Anyone have an unusual and delicious side dish recipe for a Labor Day cookout?

The hostess will be making the cole slaw, 7 layer salad, and deviled eggs -- the stuff I usually bring to a cookout. She can't eat potatoes, so that leaves out potato salads, and two of the guys are diabetic.





Does anyone have a great side dish recipe to share, one that doesn't involve potatoes or a lot of sugar? (Sugar substitutes like Splenda are fine.) Thanks in advance for your help!Anyone have an unusual and delicious side dish recipe for a Labor Day cookout?
I have a delicious and super simple recipe called Green Bean Bundles. It's my husband's favorite and pairs wonderfully with pork and chicken.





All you need are 3 ingredients.





Basically you get a couple of cans of green beans, wrap about 4 or 5 in a piece of bacon, secure with a toothpick and arrange in a 9x13 baking dish. Pour 2 cans of Campbell's Beef Consomme over all and refrigerate overnight.





Bake the next day for about 30 minutes. You can crisp the bacon under the broiler for a minute or two if you wish.





This dish is easy to eat and serve at a cookout or potluck because the bundles of green beans are each secured with a toothpick so you don't need a serving spoon or a fork to eat them with.





God bless and have a wonderful time!Anyone have an unusual and delicious side dish recipe for a Labor Day cookout?
Vegetable Pizza- crescent rolls, cream cheese, ranch dressing packet, %26amp; mayo. Then you choose the veggies you want to top with. I normally use shredded cheddar cheese, minced onion, cauliflower, broccoli, and carrots.





You can't ever go wrong with fruit or veggie tray and dip.





Dessert: Orange ';Pop'; Cake





1 box of vanilla cake mix


1 can of diet orange pop





Mix together. Preheat oven for 350 degrees. Pour mix into a sprayed 13 x 9 pan and bake for 30 minutes. Let cake cool.





Topping:





1 container of whipped topping (Lite, Fat Free etc)


1 small box of sugar free orange gelatin powder





Mix ingredients together and spread onto cake.


* I have also used strawberry before for strawberry pop and instead of the powder gelatin I have placed sliced strawberries on top of the whipped cream. *
cranberry wild rice salad. it's one of my favorite summer dishes!





2 Boxes of Uncle Ben鈥檚 Wild Rice


1 cup dried cranberries


1 cup golden raisins


1 cup chopped green onions


戮 cup pine nuts (optional)


1 cup chopped fresh parsley


2 tablespoons grated orange peel


陆 cup fresh orange juice


录 cup cider vinegar


陆 cup olive oil





Prepare rice per package directions. This can be done a day ahead and chilled.


Mix cranberries, raisins, green onions, nuts, parsley and orange peel into rice.


Whisk orange juice and vinegar in a small bowl. Gradually whisk in oil. Add enough dressing to rice salad to coat. Season to taste with salt and pepper.





Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.



maux chioux - summer corn salad





This is delicious and a good way to use corn and tomatoes left over.





I don't measure so go with what you like





Diced tomatos


fresh corn cut off the cob ( frozen will do it you don't have fresh)


diced green onion


diced jalepenos or serranos (to taste)


diced yellow onion


a little bit of milk, or milk the cob when you cut the corn off of it.


diced green bell pepper.


salt and pepper to taste.


Sautee everything together,and simmer for 10-15 min. Great hot or at room temp.
Succotash





Succotash is made with fresh lima beans, fresh corn, butter, and cream.


Ingredients:


2 pounds fresh lima beans, shelled


6 ears of corn


1/2 cup cream


2 tablespoons butter


salt and pepper to taste


Preparation:


Place lima beans in just enough salted water to prevent sticking; bring to a boil. Reduce heat, cover, and simmer for about 25 minutes, or until almost tender. Check frequently and add more water as needed. Cut off corn kernels; scrape liquid from cobs with the dull edge of a knife. Add corn and liquid and cream to the beans; simmer for 5 minutes. Add butter and salt and pepper to taste. Heat succotash thoroughly. Succotash recipe serves 4.
we always make this for our cookouts and it's gone in a flash!!!





**make sure to use sugar free cool whip and sugar free jello so your diabetic guests can eat it too***





1 pt. cottage cheese


1 (3 oz.) pkg. jello (any flavor)


1/2c to 1c nuts (pecans,almonds,etc) optional


1c fruit of choice (oranges,bananas,grapes,etc)


1 (9 oz.) pkg. Cool whip





mix together cottage cheese and jello. add fruit,nuts,and cool whip-mix until light and fluffy.





we match the fruit w/the flavor of jello


example: strawberry jello and strawberries, orange jello and mandarin oranges,etc.





we never have any leftovers!!
We use a roasting basket and roast vegetables. Zucchini, Bell Peppers, Mushrooms, Corn and Asparagus are always a hit. Place in basket make a glaze of olive oil, and herbs (a pinch of salt sometimes) and place over grill, turn occasionally.


