need a new veggie side dish

I'm tired of my usual line up -- broccoli, cauliflower, zucchini, asparagus, brussel sprouts, green beans, corn. Or at least how I'm preparing them - which is just plain steamed. Have any new ideas for me? I need something different to go with my grilled chicken tonight. Thanks! :flowerforyou:

Replies

Charise317

We do baked sweet potatoes

KayakAngel

Roasted vegetables are delicious and easy. Quarter or cube them, drizzle with olive oil, salt and pepper, and bake from 30 to 45 minutes in the oven. Tonight, I'm going with fingerling potatoes, sweet potatoes, beets, parsnips and carrots - kind of a root veggie bonanza.

sweetie89207

try something crazy like making your own sweet potato fries or maybe go for the spaghetti squash! its wonderful with a little marinara sauce

nannyx6

steamed zucchini and squash with some fat free cheese grated on top

mixmastermolly

Some things you might like:

http://www.skinnytaste.com/search/label/Side Dish Recipes

MissMaryMac33

Take any one of those and make them into puree... caulfilower is an awesome sub for mashed potatos too!

I love making puree... gives me something to dip my meats into.
I do it in my magic bullet...

veggies + low sodium chicken broth + greek yogurt + spices = yum
(i usually just nuke the veggies first before putting in the blender)

Faery7

I love, love, love Trader Joes veggies. They have one called Beans so Green it has a little bit of flavor to it too... also Trader Joes Organic Foresome. Those are my staples right now. Hope this helps

lizsmith1976

pico de gallo is excellent with grilled chicken - chopped roma tomatoes, red onion, jalapenos, and cilantro. Squeeze a lime and add a little bit of salt and pepper.

I also love to make a salad with as many vegetables as I can find - green leaf and spinach, celery, tomato, bell pepper, cucumber, onion. Sometimes I chop the grilled chicken and put on the salad, and to make it really delicious, throw warm brown rice on top of the salad too. It gets the lettuce warm and delicious.

Sauteed spinach (or any greens) in a tiny bit of olive oil with a lot of pepper.

Any steamed veggie tastes better with a little bit of fresh squeezed lemon juice and red pepper flakes (I like the heat though). That would give you an option to keep cooking the same things but change the flavor a little bit. Hope this helps!

likeaphoenix

i agree with the spaghetti squash idea (very easy, and truly delish with marinara)

Roasted Brussel Sprouts are THE BEST!! Many easy-peasy recipes online

It's almost like an entirely different vegetable.

kylakesgal

I agree with the baked sweet potatoes...yummy! Also a baked potato with no butter with some low fat sour cream or sauteed fresh veggies with whatever you like. I love sauteed yellow squash, with fresh mushrooms, onions, green bell peppers, okra. (whatever you have on hand, fresh or frozen) Your possibilites are endless:)

kaywhyzcu

I usually need more calories so I am able to cook with olive oil

On zuchinni if you add some onion and garlic then 'fry' them in a tbsp of Olive oil it comes out so tasty and the onion and garlic add alot of yummy flavor. You could probably use less oil as well. Its does give them the 'steam' effect so it holds alot of its flavor!

FaugHorn

Roasted is definitely the way to go. For root vegges and brussel sprouts: Cut into chunks, drizzle with EVOO, sprinkle with sea salt or Lipton Onion Soup Mix (watch out the Sodium is high) then roast at 400 degrees for 40-50 minutes

maidentl

Well, I tend to prepare the same veggies but i can give you a couple of different ways to make some. For Brussels sprouts, I saute some sliced onion while I boil the sprouts for three minutes. I cut them in half if they're big. Then drain, add to the onion, a bit of salt and a couple tablespoons of :vinegar. My husband used to think he hated Brussels sprouts. He loves them now.

Broccoli: http://www.amateurgourmet.com/2008/11/the_best_brocco.html

It calls for olive oil and parmesan, but you can adjust how much you use to fit into your calories requirements. Very tasty!

poustotah

Zucchini:
Prep - Cut it into 1/2" chunks.

Heat some olive oil in a pan on med heat. Add some minced garlic and sautee it until just brown. Add your zuchini and some onion (if you want) and cook until done.

I also do this with fresh green beans and it's very good.

Asparagus:
Prep - Cut it into 1" segments.

Sautee in some olive oil until tender. Transfer to a baking pan and top with some fresh grated parmesan cheese. Bake until done. This is also good with garlic on it.

Sweet Potatoes:
Prep - Cut into 1" chunks.

Toss with olive oil, sea salt, and oregano. Bake at 350 until done.

twowheelhooligan

Around here we have had a bunch of skinny zucchinis. They are about 1 - 1.25 inches in diameter, maybe 6-10 inches long. Take a peeler, skin one strip, skip a strip, etc the length of the vegetable. Then grill or broil them. We'll add "SPIKE" seasoning. Cook to your liking of tenderness. Go on the shorter side if you don't want them getting soggy/mushy on you. Grilling them will be quite tasty get that char on them.

DELISH!!!

