Figure 1. Friday night's dinner: roasted Brussels sprouts, a mashed sweet potato and apple (both roasted until tender in olive oil, salt, pepper, cinnamon, ginger, and nutmeg and tossed in a food processor with a dollop of plain Greek yogurt), and a Quorn chicken patty and ketchup.
Figure 2. Saturday night's dinner: roasted butternut squash and broccoli (both roasted at 425 degrees in olive oil, salt, and pepper; butternut squash for ~30 minutes; broccoli for ~15 minutes) and baked chicken topped with goat cheese.
Figure 3. Sunday night's dinner: wild mushroom couscous (Near East) mixed with roasted zucchini and grape tomatoes, and toasted pecans.