Side Dishes | Wholesome Mommy :: by the Centsible Sawyer

Category Archives: Side Dishes

Holiday Meal for Under $40

Written on December 20, 2011 by Denisesawyer in Meal Plans, Side Dishes

Do you have a big meal planned for your family this week? Are you in charge of feeding extended family or does your family do a potluck type meal? Do you cook all the food or just bring a dish?

Regardless of whether you need to pick up all the food or just the ingredients for one special dish, Walmart has you covered.

I recently went shopping for the ingredients for a big holiday meal -honey spiral sliced ham, mashed potatoes, asparagus, and spaghetti squash au gratin. All the ingredients to cook this meal cost me just

Here’s the breakdown:

Sam’s Choice Honey Spiral Sliced Ham $15.50
Asparagus $3.50
10 pounds of potatoes $3
Garlic (24.3 cents per ounce) $.50
Butter $2.50
Great Value Cheddar Cheese $2.32
Half Gallon Great Value Organic Milk $3.36
Spaghetti Squash ($1.18 per pound) $2.19
Chicken Stock $2
Great Value Sour Cream $2.48

Total cost for meal (plus extra ingredients for future meals): $37.35

If you are looking for an easy meat to cook your family, this ham is it! There are two to choose from – Honey Glazed or Brown Sugar Glazed Ham. The are both excellent! (I’ve tried the both! LOL). They couldn’t be simpler – they are already pre-sliced…spiral sliced. You heat the glaze in a sauce pan and then coat the ham and cook it (it is precooked, you are basically heating it) in your oven based on its weight. It is absolutely delicious and beautiful!

And, this year I’m trying a new recipe:

:: Spaghetti Squash Au Gratin

1 medium spaghetti squash
2 Tbsp butter
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1 small onion, cut in half and very thinly sliced (optional)

Cut the spaghetti squash and remove the seeds. Place in covered dish with 1/4 inch of water and microwave for 10 to 12 minutes. In a medium sized skillet on medium heat, add the butter and onion. Cook until slightly brown in color. Salt and pepper to taste

Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream, and half of the cheese together and mix well. Transfer the mixture to a buttered dish and top with remaining cheese.

Place in a 375 degree oven for 15 to 20 minutes, or until golden brown and bubbly.

Disclosure: I received compensation for this post. The opinions I have given are mine and may differ from others but were not influenced by the company or the free product provided.

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Easy Risotto

Written on September 29, 2011 by Denisesawyer in Side Dishes, Wholesome Recipes

Image Credit: Super Mama Fitness

The first time I had risotto it was at a fancy restaurant while on a mini vacation with my husband for our anniversary several years ago. I really liked it and at the time I didn’t think much about trying to make my own because I had heard how difficult it was.

Fast forward several years and I began to get a little more adventurous with my cooking and I started looking for more challenging dishes to try. I found a recipe for risotto and gave it a whirl. My poor husband was a big help and actually ended up cooking the other dishes while I slaved over the stove, sweating like a pig, babysitting the risotto. And, after all that work…we didn’t really enjoy it. It was just -eh.

So, when I saw this recipe for Easy Risotto I had to give it another go. It was super easy and my husband and I both thought that this risotto was actually much tastier too! I’ve since made it several more times and even served it to others. It gets rave reviews.

So, if you’ve been too scared to attempt risotto, give this one a shot:

:: Easy Risotto

3 Tbsp butter
1/2 onion finely chopped
1 cup Arborio rice (yes, it has to be this type)
3 1/2 cups of chicken broth (plus more if needed)
1/2 cup grated Parmesan
*optional chopped fresh parsley if you desire for color

Melt 2 Tbsp of butter in a large skillet over medium heat. Add the onion and saute until transparent and softened. Add in the rice and cook for about 2 minutes to toast up the rice a bit.

Add half of the broth (1 3/4 cups) and simmer, stirring once, until absorbed (about 8 to 10 minutes). Then, add the remaining broth and simmer, stirring once, until the rice is tender and creamy.

if the rice isn’t tender and cooked through add a small amount of broth and allow it to cook out until it is the desired texture.

Stir in the Parmesan and the remaining 1 Tbsp of butter and serve. If you want color, add the parsley.

*Delish with a simple dish of grilled chicken and a green salad or vegetable.

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Broccoli Salad

Written on September 6, 2011 by Denisesawyer in Side Dishes, Wholesome Recipes

One of my favorite summer salads is broccoli salad. It is tangy, sweet, and savory… delicious! I know some people see Labor Day as the close of summer, but the way the weather is feelin’ around here I don’t think it is going to be totally gone any time soon! I imagine we’ll have it at least another time or two before summer is completely gone.

