This Corn Salad with Avocado is so flavorful with cherry tomatoes, feta cheese and a honey lime dressing. Serve it fresh for summer BBQ’s for an easy side dish that will be a new family favorite.
…
Watermelon Salad with Feta and Mint
This Watermelon Salad with Feta and Mint is simple and refreshing for hot summer days. A bit of honey and lime adds to the sweet, watermelon flavors with a topping of feta and fresh mint leaves.
…
Cheesy Bacon Green Bean Casserole
This Cheesy Bacon Green Bean Casserole has so much more flavor than the traditional cream of mushroom soup version. I added plenty of Velveeta and Colby Jack cheese to this cheesy sauce with a pack of bacon and crispy, cracker topping.
Deciding what to have for dinner or what dish to bring to a holiday dinner can be a huge headache. Especially, when my Dad graciously informed me that Green Bean Casserole was voted one of the worst Thanksgiving dishes of all time. I assured him that my version would not be lacking in flavor with plenty of cheese and bacon goodness. Thankfully, the dish was a huge hit. There were no issues with bland flavors concocted from mounds of cream of mushroom soup, canned green beans and dried out french onions.
I usually don’t make a habit of experimenting with new recipes for guests before testing them out for myself, but time is not always our friend. Defrosted several bags of frozen green beans the day before and it was definitely worth it. The soggy canned green beans have no business in any casserole as far as I’m concerned. I literally, used to gag on them as a kid and hide them in my napkin. Boy did things get easier after we finally got a dog.
I sauteed plenty of onion with garlic before adding them to a nice thick cheese sauce with a bit of Worcestershire sauce and paprika for extra flavor. The extra flavor really adds to the dishes’ beautiful, cheesy goodness. I do the same thing to my Fancy Mac and Cheese recipe…SO good! I ended up adding an entire pack of turkey bacon (totally necessary). A crispy, Ritz cracker topping gives this Cheesy Bacon Green Bean Casserole recipe a nice extra bit of texture for the win.
Don’t forget to enhance your holiday entertaining with a nice adult cocktail. A Caramel Apple or Christmas Sangria are two of my favorites that have become holiday staples. A festive Cranberry Orange punch is perfect for guests on Christmas or New Year’s.
MORE TO LOVE
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- Sweet Potato Casserole with Pecan Topping
-
- Slow Cooker Garlic Asiago Mashed Potatoes
-
- Leftover Turkey Shepherd’s Pie
-
- Apple Cranberry Spinach Salad
-
- Candy Cane Crescent Roll Breakfast Pastry
-
- Sugar Cookie Martini
-
- Christmas Sangria
-
- Snowflake Martini
Cheesy Bacon Green Bean Casserole
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
This Cheesy Bacon Green Bean Casserole has so much more flavor than the traditional cream of mushroom soup version. I added plenty of Velveeta and Colby Jack cheese to this cheesy sauce with a pack of bacon and crispy, cracker topping.
Course:
Vegetable Side Dish
Cuisine:
American
Servings: 16
Ingredients
- 48 oz. frozen green beans; defrosted
- 3/4 c. butter
- 2/3 c. yellow onion; finely diced
- 1 can cream of mushroom soup
- 16 oz. Velveeta cheese
- 1 1/2 c. milk
- 1/4 c. flour
- 2 c. shredded Colby Jack cheese
- 2 tbsp. Worcestershire sauce
- 1/2 tsp. paprika
- 3 cloves garlic; minced
- 1 1/2 c. Ritz Crackers; crushed
- 1 package regular or turkey bacon
- 1 tsp. dried parsley
Instructions
-
Prepare bacon per package instructions; cut into pieces around 1 inch wide. In a medium saucepan, add 1 stick of butter and melt on medium heat.
-
Add the onion and garlic and saute until onion becomes translucent. Lightly salt and pepper.
-
In a small bowl, whisk together milk with flour. Add to the onion mixture.
-
Stir continuously until mixture begins to thicken. Stir in the cream of mushroom soup, Worcestershire and paprika. Add Velveeta and Colby Jack cheese.
-
Stir until cheese is melted. Salt and pepper to taste.
-
Add cheese mixture and cooked bacon to the green beans; stir until combined. Add green bean mixture to a 9x13 inch baking pan.
