Veggies on the side
19 Recipes Created by BUTSWEETER
Recipes in this Collection
Try our zesty take on this dinner table tradition.
The trick to learning to like vegetables you hate is to disguise their appearance and flavor. Think about what it is you dislike about that particular vegetable.
I asked Fred why he's anti-green beans. It turns out that he remembers the long, mushy canned beans from childhood.
Step 1: Chop the beans into 1-inch pieces.
Step 2: Change texture. Sauté them in a bit of olive oil, salt and pepper on high heat until they're crispy on the outside and still slightly firm.
Step 3: Change the flavor: Add pesto (with homemade lemony basil from the co-op) and an extra bit of parmesan cheese!
Results: "Is this pasta?" Fred asks as I hand him a plate of beans. Submitted by STEPFANIER
Baked potatoes stuffed with seasoned cottage cheese are a lavish low-fat, low-cholesterol, low-sodium treat.
This quick and healthy side dish takes just minutes to prepare! And as a bonus, it's an easy way to get the kids to eat their vegetables. (And if you don't like using butter spray, you could melt a few pats of butter and brush the butter on with a pastry brush - whatever your preference!)Submitted by MATCM81
A healthy alternative to an American favorite.
My husband and I love chili cheese ANYTHING...I came up with this recipe when I realized I had potatoes I needed to use! This could easily be made healthier with low-fat cheese!
Serves 4Submitted by MICHAELA2780
Sauteing the rice and onion adds tons of flavor with very little fat.
Sweet and creamy, both sweet potatos and beans are good sources of dietary fiber!
Crisp – tender, emerald spears of fresh Spring asparagus join rich, meaty slices of mushroom under a decadent blanket of herbed lemon butterSubmitted by JO_JO_BA
Printed with permission from the American Institute for Cancer Research