Easy Mexican Style Rice

1 c. rice
 2 1/4 c. chicken broth
1/2 (6 oz) can tomato paste
2 Tbsp. butter
1/2 c. onion, diced small
1 garlic clove, minced
1/2 c. salsa 

Combine all ingredients in rice cooker & cook according to manufacturer instructions. When cooking time is finished, allow the rice to sit uncovered for 3 minutes or so to thicken. Stir before serving.

adapted slightly from: food.com

Loaded Potato Skins (Cheater)

Large russet potatoes, washed
Butter, melted
Season salt (make sure it's GF if necessary)
Kosher salt
Ground pepper
Shredded cheddar cheese
Bacon, cooked and crumbled (or bacon bits)
Parsley or chives, chopped (optional)
Sour cream or ranch dressing (optional)

Preheat oven to 400°. Cover baking sheets with foil and spray with non-stick cooking spray. Set aside.

Wash potatoes and then cut into approximately 1/4 inch slices. I like to use a mandolin and slice the potatoes lengthwise!

Brush both sides and edges of the potatoes with butter and sprinkle with seasonings. Place on the foil covered pan and bake for 30 minutes, or until fork tender. Turn potatoes onto the opposite side after about half way, to brown the other side.

When potatoes are done, top with cheese, bacon and parsley/chives. Continue baking for 3-5 minutes, or until the cheese is nice and bubbly.

Top with a little sour cream or ranch if desired. Enjoy!

Audrey's little note: these are a family favorite - our extended family will demolish 4 baking sheets full of potatoes.

Ruth's Chris Sweet Potato Casserole

Crust:
3/4 cup brown sugar
1/4 cup flour
3/4 cup chopped nuts (pecans preferred)
1/4 cup melted butter 

Sweet Potatoes:
3/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
2 cups mashed sweet potatoes
1 egg, well beaten
1/4 cup butter 

Combine Crust Mixture in mixing bowl and put to one side. 

Combine Sweet Potato Mixture ingredients in a mixing bowl in the order listed. Combine thoroughly. 

Pour Sweet Potato Mixture into buttered baking dish. 

Sprinkle Crust Mixture evenly onto surface of Sweet Potato Mixture. 

Bake for 30 minutes at 350°. Allow to set for at least 30 minutes before serving.

from: Ruth's Chris 

Air Fryer French Fries

3-4 medium potatoes, washed and dried
1-2 Tbsp. olive oil
1/2 tsp. kosher salt
1/2 tsp. garlic powder
fresh cracked black pepper (to taste)
grated Parmesan cheese (optional

Cut the potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries. 

In a  medium bowl toss the potatoes and oil. Season with salt, garlic powder and black pepper to taste; toss to coat.

Place the potatoes in the air fryer basket, cook at 380°F for 25-30 minutes, turn/toss every 5 minutes or so.

adapted from: Skinnytaste

Chipotle Guac

2 ripe Hass avocados 2 Tbsp. lime juice 2 Tbsp. cilantro, chopped 1/4 c. red onion, diced, 1/2 jalapeño (including seeds), diced 1/4 tsp. kosher salt 1. Cut the avocados in half and remove pits carefully. 2. Scoop the avocados into a bowl. 3. Toss and coat with lime juice. 4. Add the salt and mash until a smooth consistency is achieved. 5. Fold in the remaining ingredients and mix. 6. Taste the guac and adjust seasoning, if necessary.

Yummy Potatoes

1 large 24-32oz package frozen hash brown potatoes thawed
2 cans cream of chicken soup
2 c. sour cream
2 1/2 c. grated cheddar cheese divided
1/4 c. melted butter
1/2 c. chopped onion (cooked, or use minced dried onion)
1/2 tsp. each salt and pepper

Topping options:
1 cup Panko Crumbs or
2 cups crushed Corn Flakes + 2 tablespoons melted butter optional or
1/2 cup grated cheese

Preheat oven to 350 degrees. Place rack in middle of oven.

In a large bowl: combine soup, sour cream & butter. Add onion, salt & pepper. Mix well, stir in grated cheese. Fold in the potatoes.

Pour the mixture into a 9x13 greased pan.

If using topping, spread the Panko or cornflake mixture or additional 1/2 cup of cheese over the top of the casserole and bake uncovered for30-40 minutes or until the casserole is bubbly and golden on top.

Let sit for about 10 minutes before serving.

from: A Bountiful Kitchen

Quick & Easy Baked Beans

2 cans pork and beans

1 can white beans, rinsed
¾ cup BBQ sauce (any brand)
¼ cup brown sugar
dash cayenne pepper
¼ onion diced (use a chopper)
8 slices of Bacon (chopped)

Preheat oven to 350 degrees.

In a bowl mix the the bacon, bbq sauce, diced onions, brown sugar, and cayenne; add pork and beans. Pour into a 9x13 baking dish and bake for 45-60 minutes, until it starts to bubble. Allow to sit for about 10 minutes, serve.

adapted from: Eating on a Dime

Broccoli & Cabbage Salad

2 large heads of broccoli, cut into small florets
1/2 small red cabbage, very thinly shredded (bagged coleslaw mix works great!)
1 yellow bell pepper, diced
1/2 c. dried cranberries
1/2 c. slivered almonds

Peanut Butter Dressing:
1/4 c. creamy peanut butter, or almond butter
2 T. rice vinegar
juice of 1 fresh lime
juice of 1 medium fresh orange
2 T. coconut aminos, or Bragg's liquid aminos
1 clove minced fresh garlic

Bring a large pot with water to a boil. Once boiling, add in the broccoli florets, reduce heat to medium and cook for about 2-3 minutes, or until broccoli is just crisp-tender. Do not overcook.
Immediately dip broccoli an ice bath (a large bowl filled with ice, and icy-cold water) allow broccoli to completely drain/air dry in a colander.

