Simple Fresh Herbed Reds

{meat & potatoes}


Another side dish strikes again!  I love red potatoes.  Well, I love potatoes.  However, I know my body doesn’t necessarily need the sugars and carbs that come along with them.  However, for some reason I pretend eating red potatoes is healthier.

I’ve made them every which way:  mashed, smashed, boiled, roasted, potato salad, sauted into a hash.  Their mild flavor allows any flavor to stick nicely to them.  Also, their small shape results in a quick cooking potato.  My go-to definitely is a simple roasted red potato.  I usually quarter them and then roast with some olive oil.  Season with salt and pepper.  Boom.  Done and done.  However, the night I decided to make these I had no intention of putting on the oven (I had the self cleaner on and it already made the house hot enough).

Now, my method for making this little side dish isn’t the most nutrient-saver friendly, but it was quick and tasty.  Sometimes, quick and tasty are my best friends.  I took a few of the potatoes (washed) and put them into a plastic bag and cut a small vent.  Into the microwave they went to steam to perfection.  It was about 6-8 minutes until they were fork tender.  Tossed them in my fresh herbs and plated them with our spicy sausages.

Sometimes there’s just something delicious and comforting about a basic meat and potatoes dinner.  This super simple side dish is ready in minutes, but tastes fresh & flavorful.  If you are a busy mom/dad/person, this is something to add to your “quick dinners” list.  They go well with any type of meat, poultry or fish.  Afraid of the ol’ microwave?  Half the potatoes and roast in the oven then toss with the herbs.

I hope you all are having a great week thus far and enjoying our beautiful summer weather!  Speaking of… wouldn’t these potatoes pair nicely with a delicious juicy grilled steak??

simple fresh herbed red potatoes

Recipe By:  Sara
Prep Time:  5 minutes   |||   Cook TIme:  6-8 minutes   |||   Servings: 2 |||   Difficult Level:  Way Low

6-8 medium red potatoes
1 Tbsp extra virg olive oil
1/2 tsp fresh thyme
1/2 tsp fresh rosemary
1/2 tsp fresh sage
1 Tbsp grated parmesan cheese
salt and pepper

1.  In a ziplock bag, place the clean potatoes and close.  Pierce a small hole for a vent.
2.  Microwave for 6-8 minutes or until fork tender.
3.  While they cook, chop the herbs then combine with the oil, salt, pepper and parm.  Stir to combine.
4.  Carefully remove from the steam bag from the microwave.  Let cool 1 minute.
5.  Remove potatoes and half them.  Instantly toss with the oil/herb mixture.  The heat from the inner potato will warm and wilt the herbs.
6.  Serve immediately.




Maple Sage Roasted Carrots

{what’s up, doc?}IMG_3130I forget about carrots a lot.  Cooked ones at least.  We eat our fair share of raw carrots & hummus in my house, but roasting them is always overseen.  Probably because Chase prefers them raw and Bryan doesn’t care for them at all.  I think he liked these ones though!  He ate some… unless he just ate them because I made him.

Anyways… my family always adds a green vegetable to our dinner plate and I decided it’s about time we branch out a little bit.  Don’t get me wrong, I could eat asparagus, green beans and/or broccoli all day.  However, I needed some beta-carotene and had some sage to use in the fridge.

This simple and delicious recipe took minutes to make and is quite not so doughie.  It photographs nicely too.  I recommend just cutting off the leafy greens and keeping the carrots whole – definitely a beautiful presentation if you have guests.  I grabbed a small baking casserole dish to roast them in so I had to cut them to fit.

Maple Sage Roasted Carrots

hands-on time:  5 minutes   ///   cook time:  15-20 minutes   ///   servings:  4

1 bushel of organic carrots
2 Tbsp maple syrup
1 Tbsp fresh sage, minced
1 Tbsp olive oil
salt & pepper

1.  Cut the leafy greens off of the carrots and then thoroughly rinse them.
2.  Preheat the over to 400 degrees
3.  Place carrots on a baking dish and drizzle with olive oil and maple syrup.
4.  Use your hands to coat the carrots.
5.  Sprinkle on the sage & season as desired.
6.  Roast in over for about 15-20 minutes depending on preferred texture.  I like mine still a bit crunchy so 15 minutes was plenty.



eat your carrots!



Creamy Linguine & Clam Sauce with Sage

{a twist on the original}


Linguine & Clam Sauce is one of my go-to meals at any Italian restaurant.  It also is a quick and simple weeknight meal.  If you are weird about canned clams, don’t be.  They do not give off a strong fishy smell, they are not slimy, and they are not gritty.  You get a ton of clams for not a whole lot of money.  Obviously, you can use real clams for this recipe, but that hurts my wallet and isn’t as quick to prepare.

I added my spin to the traditional white wine based sauce.  I used a bit of fat free milk to add creaminess to the sauce.  Also, fresh chopped sage gave that hint of wintry goodness that I can’t seem to get enough of right now.


This recipe can easily be adapted to your preferences.  Afraid of the clams?  Add chicken or shrimp.  Want a tomato based sauce?  Use canned, diced tomatoes instead of wine.  Sage too strong?  Use thyme or parsley.  The beauty of pasta dishes is that they can be altered in so many ways and still taste delicious.  This recipe is no exception, but in my opinion it needs no adjustments :)  Make my Copycat Olive Garden Bread Sticks and you will think you’ve apparated (Harry Potter, anyone?) to Italy.


Sara’s Linguine & Clam Sauce

Hands on Time:  30 minutes   ///   Cook Time:  30 minutes   ///   Servings:  4   ///   WW+Pts:  9

1/2 lb linguine, cooked
1 (10oz) can of whole clams, juice reserved [I used Bumble Bee]
1 Tbsp unsalted butter
1/2 cup white wine
1 Tbsp Urban Accent Mushroom Truffle Hunt
1 cup fat-free milk
1 Tbsp flour
2 tsp oregano
1/2 lemon
1/4 cup minced onion
1 Tbsp chopped, fresh sage
pinch of cayenne pepper
salt and pepper

1.  Heat a large pan over medium heat.  Add the butter and once melted add the onion.  Saute about 5 minutes or until soft.
2.  Add the garlic and saute 1 minute.
3.  Add the Urban Accents seasoning and clam juice.  Bring to a boil.
4.  Add the wine and oregano. Reduce to a simmer in add the clams.
5.  Mix the flour and milk together until combined and no clumps remain.
6.  Slowly add the milk and flour mixture to the clam sauce.
7.  Stir in the sage, cayenne, salt and pepper.
8.  Dish the sauce over a portion of the linguine.
9.  Serve with additional sage and shredded parmesan cheese.