Meatloaf Side Dishes 1
5 Pounds Yukon Gold Potatoes
½ Cup Butter
2 Cups Parmesan Cheese
1 Cup Chopped Fresh Chives
1 ½ Cups Cream Cheese
½ Medium Head Garlic, Peeled And Minced
1 Pinch Salt And Pepper To Taste
Step 1 Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.
Step 2 Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.
2 Tablespoons Olive Oil
1 Onion, Chopped
2 Cloves Garlic, Minced
16 Ounces Frozen Green Peas
1 Tablespoon Chicken Stock
Salt And Ground Black Pepper To Taste
Step 1 Heat olive oil in a skillet over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 5 minutes.
Mac N’ Cheese
1 (8 Ounce) Package Elbow Macaroni
1 (8 Ounce) Package Shredded Sharp Cheddar Cheese
1 (12 Ounce) Container Small Curd Cottage Cheese
1 (8 Ounce) Container Sour Cream
¼ Cup Grated Parmesan Cheese
Salt And Pepper To Taste
1 Cup Dry Bread Crumbs
¼ Cup Butter, Melted
Step 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
Step 2 In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
Step 3 Bake 30 to 35 minutes, or until top is golden. Toss in some left over meatloaf and make it an entree casserole.
6 Slices Bacon
½ Tablespoon Olive Oil
3 Shallots, Chopped
1 (16 Ounce) Package Frozen Brussels Sprouts, Thawed And Halved
Cook the bacon in a large skillet over medium-high heat until crisp; drain on paper towels and crumble.
Step 2 Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onion in the oil until soft; stir in the bacon and cook until bacon is heated through. Add the Brussels sprouts; cook and stir until the sprouts are browned, 7 to 10 minutes. Serves 6
1 Bag Baby Carrots Parboiled
1 Tablespoon Olive Oil
½ Teaspoon Garlic Salt
¼ Cup Grated Parmesan Cheese, Or More To Taste
Step 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Step 2 Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.
Step 3 Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste. Serves 4