Sides
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From-Scratch Green Bean Casserole with Crispy Parmesan Onions
Classic green bean casserole, made completely from scratch. Fresh green beans are baked in a creamy mushroom and onion sauce made with bone broth and whole milk—no canned cream-of-anything soup—then topped with homemade crispy Parmesan onions.
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Uncle KiKi’s Michigan Sauce
A true upstate New York Michigan sauce made with seasoned ground beef, tomato sauce, mustard, Frank’s RedHot, and just a touch of brown sugar, slow-cooked until rich and deeply savory. Spoon it over a hot dog on a warm bun with chopped white onion and yellow mustard—or go all in and make a trash plate.
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Garlic Butter Bone Broth Lentil Mash
For Garlic Butter Bone Broth Lentil Mash, I’d set up WPRM like this. I would make one small change from the accidental batch: keep your exact ingredients, but write the intentional cook time as 45–60 minutes with a doneness check, rather than telling everyone to forget about their lentils for 90 minutes. 😂
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Bone Broth Garlic Butter Baked Rice
An easy, hands-off baked rice made with chicken bone broth, butter, garlic, and simple pantry seasonings. It’s buttery, savory, and one of my favorite ways to use the homemade bone broth from my Weekly Roast. Make a big batch for dinner, then freeze the leftovers for an easy side later.
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Pumpkin Beer Chili
A thick and hearty three-bean pumpkin chili made with pumpkin purée, pumpkin beer, fire-roasted tomatoes, poblanos and smoky chipotle. It’s plenty satisfying without meat, easy to make vegan with vegetable broth, and just as good with beef or chicken added if that’s what you have.
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High-Protein Buffalo Chicken Dip
Creamy, cheesy buffalo chicken dip made with blended cottage cheese and Greek yogurt for an easy protein boost. Use whatever chicken you have on hand, bake until hot and bubbly, and serve it with chips, crackers or veggies—or turn the leftovers into an easy lunch.