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Daily Archives: 10/03/2017

Balsamic Vinegar With Roasted Veggies

Balsamic Roasted potatoes With Asparagus

INGREDIENTS

1 lb new potatoes, cut into quarters

One bunch asparagus tips, cut into 2-inch pieces or halved

2 Tbsp garlic-infused olive oil

4 Tbsp balsamic vinegar

1/4 tsp salt

1/2 tsp pepper

Directions

Preheat your oven to 390 degrees. Line a 9X13 baking dish with foil and grease it with non-stick cooking spray.

1. Add the potatoes to the previously prepared baking dish.

In a small bowl combine the olive oil, balsamic vinegar, and salt.

Pour the mixture on top of the potatoes and toss to coat fully before roasting for twenty minutes.

2. After twenty minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further fifteen minutes. Taste and adjust seasoning if needed. Serve and enjoy.

Source Wall Flower Kitchen

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Stuffed Bell Peppers

When it comes to healthy eating, stuffed bell peppers are my latest favorite thing to make and consume. One of the reasons why I enjoy them so much is because you can stuff them with a variety of different foods such as ground meat and veggies. Then you can season them with your favorite seasonings. This recipe is no different as it has a few ingredients that give you inspiration for your creation of stuffed peppers.

This stuffed peppers dish would also be great to make ahead of time! You can prepare it in the morning or even a day before and when you are ready to cook just place them in the oven for forty minutes before dinner rolls around.

**Court’s Cooking Notes: If you plan on making this dish in the morning or a day before be sure to place your peppers in the fridge immediately after you fix the peppers.**

Stuffed Bell Peppers

Ingredients

4 Red Bell Peppers, stems removed and halved

1 lb ground beef or turkey

1 small onion, finely diced

1 tsp minced garlic

1/2 tsp salt + 1 Tbsp (divided)

1/4 tsp black pepper

1 tsp Tony Chachere’s creole seasoning

1 egg

1/3 C quick cooking oats

1 Tbsp Worcestershire

15 oz can Goya tomato sauce (divided)

shredded cheese of your choice (we like a combo of Sharp Cheddar and Mozzarella)

Directions

Preheat your oven to 350 degrees. Prepare a large baking dish by lining it with foil and greasing it with cooking spray. Set aside.

1. Fill a large pot with water. Place it on the stove and add a tablespoon of salt. Turn your stove on medium/high heat. While waiting for the water to get to a full boil, slice bell peppers in half from stem to end.

2. Then once the water is boiling, place the peppers into the large pot. Let them sit in the boiling salted water for five minutes. Drain. In a skillet, brown the hamburger with the onion, drain. In a large bowl, combine the ground meat and onion mixture, minced garlic, salt, black pepper, creole seasoning, oats, Worcestershire. In a separate bowl mix half the tomato sauce with the egg to temper it. Then add the egg and tomato sauce mixture to the meat mixture. Mix thoroughly.

3. Place the bell pepper halves side by side in a casserole dish. Spoon the meat mixture inside. Top with the remaining tomato sauce and bake for thirty minutes. Top with cheese and bake for five minutes more.

Source Aunt Bees Recipes