Side Dishes and Sauces - side dish ideas??




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spryng
09-07-2004, 02:49 PM
Ok, finding a recipe for dinner is no problem but side dishes are getting boring in my house. It's either steamed veggies (which we like) baked potato or plain brown rice (which I am getting tired of) so I'm looking for suggestions that are 100% core that will give me some variety! So TIA!


Kelly_S
09-07-2004, 02:59 PM
What about trying a new veggie or a new way of cooking a veggie. Cooking your veggies with some oil and roast them is Core.

You could use instant brown rice for this and the Brummel&Brown (1 point per tablespoon) would not be enough to count:

* Exported from MasterCook *

Barbecue-Style Spanish Rice

Recipe By : BH&G All-Time Favorite Barbecue Recipes
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces canned tomatoes -- cut up
1 cup instant rice
1/2 cup green bell pepper -- finely chopped
1/4 cup onion -- finely chopped
1/4 cup water
2 teaspoons worcestershire sauce
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon basil
1 tablespoon Brummel and Brown Spread

1. In large non-stick 8"-skillet combine undrained tomatoes, rice, green pepper, onion, water, worchestershire sauce, sugar, salt, chili powder and basil; dot mixture with butter.

2. Cover and cook over medium-high heat or medium hot coals until done, 20-25 minutes, stirring occasionally.

3. Before serving fluff with fork.

Calories: 139.8
Fat grams: 1.7
Fiber grams: 2.0

W/W Points: 3

This one is core:

* Exported from MasterCook *

Herbed Broccoli - 1 or 2 Points

Recipe By : Betty Crocker's The Big Red Cookbook Page 507
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups broccoli flowerets -- cut in 1" pieces
2 tablespoons olive oil -- or vegetable oil
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon salt
1 clove garlic -- finely chopped
2 roma tomato -- seeded and chopped

1. Heat 1-inch water to boiling in 10-inch skillet. Add broccoli. Heat to boiling. Boil 5 to 7 minutes or until crisp-tender; drain and set aside. Wipe out and dry skillet with paper towel.

2. Heat oil in same skillet over medium heat. Stir in remaining ingredients. Heat about 1 minute, stirring frequently, until hot. Add broccoli; toss gently.

Per serving: 65 calories; 5 gms fat; 0 mgs cholesterol; 320 mgs sodium; 5 gms carbohydrates; 2 gms dietary fiber; 2 gms protien. Diet Exchagnes: 1 vegetable, 1 fat.

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NOTES : Per Mastercook database the following nutritional information is provided:

Calories: 94.1
Fat grams: 7.2
Fiber grams: 2.9
Carbohydrate grams: 6.9

I think broth would be Core so how about Mashed Potatoes:

* Exported from MasterCook *
Swanson Garlic Mashed Potatoes - 2 Points

Recipe By : Swanson
Serving Size : 6 Preparation Time :0:10
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans Swanson Seasoned Chicken Broth -- 14 1/2 ounce cans
with Roasted Garlic
5 large potatoes cut in 1-inch cubes -- about 7 1/2 cups

1. In medium saucepan place potatoes and broth. Over high heat, heat to a boil. Reduce heat to medium. Cover and cook 10 minutes or until potatoes are tender. Drain, reserving broth.

2. Mash potatoes with 1 1/4 cups broth and pepper. If needed, add additional broth until potatoes are desired consistency. Add brown sugar.

Nutritional values per serving: Calories: 161; Total Fat 0 g; Saturated Fat 0 g; Cholesterol 3 mg; Sodium 549 mg; Total Carbohydrate 37 g; Dietary Fiber 4 g; Protien 3 g; Vitamin A 1%; Vitamin C 36%; Calcium 1%; Iron 3%

spryng
09-07-2004, 03:05 PM
Thanks Kelly!! Those all look great! I'm especially looking for ones with ww pasta, potatoes, and br. rice. So those mashed potatoes looked wonderful!! and I love spanish rice but had no idea how to make it on my own so I'm definitely saving those! Thanks! Keep em coming! :)


Kelly_S
09-07-2004, 03:10 PM
I will look for more at home tonight. DH is bowling and I'll be home so I'll look at my sides at home. I am sure most of the pasta sides I have could be substituted with WW pasta as well as the rice dishes I have with brown rice.

