IDEA # 1:

Steamed Veggies
-Kristy Olds





-Vidalia Onions

Cut into bite size pieces.  Place veggies in a Ziplock Steam-in-bag with your choice of dry spices.  I prefer black pepper and sea salt.  Cook in microwave according to the directions on the Ziplock Steam-in-bag.  Carefully remove from microwave and let cool for a couple of minutes.  Drain liquid by cutting a small hole in one corner of the bag.  Serve and enjoy!

NOTE:  You can also add carrotts, cauliflower, broccoli, potatoes, bell peppers, or any other of your favorite veggies.

IDEA #2:

Sundried Tomato and Roasted Red Pepper Marinated Chicken Breast
-Richard Olds, Jr.

Claxton Farms fresh chicken breast

-one jar of sundried tomatoes in olive oil

-one jar of whole roasted red peppers in olive oil

-Lowry’s Tuscan Sundried Tomato marinade

Wash chicken breasts, poke with fork to tenderize, and place in gallon sized plastic bag.  Drain off all of the olive oil and combine the sundried tomatoes and whole roasted red peppers in a food processor and chop.  Pour mixture into the plastic bag over the chicken breasts.  Add apporximately 1/4 cup Lowry’s Tuscan Sundried Tomato marinade to the plastic bag over the chicken.  Seal the bag and massage marinade into chicken.  Grill.  Serve and enjoy!

IDEA # 3:

Quinoa Spaghetti
-Kristy Olds

Ancient Harvest Quinoa Spaghetti

-Ragu Light No Sugar Added Tomato and Basil Sauce

Cook the Quinoa Spaghetti noodles according to the directions on the package.  Drain and add the sauce.  Serve and enjoy!

NOTE:  The spaghetti on the left is plain with only the ingredients as indicated above and a small amount of mozzarella cheese.  The dish on the right includes steamed veggies (see IDEA # 1).

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