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Side Recipe Archive |
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Asparagus with Mango Dressing (Serves 6)
• ½ cup nonfat plain yogurt • 2 tablespoons light mayonnaise • ½ teaspoon lemon juice • 3 tablespoons mango chutney (cut any large pieces into smaller chunks, if necessary) • 2 tablespoons golden raisins • ½ teaspoon minced onion ... | |
Asparagus with Orange-Saffron Sauce (Makes 8 servings)
• 2 pounds asparagus, tough ends trimmed and stems p • 1/4 cup chicken broth • 5 threads saffron • 1/8 teaspoon dried tarragon • 1 teaspoon grated orange zest • 2 tablespoons orange juice • 1/4 teaspoon salt • 1/2 cup low-fat mayonnaise ... | |
Au Gratin Idaho Potatoes (SERVES 6)
• 2 pounds of Idaho® potatoes, peeled and thinly sliced (about 5 cups) • 2 tablespoons melted butter • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 1 cup grated sharp cheddar cheese • 1/4 cup fresh bread crumbs ... | |
Authentic German Sauerkraut
• 1 16 oz. can or jar of sauerkraut • 1/2 Cup Finely Chopped Onions • 1 Cup White Wine or Apple Juice • 1 tsp Nutmeg • 1/2 Cup apple - peeled and chopped • 1 Dozen Juniper berries ... | |
Autumn Squash Pasta (Makes 8 servings)
• 3 to 4 lbs acorn or butternut squash • 1 lb ziti or penne pasta • 1/2 C olive oil ...
Approximate values per serving: 445 calories, 19 g fat, 11 mg cholesterol, 10 g protein, 59 g carbohydrates, 2 g fiber, 226 mg sodium, 40 percent calories from fat. | |
Avocados with Bacon Vinaigrette (SERVES 4)
• 1/3 pound thin-sliced bacon • 2 tablespoons fresh lemon juice • 2 large garlic cloves, minced • 1 teaspoon sugar • ¼ cup water • Kosher salt • Freshly ground black pepper • 2 tablespoons chopped flat-leaf parsley • 2 firm-ripe avocado ... | |
Bacon and Onion Tart (Serves 6)
• 1/4 cup skim milk • 3 tablespoons vegetable oil • 1-1/4 cups all-purpose flour ... | |
Bacon Lentils (Makes 8 servings)
• 1/4 LB bacon, diced • 1/4 C small diced celery • 1/4 C small diced onion • 1/4 C small diced carrot • 1 (17.5 oz.) box green lentils • 2 bay leaves • 4 C chicken stock • Salt and freshly ground black pepper ... | |
Bacon Wrapped Dates (6 Servings)
• 18 medium pitted dates (preferably Medjool) • 1/4 cup crumbled blue cheese or feta cheese • 18 roasted whole almonds • 6 slices bacon cut crosswise into thirds • 18 toothpicks ... | |
Bacon Wrapped Scallops
• 24 large sea scallops (about 2 lbs) • 12 slices partially cooked bacon • Seasoned pepper ... | |
Bacon, Onion & Brown Sugar Baked Beans (Serves 6)
• 1 large can (about 6 cups) of prepared barbecued baked beans • 3 slices of bacon, chopped ...
Total cooking time: Approximately 16 minutes. | |
Bacon-wrapped Stuffed Dates (40 to 50 appetizers)
• 40 to 50 pitted dates • goat cheese • chopped pistachios • diced dried apricots • dried cranberries • gorgonzola cheese • 1 lb. bacon, cut into thirds • toothpicks ... | |
Baked Apples (Makes 4 servings)
• 4 medium cooking apples, such as Rome Beauty, Granny Smith, or Jonathan • ½ cup raisins, snipped pitted whole dates, or mixed dried fruit bits • 2 tbsp brown sugar • ½ tsp ground cinnamon • ¼ tsp ground nutmeg • 1/3 cup apple juice ... | |
Baked Artichokes with Crab Stuffing (Makes 4 servings)
• 6 T (3/4 stick) butter • 1 C finely chopped red bell pepper • 3/4 C finely chopped onion • 2 celery stalks, finely chopped • 8 garlic cloves, minced • 3 C fresh breadcrumbs made from crustless sourdough bread • 8 oz. crabmeat • 4 large artichoke ... | |
Baked Beans with Swiss Chard
• 1 tbsp extra-virgin olive oil • ½ small onion, chopped • 1 small stalk celery, finely chopped • 1 small carrot, finely chopped • 2 cloves garlic, finely chopped • Kosher salt and freshly ground pepper • 1 small bunch swiss chard or mustard gr ... | |
Baked Brie with Apple-Raisin Compote (Yields 20 Servings)
• 6 cups of chopped peeled Granny Smith apple • 1 cup of vertically sliced peeled red onion • 1 cup golden raisins • 1/3 cup white wine vinegar • ¼ cup packed brown sugar • ¼ cup granulated sugar • ½ teaspoon ground cardamom • ... | |
Baked Brie with Gingered Blueberries (Yields 8-10 Appetizer Servings)
• 1 cup of fresh blueberries, rinsed and dried • 1 ½ tablespoons of cornstarch • ¼ cup of firmly packed brown sugar • 2 tablespoons diced onion • 1 tablespoon of grated fresh ginger • 2 tablespoons of cider vinegar • 1/8 teaspoon of salt ... | |
Baked Butter Beans with Onions, Tomatoes and Feta (Makes 8-10 servings)
• 1 lb. (2-2/3 cups) dried butter beans (large lima beans) • 2 Tbs. extra-virgin olive oil ...
