5 a.m. cooking inspiration

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My stove is rocking in the morning.

I’ve been getting into the habit of cooking the bulk of our meals before I go to work. That way, when I get home we can simply heat and eat.

This is a creation that I came up with during one of my early-morning refrigerator cleanout sessions.

Taken closer to 7 a.m., but the process started earlier.
Taken closer to 7 a.m., but the process started earlier.

Veggie Skillet Combo

1/2 packet frozen spinach

1 bag frozen red pepper blend with onions

1 box chopped mushrooms

1 can diced tomatoes

1/2 of a small bag of frozen green beans

Oregano, garlic powder to taste

Put all of this in a skillet lined with a thin coat of water and sauté on high for about 8-10 minutes. (I’m all about things not taking long to fix!) Serve with whole-wheat rotini noodles or pasta of your choice. You also can add cooked beans to stretch into the week with leftovers. Enjoy!

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