Here are some great recipes for side dishes to go with your main course.
You may have the perfect main course in mind for the holidays, but you must also have some side dishes that complement the main course.
Marinated Slow-Cooker Mushrooms
Here’s a nutritious and tasty addition to any buffet table. Seasoned mushrooms and pearl onions with herbs, balsamic vinegar, and red wine pair perfectly with a tenderloin roast.
Ingredients
- 2 pounds fresh medium mushrooms
- 1 box (14.4 ounces) thawed frozen pearl onions 4 minced garlic cloves
- 2 cups beef broth (reduced sodium)
- 1/2 cup red wine, dry
- 3 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 tsp sea salt
- 1 tsp dried basil
- a half teaspoon of dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon pepper
Directions
Combine the mushrooms, onions, and garlic in a 5 or 6-quart slow cooker. Whisk together the other ingredients in a small basin; pour over mushrooms. Cook on low for 6-8 hours or until the mushrooms are soft.
Can Slow-Cooker Marinated Mushrooms Be Frozen?
Thaw slightly in the refrigerator the night before using. Microwave on high, covered, stirring gently, and add a little broth or water if necessary.
Nutritional Information
1/4 cup has 42 calories, 2g fat (0 saturated fat), 1mg cholesterol, 165 mg sodium, 4g carbohydrate (2 sugars, 0 fiber), and 1g protein.
Carrots with spices and butternut squash
When I have a lot on my plate, my slow cooker is my go-to gadget for preparing vegetables. The sweetness of the squash and carrots matches the fiery ingredients perfectly.
Ingredients
- 5 big carrots, sliced into 1/2-inch cubes (about 3 cups)
- 2 cups peeled and 1 inch-cubed butternut squash
- 1 tbsp. balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1 teaspoon cinnamon powder
- 1/2 teaspoon salt
- 1/2 teaspoon cumin powder
- 1 tablespoon chili powder
Directions
In a 3-quart slow cooker, combine carrots and squash. Combine remaining ingredients in a small dish; sprinkle over vegetables and toss to cover. Cook for 4-5 hours, covered, on low heat, or until vegetables are soft. Before serving, give it a gentle stir.
Nutritional Information
2/3 cup contains 85 calories, 3g fat (0 saturated fat), 0 cholesterol, 245 mg sodium, 16g carbohydrate (8g sugars, 3g fiber), and 1g protein. 1 vegetable, 1/2 starch, 1/2 fat (diabetic exchanges).
Mashed Potatoes with Parmesan Cream
Mash potatoes with cream cheese, sour cream, and Parmesan for special occasions (like my husband’s birthday dinners). It’s heavenly comfort food.
Ingredients
- 2 pounds red potatoes (approximately 6 cups) sliced into 1/2-inch cubes
- 1 cup chicken stock
- 4 ounces low-fat cream cheese
- 1/2 cup low-fat sour cream
- 1/4 cup Parmesan cheese, grated
Optional ingredients: butter and extra grated Parmesan cheese
Directions
Combine potatoes and broth in a saucepan. Bring it to a boil, first reduce reduce heat, and cook for 15-20 minutes or until potatoes are cooked. Cook until the broth has nearly completely evaporated, 4-6 minutes longer, stirring periodically.
Reduce the heat to low and mix in the cream cheese until it melts. Slightly mash potatoes, gradually adding sour cream, Parmesan cheese, and salt; cook thoroughly. Serve with butter and more Parmesan cheese, if preferred.
Nutritional Information
2/3 cup: 199 calories, 7g fat (4g saturated fat), 24mg cholesterol, 612 mg sodium, 26g carbohydrate (4g sugars, 3g fiber), and 8g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Sauté with Mushrooms and Spinach
Mushrooms and spinach combine to produce a quick and easy meal for two. And it’s simple to double or quadruple for a large group.
