This side dish is super easy and packed with tons of flavor! And by using sweet potatoes, the health benefits of this dish are a huge bonus! Continue reading
A super simple side dish that pairs well with chicken, beef, pork, or even fish!
Life has been crazy this week, and I will admit that I have not gotten myself into the gym yet. But! That does not mean I give up! This fitness thing is a continuing journey and one bump in the road doesn’t mean you turn around and give up!
That being said, eating healthy is one thing that I still try to stick with at least 2 out of 3 main meals of the day (plus snacks). This side dish is so delicious and is a great way to use up all those garden vegetables! I was a little skeptical when I first made this, because I’ve never really been a huge fan of zucchini or yellow squash. Once I tried it, I was instantly hooked! I’ve seen a few variations of this same recipe on other websites, but modified it to what I had in the house and was very happy with the results!
Summer Veggie Bake
- 2 large russet potatoes, scrubbed clean
- 1 large yellow squash
- 1 large zucchini squash
- 1 Tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon crushed red chili pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup shredded cheese
- Slice potatoes, yellow squash, and zucchini into slices, about 1/4 inch thick.
- Alternate vegetable slices in greased 1 quart casserole dish, standing up.
- Drizzle olive oil over the vegetables. Top with seasoning.
- Bake vegetables at 425 for 30 minutes, covered.
- Uncover, top with cheese, bake for another 15 minutes.
This quick and simple side dish is so easy to put together! With minimal prep time and less than 5 ingredients, it is a great side to serve on a busy night!
Onion Roasted Potatoes
- 1 lb red potatoes, scrubbed and quartered
- 1 onion, diced into large pieces
- 1/2 packet onion soup seasoning
- 1 Tablespoon olive oil
- Preheat oven to 425, spray 3 quart casserole dish with nonstick spray.
- Combine onions, potatoes, seasoning, and olive oil in large ziploc bag. Shake to mix.
- Pour potatoes into casserole dish.
- Bake potatoes, uncovered, for 45 minutes, or until potatoes are tender.
Optional: Before baking, sprinkle potatoes with Italian seasoning.
A cheesy potato dish that doesn’t use “cream of” soups AND is better for you than traditional potato dishes! This is a great side dish for these colder fall days, and has minimal prep time!