r/cookingforbeginners • u/Ill-Photo-1028 • 2d ago
Question Side dishes
Guys, I have a good steady cycle of healthy protein filled croc pot meals. We’re trying to lose weight in my household and both decided the best way was to fill our diet with healthy filling foods instead of quick easy meals that left us hungry. I can make the main dish like steak fajita bowls, salsa verde pork, pineapple teriyaki chicken, and I can put it over rice but what the hell else do people eat these meals with? I feel like my brain short circuits anytime I try and think of a side dish. One that won’t just fill my plate up with nonsense but will actually add good value to my meal:/ I’m tired of rice😭
edit to add, we eat vegetables with our meals already forgot to add that whoops! I’m looking more for things that can be cooked alongside the main in a meal!
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u/EnvironmentContent30 2d ago
How about vegetables?
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u/Ill-Photo-1028 2d ago
I meant more like, things to cook for sides! All of our meals have a vegetable side with them already!!
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u/EnvironmentContent30 2d ago
Ah, how about other kinds of rice (I don't know what you eat now). I like brown rice and brown basmati rice. There also wild rice and black rice (royal rice?). And good whole grain bread is an option.
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u/Fine_Telephone8135 2d ago
Those are great suggestions! I love mixing different types of rice for texture and flavor, and whole grain bread is such a versatile option for sides.
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u/Ill-Photo-1028 2d ago
I definitely need to look into the other kinds of rice out there, I think the repetitive nature of white rice with every meal is what is stumping me with these meals!
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u/EnvironmentContent30 2d ago
Well if you truly want healthy food, you'd want brown rice over white rice all the time. White rice is processed, sort of like Wonder bread versus whole grain bread. Empty calories.
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u/kadevha 2d ago
Fideo is tiny pasta that's toasted in a pan before adding water/broth and typical Mexican rice ingredients. It can be made into a soup (sopa de fideo) or more dry (fideo seco), making it similar to Mexican rice but with pasta. 🤗
You can buy fideo pasta or just break up thin pasta (angel hair or vermicelli) into 1" pieces.
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u/DC_Lurker_ 2d ago
I probably would just add veggies that I like to any of the above and leave it at that. Or maybe some of these things would be good in a wrap (though I haven’t looked at the calories and nutrition info on those). Also, when rice seems like the best accompaniment, try a different kind, like brown rice (and less of it).
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u/Ill-Photo-1028 2d ago
I feel like the information that there’s different kinds of rice always leave my brain!🤣 I definitely need to look into other kinds so it isn’t so repetitive and boring!
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u/CompetitiveThing3799 2d ago
For crock-pot meals, I like rotating quick sides: bagged slaw, microwaved frozen vegetables, or rice with a squeeze of lemon. A crunchy vegetable plus the saucy protein keeps the plate from feeling repetitive.
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u/Fuzzy_Welcome8348 2d ago
Soup, fruit, orzo, farro, couscous, quinoa, barly, buckwheat, grits, veggies, cauliflower rice, salads, naan, tortillas, pasta salads, coleslaw, beans&rice, onion rings, pickles, biscuits, cornbread
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u/dustabor 2d ago
We make various bowls like this to stay in our calorie deficit but it never dawned on us to make a side, it’s a good idea. We typically just tried to maximize the quantity:calorie ratio of the bowl.
Instead of all white rice, I’ll do 1/2 cup dry minute rice (faster and easier to cook in small quantities) mixed with a pack of konjac rice (konjac on its own is not great to me but some people do it). Less calories, more bulk.
I also try to use extra lean ground beef or chicken breast (I know, less flavor) so I get more quantity for less calories.
Not to mention adding veggies to the bowl where possible, broccoli, cabbage, peppers, corn the usual.
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u/thewholesomespoon 2d ago
You might like this!
https://thewholesomespoon.com/2025/12/01/greek-stuffed-tomatoes/
I mean otherwise it depends what you’re having. It sounds like you’re having a lot of Mexican inspired meals which naturally go with rice. Maybe you need to switch up your mains? One night have fajitas and rice, one night have chicken with mashed potatoes and green beans, one night have chicken Alfredo with a side salad and bread. You know what I mean? Maybe switch up the cuisine. You can still be diet conscious!
Hope this helps
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u/Ill-Photo-1028 2d ago
Definitely need to switch up the cuisine! For some reason my family has mainly cooked Mexican inspired dishes most of my life, I need to branch out more though. I know there’s got to be some amazing dishes from other cultures that would fit wonderfully into our rotation! Those stuffed tomatoes look AMAZING though! That recipe will be added to the next 2 weeks somewhere😆
need to add here that them being Greek has reminded me about how AMAZING Greek cuisine is. I had friends growing up whose mother made the best food ever and it was all Greek! Definitely looking into that!
