I know Velveeta Shells and Cheese isn’t healthy, but sometimes it’s a quick easy side. It’s not always tasty right out of the box so I’ve found making a roux and doctoring it up a bit helps greatly!! Ingredients:2 tablespoons butter2 tablespoons flour1 cup of milkBox of shells and cheese Directions:Start by boiling your noodles in a pot. In a saucepan, melt your butter and add the flour to make a roux. Add in the milk and whisk until thickened. Once thickened, add in your cheese sauce. Season your sauce with garlic powder, pepper, and salt to taste. When noodles are al dente, add to the cheese sauce and take…

Ingredients: 28 ounce can of Italian cut green beans1/2 packet Italian dressing mixolive oilsalt and peppergarlic powder Pour beans with the juice into a saucepan. Add half the packet of Italian dressing mix, a drizzle of olive oil, and a little of the garlic powder, salt, and pepper. Cook over medium high heat until all of the liquid has evaporated! Delish!

I’ve spent years trying to find the perfect corn casserole recipe for me and I finally did! I LOVE this one! Ingredients:1 box of Jiffy1/2 cup of heavy cream, plus more to drizzle2 eggsheaping 1/4 cup of sour cream1 can of white corn (or any corn you prefer)1 can creamed corn (I prefer white corn)1/2 stick of butter melted, divided in half1/2-1 cup of white cheddar, shreddedsalt and pepper Directions:Preheat oven to 350 degrees. Mix all ingredients in a bowl with the exception of half the butter and the cheese. Pour the remaining 1/4 stick of butter on top of the mixture. Sprinkle the cheese over top of the mixture.…

Ingredients:1 frozen deep dish pie shell3-4 tomatoes1 small onion, slice into thin strips1/4 cup fresh chopped basil1 cup mayonnaise1 cup grated cheddar cheese (I use sharp and grate your own!)salt and pepper to taste Directions:Preheat oven to 400 degrees. Poke holes in the pie shell and bake for 10 minutes. While the pie shell is baking, slice tomatoes, onions and basil. In a small bowl, mix together the mayo, cheddar cheese, and salt and pepper. Once the pie shell has cooled, layer tomatoes, onion, and basil. Repeat once more. Now, scoop the mayo/cheese mixture on top and spread to cover the top. Bake at 350 for 30-45 minutes.

Ingredients:1/2 cup of butter3 gloves fresh garlic, minced or pressed1 pound fresh green beans (the ones in the bags in the produce section are fine!)1 teaspoon of kosher salt1/2 teaspoon of pepper1/4 teaspoon of red pepper flakes (optional) Directions:Heat a large skillet over medium heat. Place butter in the skillet to melt. Add garlic and allow to soften for about a minute. Add green beans. If frozen, sauté until they are warmed through, stirring often. Add salt and pepper and taste. If beans are fresh, sauté until warmed, turn down heat and cover. Let cook, stirring often, until al dente. Remove the cover, turn heat back up to medium to…

…and not the healthy kind! But yummy! Ingredients:1 cup of white rice2 cans of beef consommè*1 stick of butter Directions:Combine all ingredients and bake at 375 for 30-45 minutes. *Some people like using one can of beef consommè and one can of beef broth or French Onion soup. You can use whichever you prefer. I have tried them all and I prefer two cans of beef consommè. It’s the perfect amount of savory, salty, etc. Use any combo you prefer! You can also add half of a chopped onion into the mixture. That’s delicious too! 🙂

Ingredients:3 to 4 russet potatoes or potato of choice1 1/2 cups of heavy cream1 1/2 tablespoons of flour1 large garlic clove, minced or pressed1/4 teaspoon of salt1/8 teaspoon of pepper1 tablespoon of butter, softened1 1/2 cups of cheddar cheese, grated Directions:Preheat oven to 400. Slice the potatoes into thin slices (use your mandolin if you have one). Mix together heavy cream, flour, garlic, salt, and pepper with a whisk. Coat the inside of a baking dish with butter (or use spray if you prefer). Arrange potatoes in dish, salting in between layers. Pour mixture over the potatoes. Cover and bake for 30 minutes with tin foil. Uncover and continue baking…

Ingredients:2 heads of fresh broccoli1/2 cup red onion, chopped1/2 pound of bacon, cooked and crumbled1 1/2 cups of sharp cheddar cheese, grated2 1/2 tablespoons of white vinegar1 cup of mayonnaise1/3 cup of sugar Directions:Cook bacon and crumble. Meanwhile, chop broccoli into bite sized pieces. Combine broccoli, chopped onion, grated cheddar cheese, and bacon in a bowl. In a separate bowl, combine vinegar, sugar, and mayonnaise. Pour over broccoli mixture to coat. Refrigerate for 2 hours at minimum before serving.

Ingredients:6-8 Yukon Gold potatoes (or potato of choice! Red potatoes are great in this!)1/2 cup of sour cream2-3 ounces of cream cheese1/2 cup of heavy cream1/2 to 1 stick of butterseasoning saltpeppergarlic powdercheese (optional)green onion (optional) Directions:Peel potatoes and chop to a uniform size. Boil potatoes until fork tender. With a potato masher, mash just the potatoes after draining them to allow the steam to escape. Once you have achieved the consistency you desire, begin with your additions. Add in the salt, pepper, and garlic powder first. Next, add in the butter, heavy cream, cream cheese, and sour cream. Mix until well combined. Top with green onions and cheese if…

Ingredients:1-20 ounce can of pineapple chunks or tidbits, drained6 tablespoons of all-purpose flour1 cup of sugar2 cups of sharp cheddar cheese, grated1 1/2 sleeves of Ritz crackers, crumbled1 cup of butter, melted Directions:Preheat oven to 350 degrees. Drain pineapple (I prefer using tidbits). Combine flour, sugar, and cheese (grate your own) in a large bowl. Pour mixture into a 9×9 pan. Crumble crackers over the top and pour the butter on top of the crackers. Bake for 30 minutes or until golden brown. (I also like to broil the top for a few minutes to get the crackers extra crunchy!)