Our friend Christine was visiting yesterday (and today as well…). I had found a recipe for Stuffed Sweet Potatoes that I was planning to cook for Paula and I. The recipe was described in the September 2o16 Cooking Light. It was very tasty. There was some protein, some green vegetables. All in all, it was quite delicious – and easy to make. Here is the recipe if you want to try it…

Microwave 2-4 sweet potatoes at HIGH for 12 to 15 minutes or until potatoes are tender.

Heat a large skillet over medium-high. Add 2 teaspoons of olive oil andswirl to coat. Add 1 cup of finely chopped red onion and 3/4 cup of chopped roasted red bell peppers. Cook for 5 minutes or until the onions are tender, stirring frequently. Add 4 minced garlic cloves and cook for another 3 minutes, stirring frequently. Stir in 2 teaspoons of chili powder, 1/4 tea­spoon salt, 1/2 teaspoon of ground cumin, and ground red pepper – if desired. Add 8-10 ounces of ground beef and cook another 6 minutes or until the meat is browned, stirring to crumble.

At this point, preheat the broiler to high.

While the meat is cooking, cook 2 cups of broccoli in the microwave. After the broccoli is cooked, stir it into beef mixture. Arrange potatoes on a baking sheet. Partially split potatoes lengthwise and fluff the flesh with a fork. Top the potatoes evenly with broccoli-beef mixture, add 1/4 teaspoon salt on each potato, and top with shredded Mexican-blend cheese. Broil for 30 seconds or until cheese melts. Sprinkle with chopped green onions if available.

This was so simple and it is like having everything together. There was not a lot to clean up. We enjoyed it with a bottle of pinot noir. It was good enjoying it with our friend.