Go classic with baked potatoes or green with collards, or try interesting veggie combinations.
Baked potatoes with salsa and sour cream
Good with: steak, grilled chicken, pork loin or chops
Preheat oven to 400 degrees. With a fork, prick 4 scrubbed small russet potatoes (about 1 pound total) in several places. Bake directly on oven rack until tender when pierced with a knife, about 40 to 50 minutes. Remove potatoes from oven, cut open and season with coarse salt and ground pepper. Top potatoes with 1/2 cup salsa and 1/4 cup sour cream.
Nutritional information per serving: 174 calories, 3 grams fat (2 grams saturated fat), 4 grams protein, 32 grams carbohydrates, 4 grams fiber, 16 percent of calories from fat.
Sauteed collards with bacon
Good with: cod, shrimp, scallops, chicken, pasta
In a large skillet, cook 4 slices bacon, cut into 1/2-inch pieces, over medium-high heat until browned and crisp, about 5 minutes. Add 1 small garlic clove, minced, and cook until fragrant, about 30 seconds. Add 1 large bunch collard greens, tough stems removed and leaves torn into large pieces, and cook until bright green and wilted, about 3 minutes. Season with coarse salt and ground pepper.
Nutritional information per serving: 69 calories, 3 grams fat (1 gram saturated fat), 5 grams protein, 7 grams carbohydrates, 4 grams fiber, 39 percent of calories from fat.
Good with: seared steak, burgers, lamb chops
Place a steamer basket in a saucepan with 2 inches simmering water. Add 1 large cauliflower (about 2 pounds), cut into florets; cover and steam until tender when pierced with a knife, about 8 minutes. Transfer to a bowl and toss with 1 tablespoon finely grated lemon zest plus 2 tablespoons lemon juice and 1/4 teaspoon red-pepper flakes. Season with coarse salt and ground pepper. Serve warm or at room temperature.
Nutritional information per serving: 42 calories, 0 grams fat, 3 grams protein, 11 grams carbohydrates, 5 grams fiber, 0 percent of calories from fat.
Bulgur with peas and carrots
Good with: meatloaf, chicken cutlets, broiled salmon
In a medium pot, cook 1 cup bulgur over medium-high heat, stirring frequently, until lightly toasted and fragrant. Add 2 cups water and 2 small carrots, diced medium; season with coarse salt and ground pepper. Bring to a boil; cover, reduce heat to medium-low and cook 15 minutes. Remove from heat, add 1 cup frozen peas, thawed, and let stand, covered, about 5 minutes. Fluff with a fork and serve immediately.
Nutritional information per serving: 160 calories, 1 gram fat (0 grams saturated fat), 7 grams protein, 34 grams carbohydrates, 9 grams fiber, 6 percent of calories from fat.