Ranch Pork Chop & Potato Sheet Pan Supper

A complete meal baked on a single pan, this dinner takes the traditional ‘meat & potatoes’ pairing to a whole new level. This Ranch Pork Chop & Potato Sheet Pan Supper is seasoned to perfection with a delicious blend of your favorite Ranch flavors mixed with a little smoky spice.

Ranch Pork Chop & Potato Sheet Pan Supper

Read more

Ranch Glazed Carrots

I swear, Pinterest can be my best friend, or my worst enemy. Just depends on the day. I’m always coming across a recipe here, a recipe there that I know, I just know, has to be dinner tonight. And I’m cooking so I get to make what I want, right? But later, usually while I’m pulling out ingredients, that rational part of my brain starts functioning again, and it reminds me that dinner needs to be more. I actually have to make sides and stuff. Not just the 5-star main dish I had my heart set on. Bummer.

Carrots and ranch area a match made in heaven, so I thought ‘these have to be amazing, right?!’¬†What’s better than having the flavors you love from your favorite dressing in an easy to make side dish that’ll have you wanting to eat your veggies? ¬†These are a perfect summer side, well in our opinion, they’re really good anytime of the year. Just five minutes is all you need to make this savory-sweet glaze for cooked carrots.

Ranch Glazed Carrots

4 Sons 'R' Us: Ranch Glazed Carrots

recipe adapted from Eat At Home Cooks

1 pound baby carrots
5 tablespoons butter, softened
2 tablespoons light brown sugar
1 envelope (or 2 1/2- 3 tbsp) dry ranch salad dressing & seasoning mix

Directions

1. Cook the carrots in 1 cup of boiling water until tender, about 5-6 minutes. Drain the carrots & place them back in the warm pot.
2. Add the butter, brown sugar & dry dressing mix to the carrots and toss to coat.
3. Mix until evenly combined and the carrots are well glazed. Serve warm (but still serves well chilled as leftovers)