Even my young teenage nephew liked this one ! So it’s kid approved 🙂 Lotsa flavor, lotsa veggies, and a great side to just about anything.
Corn Salad
7 servings
140 calories per serving
Dressing:
¼ c oil
1 T chopped parsley
3 T rice vinegar
1 T soy sauce
½ t crushed red pepper
Salad:
1 lb. frozen corn
¼ c shredded carrots
¼ c sliced radishes
¼ c sliced green onions (green part only)
Combine all dressing ingredients and refrigerate. Bring a pan of water to a boil and cook corn 2 minutes. Drain and rinse with cold water to cool then pat dry and add to all the rest of the ingredients. Cover and refrigerate 2 hours so flavors mix.
I bet this gets your kids eating their green beans ! And maybe even asking for more 🙂 Cheese, sauce, stuffing – what’s not to like?!?!
Cheesy Green Bean Casserole
14 servings
157 calories per serving
2 16 oz. packages frozen French cut green beans, thawed
1 can low fat cream of mushroom soup
8 oz. Velveeta, cut into ½ inch cubes
1 1/2 c hot water
1/4 c butter
8 oz. stuffing mix (I like Stove Top)
Heat oven to 350 degrees. Mix beans and soup and place in a baking dish then top with cheese. Mix water and butter and melt butter all the way. Stir into stuffing and then spoon that over the casserole. Bake 40 minutes.
Spice it up with some homemade Spanish rice. This recipe is easy to do and gives you a great side dish ! You could easily substitute the type of tomatoes and peppers to make this exactly how you like it.
Spanish Rice
6 servings
144 calories per serving
½ c finely chopped shallots
½ c chopped bell pepper
1 clove garlic, minced
1 T oil
1 t chili powder
28 oz. can diced tomatoes and their juice
¾ c long grain rice
4 oz. can diced green chilies
Hot pepper sauce to taste
1 c water
Salt and pepper to taste
Heat oil and cook shallots, pepper and garlic until tender. Add chili powder and cook 1 minute then add tomatoes, rice, chilies, hot pepper sauce, water, salt and pepper. Bring to a boil them reduce heat, cover and simmer 15 minutes or until liquid is absorbed.
The honey, orange and vanilla make a great glaze – just sweet enough without being too sweet. Serve these next to any dish for a colorful and fun carrot recipe.
Buttery Carrots
4 servings
81 calories per serving
2 c diagonally cut carrots
½ c water
2 T honey
1 T light butter
1 t grated orange zest
¼ t vanilla
1/8 t salt
Place carrots and water in a pan and bring to a boil over medium high heat then reduce heat and simmer 8 minutes. Drain and return to pan and add the rest of the ingredients and bring to a boil. Cook 1-2 minutes or until the liquid has reduced to a glaze.
This is a great lunch size serving. You could also halve the portion and serve as a dinner side. The pasta and veggies are just a perfect lunch !
Spaghetti Salad
4 servings
280 calories per serving
8 oz. FiberGourmet spaghetti broken in thirds (without FiberGourmet, you have to add 70 calories per serving)
2 c frozen mixed vegetables
¾ c grape tomatoes, cut in half
½ c low fat zesty Italian dressing
Cook spaghetti according to package instructions and in the last 5 minutes, drop in the frozen veggies. Drain and rinse with cold water to cool down. Toss pasta mix and the rest of the ingredients then cover and refrigerate at least 1 hour so flavors blend.
To me, there is nothing more heavenly on my tongue than a melting morsel of brie. Now add in that I am a carb hound and cannot live without pasta…follow me to Pasta and Brie courtesy of Baltimore International College School of Culinary Arts. This recipe is PERFECT !! It combines 2 of my most favorite things in the world. I don’t know who at the Baltimore International College School of Culinary Arts came up with this recipe, but it outranks any pasta and cheese recipe that I have ever tried. It is true heaven.
Along with the perfect brie flavor, the fresh herbs and pine nuts are just a flavor explosion. This is definitely one of those meals that will impress…and it’s not hard to put together at all.
I tweaked their version just a bit to bring this in under 400 calories. It’s a bit high on the calorie count, so serve as a side to a light piece of fish – or have it for lunch. The portion size is definitely enough for a filling lunch and you won’t forget the cheesy brie goodness.
