Vegetarian

Just like the one your mom made, only healthier. Everyone loves the green bean casserole. Here I'll show you one one that doesn't take much longer to make and it’s real food, not processed!

Things like peppers are popular at Italian little plates restaurants. I’m offering you a recipe for mine here. Mine have a bit of an after-burner kick to them.

I ordered this dish at a restaurant in town. It was so good I said, “I have to figure out how to make this myself!” It was that wonderful.

This is a wonderful potato casserole from the southeast part of France. Works great on a buffet too if you like room temp potatoes or have a chafing dish. For the LOWEST glycemic index, make this dish the day before you serve it.

This is a decadent side dish. When I serve it, people at the table often ask me why this tastes so unique, so we play “guess the secret ingredient”…. Answer is the nutmeg. This dish goes well at dinner parties and holiday celebrations. It makes a perfect side dish for your upcoming holiday dinner.

Roast carrots are easy to make and taste good every time. If you can splurge on fresh herbs, it will be well worth it. 

The other day, potato pancakes came to mind and I they could probably be made with cauliflower. Turns out they can!

This is great as a light lunch time meal and a great holiday recipe. The juxtaposition of the sweeter apricots with the curry has the exotic taste I was looking for.

I love my acorn squash roasted with just butter in the center and a sprinkle of sea salt and pepper. But I know tons of people want brown sugar in the middle and more. So this version can satisfy the sweet tooth and add an optional spice/heat factor.

A variation of my sea salt crusted snow peas recipe - but with snap peas!

Fried till golden using coconut flour.

These mushrooms are a super side dish. Perfect for a quiet dinner for two. Or make a giant bowl and serve on a holiday.

You’ll never miss the pasta if you start serving these with your Italian dishes. They are pretty, too!

The touch of nutmeg in here really makes the dish. Try this as a substitute for mashed potatoes. It’s really quite delightful

Dieter Rebecca first had this warm and rustic side dish while in Ireland on a road trip in 1994. These mushrooms where in every Irish B&B Dieter Rebecca visited. She loved the recipe so much she recreated it for Plan Z! Hope you enjoy.

Serve this at your next family event instead of potatoes and you’ll save 30% of the carbs.

Can be a vegetarian entrée or a side dish. SUPER Yummy because as the squash bakes it becomes sweet.

This one is for the gourmet cooks in the group. You can do this with any standard mushrooms and make it less exotic but the gourmet cooks will appreciate the earthy flavor of the shiitakes.

Timing the side dishes to come out and be warm when served can also be a challenge. I am offering up this idea for an asparagus side dish because asparagus tastes good at any temperature.

Okay. This seems so simple. Everyone wants a fast breakfast or snack. Your kids will be giddy with this as their breakfast or their after school snack.

This recipe makes a yummy vegetarian lunch or side dish to go with a protein. I also put it in Zola to GO! because it can travel to a buffet.

This mushroom dish was designed to go with steak but I am confident it will go well with chicken or even an omelet. The taste is rich so be ready for some big YUMs around your table.

This recipe is SUPER simple and SUPER BIG YUM! I don’t crave potatoes anymore but I can develop a craving for this stuff!

Dieter Debbie created this fabulous recipe. Thanks Debbie!

This recipe was submitted by Plan Z dieter Debbie. Debbie says, "Here is an idea for Thanksgiving. Many of us have had this before, but wanted to share it again."

If you are serving this dish with the salmon, place the salmon on the plate and then spread the tomatoes and zucchini around it for color.

This look great and perfect to serve over the holidays to impress your guests.

These are perfect for a comforting snack or if you need to make an appetizer for a party. YUM!

This recipe is taken from the cookbook New Farm: Savoury Recipes from a Farmhouse Kitchen on the Isle of Bute by Carole Howard.

This is a great little side salad, good with any dish.

This recipe will make plenty. You'll have enough for a side dish for six or enough to generously stuff 6 omelets.

The only trick to coleslaw is to make it ahead, as the flavors need some time to develop. This one is just about as easy to make as the other stuff is to pour out of the jar. And healthier.

Ready for Summer? This is a great way to start the day. BIG YUM!

This makes a quick light appetizer that's pretty in the summer. Or it can be a side salad or even an Italian side dish to go great with grilled summer foods.

Efrem says, "This is a really easy to make, great tasting guacamole to accompany any Mexican dish.

Creamed spinach makes a wonderful, old-school side dish or you can use it as a dip. Serve with Melba rounds and just reuse your rounds so you don’t eat more than 3 or 4.

This is mild, full of flavor and a huge hit around my house. It would also be wonderful served with a steak or a meaty fish, too.