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What's for Dinner, Wed., Feb. 28, 2024 [View all]
I made another version of stuffed peppers, this time using riced cauliflower, ground beef & pork, onions, and parmesan in the stuffing. I topped them with provolone and put in a slice of cornbread to warm up.
I also roasted asparagus, some with orange sauce and others wrapped in ham and topped with muenster.
Mug of tea; no dessert.
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