I'm not ashamed to admit that there have been many nights where I end up making several side dishes for dinner rather than a full-on meal. Sometimes what is normally a side dish is all I want or I'm too indecisive to really choose just one so I choose them all instead. It could also be that some side dishes are just really comforting. Starch and carb-laden foods tend to be that way. Here are a couple of those comforting side dishes that are quick and painless.

Roasted Red Potatoes with Paprika & Parsley

• 3-4 medium red potatoes, cut into 3/4 inch cubes*
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon (approx.) paprika
• 1-2 teaspoons fresh parsley, chopped fine
• salt & pepper

Preheat your oven to 375 while cutting the potatoes and parsley. You can either make a dish using a double layer of aluminum foil or use an 8x8 baking dish. Place the potatoes in the dish and coat evenly with the oil, salt and pepper. Roast in the oven for 30-45 minutes**, turning occasionally to prevent burning (they will brown nicely, however.)

Once the potatoes are cooked through & fork-tender, add the butter, paprika and parsley, and toss to coat.

Roasted Red Potatoes with Garlic & Rosemary

• 3-4 medium red potatoes, cut into 3/4 inch cubes*
• 1 tablespoon olive oil
• 3-4 garlic cloves, peeled & crushed
• 1-2 teaspoons fresh rosemary, chopped fine
• dash of onion powder
• salt & pepper

Preheat your oven to 375 while cutting the potatoes, chopping the rosemary, and peeling the garlic. In either a double layer aluminum foil dish or an 8x8 baking dish, toss the potatoes, garlic, rosemary, oil, onion powder, salt & pepper together. Roast in the oven for 30-45 minutes**, turning occasionally to prevent burning.

When the potatoes are cooked through and the garlic is soft & sweet, you're ready to serve!

@GeekBoston

*Feel free to peel the potatoes if you don't like the skins. I personally leave them on.

**Cooking time can vary depending on the size of the cubes. Equally sized pieces will ensure even cooking!

One of my favorite things to cook is soup. Traditionally, soups are made in bulk in a slow cooker or large pot. I will admit that I do not have many recipes for single servings of soup except for this one. I hope to remedy that as I progress with keeping new, fresh recipes on the site.

There is nothing like homemade baked macaroni and cheese. It is the ultimate comfort food! While this recipe isn't particularly healthy, it is just for one person. By making a single serving of the dish, you avoid over eating. The key to eating healthy and not having to eat twigs for dinner is moderation.

Here is my recipe for one. (Please note - you will need a small oven safe dish or bowl bake in for this dish. I recommend something like this from Target - Oval Mini Casserole Dish )


Ingredients

• 1 cup medium shells - prepared as instructed on package (I use whole grain to make it healthier but either will suffice)
• 1/2 tablespoon margarine or butter
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon olive oil
• 1 tablespoon garlic powder 
• 1/4 cup shredded cheddar cheese (I use sharp but you might want to start with mild)
• 1/4 cup shredded Mozzarella cheese
• 1/4 cup low fat or fat free sour cream
• 1/2 cup Panko bread crumbs - for topping
• Pam cooking spray
  

Instructions


Preheat your oven to 400 degrees F. Boil shells as instructions tell you to on the package. Drain shells and put into a decent sized mixing bowl. Drizzle olive oil over pasta and toss with hands to coat shells.

Immediately add the margarine (or butter), salt, 1/4 teaspoon of black pepper (save other 1/4 for topping mixture), 1/2 tablespoon garlic powder (save other 1/2 for topping mixture), sour cream and shredded cheeses (hold small portion to the side if you want to sprinkle some on top) to the pasta. Mix with the pasta using a wooden spoon until butter is soft and cheese is beginning to melt.

Spray your baking pan with Pam cooking spray. Spoon pasta mixture into the dish. (Add extra shredded cheese to the top of the pasta if you decided to hold some behind).

In a plastic ziploc bag, combine Panko bread crumbs and the remainder of the garlic powder and black pepper. Shake bag until ingredients are mixed and sprinkle on the top of the pasta (you may not need to use it all depending on how covered you like it - for me the crispier the better!) Give it a quick spray over the top with Pam cooking spray to help the bread crumbs brown (you could also brush it with melted butter).

Place dish in the oven for 30 minutes. Be careful as the food will be really hot when it comes out. Let stand for 15 mins before serving.

Macaroni and cheese is one of those dishes that also tastes good reheated! If you want to have a delicious left over lunch, double this recipe and make some extra to put in the fridge :)

Happy Eats!
@ashkalei