During the Holiday Season, life can get busy really fast. Our recipes can help you get a healthy, speedy dinner done, even on those busy nights. It all starts with one sheet pan of roasted vegetables. Delicious on their own served with a “grab and go” deli-roasted chicken or ham, or with one of the other three recipe options. To save time, purchase from the grocery bagged, already prepped veggies!
Make the roasted vegetables –
3 cups of butternut squash or sweet potatoes, medium dice
2 cups of cauliflower or broccoli, cut into small pieces
1 large onion cut into small wedges, separated
4 cups shredded kale or spinach (stems removed) or Brussels sprout leaves
¼ cup olive oil plus 2 tablespoons
Fresh ground pepper
Preheat the oven to 375 degrees. Place the first three ingredients in large bowl; toss with ¼ cup of olive oil, 1 teaspoon of salt and ¼ teaspoon fresh ground pepper until well coated. Place on a sheet tray and bake for 20 minutes. Add the greens to the same empty bowl; toss with 2 tablespoons olive oil and ½ teaspoon salt. Remove the sheet tray from the oven after the initial 20 minutes and add the greens on top of the veggies. Place back in the oven and roast for another 10-15 minutes until the greens have wilted and their edges are brown. Use immediately or cool and then refrigerate until needed.
Entrée 1 – Roasted Chicken with Wild Rice & Winter Vegetables
4 cups roasted winter vegetables
2 cups shredded deli chicken
1 small onion
2 tablespoons butter
1 ½ cups chicken broth
2 cups uncooked Minute Wild Rice or Brown Rice
Preheat the oven to 350 degrees. Place the roasted vegetables and shredded chicken in an ovenproof container and reheat them for 15 minutes.
Over medium-high heat in a large saucepan melt the butter and then add the onion. Cook until tender about 5 minutes. Add the rice and cook in the butter until the rice starts to sizzle, about 3-5 minutes. Add the broth and bring to boil. Stir in the rice and follow the package directions for cooking time. Remove from heat, and let stand 5 minutes. Pour into a serving dish, fluff with a fork and then top with the warm chicken and vegetables over the rice; serve immediately. Make 6 servings.
Entrée 2 – Roasted Vegetable with Pasta
4 cups roasted winter vegetables
½ cup pine nuts
1-16 ounce package penne pasta – white or wheat
1-1/2 cups shredded Parmesan cheese
Preheat the oven to 350 degrees. Place the roasted vegetables in an ovenproof container and reheat them for 15 minutes. Place the pine nuts on a sheet tray and bake in the oven for 8 minutes. Remove and set aside. During the last 10 minutes of roasting the vegetables, cook the pasta. Drain and reserve 1/2 cup of pasta water.
Add the hot pasta, pinenuts, and veggies to a large bowl. Gently toss until well mixed. Add the reserved pasta water and 1 cup of Parmesan cheese stirring to make a sauce. Serve with the remaining Parmesan cheese. Makes 6 servings.
Entrée 3 – Roasted Winter Vegetables Tacos with Shredded Chicken and Cilantro Sour Cream
1-1/2 cups roasted winter vegetables
½ cup sour cream
¼ cup finely chopped fresh cilantro, plus more for garnish
Juice of one lime
Salt and freshly ground pepper
1 cup deli roasted chicken, shredded
10-12 small tortillas, warmed
1 jar of your favorite salsa
Preheat the oven to 350 degrees. Place the roasted vegetables and chicken in two separate ovenproof containers and reheat them for 15 minutes. While the vegetable are reheating, make the cilantro sour cream. In a small bowl, mix the sour cream, lime, and cilantro with salt and pepper to taste. Remove the chicken and vegetables from the oven. Add 2-3 tablespoons of roasted winter vegetables to each warmed tortilla shell. Serve with the cilantro sour cream, warm shredded chicken, salsa, and lime quarters on the side. Serves 6.