Roasted Carrots with Shallots & Thyme

Ingredients needed for 4 servings:

• 2 pounds small- to medium-size carrots
• 1 cup sliced shallots
• 2 teaspoons fresh thyme
• 3 tablespoons extra-virgin olive oil
• Coarse salt and ground black pepper

Directions:

Preheat oven to 425° F. Place rack in center of oven.

Peel carrots if desired and trim green top, leaving about 1/2–inch. Cut larger carrots in half lengthwise and place in a rimmed baking sheet. Add shallots and thyme; drizzle with oil and stir to coat. Season with salt and pepper.

Roast for about 30 to 35 minutes or until tender and lightly browned. Season with additional salt and pepper, if desired.

Roasted Asparagus with Pesto & Lemon

Ingredients needed for 4 servings:

• 1 bunch (about 1 pound) fresh asparagus spears, tough ends trimmed (about 12 to 14 spears total)
• 2 to 3 tablespoons BUITONI Refrigerated All Natural Pesto with Basil
• 1 lemon
• BUITONI Refrigerated Freshly Shredded Parmesan Cheese (optional)

Directions:

Preheat oven to 400° F. Place asparagus and pesto in large resealable food storage bag; press out air and seal shut. Massage pesto onto asparagus until it is fully coated. Remove from bag and place in single layer on baking sheet.

Roast for 15 to 20 minutes or until tender. Grate lemon peel over asparagus; squeeze with a little lemon juice. Top with a sprinkle of cheese. Serve immediately.

Low Carb Dinner Rolls

Ingredients

3T egg replacer mixed with 12T water, or 6 eggs (I’m going to have to try this with egg whites and report back)

1/3c. applesauce (feel free to sub some or all with oil)

1/2c. coconut flour (Check out this post with tips for cooking with coconut flour!)

1/2t baking powder

1/2t salt

1T minced garlic

2t xantham or guar gum (you can leave this out, but the rolls will be grainier)

Nutritional Info

Calories: 56

Fat: 1.5 grams

Carbs: 6 grams

Cauliflower Rice

Ingredients

• 1 head of cauliflower
• ½ onion (or more, if you like onion)
• 1 tbsp coconut oil

Instructions

1. Wash cauliflower and pat dry. Separate into smaller, manageable pieces.
2. In a frying pan, melt the coconut oil. Add onion and cook until translucent.
3. Using a cheese grater, grate all of the cauliflower (you could use a food processor).
4. Add the cauliflower to the pan and cook for about 5 minutes (or to taste).

Mustard-Herb Panko Crusted Chicken Breasts

Mustard-Herb Panko Crusted Chicken Breasts from For the Love of Cooking

2/3 cup panko crumbs
1 tsp Italian seasoning
2 Tbsp fresh parsley, minced
1 1/2 Tbsp Parmesan cheese, grated
1 tsp fresh thyme, minced
2 (6 oz) chicken boneless, skinless chicken breasts
1/8 tsp salt and freshly cracked, pepper, to taste
3 Tbsp Dijon mustard
1 clove of garlic, minced
Cooking spray

Directions:

Preheat the oven to 450 F. Coat a baking sheet with tin foil and spray with cooking spray.

Pour the panko crumbs, Italian seasoning, parsley, Parmesan, and thyme onto a plate, mix until well combined. Season both sides of the chicken breasts with salt and pepper. Mix the mustard and garlic together then rub evenly all over each chicken breast. Roll each chicken breast in the panko mixture until coated; place on the baking sheet.

Bake for 20-25 minutes or until a meat thermometer reads 170 degrees. Let the meat rest for 3-4 minutes before slicing and serving.

Yield: 2 servings

Nutrition Information (per serving): 279 calories; 3.5 g. fat; 87 mg. cholesterol; 583 mg. sodium; 13.0 g. carbohydrate; 0 g. fiber; 42.5 g. protein