Archive for On the side

Roasted Acorn Squash

Nothing says fall like the smell of acorn squash roasting in the oven. This is such a tasty & easy dish. Plus it is so fragrant. It fills up my whole house.

1 cup only has 56 calories… YUM!

1 Acorn Squash

2 tbsps Olive Oil

Salt & Pepper

Garlic Powder

Grated Parmesan Cheese

Preheat oven to 400 degrees.

Place sliced acorn squash on a large lined cookie sheet. Coat one side with olive oil, garlic powder, salt, pepper & parmesan cheese. Turn over & repeat on other side.   Roast at 400 degree for 25 minutes, or until the acorn squash is tender.

 

Roasted Cauliflower

Bake at 350 for 10 – 15

1 Head Cauliflower
¼ Cup Extra Virgin Olive Oil
1 Tbsp Smoked Paprika, Garlic Powder, Onion Powder
Salt & Pepper to taste

Cut cauliflower into florets. Toss all ingredients in a bowl until well coated. Place on greased baking sheet. Bake at 350 for 10 – 15 minutes until desired tenderness.

Crock Pot Southern Beans

 

½ Bag Black Eyed Peas

½ Bag Field Peas

Salt & Pepper to taste

1 Package Lipton Onion Soup mix from the box.

 

Place all ingredients in crock pot. Add water according to packaging.

Cook overnight on low. About 8 hours.

Serve over rice & with homemade corn bread.