I’m forever on a quest to find new broccoli recipes. This is a nice simple one that makes a great dinner side dish.
4 servings
48 calories per serving
12 oz. broccoli florets
1 t butter
1 t oil
Salt and pepper to taste
3 T minced shallots
Boil water and cook broccoli for 5-6 minutes then drain. Heat butter and oil and add shallots and sauté for 3 minutes. Add in broccoli, salt, pepper and if you like it spicy, some red pepper flakes.
A quick, quick side that makes a meal special. Serve next to blackened fish or chicken for a great southern inspired meal.
3 servings
135 calories per serving
1 can Campbell’s Light Chicken Gumbo Soup
1 c water
1/8 t garlic powder
1/8 t onion powder
1 1/4 cups instant white rice
5 drops tabasco sauce
Mix soup, water and spices and bring to a boil. Add the rice and remove pan from heat and cover it. Let stand 5 minutes. Add tabasco and mix well. Serve immediately.
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.
This is a great side, or you can eat is as your lunch. It is just as good chilled as it is fresh off the stove. This is a very versatile side – it goes with just about anything !
6 servings
190 calories per serving
1 c chicken broth
2/3 c couscous, uncooked
1 1/2 c peeled and chopped eggplant
1/3 c scallions, sliced
2 cloves garlic, minced
2 T peanut oil or vegetable oil
15 oz can petite diced tomatoes, well drained
2 T chopped basil
1/2 c chopped toasted walnuts or almonds
Bring broth to a boil them remove from heat and stir in couscous, cover and let stand 5 minutes. Heat oil in skillet and cook eggplant and scallions 6 minutes. Add garlic and cook another minute. Then add in the couscous, tomato and basil and cook a minute or so to heat through. Finally add walnuts and serve immediately.
A nice zesty way to serve up your broccoli !
6 servings
70 calories per serving
4 cups broccoli florets
3 T water
1/4 c Zesty Italian Dressing
1/2 c low fat mozzarella cheese
Place broccoli and water in a glass bowl and microwave 5 minutes or until somewhat tender then drain and toss with dressing and cheese. Serve immediately.
Velvety. Smooth. Rich. Creamy Rice !
8 servings
170 calories per serving
1 small onion, chopped
1/4 c fat free Zesty Italian Dressing
8 oz. mushrooms, sliced
14.5 oz. vegetable broth
1 c frozen peas
2 c instant white rice, uncooked
4 oz. low fat cream cheese, at room temperature
1 t grated lemon zest
Salt and pepper to taste
1/4 c parmesan cheese
Heat a skillet and add dressing – heat 30 seconds. Then add onions and cook 5 minutes or until tender. Then add mushrooms and cook another 4 minutes or until tender. Add broth and peas and bring to a boil then stir in rice and cream cheese and cover. Remove from heat and let stand for 8 minutes then stir in zest, salt and pepper and parmesan.
So rich, so creamy, so flavorful – this risotto is perfect next to anything.
6 servings
231 calories per serving
5 cups chicken stock
1 sprig of thyme
1 bay leaf
2 springs of parsley
2 T oil
1 onion, chopped
1/2 celery stalk, chopped
2 strips bacon, chopped
1 c raw arborio rice
2 c frozen peas
1 T butter
2 T chopped parsley
3/4 c grated parmesan
Salt and pepper to taste
Place stock and fresh herbs in a soup pot and bring to a boil then reduce heat and keep at a simmer. Saute onion, celery and bacon 5 minutes. Add rice and stir to coat then cook 1 minute. Remove herbs from stock and add 1/2 c of stock to rice mix and stir constantly so stock is absorbed. Add another 1/2 c and cook until stock is absorbed. Then add peas. Continue to add stock 1/2 c at a time and cook until absorbed until rice is tender and the mix is a little thinner than risotto. When done, stir in parsley, butter and parmesan and serve immediately.
Very cheesy, very veggie – this is a veggie dish that will really get the kids eating up !
6 servings
211 calories per serving
1 can 26 oz. Light Cream of Chicken Soup
2/3 c low fat sour cream
1/2 t pepper
1/2 t onion powder
10 oz. frozen veggie mix (carrots, cauliflower, broccoli), thawed
6 oz. frozen green beans, thawed
1 medium zucchini, chopped
1 c shredded Swiss cheese
1 c Stovetop stuffing mix
Preheat oven to 350 degrees. Mix soup, sour cream, onion powder and pepper then stir in veggies, 1/2 c cheese. Turn into a 2 quart baking dish. Cover and bake 40 minutes. Stir and then top with the rest of the cheese and the stuffing mix and bake 5 minutes uncovered.
This recipe transforms regular mac and cheese into a Mexican flavored side dish that is great next to a lean piece of chicken or fish.
4 servings
290 calories per serving
7.25 oz. boxed Mac and Cheese dinner
1 c canned kidney beans, rinsed and drained
1 c canned diced tomatoes, drained
1 t chili powder
1/2 t cumin
salt and pepper to taste
Make the mac and cheese according to the package instructions using margarine and skim milk. Add the rest of the ingredients and heat through.
I just made these again recently – what a great recipe ! I had the wrong calorie count on them and a reader helped me realize that – but I have updated taking into account the calorie count of the most popular brand of eggroll wrappers.
These eggrolls will soon be on your favorites list. Add 1/4 c duck sauce to the side for just an extra 60 calories. If you’re in the mood for some seafood try adding some cooked popcorn shrimp.
These make a great side dish, stand alone lunch, appetizer – – very, very versatile !
6 servings
162 calories per serving (1 serving = 2 rolls)
12 square eggroll wrappers (available in all grocery stores)
2 c shredded cabbage
1 c chopped onions
1/2 c shredded carrots
1/2 chopped bean sprouts (canned are fine)
1/2 c chopped celery
1/4 c low sodium soy sauce
2 T minced garlic
Salt and pepper to taste
1/2 t onion powder
1/2 t garlic powder
Preheat oven to 350 degrees. Place all the ingredients other than the wrappers in a frying pan sprayed with Pam and cook on medium high heat, stirring often, for 15 minutes or until vegetables are softened a good amount.
Spray a cookie sheet with Pam. Work with just a couple of wrappers at a time. Place wrappers on a DRY surface and place 2 spoonfuls of filling on each. Dip your finger in water and moisten all 4 edges of the wrapper. Fold sides in toward the middle. Then roll bottom up and around rolling until you have a fully done roll.
Here’s the filling mix:
Here’s a great instructional site with pictures that shows you how to quickly roll an eggroll
And here’s a video I just made so you can see how it’s done – it’s so easy !!
Seal the outside edge with a wet finger and place roll on the baking sheet. Finish up the rest of the rolls. Once all the rolls are complete, spray the tops with Pam. Bake 20-25 minutes or until the tops are golden brown.
