Side Dishes
Linguine alla Puttanesca
(pronounced poot-tah-NEHS-kah)
Place bag on The Bag Holder, and add:
1 cup diced tomatoes with juice
1 cup marinara sauce
1/4 cup sliced black olives
1 tablespoon sun-dried tomatoes
1/2 tablespoon minced garlic
1/2 tablespoon brown sugar
1/2 tablespoon capers
1 teaspoon balsamic vinegar
1/2 teaspoon Worcestershire sauce
Remove bag and freeze for 30 or fridge for 3. Heat before serving and add your favorite pasta.
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Caesar Penne Pasta
Place new bag on bag holder and add:
1/4 cup Caesar dressing
3 cups cooked penne pasta
1/8 cup sliced black olives
1 tablespoons diced green onions
1/8 cup diced onions
2 teaspoons minced garlic
1/4 teaspoon dried basil
Remove bag from The Bag Holder and mix well. Serve hot or cold.
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Wild Rice with Spinach
1 bag of fresh spinach (10 ounces)
1 tablespoon butter (melted) in bag
1 teaspoon crushed garlic
2 packages Uncle Ben’s wild rice
Prepare rice according to package. While the rice is cooking place a bag on The Bag Holder and add remaining ingredients. When rice is done add to spinach mixture. Seal and Secure. BLEND WELL. Let sit covered for 5 minutes. Serve.
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Sweet Potatoes
Place a bag on The Bag Holder and add:
1 (24-ounce) package refrigerated mashed sweet potatoes
1/4 cup maple syrup
2 tablespoons butter
1/2 teaspoon cinnamon
Seal and blend all ingredients, seal and save until ready to use. Microwave for 5 minutes, bag may melt so you would want a microwave safe dish.
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Mac and Cheese
one pound cooked Penne Pasta
1 jar Bertolli Alfredo Sauce – Can use with Roasted garlic as well
1/8 cup of white milk
2 cups Cheddar cheese
1 cup Mozzarella
1 cup Shredded Swiss- Can substitute Hot Pepper Jack
1/2 tsp Salt
1/2 tsp Pepper Pinch of Nutmeg- optional 2 tablespoons melted butter
Place a bag on The Bag Holder and add all ingredients (reserve 1/2 cup Panko). Seal and Secure and mix well (don’t smush the noodles). Store and Save for 2 days or Freeze for 30. Pour mixture into 9×13 baking dish-Spray with Pam or like spray first. Top with 1/2 cup Panko crumbs- Like it really crunchy add another 1/2 cup. Bake at 350 for 20 minutes covered, uncover additional 10 minutes. Can add 1/8 chopped bacon or 1 cup cooked chicken for a heartier meal.
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Sinful Broccoli Cheese Casserole
1 head fresh broccoli florets (about 3 cups)
1 medium sweet onion chopped
2 tablespoons butter
1 (10.75 oz) cream of mushroom soup
1 (8 oz) package shredded cheddar cheese
1 cup good mayonnaise
2 eggs
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons lemon juice
1/2 teaspoon Lawry’s seasoned salt
1/2 sleeve Ritz type crackers crushed-topping-crush after mixing broccoli in same bag
2 tablespoons butter to dot top-topping
Place a bag on The Bag Holder and add Broccoli, butter, onion and microwave for 45 seconds to soften then add remaining ingredients except crackers and butter. SEal and blend well to be sure the egg and mayo are coated mixed evenly. Put into a 2 quart casserole, Place a bag back on The Bag Holder and crush crackers then sprinkle crumbs on top of casserole. dot with butter and bake at 350 degrees for 35-40 minutes.
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Twice Baked Potato Salad
3 pounds red potatoes cut in quarters and cooked
1 pound bacon, crisply cooked
1/8 cup salted butter, softened
1/4 cup chopped green onions
2 cups grated or shredded cheddar cheese
1 cup sour cream (regular or low-fat)
1/2 cup mayonnaise
1 tablespoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
Place all ingredients in the bag, seal and mash until well blended. Serve hot or cold. Can fridge for up to 48 hours but may need a little refresher of the sour cream or mayonnaise by 1/4 cup.
