Category: Sides/vegetables


Roasted Cauliflower

I finally found a way for my husband to eat cauliflower!!!  I had to do a victory dance for this one.  It was so simple, yet so delicious.  I just love roasted vegetables 🙂

I head of cauliflower, cut into bite size pieces

1/2 Tbsp olive oil

Paula Deen’s House Seasoning *see recipe below

Heat oven to 425.  Put cauliflower on a roasting pan.  Drizzle with oil and sprinkle with house seasoning.  Bake for 20-25 minutes.

I don’t have the points for this, but it has to be minimal.  The only points would be the 1/2 tbsp olive oil for the whole recipe.

*House Seasoning

I keep this in an old spice container and put it on ALL my vegetables.  It is so good.

1/2 cup salt

1/4 cup pepper

1/4 cup garlic powder

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These were crunchy on the outside, soft on the inside and super easy to make.

 

12 oz red potatoes, washed and quartered

1 packet Ranch Dressing Dry mix

olive oil cooking spray

1 tsp salt

 

Preheat oven to 425.  In a large bowl add potatoes and spray lightly with the cooking spray.  Then, add in the Ranch mix and salt, and toss well to coat each potato piece evenly.  Spray a baking sheet with non stick cooking spray and spread out potatoes evenly on sheet.  Bake in oven until potatoes are cooked through, and edges start to turn very dark brown, about 20-25 minutes.

 

Makes 4 servings, about 1/2 cup each for 2 pts+

Cilantro Lime Rice

This is great served with Sweet Barbacoa Pork, or any chicken, beef or pork dish.

 

1 cup extra long grain rice or basmati rice

1/2 lime, juice of

2 cups water

1 tsp salt

3 Tbsp fresh chopped cilantro

4 tsp vegetable oil

 

In a small pot, add rice, water, 1 tsp oil and salt.  Boil on high until most of the water evaporates.  When the water just skims the top of the rice, reduce to low and cover about 15 minutes.  Shut off flame and keep covered an additional 5 minutes.

 

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

 

Makes 4 servings of 3/4 cup each for 4 pts or 6 pts+

Homemade Applesauce

My daughter loves applesauce, so I wanted to try to make it homemade, but it seemed daunting and like it would take forever.  I found a fantastically easy and quick way to make it.  It was even Samantha approved, and that is a hard thing to accomplish.

4 McIntosh apples, peeled and chopped

1 Tbsp brown sugar, or more to taste

pinch of cinnamon

Place apple pieces in a medium microwaveable bowl.  Cover and microwave until softened, about 4 minutes.  Transfer to a food processor, add brown sugar and cinnamon and puree until desired consistency.

I’m not sure of the points, but it can’t be much.  The only points to factor in would be the brown sugar.

This came from Kraft foods.  While there are a lot of recipes from Kraft that are high in points, there are a quite a few that aren’t too bad!  And they are usually kid friendly (and in my case, husband friendly!).

1/2 cup light Ranch dressing

1/2 cup 2% cheddar cheese, shredded

4 strips bacon, cooked, crumbled

2 pounds small red potatoes (about 6) quartered

Heat oven to 350.

Mix first 3 ingredients in a large bowl.  Add potatoes; toss lightly.

Spoon into a 13×9 dish sprayed with cooking spray; cover.

Bake 55 minutes, uncovering after 40 minutes.

Makes 8 servings of 2/3 cup each and 3 pts.  Sorry I don’t have the Pts + for this recipe.

Squash-Rice casserole

8 cups sliced zucchini (about 2 1/2 pounds)

1 cup chopped onion

1/2 cup fat free chicken broth

2 cups cooked rice

1 cup fat free sour cream

1 cup shredded reduced fat sharp cheddar cheese

1/4 cup grated fresh parmesan cheese, divided

1/4 cup Italian seasoned breadcrumbs

1 tsp salt

1/4 tsp pepper

2 eggs, lightly beaten

Preheat oven to 350.

