almost-instant side dishes
If you’re at a loss for what to serve with quick-cooking main dishes to turn them into a full meal with minimal effort, here are some super-fast options (all done in 20 minutes or less):
Israeli couscous
Precooked brown rice (find it in pouches near the dry rice)
Quick-cooking brown rice and barley
Quinoa
Refrigerated fresh pasta, such as linguine and fettuccine
Refrigerated whole wheat gnocchi
Rice noodles
Soba noodles
Whole wheat capellini (angel hair) pasta
Whole wheat couscous
Whole wheat orzo
Or try fresh vegetables that require minimal prep and cook quickly, such as:
Asparagus
Bell Peppers
Broccoli
Broccolini
Prewashed Spinach
Yellow Squash
Zucchini
Or frozen plain vegetables, such as:
Cauliflower florets
Corn
Green Beans
Green Peas
Sugar Snap Peas
chili-lime corn on the cob
Serves 6 • Vegetarian • Ready in 20 minutes or less
4 ears corn, each cut into thirds
1 tablespoon lime juice
1½ teaspoons olive oil
¼ teaspoon ground cumin
½ teaspoon salt
1 teaspoon chili powder
¼ cup whole cilantro leaves
Lime wedges
1 Bring large pot of lightly salted water to boil. Add corn; cover pot and boil corn 2 minutes.
2 Meanwhile, whisk together lime juice, oil, cumin, and salt in small dish.
3 Drain corn, place on serving platter; brush with lime juice mixture. Sprinkle with chili powder and cilantro. Serve with lime wedges.
PER SERVING (2 pieces of corn): 64 Cal, 2 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 206 mg Sod, 12 g Carb, 2 g Fib, 2 g Prot, 3 mg Calc.
PointsPlus value: 2.
grill-roasted fingerling potatoes
Serves 6 • Vegetarian
1½ pounds fingerling or other small potatoes, each halved lengthwise
1 small sweet onion, halved and thinly sliced
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped fresh chives
1 Spray grill rack with nonstick spray; preheat grill to medium or prepare medium fire.
2 Combine potatoes, onion, oil, salt, and pepper in medium bowl and toss to coat. Using 18-inch-wide heavy-duty foil, layer two 20×18-inch sheets on top of each other to make double thickness. Spray top sheet of foil with nonstick spray. Place potato mixture in center of foil. Fold foil into packet, making a tight seal.
3 Place packet on grill rack and cook, turning occasionally, until potatoes are fork-tender, about 25 minutes. Open packet carefully (steam will escape), transfer potato mixture to bowl, and toss with chives.
PER SERVING (⅔ cup): 106 Cal, 2 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 204 mg Sod, 21 g Carb, 2 g Fib, 3 g Prot, 19 mg Calc.
PointsPlus value: 3.
warm potato salad with mustard dressing
Serves 4 • Vegetarian
1¼ pounds red potatoes
2 teaspoons olive oil
1 red onion, halved and thinly sliced
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons water
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh flat-leaf parsley
1 Put potatoes in medium saucepan and add enough water to cover by 1 inch; bring to boil. Reduce heat, cover, and simmer just until potatoes are fork-tender, 13–15 minutes. Drain potatoes and set aside until cool enough to handle. Cut warm potatoes into ½-inch chunks.
2 Meanwhile, heat oil in medium skillet over medium heat. Add onion and cook, stirring occasionally, until tender, about 6 minutes. Stir in vinegar, mustard, water, salt, and pepper; bring to boil. Remove skillet from heat, add potatoes, and stir gently with rubber spatula until coated. Transfer to serving bowl; add parsley and toss to combine.
PER SERVING (½ cup): 171 Cal, 3 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 334 mg Sod, 32 g Carb, 3 g Fiber, 4 g Prot, 24 mg Calc.
