Side Dish Recipes (Most Popular)
Because you can grill these vegies out on your grill or in the oven it is very versatile and tastes like summer any time of the year!
Saved this recipe from Cooking Light magazine. many years agi, Regularly use this for Thanksgiving & other Holidays. Family raves about it.
I stole this from sparkpages nutrition planner and I couldn't get it to add to my nutrition if it wasn't planned on that day...so I decided to add it to the recipe box!
Large portabella cap stuffed with sauteed veggies and topped with cheddar cheese - a meal in itself!
This sauce gets better over days, great for leftovers at the holidays.
The trick to learning to like vegetables you hate is to disguise their appearance and flavor. Think about what it is you dislike about that particular vegetable.
I asked Fred why he's anti-green beans. It turns out that he remembers the long, mushy canned beans from childhood.
Step 1: Chop the beans into 1-inch pieces.
Step 2: Change texture. Sauté them in a bit of olive oil, salt and pepper on high heat until they're crispy on the outside and still slightly firm.
Step 3: Change the flavor: Add pesto (with homemade lemony basil from the co-op) and an extra bit of parmesan cheese!
Results: "Is this pasta?" Fred asks as I hand him a plate of beans.
Add sweetness to your Rosh Hashanah meal with these wonderful fall flavors. Double or triple the recipe for larger gatherings.
Take a bit of chopping, but makes a great side dish or a meal
Dried beans really aren't that much more work than canned, and they taste better too.
Nothing satisfies like potatoes, especially these crunchy, browned, herb-crusted potato wedges. They're great with ketchup, fat-free sour cream, or all by themselves!
Although this dish is lower in fat due to the skim milk and reduced-fat cheese, you’ll love it so much, you may never resort to the fluorescent-orange boxed stuff again
