Healthy meal planning can be a challenge these days. Here are some easy meals that include ingredients that you probably have on hand.
On a large baking sheet, place parchment paper and any combination of veggies. Drizzle with olive oil and season with spices, salt and pepper. In the middle of the veggies, make room for chicken or fish, if desired. Season and squeeze lemon over the meat. Bake for 20 minutes at 400 degrees. Serve hot or allow to cool and pack for lunches.
Make brown rice or quinoa or use leftovers. Drain and rinse a can of black beans, pinto beans or other bean. Prepare veggies on hand like tomatoes, sweet peppers, canned Mexi-corn, avocado and salsa. Serve the veggies and beans over the rice room temperature (no cooking needed) or you can heat. Sprinkle with cumin, salt and pepper to taste. Serve or place in Mason Jars for lunch, layering rice then beans and veggies.
Sauté veggies on hand in a large pan with olive oil. Suggestions: frozen or fresh chopped spinach, frozen or fresh broccoli florets, cauliflower, red pepper, fresh or canned diced tomatoes. When veggies are tender, pour whisked eggs over them. Sprinkle on shredded cheese if desired. Place a lid on the pan and reduce heat to low, for about 15-20 minutes. Check to see that eggs have set, then serve.