27 Heavenly Sides for BBQ Chicken

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Ultimate Twice Baked Potatoes

Ultimate Twice Baked Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT75M · Total: PT90M · Yield: [‘4’]

Twice Baked Potatoes are the ultimate side dish to beef, poultry and pork. They’re loaded with sharp cheddar cheese, sour cream, and bacon!

Ingredients

• 2 large russet potatoes
• 1/2 cup sour cream
• 1/2 cup chive & onion cream cheese spread
• 2 Tablespoons butter
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 cup sharp cheddar cheese (divided)
• 6 slices bacon (crumbled)
• 4 green onions (diced)

Instructions

1. Preheat oven to 400 degrees.
2. Bake potatoes (unwrapped) in a 400 degree oven for 1 hour.
3. While potatoes are baking, fry 6 slices of bacon in skillet, drain and crumble.
4. Cool potatoes for 15 minutes, then slice in half lengthwise.
5. Scoop pulp out with a spoon, leaving about 1/4 inch in the shell. Sprinkle shells with a dash of garlic salt and pepper. Use more in filling.
6. With a mixer, blend pulp, sour cream, cream cheese, butter and half of the shredded cheddar until smooth. Add garlic salt and pepper. Mix well.
7. Spoon filling into the shells until it creates a little dome. Place into a small baking dish and nestle them closely together so they will prop each other up.
8. Sprinkle the other half of the cheddar cheese, crumbled bacon pieces and chopped green onions on top of potatoes.
9. Place potatoes back in the oven and bake at 350 degrees for 15 minutes until cheese is melted and potatoes are warm throughout.

2. Whole30 Pineapple Salsa

Pineapple Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’10’, ’10 servings’]

Ingredients

• 1 medium pineapple, cored and cubed
• 3 roma tomatoes, cored and diced
• 2 cloves garlic, minced
• 1 jalapeno, seeded and chopped
• Juice and zest of 1 lime
• 1/2 cup diced mixed bell peppers
• 1/2 cup chopped red onion
• 3 tablespoons chopped fresh cilantro, more to taste
• 1/2 teaspoon sea salt (This is the only salt I use) code PEACE for 15% off

Instructions

1. Add all ingredients to a large mixing bowl and toss to combine. Refrigerate for at least 2 hours before serving to allow the flavors to come together.

3. Smoked Gouda Mac and Cheese

Smoked Gouda Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 ounces elbow macaroni
• 2 cups milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 8 ounces smoked Gouda cheese, shredded
• 1/2 cup shredded sharp cheddar cheese (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)
• 1/4 cup breadcrumbs (optional)
• 1 tablespoon butter (for topping, optional)

Instructions

1. 1. Cook pasta in salted water until just al dente; drain and set aside.
2. 2. In a saucepan, melt 2 tablespoons butter, whisk in flour to form a roux, then gradually whisk in milk until smooth and thickened.
3. 3. Stir in Gouda (and cheddar if using) until melted and creamy; season with salt, pepper, and paprika if desired.
4. 4. Combine cheese sauce with the cooked pasta until well coated. If using breadcrumbs, melt 1 tablespoon butter and toss with breadcrumbs, then sprinkle over the top.
5. 5. If not baking, serve immediately; for a baked version, transfer to a dish, top with breadcrumbs, and bake at 375°F (190°C) for 10–15 minutes until golden.

4. BBQ Ranch Pasta Salad

Barbecue Ranch Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

Creamy, savory, hearty, fresh, flavor-loaded Barbecue Ranch Pasta Salad. This delicious summer side dish (or lunch recipe) is sure to be a crowd pleaser!

Ingredients

• 16 oz. rotini pasta, dry
• 1/2 cup Hidden Valley® Original Ranch® Dressing
• 1/4 cup Kingsford Original Smoked Hickory BBQ Sauce
• 2 cups broccoli, chopped
• 1 zucchini, chopped
• 1 summer squash, chopped
• 2 cups spinach
• 1/2 cup corn

Instructions

1. Cook and drain the pasta according to package directions.
2. Mix half of the ranch and hickory sauce into the pasta.
3. Mix in the broccoli, zucchini, summer squash, spinach, corn, and remaining ranch and barbecue sauce.
4. Serve cold and enjoy!

5. Greek Potato Salad

Classic Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’10’, ’10 Servings’]

A classic recipe for the BEST Potato Salad featuring hard boiled eggs and a creamy zesty dressing. This easy to make recipe is the perfect side dish for any gathering!

