Side Dishes

Cranberry Salsa

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Our cranberry salsa is just the tart treat you’ve been craving as the holidays approach. But beware, if you set it out as an appetizer, it’s usually all gone before the meal.  Consider a double batch if you have a crowd. And it pairs perfectly next to some turkey and stuffing (I eat it by itself with a spoon that way).

I snagged this recipe from a former colleague who already knew the recipe was such a hit that she brought copies of the recipe with her (she’d taken it to other events and had so many requests she learned her lesson & knew to come prepared)! And it was that fantastic and more.  So if you stumble across this sometime, Julie T., a huge thanks from my family (and I mean my entire massive God-bless-us-every-one extended family as seen in our brownie post) to yours.

I’ve tweaked it a titch to make it just right for us, so I hope you’ll share it with those you love as well – and save the paper by telling them to visit Four Sisters Dish of course. Do it for the rainforest and for the Moore sisters! ~Robin

CranberrySalsa

Ingredients:

  • 1 16 oz. bag of cranberries
  • ¼ c. cilantro
  • 2 – 3 T. of fresh lime juice (one lime or a little more)
  • 2 jalapeño peppers, seeded and minced
  • ¾ c. sugar
  • Tortilla or pita chips for dipping
  • Cream cheese (optional)

Directions:  

Place cranberries and cilantro in a food processor; pulse until cranberries are to the desired chopped size.  You want small chunks but not to liquefy them. You need some texture.

I then hand-mince my jalapeños because I don’t trust the processor not to pulverize them a bit too much.

Fold in jalapeños and sugar until well combined.  Serve over cream cheese if desired (I love it by itself on a chip, but cream cheese just adds some richness).

WW Freestyle Info.: Makes ten ¼ cup servings at 4 points each.  Note:  If you use sugar substitutes (I don’t, so I can’t advise on amount needed; use to taste), this recipe could be ZERO points.

Southern Sweet Potato Casserole

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For a long time, I worked with a fabulous group of people. One of my favorite things was holiday potluck lunches. This recipe was shared with me years ago. I made a couple of minor adjustments to the original recipe. It has been a family favorite ever since. Even those that swear they don’t like sweet potatoes (ahem, Tracy) can’t get enough of these!
This would be a great addition to your (any day is a good day) holiday spread!  ~Kathy

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Sweet Potato Layer Ingredients:

3 1/2 cups cooked, mashed sweet potatoes
3/4 cup brown sugar
6 T. of butter, room temperature
2 eggs
1/4 tsp salt
¼ cup milk or half and half
½ tsp vanilla

Topping Ingredients:

1 cup brown sugar
3/4 cup flour
1 stick butter, soft
1 cup chopped pecans, optional

Instructions:

Wash & peel sweet potatoes; boil or bake until tender. Drain (if boiled) and mash. Combine the sweet potato layer ingredients well; spread evenly in a 13” x 9” pan.

For the topping, mix butter into flour and brown sugar until crumbly.  Sprinkle pecans over potato mixture, if desired; then evenly distribute the sugar crumble on top.

Bake at 350°F until hot and bubbly, and topping is crisp (about 30 minutes).

Lemon Dill Broccoli

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Are you always looking for ways to eat vegetables that don’t involve ranch dressing or some sort of cheese sauce? When you’re in a family like ours – one that seems to have a genetic predisposition to love all things that involve carbs and sugar – a good vegetable recipe is dinner-time gold! ~Tracy

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Ingredients: 
1 large head of raw, fresh broccoli
1 c. prepared chicken bouillion
½ tsp. dried basil
½ tsp. dill (or more to taste)
¾ tsp. garlic salt
1 T. freshly squeezed lemon juice (can use bottled lemon juice)

Instructions: 
Chop broccoli into bite sized pieces leaving a small piece of the stalk on each to hold the
broccoli together.

Prepare chicken bouillon according to directions. Pour into a saucepan large enough for the broccoli to be in one layer. Add broccoli to bullion in saucepan. Sprinkle basil, dill, and garlic salt onto broccoli.

