We searched for simple recipes with low time commitment and high health value. The ones we found are full of fall flavor and might convince you to spend a few minutes in your kitchen.
A Perfect Green Salad
Often we shake out a few leaves of green salad from a bag onto a plate and pour on some dressing in an attempt to get in our greens. Is there a better way? The right salad in the perfect bowl can become a health-filled base for an added protein (chicken, hamburger, fish) to make a satisfying, crunchy meal.
ADD
Leaves: organic baby spinach, arugula, lettuce, sprouts
Seeds: Hemp, pumpkin, basil, sunflower
Nuts: Any, but recommend chili-lime-flavored pistachios
Extras: Cilantro, green onions, pea pods, parsley flakes
Protein: Baked chicken, fish, a cut-up hamburger, etc.
MIX
Add in a pinch or two of salt and mix together. Add dressing of your choice.
Note: Keeping your salad extras all in one place like a drawer or basket makes it easier to prepare and not have to hunt down ingredients.
The Entree: Roasted Chicken with Apples
Popping a frozen entree into the microwave is one way to eat, but sometimes we forget how easy it is to make some basics in one dish that can be eaten over a few days — and that don’t contain the sometimes unwanted additives of the microwave meal.
INGREDIENTS
Bone-in, skin-on Chicken Thighs * 2 Apples * Baby Potatoes * 3 Shallots * Brussel Sprouts
We started with high quality, organic chicken thighs that we covered with olive oil and kosher salt, pepper, and garlic. We cut the baby potatoes and tossed them with olive oil and salt, then placed them in a Smithy brand cast iron skillet to roast for 25 minutes at 350 degrees.
Remove the potatoes from the oven and spread the sliced brussel sprouts, shallot slices, and apple wedges around the potatoes. Place the thighs skin side up. Return the pan to the oven and roast until the chicken is cooked (165°F), about 30 minutes.
The Dessert: Caramel Mousse
We searched for a dessert that would make for a sweet, light ending. This simple recipe is so much tastier than a little pudding cup from the grocery shelf.
INGREDIENTS
Heavy Whipping Cream, Dulce de leche (13.4 ounce can)
HOW TO
Whip the heavy whipping cream with an electric mixer until soft peaks form. Add the caramel and whip again until it has stiff peaks. It’s done! We put it in some pretty glass dishes and sprinkled some salt on top for a salted caramel finish.
By Anita Oldham | Photos by Melissa Donald
P.S. Here are some great roasting recipes as well.
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