Clean-Out-the-Fridge Roasted Veggies and Weekly Meal Plan
Rule #61: Waste not. Want not.
Last week we had a TON of leftover veggies in the fridge that would’ve gone bad soon if I didn’t act fast. I decided to toss them with one of our favorite dressings (Green Goddess from Trader Joe’s) and some Feta cheese. They were delicious, and the inner Depression Era child in me was very happy to not have to throw away any spoiled food!
We love this Green Goddess dressing from Trader Joe’s. It doesn’t have a ton of sugar in it like most bottled dressings, and it’s got a great zippy flavor!
Like I said, we had a bunch of veggies that were about to spoil. I just cut them up into roughly the same sized pieces. Here we’ve got some cucumber, cauliflower, baby carrots, asparagus, and bell pepper. You could use just about any veggie you’ve got lying around! Green beans, mushrooms, potatoes, and broccoli would all be great, too!
I used about 1/3 the bottle of dressing for this batch.
Give it all a good toss, pour onto a foil-lined baking sheet, and roast at 400 for about 20-25 minutes.
Sprinkle some Feta cheese (or goat cheese or Parmesan) over top and roast an additional 2 minutes until the cheese is softened and melty.
I actually had some spare moments to get our Weekly Meal Plan out to y’all! I know it’s easier to plan when you’ve got some ideas in mind. We’re going for low carb, easy-to-make dinners these days. Each dish has a link to the recipe minus the Asparagus + Balsamic Tomatoes that I’ll hopefully be posting soon! Here’s our Weekly Meal Plan:
Monday: Chicken Marsala | Garlic Parmesan Roasted Cauliflower | Roasted Green Beans
Tuesday: Sheet-Pan Chicken Meatballs with Charred Broccoli
Wednesday: Crock Pot Pork Chops | Honey-Glazed Brussels Sprouts
Thursday: Chicken with Goat Cheese + Lemon | Asparagus + Balsamic Tomatoes
