Roasted Potatoes

Roasted Potatoes | The Happy Housewife

Roasted Potatoes
  • ⅛ cup olive oil
  • 1 tablespoon minced garlic
  • ½ teaspoon dried basil
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried dill weed
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon salt
  • Red potatoes, washed and quartered
  1. Preheat oven to 400 degrees.
  2. Take all ingredients except potatoes and mix in a bowl.
  3. Coat potatoes with the mixture and place in a shallow pan. I used a slotted spoon to remove the potatoes so I didn't have pools of oil in my pan.
  4. Bake for 20 minutes turning occasionally and serve.


Roasted Potatoes | The Happy Housewife


Roasted Potatoes | The Happy Housewife

This post is linking to Tempt My Tummy Tuesday and Tasty Tuesday.

This post may contain a link to an affiliate. See my disclosure policy for more information.


If you are looking for ways to cut your grocery costs and improve your health, I suggest incorporating beans into your weekly meal plan. Beans are healthy, cheap, and taste great if you prepare them correctly.

Dried beans are almost always cheaper than canned, plus you can control the amount of salt added to the beans. You cannot compare the price of dried beans to can pound for pound because as beans are cooked they absorb water, adding to their weight. For example a 4 pound bag of dried pinto beans (purchased for $2) will yield almost 13 pounds of refried beans. This breaks down to $0.15 a pound. I have never been able to purchase a can of refried beans for $0.15.

The key to cooking dried beans is water and time. I usually soak my beans over night in a large bowl or pot. Then I cook them the next day in the crock pot. To soak beans place in a container with water. I have never actually measured how much water I use, but I try to add as much as I can without going over the top of the container. Also, leave room for the beans to expand. Beans do not have to be soaked before they are cooked, but it does shorten the cooking time.

The next morning I rinse my soaked and now much expanded beans and place them in the crock pot to cook. Depending on what I am making I might throw other ingredients in as well. Cooking time also depends on what you are making. Refried beans cook all day until they are almost mush, black beans are cooked for a shorter time. The recipe you are using will probably tell you how long to cook your beans.

If you don’t want to use your crock pot you can simmer your beans for one to two hours on the stove top.

Quick Bean facts from Central Bean Co.

  • A pound of beans measures about 2 cups.
  • Beans triple in volume when soaked and cooked.
  • A cup of dry beans yields 3 cups cooked.
  • A pound of dry beans yields 6 cups cooked.
  • Use 3 cups of water per cup of dry beans for soaking.
  • Simmer each pound of beans 2 hours after soaking.
  • A pound of dry beans makes about 9 servings of baked beans.
  • A pound of dry beans makes about 12 servings of bean soup.
  • A one-pound can of cooked beans measures about 2 cups.

There are so many different beans as well as ways to prepare them, you could eat beans every night have still have quite a variety in your menu.

A few of my favorite bean recipes are:

Navy Bean Soup

Slow Cooker Black Bean Soup (this is great served over rice)

Red Beans and Rice

Pintos and Cheese

Wet Burritos

I love using homemade refried beans to make burritos. Beans are a great healthy filler in recipes. My burritos freeze well and also can be packaged in ziplocs without the sauce for an easy lunch on the go.

Basic Wet Burrito Recipe

  • Refried Beans
  • Chopped onion
  • 1 can Rotel diced tomatoes
  • Shredded Cheddar Cheese
  • Enchilada sauce
  • Tortillas

Pour a small amount of enchilada sauce on the bottom of a baking dish. Mix beans, onion, and Rotel. Spread on a tortilla, sprinkle with cheese and roll up. Place burrito in baking dish. Fill entire baking dish with burritos. Pour the rest of the enchilada sauce on the burritos. Bake for 30 minutes at 350 degrees. Uncover the last 5 minutes, sprinkle with cheese, and finish baking.

In this picture I used small tortillas, I would not recommend using then as they don’t hold much filling.

What I love about this recipe is that it can be changed in so many different ways. If you have leftovers in the fridge just mix them in with the beans. Here are a few suggestions.