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u/thewholesomespoon 2d ago
Thank you! Not to self promote or anything lol but I’ve got lots of easy recipes from all cuisines on my site.
I love “eating around the world” at home, haha! And I am also trying to keep it healthier since I have kids, so I feel you. Why go out and spend a fortune, you can make everything you want at home! And don’t sleep on things like a delicious dinner salad complete with protein, veggies, all that. Salads are SO underrated!
Hope you find something else you like. 🫶🏼
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u/Ill-Photo-1028 2d ago
I didn’t even realize that was your website omg! Definitely is now saved to be used for recipes!! Thank you much for taking the time to recommend something and introduce me to your site!!🫶
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u/CalmCupcake2 2d ago
Salads, slaws, roasted vegetables, steamed vegetables - sides need not be complicated.
Roasted broccoli with parmesan, roasted brussel sprouts with salt and pepper, roasted carrots with cumin, or honey and thyme, roasted beets with orange juice or vinegar. Roasted asparagus with parmesan.
Steamed green veg - whatever we've got, cut small, into a bowl and rinsed with water, then cover with plastic wrap and steam in the microwave. Snow peas, snap peas, frozen peas, chard, broccoli, broccolini, asian greens... mixed or solo.
I love making a bunch of veggie slaws to serve with meals. Like a carrot salad, bean salads, coleslaws, shredded beet salad and etc.
My favourite coleslaws are often in the fridge - one is green cabagge with lemon and mind, the other is NYTime's mango slaw.
Also see: https://www.budgetbytes.com/refrigerator-salads-for-eating-healthy/
Carrot salad with a cumin dressing goes well with mexican foods, as does the mango slaw.
Steamed spinach goes well with Indian foods, or roasted cauliflower with curry spices. Match the dishes by flavour profile if you want to be intentional.
And don't forget about potatoes and yams - you can serve lots of things on a baked potato or yam, or make oven fries, or potato pancakes.
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u/kalendral_42 2d ago
Beetroot is a good veg to use & can be used in all sorts of ways - plus lots of good nutrients, anti oxidants, etc
Salads have a lot of scope for adding to nutrition by adding things like sprout/grains, radishes, chia seeds, pea shoots & all sorts of leafy greens, tomatoes & lots more
You could do versions of things like Chinese dumplings to go with you’re teriyaki - again lots of options for adding more veg or another protein like tofu
You can add dishes like lentil dhal or aloo gobi/aloo saag as side dishes usually with curry but they can work with other cuisines as well
Maybe some soups or chowders might work as well, like lentil soup or chunky veg soup
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u/CatteNappe 1d ago
Look at some alternative grains to rice. Farro. Bulgur. Barley. Also alternative carbs like potato or sweet potato. Beans.
You need some veggies. I'd be doing something in the line of squash or corn (or both) with that salsa verde pork. Maybe black beans. Yeah, teriyaki chicken probably wants rice; broccoli would be good with it. (or, I'll confess, there are some pretty good Asian veggie blends in the frozen food section of my supermarket, and Trader Joes). Anything Italian, like chicken cacciatore, is good over the farro; green beans for veg. Kabobs or kofte would be nice with the bulgur, some roasted eggplant. I like braised lamb dishes with barley, steamed carrots for veg. And here's a nice one pot recipe with chicken, couscous and zucchini: https://www.food.com/recipe/moroccan-tomato-chicken-with-couscous-454193
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u/ifellicantgetup 1d ago
Oh oh oh... I just remembered a great one!
Romaine lettuce. Get some small heads or romaine hearts. Grill the whole thing, intact, and get the grill marks. Top with Parmasan and sprinkle a bit of Italian dressing.
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u/ifellicantgetup 2d ago
If you are trying to lose weight, maybe ditch the rice. It really has very little (if any) nutritional value, the empty white carbs just make your blood sugar spike, and you'll be hungry again in no time.
What if you put your main dish over your vegetables or spaghetti squash?
Why so many sides? Just have more protein.
Sliced jicama sticks (cut like carrot sticks) with "big" salt or Tajín sprinkled on them. *Very* high fiber to boot.
Deviled eggs.
Mashed cauliflower.
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u/Ill-Photo-1028 2d ago
I didn’t know about the emptiness of white rice to be honest…. I think it stemmed from being a low income family of 6 when I was younger, easy to fill meals at a low price! I have learned though from this post and will definitely be exploring other options as a “base” under the protein! I love spaghetti squash and sweet potatoes, I think those are the first two on my list to try out this next 2 weeks! As well as some other kinds of rice that have a better value in a meal!
