Parmesan Garlic Cheese Ball

Make a Parmesan Garlic Cheese Ball for a snack, party or potluck! Simple to make, this yummy appetizer is spread on a variety of crackers!
Make a Parmesan Garlic Cheese Ball for a snack, party or potluck! Simple to make, this yummy appetizer is spread on a variety of crackers!

If you’re on the lookout for a simple appetizer or snack, I hope you will give this Parmesan garlic cheese ball a try! It only takes a few minutes to mix together and shape, and then it is refrigerated before serving. YES… it is THAT EASY! I’m not sure where or who I got the original recipe from because I found it written on a 3×5 card in one of my old recipe boxes I’ve had for years.

This is a wonderful recipe to share at a a party, potluck or just to have around for a quick snack with crackers. It has a lot of flavor, and is easy to spread on your favorite crackers. Guess what? It is super simple to give as a delicious food gift, too, for a treat made (especially by you) for someone you love.

The recipe as written makes one cheese ball (approx. 8 servings), but can easily be doubled to make a larger cheese ball or a second one the same size. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Let’s Make This Easy Parmesan Garlic Cheese Ball!

Place softened cream cheese, chopped pimientos, minced garlic, grated Parmesan cheese, and sliced green onions in a mixing bowl. Use a fork to mix these ingredients together (until fully combined). **NOTE: The reason the cream cheese needs to be softened is so it will mix much easier with the other ingredients.

Cream cheese, pimientos, Parmesan, garlic and green onions are combined in bowl.

Line a small ramekin with plastic wrap, leaving the plastic extended far past the edges of the dish. Place the cheese ball mixture firmly into the ramekin, and pack it down with a spoon. Once filled, cover it tightly with the remaining plastic wrap, then press down to flatten and compact the top of the cheese mixture.

Place the Parmesan garlic cheese ball into the refrigerator and let it chill for at least two hours, for best results.

Cheese ball mixture is molded into a container before being refrigerated.Covered with plastic and pressure applied, the cheese ball is ready for the refrigerator.

Serving The Parmesan Garlic Cheese Ball

After the Parmesan garlic cheese ball has been refrigerated for at least two hours, it is ready to serve! Unwrap the cheese ball, and carefully invert it (turn upside down) onto a serving plate (so the flat side is facing down).

Serve the cheese ball with an assortment of crisp crackers, a knife to spread it with, and enjoy the great flavor of this appetizer or snack!

Parmesan garlic cheese ball on a plate, ready to be spread on crackers.A close up of the Parmesan garlic cheese ball next to crackers on a plate.

I saved this bite of the Parmesan garlic cheese ball on a cracker just for you! Go ahead… take a bite! It is delicious, and I’ll bet you will want another one. I am confidant you will enjoy each bite!

The Parmesan garlic cheese ball is spread onto a cracker for eating.

Thank you so much for visiting this blog today. I hope you enjoy making and eating this Parmesan garlic cheese ball. Please come back soon for more family-friendly recipes. Take care, and have a wonderful day, friends.

Looking For More APPETIZER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful appetizers you might want to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Original recipe source: unknown

Parmesan Garlic Cheese Ball
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Make a Parmesan Garlic Cheese Ball for a snack, party or potluck! Simple to make, this yummy appetizer is spread on a variety of crackers!

Category: Appetizer/Snack
Cuisine: American
Keyword: Parmesan garlic cheese ball
Servings: 8 (approx. 1 oz. per serving)
Calories Per Serving: 77 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 ounces cream cheese ,softened (light or regular cream cheese)
  • cup grated Parmesan cheese
  • ¼ cup thinly sliced green onion ,green stem and white bulb
  • 2 Tablespoons chopped Pimiento
  • ½ clove garlic ,finely minced
Instructions
  1. Line a 4" wide ramekin (or very small container) with plastic wrap, leaving plastic extended well past the edges of the dish.

  2. Place softened cream cheese, pimientos, garlic, grated Parmesan and sliced green onions in a mixing bowl. Use a fork to mix together until fully combined.

  3. Place mixture into lined ramekin; pack it down firmly with a spoon. Once filled, cover tightly with remaining plastic wrap. Press down to flatten and compact the top of the cheese mixture. Place covered, cheese-filled ramekin in refrigerator; chill at least two hours, for best results.

  4. To serve: Unwrap cheese ball; carefully invert it (turn upside down) onto a serving plate (flat side down). Serve with an assortment of crackers, a knife to spread it with, and enjoy the great flavor of the cheese ball! Store leftover cheese ball, (covered) in refrigerator.

