Â Side Dish Recipes
Steamed Vegetables with Yogurt Sauce
3-cups cauliflowerets (1 pound)
2-medium zucchini, cut into 1-inch slices
1-medium red or green bell pepper cut into 1/4-inch strips
Steam the vegetables about 6 minutes or until tender crisp. Arrange on plate, squeeze juice from lemon over vegetables and top with sauce.
Place vegetables, 1/4-cup water and 1/4-teaspoon salt in a 2-quart microwavable casserole dish. Cover tightly and microwave on high 7 to 9 minutes, or until vegetable are crisp tender, drain.
Makes 8 servings.
1-cup fat free plain yogurt
1-teaspoon Dijon mustard
3/4-teaspoon chopped fresh basil leaves or 1/4-teaspoon dried
1-clove garlic, crushed
dash of dried dill
Mix all ingredients, cover and refrigerate at least 2 hours but no longer than 24 hours.
40 calories, 0 calories from fat
0g fat, og saturated fat, 0mg cholesterol, 110mg sodium, 8g carbohydrate, 1g dietary fiber, 3g protein
% daily value;
6% vitamin A
34% vitamin C
Roasted Cauliflower and Mushrooms
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 balsamic vinegar or cider vinegar
1/4-teaspoon ground black pepper
2-cloves garlic, finely chopped
1/3-cup chopped green onion (4 medium)
Heat oven to 350 degrees. Spray a rectangular baking dish, 13 x 9 x 2 inches, with nonstick cooking spray. Mix all ingredients except green onions. Spread evenly in pan.
Bake uncovered 40 to 45 minutes, stirring occasionally, until vegetables are tender and golden brown. Sprinkle with green onions.
6 side dish servings.
Per serving= 40 calories, 20 calories from fat
2g fat, 0g saturated fat, 0-mg cholestrol, 200mg sodium, 6g carbohydrate, 2g dietary fiber, 2g protein
% daily value;
* vitamin A
22% vitamin C