Roasted Brussels Sprouts

Okay I am the first to admit that my family and I are not big on cooked vegetables.  This of course makes coming up with new side dishes difficult.  I usually stick with salads or plain ol' sliced tomatoes, avocados, ...you get the idea.  So when I stumbled on this recipe I was sure it was going to bomb.  To my surprise Justin and I both liked them and Ella liked the crunchy outer parts of the Brussels sprout.  That is like a 50% approval rating!

1 1/2 lbs Brussels sprouts, ends trimmed and yellow leaves removed
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper

Preheat oven to 400*.  Place trimmed Brussels sprouts, oil, salt and pepper in a gallon Ziploc bag.  Seal and shake to coat.  Pour onto a baking sheet and place on center oven rack.  Roast for 30-45 minutes, shaking pan every 5-7 minutes.  Brussels sprouts should be darkest brown, almost black when done.  Adjust seasoning with kosher salt if necessary.  Serve immediately.

Greek Chicken Salad

This a super simple and delicious meal that can be eaten on a bed of lettuce topped with tomatoes and onions, as a sandwich or with pita chips. 

In a large bowl mix together:
1/2 cup Greek Yogurt
1 tsp garlic salt
1 tsp dill
pepper to taste

Add in:
1 English cucumber, peeled, seeded and finely chopped
2 tbsp sliced green onion
2 cups cooked chicken, cubed (I use rotisserie chicken)

Stir well and serve....Enjoy!

*If you are going to grill the chicken, try this marinade:
Mix 2 tsp lemon juice, 1 tsp oil olive, and 1/4 tsp oregano in a small bowl.  Brush on chicken coating all sides and spinkle with salt and pepper.