PointsPlus value: 4.
cook’s note
To make it a meal, add a chopped hard-cooked egg to a serving of the potato salad, and serve it on a bed of greens for a satisfying lunch (1 large hard-cooked egg per serving will increase the PointsPlus value by 2).
mashed potatoes with leeks and garlic
Serves 4 • Vegetarian
2 teaspoons olive oil
2 large leeks, white and pale green part, thinly sliced
2 cups reduced-sodium vegetable broth
1 pound baking potatoes, peeled and cut in 1-inch cubes
3 garlic cloves, chopped
3 tablespoons fat-free milk
¼ teaspoon black pepper
1 Heat oil in large saucepan over medium-high heat. Add leeks and ¼ cup broth. Simmer, stirring occasionally, until leeks are softened and liquid has evaporated, about 6 minutes.
2 Add potatoes, garlic, and remaining 1¾ cups broth; bring to boil. Reduce heat and simmer, partially covered, until potatoes are fork-tender and most of liquid is absorbed, about 20 minutes. Remove saucepan from heat; stir in milk and pepper. Coarsely mash potatoes.
PER SERVING (¾ cup): 159 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 204 mg Sod, 29 g Carb, 4 g Fib, 5 g Prot, 73 mg Calc.
PointsPlus value: 4.
cook’s note
Cooking the potatoes in broth adds rich flavor to the finished dish. If you prefer, you can use chicken broth instead of vegetable broth.
parsnip and potato mash with chives
Serves 6 • Vegetarian
1¼ pounds parsnips (about 8), peeled and cut into 1-inch slices
¾ pound Yukon Gold potatoes (about 4), peeled and cubed
¼ cup fat-free milk
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon minced fresh chives
1 Put parsnips and potatoes in large pot and add enough water to cover by 1 inch; bring to boil over high heat. Reduce heat and simmer until vegetables are very tender, about 20 minutes.
2 Drain vegetables and transfer to large bowl. Add milk, salt, and pepper and coarsely mash. Stir in chives.
PER SERVING (½ cup): 134 Cal, 0 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 215 mg Sod, 30 g Carb, 5 g Fib, 3 g Prot, 50 mg Calc.
PointsPlus value: 3.
cook’s note
To make this side dish for serving with the Christmas Dinner menu, double all the ingredients and prepare as directed.
potato-turnip latkes
Serves 6 • Vegetarian
½ cup fat-free sour cream
1 tablespoon grated peeled fresh horseradish or prepared horseradish, drained
1 pound russet potatoes, peeled and shredded
1 (¼-pound) turnip, peeled and shredded
½ small onion, shredded
1 large egg, lightly beaten
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
3 teaspoons canola oil
Chopped chives
1 Combine sour cream and horseradish in small bowl; cover and refrigerate.
2 Combine potatoes, turnip, onion, egg, flour, salt, and pepper in large bowl; mix well. Form potato mixture into 12 disks, each about 2½ inches in diameter.
3 Heat 1½ teaspoons oil in large nonstick skillet over medium heat. Place 6 latkes in skillet and cook until browned and cooked through, 3–4 minutes per side; lower heat if latkes brown too quickly. Transfer to platter. Repeat with remaining oil and potato mixture. Sprinkle with chives and serve immediately with sour cream mixture.
PER SERVING (2 latkes and 2 teaspoons sour cream): 136 Cal, 4 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 38 mg Chol, 248 mg Sod, 22 g Carb, 2 g Fib, 4 g Prot, 550 mg Calc.
PointsPlus value: 4.
Potato-Turnip Latkes
honey-glazed sweet potato fries
Serves 4 • Vegetarian
4 medium sweet potatoes, peeled
2 teaspoons canola oil
2 tablespoons lemon juice
1 tablespoon honey
¼ teaspoon salt
1 Preheat oven to 400°F. Line large rimmed baking sheet with foil; spray with nonstick spray.
2 Halve potatoes lengthwise and cut each piece lengthwise into thirds. Place on baking sheet; drizzle with oil and toss to coat. Arrange in single layer on pan with cut sides down. Roast until browned on bottom, 12–15 minutes. Turn potatoes onto opposite cut sides and roast until browned, 10 minutes longer.
