Broccoli Salad

I first had broccoli salad two years ago during Thanksgiving dinner with my in-laws. I know, I know. Sometimes I think I've lived a sheltered life. Anyway, a friend of the family brought it to dinner and it was a huge hit. We all asked for the recipe, which she kindly rattled off but none of us thought to actually write it down!

I always thought to make it again but never got around to doing it or looking up a recipe for it. Well, I finally did. The recipes I found all seemed to be a little off from what I remembered having. So I took one and modified it to what I could remember. It turned out perfect! I will now keep this in my repertoire for quick, tasty side dishes.

Broccoli Salad

Adapted from All Recipes

Ingredients

6 Cups Raw Broccoli Florets
2 Cups Raw Carrots, shredded
1/2 Cup Fat Free Cheddar Cheese, shredded
1/2 Cup Sunflower Seeds
1/4 Cup Raisins
1/2 Cup Fat Free Mayonnaise
1 Tablespoon Sugar
1 1/2 Tablespoons Apple Cider Vinegar

Directions

1. In a large bowl, toss the broccoli, carrots, cheese, sunflower seeds, and raisins.
2. In a small bowl, whisk together the mayonnaise, sugar, and vinegar.
3. Add the mayo dressing to the salad and toss until completely coated.
4. Serve chilled.

Yields: 8 Servings (3/4 cup per serving)

Maple Roasted Carrots

I'm always looking for new side dishes and new ways to prepare vegetables. We actually eat a lot of fruits and veggies, especially since I started Weight Watchers since they are all 0 points. When you eat veggies as often as we do, you get tired of side salads and steamed broccoli. I try to mix it up so we don't get bored with them and stop eating them all together. I also want Max to learn to try vegetables in different ways. Right now he will only eat them as purees and if they are mixed together (applesauce with carrots, squash with sweet potatoes, zucchini and green beans with peas and corn).

This recipe is pretty basic and mimics the flavor of candied carrots without having tons of sugar. The carrots came out tender with a nice roasted flavor from the salt and oil. The butter and syrup gave a nice glaze to them but was not overpoweringly sweet.

I served this as the starch with our meal and then served a green vegetable along with it. Doing this makes the small serving size more filling. You could even toss them with a green veggie like spinach or zucchini for a more colorful plate. Vince, who hates his veggies to be sweet, said he would like to have these again. I haven't let Max try these yet, so the verdict is still out on how infant/toddler friendly they are.

Maple Roasted Carrots

Adapted from The Way to His Heart

Ingredients
2 pounds Baby Carrots
1 1/2 teaspoons Extra Virgin Olive Oil
1/2 teaspoon Salt
2 Tablespoons Butter
2 Tablespoons Maple Syrup

Directions

1. Preheat oven to 425F.
2. Line a metal baking sheet with foil and lightly grease with cooking spray.
3. Toss the carrots the salt and olive oil.
4. Spread the carrots on to the baking sheet in a single layer.
5. Roast for 12 minutes.
6. While the carrots continue to roast, heat the butter in a small saucepan.
7. Simmer the butter until it becomes a deep golden brown, about 1 minute.
8. Remove from heat and mix in the maple syrup.
9. Drizzle the syrup mixture over the carrots and toss to coat thoroughly.
10. Return the carrots to the oven to roast until tender, about 10 minutes.

Yields: 8 servings (approximately 1/2 cup per serving)

Roasted Brussel Sprouts

Ok, so brussel sprouts aren't the most exciting vegetable out there. Like most people, I've never really liked brussel sprouts. I've been trying very hard to incorporate more green vegetables into my diet so I thought I would give these tiny cabbages another shot.

I searched high and low for some way to cook these things without just boiling them to death. Most people will just boil them until they are mush, put some salt on them and then complain that they don't taste good. Gee, I wonder why that would be?

I finally ran across a recipe for broiled brussel sprouts, from Brany Boils Over, that had potential. I changed it up a little and came out with a recipe that I would make again. It would make a great veggie dish during the holidays too.

Roasted Brussel Srpouts

From Branny Boils Over

Ingredients

1 10 oz Bag Frozen Brussel Sprouts
6 Tablespoons Plain Bread Crumbs
2 Tablespoons Margarine, Melted
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Nutmeg
Salt and Pepper to taste

Directions

1. Steam the sprouts in the microwave.
2. Cut eat sprout in half lengthwise.
3. Spray a baking dish with PAM.
4. Place the cut sprouts into the baking dish.
5. Preheat the oven to 350 degrees F.
6. Sprinkle all of the seasonings onto the sprouts.
7. Mix the bread crumbs and margarine together and sprinkle over the top of the seasoned sprouts.
8. Bake for 20 minutes.

If you really want to get fancy you can stick the sprouts under the broiler for 5 minutes after baking. This will give you a nice crispy crumb topping.

Yields: Approximately 6 servings (1/2 cup each)