Brussels Sprouts
Brussels Sprouts Print Ingredients 2 (10 – ounce) packages fresh Brussels sprouts 4 slices bacon, cut into 1-inch pieces 1/4 cup chopped pecans 1 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon freshly cracked black pepper 1/4 cup Parmesan cheese Instructions Wash and remove any loose leaves from sprouts. Trim the root end and cut each sprout in half. Place sprouts in large bowl. Drizzle with olive oil, sprinkle with salt and pepper and toss gently; set aside. Cook...
Read MoreSweet Potatoes
Sweet Potatoes Print Type: Side Ingredients 4 small sweet potatoes (about 8 oz each) 1/4 cup firmly packed light brown sugar 3 tablespoons light sour cream 1 teaspoon grated orange rind 1 tablespoon fresh orange juice 2 teaspoons butter 1 teaspoon pumpkin pie spice 2 tablespoons chopped toasted pecans Instructions Pierce sweet potatoes several times with a fork. Place on an aluminum foil-lined jelly-roll pan. Bake at 350 degrees for 1 hour or until tender; cool 5 minutes. Cut...
Read MoreGrilled Sweet Potato Packets
Grilled Sweet Potato Packets Print Type: Side Ingredients 2 large sweet potatoes, peeled, halved lengthwise, and cut 1/4 inch thick 1 red onion, cut into 1/2 inch wedges 3 tablespoons olive oil 2 tablespoons ketchup 2 teaspoons fresh thyme, chopped 2 teaspoons chili powder 2 teaspoons salt 1 teaspoon freshly cracked black pepper Lime wedge, optional Instructions In large bowl, combine the sweet potato slices, onion wedges, olive oil, ketchup, thyme, chili powder, salt and...
Read MoreBroccoli Cashew Casserole
Broccoli Cashew Casserole Print Type: Sides Author: Jan Tilley Ingredients 2 (10 packages) frozen broccoli spears 1 (10.75 oz) can Healthy Request Cream of Celery Soup cup reduced fat Monterey Jack cheese shreds 1 teaspoon minced onion 1/3 cup chopped cashews Instructions Place broccoli spears in 11-7-inch Pyrex baking dish; set aside. Mix together soup, cheese and onion and pour over broccoli. Sprinkle evenly with cashews and bake at 350 degrees for 30 minutes or until...
Read MoreBroccoli with Browned Butter – Pecan Sauce
Broccoli with Browned Butter – Pecan Sauce Print Type: Sides Author: Jan Tilley Ingredients 1 1/2 pounds broccoli florets 1 clove garlic, minced 1/2 shallot, sliced thin 2 tablespoons butter 1/4 cup coarsely chopped pecans Instructions Place broccoli florets in 2-quart saucepan, add water to cover and bring to a boil. Cover with lid, place over high heat and cook for 2 to 3 minutes. Drain well and set aside. In large skillet, over medium-high heat, melt butter and cook...
Read MoreBaked Butternut Squash
Baked Butternut Squash Print Type: Sides Author: Jan Tilley Ingredients 1 medium butternut squash 2 tablespoons brown sugar 1 teaspoon lemon juice teaspoon salt 1 ½ tablespoons butter Instructions Cut squash in half lengthwise; remove seeds. Place cut side up in a shallow baking dish; pour in water to ½ inch deep. Sprinkle squash halves with sugar, lemon juice, salt; dot with butter. Cover and bake at 375 degrees for 30 minutes. Uncover and bake an additional 30...
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