Roasted Root Vegetables with Fennel

You can make this with whatever root veggies you like.  Today I used yams and parsnips (SBD phase 3), but it's also delicious with carrots, turnips (SBD phase 3), red or white potatoes (not SBD-legal), and even beets (SBD phase 3).  I've also added butternut squash in the past; even though that's technically not a root veggie, it's still delicious in a roasted medley.

Roasted Root Vegetables with Fennel

Ingredients:

• 1 large yam
• 1 large parsnip
• 1 medium fennel bulb
• a couple tablespoons olive oil
• Tastefully Simple Seasoned Salt
• freshly-ground black pepper
• a pinch of dried thyme

Directions:

• Pre-heat oven to 375 degrees F.
• Peel and cut the yam and parsnip into 1/2" cubes.  Wash the fennel, cut off the frond section, and slice the bulb into 1/2"-thick wedges.  Place the veggies onto a baking sheet, drizzle with a couple tablespoons of olive oil, sprinkle on TSSS and black pepper to taste, and add a pinch of dried thyme.  Toss until evenly coated.
• Roast in the pre-heated oven for 45 - 60 minutes, until the veggies are soft.

Creamy Chicken and Mushrooms

Today was bright and sunny, beautiful, really.  But for some reason I was in the mood for comfort food.  I had some chicken tenders and mushrooms in the fridge, so here's what I did with it:

Creamy Chicken and Mushrooms

Ingredients:

• 2 pounds of chicken tenders or boneless, skinless chicken breasts
• a couple tablespoons of olive oil
• Tastefully Simple Seasoned Salt
• Tastefully Simple Onion Onion
• Tastefully Simple Garlic Garlic
• 1 pound small whole crimini mushrooms
• 1 cup chicken broth
• 1 can (12 oz.) evaporated skim milk
• 2 heaping tablespoons of whole wheat flour
• 1/2 cup frozen peas

Directions:

• Cut the chicken into bite-size pieces.   In a large skillet, brown the chicken in a little bit of olive oil, some TSSS, TSOO and TSGG.  Add in the mushrooms and stir for a minute.  Add in the chicken broth and bring to a boil, scraping up all the brown bits.  Reduce heat and simmer for 10 minutes (stirring occasionally) until the chicken is cooked through and the mushrooms soften.
• In a separate bowl or cup, whisk the flour into the evaporated skim milk until smooth.  Add to the chicken skillet.  Bring to a boil, then reduce to simmer.  Add in the peas and simmer for 5 minutes.  Check seasoning and add more TSSS if necessary.
• Serve over brown rice.