This is one of my favorite recipes and it’s so quick and easy!
Zucchini (sliced length-wise)
Butter the top of the Zucchini and sprinkle with seasoning salt. Grill on medium until soft and enjoy! Top with Parmesan cheese while still hot, so it will melt, to add some variety.
1/2 lb Baby Carrots
1 tsp Salt
1 tsp Sugar
1/2 Cup Butter
1/2 Cup Brown Sugar
Place carrots in a saucepan and cover with water. Add salt and sugar, then boil. Reduce heat to medium and boil for 20 minutes until carrots are soft. Drain and add butter and brown sugar. Mix until melted.
Cool, then place in a freezer bag for long term storage. To serve, simply heat stove top or in the microwave.
This recipe works best as a main dish with very large potatoes, but use smaller potatoes as a side dish. When I bake potatoes, I always bake a few extras and make a quick batch of mash potato or potato soup to freeze, since my family loves potato soup!
You can add or subtract your favorite ingredients to make this recipe a family favorite!
4 Extra Large Potatoes
1/2 Cup Shredded Cheese or Crumbed Feta Cheese
1/4 Cup Bacon Crumbles (About 2 Slices)
1/4 Cup Diced Onions
1/2 Cup Broccoli
1/2 Cup Cauliflower
1/2 Cup Milk
1/ tsp Salt
1/4 tsp Pepper
2 tsp Oregano
1 Cup Sour Cream
8 ounce ground beef
Preheat oven to 400 degrees. Coat outer side of potatoes with butter to soften skins during baking and poke holes with a fork on both sides. Bake potatoes for about 45 minutes – 1 hour until tender. Steam or boil onions, broccoli, & cauliflower. Cook ground beef in skillet. Cook and crumble bacon or use bacon bits.
Remove potatoes and cut in half. Scoop out the insides and with a whisk whip potato insides with milk, salt, pepper, and oregano. Put the mixture back into the skins and add steamed or boiled vegetables and ground beef. Top with cheese and bacon bits. Serve with sour cream.