Root veggies

I don't think I've ever had beets in my life. While I was making this I even asked my mom and her answer was "Nope." I'm glad I tried them! This isn't something I'd want all the time, but it was good to change things up.

I also need to say, I love the bowl I put these in with some asparagus. It's perfect when you have a few different side dishes!

Prep

My favorite bowl!

All of dinner!

Root veggies-adapted from Meals Made Easy by Real Simple

Total time: 15 minutes

Serves 4

• 1 tablespoon vegetable oil
• Bunch carrots, cut lengthwise into thin strips
• Bunch beets, cut into thin slices
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 tablespoon dried tarragon

In a large skillet, heat oil over medium-low heat. Add the carrots and beets and cook until tender, about 5 to 7 minutes. Season with salt, pepper and tarragon. 

Salsa Quesadillas

This is a very simple, quick recipe to make when you just don't feel like cooking. We have a quesadilla maker, so just put the ingredients together in there, however, I did put the recipe from the book that discusses how to make this in a skillet.

I do have to admit the absolute fail I did while making Scott's quesadilla. I definitely forgot to put the additional tortilla on top and closed the quesadilla maker. Let's just say, it was a mess to clean up. You could add additional ingredients or meats to this as you choose-really make it your own!

Salsa Quesadillas-adapted from Meals Made Easy by Real Simple
Total Time: 15 Minutes
Serves 2

• 4 8-inch tortillas
• 1 cup shredded taco cheese
• 8 ounce jar chunky store-bought salsa
• 1 green onion, sliced
• 1 teaspoon olive oil, per quesadilla

Lay one tortilla on a flat surface and place half the salsa, cheese and onion in the middle, leaving a 1-inch border. Place in quesadilla maker with second tortilla on top and cook for recommended cooking time.

If using a skillet, heat 1 teaspoon oil over medium heat in a large skillet. Place tortilla with ingredients on the skillet, with second tortilla covering. Cook about 2 minutes per side, or until cheese is melted and tortillas are golden and crisp.

Cut tortillas into slices and serve with sour cream, guacamole, or additional salsa.

Roast Cod with Crisp Potatoes

The problem I always run into when baking a light-tasting fish, like cod, is that Scott says there's always not enough flavor to it. The same definitely happened in this recipe, unfortunately, and I even added a bunch of lemon pepper seasoning! I'd still make this again because it was really easy, and one whole meal in one which is always nice to not dirty 423,234 dishes every time you cook (which I definitely tend to do). I just need to make sure to add additional seasoning. I'm thinking some cayenne, red pepper flakes, and garlic possibly? Feel free to share your thoughts!

Also, I added in some carrots to the recipe below. I had some left over and they definitely baked well!

Roast Cod with Crisp Potatoes-adapted from Meals Made Easy by Real Simple
Total Time: 50 Minutes
Serves 4

• 1 1/2 pounds Yukon gold potatoes, quartered (peeled, if desired)
• 4 large carrots, sliced
• 3 tablespoons, plus 2 teaspoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon lemon pepper
• 4 cod fillets

Heat oven to 450 degrees. Place the potatoes and carrots in a baking dish, drizzle with the 3 tablespoons oil and toss to coat. Sprinkle with the salt and pepper, and roast for 20 minutes. Stir and roast for 10 more minutes.

 

Meanwhile, season the cod fillets with the lemon pepper seasoning. After the 30 minutes of roasting, move the potatoes and carrots to the sides of the baking dish and place cod fillets in the center. Drizzle the remaining oil and roast about 10 minutes, until the fillets are cook through and flake easily.

Buttermilk Mashed Potatoes

I love mashed potatoes. And I tend to think that I make some of the best potatoes. I hate peeling them, so I don't-I just throw them in quartered. I then usually add some milk, butter and seasoned salt and pepper. If I have any shredded cheese or sour cream, I'll add those too.

This is a recipe I've been wanting to try for awhile now. This is a great recipe when you have some buttermilk left over from a recipe and you don't know what you're going to do with it! I'll definitely make it again!

Buttermilk Mashed Potatoes-adapted from Meals Made Easy by Real Simple
Total Time: 30 Minutes
Serves 6

• 3/4  pound russet potatoes, quartered (and peeled, if desired)
• 2  teaspoons  kosher salt
• 4  tablespoons  butter
• 1  cup  buttermilk
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  freshly grated nutmeg

Place the potatoes in a saucepan with 3 quarts of cold water and 1 teaspoon of the salt. Bring to a boil and cook until tender, about 15 minutes. Drain well and return to saucepan; mash.

Put all ingredients into the same pan and mix well until heated through.

Macaroni and Cheese

I love love love Mac & cheese! Ever since I got Real Simple's Meals Made Easy Cookbook, I wanted to try this recipe and I finally got around to it! It was absolutely phenomenal! The only thing we would change, is to add more of the stuffing mix to the top to make it a little more crunchy! Otherwise this is a 4/5! The other nice thing is that this is a freezer recipe, so there are directions on how to freeze it if you prefer to have ready to go meals or make some for friends!

Macaroni and Cheese-adapted from Meals Made Easy by Real Simple

• 1 pound dry elbow macaroni
• 5 tablespoons unsalted butter, plus more for the baking dish
• 1/2 cup all-purpose flour
• 6 cups whole milk
• 3 1/2 cups (14 ounces) grated sharp cheddar
• 3 teaspoons kosher salt
• 1 1/2 cups dry stuffing mix
• 1/4 cup fresh flat-leaf parsley leaves
• 1/4 cup olive oil
• 1/4 teaspoon black pepper

Heat oven to 400 degrees. Cook the macaroni according tot he package directions. Meanwhile, melt butter in a large saucepan over medium heat. Slowly add the flour. Cook, stirring constantly, for 3 minutes. Add the milk in a steady stream. Cook for 7 minutes. Add the cheddar and 2 teaspoons of the salt. Cook for 5 minutes. Remove from heat. Add the drained macaroni and toss. Transfer to a buttered casserole or individual ovenproof bowls. Combine the stuffing mix, parsley, oil, pepper, and the remaining salt in a small bowl. Sprinkle over the casserole. Bake until golden and bubbling around the edges, about 25 minutes.

To Freeze....

Make the stuffing mixture and place it in a resealable freezer bag. Assemble-but do not bake-the casserole. Tightly cover with two layers of foil. Store both for up to 3 months.

To Reheat....

Thaw the casserole overnight in the refrigerator or thaw partially in the microwave. Sprinkle the stuffing mixture over it. Cover and heat in 350 degree oven for 40 minutes. Uncover and heat until bubbling, about 20 minutes more.