Category Archives: Sides/Vegetables

Peach Salsa

Here is the banging peach salsa recipe I talked about in another post.  It would go really well with fish, but I ate it with chicken.  I got the recipe from the Everyday Paleo Family Cookbook.  A wise investment indeed.


2 cups diced peaches (or mango)

1 cup halved grape or cherry tomatoes

1/2 cup minced red onion

1 cup chopped cilantro

1 jalapeno, seeds removed and minced

2-3 garlic cloves, minced

1 tsp cumin

pinch cayenne pepper

juice from 1 lime

1 Tbsp olive oil

S&P to taste



In a large bowl, mix all ingredients together and keep in fridge until ready to use.  Enjoy!


Winter Fruit Salad

Winter Fruit Salad

3 Tbsp. packed brown sugar

1 Tbsp grated lemon zest

2 Tbsp lemon juice

1 tsp ground allspice

3 apples, sliced

3 cups fresh cubed pineapple

2 bosc pears, sliced

1/3 cup currants

¼ cup sliced almonds

Combine the brown sugar, lemon zest and juice, and allspice in a large bowl.  Add the aplles, pineapple, pears, and currants; toss to coat.  Sprinkle with the almonds.

1 ¼ cup per serving for 2 points per serving

Watermelon Salsa

3 cups finely diced watermelon

2 jalapeno pepper, seeded and minced (I used 2 Tbsp of diced jarred jalapeno)

1/3 cup chopped cilantro

1/4 cup lime juice

1/4 cup minced red onion

1/4 tsp salt

Place all ingredients in a bowl; stir well to combine.  Serve at room temp or chilled.  Can cover and refrigerate for up to 1 day.

Is great with grilled pork or chicken or tortilla chips.

1/2 cup is 26 calories and 0 points

Zucchini Casserole

This was so good.  It reminded me of those southern casseroles I grew up on.

4 cups grated zucchini

1 cup bisquick

1 small onion, grated

3 egg whites

1 egg

1/4 cup olive oil

1/4 cup grated parmesan cheese

1 tsp salt

1 tsp parsley

Preheat oven to 350.  Mix everything together in a bowl.  Spray a pie dish with Pam and pour mixture into dish.  Bake about 45 minutes, until golden brown.

Makes 12 servings.  each serving is 2.5 points

Spaghetti Squash

So, I recently discovered a great and fast way to eat spaghetti squash and mentioned to one of my friends that I had just had it for lunch.  She said she was so intimidated by it she had never actually tried to cook it.  This didn’t surprise me, as I just tried to cook it for the first time this year.  I think it can be intimidating for most.  I’m here to tell you, this is so easy, great for kids to help out with, and so yummy and low in points!

1 spaghetti squash

1 8oz can roasted garlic tomato paste

1 8oz can tomato sauce

garlic salt to taste

Stab the squash a few times with a fork and nuke it in the microwave on high for 10 minutes.

Meanwhile, combine the tomato paste, sauce, and garlic salt in a small saucepan.  Cook on low until heated through.

When squash is done, remove with pot holders and carefully cut in half lengthwise.  Carefully remove seeds with a fork.  Now comes the fun part!  Using the fork, scrape out the inside into a bowl.  It will resemble spaghetti.

Top with tomato sauce and voila!

I don’t know how many points this is, but 1/2 of a squash is 0 points and I’m sure the tomato sauce can’t be more than 1 or 2 points.

Squash-Rice casserole

8 cups sliced zucchini (about 2 1/2 pounds)

1 cup chopped onion

1/2 cup fat-free chicken broth

2 cups cooked rice

1 cup fat-free sour cream

1 cup shredded reduced fat sharp cheddar cheese

1/4 cup grated fresh parmesan cheese, divided

1/4 cup Italian seasoned breadcrumbs

1 tsp salt

1/4 tsp pepper

2 eggs, lightly beaten

Preheat oven to 350.

Combine first 3 ingredients in a Dutch oven; bring to a boil.  Cover, reduce heat, and simmer 20 minutes or until tender.  Drain; partially mash with a potato masher.  Combine zucchini mixture, rice, sour cream, Cheddar cheese, 2 Tbsp Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.  Spoon zucchini mixture into a 13×9 inch baking dish coated with cooking spray; sprinkle with 2 Tbsp Parmesan cheese.  Bake at 350 for 30 minutes or until bubbly.

Preheat broiler.

Broil 1 minute or until lightly browned.

Yields 8 servings of 1 cup each for 4 pts or 5pts+

Roasted Red Potatoes with bacon and cheese

This came from Kraft foods.  While there are a lot of recipes from Kraft that are high in points, there are a quite a few that aren’t too bad!  And they are usually kid friendly (and in my case, husband friendly!).

1/2 cup light Ranch dressing

1/2 cup 2% cheddar cheese, shredded

4 strips bacon, cooked, crumbled

2 pounds small red potatoes (about 6) quartered

Heat oven to 350.

Mix first 3 ingredients in a large bowl.  Add potatoes; toss lightly.

Spoon into a 13×9 dish sprayed with cooking spray; cover.

Bake 55 minutes, uncovering after 40 minutes.

Makes 8 servings of 2/3 cup each and 3 pts.  Sorry I don’t have the Pts + for this recipe

WordCamp Greenville, SC

March 10th, 2018


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