We had our St. Patrick's Day lunch today. We had:
Garlic Lovers' Roast and Gravy, garlic mashed potatoes, broccoli with red pepper strips, CLAUSSEN Pickles, Honey Walnut Bread (from the bread machine), butter, sweet tea with lemon, and strawberry shortcake.

GARLIC SMASHED POTATOES

8-10 medium potatoes, peeled, washed, and cut into cubes
6 cloves garlic, sliced
1 cup half-and-half--I used no-fat
1 tbsp. butter
Salt and pepper

Place the potatoes in a large pot and cover with water. Salt the water and let potatoes cook for 25-30 minutes. Drain the potatoes and place the potatoes in a large serving bowl. Put the butter in the center of the hot potatoes. Using the microwave, and being VERY careful, heat the half-and-half for 2 minutes. Pour the half-and-half on the potatoes. Mash until lumps are removed. Taste and season with salt and pepper, if needed.

BROCCOLI AND RED PEPPER STRIPS

1 large head of broccoli, separate into small pieces
1 large bell pepper, washed, seeded, and sliced thinly
2 tbsp. olive oil
Seasoned salt

Place broccoli pieces, bell pepper, olive oil, and seasoned salt into a large pot. Add 1 1/2 cups water (or more if needed). Cook on medium high heat for 25 minutes. Drain and place in a serving bowl.

I've already posted the recipe for the roast and the bread, but I am posting some recipes that I tried this past week that my family really enjoyed.

EASY CHILI--ALABAMA STYLE

1 1/2 lbs. ground round
2 onions, chopped
2 red bell peppers, diced
3 cloves garlic, minced
1 pkg. Texas Chili Mix
2 cans kidney beans, drained
1 large jar salsa (I used mild)
2 tbsp. olive oil
1/2 cup water

Brown ground round and drain. Place olive oil in a large skillet and place vegetables. Cook until onions are transparent. Place the meat, vegetables, chili mix, kidney beans, salsa, and water in a large pot. Simmer on LOW for 30 minutes.

I served this with sliced cheese, Ritz crackers, sweet tea with lemon, and grapes. Chili is not something that I really care for, but my family thought that it was great!

HONEY, LIME, AND LEMON GRILLED CHICKEN

1/2 cup honey
1/3 cup soy sauce
1/4 cup lime juice
3 tbsp. lemon juice
1 tbsp. minced garlic
4 boneless, skinless chicken breast halves

In a ZipLoc bag, combine the honey, soy sauce, lime juice, lemon juice, and minced garlic; mix well. Add chicken and turn to coat. Seal and refrigerate for several hours or overnight.

I used the HEALTHY MAVERICK GRILL and grilled the chicken over medium heat for 6-7 minutes on each side or until juices run clear.

I served this with scalloped potatoes, fresh green beans, and sweet tea with lemon.

***This recipe was adapted from the 2001 Quick Cooking Annual Recipes Book.

Happy Sunday!