Quick Ranch Veggies

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This recipe is SO easy, but good enough to serve for a holiday dinner. And if your kids love Ranch, they might just eat broccoli this way!

The past few years we’ve been trying to incorporate some healthier options into our holiday meals (along with the ham, potatoes, pies, and all the other usual goodies, because this time of year it’s all about balance, not deprivation).

And for this healthier Ranch flavor you just need some spices from your cabinet, not the chemical-laden Ranch Seasoning Packet that I used in all my recipes before I realized I could make it at home!

What types of veggies do you typically serve up for the holidays?
This and Cranberry Apple Pecan salad are two of my favorites! (Let me know if you want that recipe too!)

RANCH VEGGIES
Yield: 4 Servings (1 cup each)

INGREDIENTS:
4 cups frozen veggies (I like the California Blend)
4 tsp olive oil or melted coconut (plus a little extra to coat baking dish)
2 tsp garlic powder
2 tsp onion powder
2 tsp dried onion flakes
1½ Tbsp dried parsley
1½ tsp dried dill
1 tsp dried thyme
1 tsp ground black pepper
1 tsp dried chives
1/8 tsp salt

DIRECTIONS:

  1. Preheat oven to 425 degrees.
  2. Grease baking dish with extra oil, then add in frozen veggies.
  3.  Drizzle with 4 tsp oil and sprinkle with seasonings.
  4. Toss to coat.
  5. Bake uncovered for 20-25 minutes or until cooked through. Stir once halfway through!

Corn & Black Bean Salsa

Clean Eating Corn & Black Bean Salsa!As as life long picky eater, I was never one to get super adventurous with my food…Old El Paso taco seasoning and Taco Bell Crunch Wrap Supremes were about the extent of my exposure to Mexican food (super healthy too, right?).

But after being stationed in New Mexico when my hubby was in the military, I developed an OBSESSION for real, authentic Mexican food…and I’ve found lots of way to make it fit into my cleaner eating lifestyle too!

The cilantro in this dish is also one of the most DETOXIFYING herbs around, besides just plain tasting amazing! This salsa is YUMMY on chicken, tacos, salads, quesadillas, or just plain chips!

What’s your favorite MEXICAN FOOD? Comment below, maybe I have a *healthified* recipe I can share with you!

CORN & BLACK BEAN SALSA
Yield: About 4 cups

INGREDIENTS:
1 15 oz. can of black beans
2 10 oz. cans of diced tomatoes & green chilis
1 large onion, diced
24 jarred jalapeño slices, diced
1/2 bag of frozen corn, thawed
1 bunch of cilantro, chopped
1 Tbsp lime juice

DIRECTIONS:
1. Mix everything together. This gets better as it sits, so usually I make it a day in advance. Refrigerate up to 1 week.

Source: www.facebook.com/CortneyGrahamRealLifeHealthyLiving 
21 Day Fix Container Equivalent: 1 cup = 1/2 green, 1/2 yellow