I’ve decided that being sick is very depressing…..blah. This little (or not so little) cold of mine has been a doozy. In fact yesterday I was feeling panicked because I couldn’t remember what it felt like to be healthy and full of energy!
I have not been able to exercise at all for 5 days and it is killing me!! Auuughh! I missed my Boot Camp class at the gym last night and I was so sad. I contemplated just going anyway and tricking my brain into thinking I was well, but then I pictured myself keeling over and dying on the floor and decided I better stay home. 🙁
On a brighter note, I think I’m finally turning a corner! I’ve been more productive today and I’m hoping to go to the gym tomorrow (fingers crossed!)
One thing I’ve definitely learned from my little sick time is to not take my health for granted! Man! It’s made me want to eat better, sleep more and kill it in the gym and on my runs! I DO NOT WANT TO BE SICK AGAIN ANY TIME SOON!
K, now that I’ve got that little vent session out, I feel better.
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A couple weeks ago I realized we had SO MUCH yummy, healthy food in our freezer that we needed to use! I always make a ton of food for dinner so we can freeze the extras for lunches or dinners on crazy nights. I love it. It really helps to simplify things and keeps us eating healthy. Sooooo, the past couple of nights our dinners have been “clean out the freezer” meals. It’s been nice.
For lunch I’ve had different kinds of soups and for dinner tonight I pulled out some leftover Pot Roast and Parmesan Chicken. I made some green beans and some very easy and yummy Roasted Red Potatoes to go on the side. I thought I would share the recipe. Kev is a big potato fan and he loves these! All my kids love them too. I love them because they are easy, yummy and filling.
Also, I know potatoes are starchy and higher in carbohydrates and calories than most vegetables, but I’ve heard red potatoes are a little healthier (lower glycemic index). I try not to make potatoes too often because of the calorie/carb count, but I think they are fine to have occasionally. Anyway, with all that being said, here’s the recipe….
Roasted Red Potatoes
(this makes a full 9×13 pan)
3-4 pounds Red Potatoes; scrubbed and chopped into bite-sized pieces
1/2 large Onion; chopped
3/4 tsp minced garlic (about 1 1/2 cloves)
1/4 C. Olive Oil
1 tsp. Seasoned Salt
Chop potatoes and onions
Mix Olive Oil, Seasoning Salt and Garlic in a large Ziploc bag
Add potatoes and onion to Ziploc bag.
Seal bag and shake well to combine ingredients.
Pour into a 9×13 pan and cover tightly with foil.
Bake at 425 degrees for 45 minutes.
Remove foil and bake for 15 more minutes
I then like to broil it for 5 or so minutes more until it gets a little browned on top.
Ta Da!
Here’s my random plate from dinner tonight.
I hope you all enjoy!
xoxo!
DEE-licious! I hope you’re feeling better soon! x
Thanks so much! 😉 Me too!
Hi Mel,
I am so happy you are feeling better!
Thanks so much Victoria! I think about you all the time and hope YOU are doing better!!!
Can I chop and put in the bag a day before??
I’ve never tried it, but I think it would work out just fine. It would probably be even more flavorful! Let me know how it turns out.