Roasted Veggies

Left over raw veggies- tossed in seasoning. Baked. Super simple and super delicious.

4 red potatoes cubbed
2 cups chopped broccoli
2 cups carrots
1 cup diced onion
1/3 cup olive oil
1 tbls sea salt
1/4 cup mushroom soup mix
1 tbls onion powder
1/2 tsp dill
1 tsp italian seasoning
1/4 tsp pepper
Microwave the potatoes and carrots for 3-5 minutes until cooked slightly. Then take all the chopped veggies in a bag. Pour olive oil and shake to coat. Pour in seasoning and shake again to coat. Bake at 350 for 30-45 minutes.

Mashed Potatoes & Carrot

Carrot/Potato Mash

• 1 ½ pounds potatoes, peeled and diced (about 6 medium sized)
• 1 ½ pounds carrots, peeled and diced (about 9 medium sized)
• 5-6 cloves garlic, peeled and finely minced
• 4 tbsp butter (half of a stick)
• 1 tsp dried parsley
• 1 – 1 ½ tsp. sea salt, to taste (less if using refined salt)
• ¼ – ½ tsp freshly ground pepper, to taste
• 1 – 2 tbsp milk
Directions
Place potatoes, carrots, and garlic in a medium-sized saucepan and cover with plenty of water. Bring water to a boil over high heat. Reduce heat to medium-high and cook until vegetables are tender and can be easily mashed, about 20-25 minutes. Drain the water. To the pot of cooked vegetables add butter, parsley, salt, and pepper. Mash well with a potato masher. (You could also use a food mill if you would like them silky smooth. A potato masher will give you a chunkier texture, which is what we prefer.) Once the veggies are mashed, stir in the milk until they reach your desired consistency. Enjoy!

Easy & Fast Breakfast Skillet

I was craving a hearty breakfast, but didn't have a lot of time. So I came up with this fast skillet breakfast. Easy, nummy and the possibilities are endless.

Serves 4

4 Potatoes

2 tbls olive oil

1 tsp garlic salt

1 tsp chili powder

1 cup chopped bell pepper

1/2 cup onion

8 eggs

1 cup milk

1 cup grated cheddar cheese

salt and pepper to taste

DIRECTIONS
Scrub and wash potatoes. Make a slit in the potatoes and put on microwave safe plate. Microwave for 8 minutes on high.

Meanwhile in skillet over med/high heat pour olive oil in pan and saute the onion and bell pepper for 2-3 minutes. (This is where you would add any other veggies you'd like... zucchini, tomato, mushrooms etc.) Set aside until potatoes finish.

When potatoes are done chop into cubes and place in pan with the veggies. Fry for 2-3 minutes. Beat the eggs and milk together. Add the egg mixture to pan. Add the chili powder and garlic salt. Stir until eggs are cooked. Add cheese on top. Salt and pepper to taste. Serve and eat.

You can add all the veggies and meats you'd like to this breakfast skillet! Whatever is in your fridge!

Nana's Potato Salad

My Nana taught me how to make her delicious potato salad. I make a big batch usually when we have lots of people over and are BBQ'ing.

8-10 lg. potatoes chopped with skin on and boiled for about 10 minutes until desired softness

5 hard boiled eggs diced

5 stalks of celery chopped

2 cups mayo

2 tbls mustard

1/4 cup pickle juice or diced pickles

salt and pepper to taste

Mix in large bowl!

Serves 10-12