Combine first 3 ingredients in a Dutch oven; bring to a boil.  Cover, reduce heat, and simmer 20 minutes or until tender.  Drain; partially mash with a potato masher.  Combine zucchini mixture, rice, sour cream, Cheddar cheese, 2 Tbsp Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.  Spoon zucchini mixture into a 13×9 inch baking dish coated with cooking spray; sprinkle with 2 Tbsp Parmesan cheese.  Bake at 350 for 30 minutes or until bubbly.

Preheat broiler.

Broil 1 minute or until lightly browned.

Yields 8 servings of 1 cup each for 4 pts or 5pts+

I love baked beans.  They bring back great childhood memories of family cookouts in SC.  These were really really good.

1 Tbsp butter

1 1/4 cups chopped onion

3/4 cup chopped green bell pepper

2 garlic cloves, minced

1 cup ketchup

1/4 cup packed brown sugar

1/4 cup maple syrup

2 Tbsp Worcestershire sauce

2 tsp barbecue smoke seasoning (such as Hickory Liquid Smoke)

2 tsp prepared mustard

1 (16oz) can red beans, rinsed and drained

1 (15.8oz) can great northern beans, rinsed and drained

Melt butter in a medium saucepan over medium high heat.  Add onion, bell pepper, and garlic; saute 4 minutes.  Stir in ketchup and remaining ingredients; bring to a boil.  Reduce heat; simmer 15 minutes, stirring occasionally.  Yields 8 servings of 1/2 cup each for 3 pts or 5pts+

Broccoli Three Cheese Bake

I brought this to a Thanksgiving potluck and there were no leftovers, which is how I like it!

1/3 cup French-fried onions

2 bags (24 oz each) Green Giant frozen broccoli and three cheese sauce

1 pkg (3 oz) fat free cream cheese, cut into cubes

1/4 cup chopped red bell pepper, if desired

1/2 tsp red pepper sauce

Heat oven to 350.

In a large pot, mix broccoli, cream cheese, bell pepper and red pepper sauce.  Cover and cook over medium low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted.  Transfer to an ungreased casserole dish.

Bake uncovered 20 to 25 minutes or until vegetables are tender.  Sprinkle onions around outer edge of casserole; bake 5 minutes longer.

Makes 14 servings of 1/2 cup each for 1pt

Cranberry Sauce

1/4 cup orange juice

1/4 cup 100 percent cranberry juice (not cocktail)

1 cup honey

1 pound fresh cranberries, about 4 cups

Combine the orange juice, cranberry juice and honey in a saucepan over medium high heat.  Bring to a boil and then reduce the heat to medium low and simmer for 5 minutes.  Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.  Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well.  remove from the heat and allow to cool for 5 minutes.  Carefully spoon the cranberry sauce into a 3 cup mold.  Place in the refrigerator for at least 6 hours and up to overnight.  Remove from the refrigerator, overturn the mold and slide out the sauce.  Slice and serve.

I don’t know how many points this is, but a little bit goes a long way. 

I didn’t have any cranberry juice and refused to make “one last trip to the store” again!  So, I used white grape juice instead.  I also made 1/2 the recipe as no one else eats this.  It turned out great!!  And I talked my daughter into trying it and she liked it, too 🙂

4 sweet potatoes

1 1/2 cups lowfat vanilla yogurt

1/2 tsp pumpkin pie spice

1 1/2 tsp Kosher salt

2/3 cup low fat granola

butter flavor cooking spray

Place washed sweet potatoes in oven and bake at 350 for about 40 to 60 minutes, until they are soft to the touch.  After they have cooled, remove the skin.

Place the sweet potato flesh in a mixing bowl.  Add the yogurt, pumpkin pie spice and salt.  Whip on medium speed until thoroughly mixed.

Scoop potato mixture into a baking dish.

Sprinkle granola evenly across the top and lightly coat with cooking spray.  Bake at 350 for 40 to 50 minutes. 

1/2 cup is 2 pts; makes 8 servings