In a round robin of my favorite food blogs this morning I have run across a week’s worth of absolutely beautiful veggie based side dishes. All of these are either already points-friendly or would require a little tweaking of the fat (lowering or changing type), nuts, and/or cheese amounts to be sure you know how many points you are working with. I have added my favorite way to cook asparagus at the bottom. I will probably make all of these at some point this week adding simple low-fat proteins like: rotisserie chicken, grilled/steamed fish, or grilled pork tenderloin. For me, planning what I am going to eat ahead of time can be the difference between eating well and ordering pizza. One of my good friends describes this behavior as “planning your work and working your plan”. Enjoy!
Feta & Lime Cabbage Slaw at Everybody Likes Sandwiches. Note: I am going to add jicama and lower the oil and feta amounts on this one. I might also add a little bit of chopped cilantro.
- 1 lb fresh asparagus, trimmed (fatter ones are better in this preparation)
- 1 lemon or meyer lemon, preferably organic, sliced into rounds (not peeled)
- 2 teaspoons olive oil
- salt and pepper to taste
Preheat oven to 400 degrees F. Place trimmed asparagus in a large bowl or baking dish, add olive oil and toss to coat evenly with oil. Spread spears out on a large baking sheet so they are in a single layer. Sprinkle with lemon slices, salt and pepper. Place in middle of oven and cook until spears are a little bit brown and tender – about 10 minutes.
Makes 2 servings – 1 point each.
Variations: Add 2 large, pressed garlic cloves with the oil when coating the asparagus. Sprinkle spears with 2 tablespoons chopped fresh tarragon before serving. Sprinkle spears with 1 tablespoon balsamic vinegar before serving. Use green beans instead of asparagus.