Roasted Veggies From the kitchen of Carolyn Lillehaugen Ingredients: 2 or 3 cups each of assorted vegetables peeled and cut into chunks (approx. 1/4 cubes) Include beets, sweet potatoes, carrots, cauliflower, zucchini, potatoes etc. 1/4 cup onion finely diced 2 cloves garlic finely diced 1/4 cup olive oil 1 tsp Italian seasoning 1 1/2 tsp roasted garlic and herb seasoning (we use McCormick Grill Mates) Optional: as desired you may add sliced sausage or grated Parmesan Direct

This version of chili is a family favorite. It is easy to modify the "heat" of this recipe by adding more or less of the cumin and hot sauce. 1 Tbsp olive oil 1 small onion diced 1 lb ground turkey breast 1 can diced tomatoes (for extra spice choose those with jalapeno peppers added) 1 can (10 ½ oz) each of chickpeas, black beans and kidney beans  - drained 1 can (14 oz) low-sodium chicken broth ¼ tsp salt ¼ tsp cumin 1/8 tsp cinnamon Hot sauce to taste   In a pot, heat the