Parmesan + Herb Sweet Potatoes

• If I had to ask my family what they'd like for a side with dinner, the response would most likely be sweet potatoes. I make them quite often and am always trying different recipes to change things up a bit. My favorite way to eat them is cut into cubes and roaster. Hubs would probably say as a cooked potato with cinnamon and butter. The kids are indifferent as long as it tastes good to them. Since I'm the one usually cooking, roasted in the way they're usually served. One of my favorite combinations for sweet potatoes is parmesan with herbs. The entire side is pretty simple to make, with ingredients you most likely have at home. On this night, I used the same seasonings on the baked chicken we had with the sweet potatoes. With fall right around the corner, this savory side will be on the menu quite often. Enjoy! 
• 
  

• 
  
• 
  

• Ingredients: 
• 3 sweet potatoes (washed and cut into 1 inch cubes)

• 3 Tbsp olive oil

• 1 1/2 tsp minced garlic

• 1 tbs rosemary (fresh or dried)
• 1 tbs parsley (fresh or dried)

• 1/3 cup grated parmesan cheese 

Salt and pepper to taste 

Directions: 
1. Preheat oven to 400. 
2. Place cubed potatoes into a large bowl. 
3. Mix together olive oil and garlic in a small bowl.  
4. Pour olive oil mixture over potatoes. Stir to coat. 
5. Sprinkle remaining seasoning on top of potatoes (salt, pepper, parsley, rosemary, parmesan cheese) and stir again to coat. 
6. Spread evenly onto a lightly greased cookie sheet. 
7. Bake for about 30-35 minutes or until potatoes are slightly browned. Stir once about the 15 minute mark. 
8. Serve & enjoy! 

Pineapple & Cucumber Salad

One dinner we make once a week over the warmer months is tilapia. It's so easy to cook and my three year old will actually eat it. Although, we fib a bit and tell her it's chicken. Whatever works. I love making fish with a salsa to go over top or fresh fruit and vegetables as a side. 

Last week I had both cucumber and pineapple in the fridge and decided to combine them to made as a salad to go with our tilapia for dinner. Cucumber pairs well with a variety of fruits so I figured it would be just as tasty with pineapple. I was right. The combination with fresh squeezed lime juice was flavorful, which made it a great pair for the fish we made. Enjoy! 

Ingredients: 

1 cup chopped pineapple 

1 cup quartered english cucumber 

1 lime 

1 tbs cilantro (chopped) 

Directions: 

Mix together pineapple and cucumber. Squeeze the juice of one lime over the mixture and stir. Top with chopped cilantro. 

Pecan crusted tilapia with riced cauliflower and cucumber pineapple salad. 

A perfect summer dinner! 

Cranberry, Apple & Pecan Stuffing

Two years ago, I made this semi-homemade stuffing. It took just under 20 minutes to make and was full of flavor. When I made it the first time, I used fresh cranberries. We thought they were a little tart and opted for dried cranberries the second time. The sweetness of the cranberries combined with the crunch of the apples and nuts dresses up any boxed stuffing mix. The little cook time and delicious flavor will make it a  recipe you come back to time and time again.

Ingredients

• 1 1/2 cups apple juice
• 2 tbsp butter
• 1 package Stuffing Mix 6 oz package
• 1 small apple chopped
• 1/2 cup dried cranberries or fresh
• 1/4 cup pecans chopped

Instructions

1. In a medium saucepan, bring juice and butter to a boil.
2. Add stuffing mix along with the cranberries and apples, mix lightly.
3. Once fruit is mixed in, remove from heat. Let it stand for 5 minutes.
4. Stir in pecans before serving.

Adapted from Kraft Foods

{eMeals} Crispy Oven-Baked Chicken & Tarragon Potato Salad

When I first signed up for eMeals clean eating recipes, I didn't think I would actually find any I would want to make. I thought that a lot of my favorites would go out the window and I'd be stuck making things that may be "clean" but not tasty. I was completely wrong and this recipe is one that proves it. Last weekend I wanted a summer meal for our Saturday dinner. Cold potato salad and crispy chicken sounded like the perfect summer meal. One that would be perfect for a BBQ or even a picnic. 

