Undressed Skeleton — Healthy Week Preparation, Making Things a Little Bit Easier!

Healthy Week Preparation, Making Things a Little Bit Easier!

For the past couple weeks I found myself making the same dishes over and over again. Jeremy and I are hooked on roasted vegetables. I was making it a couple times a week. It’s hard work. When I’m really tired, it’s the last thing I want to do. It takes over an hour and a half to cook and prepare. 

We like making large salads with our dinners. I like to add hard boiled eggs and cooked shrimp as a protein. He likes to add baked chicken. Baking chicken and boiling eggs adds an extra 30 minutes onto our dinner time. 

Yesterday, I decided to make things easier for me this week. I bought all the ingredients for baked chicken and roasted vegetables. I made enough to last for dinner through out the week.  

This is just a start to my new habit of preparing foods. I plan on cooking most of the meals on Sunday to save time. I just got a new crock pot for Christmas, so I’m sure that will come in handy when preparing meals. 

I was watching a documentary the other day on eating whole foods. My new years resolution is all about eating whole and cutting out artificial ingredients. I know there will be times at restaurants or road trips where I’ll have eat what’s available. If I eat whole 90% of the time, I’ll be doing much better than I used to. This documentary said using olive oil was pointless. He roasted his vegetables with low sodium vegetable broth. I thought that was a good idea. It cut out half the calories in my roasted vegetables. I didn’t have to season them either, the vegetable broth gave them a great flavor. Eliminating the seasoning cut out the extra salt too. You can still season them if you wish. 

 Roasted Vegetables:

  • 5 Mini Purple Potatoes
  • 4 Mini Honey Gold Potatoes
  • 2 Large Yellow Bell Peppers
  • 1/2 Box Low Sodium Vegetable Broth (Whole Foods)
  • 3 Large Zucchini
  • 3 Large Summer Squash
  • 2 Medium Sweet Potatoes

Cook in oven for 1 hour on 350 degrees. Stir every 15 minutes. 


  • 2 Tbsp Light Honey Mustard Salad Dressing
  • 1/2 Cup Low Sodium Vegetable Broth
  • Cooking Spray
  • 6 Boneless Chicken Breast
  1. Preheat oven to 350 degrees
  2. Spray baking pan with cooking spray
  3. Add chicken to pan. 
  4. Pour vegetable broth and honey mustard over chicken.
  5. Bake 25 minutes.
I boiled about 18 large eggs for salads as well. 

Place roasted vegetables and chicken into containers. Put the containers in the fridge. 

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