sidedishrecipes

Creamy Cucumbers recipe added 01/15/2003 sent in by Jan
Creamy Cucumbers Serves 4 (1 cup each)
4 cups sliced cucumbers
1/2 cup sliced white onion
1/2 cup Kraft fat free Ranch dressing
1/4 teaspoon salt
1/8 teaspoon black pepper
In a large bowl, combine cucumbers and onions. Add salt and black pepper. Stir gently to combine. Cover and refrigerate for at least 2 hours.
71 calories, 0 gm fat, 1 gm protein, 1 gm fiber

Corn Casserole Recipe added 01/13/2003 Submitted by Susan
Serves 12, at 3 stars per serving
Ingredients:
1 box of Jiffy cornbread mix
2 eggs
1 stick of fat-free margarine (melted)
8 ox fat free sour cream
1 can of whole kernal corn (DO NOT DRAIN)
1 can of cream style corn (DO NOT DRAIN)
Instructions:mix all ingredients in large bowl, pour into a lightly greased casserole dish and bake at 350 for 55 minutes or until golden brown.

Baked Cauliflower Casserole Recipe submitted by Ludema 11-30-2002
Servings-4 Estimated stars per serving = 1
Ingredients:
1    large head cauliflower
1    can chicken broth with roasted garlic
2    tablespoons reduced fat margarine
1/4 cup fat free half and half
1/2 cup chopped onion
1    clove garlic pressed
      salt and pepper
2    tablespoons grated parmesan cheese
      paprika
Directions: Cut the cauliflower into bite size pieces, place in large pan and pour the can of chicken broth over it.
Cover and cook until tender. Drain the cauliflower and place it in a large bowl. Add the margarine, half and half, onion, garlic, salt and pepper and mash slightly
with a potato masher until mixed. Place in a sprayed 7" X 11" casserole dish. Sprinkle with the parmesan cheese and the
paprika for color. Place in a 350 degree oven for 30-35 minutes or until cheese melts and casserole is bubbly.

This is a great vegetarian dish that is a different version from the normal baked bean dish.
Mexican Style Baked Beans
30 oz canned vegetarian baked beans
1 cup(s) salsa
2 tbsp fresh lime juice
30 item(s) baked low-fat tortilla chips
1/4 cup(s) cilantro
1/2 cup(s) low-fat shredded cheddar cheese
Preheat oven at 350. Spray 1 1/2 quart baking dish with Pam. Combine beans, salsa, and lime juice and place in baking dish. Mix well. Top with chips and cilantro. Sprinkle with cheese. Bake for 25-30 minutes, or until heated through and cheese is melted. 4 servings @; 6 stars Beth :)

This is a great low-fat version of my familys favorite. You can also make this as a crock pot recipe.
Hashbrown Casserole
1 c. reduced fat Cheddar cheese
2 Tbsp. margarine
� tsp. pepper
1 32 oz. pkg. southern-style hash browns, thawed
16 oz. fat free sour cream
1 10 oz. can of reduced fat cream of chicken or mushroom soup
Spray a baking dish with cooking spray. Combine all ingredients and place in baking dish. Bake at 350 degrees for 1 hour. Serving size 1c. = 3 stars Beth :)

Filling and easy. Double recipe and it's great to take to a potluck or picnic.

                         EASY POTATO SALAD
Serves 6
1/2 Cup Kraft Fat Free Classic Caesar Dressing
1/4 Cup non-fat sour cream
1/2 teaspoon prepared yellow mustard
1/2 cup finely chopped onion
1/8 teaspoon black pepper
4 cups unpeeled diced cold cooked potatoes
1 Cup chopped celery
2 hard-boiled eggs, chopped
In a large bowl, combine Caesar dressing, sour cream, mustard, onion, and black pepper. Add potatoes and celery. Mix well to combine. Fold in eggs. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving. Serves 6 (1 cup servings)
138 calories, 2 gm fat, 2 gm fiber = 3 stars

LOW-FAT HERBED CAULIFLOWER BAKE

1 lb. cauliflower florets
2 tbsps. veggie or chicken stock
1/4 c. onions, chopped
1/2 c. celery, chopped
1/4 c. mushrooms, chopped
1/2 c. vegetable stock
1 tsp. Italian herb seasoning
1/2 c. plain breadcrumbs

Preheat oven to 350�F. Place cauliflower in a steamer basket over boiling water. Cover and steam 4-5 minutes or until just tender. Drain and keep warm. Put stock in a heavy nonstick skillet over medium heat. Saut� onions, celery and mushrooms 4-5 minutes or until tender.
Stir in remaining ingredients except cauliflower and breadcrumbs. Add salt and pepper to taste. Simmer another 2 minutes. Stir in cauliflower.
Transfer mixture to a lightly oiled baking dish. Top with breadcrumbs and bake 15 minutes.Makes 4 servings. Calories.....116Fat.....1.2 gFiber.....3.3gChol..... 5 mgCarbs.....18.7gSodium.....126 mg sent in by tina

