Stews, so long as you don't use TOO fatty of a cut of meat, and emphasize the vegetable part. Another one I like is marinated tofu with roasted veggies. Tofu doesn't always have to be Asian flavors. I found one that is marinated in a balsamic/thyme that goes great with Brussels sprouts, carrots, turnips, etc. Any veggie can be roasted, so you can add in more delicate things like broccoli or even kale towards the end of the roasting process.
Another easy one is Spanish tortilla or a fritatta. Add a salad and you've got dinner.
tried something similar last night, chicken fillets, surrounded by white aparagus, brocolli, onions and a tin of tomatoes in juice, with some herbs and cooked, added a small dollop of cream fraiche at the end and served with rice, was lovely.
will try yours also. thanks
Fitness Minutes: (11,285)
6/11/12 1:16 P
Put washed and dried, salted and peppered chicken in a roasting pan. Peel and quarter potatoes, carrots, onions. Put veggies in a bowl to toss with some olive oil, salt and pepper. Put veggies around or over the chicken. Cover and cook at 350 for 45 minutes.