The chicken was so quick and easy to make. Besides boiling the potatoes, so was the potato salad. I honestly can't remember the last time I made potato salad. I forgot how easy it was and how much better it is then what you buy at the store. I added some small pieces of turkey bacon that was leftover from breakfast that morning, which hubs enjoyed.  Definitely a meal we'll make again and a potato salad I'll bring to our next BBQ.  Enjoy!

Crispy Oven- Baked Chicken 

Ingredients: 
3 boneless, skinless chicken breasts, cut in half 1⁄2 teaspoon salt, 1⁄2 teaspoon freshly ground pepper
1 (8-oz) container reduced-fat sour cream
2 tablespoons reduced-fat 2% milk (we used almond milk)
2 green onions, chopped
1 teaspoon paprika
2 cups whole wheat panko breadcrumbs
3 tablespoons olive oil

Directions:
Preheat oven to 375°F; sprinkle chicken evenly with salt and pepper. Whisk together sour cream, milk, green onions and paprika in a shallow dish; place panko in a separate shallow dish. Dredge chicken in sour cream mixture then in panko, pressing gently to adhere. Heat oil in a large nonstick skillet over medium-high heat; cook chicken, in batches, 2 minutes per side or until browned. Transfer chicken to a lightly greased rimmed baking sheet. Bake 10-15 minutes or until done. 

Tarragon Potato Salad 

Ingredients:

3 lb new potatoes
2 shallots, thinly sliced
3 tablespoons white wine vinegar
2 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1⁄2 teaspoon salt, 1⁄2 teaspoon freshly ground pepper
1⁄4 cup olive oil

2 tablespoons chopped fresh tarragon

Directions: 
Bring potatoes and salted water to cover to a boil in a large Dutch oven; cook 10 minutes or until tender. Drain; let cool, and cut into quarters. Whisk together vinegar, mayonnaise, mustard, salt and pepper; gradually whisk in oil. Pour dressing over potatoes; add tarragon, and toss until well coated. 

** eMeals is a subscription service that sends weekly meal plans to your inbox based on information you provide. We've been very happy with the recipes so far! 

Sign up in just 4 simple steps:

1. Pick your meal plan (I have the clean eating plan)

2. Recipes for the WEEK along with sides will be emailed to you.  

3. They even give you a grocery list to take shopping.  

4. Enjoy an easy dinner that your husband will think took hours to make! 

Bacon and Pea Pasta Salad

I made this pasta salad for our 4th of July BBQ. My MIL doesn't like mayonnaise so I searched for a recipe that didn't include it.  Out of the few I found, I knew this one would be the people pleaser. 

Overall, the recipe was easy. The only thing that takes time is the bacon and cooking the pasta. Once those two ingredients are ready, the rest is easy to throw together. I personally prefer a pasta salad with a heavier dressing, but this is a great alternative and much lighter. My 2 year old ate this up.  She wasn't a huge fan of the corn but ate everything else. I definitely recommend making this a few hours before serving and refrigerated to let the flavors come together. You can also serve this salad warm.  Enjoy! 

Easy Bacon and Pea Pasta Salad 

Courtesy of Simply Stacie 

• 1½ cups bow tie pasta, uncooked
• 1 cup frozen corn
• 1 cup frozen peas
• 1⁄2 lb bacon, cooked and chopped
• 4 cloves garlic, minced
• 1 lemon
• 4 tbsp butter, melted
• 1 tsp salt
• 1⁄2 tsp black pepper

Bring 6 cups of water to a boil in a medium pot on the stove. Add corn and peas and cook for 2 minutes. Drain in a colander and set aside.

Cook pasta and drain into the same colander as the corn and peas. Set aside.

Zest and squeeze juice from lemon into a large bowl. Add in garlic, salt and pepper and stir to combine.

