Everybody loves potatoes. What’s not to love? You can dress them up with different flavors and cook them in many different varities like baked potatoes to has browns. This week I really wanted some yummy baked slices of red potatoes. I kept with some classic flavors like EVOO and Rosemary and it tasted wonderful. πŸ™‚


Servings: 9 | Calories per Serving: 127


πŸ‹ 2.8 lbs Red Potatoes (about 5 Potatoes)

πŸ‹ 2 Tablespoons EVOO

πŸ‹ 4 Tablespoons Lemon Juice

πŸ‹ Rosemary, Red Pepper, & Parsley


πŸ‹ Preheat oven to 400 degrees.

πŸ‹ Slices potatoes and place onto foiled deep dish baking pan.

πŸ‹ Pour the EVOO and lemon juice over the potatoes and mix well with your hands.

πŸ‹ Sprinkle rosemary, red pepper, and parsley over the potatoes.

πŸ‹ Cook for 40 minutes or until potatoes are desired texture.

πŸ‹ Serve and eat up!


You don’t have to just slow cook meat in the crockpot. The crockpot is the perfect tool to use when you need something that takes little prep, but can be left to cook while you’re away from home. You can definitely cook up veggies in the crockpot and they’re perfect. They’re tender, full of flavor and its required you very little effort. This veggie & rice side dish is fill with flavors like lemon, basil, and squash. Its perfect to eat on its own or place some salmon or chicken on top to complete the meal. Enjoy! πŸ™‚


Serving Size: 1 Cup | Servings: 11 | Calories per Serving: 113


 πŸ‹ 1 Cup Brown Rice

πŸ‹ 2 Cups Spinach

πŸ‹ 6 Small Zucchini

πŸ‹ 1 Cup Frozen Chopped Onions

πŸ‹ 5 Cups Cubed Butternut Squash

πŸ‹ 1 Cup Lemon Juice

πŸ‹ Thyme

πŸ‹ 1/2 Cup Fresh Parsley

πŸ‹ 5 Fresh Basil Leaves


πŸ‹ Place the brown rice, spinach, onions, and lemon juice into the crockpot.

πŸ‹ Slice the zucchini, butternut squash, parsley and basil.

πŸ‹ Place the zucchini, squash, thyme, parsley and basil into the crockpot.

πŸ‹ Fill crockpot with water until it just covers the veggies.

πŸ‹ Cook on low for 5 hours.

πŸ‹Serve up and enjoy!


When you are busy, but still trying to be healthy it can be hard – even daunting, especially to cook. The crockpot saves our lives in that way! I needed a super easy veggie that took barely any time and effort and this was the perfect concoction. This will take you no time at all, still tastes fresh and delicious, and its no guilt! Enjoy! 


Serving Size: 1 Cup: | Servings: 12 | Calories per Serving: 38


πŸ‹1 lb. Asparagus

πŸ‹7 Small Zucchini

πŸ‹1 Medium Head of Broccoli (18 Ounces)

πŸ‹1 & 1/3 Cups Frozen Onion

πŸ‹2 Cup Lemon Juice

πŸ‹4 Cups Water



πŸ‹Chop the asparagus in half, slice the zucchini and chop the broccoli.

πŸ‹Place into crockpot with lemon juice, water, and curry.

πŸ‹Cook on low for 5 hours.

πŸ‹Serve up and chow down!


Its that time of year where the grills come out and everyone loves all things roasted, grilled or smoked! I don’t have a grill, but I can sure show you how to make some delicious roasted corn with salsa and fresh cilantro. You can eat with your favorite chips and veggies or do it like me and eat it right out of a bowl. Welcome to the warm season!


Servings: 9 | Serving Size: 1/2 Cup | Calories per Serving: 98


🌽 3 Bags Frozen Corn

🌽 Cayenne Powder & Black Pepper

🌽 8 Tablespoons Salsa

🌽 1/4 Cup Chopped Cilantro


🌽 Preheat oven to 400 degrees.

🌽 Empty the bags of corn onto a foiled baking sheet.

