That's where pastas, grains, baking mix, canned or frozen veggies, etc. come in handy. Potatoes, onions, and carrots are examples of fresh vegetables that keep for quite a long time. Plus, potatoes are really versatile so they can go with a lot of different main courses.
My last post about pantry meals included two side dish options (pasta with herbs and rice pilaf) that come straight from the pantry. But I thought I would include some more side dish options this time around. I hope they come in handy for you.
Honey Roasted Red Potatoes
Ingredients:
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper
Directions:
Preheat oven to 375 degrees. Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt, and pepper; drizzle over potatoes and onion.
Bake in the preheated 375 degree oven for 35 minutes or until tender, stirring halfway through the cooking time.
Source: Allrecipes.com, submitted by STEPHNDON
Notes: I ALWAYS check the potatoes before pulling them out of the oven. They always take longer for me to get to my desired degree of doneness/tenderness. I doubled the recipe and that might have had something to do with it, but I kept these potatoes in the oven for nearly an hour before they were soft enough for my tastes. But it was a good, basic recipe to have on hand.
Ingredients:
Frozen bread/roll dough, 1-2 rolls for each person (such as Rhodes Dough)
Grated or shredded Parmesan cheese, to taste
Garlic salt or powder, to taste
Melted butter (amount depends on how many rolls you are making. I would recommend 2 tbsp butter for 12 rolls)
Herbs/spices, if desired (fresh or dried may be used. Some favorites are: Italian seasoning, rosemary, oregano, basil, parsley, etc.)
Directions:
Let dough thaw and rise in desired baking dish/pan according to package directions.
Melt butter and brush over rolls. Sprinkle rolls with Parmesan cheese, garlic salt, and desired herbs/spices.
Bake according to package directions.
Source: We got this from a Rhodes Dough package or cookbook years ago. I couldn't find the exact recipe, so this is just the basic guideline that we usually follow.
Notes: Have fun with the size and shape of these rolls. You can make these into breadsticks, elongated rolls, regular rolls, foccacia bread, etc.
Ingredients:
1 pound unpeeled red potatoes (small-medium size)
2 tablespoons water
1/4 cup fat-free milk
1 1/2 tablespoons reduced-calorie stick margarine (or butter can be used)
1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
Directions:
Cut potatoes into quarters; place potato and water in a medium-sized microwave-safe bowl. Cover tightly with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape. Microwave on high for 9 minutes or until tender, stirring after 4 minutes. Drain potato; return to bowl. Add milk and remaining ingredients. Mash with a potato masher or fork until potato is mashed and mixture is combined.
Yield: 4 servings (serving size: 1/2 cup)
Source: Myrecipes.com
New Potatoes in Seasoned Butter
Ingredients:
1 pound unpeeled small red potatoes, quartered
1 tablespoon light butter
1 1/2 teaspoons lemon or lime juice
3/4 teaspoon paprika
1/2 teaspoon salt
3 tablespoons chopped fresh parsley (or 3 teaspoons dried parsley)
Directions:
Steam potatoes, covered, 6 minutes or until tender. Transfer to a large serving bowl, and keep warm. Combine butter and next 3 ingredients in a small bowl; stir well. Add to potatoes, and toss gently. Sprinkle potatoes with parsley, and toss again. Serve immediately.
Yield: 4 servings (serving size: about 2/3 cup).
Nutrition information: 105 calories, 1.7 g fat, 2.8 g protein, 21.0 g carbohydrate, 2.0 g fiber, 5 mg cholesterol, 1.1 mg iron, 319 mg sodium, 13 mg calcium.
Source: Myrecipes.com
Garlic Smashed Potatoes
Ingredients:
4 cups cubed peeled Yukon gold potatoes
1/4 cup chicken broth
1/8 cup milk
2 1/2 tablespoons butter
1/2 teaspoon salt
3 minced garlic cloves
Directions:
Place 4 cups cubed peeled Yukon gold potatoes in a saucepan; cover with water. Bring to a boil; cook 6 minutes or until tender. Drain. Return potatoes to pan. Add 1/ cup chicken broth, 1/8 cup milk, 2 1/2 tablespoons butter, 1/2 teaspoon salt, and 3 minced garlic cloves, mash with a potato masher to desired consistency.