Add pasta, corn and peas to the bowl. Then add in butter and bacon and stir to combine. Season with salt and pepper to taste, if desired.

Twice Baked Potato Casserole

A staple side dish over the holidays is potatoes.  They can be made so many different ways.  I'm sure I've tried hundreds over the years.  For this Christmas, I was looking for something that I could prepare ahead of time.  Something that would serve my entire family and that the mini would like.  I decided on this twice baked potato casserole.  I would actually call this mashed potato casserole. You can't go wrong with mashed potatoes.  You definitely can't go wrong with mashed potatoes mixed with cream cheese, sour cream and cheddar cheese topped with bacon and chives!  The dish was easy to prepare ahead of time and pop in the over when the time was right.  The entire family (along with the mini) gave this recipe two thumbs up! 

Twice Baked Potato Casserole

Courtesy of Six Sisters' Stuff 

Ingredients:

• 5 lb russet potatoes
• 10 sli bacon
• 8 oz cream cheese
• 0.5 c unsalted butter, melted
• 1 c sour cream
• 0.25 c chives, minced
• 2.5 c cheddar cheese, grated
• 2 t kosher salt
• 0.5 t pepper

---

Directions

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Brown Sugar and Bacon Green Beans

This side dish was a part of our Christmas dinner.  For Christmas, my family has steak, potatoes, stuffing and a vegetable.  I was in charge of the sides this year.  This recipe looked amazing.  And lets be honest, who doesn't like bacon and a little sugar with their veggies?

The dish was easy to make and was as good as it looks.  It's a perfect side dish for the holidays.  Enjoy! 

Brown Sugar and Bacon Green Beans

Courtesy of Six Sisters' Stuff

Ingredients:
1 (16 oz) package frozen green beans
6 pieces bacon, chopped
1/4 cup butter
1/4 cup brown sugar
garlic salt, to taste

Directions:
In a large skillet, fry the bacon over medium heat until done (but not quite crisp).
Drain off grease and add butter and brown sugar. Cook, stirring occasionally, over medium heat until the brown sugar has dissolved.

Place the green beans in a pot and fill with about 1 inch of water. Bring water to a boil and then place the lid on the pot. Steam the beans over medium heat until cooked through, about 5-8 minutes. Drain the water from the beans, season with garlic salt, and stir in the sugar and bacon mixture. Serve immediately.

If the brown sugar mixture starts to go hard, you can quickly reheat it before pouring it over your beans.

Squash, Zucchini and Onions with Brown Sugar

I find myself making the same side dishes week in and out.  We find one thing we like and make it over and over again.  With zucchini and squash, I usually sauté or bake it with a sprinkle of italian spices, parmesan cheese and a little EVOO.

When I saw this on Pinterest (where else?) I decided to change things up.  This was definitely a sweet side.  It was toddler and hubs approved, but because of the sugar (even though it's not a lot), not something I'll make all the time.  Definitely work making though! 

Squash and Onions with Brown Sugar

Courtesy of The Kitchn

serves 2

1 large yellow squash and 1 large zucchini  (or 2 medium of each)
2 small onions (or one medium)
2 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons brown sugar

Slice the squash into 1/2-inch rounds, cutting large ones in half. You should end up with roughly 2 cups of cut squash. Cut the onions into similar-sized slices.

Add the butter to a wide sauce pan that has a lid and heat over medium heat. When the butter has melted, add the onions and cook until soft, about 4-5 minutes. Add squash, salt, pepper, and brown sugar. Stir, then cover and cook for about 20 minutes, until squash is very soft.

Remove the cover and continue to cook for about 8 minutes, just to give the juices a chance to evaporate slightly. There will be some liquid in the pan, but it should be thicker than water, almost like a glaze. Season with more salt and pepper, if needed, and serve immediately.

