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Recipes
Annual Sides
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Baked Potato Casserole
Ingredients
  • 3 lb gold potatoes
  • 5 large eggs
  • 3 tablespoons seasoned butter (6 butter pats)
  • 1 (5.2-oz) package garlic-herb spreadable cheese
  • 1 cup heavy cream
  • 2 teaspoons kosher salt
  • Cooking spray
Steps
    1. Peel potatoes, then cut into 1-inch slices. Place potatoes in large saucepan and cover with water; bring to a boil on high. Reduce heat to low and simmer 15–18 minutes or until tender.
    2. Meanwhile, separate egg yolks from whites (discard whites or reserve for another use). Preheat oven to 350°F.
    3. Drain potatoes, then return to same pan; add butter, spreadable cheese, cream, and salt. Mash potatoes with potato masher (or beat with electric mixer on low), then gently stir (fold) in egg yolks.
    4. Coat 9-inch deep baking dish with spray. Spread potato mixture into dish; bake 30–35 minutes or until mixture rises slightly and top is golden brown. Let stand 5 minutes; serve.
Sautéed Parsnips and Carrots
Ingredients
  • 1 lb fresh carrots
  • 1 lb fresh parsnips
  • ¾ cup pitted dates
  • 2 tablespoons fresh oregano
  • 1 lemon, for juice
  • 2 tablespoons olive oil
  • 6 cloves garlic
  • 1 cup water
  • 2 teaspoons reduced-sodium chicken (or vegetable) broth base
  • 2 tablespoons garlic-herb butter
Steps
    1. Peel carrots and parsnips and chop into 1-inch pieces. Chop dates and oregano. Juice lemon (2 tablespoons).
    2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil in pan, then add parsnips, carrots, and garlic; cook 18–20 minutes, stirring occasionally, until vegetables are lightly browned and beginning to soften.
    3. Stir in water, broth base, oregano, dates, and butter until combined. Cook 10–12 more minutes, stirring occasionally, until most of the liquid has evaporated and vegetables are desired tenderness. Stir in lemon juice. Serve.
Broccoli with Buttery Bread Crumbs
Ingredients
  • 3 tablespoons garlic-herb butter
  • 1 cup panko bread crumbs
  • 1 (1.6 oz) packet hollandaise sauce mix
  • 1 cup water
  • ⅛ bunch fresh Italian parsley
  • 2 (12 oz) packages fresh broccoli florets
Steps
    1. Melt butter in medium sauté pan on medium. Add bread crumbs; cook and stir 2–3 minutes until bread crumbs are golden. Remove from heat and set aside.
    2. Prepare hollandaise following package instructions (using water). Chop parsley (2 tablespoons).
    3. Microwave broccoli following package instructions. Arrange broccoli on serving platter; drizzle with hollandaise, then sprinkle with toasted bread crumbs and parsley. Serve.
Serving Suggestions
  • Complete your meal with fresh salad kit, dinner rolls, and pumpkin pie for dessert.
  • These sides are the perfect complement to a roasted turkey, ham, pork roast, or beef roast.
Baked Potato Casserole

Amount per 1⁄12 recipe serving: Calories 260, Total Fat 18g, Sat Fat 10g, Trans Fat 0g, Chol 120mg, Sodium 410mg, Total Carb 23g, Fiber 0g, Sugars 2g, Protein 5g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%

Sautéed Parsnips and Carrots

Amount per ⅛ recipe serving: Calories 160, Total Fat 6g, Sat Fat 2.5g, Trans Fat 0g, Chol 10mg, Sodium 60mg, Total Carb 27g, Fiber 5g, Sugars 13g, Protein 2g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%

Broccoli with Buttery Bread Crumbs

Amount per ⅛ recipe serving: Calories 110, Total Fat 4.5g, Sat Fat 2.5g, Trans Fat 0g, Chol 10mg, Sodium 250mg, Total Carb 14g, Fiber 2g, Sugars 2g, Protein 3g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%