Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2 inch sticks. Mix
them in a bowl with 2 tbs olive oil and 2 tbs mustard, 1 tbs rosemary, 1/2 tsp salt and 1/4
tsp pepper. Season chicken with 1 tsp salt and 1/4 tsp pepper. Divide everything among 4
bags. (at this point you can freeze it until ready to cook up to 3 months).
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