Tag Archives: side

Broccoli and Rice

January 18, 2012 admin Leave a comment

This turns out a creamy, delicious side dish that goes great with beef, chicken, pork or fish. The ranch dressing gives it a nice tang and an unexpected flavor.

8 servings
113 calories per serving

1 c Minute brown rice, uncooked
1 c fat free chicken broth
1 ½ c frozen chopped broccoli, thawed and drained (or you can use fresh)
2/3 c shredded part skim mozzarella cheese
1/4 c light ranch dressing
½ c egg beaters
Pam

Preheat oven to 350 degrees. Fix rice according to package instructions but use broth instead of water. Cool rice a bit and add in the rest of the ingredients. Spoon the mix into a casserole dish sprayed with Pam and bake 25 minutes or until browned.

Dinner, Sides, Vegetables

Winter Salad

January 11, 2012 admin Leave a comment

This warm potato salad adds brussel sprouts, apple and a horseradish/mustard dressing. It turns out a robust side that is a welcome change to the typical brussel sprout preparations.

4 servings
151 calories per serving

½ lb. small red potatoes, quartered
10 oz. Brussel sprouts, quartered
1 red apple in ½ inch chunks
2 stalks celery, thinly sliced
3 scallions, thinly sliced
½ c apple juice
1/3 c white vinegar
2 T flour
1 T brown mustard
1 T white horseradish
1 t oil
½ t salt

Fill a large pot with water and bring to a boil and cook potatoes 5 minutes then add the sprouts and cook another 5-8 minutes or until the sprouts are firm but tender. Drain and place in a bowl with the apple, celery and scallions. In a small pan whisk the juice, vinegar, flour, mustard, horseradish, oil and salt and bring to a simmer and then cook 2 minutes on low heat. Pour over the other ingredients and toss well. Serve warm or at room temperature.

Dinner, Sides

Rice Pilaf

January 9, 2012 admin Leave a comment

This rice dish adds in veggies and lots of extra flavor from the shallots and garlic – this is definitely not your boring rice side dish !

4 servings
167 calories per serving

½ c finely chopped shallots
½ c sliced mushrooms
¼ c chopped celery
1 clove garlic, minced
1 T butter
¾ c long grain rice
1 ½ t chicken or beef bouillon powder
¼ t pepper
½ t salt
1 ½ c water
2 slices bacon, cooked, drained and crumbled

Melt butter in a pan. Cook shallot, mushrooms, celery and garlic until tender. Stir in rice, flavoring, salt and pepper and water and bring to a boil, then reduce heat., cover and simmer 15 minutes or until liquid is absorbed. Stir in bacon just before serving.

Lunch, Sides

Lentil Stew with Carmamelized Onions

January 4, 2012 admin Leave a comment

I love lentils in soup. This recipe uses them in a super savory stew with enormous flavor. Try serving as a lunch or as a side to a fish or chicken dinner.

4 servings
229 calories per serving

1 T oil
1 onion, thinly sliced
2 15 oz. cans lentils, rinsed and drained
2 ¼ c chicken broth
Salt and pepper to taste
½ t garlic powder
½ t garlic flakes
¼ c plain low fat yogurt
1 T chopped parsley
½ T chopped chives
1 T chopped cilantro

Heat oil and add onion. Cook 15 minutes or until soft and golden. Add some very hot water a tablespoon at a time if the onions start to dry out. Add broth and lentils, season with garlic powder, garlic flakes, salt and pepper, and bring to a boil. Then reduce to a simmer and cook ten minutes. Half way through, smash some lentils against the side of the pan with a wooden spoon to make the broth thicker. Serve with fresh herbs and yogurt on top.

Dinner, Sides

Barley Salad

December 26, 2011 admin Leave a comment

This is a great healthy side salad that is sure to please. It’s nice to find *different* sides and this is definitely one of them !

6 servings
189 calories per serving

3/4 c barley, uncooked
1 ½ c frozen corn, thawed and roasted
1 small green pepper, chopped
1/2 c zesty fat free Italian dressing
1/4 c chopped cilantro
2 T lime juice
Pam

Preheat broiler. To roast corn, spray a baking sheet with Pam and place corn on sheet. Broil 3-4 minutes or until it begins to blacken. Cook barley as directed. Spray a baking dish with Pam and roast corn 5-10 minutes or until starting to blacken. Let cool. Mix all the ingredients and refrigerate one hour so flavors mingle.

