Sides

Ingredients 3 lbs baby potatoes 12 ozs bacon 2 tablespoons olive oil ½ cup green onions chopped 6 ozs shredded mozzarella cheese (or really any type; sharp chedder would be good too) Salt and pepper (optional) 1 cup water 1 cup sour cream ½ cup mayonnaise optional Instructions Start cooking the bacon if needed (I use a large electric griddle that fits most of it). Turn the Instant Pot to saute and add the olive oil.

Ingredients 1 spaghetti squash 1 cup of water Instructions Cut the spaghetti squash in half and scoop out the seeds. Put on the lid and set to high pressure for 8 minutes. Quick release when the timer goes off. Scrap out any strands and missed seeds. It should shred easily with a fork. Notes The first time I did this I used 7 minutes, but it wasn’t completely done so I had to put it back in for a minute.

Ingredients 1 tablespoon olive oil 16 oz spinach fresh 1 tbsp lemon juice Salt and pepper Instructions Heat olive oil in a skillet on medium heat. Add the spinach, a large handful at a time. Add more spinach to the pan as the spinach begins to wilt. When all of the spinach is in the pan cook it uncovered for roughly 1 minute constantly stirring. Sautee spinach uncovered just enough to wilt all of it.

Ingredients 4 large Russet potatoes 3 tablespoons olive oil ¼ teaspoon garlic salt Cracked pepper Instructions Preheat the oven to 425 degrees. Wash, scrub, and pat dry the potatoes. Slice them thinly and evenly with a mandolin slicer (or a knife). Put the slices in a mixing bowl with the olive oil and toss until the potato slices are covered. Place the potato slices evenly on a baking tray.

Ingredients 3 pounds red potatoes 4 tablespoons olive oil 2 tablespoon minced garlic 2 tablespoon dried parsley, minced ½ teaspoon salt Cracked pepper Instructions Preheat the oven to 425 degrees. Wash, scrub, and pat dry the potatoes. Slice them into roughly ½ inch chucks. Add the potatoes to a mixing bowl with the olive oil, garlic, parsley, salt, and pepper; toss until the potato slices are evenly covered.

Ingredients 1 lb peeled sweet potatoes 2 tablespoons olive oil 2 tablespoons cornstarch ½ teaspoon garlic powder ½ teaspoon smoked paprika ½ teaspoon pepper fine salt, to taste Instructions Slice your sweet potatoes into roughly ¼-inch wide strips. Add the fries to a large bowl of cold water and soak for at least 30 minutes. Preheat the oven to 425°F. Mist a large baking sheet with cooking spray (you may need two sheets) or line them with parchment paper.

Ingredients 1 pound asparagus spears 1-2 tablespoons extra virgin olive oil 2 cloves garlic, minced Salt and pepper, to taste Lemon juice Instructions Preheat your oven to 400°F (205°C). Rinse the asparagus spears. Cut or break them off the ends. Also, you can use a vegetable peeler to peel the outer skin of the ends to make the asparagus spears more uniform for cooking.

Ingredients 4 large Russet potatoes ¼ cup olive oil 1 tablespoon salt Instructions Preheat the oven to 425 degrees. Wash, scrub, and dry the potatoes. Pierce the potato 2-3 times with a fork. Rub oil over the potatoes, completely cover it. Rub salt over the potatoes, completely cover it. Place the potatoes on a baking sheet and bake for about 45 minutes.

Ingredients 4 cups of broccoli florets 1 ¼ cup shredded chedder cheese 4 oz cream cheese 8 oz whole milk 1 cup diced yellow onion 2 ½ cup riced cauliflower 1 tbsp olive oil Salt Pepper Cooking spray Instructions Heat the olive oil in a pan over medium heat. Start to pre-heat oven to 350 degrees. It’ll be roughly 10 minutes before the oven is needed, so you may want to wait for a couple of more steps.

Ingredients 1 16 ounce bag of coleslaw mix (or make your own; I use a spiralizer) ½ cup mayonnaise 2 tablespoons dijon mustard 2 tablespoons apple cider vinegar ½ teaspoon salt 1 teaspoon onion powder 3 tablespoons sugar (optional) Instructions Mix everything together! Refridgerate for at least an hour before serving. Notes I personally don’t add the sugar, because I like it being tangy. However, it doesn’t have the same sweetness that even I’m used to for coleslaw without it.