Side-dish/224 recipes

Sweet butternut squash is cooked with pearl barley, fresh lemon zest and lemon juice, tossed with cilantro or parsley. Serve it as a tasty side dish or a delicious and wholesome main course.

Easy to make one pot classic. Chicken and broccoli in a creamy mushroom soup base.

A crispy not soggy coating highlights this quick and easy rendition of pan-fried pork chops.

An easy tasty main. Chicken breasts baked in a creamy poblano sauce topped with melted Monterrey jack cheese.

This is my rendition of a recipe from an old Campbell's Soup cook book.

A simple crockpot recipe for pineapple chicken that everyone will love.

A scrumptious salad made with millet, black beans, cucumbers and juicy tomatoes.

Quick, easy and tasty. Chicken cutlets in a quick pan sauce with wine, mushrooms and artichoke hearts. Great for a week-night meal as it comes together so quickly.

Spicy slow roasted chicken. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make.

Many versions of Cashew Chicken are sickly sweet and goopy salty with dried out chicken. Not this one, a brine marinade keeps the cubes of chicken juicy with crunchy cashews in every bite! All prepared in one skillet for easy cleanup.

Rich yet light in texture the broccoli, swiss and bacon are a great combination. Was very easy to downsize into one serving and bake in an individual baking dish. Very easy prep.

Classic German beef pot roast that is marinated with vinegar, spices and seasonings. It's traditionally served with red cabbage and/or spaetzle or even pasta. Perfect for celebrating Oktoberfest.

Green beans are braised in skillet with orange juice and chicken stock, and served with toasted butter-maple pecans. Make a double-batch because your kids will become veggie lovers once they try this.

This recipe tastes exactly like the original Kentucky Fried Chicken coleslaw but without the slightly bitter preservative aftertaste. It's easy to make with a food processor and it's very economical.

Instead of tomato sauce, we use milk to make a creamy sauce, and with layers of mushrooms and cheese. It's just so easy for you to fall in love with this succulent lasagna.

I changed it up a bit by using both a red and green pepper and a can of stewed tomatoes. I cooked on low for a full 8 hours which made the meat extremely tender.