Sautéed Carrots

These are definitely my favorite veggie side for supper at the moment.  They’re low maintenance, extremely simple, and so good I could definitely eat most of the pan myself.  Also, everyone seems to like them, so there’s yet another positive.

Sautéed Carrotssauteed-carrots

  • 1 bag of baby carrots rinsed
  • salt, pepper & garlic powder
  • 3 tablespoons butter, divided

 

 

Cut each baby carrot into thirds.  This just takes a minute, then you plop them in a frying pan on medium heat.  Season with salt, pepper, and garlic powder to your preferences.  I usually start cooking them with about 2 tablespoons of butter in the pan.  Once they’re looking a little dry, I throw in the last tablespoon.  Towards the end, I sample a few carrots until I get the right amount of salt sprinkled on.  Cook and stir occasionally until tender to your liking!

Cheesy Hashbrowns

I mentioned before that my hubby isn’t fond of me using sour cream in our food.  Have you ever tried to find a cheesy hashbrown recipe (that actually tasted good) that didn’t require a tub of sour cream or mayonnaise?!  It’s actually pretty challenging.  I’m hear to say that I finally found one on Money Saving Mom!  And boy is it good!  This recipe requires very little prep time, bakes for about an hour, and is delicious every time.  It’s super cheesy though, so if you can’t handle the cheese, make sure you hold back a little with the amounts.

Cheesy HashbrownsCheesy Hashbrown Potatoes

  • 2 pound bag frozen hashbrowns
  • 2 cups shredded cheddar
  • 2 cups whole milk
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • shredded parmesan cheese

Preheat oven to 350 degrees.  Heat milk, butter, salt, and pepper until melted (microwave works fine).  While your milk mixture is melting, grease a 9 x 13″ pan, dump your hashbrowns and cheddar in and stir to combine.  Pour your milk mixture over the hashbrowns and top with parmesan cheese.  Bake, uncovered for 50-60 minutes or until cheese is browned.  Serve alongside these Philly Cheesesteak Loose Meat Sandwiches!

Cheesy Hashbrowns

Sauteed Carrots & Onions

I have never been a raw carrot lover.  I always really wished I was, because they sound so fun.  Just look at Bugs Bunny…. the way he would cheerfully take a big CRUNCH out of a crispy carrot.  *sigh*  I used to try raw carrots all the time when I was little, hoping that maybe one time they would taste super good.  Unfortunately, they always tasted the same – like dirt.  Seriously, they taste just like dirt.  And I don’t care how fun it sounds to chew on dirt, no one wants to go around chewing on it, right?

Anyway…..  even though I don’t prefer my carrots raw, this is a really tasty alternative that still gives you all the glorious health benefits from those orange veggies. 🙂

Sauteed Carrots & OnionsSauteed Carrots & Onions1

  • 3 or 4 carrots peeled and thinly sliced
  • olive oil
  • 1/3 of a large onion chopped
  • oregano
  • salt and pepper to taste
  • grated parmesan cheese

Drizzle some olive oil in a frying pan, dump in your carrots, sprinkle with salt & pepper, and saute for about 10 minutes over medium heat. Stir every little bit to keep the carrots from burning.  Add in your onion and more olive oil if needed.  Taste a carrot and add more salt/pepper if necessary.  Sprinkle a little oregano on top.  Stir and cook until carrots are fork tender.  Reduce heat and generously sprinkle with parmesan cheese.  Stir the veggies around a bit and taste to see if they need more cheese (they probably do, because why not?).  Yum!

