here's some of my favorites.  

Crispy Chicken, Apple, and Spinach Salad

 

Apple and Granola Breakfast Cobbler

 

 Apple Cider Iced Tea

 

Fuji Apple Chicken Salad

Honey Apple Pancakes

 Verna's Apple Crisp

Harvest Salad

Apple Cider Doughnuts

Hope you find something scrumptious to make.  Let me know in the comments what your favorite apple dish is...I'd love to hear!

 

Banana Chocolate Chip Muffins – Healthier Version

 

The weather is finally changing and I feel like baking.

It's weekend breakfast time around here!  I've got some overripe bananas sitting around screaming for me to do something with them.  It's either smoothies or muffins!

Muffins...without a doubt.  Let's make a great flavor combination, bananas and chocolate, and make these babies a little healthier.  These muffins are a low-carb version of your usual muffin.  These total about 22 g of carbs per muffin.  You also are keeping the calories down by using low-fat yogurt, a small amount of melted of butter, and mini chocolate chips.  By using the smaller chips you save on calories but still get that chocolate bang!  I put them on the top of the muffins instead of inside so that you get a nice punch of chocolate when you take a bite.  

They are wonderful!  Kid friendly? You bet.  Hope you enjoy your weekend and try making some wonderful muffins to go along with it.

Banana Chocolate Chip Muffins

Makes 6 servings

½ cup mashed bananas

2 Tablespoon low fat yogurt

¼ cup Splenda

1 egg

1 ½ Tablespoon butter, melted

½ teaspoon vanilla

¾ cup plus 2 Tablespoon flour

¾ teaspoon baking soda

½ teaspoon baking powder

3 Tablespoon mini chocolate chips

Preheat oven to 375 degrees.  Lightly spray a 6 cup muffin tin with cooking spray.  In a medium bowl add bananas, yogurt, Splenda, egg, butter, and vanilla.  Whisk together until blended. 

Add flour, baking soda, and baking powder.  Stir until blended, but do not over mix.  Spoon batter in to muffin tins.  Sprinkle each muffin with a heaping teaspoon of mini chocolate chips. 

Bake for 15 minutes, until golden brown.  Remove from oven and cool 5 minutes before removing the muffins from the pan.