Side Dishes

Fideo

A quick and easy Mexican pasta dish. 6 servings

• 2 Tbsp. vegetable oil

• 1/2 lb. angel hair pasta

• 14.5 oz. canned diced tomatoes

• 1-2 cups chicken broth

• 1 minced clove garlic

• 1 small bunch green onions, chopped

• Salt, pepper

1. Heat oil in a large pan over medium-high heat. Add pasta and stir in oil to break apart. Cook until lightly browned.

2. Add garlic and continue cooking 30 seconds.

3. Pour in canned tomatoes. Add salt and pepper and chicken broth just to cover noodles.

4. Bring to simmer and lower heat. Cover and cook according to package directions or until pasta is done and liquid is absorbed.

5. Sprinkle chopped green onions on top. Serve.

Hash Brown Potato Casserole

• 30 oz. frozen shredded hash browns (not thawed)

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 8 oz. (2 cups) shredded sharp cheddar cheese

• 4 Tbsp. butter

• 1/4 cup flour

• 1 cup chicken broth

• 3/4 cup whole milk

• 8 oz. sour cream

• 1 1/2 tsp. salt

• 1/4 tsp. pepper

• Chopped parsley (optional)

1. Heat oven to 400 degrees F. Butter 9 x 13 inch dish or pan, Let hash brown sit at room temperature during prep.

2. Melt butter in large pot over medium heat. Add onion and cook until soft, about 3 minutes.

3. Add garlic and cook until fragrant about 30 seconds.

4. Add flour and stir 2 minutes. 

5. Whisk in chicken broth, then milk. Bring to simmer for 2 minutes. Whisk until thickened another 2-3 minutes. Remove from heat.

6. Stir in cheese, sour cream, salt and pepper. Add hash browns. Transfer to prepared pan, and spread evenly.

7. Bake until bubbling 40-45 minutes.

8. Garnish with parsley. 8 servings

Mashed Potato Casserole

Use leftover mashed potatoes or cook up a pot as follows. 5-6 servings

• 2 pounds baking potatoes, peeled and diced

• 1/4 cup softened butter

• 1/2 cup warmed milk

• Salt, pepper

• 1/2 cup sour cream

• 1 small bunch green onions, chopped

• 1 cup shredded cheddar cheese

1. Place potatoes in a large pot and cover with water. Bring to boil.

2. Reduce heat to medium and cook until potatoes are tender, about 15-20 minutes.

3. Drain potatoes, Add salt and pepper and mash with a potato masher or electric mixer.

4. Add butter and continue to mash. Add milk and mix until fluffy.

5. Taste for seasonings and add more as desired.

6. Mix in sour cream and green onions. Stir in shredded cheese.

7. Spoon potatoes into a large casserole dish.

8. Bake in a 350 degree F preheated oven for 30 minutes, until cheese is melted.

Salads

Couscous Salad

• 2 cups cooked, chilled couscous

• 1 zucchini squash, diced

• 1/2 cup grape or cherry tomatoes, halved

• 1/2 cup black olives, quartered

• 4 green onions, chopped

• 1/2 cup celery, chopped

• Lettuce leaves

• Salt, pepper

• 4 oz. Feta cheese

• Italian dressing

• Fresh basil for garnish

• 1 lemon (optional)

1. Prepare couscous according to package direction. Chill well.

2. In a large bowl, mix together chilled couscous, zucchini, grape tomatoes, olives, green onions and celery.

3. Drizzle 1/2 cup Italian dressing over couscous mixture. Stir to combine. 

4. Season with salt and pepper, as desired.

5. Crumble feta cheese over top. Serve on a bed of lettuce. Garnish with basil and a squeeze of lemon juice. 6-8 servings

High Protein Potato Salad

• 2 pounds russet potatoes

• 8 oz. shredded cheddar cheese

• 6 hard boiled eggs

• 1/2 can black olives, quartered (about 20)

• 3 cups celery, diced

• 1/2 cup green onions, chopped

• 2 Tbsp. mustard

• 2 Tbsp. red wine vinegar

• 1 cup mayonnaise

• 1 tsp. salt

• 1/2 tsp. pepper

1. In a large pot, cover whole potatoes (skins on) with water. Bring to boil and cook 30-40 minutes until fork pierces potatoes to the center easily. Turn off heat and let cool 15 minutes or longer.

