What's a good source of Quick and Low Cal Veggie side dish recipes?

Question

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.

Answer 1

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.

Answer 2

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 3

I make chicken bake all of the time. I take whatever vegetables I have in the Fridge. Tomatos, mushrooms, zucchini, broccoli, cauliflower, carrots, potatos, onions. Whatever. Preheat your oven to 350. Chop the vegetables to bite size pieces. Place them in a casserole dish. Spray or coat lightly with olive oil. Season with favorite seasonings. Place a chicken breast right on top of veggies. Spray or coat lightly with olive oil. Season w/ favorite seasonings (I like the montreal steak seasoning) Cover with foil. Bake for 45 min or until ck has reached 165-170 degrees. Everything will be juicy and tender.

Answer 4

1 medium head organic cauliflower, cut into small florets (about 6-7 cups)
2–3 TB extra virgin olive oil
2–4 TB water
sea salt to taste
Boil the cauliflower in water until very tender, about 10 minutes. Drain and place in a blender or food processor. Add olive oil and water, one tablespoon at a time until a smooth consistency, similar to mashed potatoes, is reached. Season with salt and serve immediately.

Answer 5

There are lots of great websites for this. Some of them are "epicurious" or the Food Network, or All Recipes.
If you start to develop a twitching nose and grow a fluffy tail then ease off on those veggies a bit. :)

Answer 6

I like to grate zucchini (with the largest holes on a cheese grater) and pan fry them in a teensy bit of extra virgin olive oil and garlic salt. I also looooove to cut large tomatoes from the garden in half, sprinkle with salt and pepper, and put a slice of low fat mozzarella cheese on the top and broil them until light brown. If you like basil, sprinkle some of that on, too.

Answer 7

In the dressing section in the store there are these packets of garlic and herb italian dressing maybe by Wishbone. You mix this with oil, vinegar and water. I then use it as a marinade with brocolli, cukes, tomatoes and onion. Its absolutely delicious!

Sometimes I have cottage cheese with cut up tomatoes, that's good.

Make yourself a dip for raw vegetables!

Answer 8

something thats no longer cooked vegetables and celery is the wonderful it has no caleries no fats nocarbs so its quite sturdy for you to consume and lose wieght or wat ever bcause you burn cals wen eating