Roasted Rosemary Sweet Potatoes

Last Sunday my hubby and I spent the evening with some of his family to send off all of his cousins who were leaving to go to different colleges. They grilled burgers outside on the grill and had a bunch of yummy sides and desserts. So, with all of this said we got sent home with leftover burgers, which we thoroughly enjoyed! Last night we ate leftover burgers with a side of roasted sweet potatoes and a fresh green salad. Here is my recipe for roasted rosemary sweet potaotes which by the way goes great with just about anything (steak, chicken, turkey, burgers, etc.)!

Ingredients:

• 2 large sweet potaotes, peeled and cubed
• 3 Tablespoons of olive oil
• 1 teaspoon of fresh ground black pepper
• 1/2 teaspoon of paprika
• 1/2 teaspoon of garlic powder
• Pinch of salt
• 1 Tablespoon of fresh rosemary, chopped into very fine pieces

Directions:

Preheat the oven to 375 degrees. Place the peeled and cubed sweet potatoes in a large baking dish. Drizzle the olive oil over the top along with the pepper, paprika, garlic powder, salt, and fresh rosemary and incorporate all of the ingredients together with your hands. Bake for 40 minutes, flipping the potatoes half way through with a spatula. Enjoy!!

 



Not Your Ordinary Green Beans

Ingredients:

• 12 oz. bag of green beans (microwavable in the bag/steam fresh) http://www.walmart.com/ip/Green-Beans/14053328
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 1 small yellow onion, sliced into thin strips
• 1/4 cup of chopped pecans
• 1 Tablespoon of olive oil
• 1 teaspoon of garlic powder
• 1 teaspoon of ground black pepper
• 1/2 teaspoon of dried oregano
• Pinch of salt

Directions:

Steam the green beans in the mircowave according to the directions on the back of the bag. In the mean time, heat the olive oil on medium-high heat in a large saute pan and add the bell pepper and onion. Saute the bell pepper and onion until they are soft and slightly carmelized. Add the green beans to the bell pepper and onion. Season the mixture with garlic powder, black pepper, oregano and pinch of salt. Remove the green beans from the heat and add the chopped pecans, stir until all of the ingredients are well incorporated. Enjoy!!!

Broccoli Casserole

Ingredients:

• Two 14 oz. bags of frozen broccoli florets
• One 10.75 oz. can of 25% less sodium cream of mushroom soup
• 1 teaspoon of salt
• 1 1/2 teaspoons of ground black pepper
• 1 teaspoon of garlic powder
• 1/2 cup of reduced-fat cheddar cheese 
• 1/2 cup of crushed reduced-fat wheat thins  

Directions:

1. Preheat the oven to 375 degrees. Bring a large pot of water to a boil and add the broccoli florets. Once the broccoli is in the boiled water turn the heat down to low and let them cook for about 10 minutes. Drain the broccoli once it is finished cooking and place it back into the pot.

2. Season the broccoli with salt, pepper, and garlic powder. Add the can of cream of mushroom soup and shredded cheddar cheese and mix all of the ingredients together. Place the broccoli mixture in a medium sized baking dish.

3. Add the wheat thins to a large ziplock storage bag and crush them with a pounder. Once they are a bread crumb consistency add them to the top of the broccoli. Bake for 20-25 minutes or until the casserole is lightly brown on top and bubbly. Enjoy!!

Sweet Potato Casserole

Ingredients:

• 3 large sweet potatoes, peeled & cubed
• 2 Tablespoons of unsalted butter
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1 Tablespoon of light brown sugar
• 2 Tablespoons of mandarin orange juice (I used the juice from a can of mandarin oranges)
• 1/2 cup of chopped walnuts
• 1/2-3/4 cup of mini marshmallows

Directions:

Preheat the oven to 350 degrees. In a large pot of boiling water add the peeled, cubed sweet potatoes and boil for about 20-25 minutes on medium-high heat. Drain and place the potatoes back into the pot. Mash the potatoes either with a wire potato masher or with a fork. Add the butter, cinnamon, nutmeg, light brown sugar, mandarin orange juice, and walnuts to the mashed potatoes and stir to combine all of the ingredients. In a 8x8 square baking dish, add the potatoes and top them with the mini marshmallows. Bake for 35 minutes. Enjoy!!