Tag Archives: side

Zucchini Boats

October 22, 2010 admin Leave a comment

This has a definite Middle Eastern flair to it with the coriander and cumin as the main seasoning. Serve next to Eastern Fried Rice for a great vegetarian meal.

4 servings
107 calories per serving

2 medium zucchini, halved lengthwise
½ T oil
1 small onion, chopped
1 clove garlic, minced
2 oz. button or Portobello mushrooms, chopped
1 t ground coriander
¾ t ground cumin
½ c chick peas, rinsed and drained
1 T lemon juice
2 T chopped parsley
Salt and pepper to taste
Pam

Preheat oven to 350 degrees. Spray a baking dish with Pam. Scoop the flesh out of the middle of the zucchinis to create boats for the filling. Chop the removed flash and reserve. Heat oil in a skillet and cook onions 5 minutes then add garlic and cook another minute. Add chopped zucchini and mushrooms and cook 5 minutes then add coriander, cumin, chick peas, lemon, parsley, salt and pepper. Stuff the zucchini shells and bake 35-40 minutes.

Dinner, Sides

Quick Baked Beans

October 13, 2010 admin Leave a comment

Great to serve next to a no fat hot dog (which is only 145 calories on a bun!). This is a great side dish full of fiber and full of rich flavor.

4 servings
235 calories per serving

16 oz. can of pork and beans
15 oz. can of red kidney beans, drained and rinsed
¼ c ketchup
2 T brown sugar
1 T cooked bacon crumbles
Dash of Smoke Flavoring (optional)
2 t dried minced onion
2 t spicy brown mustard

Combine all and cook on low heat 15 minutes so flavors mingle.

Dinner, Lunch, Sides, Vegetables

Breaded Tomatoes

September 23, 2010 admin Leave a comment

This is high cal for a vegetable dish but served as a lunch alongside some tuna sprinkled with lemon, it’s a nice change. You don’t even need to wait for good summer tomatoes, because the cooking brings out the sweetness.

4 servings
285 calories per serving

Pam
1 1/2 c plain breadcrumbs
1/4 c parmesan cheese
1 T lemon zest
2 T olive oil
Salt and pepper to taste
4 large tomatoes

Preheat oven to 350 degrees. Spray baking dish with Pam. In a bowl combine breadcrumbs, cheese, zest and oil. Add salt and pepper. Slice tomatoes and arrange in dish. Season with salt and pepper and top with breadcrumb mixture. Bake 20-25 minutes.

Dinner, Italian, Salads, Sides, Vegetables

Artichoke Salad

September 12, 2010 admin Leave a comment

Simple yet fancy. Light yet filling. This is a great side salad. If you are making it as a main salad instead of a side, add some grilled leftover chicken.

8 servings
140 calories per serving

2 c grape tomatoes
11 oz. can artichoke hearts, drained and cut into chunks
10 oz. spring mix salad
1 c low fat shredded cheddar cheese
½ c low fat balsamic vinaigrette

Mix salad ingredients and then combine with dressing.

Dinner, Sides, Summer, Vegetables

Roasted Vegetable Salad

August 9, 2010 admin Leave a comment

Adding balsamic to grilled or broiled vegetables brings out a whole new dimension of flavor. Vinegar is often used as a flavor enhancer and boy does it do the trick here. This is a great side, lunch, appetizer – – however you slice it, you gotta make it ! 🙂

8 servings
140 calories per serving

1 green pepper
1 red pepper
1 yellow pepper
8 oz. Portobello mushroom caps
6 eggplant slices
1 c low fat Balsamic Vinaigrette Dressing

Cut peppers lengthwise into quarters and place all veggies on a broiler rack or on a wire rack atop a baking sheet and brush them with 1/2 c of the dressing. Broil 6-8 minutes turning and brushing a few times with the another ¼ c of the dressing. Slice mushrooms and mix all ingredients together and dress with the last ¼ c of dressing.

