This is a Jenn Original Recipe! Inspired by alfredo sauce made with condensed cream of mushroom soup, I created this tasty sauce with some tomato sauce, mozzarella, paprika, and pepper.

1 can condensed cream of mushroom soup (or cream of mushroom with roasted garlic)
1 can (8 oz) tomato sauce (or tomato sauce with garlic)
1/2 cup milk
1/2 cup shredded mozzarella cheese
1 tsp paprika
1/4 tsp pepper
1 lb box of macaroni pasta

Bring a large pot of water to a boil and add macaroni. Cook 8-10 minutes or until al dente and drain.  

Meanwhile, combine soup, tomato sauce, milk, and mozzarella cheese in a small saucepan. Over medium heat, stir frequently as cheese melts. Continue until cheese is completely melted. Remove from heat and stir in paprika and pepper.

Add sauce to pasta and mix well. Serve with additional mozzarella cheese sprinkled on top (if desired).

If not using soup or tomato sauce with garlic, add 1/4 tsp garlic powder or garlic salt to sauce. I prefer not to add salt because condensed soup is already quite salty.

Makeover: use reduced sodium soup and tomato sauce, skim milk, and reduced-fat mozzarella cheese to cut out salt and fat.

This zesty recipe comes from Taste of Home’s “Light & Tasty” magazine. The original recipe calls for yukon gold potatoes, but the seasoning works well with any type of potato (I prefer red-skinned potatoes), use which ever type you like best. I also altered the salt and oil content.

1 1/2 pounds potatoes (about 5 medium), cut into wedges
2 tbsp olive oil
1/4 cup dry bread crumbs
1 1/2 tsp paprika
1/2 tsp salt
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp cumin
1/8 tsp black pepper
1/8 tsp chili powder

Preheat oven to 425F

Wash and cut potatoes. Place in a large zip-lock bag with olive oil. Close bag and shake well to coat potatoes.

 Combine remaining ingredients in bag and shake or toss bag to coat. Arrange potatoes in a single layer in an 11×13 baking dish coating with non-stick cooking spray.

Bake, uncovered, for 40-45 minutes or until potatoes are tender, stirring halfway through cooking time. Let potatoes set 5 minutes before serving.

Here is a quick and easy side dish from Simple & Delicious Magazine.

1 bag frozen vegetables (carrots, cauliflower, and broccoli), thawed
1 tbsp olive oil
1 tsp minced garlic
1 tsp italian seasoning
1 lemon, cut into wedges (optional)
aluminum foil

Preheat oven to 350F

Combine vegetables with oil, garlic and italian seasoning in a large bowl and mix well.

Using two sheets of aluminum foil (approx 12×14 in each), fold vegetables into a pouch. Add lemon wedges if desired.

Bake on a cookie sheet for 15 minutes or until vegetables are crisp-tender.

This spicy dish comes from Southern Living. The ingredients are similar to Beef with Ginger, but the sauce is completely different. This is a great side to Beef with Ginger and Coconut-Ginger Rice. Heat things up with Ginger Recipe #8.

1/4 cup soy sauce
4 green onions, sliced
2 tbsp sesame seeds, toasted
2 tbsp brown sugar
2 tbsp grated fresh ginger
1 large garlic clove, minced (about 1/2 tsp)
1/2 tsp crushed red pepper
2 tbsp sesame seed oil
1 lb fresh broccoli, trimmed and separated into florets

Stir together first 7 ingredients and set aside.

Heat oil in a large skillet or wok over medium-high heat. Add broccoli and saute 3 to 5 minutes or until crisp-tender. Stir in soy sauce mixture until thoroughly heated, coating well.

This is an easy side with a mild flavor from the magazine Coastal Living. This recipe would be great with Chinese dishes or other spicy meals, like Chicken Paprikash. The ginger is this recipe is not very strong, but adds a hint of flavor. Mellow out with Ginger Recipe #6.

1 can (14 oz) unsweetened coconut milk
2 1/4 cups water
2 cups jasmine or Basmati rice
4 slices fresh, peeled ginger
garnish: chopped fresh parsley (optional)

Combine coconut milk and water in a heavy saucepan. Stir in rice and ginger. Bring to a boil over medium-high heat. Reduce heat to low. Cover tightly and simmer 20-25 minutes or until rice is tender and milk mixture has been absorbed. Remove from heat and fluff with fork. Let stand 5 minutes. Remove ginger before serving. Garnish if desired.