We had another good dinner last night. "Is it Wildtree?" Bud asked. Sorta, just the seasonings on the chicken. Easy "roast" chicken, sweet potatoes, stir fried green beans. We ate it all, minus a bit of the chicken which will go in soup on this rainy day.
We have a family goal to eat more fruits and vegetables. We're each aiming to increase our intake. Sis is aiming for three a day; I'm looking at four to five. Bud just eats. Yesterday, we hit our goals, which was good. My thought is--using an idea from Heather Bruggeman called "crowding out"--that the more fruits and veggies we eat, the less junk we eat. We'll see. But if it can already go well in February, when good produce is pretty limited, we should be doing really well this summer and fall.
Easy WT "Roast" Chicken, adapted
2 tablespoons grapeseed oil
1 tablespoon Rancher Steak Rub
2 tablespoons Hearty Spaghetti blend
1 1/2-2 lbs chicken breasts
Combine all ingredients and let marinate 4 hours or overnight. Bake at 350F for 45 minutes, turning chicken over halfway.
Baked Sweet Potatoes
3-5 sweet potatoes, peeled and cubed
1/4 cup brown sugar
1-2 tablespoons olive oil
cinnamon, enough to generously sprinkle over the top
Combine ingredients and bake at 350F for 45 minutes or until tender and caramelized.
Stir Fried Green Beans
1 lb green beans, washed and cut into 1/2" pieces (with scissors is easiest)
grapeseed oil to sautee
Preheat skillet with oil until drips of water pop in oil. Add little green bean pieces. Stir Fry until green beans begin to wrinkle. Reduce heat and add soy sauce and garlic powder to taste and 1/4-1/2 cup water, covering to steam until desired tenderness.