Monday, November 19, 2012

Meatless Monday: Yummy Side Dishes

This super-yummy potato side dish recipe from Little Mommy, Big Appetite was recently shared here a couple of weeks ago, and I just had to try it. She has so many delicious recipes to choose from, but this one is already a new favorite in my home now. I changed it up just a bit according to the ingredients I already had at hand, but I'm sure any way you make something with the words roasted, cheese, and potato in the name, it will turn out good!

I also came up with a new way to enjoy Brussel sprouts (well, there are other similar recipes out there, but this is my version) that I really liked and will be sure to try again. I normally just roast them with a little olive oil and salt and pepper, but this time I steamed and sauteed them. My Meatless Monday last week really felt like a gourmet meal, and I was joined by one of my besties who ate every bite up with Lily and I.

Cheese and Onion Roasted Potato Stacks
(serves 4)


2-3 medium-size potatos, Russet or Idaho are good
1 small onion, grated or finely diced
4 tbsp olive oil
1 tbsp parsley flake
1/2 tsp salt
1/2 tsp pepper
1/2 cup cream cheese
Grated cheddar cheese

Preheat oven to 425 degrees. Mix olive oil, onion, and seasonings in small bowl. Clean and peel potatoes, if desired, then slice width-wise as thinly as possible. Brush bottoms of muffin tin with a little olive oil (or you can use cooking spray). Place one slice of potato in 1 muffin tin cup, then drizzle a little of the onion-olive oil concoction on top. Next, place a dollop of cream cheese on top, just about 1 tsp in size. Repeat process until 4-5 potato slices are stacked up in each muffin tin cup, topping it off with a little of the olive oil mixture and no cream cheese.

Place on center rack in oven and bake for about 25 minutes. Remove tray from oven, and sprinkle grated cheese on top of each potato stack, plus a little extra parsley. Put back in oven, and broil for 5 minutes more, or until cheese is melted to your taste. Allow to cool for about 5 minutes before serving. Enjoy!

Brussel Sprouts with Toasted Almonds and Lemon
(serves 4-6)


1 lb Brussel sprouts, cleaned and trimmed
1/4 cup sliced almonds
3 tbsp butter or oil
3 tbsp lemon juice
Salt and pepper to taste

Cut Brussel sprouts into quarters, like in the picture below. Fill a large frying pan's bottom with water, just enough so that the bottom is covered and is only about 1 cm deep. Place sprouts in pan, cover, and cook on medium-low for about 5-7 minutes, or until tender.  Meanwhile, you can toast the almond slices on the "Medium" setting in your toaster oven, or on a baking tray in your oven at 350 degrees until lightly browned (about 5-7 minutes).

Drain sprouts, then melt butter in pan. Put sprouts back in and saute for about 3-5 minutes. Add in the lemon juice and almonds, plus salt and pepper to taste, and stir until well-covered. Serve right away and enjoy the delicate flavor combination. 

Mommy's and Lily's plates

Potato stack cut open

If these sides don't entice you, then I don't know what will! We ate it all up and nobody complained. The cream cheese was such a nice touch to the potato stacks, I can't wait to make these again. I had three servings of the Brussel sprouts! We also had some rice pilaf from a package of Near East brand sides. I normally avoid pre-packaged foods like that, but Near East is pretty all natural to my knowledge and doesn't contain anything artificial. 

Hopefully picky eaters in your household won't have any problem with these tasty sides. Even babies over 6 months can enjoy some of the potatoes mashed-up and some extra-mushy brussel sprouts. I hope your family likes these as much as we did :)

We all know brussel sprouts are super-good for us, but they are also one of those classic ick foods we all remember mom and dad forcing upon us as kids. I have actually always enjoyed them, probably because my mom would steam and butter them until they were like buttery mush in my mouth. Yet, most kids don't like them, but that shouldn't be. They are so yummy and versatile- you can steam them, roast them, bake them, add the to soups and stews, mash them up, chop them up...really, there is just so much you can do!

They are chock full of vitamins and nutrients like vitamin K, vitamin C, manganese, and folate. They support a healthy immune system, fight cancer-causing free radicals, and also support a healthy heart and digestive system. They are in season now, so remember to have them with Thanksgiving this year!

Now it's your turn to share your Meatless Monday dish below! Share your turkey-alternatives or other yummy Thanksgiving favorites. No rules, other than please only link-up meat-free recipes. No other un-related links or I will remove them. Sorry to sound so harsh, but let's keep it true to what it is, ok? Link up as much as you want, and feel free to spread the word with the button below. Thanks, and have a great week! 

Have a Happy Thanksgiving, everyone, and be safe wherever you are! Thanks for linking-up and supporting my blog, I greatly appreciate it ALWAYS. Btw, if you missed it Friday and are still looking for an alternative to a full-sized turkey for your main course this year, here is an easy and tasty turkey loaf recipe. I'll be away for the holidays, so I may not post again today after this, but I'll do my best if I can find the time. :)



  1. I posted my roasted Brussels sprouts recipe as well. Love Brussels sprouts!

  2. Hi Jessica!
    I posted my favorite mermelade - homemade grape mermelade, no sugar added, no preservatives or additives of any kind! Just grapes grapes grapes ;) from our vineyard.
    Hope you'll like it!
    Have a great week,
    Ana@carpe diem

  3. Looks yummy! I used to hate brussels sprouts when I was little, but now I love them!

  4. Thanks for stopping by Jessica and leaving such a nice comment! I added a second link this week as per your request and linked up the spicy pumpkin soup! It is a winner for sure! I hope you and your family have a wonderful Thanksgiving!!! Thanks for hosting!


Thanks for stopping by! I love comments and always want to know what you think :)

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