- Rubbermaid TakeAlongs (square containers)
- Sterilite Ultra Latch Locking Container (rectangular with red tabs)
- Old peanut butter jars for the overnight oats
- 20 oz cubed butternut squash
- 1 bag frozen Earthbound Organic Rusty Ruby Red Beets
- 1 tbsp olive oil
- 1 tsp rosemary
- 1 tsp Flavor God Lemon and Garlic Seasoning
- Pre-heat oven to 425 degrees.
- Mix all ingredients in large bowl until coated. Bake for 20-25 minutes or until tender.
- 12 oz frozen Barramundi filets (Safeway)
- 1 tsp Flavor God Lemon and Garlic Seasoning, divided
- 1/3 cup quinoa
- 2/3 cup water
- 1/2 tsp sodium free chicken bullion
- 1/4 tsp dried rosemary
- 3/4 cup steamed green beans
- Pre-heat oven to 425 degrees.
- Prepare Barramundi filets according to package directions (to cook frozen: rinse, pat dry, brush with olive oil), then sprinkle with 1/2 tsp Flavor God seasoning. Bake at 425 for 15-18 minutes.
- Bring quinoa, water, chicken bullion, rosemary and remaining Flavor God seasoning to a boil. Lower heat and simmer for 15-20 minutes or until water is absorbed.