Okay, so if you want a good Meatless Monday recipe, I call it Alexia Saute Reds Plus.
Alexia Food’s Saute Reds – in the freezer department (All natural roasted red potatoes with baby portabella mushrooms, whole green beans, sweet Spanish onions, thyme infused olive oil.)
1 sweet red bell pepper (green pepper instead or in addition can be used)
1 15 oz.can of cannellini beans (drained)
1 can arthichoke hearts (drained)
Preheat oil in a large unheated skillet. While oil is heating, slice or dice a red bell pepper (removing ribs and seeds.)
Add Alexia Saute Reds and red bell pepper to the pan and saute 6-8 minutes. In the meantime, drain and rinse a can of cannellini beans (white kidney beans.) Add artichokes and beans to the potatoes and peppers and saute another 5-7 minutes.
Add salt and pepper to taste or your favorite herbs. I like basil, parsley and cracked black pepper.
Scoop into bowls for a dinner of healthy veggies and lean meatless protein.
I have used this recipe as an accompaniment and as an entree. It’s quick and easy to prepare and absolutely delicious. It serves 2-4 as an entree and 4-6 as a side dish. You can also add fresh or frozen zucchini, yellow squash, carrots, spinach or whatever else your little heart desires. If using frozen or fresh veggies that may need longer cooking times, I often cook them separately then gently blend them in with the potatoes to finish cooking together.
Find more Alexia Foods recipes at http://www.alexiafoods.com/recipes