1 PointsPlus™ Value Side Dishes

There’s always room on the menu for these easy, delicious, light-as-can-be sides.
Side Dishes

Get ready for a batch of wonderful recipes you’ll turn to again and again for weeknight dinners, special occasions or any time you want a super-slimmed-down side.

For the sweetest, most flavorful vegetable dishes — that happen to have One PointsPlus value — we’ve combined great produce with essential herbs and spices and a few easy techniques. You’ll love these sides paired with grilled or broiled meats, roasted chicken or turkey, fish, seafood — even salads — for a delicious meal. And did we mention easy? All of these recipes can be made ahead.

If you happen to have leftovers (not likely), add them to vegetable broth for a well flavored soup, or whisk them together with herbs and vinegar or citrus for a fantastic vinaigrette. Use these ideas to get started; then, with so much fresh, flavorful produce this time or year, the possibilities are endless.

About the One-PointsPlus Value Butternut Squash Sauce
This sauce adds a richness and sweet flavor to practically any dish. Spoon 3 tablespoons of sauce on a plate and spread it out with the back of a spoon. Then place a grilled steak (or pork chop or lamb chop or chicken breast or sea scallops) right on top. You might want to include a grilled mushroom cap, too.

One-PointsPlus Value Butternut Squash Sauce

Makes 8 servings
Total Yield: 1 1/2 cups

Ingredients

  • 3 sprays olive oil cooking spray
  • 12 oz butternut squash, peeled and cut into 1- to 1 1/2-inch cubes
  • 1/2 large Vidalia onion, cut into 2-inch cubes
  • 1/2 small apple, peeled and cut into to 2-inch cubes
  • 1/2 cup vegetable broth
  • 1/4 tsp table salt
  • 1/8 tsp black pepper
  • 1/8 tsp ground nutmeg

Instructions

  1. Preheat oven to 425ºF. Coat a roasting pan with cooking spray.
  2. Place squash, onion and apple in a singe layer in prepared pan; coat with cooking spray. Roast until very soft, stirring once or twice during roasting, about 30 minutes.
  3. Place vegetables in a blender container or food processor. Add broth, salt, pepper and nutmeg; process until smooth. Yields about 3 tablespoons per serving.

About the One-PointsPlus Value Butternut Squash Soup
Whip up this thick luscious soup in no time and serve it hot, room temperature or chilled with chopped mint.

One-PointsPlus Value Butternut Squash Soup

Makes 12 servings
Total Yield: 6 cups

Ingredients

  • 4 cups vegetable broth
  • 12 oz butternut squash, peeled and cut into 1- to 1 1/2-inch cubes
  • 1/2 large Vidalia onion, cut into 2-inch cubes
  • 1/2 small apple, peeled and cut into to 2-inch cubes
  • 1/4 tsp table salt
  • 1/8 tsp black pepper
  • 1/8 tsp nutmeg

Instructions

  1. In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
  2. Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve. Yields about 1/2 cup per serving.

About the One-PointsPlus Value Roasted Green Beans and Fresh Tomato
The perfect side for a burger, grilled chicken or steak. Equally delicious served on mixed greens drizzled with a bit of balsamic vinegar, with herbed brown rice, or added to marinara sauce then tossed with pasta and topped with shredded cheese.

One-PointsPlus Value Roasted Green Beans and Fresh Tomato

Makes 4 servings
Total Yield: 4 cups

Ingredients

  • 3 sprays olive oil cooking spray
  • 4 cups green beans, trimmed and cut in half
  • 2 cups grape or cherry tomatoes, washed and cut in half (or quartered, if large)
  • 1/4 cup fresh basil, cut into ribbons, divided
  • 2 tsp finely minced garlic, or less to taste
  • 1/2 tsp table salt, or more to taste
  • 1/4 tsp freshly ground black pepper, or more to taste

Instructions

  1. Preheat oven to 450ºF. Coat a large roasting pan with cooking spray.
  2. Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes.
  3. Meanwhile, in a medium bowl, combine tomatoes, 2 tablespoons of basil, garlic, salt and pepper; set aside.
  4. When green beans are finished, remove from oven and spoon tomato mixture into pan; toss thoroughly. Serve hot, room temperature or chilled, topped with remaining 2 tablespoons of basil. Yields about 1 cup per serving.

About the One-PointsPlus Value Roasted Fennel and Carrots
A wonderful flavor combination that barely needs any additional seasoning. If you do want to embellish, a little fresh thyme or citrus zest works well with meat, fish, poultry or salad.

One-PointsPlus Value Roasted Fennel and Carrots

Makes 4 servings
Total Yield: 2 cups

Ingredients

  • 3 sprays olive oil cooking spray
  • 4 medium carrots, cleaned and thinly sliced
  • 2 medium fennel bulbs, trimmed and thinly sliced
  • 1/4 tsp table salt, or less to taste
  • 1/4 tsp freshly ground black pepper, or less to taste
  • 2 tsp minced navel orange zest, optional*

Instructions

  1. Preheat oven to 425ºF. Coat a large roasting pan with cooking spray.
  2. Place carrots and fennel in a single layer in prepared pan; coat with cooking spray. Roast, stirring once or twice, until vegetable begin to turn lightly golden, about 15 to 20 minutes. Season to taste with salt and pepper; sprinkle with zest.
  3. Yields about 1/2 cup per serving.
Notes
*Feel free to substitute 1 to 2 tsp of fresh lemon juice, 1/4 cup of minced fresh parsley, 1 Tbsp of minced fresh dill, or 1 Tbsp of minced fresh tarragon for the orange zest.

About the One-PointsPlus Value Braised Leeks and Celery
More than just soup stock ingredients, these two are excellent braised and enjoyed on their own or served with fish, chicken or seafood. Great with a roast beef, too.

One-PointsPlus Value Braised Leeks and Celery with Rose Peppercorns

Makes 4 servings
Total Yield: 4 spears leeks and 4 stalks celery

Ingredients

  • 3 sprays olive oil cooking spray
  • 1/3 lb leeks, white part only, cut into 4 thick spears (about 2 small leeks)
  • 4 medium celery stalks, trimmed
  • 1/2 cup fat-free chicken broth
  • 1 Tbsp pink or rose peppercorns
  • 1/2 tsp sea salt
  • 4 small fresh dill sprigs, for garnish (optional)
  • 1 tsp balsamic vinegar

Instructions

  1. Coat a large nonstick skillet with cooking spray; heat over medium heat. Add leeks and celery; off heat, coat vegetables with cooking spray. Brown vegetables on one side, about 2 1/2 minutes; flip and brown on other side, about 2 1/2 minutes more.
  2. Add broth and peppercorns to skillet; increase heat and bring to a boil. Cover tightly; reduce heat to low and simmer until tender, about 5 to 7 minutes. Sprinkle with salt and garnish with dill; drizzle with vinegar and serve. Serve hot or room temperature. Yields 1 leek spear and 1 celery stalk per serving.

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