Everything Brussel Sprouts

2 lbs. Brussels sprouts (I get the big bag from Costco)

4 T. olive oil

2 tablespoons everything bagel seasoning

Preheat your oven to 400. Trim the ends off of the sprouts. Cut in half or quarters if they are really big. Line a baking sheet with parchment and spread sprouts on sheet. Drizzle with olive oil and toss to coat. Bake for 12 minutes. Remove sheet from oven and sprinkle the everything seasoning over the sprouts. Return to the oven and bake for another 12-15 minutes or until tender and crispy. Serve immediately.

Radish Home "Fries"

1 lb. radishes, washed and trimmed

1 small onion, diced

2 T. butter

1 T. oil

salt and pepper to taste

Cut radishes into small cubes. Heat butter and oil in skillet. Add radishes and cover pan. Cook until almost soft. Add onions. Continue to cook uncovered over medium heat until nicely browned, stirring frequently. Season with salt and pepper.

Makes 4 servings. I double or triple this recipe.

Greek Vegetable Salad

1 cucumber, chopped (peeled if you prefer)

1 large tomato, chopped

1 green pepper, chopped

4 green onions, chopped

20 greek olives

1/2 cup feta cheese

Dressing:

1/3 cup olive oil

3 T. cider vinegar

1 t. salt

1 t. oregano

1/2 t. sugar

Combine veggies in serving bowl. In a small bowl or jar, mix dressing ingredients. Drizzle over salad and toss to coat. 

Tomato Onion Cheese Casserole

 4 T. melted butter

1 clove garlic, optional (Gram Linda leaves it out)

3-4 T. flour

1 t. sugar

1/2 t. salt

3/4 cup milk

1/8 t. each oregano and basil

2 lb. canned tomatoes, drained and coarsely chopped

1 small jar (7 oz) pearl onions (Gram Linda uses Aunt Nellie's Whole Holland Style Onions)

3/4 cup cheddar cheese, shredded - plus more for on top

Saute garlic in butter until soft. Add flour, sugar, and salt. Mix well. Add milk and whisk until smooth. Stir in seasonings, tomatoes, onions, and cheese. Pour into a buttered baking dish. Sprinkle with additional cheese. Bake at 350 degrees for 50 minutes.

*For Thanksgiving, make a day ahead. Reheats well.

*From Grandma Kathleen "La" McCormack

Creamed Spinach Dish

~20 oz. frozen, chopped spinach (from bag or box)
16 oz. sour cream
4 t. beef bouillon
8 t. dried onion
1 t. onion powder
1/4 t. pepper
1 cup shredded, cheddar cheese

Drain spinach well. Mix spinach with sour cream and spices. Spoon into greased casserole dish. Top with shredded cheese. Bake at 350 for about 25 minutes or until heated through.

For Thanksgiving, make ahead and put in fridge.

Sweet Potatoes

6 large sweet potatoes
1/2 cup heavy cream (or milk)
4 T. butter
2 T. molasses
1/4 t. nutmeg
1/4 t. cinnamon
1 t. salt
1/2 t. black pepper

Scrub potatoes, prick several times with a knife, and bake on lined baking sheet for 1 hour or until very soft. Remove from oven and scoop out insides as soon as they are cool enough to handle. Place potatoes into bowl and mix in all other ingredients. Transfer to baking dish. Bake for 20-30 min or until heated through.

For Thanksgiving, make ahead and put in fridge.

Cheese Sauce

This sauce is great over cooked broccoli or cauliflower.

1/2 cup heavy cream
 2 oz. cream cheese, diced
1 cup cheddar cheese, shredded
 1/4 t. dry mustard
 1/4 t. pepper

Heat the cream over medium-low heat until warm. Add the cream cheese and whisk until melted. Add the cheddar cheese and whisk until melted. Add dry mustard and pepper. Pour over hot veggies.

Per Tablespoon:
76 Calories; 7g Fat; 3g Protein; .5 Carbohydrate; trace Dietary Fiber; .5g Net Carbs

From: http://www.genaw.com/lowcarb/cheddar_cheese_sauce.html