Roasted Chicken with Red Potatoes and Asparagus

Dont be shocked Mandy-- I am actually going to post something!

Andrew and I love this meal and it is super easy, healthy, (and no dairy ).

• Cooking spray
• 3 lb boneless, skinless chicken breast, chopped into 2 inch cubes
• 2 lb red potatoes, chopped into 2 inch cubes (4-5 medium size)
  
• 1 1/2 cups chopped Roma tomatoes (2-3)
  
• 1 bunch asparagus, trimmed and cut into 1 inch pieces
• 3/4 cup fresh basil, chopped (dried is fine too)
  
• 8 cloves garlic, thinly sliced
• 3 tbsp olive oil
• 1 tsp chopped fresh rosemary
• Ground pepper to taste

METHOD:
Preheat oven to 400°F and spray a baking dish with cooking spray. Add chicken, potatoes, tomatoes, asparagus, basil, garlic and olive oil. Sprinkle with rosemary. Add pepper if desired. Bake for 20 to 30 minutes, turning occasionally until tender. Serve.

Smoked Turkey Wrapped Asparagus

12 asparagus spears
1 1/2 teaspoons extra-virgin olive oil
4 thin slices smoked turkey (about 1/4 pound)
12 chives, optional

Pre-heat the oven to 400 degrees F.


Break the woody end off each asparagus spear and peel the outermost layer off the lower 3/4 of the spear with a vegetable peeler. Place asparagus on a large plate, drizzle with the olive oil and toss gently so the oil is evenly distributed. Slice each slice of turkey lengthwise into three strips.





Wrap one strip of turkey around each asparagus spear, leaving the tips of the asparagus unwrapped. If using, tie a blade of chive around each wrapped spear.

Place the wrapped asparagus on baking tray and bake for12 minutes, turning once.

Healthy Appetite with Ellie Krieger
Yield: 2 servings (6 pieces per serving)
Nutrition Information per Serving
Calories: 114 ~ Total Fat: 5 grams
Saturated Fat: 1 gram ~ Protein: 13 grams
Carbohydrates: 7 grams ~ Fiber: 2 grams

Frittata with Asparagus, Tomato and Fontina

6 large eggs
2 T whipping cream
1/2 t salt
1/4 t pepper
1 T olive oil
1 T butter
12 oz. asparagus, trimmed and cut into 1/4" to 1/2" pieces
1 large tomato, seeded, dices
3 oz. Fontina, diced

Preheat the broiler. Whisk the eggs, cream, salt and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2" over proof skillet over medium heat. Add asparagus and saute until crisp tender, about 2 minutes. Raise the heat to medium-high and add the tomato and a pinch of salt and saute two minutes longer. Pour the egg mixture over the asparagus and cook for a few minutes until the eggs begin to set and sprinkle with cheese. Reduce the heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide onto a plate.

(We actually baked this in a 350 oven for about 10 minutes rather than under the broiler to get the eggs thoroughly cooked)

This is a Giada De Laurentis recipe from the Food Network.