Roasted Tomato-Basil Soup

Ingredients:
2 lbs. fresh tomatoes, quartered (a nice variety of red, green, yellow, etc.)
1 large onion cut into eighths
2 cloves garlic, sliced
1 t. lemon pepper
1/2 t. sea salt
1/4 t. fresh ground black pepper
olive oil flavored cooking spray
14.5 oz. can low sodium diced tomatoes
32 oz. low sodium chicken broth
14.5 oz. low sodium vegetable broth
2 T. fresh basil leaves (or 2 t. dried basil)

1. Preheat oven to 400
2. Spray a large cookie sheet (1/2 sheet pan size) with cooking spray.
3. Arrange tomatoes and onion on cookie sheet.
4. Spray vegetables with cooking spray.
5. Sprinkle garlic slices, lemon pepper, sea salt and pepper on top.
6. Roast uncovered for 30 minutes (or until tomatoes are soft and onions are translucent).
7. Transfer vegetables into large soup pan (add liquid that has collected in pan too!).
8. Add can of diced tomatoes and basil leaves.
9. Add broth and bring to boil.
10. Turn heat down to med-low and simmer for 30 minutes.
11. Puree mixture in blender or use immersible blender stick until smooth.

Makes about 6 servings

Menu For Week Of August 1st/Fresh Veggies!

Hello Healthy Foodie Friends -

This time of summer always bring HIGH temperatures, but it also brings a wonderful harvest of vegetables. My CSA box was full of tomatoes, my personal favorite of all veggies! I got heirloom, cherry, green and even yellow ones! I roasted them with some onion and garlic, then made them into a "Tomato Basil" soup (look for the recipe on this blog soon!). I will also be doing the "Roasted Veggie Medley" again with organic carrots, peppers, kohlrabi, cherry tomatoes, zucchini and squash.

The "Roasted Brussels Sprouts with Turkey Bacon and Parmesan Cheese" are back by popular demand, as is the "Spinach/Cheddar Souffle".

Trader Joe's was out of my butternut squash today so I made Cinnamon Sweet Potato Soup instead. It is a little bit higher carb (good carbs!), but still very low in fat - and delicious!

So, LOTS of veggies in a wide variety of dishes. Hopefully there is something for everyone!

Pick-up will be Monday, Aug. 1st after 10 AM. (Remember, no Friday pick-ups this summer.)

Here are the menus:

REGULAR MENU

Entrees:

Tuna Antipasti With Grape Tomatoes
Lean Mean Meatloaf
Roasted Chicken Salad With Toasted Almonds & Dried Cranberries
Meatless BBQ Meatballs
Faux Chicken Parmesan
Spaghetti Squash With Vegetarian Meatballs and Marinara (aka Faux Meatballs & Spag.)
Sesame Chicken-less With Faux Fried (Cauli) "Rice"
White Bean Chicken Chili

Sides:

Spinach/Cheddar Souffle'
Roasted Veggie Medley
Roasted Brussels Sprouts (with Turkey Bacon & Parmesan)
Roasted Cauliflower
Roasted Sweet Potato Spears
Organic Roasted Tomato/Basil Soup
Cinnamon Sweet Potato Soup
Faux-Tato Soup (a few left)
Butternut Squash Soup (a few left)

DETOX MENU

Entrees:

Faux Chicken Parmesan
Egg Roll Salad
Spaghetti Squash With Vegetarian Meatballs & Marinara
Meatless BBQ Meatballs
Chicken-less Sesame Chicken with Faux (Cauli) Fried Rice

Sides:

Asian Salad With Soy-Sesame Vinaigrette
Cucumber Salad
Roasted Veggie Medley
Organic Roasted Tomato/Basil Soup
Faux-Tato Soup (a few left)
Hearty Vegetable Soup
Butternut Squash Soup (a few left)
Roasted Brussels Sprouts
Roasted Cauliflower

If you would like to order, email me at jadkison@comcast.net and please let me know the following:

1. How many days' worth you would like. (if you order more than 5 days' worth, I advise putting some in the freezer!)
2. What time you would like to pick up on Monday.
3. Any items you do not want included.

If you would like to order ala carte, let me know and I'll give you the prices.

Thank you so much!

Julie

Julie's Lean Mean Meatloaf

Ingredients:

1 lb. very lean ground beef (90-97% lean)
1 small zucchini sliced
1 small yellow squash sliced
1 bag frozen mirepoix veggies (diced carrots, onions and celery)
1 8 oz. can tomato sauce (low sodium if possible)
1 egg lightly beaten
2 dashes Tabasco
1/2 t. brown mustard
1/2 t. Worcestershire sauce
1/4 t. pepper
2/3 cup Pepperidge Farms Italian Stuffing mix
1/3 cup old fashioned oats

1. Preheat oven to 350
2. Mix together all ingredients except stuffing and oats
3. Fold in stuffing mix and oats, stirring gently (if you stir too thoroughly meatloaf will be stiff)
4. Spray 3 quart baking dish with cooking spray
5. Pour meat mixture into dish, flattening and forming into loaf (leaving room around edges of pan for grease to drain off - what little grease there is!)
6. Bake for 1 hour (meatloaf is ready when middle shows no pink after cutting into it)

Makes 5 or 6 servings

Menu For Week Of July 25th/Encore Birthday Dinner!

