The shares this week are exciting and allow my mind to wander with all the delicious meals I could be making. I want to focus on making a meal with what is in the box. All while providing interesting and helpful information. Therefore, a recipe will be listed at the end after an infrograph that is focused on one particular item. With that being said, let’s learn something about green beans!
Green beans are one of my favorite vegetables. Easy to make, everyone likes them, and easy to preserve. You can use green beans as a side for any meal to add in an extra source of antioxidants. Research has shown that green beans can help lower cholesterol, lower blood glucose levels, slow the spread of HIV throughout the body, and prevent certain cancers. They might be little but are high in fiber and resistant starch. Resistant starch works as a prebiotic creating food for the good bacteria in your gut. Fiber helps to keep you feeling full and adds bulk to your stool. A healthy stool is one of the many ways your body removes toxins.
Garlic Pesto Zoodles with Roasted Chicken
Ingredients:
1 whole roasted chicken (Mother Earth Farm Raised)
Spiralized Zucchini
1 cup Steamed and Chopped Green Beans
FOR THE PESTO:
1 cup of each, chopped - Basil, Parsley, Garlic
1/4 cup olive oil (may need a little more)
1/2 cup parmesan cheese or feta
salt and pepper to taste
1/2 lemon juiced
Directions:
Chicken- Roast a whole chicken seasoned with salt, pepper, and brushed with butter. 375 degrees for 1-2 hrs depending on the weight. I like to use a roasting bag to ensure the meat stays moist.
Zoodles - use a spiralizer to create the perfect noodle shaped zucchini spirals. Salt and pepper the zoodles well, cook for about 5 min in a warmed skillet with olive oil
Green Beans - Snap off the stem end, wash, chop, and steam until tender.
Pesto - Add all ingredients except the oil into a blender, pulse until well mixed. Turn mixer on low and slowly add the oil. If the mixture looks dry add a little more oil.
When the chicken is done cooking allow it to cool and then shred the meat off. (Don’t forget to keep the remaining carcass and juice for bone broth!)
Add the pesto, green beans, and shredded chicken to the zoodles and allow everything to warm through. Cooking covered on low for about 10 min. You can top the dish with extra cheese when serving. Enjoy!
