Fall Side Dishes

Light Lemony Brussel Sprouts

Serves 4

2 Lbs Burssel Sprouts

1 Lemon
1 T Butter
¼ C Parmesan Cheese
Salt and Pepper to Taste
 

This is a very different preparation from the norm in that you need to peel the brussel sprouts.  Trim the end off and peel the leaves.  About half way through each brussel sprout you will need to trim the bottom again and continue peeling.

 

 

Zest and juice the lemon.

In a large sauté pan put the butter and about 2 T water and heat up the pan.  Add the brussel sprouts.  Once they start to shrink down, about 2 minutes in, add the lemon zest and juice. Shortly after, they should be ready.  Turn off the heat and add the parmesan cheese. Enjoy!

 

 

 

Jalapeno Cheddar Cornbread

Serves 4-6

1 ¼ C Flour

¾ C Cornmeal

¼ C Sugar

2 t Baking Powder

1 t Salt

1 C Milk
¼ C Melted Unsalted Butter
1 Egg

1 C Shredded Cheddar Cheese

1 Jalapeno, Minced & Seeded

Preheat oven to 400 degrees. Grease an approximately 9X9 pan.

Mix the flour, cornmeal, sugar, powder, and salt.  Stir in the milk, butter, and egg until thoroughly mixed.  Then stir in the cheese and jalapeno. Pour into the pan and bake about 25-30 minutes.

 

Cornbread Sweet Potato Stuffing

Serves 6-8

1 recipe of Jalapeno Cheddar Cornbread
6 Oz Bacon
1 Sweet Potato
½ Yellow Onion, Chopped
1 ½ C Vegetable or Chicken Stock
½ Bunch Cilantro, Chopped

Cook the bacon.  Cool it and chop it.

Bring a pot of water to a boil. Peel and cut the sweet potato into a small dice and cook it until tender.  Add the onion into the pot during the last 2 minutes of cooking to soften.

 

Preheat the oven to 350 degrees. Crumble up the cornbread into a large bowl.  Mix in all of the ingredients and then put it into an oven proof casserole dish.  Bake it for about 15-20 minutes or until hot. If you’re preparing it head of time and refrigerating it, you will probably need to add another 15 minutes.  Serve!

 

 

Roasted Root Vegetables

Serves 6

1 Sweet Potato

2 Parsnips
8 Brussel Sprouts
½ of a Red Onion
1 Bulb Fennel
2 Cloves Garlic, Minced
2 T Oil
2 Sprigs of Rosemary, Chopped
Salt and Pepper to Taste

Preheat the oven to 375 degrees.

Peel the sweet potato, parsnips and onion, chop into large dice.  Trim the ends of the brussel sprouts and cut into quarters. Cut the fennel into quarters and cut out the core.  Cut into large dice. Mix them all together and bake for about 40 minutes or until tender.

Discovering Greek Yogurt

Greek Yogurt is becoming increasingly popular and this housewife loves to use it as a replacement for sour cream, mayo, or cream cheese. It’s the consistency of sour cream and pretty close to the flavor as well. What you need to look for is the plain flavor of strained Greek yogurt in the lowest fat version.  I happen to love the FAGE brand the best. Greek yogurt is made from cream, whole milk, and yogurt cultures just like regular yogurt but the whey gets strained out of it. The ratio of milk to end result is 4 to 1. This process basically doubles the protein and lowers the sugar in comparison to regular plain yogurt.  It’s high in protein, calcium, and low in calorie.

There are countless ways to use it.  Try it on its own with a little honey or fruit.  Use it as your binder in chicken, tuna, or potato salad. Plop it on a big fat baked potato or tacos. You can even make dips out of it (as I did in a previous post). So don’t be scared, give it a try!

 

 

Greek Yogurt “Cheesecake”

7 Oz Graham Crackers

8T Butter
3 Eggs
½ C Honey or Light Agave Nectar
2 C (or 24 Oz) Nonfat Plain Greek Yogurt
1 T Vanilla Extract
¾ C Flour
Approx. 2 C Fresh Fruit (I used 2 Peaches and ½ C Raspberries)
½ C Sliced Almonds
2 T Apricot Jam plus a splash of Water 

Preheat your oven to 325 degrees and pull your dusty spring form pan out from under your kitchen cabinet.

To make the crust, melt the butter.  Crush the graham crackers in a food processor until finely ground.

In a large mixing bowl, beat the eggs with the honey or agave for 2-3 minutes. Add the yogurt and vanilla.  Fold in the flour and pour into the pan.

Clean and slice your fruit and arrange it into a pattern. Stone fruit and berries will work the best, but be adventurous! Sprinkle the almonds on top and bake for 40-45 minutes or until firm.  

After you pull it from the oven, melt the apricot jam in your microwave for about 20 seconds.  Brush it over the top of the fruits as a glaze.

 *I recommend serving it within 24 hours.  I found the fruit to be a little juicy and hard to slice nicely after that time period.

 

 

Cranberry Apple Chicken Salad

Serves 3-4

1 Pound of Cooked Chicken, Diced or Shredded

1 Really Delicious Large Apple, Diced
¾ C Dried Cranberries
¼ C Red Onion, Diced
¼ C Celery, Diced            
¼ C Chopped Pistachios (almonds or pecans work well also)
¾ C Plain Greek Yogurt
Salt and Pepper to Taste

Throw it all in a bowl…Done!

I enjoyed mine on multigrain bread with spinach. Yum!

 

 

 

 

 

 

Honeyed Apricot Almond Greek Yogurt Parfait

Serves 4         

14 Fresh Apricots (can substitute with 4 peaches)

2/3 C Honey
1 C Sliced Almonds, Lightly Toasted
16 Oz Plain Greek Yogurt

Slice Apricots into quarters and put into a bowl.  Add the honey and almonds and stir together with the apricots.  In 4 dessert cups, layer half of the apricot mixture. Then add a layer Greek yogurt. Top with remaining apricot mixture and serve.