This Spanish Rice recipe I posted even a friend of mine who is Hispanic likes it better than his traditional one. :)

d_rowland
09-07-2004, 04:30 PM
Here are a few:

SPINACH DELIGHT
1 package frozen spinach cooked & drained
4 oz. cream cheese
1/4 t. nutmeg
4 T. FF Parmesan cheese.

Mix and heat.

BROCCOLI CRUNCH SALAD
1 medium chopped broccoli
1 c. ff shredded cheddar
1 c. ffmayonnaise
2 T. vinegar
2 T. sweetener

Mix together broccoli, bacon and cheese. Mix together mayonnaise, vinegar and sweetener. Toss together vegetables and dressing. Chill.

BAKED CHEESE ZUCCHINI
2 thinly sliced medium zucchini
1 egg
1 T. prepared mustard
1/8 t. ground white pepper
1/8 t. ground nutmeg
1 thinly sliced green onion
1/2 c. grated FF cheese

Place zucchini in a colander or on towels to drain off the moisture. Combine the remaining ingredients. Add to the zucchini and mix well. Pour into a lightly oiled 2-quart casserole. Bake 350 for 40 to 45 minutes.

ZUCCHINI QUICHE
4 cups shredded, drained zucchini
2 eggs
1 t. salt
1/2 t. pepper
1 crushed garlic clove
1/2 c. FF Parmesan cheese
1/2 c. FF shredded cheddar cheese

Mix all ingredients except cheese. Place into a buttered baking dish. Sprinkle cheddar cheese over the top. Bake at 375 about 20 minutes. Serves 4. 4.5 gm carbs/serving

ASPARAGUS AU GRATIN
5 T. olive oil
Salt and freshly ground pepper
2 lbs. asparagus
1/2 c. FF grated Parmesan cheese
1/2 lemon

Pour oil into an oval gratin or other shallow baking dish and add some salt and pepper. Add asparagus and coat with oil. Bake at 450 until asparagus is tender and beginning to brown at the edges, 12 to 15 minutes. Sprinkle with cheese and squeeze lemon juice before serving. Serves 8. 5 gm carbs/serving

ITALIAN GREEN BEANS
1 lb. fresh green beans
3 chicken bouillon cubes
3 c. hot water
1/2 c. FF grated Parmesan cheese

Dissolve bouillon in hot water. Pour over beans. Cook until beans are tender. Drain and sprinkle with Parmesan cheese and freshly ground pepper before serving.

These were all taken from a cookbook that I put published for low-carb, just altered for CORE slightly. I will post them on the RECIPE forum too.

fiftieslady
09-07-2004, 08:52 PM
I like to have wild rice and baked sweet potato (you can use Promise maragine) with my pork chops. I use salad or cole slaw a lot. Someone had a recipe for potato pancakes that looked really good. Frozen or fresh green beans cooked in water with a little olive oil is one of my favorites. Potato salad can be fixed all core. Pinto beans or navy beans make a different side, especially with ham or oven fried chicken. I have to get food on the table in a hurry so I don't use many recipes like Kelly has. This isn't a side dish but remember that dessert we used to fix with cottage cheese, pudding mix or jello, pineapple and cool whip? Wouldn't that be core if you limited the Cool Whip?

mals1
09-07-2004, 09:32 PM
What about couscous? Or mashed cauliflower (sp?) Both are 100% Core.

chrisypoo
09-07-2004, 09:47 PM
I love couscous...in fact I just made a big pot of it a little while ago so I can freeze in serving-size portions. I made mine with ff/red sodium chicken broth for some extra flavor. For my lunch tomorrow, I'm going to mix it with peas and curry powder.

