West Lakes Hy-Vee Dietitians: Meal Prep Made Easy!

Are you looking for new meal planning ideas? Do you wonder what to bring to work for lunch every day? Are you struggling to get those 5 daily servings of vegetables in? If you answered “yes” to any of these questions, keep reading. These meals are colorful, healthful, delicious and convenient (once prepared)!

1. Preheat oven to 425°F. Line a large sheet pan (I used a 15x21-inch) with aluminum foil and lightly coat with olive oil. I used Hy-Vee Select 100% extra virgin olive oil cooking spray.

2. Brussel Sprouts. Slice fresh Brussel sprouts in half (lengthwise) and line along sheet pan as shown below.

3. Tomatoes. Place thoroughly washed pint of whole grape tomatoes next to Brussel sprouts on sheet pan.

4. Squash. Chop one zucchini squash and one yellow squash. Cut the squashes in half (lengthwise) and then in half again (lengthwise). Proceed to chop squash as shown below.

5. Sweet Potatoes. Cut off the ends of a large sweet potato. Slice in half. Slice halves in half one more time, so you are left with 4 quartered sweet potatoes.

Slice each quartered portion as shown below.

6. Onion. Chop onion and place on top of sweet potato portion. Lightly spray vegetables with 100% Olive Oil spray. Season with desired seasonings (I used salt and pepper). Place in oven and bake for 25 minutes.

If you don’t enjoy eating raw vegetables, you may enjoy oven-roasted vegetables. This method of cooking vegetables brings out their natural sugars and will give them a slightly sweeter taste.

7. While vegetables are roasting, cut 1 ½ pounds chicken breast into 1-inch cubes. Transfer to skillet and season with Mrs. Dash chicken seasoning mix. Allow to cook through.

8. While chicken is cooking, microwave two bags (one at a time) of Green Giant’s broccoli cauliflower rice blend according to package directions. Divide steamed veggie rice blend into 6 individual containers.