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.
- 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
- Preheat oven to 350 degrees
- Spray baking pan with cooking spray
- Add chicken to pan.
- Pour vegetable broth and honey mustard over chicken.
- Bake 25 minutes.
Place roasted vegetables and chicken into containers. Put the containers in the fridge.
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