Roasted Vegetables
2 cups zucchini (1 inch dice)
2 cups yellow squash (1 inch dice)
2 medium Vidalia/sweet onions (roughly chopped)
1 cup cherry or Roma tomatoes (sliced)
2 tsp coconut oil
Sea salt and pepper (to taste)
Place zucchini, squash, and onion in a large Ziploc bag. Add melted coconut oil and shake to coat vegetables. Place vegetables on a large jelly roll pan that has been lightly greased with no fat/ no calorie cooking spray. Sprinkle very lightly with sea salt and pepper to taste. Bake at 450 degrees for 10-15 minutes watching carefully and stirring occasionally to prevent burning. Add tomatoes and cook for 5 more minutes or until tomatoes are starting to wilt and are heated through. Serve immediately.
*You can experiment/add all kinds of other vegetables to this such as asparagus, carrots, etc.
Sweet Potato Fries
4 sweet potatoes, cut into large French fries
1 TBSP water
2 tsp Italian seasoning
½ tsp lemon pepper seasoning
1 pinch salt and pepper to taste
2 tsp coconut oil
Preheat oven to 400 degrees. Place cut sweet potatoes into a microwave-safe dish with water. Cook in microwave for 5 minutes on full power. Drain off liquid and toss with Italian seasoning, lemon pepper, salt, pepper, and coconut oil. Arrange fries in a single layer on a baking sheet. Bake for 30 minutes, turning once, or until fries are crispy on the outside.
Tex-Mex Rice
2 cloves minced garlic
2 ¼ cups water or low sodium chicken broth
1 cup salsa (No Sugar Added)
In a large sauce pan sauté rice and garlic until lightly browned. Stir in water/broth and salsa. Bring to a boil, reduce heat. Cover and simmer for approximately 30 minutes or until rice is tender and liquid is absorbed.