Tag Archives: Sides

Garlicky Oven Fries

May 18, 2010 admin 1 Comment

Oven fries can get very dry – but with a few tricks, they are delicious and you won’t even be missing your fried fries. First, use some chicken or vegetable broth to give the potatoes some moisture. You can even add a little extra during the cooking process to keep the potatoes moist. And then at the very end, spray with I Can’t Believe It’s Not Butter spray for a buttery flavor and much added moisture.

4 servings
139 calories per serving

½ c chicken broth
1 t garlic powder
1/8 t pepper
4 medium baking potatoes, scrubbed, and cut lengthwise into shoestring potato size
Pam
ICBINB Spray
Kosher salt

Preheat oven to 400 degrees. Combine broth, garlic powder and pepper and add potatoes and toss. Spray baking sheet and arrange potatoes in a single layer and bake 40 minutes or until crisp and golden. Stir several times during the baking process. If you want them a little browner, broil for 2-3 minutes at the end of the cooking process. When you remove them from the oven, spray with ICBINB Spray and sprinkle with salt.

Asian, Dinner, Sides, Vegetables

Sesame Pea Pods

May 17, 2010 admin Leave a comment

Crunchy, lite and colorful – – this makes a great side to just about any dinner.

6 servings
45 calories per serving

1 T sesame oil
½ lb. snow pea pods, strings removed
1 T sesame seeds
1 medium yellow bell pepper cut into thin strips

Heat oil in a skillet and add pea pods and oil and cook 2 minutes. Stir in pepper and cook 2 minutes more.

Pasta, Salads, Sides, Summer

Macaroni Salad

May 16, 2010 admin Leave a comment

This recipe was given to me by a friend and it is the most awesome mac salad – I think what makes the difference is that the onion and celery are so minced (rather than the typical chopped) that you get a coating of them on each and every noodle and that means lots of extra flavor per bite !

6 servings
232 calories per serving (312 per serving using regular pasta)

8 oz. FiberGormet rotini pasta or elbow noodles
1 small onion, minced very fine
1 c celery, minced very fine
1 c low fat mayo
1 T wine vinegar
2 t mustard
1 ½ t salt
¼ t pepper

Cook pasta according to package instructions and rinse with cold water to stop the cooking process. Combine with all the rest of the ingredients and mix well. Refrigerate at least 4 hours so flavors mingle. Let sit out 10 minutes before serving so the dressing warms up a bit and mix well again.

NOTE: I mince the celery and onion together in a food processor, but you can do it by hand if you wish

Dinner, Mediterranean, Pasta, Sides

Spinach Orzo

May 12, 2010 admin 1 Comment

Sometimes nothing will do but pasta ! And orzo is one of my favorites ! This recipe is great served next to a lighter fish or chicken dish and you get in lots of veggies along with the pasta. Sometimes I leave out the parmesan if it will not match well with the flavors of the other dinner components – and it tastes just as great without it.

8 servings
160 calories per serving

2 t margarine
2 cloves garlic, minced
½ c coarsely shredded carrot
4 c fat free chicken broth
2 c orzo
3 c thinly sliced fresh spinach
3 T grated parmesan cheese
1 T chopped basil
Salt and pepper to taste

Melt margarine and cook garlic and carrot 2 minutes then stir in broth, pasta and spinach. Heat to boiling and then reduce heat, cover and simmer 20 minutes or until broth is absorbed. Stir in the rest of the ingredients just before serving.

Asian, Lunch, Salads, Sides

Asian Salad

May 11, 2010 admin Leave a comment

Though the dish packs some calories, it is all good MUFA calories – olive oil, seeds, nuts. So I go ahead and eat it as a lunch instead of a side. The dressing is just superb – the soy added to the Italian dressing gives it such an Asian flair. And the added crunch from the ramen noodles make this a great salad !

12 servings
260 calories per serving

1 envelope Good Seasons Italian Salad dressing mix
1/3 c sugar
2 T soy sauce
2 3 oz. Packages of ramen noodles
2 16 oz. bags of coleslaw blend
4 green onions, sliced
½ c roasted sunflowers
½ c sliced almonds

Prepare salad dressing mix according to package instructions. Stir in sugar and soy. Break noodles and discard seasoning packet. Add coleslaw, onions, seeds and nuts, Mix and add dressing and toss to coat well.

