Whoever said healthy side dishes have to be boring? Let these super sidekicks swoop in and save your ho-hum summer meal. The Watermelon and Tomato Salad is the perfect mixture of tangy and sweet. And the Parmesan Green Beans are such a tasty side dish that children won’t even know that it’s good for them.
Watermelon and Tomato Salad
- 2 large tomatoes, rinsed and cut into six slices each
- 2 tbsp. white balsamic vinegar (or substitute apple cider vinegar)
- 1 tbsp. olive oil
- 1 tbsp. fresh basil, rinsed, dried, and chopped (or 1 tsp. dried)
- 4 cups diced watermelon, with seeds removed (about half a small melon, rinsed)
- ¼ tsp. salt
- ¼ tsp. ground black pepper
Arrange three tomato slices on each salad plate. Combine vinegar, oil, and basil in a bowl and mix well. Add watermelon and gently toss to coat evenly. Spoon watermelon over the tomatoes. Top with salt and pepper and serve. Serves four.
Per Serving: Calories–96, fat–4 g, saturated fat–1 g, cholesterol–0 mg, sodium–127 mg, carbohydrates–16 g, fiber–2 g, protein–2 g
Parmesan Green Beans
- 1 tbsp. olive oil
- 1 tsp. garlic, minced (about one clove) (or ¼ tsp. garlic powder)
- 1 small onion, thinly sliced (about ½ cup)
- 1 bag (16 oz.) frozen green beans
- 1 cup low-sodium chicken broth
- ¼ cup grated Parmesan cheese
- ¼ tsp. ground black pepper
Combine olive oil and garlic in a large saucepan. Cook until garlic is soft, but not browned (about 30 seconds). Add onion and continue to cook for about five minutes over medium heat until soft. Add green beans and chicken broth. Bring to a boil and simmer for two minutes, until the beans are heated through. Sprinkle with Parmesan cheese and pepper and serve. Serves four.
Per Serving: Calories–95, fat–5 g, saturated fat–1 g, cholesterol–4 mg, sodium–117 mg, carbohydrates–9 g, fiber–3 g, protein–5 g
For more kid- and family-friend recipes, visit the Cooking Up Health section of the Health and Wellness newsletter.