Pot Of Gold, Chicken and Sweet Potatoes By Jannette Basham

4 to 6 chicken breasts
2 tablespoons olive oil
1 tbs Italian seasoning
Salt and pepper
Sliced munster cheese
2 medium sweet potatoes
1 LARGE red onion (sliced in large chunks)
15 cherry tomatoes
1 ½ cup baby carrots
¼ cup organic chicken stock

Coating for the chicken (OPTIONAL)
1 ½ cup Panko
2 eggs

Pre- heat oven to 350 degrees

(IF MAKING COATING ON CHICKEN)
In two separate bowls put Panko in one bowl and eggs in another. Add Italian seasoning to Panko and mix. Lightly dip each chicken breast in beaten eggs, then LIGHTLY cover chicken in Panko mix.

(NO COATING-WHAT I DO)

In a large baking dish combine cubed sweet potatoes (½ inch chunks) sliced red onions, cherry tomatoes, baby carrots, and olive oil. Stir until all veggies are coated in oil. Add a touch of salt and pepper to taste.

Place chicken in the middle of the dish. Cover chicken with Munster cheese slices and sprinkle Italian seasoning over the cheese.

Pour chicken stock over veggies and place in oven to bake for 30-45 minutes or until meat is no longer pink.

I made this exactly as the original post on the website and it turned out fantastic! I'm not a breaded meat person, so I do it how I explained on my blog. Sprinkling the Italian Seasoning on top of the cheese is a MUST! Oh it made it smell and taste SOOOO good!!! You can add brussels sprouts, mushrooms, asparagus etc. This meal was super simple and easy to do and baked about 45 min for me, but I had stoneware dish.

Wild Rice Stuffed Beef Bell Pepper By Jannette Basham

Ingredients:

• 1 tbsp olive oil
• 1/2 cup wild rice
• 2 cups chopped onions
• 3 – 4 garlic cloves, chopped
• 1 lb Kosher ground beef
• 2/3 cup tomato juice
• 10 grape tomatoes, cut in half
• 4 bell peppers of choice, we like red
• 4 slices of Munster cheese
• 1/2 tsp Italian seasoning
• 1/4 tsp black pepper

Instructions:
One: Cook rice accordingly.

Two: Preheat oven to 400 degrees. Add oil and onions to a large saute pan and cook over medium high heat for about 2 minutes. Add the garlic and saute for another minute. Add the beef, tomato juice and seasoning. Cook until the beef is done all the way through, about 10 minutes. Add tomatoes and black pepper, cook covered for another 5 minutes.

Three: Fill a large pot half – full with water and bring to a boil. Wash and cut the tops off of the bell peppers and clean out the seeds. Add the peppers to the boiling water with the tops too. Cook covered for 5 minutes or until tender. Remove peppers and dry on a paper towel.

Four: Add cooked rice to beef mixture and stir. In a glass baking dish stand peppers and fill with rice and beef mixture. Top the pepper with a slice of Munster cheese and place the top on pepper. You can also choose not to put the top on, and the cheese wont stick to the pepper top. Bake for 15 minutes.

Green Bean Casserole Delux By Jannette Basham

2lbs fresh green beans
2 cans cream of mushroom soup
1 onion chopped
1 package mushrooms cut them in half
3 cloves garlic
1 tsp rosemarry
1 cup cheddar cheese
3-4 cups cooked diced ham
8-10 slices muenster cheese

Pre-heat oven to 400

In a large pot steam green beans (try to keep the beans all in the same direction so it's easier to place them in the dish making it easier to serve, see picture). In a LARGE baking dish add cooked diced ham, chopped onion, garlic, rosemary, soup and mushrooms. Mix all together and spread evenly to cover the bottom of dish. Top with cheddar cheese. Once green beans are slightly tender (about the time you are done adding everything to dish 10-15 min) place them down the center of the dish. Pile them high, all facing the same direction. Place muenster cheese on top of green beans layering the cheese. Bake until cheese is golden. Everything is already cooked so this should only take about 10-15 min! Total time for this meal I'd say is 30 minutes! Can't beat that! I will have a picture of the beans in the dish the next time I make this... which should be pretty soon wink wink!