Easter Dinner ~ Vegetables, Chicken and Beef

6 Roma tomatoes
1½# Brussels sprouts
1 lg. purple onion
1 Anaheim pepper
1-2# baby red potatoes
1½# multi-colored carrots

3-4T good quality cooking oil

2-3T white balsamic vinegar

2T The Gourmet Collection ~ Lemon Pepper Spice Blend

Scrub all the vegetables, cut into similar size pieces so they all get done at the same time.  Drizzle with oil and vinegar, sprinkle with the seasoning, toss and let marinate for a couple hours.  Bake covered for a half hour at 375°.  Uncover, toss vegetables and bake another half hour.

3# beef roast

6 boneless-skinless chicken thighs

1lg. bulb of garlic with large cloves

2 pkgs. onion or beefy onion soup 

1 can cream of mushroom soup

½ soup can of white wine

½ soup can of water

Cut ALL the fat off the beef and chicken.  Cut the beef roast into 3 pieces to cook evenly, or leave as 1 so the center is less done.  Put all the meat into a medium roasting pan, with garlic cloves on top.  Combine the soups, wine and water then pour over all the meat.  Bake an hour, along with the vegetables.

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My Duluth Family is coming over later for our Easter dinner.  We'll have this with the Potato-Pea Soup I made the other day.  I found some mini French bread rolls to go with the soup when I bought a Lemon Cream Meringue pie for our dessert, at our local Co-Op.  I'll also open a jar of the Kimchi I made a couple weeks ago.  Mmmm, odd assortment, but I think it'll work 😋 Hope all of you have/had a Happy Easter! . . . Lin