Side Dishes

Healthier Heavenly Hash (a.k.a. Ambrosia Salad)

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Our mom makes this at many holiday meals.  If you are from the South (or the Midwest, as we are) this is considered a side dish.  Let’s be honest though, it’s a dessert that’s socially acceptable to eat along with your meal.  What’s not to like about that?! Whether you choose to enjoy this as a side or as a dessert, you’ll find no judgement here.  It contains fruit, so it makes sense it could be either one, right?! Right. ~Erin

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Ingredients:

  • 1 (6 oz.) container plain non-fat Greek yogurt
  • 1 (20 oz.) can pineapple tidbits packed in juice, drained
  • 1 (23.5 oz.) jar mandarin slices, packed in juice, drained
  • 8 T. unsweetened coconut flakes
  • 2 ounces (1/4 of a regular sized container) of Fat Free Cool Whip
  • 1 ½ c. mini marshmallows

Instructions: 

  1. Mix Greek yogurt with pineapple tidbits.
  2. Gently stir in mandarin oranges, coconut, Cool Whip and mini marshmallows.
  3. Serve immediately.

Tip: If not serving immediately, set aside marshmallows and stir in just before serving.

WW Freestyle Info.: This recipe makes 7 half cup servings. Each serving is 4 points.

 

Roasted Broccoli & Garlic

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In case you haven’t noticed from my recipes (case in point:  Roasted Garlic Hummus), I LOVE garlic.  I eat it so much, vampires would probably pass me up… mostly I eat it for supper though, so I don’t lose friends.

It’s no surprise that this Roasted Broccoli & Garlic is one of my very favorite vegetables/side-dishes.  My kids eat it well too so that’s a plus.  The crunchy edges on the broccoli and the crispy bits of garlic are a match made in heaven.  ~Erin

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Ingredients:

  • 2 medium heads of broccoli, washed
  • 1 small head of garlic
  • 1 T. olive oil
  • 1 tsp. salt
  • cooking spray for the pan

Instructions: 

  1. Preheat the oven to 400°F.
  2. Spray a large sheet pan with cooking spray; set aside.
  3. Cut the broccoli into small florets.  For more crispy surface area, cut each floret in half longways, so each one has a flat side to place on the pan.
  4. Separate the garlic cloves & smash them with a heavy object.  I use my cast iron skillet or a large can of vegetables.
  5. Remove the papery skins from the garlic and cut the larger cloves in half.
  6. Toss the broccoli & garlic with olive oil and spread in a single layer on the sheet pan.
  7. Lightly salt the broccoli & garlic
  8. Roast in the preheated oven for about 25-30 minutes, stirring halfway through cooking time, or until broccoli is tender and golden browned on the edges.

WW Freestyle Info.: Makes 4 servings at 1 point each.

Caprese Stuffed Mushrooms

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I made these for New Year’s Eve a while back, and after setting them on the table, I stepped into the kitchen to get a couple more snack trays to bring over.  I got sidetracked getting one of the kids something for second, and I swear it had been maybe a minute by the time I came back; there was one left.  “Look, we saved you one, honey!” says my husband. 

So…I knew they must have been good!  And I’m glad they enjoyed them.  🙂 

These make an amazing appetizer or side dish.  Don’t skip the balsamic reduction. It really sends them over the top! And don’t turn your back on your friends once you serve them.  😉 ~Erin

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So easy…just make your Balsamic reduction (I mean, shockingly easy — recipe below).

Clean, stuff, cook, drizzle, and viola!

Ingredients:
  • 8-10 baby portabella mushrooms
  • Babybel mozzarella single serving cheeses (one for each mushroom)
  • 2 tsp. olive oil
  • 2 or 3 cloves of garlic, minced
  • 4 – 5 grape tomatoes, halved (one half for each mushroom)
  • ½ c. balsamic vinegar
  • 1 tsp. brown sugar
  • fresh basil, chopped

Instructions: 

  1. In a small sauce pan, stir the brown sugar into the balsamic vinegar; bring to a simmer over low heat and continue to simmer until it has reduced by at least half, stirring occasionally.
  2. Preheat oven to 400°F.
  3. Clean the tops of the mushrooms with a damp paper towel and remove the stems.
  4. Brush the mushroom tops on all sides with olive oil and place them, top-side down, in a shallow baking dish.
  5. Fill each mushroom top with a little minced garlic.
  6. Place one Babybel mozzarella on top of the garlic; then place one tomato half on top of the cheese.
  7. Bake in the pre-heated oven for 20 minutes.
  8. Remove from the oven and drizzle liberally with the balsamic reduction.
  9. Sprinkle with chopped fresh basil.
  10. Serve immediately.

