Dinner recipe with leafy -rich leaves in my mother's favorite protein

My parents live in Michigan and I live in Vermont. Since our daughter is a very busy tween and my parents are retired, they realize more than we gave them. But when we do manage to make a trip to michigan, i know there are certain that i'll always see on their kitchen island: an oval ceramic bowl daughter with fruit, a rectangular basketball with random recipes printed from the internet and a plastic-open-wooden cookbook holderings Well-being. And most often, the September 2014 issue is exposed, open to mini-viands recipe with green beans and potatoes.

Even if I have been working at Eatingwell for over 20 years, I had not tried the recipe before seeing it displayed on my parents' island. (I was on parental leave when it was developed.) After my mother told me how much she loved the recipe, I decided to do it at home, and it has instantly became a family favorite.

There are so many things that I like in the recipe. First of all, although many recipes are just the main event or the team, it's the whole meal in a recipe. You get two portions of vegetables and a healthy portion of protein without having to think about what to do for dinner. In addition, it takes only 20 minutes of active time to put it in the oven. While he cooks another 20 minutes, I fold a linen load, help our daughter with her homework or homework.

This meal meets our nutritional needs to a T-shirt. Our daughter is a multisport athlete, so ensuring that she gets enough protein to meet her energy needs is a summit. And my husband trains for a few bicycle races and all this cycling means that he is almost always hungry. Increasing your protein intake helps tame your hunger. This meal consists of 29 grams of protein per portion, so we all feel satisfied after digging.

The meal is made with pantry staples that I always have at hand – Paprika, garlic powder, sauce and ketchup Worcestershire – so I usually need to add chopped beef, potatoes and green beans to my shopping list. And leaf sheet meals mean less cleaning, so anyone in service flat unless you do.

This recipe is also adaptable. If green beans are not so hot with grocery store, I will exchange broccoli. My husband prefers sweet potatoes, so I am known to use them instead of regular – or make half of each. Or if we are in a mood for something a little more comforting, I boil the potatoes instead of roasting them and making potatoes.

In addition to all this, my whole family loves it. The first time I did, our daughter asked if we could add it to the regular monthly rotation. And she asked that I prepare the remains for her lunch box the next day. So, if you are looking for a new leaf dinner to try, can I suggest mini-viands with green beans and potatoes? I hope you love her as much as my family.