Another thing with rice...we would take 1 c rice, 1 can of vegetarian veg. soup and 1 can of water, mix it all together and back 30-40 minutes...I think this even came from the back of the can. I'm not sure how brown rice would change the cooking time, though.

spryng
09-07-2004, 11:27 PM
thanks for the ideas!! Couscous is good but I won't eat it very often unless I want pasta... I have mixed feeling about couscous being unlimited since all other pasta is limited to once a day and couscous is pasta... but that is just me, lol
the rice with soup sounds great! Tonight I made brown rice in chicken broth and mushrooms and it was tasty.

Kelly_S
09-07-2004, 11:29 PM
* Exported from MasterCook *

Fried Brown Rice with Chicken

Recipe By : Better Homes and Gardens Stir-Fry Recipes
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces boneless skinless chicken breast halves -- 1/2-inch cubes
2 tablespoons cooking sherry
2 tablespoons soy sauce, low sodium
1/8 teaspoon black pepper
1 tablespoon vegetable oil
1 clove garlic -- minced
1 medium onion -- chopped
2 cups cooked brown rice -- chilled
1 cup frozen peas
1/2 cup Better'n'Eggs

1. Stir together sherry,s soy sauce, and pepper; set aside.

2. Preheat wok or large skillet over medium heat; spray with cooking spray. Cook Better'n'Eggs (lift and tilt wok or skillet to form a thin layer; cook 2-3 minutes without stirring). Cut Better'n'Eggs into bite size strips. Remove from wok.

3. Reheat wok. Add oil. Stir-fry garlic over high heat for 15 seconds. Add onions; stir-fry about 2 minutes or until tender. Remove onion-garlic mixture from wok.

4. Add chicken to wok; stir-fry for about 3 minutes or until done. Add sauce, rice, and peas. Cook for 1-2 minutes or until heated through.

5. Return eggs and cook, covered for 1 minute.

Calories: 230.1
Fat grams: 4.9
Fiber grams: 2.3

W/W Points: 4 1/2

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Kelly_S
09-07-2004, 11:30 PM
The only thing on this I am unsure about is the frozen OJ from concentrate:

* Exported from MasterCook *

Mexicali Rice - 2 Points

Recipe By : The Best Slow Cooker Cookbook Ever
Serving Size : 12 Preparation Time :0:00
Categories : Side Dishes Slow Cooker/Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 1/4 ounces canned corn
15 ounces black beans, Ranch Style
4 ounces green chiles -- diced
1 medium onion -- chopped
1 medium red bell pepper -- chopped
2 cups converted rice, cooked; Uncle Ben's
3 1/2 cups boiling water
1/2 cup orange juice, from frozen concentrate -- thawed
6 tablespoons fresh lime juice
1 1/2 tablespoons ground cumin
1 tablespoon chili powder
1/3 cup fresh cilantro -- chopped
1/2 teaspoon salt

1. In slow cooker combine all ingredients but 2 tablespoons lime juice, cilantro and salt.

2. Cover and cook on low heat setting 2 3/4 to 3 hours. Stir in remaining lime juice, cilantro and salt. Mix well.

Calories: 101.3
Fat grams: 0.7
Fiber grams: 2.8

W/W Points: 2

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Kelly_S
09-07-2004, 11:31 PM
* Exported from MasterCook *

Wild Rice and Bulgar

Recipe By : SueB in W/W Forum
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup wild rice, cooked
1 can chicken broth -- reduced sodium
3/4 cup onion -- chopped
1/4 cup water
1/4 teaspoon tarragon
dash black pepper
1/2 cup bulgur
1 tablespoon parsley

1. Place the uncooked rice in a strainer and rinse with cold water for 1 minute.

2. In a medium sauce pan combine the rice, broth, onion, water, tarragon and black pepper. Bring to boil; reduce heat and simmer covered for 40-45 minutes or until rice is tender. Not all the liquid will be absorbed.

