All recipes » 300 or fewer calories » Side dishes » North american
Asparagus with fresh grape relish by Brett Ede
|
1 vote
2466 views
|
|
Blackened Green Beans by Chef Smith
|
1 vote
2184 views
|
|
Roasted Butternut Squash by B InnesTo roast butternut squash you can either roast cut in half, cut side down, in a pan with a little water for about 1-1½ hours and then scoop out of the skin or peel, seed, cube and roast for about 30 minutes on high heat. My version uses a light marinade to oil the cubed squash and add a little sweetness. I keep it simple, but feel… |
1 vote
3346 views
|
|
Tri-Color Vegetable Risotto by Chef Smith
|
2 votes
2247 views
|
|
Dipping sauce from water Melon rind by GARY ESTESSLaster year I had a long recovery from a tumor.but I got my taste buds back and smell. This recipe is one of many recipe I will be showingredients you al.l I like water melon rind trimmed just white. We put it on chicken, fish,pork,beef name it. |
1 vote
996 views
|
|
Oven Roasted Garlic by Dominique TougneVery easy to make and goes great with just about anything! |
1 vote
8803 views
|
|
on top of the stove stuffing by cindy adshadethis is great for roast chicken,pork loin roast or pork chops |
1 vote
2870 views
|
|
Phoebe's Plum Sauce by Salad FoodieThis snappy sauce goes well with poultry, pork, beef, meatloaf and as an eggroll dipping sauce. The spices and hot sauce add just the right punch to this ruby red beauty. Make a batch during the peak plum season and you'll enjoy all winter long. Processed jars make attractive holiday gifts too. Recipe can be doubled but the standing… |
1 vote
2862 views
|
|
Creamy Noodles & Peas by JoyGThis is a quick and easy side dish that makes peas yummy to eat and is the result of experimenting on a cool fall evening 25 years ago. |
1 vote
1735 views
|
|
Bacon Mac (Macaroni & Cheese with Bacon) by Salad FoodieIt's hard to improve on an American classic, but I think this recipe based on Cooking Light Magazine (9/09) does just that. I stayed fairly close to its version and am glad I did. We loved the smoky flavor bacon imparts to cheesy pasta, and the extra zing from hot sauce. You will need a broiler-safe baking dish or pan for this. I used… |
1 vote
1718 views
|
|
Berry Compote by Chef Smith
|
1 vote
1539 views
|
|
EGGPLANT PASTA SALAD by Linda Oefelein
|
1 vote
1339 views
|
|
Maple Sweet Potato Puree with Caramelized Onions by Chez la mere
|
1 vote
2647 views
|
|
Fried Green Tomatoes by colleenEveryone loves these!!! |
1 vote
3725 views
|
|
Basic Steak Dry Rub by Chef Smith
|
1 vote
2148 views
|