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Category Archives: Side Dish

Favorite Thanksgiving Recipes

These are some of my favorite recipes to make for Thanksgiving. Whether you’re going to a small family gathering or a large party, these recipes will be a hit. I’ve included appetizers, soups, veggie sides, dressing, and dessert recipes below. I’ve also included a few Gluten Free and Medifast recipes, for those who need them.

This year, I’ll be making Baked Cheesy Broccoli Patties (Medifast and Gluten Free)Herb Stuffed Brussels Sprouts (Gluten Free), and Carrot Cake with Vanilla Cream Cheese Frosting. I could eat my weight in the Broccoli Patties, the Herb Stuffed Brussels Spouts are my favorite way to cook Buressels sprouts, and the carrot cake is to die for!

Enjoy!

Starters/Appetizers

Garlic Hummus
Rosemary and Thyme Cheese Ball

Soup/Base

Cream of Mushroom Soup from Scratch (Gluten Free)

Dressing

Turkey Sausage Dressing

Pastas and Salads

Pasta Salad
7 Layer Salad (Medifast)
Mushroom and Asparagus Risotto

Veggie Sides

Baked Cheesy Broccoli Patties (Medifast and Gluten Free)
Cauliflower Tots (Medifast and Gluten Free)
Bacon and Herb Stuffed Mushrooms
Herb Stuffed Brussels Sprouts (Gluten Free)

Stuffed Zucchini Boats
Marinated Mushroom and Asparagus Warm Salad
Simple Seasoned Brussels Sprouts
Cheesy Broccoli Casserole (Medifast)
Squash Gratin (Medifast)
Roasted Garlic Mashed Cauliflower (Medifast)

Desserts

Carrot Cake with Vanilla Cream Cheese Frosting
Coconut and Pecan Shortbread Cookie Sandwiches with Chocolate Ganache
Easy Apple Crisp Bars sweetened with Honey (Gluten Free)
Peanut Butter and Dark Chocolate Cookies (Gluten Free)
Blueberry Coffee Crumble Cake
Gingerbread Spice Cake

Turkey Sausage Dressing

Turkey Sausage Dressing

Baked Cheesy Broccoli Patties

Baked Cheesy Broccoli Patties

Zucchini Boats

Stuffed Zucchini Boats

Coconut and Pecan Shortbread Cookie Sandwiches with Chocolate Ganache

Coconut and Pecan Shortbread Cookie Sandwiches with Chocolate Ganache

 

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Baked Cheesy Broccoli Patties (Medifast and GF)

I will never again make a broccoli, rice, and cheese casserole. This recipe is THAT good! I can eat the whole batch in one sitting and still crave more.

The entire recipe counts as 1 Lean and Green Meal + 1 Medifast snack.

These are great served with grilled chicken or Parmesan Chicken Strips and Roasted Garlic Mashed Cauliflower.

Ingredients

  • 1 tbsp onion, finely chopped
  • 8 oz frozen broccoli
  • 1 pack Medifast Multigrain Crackers or 1/2 c gluten free breadcrumbs if you’re not on Medifast
  • 1/2 cup cheddar cheese, reduced fat, shredded
  • 1/4 cup Egg Beaters or 2 eggs
  • 1/2 cup water (optional)
Baked Cheesy Broccoli Patties

1. Preheat oven to 400. Line a cookie sheet with parchment paper

2. I like to cook my broccoli in a skillet over the stove, but if you prefer the microwave, feel free to do so and skip this step. If you want to use the stove: add the frozen broccoli and water into a large skillet. Cook over medium-high heat until cooked but still firm, about 10 minutes. Remove from heat. .

3. Chop the broccoli into small pieces. Place into a medium mixing bowl.

4. Crush the multigrain crackers until they’re the consistency of breadcrumbs.

Baked Cheesy Broccoli Patties

5. Add the onion, cheddar cheese, and breadcrumbs to the mixing bowl with the broccoli. Stir until the breadcrumbs are mixed throughout. Stir in the Egg Beaters.

6. Bake for 20 minutes, or until firm. Flip the patties over – they should be a nice golden brown – and bake for an additional 7 minutes to brown the other side.

Remove from oven, cool for a few minutes, then enjoy!

