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<h2>Ingredients:</h2> <ul><li style="font-weight: 300;" data-mce-style="font-weight: 300;">1 whole chicken (approximately 4-5 pounds) - $10</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">2 lemons - $1</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">4 cloves of garlic, minced - $0.50</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">2 tablespoons fresh rosemary, chopped - $1</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">2 tablespoons fresh thyme, chopped - $1</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">4 tablespoons olive oil - $2</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Salt and pepper to taste - $1</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">4 medium-sized potatoes, quartered - $2</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">4 medium-sized carrots, peeled and cut into chunks - $2</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">1 large onion, sliced - $1</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">1 tablespoon balsamic vinegar - $1</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Fresh parsley, chopped (optional, for garnish) - $1</li></ul>Total estimated cost: $23.50 <h2>Instructions:</h2> <ol><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Preheat your oven to 425°F (220°C).</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, juice of one lemon, and 3 tablespoons of olive oil. Mix well.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Pat dry the chicken with paper towels. Rub the garlic and herb mixture all over the chicken, making sure to get it under the skin as well. Season generously with salt and pepper.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Cut the remaining lemon into quarters and stuff them inside the chicken cavity.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Place the chicken on a roasting pan or baking sheet and roast it in the preheated oven for approximately 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the pan juices every 30 minutes.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">While the chicken is roasting, prepare the roasted vegetables. In a large bowl, combine the quartered potatoes, carrot chunks, and sliced onions. Drizzle with the remaining olive oil, balsamic vinegar, salt, and pepper. Toss until the vegetables are evenly coated.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Spread the seasoned vegetables on a separate baking sheet and place them in the oven alongside the chicken during the last 40-45 minutes of cooking. Stir the vegetables occasionally to ensure even roasting.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Once the chicken is cooked and the vegetables are tender and golden brown, remove them from the oven.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Let the chicken rest for about 10 minutes before carving. Serve the roasted chicken with the roasted vegetables on the side.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Optional: Garnish with freshly chopped parsley for added freshness and flavor.</li></ol> Enjoy your delicious Lemon Herb Roasted Chicken with Roasted Vegetables, a budget-friendly main course that costs under $50!

Lemon Herb Roasted Chicken with Roasted Vegetables

Preparation time: 25 minutesServing size: 4 <h2>Ingredients:</h2> <ul><li style="font-weight: 300;" data-mce-style="font-weight: 300;">1 pound Brussels sprouts, trimmed and halved</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">2 tablespoons olive oil</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">2 tablespoons balsamic vinegar</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">2 cloves garlic, minced</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">1 teaspoon maple syrup or agave nectar</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Salt and pepper, to taste</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Optional toppings: sliced almonds, dried cranberries, or nutritional yeast</li></ul> <h2>Instructions:</h2> <ol><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Preheat your oven to 425°F (220°C).</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">In a large bowl, combine the olive oil, balsamic vinegar, minced garlic, maple syrup or agave nectar, salt, and pepper. Whisk the ingredients together until well combined.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Add the Brussels sprouts to the bowl and toss them in the balsamic mixture until they are evenly coated.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Roast the Brussels sprouts in the preheated oven for about 20 minutes, or until they are tender and lightly caramelized. Flip them once halfway through the cooking time to ensure even browning.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Remove the roasted Brussels sprouts from the oven and transfer them to a serving dish.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">If desired, sprinkle the optional toppings such as sliced almonds, dried cranberries, or nutritional yeast over the roasted Brussels sprouts.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Serve the dish immediately as a delicious and healthy side to complement any meal.</li></ol> These roasted balsamic Brussels sprouts are an easy and flavorful side dish that will delight your vegan, gluten-free roommate. The balsamic vinegar adds a tangy sweetness that perfectly balances the natural earthy flavor of the Brussels sprouts. This dish is versatile, and you can customize it with optional toppings like sliced almonds, dried cranberries, or nutritional yeast for added texture and taste. In just 25 minutes, you'll have a vibrant and nutritious side dish that your roommate will love.

