Weigh-in Friday - Alison

I am down another pound (total 5.4). I got recocnized at the meeting with a 5 pound star sticker. My pants feeling looser is a much bigger reward!

The big salad take-along lunch is a wonderful thing. I try to throw in some leftovers with my lettuce each day to keep it interesting. I have been using a 100 calorie Cheese Nip pack as psedo-croutons which is actually quite good.

Here is my recipe for roasted veggies. I try to make these once a week for easy side dishes, salad toppings or snacks. They taste good cold or hot.

Ali's Roasted Veggies

• 2-3 pounds of veggies, cut into simliar size pieces (Some of my favorties are: peppers, brussels sprouts, cauliflower, baby carrots, mushrooms. Whatever looks good in the produce section...)
• 1 large onion, sliced (red or white...or several shallots , if you want to get fancy)
• 2-3 tablespoons olive oil
• 2 tablespoons Kosher salt (or coarse sea salt)
• other seasonings of your choice (anything from chipotle to curry)

Preheat your oven to 375 degrees. Cut all veggies into 1-2 inch pieces. Toss with sliced onion, oil, salt and seasonings. Spread into a single layer on a jelly roll pan (cover with foil for easy clean up, if you'd like). Roast veggies until onions are soft and veggies are crisp-tender (20-30 minutes, depending or your veggies). Serve warm from the oven or package for later use.