-
Add 1/4 c. of butter to a small skillet on medium heat. Once melted add crackers, parsley and lightly pepper. Lightly stir for a few minutes until crackers begin to lightly brown.
-
Add cracker mixture to the top of the green beans. Bake at 350 degrees for 30 minutes covered. Remove cover and bake an additional 30 minutes.
Loaded Potato Salad
This Loaded Potato Salad is a great, easy side dish for your summer barbecues. It tastes like biting into a potato skin with a sour cream and ranch dressing mixture and that coveted bacon, cheddar cheese and green onion topping.
I’m super picky about my potato salad. I can’t stand store bought potato salad that tastes like nothing but mayonnaise with the occasional chunk of onion or pepper. I usually end up throwing half the container away, so I’m not sure why I even bother. Potato salad is really not that hard to make. You don’t even have to peel the potatoes for this recipe. The hardest part is really rinsing them off and cutting them up..no big deal.
This recipe is extremely versatile. You can add extra seasoning or even substitute regular dressing for Chipotle ranch. I love the extra bit of spiciness it adds but find this version to be more kid friendly. My daughter seems to find a dash of pepper to be “spicy”. If you want this to be more like the texture of a potato skin, you could even roast the potatoes instead of boiling them. However, turning on the oven when it is in the 90’s outside isn’t always super appealing.
You can make this recipe healthier in a few different ways. Light sour cream or light ranch dressing can be substituted without missing the regular flavor. Greek Yogurt can also be used in place of the sour cream. I don’t eat beef or pork, so I substituted regular bacon for this flavorful, natural turkey bacon from Target.
This Loaded Potato Salad will be on my 4th of July menu along with some of my other favorite side dishes. This Pasta Salad is loaded with sun-dried tomatoes, kale and feta cheese…so good! An Easy Fruit Pizza is always a hit and can be made patriotic by just using strawberries and blueberries. A Watermelon Margarita Slush bucket gets made the day before and won’t cut into fun time for the holiday. A Fuzzy Navel Peach Sangria is everything you ever wanted in a cocktail. Lastly, Red White and Blue Jello Shots are so fun and can be made for adults or without alcohol for the kids.
MORE TO LOVE
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- Sun-dried tomato and Kale Pasta Salad
-
- Broccoli Slaw Salad
-
- Strawberry Cheesecake Fluff
-
- Easy Fruit Pizza
-
- Red White and Blue Jello Shots
-
- Red White and Blue Pina Colada
-
- Fuzzy Navel Peach Sangria
-
- Watermelon Margarita Slush Bucket
Loaded Potato Salad
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
This Loaded Potato Salad is a great, easy side dish for your summer barbecues. It tastes like biting into a potato skin with a sour cream and ranch dressing mixture and that coveted bacon, cheddar cheese and green onion topping.
Course:
Side Dish
Cuisine:
American
Servings: 10
Ingredients
- 3 lbs. Red Potatoes; large diced
- 6 strips bacon; cut into small chunks or crumbled
- 3 tbsp. green onion; thinly sliced with white side of onion removed
- 1 tsp. dried dill
- 1 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. sour cream
- 1/2 c. ranch dressing
- 1 1/2 c. shredded cheddar cheese
Instructions
-
Add a pinch of salt to the pot and boil potatoes around 15 minutes or until tender when pierced with a fork.
-
Prepare bacon per package instructions and cut into small chunks.
-
Drain potatoes and run cool water over them. Allow potatoes to cool and pat dry with paper towels.
-
In a large bowl add potatoes, ranch, sour cream, salt, pepper, garlic powder and dill. Lightly stir until combined.
-
Add bacon, cheddar cheese and green onion; reserving some for the topping if desired.
-
Lightly stir and top with leftover toppings.
-
Cover and refrigerate or serve immediately at room temperature.
Recipe Notes
You can make this recipe healthier in a few different ways. Light sour cream or light ranch dressing can be substituted without missing the regular flavor. Greek Yogurt can also be used in place of the sour cream. I use turkey bacon in place of regular.
Slow Cooker Beer Chili
This Slow Cooker Beer Chili is easily made with ground beef or turkey. A bottle of your favorite beer gets added with pinto beans, onion, tomato, jalapeno pepper and spices. This recipe is perfect for game day entertaining.
