Colcannon is a traditional Irish dish made with potatoes and cabbage. It makes an excellent side dish. And it’s a perfect way to use up left over cabbage and potatoes !
115 calories per serving
1 1/2 lb. potatoes (about 4 large), peeled and quartered
3 slices bacon, chopped
1 small onion, chopped
1/2 c water
4 c cabbage, thinly sliced
2 T butter
1/2 c skim milk, warmed
Salt to taste
Put potatoes in a large Dutch oven and add enough cold water to cover the potatoes then bring to a boil. Reduce heat and simmer 20 minutes or until potatoes are tender. Heat a skillet and cook bacon then remove it from pan and drain. Add onions to skillet and cook 4 minutes. Add water and stir to loosen the bits stuck to the pan then add cabbage, cover and cook 7 minutes until water is evaporated. Mash drained potatoes with butter and milk then add the cabbage mix and salt and mix well.
Creamy, cheesy, savory spinach – a perfect side dish to a light fish meal.
200 calories per serving
1 medium onion, thinly sliced
6 slices pre-cooked bacon, finely chopped
15 oz. fresh baby spinach leaves
4 oz. low fat cream cheese, cubed
15 Ritz Crackers, coarsely crushed
2 T grated parmesan cheese
1 T butter, melted
Preheat broiler. Spray pan with Pam and add onion. Cook 5 minutes adding a couple of tablespoons of hot water along the way if needed to keep the onions moist. Add bacon and cook 3 minutes. Add spinach and cook 3 minutes to wilt the spinach then remove from heat and add cream cheese being sure to mix well. Turn into a casserole dish sprayed with Pam. Mix crackers, parmesan and butter and sprinkle over the casserole. Broil 2 minutes to brown the crackers.
Feel free to mix this up as much as you want – use only one type of Chex if you only like one….don’t like peanuts, leave them out and put in more pretzels – – make it your own and make it often !
155 calories per serving
6 T butter, melted
2 T Worcestershire sauce
1 t garlic powder
1 ½ t Lawry’s seasoned salt
3 c Corn Chex cereal
3 c Rice Chex cereal
3 c Wheat Chex cereal
1 c peanuts
1 c mini pretzels
1 c bagel chips broken into small pieces (or melba toasts)
Mix butter, Worcestershire, garlic, and salt. Gradually stir in the rest of the ingredients and mix well to evenly coat. Cook uncovered on low 3-4 hours stirring every 30 minutes.
If you don’t have a crock pot, you can bake these at 275 degrees for 1 hour, turning and stirring every 15 minutes.
What a great grilled dish – the onions get so nice and caramelized and that gives everything tons of flavor.
350 calories per serving
1/3 c finely chopped onion
3 T buttery spread
¾ c apple juice
1/3 c red vinegar
2 T honey
1 T steak sauce
1 t salt
½ t pepper
1 lb Italian turkey sausage
2 small onions, quartered
8 medium large fresh mushroom caps
Cook onion in butter until tender then mix in apple juice, vinegar, honey, steak sauce, salt and pepper. Bring to a boil then reduce heat and simmer 20 minutes.
Boil enough water to cover sausages and add sausage to pot and cover. Reduce heat and simmer 15 minutes or until cooked through. During the last 5 minutes throw in the onion wedges. Cool for a bit then slice into 2 inch pieces. Heat grill and spray a grill pan with Pam.
Place all sausage, onions and mushrooms in a bowl and put in half the sauce and toss to coat. Place this mix in a hot grill basket and grill 10 minutes stirring frequently. Baste with the other ½ of the sauce and continue cooking 2 minutes longer.
Authentic, delicious, Greek pasta dish – easy to make and a great meal for entertaining or for every day !
370 calories per serving
1 lb. lean ground turkey
1 small onion, chopped
24 oz. marinara sauce
2 T red wine vinegar
2 T butter
1 1/2 c skim milk
1 c strained plain Greek yogurt
1/4 t nutmeg
2 c FiberGourmet elbow macaroni, cooked
1/4 c grated parmesan cheese
salt and pepper to taste
Preheat oven to 350 degrees. Brown onions in a skillet sprayed with Pam. Add turkey and brown. Drain. Add sauce and vinegar and cook for 15 minutes. Melt butter and add milk. Bring to a boil on medium heat stirring constantly then lower heat and simmer for 5 minutes. Remove from heat and stir in yogurt and nutmeg. Add macaroni, salt and pepper and stir. Spread meat sauce into a 13×9 baking dish and top with macaroni. Sprinkle with cheese and bake 50 minutes.
This is a DELICIOUS meal ! Serve them up alone as an appetizer, with a small salad for lunch, or with a few sides for a great dinner. The recipes packs a punch of flavor and anyone in your family who likes buffalo wings will love this. The sauce is really what makes the dish in my mind !
6 meatballs per serving
177 calories per serving
1 lb ground chicken
1/4 c Egg Beaters
1/2 c minced celery
1/2 c breadcrumbs
1/3 c Frank’s Buffalo Sauce (or your favorite brand)
salt and pepper to taste
1/2 t oregano
1/2 t garlic powder
1/2 t onion powder
2 T butter
2 T flour
1 c chicken or beef stock
1/4 c Frank’s Buffalo Sauce (or your favorite brand)
Preheat oven to 450 degrees. Mix meat, egg beaters, breadcrumbs, 1/3 c sauce, salt, pepper, oregano, garlic powder and onion powder. Spray a baking sheet with Pam. Make 36 small cocktail sized meatballs and place on a baking sheet with the sides all touching (this helps retain moisture in the meatballs as they cook). Bake 15-20 minutes or until done. While they are cooking melt butter in a small saucepan and then add flour and cook for 1 minute, stirring the entire time. Add stock and simmer 3 minutes. Add 1/4 c buffalo sauce, salt and pepper and simmer 1 minute. Serve this sauce over the meatballs or on the side as a dipping sauce.
Add some celery and carrot stix and some low fat blue cheese dressing on the side. You won’t miss the mess of wings with this healthy option that is just as good !
The creamy, decadent topping is what makes this pie super special. This one is just a little sweet and a lot yummy
287 calories per serving
1 1/2 lb sweet potatoes
1/3 c skim milk
145 oz can fat free sweetened condensed milk, divided
3 T brown sugar
2 T butter, melted
3/4 t ground cinnamon, divided
1/2 t vanilla
1/4 t salt
1 frozen pie crust bottom, thawed (or you can use refrigerated dough)
1/2 c low fat cream cheese, softened
Preheat oven to 350 degrees. Wrap potatoes in foil and bake 1 1/2 – 2 hours or until very tender (you can also jump start these by piercing and microwaving for 5 minutes). Let cool a bit and then scoop out flash and mash. Add milk, 1/4 c condensed milk, brown sugar, butter, 1/2 t cinnamon, vanilla and salt. Mix well then add eggs 1 at a time. Pour into thawed pie crust and bake 45 minutes or until set. Mix the rest of the cinnamon with the cream cheese and beat with a mixer then add 1/2 c plus 2T of the condensed milk and beat on medium. Pour over the pie and let stand 15 minutes then serve.