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

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.

Try serving this with Cinnamon Tortilla Crisps. This has such a flavor explosion already then you add the kick from the jalapeno and this is a dessert or snack that is near perfection ! Be sure to chop everything very small and very uniform – that is part of what makes this as special as it is.

Fruit Salsa

Makes 3 cups
1 T = 44 calories

1 c finely chopped strawberries
1 orange, peeled and finely chopped
3 small kiwi, peeled and finely chopped
8 oz. crushed pineapple, drained
¼ c finely chopped yellow bell pepper
1 T lime juice
1 fresh jalapeno, seeded and finely chopped

Fruit Salsa

Combine all ingredients and cover and chill at least 6 hours.

Very orangey – very authentic – very, very good !

Orange Pork and Broccoli

4 servings
314 calories per serving

3/4 lb. pork loin cut into thin strips
2 T red wine or beef broth
1 T soy sauce
1 T cornstarch
3/4 t salt
1/4 t black pepper
1 T dark sesame oil
2 c broccoli florets
1 orange bell pepper, cut into strips
1 1/2 t grated peeled fresh ginger
1/4 c orange juice
1/4 c hoisin sauce (available in the Asian section at your food market)
2 T honey
2 c hot cooked brown rice

Mix pork, wine, soy, cornstarch, salt and pepper. Set aside. Heat the oil in a skillet on high heat. Add broccoli and pepper and stir fry for 3-4 minutes. Add the pork and stir until browned, about 5 minutes. Add the finer and cook 1 minute longer. Add the juice, hoisin sauce and honey and cook until pork is done and sauce is thickened some, about 3 minutes. Serve with the hot cooked rice on the side.

Fruit salad with a kiss of lime and honey. This is a great fruit combination – the sweet mango, crunchy jicama, tart pomegranate and citrus are a perfect taste treat. So very healthy, make a batch and eat off it for a few days !

Winter Fruit Salad

8 serving
118 calories per serving

1/2 c pomegranate seeds (about 1 pomegranate)
1/2 c julienned jicama (if you do not have this substitute apple)
2 medium ripe mangoes, peeled and cut into thin slices
2 tangerines or clementines, peeled and sectioned
2 blood oranges, peeled and sectioned (sub red grapefruit or navel oranges if you cannot find blood oranges)
1 pear, thinly sliced
2 T fresh lime juice
2 T honey
1/4 t ground red pepper
1/8 t coarse sea salt

Mix the fruits and toss gently. Combine honey, lime, salt and pepper and pour over fruit. Serve room temperature or chilled.

Sweet and citrusy, cold and refreshing – a great way to top off any summer meal.

Orange Sorbet

12 servings
93 calories per serving

2 1/2 c water
1 c sugar
Orange rind strips from 2 oranges
2 2/3 c fresh orange juice
1/3 c fresh lemon juice
Grated orange rind

Mix the water and sugar in a pan and bring to a boil Add the orange rinds and simmer for 5 minutes. Strain the mix into a bowl and get rid of the solids. Let cool to room temperature then add the juices and stir well. Refrigerate for an hour or more. Pour into ice cream maker and follow your maker’s instructions. Then freeze for one hour. Garnish with orange zest.

Kraft has so many great dressing out there – as well as using them on their own, they make GREAT to use as ingredients in other dressings, sauces, marinades, etc. This salad is a Kraft recipe and it was so good !

Avocado and Spinach Salad

2 servings
250 calories per serving

1/2 c sliced avocados
3 T mandarin orange juice
2 t lemon juice
3 c baby spinach leaves
11 oz. can mandarin oranges (reserve 3 T juice / rinse the oranges in cold water)
1/4 c Kraft Catalina dressing (sweet French dressing)
2 T pecans (or other nuts), toasted
To toast nuts, heat a skillet on medium high then add nuts. Cook, stirring frequently, until the heat brings out the flavors, about 2-3 minutes (when you smell the great aroma, they are just about done).

Mix dressing,. Lemon juice and orange juice. Pour over spinach, oranges and avocados. Garnish with nuts.

Citrus and fish – they just go together ! The acidity in the citrus brings out all the natural flavor in the fish and the lemon pepper is the perfect spicy dusting. Try serving with Veggies in Cheese Sauce for a great low cal meal with tons of flavor.

Citrus Fish

4 servings
133 calories per serving

1 T oil
4 4 oz. white fish fillets (any will do – tilapia, flounder, etc.)
Juice of 1 orange
Juice of 1 lime
½ t lemon pepper seasoning
½ t salt

Heat oil and place the fish in the pan then drizzle with the citrus juices and seasoning. Cook 5 minutes or until fish is done.

Orangey, creamy, tons of pudding flavor – all for so few calories ! If you want them to come in with even less calories and still have a nice portion, just cut out a few of the orange segments and some of the granola.

Orange Cream

4 servings
170 calories per serving

1 box (4 servings) sugar free low fat vanilla instant pudding
1 c orange juice
1 c fat free Cool Whip, thawed
2 granola bars, crushed
15 oz. can mandarin oranges

Beat pudding mix and juice with wire whisk 2 minutes. Refrigerate 5 minutes and then fold in Cool Whip. Divide into 4 parfait glasses. This step can be done up to a day ahead of serving. Just before serving top with granola and orange segments.

This makes a really different dessert – instead of just pudding or just fruit – you have a creamy pudding-ish base with tons of yummy fruit thrown in. Very refreshing and very different !

Fruit and Cream

16 servings
96 calories per serving

20 oz. can pineapple chunks in juice (not syrup), drained
15.25 oz. can sliced peaches in juice, drained
11 oz. can mandarin oranges, drained
4 apples, peeled and diced
1 ½ c skim milk
1/3 c orange juice concentrate
1 oz. package sugar free vanilla instant pudding mix
¾ c fat free sour cream

Mix fruit in a bowl. Whisk milk with pudding and orange juice for 2 minutes them mix in sour cream. Fold into fruit then cover and refrigerate.

The honey, orange and vanilla make a great glaze – just sweet enough without being too sweet. Serve these next to any dish for a colorful and fun carrot recipe.

Buttery Carrots

4 servings
81 calories per serving

2 c diagonally cut carrots
½ c water
2 T honey
1 T light butter
1 t grated orange zest
¼ t vanilla
1/8 t salt

Place carrots and water in a pan and bring to a boil over medium high heat then reduce heat and simmer 8 minutes. Drain and return to pan and add the rest of the ingredients and bring to a boil. Cook 1-2 minutes or until the liquid has reduced to a glaze.