Parmesan Garlic Roasted Asparagus

Asparagus low in calories and a great source of nutrients, including fiber, folate and vitamins A, C and K. Additionally, eating asparagus has a number of potential health benefits, including weight loss, improved digestion, healthy pregnancy outcomes and lower blood pressure

Ingredients:
1 Large Bunch of Asparagus, bottom 2 inches trimmed off 2 Tbsp of Olive Oil ¼ cup of Fresh Parmesan cheese Salt and Pepper to taste Lemon, optional
Preheat the oven to 425 degrees.

Remove from the oven and sprinkle the cheese evenly over the top. Place them back in the oven and let them roast for 2 more minutes

Lay the asparagus in a single layer on a large baking sheet and toss them around in the olive oil.

Season with salt and pepper and pop them in the oven and let them roast for 10 to 12 minutes.

Serve with a squeeze of lemon.

Crispy Garlic Rosemary Smashed Potatoes

If you’ve never had smashed potatoes before, you are in for quite a treat. It’s pretty much the best kind of potato side dish you could ever have – fluffy on the inside yet incredibly crisp on the outside. Couple that with some garlic goodness and fresh rosemary, and it is absolute perfection. It’s so good, you’ll want to devour it all without a main dish! These yummy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust. One of the easiest side dishes to serve. INGREDIENTS: 24 ounces Dutch yellow baby potatoes 2 tablespoons olive oil 1 tablespoon garlic powder 1 tablespoon fresh thyme leaves Kosher salt and freshly ground black pepper, to taste DIRECTIONS: Preheat oven to 450 degrees F. Lightly oil a baking sheet/ coat with nonstick spray or use parchment paper In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well. Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and rosemary. Place into oven and bake for 18-20 minutes, or until golden brown and crisp. Enjoy!

How To Make Garlic Butter Green Beans

Green beans are super healthy. They're high in fiber, low in calories, and are full of nutrition. It's also the fastest way to cook green beans. Only 5 minutes of prep and 5 minutes of cooking and your new favorite side dish will be ready to eat.

Sauteed green beans are the most versatile side dish. Pick a protein, make these beans, and you'll have dinner. Fresh green beans (also called string beans) are easy to prepare. Most green beans are now stirngless, which means that all you have to do to prepare them is cut off the tip.

Ingredients

• 2 tablespoon olive oil/butter
• 1 lb. green beans, trimmed
• 3 garlic cloves, very finely minced
• 1/2 teaspoon sea salt or any kind of seasoning salt

Instructions

Heat a large pan over high heat. When it's hot, add the oil and green beans. Cook the green beans, tossing occasionally, until soft and starting to blister and turn black in a few spots, about 5 minutes.

Add the garlic to the pan and cook the beans for 1 minute more. Remove the pan from the heat and toss with the sea salt.

How to Cook Garlic Asparagus in a Pan

Simple yet delicious garlic asparagus recipe in under 10 minutes. They look good and so quick and easy to make.

Ingredients

2 tablespoons olive oil

1 teaspoon coarse salt

1/4 teaspoon ground black pepper

3 cloves garlic, minced

 1 pound fresh asparagus spears, trimmed

Directions

Add olive oil, butter or margarine in a large skillet over medium-high heat. Cook garlic in butter for a minute, but do not brown. Add asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes, turning asparagus to ensure even cooking.

How To Make Roasted Garlic Cabbage Steaks

This simple side dish recipe is just a head of cabbage sliced, seasoned, and baked. Roasted Cabbage Steaks are an utterly delicious way to give this green vegetable some star power at the dinner table.


Cabbage steaks are the result of taking a large head of cabbage and cutting from root to top into thick slices otherwise known as “steaks”. You can then season and bake or grill the steaks for a delicious way to prepare cabbage! Baked cabbage steaks are keto, vegan, gluten-free, and best of all – they’re quick and simple to put together.

Ingredients

• 1 pound head of organic green cabbage, cut into 1" thick slices
• 1.5 tablespoons olive oil
• 2 to 3 large garlic cloves smashed or garlic powder
• kosher salt
• freshly ground black pepper
• spray olive oil OR non-stick cooking spray

Instructions

1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it's usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1" thick slices.
2. Rub both sides of cabbage with garlic powder.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!

Crisp Cucumber Salsa

Note: 1/4 cup is only 16 calories! YES!!!

2 cups finely chopped seeded peeled cucumber...
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Garlic Spaghetti Squash

Squash provide numerous health benefits. The vegetable is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. That's a serious nutritional power-packed veggie. Yellow squash is also rich in manganese.

It is a good source of fiber, potassium, and several other key nutrients. The nutritional content of squash makes it beneficial for digestion, blood pressure, and for healthy skin and hair, among others. Squash can enhance or form the basis of a range of sweet and savory dishes.

One cup (205 grams) of cooked butternut squash has only 83 calories and provides 7 grams of filling fiber — making it an excellent choice if you want to lose excess weight and body fat. Many studies have found that a higher dietary fiber intake promotes weight loss and reduces body fat.