3. Stir in bulgur. Cover and let stand for 5-10 minutes or until bulgur is tender and all liquid is absorbed.

4. Add parsley and fluff with fork.

Calories: 112.8
Fat Grams: 1.2
Fiber Grams: 4.1

W/W Points: 1 1/2


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* Exported from MasterCook *

Wild Rice Salad - 3 Points

Recipe By : Christine in 3FC Forum
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup wild rice
2 cups beef bouillon
1 can frozen peas -- thawed
2 stalks celery -- sliced
4 green onions -- sliced
1/4 cup slivered almonds
2 tablespoons red wine vinegar
1 tablespoon soy sauce
1 teaspoon sugar
2 teaspoons sesame oil

1. In pan, cover rice with cold water to 1 inch above rice. Heat to boiling. Drain water from rice and add bouillon. Simmer covered until liquid is absorbed, about 1 hour.

2. Combine vinegar, soy sauce, sugar and oil. Mix well.

3. While rice is still warm, toss with dressing; cool.

4. Combine chilled rice with peas, celery, green onions and almonds. Toss well.

Calories: 216.2
Fat grams: 7.0
Fiber grams: 6.9

W/W Points: 3

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Serving Ideas : Makes 4 generous servings.

NOTES : Original recipe indicated 4 points per serving.

Kelly_S
09-07-2004, 11:33 PM
* Exported from MasterCook *

Broccoli and Cauliflower Salad - 1/2 Point

Recipe By : Simply the Best
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons fat-free mayonnaise
1 tablespoon cider vinegar
1/2 teaspoon freshly ground pepper
4 cups broccoli flowerets
4 cups cauliflower flowerets
2 medium carrots -- shredded
1/2 cup red onion -- finely chopped

1. In a large bowl, combine Miracle Whip, vinegar and pepper.

2. Add vegetables and toss to coat.

Calories: 44.0
Fat grams: 0.3
Fiber grams: 3.1

W/W Points: 1/2



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* Exported from MasterCook *

Carrots with Horseradish Sauce - 0 Points

Recipe By : posted by Hoosier in W/W Forum
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound carrots -- sliced
2 tablespoons prepared horseradish
1/2 tablespoon fat-free mayonnaise
salt and pepper -- to taste
paprika -- to taste

1. Cook carrots in small amount of salted water. Drain, but reserve 1/4 cup liquid.

2. In liquid, stir remaining ingredients except paprika. Gently stir in carrots.

3. Pour into greased casserole and sprinkle with paprika.

4. Bake at 350 for 20 minutes.

Calories: 35.1
Fat grams: 0.1
Fiber grams: 1.6

W/W Points: 0 (actually there may be a slight point with the greased casserole dish but I would spray with cooking spray instead)

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Serving Ideas : I figure about 8 servings of this.

Kelly_S
09-07-2004, 11:34 PM
* Exported from MasterCook *

Chinese Green Bean Salad - 1 Point

Recipe By : Dr. Weil
Serving Size : 4 Preparation Time :0:00
Categories : Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound green beans -- fresh
1 tablespoon fresh ginger root -- finely chopped
4 teaspoons dry mustard
1 tablespoon cold water
2 tablespoons soy sauce, low sodium
3 tablespoons rice vinegar -- or cider vinegar
2 teaspoons dark sesame oil

1. Trim and slice the beans crosswise, into 1-inch lengths. Cook beans and ginger in rapidly boiling water about 5 minutes, or until crunchy-tender.

2. Drain beans. Chill in cold water and drain well.

4. Mix the remaining ingredients and toss with the bean mixture.

Calories: 69.4
Fat grams: 2.9
Fiber grams: 4.0

W/W Points: 1

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* Exported from MasterCook *

Colorful Marinated Vegetables

Recipe By : Recipes for Life From the Kitchens of Healthy Choice Foods
Serving Size : 12 Preparation Time :0:00
Categories : Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups zucchini -- cut in 1/2" slices
1 cup carrots -- cut in 1/4" slices
1/2 cup thinly sliced onion
1/2 cup chopped red bell pepper -- coarsely chopped
1/2 cup water
1/4 cup Spicy V-8 vegetable juice
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley
1 clove garlic -- minced
1/4 teaspoon celery salt
1/4 teaspoon salt

1. Combine zucchine, carrots, onion, pepper and water in 3-quart saucepan. Cover. Cook over high heat for 5 to 7 minutes, or until vegetables are tender-crisp, stirring occasionally. Drain. Set aside.

