Crockpot Orange Glazed Carrots |
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Cauliflower with Paprika Garlic Sauce |
Source: www.cdc.gov/fruitsandveggies
Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
160 |
Total Fat |
3 g |
Saturated Fat |
2 g |
Carbohydrates |
35 g |
Fiber |
3 g |
Sodium |
85 mg |
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Source: www.cdc.gov/fruitsandveggies
Number of Servings: 4
Serving Size |
1/4 of recipe |
Calories |
45 |
Total Fat |
2 g |
Saturated Fat |
0 g |
Carbohydrates |
7 g |
Fiber |
3 g |
Sodium |
105 mg |
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Ingredients:
32 oz (2 lbs), pkg baby carrots
1/2 cup, brown sugar
1/2 cup, orange juice
3 Tbsp, butter
3/4 tsp, cinnamon
1/4 tsp, nutmeg
2 Tbsp, cornstarch
1/4 cup, water
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Ingredients:
4 cups small cauliflower florets
2 cloves garlic, minced
1 tsp olive oil
2 Tbsp apple juice
1 Tbsp fresh parsley
1 Tbsp red wine vinegar
1-1/2 tsp paprika
1/8 tsp salt |
Directions:
Combine all ingredients except cornstarch and
water in slow cooker. Cover and cook on LOW for 3-4 hours
until carrots are tender. Place carrots in serving dish. Pour
reserved carrot juices into saucepan and bring to boil. Mix
cornstarch and water in small bowl and add to saucepan. Boil
until thickened, stirring constantly. Pour over carrots and
serve. |
Directions:
In a large saucepan with steamer rack, steam cauliflower
over boiling water covered for about 8 minutes or until crisp-tender.
Meanwhile, using a small saucepan prepare sauce. First cook garlic in
hot oil for 30 seconds. Remove from heat; stir in apple juice, parsley,
vinegar, paprika, and salt. Cook sauce until heated. Transfer cauliflower
to a serving dish. Pour sauce over the hot cauliflower. Toss to coat. |
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Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
80 |
Total Fat |
6.3 g |
Saturated Fat |
1.4 g |
Carbohydrates |
3.2 g |
Fiber |
1 g |
Sodium |
288 mg |
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Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
227 |
Total Fat |
5 g |
Saturated Fat |
0.8 g |
Carbohydrates |
41.5 g |
Fiber |
5.9 g |
Sodium |
61 mg |
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Ingredients:
3 cups broccoli florets
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup freshly grated parmesan cheese
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Ingredients:
1 pound baby carrots
6 small red potatoes, washed and cubed
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 onion, thinly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon thyme (fresh, if possible)
1 teaspoon rosemary (fresh, if possible) |
Directions:
Place broccoli in saucepan with 1 inch of water. Bring to a boil. Reduce heat to low and simmer, covered, until tender-crisp. Drain. Combine remaining ingredients (except cheese). Pour over broccoli and toss to coat. Sprinkle with cheese. Serve immediately. |
Directions:
Combine vegetables in a large bowl. Mix the remaining ingredients together in a small bowl and pour over vegetables. Toss to coat. Spread evenly in a 9x13 inch pan and bake at 425 degrees for 35 minutes, stirring every 10 minutes, until vegetables are tender and brown. |
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Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
132 |
Total Fat |
2 g |
Saturated Fat |
1.2 g |
Carbohydrates |
28 g |
Fiber |
3 g |
Sodium |
220 mg |
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Number of Servings: 6
Serving Size |
1/6 of recipe |
Calories |
70 |
Total Fat |
2.7 g |
Saturated Fat |
0.4 g |
Carbohydrates |
10.7 g |
Fiber |
4.2 g |
Sodium |
202 mg |
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Ingredients:
6 medium to large potatoes, peeled and quartered
¾ cup skim milk
1 tablespoon butter
2 teaspoons minced garlic
1/2 teaspoon salt
¼ teaspoon pepper |
Ingredients:
6 cups of fresh or frozen green beans
½ teaspoon salt
1 medium onion, finely chopped
2 teaspoons minced garlic
1 tablespoon olive oil |
Directions:
Bring a large pot of water to boil. Add the potatoes and boil until soft (about 20 – 25 minutes). Drain all of the water from the potatoes. Place the potatoes into a bowl. Add remaining ingredients and mix with an electric mixer or a potato masher to your desired consistency. Serve immediately. |
Directions:
In skillet, sauté onion and garlic in oil until tender. Add beans (if using fresh beans, also add ½ cup water). Cook partially covered for 8 - 10 minutes until tender-crisp, stirring occasionally. . |
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Number of Servings: 8
Serving Size |
1/8of recipe |
Calories |
51 |
Total Fat |
1.7 g |
Saturated Fat |
0 g |
Carbohydrates |
6 g |
Fiber |
2.3 g |
Sodium |
296 mg |
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Ingredients:
1 pound fresh or frozen green beans
1/4 cup low sodium soy sauce
1 tablespoon miso paste
1 teaspoon red pepper flakes
2 tablespoons minced garlic
1 teaspoon ground ginger
2 tablespoons toasted sesame seeds |
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Directions:
Place the green beans in a pot with one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl. Stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top. |
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