In a large sprayed baking pan (11 x 15) put a two pound bag frozen peppers and onions. I get mine in Walmart. They are called Fajita Blend.
Add chopped summer squash, zucchini and eggplant to fill the pan. I use my chopper.
Bake at 400 degrees until the vegetables are soft for about 20 minutes.
Check the eggplant to be sure it is cooked.
Add 1-½ jars of Classico Roasted Garlic spaghetti sauce.
Return to oven and complete heating the dish.
Recipe Notes
One cup equals one cooked vegetable.
I recommend having two cups with four ounces Italian flavored ground turkey and one cup of brown rice. Have two cups of salad at your other meal that day.
Weighing and measuring is easier when we prepare protein/starch/vegetables separately, here’s an alternative where you bake it all together and then weigh and measure it.
Place the vegetables, chicken and potatoes in a bowl.
Mix spices that you like such as: salt, pepper, paprika, garlic powder, and cinnamon. I love adding Penzey’s Northwoods Seasoning, smoked paprika and barbeque seasoning.
Add ½ cup of water to the spices and pour it over the chicken.
Cover with foil and bake at 375 degrees for an hour and a half. Mix from time to time.
Remove the foil and bake for another 15-30 minutes, until it looks brown and yummy.
Recipe Notes
Weighing and measuring:
Separate the ingredients into 3 containers: place the chicken in one container, the potatoes in a second container and the potatoes in a third one. Weigh and measure appropriately before each meal. Enjoy!
