tasty quick low fat sides recipes?

Hmmm...

No recipes but what about lentils? I haven't found a way to cook them that makes them taste good yet (I haven't looked yet, honestly) but I know they are good for you.

I know you said no veggies, but Houlihans has this mashed cauliflower thing they do that tastes like mashed potatoes and they are DELICIOUS. Haven't looked up the recipe but I may have to soon.

Spicy Corn on the Cob
Simple and elegant served with just about any entree.

Servings: 6
• 6 ears corn, shucked
• Squeeze of lime juice
• 2 drops of Tabasco
• 2 tablespoons extra-virgin olive oil to taste
• 1/2 teaspoon ground cumin
• Coarse salt to taste
• Freshly ground black pepper to taste

In a kettle combine corn with enough cold water to cover. Bring water to a boil and remove kettle immediately from heat. Drain corn well and transfer to a platter. Mix oil with lime juice and Tabasco. Drizzle corn with oil and sprinkle with cumin, salt, and pepper.

Spanish Rice
Serve with any of your low fat Mexican food favorites.

Servings: 6
Cooking Time: 35 minutes
‹ Back to Side Dishes

• 1 cup uncooked regular long-grain rice
• 1/2 cup sweet onion, chopped
• 2 1/2 cups water
• 1 teaspoon salt
• 3/4 teaspoon chili powder
• 1/8 teaspoon garlic powder
• 1 - 8 oz. can tomato sauce
• 1/2 cup chopped green pepper

Spray nonstick skillet with cooking spray. Brown rice and onion while stirring in skillet over medium heat, until rice is golden brown and onion is translucent.

Stir in remaining ingredients. Heat to boiling and reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.

I get lots of ideas from the cooking light website. I think you mentioned your a vegetarian, so this recipe may work well with veggie sausage

Sausage stuffing

Ingredients
8 cups (1/2-inch) cubed sourdough bread (about 12 ounces)
1 pound turkey Italian sausage
Cooking spray
5 cups chopped onion (about 2 pounds)
2 cups chopped celery
1 cup chopped carrot
1 (8-ounce) package presliced mushrooms
2 cups (1/2-inch) cubed peeled Bartlett pear (about 2 medium)
1 1/2 tablespoons chopped fresh basil
2 teaspoons chopped fresh tarragon
1 teaspoon salt
1 1/2 cups fat-free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper
Preparation

Preheat oven to 425°.

Arrange bread in a single layer on a baking sheet. Bake at 425° for 9 minutes or until golden. Place in a large bowl.

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.

Return pan to medium-high heat. Add onion, celery, and carrot; sauté 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper.

Place bread mixture in a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 425° for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.


Nutritional Information
Calories:199 (24% from fat)
Fat:5.2g (sat 1.6g,mono 1.5g,poly 1g)
Protein:10.7g
Carbohydrate:28.6g
Fiber:3.4g
Cholesterol:23mg
Iron:1.8mg
Sodium:684mg
Calcium:54mg

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Posted by NapaValleyGirl

I get lots of ideas from the cooking light website. I think you mentioned your a vegetarian, so this recipe may work well with veggie sausage

Sausage stuffing

Ingredients
8 cups (1/2-inch) cubed sourdough bread (about 12 ounces)
1 pound turkey Italian sausage
Cooking spray
5 cups chopped onion (about 2 pounds)
2 cups chopped celery
1 cup chopped carrot
1 (8-ounce) package presliced mushrooms
2 cups (1/2-inch) cubed peeled Bartlett pear (about 2 medium)
1 1/2 tablespoons chopped fresh basil
2 teaspoons chopped fresh tarragon
1 teaspoon salt
1 1/2 cups fat-free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper
Preparation

Preheat oven to 425°.

Arrange bread in a single layer on a baking sheet. Bake at 425° for 9 minutes or until golden. Place in a large bowl.

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.

Return pan to medium-high heat. Add onion, celery, and carrot; sauté 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper.

Place bread mixture in a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 425° for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.


Nutritional Information
Calories:199 (24% from fat)
Fat:5.2g (sat 1.6g,mono 1.5g,poly 1g)
Protein:10.7g
Carbohydrate:28.6g
Fiber:3.4g
Cholesterol:23mg
Iron:1.8mg
Sodium:684mg
Calcium:54mg

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This sounds great...I just emailed it to myself!!! Thanks for posting

Spinach Dip ( i know is veggie but its yummy)

One Package of Chopped Spinach (microwave for 5 mins and squueze the water out, let cool)
16oz Low Fat or fat Free sour cream
1 package of lipton onion soup mix
Mix everything together...

Eat with baked Torilla Chips

Couscous Ricotta Cakes

2 1/2 cups water
1 cup uncooked couscous
1 cup minced red onion
1 cup minced red bell pepper
1/2 cup minced green bell pepper
(mince all these very fine)
2 garlic cloves, minced
4 ounces nonfat Ricotta
1/2 cup all purpose flour
1/2 cup egg substitute (I used eggbeaters)
2 tablespoons minced fresh parsley (I used dried)
1/4 teaspoon salt (I used a teaspoon)
1/4 teaspoon white pepper (I used 1/2 teaspoon black)

1. Bring water to a boil in a small saucepan; stir in couscous.
Remove from heat; cover and let stand 10 minutes. Fluff with a fork.
In a nonstick pan saute onion, peppers and garlic for 5 minutes until
soft. Combine couscous, onion mixture, cheese and remaining
ingredients to a large bowl. Stir well.

2. In a non-stick an, place 1/3 cup couscous mixture shaping into a
round cake. Cook until golden brown.