Perfect Roasted Vegetables

I could eat the whole pan of these veggies for dinner. Seriously, I would be completely satisfied with just this!

Ingredients:
Carrots
Sweet Potato
Red Onion
Bell Pepper
Zucchini
Mushrooms

Directions:
1. Preheat oven to 375 degrees.
2. Wash/peel/chop veggies. Toss them in a little olive oil and sprinkle with salt, pepper & garlic powder (I used Johnny's Garlic).
3. Bake for 40 minutes. Sprinkle some grated parmesan cheese and bake for an additional 5 minutes.

Pumpkin Pancakes

I love all things pumpkin in the fall. These pancakes are the perfect way to start off a cool autumn morning!

Ingredients:
1 1/2 c. whole wheat flour
1 1/2 c. white flour
1/2 t. salt
1/2 t. baking soda
2 t. baking powder
2 T. brown sugar
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1 (15 oz) can pumpkin puree
3 c. buttermilk
3 eggs

Directions:
1. Combine dry ingredients in a large bowl.
2. In a separate bowl, combine pumpkin, buttermilk & eggs. Add to dry ingredients.
3. Serve with warm maple syrup, fresh whipped cream or a vanilla glaze.

Quick Black Beans

Have you ever visited Our Best Bites? I'm sure that if you're a Mormon mom in Utah, you most likely have. But if you haven't, you really should! They have TON of wonderful recipes. That's where this one is from. The quickest, easiest, and possibly the best tasting black beans ever!

Ingredients:
2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C  broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander 1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime

Directions:
1. Saute the onions in oil for 3 minutes until tender.
2. Add garlic and cook 30 seconds more.
3. Add beans, broth & seasonings. Bring to a boil. Reduce heat and simmer for 8-10 min.
4. Squeeze in the lime juice and smash some of the beans with the back of your spoon to thicken the consistency.