The office bug hit me Saturday morning making me not a happy person. But at about 5 p.m. today, I realized I was starting to feel better.
And food tasted good again!
However, this meant a mad dash to use up all the veggies I had in my refrigerator before taking off for D.C. on Wednesday. The result was roasted veggies and my favorite spinach-apple salad, plus skim milk to drink.
Ingredients: Cut up vegetables of your choice. I used zucchini, tomato, baby bellas, and butternut squash. 2-3 tbsp of parmesan cheese, 1 tbsp olive oil, and lots of basil and oregano. I firmly believe you can never add too much basil or oregano to anything.
Directions: Preheat the oven to 400 F. Cube your butternut squash and microwave for about 4 minutes. Then, throw the squash and all the other cut up veggies into a mixing bowl. Toss with 1 tbsp olive oil and the basil and oregano. Spray baking tray with cooking spray, then place the vegetables onto the tray. Cook at 400 F for about 10 minutes.
For salad…Buy fresh spinach leaves and toss with apple slices and shredded cheddar cheese.