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Garlic Parmesan Green Beans. Grilled Corn and Tomato Fettuccine. Last summer I fell in love with a million things.

Grilled Corn and Tomato Fettuccine

Nude nail polish, avocado toast, baked beans on top of eggs and super long walks with lots of gossip to name just a few. Oh and cold beer. A little late on that train, but…. better late than never. By far, the cream of the crop was grilled corn. Best.thing.ever. Anywaaaaay. Grilled corn is the bees knees. It became a thing. An addiction. Sooo… I also grilled the tomatoes, which was in a word… awesome. Grilled Corn and Tomato Fettuccine serves 2-4 1 pound whole wheat fettucine 4 large ears of corn 3 vine tomatoes, cut in half 1 green pepper, seeded and sliced 2 garlic cloves, minced 1/4 cup + 3-4 tablespoons olive oil 1/4 cup parmesan cheese salt and pepper Preheat the grill on the highest setting.

Boil water and prepare pasta according to directions. Once corn is finished, unwrap and let cool for a few minutes. Eat at allie's: Oven Roasted Broccoli. French Fries: The No-Guilt Version. There’s nothing like a french fried potato.

French Fries: The No-Guilt Version

The taste, the texture, the dip-ability; it’s probably one of my favorite go-to comfort foods. However, I don’t need the fat of an actual deep fried potato, and I certainly do not favor processed french fries that come from the frozen food section of the grocery store. Enter: Healthy French Fries* Step 1: Peel your ‘taters. This isn’t necessary, though, but if you decide you want the skin on make sure you scrub-wash them first. Step 2: Cut them into strips. Step 3: Place potatoes in colander and rinse the starch off of them. Step 4: Pat down the potatoes. Step 5: Drizzle Olive Oil over potatoes. Step 6: Salt those babies up. Step 7: Mix them up so they all get coated with the olive oil and salt. Step 8: Arrange them, on a baking sheet, in a single layer Step 9: Add anything else you like. Step 10: Place the potatoes into your preheated oven for 20 minutes. Bacon and Cheddar Macaroni & Cheese.

Oven-Baked Veggie Chips. Feta-Stuffed Tomatoes -TI. French Onion Mac & Cheese. Umm, so if you’re watching your weight, you may want to click back to the last page you viewed right about now….

French Onion Mac & Cheese

I tend to cook healthy dishes most of the time, but decided to go all in on this one and it was so worth it! I was in the mood for some comfort food this week, and my cute little French Onion Soup bowls were begging to be used again, so I dreamed up this French Onion Mac & Cheese! Uh huh, cavatappi pasta mixed with a creamy fontina, asiago, and mascarpone cheese sauce and a healthy dose of caramelized onions (which just make everything better!).

I didn’t stop there though. In order to mimic the soup, I filled up the bowls with my mac & cheese and topped them with some croutons and grated gruyere cheese. French Onion Mac & Cheese Printable Recipe Directions: Heat 2 tablespoons butter and olive oil over medium low heat in a large nonstick skillet. Meanwhile, prepare pasta according to package directions. Melt remaining 4 tablespoons butter in a large saucepan over medium heat. Magazine/Cookbook Monday: Slow-Baked Mac and Cheese. Happy Monday!

Magazine/Cookbook Monday: Slow-Baked Mac and Cheese

And my second official Magazine/Cookbook day! John Legends Macaroni and Cheese. Grilled Sweet Potato Fries Recipe : Sweet Potato Biscuits with Honey Cinnamon Butter. Have you given up on making biscuits?

Sweet Potato Biscuits with Honey Cinnamon Butter

Do they seem like too much trouble for the end result? I was kinda in that boat. There are far more interesting things to make…or so I thought! I made these for the first time last fall to go with some Thanksgiving leftovers. My family went wild for them! And to make a good thing even better, they always turn out great! And because I live in the land of biscuits and honey, we top it all off with some must-have honey cinnamon butter! Gather Up:2 cups cooked, mashed sweet potatoes 1 stick butter, melted 1 ¼ cups milk 4 cups self-rising flour Pinch baking soda 3 tablespoons sugar For the Honey Cinnamon Butter:1 stick butter, room temperature 3 tablespoons honey ¼ teaspoon cinnamon Pinch kosher salt Mix together the sweet potatoes, butter and milk until well blended.

Shape the dough into a ball and knead about 10 times on a well-floured surface. Roll the dough out about ¾ inch thick and cut with a 2-inch biscuit cutter.