2 cups broccoli, cut into bite-size pieces 1/4 cup olive oil 1/2 teaspoon garlic salt 1/3 cup fresh shredded Parmesan cheese Preheat the oven to 400 degrees. Dump the broccoli into a large bowl and drizzle oil on top. Toss broccoli to coat with oil. Sprinkle garlic salt on top and mix to incorporate. Spread
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5-6 medium russet potatoes 1 (10 ounce) jar Pesto sauce 3/4 cup Parmesan cheese Preheat oven to 450 degrees. Scrub (but don’t peel) potatoes and cut into large cubes. Place cut potatoes in a large Ziploc bag. Add pesto sauce to the bag and shake until all of the potatoes are coated. Pour contents out
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1 medium head cauliflower 1 tablespoon cream cheese, softened 1/4 cup grated Parmesan 1/2 teaspoon minced garlic 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt) 1/8 teaspoon freshly ground black pepper 1/2 teaspoon chopped fresh or dry chives, for garnish 3 tablespoons unsalted butter Set a stockpot of water to boil
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¾ pound ground chicken (or 2-3 boneless breasts that will need to be diced) 1 cup water chestnuts, diced 2/3 cup mushrooms, diced 3 Tbsp. diced onion, diced 1 Tbsp. minced garlic Iceberg Lettuce Special Sauce: ¼ cup sugar ½ cup water 2 Tbsp. soy sauce 2 Tbsp. rice wine vinegar 2 Tbsp. ketchup 1
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1 pound red potatoes, quartered 2 tablespoons diced onion 2 tablespoons butter, melted 2 tablespoon honey 2 teaspoon dry mustard 2 pinch salt 2 pinch ground black pepper Preheat oven to 375 degrees F. Lightly coat a 13×9 inch baking dish with nonstick cooking spray. Place potatoes in a single layer in prepared dish, and
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1 pound baby carrots 3 tablespoons olive oil 3 tablespoons honey to taste salt to taste black pepper Preheat oven to 400 degrees. Line a baking sheet with foil and spray lightly with non-stick cooking spray. In a bowl, mix together carrots and olive oil until carrots are all covered. Spread the carrots in a
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2 (20 ounce) packages frozen corn kernels 1 cup whipping cream 1 cup milk 1 teaspoon salt 2 teaspoons sugar 1/8 teaspoon white pepper 2 Tablespoons melted butter 2 Tablespoons flour Combine frozen corn kernels, whipping cream, milk, salt, sugar, and white pepper in a large pot and bring to a boil. Meanwhile, whisk together
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1 pkg. (16 oz) frozen sliced carrots ¼ cup diced sweet onion 2 tablespoons butter 2 tablespoons brown sugar 1 teaspoon salt Cook carrots according to package directions (I just steam mine in the microwave for about 8-9 minutes). In a medium skillet, sauté onion in butter until translucent. Add brown sugar and salt; cook
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1 (10 3/4 oz.) can CAMPBELL’S® Cream of Mushroom Soup 3/4 cup milk 1/8 tsp. black pepper 2 (9 oz. each) pkgs. frozen cut green beans, thawed* 1 1/3 cups FRENCH’S® Original or Cheddar French Fried Onions MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup
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1 cup butter 2 cups chopped onion 2 cups chopped celery ¼ cup parsley sprigs 16 ounces mushrooms (fresh or canned/drained) 12-13 cups slightly dry bread cubes 1 tsp. poultry seasoning 1 ½ tsp. salt 1 ½ tsp. sage 1 tsp. dried thyme ½ tsp. pepper ½ tsp. marjoram (optional) 3 ½ – 4 ½
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