7UP Biscuits

Ingredients
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7Up
3 Tbsp melted butter

Preheat oven to 450F
Mix sour cream and Bisquick.  Add 7up and mix.  Makes a very soft dough. Sprinkle Bisquick on solid surface, like countertop, and pat dough out into a 9in square.  Using a pizza cutter, cut dough into 9 squares.
Coat the bottom of a 9 in square baking dish with 2 Tbsp of the melted butter.  Place biscuits in pan and bake for 12-15 minutes until golden brown.  Remove from oven and brush tops with remaining butter.

Homemade Spanish Rice

Easy, delicious, and goes great with chicken!

1 cup white rice

2 tbsp olive oil

1 can diced tomatoes with chilies

1 clove garlic, finely diced

2 tsp chili powder

1 cup chicken broth
1/2 tsp cumin

salt to taste

1 small onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

OR

1 bag frozen 3 pepper and onion blend, thawed

Heat oil in deep skillet.  Saute garlic, onion, peppers and rice until onion is translucent and rice is browned. Stir in water and tomatoes, season with chili powder and salt.  Cover and simmer for 30 minutes or until rice is tender and liquid is absorbed.

Grilled Pineapple

1/2 cup honey
1/4 cup lime juice

Fresh pineapple rings from produce section OR canned pineapple rings in juice
Preheat grill, while waiting:
Mix honey and lime, brush both sides of rings with mixture
Grill rings for 3 - 4 minutes, turning halfway to get grill marks on both sides
Brush with more honey-lime mixture while still hot

These make a great appetizer or dessert, and they are excellent on Hawaiian style hamburgers.

Roasted Red Potatoes

1 ½ lbs baby red potatoes, washed and cubed
2 tbsp olive oil
2 tbsp rosemary
Salt
Freshly ground pepper

Preheat oven to 425°
Toss potatoes, oil, rosemary on a rimmed baking sheet.
Spread out potatoes and season with salt and pepper
Roast, stirring once halfway through cooking, until golden brown and crispy, about 30 minutes

The leftovers can be mashed or mixed with low fat dressing (Miracle Whip) for a potato salad!

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Green Beans with Pecans & Lemon

Ingredients
2 cans cut green beans
½ c pecans
1 tsp sugar
¼ cup olive oil
1 tsp freshly grated lemon zest

Preheat oven to 425°.
Cook green beans per directions on can, drain, transfer to serving dish
Spread pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 5 min
Coarsely chop nuts when cool enough to handle
Whisk oil, sugar, and ¼ tsp salt in small bowl; season with pepper
Just before serving, gently toss beans with vinaigrette and chopped nuts, spring with zest. Serve warm

This is delicious, and looks/tastes fancy, but it is very, very easy!

Make it a meal: Bisquick Breaded Chicken, 7UP Biscuits, Microwave Cake in a Mug