I promised some suggestions for great healthy food options, so here is one that I do a large casserole tray of every week.
Sweet & Yukon Gold potatoes topped with thick slices of tomatoes
- 2-3 heirloom tomatoes, sliced 3/4″ thick
- 2 large sweet potatoes, sliced 1/4″ thick
- 2-4 Yukon gold potatoes, sliced 1/4″ thick
- extra virgin olive oil
- hand cracked black peppercorns, approximately 1 teaspoon
- kosher or sea salt
Alternate layers of potatoes with olive oil S&P in each layer. Top with the tomatoes, and finish with more olive oil and S/P. Bake foil-covered in a preheated 375 o oven for 80 minutes. This will keep all week or feed a crowd.