Roasted Brussel Sprouts and carrots

12 oz brussels sprouts halves/quarters

4-5 large carrots, sliced into small chunks

2 Tbs olive oil

salt, pepper, garlic powder

Mix and place brussels sprouts face down.  Bake at 425 for 20-30 min

Roasted Green Beans

Roasted Green Beans 

• 1 1/2 Tbs olive oil
• 3/4 lbs fresh green beans, trimmed
• 1/2 tsp onoin salt
• 1/2 tsp garlic salt
• 1/2 tsp garlic powder
• ground pepper

Heat oil in skillet over medium heat.  Add grean beans and seasonings to skillet.

Cook until desired tenderness, 5-10 min.

Marshmallow Yam Casserole

 4 c sweet potatoes, mashed

1/4 c brown sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 Tbs butter, melted

1/4 c cream/milk

3/4 to 1 1/2 c mini marshmallows

Blend yams with sugar, salt, cinnamon, nutmeg, butter, cream and half the marshmallows with the yams.  Turn into a greased baking dish 9x13.

Top with remaining marshmallows.  Bake at 350 for 20 min until mixture is puffy and marshmallows are delicately browned.  Serves 6-8.

*From Robyn

Roasted Carrots

 6 big carrots, cut fry-size

1 1/2 Tbs olive oil

1/2 tsp + 1/8 tsp  course salt

1/4 tsp black pepper

1/2 tsp parsley.                                 

Toss.  Bake at 400 on convection for 20 min

Slow Cooker Mashed Potatoes

SLOW COOKER MASHED POTATOES

yield: 8 SERVINGS

 

prep time: 15 MINS

cook time: 4 HRS

total time: 4 HRS 15 MINS

INGREDIENTS

For Potatoes:

• 4-5 pounds russet or Yukon gold potatoes, peeled and cut into 1/2-inch pieces
• 1 tsp garlic
• 1 1/2 teaspoons coarse, kosher salt
• 1/4 teaspoon black pepper
• 1 cup milk
• 1/2 cup chicken broth, I use low-sodium

For Mashing:

• 1/3 cup milk, if needed
• 2-3 tablespoons butter
• 2 ounces cream cheese, softened (or 1/4 cup sour cream)
•  Salt and pepper, to taste

INSTRUCTIONS 

• Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the potatoes, garlic, salt, pepper, milk, and broth. Stir to combine. Cover and cook on high for 3-4 hours until the potatoes are very tender.
• Uncover the slow cooker, take out the garlic cloves, and add the additional 1/3 cup milk (if needed - if the potatoes already look plenty soft/liquidy, don't add this or add it gradually), butter, and cream cheese. Mash until creamy. Add additional salt and pepper to taste. 
• Cover the slow cooker and turn the heat to low or warm until ready to serve (up to an hour).

NOTES

Potatoes: the potatoes won't be completely covered with liquid, but that's ok. It's even ok if the tips of the uncovered potatoes discolor just a bit. 

Slow Cooker: depending how hot your slow cooker cooks or how long you cook the mashed potatoes, the milk mixture may brown/caramelize around the edges of the slow cooker insert. You can scrape this part out of the slow cooker before mashing; I'm lazy and just mash it up all together. Delicious!

Make-Ahead: the potatoes may be able to stay in the slow cooker on "warm" longer than an hour, but that's the longest I've kept them hanging out before serving.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/slow-cooker-mashed-potatoes/

Roasted Baby Potatoes

 4 lbs baby potatoes
1/4 c oil

course salt

pepper

3 tsp minced garlic (forgot to add)

1 Tbs Italian seasoning (opt)

parmesan cheese

Bake at 400 about 35 min.  Flip every 10-15 min.

Recipe from HERE

Grilled Zucchini/Sweet Poatoes

• Scrub zucchini/ Peel sweet potato
• Slice zucchini lengthwise 1/3" thick / slice sweet potato lengthwise 1/4" thick
• Brush olive oil over slices with a pastry brush
• Sprinkle with course salt and any other seasonings you want
• Grill about 3-5 min. on each side, until grill marks are on the veggie.

Potato Wedges

6 Potatoes
2 Tbs olive oil
Salt
Pepper
Paprika
Garlic powder

Pour olive oil onto baking sheet.
Cut potatoes in half, then in thirds or fourths, depending on size.
Roll potatoes in oil, place skin side down, then sprinkle with desired seasonings.
Bake at 450 for 40 minutes.

Black Bean Salad Wraps

2 burrito sized tortillas (sun dried tomato) or 4 regular size
1 15 oz can black beans, rinsed and drained
1/2 c chopped red pepper
2 Tbs fresh cilantro
1/3 c mayo
1 Tbs lime juice
Leaf lettuce
Cheese, opt

1. Stack tortillas and wrap in foil.  Heat at 350 for 10 min to soften (opt).
2. In medium boil slightly mash black beans; add pepper, cilantro, mayo, and lime juice.  Stir well.
3. To serve, spread bean mixture evenly over tortillas.  Top with lettuce (and cheese)  Roll up.

From Better Homes and Gardens Cook Book

Roasted Zucchini and Sweet Potato

1 Zucchini
1 Sweet Potato
Salt
Pepper

Cut in slices and then in fourths.  Place on baking sheet.  Add 2 Tbs olive oil.  Sprinkle salt and pepper. over..  Mix around with hands.

Bake at 400 about 40 minutes.

Creamy Potato Salad

Creamy Potato Salad

This recipe is slightly adapted from the from the all-new ultimate Southern Living Cookbook

4 pounds small red potatoes (No need to peel)

1 ½ c light mayonnaise 

1 ½ c light sour cream 

1 ½ t prepared horseradish 

1 t salt

½ t celery seeds

1 c chopped fresh parsley (use a little less, then add some on top)

1 bunch green onions, finely chopped (leave a little for the top)

Cook potatoes in boiling water to cover about 30 minutes. Drain and cool. Cut into bite-sized chunks.

