Simple Roasted Butternut Squash

*From allrecipes.com.

INGREDIENTS
1 butternut squash, peeled, seeded, and cut into 1-inch cubes
2 Tbsp olive oil
2 cloves garlic
salt & pepper, to taste

DIRECTIONS
Toss all ingredients in a large bowl. Spread onto a baking sheet. Bake at 400 degrees for 25-30 minutes, until squash is tender and lightly browned.

Tomato & Zucchini Fritatta

*Adapted from skinnytaste.com

Serves: 4
Prep: 20 minutes

INGREDIENTS
2 tsp olive oil
1 medium onion, diced
1 1/2 cups (7 oz) zucchini (about 2 zucchini), diced into matchsticks
4 large eggs
1 cup egg whites
1/4 cup Asiago cheese, grated
salt & fresh pepper
2 medium vine-ripe tomatoes (about 8 oz), cored and thinly sliced crosswise

DIRECTIONS
1. Preheat oven to 400 degrees. Sautee onion in 10-inch skillet (oven safe skillet) with oil over medium-low heat until slightly golden, 8-10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2-3 minutes or until the moisture dries up, stirring occasionally.
2. In a medium bowl, whisk eggs, egg whites, Asiago, salt and pepper. Pour eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16-18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.

Spinach Steak Salad

I'm jotting this down here so I can remember an easy weeknight dinner that can be adapted for just me for lunches.

INGREDIENTS
beef (any form of steak*), seasoned with Cajun seasoning and then broiled/grilled
spinach
cherry tomatoes, halved
small amount of red onion, thinly sliced
light blue cheese dressing

DIRECTIONS
Combine however desired, then eat!

*The first time I made this I used skirt steak and it was delicious!