Entrees, MVPs
4 russet potatoes
1 head broccoli
1 can black beans
1 cup frozen corn
2 bell peppers
1/2 pound deli meat
8 ounces cheddar cheese
8 ounces mushrooms
greek yogurt
Wash, dry, oil, salt, and fork-poke potatoes. Bake at 450 on rimmed baking sheet until interior reaches 205 degrees, 45 minutes to 1 hour.
Bring water to boil and cook chopped broccoli until bright green and softened, 5 minutes or so.
Saute beans, corn, and bell peppers in a pan.
Dump it all on a potato and enjoy.