Ideas on Low Carb Side Dishes to have on hand in the refrigerator?
I am making a grocery shopping list for my meals for the next 2 weeks and I need suggestions on sides that I can make and store in the refrigerator for quick convenience. I already make the low carb broccoli salad and slaw, which are both absolutely delicious, but I feel like I am eating too much mayo since I eat these every day. What side items do ya'll make ahead of time for the week? Thanks in advance for the ideas!
Have plenty veggies on hand
Stuff some celery with ham or chicken salad or even a bit of peanut
butter. Have bean sprouts, pea pods, cabbage around and make some
stir frys. Have fresh red peppers cut so that you can use them as a
scoop for tuna or crab salad. Sauerkraut in the jar and have some
knockwursts on kraut with mustard.
Frozen green veggies, chicken broth make quick soups.
Hope this helps a bit.
Cauliflower.....you can make many things with this, tater tots, tater salad, mashed taters.
Cabbage..for cole slaw and others
Chayote squash......to make apples and potato replacement.
soups are great. chicken broth with anything your heart desires, pretty much.
We eat lots of low-carb veggies, so I always have red, yellow, & orange peppers, broccoli, spring onions, cilantro, cauliflower, celery, cabbage, chayotes, fresh spinach, frozen green beans, Brussels sprouts, etc. on hand.
I make a huge pot of vegetable soup once every ten days or so: cabbage, celery, spring onions, tomatoes, green beans, good broth. I add a little leftover meat or veggies (cooked cauliflower, rutabagas, etc.) for variety when I heat up a cup to go with lunch or dinner or just to have for a snack.
My greatest go-to is to take a whole cauliflower, cut it into large chunks, and whirl it in the blender with water until it is "riced". Then drain it in a colander, and store it in the fridge. When you get ready for mashed cauliflower you can steam and add butter & cream and mash, or you can stir-fry it to make cauli-rice.
I love having Trader Joe's artichoke hearts in the freezer so I can quickly saute them in oil and butter until they brown. They don't even have to be defrosted before you begin.
Ive actually been keeping some frozen veggies in the freezer for a quick side and they really come in handy. I usually plan my meals and shop accordingly but its nice to have a back up plan. I get most of mine at Trader Joes, I love their roasted peppers, organic green beans, asparagus and others. I also keep frozen cauli on hand for quick mash!
It sounds like you want the side dishes made in advance rather than something quick to make, so here's one I make a lot in the summer. It keeps very nicely in the refrigerator for a few days.
Marinated Mixed Vegetables
2 stalks broccoli, cut into florets
4 large mushrooms, sliced
4 stalks celery, sliced 1/4 inch thick on the bias
1 small head cauliflower, cut into florets
1-2 zucchini, sliced and cut into half-moons
1/2 cup splenda
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup red wine vinegar
3/4 cup olive oil
1/2 small onion, grated
1 tablespoon poppy seeds
Place vegetables in a large bowl. Combine splenda, dry mustard, salt and pepper in a small bowl. Whisk in vinegar and oil until sweetener is dissolved. Stir in onion and poppy seeds. Pour over vegetables, mixing until well coated.
Refrigerate overnight, or at least 3 hours. Stir occasionally and prior to serving.
* Exported from MasterCook *
Spring Giardiniera ~ 1 Pt.
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cider vinegar
1/2 cup water
2 tablespoons SF sweetener
1 tablespoon salt
1 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon dried dill
2 bay leaves
2 cups cauliflower flowerets -- small pieces
2 cups asparagus -- diagonally cut (3-inch)
1 1/2 cups green beans -- trimmed (about 8 ounces)
1 cup carrot -- diagonally cut (1/4-inch)
1 cup red bell pepper -- cut in strips
6 green onion -- bottoms trimmed
4 cloves garlic -- halved
Combine the first 8 ingredients in a large Dutch oven. Bring to a boil; reduce heat, and simmer 3 minutes. Arrange cauliflower and remaining ingredients in a large heavy-duty zip-top plastic bag. Carefully pour vinegar mixture over cauliflower mixture.
Seal bag and refrigerate 8 hours or overnight, turning occasionally. Remove vegetables from bag with a slotted spoon. Discard bay leaves.
Yield: 6 servings (serving size: 1 cup)
"Giardiniera is great to prepare ahead and have available. It can be a perfect vegetable side or a fabulous snack."
"Cooking Light May 2002"
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NOTES : This is a recipe that I make a LOT. It's great to eat as a snack or with a meal. I don't really like "pickle" things but for some reason I really like this.
We like an Asian slaw - I use the preshredded cabbage, or shred up some red cabbage - add some diced sweet onion or sliced green onions and then we add an Asian salad dressing that is predominately soy sauce, water, a small amount of toasted sesame oil, minced ginger, minced garlic, and artificial sweetener to taste. You can probably find a good recipe for Asian dressing online and just make the substitutions for the sugar it's sure to call for!
We are fortunate that our fave Japanese restaurant bottles and sells their dressing, which is made with artificial sweetener. The first ingredient listed is soy sauce, followed by water - I know there isn't much oil in it because I refrigerate the bottle after opening and there is MAYBE a tablespoon of oil that solidifies at the top.
I also like to add slivered almonds to that mix. Gives a nice nutty bite!
I like to prewash salad greens for the week too - we prefer leaf lettuce, so usually both green and red leaf. Spin them as dry as possible, then put into a gallon ziploc baggie, pressing out as much air as possible without squishing the greens. Now it's quick to throw into a bowl, add some of that dressing or whatever dressing you like, and go. I also buy the bagged broccoli/cauliflower/baby carrot mix, and always have green onions on hand, so those things are quick to toss into the salad. Jarred marinated artichoke hearts, Calamata olives, whatever else you like in your salad!
I like to always have coleslaw and/or cottage cheese on hand for sides. I've also made jalepeno poppers or stuffed mushrooms that I can quick pop into the microwave to heat up to go along with whatever meat I'm having. Another favorite is 7 layer salad...
Layer in a 9X13
1 head of lettuce, cut up
green pepper, diced
2 c mayo mixed with sweetener of choice, I use a few drops of ezsweetz
generous sprinkle of parmesan cheese (green can kind)
enough cheddar cheese to cover
Cover and chill for 24 hours. You are supposed to toss this entire salad before serving but I scoop out my serving and then gently toss on my plate since this will last me a long time.
I also make a big batch of cauliflower "mashed potatoes" and heat up a serving size when needed.
Chopped up lc veggies and dip - I will reach for them if they are cut up already. Celery, cucumbers and peppers are my favorite.
Thanks for ALL the WONDERFUL ideas and recipes!! They will really help alot! Greatly appreciate it!!! :hugs:
I like to "rice" a whole head of cauliflower. I find it keeps fresh longer if I store in glass jars with screw on lids. Then it's ready for any cauli dish I want to fix.
I second the suggestion for veggie loaded soups!
I make batches of pickled veggies. Cucumbers are my fav, but I also like carrot sticks or cauliflower? It's very easy to boil vinegar, water, salt and pour it over raw veggies and to then let them brine in the frig ( I don't mess with trying to can things for storage). They are great for snacks or as a side for lunch ( think along side some egg or chicken salad or with a lettuce wrap "sandwich")
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