(24Day) Oven Roast Chicken

I have photos of meals I wanted to post since March of 2012 but my families life was changed forever that month with AdvoCare and followed with the months to come, so I have forgotten all about these recipes but I am making time now to share with all my friends because I feel its important. We have been vegetarian as of March, so majority of these recipes were from before that change, and this is one of them; I still prepare this just of course without the chicken ;)

I apologize now for not having photos of each step for this one-

Ingredients:

Chicken Breast (however many you need or can fit into the pan)
1 Sweet Potato 
2 Celery sticks
Sliced Onion (less than half an onion)
Several baby Carrots 
1 Lemon 
Salt & Pepper
Dill Weed or Rosemary, Basil or Oregano whatever you have in the cupboard basically 

Directions:
Preheat oven to 400 

Spray cooking oil or add olive oil to the pyrex pan (I use a paper towel to spread or coat it evenly)

Chop up celery, sweet potato, carrots, onion and set aside.

Defrost or prepare your chicken however you normally would, I used to cut into the chicken to allow the juices to be absorbed to add more flavor. 

Place chicken in the pan and arrange the celery, sweet potato, carrots, and onion on the sides of the chicken.

Cut a lemon and squeeze the juices of one half over the ingredients and make slices from the other lemon half (do not place them on the chicken yet!) 

Add Salt and Pepper and other seasoning then place the lemon slices over the chicken. Place aluminum over the pan and roast for 40min or till you see the juices bubbling, cut into the chicken once removed to make sure it is thoroughly cooked.

New! (24day)Spinach with Chickpeas

The original called for tofu but I didn't have any on hand so I used West Soy Seitan instead and it was still amazing, chicken would be a great option as well. I also got creative and added mushrooms. 

I served this dish with Cilantro Lemon Quinoa and side salad 

Ingredients;

• 1 (16-ounce) block firm tofu, drained of liquid or Chicken
• 2 tablespoons oil of your choice
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons minced fresh ginger or 1 tablespoon of ground ginger
• 1/2 teaspoon ground cumin
• 6 cups spinach
• 2/3 cup vegetable broth or which broth you prefer
• 1 (15-ounce) can chickpeas or garbanzo beans

Directions:

Heat oil in a large skillet over medium-high heat. Add your choice of meat and place in the skillet. Cook, turning occasionally, until lightly browned. transfer it to a plate and keep warm and prepare the rest.

West Soy Seitan 

Add onion to the skillet and cook, stirring often, until softened. Add mushrooms, garlic, ginger, cumin, stirring for 1 minute. Reduce heat to medium.

Add spinach to the skillet, mix ingredients and allow spinach to wilt. Add a bit of vegetable broth if the skillet gets dry.

Stir in remaining broth, chickpeas, and meat and cook until heated through, and serve warm  

New! (24day) Lima Beans Curry

I love a good Indian dish, so when I found this recipe I was so happy to have most of the ingredients however, I made a couple adjustments and this is my version for you. If you are currently on a challenge make sure to add a side salad of fresh ingredients! Fresh is best! 

Ingredients:
Baby Lima beans - 1 can or cup of frozen lima beans   
1 can of tomato sauce
Onion - 1 chopped
Tomato - 2 (crushed or pureed) I blended mine with my cuisinart hand mixer 
Ginger Powder 1/2 tsp
Minced Garlic 1/2 tsp
Turmeric - 1/4 tsp 
Chili powder -1/2 tsp 
curry
Salt - to taste 
Oil - 1 tsp 

Directions:

Wash the beans and cook them with water and salt until the beans become tender. I do this in a safe microwave dish and cook them for about 5 min in water. If left longer, the beans will become mushy. Once done leave it to the side and prepare the rest. 

Heat oil in a pan and fry the chopped onions until they become translucent. 
Add the tomatoes and tomato sauce along with Ginger Powder and Garlic cook for 5 minutes till everything blends and forms a nice masala
Add turmeric powder, chili powder, curry powder and salt, saute for a minute. 

Now add the cooked lima beans along with the water in which the beans was cooked.
Let the soup simmer for 5-10 minutes until everything blends together, mixing occasionally 
then garnish with a bit of parsley or cilantro