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Vegetable side dishes recipes


by on Jan. 19, 2010 at 10:19 AM
Replies (11-14):
michiganmom116
by Group Owner on May. 13, 2012 at 4:43 PM

Herbed Carrots

  • 1 lb. carrots, peeled and sliced (I used a bag of baby carrots)
  • 2 to 3 Tbsp. butter
  • 2 tsp. brown sugar
  • 1/2 tsp. crushed thyme
  • 1/2 tsp. crushed rosemary
  • 1/4 tsp. salt
  • 2 Tbsp. dry sherry

Cook the carrots in boiling water until fork tender but not mushy.  Drain. Add rest of ingredients and stir carefully until butter melts and herbs are mixed in well.  Serve.

michiganmom116
by Group Owner on May. 13, 2012 at 4:43 PM

Vegetable Lasagna

  • 2 c. chopped fresh broccoli
  • 1 1/2 c. julienned carrots
  • 1 c. sliced green onions
  • 1/2 c. chopped sweet red pepper
  • 3 garlic cloves, minced (1 1/2 tsp.)
  • 2 tsp. vegetable oil
  • 1/2 c. all purpose flour
  • 3 c. milk
  • 1/2 c. grated Parmesan cheese, divided
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 10 oz. frozen spinach (thawed & drained)
  • 1 1/2 c. small curd cottage cheese
  • 4 oz. shredded mozzarella
  • 1/2 c. shredded Swiss cheese
  • 12 cooked lasagna noodles

Saute veggies and garlic in oil until crisp-tender. Remove from heat.  In a heavy saucepan, whisk together flour and milk until smooth.  Bring to a boil; cook & stir for 2 minutes.  Reduce heat, add 1/4 c. Parmesan, salt & pepper.  Cook one minute more.  Remove from heat, stir in spinach.  Set aside 1 cup sauce.  Combine cottage cheese, mozzarella, and Swiss cheeses in a bowl.  Spread 1/2 c. sauce in greased 9 x 13 pan.  Layer 4 noodles, 1/2 of the cheese mixture, 1/2 the veggies, and 3/4 c. sauce mixture.  Repeat layers.  Top with remaining noodles, reserved sauce mixture and rest of Parmesan cheese.  Cover and bake at 375° for 35 minutes.  Uncover and bake an additional 15 minutes longer.  Let set for 15 minutes before cutting.

michiganmom116
by Group Owner on May. 13, 2012 at 4:44 PM

Copper Penny Salad

  • 3 lb. carrots
  • 3/4 c. sugar
  • 1 can condensed tomato soup
  • 1/2 tsp. prepared msutard
  • 1/4 c. vinegar
  • 1/2 c. vegetable oil
  • 1/8 tsp. salt
  • 1/4 tsp. Worcestershire sauce
  • 1 small onion, sliced thin
  • 1/4 c. diced green pepper (optional)

Peel, slice and cook carrots in boiling water just until tender.  Drain.  Heat rest of ingredients togetherand pour over hot carrots in a large bowl.  Cover and refrigerate overnight.  Serve cold.

michiganmom116
by Group Owner on May. 13, 2012 at 4:44 PM

Four-Bean Salad

  • 1 16 oz. can each lima beans, kidney beans, green beans and yellow beans, drained
  • 1/2 c. diced green pepper
  • 1 medium onion, diced
  • 1/2 c. honey
  • 2/3 c. white vinegar
  • 1/3 c. salad oil
  • 1 tsp. salt
  • 1 tsp. pepper

Combine beans, green pepper and onions. Whisk together the rest of the ingredients and pour over bean mixture. Mix and marinade for 12 to 24 hours to let the flavors blend. Keep stored in refrigerator.

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