Ingredients

• 4 medium-sized russet potatoes (peeled and sliced into 1-inch rounds)
• 6 hard-boiled eggs (chopped)
• ⅔ cup white onion (finely chopped)
• 2 stalks green onion (chopped)
• ½ cup mayonnaise
• 2 Tbsp rice vinegar
• 1 Tbsp whole grain mustard or spicy brown mustard
• 3 Tbsp dill relish
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional)

Instructions

1. Cook the hard-boiled eggs up to 5 days ahead of time. To do so, boil the eggs in a large pot of water for 10 to 12 minutes, then immediately transfer them to an ice bath. Refrigerate until ready to use.
2. Peel the potatoes and chop them into 1-inch rounds.
3. Heat a large pot of boiling water on the stove top and bring it to a full boil. Add the potatoes and boil for 15 minutes, or until the potatoes are very soft when poke with a fork. Drain the potatoes into a colander and allow them to cool enough to handle. You can chill the hot warm potatoes in the refrigerator until they’re chilled for best results.
4. Chop the cooked cooled potatoes into bite-sized pieces and place them in a large bowl, along with the remaining ingredients for the potato salad.
5. Add the ingredients for the dressing to a small bowl or measuring cup and stir until well-combined.
6. Pour the dressing over the potato salad and mix everything well until creamy and well-combined.
7. Taste the potato salad for flavor and add more sea salt to your personal preference. Refrigerate until ready to use.
8. Serve potato salad with your main entrée, and enjoy!

6. Butternut Squash Mac and Cheese

Creamy Vegan Butternut Squash Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [‘6’]

The most-loved recipe on Veggie Inspired — and for good reason. This Vegan Butternut Squash Mac and Cheese is deeply creamy, golden, and made entirely from whole food ingredients. No fake cheese, no nutritional yeast required. Kid-tested on national TV and approved by picky eaters everywhere. Ready in 50 minutes and endlessly adaptable.Inspired by Veg News Baked Mac and Cheese.

Ingredients

• 12 ounces package small macaroni noodles (cooked according to package directions (use gluten free noodles, if desired))
• 1/2 cup reserved pasta cooking liquid (or from the squash/onion…either one will work))
• 1 1/2 cups peeled, cubed butternut squash
• 1/2 large sweet onion (peeled and sliced)
• 1/4 cup raw cashews
• 1 tablespoon fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon dijon mustard
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon turmeric
• 1/8 teaspoon nutmeg

Instructions

1. Add butternut squash, onions and cashews to a pot and cover with water by at least an inch or two. Bring to a boil, turn down heat to medium and simmer until vegetables are tender (about 15 minutes or so).
2. Meanwhile, cook macaroni noodles according to package directions. Reserve 1/2 cup cooking liquid once noodles are done cooking and before draining. Place noodles back in pot and set aside.
3. When squash and onions are tender, drain and add them to a high speed blender with the cashews, lemon juice, salt, dijon, garlic powder, black pepper, smoked paprika, turmeric, nutmeg and reserved cooking liquid from the noodles. Blend until completely smooth. Use a tamper if necessary to push ingredients to the bottom of the blender.
4. Add butternut squash sauce to the macaroni noodles and stir, making sure every noodle is covered in sauce. Warm through if needed.

7. Roasted Brussels Sprouts with Balsamic Glaze

Maple Balsamic Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’]

Maple balsamic Brussels sprouts are packed with sweet and tangy vinegar flavor! They’re super scrumptious, quick and easy to make and come together in just about 40 minutes. This side dish is perfect for your holiday spread or any regular weeknight meal.

Ingredients

• 2 pounds brussels sprouts (*see note below)
• 2 tablespoons extra virgin olive oil
• ½ teaspoon sea salt (*or regular table salt)
• ¼ teaspoon fresh cracked black pepper (*or regular, pre-ground pepper)
• ¼ cup toasted pecans (roughly chopped see note below)
• 1-2 tablespoons pure maple syrup
• 1-2 tablespoons balsamic reduction or glaze (*see note below)

Instructions

1. Preheat oven to 400°F.
2. Cut the stems off of sprouts and then halve. Remove outer leaves, rinse and pat dry!
3. Transfer Brussels sprouts to a large baking sheet. (*Tip: using a large baking sheet is important because it will prevent crowding. Sprouts won’t roast or brown as quickly if they are too close together. I use a 13 x 17 inch baking sheet).
4. Drizzle with olive oil and sprinkle with salt and pepper. Stir with your hands (or a spoon) until coated. Spread evenly on the baking sheet.
5. Bake for 25-30 minutes, until sprouts begin to turn golden brown.
6. Remove Brussels sprouts from the oven. Stir in roasted pecans with a spatula and push everything to one side of the sheet. Drizzle with maple syrup and stir again to coat.
7. Transfer to a serving dish and drizzle generously with balsamic glaze. Enjoy!