We have also done shrimp wrapped in bacon in the grill basket! Mmmm!
The roasted vegetables sound good, especially for the diabetic guys. A cold macaroni salad would substitute for potato salad. You could use those colored or corkscrew macaroni for variety.
fish icecream. very original
here are 2





Jicama Fiesta Slaw


Jicama is a root vegetable in the legume or bean family. It is used extensively in Latin American-Mexican cooking. Jicama has the texture of a fresh water chestnut and a slightly-sweet, bright flavor that combines well with sweet, savory and spicy-hot flavors. This salad may be prepared up to one day in advance of serving.





Serves 4-6





1 medium-sized jicama (about 1 lb.), peeled


2-3 carrots (about 6 oz), peeled


1 medium red onion, peeled and sliced very thin (julienne), then cut into 1 录 inch-long pieces


1 red or yellow bell pepper, stemmed, seeded, inner membrane removed and sliced very thin (julienne), then cut into 1 录 inch-long pieces; rinsed briefly under hot tap water then under cold tap water (to remove the gassy taste)


1 or 2 jalapeno chiles, stemmed, seeded and cut in half lengthwise, then sliced very thin across


Juice of 1/2 orange (1/8 cup)


1 TBS lime juice


1 tsp lime zest, finely minced


陆 tsp salt


1 TBS + 1 tsp olive oil


录 cup mint and/or cilantro leaves, chopped





1. On a mandoline set to fine julienne, the coarse side of a box-type grater or the grater attachment to a food processor, shred the jicama and carrots.


2. Toss together all of the ingredients except the oil to mix well. Taste and adjust seasonings if needed.


3. Add the oil and toss again.


4. Serve immediately or store, tightly covered in the refrigerator (remove from the refrigerator 20-30 minutes before serving)





Avocado Grapefruit Salad


An unusual, yet satisfying combination that lends a summery feel to menus year round, this salad is an ideal companion to rich and/or spicy foods. Pink or red grapefruit has a striking color to contrast the avocado, but white grapefruit may be used too. The grapefruit may be sectioned ahead of time but the avocado should not be sliced until just before serving.





Serves 4-6





2-3 pink or ruby-red grapefruits, peeled and sectioned with a sharp knife to remove the membrane (save any juice that is produced by this process)


2 large or 3-4 small to medium, ripe avocadoes, peeled and sliced 1/8 inch thick


1-2 serrano or jalapeno chiles, stemmed, seeded and cut in half lengthwise, then sliced very thin across


2 TBS lime juice


2 TBS cilantro, chopped


陆 tsp salt


1 tsp sugar


2 tsp olive or vegetable oil


Watercress, arugula or lettuce (to line the serving dish)





1. Line the serving dish with the greens


2. Arrange the grapefruit slices around the dish in a spiral, alternating with the avocado slices


3. scatter the chile strips evenly over the fruit, sprinkle with salt


4. Evenly scatter the cilantro


5. Mix the grapefruit and lime juices with the sugar and oil and drizzle over the entire salad


Serve cool but not overly chilled



Here are few that are tried %26amp; true. They are all very yummy!! I hope they help!!











Apricot Barley Casserole -servings 8





INGREDIENTS


2/3 cup pine nuts or slivered almonds


1/4 cup butter, divided


2 cups pearl barley


1 cup sliced green onions


7 cups chicken broth


2/3 cup diced dried apricots


1/2 cup golden raisins








DIRECTIONS


In a large skillet, saute nuts in 2 tablespoons butter until lightly browned; remove and set aside. In the same skillet, saute the barley and onions in remaining butter until onions are tender. Add broth; bring to a boil. Stir in the apricots, raisins and reserved nuts.


Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 1-1/4 hours or until barley is tender.




















Curried Quinoa Salad with Mango -serv 8





INGREDIENTS


3 cups chicken stock


1-1/2 cups quinoa


1 tablespoon curry powder


2 teaspoon garlic powder


1 teaspoon salt


1/2 teaspoon black pepper


2 mango - peeled, seeded and diced


6 green onions, chopped








DIRECTIONS


Bring chicken stock, quinoa, curry powder, garlic powder, salt, and pepper to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 15 to 20 minutes. Once done, scrape the quinoa into a shallow dish and allow to cool to room temperature. Stir in the mango and green onions. Serve either at room temperature or cold.




















Squash and Apple Bake- serv 8





INGREDIENTS


1/2 cup packed light brown sugar


1/4 cup butter, melted


1 tablespoon all-purpose flour


1 teaspoon salt


1/2 teaspoon ground mace


2 pounds butternut squash - peeled, seeded, and cut into 1/2 inch slices


2 large apples - cored, and cut into 1/2 inch slices








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.


Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.




















