If your weekend indulgence is anything like mine, you’ve eaten everything your little heart desired, so, it’s time to whip up something to give the stomach a break. As I’ve mentioned before, I create dishes based on what I have in my refrigerator and freezer. This is what I came up with for this #MeatlessMonday.
Total prep and cook time: about 40 minutes
- Preheat oven to 375 while you prepare the potatoes and onions.
- Slice Half of an onion and put it in a bowl. Cut up three medium potatoes and add to the same bowl. Sprinkle 1 tablespoon of ground garlic powder, 1 teaspoon of salt and pepper, 1 teaspoon of Tumerick, and drizzle of avocado oil or any high heat oil that you have on hand.
- Spray a cookie sheet with nonstick spray and dump the mixture on it. Spread everything evenly, and goes into the oven.
- Set your timer for 20 minutes. During this time you can make the sautéed green beans and boiled corn. Every so often, give the tray a shake so potatoes crisp evenly.
- Boil 1 cup of frozen corn ( I have this in my freezer) with 2 cups of water, salt/pepper and dash of cumin . Once the water has reduced to the top of kernels, turn down the heat to medium-low and cover it. Remove from heat when it’s cooked through (about 20 min). While this is cooking we can move on to sautéing the green beans.
- Heat up your pan. Add 1 tablespoon of #avocadooil or any high-heat-oil. Add your fresh green beans whole or cut in half, salt/ pepper, dash of onion powder, and let it sauté for about two minutes. How you prefer the texture of the beans will determine cooking time. At that point, turn off the heat and remove the pan.
- Potatoes should be ready at this point and if it’s reached The crisp that you like, then everything is ready to be plated.
- Bon appétit!
Note: I keep varietal frozen vegetables in my freezer that I purchase from #Costco. Having them ready at hand, has really been a timesaver and cost-efficient.