Roasted Ranch Potatoes with a Twist

Roasted Ranch Potatoes with a TwistRoasted Ranch Potatoes with a Twist

In our quest to eat better, I pulled this little Roasted Ranch Potato with a Twist concoction.  Now, I did not tell my family what I did.  Guess what?  They never noticed!  Score!

I will say I could sort of tell the difference because there was a little twang, occasionally.  So, I added parmesan, and that just was what I needed.  I will make this again!

Honestly, I have heard that parsnips can be a substitution for potatoes.  I would always go 1/2 radishes, parsnips, or turnips and 1/2 potatoes to ease my crew into better eating.


Five potatoes washed and cubed


A packet of dry ranch

Olive oil


Three turnips washed and cubed


Wash and cube the potatoes and turnips—place in a large bowl.  Add a bit of olive oil, seasoning, and the ranch packet.

I cooked them at 350 for about 40 minutes.  At about 1/2 in the cooking process, I flipped them to try and brown both sides.  Next time, I may cook them in my big electric skillet.

Of course, I added parmesan cause, you know, parmesan.



Cauliflower Rice

Cauliflower Rice
Cauliflower Rice
1 head of cauliflower
Peel off leaves.
Chunk up.
Place in a food processor.
Grind until “rice” like.
It can be frozen!
Cooking methods courtesy of this fabulous website.


If preparing the cauliflower rice from frozen, I suggest removing it from the freezer and leaving it on the counter to soften and defrost while you cook whatever you are planning on serving it.

OVEN COOKING METHOD (my favorite!)

Preheat the oven to 425F. Spread cauliflower rice on one or more baking sheets (depending on how much you have) into a single layer. Don’t make yourself crazy about the single-layer thing. You don’t want to crowd the pan, or it will steam and remain moist. Bake for 15 minutes, flipping the “rice” at least 1x. Remove, serve and enjoy!


  1. Heat a small amount of olive oil or coconut oil in a non-stick pan over medium-high heat and add cauliflower rice.
  2. I like to “dry fry” it to remove as much moisture as possible. Make sure to season with salt, pepper, and another complimentary spice if possible. Enjoy!

Servings:  8

Calories:  18


Cabbage Steaks

Cabbage Steaks

Cabbage Steaks

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1 head cabbage (peel off outer layer)

2 cloves garlic

1 Tbsp coconut oil



Cut cabbage (including core), starting at one end, into 1″ steaks.  Place on a cookie sheet.  Rub with the smashed garlic clove (or you can use minced).

Using a pastry brush, brush with oil and sprinkle with seasoning.  Flip steak with a spatula and do the same on the other side.

Roast at 400 for 30 minutes.  Flip and roast for another 30 minutes.

Healthy eating does not have to be painful, but it can smell horrible, LOL.  Cabbage stinks, no matter what, but eating well with an easy recipe matters.

This is not my cup of tea.  Frankly, I think cooked cabbage smells like butt.  Yet, Big Daddy loves it when I do this for him, so I do it often.  Also, I have found other cabbage (keto-friendly and low carb) that he enjoys.  I’m sure his co-workers are so excited when I make that for his lunches because it makes the office smell so inviting!  LOL.  At least I don’t have to smell it every day.  Cook it once.  Clean up the kitchen immediately.  Pack it in reusable lunch containers and send it on.

Calories:  53



Healthy Vegetable Beef Soup

Healthy Vegetable Beef Soup

This Healthy Vegetable Beef Soup is one of my favorites.  It reminds me of my granny!

Healthy Vegetable Beef Soup

1 lb of lean beef stew meat, marinated and cooked. (I have also used ground beef, leftover pork roast or beef roast, sliced up round steak, and leftover meatballs)
46 oz. tomato juice
Two bay leaves (remove before serving, these are not edible)
Three garlic cloves
One onion
Two c. frozen green beans*
Two c. frozen sweet peas*
lima beans, one c.*
One c. corn*
One lb. squash (or zucchini), cut up
One can stewed tomatoes
Two beef bouillon cubes
Three c. water

You can add any vegetable to this, like black-eyed peas. I just don’t care for them.
If I’m not using the crockpot, I put all my vegetables (not the canned tomatoes) in my pot with three c. of water, the garlic, and all the seasoning (not the bay leaves). I also add in the beef bouillon cubes. I cover that and let it cook on low until the vegetables are tender.

Once they are tender, I add the remaining water, the canned tomatoes, bay leaves, meat, and tomato juice. Now, let that simmer until ready to eat.

A healthier version because I did not add any potatoes. I didn’t add potatoes because of the starch in the corn and the lima beans.

*I only use frozen vegetables because they are frozen at their peak times, and no sodium is added. If you use can vegetables (which I have), be sure and drain them and rinse them off). It really won’t taste any different)*

Serves about 10
Calories per serving: 220
Fat per serving: 5 g.