Hi again, Healthy Friends -

Well, due to popular demand, next week is going to be a birthday dinner
encore. I am so glad you liked the Grilled Pork, Sweet Potato Casserole and
Green Bean Bundles! Along with those items I will be bringing back the Taco
Salads and Vegetarian Taco Salads. Look for the Hummus with Fresh Veggies as
well.

Pick-up will be Monday after 10 AM. (Remember, no Friday pick-ups this
summer.)

Here are the menus:

REGULAR MENU

Entrees:

Grilled Pork Tenderloin With Agave-Ginger Sauce
Taco Salad With Fresh Salsa
Vegetarian Taco Salad With Fresh Salsa
Lean Mean Meatloaf
Roasted Chicken Salad With Toasted Almonds & Dried Cranberries
Meatless BBQ Meatballs
Faux Chicken Parmesan
Spaghetti Squash With Vegetarian Meatballs and Marinara (aka Faux Meatballs
& Spag.)
Sesame Chicken-less With Faux Fried (Cauli) "Rice"

Sides:

Spiced Sweet Potato Casserole
Green Bean Bundles (wrapped in turkey bacon)
Hummus With Fresh Veggies
Roasted Cauliflower
Roasted Haricot Vert
Roasted Sweet Potato Spears
Faux-Tato Soup (cauli masquerading as potato!)
Butternut Squash Soup

DETOX MENU

Entrees:

Faux Chicken Parmesan
Egg Roll Salad
Spaghetti Squash With Vegetarian Meatballs & Marinara
Meatless BBQ Meatballs
Chicken-less Sesame Chicken with Faux (Cauli) Fried Rice

Sides:

Asian Salad With Soy-Sesame Vinaigrette
Cucumber Salad
Faux-Tato Soup (cauli masquerading as potato!)
Hearty Vegetable Soup
Butternut Squash Soup
Roasted Haricot Vert
Roasted Cauliflower

Please let me know the following:

1. How many days' worth you would like. (if you order more than 5 days'
worth, I advise putting some in the freezer!)
2. What time you would like to pick up on Monday.
3. Any items you do not want included.

If you would like to order ala carte, let me know and I'll give you the
prices.

Thank you so much!

Julie
jadkison@comcast.net

Spiced Sweet Potato Casserole

Ingredients:

8 med. sweet potatoes
1/4 C. brown sugar Splenda (or 1/3 c. reg. brown sugar)
2 Tablespoons Smart Balance Lite
2 Tablespoons frozen orange juice concentrate
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 teaspoon sea salt
1 large egg
1/4 Cup chopped pecans

Directions:

1. Preheat oven to 350
2. Bake potatoes for 45-60 min. or until tender
3. Let potatoes cool, then scoop them out into large bowl
4. Add all ingredients except egg and beat with mixer until smooth
5. Beat in egg
6. Spread into 3 quart baking dish and sprinkle nuts on top
7. Bake for 45 min.

Menu For Week Of July 18/Birthday Dinner Fare!

I am trying to keep the menu "summer friendly" through all this heat we are having! HOWEVER, at this time every year my sister Betsy requests a very Fall-like birthday dinner. She is one of the best foodies I know, so if she loves it, I am hoping you will too! The dinner consists of Grilled Pork Tenderloin with Maple-Ginger Sauce (I will sub Agave Nectar for the Maple Syrup), Spiced Sweet Potato Casserole With Toasted Pecans and Green Bean Bundles (I will sub turkey bacon for pork bacon).

Pick-up will be Monday after 10 AM. (Remember, no Friday pick-ups this summer.)

Here are the menus:

REGULAR MENU

Entrees:

Grilled Pork Tenderloin With Agave-Ginger Sauce
Fresh Tomato Stuffed With Traditional Tuna Salad
Lentil Soup With Vegetarian Ital. Sausage & Sweet Potatoes (a few left)
Black Bean Chicken Chili (a few left)
Lean Mean Meatloaf
Roasted Chicken Salad With Toasted Almonds & Dried Cranberries
Meatless BBQ Meatballs
Faux Chicken Parmesan
Spaghetti Squash With Vegetarian Meatballs and Marinara (aka Faux Meatballs & Spag.)
Sesame Chicken-less With Faux Fried (Cauli) "Rice"

Sides:

Spiced Sweet Potato Casserole
Green Bean Bundles (wrapped in turkey bacon)
Roasted Cauliflower
Roasted Haricot Vert
Roasted Sweet Potato Spears
Butternut Squash Soup

