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Side dishes

Posted by on Jan. 27, 2009 at 12:19 PM
  • 12 Replies

what are you favorite side dishes to make I'm sick of the normal rice mixes and stuff.

- Cat



by on Jan. 27, 2009 at 12:19 PM
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by on Jan. 27, 2009 at 12:22 PM


2 bunches fresh spinach, trimmed of stems and blanched for about 3 minutes.

Let drain in colander really well.

2 large portabella mushrooms, sliced

1/4 pound of mozzarella sliced or shredded.

1/4 pound colby jack cheese, sliced or shredded.

1/4 pound or provolone or cheddar cheese, sliced or shredded.

In a 3 qt. casserole dish make a layer of spinach, then mushrooms and then each of the cheeses. Then repeat the process until you have used all your ingredients.You should have enough for about 3 layers. Bake in oven at 325 degrees for approx. 30 minutes or until cheese starts to brown a little.  Let cool. 

Depending on how much liquid is left in spinach, you will need to drain it off after the dish has cooled.  Very easy to do after cooled down.  Cut into squares and serve.  This is very addicting cause it's so very delish.  It can also be frozen for another meal.  Ours never lasts more than 3 days cause we eat it for lunch also.  Hope you enjoy this dish as much as we do.

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by on Jan. 27, 2009 at 12:25 PM


We love anything with dill.  It so perks up a dish......Enjoy


  • About 6 cups fresh trimmed and cut green beans (about 2 pounds) or 2 16-ounce packages frozen cut green beans
  • 4 to 6 medium red-skinned potatoes, sliced about 1/4-inch
  • 1 large onion, sliced
  • 1 teaspoon dried dill weed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can cream of chicken soup or other cream soup, undiluted, or about 1 cup of seasoned white sauce or cheese sauce
  • butter


Spray the pot with cooking spray or lightly grease with butter. Layer sliced potatoes, sliced onion and green beans, sprinkling with dill and salt and pepper as you go. Dot with butter, about 1 tablespoon total, and add about 2 tablespoons of water. Cover and cook on HIGH for 4 hours (LOW, about 8 hours). Stir in soup or sauce; turn to LOW and cook an additional 30 minutes or leave on WARM (Smart-Pot) until serving time or up to 4 hours.
Serves 6 to 8.
Note: Add bits of cooked bacon for extra flavor.

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by on Jan. 27, 2009 at 12:30 PM


Roasted New Potatoes w/ Herbs

Cook time:  HIGH for 2 1/2-3 1/2 hours, or LOW for 5-7 hours

1-2 pounds potatoes, halved or quartered or whole

4-5 cloves garlic, to your taste, peeled

1 Tbls. olive oil

1/2 tsp. dried rosemary

1/4 tsp. kosher or coarse sea salt

Pinch of dried Thyme

Scrub potatoes and place in slow cooker with the garlic.  Drizzle with olive oil and sprinkle with rosemary, salt and thyme.  With your hand or a spoon, toss them slightly to cover with oil and herbs. Spread out potatoes as evenly as possible in pot.  Cover and cook until easily pierced with a fork.

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by on Jan. 27, 2009 at 12:32 PM



This is such an elegant but easy way to sauce a vegetable you'll wonder why you didn't think of it yourself.  It was developed in 1950 by the Tabasco Pepper Sauce people.

1 cup sour cream

1/4 cup mayonnaise

2 Tbs. lemon juice

1/2 tsp. salt

1/4 tsp.  Tabasco Pepper Sauce (regular or Chipotle)

Combine all ingredients in a saucepan and heat gently; do not allow to boil.  Spoon over veggies when serving or place top a veggie casserole with sauce, sprinkle with bread crumbs and place under broiler for 2 minutes or until crumbs are brown.   This sauce is ideal with fresh asparagus, broccoli, cabbage, cauliflower or green beans. 

Sauce covers 4-6 servings.

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by on Jan. 27, 2009 at 12:36 PM


A simple, but sensational recipe idea from Sunkist Growers:

3-4 cups hot cooked rice

1 tsp. fresh grated orange peel

1 navel orange, peeled  and cut in bite size pieces

1/4 cup chopped nuts, sliced green onions, sliced ripe olives or toasted sesame seeds

To the rice, stir in orange peel and orange.  Then add one of the last ingredients.  Warm and serve.  Great side dish with meats.

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by on Jan. 27, 2009 at 7:14 PM

grilled veggies

I brush zucchini slices, summer squash slices and eggplant slices with evoo, salt and pepper and put on a hot grill.  come here for your motivational needs the place to be, the place to confess all your darkest secrets  so your not a perfect parent, who is? come and join us Lets let down our hair and have some fun and foolishness. 

by on Jan. 28, 2009 at 5:19 PM

Thanks! that Tabasco sauce sound YUMMY...I a big fan of tabasco!

- Cat



by on Jan. 29, 2009 at 9:43 AM

this is a big hit everyone that has tried it loves it and it is so easy

1 can of corn drained

1 can of cream corn

half a package of cream cheese

spoon of butter

mix in a pan add your favorite seasonings and let the cheese melt  and enjoy

by on Feb. 1, 2009 at 6:07 AM


  Corn Casserole:

1 can of cream of corn

1 can of whole kernel corn

1 cup of sour cream

1/2 cup of butter, melted

1 box of Jiffy cornbread mix


Mix all the ingredents together. Pour in 2 qt. cassarole dish and bake at 350 for 40-55 minutes until golden brown.

It is so good. I have to say it is better as a side dish than a main course which my casseroles usually are.


by on Feb. 2, 2009 at 2:08 PM

The kids love it when I take a can of creamed corn and mix it with pancake mix then fry it like a pancake. 

Another thing I do is take spaghetti noodles and add a can of cream of chicken soup a small amount of milk and cheese.

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