These are great roasted red skin potatoes. Make sure you cook them a long time until they are golden brown. Usually takes about an hour for me. For the herbs I usually use rosemary, parsley, basil, and oregano. Simply delicious!
Make this low-calorie dense stew a lunch staple and you will be amazed at how full and satisfied you are. Make a pot and eat off it all week. If you are packing a lunch to go, for even longer sustained energy, fill a container with about 1-1/2 cups of the stew and add 2 Tablespoons of bulgur and 2 Tablespoons of water. Several hours later when you have lunch the bulgur will have adequately rehydrated. Enjoy not being hungry!!