3 To make glaze, stir together lemon juice, honey, and salt in small bowl. Brush potatoes with glaze and roast, turning and basting, until potatoes are tender, 6–8 minutes longer.
PER SERVING (6 wedges): 140 Cal, 2 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 189 mg Sod, 28 g Carb, 4 g Fib, 2 g Prot, 45 mg Calc.
PointsPlus value: 3.
maple-orange mashed sweet potatoes
Serves 6 • Vegetarian
2 pounds sweet potatoes (3 medium), peeled and quartered
2 teaspoons grated orange zest
⅓ cup orange juice
1 tablespoon pure maple syrup
1 tablespoon unsalted butter
¼ teaspoon cinnamon
½ teaspoon salt
1 Put potatoes in large saucepan and cover with cold water; bring to boil. Reduce heat and simmer until potatoes are very tender, about 20 minutes.
2 Drain potatoes and transfer to large bowl. Add orange zest and juice, maple syrup, butter, cinnamon, and salt and coarsely mash.
PER SERVING (½ cup): 115 Cal, 2 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 5 mg Chol, 230 mg Sod, 23 g Carb, 3 g Fib, 2 g Prot, 43 mg Calc.
PointsPlus value: 3.
cook’s note
To make the sweet potatoes for serving with the Thanksgiving Dinner menu, double all the ingredients and prepare as directed using a large Dutch oven.
root vegetable and apple slaw
Serves 4 • Vegetarian
⅓ cup apple cider vinegar
2½ teaspoons sugar
½ teaspoon salt
½ teaspoon celery seeds
⅛ teaspoon red pepper flakes
2 cups thinly sliced red cabbage
2 celery stalks, thinly sliced
2 large carrots, shredded
2 parsnip roots, peeled and shredded
2 Granny Smith apples, unpeeled, cored and cut into matchstick strips
1 Whisk together vinegar, sugar, salt, celery seeds, and pepper flakes in medium bowl until sugar dissolves. Add cabbage, celery, carrots, and parsnips; toss to coat. Cover and refrigerate at least 1 hour or overnight.
2 Stir in apples just before serving.
PER SERVING (1 cup): 112 Cal, 1 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 339 mg Sod, 28 g Carb, 6 g Fib, 2 g Prot, 60 mg Calc.
PointsPlus value: 3.
cook’s note
The combination of tart apples, sweet carrots, and peppery parsnip root makes this flavorful recipe a refreshing change from ordinary slaw.
celery root salad
Serves 4 • Vegetarian • Ready in 20 minutes or less
¼ cup reduced-fat mayonnaise
2 teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
1½ pounds celeriac (celery root), peeled and shredded
2 tablespoons chopped fresh flat-leaf parsley
Whisk together mayonnaise, mustard, salt, and pepper in large bowl; add celeriac and parsley and stir to combine. Serve at once, or cover and refrigerate up to 1 day.
PER SERVING (¾ cup): 111 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 4 mg Chol, 508 mg Sod, 17 g Carb, 3 g Fib, 3 g Prot, 79 mg Calc.
PointsPlus value: 3.
cook’s note
If you like the robust flavor of whole grain mustard, it’s a delicious option for using in this recipe.
pear and sage stuffing
Serves 12
12 slices (½ pound) reduced-calorie whole grain sandwich bread, diced
1 tablespoon olive oil
1 tablespoon unsalted butter
5 celery stalks, thinly sliced
3 firm-ripe pears, cored and diced
1 large onion, diced
2 tablespoons minced fresh sage or 2 teaspoons dried
½ teaspoon salt
1 teaspoon black pepper
2 cups reduced-sodium chicken broth
½ cup chopped fresh flat-leaf parsley
1 Preheat oven to 250°F. Place bread on large baking sheet and bake until dried, about 20 minutes. Transfer to large bowl.
