Num Nums
Tomorrow's menu: Beef roast (yay for easy food Mike likes!). I do this pretty plain jane - season and stick in oven with a little stock at the bottom of the roaster until it's cooked. I cover it until about a half an hour before I'm going to take it out of the oven, and then uncover to brown.
I'm also making some oven roasted veggies, separately since Mike doesn't like when the meat flavor gets on the vegetables. Or actually more likely when the vegetable flavor touches his meat. :p
Oven Roast Veggies:
2 medium unpeeled baking potatoes, cut into 1" cubes
1 medium unpeeled dark-orange sweet potato, cut into 1" cubes
2 medium onions, cut crosswise and then into wedges
1/3 cup fat free italian dressing
1/4 teaspoon ground red pepper
1 medium bell pepper, cut into 1-inch squares
Heat oven to 500*F. Generously spray 13x9-inch pan with cooking spray. Place potatoes, sweet potato and onions in the pan. Mix dressing and red pepper; pour over vegetables. Cover with foil. Roast 20 minutes. Stir in bell pepper (also in 1" pieces). Cover and roast 5 minutes; stir vegetables. Roast uncovered 10 minutes longer or until tender.
For afters:
Dreamy Orange Cream
1 box vanilla instant pudding and pie filling mix
1 cup orange juice
1 cup fat free whipped topping
2 crunchy granola bars, crushed (I am using granola cereal for this, as it is easier and I have some)
1 can mandarin orange sections, drained
Make pudding to package directions.
In medium bowl, beat pudding and orange juice with wire whisk 2 minutes. Refridgerate 5 minutes. Fold in whipped topping.
Into 4 dessert dishes (I plan to use wine glasses), divide pudding mixture. Top with crushed granola bars and orange segments.
I'm also making some oven roasted veggies, separately since Mike doesn't like when the meat flavor gets on the vegetables. Or actually more likely when the vegetable flavor touches his meat. :p
Oven Roast Veggies:
2 medium unpeeled baking potatoes, cut into 1" cubes
1 medium unpeeled dark-orange sweet potato, cut into 1" cubes
2 medium onions, cut crosswise and then into wedges
1/3 cup fat free italian dressing
1/4 teaspoon ground red pepper
1 medium bell pepper, cut into 1-inch squares
Heat oven to 500*F. Generously spray 13x9-inch pan with cooking spray. Place potatoes, sweet potato and onions in the pan. Mix dressing and red pepper; pour over vegetables. Cover with foil. Roast 20 minutes. Stir in bell pepper (also in 1" pieces). Cover and roast 5 minutes; stir vegetables. Roast uncovered 10 minutes longer or until tender.
For afters:
Dreamy Orange Cream
1 box vanilla instant pudding and pie filling mix
1 cup orange juice
1 cup fat free whipped topping
2 crunchy granola bars, crushed (I am using granola cereal for this, as it is easier and I have some)
1 can mandarin orange sections, drained
Make pudding to package directions.
In medium bowl, beat pudding and orange juice with wire whisk 2 minutes. Refridgerate 5 minutes. Fold in whipped topping.
Into 4 dessert dishes (I plan to use wine glasses), divide pudding mixture. Top with crushed granola bars and orange segments.