*NOTE: This recipe comes directly from the Green Lite Bites blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Roni's blog for yourself!*
Ingredients
2 cups shredded cabbage, any color
1/4 cup crumbled feta
1/2 tbsp honey
1 tsp olive oil
1 tsp oregano
2 tbsp red wine vinegar
Mix feta, honey, olive oil, oregano and vinegar.
Squish feta as you mix, making dressing creamy.
Pour over shredded cabbage and toss.
*NOTE: Makes 2 servings at 2 Weight Watchers Points Plus per serving.
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Sunday, August 21, 2011
Tuesday, May 3, 2011
Sweet-n-Sour Red Cabbage
Ingredients
1/2 cup sliced green onions
4 cups shredded red cabbage
2 red delicious apples, sliced
3 tbsp brown sugar
1/4 tsp salt
1/8 tsp pepper
1/2 cup unsweetened apple juice
1/4 cup plus 2 tbsp cider vinegar
Heat a large skillet over medium-high heat.
Coat with nonstick spray and add green onions. Saute 2-3 minutes.
Add cabbage and remaining ingredients, tossing well.
Cook uncovered over medium heat 15-18 minutes, stirring occasionally, until cabbage is tender.
* this is a large recipe. cut in half for smaller amount.
1/2 cup sliced green onions
4 cups shredded red cabbage
2 red delicious apples, sliced
3 tbsp brown sugar
1/4 tsp salt
1/8 tsp pepper
1/2 cup unsweetened apple juice
1/4 cup plus 2 tbsp cider vinegar
Heat a large skillet over medium-high heat.
Coat with nonstick spray and add green onions. Saute 2-3 minutes.
Add cabbage and remaining ingredients, tossing well.
Cook uncovered over medium heat 15-18 minutes, stirring occasionally, until cabbage is tender.
* this is a large recipe. cut in half for smaller amount.
Baked Hushpuppies
Ingredients
2/3 cup cornmeal
1/3 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/8 tsp pepper
1/2 cup onion, minced
1/3 cup skim milk
1 egg, beaten
1 tbsp vegetable oil
Preheat oven to 450.
In a large bowl, combine cornmeal, flour, baking powder, salt, pepper, and onion.
In a separate bowl, combine milk, egg, and oil.
Add wet mixture to cornmeal mixture, stirring just until dry ingredients are moistened.
Spoon batter into miniature muffin pans coated with nonstick spray, filling 3/4 full.
Bake for 12-15 minutes until lightly browned.
Remove from pans immediately and serve warm.
2/3 cup cornmeal
1/3 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/8 tsp pepper
1/2 cup onion, minced
1/3 cup skim milk
1 egg, beaten
1 tbsp vegetable oil
Preheat oven to 450.
In a large bowl, combine cornmeal, flour, baking powder, salt, pepper, and onion.
In a separate bowl, combine milk, egg, and oil.
Add wet mixture to cornmeal mixture, stirring just until dry ingredients are moistened.
Spoon batter into miniature muffin pans coated with nonstick spray, filling 3/4 full.
Bake for 12-15 minutes until lightly browned.
Remove from pans immediately and serve warm.
Thai Garden Rolls
Ingredients
rice paper
vermicelli noodles
shrimp, halved
carrot, julienned
seedless cucumber, julienned
bean sprouts
fresh cilantro, chopped
fresh thai basil, chopped
fresh ginger, grated
leafy lettuce
Sauce:
3 tbsp chunky peanut butter (thinned out with hot water)
2 tsp soy sauce
juice of 1 lime
grated ginger
1 clove garlic, minced
chili paste/hot sauce to taste
Set up all ingredients in an assembly line.
Fill a deep dish with hot water (this will need to be changed a few times, as it needs to be kept hot).
Take one rice paper and submerge it in hot water until it become pliable.
Gently remove rice paper from water and place upon work surface (I use a cutting board).
Place 2 -3 shrimp halves, cut side up, on bottom third of rice paper.
Take a small piece of lettuce and place overtop of the shrimp.
Place a small amount of vermicelli noodles overtop of the lettuce.
Place a small amount of bean sprouts, carrot, cucumber, cilantro, basil, and ginger and place overtop of the noodles.
Press down on ingredients to make them compact.
Fold both left and right edges toward the center.
Take the bottom and fold upwards.
Pressing ingredients compact, continue rolling upwards tightly, but gently.
Mix together all ingredients of sauce and serve alongside of garden rolls.
rice paper
vermicelli noodles
shrimp, halved
carrot, julienned
seedless cucumber, julienned
bean sprouts
fresh cilantro, chopped
fresh thai basil, chopped
fresh ginger, grated
leafy lettuce
Sauce:
3 tbsp chunky peanut butter (thinned out with hot water)
2 tsp soy sauce
juice of 1 lime
grated ginger
1 clove garlic, minced
chili paste/hot sauce to taste
Set up all ingredients in an assembly line.
