I made this to go along with some BBQ chicken sandwiches. It turned out pretty good. I like my coleslaw a bit sweeter so I made some adjustments to the recipe. I loved the addition of Greek yogurt, it gave it a tangy taste and is so much healthier than using all mayo!
Source: So Easy by Ellie Krieger
1/2 cup nonfat Greek-style yogurt, or 2/3 cup regular plain nonfat yogurt
1/4 cup mayonnaise
1/4 cup apple cider vinegar
1 tablespoon honey ( I used 2)
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) bag shredded coleslaw mix
2 teaspoons caraway seeds ( I omitted)
Directions:
If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
In a large bowl, whisk together the Greek or stained yogurt, mayonnaise, vinegar, sugar, salt and pepper. Add coleslaw mix and caraway seeds and toss to coat.
Per Serving:
Calories 110; Total Fat 7 g; (Sat Fat 1 g, Mono Fat 2 g, Poly Fat 4 g) ; Protein 3 g; Carb 10 g; Fiber 2 g; Cholesterol 3.5 mg; Sodium 265 mg
Excellent source of: Vitamin A and Vitamin C
Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Monday, January 3, 2011
Baked Parmesan Fries
I usually buy frozen fries from the store, but I saw this recipe in my Ellie Krieger cookbook and it looked so delicious! I am not a huge french fry lover, but the Parmesan cheese sold me on this recipe. The fry's turned out really good. I liked the flavor boost that leaving the skins on provided. They were also pretty healthy.
Source: Adapted by: So Easy by Ellie Krieger
Ingredients:
5 medium russet potatoes, washed
1 tbsp Canola oil
1/4 c shredded Parmesan cheese
salt and pepper to taste
Directions:
Preheat oven to 450 degrees.
Cut up potatoes into thin strips.
Toss the potatoes in the oil and spread over a baking sheet
Sprinkle with salt and pepper
Bake for 20 minutes
Sprinkle Parmesan cheese on top and bake for an additional 15- 20 minutes.
Source: Adapted by: So Easy by Ellie Krieger
Ingredients:
5 medium russet potatoes, washed
1 tbsp Canola oil
1/4 c shredded Parmesan cheese
salt and pepper to taste
Directions:
Preheat oven to 450 degrees.
Cut up potatoes into thin strips.
Toss the potatoes in the oil and spread over a baking sheet
Sprinkle with salt and pepper
Bake for 20 minutes
Sprinkle Parmesan cheese on top and bake for an additional 15- 20 minutes.
Thursday, September 30, 2010
Fried Rice
I don't usually love fried rice because of the excessive oil and eggs that are used to prepare it. However, I saw it paired with another recipe that I made on one of my favorite blogs, so I thought I would try it. It was really very good. I scaled back the oil in the recipe, I only used one egg and I incorporated more veggies to the mix.
Source:http://singforyoursupperblog.com
Originally from: Allrecipes.com
Ingredients:
2 cups enriched white rice
4 cups water
2/3 cup chopped baby carrots (I used one whole bag of frozen mixed veggies)
1/2 cup frozen green peas
2 tablespoons vegetable oil (I used 1 tbsp
2 eggs (I used 1)
soy sauce to taste
sesame oil, to taste
Directions:
Cook rice according to package directions. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
Source:http://singforyoursupperblog.com
Originally from: Allrecipes.com
Ingredients:
2 cups enriched white rice
4 cups water
2/3 cup chopped baby carrots (I used one whole bag of frozen mixed veggies)
1/2 cup frozen green peas
2 tablespoons vegetable oil (I used 1 tbsp
2 eggs (I used 1)
soy sauce to taste
sesame oil, to taste
Directions:
Cook rice according to package directions. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
Monday, March 23, 2009
Sweet Potatoes and Corn
I recently made this as a side dish to Nigella's Buttermilk Roast Chicken (recipe to come). The flavor combinations were outstanding! I will definitely make this again and again. Note: The recipe says to boil the potatoes, but I rubbed them witholive oil and roasted them in a 400 degree oven for about 30 minutes or until tender. I feel that roasting vegetables brings out the flavors better than boiling or steaming.