2. Combine remaining ingredients in 1-cup measure. In large mixing bowl or salad bowl, combine vegetable mixture and juice mixture. Toss to coat. Cover with plastic wrap.

3. Chill at least 4 hours, stirring occasionally. Serve with slotted spoon.

Calories: 17.8
Fat grams: 0.1
Fiber grams: 1.2

W/W Points: 0

IF YOU EAT 1 CUP THE FOLLOWING NUTRITIONAL INFORMATION APPLIES:

Calories: 35.5
Fat grams: 0.3
Fiber grams: 2.4

W/W Points: 0

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Serving Ideas : Makes 12 1/2-cup servings.

.

Kelly_S
09-07-2004, 11:35 PM
* Exported from MasterCook *

Dixie Vegetable Dish

Recipe By : Thinkingthin in 3FC Forum
Serving Size : 6 Preparation Time :0:00
Categories : Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces blackeyed peas, canned -- rinsed and drained
10 ounces frozen corn -- thawed
1 cup chopped tomato
1 medium zucchini -- chopped
1/4 cup water
1 1/2 teaspoons fresh basil
1/4 teaspoon salt

1. Combine all ingredients in a 2 quart saucepan and cover.

2, Cook over medium high heat for 5 - 7 minutes, or until vegetables are hot and falvors are blended. Stir occassionally.

Calories: 109.2
Fat grams: 0.9
Fiber grams: 4.2

W/W Points: 1


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Not sure about the vinegar in this though:

* Exported from MasterCook *

Garlic Marinated Carrots

Recipe By : LoriK in W/W Forum
Serving Size : 5 Preparation Time :0:00
Categories : Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons white wine vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
5 cups shredded carrots -- coarsely shredded
4 cloves garlic -- sliced or crushed
1 bay leaf

1. Combine first 4 ingredients in a large bowl, stir well with a wire whisk.

2. Add carrot, garlic and bay leaf; toss well to coat.

3. Cover andvchill at least 8 hours. Discard bay leaf before serving.

Calories: 77.0
Fat grams: 3.0
Fiber grams: 3.5

W/W Points: 1

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Serving Ideas : Makes 5 1-cup servings.

Kelly_S
09-07-2004, 11:36 PM
* Exported from MasterCook *

Herbed Broccoli - 1 or 2 Points

Recipe By : Betty Crocker's The Big Red Cookbook Page 507
Serving Size : 4 Preparation Time :0:00
Categories : Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups broccoli flowerets -- cut in 1" pieces
2 tablespoons olive oil -- or vegetable oil
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon salt
1 clove garlic -- finely chopped
2 roma tomato -- seeded and chopped

1. Heat 1-inch water to boiling in 10-inch skillet. Add broccoli. Heat to boiling. Boil 5 to 7 minutes or until crisp-tender; drain and set aside. Wipe out and dry skillet with paper towel.

2. Heat oil in same skillet over medium heat. Stir in remaining ingredients. Heat about 1 minute, stirring frequently, until hot. Add broccoli; toss gently.

Per serving: 65 calories; 5 gms fat; 0 mgs cholesterol; 320 mgs sodium; 5 gms carbohydrates; 2 gms dietary fiber; 2 gms protien. Diet Exchagnes: 1 vegetable, 1 fat.