8. Scalloped Sweet Potatoes

Scalloped Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT80M · Yield: [‘8’, ‘8 Servings’]

Creamy, cheesy, and full of cozy fall flavor, these Scalloped Sweet Potatoes are comfort food at its best. Tender sweet potatoes bake in a luscious Gruyère sauce with hints of thyme for a dish that feels both elegant and homey — perfect for holidays or any chilly evening.

Ingredients

• nonstick cooking spray
• 3 medium sweet potatoes (peeled and sliced into ⅛-inch rounds)
• ½ medium yellow or white onion (sliced into thin rings)
• ¾ teaspoon salt
• ½ teaspoon dried thyme
• 1 ¾ cups shredded Gruyère cheese (freshly shredded if possible)
• ¼ cup unsalted butter (cut into small cubes)
• freshly cracked black pepper (to taste)
• 2 ¼ cups milk (such as 1% or 2%)
• 6 tablespoons all-purpose flour

Instructions

1. Preheat the oven to 375°F.
2. Spray an 8 x 8-inch baking dish with nonstick cooking spray or grease with butter.
3. Arrange one-third of the sliced sweet potatoes in an even layer in the baking dish. Sprinkle with one-third of the onions, salt, dried thyme, Gruyère cheese, butter, and freshly cracked black pepper. Repeat the layering process two more times with the remaining ingredients.
4. In a large mixing bowl, vigorously whisk together the milk and flour until smooth, frothy, and no lumps remain.
5. Immediately pour the milk mixture evenly over the layered potatoes.
6. Cover the baking dish tightly with aluminum foil or an oven-safe lid. Bake for 40 minutes.
7. Remove the foil or lid and bake for 30–35 minutes more, or until the cheese is golden brown and the potatoes are fork-tender.
8. Let the potatoes rest at room temperature for 5–10 minutes, or until the cheese sauce thickens slightly. Serve warm.

9. Creamy Coleslaw

Creamy Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

This simple mayonnaise based coleslaw is full of flavor and the perfect accompaniment for barbecue ribs, fried chicken, and more.

Ingredients

• ¼ cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar
• ½ teaspoon celery salt
• ¾ teaspoon freshly ground black pepper
• 1 9-ounce bag coleslaw mix (or use a 2:1 mixture of green cabbage and red cabbage plus a couple of shredded carrots)

Instructions

1. In a small bowl or glass measuring cup, combine the mayonnaise, mustard, vinegar, sugar, celery salt, and pepper and mix well.
2. Put the coleslaw mix (or your own homemade cabbage/carrot mix) in a salad bowl. Add the dressing and toss to coat all of the veggies with the dressing.
3. Cover and refrigerate for at least 30 minutes, or as long as overnight (the longer the better!)

4.

10. Garlic Parmesan Potatoes

Garlic Parmesan Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Ingredients

• 2 tbsp Butter (Salted)
• 2 tbsp Oil (Vegetable, Rapeseed or Extra Virgin Olive Oil)
• 800 g New Potatoes (sliced in half longways)
• Salt
• 1/2 tsp Black Pepper
• 4 Garlic Cloves (Crushed)
• 20 g Parmesan (Grated)
• 3 tbsp Chives (Chopped)
• 2 tbsp Lemon Juice

Instructions

1. Melt Butter in a pan over low heat. Once melted, add Oil.
2. Add the potatoes anda pinch of Salt.
3. Cover the pan with a lid.
4. Turn the heat up to to medium and stir everything together. Then cook the potatoes for 12 – 15 minutes until fork tender. Shake the pan occasionally.
5. Add the black pepper and cook for a minutes.
6. Remove pan from the heat, add grated parmesan, chives, and lemon juce and toss together carefully or use 2 wooden spoons to mix it all together.

11. Hasselback Baked Potatoes

Hasselback Baked Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT1H5M · Yield: 4

These hasselback baked potatoes taste like a cross between a french fry and a loaded baked potato, but it has such an easy and beautiful presentation that everyone will think you are a master chef!

