Lemon-Ginger Asparagus

Posted by: Carissa /  Category: Side Dishes

Welcome spring with the bright, fresh tastes of this side dish.

0 PointsPlus per serving | Prep: 10 min | Cook: 8 min | Serves: 4

  • 1-1/2 lbs aspargus, tough ends removed
  • 2 Tbsp canned chicken broth or homemade chicken stock
  • 1/2 tsp freshly grated ginger root
  • 1 tsp fresh lemon juice
  • 1 Tbsp minced scallion
  • 1/4 tsp table salt
  • 1/4 tsp black pepper
  1. Bring 1 to 2 inches of water to a boil in a medium skillet.  Place asparagus in skillet, reduce heat to medium, and cook until aspargus is tender-crisp, about 6 to 8 minutes, drain well and place asparagus in a large glass serving bowl.
  2. In a cup, combine broth, ginger, lemon juice, scallion, salt, and pepper; pour over asparagus. 
  3. Set aside for 30 minutes to marinate.  Yields 4 servings.

Good Idea: This lemon-ginger marinade is also excellent with broccoli rabe, a bold-tasting member of the broccoli family.  Cook it as you would the asparagus.

Sage & Orange-Scented Butternut Squash

Posted by: Carissa /  Category: Side Dishes

Fresh sage and orange zest are deliciously paired with butternut squash.  Buy the squash precut to save time.

1 PointsPlus value per serving | Prep: 15 min | Cook: 40 min | Serves: 6

  • 2 sprays cooking spry
  • 9 cups cubed butternut squash (large pieces; see Note)
  • 1 Tbsp olive oil
  • 2 tsp kosher salt
  • 3/4 tsp minced fresh sage
  • 3/4 tsp finely grated orange zest
  1. Preheat oven to 425°F.  Coat two large baking sheets with cooking spray or line with parchment paper. 
  2. In a large bowl, thoroughly toss squash with oil and salt; spread onto prepared baking sheets, leaving room between squash cubes.
  3. Roast squash, stirring after 15 minutes, and rotating baking sheets to promote even browning, until squash is tender and well-browned, about 30 to 40 minutes.
  4. Transfer squash to a serving bowl; toss gently with sage and orange zest.  Yields about 3/4 heaping cup per serving.

Note:  A medium-sized, 2-pound squash will yield approximately 3-1/2 cups of cubed squash so you’ll need 5 pounds of whole squash for this recipe.  Use a sturdy vegetable peeler, then trim the ends and cut each squash in half lengthwise.  Use an ice cream scoop or melon baller to easily scoop out seeds and membrane.  Or use precut butternut squash, widely available in supermarkets.  Trim the pieces to small, even-sized cubes or slices before roasting to allow for better browning.

Kickin’ Cranberry Sauce from Hungry Girl

Posted by: Skip /  Category: Holiday, Side Dishes

1/3 cup=1 point (63 calories, 1 fat, 2 fiber, 8.5 sugars,1 protein, 13 carbs)

1- 12-oz. bag whole cranberries
1- 11 oz. can mandarin orange segments in their own juice
1 cup peeled and finely chopped apples
1 envelope (1/4 oz) dry unflavored gelatin
2/3 cp Splenda No Calorie Sweetener (granulated)
1/4 cup Almond Accents in Original Oven Roasted
1/4 cp granulated white sugar
1/8 tsp cinnamon

Directions: in a medium pot, combine cranberries, spenda & sugar with 1 3/4 cups water. Set stove to medium heat, cover pot and bring to a boil.
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Cauliflower Bake

Posted by: Skip /  Category: Side Dishes

Cauliflower Bake – 0 pts

1 Head of Cauliflower or Brocoflower
Spray oil
Package of Taco Seasoning
Salt & Pepper

Cut the flowers into about 1 inch pieces and put on a cookie sheet. Spray with oil and sprinkle the seasoning. Bake at 425 degrees for about 15 minutes or slightly soft.
Can be eatten as a snack or a side dish.

Creamed Chipped Beef Gravy

Posted by: Skip /  Category: Breakfast, Side Dishes

4 one-cup servings – 4 points per serving

2 (3 oz.) packages 98% fat free dried beef in a jar*
4 cups fat free milk
3/4 cup flour
1/4 cup fat free margarine
1/2 tsp. pepper.

Chop beef into small bite-size pieces. Pour milk into large saucepan and add flour. Whisk until flour is dissolved. Add margarine and pepper and cook over medium heat until hot. Add beef and stir constantly until mixture becomes thick and smooth. Serve over biscuits.

*I’ve used packaged beef jerky, it’s very good.

Green Chile Cheese Corn Bread

Posted by: Skip /  Category: Side Dishes

Serves 12. (2 points)

1 cup self-rising flour
2 tablespoons sugar
1/4 cup egg beaters® 99% egg substitute
1/2 cup skim milk
1/4 cup nonfat cheddar cheese — shredded
2 tablespoons Butter Buds® — liquid
2 tablespoons canned mild green chilies

Preheat oven to 400 F. Mix all ingredients in a bowl and stir just until flour is moistened; batter should be lumpy. Spread evenly in a loaf pan sprayed with nonfat cooking spray. Bake for 35 minutes or until golden brown.

Per serving: 88 Calories; trace Total Fat; (1% calories from fat); 4g Protein; 17g Carbohydrate; 1mg Cholesterol; 302mg Sodium Food, 1 gram fiber