This is a great base recipe that can be customized to meet your every chili need. Spice it up further by adding an additional jalapeno and an extra bit of cayenne pepper and/or add your favorite combination of beans and veggies. I used ground turkey for this recipe, but it can also be made with beef for you red-meat lovers.
The best part of chili is the toppings, right? I love adding crackers, green onion, cheese and sour cream. You could also add a bit of fresh cilantro, tortilla chips or avocado for a more Tex-Mex flavor. My husband, turned his 2nd serving of chili into chili mac using the kids’ leftover mac and cheese. I have zero plans of watching the Super Bowl, but look forward to a big bowl of this hearty, Slow Cooker Beer Chili.
My Slow Cooker has been getting some serious use these last few weeks. The cold weather calls for plenty of warm soups, stews and chili and the occasional, warm cocktail. I’ve been making Slow Cooker Tortellini and Chicken Tortilla Soup on repeat. You just can’t go wrong with anything Slow Cooker during the busy work week (and several rounds of the flu). A bit of Baileys in my latte has been so very necessary lately.
-
- Slow Cooker Hot Wings
-
- Tex Mex Dip
-
- Buffalo Chicken Dip
-
- Red Wine Dark Chocolate Fondue Dip
-
- Watermelon Margarita Slush Bucket
-
- Whiskey Sour Slushes
-
- Georgia Peach Martini
-
- 16 Margarita Recipes
Slow Cooker Beer Chili
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
This Slow Cooker Beer Chili is easily made with ground beef or turkey. A bottle of your favorite beer gets added with pinto beans, onion, tomato, jalepeno pepper and spices. This recipe is perfect for game day entertaining.
Course:
Main Course
Cuisine:
American
Servings: 8
Ingredients
- 2 lbs. ground beef or turkey
- 1 14 oz. can diced tomato
- 1 15 oz. can tomato puree
- 1 medium yellow onion; diced
- 1 medium jalapeno pepper; finely diced
- 2 15 oz. cans pinto beans
- 2 tbsp. olive oil
- 3 1/2 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tsp. paprika
- 1 salt and pepper to taste
- 1/4 tsp. cayenne pepper
- 2 tsp. pre-minced garlic
- 1 12 oz. bottle of beer
Instructions
-
Add the olive oil to a large skillet on Medium/High heat until hot.
-
Add the onion and season with salt and pepper.
-
Saute until the onion begins to become translucent and stir in the garlic; saute for around 1 minute.
-
Add the beef or turkey; salt and pepper to taste.
-
Break up the meat while cooking until browned.
-
Add the meat mixture to the bottom of a Slow Cooker.
-
Add diced tomatoes (drained), pureed tomatoes, pinto beans (drained), jalapeno pepper and beer; salt and pepper to taste.
-
Lightly stir ingredients.
-
Cook on high heat for 4-5 hours or low heat for 7-8 hours. Reduce heat and remove lid prior to serving to allow for it to thicken.
Sweet Potato Casserole with Pecan Topping
This Sweet Potato Casserole with Pecan Topping is easily put together the night before for a no fuss Thanksgiving day side dish. The delectable brown sugar and pecan topping adds the perfect balance of soft and crispy textures. Rows of marshmallows can be added for added sweetness and color.
I love a good sweet potato and could eat them just about any way whether it be as a french fry, hash or Thanksgiving side dish. I love this version with the brown sugar topping and also, like mixing things up by adding a salted caramel and pretzel topping. It is completely unexpected and yields the perfect balance of sweet and salty.
Feel free to amp up the sweetness anymore with this recipe by adding a few rows of marshmallows and broiling it for a few minutes before taking it out of the oven. I just can’t decide whether to call this a dessert or side dish. I’m going to go with side dish since the content does involve veggies. That means it is completely healthy, right?
The most challenging part of this recipe is cutting into the sweet potatoes. I recommend throwing them in the microwave for a minute or two to soften them up ever so slightly for easier cutting. Ensure that you dice the potatoes into pieces that aren’t any thicker than around 1.5 inches to ensure the insides are cooked evenly through. They should be soft enough to easily mash them by hand.
I like to add a pinch of cinnamon to my sweet potatoes and a splash of orange juice for a bit of citrus flavor. A bit of nutmeg and ginger also goes wonderfully with them. I prefer my pecans to be a bit finer and purchased pecan chips for this recipe. You could also chop up larger pecan pieces if that is your preference.