Baked Cheesy Broccoli Patties

Based off of the recipe found on Po’ Man Meals

 
 

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Grilled Zucchini Roll-ups with Herbs and Cheese (Medifast & GF)

Another classy and quick appetizer for any occasion!

For those on Medifast, this recipe equals about 7 greens and 4 healthy fats. The amount of greens depends on the amount of zucchini that you use. I’m not including olive oil in this calculation, since you can use PAM instead. This recipe doesn’t divide evenly, but you can split it into two servings of about 3 1/2 greens – slightly more than you need for a lean and green meal – and 2 healthy fats. You would need to add a lean to round out this meal.

Ingredients

  • 3 small zucchini
  • 1 tbsp olive oil or PAM for Medifast
  • Salt
  • 2 ounces cream cheese
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2 ounces baby spinach, stems removed
  • 1/3 cup basil leaves
Grilled Zucchini Roll-ups with Herbs and Cheese

1. If you have a George Foreman, preheat for 5 minutes. If you don’t have a George Foreman, you can use a grill or a grill plate over the stove. Using a mandolin, or a sharp knife, carefully slice the zucchini into 1/4 inch thick slices. You’ll probably want to discard the outermost slices, but leave on the skin. If you don’t have a mandolin, I suggest you invest in one. They’re inexpensive – I bought mine from Aldi for $4 – and versatile. I use mine regularly.

2. Lightly brush both sides of the zucchini with olive oil or lightly spray with PAM. Lightly season with salt. Grill the zucchini until tender, about 3 minutes for the George Foreman or 4 minutes per side on a grill. You don’t want the zucchini to be fall-apart-tender, you still want it to be a little firm. It needs to be tender enough to bend without breaking and firm enough to hold the filling.

Grilled Zucchini Roll-ups with Herbs and Cheese

3. In a small bowl, combine the cream cheese, parsley, rosemary, thyme, and 1/2 tsp salt.

4. Spoon about 1 tsp of the cheese mixture on one end of each zucchini slice. Gently spread the cheese mixture as best you can. I found that fingers work better than spoons, but it’s also a lot messier. Top the cheese with a few spinach leave and a small basil leaf.

Grilled Zucchini Roll-ups with Herbs and Cheese

Roll up the zucchini and place seam side down on a platter. I added a toothpick for easy distribution and eating.

Enjoy!

Grilled Zucchini Roll-ups with Herbs and Cheese

Based off of the recipe found on FoodNetwork

 

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Super Bowl Snack Favorites

Appetizers

Bacon Wrapped Herb and Cheese Stuffed Shrimp (Gluten Free)
Cauliflower Tots (Medifast and Gluten Free)
Shrimp and Avocado Bites with Wasabi Mayo
Steak and Shrimp Kabobs
Turkey Sausage Meatballs (Medifast)
Chili Cheese Pinwheel Snacks

Dips

Better-Than-Restaurant Queso
Garlic Hummus
Black Bean and Corn Scoops
Guacamole Goal Post Dip
Herbed Tuna Dip
Rosemary and Thyme Cheese Ball

Sandwiches, Burgers, Wraps, and Pizzas

Pesto Chicken Salad Sandwiches (Medifast)
Better-Than-Taco-Bell Spicy Chicken Crunch Wrap Supreme
Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers
Jalapeno and Cheddar Chicken Burgers
Cobb Salad Sandwich with Avocado-Pesto Spread
Pesto Pizza with Chicken and Mushrooms
Chicken, Mushroom, and Pesto Pizza (Medifast)
Mexican Layered Sandwich

Sides

7 Layer Salad (Medifast)
Oven-Baked Seasoned Sweet Potato Fries

 

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Turkey Sausage Dressing

Turkey Sausage Dressing

Ingredients

  • 1 pound breakfast turkey sausage
  • 1 large onion, diced
  • 4 large carrots, peeled and diced
  • 6 celery stalks, diced
  • 1 can of reduced sodium chicken stock
  • 1/2 tsp salt
  • 1 tsp Italian seasoning
  • 1 tsp ground thyme
  • 1 tsp rubbed sage
  • 3 slices of whole wheat bread
  • 3 slices of whole grain or seeded bread (I use Orowheat 12 Grain or Multi-Grain)
  • 4-6 large eggs or 1 – 1 1/2 cups Egg Beaters

1. Preheat oven to 400. Lightly spray a 9×13 glass casserole dish with PAM. Toast the bread slices until crisp. Leaving the crust on, tear the toast into small pieces and place in a large mixing bowl.

