Apparently March is National Nutrition Month!

March 10, 2011 at 11:27 am Leave a comment

I learned something entirely new today – that March is National Nutrition Month!  Here’s the blog post that lead me to not only that new information, but also some great information on soy oil along with a delicious-sounding recipe:

March is National Nutrition Month. So I thought since my first post was in the beginning of Nutrition Month, I would blog about an easy way that we can all make our cooking a little healthier.

Soy oil is a great ingredient substitute! It’s easy to make the switch and soy oil has many positive

Soybeans.jpgAP File PhotoSoy oil is a nutritious ingredient substitute.


It is high in poly- and monounsaturated fats (which are the good kind of fats). It is also low in saturated fat, and contains no trans-fat (the bad kind). Not to mention, it’s a great source of Omega-3’s and high in vitamin E.

There has also been a lot of work done at the cellular level to make the actual soybean plant healthier for us; this work has taken away the need to hydrogenate the oil, which is what causes the bad fats that we don’t want to be eating.

There are taste benefits too! Soybean oil is a neutral flavor oil, which means that you are going to taste the food, not the oil that you cooked it with.

So the next time you go to Kroger to buy oil, look for a soybean oil and start on the road to a Nutritious March!

Just because you’re cooking healthy does not mean you have to give up taste. Here is a great and tasty recipe for Italian-Seasoned Roast Chicken!

Italian-Seasoned Roast Chicken Breasts

Total: 53 minutes
Yield: 4 servings (serving size: 1 breast half)


– 1  tablespoon  chopped fresh rosemary

– 1  teaspoon  grated lemon rind

– 2  tablespoons  fresh lemon juice

– 4  teaspoons  soy oil

– 1/2  teaspoon  fennel seeds, crushed

– 1/2  teaspoon  salt

– 1/4  teaspoon  freshly ground black pepper

– 3  garlic cloves, minced

– 4  bone-in chicken breast halves (about 3 pounds)

– Cooking spray


1. Preheat oven to 425°.

2. Combine first 8 ingredients in a bowl, stirring well. Loosen skin from chicken by inserting fingers, gently pushing between skin and meat. Rub rosemary mixture under loosened skin over flesh; rub over top of skin. Place chicken, bone side down, on a broiler pan coated with cooking spray. Coat skin lightly with cooking spray. Bake at 425° for 35 minutes or until a thermometer inserted into the thickest portion of the breast registers 155°. Remove chicken from pan; let stand for 10 minutes.

Nutrition Note: Since chicken breast meat is low in calories and saturated fat, you can eat the skin and still keep saturated fat within allowable limits. If you like dark meat, which is higher in saturated fat, remove and discard the skin.

Nutritional Information

  • Calories: 240
  • Fat: 12.2g (sat 2.8g,mono 6.3g,poly 2.1g)
  • Protein: 29.5g
  • Carbohydrate: 1.8g
  • Fiber: 0.3g
  • Cholesterol: 82mg
  • Iron: 1.2mg
  • Sodium: 366mg
  • Calcium: 24mg

Entry filed under: Uncategorized.

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