Ingredients

• 4 large russet potatoes
• 1/2 cup butter, melted (I use salted)
• 1 teaspoon salt
• 1 cup sharp cheddar cheese
• 1 cup sour cream
• 1/2 cup crumbled bacon bits
• 2 green onions, minced

Instructions

1. Preheat oven to 450*F
2. Prepare a rimmed baking sheet with a baking mat, non-stick foil or parchment paper. Set aside.
3. Wash and scrub each potato.
4. I prefer to use pencils but chop sticks work too. Grab 2 of whichever option you choose.
5. Lay potato on a cutting board.
6. Lay a pencil on each side of the potato lengthwise.
7. Starting ½ inch – ¾ inch from the edge of the potato, begin slicing the potato until the knife hits the pencils. This will ensure the knife does not go all the way through to the bottom of the potato.
8. Slice the potato in ¼ inch cuts until the entire potato is cut, leaving an additional ½ inch – ¾ inch from the opposite end.
9. Repeat for remaining potatoes.
10. Rub each potato in melted butter, making sure to get inside each slot and place on the prepared cookie sheet.
11. Sprinkle 1/4 teaspoon salt over each potato.
12. Pour remaining butter over the top of each potato.
13. Bake for 50 minutes in a preheated oven.
14. When the timer goes off, remove from the oven and sprinkle the tops with cheese. Allow cheese to melt for a few minutes.
15. Serve topped with sour cream, green onions and crumbled bacon.

12. Apple Sweet Potato Bake

Apple Sweet Potato Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’, ‘6 bowls’]

This Apple Sweet Potato Bake is a flavorful, sweet, and festive side dish for any occasion. It tastes marvelous and goes well with any main.

Ingredients

• 4 sweet potatoes (peeled and diced)
• 4 medium apples (cored and diced)
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground ginger
• 1/3 cup raisins
• 2/3 cup walnuts
• 1/4 cup butter
• a pinch of salt

Instructions

1. Preheat the oven to 350F (180C) and oil the baking dish.
2. Add peeled and diced sweet potatoes with apples into the baking dish (I used 8”x13”) . Toss to mix them up.
3. In a small bowl, mix together cinnamon, nutmeg, and ground ginger.
4. Sprinkle the spice mixture all over the sweet potatoes and apples.
5. Cover the casserole with raisins and walnuts.
6. Drop tablespoons of butter all over the casserole, so it’s evenly spread.
7. Finally, add salt to taste.
8. Bake in the oven for 45 min to 1 hour or until potatoes are soft.

13. Sugar-Free Low Carb Coleslaw

Sugar-Free Low-Carb Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’]

Even if you don’t think you like coleslaw, this sugar-free low-carb coleslaw recipe might just change your mind! It’s slightly sweet with a crunchy slaw that’s full of flavor!!!*See the notes below to make this side dish paleo and whole30.

Ingredients

• 14 oz Coleslaw Mix (a 16-oz bag will work also)
• 1/4 Cup Sunflower Seeds
• 2-3 Green Onions (chopped)
• 1/2 Cup Homemade Mayo (or mayo of choice, use veganaise for vegan (see notes below))
• 2 -4 Tbsp Keto Sweetener (to taste, we prefer 4 Tbsp (see notes below))
• 1/4 tsp. Garlic Powder
• 1/4 tsp. Onion Powder
• 1/4 tsp Sea Salt
• 3 Tbsp Apple Cider Vinegar
• 1 Tbsp Poppyseeds

Instructions

1. In a large bowl, combine the slaw ingredients.
2. In a separate bowl, combine dressing ingredients.
3. Pour the wet ingredients into the dry and toss to combine.
4. This can be served immediately, but it’s best after refrigerated for at least 2 hours.
5. Leftovers can be stored covered in the fridge for 3 to 5 days and should not be stored at room temperature longer than 2 hours.

14. Grilled Baby Potatoes

Grilled Baby Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’]

Easy vegan side dish that is perfect for BBQs and grilling out! Crispy baby potatoes that everyone will want to eat!

