Parmesan roasted asparagus is a delicious and easy side dish. It elevates any meal and brings a punch of flavour without stealing the show. Bryce likes to eat them like fries when no one is watching – yes, I see you! Okay, let’s get cooking.
1 pound of asparagus
3 tablespoons of grapeseed oil
1 tablespoon of garlic
salt and pepper to taste
1 cup of parmesan cheese
First, wash your asparagus and then break, don’t cut, the ends. You want them to break at their natural spot so you best optimize their flavour. No one wants woody asparagus – it just tastes yucky.
Set the oven to 425 and get out a sheet pan. Lay down a silicone mat and then organize your asparagus in one layer. Drizzle on the grapeseed oil, then top with the minced garlic and salt and pepper.
Roast in your oven for 10-15 minutes.
While it’s roasting, shred the parmesan. I used the fresh block since I find it has much more flavour.
Take the sheet pan out and then top with the cheese.
Change the setting to broil on your oven and broil for 3-4 minutes until the cheese starts to brown a touch.
Done! Plate up and eat right away.
This recipe is easy, yet it doesn’t eat like a simple dish. It’s complex in flavour and it’ll definitely become a make again. Thanks for stopping by.
Chicken fajitas – and it’s a freezer meal, ta-boot! Sometimes I have a lot of energy and I don’t mind cooking a wonderful healthy dinner from scratch, where as other times I just want something easy, yet healthy. Well, here’s a great option. You just need to plan ahead.
2 chicken breasts
1 each, yellow and red pepper
1 tablespoon of lime juice and chili powder
1 teaspoon of cumin and salt
First, wash and slice your peppers, onion, and jalapeños.
Then, get out a larger freezer bag and put in all the veggies and top with lime juice and the seasonings. Next, slice up the chicken and put on the top.
You can label it and date it if you like – should last about 60 days.
I write the instructions, that way there’re just ready.
When ready to cook, dump the bag into a large pan with 3 tablespoons of grapeseed oil and cook until the chicken is cooked through.
While the fajita mixture is cooking, you can cut an avocado, shred some cheese, or gather your traditional fajita toppings.
Then, get out your shells or lettuce and build away.
So quick and so easy. This chicken fajita recipe is great not frozen, too – you just need to put in the 20 minutes of prep-work first. For me, it’s a great freezer meal since it has so many veggies and it doesn’t take 8 hours in the slow cooker. Sometimes I forget to think that far ahead!