cast iron green beans

This recipe is hands down, my most favorite side vegetable. It's probably not THE healthiest for you, but man oh man, is it my favorite!! This works best in a cast iron skillet.

Cut up in small piece, 3 slices of bacon. Chop up about 1/3 of an onion. Saute it in the skillet until the bacon is almost done cooking. When this is done, add 3 cans drained green beans (the cut kind, not the french style green beans).

Sprinkle salt & pepper over the green beans, and let it cook on medium for about 10-15 minutes, stirring every now & then.

Take a few bites here & there until it has reached PERFECTION!!

{cheesy asparagus}

Last week I was thumbing through my huge stack of magazines that are piling up on me. I found this recipe that looked pretty yummy & simple. I love simple. Anything that is few ingredients, I'm going to try. I made this for the first time yesterday for Easter dinner, and it was a winner.

Ingredients:

1 lb trimmed asparagus

1 tbsp olive oil

1/4 tsp each salt & pepper

1/3 c grated parmesan cheese

lemon zest

Toss 1 bunch (1 lb) trimmed asparagus in 1 tbsp olive oil with 1/4 tsp each salt & pepper. Spread in an even layer on a baking pan. Sprinkle with 1/3 c grated parmesan cheese (not the stuff you put on spaghetti... the real stuff!). Roast at 425 degrees for 10 minutes or until tender. Sprinkle with lemon zest.

Amy's Notes:

*I could do without the lemon zest. It was good with it on ... but it also made me think "uhh.. I can also do without as well". The family loved this recipe! Even my picky Katie ate seconds on it, so it for SURE is a winner!

*Leave the asparagus in a long stem. Just trim the bottom portion of the vegetable.

{creamy parmesan mashed potatoes}

(picture is not mine... it's Kraft's)

I love my Kraft Food & Family magazine. It's free, and comes out every quarter. I have tried numerous recipes from them, and they ALL are delicious. This recipe came from my new magazine. We tried it tonight, and it is most definitely a WINNER (and a keeper!). It isn't very calorie friendly, but I think if you use low-fat (or even fat free) cream cheese & sour cream, it could be a little friendlier to your hips.

Ingredients:

2 lb. red potatoes (about 8), cut into 1/2-inch chunks
1 cup fat-free reduced-sodium chicken broth
4 oz of Philadelphia's 1/3 Less Fat Cream Cheese, cubed
1/2 cup Light Sour Cream
3 Tbsp KRAFT Grated Parmesan Cheese

PLACE potatoes in large saucepan. Add broth; cover. Bring to boil on high heat; simmer on medium heat 15 min., stirring after 8 min. Uncover; stir potatoes. Simmmer, uncovered, 5 to 6 min. or until potatoes are tender and most of broth is absorbed.

ADD cream cheese. Reduce heat to low. Mash potatoes slightly until cream cheese is melted. Add sour cream and Parmesan; mash until potatoes are smooth and heated through.

Amy's Notes:

**I thought "uhh... 1 cup of broth isn't enough!" well, it is, and I drained part of my entire can of chicken broth out of my pan to make it about 1 cup of broth. Just make sure you follow the directions CLOSELY!! It really does resemble the mashed potatoes you might find at Applebee's or Chili's!