Ingredients

• 500 g baby potatoes (about 4 or 5 per person)
• 1 tbsp olive oil
• salt (to taste)
• 3 tbsp fresh capers
• 2 tbsp fresh dill
• 2 tbsp fresh parsley
• 2 tbsp fresh mint ((or use any other combo you want of fresh herbs))
• 1 lemon (juice and zest)
• 2 tbsp olive oil

Instructions For the potatoes

1. If using wooden skewers, soak in hot water for at least half an hour (so they don’t burn on the BBQ)
2. Scrub the baby potatoes in warm water to remove dirt.
3. Place the potatoes in a saucepan and cover with cold water.
4. Bring to the boil and simmer for 10 minutes until the potatoes are tender.
5. This might take a little longer. Test with a skewer or fork to see if they are done.
6. Allow the potatoes to cool and skewer them through the middle with your skewers. 3-4 per skewer.
7. Brush the potatoes with a little olive oil and sprinkle with salt.
8. Grill on the BBQ until they are charred a little on each side, a little crispy and delicious looking.

For the salsa

1. Finely chop the herbs.
2. Roughly chop the capers.
3. Combine the herbs and capers with the juice and zest of the lemon
4. Add olive oil and stir.
5. Serve the potatoes warm or cold with the salsa spooned over them.

15. Heirloom Tomato Salad

Heirloom Tomato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’]

Heirloom Tomato Salad is light, simple, and absolutely scrumptious. If you love tomatoes, then you have to try this delightful salad which is perfect as a summer side or vegetarian dish.

Ingredients

• 4 heirloom tomatoes (variety of colors and sizes)
• 1/2 cup feta cheese (crumbled)
• 1/4 cup fresh basil (chopped)
• 2 Tbsp. fresh thyme
• 1/2 cup
• 1/2 cup Italian or balsamic dressing
• sea salt and cracked black pepper to taste

Instructions

1. Core each tomato, then slice into 6 wedges.
2. Place heirloom tomatoes on a serving dish.
3. Sprinkle feta cheese, basil, thyme and pickled vidalia onions over tomatoes.
4. Reserve juice from vidalia onions and pour over the top.
5. Drizzle dressing over tomatoes.
6. Top with salt and pepper to taste.

16. Rainbow Slaw with Lemon Garlic Tahini Dressing

Rainbow Slaw with Lemon Garlic Tahini Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘8’]

A stunning rainbow slaw with a fresh dressing, ready in 10 minutes!

Ingredients

• 1/2 small white cabbage (core removed)
• 1 large red pepper
• 2 apples
• 1 beet
• 1 small red onion
• 1 large carrot
• a large bunch cilantro/coriander (chopped)
• ⅓ cup/85 ml tahini paste
• 1 tbsp olive oil
• 1 garlic clove (crushed)
• 1 lemon (juice of)
• 4-5 tbsp cold water
• salt to taste
• black sesame seeds (optional)

Instructions

1. Fit your food processor with a slicing blade and cut cabbage and red pepper using it.
2. Wash and scrub all the vegetables well but do not peel. Remove the ends from beets and carrots. Then switch to a large grating blade and process the rest of the vegetables. Alternatively you can use a sharp knife to cut the cabbage and red pepper and a vegetable grater for the rest.
3. Chop cilantro and combine all vegetables in a large bowl.
4. In a jam jar combine all the dressing ingredients but the water and shake vigorously to combine. Add water 2 tbsp at a time to achieve a desired consistency.
5. Add half of the lemon garlic tahini dressing to the slaw and toss gently to coat. Salt to taste. Sprinkle with sesame seeds. (Keep the remaining dressing in a fridge for another use.)

17. Mexican Bean Salad

Mexican Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT140M · Yield: [‘3’, ‘3 bowls’]

Bring Mexican flavors into your kitchen with this Mexican bean salad. It’s spicy, refreshing, filling, and yet low calorie. It’s vegan, dairy-free, and high protein.

Ingredients

• 2 cups cooked black beans (dried)
• 1/2 cup corn (canned, drained)
• 1 cup cherry tomatoes (halved)
• 1 small red onion (chopped)
• 1 red bell pepper (chopped)
• 1/4 cup fresh cilantro (chopped)
• 1/2 jalapeño (finely chopped)
• 1 lime (for freshly squeezed juice)
• ½ tsp lime zest (grated)
• 2 tbsp extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp ground garlic
• 1/4 tsp sea salt

Instructions

1. Add all the ingredients to a large bowl. Toss them well to combine.
2. Store in the fridge for at least 2 hours before serving for the flavors to really pop. The salad will last for up to 4 days.

18. Sauteed Onions and Peppers

Sauteed Onions and Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘6’]

These easy sauteed onions and peppers is a flavorful side dish that you can make in only 10 minutes. Perfect to serve with fajitas or any other Mexican meal.