Fill a deep dish with hot water (this will need to be changed a few times, as it needs to be kept hot).
Take one rice paper and submerge it in hot water until it become pliable.
Gently remove rice paper from water and place upon work surface (I use a cutting board).
Place 2 -3 shrimp halves, cut side up, on bottom third of rice paper.
Take a small piece of lettuce and place overtop of the shrimp.
Place a small amount of vermicelli noodles overtop of the lettuce.
Place a small amount of bean sprouts, carrot, cucumber, cilantro, basil, and ginger and place overtop of the noodles.
Press down on ingredients to make them compact.
Fold both left and right edges toward the center.
Take the bottom and fold upwards.
Pressing ingredients compact, continue rolling upwards tightly, but gently.
Mix together all ingredients of sauce and serve alongside of garden rolls.
Buffalo Chicken Mac-n-Cheese
Ingredients
1 cup macaroni
2 celery stalks, chopped
2 medium carrots, chopped
1 small onion, chopped
8oz shredded chicken
1 tsp garlic, chopped
1/2 cup hot sauce, divided
1/2 cup fat-free sour cream
2 wedges Laughing Cow Light Creamy Swiss Cheese
2 tsp yellow mustard
1 1/2 tsp parmesan
1 tbsp parsley
Preheat oven to 350.
Cook pasta al dente. Drain and set aside.
Warm large skillet over medium-high heat. Spray with nonstick spray.
Add celery, carrots, and onions. Cook until veggies are softened, about 5 minutes.
Add chicken, garlic, and 3 tbsp hot sauce. Mix thoroughly and set aside.
Combine sour cream, cheese wedges, mustard, and remaining hot sauce. Microwave for 30 seconds.
Spray casserole dish with nonstick spray.
Place half of the pasta into dish.
Top evenly with veggie mixture followed by remaining pasta.
Add sour cream mixture in an even layer.
Sprinkle with parmesan and parsley.
Bake until hot and bubbly, about 30 minutes.
1 cup macaroni
2 celery stalks, chopped
2 medium carrots, chopped
1 small onion, chopped
8oz shredded chicken
1 tsp garlic, chopped
1/2 cup hot sauce, divided
1/2 cup fat-free sour cream
2 wedges Laughing Cow Light Creamy Swiss Cheese
2 tsp yellow mustard
1 1/2 tsp parmesan
1 tbsp parsley
Preheat oven to 350.
Cook pasta al dente. Drain and set aside.
Warm large skillet over medium-high heat. Spray with nonstick spray.
Add celery, carrots, and onions. Cook until veggies are softened, about 5 minutes.
Add chicken, garlic, and 3 tbsp hot sauce. Mix thoroughly and set aside.
Combine sour cream, cheese wedges, mustard, and remaining hot sauce. Microwave for 30 seconds.
Spray casserole dish with nonstick spray.
Place half of the pasta into dish.
Top evenly with veggie mixture followed by remaining pasta.
Add sour cream mixture in an even layer.
Sprinkle with parmesan and parsley.
Bake until hot and bubbly, about 30 minutes.
Vegetable Pasta Salad
Ingredients
1/2 package spiral noodles
1/2 bag broccoli florets, thawed
1 carrot, julienned
1 red bell pepper, chopped
1/2 red onion, chopped
3 mushrooms, washed and sliced
1 tsp dillweed
(add or remove veggies as desired)
Cook pasta as directed and rinse under cool water.
Combine all ingredients.
Top with Homemade Pasta Salad Dressing and toss.
1/2 package spiral noodles
1/2 bag broccoli florets, thawed
1 carrot, julienned
1 red bell pepper, chopped
1/2 red onion, chopped
3 mushrooms, washed and sliced
1 tsp dillweed
(add or remove veggies as desired)
Cook pasta as directed and rinse under cool water.
Combine all ingredients.
Top with Homemade Pasta Salad Dressing and toss.
Stuffed Peppers
Ingredients
1 lb ground beef (or ground turkey)
1/2 lb ground pork
1/2 cup instant rice
1 egg
1/4 cup ketchup
1 medium onion, chopped
1 1/2 tbsp parsley flakes
1tsp garlic powder
1 tsp pepper
2 tbsp worcestershire sauce
Sauce:
3 large cans italian-style crushed tomatoes
1 tsp garlic powder
3 tbsp parsley flakes
2 tbsp worcestershire sauce
Cook rice as directed.
Add rice to remaining filling ingredients and mix well.
Slice tops off peppers and remove seeds and cores.
Fill peppers with uncooked filling.
Set peppers in a large saucepan, open side up.
In a large bowl, combine sauce ingredients. Pour overtop of peppers.
Cook over medium heat until filling is hot, then reduce to low heat and simmer, covered, until peppers are tender and meat is cooked.