Turn on low heat and allow to simmer, covered, until broccoli becomes tender. Remove from heat; toss to coat well with all seasoning and bullion. Remove broccoli from saucepan and add lemon juice; toss to coat.

WW Freestyle Info.:  ZERO SmartPoints!

Parmesan Crusted Potatoes

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We are a potato loving family.  We love them mashed, roasted, fried, baked… you name it.  My kids’ favorite is mashed (not surprisingly) but I like variety.  These Parmesan Crusted Potatoes are one of my favorites.  The salty, crunchy crust on the tender potatoes is TO DIE FOR.  I could make a meal out of these.  They take just a few minutes to prep, so I like that I can make these first and pop them in the oven to cook while I make the rest of supper.  Serve hot with some chives & sour cream or ranch dressing.  These are 4 Weight Watchers SmartPoints per serving… the challenge is eating just one serving!

~Erin

Ingredients:

  • 1 ½ lbs. baby red potatoes
  • ½ c. shredded parmesan cheese
  • ¼ tsp. garlic salt
  • ½ T. garlic powder
  • 1 T. extra-virgin olive oil
  • Cooking spray
  • Coarse kosher salt
  • Chopped chives, optional garnish (I buy the lightly dried kind.  They last longer.)
  • Sour cream or buttermilk ranch for dipping, optional

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Instructions:

Preheat oven to 375°F.

Spray a shallow baking dish with non-stick spray.

Wash potatoes & pat dry.

Cut each potato in half and set aside.

In a small bowl, mix shredded parmesan, garlic salt, & garlic powder; mix in olive oil, stirring to coat.

Spread the parmesan mixture evenly on the bottom of baking dish or small sheet pan.

Place the potatoes, cut side down, on top of the parmesan.

Spray the tops with cooking spray and sprinkle lightly with kosher salt.

Bake for 50-60 minutes, or until tender & golden.

Scrape potatoes off the pan with a metal spatula, being careful to loosen parmesan along with the potatoes.

Sprinkle with chives & serve with ranch or sour cream, if desired.

WW Freestyle Info.:  This recipe makes 6 servings at 4 points each, not including optional dipping sauce.

Just Peachy Honey-Lime Salad

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This light salad isn’t overly sweet for a hot summer evening. The almonds just add some protein and a bit of crunch — and with almonds and peaches being related, it only seems fitting to pair them here.  The peaches, blueberries, cucumber and red onion all blend really nicely with this super simple, sweet-tart honey-lime dressing.  A touch of feta would work well here too, but I don’t normally add it to the mixed salad; instead, I have it near for folks to choose whether they want to add it to their own serving (since feta seems to be a pretty love/hate sort of item).  I had blueberries on hand, but blackberries would be great too. Hope you enjoy trying all the possibilities with this easy peasy salad.

PS–I’ve tried several honey-lime dressings, but in this case, simplest is best. Can’t go wrong with fresh squeezed lime juice and honey!

~Robin

Ingredients:

  • 5 c. fresh spinach
  • 1 cucumber, seeded & chopped (about 1.5 cups)
  • 1.5 c. blueberries
  • ½ c. sliced almonds
  • 1.5-2 peaches,* sliced
  • ½ a red onion, sliced (I half the slices of the bigger pieces, just so not overly messy to eat)
  • ¼ c. lime juice (about 2 limes)
  • 2 T. honey

Instructions:

  1. Juice 3 limes, one of them into a different container.  Then slice peaches and carefully pour the juice from 1 lime over them to prevent browning.  Set aside.
  2. Combine spinach, cucumber, almonds, onion and blueberries.  Set aside.
  3. For dressing, mix ¼ c. lime juice and 2 T. honey. Whisk together well and pour over salad.
  4. Add blueberries and peaches to salad and very gently toss together, then serve.

WW Freestyle Info.:  Each 2 c. serving is only 4 points.

*I’ll be honest, I use 2 peaches but I always end up eating half of one as I make the salad.

Balsamic Maple Brussels Sprouts

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My son loves these Brussels sprouts.  They are tangy, sweet, crunchy, and filling.  Any vegetable that my kids will eat straight from the serving plate like finger foods, I call a winner.

