Side dishes, North american, 500 or fewer calories Recetas

Mango Chipotle Sauce/Glaze

This is a good sauce/glaze for almost anything. It is easy to make and stores refrigerated well for several days or if air tight much longer. I…

Apple-Pecan Stuffing Side Dish

I do not know about you but we love stuffing year round (not just on Holidays), this one is super easy and flavorful and goes with most any main…

Copper Carrots

Hashbrown Casserole

If you love Cracker Barrel hashbrown casserole, then you have to try this remake of it! It tastes like it just came out of the restaurant!

Bow Ties With Bacon And Tomatoes

Bow-tie pasta dresses up this easy skillet side for a special occasion or a weeknight family meal!

Collard Greens, corn and Tortilla Strata

A layered casserole of vegetables and flour tortillas. A vegetarian side dish to be enjoyed with or without a…

Salsa Ranchera

Salsa is the ketchup of Mexico, but much more tasty, varied and appealing. Salsa Ranchera is served all over Mexico, adding a zesty flavor to meats,…

Italian Style Stuffed Artichokes!!!

These are delicious and fun to eat. With Love, Catherine xo

Italian Turnip Greens

I love me some greens. It doesn’t matter if it’s collards, turnip or what-have-you. Now my dad, who is deceased, used to talk about his Italian…

Mexican Rice Pilaf

Generally, Mexican cooks make this rice with fresh tomatoes, but ever the corner-cutter, I use petite diced, drained.

Asparagus with Lemon Sauce

This fulfilled my need to go beyond that same old, same old steamed asparagus. The lip-smacking sauce is just lemony-perfect. Inspired by…

Roasted Potatoes and Asparagus with Light Blue Cheese Vinaigrette

Looking for a colorful side dish? How about roasted potatoes and asparagus…

Caribbean Peas & Rice

This popular dish throughout the Caribbean is similar to red beans and rice, but made with a few more spices and with crowder, pidgeon, or…

Sweet Zucchini Pickles

Too many zucchini - what to do? A recipe by Chuck Allen (Palm Springs) caught my eye. Expectations are high from this retired chef, so he takes this…