  • Rice
  • Ground Beef
  • Beef Roast
  • Chicken
  • Pork
  • Corn

You don’t have to have a large amount of these items a little bit goes a long way in burrito filling.

If you are dying to know more about beans you can visit All About Beans, Central Bean Co., and What’s Cooking America. The Hillbilly Housewife has a some great bean recipes on her site as well.


This post is linking to Tasty Tuesday, Tempt My Tummy Tuesday, Tightwad Tuesday, and Kitchen Tip Tuesday.

This post may contain a link to an affiliate. See my disclosure policy for more information.

Bean Salad

The following recipe is from a good friend of mine. She also happens to be an excellent photographer. If you have a chance stop by her site and look at her wonderful photos.

We had this bean salad as a side dish, but I took home leftovers and ate it wrapped in a tortilla. It was awesome!

15 oz cans of the following

  • Black Eye Peas
  • Kidney Beans
  • Black Beans
  • White Beans

Drain all the beans and put them in a bowl
For every can of beans add:

  • 1/2 tsp of seasoning salt (or just regular salt)
  • 1/4 tsp lemon pepper (or just regular pepper)
  • 1 tsp minced garlic
  • 1 tbsp sesame seed
  • 1 tbsp sunflower seed
  • 1 tbsp flax seed

Add according to your taste:

  • chopped green onions
  • red vinegar
  • olive oil
  • peanuts (optional)

Mix together and serve. This tastes better the longer it sits in the fridge, so I would recommend making it the day before you want to serve it.  This is a healthy and inexpensive salad that even my kids ate and enjoyed!
Don’t forget to stop by Jessie Leigh’s blog from more super salads served up in the Bloggy Progressive Dinner. There are great giveaways and a recipe link up each day.

This post may contain a link to an affiliate. See my disclosure policy for more information.



I can’t believe it is already time for another Kitchen Tip Tuesday. My weeks are flying by. This week I have some banana tips. Bananas are cheap, healthy, and most kids like them. They are also versatile. You can eat them plain, put them on cereal, use them in desserts, smoothies, and of course, make banana bread with them.

When your bananas are getting spotted and no one wants to eat them here are some ways to use them:

3 Ways to Freeze the Bananas

Freeze them with the skin on because when the bananas thaw they are very runny and mushy, I use these in banana bread or banana muffins.  (Pssst…if you love banana muffins, then be sure to try these delicious Mocha Banana Muffins!)

Peel the bananas and freeze them in ziploc bags, I use these in smoothies. Be sure to read my Smoothie Tips!

Slice the bananas and freeze on a cookie sheet. Once they are frozen, transfer them to a ziploc bag in the freezer, my kids like these for snack. They also can be used in pancakes like this recipe for Banana Nut Pancakes or desserts that call for sliced bananas.

Our favorite smoothie recipe:

  • 2 frozen bananas
  • 2 cups frozen strawberries
  • 1 cup vanilla yogurt
  • 1 orange (peeled to the white part)
  • 1 apple (peeled and cored)
  • 1 pear (peeled and cored)
  • splash of milk depending on how thick you like your smoothie

Blend all ingredients together and serve.

My Tip: Bananas are great in smoothies because they mask the flavor of other foods that you might not think of putting in a smoothie. I can add spinach or carrots to a fruit smoothie and no one notices if I also add bananas. Using frozen bananas also give smoothies a creamier texture.

Bake the Bananas

Banana muffins are a staple around our house, I make them at least once a week for lunch and try to freeze the extras for snacks.

Here is the recipe I use for banana muffins, however I usually triple it as I have seven kids….

  • 1 1/2 cups flour (I use fresh ground wheat)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 shake of cinnamon
  • 1 egg
  • 2 mashed bananas
  • 3/4 cup sugar
  • 1/4 cup applesauce

Mix together and bake @ 350 degrees for about 15 minutes. Cook longer for bread, shorter for mini muffins.


Next time you are at the store and over ripe bananas are on sale, stock up and freeze them for later.

A few more of my favorite Banana Recipes:

What’s your favorite banana recipe?

This post may contain a link to an affiliate. See my disclosure policy for more information.