If you are wanting to make things easier on Turkey Day, I recommend mixing up the sweet potatoes the day before. Add them to your greased casserole dish and cover overnight. Add the topping right before baking to ensure the texture gets nice and crispy. Use your extra time to mix up a good cocktail such as an Apple Cider Moscato Sangria.
MORE TO LOVE
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- Fancy Mac and Cheese
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- Salted Caramel Sweet Potato Casserole
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- Apple Cranberry Salad with Candied Walnuts
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- Slow Cooker Creamy Tortellini Soup
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- 20 Thanksgiving Desserts
-
- Pumpkin Gooey Butter Cookies
-
- Salted Caramel Pumpkin Poke Cake
-
- Pumpkin Pecan Cheesecake
-
- Pumpkin Spice White Russian
-
- Pumpkin Pie Martini
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- Apple Cider Moscato Sangria
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- Crockpot Pumpkin Spice White Hot Chocolate
Sweet Potato Casserole with Pecan Topping
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
This Sweet Potato Casserole with Pecan Topping is easily put together the night before for a no fuss Thanksgiving day side dish. The delectable brown sugar and pecan topping adds the perfect balance of creamy and crispy textures.
Course:
Side Dish
Cuisine:
American
Servings: 12
Ingredients
- 6 c. cubed sweet potatoes (around 4 large)
- 1/3 c. milk
- 1/4 c. orange juice
- 1/2 tsp. cinnamon
- 1 tsp. vanilla
- 2 eggs; beaten
- 1/3 c. butter; melted
Topping:
- 1 c. brown sugar
- 1/2 c. flour
- 3/4 c. chopped pecans
- 6 tbsp. butter; softened
- 2 c. miniature marshmallows (optional)
Instructions
-
Peel and cube sweet potatoes. Boil for around 12 minutes or until softened when poked with a fork.
-
Preheat oven to 350 degrees. Mash sweet potatoes and stir in remaining ingredients.
-
Add to a greased 9x13 baking pan.
-
Prepare topping: combine brown sugar and flour; cut in softened butter until the mixture resembles large crumbles.
-
Stir in the chopped pecans and sprinkle over the top of the sweet potatoes. Bake for 30 minutes.
-
If adding marshmallows; broil for around 1-2 minutes until lightly golden at end of cooking time.
Apple Cranberry Spinach Salad with Candied Walnuts
This Apple Cranberry Spinach Salad with Candied Walnuts is the perfect holiday side dish or an easy meal with the addition of chicken. It gets topped with blue cheese crumbles and a homemade, Creamy Apple Cider Vinaigrette dressing.
This is hands down my favorite kind of salad. I’m in love with the mixture of textures and the added sweetness from the apples, candied walnuts and cider dressing. If blue cheese isn’t your jam, feel free to substitute with a feta cheese. The salad is truly amazing with either one!
I prefer to make a quick, skillet version of candied walnuts to add an extra bit of crispiness and sweetness. There is no need to get out that cookie sheet and spend 45 minutes turning nuts. That kind of thing is enough to drive me nuts! Brown sugar is easily dissolved in the skillet with a pinch of cinnamon and salt until melted. Add the nuts and stir them until coated and transfer them onto parchment paper to dry. The hardest part of this process is trying to avoid eating all of them before they are put in the salad.
Let’s talk about the salad dressing for a second. I’m totally obsessed with Panera’s Fuji Apple Chicken Salad dressing. It is so sweet, tangy and bursting with apple flavor. I honestly, made 3 different versions until I was satisfied with the result. A bit of plain, Greek Yogurt gets added for a slightly creamy texture along with a generous amount of honey for sweetness. I found the honey to combine with the other flavors more seamlessly than using sugar or maple syrup. A bit of Dijon mustard adds a slight bit of tangy flavor to balance out the sweetness. If you don’t have a salad dressing shaker, a mason jar with a lid will work just fine to get everything nicely shaken up.
The arrival of November, means its time to start planning your Thanksgiving menu (yikes). Save time my making your mashed potatoes in a Slow Cooker. Try something new and exciting with this Salted Caramel Sweet Potato Casserole. An Apple Cider Moscato Sangria or Pumpkin Spice White Russian pair wonderfully with any holiday menu.
