Can you really ever have too much garlic? It’s not possible! This sauteed garlic-y goodness will add great taste (and color) to any meat dish, or shine as a stand alone side.
1 package sliced mushrooms
1/3 bag spinach
1/2 medium onion, chopped
1 tablespoon olive oil
3 tablespoons minced garlic
1 tablespoon Italian spaghetti seasoning
1 teaspoon garlic salt
What you will need
A large pan
1. Cook mushrooms, spinach, onion, and olive oil on the stove at medium-high heat, stirring frequently 2. When onion becomes translucent and spinach is fully cooked, add garlic, spaghetti seasoning, and garlic salt. Mix well with spatula. 3. After about 2 minutes, remove from heat. Place garlic veggies atop grilled chicken, cooked quinoa, or brown rice, or serve as a side dish.
Who ever thought Brussels sprouts could taste so good? Smothered in garlic with a crisp outer shell, this veggie appetizer is sure to get your guests double dipping.
Roasted Brussel Sprouts 2 bags of Steamfresh Brussels sprouts
3/4 tablespoon olive oil
1 tablespoon garlic powder
Salt & pepper to taste
6 tablespoons of Helman’s low-fat mayonnaise
1/4 teaspoon minced garlic
1 teaspoon lemon juice
1 tablespoon dry parsley
What you will need
A medium-sized bowl (for mixing)
1. Preheat oven to 400 degrees. Line your cookie sheet with a piece of aluminum foil. 2. Place Brussels sprouts on the cookie sheet and drizzle with oil. Mix around the sprouts on your now greased pan to make sure they are evenly coated in oil. Sprinkle Brussels sprouts with garlic powder, salt, and pepper to taste. Bake for 15 minutes or until golden brown. 3. While the sprouts are roasting, make your garlic aioli. Mix mayonnaise, garlic, parsley, and lemon juice together in your bowl. 4. Once your Brussels sprouts are done cooking, start dippin’!
Guilt-free noodles: They do exist! So what is a “zoodle?” A zoodle is a zucchini noodle! You can make them at home with a Veggetti – a very inexpensive kitchen tool used to turn veggies into delicious spaghetti. The best part? Zoodles have less calories and more nutritional benefits than regular or whole wheat pasta.
1 can of low sodium chickpea/garbanzo beans
2 medium-sized zucchinis
Garlic salt to taste
1/2 – 1 tablespoon of olive oil
Optional for topping (for some added protein): 1/4 tablespoon of fat-free cottage or 1 tablespoon of Parmesan cheese
1. Preheat oven to 450 degrees Fahrenheit. Line cookie sheet with aluminum foil. 2. Remove lid from garbanzo beans using the can opener. Poor beans into strainer and rinse with water, then drain. Pour garbanzo beans on the cookie sheet. Coat evenly with oil so they are smothered, then spread out beans in a single layer on the cookie sheet. Top with garlic salt to taste. Once oven reaches desired temperature, bake for 23-25 minutes, or until crunchy. 3. While your garbanzo beans are cooking, rinse your zucchinis and cut off the ends. Place your bowl in front of you on the counter. If you are right handed, place Veggetti in left hand and 1 zucchini in right hand so that one end is inside the Veggetti. Hold Veggetti still while slowly turning your zucchini in a circular motion facing away from you (make sure you are pressing the zucchini into the Veggetti while turning). If you are doing it right, you will start to see “zoodles” falling into your bowl. Continue “zoodling” until your zucchini can no longer rotate through the Veggetti. Repeat the same process with the second zucchini. 4. Once you’ve got 2 zucchinis-worth of zoodles, place the full bowl in the microwave for 2 minutes. Remove zoodles from the microwave and place in strainer. Drain as much water from them as you can, using both hands to squeeze out the liquid. Set aside zoodles in serving bowl 5. Once garbanzo beans are done roasting, remove them from the oven. Let them cool for about 5 minutes, then top your zoodles with the garbanzos. At garlic salt to taste. If desired, top with cottage cheese or Parmesan cheese.