Side Dish Recipes

Steamed Vegetables with Yogurt Sauce

Steamed Vegetables

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
1-lemon half

Steam the vegetables about 6 minutes or until tender crisp. Arrange on plate, squeeze juice from lemon over vegetables and top with sauce.

To microwave;
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.

Yogurt Sauce;
1-cup fat free plain yogurt
2-teaspoons honey
1-teaspoon Dijon mustard
1/4-teaspoon salt
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.

Per serving;
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
8% calcium
2% iron

Roasted Cauliflower and Mushrooms

Roasted Caulifower

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
1/2-teaspoon salt
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
2% Calcium
4% iron