Orange Sweet Potatoes
Recipe By     : Marybeth Bontadelli
Serving Size : 4    Preparation Time :1:30
2   medium   sweet potatoes
3/8 cup orange juice
3/4 teaspoon grated orange peel
1 1/4 teaspoons cornstarch
1 1/4 tablespoons butter
1/4 cup brown sugar
Preheat oven to 350�F. Boil sweet potatoes until barely tender, cool, peel and cut in chunks. Transfer to casserole. Melt butter in saucepan. Combine sugar and cornstarch, stir in orange juice and stir until smooth. Add to butter and cook over medium heat, stirring constantly until thickened. Pour over potatoes and bake about 45 minutes until most of the sauce is absorbed. (May be made a day ahead and refrigerated before baking. Add 15 minutes to cooking time.)

Oven "Fried" Okra
3 tablespoons cornmeal
seasonings to taste (I use onion powder and season salt)
1 teaspoon vegetable oil
3 tablespoons water
Mix to form a batter and let stand while you prepare okra in 1/2" slices.
Spray iron skillet with non-stick cooking spray and place in oven to
preheat at 400 degrees. Stir okra slices into batter (I use 2 or 3
cups of okra slices), and pour into hot skillet. Spray surface of okra
with cooking spray, and return skillet to oven. Cook aproximately 20
minutes, stirring occasionally.
Entire skillet of okra is 2 1/2 stars.

Kay's Veggie Relish
1 cup=1star
servings 4 at 2 star per serving
Ingredients
2 Regular cans blackeyed peas
1 small can whole yellow corn
1 small can shoepeg corn
1/2 Cup sweet onion chopped (not vidalia)
1/2 cup chopped celery
1/2 cup fat free Italian Dressing
10-12 packets Equal
Instructions
Drain and rinse thouroughly cans of peas and corn; drain well again after rinsing.Mix onion, celery, Italian dressing, and Equal. Stir until Equal is well dissolved. Pour mixture over peas and corn and chill until time to serve. Stir before serving Serve chilled. Takes five minutes to make and is filling for a long time

Crispy Baked Onion Rings

2 very large sweet (Vidalia) onions
2 cups of corn flakes
1 teaspoon seasoned salt
1 teaspoon paprika
1 cup egg substitute
Cut onions into 4 think slices; separate into rings, reserving small
rings for other uses. Set Aside.
Crush corn flakes very fine. Combine with salt and paprika.
Beat egg substitute at high speed with an electric mixer until soft peaks
form. Dip rings in egg substitute; dredge in crumb mixture. Place in a
single layer on baking sheet sprayed with cooking spray. Repeat until
all rings have been done.
Bake at 375 degrees for 15 minutes or until crips; serve warm.
Yields: 4 Servings - 2 stars per serving

Roasted Baby Carrots (1star)
Serving Size : 6
4 teaspoons vegetable oil
1 tablespoon chopped fresh thyme
OR
1 teaspoon dried thyme leaves
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 (16 ounce) package baby-cut carrots (6 cups)
Heat oven to 425�. Spray rectangular pan, 13 � 9
� 2 inches, with cooking spray. Mix all
ingredients except carrots in large bowl; toss to
coat. Spread carrots in pan.
Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.
Per serving: 57 Calories (kcal); 3g Total Fat; 1g Protein; 7g Carbohydrate; 0mg Cholesterol;
130mg Sodium

Roasted Cauliflower and Mushrooms
(1star)
Serving Size : 6
3 cups cauliflowerets (1 pound)
1 cup chopped mushrooms (4 ounces)
1/2 cup chopped red onion (1/2 medium)
1 tablespoon olive or vegetable oil
2 teaspoons lemon juice
2 teaspoons balsamic or cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic -- finely chopped
1/3 cup chopped green onions (4 medium)
Heat oven to 350�. Spray rectangular baking dish,
13 � 9 � 2 inches, with nonstick cooking spray.
Mix all ingredients except green onions. Spread
evenly in baking dish.
Bake uncovered 40 to 45 minutes, stirring
occasionally, until vegetables are tender and golden
brown. Sprinkle with green onions.

