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Archive for the ‘side dish’ Category

Shrimp Fried Rice

Ingredients
4 tablespoons butter, divided
4 large eggs, lightly beaten
3 cups cold cooked rice
1 package (16 ounces) frozen mixed vegetables
1 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon pepper
8 bacon strips, cooked and crumbled, optional

Directions
In a large skillet, melt 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs and keep warm.

Melt remaining butter in the skillet. Add the rice, vegetables and shrimp; cook and stir for 5 minutes or until shrimp turn pink. Meanwhile, chop eggs into small pieces. Return eggs to the pan; sprinkle with salt and pepper. Cook until heated through, stirring occasionally. Sprinkle with bacon if desired.

Nutrition Facts
1 serving: 332 calories, 12g fat (6g saturated fat), 236mg cholesterol, 422mg sodium, 33g carbohydrate (3g sugars, 4g fiber), 21g protein.

Recipe found here: Shrimp Fried Rice

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Sweet & Sour Squash Salad

Ingredients
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup olive oil
2 tablespoons ranch salad dressing mix
1/4 to 1/2 teaspoon pepper
1/8 teaspoon salt
2 medium zucchini, thinly sliced
2 medium yellow summer squash, thinly sliced
2 celery ribs, chopped
1 cup chopped red onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper

Directions
For dressing, whisk first six ingredients until sugar is dissolved. Place vegetables in a large bowl; toss with dressing.

Refrigerate, covered, until cold. Serve with a slotted spoon. Yield: 6 servings.

Recipe found here: Sour Squash Salsa Salad

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Tuscan Cauliflower Soup

Ingredients
4 cups fresh cauliflowerets (about 14 ounces)
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups water
2 garlic cloves, minced
1 pound bulk Italian sausage
1 cup sliced fresh mushrooms
1 cup heavy whipping cream
1/4 teaspoon pepper
1/2 pound bacon strips, cooked and crumbled

Directions
In a large saucepan, combine cauliflower, broth, water and garlic;

bring to a boil. Simmer, uncovered, 12-15 minutes or until cauliflower is tender.

Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove with a slotted spoon; drain on paper towels.

Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon. Yield: 8 servings (2-1/2 quarts).

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Apricot Salad

Ingredients
2 packages (3 ounces each) apricot gelatin
2 cups boiling water
1 package (8 ounces) cream cheese, softened
1 cup whole milk
1 can (20 ounces) crushed pineapple, undrained
1-3/4 cups frozen whipped topping, thawed
Canned apricots and fresh mint leaves, optional

Directions
Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate.

When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves. Yield: 10 servings.

Recipe found here: Apricot Salad

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Roasted Squash, Carrots & Walnuts

Ingredients
2 pounds carrots (about 12 medium), peeled
1 medium butternut squash (3 pounds), peeled and cubed
1/4 cup packed brown sugar
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts

Directions
Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise.

In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally.

Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender. Yield: 8 servings.

Recipe found here: Roasted Squash, Carrots & Walnuts

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Creamy Cranberry Salad

Ingredients
3 cups fresh or thawed frozen cranberries, chopped
1 can (20 ounces) unsweetened crushed pineapple, drained
2 cups miniature marshmallows
1 medium apple, chopped
2/3 cup sugar
1/8 teaspoon salt
2 cups heavy whipping cream
1/4 cup chopped walnuts

Directions
In a large bowl, mix first six ingredients. Refrigerate, covered, overnight.

To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture. Yield: 16 servings (1/2 cup each).

Test Kitchen Tips
Make it easy on yourself. Pulse cranberries in a food processor to chop them.
To really bring the walnuts to life, toast them for a few minutes in a dry skillet. Stir occasionally and watch closely so they don’t burn, Remove from the heat when fragrant.

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Loaded Tater Tot Bake

Ingredients
1 tablespoon canola oil
1 medium onion, finely chopped
6 ounces Canadian bacon, cut into 1/2-inch strips
4 cups frozen Tater Tots, thawed
6 large eggs, lightly beaten
1/2 cup reduced-fat sour cream
1/2 cup half-and-half cream
1 tablespoon dried parsley flakes
3/4 teaspoon garlic powder
1/2 teaspoon pepper
1-1/2 cups shredded cheddar cheese

Directions
Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add Canadian bacon; cook 1-2 minutes or until lightly browned, stirring occasionally. Remove from heat.

Line bottom of a greased 11×7-in. baking dish with Tater Tots; top with Canadian bacon mixture. In a large bowl, whisk eggs, sour cream, cream and seasonings until blended. Stir in cheese; pour over top. Bake, uncovered, 35-40 minutes or until golden brown. Yield: 6 servings.

Recipe found here: Loaded Tater Tot Bake

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