Confetti Potato Salad

This was unexpectedly really, really good. I mean, I wouldnt of printed it if I thought it wasnt going to be that great but, that was the perfect mix. This dish is also another instance that I wasnt so sure of the ranch dressing as a flavor but truly, it added a LOT to the mix. Another thing that shocked me was the low calorie count with so many potatoes.

Recipe from BHG dot com.
Yields 8 servings.
108 calories per serving.

INGREDIENTS
1.5 lbs red potatoes (about 3 medium)
1 c fresh green beans, trimmed & cut into 1 inch pieces
2 c broccoli florets
1/2 c carrots, shredded
1/2 c low fat ranch dressing
1/4 tsp pepper

DIRECTIONS
Cut potatoes into 1/2 in cubes & place into a large skillet.
Add water to cover & bring to a boil over high heat.
Reduce heat, cover, & cook for 5 - 7 minutes.
Drain well & set aside to cool.

Wipe out that same skillet & bring 2 cups of water to a boil over high heat.
Pour in green beans & return to boil.
Cover & cook for 3 minutes.
Drain & rinse with cold water.

In a large bowl combine potatoes, green beans, broccoli, & carrot.
Add pepper & salad dressing & toss to mix well.

Now, the recipe said to chill for at least 4 hours but, I let this sit in my fridge for about 40 minutes & it was just as delicious as Im sure it will be later this week.

Ranch Roasted Red Potatoes

So, Im super brilliant and deleted the pictures I had of this delicious dish. Despite my retardation, this was a delicious side to the crunchy garlic chicken I made as an entree tonight. Something about meat and potatoes just works so well, especially when you're feeding a man. Haha.

Recipe from Laaloosh.com.
Yields 4 servings.
78 calories per serving.

INGREDIENTS
12 oz red potatoes (2 lg, 3 med), washed & quartered
1 package ranch dressing mix
olive oil cooking spray
1 tsp salt

DIRECTIONS
Preheat oven to 425.

In a large bowl add potatoes & spray with olive oil.
Add ranch mix and salt & toss to coat well.

Spray a baking sheet with cooking spray & spread potatoes evenly across.

Bake for 20 - 25 minutes.
Edges will turn very dark brown.

Cornbread Casserole

This was another dish I made for Christmas dinner. It's very similar to the one I made for Thanksgiving dinner except I had calorie count in mind. This tasted almost exactly the same. I burned the top a little bit but, it turned out okay because it gave it a crispy top without tasting burnt.

Recipe from Skinny Kitchen dot com.
Yields 16 servings.
205 calories per serving.

INGREDIENTS
2 large onions, chopped
1/4 c plus 2 tbsp margarine
4 egg whites
1 egg
2 tbsp 1% milk
1 pkg cornbread mix
2 14.5 oz cans creamed corn
1 c fat-free sour cream
1/2 c reduced fat cheddar cheese, shredded

DIRECTIONS
Preheat oven to 425.
Coat a 13x9 baking dish with nonstick spray.
Place onions and margarine in a microwave safe dish & heat for about 4 minutes, until soft.

In a medium bowl, mix together egg whites, egg, and milk.
Stir in the cornbread mix and creamed corn.
Spread batter into prepared baking dish.
Spoon cooked onions and margarine evenly over the top.

Using a rubber spatula, carefully spread the sour cream over the onions.
It's not necessary to completely cover onions.
Sprinkle cheese evenly over top of the sour cream.

Bake for 40 - 45 minutes until gold brown.

Let stand for 10 minutes before cutting into squares.

Oven Roasted Green Beans

I was actually sort of scared of this recipe when I was reading the ingredients because Im not the biggest fan of vinegar. I figured that it was such a small amount that it wouldnt make a HUGE difference. When I put the vinegar in one of the mixtures, I was over-fucking-powered with the smell of vinegar but still, I proceeded. This ended up being delicious & not at all vinegar soaked. I think after roasting in it, it was diluted a bit & not so over powering. Success!

Yields 4 servings.
55 calories per serving.
Unsure where this recipe came from.

INGREDIENTS
3/4 lb fresh green beans, boiled to crips-tender
2 cloves garlic, peeled & thinly sliced
1 small onion, peeled & sliced into thin rings
2 tsp olive oil
1 tbsp balsamic vinegar
salt & pepper, to taste.

DIRECTIONS
Preheat oven to 450.

Toss green beans with olive oil & vinegar to coat evenly.

Spread green beans in one layer across a baking pan.
Scatter the garlic & onions over the beans.
Bake for 15 minutes.

Sprinkle with salt & pepper.