Five veggie-lover sides to compliment any meal. Eating at least 1 green light serving per meal is an important goal to set each day. Greens give us the vitamins and nutrients we need to feel our best. Plus, they are low in calories and packed with fiber, so fill up and enjoy! 

Roasted Green Beans and Cherry Tomatoes

Serves 4

1 fist = 1 green, 1 yellow

Ingredients 

1 lb green beans, rinsed and trimmed

1 pint cherry tomatoes

1 teaspoon olive oil

2 teaspoons dried basil

Salt and pepper

Directions

Preheat oven to 425 degrees. Spray a sheet pan with nonfat cooking oil. In a large bowl mix beans and tomatoes with oil, basil, salt, and pepper. Place beans and tomatoes on prepared sheet pan and roast for 20 minutes. Serve warm.

 

Butternut Squash Fries

Serves 4

1 fist = 1 yellow

Ingredients

1 3 lb butternut squash, or look for pre-cut butternut fries in the produce section

Salt and pepper

2 teaspoons fresh tarragon, chopped

Cooking oil spray

Directions

Preheat oven to 425 degrees. Spray a sheet pan with nonfat cooking oil. Cut the butternut squash in half and scoop out the seeds. Peel the squash then cut into half-moons and then into quarter-inch fries. Spray generously with nonfat cooking oil. Sprinkle with salt and pepper. Place on the prepared sheet pan. Bake for 25 – 30 minutes flipping halfway through. Before serving season with fresh tarragon and another sprinkle of flaky salt. Serve immediately. 

 

Garlicky Mushroom Caps

Serves 4

1 fist = 1 green, 1 yellow

Ingredients

1lb button mushrooms, wiped clean, stems removed

2 cloves garlic, minced

2 teaspoons olive oil

1 tablespoon fresh thyme

2 teaspoons balsamic vinegar

Salt and pepper

Directions

Preheat oven to 425 degrees. Spray a sheet pan with nonfat cooking oil. In a large bowl gently mix the mushrooms, garlic, oil, thyme, and vinegar. Place mushrooms in a single layer on the prepared sheet pan and roast for 12 minutes. Serve warm.

 

Sauteed Citrus and Ginger Broccoli

Serves 4

1 fist = 1 green, 1 yellow

Ingredients

1 head broccoli, cut into bite-sized florets

1 teaspoon minced ginger

1 clove garlic, minced

1 tablespoon soy sauce

Juice from ½ of a small orange

Directions

Spray a large nonstick pan with nonfat cooking oil. Heat over medium-high. Add broccoli and saute for 5 minutes tossing frequently. Add minced ginger and garlic. Cook 1 – 2 minutes more. Add soy sauce, orange juice, and ¼ cup water, cover and steam for 5 minutes. Cook until the water has evaporated and the broccoli is fork-tender. Serve warm.

 

Roasted Acorn Squash 

Serves 4

1 fist = 1 green

Ingredients

2 medium acorn squash

1 teaspoon cinnamon

Salt and pepper

Directions

Preheat oven to 425 degrees. Halve the acorn squash and scoop out the seeds. Spray with nonfat cooking oil. Sprinkle with cinnamon, salt, and pepper. Bake in the oven cut side up 30 – 40 minutes until the squash is fork-tender. Serve warm.