New Way to Cook Veggies

With most of my dinners, I usually make steamed veggies. I have been doing this for years. And they are good. But tonight I tried something new. A friend and I have started doing a meal swap. We are both doing Weight Watchers, and we both have small families, so we decided to split up Mon-Thursday dinners and each cook 2 meals, enough for both families. I cook for everyone on Monday and Tuesday, and she cooks on Wednesday and Thursday. We write the points of the meal down on a sticky note, and deliver the meal between 5:30 and 6pm. It is sooooo great. Meal planning time is much lower, food is less wasted, and grocery bills are lower. And you get different types of meals than you would normally cook, which is nice because variety really helps when you are eating to lose weight. It also motivates me to try out new recipes, and make my meals really balanced.

So tonight, I tried out a recipe for roasted veggies that a few of my friends use.

8.5 Points Total, servings vary
(1.5 points total if you use olive oil cooking spray instead of oil.)

1 lb veggies ( I used broccoli, but you can use asparagus, zucchini, or other types of veggies)
2 T minced fresh garlic
2 T Olive Oil (Can adjust for smaller amounts of veggies) (Could omit and use spray, probably)
2 T Grated Parmesan Cheese
Kosher Salt
Pepper

Preheat oven to 400. Stir veggies, olive oil, garlic, salt and pepper in a large bowl till coated. Line baking sheet with foil. Top with the veggies, and sprinkle on the parmesan cheese. Roast in oven until crisp tender. Time varies with the different type of vegetable.