2 Increase oven temperature to 350°F. Spray 9×13-inch baking dish with nonstick spray.
3 Heat oil and butter in large skillet over medium-high heat until butter has melted. Add celery, pears, onion, sage, salt, and pepper; cook, stirring frequently, until pears are softened, 7–8 minutes. Add celery mixture to bowl with bread; toss to combine. Add broth and parsley and toss again.
4 Spoon stuffing into prepared baking dish. Bake until browned and crisp on top, about 30 minutes.
PER SERVING (¾ cup): 92 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 3 mg Chol, 234 mg Sod, 16 g Carb, 4 g Fib, 3 g Prot, 37 mg Calc.
PointsPlus value: 2.
cook’s note
You can use this stuffing to stuff the Honey-Brined Turkey with Homemade Gravy. To do so, prepare the stuffing through step 3, spoon the stuffing into the turkey, and bake the turkey at once. This recipe makes about 9 cups, enough to stuff a turkey up to 16 pounds; any extra stuffing can be baked in a baking dish sprayed with nonstick spray during the last 30 minutes of baking the turkey.
asparagus-mushroom matzo farfel
Serves 6
2 teaspoons olive oil
1 onion, chopped
½ pound sliced mixed mushrooms
½ teaspoon salt
½ pound asparagus, trimmed and cut into 1-inch pieces
½ cup frozen peas
3 garlic cloves, finely chopped
¼ teaspoon dried thyme
2 cups whole wheat matzo farfel
½ cup reduced-sodium chicken broth
2 large eggs, lightly beaten
1 large egg white, lightly beaten
¼ teaspoon black pepper
1 Preheat oven to 350°F. Spray 1½-quart baking dish with nonstick spray.
2 Heat oil in large nonstick skillet over medium heat. Add onion, mushrooms, and ¼ teaspoon salt; cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add asparagus, peas, garlic, and thyme; cook, stirring occasionally, until peas are bright green, 3–4 minutes.
3 Transfer vegetable mixture to large bowl. Add farfel and broth; stir until well combined. Add eggs, egg white, pepper, and remaining ¼ teaspoon salt and stir to combine.
4 Spoon mixture into baking dish. Bake until lightly browned and instant-read thermometer inserted into center registers 160°F, 25–30 minutes. Let cool 10 minutes, then cut into 6 squares.
PER SERVING (1 square): 142 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 71 mg Chol, 249 mg Sod, 21 g Carb, 4 g Fib, 8 g Prot, 30 mg Calc.
PointsPlus value: 4.
cook’s note
To make this side dish for serving with the Passover Dinner menu, double all the ingredients and prepare as directed, baking in a 3-quart baking dish. Cut the casserole into 12 squares.
noodle kugel with dates and apricots
Serves 6 • Vegetarian
6 ounces wide, yolk-free noodles
3 large eggs, lightly beaten
8 ounces fat-free cottage cheese
½ cup fat-free milk
2 tablespoons reduced-fat sour cream
¼ cup pitted dates, sliced
¼ cup dried apricots, sliced
4 tablespoons sugar
⅛ teaspoon ground nutmeg
⅛ teaspoon salt
1 cup cornflakes, crushed
1 tablespoon unsalted butter, melted
1 Preheat oven to 350°F. Spray 1½-quart baking dish with nonstick spray.
2 Cook noodles according to package directions, omitting salt if desired; drain well.
3 Meanwhile, combine eggs, cottage cheese, milk, sour cream, dates, apricots, 3 tablespoons sugar, nutmeg, and salt in large bowl and whisk until well mixed. Add noodles and stir to combine.
4 Transfer to prepared baking dish. Stir together cornflakes, melted butter, and remaining 1 tablespoon sugar in small bowl; sprinkle over noodle mixture. Bake until edges are lightly browned and knife inserted into center comes out clean, 35–40 minutes. Let stand 10 minutes; cut into 6 squares. Serve warm or at room temperature.
PER SERVING (1 square): 293 Cal, 6 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 103 mg Chol, 353 mg Sod, 47 g Carb, 2 g Fib, 13 g Prot, 87 mg Calc.
