Garlic Parmesan Mashed Potatoes

Here is a quick easy side! These garlic mashed potatoes are fast and don't take much work, so when looking for something easy and filling go with these! 

Garlic Parmesan Mashed Potatoes

Ingredients:

• 2.5 lb red potatoes
• 1/2-1 C fresh grated Parmesan cheese 
• 4 garlic cloves. leave whole
• half stick of butter
• 8 oz sour cream

Directions:

1. Wash and quarter potatoes. Leave skins on.
2. Add potatoes and whole garlic cloves (peeled) to pot of salted water. Bring to boil, cook until soft. 
3. Drain potatoes, return to pot (including garlic). Add butter, sour cream, and Parmesan.  
4. Mash potatoes with masker, they should be chunky!

Source: Adapted from Queen Bee Coupons

Pan-Fried Asparagus

I am trying to add more veggies into my diet but I like to add a little extra flavor to me vegetables so that I don't get sick of the same old vegetables. When looking for veggies recipes I stumbled on this Pan-Fried Asparagus on All Recipes. It's simple and quick and when cooked just right it tastes amazing. Maybe this recipe can help spice up your ordinary asparagus into a delicious somewhat healthy side dish.

Pan-Fried Asparagus

Ingredients:

• 1/8-1/4 C butter
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 garlic cloves, minced
• 1 lb fresh asparagus, trimmed

Directions:

Melt butter in pan over medium high heat. Add in olive oil, salt, and pepper. Cook garlic in butter for a minute, do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking. 

Source: Adapted from All Recipes: recipe by Kim. 

Ranch Roasted Red Potatoes

Looking for a great, easy, quick side dish? Look no further. Ranch red potatoes requires only 4 ingredients and takes less than 10 minutes of prep time. We served our potatoes last night with crockpot pot roast and gravy. This combo was great; I didn't have to do much cooking or use much cooking equipment to get a awesome meal in return.

Combine potatoes, ranch seasoning, olive oil, and salt. Make sure potatoes are well coated.

Pour potatoes onto baking sheet, spread out evenly.

Bake in oven for 20-25 mins till soft. 

Ranch Roasted Red Potatoes

Ingredients:

• 2 lbs red potatoes, washed & quartered
• 1 packet Ranch dry seasoning mix
• Olive oil
• 1 tsp salt

Directions:

1. Preheat oven to 425 degrees.
2. In a large bowl add potatoes and drizzle with a little olive oil. Add in ranch dressing mix and salt. Toss until well coated (I used a bowl with a lid, and shook the bowl until well coated).
3. Line baking sheet with foil (I would still spray the foil with cooking spray). Pour potatoes onto the baking sheet and spread out potatoes evenly.
4. Bake in oven until potatoes are cooked through, and edges start to turn dark brown, approximately 20-25 minutes. (Pierce one of the larger pieces of potato with a fork to see if it is soft).
5. Serve hot. 

Source: The Girl Who Ate Everything

Fettuccine w/ Creamy Cauliflower Alfredo Sauce

This cauliflower sauce is A-M-A-Z-I-N-G!!! Can you imagine a healthy version of Alfredo sauce? I couldn't either until I tried this and it was delicious! If you think I am being a little over dramatic on how good it is then go to the blog where I got the recipe from, Pinch of Yum, she will tell you how awesome the sauce is. The main ingredient is a vegetable, so you cant feel bad eating a lot of it:). This sauce will be common in my house from now. You gotta try it! I cant wait to eat it again!

Saute garlic in butter on low for a few minutes until soft and fragrant. 

Meanwhile, boil cauliflower in vegetable broth/water until tender. 

Combine butter, garlic, cauliflower, some broth, salt, pepper, and milk in blender. Blend till smooth. Return back to saucepan. Stir in a little olive oil and Enjoy!

Served over Fettuccine!

Fettuccine w/ Creamy Cauliflower Alfredo Sauce

*recipe makes 5 Cups

**I halved the recipe since there was only two of us

Ingredients:

• 8 garlic cloves, minced
• 2 Tbsp butter
• 5-6 C cauliflower
• 6-7 C vegetable broth or water (I did half broth and half water)
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 C milk
• olive oil-Optional
• Parmesan cheese-Optional

Directions:

1. Saute garlic in butter in large nonstick skillet over LOW heat. Cook for several minutes or until garlic is soft and fragrant. Do not let it brown. Remove from heat and set aside.
2. Bring vegetable broth/water to boil in a large pot. Add cauliflower and cook for 8-10 minutes or until tender. Do not drain.
3. Using a slotted spoon, transfer cauliflower pieces to blender. Add 1 C vegetable broth/water (cooking liquid), sauteed garlic/butter, salt, pepper, and milk. Blend until sauce is very smooth, adding more broth or milk if originally too thick. Blend in patches if needed depending on size of blender. Return sauce back to skillet, stir in a little olive oil and Parmesan cheese if desired. Serve hot over noodles! 