:: Broccoli Salad

2 cups broccoli florets, chopped
1/2 cup cheese (grated)
1/3 cup cooked bacon, crumbled
1/2 cup sweet onion
1/4 cup sugar
1/2 cup mayonnaise
1 Tbsp Nakano Natural Rice Vinegar

Mix vinegar, sugar, and mayo. Mix all other ingredients separately in a large bowl. Pour mayo/vinegar mixture over the broccoli mixture. Allow to chill for flavors to meld – at least an hour.

Disclosure: I was compensated by Nakano for my time on this post.

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Fried Summer {Yellow} Squash

Written on August 25, 2011 by Denisesawyer in Side Dishes, Wholesome Recipes

Fried squash is like a sign that it is summer time in my opinion. A summer can’t go by that we don’t make it for dinner at least a few times! Summer wouldn’t be worth this horrible heat if it weren’t for the delicious home grown tomatoes and fresh yellow squash!

This technique for coating and frying yellow squash came from my mama and it couldn’t be any easier! My husband loves this dish and I know your family will too. Give it a shot while the yellow squash are still available!

:: Fried Summer {Yellow} Squash

2 or 3 yellow squash, washed and cut into round slices.
1 egg
3 or 4 Tbsp flour (plus extra)
coconut oil (or your favorite oil for frying)
sea salt

Scramble the egg in a bowl with a lid. Add the squash and the flour. Place the lid on the bowl and give it a good shake so that the egg and flour will coat all the squash. Remove the lid. If the squash doesn’t have a good coating of flour (it still looks gooey from the egg) add a sprinkle more of flour and replace the lid and shake. Once all the squash has a good coating it is ready for frying.

Heat oil over medium high heat in a skillet. Once the oil is hot dump all the squash into the pan. Fry and flip until all the squash are done and have a golden brown coating. Sprinkle with salt and serve. Mmmmm.

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Roasted Potatoes

Written on August 17, 2011 by Denisesawyer in Side Dishes, Wholesome Recipes

Roasted Potatoes are a family favorite at my house. To be totally honest…we love potatoes just about anyway you can make them, but mashed and roasted are at the top of our list. Roasted potatoes are really easy to make and are actually a pretty healthy way of making potatoes since you are using a healthy oil – olive oil – in moderation.

You can use any potatoes you have on hand, but red and golden potatoes are really delicious this way. Here’s my go-to recipe!

:: Roasted Potatoes

As many potatoes as your family will eat, peeled and cut into chunks
olive oil
Mesquite or BBQ seasoning (I use McCormick’s)
sea salt

Preheat your oven to 450 degrees. Line a baking sheet with aluminum foil. Put chunks of sweet potato into a bowl with about a Tbsp of olive oil (more or less) and toss to coat. Once all the potatoes have a nice coat of olive oil, spread them out on the lined baking sheet. Sprinkle with mesquite or BBQ seasoning and sea salt. Bake for about 20 minutes.

*Photo credit: Cookin Canuk

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Everyday Meals with Lawry’s – A Give Away -Closed!

Written on August 12, 2011 by Denisesawyer in Main Dishes, Meal Plans, Side Dishes, Wholesome Recipes

Congrats to Mandi for winning the prize pack!!

I have had an exciting opportunity with Lawry’s to produce a three course “Everyday meal” with flair using some of Lawry’s products. I had 5 other team members that have helped me with this competition. Janel, of A Mom’s Take helped me come up with the salad course, while our other team members came up with recipes for a main dish and a side dish.

Here’s our menu:

Lawry’s Cheese Stuffed Chicken
Tricia, Once a Month Mom & Debbi, Debbi Does Dinner Healthy
Zucchini Fries
Julie, Dinner with Julie & Kelsey, The Naptime Chef
Strawberry and Balsamic Herb Salad
Janel, A Mom’s Take & me, Wholesome Mommy!

After brainstorming lots of ideas for our salad course we finally decided on Janel’s Strawberry Balsamic Salad. I suggested we use candied pecans to give the salad a gourmet zing (without much work, I might add)!

Here’s Janel’s Recipe for Strawberry Balsamic Salad:

:: Strawberries and Balsamic Herb Salad

Strawberries (I like organic since they are on the dirty dozen list)
Salad greens (Janel made her’s with spinach and Green lead but you can use whatever salad greens are your favorite)
Lawry’s Balsamic Herb Marinade
Grated cheese – such as fresh Parmesan
Candied Pecans (see recipe below)

Wash and chop or tear your salad greens. (I like to let my lettuce bathe in ice water while I prepare the other ingredients, then I take it for a spin in the salad spinner to get all the water out. It makes the greens crispy).