Meanwhile, add all the dressing ingredients to a jar and shake vigorously to combine, or place in a medium glass bowl, and whisk extremely well.

In a large salad bowl add in broccoli, cabbage, bell pepper, cranberries and almond flakes.
Drizzle dressing on top, and gently toss to combine. Enjoy!

from: Clean Food Crush

Coconut "Rumbi" Rice

2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk
2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine water, coconut milk, beans and sugar in a pot. When it starts boiling, stir in rice and return to a boil. Cover, reduce heat to low, and simmer 20 minutes, until rice is tender. Fluff with a large serving spoon and remove from heat. (Or just put it all in a rice cooker!)

adapted from: The Mama's Girls

Baked Ravioli aka Lazy Lasagna

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and freshly ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought frozen ravioli
1 1/2 cups shredded mozzarella
1/2 cup grated Parmesan cheese

Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

from: Martha Stewart

note: I usually replace the tomatoes & spices with a jar of spaghetti sauce. Quick & easy!!

Lemon Cream Pasta

1/2 t. garlic powder
1/4 t. black pepper
2 (14.5 oz) cans chicken broth
1/4 c. fresh lemon juice
1/2 (16 oz) package tube pasta (penne, rigatoni)
1 c. heavy cream
2 t. grated lemon zest
1/4 c. parmesan cheese, shredded

In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.

Stir cream, parmesan cheese and lemon zest into cooked pasta. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

adapted from: Mel's Kitchen Cafe

Dutch Oven Potatoes

Potatoes, peeled & sliced
1 big can creamy chicken mushroom soup
1 c. sour cream
Precooked bacon
Green onions, sliced
Salt & pepper
1 can Sprite

Put all ingredients in dutch oven, cook at 350* till tender. When done, sprinkle with grated cheese & let melt.

from: Preston family favorites

Easiest Pasta & Broccoli

12 oz uncooked pasta
6 1/2 cups fresh broccoli florets, no stems
5 cloves garlic, smashed and chopped
1/4 cup grated Parmesan or Romano
2 tbsp olive oil, divided
salt and fresh cracked pepper

Directions:

Bring a large pot of salted water to a boil. When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente. When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.

Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, reduce flame to low and add pasta back to the pot.

Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.

Add 1/2 cup of reserved pasta water and mix well adding more if needed.

Serve in pasta bowls with additional grated cheese on the side

from: Skinnytaste

Roasted Sweet Potatoes

Peel and cube sweet potatoes, throw in a ziploc bag. Drizzle with olive oil and add the seasonings of your choice--I like seasoning salt with parmesan, I think I'll try brown sugar next time.

Arrange the potatoes on a foil-lined cookie sheet, place on the center rack of the oven. Cook under the broiler for 11-13 mins, turn, cook for another 11-13 minutes until golden.

Southwestern Bean Salad

1 15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed 
1 tomato, chopped 
1 small hass avocado, diced 
1/4 cup red onion, chopped 
1 scallion, chopped
1 lime, juice of
3 tbsp extra virgin olive oil
1 tbsp cilantro
salt and fresh pepper

Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

Audrey's little note: perfect with Baked Creamy Chicken Taquitos!

from: Skinnytaste

Roasted Asparagus

2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

from: Ina Garten

Carrot-Lime Salad

zest and juice of 2 limes
3 T. extra-virgin olive oil
2 T. honey
1/2 t. dry mustard
1/4 t. crushed red pepper
salt
1 1/4 lbs carrots, peeled & sliced crosswise
1/2 c. dried apricots, sliced
3 small scallions, sliced

In a medium pan over low heat, cook lime juice, olive oil, honey, mustard, and red pepper until warm, about 1 minute. Remove from heat and cover.

In a large pot of boiling salted water, cook carrots until just tender, 2 to 3 minutes. Drain and transfer carrots to a serving bowl.

Add dried apricots and scallions, then toss salad with warm honey-lime dressing. Sprinkle with lime zest.

from: Country Living magazine

Honey Glazed Carrots

2 Tablespoons extra virgin olive oil
2 Tablespoons butter
4 Cups thinly sliced and peeled carrots
Salt and pepper
2 Tablespoons honey (can sub with pure maple syrup)

Heat oil and butter in a large skillet over medium heat. Add carrots, a pinch of salt, pepper and the honey. Stir and let cook for 10-12 minutes, or until softened to your liking. Transfer to a serving bowl and serve.

from: Picky Palate blog

Baked Beans

1 lb. bacon
1 lb. hamburger
chopped onion
2 cans pork & beans
1/c. ketchup
2 T. vinegar
1 T. worcestershire sauce
1 T. liquid smoke
1/4 t. cloves
1/2 t. salt
1/4 t. pepper
1 T. chili powder
1/4 c. brown sugar
1/4 c. white sugar

Cook bacon, crumble, set aside. Brown ground beef with onion, add bacon. Combine all other ingredients and add to the meat mixture. Bake at 375 for 45 minutes.

Mexican Rice

2 c. dry white rice
1 can tomato sauce + enough water to measure 3 1/2 c.
1-2 T. taco seasoning
1-2 T. butter
chicken boullion to taste...1 cube or about 1 t. paste

Put all ingredients in rice cooker, and enjoy!

from: my friend Amy