Ingredients:

• 1 small spaghetti squash
• 2 tbsp. butter
• 2 cloves garlic, finely minced or 1/2 tsp powder
• Salt and pepper to taste
• 1/4 cup shredded fresh parmesan cheese (optional)

Directions:

• Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes. Let squash cool for 10 minutes.
• Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands.
• Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese. Enjoy!

 

 

Balsamic Cauliflower

Ingredients:

• 1 large head of cauliflower, cut into florets
• 3-4 tbsp olive oil
• 2.5 tbsp balsamic vinegar
• 1/2 cup finely shredded Parmesan cheese
• Salt and pepper to taste

Directions:

• Preheat oven to 425 degrees. Toss the cauliflower with the olive oil in a bowl. Spread out evenly on a baking sheet and sprinkle with salt and pepper. Roast for about 15 minutes, turning once, until it starts to brown. Pour balsamic over the cauliflower and stir. Return to the oven for 6-8 more minutes and sprinkle with cheese. Enjoy!

 

 

 

 

 

 

 

 

Brussels Sprouts with Bacon

Ingredients:

• 1/3 lb. bacon, cut into 1/2-inch dice
• 1 1/2 lbs Brussels sprouts
• Salt and pepper to taste

Directions:

• Fill a medium saucepan with water and bring to a boil over high heat. Add in 1 tablespoon of salt followed by burssels sprouts and cook for 5 minutes. Drain and set aside.
• Add bacon into a 10-inch skillet over medium-high heat and cook until fat render and bacon crisps.
• Place brussels sprouts in a large bowl and toss with salt and pepper to taste. Place on the grill and cook until lightly charred on each side, about 4 to 5 minutes per side. Enjoy!

Parmesan Crusted Zucchini Bites

Ingredients:

• 2 c. zucchini, fresh
• 1 tbsp. olive oil, extra virgin
• 1tsp. garlic powder, organic
• 1/2 tsp. black pepper, ground
• 1/2 c. cheese, parmesan, fresh

 

Directions:

• Preheat oven to 350 degrees. Peel and slice zucchini. Mix garlic powder, black pepper and olive oil in small bowl. Put parmesan cheese in separate small bowl. Coat zucchini slices, one at a time, with olive oil mixture. Then press both sides of zucchini in parmesan cheese to form coating. Place on cookie sheet. When all slices are coated, bake for 13-15 minutes, until bubbly and slightly golden brown. Cool on cookie sheet a few minutes before removing. Enjoy!

Sautéed Asparagus with Bacon

Ingredients:

• 1 slice of lean bacon
• 12 asparagus spears, wooden ends removed, cut into thirds
• 1/2 tsp Dijon mustard
• Sea salt and freshly cracked pepper, to taste

Directions:

• Heat the olive oil in a skillet over medium heat. Add a piece of lean bacon to the skillet then cook for 1-2 minutes, flipping half way through cooking, until crisp. Place the bacon onto paper towels to drain. Crumble the bacon into large bits.
• Add the chopped asparagus to the skillet with the bacon grease. Cook, stirring often, until crisp-tender. Add the Dijon mustard then season with sea salt and freshly cracked pepper, to taste. Gently stir until evenly coated. Toss in the crumbled bacon and serve immediately. Enjoy.

Roasted Potatoes With Green Onions

Ingredients:

• 1 tbsp. olive oil
• 3 1/2 lbs. potatoes
• 2 cloves garlic, minced
• Salt to taste
• Fresh ground pepper
• Fresh chopped green onions

Directions:

• Scrub potatoes and place in a large pot. Fill pot with water until potatoes are covered by 2-3 inches of water. Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender.
• While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley. Next, prepare the baking sheet by brushing 1 tablespoon of olive oil on a cookie sheet for this and it worked well.
• Once the potatoes are cool, peel and cut in half, or quarter if potatoes are large. Place cut side down on prepared pan and sprinkle with course salt and fresh ground pepper. Place in 425° oven for 35-40 minutes. Rotate potatoes halfway through the baking time to ensure an even color.
• Reduce temperature to 375°, turn potatoes over and sprinkle with the green onions. Add more salt and pepper if desired. Return to oven for an additional 15-20 minutes or until potatoes are evenly browned. Remove from oven and sprinkle with fresh green onions. Serve immediately. Enjoy!

Cheesy Cauliflower

Submitted by: Kayleigh

Ingredients:

2 c. cauliflower, fresh
2 tbs. yogurt, plain
0.5 tsp. dijon mustard
0.13 tsp. dill weed, dried
0.13 tsp. sea salt
0.13 tsp. garlic powder
0.25 c. cheddar cheese, mild

Directions:

Place cauliflower in a steamer basket; put basket in a small saucepan over 1 inch of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp tender. In a small bowl, combine yogurt, mustard, dill, salt, and garlic powder. Transfer cauliflower to an ungreased 3 cup baking dish; top with yogurt mixture and cheese. Bake uncovered at 350°F for 5 minutes (approximately) or until heated through and cheese is melted. As always you can add or take away things to make it suit your tastes.

Mashed Potato Cakes

 

When I lived in India,  Aloo Tikki was my FAVORITE street food. It’s served there with pomegranate seeds and several sauces drizzled over the top: plain yogurt, a cilantro sauce and a spicy ketchup. The combination of all these flavors is mind blowing.

