Tasty Tuesday

Get ready for the fall meals this November!  This recipe is filled with fall produce that can also work great for your Thanksgiving dinner!!

Roasted Butternut Squash and Brussels Sprouts with Cranberries, Apples, and Onions

Ingredients

• 1 medium butternut squash, peeled and cut into 1/2-inch cubes
• 1 lb. Brussels sprouts, trimmed and halved
• 1 cup fresh cranberries
• 1 tart apple, cut into 1/2-inch pieces
• 1 medium red or yellow onion, chopped
• 2 tbsp. extra virgin olive oil
• 1 tbsp. balsamic vinegar
• 1 tbsp. brown sugar
• 1/2 tsp. curry powder
• salt and pepper to taste

Directions

1. Preheat oven to 400 degrees F.
2. Spread chopped butternut squash, Brussels sprouts, cranberries, apple, and onion on a large rimmed baking sheet.
3. In a small bowl, whisk oil, vinegar, brown sugar, and curry powder.  Drizzle over vegetable mixture and toss to evenly coat.
4. Roast for 45 minutes, gently stirring halfway through cooking time.  Continue to roast until vegetables are tender and nicely browned.
5. Enjoy!

Tip - Trimming Brussels sprouts just refers to removing the tough, darker green outer leaves.  I usually just cut of the hard stem of the Brussels sprout and those leaves fall off naturally.  Easy!

This dish is best cooked the same day you serve.  But you can cut up the ingredients and toss with the oil mixture ahead of time.

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Motivation Monday

Everyone could use a little boost on their Monday! 

Fit Friday

Here is a great cardio workout you can do anywhere!!!

Topic Thursday

Being active and healthy can be as simple as getting your walk on!  Here are 4 simple ways to maximize your days of walking!

Wellness Wednesday

It's time to make your health a priority ladies!  If you are unsure of what tests and specialists you should see by the decades, don't sweat it, here is a simple guide to knowing what tests you should consider having done.

Tasty Tuesday

When the weather gets colder there is nothing like a good crockpot meal to warm you up!  Give this easy Seasoned Chicken, Green Beans, and Potatoes a try this week!  What's great is that you can really switch out any vegetable and potato of your choosing, the possibilities are endless!

 Ingredients:

• 1.5-2lbs boneless skinless chicken breasts
• 1/2lb fresh green beans, trimmed (about 2.5 cups)
• 1.25lb diced red potatoes (about 4 cups)
• 1/3 cup fresh lemon juice
• 1/4 cup olive oil
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. onion powder
• 2 garlic gloves, minced

Directions:

1. Start by placing the chicken in a 6-quart slow cooker, in the center.  Next add the green beans on one side.  Then for the potatoes, you will need to mound them high off to the other side.
2. In a medium sized bowl, whisk together the lemon juice, olive oil, oregano, salt, pepper, onion powder and garlic cloves.
3. Pour this mixture evenly over the chicken, green beans, and potatoes.
4. Cover and cook on HIGH for 4 hours, without opening the lid during the cooking time.

Motivation Monday

No matter what you do on this earth, make sure it is for you!