Side Dish Search

 If you've been reading this blog for a while, something you've heard me mention numerous times is that when I meal plan, side dishes are usually the thing I struggle with the most. That category is where I find myself falling into a rut more than any. 

Now, like most families, we have certain meals that the same sides have to go with it, no matter what. These boys like what they like, and there are certain combos I can't stray from or they will riot. For example, if fish sticks are on the menu, a blue box of mac and cheese is a must. No questions asked. If I am making a meatloaf, there better be some mashed taters on the plate too. 

But for other meals, I can switch it up, try new things and create new meal combinations, especially if I make something we already love, just in a new way.

A friend gave me this recipe years ago and I forgot all about it, until this past week. I wanted rice to go with some oven-roasted barbecued chicken, but was tired of wild rice and rice pilaf. Somehow I remembered this easy, five ingredient, pantry friendly dish she had shared. 

Souper rice has been around forever, but was 100% new to us. The best way to describe it is a "poor man's risotto." It's creamy and flavorful like risotto, but takes about 1/10 of the work. (If you are making risotto from scratch on a busy weeknight, my sincere respect!) Once you learn the method you can flavor it any way you like and have a tasty side that goes with so many main dishes. 

If you're looking for some new side dish inspo too, I hope you will try this soon and share with your friends!

What Is Souper Rice

This is an easy side dish made from instant white rice, cream of celery soup, chicken broth and some seasonings. It has a similar creamy texture of risotto, but is easier and cheaper to make.

What Kind Of Soup To Use 

I used cream of celery, but any condensed cream soup would work too. Cream of chicken, mushroom or broccoli would be my choices.

What Kind Of Rice To Use

This is a quick cooking recipe that uses instant rice. Using a rice that requires longer cooking will not work the same way.  

What To Serve Souper Rice With

Here are some great dishes this rice would be perfect with!   

Air Fryer Salmon 

Oven Roasted Whole Chicken   

Crock Pot London Broil   

Oven Roasted Lemon Pepper Chicken  

Crock Pot Salisbury Steak

 

Souper Rice 

1 1/2 cups instant white rice

1 1/2 cups chicken broth

1 can cream of celery soup

1/4 cup grated Parmesan/Romano cheese

1/4 tsp. garlic powder

2 tsp. dried parsley

Salt and pepper, to taste

In a medium pot, whisk together broth and soup over medium high heat. Add garlic powder and stir well. Bring to a boil. Add rice, cheese, salt and pepper. Stir well. Remove from heat and cover. Let sit for 5-7 minutes until liquid is absorbed. Add parsley. Stir well and serve immediately.

Best Tips

This recipe is made for instant rice. Regular medium or long grain will not work the same.

Swap out any condensed cream soup you want. I think I will try cream of broccoli next.

Use chicken stock for even more flavor.

You won't need as much salt as pepper. Start with a pinch and add more if needed. 

If the rice sits too long, it will become very thick. Simply add extra broth over low heat to thin out.

More Side Dish Recipes To Try Next

Loaded Pierogi Skillet

Pub Mac & Cheese

Creamy Cajun Noodles 

Garlic Parmesan Roasted Potatoes

Broccoli & Grape Salad 

French Onion & Parmesan Rice 

Lemon Roasted Potatoes

Slow Cooker Glazed Carrots 

Praline Roasted Acorn Squash

 

 

 

Weeknight Side Dish

How have your days been lately? Super busy? Not enough hours in the day? Feel like your to do list is never ending. You cross one thing out and three more get added? I feel you. Seriously. We are in the same boat. 

Even being home more isn't changing how much I need to do, and I know all you out there who are still working from home, or the kids have remote learning, or both, know exactly what I'm talking about. There are truly days I put Max to bed and wonder what I accomplished in the day even though I know I got things done. It never feels like enough. 

All of you know I am a meal planner from way back. It's the only way I know how to function and I truly don't think there has been one day in our 17 year marriage that dinner time rolled around and I said "I have no earthly idea what to make for supper." Heck, when I still worked outside the home, before Alex was born, I had a dry erase board on the fridge with the meals wrote out so if Adam beat me home from work, he could start cooking. I told you it's always been the way I have done it. 

Sure, I switch things around here and there when life demands it, but for the most part, the meal plan I sat down and made this past Friday will be the way it goes for the next 7 days. 

No matter how much this system works for me, I also know without a doubt there are many out there who have another way. A more "fly by the seat of your pants" approach, and when you need to come up with something quick, and don't want to put too much effort in, these potatoes are for you!

A tasty side dish to really any meal, these roasted potatoes are done just a little different than others I've made. Usually it is season, throw on the pan and bake. But for these, you want to take the couple extra minutes it takes to make sure they are flesh side down. This will allow them to get extra crispy on the outside while still being buttery and delicious on the inside. 

