Tag: healthy side dishes

Recipes and Cooking

Roasted Ranch Potatoes with a Twist

Brandi C

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.

The addition of parmesan really took the dish to the next level, enhancing the flavor and giving it that perfect cheesy touch. The potatoes and turnips cooked up wonderfully crispy on the outside and soft on the inside, with just the right amount of seasoning. Honestly, the combination of ranch and parmesan added a depth of flavor that was both savory and satisfying. I think next time I might experiment with adding a bit of garlic or onion powder to give it a little more kick. The family didn’t even notice the turnips mixed in with the potatoes, which made it a great sneaky way to introduce a healthier vegetable into their meals. Overall, this Roasted Ranch Potato with a Twist is definitely a keeper for any busy weeknight dinner!

Ingredients

Five potatoes washed and cubed

Seasoning

A packet of dry ranch

Olive oil

Parmesan

Three turnips washed and cubed

Directions

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.

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Recipes and Cooking

Cauliflower Rice

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

COOKING TIPS:

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!

FRYING PAN METHOD:

  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!

Cauliflower rice has quickly become a go-to in my kitchen, especially when I’m looking for a healthy, low-carb alternative to traditional rice. Not only is it incredibly versatile, but it’s also budget-friendly and easy to make in bulk. I love preparing a big batch, freezing portions, and pulling them out throughout the week for quick meals. It’s delicious on its own or as a base for stir-fries, curry dishes, or even taco bowls. The texture is satisfying, and it soaks up flavor beautifully. If you haven’t tried roasting it yet—do it! That little bit of crispiness is life-changing.

Servings:  8

Calories:  18

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Recipes and Cooking

Kale Chips

Brandi C

Kale Chips

Kale Chips

1 large bag of kale (you can get the kind you pick off the stalk, but that’s a pain in the butt)

No stick spray

Kosher salt (some people use Seasoning Salt)

Directions

Preheat the oven 350.  Wash kale (if it isn’t prewashed) and pat dry.  Place on a cookie sheet.  Spray with no-stick spray.  Sprinkle with kosher salt.  Flip over the leaf and repeat the process.

Bake for 10 minutes.  Remove from the oven, flip and cook for another 10 minutes.

This is an easy, healthy, low-carb recipe that everyone will love.  Kale chips could replace traditional chips!  These are not very good the next day, as they get soggy or stale.  Also, they take on the consistency and taste of whatever you pack with them.  That is if you fill your lunch for school or work.  It never lasts too long at my house.  My kids and I will gobble them up quickly.  Nowadays, they make kale chips.  I prefer to make them because I know exactly what goes on in them.  There is nothing hidden.  I may even try to sprinkle some parmesan on them because who doesn’t love parmesan!

Kale chips are one of those surprisingly delicious snacks that make healthy eating fun. What I love about making them myself is that I get to control the ingredients. It’s a simple recipe that doesn’t require much effort, but the end result is crispy, salty, and satisfying. The key to getting them just right is to ensure they’re evenly coated with no-stick spray and salt. I love experimenting with different flavors, like adding a sprinkle of parmesan, or even a little garlic powder for an extra kick. Kale chips are perfect for anyone looking for a crunchy, low-carb alternative to traditional chips. They’re ideal for a quick snack or even a side dish to any meal. The best part? They’re always fresh when made at home, and they never last long in our house. The crispiness fades quickly, so you want to enjoy them as soon as they’re done.

 

Recipes and Cooking

Cabbage Steaks

Brandi C

Cabbage Steaks

Cabbage Steaks

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1 head cabbage (peel off outer layer)

2 cloves garlic

1 Tbsp coconut oil

Seasoning

Directions

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.

Cabbage Steaks are an easy, healthy dish, even if they don’t always have the most pleasant smell while cooking. The simplicity of the recipe makes it a quick go-to when you’re looking to eat something low carb and keto-friendly. While cabbage might not be my favorite vegetable to cook, it’s a hit with Big Daddy. I love that I can roast the cabbage with a bit of garlic and coconut oil, and he enjoys it every time. The crispy edges and tender interior of the cabbage steaks give a satisfying texture, and the seasoning adds great flavor without being overpowering. Although I might not be a fan of the aroma, it’s always worth it to see Big Daddy’s smile when he enjoys his meal. Plus, the leftovers are easy to pack for work and perfect for meal prepping!

Calories:  53