Glazed Ranch Carrots

Ingredients 16 ounces baby carrots 3 tablespoons butter, melted 2 tablespoons ranch seasoning 1 tablespoon honey Instructions Preheat the oven to 400 degrees and line a large baking sheet with parchment paper or a silicone baking mat. In a large bowl, toss the baby carrots with the remaining ingredients until well coated. Spread the coatedContinue reading “Glazed Ranch Carrots”

Chicken Salad

Ingredients 2 cups cooked chicken 3/4 cups mayonnaise 1/4 diced onion 1 teaspoon Adobo seasoning 1/2 teaspoon dried parsley 1/4 teaspoon black pepper 1/8 teaspoon smoked paprika (more if you like the smoky flavor) Instructions Dice the cooked chicken into bite-sized pieces and set aside. In a large bowl, combine the mayonnaise, onion, Adobo, parsley,Continue reading “Chicken Salad”

Cauliflower Mash

Ingredients 1 large head cauliflower 2 tablespoons butter 2 tablespoons sour cream 1 tablespoon dried chives 1-1/2 teaspoons Adobo seasoning Pepper, to taste Instructions Prepare a steamer basket inside a large pot filled partially with water (below the steamer basket). Cut the cauliflower into florets of roughly the same size and place them into theContinue reading “Cauliflower Mash”

Parmesan, Bacon & Ranch Asparagus

Ingredients 2 bunches fresh asparagus 1/2 cup olive oil 1-1/2 tablespoons ranch seasoning powder 1 teaspoon Adobo seasoning 1/2 teaspoon black pepper 1/3 cup grated parmesan cheese 8 slices bacon, chopped Instructions Preheat the oven to 400 degrees and line a 9-by-13-inch baking dish with parchment paper or aluminum foil. Chop the asparagus into 2-inch pieces. In a large bowl, combine theContinue reading “Parmesan, Bacon & Ranch Asparagus”

Slow-Cooker Enchilada Orzo

Ingredients 1 can (14.5 ounces) fire roasted diced tomatoes 1 can (10 ounces) medium red enchilada sauce 1 can (4 ounces) chopped green chiles 2/3 cup vegetable broth (more, as needed) 1 can (11 ounces) Mexi-corn, drained 1 can (15 ounces) canned black beans, rinsed and drained 4 ounces cream cheese, cubed 1 box (16Continue reading “Slow-Cooker Enchilada Orzo”

Crunchy Pea Salad

Ingredients 1/2 cup mayonnaise 1/4 cup zesty Italian salad dressing 8 bacon strips, cooked and crumbled (omit if desired) 1/2 small onion, diced 1 cup chopped celery 1 cup dry roasted peanuts 1 bag (16 ounces) frozen peas Instructions In a large bowl, combine the mayonnaise, salad dressing and bacon (if using). Add in theContinue reading “Crunchy Pea Salad”

Spinach Artichoke Fettuccini Alfredo

Ingredients 1 box (1 pound) fettuccine 4 tablespoons butter 1 tablespoon minced garlic 3-1/2 tablespoons flour 1 cup milk 1 cup heavy cream 1/2 cup vegetable broth 2 tablespoons whipped cream cheese 1 cup shredded Italian blend cheese  1 can (14 ounces) artichoke hearts, chopped 1 bag (8 ounces) spinach, large stems removed 1 tablespoon lemon juiceContinue reading “Spinach Artichoke Fettuccini Alfredo”

Green Bean Casserole

Ingredients 2 pounds fresh green beans, trimmed and cut into about 1-1/2-inch pieces. 4 tablespoons butter 1 pound mushrooms, sliced 1/2 cup onion, diced 2 cloves garlic, minced 2 teaspoons salt 1/2 teaspoon black pepper 1/4 cup flour 1 1/2 cups low-sodium mushroom or vegetable broth 1 cup heavy cream 1 container (6 ounces) French’s fried onions Instructions Preheat oven to 400 degrees and grease aContinue reading “Green Bean Casserole”