But here is one way we do TRY and stay healthy. (Although, now that I think about it, my son wouldn't touch this with a ten foot pole.)
BROWN RICE WITH ROASTED VEGGIES AND BLACK BEANS
Cut up a bunch of veggies...any kind you would like. This time I used zucchini, yellow summer squash, red onion and asparagus. Then toss them in some Extra Virgin Olive Oil and some Mrs. Dash Table Blend (or salt and pepper, but I am cutting out salt...)
Preheat the oven to 425 degrees.
Put the veggies on a cookie sheet. Spread them out.
Put into the oven for about 30 to 40 minutes. Stir it up every once in a while. I like to have some of the veggies sort of crispy, so I leave it in longer. Eyeball it.
Meanwhile, make up a batch of brown rice and open up a low sodium can of black beans. Drain the beans.
When the veggies and the rice are done, toss them together. Add the black beans and sprinkle with a generous amount of Parmesan Cheese, to taste. Adding shredded chicken to this is very delish. You can buy a rotisserie chicken at the supermarket.
I forgot to take a photo of it when it was all done. This is what was leftover....