Sweet Potatoes Type: Side Save Print Ingredients 4 small sweet potatoes (about 8 oz each) ¼ cup firmly packed light brown sugar 3 tablespoons light sour cream 1 teaspoon grated orange rind 1 tablespoon fresh orange
Broccoli Cashew Casserole Author: Jan Tilley Type: Sides Save Print Ingredients 2 (10 packages) frozen broccoli spears 1 (10.75 oz) can Healthy Request Cream of Celery Soup cup reduced fat Monterey Jack cheese shreds 1 teaspoon
Broccoli with Browned Butter - Pecan Sauce Author: Jan Tilley Type: Sides Save Print Ingredients 1½ pounds broccoli florets 1 clove garlic, minced ½ shallot, sliced thin 2 tablespoons butter ¼ cup coarsely chopped pecans Instructions
Citrus Risotto Save Print Ingredients 6 cups (Healthy Request) chicken broth 1 teaspoon each grated lemon and lime rind 3 tablespoons each fresh lemon and lime juice 1 large onion, chopped 2 tablespoons olive oil
Confetti Pasta Salad Type: Salad, Side Save Print Ingredients ¾ cup each chopped broccoli, cauliflower and carrots ⅔ cup fat free Italian dressing 2 cups small cherry tomatoes, halved 1 cup sliced yellow squash 1 cup
Steamed Broccoli with Lemon Garlic Sauce Save Print Ingredients 1 bunch broccoli florets (about 1 pound) 1 garlic clove, minced 2 tablespoons olive oil 2 teaspoons fresh lemon juice ¼ teaspoon salt ¼ teaspoon
Grilled Corn w/Chipotle-Lime Butter Type: Side Save Print Ingredients 4 ears fresh corn, husked 2 tablespoons butter, softened ¼ teaspoon freshly grated lime zest 1 teaspoon lime juice ½ teaspoon minced chipotle chile in adobo sauce
Fresh Tomato and Squash Tart Type: Side Save Print Ingredients 2 large tomatoes 1 large zucchini 1 large yellow squash 1 large potato, peeled ½ cup chopped onion 1 cup low fat Swiss Cheese, shredded, divided
Grilled Scallops w/Fresh Corn Salad Type: Salad, Side Save Print Ingredients 1 teaspoon minced garlic 1 tablespoon minced red onion 2 tablespoons fresh lime juice 1 tablespoon canola oil 8 ears of corn, husked ⅓
Fireworks Potato Salad Save Print Ingredients 4 cups new potatoes (skin on), boiled and cut into large chunks ¼ cup celery, diced ¼ cup each red and orange bell pepper, diced ½ cup green onion,