Side Dish Recipes (Most Popular)
Very delicious Mexican-style rice, even better than the kind you get at a restaurant but much healthier since I use all fresh ingredients and make my own tomato sauce with pureed fresh tomatoes. Feel free to add bits of carrots, corn, or peppers while the rice cooks for a bit of extra flavor.
A delicious gluten free, no sugar added sweet potato casserole w/praline pecan topping.
There are pockets of time while these cook that you can prepare other dishes. Can season with your favorite salt-free seasoning (e.g., Mrs. Dash) rather than the onion powder and parsley.
This dip/spread makes a nice change from the usual hummous or guacamole. When in temple mode I like to eat it spread it on rice cakes to give eating bread and butter a rest. Makes a nice starter with homemade flat bread served together with good quality olives.
This recipe was in the local newspaper one summer. I love crabcakes and really, they do taste a lot like crabcakes. Make sure to drain the zucchini well or they get soggy. Another good way to use up the zucchini.
This isn't very authentic.. It's the way my mom always made it. Sazon Goya can be found in more grocery stores in the Mexican aisle.
Homemade applesauce is both simple and a great way to use up fresh apples. Two pieces of equipment will make this a simple and healthy recipe. You need a slow cooker and a food mill. Mine is made by OXO. I use this WONDERFUL kitchen tool for creamy mashed potatoes, sweet potato pie and apple sauce.
You don't have to peel or core the apples. Just cook them, and the mill will do the rest of the work!
A southwestern twist on quinoa that works as a sidedish or entree. As prepared, a low-to-medium amount of "heat", but easy to adjust depending upon your preferences. For less heat use plain black beans or tomatoes; for more heat, add hot sauce, spices, or peppers to taste.
These are really yummy and much better for you than regular french fries and half the calories.