Link- salsa

Wow, yum! 

I'm always looking for different things to try and healthier options but chip and salsa are a weakness of mine. I think I'll call this the happy medium between damn good and healthy (depending on the chips you get) 

Check out there recipe here.

Sweet Potato Gnocchi

Seriously? How much better does it get then these?! Can't wait to try them! Check out the recipe here!

Butternut Squash and Bacon Pasta

So yummy! I can't wait to make this! It seems that every veggie is 150% better when we add bacon to it right? Check out the recipe here!

Slow Cooker Ribs & Root Veggies

This is a great recipe and the best ribs recipe I have tried yet! Doesn't matter how expensive or "great quality" you buy. If you do this recipe you can get the cheapest ribs and it will make them tender and tasty!

Ingredients
4 pounds pork baby back ribs
salt and pepper to taste
1 1/2 cups ketchup
1/4 cup chili sauce
1/4 cup packed brown sugar
3 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce
5 red potatoes (don't peal, all the good stuff is in the peel!)
5 carrots (don't peal, all the good stuff is in the peel!)
1 medium onion
Olive Oil


Directions
Preheat oven to 400 degrees F (200 degrees C).

Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes.

In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper.

Largely chop call veggies and put them in the bottom of the slow cooker. Drizzle a little olive oil on the veggies and season with a little salt and pepper. 

Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.

Cover, and cook on Low 6 to 8 hours, or until ribs are tender. (Or 3-4 hours on high)

Optional: If you want to have a little more crisp to your ribs put them back in the oven, at 400 degrees for 10-20 minutes. 

Cheesy Scalloped Potatoes & Carrots

This is a seriously yummy recipe. I know, we're getting into summer but for those colder days this is a great option, and well, I think it's always a great option! 


6 large potatoes, sliced 
4 carrots, cut diagonally into thin slices
2 onions, sliced, separated into rings
3 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1-1/2 cups milk
1-1/2 cups shredded Old Cheddar Cheese



HEAT oven to 375°F.

COOK vegetables in boiling water in large saucepan 8 to 10 min. or until tender. Meanwhile, melt butter in medium saucepan on medium heat. Add flour and seasonings; mix well. Cook and stir 1 min. Gradually stir in milk until well blended. Bring to boil on medium heat; cook 5 min. or until thickened, stirring constantly. Stir in cheese; cook on low heat 1 min. or until melted, stirring constantly.

DRAIN vegetable mixture; spoon half into 13x9-inch baking dish sprayed with cooking spray. Cover with half the cheese sauce. Repeat layers; cover.

BAKE 45 min. to 1 hour or until vegetable mixture is heated through, uncovering after 30 min.

Adapted from here