PointsPlus value: 8.
grilled zucchini and couscous with fresh herb sauce
Serves 6 • Vegetarian
¼ cup dried currants
1⅓ cups water
¾ teaspoon salt
¼ teaspoon black pepper
1 cup whole wheat couscous
2 teaspoons grated orange zest
2 pounds zucchini, trimmed and cut on diagonal into ½-inch slices
5 teaspoons olive oil
1½ cups lightly packed fresh basil leaves
¼ cup lightly packed fresh mint leaves
⅓ cup orange juice
1 tablespoon lemon juice
1 Spray grill rack with nonstick spray; preheat grill to medium or prepare medium fire.
2 Combine currants, water, ¼ teaspoon salt, and ⅛ teaspoon pepper in medium saucepan; bring to boil over medium-high heat. Stir in couscous; remove pan from heat, cover, and let stand 5 minutes. Stir in orange zest, cover again, and set aside.
3 Place zucchini in large bowl; drizzle with 2 teaspoons oil, sprinkle with ¼ teaspoon remaining salt, and toss to coat. Place zucchini on grill rack; grill until browned and tender, about 4 minutes per side.
4 Combine basil, mint, orange juice, lemon juice, and remaining 3 teaspoons oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in blender; puree. Spoon couscous onto serving platter, top with zucchini slices, and drizzle with herb sauce.
PER SERVING (½ cup couscous, ½ cup squash, and 1½ tablespoons sauce): 226 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 395 mg Sod, 42 g Carb, 8 g Fib, 8 g Prot, 66 mg Calc.
PointsPlus value: 6.
lemon-saffron israeli couscous
Serves 6 • Vegetarian
2 teaspoons olive oil
2 shallots, finely chopped
1 small red bell pepper, finely chopped
2 garlic cloves, finely chopped
1 (8.8-ounce) package Israeli couscous (1¾ cups)
1 teaspoon ground coriander
¼ teaspoon saffron threads, lightly crushed
2 cups reduced-sodium vegetable broth
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons minced fresh flat-leaf parsley
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1 Heat oil in large saucepan over medium-high heat. Add shallots and bell pepper; cook, stirring occasionally, until vegetables have softened, 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
2 Add couscous and cook, stirring, until lightly toasted, about 1 minute. Stir in coriander and saffron. Add broth, salt, and pepper; bring to boil. Reduce heat to medium low, cover, and simmer until liquid is absorbed and couscous is tender, 8–10 minutes. Remove from heat and stir in parsley and lemon zest and juice.
PER SERVING (generous ½ cup): 188 Cal, 2 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 347 mg Sod, 36 g Carb, 3 g Fib, 6 g Prot, 23 mg Calc.
PointsPlus value: 5.
barley-asparagus pilaf
Serves 4
2 cups reduced-sodium chicken broth
½ cup pearl barley
1½ teaspoons olive oil
1 small onion, thinly sliced
2 garlic cloves, minced
½ pound asparagus, trimmed and cut into 1-inch pieces
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon refrigerated basil pesto
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1 Bring broth to boil in medium saucepan. Add barley and return to boil. Reduce heat and simmer, covered, until barley is tender, 30–35 minutes; drain.
2 Heat oil in large nonstick saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
3 Add barley, asparagus, salt, and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 3–4 minutes. Remove from heat and stir in pesto and lemon zest and juice.
PER SERVING (¾ cup): 149 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 1 mg Chol, 607 mg Sod, 24 g Carb, 5 g Fib, 5 g Prot, 47 mg Calc.
PointsPlus value: 4.
louisiana rice pilaf
Serves 4
1 teaspoon canola oil
¼ pound cremini mushrooms, chopped
¼ cup chopped onion
¼ cup chopped celery
¼ cup chopped green bell pepper
1 garlic clove, finely chopped
½ teaspoon Cajun seasoning
½ teaspoon dried oregano
¾ cup quick-cooking brown rice
1¼ cups reduced-sodium chicken broth
2 scallions, thinly sliced
¼ cup chopped fresh flat-leaf parsley
1 Heat oil in medium saucepan over medium heat. Add mushrooms, onion, celery, and bell pepper; cook, stirring occasionally, until vegetables are softened, 6–8 minutes. Add garlic, Cajun seasoning, and oregano and cook, stirring constantly, until fragrant, 30 seconds.