Dinner, Italian, Sides

Italian Rice Salad

December 14, 2011 admin Leave a comment

This salad uses the artichoke marinade as the main ingredient in the dressing to it’s a snap to throw together. If you have fresh herbs on hand, thrown in a few tablespoons for added flavor. This side dish is perfect next to just about anything.

6 servings
192 calories per serving

6 oz. jar marinated artichoke hearts, liquid reserved
2 T lemon juice
1 t minced garlic
Salt and pepper to taste
3 c cooked white rice, chilled
15 oz. can diced tomatoes, drained
3 cloves garlic, minced
6 oz. can pitted black olives, drained
Pam

Mix the artichoke marinade with the lemon juice, 1 t garlic, salt and pepper. Spray a sauté pan with Pam and cook 3 cloves minced garlic for 1 minute or until golden and fragrant. Mix artichokes, rice, tomatoes, garlic and olives and refrigerate at least 1 hour.

Appetizers, Dinner, Sides, Vegetables

Zesty Zucchini and Parm

December 13, 2011 admin Leave a comment

These make a perfect appetizer or even a great side dish – this is a great recipe to use up all those garden zucchini !

2 servings
101 calories per serving

1 t oil
2 zucchini sliced 1/4 inch thick
Salt and pepper to taste
Red pepper flakes to taste
1/4 c grated parmesan cheese
Pam

Preheat broiler. Spray baking sheet with Pam and lay zucchini rounds down in a single layer. Sprinkle with red pepper, salt, pepper and cheese. Broil 5-6 minutes until cheese is browned.

Appetizers, Dinner, Kid Friendly, Sides

Snacker Potato Balls

December 8, 2011 admin Leave a comment

These make a great snack, a perfect appetizer, or a wonderful dinner side dish. The shake and bake crumbs really give them a nice flavor through and through.

2 balls = 111 cals
Makes 24 balls

2 lb. baking potatoes (about 5), peeled and cut into chunks
2 scallions, thinly sliced
¼ c egg beaters
Salt and pepper to taste
4 oz. low fat velveeta, cut into 24 cubes
1 pouch Shake and Bake

Cook potatoes in boiling water 20-25 minutes or until tender then drain and cool for ½ hour. Mash them and add scallions, egg beaters, salt and pepper. Heat oven to 400 degrees. Roll potato mix into 24 balls (about 2 T each) inserting a cube of velveeta into each and making sure it is all sealed up in the middle. Sprinkle shake and bake on a baking sheet and place potato balls on sheet and turn so they get coated. Bake 16 minutes.

Dinner, Lunch, Sides, Vegetables

Celery and Cuc Salad

December 7, 2011 admin Leave a comment

Fresh from the garden ! A quick side salad of cucumbers and celery. Oh so good.

4 servings
38 calories per serving

4 celery stalks sliced thin
1 small-medium cucumber, peeled, halved, seeded and cut into very thin slices
1/3 c packed parsley leaves
3 t sherry vinegar
2 t oil
Salt and pepper to taste

Combine all in a bowl and mix well.

Dinner, Sides, Vegetables

Sauteed Escarole with White Beans

December 4, 2011 admin Leave a comment

I have a lot of recipes pairing white beans and escarole – but this one is just a bit more – this one adds extra veggies and the dish is totally different than plain old sautéed escarole. The creamy texture of the beans just goes great with the crisp zucchini and corn.

4 servings
210 calories per serving

2 heads escarole, rinsed well and chopped
2 oz. pancetta or bacon, chopped
1 zucchini, quartered and cut into julienne strips
1 garlic clove, minced
1 c frozen corn kernels , thawed
15 oz. can white beans, rinsed and drained
1 T red wine vinegar
1 t olive oil
Salt and pepper to taste
½ t garlic powder
Pam

Heat a large skillet and spray with Pam. Add escarole and cook 6 minutes to wilt. Remove and set aside. Cook bacon 2 minutes then add zucchini and cook 4 minutes. Add garlic and corn and cook 1 minutes. Add back the escarole then mix in parsley, beans, salt, pepper, garlic powder, vinegar and oil. Toss well and serve.