Side Items Recipes (Most Popular)
This recipe is from the May & June 2008 issue of Cook's Illustrated. I entered it for tracking purposes.
A serving is 2 tbsp.
Occasionally I love a loaded baked potato. I get my turkey bacon from a local farm that raises and processes there own meats. The turkey bacon is all cured white meat, no fat or additives. I also use plain non fat yogurt instead of cream cheese(same thing). Also, you could use parmesan cheese as well or add additional steamed veggies.
This recipe is altered a bit from the Fannie Farmer Cook Book. It makes a nice textured low fat biscuit. Yum!
I really love hummus, i like the taste, texture and everything about it: except how much calories and fat it has. I endeavored to make a spicy version of hummus that was low in fat that I could use to supplement my protein input without blowing my caloric "budget." and this is the second revision. Where normal hummus is roughly 166 calories and 10 grams of fat for a 100 gram serving, this version is roughly 88 calories and 2.8 grams of fat. Please understand this is NOT hummus, but fulfills a similarly shaped hole in my nutrition.
Basic applesauce oat muffins with bits of chopped fresh or frozen strawberries - yum!
This is just a quick side for dinner...its EASY and tastes good! I did this one night because we were out of garlic toast to go with spaghetti and it turned out pretty good...my hubby is always asking for "ghetto garlic toast" with dinner...i no longer buy the frozen stuff. This is better for us anyways.
These are a soft cookie that stay soft even after several days. since they are made with butter though, it is recomended that you refrigerate them unless you are going to eat them within one week of baking. I'de be surprised if they lasted that long though. lol :) I will have a photo up soon.
http://www.cookingchanneltv.com/recipes/em
erils-monte-cristo-recipe/index.html
I make this every Thanksgiving & Christmas. The family would think they were lost if I didn't fix it.
Cook 7 cups of cauliflower with garlic for about 20 minutes, remove and drain from water, Add all the other ingredients and use a blender to mix up.
I cook each of these up in quantity and then freeze in either 1/2, 3/4 or 1 cup portions. Makes for a speedy gourmet pilaf in under 5 minutes.