Recipe Notes

Caloric calculation made using light cream cheese.

Nutrition Facts
Parmesan Garlic Cheese Ball
Amount Per Serving (1 ounce (1/8 of total))
Calories 77 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 19mg6%
Sodium 198mg9%
Potassium 91mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 323IU6%
Vitamin C 4mg5%
Calcium 91mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a Parmesan Garlic Cheese Ball for a snack, party or potluck! Simple to make, this yummy appetizer is spread on a variety of crackers!

Southwestern Skillet Corn

Southwestern Skillet Corn is a healthy, easy side dish, flavored with Tex-Mex seasonings, lime juice, cilantro and tomato. It’s delicious!
Southwestern Skillet Corn is a healthy, easy side dish, flavored with Tex-Mex seasonings, lime juice, cilantro and tomato. It's delicious!

If you’re looking for a quick and simple veggie side dish that can be ready in about 10 minutes, may I suggest Southwestern Skillet Corn? This simple side dish is full of flavor, with spices, cilantro and lime juice! It tastes really GOOD, and I think you will enjoy it as much as we do. I found the original recipe in one of my old cooking magazines (from 2008), and “it’s a KEEPER”.

The recipe calls for frozen corn, which is very convenient, too. Once done, you will have enough southwestern skillet corn for approximately four, ½ cup servings. Any leftovers can easily be reheated in the microwave, so how can you go wrong? Here’s how EASY this yummy dish is to make:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making This Veggie Dish Is EASY!

Melt butter in a large, nonstick skillet. Add the bag of frozen corn (not thawed) to the skillet. Cook on Medium heat until tender and heated through (just a few minutes). At that point, turn the heat down to Medium-Low.

Frozen corn is added to a large skillet with melted butter in it.

Add the spice mixture (salt, cumin and chili powder), followed by chopped tomatoes and fresh squeezed lime juice. Stir, to combine, while continuing to cook for 3-4 minutes, or until heated through.

Salt, cumin, & chili powder ready to season Southwestern Skillet Corn.Seasoning mix and chopped Roma tomatoes are added to corn in skillet.Southwestern skillet corn is cooked until heated through in the pan.

Final Step Before Serving

The final step in making Southwestern skillet corn is to remove the skillet from the heat. Stir in the chopped cilantro until combined with the other ingredients. Now your side dish is ready to be served while hot!

Chopped cilantro is added to the hot corn in the skillet, before serving.The Southwestern skillet corn is cooked for 3-4 minutes, then served.

Time To Eat Southwestern Skillet Corn!

Transfer the southwestern skillet corn to a serving bowl, and garnish with a few cilantro leaves, if desired. Serve hot, and enjoy, alongside a favorite meat dish. The corn has wonderful flavor, and is NOT too spicy. 

The corn is transferred to a white serving dish, and topped with cilantro leaves.A close up look at the Southwestern skillet corn in a serving bowl.

I hope you have the chance to make this simple veggie dish for those you love, and trust you all will enjoy it! Thank you for stopping by, and I sincerely hope you’ll come back soon for more family-friendly recipes. Take care, and have a wonderful day, friends!

Looking For More VEGGIE SIDE DISHES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious veggie dishes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Original recipe source: “Taste of Home Healthy Cooking Magazine”, September 2008 issue, page 62, published by Reiman Media Group, Inc.

Southwestern Skillet Corn
Prep Time
9 mins
Cook Time
9 mins
 

Southwestern Skillet Corn is a healthy, easy side dish, flavored with Tex-Mex seasonings, lime juice, cilantro and tomato. It's delicious!

Category: Side Dish, Vegetable Dish
Cuisine: Southwestern
Keyword: Southwestern Skillet Corn
Servings: 4 (approx. - 1/2 cup per serving)
Calories Per Serving: 142 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon butter
  • 16 ounces frozen corn kernels
  • 1 Tablespoon lime juice
  • 1 medium Roma tomato ,chopped
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • cup minced fresh cilantro
Instructions
  1. Melt butter in a large, nonstick skillet. Add frozen corn (not thawed) to the skillet. Cook on Medium heat until tender and heated through (a few minutes). Turn heat down to Medium-Low.

  2. Add spices (salt, cumin and chili powder), followed by tomatoes and lime juice. Stir, to combine; continue to cook 3-4 minutes, or until heated through.

