I told you that I only like SIMPLE and EASY ideas! Haha!! Well, this is as quick as it gets…. AND you get your greens!
(Preheat oven to 425F)
Rinse off a giant handful of fresh green beans…
Clip the ends off and layer in a (pam sprayed) roasting pan… I lightly spray the tops of the beans as well…
Sprinkle with cracked pepper and kosher salt…
15 minutes in the oven and you will be on your way to a healthy veggie!
Several years ago, Stephanie (my sis in law) introduced me to the mashed cauliflower! I have to admit that I was rather skeptical, but I was open-minded! And boy was I surprised!!! It is seriously sooo good!!! It’s very easy to make and best of all… very good for you!
It’s one of those things that I forget about from time to time… so it’s always nice when I remember about something that I really like…
I cut it up into florets and boil for about 7 to 10 minutes….
Strain and place in blender…
I added 2 tablespoons of milk… (feel free to add any seasonings that you like… garlic? salt? pepper? etc…)
I used a spoon to “smush” it down to the blade of the blender…. it usually blends up really good, but might take a little stirring to get it all…
I spray “I Can’t Believe It’s Not Butter” and sprinkle with pepper! Give it a try….. at least once! You’ll be hooked!
I had the ingredients to try a new recipe idea that I saw in my new Weight Watchers Book… Fruits & Veggies A to Z.
Quoting from the book… “All bell peppers are packed with vitamins and minerals, and certain colors have even more of the good stuff than others. A yellow bell pepper has five times as much vitamin C as an orange bell pepper. Yellow, orange, and red peppers contain more of the antioxidant beta-carotene than the green variety; and red peppers are one of the few vegetables that contain the powerful antioxidant lycopene.”
All you need is a yellow pepper, black beans, pico, and a sprinkle of cheese!
This was a very quick and simple way to get in some much needed veggies today! And only 5 points plus!
So today’s Tuesdays with Heidi turned out totally lame because SOMEONE (that would be me) forgot to bring the turkey burgers which was supposed to be the main dish. Our original plan was to make a turkey burger topped with roasted peppers and onions and either a hummus spread or no spread, along with a side of butternut squash fries. So when you forget the turkey burgers it makes it hard to make turkey burgers. We had a couple back up ideas but by the time we actually decided on anything we really didn’t have a lot of time to make much of anything. So while searching through Heidi’s fridge, she pulled out some brussels sprouts and I gagged. She said that she had a really good way of making them and promised I would like them. So with the butternut squash I brought and her brussels sprouts it turned out to be more of a veggie appetizer night.
sea or kosher salt
Place the brussels sprouts in a oven safe bowl, drizzle with olive oil, add crushed garlic (don’t have to add garlic if you don’t have it) and sea salt or kosher salt.
Stir and place in oven on 400 degrees for about 20-30minutes until golden brown on the top.
This was my taste test face…they were surprisingly very good. I had to add a little more salt to mine, but still another delicious addition to my vegetable palate.
The butternut squash fries are Lexy’s usual recipe.
A while back, I saw this post by Roni where she experimented with a Japanese Pumpkin! I finally got around to trying it tonight and it was sooo good!!!! And it was very EASY!
Preheat the oven to 425F. Cut the squash in half and gut it….
Line the pan with foil and spray it with Pam. Sprinkle with kosher salt… Roast it on 15 minutes each side.
Perfect snack while I was unwinding for the night.
Have you ever tried the Kabocha Squash???