Ranch Roasted Potatoes

• ¼ cup vegetable oil
• 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• 2 pounds small red potatoes quartered

Directions

1. 1. Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add Dressing & Seasoning Mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.

Read more at https://www.hiddenvalley.com/recipe/original-ranch-roasted-potatoes/

balsamic roasted carrots

1 small bag baby carrots
1/4 C extra virgin olive oil, divided
1 T balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper

Preheat oven to 450.  In a roasting pan, combine the carrots, 2 T olive oil, vinegar, salt and pepper.  Toss to coat.  Roast for 20 - 25 minutes, tossing occasionally, until lightly caramelized and tender but still firm.  Drizzle with the remaining oil.

cilantro lime rice

Yield: about 4 C cooked rice
Time: 45 minutes start to finish

2 C uncooked rice
1 T butter
2 cloves garlic minced
4 chicken bullion cubes
1 t lime zest
4 C water
2 T lime juice
1 T sugar
3 T fresh cilantro, chopped

1. In a large skillet combine rice, butter, garlic, lime zest, bullion cubes, and water. Bring to a boil and stir well.
2. Reduce heat to low. Cover and simmer for 20-30 minutes.
3. In a small bowl combine lime juice, sugar, and cilantro. Pour over the top of the hot cooked rice, and stir to incorporate. ENJOY!

(Great with Cafe Rio Sweet Pork and Cilantro Dressing)

From Jamie Cooks it Up!