Parmesan Garlic Rice

 Ingredients:

2 TBS butter
1 TBS minced garlic
1 cup rice
2 cups chicken broth
1/2 tsp. onion powder

2 TBS butter

2-4 TBS whole milk
1/2 cup parmesan cheese (grated)

1/4 tsp pepper

optional garnish: parsley or green onions

Directions:

Place first 5 ingredients in the rice cooker. Set to white rice. Once done, add the remaining ingredients and mix adding more milk as needed. Garnish with parsley or green onions

Parmesan Roasted Green Beans

 
Ingredients:
1 1/2 pounds green beans, fresh & trimmed
1 tbsp olive oil
1/3 cup parmesan cheese, grated
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
 
Directions:
Preheat oven to 425 degrees F. Cover baking sheet with foil and lightly coat with non-stick spray, set aside.
Coat the green beans in the olive oil, then add the parmesan cheese, garlic powder, salt and pepper and stir to coat.
Spread in an even layer on the baking sheet and bake for 10 minutes. Use a spatula to flip the green beans and continue cooking another 8 minutes, until tender. Enjoy warm.

Oven Roasted Red Pepper Broccoli

Ingredients:
1 ½ pound broccoli florets
2 TBS olive oil
1 TBS minced garlic
1 tsp black pepper
1 tsp red pepper flakes
1 tsp salt
 
Directions:
Preheat oven to 425° F.
If using heads of broccoli, wash, dry thoroughly and then cut into 1 1/2-inch florets. It’s important that the broccoli is thoroughly dried. So, make sure to shake all the water out and pat dry with a paper towel.
In a small bowl mix seasonings - garlic, pepper, red pepper flakes, and salt. Set aside.
In a large mixing bowl toss broccoli with olive oil until evenly coated. Sprinkle seasonings on top and stir until evenly coated
Spread seasoned broccoli out into a single layer on a cookie sheet lined with foil
Roast on the middle rack of the oven for 10 minutes, stir and cook for about 8 more minutes
Serve and enjoy!

Coleslaw (for Fish Tacos)

Ingredients
5 cups cabbage, shredded (fill the second to biggest white bowl) approx 1/2 green and 1/4 purple

2 green onions chopped 
1/4 cup mayonnaise
1/2 cup sour cream
1/2 lemon (squeeze juice)
1/2 TBS white vinegar
1/2 tsp salt
1 tsp pepper
1 TBS siracha sauce

*variation add cilantro

*variation add chopped jalepano

Directions

Combine all ingredients. Chill for at least one hour in the fridge before serving. 

Goes great with fish tacos or over fish as a salad. 

Green Bean Casserole

Ingredients:

2 cans cream of mushroom soup

1 cup cheese, shredded

1/2 cup sour cream

1 tsp. onion powder

1/2 tsp. salt

1 tsp. garlic powder

4 cans green beans, drained

1 bag crispy fried onions

Directions:

In  a medium size bowl, mix together cream of mushroom, cheese, sour cream, onion powder, salt, and garlic powder. 

Then mix in drained green beans and 1/2 of a bag of the crispy fried onions. Put in the bottom of a 9 by 13 pan. 

Bake at 350 degrees for 30 minutes. 

Add the rest of the crispy fried onions and bake for another 5-10 min.

Note: if you want to add a little more crispy fried onions to the top, go for it, but that would require using part of an additional bag, which can be a bit annoying

Butternut Squash

Ingredients:
butternut squash
water

Oven Directions:
Cut butternut squash in half lengthwise. Place face down on a baking sheet. Add enough water to cover the pan. Bake at 400 degrees for about one hour. Once cooked, scoop out squash, mash up and season with butter, salt and pepper.

Insta-Pot Directions:
Cut in half and then in half again so you have four pieces. {FINISH}

Asian Style Coleslaw

Ingredients:
3/4 of a small cabbage
1 green onion
1/2 cup apple cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 tsp. dry mustard
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. pepper

Directions:
Thinly slice cabbage and onion, set aside. In a saucepan add vinegar, sugar, oil, dry mustard, celery seed, salt and pepper and stir together. Bring to a boil, stirring to dissolve sugar. Remove from heat and pour some over cabbage and onion. Stir to coat. (We only needed about 3/4 of the sauce, adding all of it would have been too soupy)