4 Mouthwatering Recipes to eat the Rainbow
Here are 4 amazing recipes to make for your family!!!
- Sheet Pan Steak with Rainbow Veggies
- One-Pan Salmon And Rainbow Veggies with Honey Ginger Sauce
- Rainbow Veggies Salad with Honey
- Mustard Balsamic Vinaigrette
- Easy Chicken and Rainbow Veggie Packets
Let me know what you think after you make them!!!
XOX, Laura
Sheet Pan Steak with Rainbow Veggies
INGREDIENTS
• 1 ½ cups cherry tomatoes
• 1 large carrot, cut into coins
• 1 yellow bell pepper, 1-inch dices
• 1 medium-size red onion, 1-inch dices
• 10 asparagus spears, trimmed and cut in half
• 3-4 tablespoons extra virgin olive oil
• 4-8 garlic cloves
• 4-8 thyme sprigs
• 1 pound sirloin steak
• EVOO
• Salt & Pepper, to taste
PREP
1. Preheat oven 400°F
2. Prep the veggies & place evenly on tray
4. Season evoo, salt & pepper
5. Add garlic & thyme on top
6. Roast vegetables, 15 min
7. Take out tray, push veggies to the side
8. Place steak in the middle of the pan and season both sides with s/p & evoo
9. Top with thyme & garlic
10. Cook 10 more min
11. Take out, let steak to rest for 5-10 min
12. Plate the vegetables and top with cut steak
One Pan Salmon and Rainbow Veggies
INGREDIENTS
• 1 yellow squash, thinly sliced
• ½ red onion, diced
• 1 red bell pepper, diced
• ½ pound asparagus spears, chopped
• 2 salmon fillets
• EVOO
• Salt & Pepper, to taste
Honey Ginger Sauce:
• 2 tablespoon honey
• 1 tablespoon gf soy sauce
• 1 tablespoon fresh ginger, minced
• Salt and Pepper, to taste
PREP
1. Preheat oven 425°F
2. Mix honey, soy sauce, ginger, salt & pepper. Set aside
3. On lined baking sheet, place veggies & salmon in 1 layer rows
4. Drizzle Evoo and S/P, to taste
5. Pour the honey ginger sauce over the salmon
6. Bake 15 min
7. Plate salmon with veggies on the side
Rainbow Veggie Salad
INGREDIENTS
• 1 large head of romaine lettuce, chopped
• 1 cup of cherry tomatoes, halved
• 1 cup carrots, shredded
• 1 yellow bell pepper, diced
• 1 cucumber, sliced & halved (like the letter D)
• ½ red onion, diced
• EVOO
• Salt & Pepper, to taste
🍯For the honey mustard vinaigrette🍯
• 3 TBSN red wine vinegar
• 3 TBSN honey
• 3 TBSN dijon mustard
• 3 TBSN olive oil
• 1 TBSN dried oregano
• 1 garlic clove, minced
• Salt & Pepper, to taste
PREPARATION
1. Combine the veggies in bowl
2. For the dressing: combine the vinegar, honey, mustard, oregano, garlic, salt & pepper in a bowl. Whisk until thick
3. Pour over the salad just before serving
4. Option: Add Protein like Turkey Slices, Bacon, Hard Boiled Egg and Add Fat from Avocado
Easy Chicken and Rainbow Veggies
INGREDIENTS
• 1 medium-size red onion, diced
• 2 cups broccoli florets
• 1 yellow bell pepper, sliced
• 2 cups baby carrots
• 1 ½ cup cherry tomatoes
• 8-10 sprigs thyme
• 5-8 garlic cloves
• EVOO
• Salt & Pepper, to taste
Chicken:
• 4 chicken breasts
• Paprika, pinch
• 4 sprigs thyme
• 4 garlic cloves
• EVOO
• Salt & Pepper, to taste
PREP
1. Preheat oven 400°F
2. Place veggies evenly on a baking tray
3. Season with evoo, salt & pepper
4. Place thyme & garlic on veggies
5. Tear off four 12×12 squares of aluminum foil, lay flat
6. Place chicken on foil
7. Season both sides of the chicken with evoo, salt, pepper & paprika
8. Add thyme & garlic on each breast
9. Fold foil packet closed to seal
10. Place all 4 packs on tray
11. Bake 30 minutes
Enjoy!!!!