1 lb ground beef (or ground turkey)
1/2 lb ground pork
1/2 cup instant rice
1 egg
1/4 cup ketchup
1 medium onion, chopped
1 1/2 tbsp parsley flakes
1tsp garlic powder
1 tsp pepper
2 tbsp worcestershire sauce
Sauce:
3 large cans italian-style crushed tomatoes
1 tsp garlic powder
3 tbsp parsley flakes
2 tbsp worcestershire sauce
Cook rice as directed.
Add rice to remaining filling ingredients and mix well.
Slice tops off peppers and remove seeds and cores.
Fill peppers with uncooked filling.
Set peppers in a large saucepan, open side up.
In a large bowl, combine sauce ingredients. Pour overtop of peppers.
Cook over medium heat until filling is hot, then reduce to low heat and simmer, covered, until peppers are tender and meat is cooked.
Stuffed Tomatoes
Ingredients
1/2 cup quick-cooking brown rice
1 tbsp olive oil
1 medium onion, chopped
1 1/4 lbs ground beef (or ground turkey)
2 tsp cinnamon
1 tsp coriander
1 tsp cumin
1 tsp chili powder
6 large tomatoes
1/2 cup feta cheese
1/4 cup panko (japanese style breadcrumbs)
Preheat oven to 425.
Cook rice as directed.
In a large skillet, heat oil over medium heat.
Add onion and cook 10-12 minutes until lightly browned and tender.
Add ground beef, cinnamon, coriander, cumin, and chili powder. Cook 5-6 minutes until meat is browned.
Cut top off each tomato .
Using melon-baller or small spoon, remove tomato pulp and place in large bowl.
Remove 1 cup pulp from bowl and chop -- discard remaining pulp.
Return chopped pulp to bowl.
Add rice, feta, and beef mixture.
Scoop filling into hollowed tomatoes.
Place filled tomatoes in a jelly roll pan or casserole dish.
Sprinkle with panko and place in oven.
Bake 25-30 minutes until panko is browned and filling is heated through.
1/2 cup quick-cooking brown rice
1 tbsp olive oil
1 medium onion, chopped
1 1/4 lbs ground beef (or ground turkey)
2 tsp cinnamon
1 tsp coriander
1 tsp cumin
1 tsp chili powder
6 large tomatoes
1/2 cup feta cheese
1/4 cup panko (japanese style breadcrumbs)
Preheat oven to 425.
Cook rice as directed.
In a large skillet, heat oil over medium heat.
Add onion and cook 10-12 minutes until lightly browned and tender.
Add ground beef, cinnamon, coriander, cumin, and chili powder. Cook 5-6 minutes until meat is browned.
Cut top off each tomato .
Using melon-baller or small spoon, remove tomato pulp and place in large bowl.
Remove 1 cup pulp from bowl and chop -- discard remaining pulp.
Return chopped pulp to bowl.
Add rice, feta, and beef mixture.
Scoop filling into hollowed tomatoes.
Place filled tomatoes in a jelly roll pan or casserole dish.
Sprinkle with panko and place in oven.
Bake 25-30 minutes until panko is browned and filling is heated through.
Sausage Apple Sweet Potato Bake
Ingredients
1 lb ground sausage
2 medium sweet potatoes
3 medium apples (I use 2 green and 1 red)
2 tbsp sugar
1 tbsp flour
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup water
Preheat oven to 375.
Brown sausage in a skillet. Drain excess fat.
Peel ans slice sweet potatoes and apples.
Arrange in a casserole dish with sweet potatoes on bottom, then apples, and sausage on top.
In a small bowl, combine sugar, flour, cinnamon, salt, and water. Pour over casserole.
Cover with tinfoil and bake for 50-60 minutes, until sweet potatoes and apples are tender.
* tends to be runny, I am experimenting with adding more flour or adding cornstarch to thicken this up.
1 lb ground sausage
2 medium sweet potatoes
3 medium apples (I use 2 green and 1 red)
2 tbsp sugar
1 tbsp flour
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup water
Preheat oven to 375.
Brown sausage in a skillet. Drain excess fat.
Peel ans slice sweet potatoes and apples.
Arrange in a casserole dish with sweet potatoes on bottom, then apples, and sausage on top.
In a small bowl, combine sugar, flour, cinnamon, salt, and water. Pour over casserole.
Cover with tinfoil and bake for 50-60 minutes, until sweet potatoes and apples are tender.
* tends to be runny, I am experimenting with adding more flour or adding cornstarch to thicken this up.
Monday, May 2, 2011
Mexican Corn
Ingredients
1 32oz package frozen corn
1 8oz package cream cheese
1/2 cup butter
1 tsp garlic salt
diced jalapenos
diced red bell pepper or red chile pepper (optional)
Mix all ingredients in a saucepan over medium heat
1 32oz package frozen corn
1 8oz package cream cheese
1/2 cup butter
1 tsp garlic salt
diced jalapenos
diced red bell pepper or red chile pepper (optional)
Mix all ingredients in a saucepan over medium heat
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