I am a big fan of low commitment meals - anything more than a 30 min prep/cook time is like a century of waiting, especially after practice. Because I know my inability to wait for food I have found it is easier to make dinner before I go to afternoon practice so that when I get home I just have to heat it up. This was a great chance to do just that because I could leave the sweet potatoes/yams in the oven while I was at practice and I cooked everything in tin-foil so it was already fridge ready.
Pre-heat oven to 375
wash yams/ sweet potatoes and wrap in tin-foil; place in oven- the bigger the yam the longer the cook time these will typically take at least 1 hour; this last time I cooked 2 and they were about 1lb total and it took 1.5 hours. I just put them in while the oven in pre-heating and keep them in after I turn the oven off because it is easier and helps them cook a little longer - the longer the cook the sweeter they are.
ginger veggies; I have used the ginger people sauces and they are yummy but if you want to make your own sauce; grate ginger, mix with olive oil, lemon juice, cilantro, and mustard. mix your fav veggies - I used broccoli, cauliflower, carrots, mushrooms in a bowl; pour sauce on veggies and place in tin-foil; put in oven when pre-heated for about 45 min or until ready/soft
Green salsa chicken; put chicken breast in tin-foil, cover in salsa verde, fresh basil leaves, and baby or slices tomatoes - bake for 1 hour
Then at dinner cut up yams and chicken and place on a plate with veggies and heat up with your preferred method - oven, microwave, or stove-top
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