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Friday, June 16, 2017

Lentil Loaf & Oven Roasted Italian Potatoes




Lentil Loaf
2 1/2 cups cooked lentils, lightly mashed
1 1/2 cups bread crumbs
Grated:  1 medium carrot, 1 stalk celery, 1/4 each bell pepper & onion
one egg
 1/4 cup tomato juice
2 tsp. garlic powder
2 tsp. onion powder
Salt & Pepper to taste

Combine all ingredients in a large bowl.  Mix thoroughly.  Pour mixture into a baking dish lined with parchment paper.  Shape into a loaf.  Cover with foil.  Bake in a 400 degree oven for 30 minutes.

Oven Roasted Italian Potatoes
2 15 oz. cans whole potatoes, drained, rinsed, cut in half
1-2 tablespoons of olive oil
1 tablespoon Italian
seasoning
2 tsp. dried chives
salt & pepper to taste
Parmesan cheese

Drain, rinse and halve the potatoes.  Place them in a large bowl.  Add all remaining ingredients except cheese.  Mix thoroughly.  Place mixture on a parchment paper lined baking pan.  Sprinkle with Parmesan cheese.  Bake at 400 degrees until golden brown.

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