Recipes

Welcome to Jeweline’s kitchen. I am not the one for Vegetables. Or should I say the “Fat Girl” inside of me was not the one for vegetables. Be that as it may, I am a foil girl. It locks in flavor and it is easy clean up. As I create recipes that satisfy my taste buds, I’ll share them here.

Roasted Vegetables (153 Calories)

Ingredients

6 Asparagus Spears
1/4 Red Bell Pepper
1/4 Green Bell Pepper
1/4 Yellow Bell Pepper
1 Tomato (Roma)
2 Garlic Cloves
1 Yellow Squash (peeled)
3 Onion - thin slices
1 tsp Olive Oil - If you must use more Olive Oil, go ahead remember each tsp is 40 Calories
1 Lemon Wedge

Preparation

Let's start with preheating the oven. Make sure your oven is empty and then set the temperature to 425 F. On a flat surface, lay out foil to place the veggies on. Chop about 1 inch off the bottom of the Asparagus. Slice the Red, Green and Yellow Bell Peppers. With this next step, I warn you, "Be Careful"! Holding the tomato in your hand slice a cross (shape) from top to bottom. This will divide the tomato into four sections. Then cut the tomato sections into thick (about 1/2 inch) pieces. Dice the Garlic Cloves. Slice the squash. Place all your vegetables on the foil you laid out earlier. Pour a teaspoon of Olive Oil over the top of the vegetables and then squeeze a lemon wedge over the top of the vegetables. Salt with Sea Salt and Pepper. Wrap the vegetables in the foil. There should be no holes. If you need to add foil to cover any holes, please do. Stick them in the oven. Let them cook 10 to 15 Minutes.

Please Note: I don't use a cookie sheet because I don't mind cleaning the oven afterwards but if you don't want juice from the veggies in your stove you might want to place the wrapped veggies on a cookie sheet or use a extra piece of foil.

Mushroom and Red Bell Pepper Roasted Salad (110 Calories)

Ingredients

3 tsp of Red Bell Pepper
1 Lemon Wedge
1/2 tsp of Extra Virgin Olive Oil
4 Small Mushrooms
1 & 1/2 Cups Lettuce
1 Garlic Clove


Preparation
For this recipe we are preheating our empty ovens to 400 F.
We are going to need my favorite thing in the kitchen. Handy Dandy, foil! Rip off a piece of foil about the size of a standard piece of paper. Chop your red bell pepper into fine pieces. Chop the small mushrooms into halves or fourths, depending on how much you love them. Chop your garlic into fine pieces. Then place the vegetables in a spacious Tupperware boil. 
Add the juice from the lemon wedge, add the olive oil. Cover the Tupperware bowl with the appropriate lid and then shake that bowl like a tambourine. Lay (not bunch) the vegetables on the center of the foil. Fold the foil towards the inside. Place it in the oven and give it 15 minutes. Be careful when removing from oven, the foil will contain juice. Pour the Mushrooms, Red Bell Peppers and Garlic onto your bed of lettuce. I keep the juice in order to use less salad dressing. It will be delicious. I ate my with a 4 oz piece of chicken breast.