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Week 23 Prepped Veggies

Week 23 Prepped Veggies

Yield 8 servings
Prep time
15 Min
Total time
15 Min
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Cut the red onion in small strips to form half moons. Put in baggy and refrigerate.
  2. Dice the red peppers, removing the seeds, stem, and pith. Put in a baggy and refrigerate.
  3. Take your bunch of washed parsley and chop off the stems. Rough chop the parsley leaves and store in a container or baggy before refrigerating.
  4. Loosely chop the basil after removing the stems. Put in a separate baggy and refrigerate.

Nutrition Facts

Calories

22

Fat

0 g

Sat. Fat

0 g

Carbs

5 g

Fiber

1 g

Net carbs

4 g

Sugar

2 g

Protein

1 g

Sodium

6 mg

Cholesterol

0 mg