November 18, 2024

GCH: What’s on Your Plate? – Orange Salad

December 1, 2012 by

orange salad

No family get-together at my mom’s is complete without her orange salad. She’s been making it for years, and it has become one of those dishes we look forward to whenever we’re there for dinner. My daughter literally jumped up and down with excitement when I told her I was making it this week. She savored every single bite, and asked if she could have it for her fruit in her lunch yesterday. I’m not one to pack desserts in her lunch bag, but I thought I’d treat her this once. I hope you enjoy it as much as we do!

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Ingredients:

  • 3 oz. pkg. vanilla cook & serve pudding
  • 3 oz. pkg. tapioca cook & serve pudding
  • 3 oz. pkg. orange gelatin
  • 8 oz. tub Cool Whip
  • 15 oz. can mandarin oranges
  • 3 c. hot water
  • This recipe serves about 6 people.

Directions:

  1. Pour 3 cups of hot water into a medium saucepan.
  2. Empty the packages of vanilla and tapioca pudding, and orange gelatin into the saucepan. (Do NOT make according to the package instructions.) Turn the heat to medium-high and heat until boiling, stirring constantly.
  3. Once it starts boiling, continue to stir for about 30 seconds, then remove from heat. (The mixture will thicken as it heats, and will continue to thicken as it cools down.)
  4. Empty the mixture into a glass bowl. Cover and refrigerate overnight, or you can make it first thing in the morning and it will be ready to go by dinner time. My rule of thumb is an 8 hour cooling time.
  5. Once it is completely cooled, fold in the Cool Whip.
  6. Drain the juice/syrup from the mandarin oranges, then fold in the oranges, making sure everything is completely incorporated. os3
  7. Serve cold, and enjoy!

Praise God! Let’s eat!

Shandy

Be sure to visit Shandy’s personal blog Aprons ‘n Pearls for recipes, crafts, homekeeping tips & more!

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GCH: What’s on Your Plate? – Creamy Squash Soup with Ginger

November 30, 2012 by

Today’s blog post is brought to you by Renee Porter Sullivan, CHt

This recipe was part of a class I took a few months ago through Southwest Institute of Healing Arts.  It was a required class in my Nutrition program.  The class was taught by Chef Rachel Albert.  You can find her website and information on her website The Healthy Cooking Coach.   http://www.thehealthycookingcoach.com/  This squash soup was one of my favorite dishes.  I even made a double batch and froze some in a quart ball canning jar for later.  If you do this make sure you leave an inch or more of space at the top for expansion.  I highly recommend you make extra, you will love this soup.

During my classes with Chef Rachel, I learned she has been recovering from Cancer.  She is doing well these days.  As many of you reading this are all too aware, the financial toll this illness can take is extensive.  Chef Rachel has been paying for her treatments out of pocket.  When I learned of this I wanted to help any way that I could.

Chef Rachel has agreed to allow us to post her recipe on this blog this week, and any of her other recipes; and for that I am very grateful.  I would like to invite all of our readers to go to http://www.thehealthycookingcoach.com/, read Chef Rachel’s story and purchase the wonderful book she has created.  Many of the recipes I will be sharing in the coming weeks will be variations or exact replications of the recipes I have learned from Chef Rachel.  All proceeds from the sale of her book go directly to help with her medical expenses.  I know she will be grateful for financial support as well as your prayers.

One final note, I am honored to be attending a gathering of amazing folks this next April in Ventura, California as Chef Rachel’s assistant.  The gathering is called PrimalCon.  You can learn more about PrimalCon and so much more on the Primal Blueprint website http://primalblueprint.com/products/PrimalCon-Oxnard-2013.html.  This event is sold out but there will be another round in Lake Tahoe later in the year.

 

Now for the recipe:

 

Image Courtesy of: Renee Sullivan

Prep: 30 minutes Cooking: 40 minutes Yield: 6 to 8 (1 Cup) servings

I’ve been making this sweet and creamy squash soup for more than 20 years. It makes a great addition to breakfast, lunch, or dinner and freezes well. You can vary the kind of squash you use during the fall, winter, and early spring––or the spices. If you get a not so sweet squash, you can doctor it up with a dash of Stevia or a tablespoon or two of honey, or maple syrup. Note: Do not use a dark or strong-flavored homemade vegetable broth in this recipe. See variations below for using baked squash to reduce peeling and chopping time.