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BLT Bowtie Salad
Place a bag on The Bag Holder
1 cup mayonnaise
1/2 cup ranch dressing
1 (7 ounce) package bowtie or other pasta, cooked and drained
8 slices bacon, cooked
1 large tomato, seeded, chopped
1/4 cup green onion, sliced
2 cups lettuce, thinly sliced
Place bacon in bag and seal and crumble. Then place back on The Bag Holder and add remaining ingredients. Seal and toss well until all pasta is covered. Seal and save for up to 24 hours. If you will be storing add lettuce just prior to serving and toss again. May need a bit more ranch if looks a little dry.
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Caesar Salad
4 cups European salad blend (1/2 bag)
1/4 cup Caesar salad dressing
1/2 cup seasoned croutons
1 (10-ounce) package cooked Italian chicken breast strips-optional added to serving plate
2 tablespoons shredded Parmesan cheese
Place salad blend in The Bag Holder with salad dressing. Seal and shake to blend well. Store for up to 4 hours in the fridge in the bag. Place bag back on The Bag Holder and add croutons and parmesan just before serving and toss again then serve. Top with chicken if desired.
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Mimi’s Potato Casserole
Place a bag on The Bag Holder and add:
2 lb bag frozen hash browns (thawed)
1 can cream of celery soup
1 can cream of chicken soup
2 cups sour cream
3 green onions chopped
3 cups grated cheddar cheese
1/2 teaspoon pepper
2 cups crushed corn flakes
1/2 cup melted butter
Combine all ingredients except 1 cup of the cheese corn flakes and butter and mix well Pour into a 9×13 pan sprayed with Pam. Cover with remaining 1 cup of cheese. Then place the bag back on The Bag Holder and combine butter and corn flakes, seal and secure then crush kneading the bag with your hands, sprinkle on top. Bake at 300 degrees for 1 hour.
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Green Bean and Shoepeg Corn Casserole
Place a bag on The Bag Holder and except last three ingredients:
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 (14 oz) can shoepeg corn drained
2 (16 oz) can French cut green beans drained
1 cup grated cheddar cheese
1 (10 oz) can cream of celery soup
1 (8 oz) carton sour cream
1/2 tsp pepper
few dashes garlic powder
1/4 cup butter melted
1 sleeve of Ritz crackers
1/2 cup slivered almonds
Add all ingredients except butter, cracker crumbs and almonds. Pour into a 9×13 inch baking dish. Place the bag back on The Bag Holder and add butter, crackers and almonds, remove and seal then crush until cracker crumbs. Sprinkle on top of casserole. Bake at 350 degrees for 40-45 minutes. Serves 6.
Wonderful anytime, but a great Thanksgiving side.
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Simply the Best Slaw
1 bag Cole Slaw mix
1/2 green pepper sliced in thin strips
1/2 red bell pepper sliced in thin strips
1 medium onion sliced thin
1 or 2 medium tomato chopped and drained
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
1/4 cup sugar
3/4 cup mayonnaise
PLACE A BAG ON THE BAG HOLDER. ADD all ingredients together except tomato and seal and mix well. Store until ready to use then place bag on The Bag Holder and add chopped tomato just before serving and mix again. Serve from bag or place in a bowl. Serves 4-6.
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Seafood Pasta Salad
1 box small sized shell pasta
2 pounds shrimp (cooked and cleaned)
1 pound artificial crab meat chopped
1 pound fresh crab meat
4 stalks celery chopped
1 medium onion chopped fine
1 16 oz. pack of tiny frozen green peas
2/3 cup sliced almonds (toasted)
3 cups good mayonnaise (not low calorie)
3 tablespoons fresh lemon juice
1-1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoons hot sauce
1/3 cup sliced green olive (optional)
1 tomato chopped
Paprika to sprinkle on top
PLACE A BAG ON THE BAG HOLDER AND ADD INGREDIENTS. STORE FOR 2 DAYS IN THE BAG. Cook pasta and drain well. Combine with all other ingredients except almonds and tomato. Remove from The Bag Holder and Refrigerate,best made a day ahead head. The place back on The Bag Holder when ready and add and blend mayo if needed since it may need more mayonnaise after a day. Pour into large bowl, sprinkle with chopped tomato, almonds and a little paprika. Serves about 15.