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NOTES : Per Mastercook database the following nutritional information is provided:

Calories: 94.1
Fat grams: 7.2
Fiber grams: 2.9
Carbohydrate grams: 6.9

W/W Points: 2


* Exported from MasterCook *

Lemon Broccoli

Recipe By : Simple Goodness
Serving Size : 6 Preparation Time :0:00
Categories : Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds broccoli
1 teaspoon grated lemon rind
1/8 teaspoon salt
1/8 teaspoon black pepper

1. Trim off large leaves of broccoli; remove tough ends of lower stalks. Cut into spears.

2. Steam broccoli spears, covered 5 minutes or until crisp-tender.

3. Place broccoli on serving platter ans sprinkle with lemon rind, salt and pepper.

Calories: 32.1
Fat grams: 0.4
Fiber grams: 3.5

W/W Points: 0

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Kelly_S
09-07-2004, 11:36 PM
* Exported from MasterCook *

Lemon-Basil Carrot Bundles

Recipe By : Quick and Easy Menus
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium carrots -- julienned
1/2 cup water
2 tablespoons lemon juice
2 teaspoons sugar
2 cloves garlic -- minced
1 teaspoon dried basil
1 tablespoon olive oil
1/2 teaspoon grated lemon rind
2 green onions

1. Combine first 5 ingredients in a medium sauce pan; bring to a boil over medium heat. Cover, reduce heat and simmer 8 minutes or until carrots strips are crisp-tender.

2. Drain, reserving liquid. Set carrots aside.

3. Add basil, lemon rind and olive oil to cooking liquid; stir well and set aside.

4. Trim tops from green onions and place green part in a bowl. Cover with boil water and drain immediately. Rinse under cold water. Cut greens into 8 thin strips.

5. Divide carrots into 8 equal bundles and tie with one of the green strips.

6. Place in a shallow dish and cover with basil mixture. Cover and chill for minimum 2 hours.

7. Remove bundles from basil mixture using a slotted spoon. Discard basil mixture.

Calories: 56.9
Fat grams: 1.9
Fiber grams: 2.7

W/W Points: 1/2

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* Exported from MasterCook *

Marinated Cucumbers and Tomatoes - 0 Points

Recipe By : Prevention's Low-Fat, Low-Cost Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Salad Dressings Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sliced cucumbers -- peeled
2 cups sliced tomato -- sliced
2 tablespoons balsamic vinegar
1 tablespoon fresh mint -- minced
1 teaspoon minced garlic
1/2 teaspoon black pepper
1/4 teaspoon salt

1. Arrange the cucumbers and tomatoes on a large serving platter.

2. Combine vinegar, mint and garlic in a small bowl. Sprinkle over cucumbers and tomatoes. Cover with plastic wrap; let stand at room temperature for 30 minutes.

3. Sprinkle with salt and pepper.

Calories: 29.1
Fat grams: 0.4
Fiber grams: 1.6

W/W Points: 0

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.

Kelly_S
09-07-2004, 11:38 PM
* Exported from MasterCook *

Potatoes Poupon - 4.5 Points

Recipe By : Grey Poupon
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons dijon mustard
2 tablespoons olive oil
1 clove garlic -- chopped
1/2 teaspoon Italian seasoning
2 pounds red potatoes -- cut in chunks

1. Mix all ingredients except potatoes in a small bowl. Place potatoes in lightly geaded 13x9x2-inch baking pan or shallow baking sheet.

2. Toss potatoes with mustard mixture.

3. Bake at 425 degrees F for 35-40 minutes or until potatoes are fork tender, stirring occassionally.

Calories: 209.7
Fat grams: 7.8
Fiber grams: 2.9

W/W Points: 4.5

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YOU CAN USE OLIVE OIL or another heart healthy oil in this:

* Exported from MasterCook *

White Beans with Tomato and Garlic

Recipe By : Ceil Dyer's Wok Cookery
Serving Size : 8 Preparation Time :0:00
Categories : Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups white beans
2 tablespoons vegetable oil
1 clove garlic -- finely chopped
2 large tomatoes -- coarsely chopped
1/4 cup water
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vinegar
2 tablespoons parsley -- minced

1. Put beans in a colander and rinse under cold water.

2. Place in a large pot and cover with water. Bring to a full boil over high heat and let boil briskly about 2 minutes. Remove from heat and let beans soak in the water, uncovered, about 1 hour. Reheat and bring to a full boil. Lower heat and simmer for 1 to 1 1/2- hours or until the beans are tender. Add additional water if necessary to keep beans covered with water while cooking. Drain.

