2 cups roasted Brussels sprouts
2 cups cooked brown rice
2 cups diced roasted chicken breast
2 cups roasted carrots
2 cups fresh arugula
1 tablespoon balsamic vinegar or balsamic glaze
dash hot pepper sauce
Arrange the ingredients in a bowl so that the rice is on the bottom with the chicken in the middle and the roasted vegetables on top. Serve hot. This dinner goes great with a fresh berry dessert. Roasting: Roast the chicken in a 350 degree oven for one hour. Add the lightly oiled vegetables after 15 minutes of roasting and roast all together until they are done.
Serves 2. Each 1 bowl serving: 285 calories, 3g fat, 1g saturated fat, 0g trans fat, 43 mg cholesterol, 157 mg sodium, 43g carbohydrate, 9g fiber, 9g sugars, 24g protein
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.