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[av_heading tag=’h3′ padding=’0′ heading=’DINNER’ color=’custom-color-heading’ style=’blockquote modern-quote modern-centered’ custom_font=’#6ba3aa’ size=’50’ subheading_active=” subheading_size=’15’ custom_class=”][/av_heading]

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EveryGirl Tip

Fingerlings used to available only at the farmer’s market, but they can now be found in your produce section, often packaged in mesh bags. Roast them in their skins so that they are crisp on the outside, soft and buttery on the inside
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[av_heading heading=’Chive Roasted Fingerling Potatoes’ tag=’h3′ style=’blockquote modern-quote’ size=’30’ subheading_active=’subheading_below’ subheading_size=’15’ padding=’10’ color=’custom-color-heading’ custom_font=’#6ba3aa’]
Serves 3-4
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1 pound fingerling potatoes, halved

3 tablespoons olive oil

2 tablespoons chopped fresh chives

Salt & black pepper

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EveryGirl Tip

Potato baking times will vary depending on size of your spuds. You want them to be cooked through.
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EveryGirl Tip

Vegetarian? Just omit the beef! 
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Makes 4
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2 large russet potatoes

2 tsp. olive oil

8 ounces ground beef

1 medium tomato, chopped

2 scallions, thinly sliced

Salt and black pepper

½ cup shredded cheddar cheese or 4 ounces Velveeta cheese, cubed

½ cup reduced-fat sour cream (optional)

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EveryGirl Tip

SUNDAY FUNDAY SNACK
We are a big football watching family. One of the snacks my mom or I will make are my EveryGirl Nachos. Try making them for game day!
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[av_heading tag=’h3′ padding=’10’ heading=’Sweet Stuffed Peppers or “EveryGirl Nachos”’ color=’custom-color-heading’ style=’blockquote modern-quote’ custom_font=’#6ba3aa’ size=’30’ subheading_active=’subheading_below’ subheading_size=’15’ custom_class=”]
SERVES 4 TO 6 AS AN HORS D’OEUVRE
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1 bag of 20 mixed sweet mini peppers (yellow, orange, red)
1 tablespoon olive oil
1 large onion, diced
1 jalapeño pepper, chopped to add taste
1 1-ounce bag of taco mix
1 16-ounce can of refried beans
1 pound of shredded mixed taco cheese

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EveryGirl Tip

COOK WITH YOUR KIDS
If you’re a parent, know that what you feed your kids today will stay with them for life. Don’t think of cooking as just another pressure in your day, but as a way to spend quality time with your family. Even very young children can do some small things to pitch in, such as tearing lettuce leaves for a salad. As your kids get older, you can start giving them simple tasks to help with cooking and use the experience to teach them not just about the “how” but also the “why”—how to cook, how to make healthy foods taste terrific, why healthy foods are healthy for you in the first place. They’ll gain an appreciation for whole foods, and that will ensure they go a long way toward thinking of cooking as a way of life and not as a mandatory chore.
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[av_heading tag=’h3′ padding=’10’ heading=’Spicy, Crispy, Creamy To-Die-For Roasted Veggies’ color=’custom-color-heading’ style=’blockquote modern-quote’ custom_font=’#6ba3aa’ size=’30’ subheading_active=’subheading_below’ subheading_size=’15’ custom_class=”]
SERVES 4
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2 medium zucchini, sliced into rounds
2 medium summer squash, sliced into rounds
1 large red bell pepper, cut into 8 pieces
1 large green bell pepper, cut into 8 pieces
1 large yellow bell pepper, cut into 8 pieces
1 extra-large onion, cut into large chunks
2 small, thin sweet potatoes, cut into rounds
10 garlic cloves (optional)
½ cup olive oil
Salt and pepper to taste
Crushed red pepper flakes (optional)

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[av_heading heading=’Roasted Sweet Potatoes’ tag=’h3′ style=’blockquote modern-quote’ size=’30’ subheading_active=’subheading_below’ subheading_size=’15’ padding=’10’ color=’custom-color-heading’ custom_font=’#6ba3aa’]
SERVES 3 TO 4
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3 to 4 medium sweet potatoes
2 tablespoons cinnamon
3 to 4 tablespoons butter, melted (optional)

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[av_heading heading=’Baked Breaded Zucchini’ tag=’h3′ style=’blockquote modern-quote’ size=’30’ subheading_active=’subheading_below’ subheading_size=’15’ padding=’10’ color=’custom-color-heading’ custom_font=’#6ba3aa’]
SERVES 4
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1 cup almonds, finely chopped
½ cup Parmesan cheese, grated
1 cup Japanese panko bread crumbs
4 medium zucchini, cut into rounds
3 tablespoons olive oil
Freshly ground black pepper

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[av_heading tag=’h3′ padding=’10’ heading=’Stuffed Eggplant with Feta and Ricotta Cheese’ color=’custom-color-heading’ style=’blockquote modern-quote’ custom_font=’#6ba3aa’ size=’30’ subheading_active=’subheading_below’ subheading_size=’15’ custom_class=”]
SERVES 4
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2 large eggplants, sliced lengthwise into 1/2-inch strips
¼ cup olive oil (for brushing)
½ pound Feta cheese, crumbled
1 cup ricotta cheese
1 large egg
Black pepper
1 teaspoon crushed red pepper
1 16-ounce jar marinara sauce

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SERVES 4
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4 large zucchini
1 cup quinoa, cooked
1 medium red onion, diced
1 cup red and green bell pepper, diced
3 tablespoons olive oil
2 tablespoons fresh mint, minced
2 tablespoons fresh parsley, minced
2 cloves garlic, minced
1 cup crumbled Feta cheese

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