Wash and slice your strawberries (as many as you want in your salad) and then drizzle with Lawry’s Balsamic Herb marinade and toss to coat. Grind fresh pepper over the berries.

Toss the salad greens, strawberries, and candied pecans together and then top with freshly grated parmesan. Then serve!

:: Candied Pecans

1/4 cup brown sugar
1 Tbsp butter
1 1/2 cups pecan halves

Line baking sheet with parchment. Combine butter and brown sugar in skillet and bring to a boil. Add pecans and cook for 5 minutes stirring constantly (or until pecans are browned).

Spoon mixture onto parchment in a single layer to prevent sticking together. Cool for 10 min. Store for up to 2 days.

Janel and her son taste tested the completed salad, go check out her blog here to see what the final decision was!

Want to Win Some Lawry’s Products of Your Own?

1 lucky Wholesome Mommmy reader will win a kit with the ingredients seen here (the same ones we received to create these recipes)!

Here’s what you need to do to enter (each is worth one entry – please comment a separate time for each entry to be counted):

Visit the other blog’s links in this post and leave a comment on their blog post, then come back and let me know which one you visited (each blog is worth an entry – up to 5 entries!)

Like Lawry’s and Wholesome Mommy on facebook

Follow @WholesomeMommy on Twitter and tweet this give away “ Win a kit of Lawry’s products to make an awesome dinner for your fam here: http://tinyurl.com/3lqyhva @WholesomeMommy .com #Lawrys ”

Subscribe to Wholesome Mommy in a reader or through your email!

This give away ends August 19th at 11:59 EST. The winner will be chosen via random.org and will be notified by email and announced on this blog.

I was compensated for my time developing this recipe and writing this post. I also received some product to use as part of this post. As always all opinions are my own.

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Sweet Cooked Carrots

Written on August 4, 2011 by Denisesawyer in Side Dishes, Wholesome Recipes

Image Credit: Lulu's Recipe Box

Carrots have been a favorite of Judah’s since his first taste. I think it is the sweet flavor – he definitely has his father’s sweet tooth! I make them pretty often because it is a veggie I know he will eat without hesitation. He is even happy to eat them leftover for lunch the following day or two.

They are very simple and pair well with many dishes!

:: Sweet Cooked Carrots

1 lb. bag of baby carrots
1 1/2 cups water
1/4 to 1/2 cup of sugar (depending on your taste)
1/2 tsp salt

Place all ingredients into a saucepan and cover with a lid. Heat over high heat until the water boils. Then, turn it down to low and allow to cook until carrots are done all the way through (not crunchy).

If the carrots aren’t done but the liquid is cooking nearly out, add a little more water. When the carrots are done add a tbsp of butter and serve!

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Homemade Salad Dressings

Written on June 17, 2011 by Denisesawyer in Main Dishes, Product Reviews & Giveaways, Side Dishes, Uncategorized, Wholesome Recipes

It is summer and that means salads abound! I love a delicious, crunchy salad using both some of the fresh produce from my mom’s garden and treasures I find from the local farmer’s markets that Judah and I have had fun browsing.

What makes a bowl of local gorgeous produce even tastier? A fresh salad dressing whipped up from scratch! It is way better than anything you can buy in a bottle and most the time you’ll have all the ingredients laying around in your fridge or pantry!

Here are a few of my favorites:

Image Credit: Sheffield Family Blog

:: Zesty Mustard Vinaigrette

{Fabulous on a chopped salad with everything but the kitchen sink!}

3 Tbsp Holland House Red Wine Vinegar
1 Tbsp Dijon Mustard
6 Tbsp Extra Virgin Olive Oil
1 clove garlic, minced
Salt and freshly ground pepper

Whisk together the vinegar and mustard.Slowly drizzle the olive oil, whisking constantly. Whisk in the garlic and salt and pepper to taste.

:: Warm Bacon Dressing

{To die for on a spinach salad with button mushrooms}

5 slices of bacon
1 1/2 Tbsp finely chopped shallots
1/2 cup Holland House Red Wine Vinegar
1 to 2 Tbsp honey mustard
salt and freshly ground pepper

Cook the bacon in a skillet over medium heat until crisp. Remove from grease and allow to drain on a paper towel – but reserve 2 Tbsp of the fat for the dressing. Heat the grease over medium-high heat and add the shallots. Cook for 2 minutes. Whisk in the vinegar, desired amount of the mustard, and salt and pepper scrapping up the brown bits. Allow to simmer 2 minutes then remove from heat. Pour over the salad {chop the bacon – I use my kitchen scissors – and add to salad} and serve warm!

