We have been actively trying to eat better...specifically more fresh vegetables and a bigger selection of vegetables. The more journals I read the more saddened I am by the amount of disease in this country that is the direct result of our poor nutrition.
The biggest problem is availability and cost. We are spoiled in the summer by simply eating out of the garden, but winter in Iowa doesn't allow for shopping local for fresh produce. So unfortunately the best looking and best priced produce comes from...Sam's club. I feel horrible just saying typing that. Regardless...buying fresh in bulk has it's advantages...it's cheaper?? Yikes, however the locally owned grocery store can be very hit or miss on how the fresh produce and with 3 kids I can't brave a million stores. Coming up with convenient, healthy, prepare ahead recipes that actually use up the bulk produce with little waste is possible. If you can find about an hour on Sunday, you can make several dinners that keep several days in the refrigerator.
Sorry, I hate following the directions for recipes, use it as a guideline, but alter to your families taste.
Chicken Mediterranean
Boneless, Skinless Chicken Breast ( I figure 1 per person, since we don't have a starch with this meal
Roma Tomatoes, diced
Mushrooms, cleaned sliced (8oz)
Green Onions , diced ( I use about 6)
Black Olives, sliced
Red, Orange, or Yellow Sweet Peppers (1 large, or 4-5 small)
Fresh Kale, chopped finely (2-3 leaves)
Optional : fresh asparagus pieces
Fresh minced garlic (2 tablespoons)
shredded mozzarella
Butter/ or Olive Oil - (4 tablespoons)
Preheat oven to 350 F.
Butterfly chicken breasts if thick, I aim for a thickness of about 1/2 inch. Place them along the bottom of a glass baking pan. Sprinkle mozzarella on top of chicken breasts. Spread the veggies on top of cheese layer, no particular order. Place the pads of butter evenly around the pan. Sprinkle with garlic, salt, and pepper to taste. Cover with tin foil. Bake for about 20 minutes or until chicken juices are no longer pink and vegetables tender.
The biggest problem is availability and cost. We are spoiled in the summer by simply eating out of the garden, but winter in Iowa doesn't allow for shopping local for fresh produce. So unfortunately the best looking and best priced produce comes from...Sam's club. I feel horrible just saying typing that. Regardless...buying fresh in bulk has it's advantages...it's cheaper?? Yikes, however the locally owned grocery store can be very hit or miss on how the fresh produce and with 3 kids I can't brave a million stores. Coming up with convenient, healthy, prepare ahead recipes that actually use up the bulk produce with little waste is possible. If you can find about an hour on Sunday, you can make several dinners that keep several days in the refrigerator.
Sorry, I hate following the directions for recipes, use it as a guideline, but alter to your families taste.
Chicken Mediterranean
Boneless, Skinless Chicken Breast ( I figure 1 per person, since we don't have a starch with this meal
Roma Tomatoes, diced
Mushrooms, cleaned sliced (8oz)
Green Onions , diced ( I use about 6)
Black Olives, sliced
Red, Orange, or Yellow Sweet Peppers (1 large, or 4-5 small)
Fresh Kale, chopped finely (2-3 leaves)
Optional : fresh asparagus pieces
Fresh minced garlic (2 tablespoons)
shredded mozzarella
Butter/ or Olive Oil - (4 tablespoons)
Preheat oven to 350 F.
Butterfly chicken breasts if thick, I aim for a thickness of about 1/2 inch. Place them along the bottom of a glass baking pan. Sprinkle mozzarella on top of chicken breasts. Spread the veggies on top of cheese layer, no particular order. Place the pads of butter evenly around the pan. Sprinkle with garlic, salt, and pepper to taste. Cover with tin foil. Bake for about 20 minutes or until chicken juices are no longer pink and vegetables tender.
