September is National Family Meals Month.  Registered dietitians Carrie Taylor and Andrea Luttrell of Big Y's Living Well Eating Smart team are showing us some ideas for quick and easy dinners you can make for your family.  See the recipes below!  Click here for more inspiration from Living Well Eating Smart.  Click here to visit their YouTube page!


Autumn Chicken with Sweet Potatoes and Brussels Sprouts


2 Smart Chicken Boneless Skinless Chicken Breasts

4 tablespoons olive oil, divided

1 1/2 tablespoons red wine vinegar

3 cloves garlic, minced

1 tablespoon minced fresh thyme

1 tablespoon minced fresh rosemary

1 tablespoon minced fresh sage

1 large sweet potato, peeled and chopped into 3/4-inch cubes

1 pound Brussels sprouts, cored, trimmed and halved

2 Fuji apples, peeled and sliced

2 shallots, peeled and sliced

 -- Salt & pepper, to taste


1. Preheat oven to 450 degrees Fahrenheit.

2. In a gallon resealable plastic bag, add 2 tablespoons olive oil, red wine vinegar, garlic, herbs, chicken, salt and pepper. Seal bag and massage mixture over chicken to evenly distribute marinade. Set aside.

3. On a large rimmed baking sheet lined with parchment paper, combine sweet potatoes, sprouts, apples and shallot. Drizzle with remaining olive oil and toss to coat. Spread veggies in an even layer, season with salt and pepper, and top with chicken.

4. Roast for 30 minutes or until chicken reaches 165 degrees Fahrenheit as verified with an instant-read thermometer. Broil during last few minutes of cooking, if desired, and enjoy.

Spunky Vegetable Pizza


1 large Italian pizza crust

¾ cup pizza sauce

5 ounces Big Y® Part-Skim Shredded Mozzarella Cheese

1 cup chopped broccoli

1 cup shredded carrot

½ cup sliced red or green bell pepper


1. Preheat oven to 450 degrees Fahrenheit.

2. Put pizza on cookie sheet and spoon pizza sauce on pizza shell.

3. Sprinkle on the cheese and arrange vegetables evenly over mozzarella.

4. Bake for 10 minutes or until golden brown.

5. Cool pizza for 3 minutes before slicing. Cut into 8 wedges.


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