crispy roasted potato wedges...

Do you ever buy a giant bag of potatoes for $1.99, use what you need for one...maybe two recipes and then still have a giant bag of potatoes left?? Well, here's one solution for you. These bad boys are addictive. They are crispy and delicious on the outside and soft and fluffy inside. Mmmmmm!!

1 medium russet potato per person

Olive oil

Salt

Pepper

Preheat oven to 450 degrees. Cut each potato in half lengthwise, then cut each half into 3-4 wedges. Place in a large ziplock bag. Add enough olive oil to lightly coat and sprinkle in salt & pepper. Shake to coat. Place cut side down on baking sheet. Bake about 10 min and flip to other side (don't rush this step...if potatoes don't lift easily after 10 min give it a little longer. When they have developed a crust they will lift easily) Bake an additional 10-15 (approximately) until crispy on each side and tender in the middle.

artichoke goodness...

Cut stems off of artichokes. With a sharp knife cut of tip of artichoke. Using kitchen scissors cut spikey tips off of leaves. In a large, shallow pan pour 3-4 inches of water and add artichokes. Cover and let steam 40-45 min, adding additional water if necessary. Serve with melted butter.

I've been wanting my kids to try artichokes in their truest form for a while. I am so happy that they gave it a try and even happier still that they LOVED them! There are many thicker, richer sauces traditionally used to dip the leaves in, but I prefer melted butter. It is definitely rich, but it only takes a little bit of butter to give it great flavor.

spicy cauliflower poppers...

1 head cauliflower

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp course salt

1/2 tsp black pepper

Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. Cut cauliflower florets into {good sized} bite-sized pieces. Place all ingredients in a large zip bag and toss to coat. Spread on prepared baking sheet and bake until tender, but not mushy, stirring halfway through, about 10 min.

I love vegetables, but get so tired of the steamed version. These were a nice change from the usual...

I made this as a side to go along with Mexican food. It was yummy. My kids thought it was too spicy, so adjust the chili powder and pepper to your liking. You could, if you feel like being a little naughty, add a little melted butter to the bag when coating with the spices. I mean, seriously...is anything bad with melted butter???

baked potato rounds...

2 large russet potatoes

4-5 slices bacon, cooked & crumbled

cheddar & monterey jack cheese; shredded

1 green onion; chopped

sour cream

olive oil

salt & pepper

Slice potatoes in 1/4 in thick rounds. Place on a baking sheet & brush each side lightly with olive oil & sprinkle with salt & pepper. Bake at 375 degrees for 30 min. Turn and continue baking for another 10-15 min. Remove from oven and sprinkle with cheese. Return to oven just until cheese is melted. Finish off with bacon, onions & sour cream.

Really, really, really good. This is a great way to enjoy eating a loaded baked potato...on a much smaller scale. They were quick to throw together, which is always a bonus. If you have a few stray potatoes hanging around this is a great way to use them up. If you don't have any hanging around...go buy some and make these!!

This was another fabulous recipe from Amber's Kitchen.

roasted vegetable & ricotta pizza...

1 pound store-bought pizza dough, fresh, or thawed if frozen
8 ounces mozzarella cheese, grated (about 2 cups)
6 cups roasted vegetables
1 cup part-skim ricotta cheese
1/2 tsp dried rosemary leaves, (optional)

salt and pepper

Roasted Vegetables
1 pound (about 1 small) butternut squash, peeled, seeded, and cut into 1½ inch pieces
1 pound red new potatoes, (4-5), well scrubbed and quartered
1 medium red onion, peeled and quartered
1 pound carrots (3-4 medium) halved lengthwise, if thick, and cut into 1½ inch lengths
2-3 cloves garlic, peeled and smashed
2 tablespoons olive oil
Coarse salt and ground pepper

To roast vegetables, cut in to similar size (1 1/2 inch) cubes. Place on baking sheet and drizzle with olive oil and salt & pepper. Roast at 450 degrees 40-45 min, tossing half way through, until golden brown and crisp on the outside.

For pizza:
Preheat oven to 475°. Brush a large baking sheet with oil, or line with parchment paper, if desired, for easy cleanup.
On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.

I have been intrigued by this recipe from Everyday Food for quite some time and decided this weekend to give it a try. It was delicious!! First of all, any vegetable is better when roasted. Then add bread & cheese to the mix and you have yourself a winning combination. If you have leftover roasted vegetables you can reheat them with a little chicken broth, then puree for a yummy soup.

acorn squash...

1 acorn squash

1 Tbsp melted butter

1 Tbsp brown sugar

pecans (if desired)

salt

Cut acorn squash in half & remove seeds. Slice a small piece of the skin off of the underside to create a flat surface. Melt butter and add brown sugar. Brush on squash. Sprinkle on pecans and a little coarse salt. Roast at 400 degrees for 45-60 min until squash is fork tender.

This is a perfect, easy side dish for Fall. It would even make a fantastic side for Thanksgiving. My kids could not get enough! With the brown sugar it was almost a dessert...really, really good!!

vegetable stir fry...

