I’ve started eating like an adult instead of a 12 yr old, and with the help of my Tweightloss friends, I hope to start losing some of this post-baby, post-surgery weight I’ve put on. And maybe some more. Here's what I made the other night, along with a grilled chicken breast. It was DELICIOUS.
Also, it's my entry for this week's Photohunter theme, "Colorful".
- 1 lg. italian pepper
- 1 red onion
- 1 red pepper
- 1 yellow squash
- 2 tbsp low-fat salad dressing
Spread the salad dressing over the foil line baking sheet. Spread veggies out in a single layer. Bake for 30 minutes on 400°. Serves 2.