͂ Erin

Ingredients:

  • 3 tsp. olive oil
  • 1 T. balsamic vinegar
  • ½ tsp. sea salt
  • 1 T. real maple syrup
  • 1 lb. Brussel sprouts, trimmed & quartered
  • Cooking spray
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Instructions:

Spray a sheet pan with nonstick cooking spray; set aside.

Preheat oven to 375°F.

Mix all ingredients except sprouts and salt.

Toss Brussels sprouts with mixture and spread evenly on prepared sheet pan.  Sprinkle with salt.

Bake 25-30 minutes, tossing halfway through, or until they reach the desired level of crispiness. (I like mine pretty brown on the edges.)  Serve hot.

WW Freestyle Info:  4 servings at 2 SmartPoints per serving.

Summer Veggie Pasta

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As summer vegetables come into season, this is a wonderful way to appreciate some of those fresh flavors.  Our family has been enjoying this recipe for many years.  Even the kids love it!  It makes a great side compliment to your favorite grilled chicken or fish, but we recommend it as a tasty main dish all on its own! ~ Tracy

Ingredients:

  • 1 medium zucchini, sliced into thin, bite sized pieces
  • 4 cloves garlic, minced or finely chopped
  • 10 oz. grape tomatoes, halved or quartered to your liking
  • ½ c. chopped onion
  • 1 ½ T. extra virgin olive oil
  • 1 t. dried basil*
  • ½ t. dried oregano
  • salt / cracked pepper to taste
  • ½ c. shredded Parmesan cheese
  • 8 oz. uncooked spaghetti noodles
  • Cook spaghetti according to package instructions (remember to liberally salt the water).

Instructions: 

While spaghetti is cooking (according to instructions on package), add olive oil to large sauté pan.  When oil is hot, sauté zucchini, garlic, and onion.

Continue to stir-fry the zucchini, garlic, and onions for three to four minutes – until onion begins to become translucent and zucchini softens.  Toss in tomatoes and seasonings.  Heat through.

Add cooked pasta and stir thoroughly into vegetable mixture.   Toss in shredded Parmesan.

*If using fresh basil you may want to reduce amount, since fresh basil is much stronger in flavor.

WW Freestyle Info.: This recipe is 7 points for 1 ½ cups!  Serves 5.

Italian Tortellini Salad

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I invented this on a Sunday night when I felt like something new. I love the Italian chopped salad at McAlister’s Deli, so I was thinking about that as I started, but I like how it ended up even better if I do say so myself. Its distinctive flavors still go together well. It makes a HUGE amount, so I quickly realized I’d need to share and took most of it to work the next day. I was pleased to find I didn’t even have to try to find a spot in the fridge for it again when I went to put it away at the end of lunchtime since it had all vanished – yay!

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The best part about this recipe, as I face down a 99 degree afternoon, is that it requires no cooking except quickly boiling the tortellini, and it’s served at a nice chilly temp.  This is filling enough to be your dinner or a hearty side or appetizer.  ~Robin 

Ingredients:

  • Buitoni three-cheese tortellini, 1 20 oz. bag
  • 2 medium cucumbers, chopped
  • ½ red onion, diced or thinly sliced (about a cup, sliced)
  • 2 c. of tiny tomatoes, halved or quartered depending on size (I love Sunset’s Wild Wonders Gourmet Medley for their variety of colors, but you can snag any grape or cherry tomato variety as well)  
  • 1 c. sliced Kalamata olives (could use green olives too, but I love Kalamata olives)
  • About 4 c. of baby spinach (stems removed)
  • 2 c. hard salami, cubed into ½ in. chunks (about 10 oz. by weight)*
  • 2 c. provolone cheese, cubed into ½ in. chunks (about 10 oz. by weight)
  • 1 c. Ott’s creamy Italian dressing
  • Black pepper, fresh cracked, to taste (optional)

Instructions:

Prepare one package of tortellini according to package instructions, except do not add any olive oil – it would make it harder for the dressing to stick to the pasta later.  Drain very well and set aside to dry further and cool.  

