Mothers Day Dinner for my wife May 8, 2016

Vegan

Baked Golden Potatoes 

With Spaghetti Sauce

 and 

Vegetable Medley

With Baked Brussels Sprouts  

and a side 

Greek salad

Prep time 15 Minutes

Cook Time 30 minutes

4 - Large Golden Potatoes 

(wash and carefully poke holes in potatoes)

1 - 3 pk of small zucchini

(cut into small pieces)

1 - 8 oz pk of fresh mushrooms

(cut into small pieces)

10 - Cloves of garlic

(cut into small pieces)

1 - 8  oz bag of fresh spinach

(cut into medium pieces)

10 - Mini Multi colored Sweet peppers

(cut into small pieces)

2 - 14.5 oz can of stewed tomatoes 

(with Italian spices)

3 - Tbsp olive oil

2 - Bags of fresh Brussels sprouts 

(washed and ends cut off and cut in halves)

Large Golden Potatoes 

(microwave for 15 Minutes turning 3 times)

(Then Bake in oven for 30 minutes)

Pour olive oil in large frying pan or wok

heat oil on medium heat

carefully add broccoli and zucchini 

(cook about 5 minutes)

add peppers and garlic 

(cook about 5 minutes)

add spinach 

(cook about 5 minutes)

add mushrooms

(cook about 5 minutes)

add two cans of stewed tomatoes

(cook about 5 minutes turn flame to low and let simmer)

Make your own sauce or use can or jar spaghetti sauce

 put Brussels sprouts in a bowl and pour olive oil 

let stand about 10 minutes put them on a cookie sheet

with a lip sprinkle with garlic salt or powder and black pepper

bake for 30 minutes on 350 turning every 7 minutes

so they don't burn some will look burnt by they are delicious

Remove potatoes cover with vegetables and spaghetti sauce