Oven Roasted Red Potatoes

As we inch closer and closer to November, I always begin to crave those fall Thanskgiving comfort foods. Roasted potatoes are probably one of my favorite and easiest sides to prepare for a pot luck. You guys know me…Any meal that has minimal ingredients and doesn’t take too long to prepare is automatically a fave.

The awesome part about these potatoes is that although they are mainly a side dish, I can eat these alone too. You don’t have to limit this recipe. It’s that delicious, that you can simply bake this up for whenever you want it. Now based upon my photo below, I didn’t have any clean sheet pans to use to roast these. I ended up using a cake dish to put these in, but they still turned out just the same. The truth shall set you free.

I find that most times I will improvise when following a recipe. Whether it’s substituting an ingredient or simply using something else to cook it in. You make it work for you.

This may sound weird, but I actually like to drizzle a bit of ranch on top of my potatoes. Sometimes ketchup as well. But, these taste just as great even if you eat them alone. I hope you all enjoy it!

Oven Roasted Red Potatoes

These oven-roasted red potatoes are the perfect side dish to pair with any meal.
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Course: Side Dish | Cuisine: American
Keyword: Vegetarian, Potatoes, Oven Roasted
Servings: 5 servings

Ingredients
1 1.5 lb bag of baby red potatoes
1 tsp salt and pepper
1 tbsp garlic powder
1 tsp thyme
1 tbsp butter
1 tbsp vegetable oil

Instructions
1. Preheat oven to 350°F
2. Thoroughly wash red potatoes and pat dry. Begin cutting into halves or quarters
3. Spread out onto a baking dish, and apply vegetable oil over the top of potatoes
4. Add in your salt, pepper, thyme, and garlic powder and massage into potatoes. Mixing so that all potatoes get covered
5. Add potatoes to the oven and allow to bake for 30 minutes or until potatoes become crisp
6. Remove potatoes from oven and stir over with butter

The Best Damn Veggie Omelet

Have I ever told you guys that breakfast is legit my favorite meal of the day? I just feel that preparing breakfast is so exciting to me. It’s as though I have endless options and can mix and match anything at my first meal of the day.

Seriously, I love breakfast food.

Truth be told, I feel like breakfast is when I really get most of my nutrition in. Creating a veggie omelet allows for me to mix in spinach, tomatoes, onions, mushrooms (also my favorite veggies if you haven’t noticed). And then, I always have a smoothie or a cup of fruit on the side.

Omelets are definitely a staple for me. The eggs give me that protein that I need to start my day, and it’s just so damn easy to make.

I will admit, though, that it took some practice to master my omelets. I’ve experienced the over cooked eggs. I’ve had the omelet that just wouldn’t flip properly. I’ve had the omelet that stuck to the frying pan. It happens. They don’t always come out pretty.

I don’t add salt to my eggs. I usually season my omelets with garlic powder and pepper. I’m that weird person that doesn’t too much mind the fresh taste of produce. Adding the cheese over top also gives it that extra flavor.

The Best Damn Loaded Veggie Omelet

This Veggie Omelet is packed with a ton of vegetables to leave your tummy full and satisfied for breakfast
Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins
Course: Breakfast | Cuisine: American
Keyword: Breakfast, Omelet, Vegetables, Vegetarian
Servings: 1 serving

Ingredients
2 large eggs
steamed broccoli
mushrooms
chopped red onions
grape tomatoes
green bellpeppers
finely diced jalopeno optional
1 tsp vegetable oil or butter for cooking
shredded four cheese blend

Instructions
1. In a small frying pan over medium heat, add vegetable to pan and begin to fry vegetables
2. Stir veggies until cooked or slightly tender. Set aside
3. In a separate small frying pan, add your egg mixture. Allow eggs to spread evenly in pan. Do not stir
4. As eggs begin to settle, take a spatula to lift one end of the egg while tilting the frying pan to allow the liquid egg to slide underneath.
5. As egg is cooking, add your cooked veggies to the center of the egg pancake
6. Sprinkle shredded cheese over top your veggies
7. Take your omelet and slide onto a plate halfway, flipping the other half of the omelet over top. You can use your spatula to help it fold over

Notes
If frying pan is not evenly coated, it will be difficult to slide omelet onto plate
You can add as little or as much of the veggies to your omelet. There is not exact amount.