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Ingredients:

2 to 3 teaspoons extra virgin coconut oil, clarified butter or ghee

1 medium to large onion, halved and diced or cut into thin slices (1 to 1 1/2 cups)

1/4 teaspoon unrefined, mineral-rich sea salt (Celtic, Lima, Si, Muramato, RealSalt, or Eden)

1 to 2 tablespoons peeled, minced fresh gingerroot

1/2 teaspoon dried, ground ginger

5 to 6 cups halved, seeded, peeled, and cubed uncooked winter squash: Kabocha, Hokaido, buttercup, butternut, sweet dumpling, honey delight or delicate

4 cups filtered water, homemade chicken broth or preservative-free vegetable or chicken broth (you may use part water, part stock or broth), plus more as needed to blend

1/4 teaspoon ground black pepper or white pepper, optional

3/4 teaspoon additional sea salt or 1 to 2 tablespoons sweet white, yellow, or mellow miso (reduce by one-half if using salted broth)

1/2 cup preservative-free, full-fat coconut milk or 1 cup rich, homemade almond milk

1/4 teaspoon Stevia extract powder and/or 1 to 2 tablespoons honey or maple syrup, optional

1/4 cup finely minced fresh fennel fronds, parsley leaves or chives for garnish

Preparation:

1. Heat oil and onions in a large, heavy saucepan over medium heat. Add sea salt and stir until tender and translucent, 5 to 8 minutes. Add ginger, stir, and cook for one more minute. Add squash and water or broth. Cover, bring to boil, reduce heat, and simmer until tender, 30 to 40 minutes. Meanwhile, wash, spin or pat dry, and chop the garnish, and set aside.

2. Purée the cooked vegetables and liquid from the pot with coconut milk using an immersion blender or in 2 to 3 batches in a blender or food processor until smooth and silky. Add additional water or broth a little at a time as needed to yield 6 to 8 cups of soup. Add sea salt or white miso. Taste and adjust with sweetener as needed. Return the soup to the saucepan and heat gently if serving right away. Do not allow soup to boil.

3. Ladle soup into bowls, garnish, and serve. Transfer to wide mouth jars, allow the soup to cool, then cover, and refrigerate. Freeze whatever you do not plan to consume within 3 days.

Entire recipe with coconut milk: 662 calories, 16 g protein, 84 g carbohydrate (13 g fiber), 29 g fat, 265 mg calcium, 1936 mg sodium

1 cup soup made with coconut milk: 110 calories, 3 g protein, 14 g carbs (2 g fiber), 5 g fat, 44 mg calcium, 322 mg sodium

 

Variations:

Soothing-Squash Soup with Pie Spice: Replace ginger with 1 teaspoon apple pie spice or pumpkin pie spice.

Creamy Squash & Apple Soup: Replace 2 cups of winter squash with 2 medium apples, peeled, cored, and diced. Replace 1 cup of water or broth with apple juice.

Soothing Ginger, Squash & Pear Soup: Replace 2 cups of winter squash with 2 medium, ripe, peeled, cored, and diced pears. Replace 1 cup of water or broth with pear juice.

Cut one large or several small buttercup, butternut or kabocha squash in half from top to bottom (about 2 to 2 ½-pounds worth). Scoop and discard seeds. Arrange squash cut side down on a rimmed baking sheet. Do not add water or foil. Bake in a preheated 400° F oven until soft and juicy, 35 to 45 minutes. Scoop out flesh and discard skin. Add cooked squash (about 3 cups) to sautéed onions in step 2 above with spices and liquid. Cover, bring to boil, and simmer for 15 minutes then purée as above.

© Copyright 2004 Rachel Albert-Matesz, www.TheHealthyCookingCoach.com

from The Garden of Eating: A Produce Dominated Diet & Cookbook

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Healthy Eating!

Renee Porter Sullivan, CHt

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GCH: What’s on Your Plate? Dubu Buchim (Pan-Fried Tofu, Korean-style)

November 29, 2012 by

Okay ladies, are you ready to step outside the box?  Time to put on your Big Girl shoes, be brave, and try something new!  This is a recipe called Dubu Buchim (pronounced “Dooboo Boocheem”), which means pan-fried tofu in Korean.  It’s easy, it’s tasty, and it’s a perfect way to get your first taste of homemade Korean food.