Ingredients
- 2 tbsp. olive oil
- 2 cups fresh sliced mushrooms
- 2 minced garlic cloves
- 1 pound (5 to 6 ounces) baby spinach, fresh
- 1/4 teaspoon of salt
- 1/8 teaspoon black pepper
Directions
Use a skillet to heat up the oil on medium heat. Toss in the mushrooms and cook until the mushrooms are soft about 2 minutes. Cook for about 1 minute more after adding the garlic. Cook the spinach in batches until wilted, about 1 minute. Season with salt and pepper to taste. Serve right away.
Nutritional Information
3/4 cup contains 76 calories, 5g fat (1g saturated fat), 0mg cholesterol, 208 mg sodium, 6g carbohydrate (2g sugar, 2g fiber), and 4g protein. 1 veggie and 1 fat exchange for diabetics.
Collard Greens with Black-Eyed Peas
It’s time to assemble around the table, everyone! On New Year’s Day, Southerners eat greens to symbolize future wealth and black-eyed peas to symbolize prosperity.
Ingredients
- 2 tbsp of olive oil
- 1 minced garlic clove
- 8 cup collard greens, chopped
- 1 teaspoon of salt
- 1/4 teaspoon of cayenne pepper
- 2 cans (15 1/2 oz. each) washed and drained black-eyed peas
- 4 seeded and sliced plum tomatoes
- 1 tablespoon lemon juice
- 2 tbsp Parmesan cheese, grated
Directions
Start by heating up the oil in the Dutch oven over medium heat. Cook the garlic for 1 minute. Add the green. Stir occasionally, for 6-8 minutes, or until the collard greens are soft. Heat through the peas, tomatoes, and lemon juice. Cheese should be sprinkled on top of each serving.
Nutritional Information
3/4 cup contains 177 calories, 5g fat (1g saturated fat), 412mg sodium, 24g carbohydrate (3g sugar, 6g fiber), 1 gm cholesterol, and 9g protein.
Kabobs of Caprese Salad
Swap off the standard veggie tray for these exciting kabobs. In addition to making these for parties, I frequently make them for my family as snacks. Because assembly is so simple, the youngsters frequently volunteer to assist.
Ingredients
- 24 cherry tomatoes
- 12 fresh mozzarella cheese balls the size of a cherry
- 24 basil leaves, fresh
- 2 tbsp of olive oil
- 2 tbsp balsamic vinegar
Directions
Thread 2 tomatoes, 1 cheese ball, and 2 basil leaves on each of 12 appetizer skewers. Drizzle olive oil and vinegar over kabobs.
Nutritional Information
1 kabob has 44 calories, 4g fat (1g saturated fat), 5mg cholesterol, 10 mg sodium, 2g carbohydrate (1g sugar, 0 fiber), and 1g protein. 1 fat exchange for a diabetic.
Brussels Sprouts for the Holidays
Make Brussels sprouts stand out by adding peas, celery, and, of course, bacon. If needed, the recipe easily doubles.
Ingredients
- 1 (16-ounce) bag frozen Brussels sprouts
- 1 pound (10 ounces) peas in the freezer
- 2 tbsp. melted butter
- 2 sliced celery ribs 2 cooked and crumbled bacon strips
- 2 tbsp. minced fresh chives
Directions
Cook Brussels sprouts and peas as directed on the package; drain.
Start melting the butter in a large skillet over medium-high heat. Cook and whisk in the celery until it is crisp-tender. Toss in the Brussels sprouts, peas, bacon, and chives.
Nutritional Information
2/3 cup: 115 calories, 12 mg cholesterol, 5g fat (3g saturated fat), 147 mg sodium, 13g carbohydrate (3g sugars, 5g fiber), and 6g protein. 2 veggie exchanges, 1 fat exchange.
Thyme-Roasted Carrots
These roasted carrots are so easy to make yet always a big hit. This recipe is enhanced by cutting the carrots lengthwise.
Ingredients
- 1 pound medium carrots, peeled and cut in half lengthwise
- 2 teaspoons of fresh minced thyme (1/2 teaspoon dried thyme)
- 1 teaspoon honey
- 2 tablespoons canola oil
- 1/4 teaspoon of salt
Directions
Preheat the oven to 400 degrees Fahrenheit. Place carrots in a 15x10x1-inch oiled baking pan. Brush carrots with thyme, oil, honey, and salt in a small bowl. Cook until the vegetables are soft.
