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Side Dishes

Mashed Sweet Potatoes
This recipe came from my girlfriend, Tara.  I like to make this with rotisserie chicken and a veggie (broccoli, brussel sprouts or green beans) on a weeknight.

Serves 2

1 Large Sweet Potato (peeled and quartered)
1 Tbsp Margarine

To Make:

Boil sweet potato until you can easily pierce with a fork.  When done, drain water from pot.  Add in margarine and a dash of salt and pepper.  Mash up with a fork but leave it a little chunky.

Broiled Parmesan Tomatoes
My mother came up with this recipe, and it's one of my favorites!  Pair it with a juicy steak and a glass of cabernet.  Mmmm!

Serves 2

1 Large Vine Ripe Tomato
2 Tbsp Margarine (melted)
2 Tbsp Lowfat Mayonnaise
2 Tbsp Shredded Parmesan Cheese

To Make:

Set oven to broil.  Slice tomato into four slices.  Mix melted margarine, mayonnaise and parmesan cheese.  Spread cheese mixture on top of tomato slices.  Broil about 4 minutes, or until browned on top.

Crispy Brussel Sprouts with Walnuts

Serves 2


5 - 10 Brussel sprouts
2 Tbsp olive oil
1 Tsp garlic salt
1/4 Cup sliced walnuts

To Make:

Wash brussel sprouts and cut off bottoms.  Place in oven-safe pan.  Add walnuts.  Drizzle with olive oil and sprinkle with garlic salt.  Broil in oven until brussel sprouts burn and crisp on the outside.  (About 15 minutes).

Quick and Easy Pasta Salad


1 Box Rotini Pasta (I use whole wheat)
1 Can large pitted black olives
2 Cups raw broccoli, in small slices
1 Box cherry tomatoes, halved
1 Dry package Good Seasons Italian Dressing (mix according to package)
3 Tbsp Salad Supreme Seasoning
3 Tbsp parmesan cheese
Salt and Pepper, to taste

Cook pasta, mix all ingredients.  Let marinate for a minimum of 2 hours.  Serve chilled.

Roasted Balsamic Veggies

You can use whatever is left in the fridge for this, but I prefer to use the following combination:

1/2 Yellow Bell Pepper, seeded and sliced
1/2 Red Bell Pepper, " "
1/2 Orange Bell pepper, " "
1/4 Large red onion, sliced
1/2 Zucchini, sliced

Toss the above in the following and let marinate:

3 Tbsp balsamic vinegar
1 Tbsp olive oil
Dash garlic powder
Dash season salt
Dash crushed red pepper
Dash ground black pepper

Place in an oven safe dish, and broil about 15 minutes, stirring occasionally until all veggies are slightly browned.

Warm Nutty Brussel Sprout Salad

This came from Cooking Light magazine.  I made this last night and it was delicious!  My husband doesn't like brussel sprouts but I made him try these and he even said "not bad!"  Which is GREAT coming from him!

Serves 6


1 1/2 Tsp olive oil, divided
1 Garlic clove, minced
1/3 Cup breadcrumbs
3/4 Lb brussel sprouts, trimmed and halved (about 8 cups)
1/4 Tsp salt
1/8 Tsp fresh ground black pepper
1 1/2 Tbsp finely chopped walnuts, toasted
1/2 oz shaved asiago cheese (can also use parmesan)

1.  Heat 1 tsp olive oil in a large nonstick skillet over med heat.  Add garlic; cook 1 minute or until just golden.  Add breadcrumbs, cook 1 minute or until lightly browned.
2.  Separate leaves from brussel sprouts; quarter cores.  Heat remaining 1/2 tsp olive oil over medium heat.  Add leaves and cores to pan; cook 8 minutes or just until leaves wilt and cores are crisp-tender, stirring frequently.  Remove from heat, toss with breadcrumb mixture, salt and pepper.  Top with walnuts and cheese.

Mashed Cauliflower
I'm sure all of y'all have had this before, and it really isn't that exciting, BUT, this seriously tasted like mashed potatoes.  It was soooooo good and sooo healthy!!!!!  Make it with steak one night for a low carb delicious dinner!!

1 Head of Cauliflower
2 Tbsp margarine
2 Tbsp skim milk
2 Tbsp shredded parmesan cheese
Kosher Salt
Black pepper

Tear off all of the florets of cauliflower and put into a steamer.  Steam for about 15 minutes.  Transfer to a food processor and blend in the milk, margarine, parm cheese, salt and pepper.  Process until smooth and creamy.  Serve hot!