Meals during my No Shopping Challenge: Day 1
Lunch:  Ham and Bean soup!
Supper: Sheet pan Oven Potato Fries and Green Bean meal

Method: Preheat oven 425* while you slice the fries.

(I won’t bother talking about the steaks marinading since I am the world’s worst steak preparer, but half our crew appreciated the effort. lol.  The sheet pan options would go well with chicken breasts or pork chops, etc.  I’ll let you plan your protein if you’re following along).

Baked Potato Wedges/Fries Sheet Pan

2.5 lb. potatoes, washed and sliced as shown
2 Tbsp olive oil for coating (I use garlic infused oil because it’s LOW
FODMAP friendly)
Salty spice mix (I threw together a few TBSP of smoked paprika, 1 tsp smoked salt, 1 tsp thyme and 1/4 tsp pepper)
cheese to sprinkle, optional

Put potato wedges in a bowl with your oil and stir to coat. Spread on parchment paper so none are touching (keep bowl for veggies), sprinkle with spices, and  Bake 425* with timer set for 10 minutes (will need 35 min. total; you’ll add the green beans when the timer beeps) while you prep the next sheet pan of veggies.

Frozen Green Beans Sheet Pan

1 lb. frozen green bean, any variety
1-2 TBSP oil for coating
salt to taste

So you don’t need to dirty another dish, use the last oily bowl to put a few TBS oil in again, pour in your green beans and stir to coat with oil.  Spread on your next sheet pan and sprinkle with salt (I didn’t bother with parchment paper this time–pretty easy cleanup in the dishwasher).

Add to the oven which now holds both the potato wedges and green bean sheet pan and reset timer for 20 minutes.   Take care when removing the pans from the oven.  I like to put some in individual serving size glass containers for the week’s lunches for my hubby or self.

Here’s a photo of when I used red potatoes and served it with salmon.

(FYI I’ll do a post about how I do sheet pan mixed frozen veggies in the oven in the next few weeks).