2 Stir in rice and broth; bring to boil. Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, 10–12 minutes. Remove from heat; stir in scallions and parsley.
PER SERVING (⅔ cup): 101 Cal, 2 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 255 mg Sod, 18 g Carb, 3 g Fib, 4 g Prot, 37 mg Calc.
PointsPlus value: 3.
cook’s note
To make it a meal, stir a 15½-ounce can small red beans, rinsed and drained into the pilaf and cook an additional 2 minutes until heated through for a filling and flavorful vegetarian meal (the per serving PointsPlus value will increase by 2).
spicy coconut basmati rice with black-eyed peas
Serves 8
2 teaspoons olive oil
1 onion, thinly sliced
2 garlic cloves, minced
1 Scotch bonnet or other very hot pepper, seeded and minced
1¾ cups brown basmati rice
4 cups reduced-sodium chicken broth
½ cup light coconut milk
1 (15½-ounce) can black-eyed peas, rinsed and drained
2 scallions, thinly sliced
1 Heat oil in large saucepan over medium-high heat. Add onion, garlic, and pepper; cook, stirring often, until vegetables are softened, about 5 minutes. Add rice and stir to coat.
2 Stir in broth and coconut milk; bring to boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, 45–50 minutes. Stir in peas and cook until heated through, 2 minutes. Stir in scallions.
PER SERVING (¾ cup): 208 Cal, 4 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 2 mg Chol, 172 mg Sod, 38 g Carb, 3 g Fib, 7 g Prot, 21 mg Calc.
PointsPlus value: 6.
cook’s note
If you can’t find a Scotch bonnet pepper, you can use an ordinary jalapeño in this recipe. Leave some of the seeds in when you mince the jalapeño for added spice.
pear and apple haroset with walnuts
Serves 12 • Vegetarian
2 small pears, peeled, cored, and finely chopped
2 small apples, peeled, cored, and finely chopped
½ cup pitted dates, finely chopped
3 tablespoons golden raisins, chopped
⅓ cup walnut halves, toasted and finely chopped
¼ cup sweet Malaga wine or grape juice
¼ teaspoon cinnamon
Combine all the ingredients in medium bowl. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours to allow fruits to soften.
PER SERVING (¼ cup): 71 Cal, 2 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 2 mg Sod, 12 g Carb, 1 g Fib, 1 g Prot, 9 mg Calc.
PointsPlus value: 2.
cook’s note
Haroset is most often eaten in a “sandwich” with horseradish between pieces of matzo. But it’s also delicious to serve as a sweet accompaniment to roast turkey or lamb.
fresh cranberry sauce with dried apricots
Serves 24 • Vegetarian
2 (12-ounce) bags fresh or frozen cranberries
1½ cups cranberry juice cocktail
1¼ cups sugar
¾ cup dried apricots, chopped
2 tablespoons minced peeled fresh ginger
1 cinnamon stick
1 Combine all the ingredients in large saucepan; bring to boil. Reduce heat and simmer, stirring occasionally, until most cranberries pop open and sauce thickens, about 10 minutes.
2 Pour sauce into medium bowl and let cool. Remove and discard cinnamon stick. Cover and refrigerate until chilled, at least 3 hours.
PER SERVING (3 tablespoons): 79 Cal, 0 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 1 mg Sod, 20 g Carb, 1 g Fib, 0 g Prot, 3 mg Calc.
PointsPlus value: 2.
cook’s note
You can store any leftover sauce in the refrigerator for up to 4 days to enjoy alongside roast chicken or turkey, as a sandwich spread, in a fruit smoothie, or on top of vanilla ice cream.