Oven-Roasted Vegetables
Ingredients �
1 med zucchini, cut into bite-size pieces
1 med summer squash, cut into bite-size pieces
1 med red bell pepper, cut into bite-size pieces
1 med yellow bell pepper, cut into bite-size pieces
1 lb fresh asparagus, cut into bite-size pieces
1 red onion, chopped
3 Tbsp extra virgin olive oil
1 tsp salt
½ tsp black pepper
1. Preheat the oven to 450°F. Place the zucchini, squash, bell peppers,
asparagus, and onion in a large roasting pan, and toss with the oil, salt, and black
pepper. Spread in a single layer.
2. Roast for 30 minutes, stirring occasionally, until the vegetables are
lightly browned and tender. Makes 4
servings
Per Serving: 170 cal, 5 g pro, 15 g carb, 11 g fat, 2 g sat. fat, 0 mg
chol, 5 g fiber, 586 mg sodium
Lemon Couscous Chicken
Ingredients
�
1¼ c water
1 Tbsp extra virgin olive oil
2 c broccoli florets
1 pkg Near East Roasted Garlic & Olive Oil Couscous mix
1½ c chopped cooked chicken
Juice of 1 lemon (about 3 Tbsp)
¼ tsp lemon peel
1. In a large skillet, bring the water, oil, broccoli, and contents of
the spice sack from the couscous mix to a boil. Stir in the couscous, chicken,
lemon juice, and lemon peel.
2. Remove from the heat. Cover, and let stand for 5 minutes. Fluff
lightly with a fork. Chill well, and serve cold. Makes 4 servings
Per Serving: 311 cal, 24 g pro, 39 g carb, 7 g fat, 1 g sat. fat, 45 mg
chol, 3 g fiber, 476 mg sodium
Recipes
courtesy of Dr. Arthur Agatston, author of The South Beach Diet