Roast Chicken with Potatoes and Butternut Squash

So one of the joys of being a mom is trying to find healthy meals that my kids will eat and stay in our budget. I am constantly looking up recipes. My kids are not a huge fun of Butternut Squash they will eat it but need some encouraging. I am hoping that with some extra exposure I can get them to eat it. This is one of the recipes I found that only uses a food ingredients, looks simple and I think my kids will love.

This recipe I found at http://www.myrecipes.com/recipe/roast-chicken-with-potatoes-butternut-squash-10000001949705/

Ingredients

• 2 tablespoons minced garlic, divided
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon dried rubbed sage
• 1 (3 1/2-pound) roasting chicken

• Cooking spray
• 12 ounces red potatoes, cut into wedges
• 1 1/2 cups cubed peeled butternut squash (about 8 ounces)
• 2 tablespoons butter, melted

Preparation

1. Preheat oven to 400°.

2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.

3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.

Wine note: For an affordable wine to pair with this dish, pick a dry riesling from Washington state, like Chateau Ste. Michelle's 2007 (Columbia Valley; $9). It has peach and orange flavors that create a tempting aromatic package with the sweet flavors of Roast Chicken with Potatoes and Butternut Squash. —Sara Schneider

I hope this helps everyone. Even though my goal is to lose weight my goal with my kids is to help teach them how to eat healthy early. They do love the Body By Vi Shakes so they get them for snacks. My kids are pretty awesome in that they let me try new recipes all the time and never complain when it doesn't turn out.

Ready to Join the Challenge? Get started at http://shakeitoffwithlani.bodybyvi.com

I am addicted to Pasta

I love pasta. It is one of my favorite foods. I try to be good and eat it only once a week my kids love it too. One of the ways I have modified is using Barilla Plus Pasta spaghetti noodles. Its full of protein and Omega-3's. If you have ever tried the "healthy" pasta's you know most don't taste good or even taste like yummy spaghetti. I do really recommend this one. Even my husband who hates diet food and complains the second he sees any healthy words on a box eats it.

Today I got an email with a healthy pasta dish. Thought I would share. When I get to make it I will use the Barilla Plus Pasta. I got this from Self magazine which sends me recipes every week. http://www.self.com/fooddiet/recipes/2013/09/sun-dried-tomato-broccoli-pasta

Sun-Dried Tomato and Broccoli Pasta

Serves 4

INGREDIENTS

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon pure maple syrup
• 1 teaspoon grain-style mustard
• 5 cloves garlic, finely chopped, divided
• 8 oz whole-wheat bow-tie pasta
• 1/4 cup raw slivered almonds
• 1 medium yellow onion, finely chopped
• 2 cups broccoli florets
• 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 1/4 cup shredded Parmesan

• PREPARATION

  1. In a bowl, whisk together 2 tbsp oil, vinegar, syrup, mustard and 2 cloves garlic; set aside. Cook pasta as directed on package until al dente; drain, reserving 1/2 cup cooking water. In a large skillet over medium heat, toast almonds, stirring, 3 minutes; set aside. In same skillet, heat remaining 1 tbsp oil over medium heat. Sauté onion, 3 minutes. Add broccoli and remaining 3 cloves garlic; cook, stirring occasionally, 8 minutes. Reduce heat to low; add tomatoes and vinegar glaze and cook, stirring, 1 minute. Stir in pasta, salt, red pepper and cooking water as needed to reach desired thickness. Serve topped with Parmesan and almonds.

  THE SKINNY

  432 calories per serving, 19 g fat (3 g saturated), 54 g carbs, 8 g fiber, 13 g protein

  
  

  Since joining the Body By Vi Challenge I make an effort to eat healthier but I refuse to give up on the food I love I just either eat it less often, smaller portions, or try to find healthier ways to feed my pasta addiction. If you try this recipe let me know what you think. More recipes can find on the link above.

  
  

  Ready to join me on the Challenge and start your own transformation. Its as easy as 1, 2, 3. Pick a Goal, Pick a Kit, and Get Started. http://shakeitoffwithlani.myvi.net/thankyou.html

Smore's Bites

I am constantly looking for make ahead recipes or yummy treats that won't kill my diet. I found this one from Self magazine and had to share it. Great thing is you can make them up to two days ahead of time and save them in a air tight container.

INGREDIENTS

• 3 tablespoons butter
• 1 bag (10 oz) marshmallows
• 6 cups rice-crisp cereal
• 1 cup melted semisweet chocolate chips
• 7 1/2 rectangular graham crackers (or 15 squares)
• 1 cup marshmallow crème (such as Fluff)

• PREPARATION

  1. In a medium saucepan, melt butter over medium heat. Stir in marshmallows and cook, stirring, until smooth, 2 minutes; remove from heat. In a bowl, combine marshmallows with cereal; mix well. In the bottom of a 9" x 13" pan, spread half of cereal mixture into a thin, even layer. Top with warmed chocolate. Place graham crackers in a single layer over chocolate, breaking crackers as needed to fit; top with crème. Spread remaining half of cereal mixture over crème; press lightly to cement layers together. Let s'mores sit at room temperature for at least 15 minutes before cutting and serving.

  THE SKINNY Makes 24 squares

  144 calories per square, 4 g fat (2 g saturated), 27 g carbs, 1 g fiber, 1 g protein

  
  

  I got this recipe and the picture from http://www.self.com/fooddiet/recipes/2013/07/smore-bites 

  They do have many more but this is the one I thought everyone would love for summer. 

  
  

  For those of you that want to join me on the challenge please check out the video at http://shakeitoffwithlani.myvi.net/thankyou.html