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Tag: side dish

Herby Roasted Potatoes

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Ingredients

  • 1 pound small potatoes or 12-15 baby potatoes
  • 1 Tablespoon oil
  • 2 teaspoons minced garlic or 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 325°F.
  3. Wash potatoes, removing sprouts and blemishes. Leave peels on and cut into 1-inch pieces.
  4. Fill a large saucepan with water and bring to a boil.
  5. Add potatoes and boil for 7 minutes. Drain
  6. Place potatoes in a baking pan.
  7. In a small bowl, mix together oil and seasonings. Pour over potatoes. Stir potatoes until coated with oil mixture.
  8. Bake for 10 minutes, then stir the potatoes. Bake for another 10-15 minutes, or until potatoes are soft.

Makes 4 servings

Green Beans, Cranberries and Nuts

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Ingredients

  • 1 8-oz. can of green beans (½ lb. fresh or 2 cups frozen) 
  • ¼ cup dried cranberries 
  • 1½ Tablespoon chopped nuts (such as sliced almonds) 
  • 1 Tablespoon honey (optional) 
  • 1 teaspoon lemon pepper salt  

Directions

  1. Drain and rinse green beans. If using fresh, snap into 4 inch pieces and cook until soft. 
  2. Add cranberries, honey and nuts and stir well.  Serve hot, sprinkled with choice of seasonings.

Makes 4 servings

Roasted Brussels Sprouts

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Ingredients

  • 3 cups Brussels sprouts
  • ½ Tablespoon vegetable oil
  • Salt
  • Black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon lemon juice
  • 2-3 Tablespoons Parmesan cheese
  • Nonstick spray

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 400°F.
  3. Spray a baking sheet with nonstick spray. 
  4. Wash and trim Brussels sprouts. Cut large Brussels sprouts in half from top to bottom; leave small Brussels sprouts whole.
  5. In a large bowl, toss Brussels sprouts with the oil, salt, and pepper.
  6. Place Brussels sprouts in a single layer on a large baking sheet.  
  7. Roast for 20-30 minutes, stirring once halfway through baking time. Sprouts will be tender and slightly browned when finished.
  8. Add parmesan cheese in last 5 minutes of baking.
  9. Remove from oven and drizzle with lemon juice.

Makes 3-4 servings

Caramel Apple Salad

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Ingredients

  • 4 medium apples
  • 1 small box sugar free instant pudding mix, butterscotch
  • 32 ounces of fat free plain yogurt
  • ½ cup unsweetened applesauce
Directions
  1. Wash hands with warm, soapy water for 20 seconds.
  2. Core and dice apples. Place in water with some lemon juice
  3. Mix yogurt and pudding mix together.
  4. Add to apples and mix well.
  5. Add applesauce and mix until blended.
  6. Refrigerate overnight.

Makes 8 servings

Cauliflower Tots

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Ingredients

  • Cooking Spray
  • 1 head cauliflower
  • 2-3 large eggs
  • ½ cup reduced-fat, shredded cheddar cheese
  • 1/3 cup bread crumbs
  • 2 green onions, chopped
  • ¼ teaspoon black pepper
  • Nonstick spray
Directions
  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat the oven to 400°F. Coat one large or two small baking sheets with cooking spray. Set aside.
  3. Cut cauliflower into florets.
  4. Steam the cauliflower for 10-12 minutes or until soft. Set aside to cool.
  5. Once cool, mince the cauliflower or finely chop it using a blender or food processor.
  6. Add 2 eggs and the remaining ingredients into the minced cauliflower. If the mixture is too crumbly, add the third egg. Let the mixture rest for 10 minutes.
  7. After resting, stir the mixture again. Scoop cauliflower with a tablespoon onto the sprayed baking sheet. Form the ball into the shape of a tater tot. Repeat to make 35 tots.
  8. Spray the top of each tot with cooking spray. Bake for 15 minutes. Turn the tots and bake an additional 10 minutes or until golden brown.

Makes 7 servings

Twice Baked Potatoes

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Ingredients

  • 4 medium russet potatoes
  • 1/4 cup CNP Herb Ranch Seasoning or packaged ranch seasoning
  • 1 cup shredded low-fat cheddar cheese
Directions
  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 425°F.
  3. Scrub potatoes thoroughly with a brush. Pat dry.
  4. Wrap each potato in foil.
  5. Bake at 425°F for 40-60 minutes or until tender.
  6. Carefully cut baked potatoes in half lengthwise.
  7. Scoop out most of the potato without tearing the skin. Set potato shells on a baking sheet.
  8. Preheat oven to 350°F
  9. In a bowl, combine inside of potatoes, seasoning, and half the cheese. Mix thoroughly.
  10. Scoop potato mixture back into shells. Top with shredded cheese.
  11. Bake on a baking sheet at 350°F until hot and cheese is melted, about 15 minutes.

Makes 6-8 servings

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