Skip the Chinese Take-Out & Try this on for size πŸ™ŒπŸ»πŸ™ŒπŸ»

It’s the end of the week and you have a TON of food left over, your tired from work and ready for the weekend. AND YOU DEFINITELY DO NOT FEEL LIKE COOKING.

But…hey here we are still trying to be “good people” and not pick up Chinese take-out.

Try this easy Friday night healthy dinner you can make in a SNAP.Β We take our left over veggies and meat, cover them in seasoning and olive oil and BOOM. Perfectly simple dinner.


Last night (I say last night. Because I am lazy at least 95% of the week and this is a norm for us) Β we chose corn on the cob, mushrooms, sweet peppers and onions. We also had left over Italian Turkey sausage! Just a side note here – Did you know that you canΒ afford to eat fresh, organic meals each night? Even with a large family? Read my tips and tricks here, how my family switched to eating completely organic meals AND cut our grocery bill in HALF.Β 

Let’s get right to it!

1. Pre-boil anything first (corn, potatoes etc) it will making baking a lot easier. 30-34 minutes on high until veggies are soft. Throw it in a pot, add a little sea salt, set the timer and WALK AWAY. Go do something productive like start the laundry….or sit like me on the floor in my kitchen crying in the fetal position….not understanding why food takes so long to get into my face.

2. Chop up veggies and meat and add them to a baking pan like below. Then add your favorite seasonings. After the corn or potatoes have boiled for at least thirty minutes, gently chop them into bite sized pieces and them to the pan.


{Pro tip: we even used left over fresh cilantro 🀀}

3. Pop the pan into the oven for 30-45 minutes on 350 degrees until the veggies are golden brown.

4. Enjoy! We always serve this up in a bowl with a little bit of brown rice.

Let me know how your dinner turned out! I’d love to see photos below!! 😘😘

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