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

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