Roasted Balsamic Brussel Sprouts

<h2>Ingredients:</h2> 4 salmon fillets (6 ounces each)3 tablespoons balsamic vinegar2 tablespoons honey2 tablespoons soy sauce2 cloves garlic, minced1 teaspoon Dijon mustard1/2 teaspoon dried thymeSalt and pepper to taste1 tablespoon olive oilFor the Roasted Vegetables: 1 large sweet potato, peeled and cubed2 bell peppers (any color), seeded and sliced1 zucchini, sliced1 red onion, sliced2 tablespoons olive oil1 teaspoon dried rosemarySalt and pepper to taste<h2>Instructions:</h2> Preheat the oven to 400°F (200°C). <ol><li style="font-weight: 300;" data-mce-style="font-weight: 300;">In a small bowl, whisk together the balsamic vinegar, honey, soy sauce, minced garlic, Dijon mustard, dried thyme, salt, and pepper. Set aside.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Place the salmon fillets in a shallow dish or a zip-top bag. Pour the marinade over the salmon, making sure each fillet is coated. Allow the salmon to marinate for about 15-20 minutes while you prepare the vegetables.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">In a large mixing bowl, combine the cubed sweet potato, sliced bell peppers, zucchini, and red onion. Drizzle with olive oil, sprinkle with dried rosemary, salt, and pepper. Toss until all the vegetables are coated.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Transfer the vegetables to a baking sheet lined with parchment paper, spreading them out in an even layer. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">While the vegetables are roasting, heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, carefully place the marinated salmon fillets in the skillet, skin-side down. Reserve the marinade.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Cook the salmon for about 4-5 minutes on each side, or until it is cooked to your desired doneness and has a nicely browned glaze.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">In a small saucepan, pour the reserved marinade and bring it to a simmer over medium heat. Allow it to cook for a few minutes until it thickens slightly.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Serve the balsamic glazed salmon fillets on a bed of roasted vegetables, drizzling the remaining glaze over the top.</li></ol> This Balsamic Glazed Salmon with Roasted Vegetables is a flavorful and healthy choice for a satisfying dinner. The tender and succulent salmon paired with the caramelized roasted vegetables creates a delicious and well-rounded meal. Enjoy!

Balsamic Glazed Salmon with Roasted Vegetables

Preparation time: 20 minutesServing size: 4 <h2>Ingredients:</h2> <ul><li style="font-weight: 300;" data-mce-style="font-weight: 300;">1 tablespoon coconut oil</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">1 small onion, thinly sliced</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">2 cloves garlic, minced</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">1 red bell pepper, thinly sliced</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">1 carrot, thinly sliced</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">1 small zucchini, thinly sliced</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">1 tablespoon Thai red curry paste</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">1 can (14 ounces) coconut milk</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">1 tablespoon soy sauce or tamari</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">1 tablespoon maple syrup or agave nectar</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">1 tablespoon lime juice</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">1 cup tofu, cubed</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">1 cup broccoli florets</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Salt, to taste</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Fresh cilantro, for garnish (optional)</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Cooked rice or noodles, for serving</li></ul> <h2>Instructions:</h2> <ol><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Heat coconut oil in a large pan or wok over medium heat.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Add the onion and garlic to the pan and sauté for 2-3 minutes until they become fragrant and slightly softened.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Add the red bell pepper, carrot, and zucchini to the pan. Stir-fry the vegetables for about 5 minutes until they are crisp-tender.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Push the vegetables to one side of the pan and add the Thai red curry paste to the other side. Cook the paste for about 1 minute to release its flavors.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Pour in the coconut milk, soy sauce, maple syrup, and lime juice. Stir well to combine all the ingredients and bring the mixture to a gentle simmer.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Add the tofu and broccoli to the pan. Stir to coat them with the curry sauce. Cook for an additional 5 minutes, or until the tofu is heated through and the broccoli is tender-crisp.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Season with salt to taste. Adjust the curry paste, lime juice, or maple syrup according to your preference for spiciness, tanginess, or sweetness.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Remove from heat and garnish with fresh cilantro, if desired.</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Serve the vegan Thai curry over cooked rice or noodles.</li></ol> This quick and easy vegan Thai curry is bursting with flavors and packed with colorful vegetables. The creamy coconut milk combined with the aromatic spices of the curry paste create a rich and satisfying sauce. The addition of tofu provides a protein boost, while the assortment of veggies adds a delightful crunch. In just 20 minutes, you can enjoy this flavorful and wholesome dish that will transport your taste buds to the vibrant streets of Thailand.

