Rosemary and Parmesan Roasted Potatoes

rosemary-potatoes-01

By Liz

In our house, we have never met a potato we did not like. While baked and mashed are a huge hit with my crew, whenever I make roasted potatoes, there is never a crumb left. I am sharing with you, one of my family’s favorite roasted potato recipes; give it a try sometime, I am sure it will become one of your family’s favorites as well!

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Ingredients:

2 pounds potatoes, cubed into 1” pieces

¼ cup extra virgin olive oil

1 tablespoon kosher salt

½ tablespoon ground black pepper

2 tablespoons fresh rosemary, chopped

¼ cup shredded parmesan cheese

Directions:

1. Preheat oven to 375 degrees.

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2. Under cool running water, scrub and clean potatoes.  Pat dry and dice into 1” (or close as you can) pieces and place in large bowl.

3. Add olive oil, salt, pepper and toss until well combined . You are just looking for your potatoes to be lightly coated.

4. Add in chopped rosemary and cheese and toss again until well coated.

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5. Spread potatoes in a single layer on a foil lined sheet pan (this makes for an easy clean up) that has been sprayed with non-stick coating.

6. Bake for 60 to 75 minutes or until desired crispness has been achieved.

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7. Serve hot and enjoy!




Rosemary Parmesan Potatoes
Serves 8
An easy and tasty potato recipe the whole family will enjoy.
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161 calories
21 g
2 g
8 g
3 g
1 g
126 g
933 g
1 g
0 g
6 g
Nutrition Facts
Serving Size
126g
Servings
8
Amount Per Serving
Calories 161
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 2mg
1%
Sodium 933mg
39%
Total Carbohydrates 21g
7%
Dietary Fiber 2g
7%
Sugars 1g
Protein 3g
Vitamin A
1%
Vitamin C
11%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 pounds potatoes, cubed into 1” pieces
  2. ¼ cup extra virgin olive oil
  3. 1 tablespoon kosher salt
  4. ½ tablespoon ground black pepper
  5. 2 tablespoons fresh rosemary, chopped
  6. ¼ cup shredded Parmesan cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. Under cool running water, scrub and clean potatoes. Pat dry and dice into 1” (or close as you can) pieces and place in large bowl.
  3. Add olive oil, salt, pepper and toss until well combined . You are just looking for your potatoes to be lightly coated.
  4. Add in chopped rosemary and cheese and toss again until well coated.
  5. Spread potatoes in a single layer on a foil lined sheet pan (this makes for an easy clean up) that has been sprayed with non-stick coating.
  6. Bake for 60 to 75 minutes or until desired crispness has been achieved.
  7. Serve hot and enjoy!
beta
calories
161
fat
8g
protein
3g
carbs
21g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Sauteed Cauliflower with Lemon

cauliflower

By Liz

This is a light and easy side dish that will go great with any meal.

Ingredients:

lemon-cauliflower-011 head of cauliflower, rinsed

1 – 2 small lemons rinsed and cut into ¼ size wedges

2 tablespoons Olive Oil

Salt and pepper to taste

Grated Parmesan cheese, optional

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Directions:

1. Rinse and core the head of cauliflower.

2. Rough cut cauliflower into large bite size chunks.

3. Heat olive oil in a large non-stick skillet over medium to high heat.

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4. Add cauliflower and saute until edges are slightly browned on all sides, stirring occasionally, about 15 to 20 minutes or until cauliflower is fork tender (if cauliflower starts to stick to pan add ½ teaspoon of water to loosen it up).

5. Add lemon wedges and salt and pepper. Cook for an additional 5 to 7 minutes, stirring occasionally to let the juices and oils release from the lemons.

6. Discard lemon wedges; serve hot with a sprinkle of grated Parmesan cheese if desired.

Enjoy the printable recipe card below.

lemon-cauliflower-04

Sauteed Cauliflower with Lemon
Serves 6
A light and easy side dish, bursting with flavor.
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75 calories
7 g
1 g
5 g
2 g
1 g
125 g
69 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
125g
Servings
6
Amount Per Serving
Calories 75
Calories from Fat 45
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 1mg
0%
Sodium 69mg
3%
Total Carbohydrates 7g
2%
Dietary Fiber 3g
11%
Sugars 2g
Protein 2g
Vitamin A
0%
Vitamin C
97%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 head of cauliflower, rinsed
  2. 1 – 2 small lemons rinsed and cut into ¼ size wedges
  3. 2 tablespoons olive oil
  4. Salt and pepper to taste
  5. Grated Parmesan cheese, optional
Instructions
  1. Rinse and core the head of cauliflower.
  2. Rough cut cauliflower into large bite size chunks.
  3. Heat olive oil in a large non-stick skillet over medium to high heat.
  4. Add cauliflower and saute until edges are slightly browned on all sides, stirring occasionally, about 15 to 20 minutes or until cauliflower is fork tender (if cauliflower starts to stick to pan add ½ teaspoon of water to loosen it up).
  5. Add lemon wedges and salt and pepper. Cook for an additional 5 to 7 minutes, stirring occasionally to let the juices and oils release from the lemons.
  6. Discard lemon wedges before serving.
Notes
  1. Serve hot with a sprinkle of grated Parmesan cheese if desired.
beta
calories
75
fat
5g
protein
2g
carbs
7g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Savory Green Onion and Garlic Quinoa

quinoa-1

By Liz

I have to admit, it took me awhile to get on board with the quinoa craze. Unfortunately when it first hit the scene many of the brands that were offering this healthy grain up to the masses had very crude or rustic packaging and every time I would look at a bag in the store, I would just immediately feel like millennial hippies were trying to pass off dirt as a food source.