Ingredients

• 3 bell peppers ((any colors))
• 2 onions ((any colors))
• 1 teaspoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon black pepper

Instructions

1. Peel and slice the onions and bell peppers.
2. Heat up the olive oil in a large skillet or frying pan over medium heat. Add the onions and peppers, and sautee for a few minutes.
3. Then, add the seasoning. Sautee for a few more minutes, or until the onions and peppers have softened to your liking.
4. Serve the dish warm with your favorite main course, or add them to your recipe of choice.

19. Loaded Mock Keto Potato Salad

Loaded Mock Keto Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT55M · Yield: [‘6’, ‘6 servings’]

This Loaded Mock Keto Potato Salad is the perfect low carb substitution for traditional potato salad. Perfect to take to your next keto potluck or barbecue.

Ingredients

• 1 large head cauliflower, trimmed and cut into small florets
• 2 tablespoons olive oil, butter or ghee
• Sea salt and ground black pepper
• 5 slices bacon, cooked crisp and chopped
• 3 green onions, chopped
• 2 large hardboiled eggs, rough chopped
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup mayonnaise, more for a creamier salad (get my recipe here)
• 1/3 cup sour cream
• 3 tablespoons chopped dill pickles
• 1 tablespoon Dijon mustard
• ½ teaspoon garlic powder, to taste
• ¼ teaspoon paprika (I use this brand of spices)

Instructions

1. Preheat the oven to 400° F.
2. Spread the cauliflower florets in a single layer across a rimmed baking sheet. Drizzle the olive oil over top and season generously with salt and pepper.
3. Roast for 25 minutes or until tender and golden brown. Remove from the oven and allow to cool.
4. Transfer the cauliflower to a large mixing bowl. To the bowl add the bacon, green onions, eggs, cheese, mayonnaise, sour cream, pickles, Dijon mustard, garlic powder and paprika. Mix until all ingredients are well combined.
5. Refrigerate for one hour, up to overnight before serving.

20. Grilled Corn on the Cob

Grilled Corn on the Cob is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘8’]

This grilled corn on the cob is ears of fresh corn that are cooked until charred and caramelized, then brushed with garlic and herb butter. A quick and easy side dish that’s perfect for summer entertaining.

Ingredients

• 8 ears corn (shucked)
• 1 tablespoon olive oil
• 6 tablespoons butter
• 1/2 teaspoon minced garlic
• 1 1/2 teaspoons fresh parsley (chopped)
• 1 teaspoon fresh thyme (chopped)
• salt and pepper to taste

Instructions

1. Preheat an outdoor grill or grill pan to medium heat.
2. Brush the olive oil all over the corn.
3. Place the corn on the grill. Cook for 2-3 minutes per side or until kernels are starting to brown, turning occasionally. The total cook time is about 8-10 minutes.
4. Place the butter, garlic, parsley, thyme, salt and pepper in a bowl.
5. Microwave in 30 second increments until butter is melted. Stir to combine.
6. Brush the butter mixture over the grilled corn. Serve immediately.

21. Sauteed Mushrooms in Garlic Butter

Sauteed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT19M · Yield: [‘4’, ‘4 servings’]

My favorite sauteed mushrooms recipe with garlic butter! With just 5 ingredients and my tips, you’ll want to cook them this way every time.

Ingredients

• 1 lb Mushrooms ((cremini, shiitake, portobello, oyster, etc.; sliced))
• 2 tbsp Olive oil ((divided))
• 1/2 tsp Sea salt ((to taste))
• 1/4 tsp Black pepper ((to taste))
• 2 tbsp Unsalted butter
• 2 cloves Garlic ((minced))
• 1/4 cup Chicken broth, reduced sodium ((or vegetable broth for vegetarian))

