Side Dish Archives - Page 2 of 2

Cheesy Green Bean Casserole

November 29, 2017/1 Comment/in Hotdish, Side Dish, Thanksgiving /by Cherie DeBrule

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Cheesy Green Bean Casserole

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Cherie | Taste & Review
Prep Time: 10
Cook Time: 25
Total Time: 35

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Ingredients

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1 can (10.5 oz) condensed Cream Of Mushroom Soup
2 cans (14.5 oz) French style green beans
1 teaspoon soy sauce
1 teaspoon worcestershire sauce
½ cup whole milk
½ cup salted cashew halves
½ shredded cheddar cheese
¼ teaspoon black pepper
1 1/3 cup french fried onions

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Instructions

Preheat the oven to 350°F. In a medium size mixing bowl stir the cream of mushroom soup, soy sauce, worchestershire sauce, whole milk, and black pepper till well combined. Then drain the french style green beans and add into mixture. Stir in the shredded cheddar cheese and 1 cup of french fried onions. Spray casserole dish with nonstick cooking spray. Then transfer casserole mixture to 1 ½ quart casserole dish. Bake for 15 minutes then stir and sprinkle on top the remaining 1/3 cup French fried onions and cashew halves. Bake for 10 more minutes. Onions on top should be golden brown.

Nutrition

Serving Size: 6
Calories: 224
Sugar: 5
Sodium: 727
Fat: 15
Saturated Fat: 6
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 14
Protein: 9
Cholesterol: 22

Crockpot Hashbrown Casserole

November 7, 2017/1 Comment/in Breakfast, Dinner, Hotdish, Side Dish /by Cherie DeBrule

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Crockpot Hashbrown Casserole

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Author: Bryon | Taste & Review
Prep Time: 5
Cook Time: 240
Total Time: 240

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Ingredients

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1 lb (one tube) Jimmy Dean hot pork sausage
20 oz (1 package) frozen hashbrowns
12 fl oz (1 can) evaporated milk
2 x 10 1/2 oz cans cream of mushroom soup
6 oz (1 can) french fried onions
2 cups (1 package) shredded cheddar cheese
5 cloves of garlic, diced
1 small onion, diced
1 teaspoon of Franks red hot sauce
1 cup of rippled potato chips

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Instructions

In a large bowl mixing bowl add all the ingredients and stir. Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray. Cook on high for 4 hours or 6-7 hours on low. Sprinkle on crumbled ripple potato chips on top before serving.

Nutrition

Serving Size: 10
Calories: 427
Sugar: 5
Sodium: 679
Fat: 32
Saturated Fat: 12
Unsaturated Fat: 18
Trans Fat: 0
Carbohydrates: 19
Protein: 17
Cholesterol: 67

BBQ & Grape Jelly Meatballs

October 1, 2017/4 Comments/in Appetizers, Dinner, Side Dish /by Cherie DeBrule

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BBQ & Grape Jelly Meatballs

★★★★★ 5 from 2 reviews

Author: Bryon | Taste & Review
Prep Time: 5
Cook Time: 180
Total Time: 185

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Ingredients

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1 (22-ounce) bag frozen fully cooked Italian meatballs
1 (18-ounce) jar grape jelly
1 (18-ounce) BBQ sauce
5 ounces of jalapeño pepper jelly

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Instructions

Combine the grape jelly, BBQ sauce, jalapeño pepper jelly in a crockpot. Stir till well combined. Then add the Italian meatballs and stir till they are well coated. Cook on high for 3 hours.

Nutrition

Serving Size: 8
Calories: 446
Sugar: 58
Sodium: 602
Fat: 9
Saturated Fat: 3
Unsaturated Fat: 5
Trans Fat: 1
Carbohydrates: 80
Protein: 12
Cholesterol: 43

Dill Pickle Chicken Pasta Salad

July 9, 2017/1 Comment/in Dinner, Main dish, Pasta, Salad, Side Dish /by Cherie DeBrule

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Dill Pickle Chicken Pasta Salad

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 30
Total Time: 40

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Ingredients

Scale

16 oz. (1 box) shells pasta
1 pound chicken breast
1 green onion bundle
2 cups cheddar cheese curds
6 Gedney Dill Pickles
Hidden Valley Ranch Buttermilk Recipe Packet- Salad Dressing
& Seasoning Mix.
1 cup mayo
1 cup buttermilk
2 tablespoon dill weed
1/4 cup dill pickle juice

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Instructions

Cook the pasta according to package directions; rinse and drain. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. In a large mixing bowl add the mayo, buttermilk, dill weed, and dill pickle juice. Stir until well blended. On a cutting board cut up the green onion, pickles, cheese curds, and add to mixing bowl. Add the pasta and stir until well coated. Chill for an hour before serving.

