Posts tagged ‘sides’

April 26, 2011

Parmesan Green Beans

Parmesan Green Beans



Parmesan Green Beans are another great side to many meals, and a healthy choice too.  Try them with a portobella mushroom burger, a turkey burger or a grilled chicken breast.  You can use frozen or fresh beans.  I always like to keep some frozen, fresh beans in the freezer.  They are perfectly delicious either way. 





Parmesan Green Beans

Green beans, fresh or frozen (you don’t even have to thaw)

Garlic powder


parmesan cheese

2 T. olive oil

Preheat oven to 400.  Spray a jelly roll pan with cooking spray and lay green beans in a single layer on pan.  (I usually make a pan full-they are great as leftovers too)  Sprinke green beans with garlic powder and lightly sprinkle with black pepper.  Drizzle with olive oil.  Bake for about 20 minutes then flip and continue baking for another 15 minutes.  Sprinkle beans with parmesan cheese then return to oven until crispy. 


April 9, 2011

Easy Carmelized Grilled Onions

These onions are so simple and so delicious, especially if you are an onion lover already.  The simple twist in the recipe gives the onions a flavor you can enjoy alone or to enhance any other dish.  Try them on a grilled chicken breast, a burger, or even on a salad.


Easy Carmelized Grilled Onions
1 large sweet yellow onion
1 Tbl. butter or margarine
1 Tbl. brown sugar
Peel and slice the onion.  Heat butter in a medium size nonstick skillet on medium high heat.  Add onion and saute until tender, about 10 minutes.  Stir the onions every few minutes.  Once onions are tender, sprinkle with brown sugar.  Stir around the onions and brown sugar until carmelized. 
April 9, 2011

Roasted Butternut Squash

Butternut squash are hearty, healthy and delicious.  This vegetable is packed with Vitamin A, Vitamin C, potassium and fiber.  This is a simple recipe I use quite often.  We usually eat the roasted butternut squash, then add the leftovers to some pasta, risotto, or even as a topping on a pizza.  If you have never bought a butternut squash before, look for a long, light orange, pear shaped squash.
Roasted Butternut Squash
1 butternut squash
1 Tbl. garlic power
2 Tbl. basil
2 Tbl. olive oil
Peel the squash.  Cut the squash lengthwise and discard the seeds and pulp area.  Chop the squash into 1 inch cubes.  Arrange squash on a lightly greased baking sheet.  Sprinkle the squash with the garlic powder and basil.  Drizzle the olive oil over the squash.  Bake at 400 for about 20 minutes.  Flip the squash and continue baking until they are soft or crispy. 
You decide!…Hope you love it!
April 9, 2011

Sauteed Spinach

Spinach is a great addition to so many different meals, and such a healthy choice.  Spinach has a very high nutritional value.  It is one of those bright colored, leafy vegetables that is filled with antioxidants, folate, iron, and many other vitamins.  This simple sauteed spinach can be used to enhance meals such as steaks, fish, burgers, etc.  Use it wherever and whenever you want.  You are making a delicious and healthy choice.
Sauteed Spinach
3 cups fresh spinach
2 Tbl. olive oil
1 Tbl. garlic, chopped or minced
Heat olive oil over medium-high heat.  Add garlic and saute.  Fill skillet with spinach and toss to coat with the olive oil and garlic.  Continue tossing until spinach is wilted.  Remove from heat and its ready to eat!
April 9, 2011

Quinoa with Cranberries and Almonds

Quinoa is a great choice for a sidedish or a simple salad.  I used the following recipe as a side and it was great.  It can be served hot or cold.  Quinoa is a grain-like seed that is very high in protein and full of fiber.  It has a nutty flavor and a great texture.  In this recipe, I used plain, organic quinoa which I found at Whole Foods.  Most groceries should carry quinoa if you just look carefully since it is probably not something you have searched for before.


Cranberry and Almond Quinoa
1 cup quinoa, washed and drained
2 cups water
1/3 cup cranberries
1/3 cup sliced or slivered almonds
Bring water and quinoa to boil in medium saucepan.  Remove from heat, cover and let stand for about 15 minutes or until seeds seem to open.  Fluff with fork and add cranberries and almonds.  You can seaon to taste with salt and pepper if you would like. 
It’s ready to serve. 
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