STEAMED CABBAGE
BY SANDRINA
I put a little oil in the pot,
fry 2 or 3 cloves of garlic....
take the garlic out when it begins to turn light brown.
Then throw in 2 tall glasses of water,
when the water boils,
throw in the cabbage (1 large head sliced in 1/2 then 1/2 again).
When the water boils again, put the flame on very low & cover.
Steam for about 1/2 hour.
when the cabbage gets loose and wilted, it's done. You can sprinkle some red pepper flakes in it. Makes a good side dish as well.

Italian Bread Salad
Serving Size = 1 cup = 3 stars by Sarah Beth
1-1/2 cups cubed french bread
1 cup diced tomatoes
2 teaspoons olive oil
2 teapsoons balsamic vinegar
2 sliced green onions
2 Tablespoons fresh basil leaves, chopped or 2 teaspoons dried basil (use fresh!)
2 Tablespoons fresh parsley
spread bread cubes on baking sheet and toast at 325 for 8-10 minutes. Combine the rest of the ingredients, except parsley in a bowl and let sit for 30 minutes to marry flavors. Add bread just before serving, mix to combine, and sprinkle with parsley

Cook-In-The-Bag Fresh Spinach
Ready in 3 min. I am crazy about Ready Pac-Spinach because you microwave it right in the bag. Slit the top, microwave for 3 min, and get 1 1/2 cups of perfectly cooked, emerald green baby spinach leaves. Not even a pan to wash! Try 1/2 cup of cooked spinach plus 1 tlbsp of Parmesan. Only 43 cal and fabulous!
Your Payoff: Eyesight that lasts. Spinach is the richest source of lutein, a natural compound that appears to protect your eyes from cataracts and retinal degeneration.
Can not wait to try this! Yum, Yum!
RED

Don's Cauliflower Salad
Serves 6 @ 3/4 cup each
69 calories, 1 gm fat, 1 gram fiber = 1 star
3 cups chopped fresh cauliflower
1/4 cup diced green onion
1/2 cup chopped red bell pepper
3/4 cup chopped celery
1/2 cup Kraft fat-free mayo
1/3 cup fat-free sour cream
1 tsp lemon juice
sugar substitute to = 2 tsp sugar
1/4 cup bacon bits
In a large bowl, combine cauliflower, onion, red pepper, and celery. In a small bowl combine mayo, sour cream, lemon juice, sugar substitute, and bacon bits. Add mayo mixture to cauliflower mixture.   Mix well. Cover and refrigerate for at least 2 hours. Gently stir just before serving.

Here is a low star version of the Ramen noodle coleslaw. The previous recipes I've had all came to about 4-5 stars per 1/2 cup! This is a much better deal, and tastes delicious. I was unable to find the Westbrae noodles, but I did find some lower calorie, lower fat, than the Ramen and used them instead. SARAH BETH

Ramen Noodle Coleslaw Salad
3/4 c= 2 stars w/ Westbrae ramen noodles. I used Westbrae Natural ramen noodles from the health food store for this recipe, and it's fantastic, not oily and a lowfat version!
2 Pkg ramen noodles (beef flavor save pkt) broken up noodles or 1 pkt reg ramen noodles
1 large package coleslaw mix or 12 cups shredded cabbage
1/4 cup sunflower seeds (toasted in a skillet)
1/4 cup sliced almonds (also toasted in a skillet)
1 bunch green onions, thinly sliced
1- 8oz canned drained water chestnuts julienne (opt)
Mix the above together in a large bowl;
Dressing:
2 Tbsp sesame oil
1/2 cup water
1 pkt beef flavoring from noodles (I buy the cheap noodles just for the flavor pkts) Westbrae doesn't have chicken or beef flavor)
2 Tbsp cider vinegar
1/4 cup sugar .
Mix dressing in a shaker bottle, pour over the coleslaw mix and toss well to coat. I put mine in a 2 gallon Ziploc bag in the fridge as it's easy to shake up and store. Let sit 4 hours or longer in the refrigerator, pour into bowl to serve

Brown Sugar Sweet Potatoes
2 stars -- Yield: 4 (1/2 cup) servings
1 can sweet potatoes (14 oz. mashed)
2 T brown sugar
1 T reduced-calorie margarine
2 T orange juice
� tsp salt
Combine sweet potatoes, brown sugar, margarine, orange juice, and salt in a saucepan. Cook over medium heat 5 minutes or until smooth and thoroughly heated, stirring often. Stir in 2 to 3 tablespoon water, if necessary. SARAH BETH

Dinner last night was this, it is a good, and very very fast recipe so I'll share it! Sarah Beth
Asparagus Ham Skillet
Serving = 1-1/3 cups -- 5 stars
2 cups dried rotini pasta
1 diced yellow pepper
3/4 fresh or frozen aspargus tips (sometimes I use green beans instead)
1 tsp oil
6 oz lean ham, diced
3 cups diced tomatoes (about 6 medium)
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/4 cup fresh parsley
1/4 cup parmesan cheese
Cook pasta according to package directions, and drain. Saute asparagus and yellow pepper in oil under tender.   Add ham and tomatoes and heat through. Add spices, except parsley. Add pasta and cook about 5 minutes on medium. Sprinkle with parsley and parmesan cheese.

