Roasted chicken and vegetables

I love asparagus and found this recipe last summer. It actually is from the South Beach Diet. I add cubed chicken and mushrooms to make it a one pot meal.

Oven-Roasted Vegetables
1 med zucchini, cut into bite-size pieces
1 med summer squash, cut into bite-size pieces
1 med red bell pepper, cut into bite-size pieces
1 med yellow bell pepper, cut into bite-size pieces
1 lb fresh asparagus, cut into bite-size pieces
1 red onion, chopped
3 Tbsp extra virgin olive oil
1 tsp salt
½ tsp black pepper



1. Preheat the oven to 450°F. Place the zucchini, squash, bell peppers, asparagus, and onion in a large roasting pan, and toss with the oil, salt, and black pepper. Spread in a single layer. *this is where you can add in mushrooms but don't add your cooked, cubed chicken until half way thru cooking or it drys out too much
2. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

It smells soooo good while it is cooking!

Bratwurst-Potato Skillet Dinner

Serves 2-4
2 t. extra virgin olive oil
2 medium potatoes, but in half lengthwise and sliced
4-6 fully cooked bratwursts, cut into bite size pieces (we used Johnsonville)
1 small red onion, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
2 T. teriyaki sauce
1 T. orange juice
1/2 t. dried basil
1/8 t. black pepper

1. In a large heavy skillet heat the oil over medium heat.
2. Cook the potatoes until they are lightly browned and crisp-tender, about 20 minutes turning occasionally.
3. Add the bratwurst, onion, and red and yellow bell peppers.
4. Stirring occasionally, cook until the vegetables are crisp-tender and heated through, 10-15 minutes.
5. Combine the teriyaki sauce, orange juice, basil, and pepper in a small bowl.
6. Stir the sauce mixture into the brats and veges, and heat through, about 5-10 minutes.
7. Serve with Stone Ground or Spicy Mustard on the side for dipping the brats.