PASTA AND BRIE (BALTIMORE INTERNATIONAL COLLEGE)
Baltimore International College School of Culinary Arts has many, many recipes for you to try out (just go to the menu option ‘Programs” and then you will see a link to the recipes. And if you know someone with a passion for food looking for formal schooling, pass along the link. So make sure to visit – just click the banner below 🙂
4 servings
387 calories per serving
4 oz. brie (I removed the coating but you don’t have to)
1 T olive oil
3 T chicken broth
15 oz. can diced tomatoes, drained
2 t minced garlic
1 T chopped parley
4 basil leaves, sliced thinly
1 oz. pine nuts, toasted
Salt and pepper to taste
6 oz. FiberGourmet pasta (penne, rotini or short fettuccine) – without FiberGourmet, you have to add 80 calories per ounce of pasta)
Heat oil and broth and add in the tomatoes. Add in the garlic, parsley, basil, nuts, salt and pepper. Simmer for 10 minutes. Cook pasta according to package instructions. Stir brie into tomato mix and mix well to melt then pour it over the pasta and serve immediately.
This is such a hearty vegetable dish ! The potatoes, parsnips and carrots really satisfy. Serve next to just about anything for a great serving of vegetables.
Vegetable Gratin
4 servings
251 calories per serving
Pam
2 t oil
1 lb. onions, thinly sliced
1/3 c skim milk
1 T cornstarch
1 c fat free chicken broth
¼ t pepper
Salt to taste
½ t garlic powder
½ t onion powder
1 t parsley flakes
¼ t thyme
1 lb. red potatoes cut in 1 inch chunks
6 stalks celery, cut in 1 inch chunks
½ lb. parsnips, sliced
½ lb. carrots, sliced
Spray skillet with Pam, add oil and heat on medium high. Cook onions 25 minutes to caramelize and brown the onions. Add a tablespoon or more of hot water along the way if the onions start to dry out too much. Whisk milk and cornstarch and add to onion skillet along with broth, pepper and thyme. Heat on medium high heat and boil for 1 minute stirring continuously.
Preheat oven to 375 degrees. Combine potatoes, celery, parsnips and carrots. Stir in onion mix and spices/herbs and turn all into a 3 quart baking dish. Cover with foil and bake 45 minutes then remove cover and bake another 15 minutes, until golden and tender.
I love side dishes the combine a carb with veggies – it’s one less dish to have to prepare. And this one has orzo, which is one of my most favorite small pastas. It’s a perfect side dish !
Mushroom and Zucchini Orzo
4 servings
197 calories per serving
1 c uncooked orzo
Pam
1 c mushrooms, chopped
1 c zucchini, diced
T butter
½ t garlic powder
1/2 t oregano flakes
Salt and pepper to taste
Cook pasta according to package directions. Heat skillet and spray with Pam. Saute mushrooms and zucchini 6-8 minutes. Mix pasta, mushroom mix, butter and spices.
This side dish is great next to just about anything ! The flavor is mild and subtle, so it will go well with just about any meal, not just Asian dishes. And for only 83 calories, it’s a smart side.
Snow Peas and Mushrooms
4 servings
83 calories per serving
1 T sesame seeds, toasted
1 T olive oil
1/2 lb. snow peas
4 oz. mushrooms, thinly sliced
2 T teriyaki sauce
Toast sesame seeds by place in a hot dry skillet for 5 minutes, stirring frequently. Heat oil and sauté snow peas and mushrooms 4 minutes. Stir in teriyaki and sesame seeds.
These taste just like the ones I get at my favorite Greek restaurant. So good and a great side to most any dish 🙂
Greek Potatoes
8 servings
214 calories per serving
4 medium russet baking potatoes, peeled and quartered
1 c water
1/2 c olive oil
1/2 c freshly squeezed lemon juice
1 T oregano flakes, plus more for garnish
1 t salt
½ t pepper
Preheat oven to 500 degrees. Toss potatoes with water, oil, juice, oregano, salt and pepper. Turn potatoes and liquid onto a baking sheet and arrange in one layer. Bake uncovered about 50 minutes or until ford tender. Half way through, turn potatoes and add water if liquid is all absorbed. Garnish with extra oregano.