2. In a large skillet cook the sausage over medium-high heat until browned, breaking up the sausage as it cooks. Remove the sausage to the mixing bowl.

3. In the skillet you just cooked the sausage in, add the onions, carrots, and celery. Cook over medium heat until soft, about 7-10 minutes.

4. Add the chicken stock and bring to a boil. Reduce heat and simmer for 10 minutes. Add the veggies and chicken stock to the mixing bowl.

5. Add the salt, Italian seasoning, thyme, and sage to the mixing bowl. Stir until combined.

6. Beat 2 eggs at time and add to the mixture. Stir until combined. If using Egg Beaters, add 1/2 cup at a time. Continue to add eggs until you’ve reached your desired consistency.

7. Pour the dressing into the casserole dish and bake uncovered for 45 minutes. Remove the dressing from the oven every 15 minutes and stir the dressing thoroughly.

Enjoy!

Turkey Sausage Dressing

Recipe created by on Me! : D

 
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Posted by on January 17, 2014 in Side Dish, Turkey

 

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Cauliflower Tots (Medifast & GF)

For those who are on Medifast, the recipe counts as 8 greens and 1 lean. This recipe makes about 4 servings of 2 greens and 1/4 lean. To round out the meal, you would need to add another lean to the meal, like 4oz of chicken. Since you need 3 greens for your meal, you could pair this with another green such as green beans or a side salad.

Cauliflower Tots

Ingredients

  • 2 cups of cauliflower florets, cooked and finely chopped *
  • 1/4 cup Egg Beaters or 1 egg
  • 1/4 cup onion, minced
  • 1/2 cup shredded cheddar cheese, reduced fat
  • 1/2 tsp Salt
  • 1 tsp Garlic powder
  • 1 tsp Italian seasoning

* Note: I used an 8oz bag of frozen cauliflower, cooked it in the microwave for a few minutes, then used a food processor to finely chop the cauliflower.

1. Preheat oven to 400. Place the cauliflower a cheese cloth or paper towel and press out any excess liquid.

2. In a medium bowl, combine all of the ingredients and stir until combined.

3. Spoon about 1 tbsp of the mixture into your hands and gently roll unto an oval or tot shape. Place the tots onto a cookie sheet lined with parchment paper. Bake for 12-14 minutes or until golden, turning half way.

Cauliflower Tots

Based off of the recipe found on Skinny Taste

 
 

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Pesto “Breadsticks” (GF & Medifast)

Pesto Breadsticks

Ingredients

  • 1 tsp basil paste
  • 1 tsp garlic paste
  • 1/2 tsp lemon juice
  • 1/2 tsp olive oil
  • 1 c parsley, loosely packed
  • 1 small head of cauliflower
  • 1/4 cup egg substitute
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 3/4 cup shredded 2% mozzarella cheese
  • Garlic powder and Italian seasonings, to taste

1. Preheat oven to 350. wash and dry the cauliflower. Cut the cauliflower into florets and pulse in a food processor until fine. Mix cauliflower, egg substitute, 1/4 cup shredded cheese, and 1/2 tsp of garlic, Italian seasoning, and salt together in a bowl until combined.

2. Line a cookie sheet with parchment paper and lightly spray with Pam. Pour the cauliflower mixture onto the cookie sheet and spread it with the back of a spoon until you have created a 1/4 – 1/2 inch thick rectangle.

3. Bake for 20 minutes then use two spatulas to flip the dough over. It’s okay if it breaks, you’re going to cut it into strips later anyway.

4. Combine the basil paste, garlic paste, lemon juice, olive oil, and parsley in a food processor and pulse until smooth. If you want to make the pesto by hand, chop the parsley until fine then stir the ingredients in a small bowl. If you want to use fresh basil, start with 1 tbsp finely chopped basil. I’m just not a fan of fresh basil, so I use the paste, it’s not as strong.

5. Spread the pesto onto the cauliflower and bake for an additional 10 minutes.

6. Sprinkle the rest of the shredded cheese onto the pesto and lightly season with garlic powder and Italian seasoning. Vake for 5 minutes or until melted.

Cut into strips and serve warm.

Created by Me! : D

 

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