Good Cooking with Chef Betty Healthier Holiday Side Dishes



By Chef Betty Morton

These recipes can be substituted for traditional holiday dishes as healthier choices. This year try one or two recipes that are not so traditional, but still taste good. Each recipe is suitable for a holiday meal. They also work if you have to bring a dish for a holiday dinner or family gathering.

Quinoa with Veggies & Herbs

1 c. uncooked quinoa

2 Tbs. olive oil

1 sm. red onion, chopped

2 cloves garlic, minced

1 med. zucchini or yellow squash,
chopped (about 2 c.)

3 carrots, peeled & chopped (about 1-1/2 c.)

2 tsp. fresh thyme or oregano

1/4 tsp. ground black pepper

1. Cook quinoa following package directions.

2. While quinoa is cooking, heat oil in a large skillet over medium heat. Add onion; cook until soft and translucent, about 3 minutes.

3. Raise heat to medium-high and add garlic, zucchini, carrots, thyme or oregano (if using) and pepper. Sauté, stirring frequently, until vegetables are tender, about 8 to 10 minutes.

4. Stir in cooked quinoa.

5. Serve immediately or cool and refrigerate and serve chilled.

Makes 6 to 8 servings.

Yukon Gold Potato Salad
with Green Beans

1 c. light herb vinaigrette salad dressing

1/2 c. shredded carrots

1 tsp. garlic-herb seasoning blend

1/4 tsp. freshly ground black pepper

4 c. roughly cut Romaine lettuce

2 lbs Yukon Gold potatoes, cubed & cooked

2 med. tomatoes, cubed

2 c. cooked fresh or frozen green beans

1/3 c. thinly sliced green onions

1. Stir together salad dressing, carrots, seasoning blend and pepper in small bowl; set aside.

2. On a large serving platter, layer lettuce, potatoes, tomatoes and green beans. Drizzle salad dressing mixture evenly on top. Sprinkle with green onions.

3. Cover and refrigerate for at least 2 hours or overnight.

Makes 8 servings.

Chef Betty’s Test Kitchen Tips:

• Select a salad dressing that does not contain MSG.

• Substitute red or sweet potatoes for Yukon Gold potatoes.

Betty Thompson Morton grew up in Winston-Salem. Her company is Betty’s Good Cooking in Kernersville where she is a food coach, cooking instructor, cookbook author and a media coach.  She is a graduate of North Carolina Central University with a major in Foods & Nutrition. Like her on Facebook at Betty Thompson Morton.


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