Sides & Salads / Small Plates / Vegetarian / Weeknight Dinner

Weekday Meal Roundup: Sides & Light Meals

I made a few things I thought might be worth sharing this past week, so here they are in one convenient post. These are all small side dishes and entrees, and (as usual) the recipes are for one.

1. Sautéed Cauliflower and Tomato (side dish)


This first dish is a really tasty side that pairs nicely with fish, or you could make it a complete meal by tossing it into some pasta. I essentially followed this recipe from Eating Well, but made a few modifications based on what I had. Instead of pancetta, I used one strip of turkey bacon. I used diced roma tomato instead of cherry tomatoes as well, and left out the parsley. I know anchovies tend to gross people out…I personally love them, and I think they lent a really nice taste to the whole dish. Don’t be afraid to include them!

2. Shrimp & Asparagus Stir-Fry for One


I made this really easy stir-fry for one my my weeknight dinners. I ate mine with some brown rice on the side, but you could easily toss in the rice and make this a sort of fried rice dish.

3 tbsp liquid egg whites
5 spears asparagus, cut into pieces
1 garlic clove, minced
about 25g sweet onion, cut into strips or diced
1/2 bell pepper, cut into strips (I used yellow)
3 oz. frozen shrimp, thawed
chicken or vegetable broth
1 tsp liquid aminos or low-sodium soy sauce
1/2 tbsp rice vinegar
1 tsp wok oil (or oil of choice)
Sriracha (I used about 1/2 tsp)
salt & pepper to taste

In a small pan on medium heat, cook/scramble egg whites. Season with salt and pepper. When done, transfer to a plate and set aside. Meanwhile, add oil to a wok. Once hot, add asparagus, garlic, onion, and bell pepper. Cook until veggies soften. If you need more liquid, add broth. After about 5 minutes, add shrimp and cook another 1-2 minutes. Add soy sauce, vinegar, Sriracha, and seasoning. Add egg whites and stir ingredients together; cook another 1-2 minutes until cooked through and ingredients are evenly distributed.

3. Cauliflower Potato “Hash” for One


I really like a good, hearty potato and vegetable hash, but I never make it for myself because of the amount of oil (or butter) that it requires. By roasting the vegetables first, I was able to get a nice crisp going without having to use a bunch of oil. After letting the veggies roast, I sauteed them a bit with a small amount of butter, turkey bacon, and cheese, and added some Harissa for a nice kick. This made a filling dinner that wasn’t nearly as unhealthy as hash dishes tend to get.

1/2 head of cauliflower, cut into florets
about 1/4 sweet yellow onion, cut into strips
1/2 bell pepper, cut into strips
1 yukon gold potato, diced
cooking spray
salt & pepper
1 strip of turkey bacon
about 1/8 cup part-skim shredded mozzarella
about 1 tsp light butter, or less (as needed)
optional: salsa, Sriracha, Harissa, extra seasoning

Preheat oven to 425F. Line a baking sheet with foil and spray with cooking spray. Spread out cauliflower, onion, potato, and pepper on the sheet and season with salt and pepper. Place in the oven and let roast about 20 minutes, stirring halfway. Remove all the vegetables except the potatoes from the sheet and let the potatoes cook an additional 5-10 minutes until golden brown. In a large pan, cook turkey bacon. Drain the bacon and cut it into pieces. Using the same pan, add a bit of butter and the roasted vegetables and potato. Add cheese and bacon and let cook 5-7 minutes. Stir in Harissa or seasoning.

4. Roasted Potato & Red Onion (side dish)


This was a really simple and flavorful side dish that I made for dinner. It was easy to put together, and while the potatoes were roasting I prepped the rest of my meal.

1 baby red potato, cut into thin slices
about 35g red onion, cut into thick slices
1/2 roma tomato, diced
1 garlic clove, diced
1 oz feta
Italian seasoning
salt & pepper
nonstick cooking spray

Preheat oven to 375F. Line a baking sheet with foil & spray with nonstick cooking spray. Arrange potatoes in a single layer and season with a bit of Italian seasoning and salt and pepper. Bake for 10 minutes, then take out of the oven. Flip over potato slices and add onion and garlic and more cooking spray/seasoning; bake another 10 minutes or until potatoes are golden and onion & garlic are done. Serve and top with fresh diced tomato and feta.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s