Scrumptious side dishes

Creamy Rice with Peas and Mushrooms

1 small onion, chopped
1/4 cup, Zesty Italian Dressing
1 pkg. (8 oz.) fresh mushrooms, sliced
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup frozen peas
2 cups instant white rice, uncooked
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1 tsp. grated lemon zest
1/4 cup grated Parmesan cheese

Cook and stir onions in dressing in large saucepan on medium-high heat 2 minutes or until tender. Add mushrooms; cook 2 to 3 min. or until mushrooms are tender.
Add broth and peas; stir. Bring to boil.
Stir in rice and cream cheese; cover. Remove from heat. Let stand 8 minutes. Stir in lemon zest and Parmesan cheese.

Cheese and Corn Spoon Bread

2 large eggs
1 (12-ounce) package corn muffin mix
1 (8-ounce) can cream-style corn
1 (8-ounce) can whole-kernel corn, drained
1 cup sour cream
1/2 cup melted butter
Salt and freshly ground black pepper to taste
1 cup shredded Swiss cheese

Preheat oven to 350 degrees (F). Grease one 8 x 8-inch baking dish; set aside.
Combine eggs, corn muffin mix, cream-style corn, whole-kernel corn, sour cream and melted butter, salt and pepper, mixing well. Pour into prepared pan.
Bake for 35 to 40 minutes. Remove casserole from oven and sprinkle cheese over top. Return to oven and bake for an additional 10 to 15 minutes or until a knife inserted in center comes out clean.
Serve warm from the baking dish.

Penne with Fresh Cherry Tomatoes and Basil

1 (16-ounce) box whole grain penne pasta
5 tablespoons extra virgin olive oil, divided use
1 clove garlic
1 pint (3 cups) cherry tomatoes, halved
Sea salt and black pepper, to taste
4 basil leaves
1/2 cup Parmesan cheese, freshly grated

Cook pasta according to package directions.
Meanwhile, heat half of olive oil in medium-sized skillet. Using the side of a knife, gently press and peel garlic clove and sauté in skillet for 1 minute.
Add cherry tomatoes, season with salt and pepper and sauté for additional 3 minutes.
Remove garlic from skillet.
Drain pasta, add to skillet. Toss with remaining olive oil, basil and cheese before serving.

Spinach Balls

1 pkg. (6 oz.) Stove Top Stuffing Mix (Monterey Style with Mushroom and Onion)
1-2/3 cups hot water
1/4 cup (1/2 stick) butter or margarine
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained and patted dry
1 cup grated Parmesan cheese
1 cup chopped fresh mushrooms
1 small onion, finely chopped
4 eggs

Heat oven to 400 degrees (F).
Combine stuffing mix, hot water and butter in large bowl until well blended.
Add remaining ingredients; mix lightly. Shape into 60 (1-inch) balls. Place in single layer in 2 (15x10x1-inch) pans sprayed with cooking spray.
Bake 15 to 20 minutes or until lightly browned