Nutrition

Serving Size: 6
Calories: 826
Sugar: 6
Sodium: 1248
Fat: 43
Saturated Fat: 11
Unsaturated Fat: 30
Trans Fat: 0
Carbohydrates: 63
Protein: 44
Cholesterol: 114

Chicken & Grape Pasta Salad

July 7, 2017/1 Comment/in Dinner, Lunch, Pasta, Salad, Side Dish /by Cherie DeBrule

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Chicken & Grape Pasta Salad

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 27
Total Time: 37 minutes

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Ingredients

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5 cups of grilled cooked chicken
16 oz box macaroni large rings
4 celery stalks
2 teaspoons dried onion flakes
2 cups mayonnaise
4 ounces Cool Whip
1 lb green grapes
2 cups cashews halves and pieces
1 teaspoon of salt
1 teaspoon of pepper

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Instructions

Cook the chicken on the grill, cool and cut it up. Chicken should be cooked to an internal temperature of 165 ºF. Then set the cooked chicken aside. For faster cooking you can make the chicken a day ahead of time. Cook macaroni rings according to package directions; rinse and drain. Cut up celery and grapes in halves. Combine all salad ingredients, except the cashews which are sprinkled over the top just prior to serving. Pasta will absorb some moisture and seasonings. Chill for an hour before serving.

Notes

The cool whip is the secret ingredient that really give this 2 thumbs up! Serve by itself or on croissants.

Nutrition

Serving Size: 20
Calories: 400
Sugar: 7
Sodium: 298
Fat: 25
Saturated Fat: 5
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 27
Protein: 17
Cholesterol: 39

Low Carb Bacon Cheddar Broccoli Salad

April 30, 2017/1 Comment/in Low Carb, Salad, Side Dish /by Cherie DeBrule

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Low Carb Bacon Cheddar Broccoli Salad

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Cherie DeBrule

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Description

Low Carb Bacon Cheddar Broccoli Salad

Ingredients

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1. In a large bowl, mix the mayonnaise, vinegar, and splenda
2. Chop up the onion and broccoli florets
3. Add every thing else and stir

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Instructions

3/4 cup mayonnaise
2 Tablespoons apple cider
3 Tablespoons of sugar substitute
6 Oz of French’s new flavor crispy fried onions caramelized
1/2 cup of roasted and salted sunflower pumpkin seed mix
1/2 cup of craisins
1/2 shredded cheddar cheese
2.8 ounces of ready to serve bacon recipe pieces
1/4 of purple onion chopped
3 cups of chopped broccoli florets

Stuffed Acorn Squash

April 30, 2017/0 Comments/in Dinner, Side Dish, Thanksgiving, Vegan /by Cherie DeBrule

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Stuffed Acorn Squash

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Cherie DeBrule

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Description

Stuffed Acorn Squash

Ingredients

Scale

4 acorn squash, halved lengthwise; seeds and membrane removed
1 cup brown rice
1/2 cup wild rice
4 cups vegetable broth
1/4 teaspoon sea salt
1 TBSP olive oil
1 medium onion, chopped
3/4 cup diced celery
1/2 bag of baby spinach chopped
1/2 cup pecans, coarsely chopped
1/2 cup dried apricots, diced
1/2 cup dried cranberries
1/2 teaspoon sea salt
2–1/2 teaspoon ground ginger
1/8 teaspoon each ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon

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Instructions

1. Preheat oven to 375º F.
2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).
3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet (you may need two) on parchment paper. Bake for 30 minutes.
4. In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, spinach, and remaining seasonings.
5. Take out the squash after 30 minutes and give it time to cool. Take a melon baller and scoop out the squash and place into the the large mixing bowl and stir it up. Don’t over scrape the squash.
6. Press the rice mixture into each squash cavity, mounding rice as much as possible.
(Most likely you will end up with leftover rice mixture which you can place in a separate pan to cook.)
7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender.

Notes

You can keep the seeds and bake them for later.

Cheesy Green Bean Casserole

Cheesy Green Bean Casserole

Ingredients

Instructions

Nutrition

Crockpot Hashbrown Casserole

Crockpot Hashbrown Casserole

Ingredients

Instructions

Nutrition

BBQ & Grape Jelly Meatballs

BBQ & Grape Jelly Meatballs

Ingredients

Instructions

Nutrition

Dill Pickle Chicken Pasta Salad

Dill Pickle Chicken Pasta Salad

Ingredients

Instructions

Nutrition

Chicken & Grape Pasta Salad

Chicken & Grape Pasta Salad

Ingredients

Instructions

Notes

Nutrition

Low Carb Bacon Cheddar Broccoli Salad

Low Carb Bacon Cheddar Broccoli Salad

Description

Ingredients

Instructions

Stuffed Acorn Squash

Stuffed Acorn Squash

Description

Ingredients

Instructions

Notes

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