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Though I have been sick for the past three days, I got up yesterday and meal prepped dinner for the week. I made roasted veggies that included zucchini, broccoli, cauliflower, onion, green pepper, yellow pepper and two cups of cubed hash brown potatoes. I used 3/4 of a tsp of salt along with garlic and onion powder. I used 1/4 cup of olive oil and placed on two large aluminum foil covered baking sheets and baked in 400-degree oven until veggies were brown.
I marinated boneless skinless chicken breast tenders in TBSP of olive oil, Mrs Dash Southwest seasoning, 1 TBSP Agave Nectar and lemon juice to taste. Grilled chicken on George Foremen Grill and had some peas I heated from frozen.
I can also use the roasted veggies for breakfast.
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