Last month the National Institute on Aging released some suggestion or healthy eating after 50. Check them out here.
Because I believe so strongly in eating well I wanted to share two healthy recipes from recent issues of Rachael Ray Magazine.
Roasted Pork Chops with Green Beans & Potatoes
- 6 tablespoons olive oil, divided
- Juice of 1 lemon (about 3 tablespoons)
- 2 tablespoons chopped fresh thyme
- 1 tablespoon plus 1 teaspoon smoked paprika
- 4 cloves garlic, grated or pasted
- Salt and pepper
- 4 bone-in pork chops (each 1-inch thick)
- 1 12-ounce bag trimmed green beans or haricots verts
- 4 medium Yukon Gold potatoes (about 1 1/2 pounds), cut into 1/2-inch wedges
- 2 to 3 jarred roasted red bell pepper, coarsely chopped
Preheat oven to 475°F.
In a large bowl, mix 3 tablespoons olive oil, the lemon juice, thyme, paprika and garlic; season with salt and pepper. Add the pork chops and turn to coat.
On a large, rimmed baking sheet, toss the green beans, potatoes and red peppers with the remaining 3 tablespoons olive oil; season. Spread in an even layer. Nestle the pork chops among the vegetables.
Roast, turning the pork chops once, until the vegetables are tender and the chops are just cooked through, about 25 minutes.
Roasted Chicken Thighs & Brussel Sprouts with Pancetta
- 4 tablespoons olive oil
- 2 tablespoons coarsely chopped rosemary
- 1 teaspoon fennel seed
- Salt and pepper
- 8 bone-in, skin-on chicken thighs (about 3 1/2 lbs.)
- 1 pound Brussels sprouts, halved, or quartered if large
- 1/4 pound pancetta, diced
- 1/2 cup dry white wine or dry vermouth
- 1 lemon, thinly sliced
- 2 shallots, sliced
- 4 cloves garlic, crushed or sliced
- small handful sage leaves, sliced (about 2 tbsp.)
- Preheat the oven to 475 degrees.
- In a large bowl, combine half the olive oil, the rosemary and fennel seed; season with salt and pepper. Add the chicken and turn to coat.
- On a large rimmed baking sheet, toss the Brussels sprouts, pancetta, wine, lemon, shallots, garlic, sage and the remaining 2 tbsp. olive oil; season. Spread out in an even layer. Nestle the chicken thighs, skin side up, among the sprouts.
- Roast until the sprouts are tender and the juices in the chicken run clear when pierced with a knife, 20 to 25 minutes.