MORE TO LOVE
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- Slow Cooker Chicken Tortilla Soup
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- Fancy Mac and Cheese
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- Slow Cooker Garlic Asiago Mashed Potatoes
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- Sheet Pan Mediterranean Chicken and Vegetables
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- Salted Caramel Sweet Potato Casserole
-
- Broccoli Slaw Salad
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- Slow Cooker Creamy Tortellini Soup
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- 20 Thanksgiving Desserts
Apple Cranberry Spinach Salad with Candied Walnuts
Prep Time
10 mins
This Apple Cranberry Spinach Salad with Candied Walnuts is the perfect holiday side dish or easy meal with the addition of chicken. It gets topped with blue cheese crumbles and a homemade, Creamy Apple Cider Vinaigrette dressing.
Course:
Side Dish
Cuisine:
American
Servings: 6
Ingredients
- 1 6 oz. bag of baby spinach
- 1 whole Granny Smith Apple; thinly sliced
- 1/2 c. dried cranberries
- 1/2 c. candied or roasted walnuts
- 1/4 c. blue cheese crumbles
Creamy Apple Cider Vinaigrette Dressing:
- 1/3 c. olive oil
- 2 tbsp. apple cider vinegar
- 2 tbsp. plain Greek yogurt
- 1 tsp. Dijon mustard
- 1/4 c. honey
Candied Walnuts
- 1 c. walnuts
- 1/2 c. brown sugar
- 1/2 tsp. cinnamon
- 1 pinch salt
- 1/2 tsp vanilla
- 1 1/2 tbsp. water
Instructions
-
If using Candied Walnuts, heat a small skillet on medium-high eat. Add the walnuts and periodically stir for around 3 minutes until fragrant.
-
Transfer the nuts to a plate. Add the brown sugar, cinnamon, water, and salt to the same skillet. Stir until brown sugar is dissolved and add the vanilla. Add the walnuts and stir until coated; remove from the heat.
-
Transfer walnuts to parchment paper in a single layer.
-
Prepare the salad dressing: add all ingredients for the salad dressing to a container with a covered lid; shake until combined.
-
In a large bowl, layer the baby spinach, apple slices, walnuts, blue cheese and cranberries.
-
Drizzle with the salad dressing and lightly toss before serving.
Slow Cooker Chicken Tortilla Soup
This hearty, Slow Cooker Chicken Tortilla Soup is easy to throw together for busy nights with little preparation time. Serve it smothered with shredded cheese, tortilla strips, sour cream, avocado and fresh cilantro for a heavenly flavor combination.
Now that cooler weather has officially arrived, plenty of comforting soups are on my weekly menu. I make all of my soup in a Slow Cooker, because it is perfect for my hectic weekday schedule. The only thing that would make this recipe easier is having a Slow Cooker with a saute function. I would love to get one, but mine is still in great shape. I’ll just have to live with a bit of extra cleanup for now.
I made a pot of this over the weekend to bring to my in-law’s house and it was a huge hit. Everyone loved how thick, hearty and flavorful it was. It is literally, a meal in itself. You could also, serve it with a nice Skinny Caesar Salad for entertaining. Don’t forget to have a great Apple Cider Sangria on hand as well! Aren’t fall flavors the best?
This beauty has around 1.5 lbs. of raw chicken breasts on top of sauteed onion, garlic and jalapeno (for a bit of a kick). I was worried that it would be a bit too spicy, but it came out perfectly! A simple combination of chili pepper, cumin and oregano gets sprinkled on top of the chicken before adding the black beans, diced tomatoes, corn and green chiles. Top it off with a bit of chicken broth and a can of tomato puree for Slow Cooker Chicken Tortilla Soup perfection. The chicken is ready to be shredded around 4 hours later on high heat.
If I could have only one soup for the rest of my life, this would be it! I love it’s versatility with the spices and all the great possible toppings. You just can’t go wrong with a good, thick soup.
The key to the best Chicken Tortilla Soup is plenty of fix-in’s on top! I loaded mine up with plenty of shredded cheese, avocado, sour cream, tortilla strips and fresh cilantro. You could also, substitute fresh parsley if you aren’t a fan of cilantro. Be sure to visit my Cocktail page for great drink pairings.
