Category Archives: Sides & Salads

Slow Cooker Loaded Baked Potatoes

Published in Penny Pinchin' Picks, Recipes, Sides & Salads, Slow Cooker Recipes on May 24, 2012

PrintSlow Cooker Loaded Baked Potatoes If you love loaded baked potatoes, but don’t have the time to wait while they bake in the oven, this cooking method is for you! This recipe is for “traditional” loaded baked potatoes, but why not fill them with: leftover chili, beef stroganoff, or cheese and broccoli? Ingredients4 each potatoes, […]

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Grilled Peaches

Published in Penny Pinchin' Picks, Recipes, Sides & Salads on May 24, 2012

PrintGrilled Peaches Yield: serves 4. Fix these on the grill or the stove top. Either way, it’s a fun way to add summer fruit to your diet. Ingredients4 each peaches, cut in half (skin on) 2 Tbsp. orange juice 2 Tbsp. olive oil 1 tsp. Dijon mustard InstructionsIn a small bowl, whisk together orange juice, […]

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Slow Cooker Baked Beans

Published in Recipes, Sides & Salads, Slow Cooker Recipes on May 16, 2012

PrintSlow Cooker Baked Beans Fix-it-and-forget-it side dishes. What’s not to love? You can experiment with this dish, adding diced ham or changing up some of the spices to make it your own. Ingredients2 cups dried navy beans 6 cups water ½ cup finely chopped onion 3 strips bacon, finely chopped ½ cup molasses ½ cup […]

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Balsamic Slaw

Published in Recipes, Sides & Salads on May 16, 2012

PrintBalsamic Slaw A simple twist on traditional slaw that is safer for picnics and outdoor activties. It’s still best to keep food out of the “Danger Zone” (40-140 degrees F), but this recipe is dairy-free and won’t spoil as quickly. Ingredients3 cups chopped Napa cabbage 1 med. carrot, shredded 1/4 cup red onion, thinly sliced […]

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Deviled Eggs

Published in Recipes, Sides & Salads on May 16, 2012

PrintDeviled Eggs This is a basic recipe for an American favorite. Add your own twist to it by changing the spices or adding relish or another diced vegetable. Ingredients6 each hard-cooked eggs, peeled and cut in half lengthwise 1/4 cup mayonnaise 2 Tbsp. sweet relish 1Tbsp. mustard 1/4 tsp. white vinegar 1/4 tsp. ground black […]

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Potatoes Au Gratin

Published in Recipes, Sides & Salads on May 16, 2012

PrintPotatoes Au Gratin Serving Size: Serves 4. No need to buy a box of dehydrated potatoes and powdered cheese. Making this dish from scratch is easier (and quicker) than you think. Ingredients2 pounds red or russet potatoes, washed and cut into 1-inch chunks 1 tsp. sea salt 2 cups milk 1/4 cup butter 1/4 cup […]

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Mediterranean Salad

Published in Recipes, Sides & Salads on May 16, 2012

PrintMediterranean Salad I love making this salad with a variety of different vegetables. Try adding zucchini or another summer squash, carrots, or any other salad-typve vegetable you may have. Ingredients1 pound Roma tomatoes, diced large 1 can quartered artichoke hearts, drained 1 jar pitted kalamata olives, drained 1/2 cup sliced red onion 1 each cucumber, […]

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Cilantro Lime Rice

Published in Recipes, Sides & Salads on May 16, 2012

PrintCilantro Lime Rice Serving Size: Serve 6-8. This easy to make side is perfect for Mexican dinners.Ingredients1 cup basmati rice 2 cups water ½ tsp. sea salt ½ cup chopped fresh cilantro ¼ cup fresh lime juice InstructionsBring water and sea salt to a boil. Add rice, and allow to return to a boil. Cover […]

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Vinaigrette Potato Salad

Published in Recipes, Sides & Salads on May 15, 2012

PrintVinaigrette Potato Salad If you are looking for a picnic-friendly potato salad, try this one. It’s dairy-free, which makes it a little less sensitive to temperature (although it’s important to keep cold and hot foods out of the temperature zone where bacteria thrive). The fresh herbs and red potatoes give this salad an appetizing appearance, […]

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Roasted Asparagus

Published in Recipes, Sides & Salads on May 15, 2012

PrintRoasted Asparagus Simple to prepare with lots of flavor. Ingredients1 pound asparagus spears, washed and trimmed 2 Tbsp. olive oil 1 clove garlic, thinly sliced sea salt and pepper to taste InstructionsPreheat the oven to 400 degrees. Lay asparagus spears in a single layer on a baking sheet. Drizzle the olive oil over the spears […]

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