#2- Don't forget a beautiful salad. I often eat a salad for my full meal with some added protein. I am in LOVE with spinach. It is so full of vitamins and good nutrients. I keep a bunch of hard boiled eggs in my refrigerator so I can add some good, farm fresh protein to my meal at any time! To keep it a nice Deep S, I add on some lovely olive oil, lemon, salt and pepper. YUM!!
#3- Radishes! There are moments when I've really wanted some red skinned potatoes! I learned a cool trick that many of you already know about...use radishes! If I am cooking a roast for dinner in beef stock all day, I add in a bag of radishes in the afternoon. They take on the flavor of the roast just like potatoes do! I didn't believe it til I tried it! I mash mine with my fork, add some butter, salt and pepper!
#4- Creamless Creamy Veggies- from the THM book on page 352! I like to just use broccoli but, you can use whatever you like. The book gives great instructions and suggestions. This recipe in the book is a Fuel Pull at heart so you can make it an S or and E by adding ingredients to it. I like to add some butter so mine becomes a nice S!
#5- Loaded Cauliflower Casserole- Oh my. This may be one of our favorite things to eat...PERIOD.
- I cook a bag of cauliflower til tender
- Drain well
- Pour into a greased baking dish(9 by 9)
- 4 Ounces of cream cheese
- 1 cup of cheddar cheese
- 1 tsp. of minced garlic
- salt
- pepper
- 4 pieces of bacon, crisped and diced (add it in)
- 3 Tbs. of butter cut in little pieces
25 Responses to “My Top 5 Side Dishes~ (S)”
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About Jennifer
Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me.
These look sooooooooo YUMMY. I would also love to see your favorite E meals. I am always looking for some good ones of those too. Thank you again for sharing. =0]
-Mary
I am planning on a FP snack top 5 next! I will certainly get to an E list! 🙂
The loaded cauliflower sounds good!
Mandi
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We love it!!
Loaded cauliflower was really good co workers loved it.I
Loaded cauliflower was really good co workers loved it
The cauliflower looks amazing! What size is the bag {ounces}? I can only get fresh.
I’m not sure! It’s the only size I’ve ever seen…maybe a 16 oz bag?
I have just found your “lists” These are a great resource! Thanks so much for putting them together.
oh hi, that cauliflower dish is delish. i used fresh, about half of a costco sized bag. i did NOT cook it first, just put it in the pan raw, because I don’t like mushy cauliflower. my husband really liked it too. thanks!
Thank you for this post! Fantastic. One question: do you peel your radishes or just cut the ends? Thank you again 😉
I do not peel them..I just cut them. 🙂 I cut the ends off and cut them in half. You can leave them whole if they are small.
I have pinned this as a reminder to try the radish trick and the cauliflower bake. Yum! Thank you for the ideas!
What I like to do for our salads is include leaf lettuce or Romaine lettuce, spinach leaves, and alfalfa sprouts along with colorful bell peppers, tomatoes, diced cucumbers, strips of carrots (with my vegetable peeler), cheese, and Hormel bacon bits. (The latter two items for S.) We use Caesar or Ranch dressing with S, but for E or for when I want a lighter salad, I use about 5 drops of toasted sesame oil with balsamic vinegar and some toasted sesame seeds. (Toasted sesame oil is not as healthy for you as regular sesame oil, but 5 drops adds such a rich flavor to the whole salad that I don’t figure it will do any harm for such a small amount.)
My younger daughter likes what we call, “Grandma Salad,” because my mom used to make this when I was little. A salad like the above without the bacon bits and half a can of canned Hormel ham. We always used Catalina or Russian dressing, but whatever flavor you like would work, though those have too many carbs, so either a good, low-carb substitute for those or use whatever dressing you like. It makes a great meal.
We like grilled zucchini and / or yellow squash with a bit of oil brushed on and salt and pepper.
Another use for yellow squash that we like that would go well with an S meal is to boil yellow squash with 1 Tbs butter, salt, and pepper for 10 minutes. Place in a 9″x9″ pan. Top with sliced onions and tomatoes, then top with grated cheddar cheese. Bake for 30 minutes at 350 degrees. (It can be microwaved on the fresh vegetable setting if you’re in a hurry, but the cheese does not get that little bit of brown toastiness, though a few minutes under the broiler could solve that.) This is especially great with all the fresh-from-the-garden vegetables.
Our grocery store sells store-brand California medley vegetables in a steam bag. Just put it in the microwave for 4-5 minutes, put it in a bowl, top with a little butter, salt, and pepper, and you’re good to go. (I like fast and easy in the summer as we have no A/C in the kitchen – in Texas.)
I also use 1/4 cup of black-eyed peas with some of my S meals because I put a slice of bacon in the pot with them, the salt, pepper, and garlic. They have good nutrients and fiber.
I eat a Clementine with my egg and meat breakfast. They only have 7 net grams of carbs, provide 60% of a day’s recommended daily allowance of vitamin C, and I like my orange for breakfast. I am happy having that instead of orange juice. I think it makes for a good compromise since I use no sweetener or milk/cream in my coffee.
Another side that we’ve discovered works nicely for crunch with high fiber and only a smidge of carbs is jicama. You can slice it and enjoy it plain with just a hint of apple taste, add salt, or both salt and lime. We’ve used it like a chip for guacamole. It has a different, but pleasant flavor with salt / salt and lime than a chip would have, but sometimes it’s nice to have the crunch factor with an S meal.
We make lunch meat roll-ups in Romaine or leaf lettuce leaves with cheese, alfalfa sprouts, tomatoes, the meat of our choice, and sometimes mayonnaise or guacamole for the sauce. We’ve found that if we cut just the bottom, white part of the leaf out and leave a “v,” when we roll it from the top to bottom, we can cross the leaves and toothpick with just one toothpick and it usually stays.
I made tonight will see how it will taste
Tried the Loaded Cauliflower recipe last night for dinner. Oh MY, it was a huge hit with kids and hubby!! SO glad I found your blog. This recipe is now in our keeper file. Thanks again for sharing!!
Awesome!! 🙂
super excited to try this out tonight!
Do you “warm/cook” the cream cheese cheddar and butter til melted and pour over top of cauliflower?
Hi Amy,
I just let the cream cheese sit out so it’s super soft. You could warm it a little if you forget to make it soft. I then cook my cauliflower, drain it and stir it together in a bowl. I cut the butter up in little chunks and mix it in. I just pour the cheddar over the top after I mix the rest up. I am going to redo the recipe in it’s own post since it’s been so popular. It’s one we use each week at my house.
Thanks so much. My Daughter In-Law shared with me so glad I really like the casserole dish is fantastic even leftovers. Glad she shared them……