Eggs with Asparagus and Tomatoes
2 lbs. asparagus
1 cup Bellisari’s Barista Sauce
1 pint cherry tomatoes
2 Tbsp. Olive Oil
Salt and pepper
2 tsp. of fresh thyme
12 slices of bacon
Arrange 2 lbs. asparagus and 1 pint cherry tomatoes in an even layer on a greased baking sheet. Drizzle 2 tbsp. olive oil over the vegetables; season with 2 tsp. chopped fresh thyme and salt and pepper to taste.
Lay the slices of bacon at the opposite end of the pan.
Roast in a 400°F oven until the asparagus is nearly tender and the tomatoes are wrinkled, 10 to 12 minutes. Make sure bacon is cooked through. Crack 4 eggs on top of the asparagus; season each with salt and pepper. Return to the oven and bake until the egg whites are set but the yolks are still jiggly, 7 to 8 minutes more. Drizzle Bellisari’s Barista Sauce evenly over the asparagus, bacon, tomatoes and eggs. To serve, divide the asparagus, tomatoes, bacon and eggs among 4 plates.
Sheet Pan Buddha Bowls
1 cup quinoa, rinsed and drained
1 yellow onion, peeled and cut into ½ inch wedges
½ purple cabbage, cut into wedges
2 red potatoes, cut into ½ inch wedges
1 small butternut squash, peeled and ½ inch diced
16 oz. Brussels sprouts, halved
Extra virgin olive oil
Salt to taste
All-purpose seasoning blend (I used Trader Joe's Everyday Seasoning)
1 Tbsp. tahini
Juice of ½ lemon
¼ cup Bellisari’s Balsamic Shallot and Black Garlic Spread
Favorite protein, such as falafel, chickpeas, tofu. I originally used poached eggs.
2 avocados, peeled and sliced
Fresh parsley for garnish
Preheat the oven to 400°F. Coat the bottom of a large sheet pan (or two smaller pans) with cooking spray or olive oil. Place the vegetables in a single layer on the sheet pan. Drizzle with olive oil, Bellisari’s Balsamic Shallot and Black Garlic Spread and season with salt and seasoning. Roast vegetables for 40 minutes or until tender. Add more salt and pepper if needed.
Meanwhile, cook the quinoa. In a small-medium saucepan, bring 1¾ cups of water and the quinoa to a simmer. Add a pinch of salt, reduce the heat to low, and cover. Simmer covered for 15 minutes or until water has been absorbed and quinoa is cooked. Fluff with a fork.
Make the tahini sauce. In a small bowl, whisk together tahini, lemon juice, mustard, and syrup until smooth.
To assemble the Buddha bowls, spoon quinoa into bowls. Arrange roasted veggies on top. Add avocado, protein, and parsley. Drizzle tahini sauce over.
Recipe adapted from Yummy Mommy Kitchen
Easy Balsamic Chicken and Veggies made on 1 pan!
2/3 cup balsamic vinegar
2/3 cup zesty Italian dressing, fat free is great
1¼ pounds chicken tenders or breasts
2 heads broccoli
1 cup baby carrots
½ pint cherry tomatoes
1 tsp. Italian seasoning
3 Tbsp. olive oil
½ teaspoon garlic powder
Optional: fresh parsley, salt and pepper
Preheat the oven to 400°F. Spray a large tray with nonstick spray (line with parchment paper if your tray isn't already nonstick or the balsamic + Italian mixture will stick to it) and set aside. Whisk together the balsamic vinegar and zesty Italian dressing. Trim the tenderloins of fat and undesired parts. Alternatively cut the breasts into small ¼ to ½ inch thick pieces. Place 1/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours. Chop the broccoli into small pieces. Slice the baby carrots in half. Place broccoli + carrots on the prepared tray with the cherry tomatoes. Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste. If you like your tomatoes less roasted, add them after 5-10 minutes of the broccoli and carrots being cooked. Otherwise, they are ultra-tender!
Roast the veggies for 10-15 minutes. Remove from the oven and flip around. Section the veggies to each side of the tray (and place the chicken tenders (discard marinade) in the center. Brush 1/3 cup of the balsamic + Italian mixture over the chicken. Return to the oven and cook for another 7-15 minutes depending on the size of your chicken. Be careful to monitor the chicken so you don't overcook it.
The cooking time will largely vary based on the size of your chicken. Serve the chicken and veggies with the remaining Balsamic + Italian mixture. Top with freshly chopped parsley if desired. Great served over rice or quinoa!