If you read my previous post about stocking an International pantry, you may have already purchased a tub of gochujang.  That’s the red pepper paste used frequently in Korean cooking.  It’s hot, fruity, spicy, and complex.  You’ll need it for the sauce.  A little goes a long way if you are new to spicy foods, so when you make the sauce, start with only a teaspoon of gochujang.  Taste it and see if it needs more heat – you may like it so much you’ll want to add a lot more!

One of my favorite things about Korean dining is that, unlike a typical American meal of meat, vegetable and starch, Korean meals  have many components.  Steamed rice is always served, as is some kind of kimchee.  Then there is the protein – either meat, tofu, or fish.  And my favorite part is the banchan.  Banchan means simply “little dishes”, and these are small portions of vegetables and other side dishes meant to be shared: some pickled vegetables, some steamed, some in different sauces, little salads, kim (seaweed), noodles – the possibilities are endless!  Also, a soup is usually served, something light and brothy.  So instead of eating large portions of three things, you get to eat small portions of a dozen different things!

When you make this at home, don’t worry about making twelve different banchan.  Make some steamed rice, open that jar of kimchee you were brave enough to buy (and now try!), and serve with a spinach salad or steamed broccoli.  You’ll be so proud of yourself for trying something new, and may even find a new favorite cuisine!

Dubu Buchim

Ingredients:

  • 1 block firm or extra-firm tofu
  • 2 teaspoons sesame oil
  • kosher or sea salt for sprinkling
  • 1 heaping teaspoon gochujang
  • 2 tablespoons sesame oil
  • 1 clove garlic, finely minced
  • 2 green onions, minced
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar

Directions:

  1. Drain the tofu, then squeeze it in between two plates to get out even more water.  Press firmly, but don’t crush the tofu.  Cut the tofu in half lengthwise, and then slice each half into eight equal squares so you have sixteen total.  In a large pan, heat 2 teaspoons of sesame oil and cook the tofu until golden-brown and crusty, about 7 minutes.  Flip and cook the other side until golden, about 5 minutes more.  You’ll probably need to do it in two batches.  Remove from heat to a plate lined with paper towels and sprinkle the tofu with salt.  You can be generous with the salt, since the tofu is very mild-tasting.
  2. While the tofu is cooking, make the sauce.  Simply mix the gochujang, oil, garlic, onions, sesame seeds, soy sauce, and sugar together.  The gochujang is kind of stiff, so you are really going to use some muscle to stir this stuff together.  You can do this next to the stove, since the gochujang gets a little smoother when it’s warm.  Now taste it – it should be balanced – not too spicy, not too salty.  You can add more oil or sugar if it’s too spicy.  To serve, spoon the sauce over the tofu.

Explore, experiment, enjoy! — Dana

Find more recipes from Dana, Korean and otherwise, at Frugal Girlmet!

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GCH: What’s on Your Plate? – Pesto Provolone Chicken

November 28, 2012 by

Pesto Provolone Chicken

Often times, during the holiday season, we are running errands or doing something family oriented . Dinnertime comes fast and I don’t know about you, but I look for quick, flavorful dishes that I can make in a hurry. This recipe for Pesto Provolone Chicken is a life-saver for days when I need just that. Three ingredients and you are set. (yes, THREE !) All four of my sons and my husband love this chicken! My eight year old says it smells like pizza and tastes like heaven.

Pesto Provolone Chicken

Ingredients:

4-6 boneless, skinless chicken breasts

4-6 T pesto sauce (jarred or homemade)

4-6 slices reduced fat  provolone cheese

Directions:

1.  Preheat oven to 400 degrees F.

2.  In a glass baking dish, place all of the chicken. Top each breast with 1 tablespoon of pesto and spread to cover the chicken.

3.  Top each piece of chicken with a slice of provolone cheese.

4.  Cover the dish with aluminum foil and bake for 40-45 minutes, or until the chicken is cooked through.

5. *If you like, uncover the chicken the last 5 minutes of cooking time  to brown the cheese.

Enjoy!