🌽 Sprinkle with cayenne powder and black pepper. Mix well.

🌽 Cook for 20 minutes. Take out and mix well. Cook for another 15 minutes. Mix well again. Cook for a final 15 minutes.

🌽 Empty the corn into a large bowl.

🌽 Mix in salsa and chopped cilantro.

🌽 Serve! Add some avocado to top it off if you’d like!


​Salads can be exciting or simple. You can dress them up or make them a few minute process. They’re can be quite diverse in flavor, but today I am going to share the simple salad I go to when I want something fresh, easy, and healthy. Its good all the basics and its the perfect side dish to any entrΓ©e. Give it a try and enjoy!


Calories per Salad: 67


1/2 Cup Spinach

1/2 Cup Romaine or Iceberg

1/4 Cup Cucumber

1/4 Cup Green Bell Pepper

4 Grape Tomatoes

6 Banana Pepper Rings

1/2 Teaspoon Lemon EVOO

1/2 Teaspoon Colanansi Balsam (Citrus Balsamic Vinegar)

Black Pepper


In a bowl, place the spinach and romaine.

Chop the cucumber, bell peppers, and half slice the tomatoes and banana peppers.

Place the veggies on top of the greens.

Whisk together the EVOO and Balsam. Pour on top and sprinkle with black pepper.

Eat and enjoy!


Cornbread is a well loved dish in the United States. Whether its as an appetizer, side dish or snack, people are addicted to it. This is a recipe that got passed to me by a coworker after I told her how much I loved it! Cornbread Pudding is a little creamier than regular cornbread. Its a different take on the classic dish. This is the simplest recipe, that takes you 2 minutes to get it together. Its cheap, no hassle, yet still delicious. Every time I bring this to a get together, people either ask for the recipe or demand I bring it again next time. Sometimes I add jalapenos to make it spicy, but I wanted to give you the most classic version. I hope this is just as big a hit with you and it was with me. Eat up!


Servings: 20 | Calories per Serving: 141


🌽 1 Box Jiffy Corn Bread Muffin Mix

🌽 1 Can Whole Kernel Corn

🌽 1 Can Cream Style Corn

🌽 1 Stick Butter

🌽 8 Ounces Sour Cream


🌽 Preheat oven to 450 degrees.

🌽 Melt the butter and pour into a large bowl.

🌽 Empty all the other ingredients into the bowl and mix very well.

🌽 Pour into a large baking ban that is at least 2 inches deep.

🌽 Cook for 45-50 minutes or until top is golden brown.

🌽 Let cool and cut into 20 pieces.

🌽 Serve and enjoy!


If you haven’t caught on by now, Indian food is one of my favorite cuisines on the planet. Its flavorful, warm, and just all around delicious! I love some good smashed potatoes or mashed potatoes, but I wanted to add some wonderful Indian flavors this week to meld well with my Murgh Mahkani (Indian Butter Chicken). This turned out fabulous and is the perfect side dish! I hope you enjoy this wonderful abundance of flavors!


Serving Size: 1 Cup | Servings: 10 | Calories per Serving: 128


🌢 5 Red Potatoes (1,278 grams)

🌢 16 Ounces White Button Mushrooms

🌢 1 Medium Yellow Onion

🌢 1 Cup Peas

🌢 1 Jalapeno Pepper

🌢 1 Tablespoon Butter

🌢 Ginger, Turmeric, Cayenne Pepper Powder, Gram Masala


🌢 Start to boil a large pot of water.

🌢 Chop up the potatoes into large pieces and place into boiling water.

🌢 While the potatoes soften, chop the mushrooms, onions, and jalapeno pepper.

🌢 In a skillet on medium heat, add the butter, mushrooms, onions and jalapeno. Cook until vegetables are tender.

🌢 Add the ginger, turmeric, cayenne, and gram masala to your liking to the vegetables. Mix well.

🌢 Once the potatoes are soft, but not mushy, remove them and drain.

🌢 In a large boil, smash together the potatoes with the vegetables.

🌢 Serve and enjoy!