2. When potatoes can be handled, peel and chop into bite sized pieces. Place in a large bowl. Add shredded cheese.

3. Dice hard boiled eggs and add to the bowl.

4. Add olives, celery and green onions.

5. Stir together with mustard, vinegar and mayonnaise. Season to taste. Chill before serving. 6-8 servings

Seven Layer Salad

• 3 cups chopped lettuce

• 2/3 cup chopped green onions

• 1 1/2 cups diced celery

• 1 pkg. frozen peas, cooked

• 1 1/2 cups shredded cheddar cheese

• 1 cup bacon crumbles

• 1 cup cherry tomatoes, quartered

• 2 cups mayonnaise

• 2 Tbsp. granulated sugar

1. In a rectangular pyrex dish, layer the ingredients above, starting with lettuce on the bottom and ending with tomatoes. 

2. Mix together the mayonnaise and sugar. Spoon on top. Cover and chill before serving. 

Shrimp Rice Salad

• 2 cups cooked, chilled long grain rice

• 3/4 cup mayonnaise

• 1 cup diced celery

• 1/2 yellow bell pepper, diced

• 1 cup grape or cherry tomatoes, cut in half

• 2 cups bay shrimp, rinsed and deveined

• 1 lemon, sliced

• Lettuce leaves

• Salt, pepper

• French or Catalina dressing

1. In a large bowl, stir together rice, mayonnaise, celery, and yellow bell pepper. Season with salt and pepper, as desired.

2. Gently stir in tomato halves and shrimp.

3. Arrange lettuce leaves on serving plates and spoon rice mixture on top. Garnish with lemon slices. Add dressing as desired.

Salad Dressings

Buttermilk Ranch Dressing

If you do not have buttermilk on hand, it is easy to make. Mix 1 cup regular low fat or whole milk with 1 Tbsp. lemon juice. Stir and let set for 5 - 10 minutes. Milk will curdle and be ready to use in dressings or baking.

• 3/4 cup mayonnaise

• 3/4 cup sour cream

• 1/4 - 1/2 cup buttermilk

• 1 Tbsp. lemon juice

• 1 Tbsp. dried parsley

• 1/2 Tbsp. garlic powder

• 1/2 Tbsp. onion powder

• 1/2 tsp. salt

• 1/4 tsp. black pepper

1. Mix together ingredients with a fork or small whisk. Adjust seasonings to taste. Store in a glass jar in fridge for up to 10 days. Stir to mix before using.

Creamy Balsamic Vinaigrette

• 6 Tbsp. mayonnaise

• 2 tsp. salt

• 1/2 tsp. black pepper

• 1 tsp. dried basil

• 1 tsp. dried oregano

• 4 Tbsp. balsamic vinegar

• 2 Tbsp. red wine vinegar

• 1 cup salad oil

1. In a small bowl or glass measuring cup, whisk together mayonnaise, salt, pepper, basil, oregano, balsamic vinegar and red wine vinegar.

2. Slowly whisk in oil to allow dressing to emulsify. Refrigerate until ready to use. Store in covered glass container for up to 10 days. Stir or shake before using.

Mustard Vinaigrette

• 1/4 cup red wine vinegar

• 1 clove garlic

• 1 Tbsp. Dijon mustard

• 1/2 tsp. black pepper

• 1/2 tsp. granulated sugar

• 1/2 cup salad oil

• Salt

1. Blend vinegar, garlic, mustard, pepper and sugar on high speed in blender.

2. With blender running, slowly add salad oil in a thin stream to allow the dressing to emulsify. Add salt to taste.