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Veggie Ranch Cups

Sometimes it can get a little old putting out the same veggie tray at every party. But at the same time, you want to have some sort of healthy option for your guests (and sometimes yourself). Well, fillo cups to the rescue again. Although these have most of the same ingredients you would find in a regular veggie tray, these are a little easier to handle in a party setting. Instead of using bottled ranch dip, the seasonings in the ingredient list makes a ranch dressing without the extra sodium or fat.

Ingredients
15 mini fillo shells
1/2 cup finely diced celery
1/2 cup finely diced red pepper
1/4 cup shredded carrots
1/4 diced tomatoes
1/3 cup plain greek yogurt
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Directions
Arrange the fillo shells on a plate or cookie sheet.
Mix the rest of the ingredients in a bowl and spoon into the fillo shells.

Nutritional Info
Servings Per Recipe: 15
Amount Per Serving
Calories: 30.4
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 19.8 mg
Total Carbs: 5.6 g
Dietary Fiber: 0.8 g
Protein: 1.6 g

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Man Cups

I love using these little fillo cups to make snacks for parties. And although The Man likes all of them that I’ve posted, a lot of times they tend to be a little more on the, well, girly side. So I decided to make some especially for The Man. Not surprisingly, they were the first ones to disappear at the party!

Ingredients
1 small boneless skinless chicken breast, diced
3 slices bacon, diced
1/2 cup shredded cheddar cheese
2 tablespoons barbecue sauce
15 mini fillo shells

Directions
Preheat the oven to 350 degrees.
Arrange the fillo shells on a cookie sheet.
In a skillet, cook the diced chicken and diced bacon until the chicken is golden and the bacon crispy. Set aside for few minutes to let it cool. Mix the bacon, chicken, cheese, and barbecue sauce together. Spoon into the cups and bake for seven to ten minutes. Let them cool for a couple of minutes before eating them.

Nutritional Info
Servings Per Recipe: 15
Amount Per Serving
Calories: 40.2
Total Fat: 1.9 g
Cholesterol: 8.0 mg
Sodium: 86.2 mg
Total Carbs: 2.7 g
Dietary Fiber: 0.0 g
Protein: 3.6 g

Man Cups-001

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Shaken Together

Loaded Potato Salad

Potato salad is normally something that you would serve at cookouts during the summer. Well, I guess one of the fun things about Texas is that it’s pretty much cookout weather year round! The Man has a wonderful rib recipe that he uses at pretty much every cookout. He likes to say it’s world famous because he discovered the recipe while we were stationed in Germany and would win the neighborhood rib cook off contests the guys would have. (Although I’m pretty sure the other guys say they won, but that’s guys for you.) To me, nothing goes better with ribs than potato salad. My friend gave me the idea of adding bacon to it and I think all good potato salad should have hard boiled eggs. This one is also loaded with veggies. If you have a leftover veggie tray or just random salad veggies in your fridge, they would work just as well. Instead of the usual mayo and mustard based dressing, I kind of made up my own using plain greek yogurt and dry mustard (specifically this djion mustard rub from Pampered Chef). Doing so cuts down on the calories and fat, which when added to all the extra veggies, makes this potato salad not so bad for you (and the guys would never guess that it’s healthier for them).

Ingredients
5 large potatoes, chopped into 1 inch pieces
6 large eggs
2 cups fat free plain greek yogurt
1/2 cup water
4 tablespoons dry ground mustard
1 teaspoon salt
10 slices center cut bacon
1/2 cup chopped onions
3 cloves garlic, minced
1 cup chopped celery
1 cup chopped cherry tomatoes
2 large red peppers, chopped

Directions
Bring a large pot of water to boil. Add the chopped potatoes and eggs. Boil until the potatoes are tender enough to easily stick with a fork (about 20 minutes). Drain the potatoes, peel and chop the eggs.
In a bowl mix the greek yogurt, dry mustard, salt, and water. Set aside.
Dice the bacon into 1/2 inch pieces. Cook in a skillet with the onions and garlic until the bacon is crispy.
In a large bowl, combine the potatoes, bacon mixtures, chopped veggies, and yogurt/mustard mixture. Stir until everything is well coated with the yogurt and mustard mixture. Cover and let it sit in the fridge for at least three hours (preferrably overnight).

Nutritional Info
Servings Per Recipe: 10
Amount Per Serving
Calories: 187.8
Total Fat: 4.9 g
Cholesterol: 117.0 mg
Sodium: 390.9 mg
Total Carbs: 23.6 g
Dietary Fiber: 2.4 g
Protein: 12.1 g

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Breaded Baked Chicken with Cheesy Potatoes

Every once in a while I come up with a recipe that I’m seriously impressed with. This cheesy potato and bacon recipe is one of them. I was craving some potatoes, and I knew there was some bacon and cream cheese in the fridge that needed to get used soon.

The chicken is a really simple recipe that can be altered to your tastes, just play with adding different herbs and spices. Or marinate the chicken before breading them, like I did. I started with barbecue marinated chicken breasts that we had in the freezer.

I know the calorie count for the potatoes seem a little high for a side dish, but when they were served up with the chicken and broccoli (like in the picture), the entire plate is less than 500 calories.

Twice Cooked Cheesy Potatoes and Bacon

Ingredients
1 large potato, sliced
6 slices bacon, cut into 1/2″ pieces
3/4 cup chopped bacon
2 tablespoons minced garlic
2 tablespoons butter
1 tablespoon flour
1 teaspoon garlic powder
1 teaspoon onion powder
2 oz fat free cream cheese
3/4 cup milk
3/4 cup shredded cheddar cheese

Directions
Preheat the oven to 425 degrees.
Lightly grease a 9×9 baking dish.
In a large pan, pan fry the potatoes, bacon, chopped onion and minced garlic. When the bacon is cooked and the potatoes are fork tender, transfer them to the prepared baking dish.
In the same pan, add the butter, flour, garlic powder and onion powder. Keep moving the butter and flour around the pan until it thickens. Add the milk, cheddar cheese, and cream cheese to the pan, stirring until everything melts and forms a sauce.
Pour the sauce over the potatoes in the baking pan, gently stirring the potatoes so they’re well coated.
Bake for about 20 minutes, or until the sauce is thick and bubbly, and the potatoes are tender.

Nutritional Info
•Servings Per Recipe: 4
•Amount Per Serving
•Calories: 246.2
•Total Fat: 8.3 g
•Cholesterol: 32.7 mg
•Sodium: 478.9 mg
•Total Carbs: 26.3 g
•Dietary Fiber: 2.4 g
•Protein: 15.6 g

Breaded Baked Chicken

Ingredients
2 boneless skinless chicken breasts
2 tablespoons flour
1 teaspoon garlic powder
1 teaspoon onion powder

Directions
Preheat the oven to 425 degrees.
Combine the flour, garlic and onion powders together in a large, flat bowl. Press the chicken breast into the flour mixture, lightly coating both sides. Place them in a lightly greased baking dish.
Bake at 425 for about 25 minutes, flipping it over halfway through. Cut into the thickest part of one of them to check that they are cooked all the way through.

Nutritional Info•Servings Per Recipe: 2
•Amount Per Serving
•Calories: 146.7
•Total Fat: 1.1 g
•Cholesterol: 55.0 mg
•Sodium: 331.1 mg
•Total Carbs: 7.8 g
•Dietary Fiber: 0.4 g
•Protein: 24.1 g

Breaded Baked Chicken with Cheesy Potatoes