Make this on a Sunday for dinner, and unless you have a huge crowd or heavy eaters, you’ll have leftovers for lunch or dinner during the week.
Watch how to make this savory dish, and see the recipe below!
1 whole chicken
1 handful of tiny white potatoes
1 handful of tiny red potatoes
Heaping handful of whole white mushrooms
1 whole onion
1 to 2 parsnips
Heaping handful of whole brussels sprouts
1 to 2 teaspoons fresh chopped thyme
4 to 8 whole cloves of garlic
3 tablespoons olive oil (virgin is best)
1 orange (optional)
Preheat the oven to 500 degrees.
Wash and pat dry chicken. Notice its Round shape, then sprinkle generously with salt, including the cavity. Mix together olive oil and thyme and rub all over chicken. Squeeze lemon juice on the chicken. Slice the lemon or orange or both, and place slices in the cavity and under the skin. Place chicken on rack in a roasting pan. Cut whole onion in half and place on rack. Put chicken in the oven and cook for 20 minutes.
Meanwhile, wash, trim and brush oil over the vegetables. After 20 minutes, turn the oven down to 425 degrees, add the vegetables on the rack and place back in the oven. Roast for 30 minutes or until the juices run clear.
Let the chicken rest for 15 to 20 minutes, slice or rip apart, and serve on a humongous platter with the vegetables.
Ever wonder how to get your kids eating healthy snacks at school, along with growing up knowing how to feed themselves in a nutritious way? Well, in this video you will see how these teens, although they could be tiny tots, make their own snacks and take an interest in what they are eating.
I discovered the perfect man! Although I’m not willing to share him, I can show you exactly how I got him and how you have have one just like him! And I’m not pimping him out or selling anything. Just sharing my good fortune!
Hot or Cold Turkey Sandwich
Make this delicious leftover sandwich for lunch or dinner. Simply grab a healthy whole wheat bread, slap on some light mayo, stuffing, sliced turkey and cranberry sauce. To serve hot, try open-faced and top with gravy. Then plan time to burn some energy (calories) by taking a brisk 45 minute walk.
Festive Curried Turkey Salad
Mix up a batch of tasty turkey salad and toss on a salad, a slice of French bread or roll up in a wrap. Simply add together in a bowl, 1/8 cup mayonnaise, 2 tablespoons chutney, 3 to 4 teaspoons curry powder to taste, 1/4 cup chopped celery, 1/3 cup cranberry sauce, 1 tablespoon chopped green onion, 2 tablespoons chopped pecans or cashews, 1 1/2 cups diced turkey. Make extra and you’ll have ready-made meals for days to come.
Hot Turkey Omelet
Whip up a healthy and savory Thanksgiving omelet any time of day. Whisk 3 eggs per omelet (cook each one separately), pour into heated and oiled pan, and cook until you can lift edges with a spatula. Add pulled apart turkey, leftover stuffing and a drizzle or two or three or more of gravy. Let cook for another minute or two, then flip and let cook for another minute. Slide the omelet onto a plate, fold over and add a dollop of cranberry sauce on top. Eat with a tall glass of cranberry juice.
1.Enjoy your friends and family.
While Thanksgiving certainly is a holiday about eating, food is just part of the festivities. It’s a time to acknowledge all that we have to be thankful for, and to appreciate the people we care about. Studies have shown that social connections are essential for health and longevity. So do your best to put your petty grievances aside, relax and set the stage for a joy-filled, low-stress holiday season.
2. Roundify your Thanksgiving menu.
If you’re cooking, be sure to prepare plenty of nutrient-filled, anti-aging foods for your feast. If you are a guest supplying food, bring a healthy dish or two. Consider serving a humanely raised, organic, free range heritage turkey.
3. Eat without over-stuffing yourself.
Eat slowly, and enjoy every single bite. Before going for seconds, remember that one of the best things about Thanksgiving is the leftovers!
4. Drink water to keep hydrated.
This will help your digestion and can even keep you from overeating. Limit the adult beverages to one or two, and opt for wine rather than hard liquor.
5. No guilt allowed if you pig out!
Guilt gets you nowhere, so stop, unbuckle your belt, and enjoy your company. Then wake up the next day and take a walk, go for a run, jump on a rebounder, skate outside or in a rink, workout in a gym or any other activity that revs up your heart and sweatiness. Then have a turkey sandwich for lunch, and be thankful for everything around you.
Tazzle’s Phunt is a story that emerged from many many years of being bullied. I created this story eons ago, but I thought that now might be an appropriate time to share it in support of the It Gets Better Project.
Diana’s in the kitchen with JobTrain culinary students, showing them a thing or two about preparing a healthier version of Obama’s Chili, a Tri-color Salad, and Party-pleasing Stuffed Mushrooms that everybody loves.
Try this healthier (Rounder) version of Obama’s signature chili recipe, also known as the only dish he actually prepares with his own presidential hands — at least before he became our man in the White House.Get the recipe.
Tri-Color Round Salad
This salad is a triad of color, purple, green and orange. It is as tasty and refreshing as it is beautiful and healthy.
1 small or 1/2 large red cabbage
Slice the cabbage thinly so it looks like confetti. Cut the mango and avocado into small evenly-sized chunks. Dress with All aRound Salad Dressing (scroll down see recipe here), serve right away or chill and serve later.
Party Pleasing Stuffed Mushrooms
These crowd-pleasing tasty treats make the perfect appetizer or side dish. They are my daughter’s favorite, as well as a party must for of my friends and family. These are a some of the time food that should be enjoyed at parties, celebrations and other once-in-while events — guilt-free.
20 to 30 whole white mushrooms
1/4 cup plain cream cheese
1 tablespoon grated Parmesan cheese
Preheat the oven to 400 degrees F.
Wash mushrooms with a small brush. Scoop out the stems and center of the each mushroom. Place the mushroom caps on a foil-lined baking sheet – top-side down. Chop the stems and center pieces and put into a small bowl. Add the cream cheese and Parmesan cheese and mix until blended together. Fill each mushroom cap with a small spoonful of the mixture — just to the top. Place in the preheated oven for 15 to 20 minutes. Let cool for 5 minutes and serves while still on the verge of hot
Mango lovers not yet versed in cutting this orange fruit in an easy fashion will enjoy this short video. Diana shows you how to combine two complementary fruits to make a colorfully healthy and delicious dessert that even a monkey could prepare…well almost.
What’s coming next?
Due to many-a-request, soon to be added to RoundTV will be a montage of photos of Diana as a bodybuilder. So heads up on that one.