Ganache


Mid-week Slump

Undoubtedly, during the mid-week, you find yourself scouring for quick and easy things to whip up for dinner. I do. I’m always searching for a quick side to serve alongside a quick-baked protein that’s lean, easy on the waistline, and easy on my time.

Never fear. Sides are here. These recipes require little prep, are low in calories, and mostly, are just delicious. They can be served alongside a piece of baked chicken, ham, or even as a huge helping for a vegetarian-style dinner. Enjoy!

Baked Spaghetti Squash
Recipe developed by Ganache
Makes 4 servings, 2 WW Points Plus per serving

INGREDIENTS:
1 spaghetti squash
2 tsp olive oil
1 and 1/2 tsp kosher salt
1 tsp black pepper
1/3 cup parmesan cheese

1. Preheat your oven to 350

2. Cut spaghetti squash in half, scoop out seeds with a spoon. Season cut side with salt, pepper, and olive oil.

3. On a lined baking sheet, place squash cut side down and bake for around 40 to 45 minutes, until squash is tender. Shred the squash with a fork and place in a bowl. Add parmesan cheese and stir to combine. Add more salt and pepper to taste, if necessary.

Roasted Zucchini
Recipe developed by Ganache
Makes 4 servings, 0 WW Points Plus per serving

INGREDIENTS:
4 small or 3 large zucchini, washed and cut into logs
cooking spray
greek seasoning

1. Preheat your oven to 400.

2. On a lined baking sheet, sprayed with non-stick spray, place zucchini logs in one single layer. Spray tops with cooking spray. Sprinkle generously with greek seasoning.

3. Bake for 15-20 minutes, until tender, and slightly brown on edges.

Sautéed Carrots
Recipe developed by Ganache
Makes 4 servings, 2 points per serving

INGREDIENTS:
3 cups peeled and sliced carrots
2 tbsp light butter
1 tsp herb de Provence (mixed dried italian herb blend)
salt/pepper to taste

1. In a large pan, melt butter over medium high heat. Add carrots and toss to combine in butter. Add herb de Provence and salt and pepper to taste. Add 1/4 cup water, reduce heat to medium, and cover.

2. Allow the carrots to simmer on medium heat until water is nearly bubbled away. The butter, water, and juices from the carrots will almost make a glaze. Remove the lid, toss carrots in the remaining amount of thick liquid in the bottom so that they are well coated, and serve.

Rosemary Roasted Potatoes
Recipe developed by Ganache
Makes 4 servings, 4 WW Points Plus per serving

INGREDIENTS:
4 medium-sized Yukon gold potatoes, skins on, cut into 1 inch pieces
4 tsp olive oil
1 tsp dried rosemary
1 tsp salt
1 tsp pepper

1. Preheat your oven to 425.

2. In a large bowl, toss all ingredients. Toss on a lined baking pan and bake for around 40 minutes, until potatoes are soft, and golden brown on edges.

3. Scoop off tray and serve.

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[…] made these roasted potatoes, but instead of rosemary, I used just season-all. It tasted like French fries (which is never a bad […]

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