Once pasta is cool enough and well-drained, add all other ingredients except tomatoes, black pepper, dressing, and olives; then mix. Add tomatoes, olives, pepper (if desired), and dressing, gently tossing until mixed well and salad is coated with dressing throughout. Chill & serve.  

*My deli counter sliced the salami and cheese into ½ inch thick slices so I was able to simply chop it into cubes from there…big time saver!  This salami from the deli is SO much better than the lunch meat slices you may have been tortured with by a well-meaning relative as a child. I thought I didn’t like salami all my life, but it turned out I just hadn’t had the right salami.  Give salami a chance! Unless you’re one of our vegetarian friends, in which case you can save a couple bucks instead.  🙂 

Pickled Onions

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This is a summertime (anytime) favorite of mine!  The first time I made pickled onions, I wondered how I had lived so long without them.  In fact, I loved them so much I sent them out as a Christmas card recipe (a tradition I have of including a new favorite recipe in my Christmas card each year).  Even though an onion recipe was maybe a little out of season I know several have made them and loved them too.

Pickled onions are great on grilled bratwurst, hotdogs, sandwiches, chili, pinto beans.  The list goes on, and on, and on…   ~Kathy

Ingredients:

  • 1 ½ c. vinegar (Use white vinegar or a combo of white vinegar and apple cider vinegar)
  • 2 ½ T to 3 T sugar  (I use the smaller amount)
  • 1 tsp hot sauce (such as Tabasco)
  • 1 tsp Worcestershire sauce
  • 2 tsp dry mustard
  • 2 T garlic, minced
  • ½ tsp kosher salt
  • Pinch black pepper
  • Pinch red pepper flakes
  • Pinch dill weed, optional
  • ½ tsp mustard seed, optional
  • ½ tsp celery seed, optional
  • 2 to 3 large yellow or white onions, sliced ¼ inch thick (about a pound and a half)

Instructions:

In a microwave safe large glass measuring cup, combine vinegar and all seasonings.  Heat at 30 second intervals, stirring between until sugar has dissolved.  I recommend tasting to see if you want/need more sugar or salt.

Pack onions into quart sized jar.  Use the handle of a wooden spoon to gently pack them in.

Pour vinegar mixture over onions.  Close lid tightly.  Turn the jar several times to mix ingredients.  Add additional onions to fill jar, if needed.

Place in the refrigerator and turn/shake at least once a day to redistribute the seasoning.  They are best after they have been in the refrigerator about 48 hours.  Pickled onions will keep in the fridge for up to 3 weeks.

WW Freestyle Info: These are 0 points per ounce!

Broccoli Salad

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Posted by Robin

Our aunt Kathleen never failed to bring this anytime we were having a salad supper at Grandma’s house, and we never failed to devour it. Even as small children. And the main ingredient is broccoli.  Enough said. 🙂

Salad Ingredients:

  • 4 slices of bacon, crumbled into very small pieces (homemade bacon bits)
  • 4 cups of small florets of broccoli (fresh – about 2 sm. heads)
  • 3/4 c. sharp cheddar, shredded (don’t get the finely shredded cheese, as pieces won’t be substantive enough to taste well in the mix)*
  • ¼- ½ large red onion, diced (depending on preference – I do ½ c.)

Dressing Ingredients:

  • 1/2 c. Miracle Whip*
  • 1 1/2 T. sugar
  • 2 T. white vinegar 
  • A dash of salt

*For the WW version if this recipe, use Miracle Whip Light and low fat cheddar. All other ingredients and quantities are the same.

Instructions: 

Cook bacon until nice and crispy; drain, cool, and crumble.

In a large bowl, combine broccoli florets, cheddar, red onion, and bacon. Set aside.

To make dressing, in a small bowl, whisk together Miracle whip, sugar, vinegar, and salt until sugar is dissolved well, and it’s evenly combined.

Pour dressing over salad and gently toss to coat salad evenly.

WW Freestyle Info.: Makes about 1 pound of salad – about 10 half-cup servings, 2 points per serving.