Roasted Vegetables

This is a nice, easy, healthy, and filling meal. It is also a vegetarian recipe.  It's colorful and fun and delicious, too!  You could serve these veggies with a protein, a salad, quinoa, rice, or just have them on their own.  Any way you serve them, you will love them!!

Ingredients:
2 zucchini, cut into coin pieces

5 white, button mushrooms, quatered
1 fennel bulb, cut into 1/2 inch pieces (save the herb top and finely chop)
2 white new potatoes (medium), quartered
2 red new potatoes (medium), quartered
2 purple new potatoes (medium), quartered 
3 parsnips, peeled and cut into coin pieces
2 Tbsp grape seed oil
1 gallon sized ziplock bag
cracked pepper to taste

Prepare a baking sheet by covering in foil and giving it a light spray so the veggies won't stick. Preheat the oven to 450 F.  Put all cut veggies into the ziplock bag, pour in the grape seed oil, close tightly and  shake gently until the veggies are coated.  

Spread the veggies out into a single layer onto the baking sheet. Sprinkle on the fennel herb top and

the cracked pepper.

Bake at 425 for 30 minutes. Serve.

Sweet Italian Turkey Sausage and Veggie Pita Mixture

I've been making this dish for a long time, and it has always been a favorite of mine. It's delicious and easy and filling and FULL of taste with no added salt or spices.  It's full of colorful veggies, and the Italian turkey sausage is full of protein.  

Ingredients:

1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
5 white button mushrooms, chopped
6 green onions, chopped
3 cups of kale, chopped
6 Sweet Italian turkey sausage links, cut open and crumbled in the pan
2 Tbsp grape seed oil
Whole wheat pitas, cut in half

Directions:
In a large frying pan, heat grape seed oil. Crumble the turkey sausage into the pan and fry it like you would hamburger for tacos. Remove from heat and transfer into a medium bowl until later.

In the same pan, sautee the veggies for about 5 minutes until cooked and the kale is wilted.  Add the

turkey crumbles back into the mixture, stir over heat for a couple of minutes until heated through and well-mixed.

Divide into fourths.  Fill each pita half with the mixture and enjoy! 


For 1/4 of the mixture (not including the pita)
Calories 266
Fat 12.4 g
Cholesterol 75 mg
Sodium 884 mg
Carbs 14 g
Fiber 3.2 g
Sugars 2.8 g
Protein 25.8 g