What’s the secret to eating healthy, home cooked meals?
What about saving on your grocery bills and cutting down on wasted and spoiled food?
Planning, preparing and cooking food in advance is, in my opinion, the best way to accomplish all of this. It works!
And here is the best news…
It’s not that hard! It’s very doable!
The best way to start, is to cook a multiple serving batch of basics, like rice, pasta, quinoa, vegetables and meats ahead of time, and storing them in the fridge, or freezer, so that they are ready to go when prepping lunches and meals during the week.
This recipe is perfect for this purpose. These super tasty, healthy peppers are easy to prepare ahead and can be used in many ways.
Roasted peppers are delicious in sandwiches, wraps, salads, pasta, rice and quinoa dishes, soups, and as a side with chicken, meat and fish too.
PREPPING ROASTED PEPPERS FOR THE WEEK
*makes about 2 cups cooked peppers
4 large bell peppers of your choice (I am not a fan of green peppers but you use them if you wish)
1 tbsp olive oil
1/4 tsp dried thyme
1/4 tsp italian herb mix (or any other herbs you enjoy)
salt and pepper to taste
Splash of white wine or bit of balsamic vinegar (optional)
Preheat oven to 400F.
Wash peppers, cut in half and remove seeds.
Cut lengthwise into thin slices and place in bowl along with all other ingredients.
Mix together well to coat peppers.
Spread out on a baking sheet lined with tin foil.
Roast for 30 minutes.
Remove from oven, allow to cool.
Use as needed.
Make some this weekend and enjoy them all week long.
Do you plan meals ahead?
Any tips and tricks you can share that help you to get the job done?
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