Saturday Lunch

2 Feb

 

Hi Guys!

Just stopping by to share a quick lunch with you.

One of our favorite dinners ’round these parts is also one of the easiest and fastest that I make.

I cut all natural chicken sausage, potatoes, sweet or bell peppers and a green veggie like asparagus or green beans roughly the same size, then toss them in extra virgin olive oil, salt, pepper, and herbs. The herbs vary based on what I’ve got. Herbs de Provence, basil, oregano, whatever. It all works. Then that mixture gets roasted at 400 degrees for 15-20 minutes. That’s it.

I usually give the potatoes about a 10 minute head start. Sweet potatoes get a little longer.

Back to lunch.

Cam & I had last night’s leftovers for lunch today. I put hers in one of her bento boxes and added some cheese cut outs to her rice. We also had some buttered Puerto Rican sweet bread on the side. Yum!

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