In this Greek-inspired side dish, creamy, dense butter beans meld with tangy tomatoes and feta. The type of tomatoes you use here makes a difference—crushed tomatoes in purée will yield a thicker, more plentiful sauce than regular crushed tomatoes.
This recipe is Gluten Free. | |
Baked Chicken Nachos (Yields 12-14 Appetizer Servings)
• 1 ½ teaspoons canola oil • 1 (15-ounce) can black beans, rinsed and drained • 1 teaspoon minced garlic • 1 teaspoon dried oregano • ¼ teaspoon ground cumin • 2 ¼ cups shredded rotisserie chicken • 4 ½ teaspoons fresh lime ... | |
Baked Chiles Rellenos (Serves 6)
• 2 medium tomatoes, seeded and chopped (about 2 cups) • 1-1/2 cups shredded reduced-fat cheddar cheese, divided • 1 cup frozen whole kernel corn, thawed • 1/4 cup chopped jalapeno peppers • 2 tablespoons sliced black olives (optional) • 3 large green b ... | |
Baked French Toast (Makes 12 Servings)
• 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices • 8 eggs • 2 cups mi ...
This delicious baked French toast is prepared the night before and baked in the morning. Pair with Our Signature Potato Sausage for a sumptuous Breakfast or Brunch | |
Baked Garlic Pita Wedges (MAKES 4 DOZEN)
• Butter-flavored cooking spray • 6 (6-inch) pitas • ¼ teaspoon garlic powder ... | |
Baked Lima Beans with Gingersnaps (Serves 6-8 )
• 2 packages (10 oz each) frozen lima beans, thawed • 1 C sour cream • 2 T brown sugar • 1 T grainy mustard • dash Worchestershire sauce • 1 1/4 C crushed gingersnaps • 4 T unsalted butter, melted ... | |
Baked Parmesan Cheese Fries (Serves 4)
• 1 1/2 pounds baking potatoes, peeled and cut into matchsticks • 1 tablespoon vegetable oil • 1/4 teaspoon garlic powder • 1/4 teaspoon paprika • 1/4 teaspoon pepper • 2 tablespoons grated Parmesan cheese • 1/4 teaspoon salt ... | |
Baked Potato Salad (Serves 6-7)
• 2 lbs. cooked red skin potatos, cut into medium cubes • 1 - 2 (24 oz) bottles of Hidden Valley Ranch dressing (start with 1 bottle and add more if needed) • 1 lb. cooked bacon, chopped • 2 cups chopped green onions • 3 cups shredded cheddar cheese • 2 c ... | |
Baked Root Vegetable Chips (Makes 3 Cups)
• 1 medium potato • 1 medium sweet potato • 1 medium beet • 1 medium parsnip • 2 tablespoons canola oil • 1/2 teaspoon garlic powder • 1/2 teaspoon dried oregano • 1 1/2 tablespoons grated Parmesan cheese • 1/2 teaspoon salt • Pinch of pep ... | |
Baked Sweet Potato French Fries (Makes 6 Servings)
• 4 tablespoons olive oil • 1 teaspoon ground cinnamon • 1 teaspoon paprika • 2 sweet potatoes, peeled then cut lengthwise into ½-inch wide strips • 1 tablespoon brown sugar • ½ teaspoon salt ... | |
Baked Sweet Potatoes (Serves 8)
• 3 C evaporated skim milk • 1 C apple cider • 2 bay leaves • 4 medium sweet potatoes, peeled and thinly sliced • 1/2 t salt • 1/4 t freshly ground black pepper • 1/4 t ground nutmeg • 1/4 t ground cinnamon • 1 T unsalted margarine, cut into s ... | |
Baked Sweet Potatoes with Ginger and Honey
• 3 pounds sweet potatoes, peeled and cubed • 1/2 cup honey • 3 tablespoons grated fresh ginger • 2 tablespoons walnut oil • 1 teaspoon ground cardamom • 1/2 teaspoon ground black pepper ... | |
Baked Tomatoes Stuffed with Couscous (Serves 6)
• 6 ripe large tomatoes • 1 C water • 4 T olive oil • 2 tsp ground cumin • 1 tsp curry powder • 1 tsp sweet Hungarian paprika • 1/2 C couscous • 3/4 C diced carrots • 1 C diced zucchini • 3/4 C chopped red onion • 2 tsp dried oregano & ... | |
Baked Vegetable Medley (Makes 6 Servings)
• 6 small red potatoes, scrubbed clean and quartered • 1 small onion, peeled, trimmed and cut into wedges • 15 baby carrots, halved lengthwise • 1/2 cup chicken broth • 1 1/4 teaspoons seasoned salt, divided • 2 medium zucchini, rinsed, halved lengthwise ... | |
Balsamic Glazed Vegetables (Serves 4)
• 1 1/2 to 2 lbs of your choice of the following, or any combination of: "baby" packaged fresh carrots, brussel sprouts, yellow squash (you can also use broccoli, cauliflower and zucchini) • 1/2 C water • 1/2 C balsamic vinegar • 1 T butter • Salt and fres ... | |
Balsamic Grilled Vegetables (Makes 10 servings)
• 1 medium yellow squash, sliced on bias • 1 medium zucchini, sliced on bias • 1 mediu ...
