Tag Archives: Vegetables

Cucumber and Radish Salad

This is a crisp salad with the ultimate pairing of zesty dressing and feta cheese. The olives are just a bonus :)

Cucumber and Radish Salad
Cucumber and Radish Salad

7 servings
90 calories per serving

4 large cucumbers
8 radishes, thinly sliced
½ c low fat crumbled feta cheese with basil and tomato
1/3 c low fat zesty Italian dressing
1/3 c pitted kalamata olives

Peel the cucs (optional) and cut into thin slices. I like to use English cucumbers as they are basically seedless. Toss cucs with the radishes, cheese and olives and dress the salad.

Chickpea Salad

This is another one of those really versatile salads – you can add into this bits of pieces of all the little leftover bits of veggies in your frig without really changing the calorie count all that much. This is great next to a sandwich or sometimes I have it all on its own with a few Triscuits next to it and call it a meal !

Chickpea Salad
Chickpea Salad

4 servings
286 calories per serving

2 14 oz. cans chick peas, drained and rinsed
1 stalk celery, thinly sliced
4 radishes diced small
1 green pepper diced small
½ c chopped parsley
1 T lemon juice
1 T vinegar
1 T oil
Salt and pepper to taste
½ t garlic powder
½ t onion powder
¼ t celery salt

Combine beans and all veggies and then add the rest of the ingredients and mix well.

Roasted Green Beans

Get the pre-washed, pre-trimmed beans and your prep time is literally 1 minute. Using kosher salt can really make a difference in recipes and it does in this one. Kosher salt is a much larger crystal (much like sea salt) and instead of melting into the food, it kind of stays on the surface giving you a much bigger burst of the salt flavor – I think it works really well with green beans.

Roasted Green Beans
Roasted Green Beans

4 servings
42 calories per serving

1 pound fresh green beans
1/2 T olive oil
1 t balsamic vinegar
2 t minced fresh basil
Kosher salt and pepper to taste

Preheat the oven to 500 degrees. Mix together green beans, oil, vinegar and basil. Place on a non-stick baking sheet in one layer and roast for 10 minutes. Add salt and pepper to taste.

Turkey Cobb

Cobb salads are a perfect lunch. They are packed with protein and give you the energy to get through the afternoon without any ‘3 o’clock sleepies’.

Turkey Cobb
Turkey Cobb

8 servings
200 calories per serving

12 c mixed salad greens
6 oz. thin deli sliced roasted turkey breast, cut into strips
1 chopped avocado
1 ½ c grape tomatoes, halved
8 slices bacon, cooked and crumbled
3 hard boiled eggs cut into wedges
1 c low fat shredded cheddar cheese
8 oz. light balsamic vinaigrette dressing

Place greens on a platter and then lay other ingredients in strips across the top. Place dressing on top of individual portions.

Spinach Tarts

These little crustless tarts make a great side dish to lunch or dinner. Very cheesy, very chic :)

Spinach Tart
Spinach Tart

8 servings
124 calories per serving (serving=2 tarts)

16 oz. frozen spinach
3 egg whites
12 oz. 2 % cottage cheese
1 c shredded part skim mozzarella
1/2 c grated parmesan cheese
1/4 t black pepper
Pam

Preheat oven to 400 degrees. Put spinach in a colander and rinse with hot water until thawed. Using your hand or the back of a spoon, press it down firmly to drain all the water out of it. Mix egg whites, cottage cheese and mozzarella cheese and then add spinach and mix well. Spoon mixture into 16 muffin / cupcake cups sprayed with Pam. Bake 35 minutes.

Parmesan Veggies

The cheese just melts into the marinade and really coats all the veggies – every bite is so full of flavor :)

Parmesan Veggies
Parmesan Veggies

8 servings
60 calories per serving

2 zucchini cut into ½ inch thick slices
2 yellow squash cut into ½ inch thick slices
1 red pepper cut into strips
1 green pepper cut into strips
1 yellow pepper cut into strips
1/3 c light Italian dressing
¼ c grated parmesan cheese
Pam

Spray a skillet with Pam and heat to medium high. Add veggies and sauté 5 minutes. Add dressing and cheese and continue cooking 5 minutes or until veggies are desired tenderness (I like mine pretty crisp).

Roasted Brussel Sprouts

Sometimes ‘simple’ is the best way. And these are certainly simple to prep, yet they taste anything but simple !

Roasted Brussel Sprouts
Roasted Brussel Sprouts

4 servings
52 calories per serving

4 c Brussel sprouts with the tops and outer leaves trimmed
Pam
2 t oil
1/4 c kosher salt
1/4 t black pepper
2 T grated parmesan cheese

Heat oven to 425 degrees. Place Brussel sprouts in a baking dish sprayed with Pam. Drizzle the oil over the sprouts and toss. Sprinkle with salt and pepper and roast 30 minutes or until browned. Remove from oven, sprinkle with cheese and serve immediately.

Zucchini Fritters

This one is a great side dish. It’s tasty and something a little different than usual. You might even get the kids to eat zucchini :)

Zucchini Fritters
Zucchini Fritters

4 servings
155 calories per serving (serving = 2 fritters)

2 c shredded zucchini (use a cheese grater – the same size you would use to shred cheddar cheese)
1/2 c panko breadcrumbs
1/2 c shredded parmesan cheese (not grated, shredded)
1/3 c shredded onion
1/4 c Egg Beaters
1 garlic clove, minced
1/4 t black pepper
2 t oil, divided

Combine the first 7 ingredients. Heat 1 t oil. Spoon 1/2 of mix by quarter cupfuls into pan. Press down a bit with the back of a spoon to make sure each fritter holds together well. Cook 2 minutes each side. Repeat with the second batch.

Stir Fried Bok Choy

This is a great, crisp side dish that can be paired with just about anything. I bet it can even get cabbage by your kids :) Add a teaspoon of chili sauce with garlic (found in the Asian section of your market) to make this a super spicy dish.

Stir Fried Bok Choy
Stir Fried Bok Choy

4 servings
87 calories per serving

2 t peanut or olive oil
10 cloves garlic, minced
1 T chopped fresh ginger
¼ c chicken broth
¼ c water
1 red bell pepper in small ¼ inch squares
2 carrots halved lengthwise and thinly sliced
4 c 1 inch strips of bok choy or Napa cabbage
1 t sugar
½ t salt
2 t sesame oil

Heat oil in a skillet on medium low heat. Add the garlic and ginger and cook for one minute then add the broth and ¼ c water and cover and cook for 7 minutes. Add the bell pepper and carrots and cook 1 minute then add the cabbage and mix well. Sprinkle with sugar and salt and cook 5 minutes or until cabbage is tender. Drizzle with the sesame oil (and optional chili and garlic sauce) and serve immediately.

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