As the name suggests I’d much rather throw these on the grill however, they work perfectly fine in the oven. So why not?

If you’ve never had grilled cabbage you are in for surprise. It’s hardy, super light in calories and very filling. I flavor mine with a bit of lemon juice, worcestershire sauce, pepper and bacon bits but you could really use anything. Even the toddler was intrigued by this one and asked for a bite. He gave it 2 thumbs up. The husband didn’t eve bother trying it. Just not his thing.

• 1 tsp olive oil (5g)
• 2 tbsp real bacon bits (14g)
• 2 tbsp lemon juice
• 1 tbsp worcestershire sauce
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper (more or less to taste)
• 1 Medium Head of Cabbage

Preheat the oven (or the grill, you lucky son of a b ;) to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.

Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.

Cut the head in half on the core..

Then cut the halves in half again…

…to make quarters.

Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.

Wrap each wedge and bake for 20-30 minutes.

I say 20-30 becuase they will continue to cook once you pull them out. If you are going to let them sit for a little while pull them out around the 20 minute mark.

The wedges reheat wonderfull in the oven or the microwave!

Sometimes I think the white potato gets a bad rep. I normally choose sweet but there’s nothing wrong with a good size Idaho now and then. ESPECIALLY in fry form. :)

So I thought I’d share my latest technique and inspire you try fries the homemade way. Note: If you are expecting fast food style you will be disappointed. Think of these as hand held roasted potatoes that taste YUMMY in ketchup. :)

• 1 large Idaho (baking) potato (~350-400g)
• Non-Stick cooking spray
• Kosher salt

Turn on the broiler and let then oven heat up.

Here’s my steps. I thought I’d walk you through my whole process. It may be excessive but I had fun snapping the photos. :)

Start with your potato.

Cut it in half. der.

Turn the potato halves flat side down and cut in about 1/2 inch thick slices.

Lay the slices down…

and then one by one, cut them in half.

Rinse the fry pieces and place in a bowl of cool water.

Line an cookie sheet with aluminum foil and spray with non-stick cooking spray.

Dry the fries on a clean kitchen towel.

Place the fries on the cookie sheet, Spray with a bit more spray and sprinkle with salt. (Note: you could add other spices if you like, rosemary? garlic powder? Anything would be yum!)

Put them in the oven, 2 notches under the broiler.

Pull them out in 10 minutes. They should look like this…

Flip them and place back in the oven for 8-10 more minutes until golden brown like this…

Pile them up on a place, add a side of ketchup and dig in! :)

I’m calculating nutritional information based on 2 servings using a large potato (around 350-400g). Note: If you want to eat the whole batch (I do all the time) it’s 5 points not 4. That whole fiber thing bites us in the butt again! ;)

I knew joining a CSA would be a good way to get me over the hump with some of the more intimidating veggies and in the first week it already is!

I made a huge salad with greens I would have never bought, tried kohlrabi for the first time and now I am cooking with rainbow chard. Scratch that… WE are cooking with chard. That’s right "WE!" Last night’s dinner was a collaboration between Little Guy and I. We were home alone for dinner and decided to play. :)

The result was a healthy vegetarian pasta dish that both him and I LOVED! Let me show you how we made it… And I do mean SHOW you.. I went picture happy again. ;)

• 6 oz of cooked whole wheat pasta (we used bionaturae Organic Whole Wheat Chiocciole)
• 2 tsp olive oil (10g)
• 1 small sweet onion chopped
• 3-4 cloves of garlic minced
• 1/2 lb Rainbow Swiss Chard washed
• 15oz can of diced tomatoes
• 1-2 pinches of salt
• 1/2 tsp drid basil (plus more to taste) and/or fresh basil leaves
• 1 15oz can of great northern beans drained and rinsed
• Parmesan cheese (optional)

Put on a pot of boiling water and cook the pasta according to the package.

Wash the chard. It’s so pretty, isn’t it?

Chop it up a bit and seperate the steps from the leaves. We are going to cook them at different times since the stalks will take longer.

Heat the 2 tsp of oil in the pan over medium high heat. And yes that is 2 tsp, can you see it? Coats the pan nicely without drowning everything in oil.

Add the onion and the garlic. I love having a helper!

Add the chard stalks.

The pan may start to get dry as the onion and garlic cook. That’s ok. Add the can of diced tomaotes.

I plucked some baby basil leaves from my garden if don’t have any, no worries we’ll be adding dried in a bit. :) Add a pinch of salt

Add the leaves of the chard and…

…stir until they start to wilt. (I had SUCH a great helper!)

Add the beans.

At this point we tasted it and thought it needed some more basil. We added 1/2 tsp and another pinch of salt.

Add the cooked and drained pasta and…

… again stir to coat.

It should look like this…

As soon as all ingredients are well mixed, serve! We liked it with a little Parmesan cheese. Honestly, I was shocked at how good it was AND that Little guy ate a whole serving! Don’t tell the husband, but dude… we eat MUCH better without him. ;)

What this does mean is LOTS of new stuff to experiment with here on GreenLiteBites! In my very first share last week I received at least 5 things I never heard of and Kohlrabi won for this weeks produce pick. I have a feeling we’ll be doing more and more produce pick videos this year. ;)

Click here to search LocalHarvest to find a CSA farm near you!