WW Freestyle Info.: Each cheesy caprese mushroom is 3 points.

Caprese Stuffed Mushrooms from Four Sisters Dish

Watermelon Salad with Citrus Vinaigrette

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I had a watermelon salad in a bistro several years ago while on vacation, and I could not believe how much I loved it (I’m normally not the biggest lover of watermelon). In this salad, though, the chilled watermelon and vinaigrette dressing were exactly what I needed on an unusually hot day in the mountains, and the sweetness of the melon is balanced by the saltiness of the pepitas and feta.  And it had such a gourmet feel to it, as it was absolutely gorgeous.  Impress your summertime guests with this wonderful salad I recreated with my very own, easy peasy vinaigrette that has a bright and beautiful honey citrus flavor.  ~Robin

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Ingredients for dressing:
  • ⅛ c. extra virgin olive oil
  • ⅛ c. lime juice (usually 2 limes)
  • ⅛ c. honey
  • 1 T. balsamic vinegar
Ingredients for salad:
  • 5 oz. bag of spring mix salad
  • heaping ½ c. chopped red onion
  • 2 oz. fat free feta cheese, crumbled
  • ¼ c. salted, roasted pepitas (pumpkin seeds)
  • 10 oz. cubed watermelon
  • 1/4 c. minced cilantro (optional)

Instructions: 

  1. Chill salad mix, watermelon, and limes before you begin to make this recipe nice and cool upon serving.
  2. Whisk together olive oil, lime juice, honey, and balsamic vinegar. Set aside.
  3. In a large bowl, combine salad mix, chopped red onion, pepitas, feta, and cilantro (if desired).
  4. Gently lay cubed watermelon on top of salad mix.
  5. Whisk dressing once more and drizzle dressing over salad (I start with about a 1/3 and gradually add a little more…if you over-pour you can be left with a pool of dressing in the bottom. You’ll typically only need about half the dressing or a little less). Points are figured for a little over half the dressing to be on the safe side.
  6. Then gently toss together to coat salad and mix in watermelon.
  7. Serve immediately.

WW Freestyle Info.: Serves 4 and is 4 points per heaping cup.

Classic Potato and Egg Salad

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Friends, it’s summer sandwich season and I don’t know about you, but I do get tired of that side of potato chips.  I also get a little tired of thinking about the ridiculous number of calories I can ingest while eating those chips (#noselfcontrol).   This Classic Potato & Egg Salad is a lower calorie option than those chips. It’s also super easy to make, and it will go great with all of your summer sandwiches and barbeques.   ~Tracy

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Ingredients:
  • 1 ½ lbs. small red or golden new potatoes, boiled until fork tender and chopped into bite sized pieces
  • 4 large eggs, hard boiled and chopped into bite sized pieces
  • ¼ cup finely chopped white or yellow onion
  • 1/3 c. finely chopped spicy dill pickle (I used Great Value Spicy Dill Pickle Spears)
  • 3 T. pickle juice from the jar
  • ½ c. nonfat plain Greek yogurt
  • ½ T. Dijon mustard
  • 3 T. light Miracle Whip
  • ½ tsp. paprika
  • ½ celery salt
  • ½ tsp. salt
  • ¼ tsp. black pepper

Instructions: 

  1. In mixing bowl, combine chopped potatoes, eggs, pickles, and onion.
  2. In a separate bowl or large measuring cup, combine pickle juice, yogurt, mustard, Miracle Whip, and all spices.
  3. Gently fold the wet ingredients into the egg and potatoes.
  4. Refrigerate several hours before serving and serve cold.
  5. Makes approximately 5 cups.

WW Freestyle Info.: A half cup of potato salad is 3 points.

