2 pounds carrots, washed, scrubbed, diagonally cut into about 3-inch pieces
4 tablespoons butter
4 cloves garlic, minced
1 teaspoon Italian Seasoning
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/3 cup grated parmesan cheese
1/4 cup chopped fresh parsley

Preheat oven to 425F.
Grease a rimmed baking sheet with cooking spray or line it with foil; set aside.
Place prepared carrots in a large mixing bowl; set aside.
Melt butter in the microwave.
Once melted, add minced garlic, Italian Seasoning, salt, and pepper to the melted butter and
whisk until thoroughly combined.
Pour the butter mixture over the carrots and toss to coat.
Add grated parmesan cheese and mix until combined.
Transfer carrots to prepared baking sheet.
Bake for 20 to 25 minutes, or until tender. Mix around half way through cooking.
Remove from oven.
Taste for seasonings and adjust accordingly.
Sprinkle with fresh parsley and serve.

16 ounces frozen corn
2 tablespoons butter
2 tablespoons honey
2 ounces cream cheese
1/4 teaspoon salt
1/4 teaspoon pepper

In a large skillet, heat the frozen corn over medium-high heat, stirring often, until hot.
Add the honey and butter and stir until the butter is melted. Cut the cream cheese into small
chunks and add them to the corn, along with the salt and pepper.
Allow the cream cheese to melt, then stir until completely melted into the honey butter sauce.
Serve the corn hot.

3 cups (about 3 pounds uncooked) mashed butternut squash
1/4 cup freshly grated Parmesan cheese, divided
1/2 teaspoon kosher salt
1/2 to 3/4 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1/4 cup shredded Asiago cheese

Preheat oven to 450°F. Coat a 1 1/2-quart baking dish with cooking spray.
In a medium bowl, combine the squash, 2 tablespoons Parmesan, salt, rosemary, and pepper.
Spoon the mixture into the prepared dish. Sprinkle with the remaining 2 tablespoons of
Parmesan and the shredded Asiago cheese too.
Bake for 20 minutes.
NOTES
ROASTING YOUR BUTTERNUT SQUASH: Preheat your oven to 400 degrees F. Cut your butternut
squash in half, scrape out the seeds and discard. Place them cut-side-up on a lined baking
sheet. Drizzle with a little olive oil, and sprinkle with salt and pepper. Roast in the preheated
oven until squash is fork- tender and lightly browned, 50 to 60 minutes. Let cool, scoop out the
pulp, and then mash it up for your recipe!
TIP: If you roast your butternut squash ahead of time, you can refrigerate it until ready to use.
Bring it to room temperature again before using in this recipe.

3, 14.5 oz. cans cut green beans, drained
6 bacon slices, cook until crispy
⅔ cup brown sugar
¼ cup melted butter
6 tsp. soy sauce
2 tsp. garlic powder
2 tsp. onion powder

Spray a 9 x 13 pan with your favorite cooking spray. Heat oven to 350*.
Put drained green beans into the pan.
Mix the brown sugar, melted butter, soy sauce, garlic powder, and onion powder.
Pour over green beans.
Add the cooked bacon.
Bake for 25 minutes, serve warm.

1 large onion, chopped
4 bacon strips, cut into 1-inch pieces
1/2 cup dried cranberries
1/4 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon bourbon, optional

1. In a large saucepan, place steamer basket over 1 in. water. Place beans in basket. Bring water
to a boil. Reduce heat to maintain a low boil; steam, covered, until crisp-tender, 4-5 minutes.
2. Meanwhile, in a large skillet, cook onion and bacon over medium heat until bacon is crisp;
drain. Stir cranberries, syrup, salt, pepper and, if desired, bourbon into onion mixture. Add
beans; heat through, tossing to combine.

2 – 10 ounce bags steam fresh frozen corn

1 tablespoon olive oil

juice from one lime about 2 tablespoons

1/2 cup mayonnaise

4 ounces low fat feta cheese

1 jalapeno pepper chopped (leave the seeds in for extra spice!)

2 tablespoons red onion chopped

2 cloves garlic minced

1/2 cup fresh cilantro chopped

2 tablespoons franks redhot sauce or your favorite wing sauce

Prepare corn according to package instructions.

