There is so much cheesy goodness in this side dish – don’t think of it as pasta with a sprinkling of cheese. It is much more pasta with a gooey, yummy cheese sauce.
263 calories per serving
2 T butter
1 c uncooked orzo
1 14.5 oz. can chicken or vegetable broth
1/2 c grated Parmesan cheese
1/4 c chopped fresh basil
Salt and pepper to taste
Melt butter in a sauce pan and sauté orzo until lightly browned. Add the broth and bring to a boil then cover and reduce heat to low and cook 15 minutes or until liquid is absorbed. Mix in cheese, basil, salt and pepper.
This one is as versatile as it gets – take any veggies, steam them, and then add the sauce ! The mustard and scallions add a nice dimension to the cheese sauce too 🙂
80 calories per serving
1 lb. broccoli separated into florets
4 thin carrots peeled and cut lengthwise in half
4 oz. Velveeta cut into 1/2-inch cubes
1 T water
1 scallion, finely chopped
1 t dijon mustard
Place carrots and broccoli in a steamer basket and steam 5 minutes. Mix water and velveeta and microwave 1- 2 minutes or until well blended then add scallions and mustard. Drizzle sauce over vegetables.
Take regular old store bought pierogi and turn them into a meal fit for a king ! The cheese sauce on top of these is out of this world good when mixed with the potato and cheese pierogi filling.
281 calories per serving
1 16 oz. package or frozen pierogies
2 lean bacon slices, chopped
2 cloves garlic, minced
3 oz. low fat cream cheese
½ c chicken broth
½ c shredded low fat cheddar cheese
¼ c sliced scallions
Salt and pepper to taste
Preheat oven to 400 degrees. Place pierogies in a bowl and cover with hot water to defrost. Drain well. Spray 9×13 pan with Pam and add pierogies. Heat a skillet and cook the bacon the remove and set aside (crumble it when it is cool enough). Add garlic to pan and sauté 30 seconds then add cream cheese and cook 1 minute. Whisk in broth and then pour over the pierogies. Add the cheese on top and bake 20 minutes or until heated. When done, sprinkle with bacon, scallions, salt and pepper.
This is just one of those special recipes – this makes a beautiful risotto-like dish that bakes up with no effort. It is creamy and delicious.
204 calories per serving
1 1/2 c brown rice
3 c chicken broth
4 c diced zucchini
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large onion, diced finely
3/4 t salt
Pepper to taste
1 1/2 c skim milk
3 T flour
2 c shredded low fat cheddar cheese
1 c frozen corn, thawed
Preheat oven to 375 degrees Pour rice into a 9×13 baking dish. Simmer broth until hot and then stir into the rice. Add zucchini, peppers, onion, salt and pepper. Cover with foil and bake 45 minutes then remove foil and cook another 35 minutes or so, until liquid is all absorbed.
Whisk milk and flour in a saucepan and cook until bubbly and thick, about 4 minutes. Reduce heat to low and add 1 ½ c of the cheese and corn and cook until cheese is all melted. When rice is done, stir in cheese sauce and sprinkle with the last ½ c cheese and bake another 10 minutes to melt cheese. Let rest before serving.
This recipe even gets the kids eating broccoli…really ! And it couldn’t be simpler to prepare.
72 calories per serving
6 c broccoli florets
1/2 c Tostitos Reduced Fat Zesty Cheese Dip or Salsa Con Queso (or any other similar calorie brand)
Boil broccoli florets in 5 qt. pot for 6 minutes. Broccoli will be semi-crisp. If you like it VERY crisp or VERY done, then adjust boiling time accordingly. Heat dip in microwave 20-30 seconds and immediately pour over hot broccoli.
This is the steamer basket I use:
If you prefer to use frozen broccoli florets instead, just steam according to package instructions and then pour the sauce over.