Category Archives: Sides

Mashed Potato Bake

Potatoes, cheese and sour cream – they are just meant to go together ! The little bit of baking gives the potatoes a nice crispy crust and this is a great side to anything – especially a grilled meat such as Grilled Chili Rubbed Sirloin.

Mashed Potato Bake
Mashed Potato Bake

3 servings
185 calories per serving

24 oz. potatoes, peeled and quartered (you can use the frozen Oreida Steam and Mash here for a quick alternative)
2 oz. low fat cream cheese, cubed
1/4 c low fat sour cream
1 T skim milk
1/2 t onion powder
1/2 t salt
¼ t pepper
Pam
ICBINB spray (I Can’t Believe it’s Not Butter)

Preheat oven to 350 degrees. Cover potatoes with water and bring to a boil them reduce heat, cover and simmer 20 minutes or until tender. Mash the potatoes and add the rest of the ingredients then place in a 13×9 baking dish sprayed with Pam. Spray with a few spritzes of ICBINB. Bake 20-25 minutes or until lightly browned.

Fresh Cranberry Relish

There are some sides that you just make over and over again. This is one of them. At only 50 calories per serving, this also makes a great snack. And it is soooo good for you !

Fresh Cranberry Relish
Fresh Cranberry Relish


8 servings
50 calories per 1/2 c serving

Forget Ocean Spray jellied cranberries around the holidays! Instead try this fresh salad that is simple to prepare and a great crowd pleaser.

1 bag cranberries
3/4 c Splenda
2 granny smith apples, cored and in quarters
1 seedless oranges (peel and all !), in quarters

Rinse the cranberries and pick out any bad ones. Place in a food processor and process until they are in small pieces. Remove to a bowl. Place apples in processor and blend until small pieces. Remove to bowl with cranberries. Place oranges in processor and process until all skin is in small pieces. Remove to bowl with cranberries and apples. Add Splenda and mix well. Refrigerate at least 4 hours so flavors blend.

Creamy Garlic Noodles

Philadelphia Cream cheese sauces are pretty new – they have several flavors, but I think the Savory Garlic is my favorite. The richness of the cream cheese makes this a this a decadent side.

Creamy Garlic Noodles
Creamy Garlic Noodles

6 servings
313 calories per serving

8 oz whole wheat egg noodles
4 c frozen broccoli florets
1 1/3 c frozen mixed peas and carrots
Pam
6 oz. canned sliced mushrooms
Salt and pepper to taste
¼ t garlic powder
½ t onion powder
½ c Philadelphia Cooking Crème (Savory Garlic flavor)
¼ c fat free evaporated milk

Thaw frozen vegetables. Spray a skillet with Pam and sauté broccoli, peas and carrots, and mushrooms 10 minutes. Season with salt, pepper, garlic powder and onion powder then mix in the evaporated milk and heat another 2 minutes to heat through.. Cook noodles according to package instructions. When done, drain and stir with cooking crème. Mix in the vegetable sauté and serve immediately.

Black Beans and Chilies

Serve this nutritious bean based meal as a lunch with some cut up veggies on the side. Or serve as a dinner side next to Mexican flavored chicken or fish.

Black Beans and Chilies
Black Beans and Chilies

4 servings
210 calories per serving

1 t oil
2 scallions, thinly sliced
2 cloves garlic, minced
2 T chopped green chilies
2 14.5 oz cans black beans, rinsed and drained
2 c water
¼ c salsa
Salt and pepper to taste
4 t shredded low fat cheddar cheese

Heat oil and cook scallions and garlic 1-2 minutes then add chilies, beans and water and bring to a boil then reduce heat and simmer ½ hour. Stir in salsa and warm through then season with salt and pepper just before serving. Garnish each serving with 1 t shredded cheese.

Sauteed Cucs

You usually don’t think of cucumbers in a hot dish, but they make a perfect sautéed side, much like you would sauté zucchini.

