Side Dishes

4 cups cooked barley 2 pounds/32 oz. frozen corn, thawed 1 cup chopped red bell pepper 1 cup chopped green bell pepper 6 green onions, chopped 2 Tbsp. minced fresh parsley 4 Tbsp. lemon juice 4 Tbsp. canola oil 1 tsp. thyme Mix first 6 ingredients in a large bowl. Add lemon juice, oil, and thyme. Stir and refrigerate until served. Yields 16 servings. … [Read more...] about Barley Corn Salad

3 large sweet potatoes 1/3 cup granulated sugar 1/3 cup dark brown sugar 3/4 cup water 2 Tbsp. butter 3 Tbsp. lemon juice … [Read more...] about Baked Glazed Sweet Potatoes

8 servings 1/4 cup chopped onions 4 Tbsp. margarine … [Read more...] about Broccoli Cheese Bake

2 cups long grain rice 1 can (13-1/2 oz.) coconut milk 1 can (15-1/2 oz.) Goya dry pigeon peas (look in the canned vegetable section near beans) 1 cup chopped green onion 2 Tbsp. butter or margarine Combine coconut milk, juice from peas, and water to make 4 cups of liquid. Cook the rice as directed on the package. When the liquid is absorbed, mix in green onions, pigeon peas, and butter. Add salt to taste. Serves 8. … [Read more...] about Caribbean Rice With Pigeon Rice

15 oz. can of Healthy Choice cream of celery soup 1 cup reduced?fat sour cream 1 Tbsp. flour … [Read more...] about Cheesy Hash Brown Casserole

4 cups water 2 cups uncooked long grain rice 1 Tbsp. butter 16 oz. package frozen peas, cooked & drained 1 cup diced celery 5 green onions, sliced … [Read more...] about Curried Rice and Peas