Low Cal Recipes
What's a good source of Quick and Low Cal Veggie side dish recipes?
I'm on a diet and getting quickly bored of steamed this or that in the way of veggies. I need to find some tasty, quick, and low cal recipes for veggies so I can eat lots of them.
I feel your pain, steamed veggies get so old so fast! Here's a couple ideas for you, and good luck on your diet
I used www.kraftkitchens.com, and if you search these recipes they provide the nutritional information.
Maple Glazed Carrots
2 lb. baby carrots
1/4 cup KRAFT LIGHT DONE RIGHT! CATALINA Reduced Fat Dressing
1/4 cup maple-flavored or pancake syrup
1 Tbsp. butter
1/2 cup PLANTERS Pecan Pieces, toasted
COOK carrots in saucepan in enough boiling water to cover, 12 to 14 min or until tender. Drain; set aside.
MIX dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots; cook until glaze is thickened to desired consistency, stirring frequently.
ADD butter; stir until melted. Stir in the pecans.
Roasted Green Beans
1 lb. whole frozen or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 400°F. Toss vegetables with dressing in large roasting pan.
BAKE 30 min. or until vegetables are tender, stirring after 15 min.
SPRINKLE with cheese. Bake an additional 2 to 3 min. or until cheese is melted.
Baked Tomatoes
4 tomatoes, halved crosswise
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese
PREHEAT grill to medium heat. Place tomatoes, cut-sides up, in disposable foil pan. Drizzle with dressing; sprinkle with cheese.
PLACE pan on grill; close lid.
GRILL 15 min. or until tomatoes are soft and cheese begins to turn golden.
Italian Veggie Bake
1/3 cup KRAFT House Italian Dressing
1 large onion, chopped
1 small unpeeled eggplant, cubed
1 medium zucchini, cubed
1 large red pepper, chopped
1 pkg. (6 oz.) sliced mushrooms
1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
1/3 cup KRAFT Shredded Parmesan Cheese
HEAT dressing in large skillet on medium heat. Add onion; cook 5 min. or until tender. Add eggplant; cook and stir 5 min. Add zucchini, pepper and mushrooms; cook and stir 5 min.
ADD tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 min. or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Cover and refrigerate until ready to serve.
PREHEAT oven to 350°F. Bake 25 to 30 min. or until heated through.
Ginger Sweet Potato Bake
1-1/2 lb. sweet potatoes, peeled, cubed
1/2 cup MIRACLE WHIP Light Dressing
2 Tbsp. lemon juice
2 Tbsp. honey
1 tsp. grated fresh gingerroot or 1/4 tsp. ground ginger
4 stalks celery, diagonally sliced
1/4 cup finely chopped fresh parsley
BOIL sweet potatoes 12 to 14 min. or until tender.
PREHEAT oven to 375°F. Combine dressing, lemon juice, honey and gingerroot in large bowl. Drain potatoes. Add to dressing mixture along with the celery and parsley; mix lightly. Spoon into 1-1/2-quart baking dish.
BAKE 20 min. or until heated through.
Asparagus and Peppers
1/2 cup KRAFT Roasted Garlic Vinaigrette Dressing, divided
1 small yellow pepper, seeded, thinly sliced
1 small red onion, thinly sliced
1 lb. fresh thin asparagus, cleaned, trimmed
1/4 cup KRAFT Shredded Parmesan Cheese
HEAT 1/4 cup of the dressing in large nonstick skillet. Add pepper and onion; cook and stir on medium-high heat 3 to 5 min. or until tender.
ADD asparagus to skillet. Pour remaining 1/4 cup dressing evenly over asparagus; cover. Reduce heat to medium-low; cook 5 to 7 min. or until asparagus are tender. Spoon onto serving platter; sprinkle with cheese.
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