  3. Remove skillet from the heat. Stir in chopped cilantro until combined. Transfer corn to a serving bowl, and garnish with cilantro leaves, if desired. Serve hot with a favorite meat dish. Enjoy!

Nutrition Facts
Southwestern Skillet Corn
Amount Per Serving (1 (1/4 of total))
Calories 142 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 8mg3%
Sodium 325mg14%
Potassium 389mg11%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 1g1%
Protein 4g8%
Vitamin A 353IU7%
Vitamin C 12mg15%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southwestern Skillet Corn is a healthy, easy side dish, flavored with Tex-Mex seasonings, lime juice, cilantro and tomato. It's delicious!

 

Cheesy Calzone Pinwheels

Cheesy Calzone Pinwheels are yummy crescent roll appetizers, with pepperoni, bell pepper, mushrooms, and 3 cheeses, served with marinara sauce.
Cheesy Calzone Pinwheels are yummy crescent roll appetizers, with pepperoni, bell pepper, mushrooms, and 3 cheeses, served with marinara sauce.

Do you like the taste of Italian calzones? We do… in fact in the past I’ve posted the recipe for Fully Stuffed Calzones, which are amazing Those are full-sized calzones made from scratch and they are delicious! I found this fun little recipe online several years ago for small, appetizer style calzone pinwheels (made with crescent roll dough). I knew I had to try them!

Using crescent roll dough makes this a very simple (and convenient) recipe! Because the recipe yields 16 cheesy calzone pinwheels, it is a great appetizer to serve to a crowd (or a bunch of hungry kids). The pinwheels are stuffed with pepperoni, bell peppers, onions, Italian seasoning and three different types of cheese, so you know they will be tasty! Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Filling

Before starting to make the filling, preheat your oven to 375°F. Mix together mozzarella, ricotta, Parmesan, pepperoni, mushrooms, green pepper, onion, Italian seasoning and salt in a medium bowl. Stir well, to fully combine these ingredients. This is the mixture you will use to fill the cheesy calzone pinwheels.

Onions, mushrooms, pepperoni, spices and 3 cheeses make up the calzone filling.The filling for cheesy calzone pinwheels is stirred until fully combined.

Make The Cheesy Calzone Pinwheels

Carefully unroll the crescent dough from the package. Separate the dough into four rectangles (I put them on wax paper). Make sure to gently press out the perforations, to seal the dough well.

Divide the calzone filling evenly between the four dough rectangles. Spread the filling carefully over the surface of the dough, leaving about 1/4″ around the edges without any filling. Roll up each piece of dough, beginning with the short side. 

Crescent roll dough is separated into 4 rectangles, and perforations sealed.Filling is spread out to within 1/4" of the edges of the dough.Each filled calzone dough rectangle is rolled up, starting at short side.

Seal And Slice

Once completely rolled, carefully pinch the seams together. Place the rolls, seam side down, and gently cut each roll into 4 slices, using a serrated knife (for best results).Repeat with remaining rolls, until you have 16 slices total.

Seams are pinched together on the dough.Each of the calzone rolls are cut into four slices with a serrated knife.

Time To BAKE!

Okay… the cheesy calzone pinwheels are evenly sliced, and now they are ready to bake! Place the slices, cut side down onto a large, GREASED OR SPRAYED baking sheet. Leave a couple inches between each slice, because they will expand a bit once cooked.

Bake the cheesy calzone pinwheels in a preheated 375°F. oven for approximately 13-15 minutes. When done, they should be nice and golden brown in color. Remove the pan from the oven and let them cool for a couple minutes before serving.

Sixteen cheesy calzone pinwheels on baking sheet, ready to bake.When done baking, the pinwheels are golden brown in color.

Time To EAT!

When you are ready to serve the cheesy calzone pinwheels, place them on a serving platter. We especially enjoy them when served with a warm marinara dipping sauce on the side. These little bitty pastries taste like a calzone, with the pepperoni, three cheeses, mushrooms and peppers with that warm marinara sauce. YUM!

Close up photo of four of the cheesy calzone pinwheels, ready to eat.The baked pinwheels are served with warm marinara or pizza sauce on the side.

I hope you have the opportunity to make these cheesy calzone pinwheels for friends or family. They are a great snack or a wonderful appetizer to put out for a crowd. Thank you for stopping by, and I hope you will come back soon for more family-friendly recipes. Have a wonderful day.

