Community Health Services of Union County, Inc.
Call Us: 704-296-0909
1 lb. Carrots
2 tbsp. olive oil
1/2 tsp. cumin
1/2 tsp. paprika
Freshly ground black pepper
1/3 c. mayo
2 tsp. canned chipotle
Juice of 1/2 lime
1. Heat oven to 425°. Peel carrots and cut them lengthwise in half, and then in half again. Toss carrots with olive oil, cumin and paprika.
2. Season with salt and pepper. Spread in an even layer on a baking sheet and bake for 20 minutes, or until tender and crisp at the ends. In a small bowl, whisk together mayo, chipotle and lime juice.
3. Serve carrot fries with sauce.
Cheesy Zucchini Saute
1/2 cup chopped onion
1/4 cup butter, cubed
3 cups coarsely shredded zucchini
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon garlic powder
1 cup shredded cheddar cheese
1 cup diced fresh tomato
2 tablespoons sliced ripe olives
In a large skillet, saute onion in butter until crisp-tender. Stir in the zucchini, basil, salt and garlic powder. Cook and stir for 4-5 minutes or until zucchini is crisp-tender. Sprinkle with the cheese, tomato and olives.
Cover and cook for 4-5 minutes or until cheese is melted. Serve immediately.
Honey Glazed Chicken
· ¼ cup honey
·2 tablespoons soy sauce
·⅛ teaspoon red pepper flakes
·1 ½ tablespoons olive oil
·2 skinless, boneless chicken breast halves, cut into bite-size pieces
Whisk honey, soy sauce, and red pepper flakes in a bowl.
Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.