can be an appetizer or a meal - no judgement.
1 1/2 cups plain Greek yogurt
4 cloves garlic, minced
1/2 tsp salt
1 cup frozen spinash
1 cup artichokes, diced (I like the marinated ones in the jar)
1 cup grated parmesan
Combine all ingredients in a baking dish. Bake at 425° for 20-25 minutes or until sizzling.
fancy enough for company. makes 4 side dish servings.
1 inch piece fresh ginger, sliced (can sub powdered)
1 pound medium carrots (about 6), peeled and sliced 1/4 inch thick
3 tbs sugar
1/2 cup low-sodium chicken broth
1 tbs butter/equivalent
1 tsp minced fresh rosemary (can sub ground)
juice of half a lemon
salt and pepper to taste
Bring ginger, carrots, 1 tbs sugar, and chicken broth to a boil over medium-high heat, covered, in a medium saucepan. Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender - about 5 minutes.
Uncover, increase heat to high, and simmer until liquid is reduced to about 2 tbs - 1-2 minutes. Add butter, rosemary, and 2 tbs sugar. Toss carrots to coat and cook until carrots are completely tender - about 3 minutes.
Remove from heat, add lemon juice, and season with salt and pepper to taste.
fool yourself into eating a vegetable.
1 cup uncooked orzo pasta
2 mini cucumbers, chopped
1 cup cherry/grape tomatoes, halved
2 tbs red onion or shallots, chopped
2 cups loosely packed arugula, spinach, spring mix, etc.
2 cups shredded cooked chicken (or sub 1 can chickpeas)
1/2 cup shaved parmesan cheese
2 tbs fresh basil
dressing:
1 1/2 tbs lemon juice
2 1/2 tbs olive oil
1 tsp honey
1 clove garlic, minced
salt and pepper to taste
Cook orzo according to package directions and allow to cool. Combine all ingredients except for arugula/spinach - add those when ready to serve. Whisk or shake together dressing ingredients.
a lighter twist on a classic with a hidden vegetable. serves 4 as a side dish.
4 tbs butter
1/2 cup diced onion
1 tsp garlic powder
1 cup long grain white rice
1 1/2 cups chicken broth (can partially substitute water to lower sodium content)
1 medium zucchini, grated
1 cup shredded cheese - I used cheddar
black pepper to taste
Melt 2 tbs of butter in a large skillet over medium heat. Add in the onion and cook until tender. Add rice and garlic powder, and cook until rice is lightly toasted - 1 minute.
Pour in the broth/water and scrape up any brown bits at the bottom of the ban. Bring to a boil, then reduce heat to low and cover/cook for 15 minutes or until liquid is absorbed..
Fluff rice and add zucchini, cheese, and remaining 2 tbs of butter. Season with black pepper.