Carrots anyone?

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GARLIC CARROTS

Here is s simple way to jazz up carrots. This has a kinda sweet garlicy taste. I gave this recipe to a friend many years ago and years later her son says “So your the one who gave my Mom that carrot recipe!”  He said his Mom makes it all the time. He could tell when the garlic wafted from the kitchen. My friend loves garlic.

You can adjust any portions of this recipe to suit how many people you are serving. You can use garlic power or dried parsley if this is all you have.  Also you can substitute the butter with margarine or olive oil.  This is a great pot luck dish.

Ingredients:

1 bag baby carrots 16 OZ.

2 cloves minced garlic

Fresh Parsley

2 Tablespoons of butter or margarine or olive oil

Prepare:

Bring carrots to a boil, turn down heat to medium and cook until fork is easily inserted in carrot. Usually 20 to 25 min. Don’t over cook. Chop parsley and put aside. Remove from heat then drain water from carrots. Stir in butter, garlic and parsley.  Put lid back on to let the steam meld the garlic and parsley flavours into the carrots. Let sit for 5 minutes and serve.

Image6ENJOY!

Portillos Chopped Salad - one of my favorite salads ever! Add chicken for a complete meal. the-girl-who-ate-everything.com

Summertime Food on Pintrest

GARLIC, LEMON CHICKEN WITH RED POTATOES and GREEN BEANS

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Gluten free. Low Carb, Diabetic Friendly and so simple to make

INGREDIENTS
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts

DIRECTIONS
Preheat oven to 400°F ( 180). Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.

Roast for 50 minutes or until cooked through. Serve warm.