Posted on February 8, 2010.
What is a good source of quick and low-Cal side dish recipes Veggie? I'm on a diet and quickly get tired of this or steam it in the way of vegetables. I need to find tasty recipes, quick and low-cal for vegetables that I can eat a lot of them.
I feel your pain, steamed vegetables get so old so fast! Here are a couple of ideas for you and good luck in your diet:) I used www.kraftkitchens.com, and if you are looking for revenue they provide nutrition information.
Maple Glazed Carrots
2 pounds baby carrots
1 / 4 cup KRAFT LIGHT well done! CATALINA Reduced Fat Dressing
1 / 4 cup maple flavored syrup or pancake
1 tsp soup. butter
1 / 2 cup PLANTERS Pecan Pieces, toasted
Cook carrots in a saucepan in boiling water to cover 12-14 minutes or until tender. Drain and reserve.
COMBINE dressing and syrup in a saucepan and cook over medium heat until mixture boils, stirring occasionally. Add carrots and cook until glaze is thickened to desired consistency, stirring frequently.
Add butter and stir until melted. Stir in pecans.
Roasted Green
1 pound whole frozen or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 onion, cut into thin strips
1 / 2 cup KRAFT Balsamic Vinaigrette
1 / 2 cup KRAFT Shredded Low Moisture Part Skim Mozzarella Cheese
oven to 400 ° F. Toss vegetables with dressing in large roasting pan.
Bake 30 minutes. or until vegetables are tender, stirring after 15 minutes.
Sprinkle with cheese. Cook another 3 minutes 2. or until cheese is melted.
Baked Tomatoes
4 tomatoes, halved crosswise
1 / 4 cup KRAFT Balsamic Vinaigrette
1 / 4 cup Kraft 100% grated Parmesan
Preheat grill to medium heat. Place tomatoes, cut side up, in foil disposable pan. Drizzle with dressing and sprinkle with cheese.
Place pan on grill and close lid.
GRILL 15 min. or until tomatoes are soft and cheese begins to brown.
Italian Veggie Bake
1 / 3 of the Italian Chamber KRAFT
1 large onion, chopped
1 small eggplant, unpeeled, cut into cubes
1 medium zucchini, cubed
1 large red bell pepper, chopped
1 pkg. (6 ounces) sliced mushrooms
1 can (14-1/2 ounces) Italian stewed tomatoes, drained, cut up
1 / 3 cup KRAFT Grated Parmesan cheese
The dressing in large skillet over medium heat. Add onion and cook 5 minutes. or until tender. Add eggplant and cook, stirring for 5 min. Add zucchini, bell pepper and mushrooms and cook, stirring for 5 min.
ADD the tomatoes, bring to boil. Reduce heat to low and cover. Simmer 15 minutes. or until vegetables are tender, stirring occasionally. Pour the mixture into a casserole and sprinkle with cheese. Cover and refrigerate until ready to serve.
oven to 350 degrees F. Bake for 25-30 minutes. or until hot.
Bake the sweet potatoes with ginger
1-1/2 lb. sweet potatoes, peeled, cubed
Half cup MIRACLE WHIP Light Dressing
2 v. soup. lemon juice
2 v. soup. honey
1 tsp tea. grated fresh ginger or 1 / 4 c. tea. ginger
4 stalks celery, sliced diagonally
1 / 4 cup finely chopped fresh parsley
BOIL sweet potatoes 12-14 min. or until tender.
oven to 375 degrees F. Dressing, Lemon juice, honey and ginger in a large bowl. Drain the potatoes. Add the dressing mixture with celery and parsley and toss gently. Pour into a baking dish 1-1/2-quart.
Bake 20 minutes. or until hot.
Asparagus and peppers
1 / 2 cup KRAFT Roasted Garlic Dressing, divided
1 small yellow pepper, seeded and minced
1 small red onion, thinly sliced
1 pound thin fresh asparagus, washed, trimmed
1 / 4 cup grated Parmesan cheese KRAFT
HEAT 1 / 4 cup dressing in large nonstick skillet. Add pepper and onion and cook, stirring the med.
