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Roast Veggies

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When I'm baking rolls for my family's dinner, I also slide in a little pan of vegetables to roast for me. I especially love blanched brussels sprouts with olive oil just spritzed on them, sea salt, and freshly ground pepper. Carrots are amazing roasted a bit, too, with some onion slices.

I enjoy them instead of the rolls and don't feel deprived! Extras go in a lunch baggie for work the next day.

Watch them start snitching "my" veggies...

- Submitted by GAILITCH 6/4/2012 in Cooking | 1 Comments

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GAILITCH's Other Secrets of Success

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Other Cooking Secrets

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Aluminum Foil is the ticket!

Whenever I bake chicken or fish, I line the baking dish with foil and spray it with nonstick spray before I put the meat in the dish. Then when its done, I just throw the foil away and give the dish a quick suds and rinse. I save so much time on cleaning up this way!

MORE INFORMATION:
This also works on baking sheets if I'm making homemade french fries or roasted veggies or things like that.

- Submitted by KCHRISTY6 6/4/2012 | 9 Comments | View Secret

Boosting up frozen meals

I roast veggies every few days (zucchini,squash, asparagus, bell peppers, onions, tomatoes, etc) and store them in the fridge. Then I add at least a 1/2 cup to frozen pasta meals (ex: WW Ravioli Florentine). It makes them taste tons fresher and adds a serving of veggies!

MORE INFORMATION:
I use a cookie sheet sprayed with nonstick spray,then add my diced or sliced veggies and drizzle with extra virgin olive oil, salt, and pepper. Bake them in a 400 degree oven for 45-60 minutes , turning them once about 1/2way through

- Submitted by THELUCKIEST018 6/4/2012 | 1 Comments | View Secret

Use Foil Sheets

I buy a big box of the pre-cut foil sheets and use them to line my baking pans whenever I'm fixing roasted veggies, oven fries, meat loaf, chicken breasts, etc. Saves on clean up.

- Submitted by SKINNYMINI2011 6/4/2012 | 1 Comments | View Secret

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