COTW: Rhett Ross

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This week’s Cook of the Week is Rhett Ross! Ross has recently changed his lifestyle as a whole by changing his way of eating and becoming more active. He is a junior at Middle Georgia State University pursing a degree in marketing and management. In his spare time, Ross puts his heart and focus into being a NuSkin distributor! Here are three recipes that Ross would like to share. Enjoy!

Sheet pan chicken sausage and veggies
• 1 lb. baby potatoes
• 2 Tbsp. olive oil, divided
• 2 tsp. Italian seasoning, divided 
• 1 tsp. kosher salt, divided
• Fresh-cracked black pepper
• 4 links chicken sausage 
• 2 c. broccoli florets
• 1 Bell pepper, any color
• Fresh herbs, optional garnish

Chop baby potatoes, season with salt, pepper, olive oil, and Italian seasoning. Do the same with broccoli, bell peppers and sausage. Give the potatoes a head start by placing on sheet pan roasting. Then, add sausage and other veggies to the pan. Roast on high heat until veggies are tender and sausage is crisp!

Baked Parmesan zucchini fries
1 1/2 lbs. (680 g) zucchini ,cut lengthwise into wedges (about 3 medium zucchini)
1/2 c. (50 g) freshly grated Parmesan
1 tsp. (5 ml) dried herbs - thyme, oregano, basil, rosemary, etc...
1/2 tsp. (2.5 ml) smoked paprika
1/2 tsp. (2.5 ml) garlic powder
Kosher salt , to taste
black pepper , to taste (freshly ground if possible)
2 Tbsp. (30 ml) olive oil
3 Tbsp. (45 ml) chopped fresh parsley leaves

Preheat oven to 400° F. Line baking sheet with parchment or aluminum foil. Spray with non-stick cooking spray. In bowl, combine Parmesan, dried herbs, smoked paprika and garlic powder salt and pepper, to taste. Toss zucchini with olive oil and roll in parmesan/herb mixture to coat all sides. Place zucchini onto prepared baking sheet. Sprinkle with extra parmesan/herb mixture if needed. Bake until crisp, about 15 minutes. Then broil for 2-3 minutes, or until golden brown. Garnish with parsley. Serve warm.

Frozen yogurt bark with berries
1 1/2 c. plain full-fat Greek yogurt
2 Tbsp. maple syrup or honey
1 tsp. vanilla extract
1/3–1/2 c. fresh strawberries, sliced
1/3–1/2 c. fresh blueberries
2-3 Tbsp. of unsweetened coconut flakes

Line a rimmed baking sheet with parchment paper. In a medium bowl, stir together yogurt, maple syrup and vanilla until well combined. Spread yogurt mixture evenly, about a 1/4 of an inch thick, onto prepared baking sheet in rectangular shape. Scatter strawberries and blueberries on top. Sprinkle with coconut flakes. Place in freezer for about 3 hours or until yogurt is firm. Cut or break into 16-20 pieces and serve.

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