-Parmesan Crusted Tilapia (bought at HEB- sorry, no recipe)
-Roasted Cauliflower: chop cauliflower and spray pan with cooking spray. Drizzle with olive oil and sprinkle garlic powder, salt and pepper. Cook at 425 for about 30 minutes or until soft.
-Mixed green salad
-Stuffed peppers: Cut three bell peppers in half (length-wise) and empty out insides and cut off tops. Rinse and blanch. Set in 9x13 casserole dish (sprayed). Brown 1lb lean ground beef and 1 C chopped onions. Add garlic at end and brown. Mix 1/2 C greek yogurt and 1 small can tomato paste with meat mixture. Add Italian Seasonings to taste. Mix in 1/4 C parmesan cheese and 1/4 C mozzarella cheese. Spoon mixture into pepper halves. Bake at 350 for about 20 minutes.
-Brown rice/quinoa blend (store bought)
-Chicken and Zucchini: Saute 4 thin chicken breasts in 1 Tbsp butter until cooked through. Remove and keep warm. Add 2-3 sliced zucchinis (as much as you'd like) to the pan with leftover butter/chicken drippings and saute. Remove and keep warm. Melt 1 tsp butter in pan. Add 1/2 C chicken broth and 2 Tbsp chopped parsley. Cook about 3 minutes. Remove from heat. Add 1 tsp lemon juice. Pour over chicken and zucchini and serve.
-Corn on the cob (boil shucked corn for 10 min- add butter/seasonings)
-Pork Tenderloin (store bought already prepared. Followed cooking directions on package)
-Baked eggplant: Slice eggplant about 1/4 inch thick. Coat bottom of casserole dish with cooking spray. Lay eggplant in dish (not overlapping). Drizzle olive oil over eggplant until just coated (not too much!! The eggplant will soak up the olive oil- don't keep adding!). Sprinkle Italian Breadcrumbs and salt over the eggplant slices. Add a little parmesan or mozzarella with about five minutes left to cook. Bake at 400 for 30 minutes or until sides of eggplant are crispy.
-Brussels sprouts (quarter and put in toasting pan. Toss with olive oil, garlic, balsamic vinegar, salt/pepper and cook at 425 until crispy outsides and tender on the inside. Sprinkle with Parmesan cheese)