MORE TO LOVE
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- Crockpot Chicken Gnocchi Soup
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- Crockpot Hot Wings
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- Slow Cooker Creamy Tortellini Soup
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- Slow Cooker Garlic Asiago Mashed Potatoes
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- Slow Cooker White Turkey Chili
-
- Crockpot Pumpkin Spice White Hot Chocolate
Slow Cooker Chicken Tortilla Soup
Prep Time
10 mins
Cook Time
4 hrs 40 mins
Total Time
4 hrs 50 mins
This heart, Slow Cooker Chicken Tortilla soup is great for busy weeknights with shredded chicken, black beans, corn, tomato and pepper.
Course:
Dinner
Cuisine:
Mexican
Servings: 8
Ingredients
- 1.5 lbs. boneless/skinless chicken breast
- 2/3 c. finely diced yellow onion
- 1 1/2 c. frozen corn
- 1 4.5 oz. can chopped green chiles; drained
- 1 15 oz. can black beans; drained
- 1 jalapeno pepper; finely diced
- 4 cloves garlic; minced
- 1 can diced tomatoes
- 1 can tomato puree
- 3 c. chicken broth
- 1 tsp. chili powder
- 1/2 tsp. oregano
- 2 tsp. cumin
- 1 juice of 1 lime
- 1 salt and pepper to taste
- 2 tbsp. olive oil
Optional Toppings:
- 1 shredded Colby or Monterey Jack Cheese
- 1 avocado; cubed
- 1 sour cream
- 1 freshly chopped cilantro or parsley
- 1 tortilla strips
Instructions
-
In a skillet or crockpot with a saute feature; add the olive oil and heat on medium/high until hot. Saute the onion, jalapeno and garlic until the onion starts to become translucent. Lightly salt and pepper the mixture before removing from the heat.
-
Lightly spray the crockpot with nonstick cooking spray. Add the onion mixture to the bottom of the crockpot.
-
Add the chicken breasts in a single layer on top of the onion mixture.
-
Sprinkle the top of the chicken with the cumin, chili powder. oregano, salt and pepper.
-
Add the black beans, corn, green chiles, diced tomato, tomato puree and chicken broth. Lightly stir the mixture.
-
Cook for around 4-5 hours on High Heat or around 7-8 hours on low heat.
-
Around 30 minutes before serving, remove the lid and stir in the juice of 1 lime. Salt and pepper to taste.
-
Top the soup with tortilla strips, sour cream, shredded cheese, cubed avocado, and freshly chopped cilantro or parsley if desired.
Broccoli Slaw Salad
This Broccoli Slaw Salad is perfect for summer holidays and BBQ’s and is super easy to make. A mixture of broccoli, raisins, almond and carrot slivers, radicchio and your favorite slaw dressing gets tossed together and chilled before serving.
This easy recipe was a huge hit with the whole family. You can make slaw dressing from scratch or purchase ready-made at the store. The ingredients can be changed up a bit to your desired taste. Fresh grapes could be switched out for raisins and red cabbage could be used in place of radicchio as desired.
This dish adds great pops of color to your meal and is so simple to throw together with your weeknight BBQ. I made this in the afternoon and served it with grilled chicken and fresh fruit for a fairly healthy meal that the whole family enjoyed. My husband was even caught red-handed eating out of the bowl after dinner. More importantly, the little ones actually consumed their veggies…miracle!
I purchased reduced-fat coleslaw dressing from the grocery store, but you can very easily make your own. You will likely have all the ingredients on hand as it is primarily made of mayo, lemon juice, sugar, salt and pepper. I don’t usually use mayo, so prefer to buy the dressing already made to avoid wasting the leftovers.
Father’s day is right around the corner and I plan on making this along with my favorite, Skinny Kale Caesar Salad and Strawberry Cheesecake Fluff. I’ll leave the mandatory warm dishes to the rest of the family. I may even make my dad’s favorite, Strawberry Rhubarb Cobbler. Its one of the easiest desserts I’ve ever made and uses frozen rhubarb.
Don’t forget to plan for a nice cocktail or 3 when hosting a summer BBQ. Whiskey Sour or Watermelon Margarita Slushes are the perfect way to keep cool! Visit my cocktail page for more great ideas!