Liz

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GCH: What’s on Your Plate? – Cornbread

November 27, 2012 by

One of my dad’s signature recipes was his cornbread and everyone who tasted it wanted the recipe.  This is not a sweet or cake-like cornbread; it’s simple and savory and goes great with a big bowl of chili or stew.  You can make these in a muffin tin as I did this time or you can pour the entire batch into a cast iron skillet for one big pone of cornbread.  Either way, it’s delicious.  Also, my husband likes to crumble up a couple of pieces of cornbread in a bowl and pour some sweet milk over it like cereal 🙂

You will need:

1 cup self-rising flour

1 1/2 cups self-rising corn meal mix

1 3/4 cup buttermilk

1 egg, beaten

Large bowl

Large spoon

Small bowl and fork for beating the egg

Whisk

12 cup muffin tin or cast iron skillet

Butter or cooking spray for muffin tin or cast iron skillet

Butter for the top of the cornbread

Directions:

Mix all ingredients well with spoon and/or whisk.  Make sure to beat your egg in a separate bowl before adding to the mixture.  I’m not sure why, but I accidentally added it unbeaten to my mix once before and the cornbread did not turn out.  Then pour mixture into greased muffin tin or cast iron skillet.  Bake in preheated 450 degree oven.  If using a muffin tin, bake for 12-13 minutes; if using a cast iron skillet bake for 20 – 25 minutes.  Use a toothpick inserted into the cornbread to determine if it is done.  Toothpick should come out clean.  If the top is not brown when done, put under the broiler for a couple of minutes until brown.  Take out of the oven and butter the tops of the corn muffins or corn pone.

I hope you and your family will enjoy my dad’s cornbread recipe as much as we do!  Please let me know how it turns out for you!

God is great, God is good…. let us thank Him for our food! 🙂

<3 Shauna

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PS – you can also find Shauna on her personal blog at: www.workhomeplay.net.

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GCH: What’s on Your Plate? – Butternut Squash Vegetarian Chili

November 26, 2012 by

This is one of our all-time-favorites…Roasted Butternut Squash Vegetarian Chili!    It is another ‘healthy…but oh-so-yummy‘ meal!  I cannot tell you how many moving parties we have showed up to with a crockpot of veggie chili.  Spring, summer, fall, winter—this fits the bill.  You can feed quite a crowd with this recipe.  I already have this recipe in the rotation for the week prior to Christmas; maybe that will be the day I wrap presents.

Fill out the menu with a simple tossed salad and cornbread. *Be sure to check back tomorrow for Shauna Jared’s recipe for cornbread…it was passed down to her from her daddy!*

1 medium butternut squash, peeled, seeded, chopped (about 1″x1″)
3-5 tablespoons olive oil, divided as needed
½ teaspoon cinammon and ½ teaspoon nutmeg, freshly grated if possible
½ teaspoon salt, 1 teaspoon ground black pepper

1 tablespoon olive oil, additional as needed
1 large onion, chopped * these veggies should be chopped fairly large, about 1″ x 1″
1 red bell pepper, chopped *
1 yellow bell pepper, chopped *
1 green bell pepper, chopped *
6-8 baby bella mushrooms, chopped *
1 medium zucchini, chopped *

1 (15-ounce) cans black beans
1 (15-ounce) can dark red kidney beans
1 (15-ounce) can cannellini beans
1 bag frozen white&yellow corn
2 garlic cloves, minced
1 tablespoon brown sugar
1+1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper

1 (29 ounce) can of crushed tomatoes, undrained
1-2 cups of vegetable broth (start with 1 cup; can always add more)

Directions:
Preheat oven to 400.  Line medium-sized,rimmed baking sheet with foil (for easy clean-up). Mix chopped butternut squash with 1 tablespoon olive oil, cinammon and nutmeg.  Pour onto foil-lined baking sheet.  Bake for 15 minutes.  Remove from oven and set aside.

Turn crockpot on HIGH.  In a large saute pan, lightly brown the veggies (peppers, onion, mushrooms, zucchini), approximately 4 minutes per batch. As the veggies get done, they can be poured into the crockpot.  Don’t overcrowd the saute pan; put only as much as will cover the bottom of the pan.  The veggies can be cooked together in any combination.  Add additional olive oil as needed.

In the meanwhile, open the cans of beans, pour into a colander, rinse with warm water and set aside to drain. Also, the frozen corn can be place in a microwave-safe bowl and warmed for 3-4 minutes.

Once the veggies are sauteed and in the crockpot, stir in the seasonings (garlic through black pepper).  Then add the crushed tomatoes and broth; mixing well. Finally, gently stir in the butternut squash.  Cover crockpot and walk away for 2 hours.  Reduce heat to low and give a good,  quick stir; cook on low for an additional 2-3 hours.

