Cover a baking sheet with foil for easy clean-up. Roughly chop any hardy veggies you like into bite-sized pieces (bell peppers, onions, squash, mushrooms, eggplant, broccoli, carrots, potatoes, etc.). Season with salt, pepper, Italian or Cajun seasoning blend, and a little oil. Roast at 400 for 25 minutes, or until the veggies are fork tender.

You can use these veggies all week. Try these options:

Torta – layer onto crusty bread spread with mayo and smashed canned beans; top with salsa, cheese, and sliced avocado

Enchiladas – mix with shredded chicken or canned beans; roll up in tortillas; line up in a brownie pan; top with a mixture of salsa and cream cheese; sprinkle with grated cheese; bake at 350 for 25-20 minutes

Stir-fry – reheat in a hot pan with a little oil; serve over noodles or rice

Frittata – scatter over a sheet pan coated w/ cooking spray; stir in some thawed frozen spinach; pour over 12 beaten eggs; sprinkle on some cheese; bake at 325 for 20 minutes

Fried rice – reheat in a hot pan with a little oil; add a beaten egg and frozen peas; add leftover rice, soy sauce, and pepper

Soup – mash w/ a fork or puree in a blender and half a can of white beans or half a block of tofu; add water and bouillon; simmer for 10-15 minutes

With a little planning and creativity, you can enjoy delicious and affordable meals without breaking the bank!