The first time I tried it, I had followed the directions on the package.  I did not add anything to it, as I wanted to have a discernible base. To my surprise, I enjoyed the texture, it was very close to couscous and the even though, somewhat unappealing without flavoring, the quinoa was light and neutral enough that I knew it would easily take on the flavors of any other ingredients I would add, very similar to cooking rice.

On a side note, like rice, the grain expands, so if you have leftovers,  this grain can easily be frozen.

Here is my recipe for a savory quinoa, which can be served as a side dish as is or sprinkled with your favorite cheese, added to soup or used to make a lunch or dinner bowl by adding some veggies, beans, avocados, grilled chicken, etc…

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Green Onion and Garlic Quinoa

Ingredients:

1 cup Quinoa, rinsed and drained

1 ½ tsp. chicken base or 2 cups Chicken Broth

2 cups water (omit if using chicken broth)

2 garlic cloves, minced

2 stalks of green onion, thinly sliced

½ tsp. salt

½ tsp. pepper

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Directions:

1. In a medium saucepan, add water, chicken base, garlic and onion.

2. Bring to a boil.

3. Add quinoa, salt and pepper.

4. Stir well to combine all ingredients, about 30 seconds.

5. Lower heat to simmer, cover and cook 15 to 20 minutes or until all liquid is absorbed.

6. Remove from heat and fluff with fork.

7. Serve warm.

quinoa-5
Enjoy the simple recipe card below.

Savory Green Onion & Garlic Quinoa
Serves 8
A healthy and nutritious side dish or base.
Write a review
Print
82 calories
14 g
0 g
1 g
3 g
0 g
86 g
152 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
86g
Servings
8
Amount Per Serving
Calories 82
Calories from Fat 12
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 152mg
6%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
7%
Sugars 0g
Protein 3g
Vitamin A
1%
Vitamin C
2%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup quinoa, rinsed and drained
  2. 1 ½ tsp. chicken base or 2 cups chicken broth
  3. 2 cups water (omit if using chicken broth)
  4. 2 garlic cloves, minced
  5. 2 stalks of green onion, thinly sliced
  6. ½ tsp. salt
  7. ½ tsp. pepper
Instructions
  1. In a medium saucepan, add water, chicken base, garlic and onion.
  2. Bring to a boil.
  3. Add quinoa, salt and pepper.
  4. Stir well to combine all ingredients, about 30 seconds.
  5. Lower heat to simmer, cover and cook 15 to 20 minutes or until all liquid is absorbed.
  6. 6. Remove from heat and fluff with fork.
  7. . Serve warm.
beta
calories
82
fat
1g
protein
3g
carbs
14g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Five Frugal for Friday

moneyBy Liz
This week was supposed to be an easy week, but it wound up being busier than anticipated, such is life…right? As busy as it was though, I did find time here and there to sit out on my back patio and read and relax before the weather starts to become unbearably hot and humid.

I hit 2 stores on grocery day this week, and even though this blurb is about saving and not necessarily spending, there were some pretty awesome deals that I could not pass up.

Here is my frugal five for the week:

strawberry

1. Strawberry shortcake. I love angel food cake; it’s light, sweet and low on fat and calories (a dieter’s dream).  I found this discounted cake, strawberries were on sale for 95 cents and whip topping was 86 cents. Total for dessert for the family = $4.16 (or 59 cents per serving), and I did not have to fire up the oven to do it.

spatula

2. Silicone spatula. While at Walmart, I spotted this cool looking, silicone, wooden spatula still in its package (I did take pics in its packaging along with a copy of my receipt, but I could not locate the original pics on my camera). It was not priced, so I located the nearest price scanner in the store and it scanned for a whopping 10 cents…SOLD! I don’t think you can buy anything for 10 cents nowadays.  I think the only reason it was priced so low, was because the packaging had pictures of bunnies and said Happy Easter on it and since Easter was a few weeks ago, the store had marked it down, but my family does not care if I make cupcakes in August with an Easter themed spatula.

3. Almonds. On my way to the checkout at Winco, I passed a cart with some marked down almonds. Each one pound bag had been marked down to 98 cents.  When the cashier originally scanned them, they rang up for $4.26 per bag, until she noticed the discount sticker, she then changed the price to the 98 cents, I picked up 3 bags for a total of $2.94.

almonds

4. I rescued a lemon. On Tuesday, I had made a batch of blueberry, lemon scones. The recipe only called for a small amount of lemon zest only. Even though the lemon only cost me about 20 cents, I could not throw it out. It sat in my fridge in a zip lock bag for a couple of days. Then I decided to make a quick side dish with our chicken on Thursday, which only consisted of these 3 ingredients a little salt.

breakfast-sandwiches

5. Breakfast sandwiches. My kids love breakfast sandwiches and when I had checked my bread freezer,  I had noticed that it is almost time for me to do my monthly shopping at the bread store outlet.  In my freezer was a couple of packages of everything bagels that had been in there for awhile and I did not want them to get freezer burnt, so I pulled them out and made 2 batches for a total of 12 breakfast sandwiches for a total cost of $4.34 or 36 cents a sandwich.

And that my friends is my frugal five for the week. Did you manage to have some frugal moments this week?