Pot of Gold ~ Chicken and Sweet Potato

4 to 6 free range organic 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... they are SO good!!!)
15 cherry tomatoes
1 ½ cup baby carrots
¼ cup organic chicken stock

Pre- heat oven to 350 degrees

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.

You can add Brussels sprouts, mushrooms, asparagus 

Wild Rice Stuffed Beef Peppers

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

One: Cook rice accordingly.

Two: Preheat oven to 400 degrees. Add oil and onions to a large sauté pan and cook over medium high heat for about 2 minutes. Add the garlic and sauté 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.

Seth, our food critic of the house.... thumbs up!!!

Three: 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.