Stir together mayonnaise - green onions Gently stir into potatoes.

Cover and chill. Top with the extra green onions and parsley. 

Roasted Asparagus

From Mel's kitchen cafe (for penne with roasted asparagus)

• 1 to 2 pounds fresh asparagus spears
• 1/2 to 1 tablespoon olive oil
• 1/4 teaspoon coarse, kosher salt
• 1/4 teaspoon freshly ground black pepper

Cut asparagus into 1" pieces, discard tough bottoms.  Place in rimmed baking sheet.  Drizzle oil over and salt a pepper.  Mix evenly.

Bake at 400 about 10 min. or until tender.

Corn on the Cob Instant Pot

Husk corn.

Add 2 c water to IP.

Place corn on trivet in Instant pot.

Lock lid in place and set for 3 minutes on high pressure.

When it beeps, quick release the pressure.

Twice Baked Broccoli and Cheese Potatoes

author bakerbynature

yield 8 twice-baked potatoes

Broccoli and Cheddar Twice-Baked Potatoes are the epitome of comfort food! Add a salad to make them a full meal.

Ingredients

• 4 medium russet potatoes, washed well and dried (or 6 med-large in the bag)
• 1 teaspoon olive oil (opt)
• 3 and 1/2 tablespoons salted butter, very soft (2 Tbs)
• 1/2 cup non-fat Greek yogurt or sour cream (1/3 c)
• 1/4 cup buttermilk   (1/4 milk)
• 1/2 teaspoon salt (less)
• 1/2 teaspoon pepper (1/4 tsp)
• 3/4 teaspoon chives (skip)
• 3/4 teaspoon garlic powder (1/2 tsp)
• 1/2 teaspoon onion powder (1/4 tsp)
• 1/2 teaspoon dried onion flakes (skip)
• 1/2 teaspoon dried dill weed (1/4 tsp)
• 1/2 teaspoon paprika (1/4 tsp)
• 1 and 1/2 - 2 cups cooked broccoli, chopped small
• 2 cups cheddar cheese, shredded, divided (1 c)

Instructions

1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.  
2. Place potatoes in a small baking dish and bake for 1 hour, or until soft. (Or cook in the instant pot or crock pot) Remove from oven and set aside to cool. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!

Chinese Chicken Salad

Salad:
1 head lettuce (romaine, leaf, or combination)
2 Tbs toasted sesame seeds
1/2 c. sliced and toasted almonds (bake on cookie sheet at 400 for 7-10 min. watch)
1 pkg Ramen noodles, broken
1 can mandarin oranges, drained
1 can sliced water chestnuts, sliced again
Green onions, sliced
1-2 c shredded chicken (best if you simmer about 3 chicken breasts in :1/2 c soy sauce, 1 1/2 c-ish water, 1 tsp ginger, then shred when cooked.  This of course makes way more than you need.  I freeze in 1 c. bags for later)

Dressing:
1/4 c canola oil
2 Tbs sugar
1 tsp salt
3 Tbs rice vinegar
(drops of sesame oil optional)

Roasted Butternut Squash

1 squash, peeled and cubed into 1" pieces or smaller.

Place in 9x13" pan or cookie sheet.

Pour 2 Tbs olive oil over and mix.

Sprinkle garlic powder, course salt, and pepper over.  Mix again.

Bake uncovered 20-30 min at 375.

Butternut or Spaghetti Squash in the Instant Pot

• Wash skin
• Cut in fourths, scoop out seeds (can just to halves for spaghetti squash)
• Place on trivet in Instant Pot
• Add 1 c water to the bottom
• Cook manually on high pressure 7 min.
• Let vent naturally for 10 min, then can quick release.

Sweet Potato Fries

2 medium sweet potatoes
2 Tbs olive oil
Kosher salt
paprkika
pepper
garlic powder

Peel and cut sweet potatoes into the size of fries and place in a pile on baking sheet.  Drizzle the 2 Tbs olive oil over them.  With hands mix them with the oil and spread around the pan, having them not touch as much as possible.  Sprinkle salt and seasonings on top.

Bake at 425 for 20 min. Pull out and flip fries over.  Spread again as much as possible.  Bake again for another 20 min. Pull out and flip again.  Watch and bake another 10 min. Turn oven off and leave in 10 min or so until ready to eat.

Broccoli Salad

1 lb. fresh broccoli, cut into bite sized pieces
1 cucumber, sliced
1 lb. bacon, cooked and crumbled (opt)
1 small red onion, diced finely
½ cup dried cranberries
¾ cup sunflower seed kernels
1 cup light mayonnaise
 ½ cup sugar
2 tsp. white vinegar

 Instructions

1. Toss broccoli with bacon, onion, cranberries and sunflower kernels.
2. Whisk together mayo, sugar and vinegar.
Toss dressing in with broccoli salad an hour or two before serving.
Refrigerate until ready to serve. Stir before serving. Enjoy!

Creamy Broccoli Salad Author: Jen Nikolaus (thanks to Megan for introducing it to me!!)

Instant Pot Baked Potatoes

1. Place 1 c cold water at the bottom of pot.
2. Place washed and pierced potatoes on top of rack in the pot.
3. Tighten lid.  Set to high pressure and cook:
1. 10 min for small potatoes
2. 14 min for small-med potatoes usually that you get from the grocery store 
3. 20 for large potatoes (from Costco)
4. When it's done let pressure release naturally for about 10 min.  Then, turn valve to release remaining pressure.
5. Optional (haven't done it): brush with olive oil and sprinkle sea salt. Bake at 400 for 10 min to crisp.

From this site.