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Vegetable/ side dish recipes...

Posted by on Jul. 27, 2008 at 5:11 PM
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Herbed Broccoli - Super yummy from Betty Crocker

1 lb broccoli florets (about 4 cups)

2 tbs olive oil

1/4 tsp dried basil

1/4 tsp dried oregano

1/2 tsp salt

1 clove garlic finely chopped

2 plum tomatoes seeded and chopped

1. Heat 1 inch water to boiling in 10-in skillet.  Add broccoli.  Heat to boiling.  Boil 5-7 minutes or until crisp-tender.  drain and set aside.  Wipe out and dry skillet with paper towel.

2.  Heat oil in same skillet over medium heat.  Stir in remaining ingredients.  Heat about 1 minute, stirring frequently, until hot.  Add broccoli; toss gently.

Start to finish...25 minutes..

by on Jul. 27, 2008 at 5:11 PM
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by Group Owner on Jul. 27, 2008 at 10:38 PM

Roasted Cheddar Potatoes: I got this one off a McCormick Italian seasoning packet...

1 recipe Seasoned Sour Cream (optional)
1 package (24 ounces) frozen potato wedges (skins on)
2 tablespoons cooking oil
1 teaspoon Paprika
1/2 teaspoon McCormick Seasoned Salt
1 cup (4 ounces) shredded Cheddar cheese
2/3 cup crushed croutons (about 1 cup croutons)

1. If using, prepare Seasoned Sour Cream. Let stand to allow flavors to blend. Preheat oven according to package directions for potatoes. Place potatoes in a large self-sealing plastic bag. Combine oil, paprika, and seasoned salt. Drizzle over potatoes. Seal bag and shake to coat potatoes.

2. Spread potatoes in a single layer in a 15x10x1-inch baking pan. Bake potato wedges according to package directions, turning once.

3. In another small bowl combine the cheese and croutons. Sprinkle over the potatoes the last 3 minutes of baking. Use a large spatula to transfer potato wedges to a platter or large serving plate. If desired serve with Seasoned Sour Cream and/or catsup.

*Seasoned Sour Cream: In a small bowl combine 1/2 cup sour cream and 1/2 teaspoon McCormick Italian Seasoning.

by Group Owner on Jul. 27, 2008 at 10:43 PM

Saucy Peas and Rice:  Just got this one from Kraft Foods:  Needed a new recipe

Saucy Peas and Rice

1 cup sliced mushrooms
1 tablespoon margarine or butter
1 package (10 ounces) Green Peas
1 can (10 1/4 ounces) condensed cream of mushroom soup
1 cup milk
Dash of pepper
1 1/2 cups  Minute Rice

Cook and stir mushrooms in hot margarine in large skillet until lightly browned. Add peas, soup, milk and pepper. Bring to boil. Reduce heat, cover and simmer 2 minutes. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.

My DH hates mushrooms I think I'm going to substitute cream of chicken for cream of mushroom...we'll see how that works...
by Group Owner on Aug. 6, 2008 at 9:12 AM

Creamed Corn Casserole:

  • 1 beaten egg
  • 1 14-3/4- or 15-oz. can cream-style corn
  • 1/2 cup milk
  • 1 Tbsp. cooking oil
  • 1 cup packaged biscuit mix
  • 1 4- or 4-1/2-oz. can diced green chili peppers
  • 1 cup shredded Monterey Jack cheese (4 oz.)

In a large bowl, stir together egg, corn, milk, and oil; stir in biscuit mix. Spread half of the corn mixture into a greased 8x8x2-inch baking pan. Sprinkle with chili peppers and cheese. Spoon remaining corn mixture over. Bake, uncovered, in a 400 degree F oven for 30 minutes or until golden and set in center. Let stand 5 minutes before serving.

I eat this by itself....for a quick easy meatless dinner....

by Group Owner on Aug. 30, 2008 at 8:23 AM

Cheddar Zucchini Saute


  • 1-1/2 cups chopped zucchini
  • 1/4 cup chopped onion
  • 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • 1/8 teaspoon garlic powder
  • 1 tablespoon butter
  • 1/3 cup chopped tomato
  • 1/4 cup shredded cheddar cheese


In a small skillet, saute the zucchini, onion, basil and garlic powder in butter for 4-6 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in tomato and cheese. Cook over medium heat for 1-2 minutes or until cheese is melted. Yield: 2 servings.

by Group Owner on Oct. 9, 2008 at 9:49 AM

The perfect Quickie Side for any dish.....and you don't have to turn on your stove...

Alfredo Potatoes


  • 2 large baking potatoes
  • 1 cup prepared Alfredo sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1/2 cup shredded part-skim mozzarella cheese


Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 4-1/2 minutes or until tender. Allow potatoes to cool slightly.
    Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 45 seconds or until cheese is melted. Yield: 4 servings.

by on Nov. 23, 2008 at 5:53 PM

The best potatoe cassarole I have ever had

5 large potatoes peeled and chopped

2 cups chicken flavored stuffing mix

1 cup sour cream

1  regular sized can cream of chicken soup

1/3 large onion chopped

2 cups cheddar cheese

 In a crock pot combine potatoes and cheddar cheese. In a large bowl mix together Onion Soup aand sour cream Pour over potatoes ( its will have a weird texture so you will have to spread it out some) then top it off with a layer of Stuffing mix and turn on desired setting intil potatoes are tender.

by Group Owner on Feb. 5, 2009 at 3:02 PM

Cowboy Beans

1 can (15 oz.) pork and beans, undrained
1 can  (15 oz.) black beans, rinsed, drained
1/3 cup KRAFT THICK 'N SPICY Honey Barbecue Sauce

Make It

MIX all ingredients in small saucepan.

COOK on medium heat 10 min. or until heated through, stirring occasionally.

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