Side dishes that hold their own.

I served these two sides with my Italian meatloaf, but they could be great as a meal all by themselves. The leftovers made a perfect lunch the next day! Just add some fresh bread and you are good to go. The potatoes can be made up to 24 hours ahead of time. Keep covered in the refrigerator. Remove 30 minutes before baking.

Baked mashed potatoes
3 lbs. red potatoes (about 9 medium), roughly peeled and cubed

I pkg. (8 oz.) cream cheese, softened

1/2 cup sour cream

1/2 cup (1 stick)  butter, cubed

1/4 cup 2% milk

1 1/2 t onion powder

1 t salt

1 t garlic powder

1/2 t pepper

6 bacon strips, chopped

3/4 cup (4oz) shredded cheddar cheese

1/2 cup mozzarella cheese

1/4 cup parmesan
3 green onions, chopped

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat, cover and cook for 10-15 minutes or until tender. Drain,  mash potatoes with cream cheese and sour cream and butter. Stir in milk and seasonings.
In a small skillet, cook bacon over medium heat until crisp. Remove bacon to paper towel with a slotted spoon, drain.
Transfer potato mixture to a greased 13x 9 inch baking dish, sprinkle with cheeses, onions and bacon. Bake uncovered at 350 degrees for 40-50 minutes or until heated through.

Serves 8, well

(Recipes adapted  from Taste of Home, February/March, 2011)


Herbed green beans and carrots

1/2 lb. fresh green beans, cut into 1-inch pieces
2 medium carrots julienned
1/4 cup butter, cubed
1/2 lb. sliced fresh mushrooms (I did not use)
1 medium onion, sliced
2 T minced fresh parsley
1/2 t salt
1/2 t dried oregano
1/2 t dried basil
1/8 t white pepper

Place beans and carrots in a steamer basket: place in a large saucepan over 1 inch of water. Bring to a boil, cover and steam for 7-10 minutes or until crisp- tender. Meanwhile in a large skillet, melt butter. Add mushrooms and onions, saute until tender. Stir in the parsley, salt, oregano, basil, pepper, green beans and carrots, heat through.