Source: Everyday with Rachael Ray
Ingredients:
1.5 pounds sweet potatoes, peeled and cubed
4 ears corn, kernals cut from the cob ( I used loose frozen corn, thawed)
1/4 c vegetable oil
2.5 tbsp lime juice
2 tsp finelty chopped shallots
2 tsp chili powder
1 tsp salt
1/8 tsp pepper
3 tbsp chopped fresh basil
Directions:
1. In a pot of boiling, salted water, cook the sweet potaoes until tender, 5 minutes. Add the corn and cook for 1 minute; drain.
2 In a bowl, whisk together the oil, lime juice, shallot, chili powder, salt and pepper. Add the sweet potatoes, corn and basil; toss to coat.
Source: Everyday with Rachael Ray
Ingredients:
1.5 pounds sweet potatoes, peeled and cubed
4 ears corn, kernals cut from the cob ( I used loose frozen corn, thawed)
1/4 c vegetable oil
2.5 tbsp lime juice
2 tsp finelty chopped shallots
2 tsp chili powder
1 tsp salt
1/8 tsp pepper
3 tbsp chopped fresh basil
Directions:
1. In a pot of boiling, salted water, cook the sweet potaoes until tender, 5 minutes. Add the corn and cook for 1 minute; drain.
2 In a bowl, whisk together the oil, lime juice, shallot, chili powder, salt and pepper. Add the sweet potatoes, corn and basil; toss to coat.
Monday, February 2, 2009
Baked Zucchini Sticks
I am not a huge fan of french fries as a side dish so I am always trying to think of something else to serve with hamburgers or sandwiches. I saw this wonderful creation on Gina's Weight Watcher Recipe blog and knew right away that I had to try them. I am so glad I did. They were fabulous! They were so light and flavorful, I will definitely make them again.
Source: Gina's Weight Watcher Recipe blog
Servings: 3 Total Time: 25 minutes WW points: 1.5
Ingredients:
3 medium zucchini sliced into 3" x 1/2 " sticks
1 large egg white ( I used egg substitute)
1/3 c seasoned bread crumbs
2 tsp Pecorino Romano cheese
cooking spray
1/4 tsp garlic powder
salt and pepper to taste
Directions:
In a small bowl, beat egg whites and season with salt and pepper. In a large Ziploc bag, place breadcrumbs, garlic powder and cheese and shake well to combine. Spray a cookie sheet with cooking spray and set aside.
Dip zucchini sticks into eggs then into bread crumb mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425 degrees F for about 20-25 minutes, or until golden brown.
Source: Gina's Weight Watcher Recipe blog
Servings: 3 Total Time: 25 minutes WW points: 1.5
Ingredients:
3 medium zucchini sliced into 3" x 1/2 " sticks
1 large egg white ( I used egg substitute)
1/3 c seasoned bread crumbs
2 tsp Pecorino Romano cheese
cooking spray
1/4 tsp garlic powder
salt and pepper to taste
Directions:
In a small bowl, beat egg whites and season with salt and pepper. In a large Ziploc bag, place breadcrumbs, garlic powder and cheese and shake well to combine. Spray a cookie sheet with cooking spray and set aside.
Dip zucchini sticks into eggs then into bread crumb mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425 degrees F for about 20-25 minutes, or until golden brown.
Cowboy Steak with Coffee and Ancho Rub
Once in awhile, I love to eat a really good steak. My favorite steaks to eat are big juicy restaurant steaks, but I don't ever eat at home what I do in a restaurant. I usually try to buy good cuts of meat that are on the small side. Since they are small I like to give them big flavor. When I saw this recipe I knew that my meager steaks would pack a powerful punch. This is a really good rub. I think that the coffee really brings out the flavor of the beef. My family couldn't even tell that coffee was a main ingredient and of course, I didn't tell them about it until after they told me that it was "so good." The only change that I made was to cook the steaks on the outside grill because I prefer the grill flavor.