3. Heat oil in wok over moderate heat.

4. Add garlic and stir-fry about 30 seconds.

5. Add tomatoes and stir-fry about about 1 minute.

6. Pour in water. Cover and steam for 1 minute.

7. Uncover and chop tomato.

8. Add beans, basil, salt, pepper and vinegar.

9. Cook, stirring often until beans are reheated, about 10 minutes.

10. Sprinkle with parsley prior to serving.

Calories: 166.6
Fat grams: 3.8
Fiber grams: 6.3

W/W Points: 2


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Kelly_S
09-07-2004, 11:38 PM
* Exported from MasterCook *

Zucchini Tomato Vegetable Packet

Recipe By : Reynolds Wrap
Serving Size : 4 Preparation Time :0:00
Categories : Vegetable (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sheet 18 x 24-inch foil
2 small zucchini -- sliced
1 medium onion -- sliced
1 large tomato -- cut in chunks
1 tablespoon olive oil -- or vegetable oil
3/4 teaspoon lemon pepper
1/2 teaspoon dried oregano
1/2 teaspoon salt

1. Preheat oven to 450 degrees F or grill to medium-high.

2. Center vegetables on foil. Drizzle with oil. Sprinkle with seasoning.

3. Bring up sides of foil and double fold. Double fold ends to form packet leaving room for heat circulation inside packet.

4. Bake 20-25 minutes on cookie sheet or 12-14 minutes in covered grill.

Calories: 61.2
Fat grams: 3.7
Fiber grams: 1.8

W/W Points: 1

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Kelly_S
09-07-2004, 11:40 PM
Use WW pasta and the amount of honey over the course of the recipe doesn't add any points:

* Exported from MasterCook *

Zesty Squash and Pasta

Recipe By : ReaLemon Lemon Juice
Serving Size : 6 Preparation Time :0:00
Categories : Pasta (Side Dishes)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pasta
1 1/4 cups sliced zucchini -- thinly sliced
2 cups yellow squash -- thinly sliced
1/4 cup shallots -- finely chopped
1 1/2 tablespoons margarine
3/4 cup chicken broth
1/4 cup lemon juice, bottled
1 tablespoon cornstarch
1 tablespoon honey
1/2 teaspoon dried dill weed
1/8 teaspoon salt
2 tablespoons shredded parmesan cheese

1. Cook pasta in large saucepan according to package directions, add zucchini and sqush last 3 minutes. drain; return to saucepan.

2. Meanwhile, cook shallots in hot margarine in small saucepan until tender. Combine broth, lemon juice, cornstarch, noney, dillweed and salt in small bowl; add to shallots. Cook and stir until thickened and bubbly. Cook and stir 2 minutes longer.

3. Pour over pasta; toss gently to coat.

4. Before serving sprinkle with cheese.

Calories: 207.2
Fat grams: 4.3
Fiber grams: 2.1

W/W Points: 4

IF YOU USE BRUMMEL AND BROWN SPREAD (in place of margarine) THE FOLLOWING NUTRITIONAL ANALYSIS APPLIES:

Calories: 194.4
Fat grams: 2.8
Fiber grams: 2.1

W/W Points: 4



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Kelly_S
09-07-2004, 11:41 PM
Ok Spryng will these get you started? LOL! If you can't get a few good ones here and make the substitutions you need (fatfree cheeses, heart healthy oils, WW pasta, etc) then I can't help ya! LOL!

spryng
09-08-2004, 09:34 AM
Yes Kelly! LOL! These definitely give me something to work with, lol. Thanks so much for taking time out to post them for me!! :)

Kelly_S
09-08-2004, 11:00 AM
Not a problem at all! I have tried most of them and they are great!

Maloneli
09-08-2004, 10:01 PM
HEY, CAN i PRINT THIS THREAD...i GOT DIZZY SCROLLING??? i LIKED A LOT OF RECEIPES!!! YOU GUYS ARE GREAT

Kelly_S
09-09-2004, 08:49 AM
Yeah print it and use it. LOL! We all love to share.