Sauteed Cucs
Sauteed Cucs

4 servings
82 caloriess per serving

1 medium cucumber
1 T butter
1/4 t salt
Chopped parsley

Peel cucumber, cut in half, remove seeds and slice, sprinkle with salt. Melt butter in a skillet and sauté cucs 3 minutes. Remove and sprinkle with chopped parsley.

Mediterranean Salad

This is all the good stuff out of the salad and leaves the lettuce behind. Crisp, refreshing and a great summer salad.

Mediterranean Salad
Mediterranean Salad


8 servings
109 calories per serving

2 large tomatoes, cut into wedges
1 green pepper chopped coarsely
1 red or 1 yellow pepper chopped coarsely
1 zucchini, cut lengthwise in half, and chopped coarsely
½ of a small cucumber, peeled, seeded and julienned
1/2 c fat free Italian dressing
2 T chopped basil
2 cloves garlic, minced
3 low fat mozzarella sticks, sliced into small rounds

Mix all together and refrigerate at least 1 hour.

Cucs in Cream Sauce

By mixing the cream and the vinegar, you are almost making your own ‘sour’ cream. This is a very rich tasting dressing for the cucs and it is a nice side dish to serve with chicken or fish dishes.

Cucs in Cream Sauce
Cucs in Cream Sauce


2 servings
70 calories per serving

2 medium cucumbers, peeled and thinly sliced
2 t salt
2 T heavy cream
2 t vinegar
¼ t salt
1/8 t pepper

Mix cucs with salt and let stand 1 hour in a colander. Drain and pat dry. Mix cream, vinegar, salt and pepper and add cucs. Chilll 3-4 hours.

Lemony New Potato Salad

This tastes much like a German potato salad since it does not use mayo. But instead of vinegar, this one uses fresh lemon and tons of great fresh herbs to make a bright, fresh potato salad that is a sure hit !

Lemony New Potato Salad
Lemony New Potato Salad

6 servings
207 calories per serving

1 ½ lb. small new potatoes, sliced ½ inch thick
2 t lemon zest
¼ c lemon juice
Kosher salt and ground pepper
1/2 cup coarsely chopped fresh herbs, such as a combination of chives, parsley, and basil
2 T oil

Steam potatoes 15-20 minutes or until tender. Mix lemon zest, lemon, salt and pepper and pour over cooked potatoes. Refrigerate 1 hour. Mix herbs and oil and mix into cooled potatoes. Chill for an hour or more so flavors mingle. Stir again just before serving.

Rice and Beans

Can you say YUMMY?!?!?! This is such a great QUICK and EASY recipe, yet the results taste like you’ve been in the kitchen for hours. This is an ample serving. You could easily just have half a serving for a side and still have room in your calories for some fish or chicken on the side.

Rice and Beans
Rice and Beans

4 servings
400 calories per serving

1 ½ c chopped green peppers
3 cloves garlic, minced
1 T oil
14.5 oz. can diced tomatoes with green chilies
15 oz. can black beans, drained and rinsed
1 ¼ c water
2 c Minute brown rice
¼ c cilantro chopped
1 c low far shredded cheese (cheddar, Colby or Monterey Jack)

In a large skillet on high heat, heat the oil and cook the peppers and garlic 2 minutes then add tomatoes, beans and water. Bring to a boil and stir in rice and reduce heat to medium low. Cover and simmer 5 minutes then remove from heat and stir in cilantro and top with cheese. Let stand 5 minutes, covered.

Broccoli Tomato Side Salad

Simple yet special with the addition of the cheese and sunflower seeds. Serve this up and watch it disappear !

Broccoli Tomato Side Salad
Broccoli Tomato Side Salad

8 servings
108 calories per serving

6 c broccoli florets, chopped coarsely
1 c grape tomatoes, halved
1 c shredded low fat cheddar or Monterey jack cheese
2 T sunflower seeds
½ c light vinaigrette dressing
1 T Splenda
2 t Dijon mustard

Mix broccoli, tomatoes, cheese, and seeds. Mix dressing, Splenda and mustard and then mix with veggies.

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