Side Dishes

Makes 4 servings (1 cup per serving) 11/2 cups water 3/4 cup chopped onion 1/2 cup diced cooked ham 1/3 cup diced carrot 1 teaspoon crushed dried rosemary 3/4 teaspoon dried sage 1/4 teaspoon pepper 1/3 pound dried lentils 4 ounces fat-free beef broth 2 cloves garlic, chopped 1 bay leaf Chopped fresh parsley (optional)

Makes 4 servings (1 cup per serving) Cooking spray 2 cloves garlic, minced 1 cup sliced (1/4-inch) Yukon gold potatoes (about 1/2 pound) 1/2 golden beet, cut into 1/4-inch slices 11/2 tablespoons salt (omit if on a low-sodium diet) 11/2 tablespoons black pepper 11/4 cups evaporated skim milk 1/2 cup grated Asiago cheese Preheat the

Makes 4 servings (1 cup per serving) 11/2 teaspoons vegetable oil 11/2 cups sliced onion, separated into rings 1 cup red bell pepper strips 2 cloves garlic, minced 13/4 cups sliced yellow squash 13/4 cups sliced zucchini 1 cup chopped unpeeled plum tomatoes 1 tablespoon julienne-cut fresh basil 1/2 teaspoon lemon pepper 1/4 teaspoon salt

1 teaspoon olive oil 1 cup chopped onion 4 cloves garlic, minced 1/2 cup uncooked long-grain rice 1 cup water 10 ounces canned diced tomatoes with green chilies, undrained 1/2 cup chopped fresh cilantro In a large saucepan over medium heat, heat olive oil. Add onion and garlic; sauté for 4 minutes. Add rice, water,

Makes 4 servings (1 cup per serving) 11/2 cups no-salt-added chicken broth 1/2 cup uncooked couscous 1/2 cup seeded, chopped unpeeled tomato 3/4 cup chopped red bell pepper 1/3 cup chopped celery 1/3 cup seeded, chopped unpeeled cucumber 1/4 cup chopped green onions 1/4 cup chopped fresh parsley 2 tablespoons balsamic vinegar 1 tablespoon olive