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Let's pick up where we left off on Monday.  Other ways of cooking while keeping things lite and healthy.  

After grilling, my favorite is roasting-then the Crockpot.  Roasting is easy, brings out the flavor of your foods by caramelizing the sugars in them and all you need is a spray bottle of olive oil, some kosher/sea salt and freshly cracked pepper.  I have a yard full of rosemary, so I'm usually adding that to the throes as well.  My family loves veggies roasted-any of them.  Broccoli, cauliflower, carrots, zucchini and yellow squash, peppers, potatoes, even artichokes and asparagus.  All do well on the grill as well, but we're moving on here folks.

Another thing I love about roasting is that you can put everything into the oven at the same temp (usually 400) and just add the various items at different times.  The harder vegetables usually take anywhere from 25-40.  We love our veggies a bit on the charred side-you might want to take them out a little earlier.  Softer items take 15-20.  If you're serving fish, figure 10 minutes an inch.  Meat and poultry-I like to use a temperature probe.  The timing depends on thickness, size and preference as to how you like it.

Use marinades people.  Don't be afraid.  Just remember this: 1 part oil to 2 parts acid.  

Now crockpots-we all have our own special likes and dislikes.  My son hates anything except split pea soup from the thing.  My husband doesn't mind a pork shoulder roast-but has warned me after 2 different chicken recipes never to use it for that again.

Basically to keep the calories down and the flavor and choices up remember to use variety, don't be afraid to use new herbs and spices and remember the grill and roasting pans are your friends.

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