Side Dishes

[Chelsey]

This thread has lots of ideas for side dishes; great when you're tired of your usual stand-bys!

[Chelsey]

1/3 C. honey
1/2 C. mayonnaise
1/2 C. walnuts, chopped
3 apples, cored and chopped but unpeeled
2 bananas, peeled and sliced
1 (11 oz) can of Mandarin oranges, drained
1 C. seedless grapes
1 C. shredded lettuce
1 T. lemon juice

Blend honey and mayonnaise until smooth. Toss remaining ingredients with lemon juice. Stir in honey mixture and refrigerate until ready to serve. Yield: 7 cups

[Chelsey]

2 ¼ pounds red potatoes (about 14 small)
3 tablespoons vinegar
¾ cup chopped green pepper
½ cup chopped onion
5 tablespoons chopped dill pickles
1 teaspoon salt-free seasoning blend
¼ teaspoon pepper
1 cup fat-free mayonnaise
1/3 cup fat-free honey-Dijon salad dressing
2 tablespoons Dijon mustard
2 hard-cooked egg whites, chopped

Boil potatoes until tender (15-30 minutes), drain and cool. Cube potatoes and place in a large bowl. Sprinkle with vinegar. Add green pepper, onion, pickles, seasoning and pepper. Fold in mayonnaise, salad dressing, mustard and egg whites. Cover and chill for at least 1 hour.

[Chelsey]

Cooking Spray
1 1/2 cups chopped onion
3 Tsp. flour
1/2 tsp. dry mustard
1 tsp. salt
1 1/4 cups skim milk
1/2 cup low-salt chicken broth
1 1/2 cups shredded Swiss cheese
1/2 tsp. pepper
1 cup fat-free sour cream
1 (32 oz) package frozen Southern Style hash-brown potatoes, thawed
Paprika

Preheat oven to 350 degrees. Coat a medium saucepan with cooking spray; place over medium heat until hot. Add onion; sauté 3 minutes or until tender. Stir in flour, mustard and salt; cook 1 minute. Remove from heat; gradually add milk and broth, stirring constantly with a whisk until blended. Cook over medium heat 5 minutes or until thick, stirring constantly. Remove from heat, add cheeses and pepper, stirring until cheeses melt. Stir in sour cream.
Combine cheese mixture and potatoes; stir well. Spoon into 13x9 inch baking dish coated with cooking spray. Sprinkle with paprika. Cover and bake at 350 for 35 minutes. Uncover and bake an additional 35 minutes. Makes 8 servings.

[Chelsey]

2 cans Veg-All (well drained)
1 can cream of chicken soup
1 can diced water chestnuts
1 cup mayo (I use Dukes)
1 1/2 cup shredded cheddar cheese
1 cup crushed Ritz crackers
salt & pepper to taste
I always put in a dash of cayenne pepper

In large bowl mix together Veg-All, soup, water chestnuts, mayo, 1 cup cheese, salt, & pepper. Place in casserole dish and cover with remaining cheese and crackers. Bake @350 for 30 minutes.

[Chelsey]

Combine, pour into dish and put in fridge:
1 (3 oz) package of lemon Jell-o
2 C. water, one boiling and one cold
1 (20 oz) can drained, crushed pineapple (reserve the liquid)
12 marshmallows, cut into fourths (or 48 minis)
3 chopped bananas

Combine and cook to thicken:
1 C. reserved pineapple juice
1 T. flour
1 egg
1/2 C. sugar

Tip: if you didn't get a cup of reserved liquid from your canned pineapple, you can use pineapple juice from a can.

Let this set until cool. Stir in 1/2 pint of Cool Whip. Spread this over your Jell-o. Sprinkle top with grated cheddar cheese.

[Chelsey]

2 pk Raspberry, cherry or strawberry jello (small packages)
2 cup hot water
1 cup cold water
1 can strawberry (your choice) pie filling

Dissolve jello in hot water. Mix together all ingredients. pour into a 9 x 13 dish. Chill until firm. Add topping:

8 oz cream cheese
1 small carton cool whip
1 small can crushed pineapple - drained

Blend well and spread on top of the jello mixture.

[Chelsey]

1 3oz Package Orange Jell-O
1 ½ C Boiling Water
8 3/8 oz Pineapple
1 Tbs Lemon Juice
1 Cup Carrot Shredded

Dissolve Jell-O in water. Mix together and chill.

[Chelsey]

2 1/2 cups self-rising cornmeal
2 1/2 cups all-purpose flour
2 cups shredded Colby-Jack cheese
1/4 cup sugar
3 jalapeno peppers, trimmed and finely chopped
1/2 medium-sized red bell pepper-diced
2 cups milk
4 eggs
1/2 cup vegetable oil

Directions:
Preheat the oven to 375 degrees
In a large bowl combine all the ingredients mix well
Pour batter into well greased iron skillet or baking pan sprayed with non-cooking spray
Bake 40-45 minutes until golden brown
Cornbread should be done when wooden toothpick inserted in the center comes out clean

[Chelsey]

1 cup uncooked rice
1 tbs oil (non-stick cooking spray can be used for a healthier rice)
1/4 cup chopped onion
1/2 can crushed tomato
1 3/4 - 2 cups chicken broth
salt to taste

saute rice in oil until golden and add onion. saute for a 1/2 minute and add tomato and chicken broth. season with salt if needed and bring to a boil. reduce heat to low, cover and simmer for 15 minutes.