Healthy pasta salad with whole wheat pasta. I like to mix in peas, cherry tomatoes, turkey meat, low-fat cheese, bell peppers, and anything else I have. I make a dressing of miracle whip light and Ken's Steakhouse Italian dressing. Yum!
Roasted sweet potatoes are my latest obsession. I chop up a few potatoes and throw them into a zip-top bag with a little bit of EVOO and some kosher salt and chili powder. Mix it around and then pour onto a baking dish and put in the oven at 400 until they're done. Yum! I've also heard they're good with cinnamon, but haven't tried it yet. Now that I write this it doesn't really seem Easter-y but I don't do traditional Easter foods so I'm not sure really what you're looking for.
Deviled eggs? Boil eggs and then mix the yolks with some chopped dill pickles, mayo, mustard, salt and pepper and then refill the egg whites. Sprinkle with paprika for some color if you like.
Broccoli slaw.. Look up a recipe, I can't think of all the ingredients off the top of my head and don't want to miss anything.
Steamed broccolini, asparagus, and green beans.
Uhmm that's all I have for now. Hope you can think of something!
I like the other suggestions, and the broccoli salad is good...i have a recipe for one also.
But...if things are crazy, here is a quick idea:
I take what ever vegetable there is (this is good for scraps, such as half a bell pepper) and slice the veges (pretty much all work) and spray a pan with a cooking spray-lightly, spread out the veges. You can spray them lightly, but they don't really need it...then sprinkle on a seasoning of some sort...use your preference. You can bake it on a high temp, or put them under the broiler. Just watch them. I like them when they just start to char a bit, but not burn.
They are great, and I am not a big vegetable fan. I had found a recipe once that called for roasted veges, on a whole grain bun, with a slice of fancy cheese, and gourmet mustard. I LOVED that sandwich. COuldn't believe the mixture of flavors.
Anyway, it only takes a few minutes, so when dinner prep is almost over, see what is laying around, slice it up and roast/broil/bake it up.
Many will turn their noses up, especially if they see a burned edge...but those that want something healthy will go for it...and it tastes good.
Red bell peppers, mushrooms, zuchini, purple onions, eggplant (the skin is a bit tough when roasted...this one wasn't my favorite) and any other vegetable laying around.
There is a spark recipe that is a salad: black bean, mango, brown rice, corn, red bell pepper, tad of cilantro and cumin, lime juice, purple onion. It was GREAT also. Search for black bean mango salad and there are about 5 or so...find the one with the above ingredients...I think the brown rice in this one was what was different from the others. I ate on it for 2 days and it was a great snack whenever I was hungry.
What about a great broccoli dish? I find people who aren't keen on vegetables still like broccoli for some reason. Epicurious has a beautiful broccoli salad which is pretty, bright and filling. Good luck!
Watercress and Broccoli Salad with Dried Cranberries
Ingredients: 4 cups broccoli florets (from about 1 1/2 pounds broccoli) 1/4 cup red wine vinegar 1/4 cup honey 1 garlic clove, minced 3/4 cup thinly sliced red onion 6 tablespoons dried sweetened cranberries 2 bunches watercress, thick stems trimmed (about 5 cups)
Preparation: Steam broccoli until crisp-tender, about 4 minutes. Rinse under cold water; drain. Whisk vinegar, honey, and garlic in large bowl to blend. Season to taste with salt and pepper. Add red onion and cranberries to dressing. Let stand until onion softens slightly, about 30 minutes. Add broccoli and watercress to onion mixture and toss to coat. Sprinkle with pepper. Divide salad among plates.
Read More http://www.epicurious.com/recipes/food/vie ws/Watercress-and-Broccoli-Salad-with- Dried-Cranberries-108810#ixzz0jrk9K2a7
3 cups shredded carrots 1/4 cup raisins 1 cup (11-ounce can) mandarin oranges, rinsed and drained 8-ounce can pineapple tidbits, packed in fruit juice, drained and 2 tablespoons liquid reserved 1/3 cup Kraft fat-free mayonnaise 1/3 cup Cool Whip Free 1 teaspoon coconut extract Lettuce leaves 2 tablespoons flaked coconut
In a large bowl, combine carrots, raisins, oranges and pineapple. In a small bowl, combine mayonnaise, Cool Whip, reserved pineapple juice and coconut extract. Add mayonnaise mixture to carrot mixture. Mix well to combine. Cover and refrigerate for at least 30 minutes. For each serving, arrange lettuce leaf on a salad plate, spoon about 3/4 cup carrot salad over lettuce and sprinkle 1 teaspoon coconut over top.
Healthy Exchanges is a column printed weekly in The Newton Kansan. Recipes are prepared and tested in the kitchen of JoAnna Lund ============================
Sunny Hill Fruit Salad
1 (4 serving) pkg Jello sugar-free vanilla cook-and-serve pudding mix 2 cups (2 8 oz cans) pineapple chunks, packed in fruit juice, drained, and 1/2 cup liquid reserved 1 cup (11 oz) mandarin oranges, rinsed and drained 1 cup water 1 cup (6 ozs) seedless green grapes 1 cup cold cooked tiny ring macaroni, rinsed and drained
In a medium saucepan, combine dry pudding mix, reserved pineapple liquid and water. Mix well to combine. Cook over medium heat until mixture thickens and starts to boil, stirring often. Remove from heat. Place saucepan on a wire rack and let set for 15 minutes. Add pineapple, mandarin oranges and grapes. Mix gently to combine. Stir in macaroni. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
Hey sparkpeople! I am having a hard time coming up with a good recipe idea to bring to Easter Dinner with my family this weekend. There will be ham of course, and the usual starchy sides, any ideas for something healthy to contribute? thanks! :)
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