Honey Lime Slaw

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Summertime is a time to up your sandwich game! Let’s face it…no one wants to stand over a hot kitchen stovetop when it’s 100 degrees (especially in our neck of the woods, where we also have 10,000% humidity). But, I also must confess that I’m not much of a plain sandwich eater. Meat and cheese between two slices of bread is a little too school lunch-ish for me. I created this Honey-Lime Slaw in an effort to jazz up a good grilled chicken sandwich, and as a way to add some moisture (without adding mayo calories) and some crunch with something other than your standard lettuce and pickle. This slaw has a much more mild flavor than a traditional coleslaw and is a great sandwich addition. For my fish loving friends, my husband says he thinks this would be a great topping for some types of fish. Or, make just the dressing portion and use the dressing as a fresh salad dressing! ~Tracy

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Ingredients:
  • 1 package coleslaw mix (cabbage and carrots)
  • ¼ c. fresh squeezed lime juice (about 2 medium sized limes)
  • 2 T. honey
  • 1 tsp. Dijon mustard
  • 1 medium garlic clove, minced
  • 1/8 tsp. ground cumin
  • ½ tsp. kosher salt
  • ½ tsp. black pepper
  • ¼ c. extra virgin olive oil
  • ¼ c. c. canola oil

Instructions: 

  1. Combine lime juice, honey, mustard, garlic, and spices.
  2. Mix well with whisk until all are well combined.
  3. Add olive oil and canola oil and whisk again until the oils and other ingredients are completely incorporated.
  4. Pour mixture over coleslaw mix and stir to coat all of the cabbage mixture.
  5. Chill in the refrigerator for at least a half hour to allow flavors to incorporate into the slaw.
  6. Stir again before serving.

WW Freestyle Info.: 1/3 c. serving = 3 points (Makes approx. 12 serving at this serving size.) ¼ c. serving = 2 points (Makes approx. 16 servings at this serving size.)

Zucchini Soup

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I recently did a 28 day challenge at a local gym, Signature Fitness.  The challenge included 4 trainer-led (killer! – but doable) workouts per week and a meal plan.  Well, I didn’t exactly follow the meal plan (I do Weight Watchers anyway so I felt no need to deviate from that) but I did try to eat more “clean” during the challenge.  I didn’t win the 4 week challenge but I did lose a few pounds (which was not my goal) and some inches (that was more my focus).  Even though I didn’t follow the meal plan exactly, I did try a few of the recipes.  This Zucchini Soup is one of those.  It’s a very summery soup… does that make sense for a soup?  It does in this situation… it’s so fresh tasting!  You have a couple options for flavors here.  The original recipe calls for fennel.  I loved it with the fennel, but not all members of my family are fennel fans so I often make it with dill instead.  I love it just as much with dill, and it’s delicious served warm or cold, either one!  ~Erin

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Ingredients:
  • 1 tsp. extra virgin olive oil
  • 3 medium zucchini, peeled and chopped
  • ½ a medium white or yellow onion, chopped
  • 1 tsp. dried fennel seed OR ½ tsp dried dill weed (not both!)
  • 3 c. low-sodium chicken stock
  • Salt, to taste (plus black pepper if using fennel)

Instructions:

  1. Heat olive oil in a medium pot with zucchini, onion, and fennel seed (if using).
  2. Sautee over medium heat until onion becomes translucent.
  3. Add chicken stock and dill, if using instead of fennel.
  4. Simmer until zucchini is very tender (about 10-15 minutes).
  5. Turn off the heat and let it cool for a few minutes, then blend with an immersion blender. If you do not have an immersion blender, let the mixture cool to almost room temp and then puree in your blender. Do not put hot liquids in the blender.
  6. Add salt (and pepper if you used fennel as the spice – pepper is not necessary if you used dill) to taste.
  7. If you used fennel, you may want to strain out the seeds at this point; they don’t blend.
  8. Serve warm or cold.

WW Freestyle Info: This soups makes about 4 one-cup servings. Each serving is ZERO points!

Creamy Garlic Pasta

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Do you like those pasta dishes that come in a box?   This is quick-to-make and sooooo much better!    You will crave this.   You will love this.  You will want to add it to your regular dinner rotation!   It’s a winner in our house.  ~Kathy

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Ingredients:

  • 2 tsp. olive oil
  • 4 garlic cloves, pressed or finely minced
  • 2 T. butter
  • ¼ tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. onion powder
  • 3 ½ c. chicken stock
  • ½ lb. linguini noodles
  • 1 cup shredded parmesan cheese (not the powdered stuff)
  • ¾ c. heavy cream
  • 1 T. dried parsley

Instructions:

In a large pot, heat oil over medium heat.