Instructions

1. Wipe the mushrooms using a damp paper towel. You can quickly rinse in a colander if you like, but pat dry very well. (See post above for notes about cleaning mushrooms.)
2. Heat a tablespoon of olive oil in a large skillet over medium-high heat for 1-2 minutes, until the oil shimmers and slides around the pan easily when tilted.
3. Add half of the mushrooms to the pan in a single layer. Saute for 4-5 minutes, flipping once halfway through, until mushrooms are browned and liquid evaporates. Decrease heat to medium if mushrooms start to brown too much.
4. Once mushrooms are browned and reduce in size to make more room in the pan, push them to the sides of the pan.
5. Add another tablespoon of oil and the remaining mushrooms in a single layer in the center. Saute for 4-5 more minutes, flipping halfway through again, until the second batch is browned and liquid evaporates.
6. Season the mushrooms with salt and pepper, to taste, and stir.
7. Reduce heat to medium-low. Push the mushrooms away from the center of the pan to make a well and add the butter. Wait for it to melt, then add the minced garlic. Saute for about 1 minute, until fragrant. Once the garlic has cooked a bit, stir together with the sauteed mushrooms. Saute for another 1-2 minutes, until the butter absorbs into the mushrooms.
8. Add the broth to the pan and use a wooden spoon to scrape the bottom. Increase heat to bring to a simmer, and continue to simmer for 2-3 minutes, until the liquid sizzles away or absorbs into the mushrooms.

22. Classic Macaroni Salad

Best Classic Macaroni Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Yield: [‘8’]

This cool, creamy Classic Macaroni Salad base recipe, can be easily customized with ham and colorful vegetables, for the Best Classic Macaroni Salad ever, and will be the most popular side dish at your summer BBQ or picnic!

Ingredients

• 1 lb elbow macaroni
• 2 stalks celery ((chopped))
• 1/4 cup chopped red onion
• 1/4 cup shredded carrots
• 1/4 cup peas
• 1/4 cup bell peppers ((red, green, or yellow))
• 1 cup chopped ham ((can use chopped bacon instead, if desired))
• 1/2 cup shredded sharp cheddar cheese
• 3 hard boiled eggs ((chopped))
• 1 cup mayonnaise
• 1/4 cup distilled vinegar
• 1/3 cup granulated sugar
• 2 Tablespoons yellow mustard
• 1 tablespoon sweet relish
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions Best Classic Macaroni Salad

1. Boil a large pot of water on the stove. Add the elbow macaroni and cook for 8 minutes or until cooked al dente.
2. Drain the pasta and rinse with cold water. Allow the cold water to drain.
3. In a large bowl stir together all ingredients for the macaroni salad, except for the dressing.

Macaroni Salad Dressing

1. In a small bowl, mix together the mayonnaise, vinegar, sugar, mustard, relish, salt and pepper
2. Pour the dressing over the macaroni salad and stir to coat all ingredients in the dressing.
3. Cover and refrigerate the macaroni salad until ready to serve.

23. Pan Roasted Potato Salad

Pan Roasted Potato & Arugula Salad with Pesto Vinaigrette & Crispy Prosciutto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

This potato and arugula salad is perfect to serve at your next family meal.

Ingredients

• 4 medium to large size Yukon Gold Idaho potatoes (washed)
• 3 Tablespoons olive oil (divided)
• 1 Tablespoon salted butter
• 1 teaspoon crushed garlic
• 1/2 Teaspoon sea salt
• 1/4 Teaspoon black pepper
• 3 ounces thin sliced prosciutto (chopped)
• 1/4 cup jarred pesto (or homemade)
• 2 Tablespoons red wine vinegar
• juice from 1/2 a lemon
• 5 ounces baby arugula
• 1/4 cup kalamata olives (chopped)
• 1/2 cup shredded parmesan cheese

Instructions

1. Slice potatoes in half the long way and cut into 1 inch slices. Place in a single layer in a large skillet. Cover with water and cook on high heat. When the water comes to a boil, reduce heat to low and cover. Cook for 15 minutes. Drain potatoes.
2. Add 2 tablespoons olive oil (reserve 1 tablespoon oil for later) and butter to skillet. Turn heat to medium and add garlic and potatoes to pan. Sprinkle with salt and pepper. Turn gently and let cook for about 10 minutes or until potatoes turn golden brown. Turn potatoes and cook for another 5 minutes or until other sides brown. Remove from pan into a bowl.
3. Keep heat at medium and add the remaining 1 tablespoon of olive oil. Add prosciutto to pan and cook for 5 to 7 minutes or until prosciutto is crispy.
4. While potatoes and prosciutto cook, whisk together pesto, vinegar and lemon juice. Set aside.
5. In a large bowl, toss together arugula, olives, and Parmesan cheese. Mix in half of the pesto dressing.
6. In another bowl mix together the remaining dressing with the potatoes. Top the arugula salad with the potatoes and mix in the crispy prosciutto. Enjoy!