Amount per serving: Calories 81, Total Fat 5 grams, Saturated Fat 1 gram, Carbohydrates 9 grams,
Net Carbohydrates 6 grams, Fiber 3 grams | |
Balsamic Oven Roasted Tomatoes (Makes 2 cups)
• 1 1/2 lb. fresh plum tomatoes • 2/3 cup medium-quality balsamic vinegar • 1/4 cup soy sauce • 2 Tbsp. vegetable oil ... | |
Barbecue Green Beans (Makes 7 to 8 servings)
• 1 lb bacon • 1 large onion • 1 C ketchup • 1/4 C brown sugar • 1 T vinegar • 1 T sauce • 5-6 cans french cut green beans ... | |
Barbecued Baked Beans (Serves 6 to 8)
• 1 lb California small white beans • 1/2 C onions, finely chopped • 1/2 C celery with leaves, finely chopped • 1/4 C green bell pepper, chopped • 1 T garlic, minced • 3 T olive oil • 1 16-oz. can tomato sauce or 6 large fresh tomatoes chopped and ste ... | |
Barbecued Cabbage (Makes 6 to 8 servings)
• 4 T butter • 4 slices bacon (-*1/4 lb), cut crosswise into -*1/4-inch slivers • 1 small onion, finely chopped • Aluminum foil • 1 medium-size head green cabbage (about 2-*lbs) • 1/4 C barbecue sauce • Coarse salt and black pepper • 2 C wood chip ... | |
Barbecued Meatballs (Makes 80 meatballs)
• 3 pounds ground beef • 1 (12 ounce) can evaporated milk • 1 cup oatmeal • 1 cup cracker crumbs • 2 eggs • 1/2 cup chopped onion • 1/2 tsp garlic powder • 2 tsp salt • 1/2 tsp pepper • 2 tsp chili powder ... | |
Barley Risotto with Asparagus and Spinach (Makes 8 servings)
• 2 T olive oil • 1 large leek, (white and pale green parts only) finely chopped • 1 fennel bulb, finely chopped • 1 T fresh thyme, finely chopped • 2 1/2 C pearl barley • 7 C vegetable stock • Pinch of saffron threads • 10 spears asparagus, ... | |
Basil Cheese Spread
• 6 fresh basil leaves • 3 medium cloves garlic • 8 oz pkg cream cheese, softened • 1 cup grated Parmesan cheese • 1 cup chopped walnuts • 1/2 cup olive oil • Fresh basil leaves for garnish ... | |
Basil Parmesan Dip (SERVES 8)
• 1/4 teaspoon black pepper, divided • 1 cup lightly packed basil leaves • 3/4 cup finely grated parmesan cheese • 3/4 cup sour cream • 2 teaspoons lemon juice • 1 garlic clove, minced • Basil sprigs, optional for garnish ... | |
Basil Tartar Sauce (Makes 1 cup)
• 1 cup Mayonnaise • 2 Tbsp finely chopped Onion • 2 Tbsp chopped fresh Basil • 2 tsp chopped Capers • 1/2 tsp grated Lemon Peel ... | |
Basil Walnut Vinaigrette
• 1 tablespoon red wine vinegar • 1 tablespoon minced fresh basil leaves • Salt and black pepper, to taste • 3 tablespoons walnut oil ... | |
Basil-Mozzarella Stuffed Cherry Tomatoes (YIELDS 3 1/2 DOZEN)
• 1 pint cherry tomatoes, halved • ½ pound fresh mozzarella cheese, sliced • 8 fresh basil leaves • 1 garlic clove, minced • 3 tablespoons heavy whipping cream • 1 tablespoon balsamic vinegar ... | |
Basmati Rice Pilaf
• 3 tablespoons olive oil • 1 1/2 cups Basmati rice • 1/2 onion, diced small • 3 cups chicken broth • 1 teaspoon fennel seed • 1 teaspoon mustard seed • 1/2 teaspoon paprika • 1/4 teaspoon salt ... | |
Bechamel Sauce (MAKES 2 CUPS)
• 3 tablespoons unsalted butter • 3 tablespoons all-purpose flour • 1 bay leaf • 1 teaspoon paprika • 2 cups milk, heated • Salt • Freshly ground white pepper ... | |
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