seapixiecooks

Easy Oven Roasted Vegetables Ingredients 1/3 cup olive oil 1 1/2 pounds baby red skin potatoes cut up 7-8 brussel sprouts halved 3 carrots peeled and cut in chunks 1 red  onion sliced  1/2 tsp oregano 1/2 tsp rosemary 1/2 tsp thyme 1/2 tsp basil 1/2 tsp salt pepper to taste Directions Pre-heat oven to 400 degrees and place rack in the center. Chop vegetables.  Throw into a large bowl to even coat the vegetables with the olive oil and the herbs.  Combine and toss.  I put a thin layer of olive oil on a large 11x17 pan.  Pour the vegetables on pan. I roast for 35 min and mix them up once at about 20 min for a more evenly roasted coloring. My family loves these and so do I.  Enjoy!! YUM!!! Also you can swap out the stated herbs for two teaspoons italian spices.

This is an easy and simple chicken and vegetable soup in a slow cooker.  It has a teaspoon of curry in it that to my tastebuds is undetectable but adds a little something something to the soup.  I hope you enjoy this delicious soup now that we are heading in to colder weather.  I consider this a very healthy soup. Here is the recipe. Easy Chicken and Vegetable Soup Ingredients 1 - 1 1/2 pounds skinless boneless chicken thighs 4 cups low sodium chicken broth 3 medium carrots sliced 2 stalks celery sliced 1 medium onion chopped 1 teaspoon curry powder 1 teaspoon salt 1 cup frozen peas Instructions In a slow cooker place chicken, broth, 2 cups water, carrots, celery, onion, curry, and salt.  Stir. Cook on low for 8 hours or high for 4 hours.  Shred the chicken and add the peas.  Cook 10 mins longer for the peas.  Serve.  Easy!  Enjoy!! (I found this recipe on Food Network Kitchen....