* Note: the veggies for this recipe should be chopped fairly large, about 1″ x 1.”

There are lots of ideas for topping chili (when I asked Robert what his favorite topping was, he said “How many can I have?”)  Usually, I will put out a tray of small bowls filled with a variety of the following.  Let me know if you can think of others!  And because this recipe is made from scratch, has natural ingredients, and little fat , keeping it healthy…but oh-so-yummy the toppings are where you can splurge just a little bit!

  • sour cream
  • shredded cheddar or jack cheese
  • diced jalapenos
  • slices of avocado
  • salsa
  • corn chips
  • chipotle peppers in adobo sauce

God loves you!  and I do, too!

Coleen <3

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GCH: What’s on Your Plate? — Beef Tips & Rice

November 25, 2012 by

I love meals like this one….delicious, and oh so easy!  It’s a family favorite.  I hope your family enjoys it, too!

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Beef Tips & Rice

(no picture available this time)

Ingredients:

2 lb Sirloin Steak – cut in 1-inch strips

1 can Cream of Mushroom Soup

½ cup Beef Broth

½ cup White Cooking Wine

1 pkg Hidden Valley Ranch Dry Dressing Mix

1 pkg Lipton’s Dry Onion Soup Mix

Mushrooms, optional

Directions:

Mix together all ingredients, except the Sirloin Steak, in a large bowl.  Mix well.  Place Sirloin Steak in crock pot and cover with mixture.  Stir.  Cook on low for 6 hours.

Serve with Rice (White or Brown), Egg Noodles, or Mashed Potatoes.  Other options is to add broccoli florets, carrots, or cabbage.  This is a recipe that is very easy to add options and still have a delicious dish!

Bon appetit,

Christi

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GCH: What’s on Your Plate? – Strawberry-Rhubarb Dessert

November 24, 2012 by

This dessert is one of my most requested recipes of all time! I make it for family gatherings, Bible study groups, and parties, and my friends and family absolutely LOVE it. As a bonus, it’s simple to make, and tastes scrumptious whether it’s just out of the oven, or right out of the fridge two days later. Prepare to be amazed! *Disclaimer: Do not expect leftovers. In fact, you better stock up on plastic containers, because your friends will be wanting to take extra home with them. You’ve been warned.

Notes:

  • This is a sweet dessert. I oftentimes use Splenda in place of sugar, or 1/2 sugar & 1/2 Splenda.
  • The cake mix really makes this dessert extra special. I sometimes use 2 boxes of cake mix instead of one, and push the extra into the fruit. I use 2 – 2 1/4 sticks of butter when I do this.
  • This is great with vanilla ice cream in the summer.
  • I think it tastes best after it’s been left on the counter for one or two hours to cool, but it really is delicious no matter when you eat it!

Praise God! Let’s eat!

Shandy

Be sure to visit Shandy’s personal blog Aprons ‘n Pearls for recipes, crafts, homekeeping tips & more!

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GCH: What’s on Your Plate? Chicken (or Turkey!) Fajitas Salad

November 22, 2012 by

Happy Thanksgiving!  Chances are, if you live in America, right now you are either preparing the Thanksgiving turkey, eating it, or wrapping up the leftovers!  There are so many great ways to use up leftover turkey, but if you are burned out on your old standbys and are looking for something different, I have the solution to your big bird blahs!

There are two ingredients you may not have in your fridge right now that you need for this salad:  cilantro and chipotles in adobo.  Cilantro, that green leafy herb that imparts a fantastic flavor to many south-of-the-border dishes, should be easy to find in your grocery store.  Make sure you’re buying cilantro and not Italian parsley!  (Trust me, I’ve made this mistake!)  The chipotles in adobo will be in your “ethnic food” aisle at the grocery store.  They come in a small can, a little larger than a can of tomato paste.  These are smoked jalapeño peppers in a spicy red vinegar sauce.  Their smoky, rich taste is incomparable and irreplaceable in many Mexican dishes.  Once you taste them, you’ll never forget them!  They are not too spicy, but provide the perfect kick to everything they touch.  You only need one chipotle pepper in this recipe, so transfer the rest to a Tupperware container and stash them in your fridge – they last for a few months since they are already smoked and soaking in vinegar.  Blend one up and add to your next batch of chili!