For a distinct flavor, substitute rosemary for the thyme.
Nutritional Information
1 serving has 73 calories, 3g of fat (0 saturated fat), 0 cholesterol, 226 mg of sodium, 12g of carbohydrate (7g sugars, 3g fiber), and 1g of protein. 1 vegetable and 1/2 fat exchange.
Hummus with Roasted Beets and Garlic
This delicious beetroot hummus is the most beautiful pink appetizer I’ve ever seen. The healthful recipe is ideal for making in bulk and storing in the fridge for lunches and snacks throughout the week.
Ingredients
- 3 fresh medium beets (about 1 pound)
- 1 entire garlic bulb
- 1/2 teaspoon salt, split
- 1/2 teaspoon coarsely powdered pepper, divided
- 1 teaspoon plus 1/4 cup olive oil, divided
- 1 can (15 ounces) rinsed and drained garbanzo beans or chickpeas
- 3–4 teaspoons lemon juice
- 2 tbsp tahini
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
Optional 1/4 cup plain Greek yogurt
fresh dill weed or parsley, minced
a variety of fresh vegetables
Pita bread, sliced or split
Directions
Preheat the oven to 375 degrees Fahrenheit. Pierce the beets with a fork and place them in a microwave-safe bowl, loosely covered. Microwave beets for 4 minutes on high, stirring halfway through. Allow to cool slightly. Individually wrap beets in foil packages.
Remove the garlic bulb’s papery outer skin, but do not peel or separate the cloves. Cut crosswise in half. Drizzle with 1 teaspoon oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Individually wrap in foil packets. Roast the garlic and beets for 45 minutes or until the cloves are tender.
Remove from the oven and unroll. Beets should be rinsed with cold water and peeled when cool enough to handle. Squeeze the garlic skins. In a food processor, combine the beets and garlic. Combine garbanzo beans, lemon juice, tahini, cumin, cayenne pepper, remaining oil, salt, and ground pepper in a mixing bowl. Blend until smooth.
If preferred, blend 2 tablespoons of Greek yogurt with the beet mixture before spooning the remaining yogurt over the finished hummus. Garnish with dill or parsley if desired. Serve with pita bread and various vegetables.
Nutritional Information
87 calories, 0 cholesterol, 5g fat (1g saturated fat), 131 mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 2g protein in 1/4 cup. Exchanges for diabetics: 1 fat, 1/2 starch.
Scalloped Potatoes That Never Fail
Make something special to compliment hearty dinners and take the chill off any stormy day. This is the finest scalloped potato recipe I’ve ever tried, and my family devours it whenever I make it.
Ingredients
- 2 tbsp. melted butter
- 3 tbsp. all-purpose flour
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 1/2 cups low-fat milk
- 1 cup shredded low-fat cheddar cheese
- 2 pounds peeled and thinly sliced potatoes (approximately 4 cups)
- 1 cup split finely sliced onions
Directions
Preheat the oven to 350 degrees Fahrenheit. In a saucepan, start melting the butter and add the flour, salt, and pepper until smooth. Whisk in the milk gradually. Bring to a boil, stirring frequently; simmer and stir for 2 minutes or until thickened. Remove from the fire and whisk in the cheese until melted.
Cooking spray an 8-inch square baking dish. In a dish, arrange half of the potatoes, 1/2 of the cheese sauce, and 1/2 cup onion. Layers should be repeated.
Bake for about 50 minutes, covered. Uncover and bake for another 10-15 minutes or until the potatoes are soft.
Nutritional Information
3/4 cup contains 215 calories, 6g fat (4g saturated fat), 32g carbohydrate (5g sugars, 3g fiber), cholesterol, 523 mg sodium, and 8g protein. Exchanges: 2 starch, 1 fat.
To Conclude
The importance of side dishes is equal to that of the main meal. It can complement your hard-earned main course. This Christmas season, try one or two of our side dishes.