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 This is a wonderful recipe for using those delicious home-grown vegetables from your garden or purchased at your local farmers market. Serve it with grilled steak or chicken for a real dinner treat!
4 medium red potatoes, cut into 1/2-inch slices
1 large onion, cut in half and into 1/4-inch slices
2 medium carrots, peeled and cut into 1/4-inch slices
1/4 cup olive oil
2 teaspoons finely chopped garlic
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium red bell pepper, cut into 1/4-inch strips
1 medium zucchini, cut into 1/4-inch slices
1. Heat the oven to 400 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.
2. Place the potatoes, onion and carrots in baking dish; toss with 1/2 each of the oil, garlic, thyme, tarragon, salt and pepper. Bake for 10 minutes.
3. In a medium bowl, toss the bell pepper and zucchini with the remaining oil and seasonings; stir into the potato mixture. Bake for 30 to 35 minutes or until the vegetables are tender, stirring halfway through bake time. Makes 6 servings.
Emily
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 This creamy shrimp chowder recipe from Taste of Home is sure to please the shrimp lovers in your family. You will especially enjoy how easy and quick it is to prepare!
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup red bell pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/2 pound frozen cooked small shrimp, thawed
1 (14-1/2 ounces) can diced potatoes
1 cup vegetable broth
1 cup frozen corn, thawed
2 teaspoons seafood seasoning
1/2 teaspoon dried thyme
1. Sauté the onion, celery, carrot and red pepper in the butter in a large saucepan until tender, about 5 minutes.
2. Stir in the flour until blended; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Stir in the shrimp, potatoes, vegetable broth, corn, seafood seasoning and thyme. Reduce the heat to low; cover and simmer for 10 minutes or until heated through. Makes 5 cups.
Emily
Emily's Favorite Recipes:
 With the onset of the colder weather season, I begin to think “comfort food” to warm the hearts and tummies of my family. This scrumptious recipe from Campbell’s fits the bill every time. And it’s so easy-to-make!
1 can (10-3/4 ounces) condensed golden mushroom soup
1 cup dry red wine,
2 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
2 cups small button mushrooms
2 cups fresh or frozen whole baby carrots
1 cup frozen small whole onions
1-1/2 pounds beef top round steak, 1-1/2-inches thick, cut into 1-inch pieces
1. Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3-1/2-quart slow cooker.
2. Cover and cook on Low for 8 to 9 hours or on High for 4 to 5 hours or until the beef is tender. Makes 6 servings.
Emily
Emily's Favorite Recipes:
 We enjoy these “light as air” garlic and herb flavored popovers with just about any dinner I serve. The batter will be very thin but that’s the way it is supposed to be!
1-1/2 cups 2% milk
1-1/2 cups all-purpose flour
1 tablespoon melted butter
1/2 teaspoon salt
3 eggs
1 garlic clove, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh parsley
Preheat the oven to 450 degrees F. In a medium mixer bowl, combine the milk, flour, butter and salt. Beat at medium-high speed of mixer until blended. Add the eggs 1 at a time, beating after each addition, just until smooth.
Stir in the garlic, thyme and parsley. Fill 12 greased muffin cups 3/4 full. Bake for 15 minutes at 450 degrees F. Reduce the heat to 350 degrees F. and bake an additional 15 to 20 minutes or until golden brown. Makes 12 popovers.
Emily
Emily's Favorite Recipes:
 A yummy, easy way to dress up everyday chicken. Put it together in the morning in your slow cooker and dinner is on the table in a jiffy!
1-1/2 pounds boneless, skinless chicken breasts*
2 tablespoons olive oil
1/2 cup dry white wine
1 tablespoon lemon juice
1 teaspoon chicken bouillon concentrate
2 teaspoons dried thyme
1 clove garlic, crushed
1/4 teaspoon pepper
1 (13 ounce) can artichoke hearts, drained
1 tablespoon corn starch
3 tablespoons water
1. In a large heavy skillet, brown the chicken in the oil over medium-high heat until golden on both sides. Transfer to a slow cooker.
2. In a small bowl, combine the wine, lemon juice, bouillon, thyme, garlic and pepper; blend well. Pour mixture over chicken; place artichokes on top. Cover and cook on Low for 6 hours.
3. With a slotted spoon, remove the chicken and artichoke hearts. In a small bowl, combine the corn starch and water; stir into liquid in slow cooker; cook until slightly thickened. Return chicken and artichoke hearts to slow cooker and stir into the sauce. Makes 4 servings, each with 7 grams of usable carbohydrates.
* You may use boneless, skinless chicken thighs in place of the chicken breasts, if desired.
You can serve this just as it is or over rice or pasta. Carbohydrate count will be higher if using rice or pasta.
Emily
 A delicious way to use up leftover turkey or chicken! A hearty and satisfying dinner that gets you out of the kitchen fast!!
2 cups uncooked wide egg noodles
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon butter
3 tablespoons cornstarch
1 cup milk
1 (14 oz) can chicken broth
2 cups cubed cooked turkey or chicken
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon coarse ground black pepper
1 cup shredded cheddar cheese
1. Cook the egg noodles according to the package directions; drain and set aside.
2. In a large skillet over medium-high heat, saute celery and onions in butter until tender; about 4 minutes. In a medium bowl, combine cornstarch, milk and chicken broth until smooth; stir into the vegetable mixture. Bring to a boil over medium heat, stirring constantly until slightly thickened; about 1 minute.
3. Stir in all the remaining ingredients except the cheese. Pour mixture into a 3-quart baking dish; top with the cheddar cheese.
4. Bake, uncovered at 375 degrees F for 25 to 30 minutes or until hot and bubbly and cheese is melted. Makes 6 to 8 servings.
Emily
 Sauteed onions give this tender, savory pork tenderloin a delicious rich sweetness. My meat-loving husband said it was very tasty!
1 (2 lb) pork tenderloin
cooking spray
1 tablespoon butter or margarine
2 cups sliced onion
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400 degrees F.
Trim fat from pork; cut a lengthwise slit down the center of the tenderloin, cutting about 2/3 of the way through the meat. Place on a broiler pan sprayed with cooking spray.
In a large skillet over medium-high heat, melt the butter or margarine. Add the onion and saute until tender, about 5 to 6 minutes. Add thyme, salt and pepper. Spread mixture evenly over the tenderloin.
Bake, uncovered, for 45 minutes or until a meat thermometer registers 160 degrees F.
Makes 8 servings each containing 4 net grams of carbohydrate.
Emily
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