MORE TO LOVE
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- Easy Fruit Pizza
-
- Sun-dried tomato and Kale Pasta Salad
-
- Strawberry Cheesecake Fluff
-
- Slow Cooker Creamy Tortellini Soup
-
- Whiskey Sour Slushes
-
- Watermelon Margarita Slush Bucket
-
- Strawberry Lemon Sangria
-
- Pineapple Orange Creamsicle Mimosas
Broccoli Slaw Salad
Prep Time
10 mins
This Broccoli Slaw Salad is a perfect BBQ side dish and easy to make with slaw dressing, broccoli, raisins, carrot and almond slivers.
Course:
Side Dish
Cuisine:
American
Servings: 8
Ingredients
- 5 c. broccoli florets
- 1/2 c. raisins
- 1/3 c. slivered almonds
- 1 carrot; shredded
- 1 c. radicchio or red cabbage; roughly chopped
- 1 c. coleslaw dressing
- 1/2 c. sweet yellow onion; finely chopped
Instructions
-
Add all ingredients to a large bowl and toss to evenly coat with dressing.
-
Refrigerate for 2-3 hours before serving.
16 Amazing BBQ Side Dish Recipes
These 16 Amazing BBQ Side Dish Recipes are perfect for upcoming summer holidays and gatherings! Memorial Day is right around the corner and I’m ready for plenty of vibrant, fresh fruits and vegetables with my BBQ. Avoid messy cleanups by grilling your potatoes and veggies in foil packets. Use seasonal vegetables to make fresh pasta salads with homemade dressing and plenty of seasoning. Fresh fruits make a beautiful fruit pizza or easy salad.
These grilled sweet potatoes get topped with a cilantro vinaigrette for plenty of added flavor!
Grilled Sweet Potatoes with Cilantro Vinaigrette Via Cookin Canuck
Is it salsa or salad? I don’t know, but I want it!
Cowboy Caviar Via The View From Great Island
Plenty of flavor packed into this light salad with asparagus and tomato!
Asparagus and Tomato Salad Via Haute & Healthy Living
This Pasta Salad is full of great flavor and super easy with Italian salad dressing!
Insanely Good Pasta Salad with Italian Dressing Via Savory Tooth
This is no ordinary potato salad!
Bacon Sriracha Potato Salad Via Peas and Crayons
I’m a sucker for grilled corn and like how this starts off in a pressure cooker for faster cook time.
Instant Pot Mexican Street Corn Via Meatloaf and Melodrama
This easy, Broccoli Salad side dish is made with bacon, cranberries, sunflower seeds, cheddar cheese and a homemade dressing.
Broccoli Salad Via Sugar Spun Run
This Easy Fruit Pizza has gotten rave reviews!
Easy Fruit Pizza Via 3 Yummy Tummies
I love that this Watermelon Arugula Salad has a bit of extra spice!
Spicy Watermelon Arugula Salad Via Rhubarbians
I’m loving the flavors in this Couscous Salad!
Israeli Couscous Tabbouleh Salad Via Platings and Pairings
Grill up your potatoes and serve with plenty of topping options!
Grilled “Baked” Potato Bar Via Platings and Pairings
These cheesy, Cauliflower Mashed Potatoes with Spinach are low-carb.
Keto Cauliflower Mashed Potatoes with Spinach Via Low Carb Yum
My kids can’t get enough of this Strawberry Cheesecake Fluff!
Strawberry Cheesecake Fluff Via 3 Yummy Tummies
These no fuss Veggie Foil Packets are packed with plenty of seasoning and can be made in the oven or grilled.
Vegetable Foil Packets Via Happy Foods Tube
Hello cheesy goodness! These Easy Scalloped Potatoes can be made in an Instant Pot or oven.
Easy Scalloped Potatoes Via Recipes From A Pantry
Avocado Deviled Eggs are quickly demolished around here!
Avocado Deviled Eggs Via 3 Yummy Tummies
This Hawaiian Potato Salad has me ready for a trip!
Hawaiian Potato Salad Via Cooking with Curls
HOW ABOUT A COCKTAIL?
If you are trying out one or two of these 16 Amazing BBQ Side Dish Recipes, be sure to have a good cocktail to go with it! Whiskey Sour Slushes are always a favorite amongst guests.
-
- Strawberry Lemon Sangria
-
- Whiskey Sour Slushes
-
- Orange Creamsicle Margarita
-
- Red White and Blue Pina Colada
-
- Watermelon Margarita Slush Bucket
-
- Pineapple Orange Creamsicle Mimosas
-
- Painkiller Cocktail
-
- Georgia Peach Martini