Put trimmed green beans and sliced mushrooms in a gallon ziploc with 2 Tbs each of olive oil and balsamic vinegar. Shake to coat, then spread evenly on a rimmed baking sheet. Roast at 450 for minutes, then sprinkle with kosher salt, pepper and parmesan.
Grill your fish on a bed of lemons to infuse flavor & prevent sticking to the grill. Just an FYI, I'd spray the grill with cooking spray before you put down lemons. The fish won't stick, but the lemons will.
Santa Fe Stuffed Peppers Ingredients lb ground turkey breast 1 tsp kosher salt 1 can Classico Crushed Tomatoes 1 can sweet corn, drained 3 cup Jasmine Rice (cooked) 8 fresh Sweet Red peppers 1 cup reduced fat Colby Jack cheese 2 green onions, sliced