Quick and Easy Vegan Thai Curry

Creating an amuse bouche using oysters, chocolate, and barbecue sauce might be an unconventional combination, but here's a unique recipe that incorporates these elements. Please note that this recipe assumes you are not allergic to oysters.&nbsp; <h2>Ingredients:</h2>- Fresh oysters (as many as desired)- Dark chocolate (70% cocoa or higher), finely chopped- Barbecue sauce (choose a brand and flavor you prefer)- Fresh chives, finely chopped (for garnish) <h2>Instructions:</h2><ol><li> Prepare the oysters:</li></ol>&nbsp;&nbsp;&nbsp;- Shuck the oysters and detach them from the shell, being careful to retain the oyster liquor.&nbsp;&nbsp;&nbsp;- Place the oysters on a tray or serving dish lined with rock salt or crushed ice to keep them chilled. <ol><li> Make the chocolate barbecue sauce:</li></ol>&nbsp;&nbsp;&nbsp;- In a heatproof bowl, melt the finely chopped dark chocolate over a double boiler or in the microwave using short intervals and stirring frequently.&nbsp;&nbsp;&nbsp;- Once melted, remove from heat and stir in the barbecue sauce, gradually adding it until you achieve the desired flavor and consistency. The chocolate will add richness and depth to the sauce.&nbsp;&nbsp;&nbsp;- Allow the sauce to cool slightly. <ol><li> Assemble the amuse bouche:</li></ol>&nbsp;&nbsp;&nbsp;- Spoon a small amount of the chocolate barbecue sauce onto each oyster.&nbsp;&nbsp;&nbsp;- Garnish with a sprinkle of fresh chives for added flavor and visual appeal. <ol><li> Serve:</li></ol>&nbsp;&nbsp;&nbsp;- Arrange the prepared oysters on a platter or individual spoons for an elegant presentation.&nbsp;&nbsp;&nbsp;- Serve the amuse bouche immediately to enjoy the contrast between the briny oysters, rich chocolate barbecue sauce, and fresh chives. Please note that this is an experimental combination, and the flavor profile may not be to everyone's taste. It's always a good idea to try a small sample before serving it to a larger group.

Oyster with Chocolate Barbecue Sauce Amuse Bouche

<h2>Ingredients:&nbsp;</h2>2 cups dried lentils, rinsed&nbsp;2 onions, diced3 carrots, diced3 celery stalks, diced&nbsp;3 cloves garlic, minced&nbsp;2 tbsp curry powder&nbsp;1 tsp cumin&nbsp;1/2 tsp chili powder&nbsp;1 28-oz can crushed tomatoes&nbsp;8 cups low-sodium vegetable broth&nbsp;Salt and pepper to taste&nbsp;Juice of 1 lemon&nbsp;2 tsp olive oil&nbsp;Optional garnishes: cilantro, yogurt, lime wedges&nbsp; <h2>Instructions:&nbsp;</h2><ol><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Heat the olive oil in a large pot or Dutch oven over medium heat. Add onions, carrots, celery and garlic and sauté until softened, about 10 minutes.&nbsp;</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Add the spices - curry powder, cumin, and chili powder - and cook, stirring constantly, until fragrant, about 30 seconds.&nbsp;</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Add the crushed tomatoes, broth, and lentils. Bring to a boil then reduce heat and simmer until lentils are tender, about 20-25 minutes.&nbsp;</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Season to taste with salt, pepper, and lemon juice. Garnish with cilantro, yogurt, lime wedges if desired.&nbsp;</li><li style="font-weight: 300;" data-mce-style="font-weight: 300;">Serve and enjoy!&nbsp;</li></ol> This soup will keep for up to 1 week in the refrigerator or can be frozen for up to 3 months. This recipe can easily be scaled up to make a large batch for meal prep. Lentils are inexpensive, protein-packed, and hearty, making this a perfect option for a healthy bulk meal. The spices and veggies provide lots of flavor without requiring a lot of effort or cost. This dish works well as a side or on its own as a light meal. Enjoy your nutritious curry lentil soup!

Blog

Lemon Herb Roasted Chicken with Roasted Vegetables

Roasted Balsamic Brussel Sprouts

Balsamic Glazed Salmon with Roasted Vegetables

Quick and Easy Vegan Thai Curry

Oyster with Chocolate Barbecue Sauce Amuse Bouche

Curry Lentil Soup