What's up Wednesday--Onion Potatoes and Carrots

Two of my favorite recipes are on this plate--my mom's amazing meatloaf which I will share next week and these divinely yummy onion potatoes and carrots.  Normally I keep my side dishes very, very basic.  I strive to have protein, carbs, veggies and fruit at both lunch and dinner.  Good food and good nutrition are all about balance and moderation.  These potatoes are super yummy and very easy.  They are great with a meatloaf, a roast, or chicken.  I have even put in a can of roast beef with the potatoes before baking and just had that for the main dish.  Yum!  Enjoy!

Onion Potatoes and Carrots

6 russet potatoes

2 -3 large carrots

1 package onion soup mix

1/4 cup butter

Scrub 6-8 potatoes, don't peel and slice thin width-wise.

Peel and slice carrots thin.

Spray 9x13 pan with non-stick cooking spray.

Spread sliced potatoes and carrots in pan.

Mix 1/2 cup warm water with 1 package onion soup mix.  Pour evenly over potatoes and carrots.  

Slice 1/4 cup butter into thin slices and place evenly over potatoes.

Cover with foil and bake 375 for 45 minutes.  

Carefully stir when done and serve.  Add salt and pepper to taste.  Yum!

What's up Wednesday--Black beans and rice

 I am not a fancy side dish person--except for maybe on holidays--Christmas, Thanksgiving, Easter, etc.  Most of the time it is just fresh fruit and frozen or fresh veggies.  But this side dish is very easy, and my whole family loves it, so I make it pretty often--black beans and rice. Yum!  You basically just cook rice and add the black beans at the end with some spices.  Easy, so enjoy!

Black Beans and Rice

1 tsp olive oil

1 onion chopped

2 cloves garlic, minced

3/4 cup uncooked white rice

1 1/2 cups chicken broth

1 tsp ground cumin

2 cans black beans, drained and rinsed

In a pot over medium high heat, heat the oil.  Add in the onion and garlic and saute for about 4 minutes.  Add the rice and saute for 2 more minutes.

Add the broth, bring to a boil, cover and lower heat to low and cook for 20 minutes.  Add the cumin and black beans, warm and serve.