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Tag Archives: side dish

Amy’s Favorite Veggies

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squash_grilled_done

 

This is my favorite way to have veggies. I can’t wait until prices are more affordable. I’m still having it, but I wish it was cheaper! I actually make this ahead due to my crazy work schedule. It’s a little easier to fix a lot at one time than try to fix meals daily since my schedule can be nuts. You can also add other veggies such as peppers, too. This is just my favorite combo.

4 medium zucchini, thinly sliced
4 medium yellow squash, thinly sliced
2 large yellow onions, thinly sliced
3 tablespoons olive oil
2 teaspoons dried oregano
2 teaspoons dried basil
salt and pepper, to taste

1. Place all veggies in 9×13 dish. Pour olive oil over veggies. Pour seasonings on top of veggies. Toss with hands until completely coated.

2. Bake in 400 degree oven for 20-25 minutes.

Serves: 8

Per Serving (excluding unknown items): 83 Calories; 5g Fat (53.9% calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 5mg Sodium.

Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 Fat.

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Dill Potato Salad

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I saw this on All Recipes and thought it sounded wonderful. This is their recipe. I was thinking of some changes I could make to it. I wondered how some celery seed or very thinly chopped celery would taste in this. Not sure. I’m gonna have to try it. Or since the calorie count is so low, a couple of turkey bacon strips cooked and crumbled in this would be good. Their recipe says to peel the potatoes and I don’t know that I would. I like new potatoes with their peels.

Dill Potato Salad

7 cups new potatoes, chopped
8 ounces sour cream, light
2 teaspoons dill weed, chopped
1 teaspoon dried parsley, chopped
2 tablespoons dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.

2. Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.

3. Pour dressing over potatoes and toss gently. Chill before serving.

Servings: 6

Per Serving (excluding unknown items): 168 Calories; 1g Fat (6.0% calories from fat); 5g Protein; 36g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 262mg Sodium.

Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

 

Roasted Balsamic Asparagus

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Roasted Balsamic Asparagus

I found this recipe on Cooking Light and thought it was really delicious sounding! It is also pretty versatile. I can see doing this with a lot of different veggies. Can’t you?

1 pound fresh asparagus
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic, bottled
1/4 teaspoon black pepper

1. Preheat oven to 425°.

2. Snap off tough ends of asparagus. Place in a jelly-roll pan. Drizzle with olive oil and vinegar; sprinkle with salt, garlic, and pepper, tossing to coat. Bake at 425° for 10 minutes, turning once.

Serves 4.

Per Serving (excluding unknown items): 57 Calories; 4g Fat (49.7% calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 237mg Sodium.

Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Fat.

Notes: This would work well with other vegetables as well!