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Asian Broccoli
1 1/2 pounds of fresh broccoli
1/4 cup stir fry sauce
1 teaspoon sesame oil
1 tablespoon sesame seeds
1 tablespoon minced garlic
Place a bag on The Bag Holder. Add all ingredients and Seal and Save until ready to use. Cook in pan with 1/4 water added to medium sauce pan 8-10 minutes covered on medium high. Drain excess liquid and serve.
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Raspberry Asparagus
1 lb fresh asparagus spears (rinsed) ends cut
1/4 cup water
4 oz sliced almonds-toasted
1 cup of raspberry vinagrette
Place a bag on The Bag Holder and follow directions:
Preheat large sauté pan on medium-high 2–3 minutes. Cut 1 inch from tough root end of each asparagus spear. To do this quickly, group half the spears together, align ends, and slice with sharp knife. Place water in pan; bring to boil. Add asparagus; cover and cook 3 minutes, stirring occasionally, or until desired doneness. Drain asparagus and rinse with cool water. Add remaining ingredients and marinate for 4 hours before serving. marinate up to 24 hours. Serve.
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Spinach Mashed Potatoes
Place a bag on The Bag Holder and add:
4–5 ounces fresh spinach leaves 1 tablespoon garlic butter 1/2 teaspoon seasoned salt
1/2 cup Parmesan cheese-grated 1 (24-ounce) package refrigerated mashed potatoes
Seal bag and combine all ingredients. Microwave for 4 minutes and serve.
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Spiced Green Beans
Place a bag on The Bag Holder.
1 (14-ounce) package frozen whole green beans
1 cup water
1 tablespoon diced pimientos
1 tablespoon butter
1/2 teaspoon seafood seasoning blend
Place green beans and water in a bag on The Bag Holder and microwave on 4 minutes or until desired tenderness. Drain; add remaining ingredients. Microwave 1 more minute to blend flavors. Seal, mix and serve.
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Potato Ratatouille
1 tablespoon olive oil
2 tablespoons roasted garlic
1/2 pound steak topper vegetables (contains fresh pre-sliced mushrooms, onions and red/green bell peppers)
1 large zucchini – sliced thin
1/8 inch slices
1 medium yellow squash slice
1/8 in slices
2 cups stewed tomatoes
1/4 cup steak sauce
2 teaspoons Italian seasoning
2 cups refrigerated potato wedges
Add all ingredients in The Bag Holder and microwave for 3-4 minutes or until hot. Remember to add 1 cup water to the bottom of The Bag Holder to prevent the bag from melting.
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Pasta Fresca
8 ounces (1/2 box) penne pasta
1-1/4 cups boxed tomatoes
1 tablespoon roasted garlic
1 teaspoon Italian seasoning
2 tablespoons fresh basil (optional)
Boil pasta 6-8 minutes or until tender drain pasta in colander; return pasta to bag on The Bag Holder and add tomatoes, garlic, Italian seasoning. Microwave on medium for 4 minutes. Chop basil, if using; add to sauce, seal and toss pasta. Serve. Remember to add 1 cup water to bottom of The Bag Holder to avoid bag melting bag.
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Make Ahead Cranberry-Pecan Stuffing
1 CUP CHOPPED ONIONS
1 CUP CHOPPED CELERY
1/2 CUP BUTTER
16 OZ CAN WHOLE CRANBERRY SAUCE
2 PACKAGES CHICKEN FLAVORED STUFFING
1 CUP CHOPPED PECANS
3 CUPS WATER
1/2 TEASPOON SEASON SALT
PLACE A BAG ON THE BAG HOLDER AND ADD ALL INGREDIENTS. SEAL AND STORE UNTIL READY TO USE. PLACE IN 9X13 BAKING DISH AND BAKE FOR 30-40 MINUTES COVERED.