Dinner, FiberGourmet, Kid Friendly, Mexican, Pasta, Sides

Mexican Mac and Cheese

July 30, 2010 admin 1 Comment

This is one of the better mac and cheese recipes I have done. Make sure you stir the mix enough to get all the cheese melted. And try not putting in the half and half until a good amount of the cheese is already melted so you don’t get unmelted lumps. This really hit the spot and you can certainly change it up by adding bits of different vegetables, maybe even some hot peppers 😉

4 servings
245 calories per serving

2 c FiberGourmet rotini pasta (without FiberGourmet, the recipe comes in at 285 calories per serving)
¼ c sliced black olives
½ c fat free half and half
½ t salt
1 small red bell pepper chopped
1 can (4 oz.) chopped green chilies, drained
4 slices fat free Kraft American cheese slices

Cook pasta according to package instructions and stir in the rest of the ingredients. Cook over low heat 5 minutes or until cheese is all melted.

Dinner, Italian, Pasta, Sides

Tortellini and Veggies

July 24, 2010 admin Leave a comment

Tortellini are so versatile. And this is a great recipe to show off their cheesy goodness 🙂 The sauce is light and packed with healthy veggies.

4 servings
182 calories per serving

1 9 oz. package of refrigerated cheese tortellini
1 T oil
2 medium shallots, minced
1 medium bell pepper in 1 inch pieces
2 c chopped plum tomatoes (about 6 tomatoes)
1 medium zucchini cut in half lengthwise and then sliced into half moons
½ t garlic powder
Salt and pepper to taste
½ t basil flakes
½ t oregano flakes

Cook pasta according to package instructions. Heat oil in pan and cook bell pepper and shallots in oil 4-5 minutes then add tomatoes, zucchini and seasonings and cover and cook 5 minutes. Finally add in tortellini and cook 3 minutes or until hot.

Top off the dish with some fresh herbs of your choice (basil and parsley do quite well).

Appetizers, Italian, Sides, Snacks

Provolone and Peppers

July 21, 2010 admin Leave a comment

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This is a great side and also a great quick appetizer. The melted cheese and pesto make such a nice accompaniment to the sweet red pepper.

8 servings
65 calories per serving

2 small red bell peppers
1 T oil
2 T basil pesto
2 oz. provolone cheese in 8 slices

Quarter peppers and remove seeds. Brush outsides with oil. Fill insides with pesto and cheese. Heat grill. Grill peppers 5-7 minutes or until cheese is softened. You can also broil these for a few minutes if you do not have a grill.

Dinner, Italian, Sides, Vegetables

Roasted Peppers and Garlic

June 18, 2010 admin Leave a comment

When you roast peppers, you make them ultimately sweet and bring out tons of natural flavor. When paired up with some simple oil, garlic, and seasoning, you get quite a treat !

If you only have one color pepper, don’t let that hold you back from roasting them up. In the line up of most sweet to least sweet, you have the red, orange, yellow and green bell pepper. All have a very distinct flavor and all are delicious ! I add a bunch more garlic to these than the recipe calls for – just because 🙂

4 servings
97 calories per serving

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
2 T oil
2 garlic cloves, thinly sliced
½ t oregano flakes
Coarse salt
Ground pepper
Handful of basil leaves

Preheat oven to 450 degrees. Halve the peppers and remove the seeds. Place cut side up on a cookie sheet and drizzle with oil. Add garlic slices to pepper halves along with oregano, salt and pepper. Roast 35 minutes or so (or until skin starts to blister) and then remove from oven and sprinkle with a handful of fresh torn basil leaves.

Dinner, Italian, Sides, Snacks

Parmesan Crisps

June 10, 2010 admin Leave a comment

These are a GREAT addition to salads, as a side to Italian flavored dishes, etc. 2 ingredients + quick fry method = savory side in next to no time !

10 servings
56 calories per serving (1 serving = 4 crisps)

1 c grated parmesan cheese
1 t flour

Combine cheese and flour. Heat a non stick skillet to medium high heat. Spoon a thin layer of cheese into a 1 inch circle in hot pan. Repeat with as many as will fit in the skillet without touching. When they begin to sizzle and bottom is golden, flip over and cook until the next side is golden. Work in batches and finish up all the cheese and flour. This will go very quickly.