Source: The Food You Crave by Ellie Krieger
Ingredients:
1.5 tsp ground ancho chile or regular chili powder
1.5 tsp finely ground espresso coffee
1/2 tsp dark brown sugar
1/4 tsp dry mustard
1/4 tsp ground coriander (I omitted)
1/4 tsp salt
1/4 tsp pepper
One 1 1/4 pound shoulder center steak(ranch steak) or top sirloin, about 1 1/4" thick
Directions:
Coat a nonstick skillet with cokking spray and preheat it over medium high heat or preheat the grill. In a small bowl, combine all of the ingredients except the meat and rub it well into both sides of the steak. Cook the steak for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Allow the steak to rest for 5 minutes before slicing thinly.
Serves 4; serving size: 7 slices
WW points = 5
Southwestern Slaw
I made this as a side to the steaks. It was really great. The only thing that I added was sweet pickle relish for some sweetness.
Source: The Food You Crave by Ellie Krieger
1 medium jicama, peeled and sliced into thin strips ( I omitted)
1/4 head read cabbage cored and thinly sliced ( about 5 cups)
1 small red onion, diced
1/2 c. chopped fresh cilantro
1/4 c. mayonnaise ( I used light mayo)
1/2 c. lowfat buttermilk
1 Tbsp fresh lime juice
salt and pepper to taste
In a large serving bowl, toss together the jicama, cabbage onion and cilantro.
In a small bowl, whisk together the mayo, buttermilk and lime juice and season with salt and pepper. Pour the dressing over the vegetables and toss to coat. This will keep in the fridge in an airtight container for about 3 days.
Serves 12; serving size: 3/4 cup
WW points = 1
Source: The Food You Crave by Ellie Krieger
Ingredients:
1.5 tsp ground ancho chile or regular chili powder
1.5 tsp finely ground espresso coffee
1/2 tsp dark brown sugar
1/4 tsp dry mustard
1/4 tsp ground coriander (I omitted)
1/4 tsp salt
1/4 tsp pepper
One 1 1/4 pound shoulder center steak(ranch steak) or top sirloin, about 1 1/4" thick
Directions:
Coat a nonstick skillet with cokking spray and preheat it over medium high heat or preheat the grill. In a small bowl, combine all of the ingredients except the meat and rub it well into both sides of the steak. Cook the steak for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Allow the steak to rest for 5 minutes before slicing thinly.
Serves 4; serving size: 7 slices
WW points = 5
Southwestern Slaw
I made this as a side to the steaks. It was really great. The only thing that I added was sweet pickle relish for some sweetness.
Source: The Food You Crave by Ellie Krieger
1 medium jicama, peeled and sliced into thin strips ( I omitted)
1/4 head read cabbage cored and thinly sliced ( about 5 cups)
1 small red onion, diced
1/2 c. chopped fresh cilantro
1/4 c. mayonnaise ( I used light mayo)
1/2 c. lowfat buttermilk
1 Tbsp fresh lime juice
salt and pepper to taste
In a large serving bowl, toss together the jicama, cabbage onion and cilantro.
In a small bowl, whisk together the mayo, buttermilk and lime juice and season with salt and pepper. Pour the dressing over the vegetables and toss to coat. This will keep in the fridge in an airtight container for about 3 days.
Serves 12; serving size: 3/4 cup
WW points = 1
Monday, January 19, 2009
Kartoffelsalat mit Wurstchen
My family really likes Bratwurst. I decided to grill up some over the weekend, but I wasn't sure what to pair with it. I wanted something German to go with it, so when I saw this potato salad online, I knew it would be perfect. This potato salad was some of the best that I have ever tasted. I really liked the addition of the bacon and the mustard which made it salty and spicy. I honestly can't remember whose blog I got it from, but the recipe does state that it was adapted from East Meets West.
