I mentioned before that I have been testing out some new recipes now that I am getting my little booty back in gear health & fitness wise. It was probably within this last year I started experimenting with eating beets. LOL Yeah, I know that's a WEIRD statement, but I was never really drawn to them. Then I matured and well there you have it!!! 😊 Here are some AWESOME benefits to eating these guys:
- Detoxifies
- Improved blood pressure (Sign me up....if you know me, you know this is my struggle)
- Rich in anti-oxidants
- Anti-inflammatory
- Anti-aging (Hell YEAH to that!)
- Helps fight constipation
- Boost sex drive (💋...you're welcome, LOL)
- Improved brain functions
Last night I made a pretty BOMB meal if I must say so myself! It's super simple and EVERYONE gave it rave reviews. (everyone being the 2 guys who share the house with me....hello quarantine time, no extra peeps over here) I'll start with the chicken and end with the 'how to' on the beets.
CHICKEN
Ingredients:
1/2 cup grated Parmesan cheese
3 Tbsp - plain greek yogurt
2 Tbsp - fresh lemon juice (about 1 lemon)
1/4 tsp dried basil
1/8 tsp black pepper
1/4 tsp salt
1/4 tsp garlic powder
1 pound of boneless, skinless chicken breasts (I always use the thin ones)
Directions:
1. Preheat your oven's broiler. Line a baking sheet with foil and lightly spray with cooking spray.
2. In a bowl, mix together the cheese, greek yogurt, lemon juice & spices. Mix well and set aside. (feel free to double the recipe, I tend to do that because I LOVE the topping)
3. Arrange the chicken breasts in a single layer on baking pan. Lightly season each side of chicken with a dash of salt and pepper. Broil a few inches from the broiler for 4 -5 minutes. Flip the chicken over and broil for about 4 minutes more (these times will vary depending on thickness of your chicken).
4. Remove baking sheet from the oven and spread the parmesan mixture evenly on each breast. Broil for another 2 - 3 minutes until the topping is bubbly and golden brown (the bubblier and browner, the better) and chicken is completely cooked through.
(Last night's could have been BROWNER and BUBBLIER, but there is always next time and it was still super good!)
RICOTTA & HONEY BEETS
Ingredients:
1 lb beets (peeled and cut into cubes)
3 Tbsp olive oil
1/4 tsp salt
1/2 cup ricotta cheese (I try to buy a good brand to really have it be creamy, no generic here like I typically would buy)
1 Tbsp honey
1 tsp chopped rosemary (you can use fresh or dry, I only had dry on hand and it worked perfectly)
BEET HACK - found this on pinterest and it was a HUGE help.
~ Preheat oven to 400 degrees
~ Slice the beet stems and greens off
~ Peel the beets with a vegetable peeler
~ Brush with olive oil and a little bit of sea salt, wrap each one individually in aluminum foil
~ Roast for 45- 60 minutes
While Beets are roasting prepare the Ricotta Mixture:
1. In a medium bowl combine the ricotta, the salt, honey, and the rosemary.
2. Whisk all together until combined well.
3. Refrigerate until ready to use
(Next time I would double the ricotta topping....it was THAT good!)
Back to our previously scheduled directions (after you finish with the above beet hack):
1. After the beets are finished roasting, take them out and cut into cubes
2. Plate them up and top with spoonfuls of the ricotta mix and a sprinkle more of the chopped rosemary.
Here is a pic of how it turned out:
(I also threw together Lemon Butter rice so that's what the other item is on the plate, just in case you are wondering. LOL)
Sooo YUMMY! Give it a try and let me know how you like it. I'll be trying out some more new recipes and sharing them with you soon! Stay healthy my lovelies.
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