Add the garlic and cook until fragrant.

Add butter and allow to melt.

Add salt, pepper, onion powder and chicken stock.

Increase heat and bring to a boil.

Add pasta and cook until tender and most of the liquid is absorbed, stirring occasionally.

Reduce the heat to medium low, stir in the parmesan, heavy cream and parsley.  Stir until cheese is melted.

Remove from heat and serve immediately.

Spinach Artichoke Dip

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If you’ve been looking for the perfect spinach artichoke dip, look no further. This one is rich and creamy with the just right flavor ratios.  It’s the roasted garlic that really puts it over the top. Share with friends at your next gathering or just make a small batch to enjoy for dinner. If you have a crowd, just know that it will go quickly! ~Robin

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Ingredients:

  • 1 head of fresh garlic
  • 7 oz. frozen* or fresh** spinach (usually comes in a 10 oz. package but I just divide after I thaw it)
  • 1 14 oz. can of artichokes (in brine, not oil; my brand of choice is Reese) drained and chopped (I like bigger chunks but do what suits you)
  • 1 10 oz. container of alfredo sauce (I like Classico Roasted Garlic Alfredo)
  • 1 c. shredded mozzarella, plus a bit for topping
  • 1/3 c. grated parmesan, plus a bit for topping
  • 1 8 oz. package of cream cheese, softened
  • Tortilla chips, pita chips, or mini-toasts for serving

Instructions:

For frozen spinach, once thawed, wrap the spinach in a dark colored tea towel (to prevent staining) and squeeze the excess water out into the sink.  If using fresh, cook and drain liquid.

For fresh spinach, julienne first and set aside before you roast the garlic so the edges aren’t overly moist. You do not want your dip to have a green hue.

Preheat oven to 350°F.

Place garlic on a double layer of foil, drizzle with a little olive oil, and close tightly.

Bake about 20 minutes or until soft; remove from heat and open foil, being careful not to burn yourself on the hot oil or garlic.

Once it is cool enough to touch, peel garlic skin away and squeeze the garlic cloves directly into a medium sized bowl; then mash garlic with a fork.

In a medium glass bowl, soften cream cheese in the microwave, then combine with garlic using a fork.

To cream cheese mixture, add spinach, artichoke hearts, Alfredo sauce, and cheeses; then mix well.

Place in an 8” x 8” baking dish, then lightly sprinkle a bit more mozzarella and parmesan on top and bake for 30 minutes or until bubbly.

Broil for up to five minutes after baking if the top hasn’t yet caramelized.  Watch carefully during broiling to avoid burning.

Serve immediately with your favorite chip or mini-toast.

Perfectly Roasted Potatoes

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This is almost more of a method than a recipe, it’s so easy.  If you need an extra side dish for Thanksgiving, these would be a hit!  (Plus, you probably have the ingredients in your pantry already.)  My family loves these potatoes.  For a treat, we sometimes add some shredded cheddar, bacon bits, and chopped green onions.  Who doesn’t love cheese fries?!  ~ Erin

Instructions:

  • 2 lb. russet potatoes
  • Nonstick cooking spray
  • 1 T. seasoned salt, divided
  • 1 T. garlic powder (NOT garlic salt), divided
  • Chives, optional (I use the lightly dried kind found in the produce section.)

Instructions:

Preheat the oven to 400° F.

Peel the potatoes and dice into ½ inch pieces.

Spray a baking sheet with cooking spray, then sprinkle the sheet lightly with ½ T. seasoned salt and ½ T. garlic powder.

Arrange the potatoes in a single layer on top of the seasoning.

Spray the potatoes lightly with cooking spray and sprinkle them with the remaining ½ T. of seasoned salt and garlic powder.

Bake for 45 minutes.  Take them out of the oven, loosen them from the pan with a metal spatula, stir, return to the oven, and continue cooking for an additional 15 minutes.  Do not stir them before the 45 minute mark or all your yummy crusty goodness will not stay intact.

Sprinkle with chopped chives, if desired.

WW Freestyle Info.:  This recipe makes 5 servings.  Each 3 ounce (weight) serving is 2 points.