Who doesn’t love POTATOES!? I absolutely ADORE carbs, I could never follow a diet that doesn’t allow carbs BECAUSE the second I add carbs back into my life when the “diet” is done, I am screwed. lol So, carbs are in my lifestyle, everything in moderation!
These yummy gems pair beautifully with some burgers. They work as the perfect side and they are so easy to make!
Ingredients:
3lbs baby red potatoes 2 tbsp olive oil salt & pepper to taste 1/2 tsp mrs. dash salt free onion & herb seasoning 1/4 tsp red pepper flakes 1/2 tsp Italian seasoning 3 garlic cloves, minced fresh basil, to taste. (I used about 2 tbsp fresh diced basil) 1/4 cup shredded parmesan
Directions: 1. Preheat oven to 425 degrees, and right away, stick your sheet pan into the oven so it heats up with the oven. This will allow a crispy crust on the potatoes. 🤤
2. While your oven & pan is pre-heating, start by cutting your baby potatoes in quarters (or into four pieces).
3. After you get all your potatoes cut, toss them into a bowl and drizzle 2 tbsp of olive oil over them and sprinkle some salt and pepper over the potatoes too.
4. Then go ahead a sprinkle in your onion & herb seasoning, red pepper flakes & Italian seasoning. Then add in your minced garlic. Toss your potatoes to coat well.
5. Lastly finish by adding in your diced fresh basil (if using) and parmesan cheese. You want to add this last so you don’t bruise the basil w/ all the tossing. 😉 One final toss really well.
6. WITH OVEN MITTS!!! Grab out your sheet pan and pour the potatoes onto the sheet pan. You will bake for 35-40 minutes. (Every oven is different so you may need more or less time so your first time making these, just keep an eye on them. 👍 )
I mean, look at these crispy babies. 🤤 😋 🥔
Like I said earlier, we paired these potatoes w/ burgers. You can pair this side with anything or ya know, just have a bowl of potatoes. I won’t judge. 😛
I just had to share this recipe & if you make this and love it too- share and let me know! I’d LOVE to hear what you think! 🖤
Who doesn’t love a good Italian dinner! These are always such a yummy hit and so so flavorful! You can even just use this recipe to make layered lasagna! You can choose to make it all homemade or take a couple short cuts to help on time.
One short cut, getting a GOOD QUALITY marinara sauce. This is one I like to buy if I don’t have time to make it homemade. Read your ingredients, You want to be eating REAL food. With this sauce you can really taste it, its so good!
I like to make these and pair them with a greens salad! This recipe is super easy and tastes like it took all day! I hope you enjoy it!
Lasagna Rolls
Ingredients:
Olive oil spray (for baking dish) 1/2 teaspoon extra virgin olive oil Salt, for pasta water (couple pinches) 12 whole wheat lasagna noodles
2 giant handfuls baby spinach/baby kale leaves 15oz ricotta cheese 1 cup cottage cheese 1 egg white 2 tablespoons chopped parsley 1 tablespoon chopped basil 1/2 teaspoon garlic powder 1/2 teaspoon salt free, mrs. Dash garlic & herb seasoning 1 jar marinara sauce
Pre-heat an oven to 350 F. Lightly mist an 11 x 7-inch casserole baking dish with spray.
Fill a large pot two-thirds full with water. Place it over high heat. When the water has come to a boil, add the olive oil, some salt and noodles. Cook them until they are al dente (tender with a slight bite), about 6-8 minutes, stirring occasionally.
While the noodles cook, place a nonstick pan over medium heat. We are going to cook the greens real quick: Drop in 2 ice cubes and add the baby spinach or kale.
Place a lid on the pan and allow the kale/spinach to wilt, give it a stir until kale has wilted, about 2-5-minutes. Remove the kale from the heat and let it cool completely.
Once the noodles have cooked (don’t overcook them- they will continue to cook in the oven too!), give them a quick rinse under cool water to cool them down and to stop the cooking, lay them flat on a surface or parchment paper so they don’t stick together.
In a medium mixing bowl, combine the ricotta, cottage cheese, 1/2 cup shredded mozzarella, egg white, parsley, basil, garlic powder, garlic & herb seasoning and 2 teaspoons of the parmesan. Mix them until they are well combined. (pictured are the parsley & basil I like to keep on hand in my fridge for freshness sometimes!) (also pictured are the spices I used in this mixture)
Back to the baby greens: Squeeze as much water out of the cooled greens as possible. Then transfer it to a lint free kitchen towel, and twist it until all the liquid has been removed. It should be dry.
Add the chopped greens to the ricotta mixture. Using a rubber spatula, mix them until well combined.
Lay the noodles on a cutting board or other clean work surface side by side. Divide the ricotta mixture among them, I used about 1/4 cup per roll, spreading it over the entire length of the lasagna noodle, except the last inch on the side furthest from you. Roll each, starting at the end closest to you, being careful to keep the filling inside.
Spread a little of the marinara sauce on the bottom of the baking dish. Add the lasagna rolls in the baking pan, side by side, evenly spaced in the dish.
Drizzle the remaining sauce over the tops so some stays on top and the rest drips down to cover them as much as possible.
Then put a little pesto over the top of each roll, I used about 1/2 teaspoon per roll..
Divide the mozzarella evenly over the tops and then sprinkle the remaining tablespoon of parmesan cheese evenly over top.
Cover the baking dish with nonstick foil (shiny side up), and bake them for 30 minutes. Remove the foil. Bake them uncovered until cheese has melted and has started to become just golden brown in spots, about 5 minutes. Then, ENJOY!
(I don’t have an “after” picture because we covered them and foil and then baked them at our friends house… I didn’t even think to take an after picture! BUT, you get the idea!)
Perfect for a Sunday dinner idea or after a big workout! 😋 I hope you give this recipe a try & I would love to hear back how you liked it! Not a really healthy meal you can have all the time BUT you know whats in it, its easy & super yummy!
(About 550 calories per two rolls, 15 g fat, 78g carbs, 11g fiber, 5g sugar, 29g protein- your ingredients could alter these nutritional facts BUT it gives you a rough idea!)
A girl and her goats 