Rustic Herb Roasted Green Beans

I love roasting veggies.  It's gotten to be my favorite way of fixing them.  Just imagine, you can use any vegetable - carrots, broccoli, sweet potatoes, mushrooms, etc.  Rather than olive oil, I would use our Avocado Oil or Roasted Infused Garlic Oil.  I also use our Balsamic Vinegar of Modena.  Sometimes, I use our other seasonings like Citrus Herb Seasoning or Ultimate Steak Seasoning or even Dried Tomato & Garlic Pesto.

Ingredients:
1 lb fresh green beans, trimmed
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp Rustic Herb Seasoning

Instructions:

1.  Preheat oven to 400 degrees F.  Line a large baking sheet with aluminum foil.


2.  Combine all ingredients on baking sheet; toss to coat.

3.  Bake 10-12 minutes or until desired doneness.

Makes 6 servings.

Garlic & Herb Lemon Chicken

Oh my, I'm way behind on my blog posts.  Sorry it's been awhile.  That's because I'm a very busy person.  That's why I love the TS to You Meal Solutions.  They provide the seasonings, recipes, and grocery lists - you provide the fresh ingredients.  And you can substitute as needed.

This was from last year.  However, all the ingredients are from our regular season line.  I love finding different ways of fixing chicken.  So, here it goes . . . 

Modifications or substitutions I did - used boneless, skinless chicken breasts instead of a whole chicken.

Ingredients:

1 (4-5 lbs) whole chicken fryer, giblet packet and neck removed
1/4 c butter, softened
1 Tbsp Garlic Garlic Seasoning
2 tsp Rustic Herb Seasoning
1 lemon, sliced

Instructions:

1.  Preheat oven to 375 degrees F.  Rinse chicken and pat dry with clean paper towels.  Season with salt and pepper inside and out.  In small bowl, combine softened butter, Garlic Garlic Seasoning and Rustic Herb Seasoning; salt and pepper as desired.  Rub all over chicken.

2.  Place chicken, breast side up, in a 13x9 inch baking dish.  Cover top of chicken with lemon slices.


3.  Bake 1 1/2 - 2 hours or until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer.

Makes 4-6 servings.  Serve with steamed broccoli and potatoes.

Make Ahead & Freeze:  Prepare step 1 and place in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Slow Cooker Directions:  Place step 1 in a 6-quart or larger slow cooker; cover with lemon slices.  Cook on low 7-8 hours or until internal temperature of chicken reaches a minimum of 165 degrees F on an instant-read food thermometer.

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