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