DETOX MENU

Entrees:

Faux Chicken Parmesan
Egg Roll Salad
Spaghetti Squash With Vegetarian Meatballs & Marinara
Meatless BBQ Meatballs
Chicken-less Sesame Chicken with Faux (Cauli) Fried Rice

Sides:

Asian Salad With Soy-Sesame Vinaigrette
Cucumber Salad
Hearty Vegetable Soup
Butternut Squash Soup
Roasted Haricot Vert
Roasted Cauliflower

Please let me know the following:

1. How many days' worth you would like. (if you order more than 5 days' worth, I advise putting some in the freezer!)
2. What time you would like to pick up on Monday.
3. Any items you do not want included.

If you would like to order ala carte, let me know and I'll give you the prices.

Contact me at jadkison@comcast.net

Menu For Week Of July 11

My CSA box was full of beautiful organic fruits and vegetables. I am going to do a Roasted Veggie Medley with the peppers, onions, squash, kohlrabi, carrots and heirloom tomatoes that were in my box. The blackberries are almost gone, but they inspired me to put a fruit salad together for you. I'm thinking blackberries, watermelon and green grapes.

I am bringing back the Vegetarian Lasagna With Eggplant "Noodles" this week. I will use as many organic vegetables as possible! It contains a little bit of dairy - some low fat ricotta, fresh mozzarella and fresh grated parmesan cheese.

Pick-up will be Monday after 10 AM. (Remember no Friday pick-ups this summer.)


Here are the menus:

REGULAR MENU

Entrees:
Vegetarian Lasagna
Lentil Soup With Vegetarian Ital. Sausage & Sweet Potatoes
Black Bean Chicken Chili (a few left)
Lean Mean Meatloaf
Roasted Chicken Salad With Toasted Almonds & Dried Cranberries
Meatless BBQ Meatballs
Faux Chicken Parmesan
Spaghetti Squash With Vegetarian Meatballs and Marinara (aka Faux Meatballs & Spag.)
Sesame Chicken-less With Faux Fried (Cauli) "Rice"

Sides:

Fresh Fruit Salad
Roasted Veggie Medley
Pepper Cauli Chowder (similar taste and texture of corn chowder)
Roasted Cauliflower
Roasted Haricot Vert
Roasted Sweet Potato Spears

DETOX MENU

Entrees:

Faux Chicken Parmesan
Egg Roll Salad
Spaghetti Squash With Vegetarian Meatballs & Marinara
Meatless BBQ Meatballs
Chicken-less Sesame Chicken with Faux (Cauli) Fried Rice

Sides:

Fresh Fruit Salad
Asian Salad With Soy-Sesame Vinaigrette
Cucumber Salad
Hearty Vegetable Soup
Pepper Cauli Chowder (similar taste and texture of corn chowder)
Roasted Vegetable Medley
Butternut Squash Soup
Roasted Haricot Vert
Roasted Cauliflower

If you are in Nashville or the surrounding area and are interested in ordering, please email me at jadkison@comcast.net. Please let me know the following:

1. How many days' worth you would like. (if you order more than 5 days' worth, I advise putting some in the freezer!)
2. What time you would like to pick up on Monday.
3. Any items you do not want included.

If you would like to order ala carte, let me know and I'll give you the prices.

Let me know if you would like to receive the menu via email every week.

How Healthy NashVegas Works

Thank you for your interest in Healthy NashVegas. My slogan is "healthy food for foodies!" I firmly believe that healthy food can satisfy even the most discriminating foodies. Whether you need to lose weight or whether you just want to incorporate more healthy food into your life, Healthy NashVegas is for you.

My customers all tend to be foodies at heart. They love food and are delighted that tasty food can be good for you! But Healthy NashVegas also has an element of ease. Let me do the shopping, slicing, dicing and roasting for you. I will provide your meals in convenient, pre-packaged servings.

Pick-up is after 10 AM on Mondays. You can order 2-7 days' worth at a time.

Food is $25/day which includes 2 entrees and 2 sides per day. You can let me pick your items if you'd like a wide assortment of food or you can specify which entrees and sides you would like.

The new menu will be posted on Thursday evenings and you will have until Sunday morning at 10:00 to place your order. Let me know if you would like to be on the email list to receive the menu.

My food is low glycemic, low carb and low fat. I use organic products whenever possible. I use very little, if any, dairy. The calories in the entrees range from 175-275 calories and the sides range from 40-100. HOWEVER, I am a big believer in NOT counting calories. If you are eating my food (just plain old "clean" eating - cutting out the white foods such as sugar, flour, bread, white potatoes, etc.)and supplementing with extra vegetables, fruits and the occasional serving of brown rice or whole wheat pasta, you will stay lean and mean!

Contact me at jadkison@comcast.net if you'd like some Healthy NashVegas cooking!