Recipe Categories
Sides & Veg
Back to Potatoes
12/18/2006
4 potatoes (about 8 ounces each)
4 cups fresh vegetable pieces (choose from broccoli florets, sliced carrots, red
pepper squares, sliced zucchini, and peas)
1 1/4 cups prepared Alfredo sauce
2 teaspoons dried basil leaves
1/4 teaspoon red pepper flakes
salt, to taste
pepper, to taste
1. Prick each potato several times with fork. Arrange spoke-fashion in microwave
oven. Microwave on High 14 to 16 minutes until tender.
2. Meanwhile, in 2-quart saucepan, bring 1 cup water to boil. Add vegetables,
cover, and cook over Medium-High heat about 5 minutes, just until crisp-tender;
drain thoroughly.
3. Add sauce, basil and red pepper to vegetables in saucepan. Heat to simmering,
stirring. Season with salt and pepper.
4. Split and fluff potatoes; place on four serving plates. Spoon vegetable
mixture over potatoes, dividing equally. (Chunks of cooked chicken, turkey or
ham can be added to vegetables with sauce.)
When
you make the sacrifice in marriage, you're sacrificing not to each other but to
unity in a relationship.
- Joseph Campbell