Source: Myrecipes.com
Herbed Basmati Rice
Ingredients:
2 teaspoons butter
1 cup uncooked Basmati or other long-grain rice
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced green onion tops (optional)
1 teaspoon dried basil
1/2 teaspoon dried thyme
Fresh thyme sprigs, optional
Directions:
Melt the butter in a small saucepan over medium heat. Add the rice; stir well. Add 2 cups water and 1/2 teaspoon salt; bring to a boil. Cover. Reduce heat; simmer for 15 minutes or until liquid is absorbed. Stir in remaining ingredients; garnish with thyme, if desired.
Yield: 4 servings (serving size: 1/2 cup)
Nutrition information: 115 calories, 2.8 g fat, 2.8 g protein, 19.2 g carb, 0.3 g fiber, 2 mg chol, 1.5 mg iron, 217 mg sodium, 52 mg calc
Source: Myrecipes.com
Broccoli with Garlic and Lemon-Pepper Sauce
Ingredients:
1 pound broccoli
3 tablespoons light butter
2-3 garlic cloves, minced
3 tablespoons lemon juice
1/3 cup water
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
Directions:
Steam broccoli, covered, 7 minutes or until crisp-tender. Transfer to a serving bowl, and keep warm.
Melt butter in a large nonstick skillet over medium-high heat; add garlic. Saute garlic 1 minute or until golden. Add lemon juice and remaining 4 ingredients; bring to a boil. Pour over broccoli; toss gently. Serve immediately.
Yield: 4 servings
Nutrition information: 86 calories, 5.2 g fat, 4.7 g protein, 8.9 g carbohydrate, 3.1 g fiber, 15 mg cholesterol, 1.3 mg iron, 372 mg sodium, 61 mg calcium.
Source: Myrecipes.com
Drop Biscuits
The dough for these biscuits is dropped into muffin tins instead of onto a baking sheet, but their final shape is still free-form like that of traditional drop biscuits.
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup chilled butter or stick margarine, cut into small pieces
1 cup fat-free milk
Cooking spray
Directions:
Preheat oven to 450 degrees.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Add milk; stir just until moist.
Spoon the batter into 12 muffin cups coated with cooking spray. Bake at 450 degrees for 12 minutes or until golden. Remove biscuits from ban immediately, and place on a wire rack.
Yield: 1 dozen biscuits (serving size: 1 biscuit)
Nutrition information: 119 calories, 4.1 g fat, 2.9 g protein, 11 mg cholesterol, 97 mg calcium, 270 mg sodium, 0.6 g fiber, 1.1 mg iron, 17.6 g carbohydrate
Source: Myrecipes.com
Roasted Apples
Ingredients:
2 cups sliced Granny Smith apples
1 1/2 tablespoons maple syrup
1 teaspoon melted butter
Cooking spray
Directions:
Combine 2 cups sliced Granny Smith apples, 1 1/2 tablespoons maple syrup, and 1 teaspoon melted butter in an 8-inch square baking dish coated with cooking spray. Bake at 400 degrees for 15 minutes or until tender.
Source: Myrecipes.com
Salsa Corn with Cheese
Ingredients:
2 (11 ounce) cans corn (if possible, ones with red and green bell peppers such as Mexicorn)
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1/4 cup chunky salsa
Directions:
Heat corn in a medium saucepan; remove from heat. Stir in cheese and salsa; toss gently until cheese melts.
Yield: 5 servings (serving size: 1/2 cup)
Nutrition information: 108 calories, 1.5 g fat, 5.6 g protein, 21.6 g carb, 2.5 g fiber, 2 mg chol, 1.1 mg iron, 519 mg sodium, 57 mg calc
Source: Myrecipes.com
Parmesan Cheese Toasts
Ingredients:
4 slices Italian bread
Cooking spray (preferably olive oil flavored)
1/4 teaspoon freshly ground black pepper
4 teaspoons grated Parmesan cheese
Directions:
Coat 4 slices Italian bread with cooking spray; sprinkle evenly with 1/4 teaspoon freshly ground black pepper. Top each slice with 1 teaspoon grated Parmesan cheese, and broil 3 1/2 inches from heat until lightly browned.
Yield: 4 servings.
Nutrition information: 93 calories, 1.0 g fat, 3. g protein, 17.1 g carbohydrate, 0.8 g fiber, 2 mg cholesterol, 207 mg sodium.
Source: Myrecipes.com
Good basic stuff. I'll have to add my rice with peas. I'm finding it a real go to and as long as you have frozen peas, you're in.
ReplyDeleteBTW: I always use basmati rice for everything now. I like its fluffy texture and it's impossible to ruin it; unlike regular long grain rice which I have ruined more times than I can count.
I added another picture of the rolls because the first picture had bad lighting and it just didn't do them justice. These rolls are yummy!
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