Another one is with mini yukon gold potatoes, cut up yams, carrots and parsnips. Cook those, and it's a good hearty vegetable side. Goes well with a locally grown pork-chop!

Best of luck and happy grilling!

kknudson

Corn on the cob if you can still find sweet corn!

ChRiStA_1983

Steam 4 cups of broccoli in the microwave for 5 minutes (with just two TBSPs of water in the bottom of the bowl), and then once it's done, toss it in 1/4 Calorie-Wise Italian dressing, and if you'd like, add 1/4 cup low-fat shredded cheddar cheese....SO yummy!

Corruptkitten

I made this bok choy dish last night and it was quite good

http://www.foodnetwork.com/recipes/robin-miller/wilted-bok-choy-with-soy-sauce-and-cashews-recipe/index.html

bdurls

I make this with chicken lots:

Peel and cut 1 sweet potato into circles. Toss with 1/2 red onion, thinly sliced, 2 Tbsps olive oil, and salt and pepper. Raost until tender, about 20-25 minutes at 425. Toss potato mixture with 2 cups spinach, 2 Tbsps lime juice and dash salt. Makes 2 servings.

Legalchica

I'm tired of my usual line up -- broccoli, cauliflower, zucchini, asparagus, brussel sprouts, green beans, corn. Or at least how I'm preparing them - which is just plain steamed. Have any new ideas for me? I need something different to go with my grilled chicken tonight. Thanks! :flowerforyou:

GRILL THEM!!!! I grill zucchini and asparagus ALL the time. Get some spray on olive oil, garlic powder, onion powder, salt and pepper. YUMM same spices work for both. I will also throw in some cayanne if i feel like something spicy

pa_jorg

Use a green leafy veggie (like kale or swiss chard) and make pesto. Put the raw leaves into a food processor with a tiny bit of cheese, a few nuts and a drizzle of olive oil. So good on chicken, veggies and pasta.

Carrie_D

Try grilling them when you grill your chicken. I love grilled zucchini, eggplant, brussel sprouts, and asparagus. I slice the zucchini and eggplant lengthwise into thin slices and just spray them with either olive oil or sometimes I just use Pam and season with either your favorite Mrs. Dash or onion powder and garlic powder. Could even season with just a little salt and pepper. Very yummy! You just gotta keep a close eye on the zucchini and eggplant so they don't burn. I usually cut my sprouts in half because I like them to have a crispier outside.

shawnscott5

We are having grilled chicken tonight with acorn squash, grilled asparagus (the rest of the family gets theirs bacon wrapped), side of cottage cheese with fresh tomatos and grilled artichokes topped with salsa. Everyone had a bunch of great ideas on here!

swimmermama

Roasted vegetables are delicious and easy. Quarter or cube them, drizzle with olive oil, salt and pepper, and bake from 30 to 45 minutes in the oven. Tonight, I'm going with fingerling potatoes, sweet potatoes, beets, parsnips and carrots - kind of a root veggie bonanza.

Can I come over??

This sounds delicious!

DrPepperLeigh74

I cut up 3 sweet potatoes and 1 regular potatoe in chunks after I peeled them, drizzled a little oil over them and then sprinkled kroger brand zesty italian salt free seasoning (like mrs dash) tossed them around in my casserole dish and cooked them at 350 for 1 hour and they were so yummmmmmy!! Had that as my side last night. Enjoy

heathersmilez

I am adoring our BBQ's vegetables, we love them so much we are eating them about 5 days a week!

150g green peppers
1 tsp evoo
50g onions
150g zucchini
1/2 tsp garlic powder
Fresh ground black pepper

Dice vegetables, toss with evoo and spices then place in a BBQ basked and grill.

Soooo delicious!!

Only 60 cals per serving (serves 2)

carolsaladbar

WOW-thank you for the website, looks pretty yummy :-)

Pie319

KALE! Kale is my favorite.
I cut out the big stems and sautee the leaves with onion, little olive oil, garlic, and add a little pinch of cayenne pepper. Unlike spinach, kale doesn't wilt immediately so it's way easier to cook and it is incredibly good for you.

Grokette

I'm tired of my usual line up -- broccoli, cauliflower, zucchini, asparagus, brussel sprouts, green beans, corn. Or at least how I'm preparing them - which is just plain steamed. Have any new ideas for me? I need something different to go with my grilled chicken tonight. Thanks! :flowerforyou:

My husband does not eat very many vegetables, but I made this recipe ( I used coconut oil instead of canola oil) and he absolutely loved it.

http://www.tasteofhome.com/Recipes/Yellow-Squash-and-Peppers

Ingredients
3 cups sliced yellow summer squash
1/2 cup sliced onion
1/2 cup each julienned green and sweet red peppers
1 tablespoon canola oil
1/4 cup water
1-1/2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Directions
In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium.
Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon. Yield: 4 servings.

Nutrition Facts: 3/4 cup equals 62 calories, 4 g fat (trace saturated fat), 0 cholesterol, 151 mg sodium, 7 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Grokette

The inevitable double post.