Black Bean, Avocado, Cucumber and Tomato Salad

One of our friend's brought this salad over on Memorial Day.  I was instantly addicted. I may have had three servings. Yes, that good.  Everyone (well all the ladies) raved about it.  Not only is it a refreshing salad but it's very good for you too. A combination I'm always looking for in recipes.  I've made this a few times since she brought it, it never lasts long in my house.  This would be a great side to bring to a 4th of July BBQ next week. Enjoy! 

Black Bean, Avocado, Cucumber and Tomato Salad

Courtesy of Skinny Taste 

Ingredients: 

• 1 seedless cucumber, peeled and diced
• 2 medium ripe tomatoes, diced
• 2 hass avocados, diced
• 15.5 oz can black beans, rinsed and drained
• 2 tbsp red onion, minced
• 2 tbsp cilantro, minced
• 2 limes, juice of
• salt and fresh pepper

Directions: 

Combine all the ingredients and season with salt and pepper to taste. 
Keep refrigerated until ready to serve.
 Makes 5 cups.

Secret Fruit Salad

This past weekend my parents had us over for a BBQ.  My mom and I always talk about the menu a few days before we get together.  Since spring weather has arrived, I knew we had to have fruit salad on the menu.  And I remembered seeing a pin that said adding vanilla pudding to fruit salad was amazing.  So, I added fruit salad and vanilla pudding to the grocery list.  

Results: The pin was spot on.  This is the secret to the best fruit salad.  I didn't really measure the amount of pudding mix I used.  I just added it until I felt most of the fruit was coated.  

All of the guests asked what I added to make it so tasty.  I'll be making it this way from now on! 

Secret Fruit Salad

Courtesy of Rachel Schultz 

Oven Roasted Potatoes

Happy New Year.  I have high hopes for 2013, I hope you do as well. 

I have a lot of recipes I made over the holidays that I can't wait to share with you.  This first side dish recipe was made for Christmas dinner this year.  When planning the menu, I set out in search of dairy free recipes. It was much harder than I anticipated.  So many things have butter, cheese or cream...especially the traditional holiday sides.  I chose this one because even thought the original recipe calls for parmesan cheese, I thought it would be good without.  I knew the husband, father and brother would like it because it had bacon.  So, I decided to add it to the Christmas dinner menu.  

Results: The bacon was the most time consuming part of the recipe.  But, it's also the part that added the most flavor.  The potatoes were really good.  It was the perfect amount of seasoning and crispiness on the outside.  I didn't find myself missing the cheese at all.  The family approved as well, there weren't any leftovers.  Enjoy!

Oven Roasted Potatoes

Courtesy of Adventures in the Country 

Ingredients: 

1 Tbsp olive oil

1/2 lb hickory smoked, thick sliced bacon

3 1/2 lbs Yukon Gold Potatoes

2 cloves garlic, minced

1/4 cup Parmigiano-Reggiano, freshly grated

coarse salt

fresh ground pepper

fresh parsley

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.  My potatoes were fairly large, so this took close to 15 minutes.

Meanwhile, partially freeze bacon for easier cutter.  (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces.  I like to cut my bacon prior to cooking.  It’s easier to work with in the skillet and easy to drain with slotted spoon.

Cook bacon in a skillet until golden, but still flexible.  You don’t want it crunchy.  Remove cooked bacon onto a plate lined with paper towels.  Reserve the bacon drippings.
Check potatoes and if fork tender, drain and allow to cool.  If making this recipe again, I would peel the potatoes before I boiled them or try leaving the skins on all-together.  Yukon Golds have a relatively thin skin, so I think this would have added a nice look and texture to the potatoes.

While potatoes are cooling, preheat the oven to 425° and mince the garlic and parsley.  

Also, grate the Parmigiano-Reggiano.

Next, prepare the baking sheet by brushing 1 tablespoon of olive oil and half the bacon drippings on the bottom of the pan. I used a fairly large 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.  I did not do this and some of mine were more golden than others.

Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and Parmigiano-Reggiano.

Add more salt and pepper if desired.  Return to oven for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted.  Remove from oven and sprinkle with fresh parsley.  

Makes 4-6 servings, depending on serving size.

 Serve immediately!