Add a little feta cheese to an already great side and you end up with an outstanding side dish that is sure to please.
6 servings
190 calories per serving
1 c whole wheat couscous, uncooked
1 ¼ c water
1 c halved cucumber slices
1 large tomato, chopped
4 oz. crumbled low fat feta cheese
1 t dill weed
1/2 cup light Italian Dressing
Cook couscous in boiling water without any butter or oil. When done, cool 15 minutes and then add in the rest of the ingredients.. Refrigerate to chill.
Make your own fresh pickles quickly and easily. These are great to bring along to BBQ’s and a great thing to keep on hand at home – they make great sides to lunches and a great snack for midnight eaters 🙂
There are so many variations you can do just by swapping out different types of peppers, different herbs, etc.
Only 30 calories for a whole cucumber’s worth
Kirby cucumbers cut lengthwise into quarters – depending on size, I can fit 4-5 cucumbers into a jar
3 T kosher salt
2 T sugar
1 1/4 c white vinegar
2 T peppercorns
5 large garlic cloves
16 dill springs
optional – green hot chilies, halved lengthwise
Jars – either mason jars you purchase in the canning section of Walmart. etc. Or just save up some jars from mayo, pickles, etc. and reuse them !
Pack veggies into 2 clean 1 quart glass jars. Mix salt, sugar, vinegar, peppercorns and garlic in another jar. Cover and shake until sugar is dissolved. Add 2 c water and pour over the vegetables. Tuck the chilies and dill in and add enough water to make sure the veggies are completely covered. Close jars and refrigerate over night or for as long as 3 weeks.
A big meaty, juicy, tasty sandwich just doesn’t seem like it can fit into a 400 calorie per meal diet – but it does ! And this one is sooooo tasty. Bacon, avocado, mayonnaise, dill, meat, cheese – you just can’t go wrong !!
2 servings
328 calories per serving
2 T fat free mayo
¼ t dill weed
1/2 t lemon juice
1/8 t pepper
4 slices whole wheat toast
4 slices thin deli roast beef
4 slices thin deli ham
2 slices low fat provolone or swiss cheese
2 lettuce leaves
2 tomato slices
2 bacon strips cooked and crumbled
¼ c alfalfa sprouts
¼ c avocado sliced
Combine mayo, dill, juice and pepper and spread over the toast. Add the sandwich meat, cheese, lettuce, tomato, sprouts and bacon and the top with the avocado slices.
This is a nice change up to serving cottage cheese with fruit – instead add a little cheese, dill and onion powder and you have a nice savory dip for crackers, veggies or pita chips.
½ c
75 calories per serving (1 serving = 2 T)
½ c low fat cottage cheese
2 T shredded cheddar cheese
¼ t dillweed
1/8 t salt
¼ t onion powder
Mash the cottage cheese with a fork and add cheddar and spices. Stir well and serve with veggies or crackers.
These make a great appetizer or side on a lunch platter.
6 servings
50 calories per serving
1 English cucumber, peeled (if you use a regular cucumber, be sure to scoop out the seeds)
1/4 c Philadelphia 1/3 less fat cream cheese, chive and onion flavor
Fresh dill sprigs (optional)
12 little strips sundried tomatoes (blot off oil)
Cut cucumber into 12 slices. Scoop out a bit if the middle of each to make a little ‘cup’ to hold the cheese. Fill each with cheese. Top each with a sprig of dill and a strip of sundried tomato.
This is a great low calorie side to any lunch or dinner. In the summer, I substitute heirloom tomatoes from the local farmer’s market. Regular cucumber can be used, but English cucumbers have many less seeds and I find them more enjoyable. I often substitute fresh herbs if I have them around (parsley, basil, dill, chives, etc.)
4 servings
38 calories per serving
1 English cucumber, peeled, halved lengthwise and cut in thin slices
1 pint grape tomatoes, cut in half
Salt and pepper to taste
½ t oregano flakes
½ t basil flakes
¼ t red pepper flakes
4 T vinegar
Place all in a bowl and mix well. Refrigerate at least 2 hours to let flavors mix.
