Creamy Garlic Sauce Baby Potatoes
📝 Ingredients👇 500g baby potatoes 🥔 2 tbsp butter 🧈 3 garlic cloves, minced 🧄 1 cup heavy cream 🥛 1/4 cup grated Parmesan 🧀 1 tsp dried parsley 🌿 Salt & pepper to taste 🧂 👨🍳 Directions👇 1️⃣ Boil baby potatoes until fork-tender. Drain and set aside. 2️⃣ In a skillet, melt butter and sauté garlic until fragrant. 3️⃣ Add cream, Parmesan, parsley, salt, and pepper. Simmer until thickened. 4️⃣ Toss potatoes in the creamy sauce until fully coated. 5️⃣ Serve hot and enjoy! ⏰ Total Time: 30 mins 🍽️ Servings: 4 #CreamyGarlicPotatoes #EasySideDish #ComfortFood
Creamy Garlic Sauce Baby Potatoes 🥔🧄 The Perfect Comforting Side Dish
Ingredients: 2 lbs baby potatoes 4 tbsp butter 5 cloves garlic, minced 2 tbsp all-purpose flour 1 cup chicken or vegetable broth 1 cup heavy cream Salt and pepper, to taste Fresh parsley, chopped (for garnish) Instructions: Cook Potatoes: Boil baby potatoes in salted water for 15-20 mins until tender. Drain. Make Sauce: Melt butter in a skillet over medium heat, sauté garlic for 1-2 mins until fragrant. Thicken: Stir in flour, cook 1-2 mins, then whisk in broth and simmer until thickened. Finish with Cream: Add heavy cream, season with salt and pepper, and stir until smooth. Combine & Serve: Toss boiled potatoes in sauce, garnish with parsley, and serve warm.
Slow Cooker Four-Cheese Tortellini
Slow Cooker Four-Cheese Tortellini Ingredients: 20 oz four-cheese tortellini (fresh or frozen) 2 cups fresh spinach, roughly chopped 1 can (14 oz) diced tomatoes, drained 1 cup heavy cream 2 cups vegetable or chicken broth 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1/2 cup shredded provolone cheese 1/2 cup ricotta cheese 2 cloves garlic, minced Salt & pepper, to taste Fresh basil for garnish (optional) Instructions: In a slow cooker, combine tortellini, spinach, diced tomatoes, heavy cream, and broth. Add garlic, salt, and pepper. Cover and cook on low for 3-4 hours or until tortellini is tender. Stir in mozzarella, Parmesan, provolone, and ricotta. Prep Time: 10 mins | Cook Time: 3-4 hrs on low | Total Time: 3-4 hrs 10 mins | Kcal: 500 | Servings: 6
Roasted Veggie Bliss Bowls
Roasted Veggie Bliss Bowls Ingredients: - 2 cups broccoli florets - 2 cups sliced zucchini - 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups) - 1 can (15 oz) chickpeas, drained and rinsed - 1 onion, thinly sliced - 1 teaspoon garlic powder For the Dressing: - 1/2 cup tahini - 1/4 cup Dijon mustard - 2 tablespoons lemon juice - 2 tablespoons maple syrup - 1/4 cup apple cider vinegar - 1/4 cup water (adjust for consistency) Seasonings & Oils: - Salt and
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