Looking For More APPETIZER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful tasting appetizers you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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Author's signature

Original recipe source: Lisa Smith, via https://www.tasteofhome.com/recipes/calzone-pinwheels/

Cheesy Calzone Pinwheels
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Cheesy Calzone Pinwheels are yummy crescent roll appetizers, with pepperoni, bell pepper, mushrooms, and 3 cheeses, served with marinara sauce.

Category: Appetizers, Snack
Cuisine: Italian
Keyword: cheesy calzone pinwheels
Servings: 16
Calories Per Serving: 99 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup diced pepperoni
  • ½ cup shredded part-skim mozzarella cheese
  • ½ cup part-skim ricotta cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup finely chopped green bell pepper
  • ¼ cup chopped fresh mushrooms
  • 2 Tablespoons finely chopped yellow onion
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon salt
  • 8 ounces refrigerated crescent rolls one 8 oz. can
  • 1 cup marinara sauce or pizza sauce wamed
Instructions
  1. Preheat oven to 375°F. Spray or grease a 139" baking sheet. Set aside.

  2. Mix together mozzarella, ricotta, Parmesan, pepperoni, mushrooms, green pepper, onion, Italian seasoning and salt in a medium bowl. Stir well, to fully combine.

  3. Carefully unroll crescent dough from package. Separate dough into four rectangles (I place them on wax paper). Gently press out the perforations, to seal the dough Divide calzone filling evenly between the four dough rectangles. Spread filling over surface of the dough, leaving about 1/4" bare around the edges. Roll up each rectangle, beginning with the short side. 

  4. Once completely rolled, carefully pinch the seams together. Place rolls, seam side down, and gently cut each roll into 4 even slices, using a serrated knife (for best results). Repeat with remaining rolls, until you have 16 slices. Place slices, cut side down onto prepared baking sheet. Leave a couple inches between slices.

  5. Bake at 375°F. for 13-15 minutes. When done, they should be golden brown in color. Remove from oven. Transfer to serving platter with warm marinara or pizza sauce on the side. Serve and enjoy!

Nutrition Facts
Cheesy Calzone Pinwheels
Amount Per Serving (1 pinwheel)
Calories 99 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 10mg3%
Sodium 345mg15%
Potassium 87mg2%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 137IU3%
Vitamin C 3mg4%
Calcium 71mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cheesy Calzone Pinwheels are yummy crescent roll appetizers, with pepperoni, bell pepper, mushrooms, and 3 cheeses, served with marinara sauce.

Pumpkin Spice Coconut Milk Latte

Enjoy a tasty pumpkin spice coconut milk latte any time! Using canned coconut milk, this latte can be dairy-free, w/out whipped cream topping.
Enjoy a tasty pumpkin spice coconut milk latte any time! Using canned coconut milk, this latte can be dairy-free, w/out whipped cream topping.

Just like that, Fall has arrived just like clockwork! For us here in the Pacific Northwest, this means cooler temps, gorgeous foliage, sweatshirts/fleeces, football games, pumpkin patch visits, and umbrellas. It also means the arrival of pumpkin spice coffee creamer and pumpkin spice lattes! 

This recipe is an old hand-me-down from a while back. You know… the kind where a friend shares a recipe with a friend who then writes it down and shares it with another friend, etc.,  and the original source is lost to the ages. Yeah… that kind of recipe! I am not dairy-free, but my sister-in-law is a vegan (and completely dairy-free), and this is a lovely hot drink she can truly enjoy!

The recipe is for a delicious hot coffee beverage that is made with canned coconut milk! If you are not acquainted with canned coconut milk, it can usually be found in the Asian section of your grocery store. I’ve been enjoying it for YEARS! That’s right… canned coconut milk, and it tastes wonderful in this latte. You can also make it with whole milk as a substitute if dairy products are fine with you. I’ve had it both ways, and I think I prefer the flavor even more using coconut milk!

This latte is a nice alternative seasonal beverage for anyone, especially those who need to be dairy-free, for dietary reasons. The added bonus is that this pumpkin latte (which makes two servings) is absolutely simple to prepare. Here’s how to make two servings of this hot Fall beverage (which you can make ANY time of the year!).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Ingredients Will I Need?

The “cast of characters” you will need to make the latte are strong brewed coffee, canned coconut milk, pumpkin pie spice mix, honey, pumpkin puree, and vanilla extract. For the pumpkin puree, you can choose to use homemade puree or canned. TIP: If you need a quick recipe for homemade pumpkin pie spice mix, you can use this one.

