Little T. and I will be having leftovers tonight from the Butternut Squash Pasta Sauce and Rigatoni I cooked earlier in the week. I'm going to add some chicken stock to it to freshen it up a bit and melt some mozzarella on top. I'll also steam some green beans I froze when the garden was in full production mode.
It occured to me a few days ago that Superman can now see what we're having for dinner before he comes home everyday. Now, while that may seem like a good thing....if he doesn't see meat on the menu he might not come home. So I have to be crafty and switch it up so he won't exactly know what to expect. Before we began our low glycemic eating he would have stopped to eat his pre-meal meal at Mc D.'s (by the way, he's now down 40 pounds). I switched our Tuesday and Wednesday on the Menu Plan which means that last night we had roasted veggies and brown rice. Yummy and nutritious - but not on his top 10 list. I like to make it because it's an opportunity to clean out the fridge.
Here is the Wonderwoman Way of roasting veggies:
Chop all the veggies you'll be roasting early in the day to give them a chance to marinate. This time I've used a head of cabbage, bag of baby carrots, an onion, 4 zucchini, a pepper and 4 cloves of garlic (diced). Combine all of it in a huge bowl and liberally pour olive oil and balsamic vinegar over the top of the veggies. Now add kosher salt, pepper, and italian seasoning (organic always seems to have more flavor) and toss. Keep in the fridge until dinner time.
I really like cooking on stoneware so I used two bar pans to roast the veggies on. Roast at 350 degrees for about 40 minutes or until their perfectly done to your liking - serve over brown rice.
Enjoy - Wonderwoman