1 cup chopped carrots

1 cup fresh broccoli florets

1 cup fresh green beans

1 medium onion; chopped

1 clove garlic; minced

1 Tbsp olive oil

salt & pepper

Heat oil in large skillet. Add carrots, onion and broccoli and season with salt & pepper. Cook, stirring frequently, over med high heat (cover occasionally if needed to speed this up). Just before vegetables are fork tender add green beans and garlic. Cover & let steam until crisp tender.

This is a great way to eat your veggies! The olive oil and garlic give this such great flavor. I made this was a side with dinner, but it would make a filling, healthy lunch.

chili lime corn...

corn on the cob

melted butter

juice of one lime

chili powder

salt

Melt butter & add chili powder, lime juice & salt. Brush over corn. Wrap in tin foil & place on grill over medium heat, turning every few minutes. Take off when corn is golden brown & shows grill marks, 5-10 min.

Sorry I don't have exact measurements...just use the chili powder & lime to your liking! This was really good and a nice change from the usual. Give it a try!!

corn & black bean salad...

2 cans corn, drained

2 (15 oz.) cans black beans, drained & rinsed

1 red onion, diced

grape tomatos

sliced black olives

chopped parsley

1 Tbsp lemon or lime juice

3/4 cup Fat Free Italian dressing

1 tsp chili powder

Combine first six ingredients. Whisk together lemon juice, dressing & chili powder and pour over salad. Let marinade at least 1 hour in the fridge before serving.

I threw this together so fast for a BBQ, and for some reason I didn't have the highest expectations for this one. Boy, was I wrong. It quickly disappeared!! The dressing is surprisingly...FABULOUS! The chili powder takes away that bottled dressing taste & the lemon juice just adds a little zip to it. This is perfect for Summer because there is nothing in it that could spoil if left out.

corn...

*corn pudding*

1/2 cup butter; melted

1 can creamed corn

1 can corn; drained

2 boxes Jiffy cornbread mix (8.5 oz size)

1 16oz container sour cream

Combine all ingredients in a large bowl & transfer to a lightly greased 9x13 pan. Bake at 350 degrees for 45-60 min. or until lightly golden on the top & set.

I have cut this in half (the full recipe makes A LOT for a side dish) and I have also used fat free sour cream (NO difference in the taste). This is sooooo easy and really tasty!

*creamy corn*

2 tsp butter
1/4 cup green onions, minced
2 1/2 cup frozen corn kernels, or fresh corn (no need to thaw frozen corn)
1 Tbsp all-purpose flour
1 cup milk
1/8 tsp salt, or more to taste
1/8 tsp pepper, or to taste

Melt butter in a large skillet over medium heat. Add scallions and sauté until soft, about 2 minutes. Add corn and sauté 1 minute to heat through (or slightly longer if using frozen corn). Add flour and stir to coat corn and scallions. Add milk and bring to a simmer.
Reduce heat to low and cook, uncovered, until mixture thickens, about 10 to 12 minutes; season to taste with salt and pepper.

This was so much better than the canned stuff. I didn't have any green onions on hand so I just used a little chopped onion & it worked fine. Although a little green color in there would be nice!

roasted green beans...

fresh green beans, trimmed

sliced onion

olive oil

salt & pepper

Preheat oven to 400 degrees. Place green beans & onions on a baking sheet. Drizzle with olive oil & sprinkle with salt & pepper. Toss lightly with hands. Roast until tender and slightly browned. Turn a couple of times during roasting.

A favorite!!!

french dip sandwiches...

chuck roast (any size)

1 Tbsp olive oil

1 clove garlic; minced

1-2 cans beef broth

minced onion

seasoned salt

rolls

provolone cheese

1 envelope onion soup mix

1-2 beef bouillon cubes

Heat (med heat) olive oil in med pan. Add garlic. Brown all sides of roast; approx. 1 min per side. Place in slow cooker. Add minced onion, salt & beef broth. Cook on low for 8 hours. Remove meat from slow cooker, cover with foil, and let rest 10 min. Shred with a fork. Heat soup mix according to pkg directions with bouillon cubes. Place desired amount of meat on roll, add a little cheese and set under broiler until cheese is melted. Serve with soup on the side for dipping.

*roasted cauliflower *

1 head cauliflower

olive oil

salt

pepper

Cut cauliflower into florets. Place all ingredients on a baking sheet and toss with hands to combine. Roast in 4oo degree oven 10-15 min. until fork tender (depends on size of florets and desired tenderness). Turn once or twice during cooking.

My kids do not like pot roast...???? Something about all of the meat & veggies cooked together served with gravy is not appealing to any of them...I don't get it. BUT, they will eat/devour these sandwiches. So, we all get what we want! You can use any cut of roast, and cook it whatever way you like to cook roast. I just chose the no fail/easy route. I bought little hard rolls for these...they are the perfect size for kids, and then the adults can have as many sandwiches as they want. I toasted the rolls a tiny bit under the broiler first (soggy bread thing). You may even be able to buy "au jus" (the dipping liquid) pre made, or a packet mix...the soup worked really well, though. If your little people don't like the onion bits in the soup, they can be easily spooned out.

If you have a small number of eaters in your house, just cut the meat in half before cooking and freeze one half for another time.

And as far as the cauliflower is concerned...YUM! I am pretty much convinced that ANY vegetable roasted with a little olive oil, salt and pepper is fabulous! It gets all brown & crunchy on the outside...I don't see anything wrong with that!