Squash with Tomato and Feta Cheese -serv 12





INGREDIENTS


4 cups peeled and cubed acorn squash


4 eggs


2/3 cup heavy cream


4 green onions, chopped


1/2 green bell pepper, diced


2 cups dry bread stuffing mix


1/2 cup grated Parmesan cheese


2 teaspoons salt


1 teaspoon cracked black peppercorns


2 sprigs fresh rosemary


1/4 cup crumbled feta cheese


4 roma (plum) tomatoes, thinly sliced


cracked black pepper to taste








DIRECTIONS


Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.


In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.


In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese. Season with salt and pepper. Transfer to the prepared casserole dish. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper.


Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.

















Black Bean And Corn Salad -serv 12





INGREDIENTS


1/2 cup fresh lime juice


1 cup olive oil


4 cloves garlic, minced


2 teaspoons salt


1/2 teaspoon ground cayenne pepper


4 (15 ounce) cans black beans, rinsed and drained


3 cups frozen corn kernels


2 avocado - peeled, pitted and diced


2 red bell pepper, chopped


4 tomatoes, chopped


12 green onions, thinly sliced


1 cup chopped fresh cilantro








DIRECTIONS


Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.


In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
Broccoli %26amp; Cauliflower Salad





Ingredients:


2 cups water


1/2 teaspoon salt


1 1/2 to 2 pounds of fresh broccoli and cauliflower pieces (frozen is okay)


1 1/2 cup milk


4 to 5 tablespoons butter


4 tablespoons flour


1 cup vegetable stock


salt and pepper to taste


dash nutmeg


2 tablespoons fine dry bread crumbs


1 to 2 tablespoons grated Parmesan cheese


1/8 teaspoon paprika





Directions:


In a large saucepan, bring water and salt to a boil. Add broccoli and cauliflower; cook just until crisp-tender. Add milk to the vegetable stock. Turn vegetables into a shallow 2-quart baking dish. Melt 3 tablespoons of butter in the saucepan over medium heat. Blend in the flour, stirring until smooth and bubbly. Gradually stir in milk mixture. Cook, stirring constantly, until thickened and smooth. Season with the salt, pepper, and nutmeg. Pour sauce over broccoli and cauliflower. Dot with remaining 1 to 2 tablespoons of butter. Combine bread crumbs, Parmesan cheese, and paprika; sprinkle over vegetables. Bake at 450E for about 20 minutes, until casserole is bubbly.











Fiesta Dip





Ingredients:


2 x 8 oz. Cans or 1 large Can Refried beans


2 x 4 oz. can Jalapenos; or chilies


2 Tomatoes; or more


1 Onion; (optional)


16 oz Sour cream


2 Med to large Avocados


2 pkg. Taco seasoning


2 cups Shredded cheese; (1 mozzarella %26amp; 1 cheddar)


4oz (or more) Black olives





Directions:


Mix the refried beans, chili's and taco seasoning together . Spread evenly into 10'; pie plate or square cake pan. Next, add a layer of well mixed/mashed avocados. Then, put a layer of sour cream over on top. Next, sprinkle cheeses on top. Next, cut up tomatoes and layer on top. Last, sprinkle with chopped up olives. Put in the oven on a low heat until the cheese is melted. Serve with Taco chips.











Baked Parmesan Tomatoes





A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread.








Ingredients:


4 tomatoes, halved horizontally


1/4 cup freshly grated Parmesan cheese


1 teaspoon chopped fresh oregano


1/4 teaspoon salt


Freshly ground pepper to taste


4 teaspoons extra-virgin olive oil





Directions:


1. Preheat oven to 450掳 F.


2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.











Cold Vegetables with Mustard Vinaigrette





Ingredients:


4 medium zucchini, cut into thin julienne


4 yellow squash, cut into thin julienne


1 red bell pepper, seeded and cut into thin julienne


1 1/4 pounds (600 g) fresh green beans, tipped and ends snapped


1 1/2 pounds (720 g) small new red potatoes or creamers


mustard vinaigrette:


2 scallions, minced, white part only


1 garlic clove, minced


2 tablespoons (30 ml) Dijon mustard


3 tablespoons (45 ml) boiling water


3 tablespoons (45 ml) olive oil


juice of one lemon


2 tablespoons (30 ml) basil, chopped


freshly ground pepper





Directions:


Blanch the zucchini, squash, and red pepper for 2 minutes, until crisp-cooked. Refresh under cold water and dry on paper towels. Refrigerate.


Cook the beans until crisp cooked in salted simmering water for 4 -5 minutes. Refresh under cold water, dry on paper towel and refrigerate.


Boil the potatoes in lightly salted boiling water until cooked, about 8-10 minutes depending on size. Refresh under cold water and refrigerate until ready to make salad.


To make the vinaigrette: Place the scallions. garlic, and mustard in a small bowl. Whisk in the boiling water slowly . Add the olive oil, lemon juice, basil and pepper.


To serve: Toss the julienne vegetables with 3 tablespoons of vinaigrette. Place in the center of a platter. Place the potatoes and green beans around them and drizzle with the remainder of the dressing.