I just recently had my third baby boy and the last few weeks have been pretty crazy. Getting settled with the new baby, some the nights have been fast food, quick meals, cereal type of dinners. I know its only been a week or so but my body is feeling the effect of the quick dinners and I know if I'm feeling it the kids must too. So since I am back on my feet I am starting to meal plan/prep, this way when ever I am in a crunch for time I will have healthy options to chose from. This is a recipe for roasted vegetables, I always like to make roasted vegetable in bulk to have on hand in the fridge to use as a healthy side to a meal. I make sure to have a meat that I can pair it with like chicken or a lean meat through the week that way I'm sure to use all that is prepped. I am also trying to eat better since I am no longer pregnant, I'll need all the energy that I can get raising 3 crazy monsters. When prepping vegetables I'll also prep baked chicken so my weekly lunches are already for me to consume, this helps me go for the healthier choice rather then the "quick fixin". I use fosters farms chicken thigh 8 pack seasoned with salt , lemon pepper, onion powder, garlic powder ,rosemary, olive oil drizzle on top.
Ingredients:
2 squash
2 sweet potato
2 yellow onion
2 carrots
cherry tomatoes (optional)
salt,pepper,garlic powder, onion powder
slice up all of the vegetables and get the baking sheet ready
layer the vegetables on the cookie sheet evenly
Season the veggies with all of the seasonings and lightly drizzle olive oil across the top
Mix in the seasonings so all veggies are evenly coded the bake in the over at 350° for 30-45 minutes
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