I need some vegetable side dish recipes!?

Looking for some veggie side dish recipes to make for the family. Thanks!I need some vegetable side dish recipes!?
This is so good





Broccoli Cheese Casserole


(Prysnac Serbia )





6 unbeaten eggs


2 lb small curd cottage cheese


6 T flour


1/2 lb processed cheese, diced


1/4 lb soft butter


1 pkg frozen broccoli, thawed abd chopped


2 green onions chopped





Layer in larger mixing bowl


Stir until well blended


Pour into greased 9 x 12 baking dish


Bake at 350


1 hour





Should be golden and bubbly


Let sit for 10 min


Serves 10 -12

















HERB-ROASTED NEW POTATOES


Yield: 6 Servings





1 lb 14 oz small red potatoes,


.unpeeled (or russets)


1/4 c Chopped fresh basil or 1 tsp


.dried basil


1 tb Chopped fresh oregano or 1


.tsp dried


1 tb Olive oil


1/2 ts Salt


1/4 ts Black pepper


2 1/4 oz Grated parmesan cheese





1. Preheat oven to 425F. Cut the potatoes into 6-8 wedges each.





2. In a large bowl, combine the basil, oregano,oil,salt and pepper.


Add the potatoes and toss to combine.





3. Place the potatoes on a nonstick baking sheet and sprinkle with


parmesan cheese.





4. Bake for 20-25 minutes of until tender and golden brown.





VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish


Yellow potatoes, both of which have yellow flesh. Substitute 2 t.


chopped dried rosemary for the basil and oregano.





Serving size: 1 cup. Per serving: 1/2 F, 1/2 Protein, 1 bread.


Nutritional values: 185 calories per serving, 7 gm protein, 6 gm fat,


26 gm carbohydrates, 8 mg cholesterol, 391 mg sodium.




















Hidden Valley Potatoes





6 potatoes -- (red or white)


1/2 cup oleo -- (1 stick, melted)


1 package original hidden valley salad -- dressing mix





Wash potatoes; do not peel. Slice crosswise. Layer in a casserole dish. Pour melted butter over potatoes and sprinkle with dressing mix. Cover and bake at 350F for 1 hour.




















4 BEAN BAKE





1 lb. can pork and beans


1 lb. can kidney beans


1 lb. can butter beans


1 lb. can lima beans


1/2 c. sugar, granulated


1/2 c. brown sugar


1/2 c. ketchup


2 tbsp. molasses


1/2 tsp. dry mustard


1 sm. onion, chopped


1 lb. ground beef, browned


Strips of bacon





Drain all beans, then mix beans with rest of ingredients except bacon; put in baking pan and top with strips of bacon. Bake at 350 degrees for 1 hour.

















Cracker Barrel Old Country Store Country Green Beans


1/4 pound sliced bacon


3 (14 1/2 ounce) cans whole green beans with liquid


1/4 yellow onion


1 teaspoon granulated sugar


1/2 teaspoon salt


1/2 teaspoon freshly-ground black pepper





In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp. When bacon has browned, add green beans. Add salt, sugar and pepper and mix well. Place onion on top of green beans. Cover saucepan with a lid and bring to a light boil. Turn heat down to low and simmer beans for 45 minutes.I need some vegetable side dish recipes!?
Sauté green beans, chopped garlic, salt, pepper, yellow squash, and halved cherry tomatoes.





You can also try sautéing sliced red, yellow, and orange bell peppers in butter and salt. And garnish with chopped herbs. (One of my favorites.)





Or the simplest of all, salads.





Hope this helps!
Its simple, quick, healthy, and you just use whatever vegies you have ...


I use..


red capsicum


onion


broccolini


snow peas


zucchini


asparagus


water chestnuts


baby corn...





throw it all into a wok with a tiny bit of oil...add some garlic and ginger if you like it, then pour over some oyster sauce to coat...





this goes well with a nice piece of steak or a chicken fillet....


its good stuff!!
http://forums.provida.com/6weekbodymakeo…





click on the link above and scroll through a long list of healty veggie dishes.





These recipes do not have salt or sugar or fat added, but you can season as you like. They will give you an idea.
All Recipes dot com is the best place I have found for any kind of recipes. Most of them have the nutrition information and you can change the number of servings and it will automatically correct the recipe.
http://www.worldshealthiestfoods.org/rec…








Knock yourself out! :)
Roast Vegetable salad


Eggplant Fries


zucchini fritters


corn souffle'


creamed peas


potatoes gratin





I hope these sound good
http://food.yahoo.com/search?tp=recipe%26amp;m…





Try that =)
carrots and ranch celery and peanut butter oh and this is really good but not a side dish potato cassreloe
Broccoli Rice Casserole





½ cup chopped onion


½ cup chopped celery (*I will often leave out if I have none)


4 T. margarine


2 cups cooked rice


1 (10½ oz) can cream of mushroom soup


2 (10-oz) pkg. frozen chopped broccoli, barely cooked and drained


1 (8 oz) jar Cheese Whiz (*I will often use a chub of Kraft Garlic Cheese or Tostitoes Nacho Cheese, whatever I have around)


1 4-oz) can water chestnuts, diced





Saute’ onions and celery in margarine. Mix all ingredients. Put into a greased 2-qt. baking dish. Bake at 350ºF for 25 minutes or until bubbly. Serves 8. Enjoy!!





--“River Road Recipes 2” cookbook


--------------------





Green Beans with Bacon-Balsamic Vinaigrette





2 pounds green beans


2 bacon slices


1/4 cup minced shallots


3 Tbsp. coarsely chopped almonds


2 Tbsp. brown sugar


1/4 cup white balsamic vinegar





Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside.


Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; sauté 1 minute. Add almonds; sauté 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.


Pour vinaigrette over beans, tossing gently to coat.





Yield: 8 servings (serving size: 3/4 cup)





CALORIES 75(31% from fat); FAT 2.6g (sat 0.5g,mono 1.4g,poly 0.5g); PROTEIN 3.4g; CHOLESTEROL 0.0mg; CALCIUM 54mg; SODIUM 50mg; FIBER 2.8g; IRON 1.4mg; CARBOHYDRATE 11.8g


Cooking Light, November 1996.





--Cooking Light Complete Cookbook


---------------------





Zucchini with Parmesan





8 medium zucchini


Good olive oil


2 large yellow onions cut in half and sliced 1/2 inch thick


Kosher salt


Freshly ground black pepper


1/2 cup freshly grated Parmesan cheese





Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.


Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.





--Ina Garten


-----------------------





Italian Squash Pie


--Southern Living





1 (8 oz) can crescent rolls


2 tsp Dijon mustard


¼ cup butter or margarine ( I used EVOO)


1 ½ lb yellow squash (about 4 cups) thinly sliced


1 medium onion, thinly sliced


1 garlic clove, pressed


¼ cup fresh parsley


1 T chopped fresh basil or ½ tsp dried basil


2 tsp chopped fresh or ½ tsp dried oregano


2 tsp chopped fresh or ½ tsp dried thyme


½ tsp salt


½ tsp pepper


2 large eggs


¼ cup milk


2 cups ( 8 oz) shredded mozzarella cheese ( I used sharp cheddar)





Unroll crescent rolls; press dough on bottom and up sides of a 10 inch tart pan, pressing to seal perforation. ( I just used a casserole dish)


Bake at 375ºF for 6 min. or until lightly browned. Spread crust with mustard, set aside.


Melt butter in a large skillet over medium-high heat. Add squash, onion, and garlic; sauté 7 min or until tender. Remove from hear; stir in parsley, and next 5 ingredients.


Whisk together eggs and milk in a large bowl; stir in cheese and veg. mixture. Pour over crust.


Bake at 375 for 20 to 25 min.


---------------------





Cabbage Casserole





1 small cabbage or half a large one


1 med. Vidalia onion


½ stick margarine


salt and pepper


¼ cup mayonnaise


1 can Cream of Mushroom soup





Topping:


½ stick butter or margarine


1 cup grated sharp Cheddar Cheese


1 stack round butter crackers, crushed





Preheat oven to 350ºF.


Coarsely chop cabbage and place in 2 to 3 qt. casserole dish. Chop onion and place on top of cabbage. Melt 1/2 stick marg. and pour over cabbage. Sprinkle with salt and pepper to taste. In small bowl, mix soup and mayo together. Spread over top of cabbage mixture.





To make topping: Melt remaining stick of margarine. In small bowl, mix melted marg., grated cheese, and crushed crackers. Sprinkle cracker cheese mixture over top of casserole. Cover w/ foil and bake for 30 minutes. Remove foil and bake another 15 minutes until top is brown and inside is bubbly.


---------------------------





Roasted Carrots with Ginger-Orange Glaze


Serves 8





Inspect your bag of baby carrots carefully for pockets of water. Carrots taken from the top of the supermarket’s carrot pile are often waterlogged. This not only makes carrots mealy, it also dashes any hopes of caramelization in the oven.





2 pounds baby carrots (two 16-ounce bags)


2 tablespoons olive oil


1/2 teaspoon table salt


1 tablespoon orange marmalade


1 tablespoon water


1/2 teaspoon grated fresh ginger





1. Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast 10 minutes.





2. After carrots have roasted 10 minutes, while carrots continue to roast, bring 1 heaping tablespoon orange marmalade, 1 tablespoon water, and 1/2 teaspoon grated fresh ginger to simmer in small saucepan over medium-high heat. Drizzle mixture over carrots; shake pan to coat, and continue roasting about 8 minutes longer, shaking pan twice more, until carrots are browned and tender.





--Cooks Illustrated


----------------------------





Roasted Asparagus with Lemon





A wonderful sign of spring, asparagus is at its best between March and May. Choose spears with bright green stalks and purple-tinted tips. If you do not plan to cook the asparagus immediately, stand the spears upright in a pan filled with 1 inch of water and refrigerate.





2 lb. asparagus


1/4 cup extra-virgin olive oil


2 garlic cloves, minced


Zest of 1 lemon


Salt and freshly ground pepper, to taste


1 lemon, cut into 8 wedges





Position a rack in the upper third of an oven and preheat to 450°F.





Snap off the tough stem ends from the asparagus spears and discard. Arrange the spears on a baking sheet.





In a small bowl, whisk together the olive oil, garlic and lemon zest. Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper. Arrange the lemon wedges around the asparagus.





Bake until the asparagus is tender and just turning golden, 6 to 8 minutes. Transfer the asparagus to a warmed serving platter and drizzle with the pan juices. Serves 8.





--Williams-Sonoma


--------------------------





Squash-Carrot Casserole





2 c. sliced yellow squash, cook and drain


1 c. sour cream


1 can cream of chicken soup


1 grated carrot


1 chopped onion


salt and pepper to taste


1 package of Pepperidge Farm herb stuffing





Cook and drain squash. Add next 5 ingredients. Butter a casserole dish and place a layer of stuffing on the bottom. Top with squash mixture. Repeat, ending with stuffing on top. Dot with butter and bake at 350 for 30-35 minutes.