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Spinach Rice Bake
10 OZ FROZEN CHOPPED SPINACH DRAINED
1 CUP COOKED RICE
1 CUP SHREDDED SHARP CHEDDAR CHEESE
2 EGGS
2 TABLESPOONS CHOPPED ONION
3 TABLESPOONS BUTTER SOFTEN
1/3 CUP MILK
1/2 TEASPOON WORCESTERSHIRE
PLACE A BAG ON THE BAG HOLDER AND ADD ALL ITEMS. SEAL AND MIX UNTIL WELL BLENDED. FREEZE FOR 30 DAYS. PLACE IN 9X9 BAKING DISH AND BAKE 30 MINUTES AT 350 COVERED. UNCOVER AND BAKE 30 MINUTES MORE.
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Nippy’s Carrots
3 CUPS PEELED, SLICED CARROTS COOKED
1 TEASPOON HORSERADISH
1 TABLESPOON SUGAR
2 TABLESPOONS BUTTER SALT
1/8 TEASPOON PEPPER
PLACE ALL INGREDIENTS IN THE BAG ON THE BAG HOLDER AND MIX WELL. FREEZE FOR UP TO 30 DAYS. HEAT 15 MINUTES ON STOVE TOP MEDIUM UNTIL GLAZED. USE THE BAG HOLDER TO STORE LEFT OVERS.
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Potluck Potato Casserole
32 OZ FROZEN DICED POTATOES THAWED
16 OZ SOUR CREAM
1 ONION CHOPPED
8 OZ SHREDDED CHEDDAR CHEESE
10 3/4 CREAM OF CELERY SOUP
3/4 CUP BUTTER MELTED/DIVIDED IN HALF
2 CUPS CORNFLAKES-CRUSHED
USING BAG PLACE A BAG ON THE BAG HOLDER AND ADD ALL INGREDIENTS EXCEPT CORNFLAKES AND HALF THE BUTTER. SEAL AND BLEND TOGETHER. PLACE IN 9X13 PAN. ADD CORNFLAKES AND BUTTER TO NEW BAG OR RINSED BAG. MIX WELL AND PLACE ON TOP OF POTATO MIXTURE. BAKE 1 HOUR 15 MINUTES AT 350. UNCOVER AND BAKE 15 MINUTES MORE.
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Home Made Croutons
1/4 CUP OLIVE OIL
1 TABLESPOON SEASONING SALT
1 TEASPOON ITALIAN SEASONING
1/2 TEASPOON GARLIC POWDER
1 LOAF FRENCH BREAD CUBED
PLACE A BAG ON THE BAG HOLDER AND FIRST 4 INGREDIENTS. SEAL AND MIX WELL. PLACE BACK ON THE BAG HOLDER AND ADD BREAD. SHAKE AND COAT WELL. PLACE ON BAKING SHEET AT 300 FOR 30-35 MINUTES AND MIX PERIODICALLY. STORE BACK IN THE BAG FOR UP TO 2 WEEKS.
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White as Snow Mashed Potatoes
3 PACKAGES OR PRE-MADE MASHED POTATOES OR 5LBS COOKED POTATOES
1 CUP SOUR CREAM
8 OZ CREAM CHEESE SOFTENED
1/2 CUP BUTTER SOFTENED
1/4 TEASPOON GARLIC POWDER
1 TEASPOON SALT
1 TEASPOON PEPPER
1/8 TEASPOON PARSLEY
1/8 TEASPOON PAPRIKA
PLACE A BAG ON THE BAG HOLDER AND ADD ALL ITEMS, MIX WELL. PUT IN 9X13 PAN AND BAKE AT 350 FOR 25-30 MINUTES COVERED
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Guacamole in Flash – makes 1 – 1/2 cups
2 AVOCADOS-PITTED, PEELED AND CUT
1 TEASPOON LEMON JUICE
1/2 CUP CHUNKY SALSA-MEDIUM
SALT AND PEPPER TO TASTE
PLACE A BAG ON THE BAG HOLDER AND ALL ITEMS. SEAL, MIX AND KNEAD WELL. NIP THE TIP AND SQUEEZE INTO A BOWL TO SERVE. FRIDGE FOR 30 MINUTES.
