#quickandeasymealideas

[aloveafare]

Apricot and Pecan Oats with Honey

Apricots and Pecans flavor these 2-minute oats. Add a drizzle of honey and you’re good to go.

Serves 2

INGREDIENTS

Serves 2

½ cup oats

1 cup milk of your choice

2-3 teaspoons of pecans loosely chopped

1-2 tablespoons honey

2 -3 apricots pitted and halved

coconut chunks (optional)

DIRECTIONS

Combine the oats and milk. Cook in the microwave on high for 1-2 minutes depending on how well done you like your oats.

Add pecans, honey, apricots and a few chunks of coconut if you like. Serve hot.

[aloveafare]

Parmesan Roasted Potatoes with Zucchini and Red Bell Pepper

Chunks of potato, zucchini, red peppers, plenty of olive oil, parmesan cheese, and bread crumbs round out this pop in the oven potato meal.

Serve as is or with a protein of choice.

Serves about 5 people as a side

What you’ll need:

3 pounds baby Yukon Gold potatoes, chopped into bite-sized pieces

1 large zucchini, peeled and chopped into bite-sized pieces

½ cup olive oil

1 red bell pepper, seeds removed and chopped into bite-sized pieces

salt and freshly ground black pepper

½ cup bread crumbs

5oz. finely grated Parmesan

¾ cup chopped fresh flat-leaf parsley

Process:

Preheat oven to 400° Fahrenheit. Toss potatoes, zucchini, olive oil, and red bell pepper pieces in a large bowl; season with salt and pepper. Place potatoes and peppers, with potatoes cut side up, on a rimmed baking sheet. Sprinkle on bread crumbs and parmesan cheese somewhat evenly onto potatoes and peppers. Roast until golden brown and cooked through, 25–35 minutes or until potatoes are soft when pricked with a fork.

Add fresh parsley and additional spices if desired. Serve warm.