Best Ever Broccoli Cheese Casserole

Ingredients:

2 (10-ounce) packages frozen, chopped broccoli
1/2 cup margarine or 1 stick of butter
1 8 ounce jar Cheez Whiz
1 can cream of chicken soup
1/4-1/2 cup milk
1/4 cup water
1/2 cup chopped onion or
Instant onion flakes to taste
1 cup of instant rice

Instructions:
Cook broccoli in microwave 6-8 minutes. Drain.
**If using real onion, saute in butter in microwave 2-3 minutes.
Put chicken soup, Cheez Whiz, butter, milk, and onion flakes in microwavable bowl.
Microwave and stir occasionally until cheese is melted.
Put cooked broccoli in a sprayed 9x13 casserole pan.
Sprinkle the instant rice evenly over the broccoli and gently mix.
Pour the melted cheese and soup mixture over the rice and broccoli.

Bake at 325 degrees for 1 hour.
My family's favorite!



Baked Potato Wedges

Ingredients:


1/3 cup flour
1/2 cup grated Parmesan cheese
3 large baking potatoes
1/3 cup milk, put in a bowl

Instructions:
In a large ziplock bag, combine flour and Parmesan cheese.
After washing the potatoes, cut each into 8 wedges.
Dip wedges into milk bowl and put a couple in the bag at a time.
Shake it up to coat them all over.
Put wedges on a greased baking pan.
Spray cooking spray on top of the wedges.
Bake at 400 degrees for 20 minutes.
Turn wedges and spray with cooking spray again.
Bake 20-25 minutes longer or until tender and golden brown.


OVEN ROASTED VEGETABLES

Ingredients:


1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/4 cup finely chopped fresh herbs (chives, rosemary, and thyme)
Salt and freshly ground black pepper to taste
3 medium red potatoes, peeled or unpeeled, cut in 1-inch chunks
2 medium sweet potatoes, peeled, cut in 1-inch chunks
5 carrots, peeled, cut in 1-inch chunks
2 onions, peeled, cut in 1-inch chunks


Instructions:
Preheat oven to 350 degrees F.
Cover a jelly roll pan or other shallow baking pan with foil.
In a large bowl, combine oil with garlic, herbs, salt, and pepper.
Add vegetables to oil; toss until evenly coated. Pour onto prepared baking pan.
Bake at 350 degrees for 1 hour or until vegetables are tender and beginning
to turn brown on the edges. Stir 2-3 times while cooking.


Healthy Potato Salad

Ingredients


3 pound(s) Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 1/4 teaspoons salt
1/4 tablespoons coarsely ground black pepper
3/4 cup buttermilk
1/4 cup light mayonnaise
2 tablespoons snipped fresh dill
2 tablespoons cider vinegar
1 tablespoons Dijon mustard
2 green onions, thinly sliced

Directions
1. In 4-quart saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling on high. Reduce heat to medium-low; cover and simmer 10 minutes or until potatoes are just fork-tender.
2. Meanwhile, in large bowl, whisk buttermilk with mayonnaise, dill, vinegar, Dijon, green onions, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
3. Drain potatoes well. Toss hot potatoes with buttermilk mixture until coated. (Mixture will look very loose before chilling.) Cover and refrigerate potato salad at least 2 hours or overnight to blend flavors and cool slightly, stirring gently after 1 hour.