Side Dish Recipes (Most Popular)
This is a diabetes friendly recipe and the nutrition information I have is much LOWER than what Spark site says
I like to eat this as a snack or with a little soy milk for breakfast. It can be served warm or cold. It is also really good as a dessert when mixed with a little pudding or whipped topping. I like mine pretty sweet, so I use a good amount of Splenda.
1/4 cup + 1 serving
Apparently a British classic, which tastes like honey. Just tried it myself for the very first time today. UKTV food. Makes 4 cups for 64 1-tbsp servings.
If all you've got is leftover bacon grease, make these. If you have some extra bacon, you can add it to the recipe.
These are my favorites.
This is an intense flavorful side dish with the sweetness of cranberry to balance out the earthy and tart of the rest. Each serving is 1/2 cup. For a lower calorie version, reduce the oil used.
This is a delicious hearty cold rice salad with a touch of sweet to offset the salt.
This is a great side dish for any occasion where little color and great taste are necessary.
These are a "lighter" update of what my family used to call "Alex's Special Mashed Potatoes." What made them truly special? Hmm, perhaps it was the fat and calories added by my use of cream, butter, cream cheese, and sour cream! Now that I am not a youngster, I strive to create meals that one can enjoy because they actually taste good with a few enhancements, not simply because they are laden with fat (which of course tastes good). Usually this involves roasting to bring out the flavor of vegetables, using herbs, and playing with texture. However, in the case of this classic "comfort food" I wanted to go for something more traditionally "rich" tasting. The substitution ingredients (Fat Free I Can't Believe it's not Butter and fat free sour cream) are not only excellent imitators of the full fat versions, but any extreme differences in taste are masked by the use of vegetable broth instead of water for boiling and mashing, and the inclusion of dillweed (feel free to experiement and use chives instead; I have simply traditionally used dill over the years and so stuck with the tried and true for this recipe!).
Although fat is a necessary component of the diet, I am loathe to utilize "added fats" in my cooking. I'd rather obtain fat from less-processed sources such as nuts, nut butters, and higher-fat fruits and veggies (avocados, black olives, etc).
FIlling, delicious, and nutritious (5.6 g of fiber per serving and dense in vitamins and minerals), this simple dish makes a satisfying entree for a lunch or light supper when paired with a freshly tossed salad and a choice piece of fruit (My favorite combination is a spinach salad in a light lemon-garlic vinaigrette and a half-cup of strawberries or mandarin oranges).
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dapted from the Peas and Pasta recipe on recipezaar.com
A friend of mine came up with this recipe and it is impressive. It is so good that my kids forgot that there was squash in it.
Healthy alternative to Rotel & Velveeta
Credit: Gina’s Weight Watcher recipes (www.skinnytaste.com)
Perfect for a quick dipping sauce or pasta sauce.
Credit: Gina’s Weight Watcher recipes (www.skinnytaste.com)