I am so proud of all the folks in the TLS Healthy Living and Weight Loss Program!
They got through the Christmas Holidays without gaining the normal 5 – 10 pounds that seem to attach to those that do not know how to fuel their body.

In fact, fueling their bodies is now how most of them look at food – rather than the “I eat to live so I am giving my body fat instead of fuel.”

We are into the last third of the 12 week program for most of this group. The doctors office has started a few more patients and those folks will be benefiting from all of the recipes our groups have started gathering for Low GI eating.

Here is two of those recipes – one for a main dish and one for company or party appetizers:
1. Roasted Paprika Ratatouille Chicken
I Onion – Cut into wedges
2 Red Peppers –Seeded and Sliced into Strips
1 Zucchini, Cut into chunks
1 Small Eggplant, Cut into chunks
3 – 4 Tomatoes, Quartered
¼ Cup Extra Virgin Olive Oil PLUS
2 – 3 TBSP Extra Virgin Olive Oil for drizzling
4 Chicken Breasts (Low GI – no skin)
Rosemary sprigs or 1 tsp Dried Rosemary

Turn oven to 400 Degrees
Spray mist your baking dish or pan with Grapeseed, walnut, or olive oil
Combine all the vegetables in the pan or dish and drizzle with the ¼ c Extra Virgin Olive Oil
Mix the veggies with the olive oil ( Best done with your own little hands)
Lay the chicken breasts on top of everything then drizzle with the rest of the olive oil,
Either tuck in the Rosemary Sprigs or sprinkle with the dried Rosemary
Sprinkle Paprika over entire dish
Because we are not leaving the skin on the chicken, you will need to cover this dish for baking
Bake 30 -38 minutes – until vegetables are just almost to the desired tenderness and chicken is cooked through, uncover for the last 10 minutes.

Serves 4
This recipe is easily increased to serve more people just by adding more veggies and chicken breasts.
For an extra treat, sprinkle Parmesan or Goat Cheese crumbles over dish for last 10 minutes of baking.

2. Stuffed cucumber rolls (Great company appetizer)
2 English cucumbers Sliced thinly with Mandolin or sharp knife
1 cup ricotta cheese (or combine goat, ricotta, or feta cheeses)
¼ Cup Olive, Walnut or Grapeseed Oil
¼ Cup Balsamic Vinegar
Juice of 1 lemon
1 bunch fresh basil leaves and/or fresh parsley
¼ Cup toasted pine nuts or chopped walnuts
Salt and pepper to taste
I TBSP grated parmesan cheese

Lay sliced cucumbers flat on cookie sheet or other flat pan
Drizzle with oil and vinegar, turn over, drizzle other side with oil and vinegar
Cover and Refrigerate for 20 – 30 minutes
Meanwhile mix lemon juice, salt and pepper to taste, fresh basil and/or parsley and nuts together
Spoon approximately 1 TBLS of cheese mixture onto each strip of cucumber,
Roll up each slice tightly and secure with a toothpick
Stand on end on plate or serving tray
Sprinkle with Parmesan cheese
Refrigerate until ready to serve.