Friday, February 24, 2012

Sides/Light Meals

Collard Greens & Bacon

1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
Calories: 120 | Total Fat: 8.9g | Protein: 12g (Makes 6 servings)

Spicy Roasted Cauliflower
One head cauliflower 
One lemon 
4 garlic cloves 
2 teaspoons cumin 
2 teaspoons coriander 
1 teaspoon paprika 
1/2 teaspoon red pepper flakes 
1/2 teaspoon kosher salt 
1 to 2 teaspoons olive oil 
Fresh ground pepper

Preheat the oven to 450°F. Chop the cauliflower into bite-sized pieces. Mince the four garlic cloves. Zest the lemon. In a small bowl, combine 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoons paprika, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon kosher salt.
Line a baking sheet with parchment paper. Place the cauliflower onto the sheet. Mix with lemon zest, garlic, and spice mix. Drizzle with 1 to 2 tablespoons olive oil, and lots of fresh ground pepper. Stir to coat evenly.
Bake for about 40 minutes, until tender, stirring occasionally.
To serve, squeeze on some fresh lemon juice and add a bit more kosher salt to taste. Serve warm.
Yields 4 servings (Recipe/picture from

Zucchini Pizza Bites
This is my favorite healthy snack :)  Eggplant also works for this.

Zucchini Pizza Bites
Gina's Weight Watcher Recipes (
Servings: 1 • Serving Size: 4 pieces  Old Points: 2 pts  Points+: 3 pts
Calories: 124.8 • Fat: 5.7 g  Protein: 8.2 g  Carb: 10.4 g  Fiber: 3.0 g   

  • 4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagnal)
  • Spray olive oil (Pam also works)
  • 2 tbsp pizza sauce
  • 1/4 cup part skim mozzarella
  • salt and pepper

    Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. Broil or grill for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)

    Avocado and Grilled Corn Salad
    Avocado and Grilled Corn Salad with Cilantro Vinaigrette 
    5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife  (you can also use frozen corn - cheaper and faster and less nutrients lost with freezing than with canning)
    2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
    2 C. Tomatoes, red and yellow cherry variety or equivalent
    1 Small red onion, finely diced
    ¾ C. Feta, crumbled
    1 ½ C. English cucumber, skin on and chopped small dice

    Add to a large bowl and refrigerate until ready to use.

    Cilantro Vinaigrette - (if you don't have time for this, Trader Joe's Cilantro Vinaigrette works too!!!)

    6 T. Olive oil
    2 T. Sherry vinegar
    1 t. Garlic powder
    2 T. Fresh cilantro, minced
    ½ t. Salt
    10 Grinds of fresh ground pepper

    Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.

    When ready to serve salad, add the dressing and gently toss.

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