Veggie Crazy
1 HEAD OF CAULIFLOWER
1 HEAD OF BROCOLLI
ONION
1 ENVELOPE HIDDEN VALLY RANCH POWDER (PUT ON DRY)
3 TSP OF IMATATION BACON BITS
5 TBS MIRACLE WHIP FREE
MIX ALL INGREDIENTS AND SERVE.
3 stars TOTAL Angie

Baked macaroni and cheese
I made this too and I loved it. My niece and nephew love it also. 7.2 stars per serving, but the cookbook says 8. That may be a lot of stars for some people, but this is soo good. Better than the prepackaged stuff. (I think) . Patty
4 cups hot cooked elbow macaroni(that's 8 oz uncooked)
2 cups shredded reduced fat sharp cheddar cheese
1 cup 1 PERCENT low fat cottage cheese
3/4 CUP fat free sour cream
1/2 cup skim milk
1 1/2 tsp. reduced calorie margerine melted (*hint, I didn't melt mine, it's hot pasta, for heaven's sake. LOL )
1/2 tsp salt
1/4 tsp. pepper
1 large egg lightly beaten ( I used 1/4 cup egg beaters)   no eggs in house.
1/4 cup fresh or dry breadcrumbs
1 tablespoon reduced cal. margerine, melted
1/4 tsp. paprika
1. Preheat oven to 350
2. combine first 10 ingred. (that's cooked pasta thru egg) :) stir well. Pour into 2 quart cassarole dish coated with cooking spray
3. Combine breadcrumbs, 1 T. margerine, and paprika, stir well. Sprinkle breadcrumb mix. over casserole. Cover and bake at 350 for 45 min. Uncover casserole and bake an addt'l 5 min. until topping is brown. Serves 6. serving is 1 cup.
~8 stars per serving. 356 cal, fat, 11.2 , fiber 1.2

Waldorf Coleslaw    (very good!)
Serves 8 (3/4 cup) 3 stars per serving
4 cups shredded cabbage ( I don't like to shred,so I chopped)
1 cup unpeeled apples, cored and chopped
1/2 cup raisins
1/2 cup chopped dry-roasted peanuts
3/4 cup plain fat free yogurt ( I used vanilla flavored yogurt)
1/3 cup non fat dry milk powder
1/2 cup FF mayo
sugar substitute to equal 1 tablespoon sugar
In a large bowl, combine cabbage, apples, raisins, and peanuts. In a small bowl, combine yogurt and dry milk powder. Add mayo and sugar substitute. Mix Well. Blend into cabbage. Toss lightly. Cover and refrigerate for several hours before serving.
Hint: To plump up raisins without cooking them, place in a glass measuring cup and microwave on HIGH for 30 seconds.
Also: If you cannot eat peanuts, you can leave them out, and adjust the stars.
Calories 133   Fat 4grams    Fiber 2

Mexican Rice
Serves 4 at 3 stars per serving
1/2 cup chopped onion
2 cups chunky salsa
1/8 teaspoon black pepper
2 cups cooked rice
1 cup Kraft shredded reduced fat cheddar cheese
Preheat oven to 350. In skillet sprayed with cooking spray, saute onion until tender, about 5 minutes. Add salsa and pepper. Mix in rice and 3/4 cup cheddar cheese. Stir until cheese is melted.   Pour into an 8 x 8 baking dish sprayed with cooking spray. Bake 15 minutes. Sprinkle remaining 1/4 cup Cheddar Cheese on top and bake an additional 5 minutes or until cheese melts.
HINT: 1 1/3 cups uncooked rice, usually make about 2 cups cooked.
Calories 149        Fat 3gm               Fiber 1

Tis the season for both, so here's a great recipe! Sarah Beth

Tomato-Cuc Salad
Makes 7 cups
Dressing:
1/4 cup each light mayo and red-fat sour cream
1/4 cup seasoned rice-wine vinegar
1 Tbsp lime juice
2 pt. cherry tomatoes, halved
1 small English seedless cucs, thinly sliced
3 Tbsp each finely chopped scallion and fresh dill
1. Whisk dressing ingredients in a large bowl until blended
2. Add remaining ingredients; stir gently to mix and coat.
Per 1 cup: 67 calories, 4 gram fat, 1 gram fiber = 1star per serving