Roasted Parsnips and Carrots

I really enjoy parsnips. They have a delightful natural sweetness to them. These vegetables are a wonderful addition to any meal. They would be a great addition to your Thanksgiving meal. You healthy and delicious.

Ingredients

2 parsnips peeled and sliced
3-4 carrots peeled and sliced
olive oil to coat
salt and pepper

Directions   heat oven to 350

1. Coat vegetables with olive oil. Shake on salt and pepper.
2. Place in baking dish and bake 30 min or until desired tenderness. Serve hot.

Chicken Vegetable Soup

This is another great recipe that uses some great herbs. It is a great way to eat a lot of vegetables in one sitting. It is light on the calories as long as you don't go too heavy on the cheese or chips. :)

Ingredients:

1 1/2 to 2 lb chicken tenders
2 onions (Peel off outer cover. Keep them whole. Cut a large cross in the stem of each onion.)
10 C water
3-5 carrots thickly cut
3-5 celery sticks
1 small parsnip cut thickly
3 T fresh parsley chopped or 1 T Dried
1 T dried dill or 3 T fresh
1 tsp turmeric :)
1 T dried thyme
1 T poultry seasoning or chicken seasoning
5 garlic cloves minced
1 T salt
1 tsp pepper
optional: You could use, barley, brown rice, quinoa, dumplings or noodles too

Directions:

1. Pour water in a large pot. Then pour all of ingredients in the pot. Put the cover on bring to a boil. Then turn down the heat and let simmer 2-3 hours till chicken is cooked. The chicken should fall apart as well as the onion.

2. Then pour into bowls. You can garnish with fresh parsley, cheese, chips, fresh dill.

*If you have a pressure cooker. Put on high pressure and set the time for 30 min. It will be all done when you open the pot. You will have to cut the water down to 8 Cups. You could also put in the crock pot in the morning, and let it cook for the day.


*You could put some of the left overs in the blender,blend it up, and freeze and use as a chicken broth. :)