Delicious and Healthier Salad Dressings

Make healthy salad dressings and home. Salads can be a healthy base for any diet, but it’s all too easy to add too many calories or fat by drizzling on the wrong salad dressing. Here are some of my go-to salad dressings.

Oven Roasted Chicken with Lemon-Garlic Potatoes and Green Beans

Oven Roasted Chicken with Lemon-Garlic Potatoes and Green Beans


Oven Roasted Chicken with Lemon-Garlic Potatoes and Green Beans
adapted from www.realsimple.com

Prep Time: 15 minutes
Total Time: 75 minutes
Servings: 2

Smoothies Made Easy from Fresh & Easy

Mason Jar Zucchini Pasta Salad with Avocado Spinach Dressing

photo Sugar-Free Mom

Mason Jar Zucchini Pasta Salad with Avocado Spinach Dressing

Author: Brenda Bennett | Sugar-Free Mom

Prep time:  10 mins

Total time:  10 mins

Servings:  2

20 Reasons You Should Drink Lemon Water in the Morning

Adding lemon to water not only quenches thirst better than any other beverage, but it also nourishes our body with vitamins, minerals and trace elements which we absolutely need. Lemon with water can be considered the best natural energy booster. When we wake up in the morning, our bodily tissues are dehydrated and are in need of water to push out toxins and rejuvenate the cells. In other words, this homemade “lemonade” helps eliminate internal toxins, regulating proper kidney and digestive tract functions by forcing them to work as smoothly as possible.

Mixed Berry Ice Pops

Mixed Berry Ice Pops

Unlike the ice pops you probably had as a kid, these aren’t full of sugar and artificial color and flavorings.

SERVINGS: 6

⅔ c blueberries
30 small fresh mint leaves
1 ⅓ c raspberries
1 ½ c seltzer
2 Tbsp light floral honey, such as acacia
2 Tbsp fresh lemon juice

1. LAYER the blueberries, mint, and raspberries evenly in 6 ice pop molds.
2. COMBINE the seltzer, honey, and lemon juice in a 2-cup measuring cup, stirring gently until the honey dissolves. Very slowly pour the mixture over the berries and mint. (Leave about ½ inch of space at the top of each mold to allow for expansion during freezing. Adjust the amount of liquid you use accordingly.) Insert handles or sticks into the molds.
3. FREEZE for at least 4 hours before serving.

NUTRITION (per serving) 46 cal, <1 g pro, 12 g carbs, 2 g fiber, 0 g fat, 0 g sat fat, 0 mg sodium

Recipe from What Doctors Eat by Tasneem Bhatia, MD, and the editors of Prevention, (published by Rodale, which publishes Prevention). 

Roast Chicken And Potatoes

Sunday: Roast Chicken And Potatoes

SERVINGS: 4 (plus leftovers)

2 roasting chickens (4½ to 5 lbs each)
2 lb new potatoes, halved
1 Tbsp olive oil
2 lemons, quartered

1. HEAT oven to 400ºF.

2. PREPARE chickens: Pat chickens dry with a paper towel. Coat a large roasting pan with non-stick spray. Place chickens side by side in pan, spaced evenly, and surround with potatoes.

3. DRIZZLE chickens and potatoes with olive oil. Season with salt and pepper to taste.

4. SQUEEZE one lemon wedge over chicken and place the remaining segments into the chickens’ cavities. Tie the legs with kitchen string. 

5. ROAST in middle of oven until instant-read thermometer in thickest part of meat registers 165ºF (without touching bone), about 1 to 1½ hours. Let chickens stand 10 minutes before carving one bird. Refrigerate other bird until after dinner.

6. SERVE with herb-roasted potatoes and green salad.

AFTER DINNER:

7. PULL leftover chicken from bones, discarding the skin. Remove second chicken from refrigerator, and remove chicken from bones and discard the skin. (Keep all the bones and the wings in a zip-topped bag in the freezer for stock.)

8. DICE all meat. You should have roughly 10 cups. Place in lidded containers in refrigerator for use later in the week. 

NUTRITION (per serving) 398 cal, 44.4 g pro, 35.6 g carb, 5.4 g fiber, 8 g fat, 1.8 g sat fat, 102 mg sodium, 2.6 g sugar