Ingredients:
1 kg potatoes ( I used 4-5 large poatoes)
Meat stock(of which 200 ml goes into the salad
200g bacon ( I diced up 1/2 package of center cut bacon)
1 onion
1 tbsp oil
3-4 tbsp white wine vinegar
2-3 tbsp mayonnaise
1-2 tsp Dijon mustard
salt and pepper to taste
green onions for garnish
Directions:
Peel and dice the potatoes and boil them in the beef stock. Set aside 200 ml for the salad.
In a large skillet or wok, fry the bacon until browned. Remove and drain on a paper towel.
Drain bacon grease from skillet and add the onions. Saute them until they are tender. Add in the cooked potatoes and reserved meat stock. Simmer a little and then pour in the oil, mustard, vinegar and mayo mixture, add salt an pepper and stir well. Turn off the heat , add in the remaining onions, bacon and green onions and mix to incorporate.
Ingredients:
1 kg potatoes ( I used 4-5 large poatoes)
Meat stock(of which 200 ml goes into the salad
200g bacon ( I diced up 1/2 package of center cut bacon)
1 onion
1 tbsp oil
3-4 tbsp white wine vinegar
2-3 tbsp mayonnaise
1-2 tsp Dijon mustard
salt and pepper to taste
green onions for garnish
Directions:
Peel and dice the potatoes and boil them in the beef stock. Set aside 200 ml for the salad.
In a large skillet or wok, fry the bacon until browned. Remove and drain on a paper towel.
Drain bacon grease from skillet and add the onions. Saute them until they are tender. Add in the cooked potatoes and reserved meat stock. Simmer a little and then pour in the oil, mustard, vinegar and mayo mixture, add salt an pepper and stir well. Turn off the heat , add in the remaining onions, bacon and green onions and mix to incorporate.
Friday, December 26, 2008
Colonial Corn Pudding
Sorce: Cooking Light Magazine December 08
This dish was very easy and was a hit at Christmas dinner.
Ingredients:
3c. Frozen whole kernal corn thawed
3/4 c. fat free evaporated milk
2 tbsp half-and-half (fat free)
1/2 tsp salt
1/8 tsp pepper
Dash of nutmeg
1 large egg
1 large egg white
6 tbsp oyster crackers, crushed and divided
3 tbsp cornmeal
1/2 c. sharp shredded cheese
2 tbsp butter, melted ( I omitted)
Directions:
Preheat oven to 350
Combine corn, 1/4 c. of evap milk and half-and-half in a blender; process until smooth. Combine remaining 1/2 c of evap milk, salt , pepper,nutmeg, egg and egg white in a large bowl. Stir in pureed corn , 3 tbsp of crackers and cornmeal.
Spoon mixture into a baking dish coated with cooking spray. Sprinkle evenly with cheese and remaining crackers and butter (I omitted the butter). Bake at 350 for 30 minutes until golden brown. Serve warm. Yield: 8 serving sizes at 1/2 cup.
This dish was very easy and was a hit at Christmas dinner.
Ingredients:
3c. Frozen whole kernal corn thawed
3/4 c. fat free evaporated milk
2 tbsp half-and-half (fat free)
1/2 tsp salt
1/8 tsp pepper
Dash of nutmeg
1 large egg
1 large egg white
6 tbsp oyster crackers, crushed and divided
3 tbsp cornmeal
1/2 c. sharp shredded cheese
2 tbsp butter, melted ( I omitted)
Directions:
Preheat oven to 350
Combine corn, 1/4 c. of evap milk and half-and-half in a blender; process until smooth. Combine remaining 1/2 c of evap milk, salt , pepper,nutmeg, egg and egg white in a large bowl. Stir in pureed corn , 3 tbsp of crackers and cornmeal.
Spoon mixture into a baking dish coated with cooking spray. Sprinkle evenly with cheese and remaining crackers and butter (I omitted the butter). Bake at 350 for 30 minutes until golden brown. Serve warm. Yield: 8 serving sizes at 1/2 cup.
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