I am a Mizkan Blogger Advocate. Mizkan provided me with compensation for my time on this post. All the opinions here are my own.

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Marinated Cucumber & Onion Salad and Nakano’s Splash Sweepstakes

Written on May 6, 2011 by Denisesawyer in Product Reviews & Giveaways, Side Dishes, Wholesome Recipes

Photo Credit: Nami Nami

With the weather warming up I have been craving salad. Salads of all types. I love Caesar salad, Cobb salad, chicken salad, tuna salad, and many others. I could literally make a meal out of homegrown tomatoes, some good cheese, and a few olives.

One of my favorite simple salad is Marinated Cucumber and Onion Salad:

2 cucumbers, peeled and sliced super thin
1 small onion sliced super thin
1/2 cup Nakano Seasoned Rice Vinegar
2 Tbsp sugar
2 Tbsp fresh dill
1/4 tsp salt

Place the onion and cucumber in a dish with a lid. Mix all other ingredients and pour over the veggies. Allow to sit at least an hour or overnight (longer is better).

Got your own ideas about how to use Nakano’s Seasoned Rice Vinegars? You could win a new refrigerator!

All you have to do to enter is “like” the NAKANO Facebook page and enter a favorite “splash tip” using NAKANO’s Seasoned Rice Vinegars for a chance to win!

A couple splash tips might be…”add it to a Summer Salad” or maybe “add to your favorite sandwich.”

Contest details:

Sweepstakes ends on 5/17/11
Entrants must fill out the sweepstakes form and include a “splash tip”-ie a
tip on how to “Splash On” Nakano rice wine vinegars to add flavor to your
meals.
The prizes: Grand Prize~New, top of the line refrigerator (valued at $1500).
Second Prize~ Juicer or Blender (valued at $500) Third Prize~Selection of
Nakano Vinegars plus a cooking accessory (i.e. garlic press or lemon zester) (valued at $100)
Limit one (1) Entry per person and/or email address per day.

Nakano provided me with compensation for my time on this post. All the opinions here are my own.

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A Hearty Meal for a Low Price

Written on March 29, 2011 by Denisesawyer in Main Dishes, Meal Plans, Side Dishes, Wholesome Recipes

This meal is hearty and delicious. For me, it says home-cooked comfort food because it is a dish I grew up having as a child. This recipe will feed six or four with leftovers for lunch. Sure to be a man pleaser and kid pleaser alike – this meal won’t bust your budget! See the list below to get the cost breakdown.

Shopping List:

1 1/2 lbs. ground chuck $4.48 (or $6 for grass-fed beef)
1 onion $0.29
beef bullion $0.20
Cage Free eggs (1 egg $0.17)
1 can Campbell’s Mushroom Soup $1.14
crackers (about 6 = $0.06)
Potatoes (2 lbs = $1)
Butter (1/3 stick =$0.25 or $0.33 for organic)
2 cans of Del Monte Green Beans $1.92

Total cost is all bought at Walmart = $8.95 or $1.49 per serving. I substituted grass fed beef and organic butter which I bought at my local health food store (Earth Fare) and the cost difference is minimal. Total cost = $11.11 or $1.85 per serving. Either way, your sure to get a delicious, filling dinner on the table for less.

:: Salisbury Steak

1 1/2 lb. ground chuck
1 onion, finely chopped
1 egg
1/2 cup of bread crumbs (or crushed crackers)
1 can Campbell’s mushroom soup
1 beef bullion cube (I use a tsp of Better than Bullion)
1 cup boiling water

Mix beef, onion, egg, bread crumbs, and 1/3 of the can of mushroom soup. Make 6 patties out of the meat mixture and place into a shallow baking dish. Bake at 350 degrees for about 30 minutes. Drain off grease.

Mix bullion cube and 1 cup of boiling water so that bullion dissolves. Mix in the rest of the mushroom soup and pour all of it over the meat into the baking dish. Bake for another 15 to 20 minutes at 350 degrees.

:: Country Potatoes

6 to 8 potatoes peeled and sliced
water
butter, salt, & pepper

Place potatoes in a baking dish along with a little water and a few pats of butter and salt and pepper. Bake at 350 for 45 to 60 minutes.

This post is part of a series on Making Meals Easier for Mom (Meal Solutions). I hope you love it as much as I do! Follow me and my fellow Walmart Moms, Jenn at Frugal Upstate, Heather at The Domestic Diva, and Lori at My Wooden Spoon, to get a fresh take on a new meal plan each week. Walmart has provided me with compensation and a gift card in return for this post. Participation in this program is voluntary. All opinions are my own.

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