A colorful and fun side salad, this is one I’ve served mostly with Latin or Mexican themed meals. It has a lot of flavor and dresses up chicken and pork especially well, I have found. This would be a good one at a picnic or BBQ. If you can do fresh corn with this, great – about 3 -4 ears. If not, a bag of thawed out frozen corn would be fine too.
This is one of my absolute favorite dishes, great as a main or side. I usually make this with carnitas or fish tacos, and then take the leftovers to lunch for a week. 🙂 I got this recipe eons ago from Epicurious, originally from a book called “Latin Grilling,” and I love it exactly how it is written. A very festive and flavorful way to make rice. You could lighten this up by using some turkey bacon, and I have tried this with brown rice as well as white…brown rice was also excellent. Just required more cooking time of course.
This is a bright take on asparagus, a vegetable we serve a *lot* since it’s Shawn’s favorite. I usually roast it with just a bit of salt and pepper, but this was very fresh and went well with chicken; I think it would do well with fish too.
Roast or steam asparagus, whichever you prefer. Slice into small pieces and toss with salt, pepper, garlic powder, lemon juice and feta cheese.
I love dirty rice, but sometimes I already have a meat-heavy entree and don’t want *more* meat in the rice. I found this recipe for vegetarian dirty rice a while back, and it was a great accompaniment to our Hoppin’ John for New Year’s Day dinner. I cut back a lot on oil and did not add butter as the original stated, but this is still not a super WW-friendly recipe. Worth saving up a few points for it, though! Recipe below is printed with my changes in fats.
Last minute edition to our Christmas dinner, but a fun one! They came out well and were a nice compliment to the roast beef.
I have to admit that in three holiday meals this year, I’ve made scalloped potatoes every. Single. Time. I just love them. Especially given that I’m not the world’s biggest fan of spuds, this is a winner. This is a Cooking Light recipe I got years ago. I’ve always made it as-written, and am always happy with it.
Easy side dish that goes well with lots of different mains – I’ve made it with everything from fish to steak to roast chicken.
Preheat oven to 400.
In an oven-proof dish, toss potatoes with olive oil, garlic, herbs and salt and pepper. Roast for approximately one hour, or until brown and crisp at the edges. Stir twice during roasting.
This is a great base recipe to use for a side dish. It is very versatile…add as many veggies as you want, or even add some chicken, pork, or tofu and turn it into a main dish. I just used what I had on hand. It also makes plenty, so can easily serve a crowd or make leftovers for lunch. We loved this one.
Great side that’s festive enough for a holiday, but great for a weeknight dinner too! We love this one and make it a lot…asparagus is one of our favorites.
Preheat oven to 400. Spread out asparagus on a baking sheet, drizzle with olive oil and toss with garlic, red pepper flakes, and salt and pepper. Roast for about 20 minutes or until done to your taste.
Great fall side dish – this would also do well as a Thanksgiving side. Makes a ton, leftovers would be great tossed with some whole wheat pasta.
Om nom nom! 