Potatoes, peas and mild Indian spices make up the base of these easy-to-prepare patties. Serve with a variety of chutneys, either as an appetizer or as a nice light meal with a side salad.

Ingredients:

• 3 large potatoes,  mashed
• ¾ cup frozen peas (uncooked)
• ½ large onion, chopped
• 1 jalapeno pepper, minced
• 1 tsp. chili powder
• 2 tsp. garam masala
• 1 tsp. cumin powder
• 1 tbs. grated ginger
• 1 handful fresh cilantro leaves, chopped
• 2 tbs. bread crumbs
• 4 tbs. chickpea flour

Directions:

• In medium bowl add mashed potatoes and add in all the other ingredients.
• Form into patties. Heat a little olive oil over medium-high heat and fry a few minutes on each side until golden brown. Drain and cool on paper towels.
• Serve the patties either warm or at room temperature with tamarind, tomato, or mint chutney. If desired, sprinkle the tops of the patties with a bit of chat Masala. Enjoy!

 

Sautéed Spicy Broccoli

Ingredients:

• 1/4 cup olive oil
• 3 tablespoons minced garlic
• 1 teaspoon red pepper flakes, or to taste
• 2 heads broccoli, cut in small florets
• Salt and pepper to taste
• 1 tbsp. chicken stock
• 1 tsp sesame seeds

Directions:

• In a large saute pan over medium-high heat, add the oil. Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 minute. Add the broccoli and toss until tender and it begins to color, about 3 to 4 minutes.
• Season the broccoli with salt and pepper, to taste. Stir in the chicken stock and cover to steam for a few minutes. Transfer to a serving bowl and sprinkle sesame seeds on it. Enjoy!

Cheese & Kale Mashed Potatoes

Ingredients:

• 3 pounds potatoes, peeled and cut into large chunks
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 large bunch kale, stems discarded, rinsed thoroughly of grit
• 1 cup whole milk
• 1 cup parmesan cheese
• Salt, to taste

Directions:

• Place potatoes in a medium stockpot with and fill with water to cover. Salt well and bring to a boil.
• Cook potatoes for 15-20 minutes or until fork-tender.
• Heat 2 tablespoons of butter over medium heat in a large pan and saute the garlic and kale until tender, about 3-5 minutes, and set aside.
• Drain potatoes and return to pot. Mash with a potato masher, then add the milk gradually, mixing to incorporate.
• Stir in parmesan cheese and kale, add salt to taste and serve. Enjoy!

Brown Sugar Glazed Carrots

Ingredients:

• 16 ounces baby carrots
• 2 tablespoons butter
• 1/3 cup brown sugar, packed
• 1/2 cup water
• Salt and pepper, to taste

Directions:

• Preheat oven for 425. In a medium baking dish, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Cook it in the oven for 25-30 mins, or until carrots are tender and the liquid has evaporated. Enjoy!

Sauteed Parmesan Zucchini

Ingredients:

• 1 tsp. olive oil
• 1/4 tsp. red pepper flakes
• 1/4 tsp chopped garlic
• 2 medium zucchini
• Salt and pepper to taste
• 1 tsp grated Parmesan cheese

Directions:

• Heat the oil in a medium frying pan over medium-high heat until shimmering. Add the garlic and red pepper flakes and cook, stirring occasionally, about 30 seconds.
• Add the zucchini to the pan and toss until coated with oil. Let cook, about 1 minute. Toss again and cook until crisp-tender, about 1 minute more. Remove the pan from heat and season the zucchini with salt and pepper.
• Transfer the zucchini to a serving dish and sprinkle with the Parmesan. Serve immediately. Enjoy!

Honey Cinnamon Glazed Carrots

Ingredients:

• 1 (16 ounce) package fresh baby carrots
• 1/4 cup honey
• 1 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon

 

Directions:

• Preheat the oven to 425°. In a medium bowl, toss the carrots with the olive oil, butter and cinnamon. Roast the carrots in the oven for about 15 minutes, until almost tender.
• Drizzle the honey over the carrots and toss to coat. Roast for about 10 minutes longer, until the carrots are tender and lightly browned in spots. Sprinkle ground cinnamon on it and serve. Enjoy!

 

 

Balsamic Turnips

Ingredients:

• 2 large turnips
• 1 tbsp.  olive oil
• 1 tbsp.  balsamic vinegar
• 1/2 tsp. fresh thyme
• Salt and pepper to taste
• chopped parsley or cilantro (optional)

Directions:

• Preheat oven to 450F. Spray a baking sheet with non-stick spray or olive oil.  Peel turnips with vegetable peeler, then cut into bite-sized pieces. Whisk together olive oil balsamic vinegar, thyme, salt, and pepper.
• Put turnips in a bowl and toss with the balsamic mixture, turning them over a few times so they're well-coated with the oil and vinegar. Roast turnips 25 minutes; then remove the pan and turn each one over so a different side is touching the pan.  Roast about 10 minutes more, until turnips are softened and lightly browned. Enjoy!