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Guess what?

No work for fo’ me tomorrow! Woohoo!

Happy early weekend, to muah.  OK, I’m done rubbing it in.

This week has been pretty blah on the food front- which is usually how it is when we get back from vacation.  It takes me several days to get back into my usual routine, and that can sometimes include making dinner.

So, it’s been a protein shake…

Whole Foods hot bar…

…kinda week.

I did manage to take the pup on a walk.  At least I’m not totally useless.

On that note- I’ve got a quick little side dish recipe for you guys!

Roasting vegetables is one of the best ways to prepare them, in my humble opinion.  Ya like chips?  Then you’ll like roasted veggies.  The high temperature gives them a crispy texture, which can take a veg from boring to BAM!

Lemon-y Roasted Green Beans

Servings: 3-4

Ingredients:

1 lb. fresh green beans, ends trimmed

1/2 lemon

1 teaspoon lemon pepper

2 tablespoons parmesan cheese, shredded

drizzle of extra virgin olive oil

Directions:

-Preheat the oven to 420 degrees.

-Spread the green beans out on a cookie sheet and drizzle with the EVOO.  Season with the lemon pepper.

-Roast in the oven for 20 minutes.

-Take them out of the oven and squeeze the lemon juice over top.

*Note*: Having a vampire squeeze the lemon for you is optional.  Somebody get this girl a spray tan…

-Sprinkle with parmesan cheese and serve!

I’m off to catch up on some DVR with the hubs.  Enjoy your night!