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Crispy Roasted Okra - coconut oil, s&p, & garlic salt @ 450 degrees for 25mins. so good

A new obsession. Roasted Okra - Toss w/ olive oil, salt, pepper. Roast in oven at 425 for15-25 minutes depending on how crispy you prefer. Tastes like fries! The whole family liked!

Southwest salad with creamy cilantro dressing. Just made this and it's the best salad I've ever had!!! Love the dressing!

DIY dried fruit without a dehydrator! Make it in your oven with this guide. | via @SparkPeople. Lots of tips and recipes for your dried fruits inside this pin!

How to make the BEST asparagus in under 10 minutes! No more mushy, flavorless asparagus! This is quick, easy, and SO delicious!

A delicious Avocado, Corn and Tomato Salad with a Cilantro-Lime Dressing. So good!

Creamy garlic broccoli – about 30 calories per cup. This would e great with chicken breast or steak.

Brown sugar and cinnamon mashed sweet potatoes on BigOven: A delicious mashed sweet potato recipe great for the holidays or anytime. Make with: (Easy version) Baked BBQ Chicken Breasts

These crisp seasoned Parmesan potato wedges are so simple and perfect every time, also a great “guy” food.

Gluten Free & Low Carb Zucchini Lasagna

“The Biggest Loser" salad that almost no one can get enough of. 1 head fresh lettuce, 1 bunch fresh basil, 2 fresh in-season tomatoes, 1 cucumber, 1/4 red onion (for dressing)-1/3 cup olive oil, 4 tbsp lemon juice,1 tsp honey (for dressing) salt and pepper, to taste

Never boil corn again! Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk. Bonus - keeps more of the nutrients in the corn (no boiling is best).

Sweet potato: Preheat oven to 350* Slice sweet potatoes ~1/2” thick Lightly coat with olive oil + a sprinkling of salt Bake for 20min [turning once] Turn heat to 400* Bake for ~15-20min more [turning once] You won’t even believe what you have just done.  As you puncture through the slightly crunchy browned skin, the center oozes with creaminess.  It is like you puree’d sweet potatoes and infused them back into the potato.  The flavor is equally as amazing.  No extra salt was needed.  No...

No prep canning of dry beans. Pour 1/2 cup of dry beans into your hot pint jars and top off with boiling water to 1 inch headspace, then process.

Grilled Brussels sprouts with whole grain mustard: 1 pound of Brussels Sprouts, 2 Tablespoons whole grain mustard, 2 Tablespoons Olive oil, Salt & pepper to taste

soak in water for 30minutes, toss in cornstarch, drizzle with olive oil bake 15 minutes at 425, flip and bake 5 more minutes. never knew how to get them so crispy! Yum!

Tomato, Basil, and Cheddar Soup ( uses Greek yogurt instead of cream)