Caramelized Peppers and Onions

Ingredients

• 6 small bell peppers (or 3 large), sliced
  
• 1 vidilia onion, sliced
  
• 2 cloves garlic
• 1/2 tsp. kosher salt
• 1 tbs. EVOO
• cooking spray
  

Directions

1. Toss peppers and onions in garlic, salt, and EVOO
2. Coat cast iron skillet with cooking spray and heat over medium heat. Add vegetables to skillet and reduce heat to medium low. Cover and cook for 45 minutes, stirring occasionally until vegetables are golden brown. Serves 3.
   

Roasted Carrots

Ingredients

• 1 1/2 lbs. baby carrots
• 3 tbs. Kraft Zesty Italian dressing, divided
• Kosher salt
  

Directions

1. Preheat oven to 425 degrees.
   
2. Toss carrots in 2 tbs. of Italian dressing. Roast for 15 to 20 minutes. Flip carrots and roast an additional 10 to 20 minutes or until tender. Toss with remaining Italian dressing and serve. Serves 3.

Black Bean Burgers
recipe adapted from Rachael Ray

Ingredients

• 1 lb. ground beef
  
• 1 (15 oz.) can black beans
• 1 cup cooked, cold rice
• 1 1/2 tsp. cumin
• 1 1 /2 tsp. coriander
• 1/4 tsp. chili powder
• 1 tbs. grill seasoning
  
• 1 tbs. canola oil

Directions

1. Combine beef, beans, rice, spices and grill seasoning. Shape into 5 patties.
2. Heat oil in large skillet over medium high heat. Add patties and cook 7 to 9 minutes per side. Serves 5.
   

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