Once corn is steamed/dethawed, heat in a large skillet on medium high heat with the olive oil. I cooked it for about 7-8 minutes until it was slightly browned.

Take corn off of heat and toss with all other ingredients.

Serve as side dish or as a dip with tortilla chips!

Serve immediately and refrigerate remainder for up to 3-5 days.

Enjoy!

2 sweet potatoes, peeled and sliced
2 teaspoons minced garlic
1 tablespoon olive oil
2 tablespoons butter, melted
4 tablespoons grated Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon Italian Seasoning
Fresh thyme

To cook the garlic parmesan roasted sweet potatoes: Preheat your oven to 400ºF (200ºC). Peel and cut sweet potatoes into thin slices.
Place garlic, oil, butter, salt, Parmesan cheese and Italian seasoning in a Ziploc bag and mix well. Throw in sweet potatoes and shake until well coated.
Lightly butter a baking dish and arrange coated sweet potatoes into a spiral. Sprinkle with a little parmesan if you like.
Bake sweet potatoes for 30-35 minutes. Serve your garlic parmesan roasted sweet potatoes warm and sprinkle with thyme if desired.

6 tablespoons butter, cubed

4 ounces cooked ham, chopped

1 to 2 garlic cloves, minced

1 head cauliflower, broken into florets

1-1/2 cups heavy whipping cream

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

Dash cayenne pepper

1-1/2 cups shredded Swiss cheese

2 to 3 tablespoons minced fresh parsley

1. Preheat broiler. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and garlic; saute for 4-5 minutes. Add cauliflower, and cook just until crisp-tender. Combine cream and flour; stir into skillet, and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute longer.
2. Pour into a 2-qt. baking dish. Sprinkle with cheese. Broil until lightly browned, 2-4 minutes. Sprinkle with parsley. Serve immediately.

Caramelized Onions
2 medium yellow onions, diced
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon sea salt
½ teaspoon black pepper

Mac and Cheese
16 ounces elbow macaroni, cooked al dente and drained
½ cup unsalted butter
½ cup all-purpose flour
2 cups whole milk, warmed
1 cup of beef stock
2 teaspoons salt
½ teaspoon ground mustard powder
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper, optional
1 cup sharp gruyere cheese, freshly shredded
½ cup mozzarella cheese, freshly shredded
2 cups shredded rotisserie chicken

Topping
Salt and pepper, to taste
¼ cup Gruyere cheese, shredded
Thyme, chopped (for garnish)

Preheat oven to 350°F.

Caramelized Onions
Heat a skillet over medium-high heat and when hot, add the oil, butter, and onions.
Turn the heat to low and cover with a lid and cook for 25-30 minutes until the onions are softened
Turn the heat to medium and cook until the onions are golden brown, stirring occasionally
Cover and remove the pan from the heat and set aside.

Mac and Cheese
In a saucepan over medium heat, melt the butter.
Add the flour and whisk constantly for 1-2 minutes (or until the mixture turns light brown).
Remove from heat and gradually pour in the warm milk and beef stock, whisking constantly.
Return the pan to the heat, whisk another 3-5 minutes or until thickened.
Add the salt, garlic powder, ground mustard, and cayenne pepper and stir to combine.
Add the cheeses and onion mixture, stir until all of the cheese is melted.
Pour the sauce over the top of the cooked elbow macaroni. Stir to combine.
Add the shredded rotisserie chicken and stir until completely mixed together.

Topping
Top with ¼ cup shredded Gruyere cheese
Bake, uncovered, for 12-15 minutes, or until golden brown.
Season with salt and pepper, and top with chopped thyme.

1 14 oz. bag coleslaw mix

1/2 c. red pepper diced

1/2 c. black beans rinsed and drained

1/2 c. grilled corn

1/2 c. minced cilantro

1 jalapeno seeds removed and finely diced

3/4 c. mayo

1/4 c. sour cream

1/2 package taco seasoning

2 Tbsp. lime juice

In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.

In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.

Add mayo mixture to coleslaw mixture and stir to combine.