Everything else should be easy to procure.  This recipe makes two large dinner salads, or 4 or 5 side salads.  I serve this with chips and salsa, but feel free to supplement with whatever other Thanksgiving leftovers you have handy.  Rolls or garlic bread would be welcome (but maybe save the pumpkin pie for later.)

Chicken (or Turkey!) Fajitas Salad

Ingredients:

  • 1 teaspoon cumin seeds
  • 1 chipotle pepper in adobo sauce (and about a teaspoon of the sauce)
  • 1 large clove garlic
  • 1/2 bunch cilantro (use the upper stems too, but discard the lower, tougher stems)
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt or sour cream
  • juice of 1/2 lemon (or more … I like more!)
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/2 large onion, sliced into thin strips
  • 1/2 green bell pepper, sliced into thin strips
  • 1/2 red, yellow, or orange bell pepper, sliced into thin strips
  • 1 zucchini, sliced into thin strips
  • 1 1/2 cups cooked chicken or turkey, shredded
  • 1 avocado, sliced (optional)
  • 2 tablespoons salsa (optional)
  • large bag of salad greens – romaine is best, but regular old spring mix is fine too

Directions:

  1. Toast the cumin seeds over medium heat for a few minutes until they get a little darker and start smelling delicious.  When toasted, grind in food processor or pulverize in mortar and pestle.  (You could use pre-ground cumin, but please look into  buying the whole seeds!)
  2. With cumin in the food processor, add chipotle and a little adobo sauce, garlic, cilantro, mayonnaise, yogurt, lemon juice, salt and sugar.  Buzz to combine.  Taste for seasoning – too spicy?  Add more mayo or yogurt.  Too tart?  Add a pinch more sugar.  Put the dressing in the refrigerator while you cook the veggies.
  3. Add a little oil or butter to a large pan.  Add the sliced onions and sauté until golden, then add the peppers and zucchini.  Cook until hot and tasty (not for too long, don’t let them get mushy!)  If you have any leftovers, these are amazing mixed with scrambled eggs and a little cheese.
  4. To serve:  Lettuce on the bottom, top with hot veggies and shredded chicken or turkey, and dress liberally with the chipotle dressing.  Scatter some avocado over the top, dot with salsa and dig in!

Explore, experiment, enjoy! — Dana

Please visit me at Frugal Girlmet for more unique recipes!

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GCH: What’s on Your Plate? Smoked Sausage, Potato & Pepper Bake

November 21, 2012 by

I have a houseful of boys. My sons range in  age from 7 to 19 and they love to eat. I have learned through the years that it is easier for me to prepare one pot meals on busy weeknights.  Just throw everything together and bake it. I usually serve these meals with a salad and some sort of bread and the boys are happy. This is one of their favorite meals. They are definitely meat and potato boys. I usually double the recipe and have just enough left for my husband to take to lunch the next day.

This bake is so easy to put together. It is a bit tedious to cut all of the veggies and the sausage, but if you do it the night before and pop it in the refrigerator, dinner is easy peasy. This recipe is so versatile. You can use any sausage you prefer. I use smoked sausage because that is what my family prefers. You can also use a variety of peppers.  For this dinner, I used red pepper, yellow  pepper and orange pepper. I do suggest that you use the banana peppers in this one. It gives it a distinct flavor. I always add 1 T of the banana pepper liquid when I toss everything together. You can also use a variety of spices.  Cajun, garlic, southwestern. Be creative. The sky is the limit.

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Smoked Sausage, Potato and Pepper Bake

  • 1 package smoked sausage
  • 4-5 yukon gold potatoes ( or other waxy variety) , cut into chunks
  • 1 small jar banana peppers, 1 T liquid reserved
  • 1-2 bell peppers, sliced
  • 1 large onion, sliced
  • 3 tbsp olive oil
  • 1/4 tsp salt &  1/4 tsp pepper
  •  1 tsp garlic powder (or to taste)

Directions

1. Spray a large baking pan with nonstick spray and preheat your oven to 400 degrees.

2. Place all ingredients on a baking sheet and drizzle oil over.  Use your hands to toss everything together in the oil, making sure everything feels coated.

3.Add salt & pepper and garlic powder

4. Bake at 400 for about 30-35 min, until potatoes are tender and the sausage is hot and bubbly.

Happy Eating!

Liz

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