Normally we just eat them straight up but I was inspired tonight by a chocolate craving and a desire for dessert. Here’s what I came up with. Warning: I went a picture happy…

• 1 whole grain sandwich thin (I found new square ones!) (you could also use a slice of bread rolled out or a tortilla)
• 1 tbsp mini chocolate chips (14g)
• 1oz (28g) fresh cherries – about 5

Start by pitting the cherries. Cut them in half and fish it out with a knife OR get yourself a handy dandy cherry pitter. It’s one of the few "uni-taskers" I actually use.

Once the cherries are pitted, half them.

As you’ll see in all the pictures, the little guy got pretty handy with it!

Here’s the cherries and the sandwhich thin (and the little guy.)

Cut the thin in half and spread the mini chips on one side.

Place the halved cherries on top on the chips. Replace the top.

Heat a skillet over medium high heat. Spray with non-stick cooking spray. Transfer the thin to the skillet. Cook for 1 minute pressing it with a spatuala or smaller pan. We used a tea kettle.

Flip and cook for an additional minute while pressing it down a bit. Cut into smaller rectangles and eat!

Oh.. one more shot. I posted so many already, why not? ;)

I’m telling you, the stars must be in perfect alignment. Little guy ate his whole plate without one single complaint. Not one. I nearly fell off my chair. These are the days that make me smile. We tried something new and ate a healthy home cooked meal. Mission completed!

As for the radishes, I really had no idea what I was doing. I heard someone talking abut roasted radishes and thought they sounded interesting. Raw radishes are very peppery. The husband and I like them like that but the little guy thinks they are "too spicey". In contrast, roasted they come out soft and sweet. Perfect for young palettes and a wonderful twist for adults. The husband who really likes them raw had nothing but good things to say about them cooked. Frankly, I was shocked.

• 1 bag of radishes, like a quart size (mine total about 430 g)
• 1 small vidalia onion (more or less to taste)
• 2 tsp olive oil (8g)
• 1/2 tsp kosher salt

Preheat the oven to 425 degrees.

Cut the radishes in quarters.

Chop the onion.

Measure out 8g of olive oil in a medium sized bowl. Add the radishes, onion and salt. Toss to coast everything.

Pour radishes into a baking dish or cookie sheet lined with aluminum foil. Roast for 30-40 minutes until soft. Toss about every 10 minutes.

I served mine with broccoli and Pomegranate Pork which they went prfectly with!

The husband wasn’t home but I can tell you this wouldn’t be his favorite meal. He’s not a all in one pot type of guy, no matter what it is. So I’m happy I now have a new one pot partner. ;)

I’m running out of time to write this up but here are the ingredients.

• I’m 2 thick slices of sweet onion chopped
• 1 green bell pepper chopped
• 1 medium zucchini chopped
• 1 15oz can of diced tomatoes
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• About 2 cups of cooked brown rice
• 1 15oz can of kidney beans drained and rinsed

You can see all the details in the video but I basically sauté the veggies, the add the tomatoes, spices, rice, beans and then eat!

Here’s the little guy going to town… I still can’t believe it… Shhhh don’t tell the husband but he eats better when it’s just the two of us. ;)

I used a can of "healthy request" cream of mushroom soup to save some time and dressed it up with some fresh mushroom and worcestershire sauce. I love that combo. It makes a great gravy like base that goes wonderfully over noodles. Even the husband thinks so and let me tell you, he’s a gravy over noodles kind of guy. The toddler also liked tonight’s dinner even though he gave me all his mushrooms. :)

This kind of meal always reminds me that if I keep a few key ingredients on hand I can make a home cooked meal rather quicly. Would I rather not use the can of soup? sure but in a pinch it’s a lifesaver after a long day of work.

Here’s what I did…

• 12oz bag of whole wheat noodles
• 20oz package of ground lean turkey
• 10oz package of baby bella mushrooms
• 10oz can of "healthy" cream of mushroom soup
• 1 tbsp worcestershire sauce

Cook the noodles according to the package.

While the noodles are cooking brown the turkey in a large skillet over medium high heat.

Clean and slice the mushrooms. Add them to the browning turkey. Stir in, cover and lower to medium. Cook for about 5 minutes. The mushrooms will cook and shrink a bit.

Uncover, add the soup, plus 1/2 can of water and the worcestershire sauce. Stir and and cook until just boiling.

Serve the turkey and mushrooms over the noodles and pair with a side of veggies.

This makes 6 servings I packed my extra 3 for lunches. :)

So when I saw this box of Quaker Quick Barley at the grocery store I thought I’d give it a try. I picked it up with some fresh cilantro, something I also rarely buy. I know fresh herbs are the way to go but I rarely buy them. I’ve have grown my own but not yet this season. I’m trying though!