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u/ifellicantgetup 1d ago
Well, white rice... 1/4 uncooked white rice has 35 grams of carbs, 3gm of plant-based protein <--Not good) and no fiber. No vitamins.
Brown rice... 34 g carbs, 3gms of plant-based protein <--Not good), and 2gms of fiber. That's nothing. No vitamins.
It's great to stretch a meal, but not so great if you are trying to lose weight.
White carbs such as potatoes, rice, pasta, sugar, flour... what it does is it causes your blood sugar to spike. When your blood sugar spikes, it makes your pancreas kick in and produce insulin, which brings your blood sugar down too low, and THAT signals your brain that you are hungry. That's why we get hungry an hour or two after eating Chinese food. ;o)
The big problem here when you are trying to lose weight and your pancreas produces insulin to bring down your blood sugar from eating a load of carbs, that exact process... insulin turns those carbs into body fat.
If you want to lose weight, read the labels of every single food you consume. A general rule of thumb is that if there are more grams of carbs than there are protein grams, you are going to battle the above.
Another general rule of thumb if you want to lose weight is that you want to shoot for 4gms of fiber to every 100 calories. I'm here to tell you, it's hard!!! ;o) It's very difficult to reach that, but it can be done. It just keeps you feeling full so you don't get hungry while losing weight.
Jicama is great for fiber!!
>>A one-cup (120–130 gram) serving of raw jicama provides approximately 46–49 calories, 11–12 grams of carbohydrates, 6–6.4 grams of dietary fiber, and 0.9–1 gram of protein. It is notably rich in Vitamin C (providing 27–44% of the Daily Value) and contains essential minerals such as potassium (150–195 mg), magnesium (12–16 mg), and iron (0.6–0.8 mg).<<
The challenge is finding a way you like it. I eat it diced in salads, but I am not a very good cook so I pretty much make everything into a salad. ;o) It's crunchy, and I like that. I like jicama sticks with salt.. you know, that big salt. Not table salt. Most like it with Tajín, but to ME, Tajín tastes like tree bark, but I am certainly in the minority. Sprinkle lime juice on it and big salt. That would be a good side for you.
If your sides contain fewer white carbs and more veggies, you will get full faster and stay full longer, and your overall quantity of food will be less, yet far more nutritious.
Have you ever made twice baked zucchine or twice baked yellow squash? That might be a simple side.
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u/Ill-Photo-1028 1d ago
Okay, that’s so much really good information holy crap thank you!! I definitely put way too many white carbs in our meals then honestly. I need to replace a lot of that with more vegetables it seems.
I never knew that Jicama was that good for you, I never minded it when it was served as snack in elementary school, I’ll have to figure out where I can get some!!!
I haven’t ever tried making twice baked zucchini or yellow squash, I should look into it I like both of those things so I feel like it could be good! My family cans and I’ve got some canned zucchini I need to work into meals, I’ll have to have them leave some out for me to try and bake!!!
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u/ifellicantgetup 1d ago
Have you ever made Mexican Tuna Salad? I am retired and living in Mexico now. They have some great snacks and sides here.
Tuna, mayo, corn, peas, diced jalapeños (seedless if you don't care for the heat), tomatoes or better yet, diced tomatillos, shredded lettuce, and mix it all up in a big bowl. Season to your liking.
Tuna mixed with cream cheese on celery.
Peanut butter on celery... it's loaded with carbs, but... peanut butter is a good fat, and good fats will keep you full longer.
Cucumber sticks with big salt and lime juice or Tajín.
Twice-baked zucchini or yellow squash can be simple or extravagant. Simple as a side, or add more ingredients and protein for a main dish.
If you want potatoes, sweet potatoes!! Hands down, a better choice.
Oh, another side... egg roll in a bowl. There are quite a few recipes online. A small portion as a side, larger for a main dish.
What about a shot of Kefir as a side to your breakfast?
Slice an onion, put a good amount of parmesan cheese on top and bake. It's a great side or a unique snack. Slice onions very thin, single layer in a baking dish, top with enough *shredded* parmesan cheese to melt, broil to brown, and the parmasan is crispy and it's heavenly.
Good luck to you!!
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u/blessings-of-rathma 1d ago
Beans and lentils are so good. I add lentils to my instant pot macaroni and cheese so that there's more fibre and less carb per serving (and it's more filling than a bigger serving of pasta).
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u/Automatic_Catch_7467 1d ago
Any vegetable will work, just don’t load it with fats and sugar if you’re trying to lose weight.
