Herb Roasted Potatoes

Possibly the easiest and fasted potatoes. Ever. As good as french fries but much healthier.

4-5 medium sized baking potatoes
3 tbsp olive oil
1/2 - 1 tbsp garlic salt
1/2 tsp marjoram
1/2 tsp basil
1/2 tsp oregano
1/4 tsp black pepper

Start with peeled potatoes like these:



Cut them up into bite sized pieces, however you like.



Add some of this:



And some of this:



Spread in a single layer on a greased baking sheet.



Bake at 350 for 30 minutes or until potatoes are tender and golden.

Homemade Spaghetti Sauce

1 lb ground sirloin (optional)
1 cup chopped onion (1 large)
1/2 cup chopped green sweet pepper
1/4 cup chopped celery
2 cloves garlic, minced
1 tablespoon cooking oil
4 cups chopped, peeled tomato (6 large) or two 14.5-ounce cans diced tomatoes, undrained
1 6-ounce can tomato paste
1/3 cup water
2 tablespoons snipped fresh parsley
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Brown ground beef in a dutch oven. Add sweet pepper, celery, and garlic in hot oil until vegetables are tender.



Stir in the tomato, tomato paste, water, parsley, dried herbs (if using), sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.



Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in fresh herbs, if using.



Serve over your favorite pasta or inside lasagna.

Roasted Zucchini, Onion, and Peppers

2 large zucchini, sliced into 1-inch rounds
1 red or yellow bell pepper, cut into 1-inch squares
1/2 medium red onion, cut into 1/2-inch wedges
2 tablespoons olive oil
2 teaspoons coarse salt
1/2 teaspoon ground pepper



Preheat oven to 475 degrees. Combine vegetables on a large bowl; drizzle with olive oil, and season with salt and pepper.



Toss to coat. Place vegetables on a large rimmed baking sheet.



Roast until vegetables are tender and browned in spots, 30 to 35 minutes.

Creamy Roasted Red Potatoes

This recipe is easy and delicious, that is if you can get your hands on some ranch dressing. If you can't, beg for someone to bring you the mix so you can make it yourself. It's worth it! If you can't get all the different cheeses, mozzarella works fine.

2 lb red potatoes, quartered
1/2 cup light Ranch dressing
1/2 cup Italian Five Cheese Blend (or the equivalent blend of mozzarella, provolone, romano, parmesan, and asiago)
1/4 cup Bacon pieces
1 tbsp. chopped fresh parsley

Preheat oven to 350. Mix ranch dressing, cheese and parsley in large bowl. Add potatoes and toss lightly. Spoon into lightly greased baking dish and cover with foil. Bake 40 min then remove foil and bake 10-15 minutes longer or until potatoes are tender.

Number of Servings: 6

*adapted from Kraft Food & Family Magazine