Anyway, I decided on a side dish and I made something like my Super Quick Fried Rice. Surprisingly BOTH husband and child liked, no, LOVED the result. The husband said he liked it better then rice and the little guy didn’t even know what it was. I believe his exact quote was, "YAY! I love that rice." I just let him go with his bad self and he ate dinner with no complaints. :)

I have to admit the cilantro made all the difference. The flavor was amazing in this!

Here’s what I did.

• 1 cup (144) uncooked quick barley (I used this from Quaker )
• 1 tsp sesame oil
• 1/2 sweet onion chopped
• 2 carrots diced small
• 2 cloves of garlic minced
• About an inch of ginger root
• 2 tsp low sodium soy sauce
• 1/2 cup fresh cilantro chopped

Cook the barley according to the package with 2 cups of water.

In a large skillet heat the sesame oil over medium heat. Add the onion, carrots and garlic. Cook until the onion starts to soften and get slightly transparent.

Add in the cooked barley. Add the soy sauce and grate the ginger root on top (I keep mine in the freezer and grate it frozen. It’s a sinch. Click here to see a video where I talk about it)

Add in the cilantro. Stir to merge all the flavors and cook for another 1-2 minutes.

I served mine as a side dish but you could easily turn this into a meal by adding a protein and/or more veggies. Here’s the nutritional info splitting it into 4 side dish servings.

Surprisingly BOTH husband and child ate this with NO complaints. I mean, I had to coax the little guy a bit but I didn’t get any "I don’t like these" or "Those are Yucky"’s As for the husband… he’s come a loooong way from his ‘I only eat broccoli and corn‘ days. lol

Here’s how I make Simply Roasted Brussels Sprouts for my family…

• 1 lb Brussels Sprouts
• 1 tbsp olive oil (14g)
• 1/2 tsp Kosher Salt

Preheat the oven to 425 degrees

Clean and half the brussels sprouts like so.

First rinse the sprout.

Cut a bit of the base off.

Some leaves may fall off. That’s ok.

Cut the sprout in half from the base.

Place all halves in a bowl.

Measure of the tbsp of olive and and the 1/2 tsp of salt. Toss in the bowl to cover all sprouts with oil and salt.

Pour onto a cookie sheet covered with aluminum foil.

Roast for 20 minutes shaking and tossing about half way through.

I don’t why but making and posting these put a smile on my face tonight. :)

Here’s the story… We picked up a cooked rotisserie chicken and I wanted a quick side. This is what I came up with mostly because I didn’t want to make a separate veggie and starch. Shockingly BOTH the husband and the little guy LOVED it. I got unsolicited compliments and they totally cleaned their plates. I don’t dare call it "creamy" although that was my intention but it didn’t matter, the flavor from the one wedge of cheese was a great pair with the pasta and peas. So simple too.

• 3oz Orzo Whole Wheat Pasta (84g)
• 1 Laughing Cow Spreadable Cheese Wedges Light
• 1/4 tsp garlic powder
• 1.5 cups of frozen peas (200g)

Prepare the pasta according to the package. Remove from heat, quickly drain and return to pot. Add the laughing cow cheese wedge and garlic powder. Stir continuously until the cheese completely dissolves. You may want to squish it now and then.

Once the cheese is melted add the frozen peas and stir until they defrost. The dish is meant to be served at room temp or slightly chilled, like a salad.

We’ve recorded ourselves making the basic recipe. Then turned it into chocolate cakes. We also use the batter in the waffle iron and we even made a dipping sauce! Today we tweaked the basic formula a little swapping chocolate almond milk for skim and cinnamon for the nutmeg. Then we added those famous frozen wild blueberries for a twist.

I’ll post the recipe below exactly how me made them today but have fun with it and make it your own. The formula of dry to wet ingredients works perfectly.

Oh! and I almost forgot the best part… The Little Guy’s quote this morning and I’m NOT making this up… “oh mom… they’re so good. I can’t stop eating them.” :)

• 1 overripe banana mashed
• 1 egg
• 1/2 cup (4oz) chocolate almond milk
• 3/4 cup (90g) whole wheat flour
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• About 1/2 cup frozen wild blueberries

Mash the banana in a medium bowl. Add the egg and milk. Whisk until frothy.

In a smaller bowl, add the flour, baking soda, baking powder and nutmeg. Sift into the banana mixture. Mix until just blended.

I do the wet and the Little Guy does the dry ingredients. :)

Using a soup spoon (what we call our tablespoons) pour the batter by the spoonful in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. The batter is thick so just spread with the spoon. If you like a thinner batter add a splash more milk.

Sprinkle the desired amount of blueberries on top pressing in a bit with the spoon.

Cook about 1-2 minutes a side, small bubbles will form but not as many as traditional pancakes. Just peaked underneath for a light brown color, then flip.

Have I ever told you breakfast with the little guy is by far my favorite time of day. :) I went a little picture happy…

Today we got 8 pancakes. Normally we get 8-10 depending on how big we make them. I calculated the nutritional info for the original recipe based on 9. I’ll do this one for 8 and give you the per cake estimated figures. These are a little higher because of the almond milk and blueberries. The orginal is about 60 calories a cake. (1 WWP)