Easy side dishes are the best way to complete a party menu. Decide your main protein and choose a side dish that compliments or contrast.
Yellow Rice with Peas and Lemon
1 8 oz. package yellow rice mix
3/4 cup frozen peas, thawed
1/4 cup thinly sliced green onions
1 tablespoon lemon juice
2 teaspoons lemon zest
Prepare yellow rice mix according to package directions. Let rest 5 minutes. Stir in peas, green onions, lemon juice and zest until well mixed.
Quick Spanish Rice
1 1/4 cups white rice, uncooked
1 3/4 cups water
3/4 cup tomato sauce
1/2 green pepper, finely chopped
1/2 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne
Place all ingredients in covered saucepan over medium-high heat until the mixture bubbles. Stir and reduce heat. Cook 10-12 minutes, covered. Stir once or twice during cooking to keep the rice from sticking.
Easy Curried Rice
2 tablespoons butter
1 onion, chopped
1 green pepper, chopped
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne
3 cups cooked rice
Garnish with chopped Roma tomatoes, black olives and sliced green onions.
Saute onion and green pepper in butter until onion is tender. Stir in curry powder, slightly beaten egg salt, pepper and cayenne. Mix into hot rice.
Super Creamy Make Ahead Mashed Potatoes
3 pounds Russet potatoes, cut into large chunks
1/2 teaspoon salt
2 tablespoons softened butter
6 ounces soften cream cheese
2/3 cup sour cream
1/4 cup milk
1 tablespoon butter, melted
1/2 teaspoon paprika
Boil potatoes with salt until tender; drain. Place potatoes in a large mixing bowl and mash. Add butter and next 3 ingredients, mixing until all ingredients are blended.
Spoon mixture into a lightly greased baking dish. Brush top with melted butter; sprinkle with paprika. Bake immediately, or let cool, cover and refrigerate for up to 2 days.
If refrigerated, let stand at room temperature 30 min. before baking. Bake at 350 degrees, uncovered, 30 minutes or until hot.
Easy Scalloped Potatoes
6 medium Russett potatoes, peeled and sliced
1 medium onion, finely chopped
3 tablespoons butter or margarine
3 tablespoons flour
2 1/4 cups milk
Salt and pepper to taste
In medium saucepan over medium heat, melt butter or margarine. Add flour; cook and stir for a minute or two until bubbly. Add milk and stir constantly until thickened.
In greased 2-quart casserole, layer half of sliced potatoes, half of onion; sprinkle with salt and pepper. Repeat with remaining potatoes and onions. Pour white sauce over all.
Cover and bake at 350F for 30 minutes; uncover and bake 30 minutes longer or until potatoes are tender.
Impossible Pasta Bologonese
Serve this crazy quick and hearty pasta side dish with roasted chicken and vegetable salad
1/2 pound ground beef, pork, turkey or mixture
1 28-ounce jar garden-style pasta sauce
3 tablespoons light cream
3 tablespoons white wine (optional)
3 cups mostaccioli or other similiar shaped pasta
Grated Parmesan cheese
In large skillet over medium heat, crumble and cook meat until browned. Drain. Add pasta sauce, cream and wine. Heat to just boiling. Reduce heat, simmer 10 minutes.
Meanwhile, cook pasta according to package directions; drain. Toss hot pasta into sauce. Top with cheese and serve.
Tomato and Ricotta Pasta Side Dish
1 pound penne or other medium pasta shape
1 28-ounce can whole plum tomatoes with liquid
1/2 cup loosely packed fresh basil
2 small cloves garlic, finely chopped
1 cup part-skim Ricotta cheese
1/4 cup Parmesan cheese
Chopped fresh basil or parsley, for garnish
Prepare pasta according to package directions. While pasta is cooking, combine the tomatoes, basil and garlic in a blender or food processor. Blend at low speed until tomatoes are completely puréed. Pour mixture into a large saucepan. Heat to boiling, reduce the heat and simmer 5 minutes.
When pasta is done, drain well. Return pasta to cooking pot, add the tomato sauce and heat over low heat until sauce is simmering and the pasta is coated with sauce. Remove pot from heat and stir in Ricotta and Parmesan cheeses until evenly distributed. Divide among serving plates and top with chopped fresh basil or parsley.
Quick and Kickin' Beans
1 medium onion, coarsely chopped
1 clove garlic, minced
1 14 1/2-ounce can fire-roasted diced tomatoes
1 16-ounce can low-sodium pinto beans, drained
1 8-ounce can tomato sauce
8 ounces can kernel corn, drained
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper or to taste
Salt to taste
In large saucepan, cook and stir onion and garlic until softened, about 4 minutes. Stir in remaining ingredients, bring to a boil, cover and simmer for 20-25 minutes, until flavors are blended and beans are hot. Serve with shredded Cheddar cheese, avocado slices and warmed flour tortillas, if desired.
Great all-round easy side dish. Serve with brown rice seasoned with soy sauce and sesame oil
1/4 cup honey
1/4 cup prepared stir fry sauce
1/4 teaspoon crushed red pepper flakes (1/4 to 1/2 teaspoon)
4 teaspoons peanut or vegetable oil
2 cups small broccoli florets
2 cups small mushrooms
1 small onion, cut into wedges and separated into 1-inch strips
1 medium carrot, cut diagonally into 1/3 inch slices
Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish.
An excellent side dish for beef roasts, steaks or fillets
1 tablespoon butter
1 1/2 pounds large mushrooms, chopped or thinly sliced
1 teaspoon garlic, minced
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup finely chopped mixed fresh herbs such as parsley, chives, tarragon, and thyme, or use all parsley
Heat butter in a heavy sauté pan. Add mushrooms and cook about 5 minutes. Add garlic, red wine, Worcestershire, and soy sauce. Cover and bake for 30 minutes in a 350F oven.
Remove from oven and add salt, pepper and herbs. Serve hot or cold as an appetizer or as a side dish.
Sauteed Garlic and Basil Tomatoes
Very versatile dish. Serve on top of rice, pasta or steamed vegetables like cauliflower, green beans or eggplant
2 tablespoons olive oil, divided
2 pints cherry or grape tomatoes, cut into halve pieces
Salt and pepper
2 garlic cloves, minced
1 tablespoon minced fresh basil
Heat 1 tablespoon olive oil in skillet over medium-high heat. Add tomatoes and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in basil and remaining olive oil.
Fresh Corn, Avocado and Tomato Salad
2 cups fresh corn, (about 4-5 ears)
2 avocados, diced
1 pint cherry or grape tomatoes , halved
1/2 cup finely diced red onion
1 (5 oz) bag baby arugula
1/4 cup extra-virgin olive oil
1/2 teaspoon grated lime zest
2 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
Combine the corn, avocado, tomatoes and onion in a large bowl. Just before serving, mix the arugula into salad and pour dressing over all. Gently toss to mix and chill before serving
4 cups shredded carrots
2 cups shredded green cabbage
1 16-ounce can crushed pineapple, drained (reserve juice)
1/2 cup chopped walnuts
1/2 cup mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
1/2 teaspoon ground black pepper
Salt to taste
In large bowl, toss together carrots, cabbage, pineapple and walnuts. In small bowl, stir together remaining ingredients including the some of the reserved pineapple juice. Pour dressing over slaw; toss gently. Cover and refrigerate 2-24 hours.