24. Easy Cornbread

Easy Cornbread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 servings’]

Enjoy fresh baked Cornbread – ready in just 30 minutes- with this delicious, moist, and buttery Cornbread Recipe. Crispy golden edges and perfect fluffy center, this recipe is made with simple ingredients and no mixer required!

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup unsalted butter (melted and cooled slightly)
• 1/4 cup brown sugar (packed)
• 1/4 cup honey
• 1 large egg (at room temperature)
• 1.25 cups buttermilk (at room temperature)

Instructions

1. Preheat oven to 400 degrees F. Grease (I like to use butter) and flour an 8 or 9-inch square baking pan. Set aside.
2. In a medium bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, whisk together the melted and slightly cooled butter, brown sugar, and honey until thoroughly combined. Next, add the egg and whisk until incorporated. Finally, add the buttermilk, whisking thoroughly until smooth.
4. Pour the wet ingredients into the bowl with the dry ingredients and mix well to combine – try to avoid over-mixing.
5. Transfer the batter into the greased baking pan and to the preheated oven. Baked for approximately 20 minutes, or until a toothpick inserted into the center comes out clean and the top is golden with crispy edges. Allow your cornbread to cool for a few minutes before slicing and serving.
6. Keep leftovers wrapped in plastic wrap and at room temperature. Best enjoyed within 5-7 days.

25. Grilled Broccoli

Grilled Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’]

This easy grilled broccoli recipe makes crisp-tender broccoli with bold flavor. A perfect summer side dish for steak, chicken, & more!

Ingredients

• 2 lb broccoli (small heads cut in half)
• 2 tbsp oil
• 1 tsp salt
• ½ tsp pepper

Instructions

1. Drizzle the broccoli with oil and sprinkle it with salt and pepper.
2. Heat grill to medium. Add the broccoli and grill for 25-30 minutes, flipping every 7-8 minutes, until softened and charred.

26. Baked Sweet Potato Fries

Baked Sweet Potato Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 large sweet potatoes, cut into fries
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1. Preheat the oven to 425°F (220°C).
2. 2. Toss the potato sticks with oil, paprika, garlic powder, salt, and pepper.
3. 3. Spread in a single layer on a parchment-lined baking sheet.
4. 4. Bake 25–30 minutes, turning halfway, until crisp and tender.
5. 5. Serve hot with your favorite dipping sauce.

27. Mashed Cauliflower

Cauliflower Mashed Potatoes (Dairy Free Option) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 one half cup portions’]

Mashed cauliflower “potatoes” seasoned with rosemary, garlic, salt, pepper and onion flakes. Add a dash of cream or non-dairy milk for vegan. A delicious, healthier alternative to mashed potatoes!

Ingredients

• 1 large head white cauliflower (*see note below)
• 1 tablespoon extra virgin olive oil
• 1 can vegetable broth (*about 2 cups)
• 1 bay leaf
• ¾ teaspoon salt
• ½ teaspoon pepper
• 1 & ½ teaspoons rosemary (*crushed/dried)
• ¼ teaspoon garlic powder
• 1 teaspoon dried onion flakes
• ¼ cup heavy cream (*or non-dairy milk of choice for vegan)
• Parsley flakes (*optional topping)
• Butter (or Vegan Butter for dairy free) (*optional topping)

Instructions

1. Cut cauliflower into florets. Rinse well and pat dry with a clean kitchen towel.
2. Measure extra virgin olive oil into a large pot on the stovetop and turn heat to medium.
3. Add cauliflower to the pot and sauté until florets begin to brown a bit (about 5 minutes).
4. Add vegetable broth and bay leaf to the pot. Cover and simmer for 10-15 minutes, stirring occasionally.
5. Once cauliflower is fork tender, remove bay leaf. Reserve ½ cup of broth and set it aside, then use a colander to drain remaining liquid.
6. Place tender florets in a blender. Add salt, pepper, crushed/dried rosemary, garlic powder, dried onion flakes and heavy cream (or non-dairy milk of choice for vegan).
7. Puree while adding reserve broth a little bit at a time, until desired texture is reached.
8. Top with parsley flakes if desired. Serve and enjoy!

How to store:

1. Refrigerate: You can refrigerate mashed cauliflower in an airtight container or Ziploc bag for up to 3-4 days. Freeze: This recipe is also freezer friendly! Store in an airtight container or freezer-bag for up to 3 months. Reheat: Reheat mashed cauliflower in the microwave or in a pot on the stovetop. This is a great recipe to make-ahead for the holidays to save yourself some time and stress the day of!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.