I’ve been getting into the habit of cooking the bulk of our meals before I go to work. That way, when I get home we can simply heat and eat.
This is a creation that I came up with during one of my early-morning refrigerator cleanout sessions.
Veggie Skillet Combo
1/2 packet frozen spinach
1 bag frozen red pepper blend with onions
1 box chopped mushrooms
1 can diced tomatoes
1/2 of a small bag of frozen green beans
Oregano, garlic powder to taste
Put all of this in a skillet lined with a thin coat of water and sauté on high for about 8-10 minutes. (I’m all about things not taking long to fix!) Serve with whole-wheat rotini noodles or pasta of your choice. You also can add cooked beans to stretch into the week with leftovers. Enjoy!