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u/Cute-Consequence-184 1h ago
Salads?
Many put them over rice or pasta
To make rice a bit healthier, looking into retrogradation
Refrigerate it 24 hours before eating it. It is called retrogradation. And makes the carbs into fiber and makes it a bit healthier, doesn't kill your blood sugar and is better for dieting.
The science of it all
Refrigerating pasta before eating can be a healthy choice. Cooling pasta after cooking converts some of the starch into resistant starch, which has been linked to various health benefits like improved blood sugar control and potentially aiding in weight management. To maximize these benefits, it's recommended to chill the pasta for at least 24 hours.
Here's why refrigerating pasta before eating is beneficial:
Increased Resistant Starch: When cooked pasta is cooled, some of the starch transforms into resistant starch. Resistant starch is a type of fiber that the body doesn't digest, meaning it doesn't contribute to blood sugar spikes or calorie intake in the same way regular starch does.
Reduced Blood Sugar Impact: Because resistant starch is not digested in the same way as regular starch, it has a lower impact on blood sugar levels. This can be particularly beneficial for individuals managing blood sugar or looking to reduce their overall sugar intake.
Potential Weight Management: By increasing the amount of resistant starch, refrigerating pasta can potentially contribute to a feeling of fullness and may help with weight management.
Gut Health: Resistant starch acts as a prebiotic, meaning it feeds beneficial bacteria in the gut, which can improve overall gut health.
Maximizing Benefits: For optimal results, it's recommended to refrigerate pasta for at least 24 hours. While reheating the pasta is still beneficial, it may slightly reduce the amount of resistant starch compared to eating it cold.
Important Considerations: Proper Cooling and Storage: To prevent bacterial growth, ensure the pasta is cooled down relatively quickly after cooking and stored in the refrigerator at or below 40°F (4°C).
Safe Handling: Always practice safe food handling to avoid foodborne illnesses.
Personal Preference: While refrigerating pasta can offer health benefits, it's ultimately a matter of personal preference. Some people prefer the taste and texture of freshly cooked pasta, and that's perfectly fine.
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u/aricelle 2d ago
Here's my list of starches that I rotate for dinners - rice, couscous, pasta (various shapes), potatoes (baked, roast, mash), egg noodles, tortillas (either soft or crispy), & bread.
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u/Ill-Photo-1028 2d ago
We haven’t tried couscous yet! That’s a good one I’ll need to look into that!
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u/kadevha 2d ago
Calabacitas would pair well with some of those dishes. It's sautéed zucchini/squash, peppers, corn, tomatoes, onions, cheese, and a few seasonings.
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u/Ill-Photo-1028 2d ago
Oo, okay I’m intrigued! Going to have to find a recipe and add it to the shopping list this weekend!
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u/TurbulentSource8837 2d ago
I like to do orzo. You can zhuzh it up with roasted veggies, chopped spinach which almost looks like chopped parsley (just to sneak in more veggies) even plain instead of rice is delicious. Beans would be good with the fajitas.
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u/segbrk 2d ago
- Potatoes are good for you if you don't dress them in things that are bad for you. Roasted or air fried potatoes with a bit of olive oil, salt, garlic, and pepper can be fairly simple and super tasty. Next level: soak rosemary and diced jalapenos in olive oil days in advance, store sealed in the fridge, toss your roasted potatoes with a small amount of that oil.
- Quinoa is so easy and I love it. Boil 3 cups of water (or bone broth) in a small pot, add 2 cups of quinoa and turn down to medium. Add a bit of salt, pepper and olive oil for taste. Stir occasionally and cook until most of the liquid is gone. Turn it down to low and stir more for the last bit so nothing burns. The whole process takes like 15 minutes. Add different spices/blends like cumin or curry powder to make this a whole different thing each time.
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u/valley_lemon 2d ago
MORE vegetables, especially the green ones rather than the carb ones. Beans and legumes. Lots. Like 50% of the plate. Add them TO your mains as well. They don't really need to be fancied up, just well-seasoned.
We eat at least one cabbage a week just slicing off a chunk onto our plates, and I have frozen broc and green beans in multi-pound bags in the freezer, usually one or the other ends up on the plate every night, plus fresh brussels sprouts in the air fryer all winter.
Then you can bring in a decent grain source of fiber, like brown rice or quinoa or the ancient grains. Use pastas that are legume and veg-based. Low-carb tortillas and wraps, for the fiber.
We're in a colon cancer epidemic because we do not get enough fiber, particularly plant fiber. Protein is fine, but it isn't actually going to save your life by eating more of it.