Side Items Recipes (Most Popular)
Cold, it crunches and pops in your mouth with a bold, nutty taste. Hot, it becomes smooth and more mellow. Either way, buckwheat (kasha) is a healthy, hearty breakfast.
A casserole classic made with low-fat /low-claorie ingredients. They are called funeral potatoes where I live because they are often made for funeral dinners.
Peanut butter based cole slaw that goes GREAT as a side dish to any Asian flavored fish/poultry/meat. My husband hates cole slaw and couldn't stop eating this!!!
Using just three ingredients, this decadent hot cocoa mix is as easy as it is tasty. Make a large batch to share with friends.
I found straight mashed cauliflower to be a little too thin and runny for me, so I added a few potatoes to thicken it up a little bit.
That's right—you can get more protein by eating carrot cake! Two of these carrot cake protein bars pack in 10 grams of filling protein.
I usually serve this over baked potatoes, but it is also good served over rice, pasta or even grilled chicken.
This recipe makes a half batch of my favorite potluck dish--perfect for a weeknight dinner.
Chef Meg's homemade and natural ricotta cheese is easy to make and a fun project for someone who likes to cook.
This recipe is for 3 loaves of bread, 2 for the week and one to freeze. It is meant to be made with a stand mixer, but you don't need one. This has more good fat and fiber than most recipes.
This recipe is best for sandwiches, toast, french toast, dinner rolls, and sub rolls (adjust sizes).
This bread is dense, filling and good for you! You can add some wheat gluten to make it rise a little more and make it a little less dense.
A low calorie recipe I found in the Reader's Digest that I adapted to make even healthier- less than 110 calories per serving!!!
Broccoli is my favorite vegetable, but not everyone agrees with me. To convert people, I like to serve this simple recipe. Garlic sauteed in olive oil offers a sweet richness, and the lemon juice offers a nice tang.
If you are using fresh broccoli, peel the stalks and dice them before adding to the cooking water.