10 Easy Sides // Six Sisters Stuff

 

Mini Garlic Monkey Bread Recipe

ngredients

  • 2  (7.5 oz) cans buttermilk biscuits
  • 6 Tablespoons butter melted
  • 4 garlic cloves minced
  • 2 Tablespoons dried parsley
  • ¼ cup grated parmesan cheese plus more for sprinkling on top

Instructions

  • Preheat oven to 400°. Lightly grease a 12 cup muffin tin with cooking spray.
  • Cut each biscuit into quarters and place into a bowl.
  • Combine butter, garlic, parsley and 1/4 cup of Parmesan cheese. Pour over biscuit pieces.
  • Gently toss together and make sure everything is evenly coated with the butter mixture.
  • Place 6-7 biscuit pieces in each muffin cup. Sprinkle with additional Parmesan cheese.
  • Bake 12-14 minutes or until golden. Serve warm.

Notes

  • You could make your own dough, (we recommend trying our 30 Minute Dinner Rolls, dough recipe) or you could purchase frozen dough roll.

Nutrition

Calories: 62 kcal · Carbohydrates: 2 g · Protein: 1 g · Fat: 6 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 14 mg · Sodium: 101 mg · Potassium: 22 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 160 IU · Vitamin C: 1 mg · Calcium: 26 mg · Iron: 1 mg

Honey Roasted Carrots Recipe

Ingredients

  • 1 pound baby carrots
  • 3 Tablespoons olive oil
  • 3 Tablespoons honey
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with foil and spray lightly with nonstick cooking spray.
  • Place carrots in a large, sealable bag.
  • Pour olive oil over carrots, seal bag and shake until carrots are evenly coated in oil.
  • Spread the carrots in a single layer on the baking sheet.
  • Drizzle the honey over the carrots and season with salt and pepper, as desired.  
  • Bake for 25-30 minutes, or until carrots are tender.

Notes

  • We love to serve this with Ham!

Nutrition

Calories: 120 kcal · Carbohydrates: 15 g · Protein: 1 g · Fat: 7 g · Saturated Fat: 1 g · Sodium: 60 mg · Potassium: 185 mg · Fiber: 2 g · Sugar: 12 g · Vitamin A: 10425 IU · Vitamin C: 2 mg · Calcium: 25 mg · Iron: 1 mg

Baked Zucchini Fries Recipe

Ingredients

  • 1 pound zucchini (I used 3 medium sized zucchinis)
  • ½ cup panko bread crumbs
  • ¼ cup grated Parmesan cheese (the crumbly kind, not shredded)
  • 2 eggs

Instructions

  • Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
  • Combine bread crumbs and Parmesan cheese. Set aside.
  • Whisk 2 eggs together in a shallow pie plate and set aside.
  • Cut the ends off the zucchini and then cut the zucchini in half so you have two short, stubby pieces. Set one piece on its end and cut it in half lengthwise. Cut that half in half, making 2 planks. Repeat with the remaining halves (you?ll get 16 planks per zucchini).
  • Stack 2 planks on top of each other and cut into strips. Thicker strips will yield bigger fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel.
  • Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; you just don't want to work with all the bread crumbs at once because they'll soak up moisture from the egg and won't stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.
  • Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with marinara sauce or ranch.

Notes

  • Try to keep you zucchini fries the same size so they cook evenly

Nutrition

Calories: 72 kcal · Carbohydrates: 6 g · Protein: 5 g · Fat: 3 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 58 mg · Sodium: 127 mg · Potassium: 233 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 266 IU · Vitamin C: 14 mg · Calcium: 76 mg · Iron: 1 mg

Instant Pot Panera Copycat White Cheesy Shells Recipe

Ingredients

  • 1 pound macaroni uncooked
  • 3 cups chicken broth
  • 6 Tablespoons butter unsalted
  • 6 Tablespoons flour
  • 2 cups milk
  • 2 cups heavy cream
  • 2 cups shredded white sharp cheddar cheese
  • 1 cup shredded Parmesan Cheese
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Place pasta in Instant Pot and pour enough chicken broth over the pasta that it just covers the pasta.
  • Place the lid on the Instant Pot and secure in place. Turn the vent to SEALING. Press the MANUAL button and set the timer for 4 minutes. 
  • When cooking is finished, move the vent to VENTING and do a QUICK RELEASE of the pressure. 
  • Remove the pasta from the Instant Pot and set aside.
  • Press the SAUTE button and add butter to the bottom of the pot and let the butter melt.
  • Slowly whisk in the flour until blended, and then slowly add in the milk and cream, stirring the whole time.
  • Bring mixture to a boil and continue stirring until it starts to thicken. Add in cheese, mustard, salt, and pepper and mix until smooth.
  • Add cooked pasta back until the cheese sauce and stir until all pasta is covered in cheese sauce.
  • Serve topped with a sprinkle of Parmesan cheese and ground pepper.

Notes

  • While chicken broth in a can or container from the store will do perfectly fine with this recipe, you can also make your own!

Nutrition

Calories: 717 kcal · Carbohydrates: 53 g · Protein: 23 g · Fat: 46 g · Saturated Fat: 28 g · Cholesterol: 148 mg · Sodium: 1116 mg · Potassium: 367 mg · Fiber: 2 g · Sugar: 5 g · Vitamin A: 1617 IU · Vitamin C: 7 mg · Calcium: 479 mg · Iron: 1 mg


Mom’s Easy Potato Salad Recipe

Ingredients

  • 8 potatoes cooked
  • 8 eggs hard boiled
  • ¾ cup dill or sweet pickles diced
  • 2 celery stalks diced
  • 1 cup mayonnaise (you could also use Miracle Whip)
  • 3 Tablespoons yellow mustard
  • 1 Tablespoon sugar
  • 1 teaspoon white vinegar
  • salt and pepper to taste
  • Salad Supreme Seasoning optional to sprinkle on top

Instructions

  • Bring two pots of water to a boil. In one pot boil your potatoes for about 30-40 minutes, or until fork can easily pierce through the potato, but not too soft that they just fall apart. Drain water off of potatoes and let them cool (I usually put the potatoes in the fridge to cool).
  • Once your potatoes are cool, peel and dice. Place diced potatoes, diced celery, and pickles in a large bowl. Dice the eggs and add it to the bowl (sometimes I will set aside 1 egg and slice it to put on top of the potato salad for presentation – totally not necessary, it's just what my mom always did).
  • In a separate small bowl, mix your mayonnaise, mustard, sugar, vinegar all together. Pour your sauce over the potato mixture in the big bowl and gently fold together. Add salt and pepper to taste. If it is dry, you can add more mayo to get it the texture you like. Top with Salad Supreme seasoning. As mentioned before, you can also save 1 hard boiled egg to slice and add it to the top.

Notes

Tips to make this salad even better:
 This recipe doesn’t call for onions, but onions chopped really small make this recipe taste delicious!  You can make this potato salad with sweet or dill pickles. Both ways taste delicious!

Nutrition

Calories: 305 kcal · Carbohydrates: 42 g · Protein: 10 g · Fat: 11 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 168 mg · Sodium: 466 mg · Potassium: 989 mg · Fiber: 5 g · Sugar: 5 g · Vitamin A: 294 IU · Vitamin C: 42 mg · Calcium: 61 mg · Iron: 3 mg



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