1 lb fresh green beans, ends trimmed
3 tsp olive oil
1 tsp sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
Preheat oven to 400 degrees.
Arrange green beans in a single layer on a baking sheet. Dress with olive oil, salt, garlic powder, and onion powder.
Bake 15-20 minutes, stirring halfway through cooking time.
6 servings
4 med sweet potatoes, peeled and sliced into 1/8″ circles
2 med apples, cored and thinly sliced
1/4 c diced dried apricots
juice of 1 med lemon
1/3 c honey
1/2 c apple cider
1 tsp cinnamon
1/2 c chopped walnuts
Preheat oven to 400 degrees. Spray an 8″x12″ baking dish with cooking spray.
Layer sweet potato slices, then apple slices, repeating until both apples and sweet potatoes are arranged. Top with apricots.
In a small mixing bowl, whisk together lemon juice, honey, apple cider, and cinnamon. Pour the mixture over the potatoes.
Cover with foil and bake 35-40 minutes, then remove foil, top with walnuts, and bake an additional 10-15 minutes until potatoes are soft and lightly browned. Remove from over and cool 10 minutes before serving.
6 servings
1 lb carrots, peeled and cut into thin sticks
1 tbs olive oil
1/2 tsp sea salt
1 tbs garlic powder
Preheat oven to 400 degrees. Arrange carrots in a single layer on a cookie sheet, then drizzle with olive oil, using hands to toss and coat carrots evenly.
Sprinkle with salt and garlic powder. Bake 20-25 minutes until soft and lightly browned. Shake pan halfway through to turn carrots.
4 servings
1 med red onion, peeled and diced
4 tbs olive oil, divided
4 c quartered brussels sprouts
1 tbs balsamic vinegar
1 tbs Dijon mustard
1 tsp garlic powder
In a med saucepan, saute onion in 2 tbs olive oil over med heat. Stir onion frequently until browned, approximately 5-10 minutes.
Add brussels sprouts to pan and stir occasionally until soft and caramelized, about 10-15 minutes.
Meanwhile, in a small bowl, whisk together remaining 2 tbs olive oil with vinegar, mustard, and garlic powder. Pour over brussels sprouts and cook 1 additional minute.
4 servings
1 med white onion, peeled and diced
4 med apples, cored and diced
4 cloves garlic, peeled and pressed
1 tsp olive oil
1/4 c water
1 (15 oz) can pumpkin
4 c vegetable broth
1/2 tsp cinnamon
1/2 tsp honey
In a med saucepan, saute onion, apples, and garlic in olive oil over med-high heat 3-4 minutes. Add water, bring to a boil, then cover and simmer approximately 8 minutes until soft. Remove from heat and allow to cool , then puree mixture.
In a lg pot over med-low heat, combine apple mixture, pumpkin, broth, and cinnamon. Cover and cook 10-15 minutes. Drizzle with honey and serve.
6 servings
1 head cauliflower, outer stems removed, chopped into small florets
4 med sweet potatoes, peeled and diced
3 tbs olive oil, divided
1 tsp smoked paprika
1/2 tsp salt
2 tsp garlic powder
1 med white onion, peeled and diced
4 c vegetable broth
1/4 c sun-dried tomatoes, chopped
Preheat oven to 400 degrees. Place cauliflower and sweet potatoes on cookie sheets and, using hands, coat with 2 tbs olive oil. Sprinkle with smoked paprika, salt, and garlic powder. Bake until softened and brown, approximately 10-15 minutes.
Meanwhile, in a large stockpot, saute onion over med-high heat in remaining 1 tbs olive oil until translucent , about 8 minutes.
Add vegetable broth and roasted vegetables to pot. Bring to a boil, then reduce the heat to low, cover, and simmer 15 minutes.
Once cooled, puree soup in food processor. Top with sun-dried tomatoes and serve.
8 servings
2 cans asparagus, drained
2 chicken breasts (can use up to 4), cooked, chopped
2 cans cream of chicken soup
1 c mayonnaise
1 tbs lemon juice
1 c cheddar cheese, shredded
1 c bread crumbs OR cracker crumbs
Layer asparagus in buttered 9″x13″ pan.
Layer chicken.
Mix soup, mayo, and lemon juice.
Pour over chicken and asparagus.
Top with cheese and bread crumbs.
Bake at 350 degrees for 30-40 minutes.
6 servings.
2 cans golden mushroom soup
1 pkg dry onion soup mix
1 can water (can use up to 2 cans to preferred thickness)
mushrooms
onions
1 (5-7 lb) fresh pork shoulder
1 tbs salt
2 tbs sugar
pepper, to taste
1 1/4 c vinegar
1/2 c ketchup
1/2 c barbecue sauce
1 1/2 tbs crushed red pepper (see note)
dash of hot sauce
Put pork in crockpot.
Sprinkle salt and pepper over shoulder and add vinegar.
Cover and simmer 12 hours.
Remove from pot and pick meat from bones.
Strain liquid and keep approximately 2 cups.
Add remaining ingredients.
Mix with minced meat and return to crockpot.
Cook on LOW until juice is cooked down (or cook on HIGH setting for shorter time).
NOTE: THIS RECIPE IS A BIG HIT AS IT, BUT I FIND IT BE A BIT TOO “BITEY” USING THE 1 1/2 TBS CRUSHED RED PEPPER.
2 lbs skinless, boneless chicken breasts, cut into chunks
bread crumbs
1 egg, beaten, mixed with 1/2 cup milk
8 oz swiss cheese, cubed
8 oz. ham, diced
1 can cream of chicken soup
1 cup milk
Dip chunks of chicken into egg and milk mixture, then into bread crumbs, coating well.
Brown in a little bit of oil until golden.
Place chicken chunks into a baking dish.
Add cubes of swiss cheese and small pieces of ham.
Mix cream of chicken soup with 1 cup of milk.
Mix well and pour over all.
Bake about 30 minutes at 350 degrees or until tender and bubbly.
