I had my parents and sister over for dinner on Sunday, and even Miss Picky Eater herself (my sister) liked the potatoes. (The secret was not telling her what was in them until she ate it, but it's food/condiments she likes anyway).
You can find the recipe for the roast beef here.
Creamy Parmesan Mashed Potatoes (adapted from Kraft)
- 4 medium sized red potatoes, cut into 1/2 inch chunks
- 1C fat-free, reduced sodium chicken broth
- 2 ounces 1/3 less fat cream cheese
- 1/4 cup sour cream
- 1.5T grated parmesan cheese
Add cream cheese and reduce heat to low (or you can do what I did and just turn the heat off at this point). Mash potatoes slightly until cream cheese is melted. Add sour cream and parmesan cheese and stir until ingredients are blended. Season with salt and pepper.
The result? Delicious! This is only the second time I've made mashed potatoes (I usually roast/bake them) but they were a big hit, and my dad, who usually gives me an "it's not bad" said everything was delicious.
Balsamic Roasted Asparagus:
- 1 bunch asparagus, ends removed
- 2T balsamic vinegar
- Salt and pepper
Bake at 350 degrees for 15-20 minutes or until asparagus is tender. 20 minutes was just a tiny bit overcooked for my liking, but my mom said it could have been cooked a little longer. Roasting the asparagus along with the balsamic vinegar gives it a great taste, and it couldn't be a more simple side dish to make.