If sauce starts to look dry, add a few drops of oil, water, or milk.

Adapted from Pinch of Yum.

Mom's Cheese Potatoes

My mom made these cheese potatoes growing up and I absolutely loved them! I thought I better whip this recipe out again and make them myself. They aren't too hard, the only difficult thing is trying to get the cheese sauce to a certain consistency. I thought my cheese sauce was a little more runny then I like it but after it was baked it tasted just like I remembered!

Peel and slice potatoes. Boil them 'till tender yet still firm.

Layer potatoes in Pyrex dish.

Meanwhile, melt butter in saucepan adding flour. Add in milk, let it get hot and thick. Add  in cheese. Stir until melted.

Pour cheese sauce over potatoes and top with a little extra cheese.

Bake at 350 degrees between 15-25 minutes. 

Mom's Cheese Potatoes

Ingredients:

• 4 large potatoes
• 1/4 C butter
• 4 Tbsp flour
• Salt & Pepper
• 4 C milk (whole or skim)
• 2 1/2 C sharp cheddar cheese 

Directions;

1. Preheat oven to 350 degrees.
2. Peel and slice potatoes. Boil potatoes till tender yet firm.
3. In a saucepan melt butter. Add flour to melted butter and whisk till combined. Add a dash of salt & pepper.
4. Add in milk, stirring constantly (double boiler recommended). Allow it to get hot and continue stirring until it thickens. (Mine wouldn't get thick enough at first so I added about 1 C of flour water to help thicken it up). 
5. Once you have reached your desired consistency add 2 C sharp cheese into sauce. Stir until cheese in melted and combined.
6. Pour cheese sauce over potatoes. Top with remaining 1/2 C cheese.
7. Cover dish in foil. Bake for 15-25 minutes. 

Garlic Cheese Pull-Aparts

Ok so these rolls are so good! I keep looking for another opportunity to make them again. I might just have to make them just cause. They are super easy but it takes time just because you have to wait for them to rise, which is typical though when baking bread/rolls. It recommends using a springform pan but since I didn't have one I just used a regular round pan. Go on over to 30 Days to check out where I got the recipe and if you want to use a springform pan.

Loosely wrap frozen rolls in plastic wrap for about 45 mins. 

Cut rolls in half with scissors. Combine butter and seasonings together and pour over rolls. Add in Parmesan cheese. 

Line the bottom of your pan with rolls and top with more cheese. Let rise for 1.5-2.5 hrs.

Bake for 20 minutes.

Garlic Cheese Pull-Aparts

*I halfed this recipe since I was only feeding 3*

Ingredients:

• 16 frozen white dinner rolls (Rhodes brand)
• 1/2 C butter, melted
• 1 C grated Parmesan cheese, divided
• 1 tsp dry parsley flakes
• 1 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp Italian seasoning
• 1/2 tsp onion powder

Directions:

1. Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes. 
2. Cut rolls in half with clean pair of scissors
3. Combine butter and seasonings together and pour over dough. Each piece should be coated
4. Line the bottom of the pan with the piece of dough and then top with remaining grated cheese.
5. Allow to rise in a warm place fro 1 1/2 -2 1/2 hours.
6. Bake at 350 degrees for 20-25 minutes or until center is completely done. 

Parmesan Caesar Chicken

Here is another 5 ingredient recipe! And it doesn't take a lot of prep work, which I love. If you like Ritz chicken this is the same concept, this The Girl Who Ate Everything recipe just gives you another chance to do something with that chicken in your freezer. I really liked it! 

Put Parmesan cheese & crushed croutons mixed together in one bowl. Combine Italian dressing and Caesar dressing in another bowl.

Take chicken and and dunk it in the dressing mixture then roll it in the crumb mixture. 

Bake for 30-40 minutes. 

Parmesan Caesar Chicken

Ingredients:

• 6-8 boneless skinless chicken breasts
• 1/2 cup creamy Caesar dressing (I used Gardini's)
• 1/2 cup zesty Italian dressing (the actual dressing, not the mix. Like Kraft's Zesty Italian)
• 1 cup shredded Parmesan cheese
• 1 cup garlic crouton crumbs

Directions:

1. Preheat oven to 350 degrees.
2. In a food processor or blender crush croutons until fine crumbs.
3. In a shallow bowl combine the Caesar and Italian dressings. Set aside.
4. In another shallow bowl, combine the Parmesan cheese and crouton crumbs. You can use grated Parmesan if you don't have shredded.
5. Take each chicken breast and dredge it in the dressing mixture and then roll it in the crumb mixture. Place on a greased cookie sheet and bake for 30-40 minutes or until juices run clear and chicken is done.