If your daily planner is filled to the brim and you agonize over dinnertime every night, try doing a little meal planning of your own. Maybe not quite as meticulous as me, but a few mental notes of things you could have so a plan is already in the works on those days when you just can't do one more thing.

 Crispy Roasted Potatoes

3 lbs. baby red potatoes, halved

1/4 c. olive oil

1 tsp. dried rosemary

1 tsp. garlic powder

1 tsp. salt

1/2 tsp. black pepper

Preheat a large baking sheet in oven set to 400. In a large bowl mix all ingredients. Stir to coat. Place potatoes flesh side down on hot pan. Roast for 30-40 minutes until tender and crispy.*NOTE* For this recipe you want to look for the "size B" red potatoes.

 

 

 

 

Classic Never Goes Out Of Style

There are many classic dishes we've eaten for years in our family, and to us, no matter how retro they might be, they never get old. My mom's goulash, Grammy's chicken on rice, and slow cooker pot roast to name a few. 

These comfort foods are like a big hug at the end of a long day, and this casserole is one of our favorites we've been eating for years. It was one of the recipes I made as a newlywed, and once our boys came along, it shows up on my meal plan monthly.

It has the classic ingredients, plus a couple you might be surprised at. I have always made mine with peas, for a splash of green. Plus, I have added a panko topping for a little crunch. It's so good...I'm drooling just thinking about it.

Oh, and even better? It can go from stove to oven to table in about an hour! A simple supper for those nights you just can't handle complicated. Add a little side salad, or fresh fruit and dinner is done.

Lent begins this week, and I know many of you will be looking for seafood dishes for those meat-free Fridays. This should definitely be on your must make list!

Classic recipes are loved for a reason. No matter what food trends come and go, they stand the test of time and are loved by generations now and those to come!

Classic Tuna Noodle Casserole

1 lb. egg noodles

4 (5 oz) cans tuna, drained well

1 (10 oz.) bag frozen peas

2 cans cream of mushroom soup

1 c. milk

1/2 c. Panko breadcrumbs

2 TBS butter, melted

1 tsp. dried parsley

Salt and Pepper

Preheat oven to 400. Grease 9x13 baking dish. Cook noodles according to package directions. Drain well. Combine noodles, tuna, soup, milk, peas, salt and pepper. Mix well. Transfer to baking dish. In a small dish combine melted butter and breadcrumbs. Sprinkle over top. Sprinkle with parsley. Bake for 25-30 minutes until slightly browned and heated through. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Happy 2019

I hope the first week of the new year has treated you well. We head back to school this week, and that means B.U.S.Y. Between homework, basketball practice, games, quizzes, tests...I can honestly say I didn't miss the grind these past two weeks.

I guess it's time for me to pull on my big girl panties and get back to reality, and back in the kitchen. I cooked over break, but not like I normally do. We had a lot of leftover nights, simple meals and ate out a little extra too.

If the schedule is about to explode once again, simple suppers better be on the menu! For me, not only is it nice if a meal doesn't take much time come dinner time, but if I prep some of it during the day when I'm home, that really helps too.

If you like a classic chicken pot pie, this is a terrific play on those same flavors. Plus, the chicken can be cooked earlier in the day, or even the night before! Heck, you could even make it on the weekend when you've got extra time and freeze it for later in the week. So many options to take some of the pressure off when 6 o'clock rolls around.

I am tired just thinking about how busy this week is. But at least I know supper time doesn't have to be exhausting too, thanks to easy, delicious comfort food like this.

Skillet Chicken n Biscuits

2 lbs. boneless skinless chicken tenders

Vegetable Oil

8 count refrigerated biscuits

2 (12 oz.) bags frozen mixed vegetables, thawed

2 TBS butter

2 (12 oz.) jars chicken gravy

1/2 c. chicken broth

1/2 tsp. dried thyme

1/4 tsp. garlic powder

1 TBS cornstarch

2 TBS water

1 egg

Dried Parsley 

Salt and Pepper to taste

Preheat oven to 400. Baste chicken with oil and season with salt and pepper. Roast for 30-40 minutes until juices run clear and browned. Cool. Chop into small pieces. In a large skillet melt butter. Saute vegetables until crisp tender, about 5 minutes. Add chicken. Season with salt, pepper, thyme and garlic powder. Add gravy and broth. Stir well. Whisk together cornstarch and water. Add to chicken mixture. Bring to a boil. Reduce heat and simmer 15 minutes until slightly thickened. Add a splash of water to the egg and beat. Brush tops of biscuits with egg wash and sprinkle with parsley. Bake according to package directions until browned. Add to skillet and let cook a couple minutes. *NOTE* If you have an oven safe skillet, you can absolutely bake the biscuits on top of the chicken mixture and make this a one pan meal!

Shared at Weekend Potluck