Dinner, Lunch, Salads, Sides

Warm Potato Salad with Bacon Dressing

May 9, 2010 admin Leave a comment

Did somebody say BACON???? Hehehe The bacon in this dressing gives the dish a nice rich flavor. But mostly what you taste here is the ground mustard. If you’re a mustard fan, then you will love the taste of this potato salad.

6 servings
153 calories per serving

2 lb. red potatoes cut into large chunks
2 strips bacon chopped
1 shallot chopped
1 clove garlic, minced
3 T cider vinegar
3 T apple juice
1 T stone ground mustard
¼ c parsley chopped
1/8 t salt
2 scallion, thinly sliced

Steam potatoes 20 minutes or until tender then cool for 10 minutes. Cook bacon 3 minutes and then add onion and garlic and cook until crisp then reduce heat to low and add vinegar, juice, mustard, parsley and salt and cook 2 minutes. Pour over the potatoes and toss well. Garnish with scallions and serve immediately.

Crock pot, Dinner, Pasta, Sides

Crock Pot Macaroni and Cheese

May 4, 2010 admin Leave a comment

It’s great to have a crock pot mac and cheese recipe – it’s a side dish that can be paired with just about anything and sometimes a crock pot recipe with a long cook time is just so convenient !

7 servings
170 calories per serving

2 ½ c skim milk
¼ c Egg Beaters
1 t salt
½ t pepper
3 c shredded low fat cheddar cheese
8 oz. macaroni, cooked al dente

Combine all except macaroni and cook on high 1 hour. Add macaroni and cook on low 4 hours.

Mexican, Sides

My Salsa Verde

May 2, 2010 admin 1 Comment

When I first had this in a Brazilian restaurant I came home and scoured the net to find a recipe that was similar to what I had just tasted. After much trial and error, this is the recipe that grew out of many test batches.

When this is paired with meats and fishes, it makes the meal super refreshing and turns the simplest of grilled meats into a flavor sensation – it is soooo good ! But beware – this does leave you with some pretty heavy duty garlic breath – this is not a good recipe for date nite !

Just a tablespoon or 2 served with grilled beef, chicken or fish is a taste treat you won’t soon forget !

15 servings
39 calories per serving
(1 serving=1T)

7 cloves garlic
2 c fresh parsley
2 c fresh cilantro
10-12 T fresh lemon juice (about 2 lemons)
¼ c olive oil
¼ – ½ c vinegar
Fresh ground pepper to taste

Place garlic in a good processor and mince finely. Add parsley and cilantro and mince finely – so fine that the mixture is more of a paste than chopped herbs. Place in a bowl and mix with all the other ingredients. Refrigerate 1 hour to overnight to let the flavors mingle.

Dinner, Sides, Summer, Vegetables

Marinated Tomatoes

April 28, 2010 admin Leave a comment

This dressing was a super change from the ordinary vinegar dressing – the Dijon gave just enough tang to make the dish interesting without overpowering the flavor of the tomatoes. I am looking forward to farmer’s market tomatoes !

8 servings
60 calories per serving

Dressing:
2 cloves garlic, minced
1 T chopped oregano
2 T oil
1 T Dijon mustard
½ t salt
½ t pepper
½ t onion powder

Salad:
1 pint grape tomatoes, halved
1 pint yellow pear tomatoes, halved
1 pint cherry tomatoes, halved

Combine all dressing ingredients and toss with tomatoes. Cover and refrigerate at least an hour so flavors mix.

Dinner, Sides

Lentil and Corn Pilaf

April 26, 2010 admin Leave a comment

Lentils are healthy and filling, but it seems you either like them or you don’t like them – – there is no in between. I think it’s because of the dry consistency. I am a lentil lover 🙂 If you’ve never had them, give them a try ! They’re in the bean family and they are very tasty.

7 servings
130 calories per serving

2 c water
1 c dried lentils, sorted and rinsed (sorted means taking out any small rocks or bad lentils)
1/2 c chopped red or orange bell pepper
1 c corn kernels
3 T chopped parsley
¾ t chili powder
½ t garlic powder
Salt and pepper to taste

Bring water to a boil and add lentils. Reduce heat and cover and simmer 20 minutes or until lentils are tender and if there is any water remaining, drain it the stir in the rest of the ingredients and cook on low 3-4minutes or until all is heated through.