Hellobee Boards

@irene: this! It's made with Greek yogurt (which usually I'm not super crazy about, but you really can't taste it) super easy.
http://www.tablespoon.com/recipes/melt-in-your-mouth-baked-chicken/a2b8eab0-906d-4af4-b2ab-80f578288d84

1. I get a bag of frozen green beans (I love the thin long French green beans at Trader Joe's) and toss them with garlic powder, salt and pepper, and a little olive oil. I throw them on a baking sheet and then top with a pork tenderloin (the long and skinny ones, not the big fat loins) that I slather with Dijon mustard and some all-purpose seasoning, like Montreal Seasoning, and maybe some thyme or rosemary. I put it in the oven for 30-40 minutes at 400F. The juices from the pork goes into the green beans and its really yummy. I pull it out and let it cool for a few minutes on top of the stove, then I slice it up and serve it with the green beans. Sometimes I like to slice up a sweet potato into coins or half-moons, toss them with coconut oil, and roast them at the same time.

2. http://cooking.nytimes.com/recipes/1012388-roasted-broccoli-with-shrimp This meal is delicious but the method is endlessly adaptable. You can swap the spices with Italian seasoning or curry powder or pesto. You can swap the veggies with asparagus or use chicken chunks instead of shrimp. You can eat it with brown rice or quinoa.

3. Toss peppers and onions and strips of chicken or steak in a little taco seasoning and lime juice and broil under the broiler until the meat is cooked through. Slap on some corn tortillas and a side of beans and easy fajitas.

I just made a one pan sausage veggie roast tonight. Chop up some veggie (I had cauliflower, but I've seen carrots, squash, brussel sprouts) and toss in a sheet pan with some sausages and roast at 400 for 30 minutes. It was really good.

Here are some others..
http://www.foodiewithfamily.com/roasted-fall-vegetable-italian-sausage-sheet-pan-meal/

http://www.popsugar.com/food/Roasted-Italian-Sausage-Onions-Peppers-707230

You could use cooking spray instead of olive oil to roast the potatoes and cod. Or just use a very small amount next time.

Oven roasted pork tenderloin is Delish. Marinate loins in ginger, garlic, soy sauce, salt & pepper and a bit of evoo. Yum.

Oven roasted cauliflower is delusions too, it's better after roasting!! Cooking spray and s & p and that's it.

Gwenyth Paltrow has a great recipe for roasting chickpeas, cauliflower and I think I added potatoes with a light mustard sauce, if that sounds good to you I will look for recipe and post.

@irene: here is that recipe;
http://onehungrymama.com/2014/04/roasted-cauliflower-with-chickpeas-and-mustard/

i've added potates to this, its sooooo good.

@irene: Yes, you can use fresh green beans, I just use the frozen ones because they are convenient. The pork isn't spicy per se, but between the Dijon and black pepper in the Montreal Seasoning, it could be a little strong for littles. I've made this with honey mustard, brown mustard, and just plain yellow mustard too, and it turns out great. You can just swap out the Montreal seasoning with other all purpose seasonings, like seasoned salt, lemon pepper, garlic salt, or just S&P and your favorite dry herbs. You only need like 2 tablespoons of mustard - its just to give it a little tang and to help the dry herbs adhere to the outside of the meat. I don't think you'd need more than a generous sprinkle of seasoning on the outside.

I bake a lot of things, especially fish. Just wrap it up in foil with a little seasoning, or not, throw it in the oven for 15-20 minutes and it's done.

A delicious and highly nutritious oven side is roasted tomatoes. You can use any kind, but I like cherry or grape tomatoes. I usually cut them in half, drizzle them with olive oil and a little S&P and bake them for at least 45 minutes. They pair nicely with tons of meals and they are almost reminiscent of ketchup.

@avivoca: I tried this tonight and it was seriously good! Thanks!

@irene: It's not really like a meatloaf. The squash gives it a pasta texture. I'd say it's more like a quiche with the eggs. But depending on the meat you use, it can be super low-calorie. It also refrigerates well. I've never frozen it.

I make mine with pepperoni. You can also cut down on the amount of sausage you use. I always cut the amount in half when I cook her recipes. When I make it with pep, it's about 200 calories per serving. I would probably make it with a veg on the side too.

For other ideas, I love baked sweet potatoes. If I want a baked potato, I just use a smaller potato. Big russet potatoes are common for baking, but I prefer the smaller ones or I roast smaller red/Yukon Gold potatoes. Beans are also a good meat substitute in recipes.