Sauteed Carrots & Onions

Cheesy Wheat French Bread Slices

These are my FAVORITE soup side ever!!  They take your average loaf of french bread to the next level and trust me when I say it will be hard to limit yourself!  These + Wild Rice and Chicken Soup = one of my favorite meals ever.Cheesy Wheat French Bread Slices

Cheesy Wheat French Bread Slices

  • One loaf wheat french bread
  • softened butter
  • oregano
  • garlic salt
  • shredded mozzarella cheese

Preheat your oven to 375 degrees.  Slice your loaf of bread into pieces about 3/4″-1″ thick.  Spread a thin layer of butter on each piece, sprinkle with garlic salt (use a light hand or they will be too salty) and oregano.  Top with desired amount of mozzarella.  Place slices on a baking sheet and pop them in the oven for 6-8 minutes or cheese is melted and lightly brown.  Serve warm and try not to eat the whole thing yourself!

Cheesy Muffins

I almost left this recipe from South Your Mouth alone.  The only thing I changed was leaving out the sugar and replacing it with a little garlic powder.  More spice and less sweet. 🙂

Cheesy MuffinsCheesy Muffins

  • 1 3/4 cup flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 3/4 cup shredded cheddar cheese
  • 1 egg
  • 1 cup milk
  • 1/4 cup melted butter

Preheat oven to 400 degrees.  Mix flour, baking powder, salt, and garlic powder in medium sized bowl.  Stir in the cheese.  In a separate bowl mix egg, milk, and butter.  Add egg mixture to flour mixture and stir to combine.  Scoop into muffin tin (either grease it first or cheat and use papers – I used papers), filling cups about 2/3 full.  It should fill a pan with twelve muffins.  Bake for about 20 minutes or until a toothpick comes out clean.

Potatoes & Carrots

When you have a lot of potatoes and a few baby carrots and don’t want to mess with something fancy…. this is for you!  You can use whatever extra spices you want.  I am normally spice happy with things, but there’s something about the relaxed buttery salt & pepper flavor that I need every now and then.  Probably reminds me of home cookin’. 🙂

Potatoes & CarrotsBaked Potatoes & Carrots

  • 3-4 potatoes thinly sliced
  • a handful of baby carrots sliced
  • 1/4 cup sliced onions
  • 1-2 tablespoons olive oil
  • salt
  • black pepper
  • grated parmesan cheese

Preheat oven to 400 degrees.  Generously grease a baking sheet with butter (or spray it if you’re all awesome and get the cool spray on stuff to save time).  Spread your veggies on the tray and drizzle with olive oil.  Use a spatula to flip them around and evenly coat.  Season with salt and pepper (I went pretty heavy with the salt as the potatoes really soak it up).  Stick the pan in the oven for 10-12 minutes.  Take them out, flip them around a little to ensure even baking and to keep things from getting too crispy.  At this point, I shook some parmesan cheese on everything because WHY NOT?!  It is the best ever topper for veggies!  Turn the oven up to 425 and put the pan back in for another 10-12 minutes.  Depending how thinly you cut things up (and your oven), you might need to do another few minutes to get them the way you want them.  We prefer ours slightly crisp on the outside and tender on the inside.  Do what works for you.  When you consider them done, give them another light sprinkle of parmesan and salt as needed.  I find that a quick shake of salt before serving really helps. 🙂

Baked Broccoli

Baked Green Beans are my favorite, but broccoli is a fun veggie to switch it up with! 🙂  Even if you’re not an onion person, baking the broccoli with onion pieces on top lends a fun flavor.  (No one is making you eat the onions if you don’t want to, although we think they’re tasty!)

Baked BroccoliBaked Broccoli

  • 1 lb frozen broccoli pieces
  • 1/4 cup sliced onions
  • 2-4 teaspoons olive oil
  • garlic salt
  • black pepper
  • garlic powder
  • Italian seasoning
  • grated parmesan cheese

Preheat oven to 400 degrees.  Spread broccoli on a baking sheet.  Scatter onion pieces on top.  Drizzle with olive oil.  If needed, use a spatula to flip them around a little and evenly coat with oil.  Season with garlic salt, black pepper, garlic powder, Italian seasoning and parmesan cheese.  Pop the baking sheet in the oven for 18-20 minutes.  If you think it needs it, go ahead and add another sprinkle of parmesan on top after it’s done.  Cheese never hurt anyone…. right?