I typically use homemade pumpkin puree, which is slightly lighter in color than canned. If you are using canned pumpkin, be sure to NOT use pumpkin pie filling. Use pumpkin puree, and all will be right in the world, okay? Okay!.

Ingredients for the latte include coffee, pumpkin pie spice, coconut milk, honey, pumpkin puree and vanilla.

Preparing The Pumpkin Spice Coconut Milk Latte

The first thing you will need to do is brew one cup of very strong coffee. If you tend to use a mild roast or generic brand of coffee, slightly increase the amount of coffee grounds you use to make it stronger. This amount of coffee made will be split between the two drinks. Once brewed, pour the coffee into a medium saucepan.

Add the canned coconut milk, pumpkin puree, vanilla, pumpkin spice and honey. Whisk or stir well, to combine these ingredients. NOTE: If you do not have access to canned coconut milk, you can substitute one cup of whole milk if you are okay with using dairy products. TIP: When using canned coconut milk, be sure to thoroughly stir the contents before adding to the saucepan. This will incorporate the coconut cream into the coconut milk.

Turn the heat to LOW, and simmer for 4-5 minutes. Whisk occasionally as it cooks, to fully incorporate the spices into the liquid. When the latte is fully heated through (and quite HOT), it is done!

Whisking and cooking the pumpkin spice coconut milk latte until hot in a saucepan.

Ladle the hot pumpkin spice coconut milk latte into two mugs. if desired (optional, but yummy), top each latte with whipped cream, and then sprinkle (or sift) a bit more pumpkin spice onto the whipped cream. Serve hot, and enjoy!

Are you DAIRY-FREE? If you are dairy-free, ladle the hot drink into mugs. Sprinkle each drink with a bit more pumpkin spice mix, then serve and enjoy while hot.

Pumpkin Spice Coconut Milk Latte, topped with whipped cream and pumpkin spice sprinkles.

I hope you enjoy this yummy, hot pumpkin spice coconut milk latte. To me, it’s a little taste of Fall! Thank you for stopping by today, and I sincerely hope you will come back again for another visit and more recipes. Have a wonderful day, friends.

Looking For More HOT BEVERAGE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderfully delicious hot beverage recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source unknown… It’s a hand-me-down from a while back.

Pumpkin Spice Coconut Milk Latte
Prep Time
2 mins
Cook Time
5 mins
Total Time
7 mins
 

Enjoy a tasty pumpkin spice coconut milk latte any time! Using canned coconut milk, this latte can be dairy-free, w/out whipped cream topping.

Category: Beverage
Cuisine: American
Keyword: pumpkin spice coconut milk latte
Servings: 2 (1 cup+ per serving)
Calories Per Serving: 360 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • cups strong, prepared coffee
  • 1 cup canned coconut milk , full-fat or low-fat
  • 1⅓ Tablespoons raw honey
  • 5 Tablespoons pumpkin puree (NOT pumpkin pie filling)
  • 4 teaspoons vanilla extract
  • teaspoons pumpkin spice mix
OPTIONAL: Whipped cream and/or sifted pumpkin pie spice, for garnish
    Instructions
    1. Brew one cup of very strong coffee. If you tend to use a mild roast or generic brand of coffee, slightly increase the amount of coffee grounds you use to make it stronger. This amount of coffee will be split between the two lattes. Once brewed, pour the coffee into a medium saucepan.

    2. Add the canned coconut milk, pumpkin puree, vanilla, pumpkin spice and honey to the coffee. Whisk or stir well, to combine these ingredients. Turn the heat to LOW, and simmer for 4-5 minutes, whisking occasionally as it cooks. When the latte is heated through (and quite HOT), it is done! ***TIP: When using canned coconut milk, be sure to thoroughly stir the contents before adding to the saucepan. This will incorporate the coconut cream into the coconut milk (it tends to separate in the can).

    3. Ladle the pumpkin spice coconut milk latte into two mugs while hot. **OPTIONAL- Top each latte with whipped cream, and then sprinkle (or sift) a bit more pumpkin pie spice onto the whipped cream. Serve hot, and enjoy! **NOTE: If dairy-free, simply sprinkle each mug with a bit more pumpkin spice mix, then serve and enjoy while hot.

    Recipe Notes

    NOTE: Caloric calculation was made using the calories for full fat canned coconut milk. If you use low-fat canned coconut milk, the caloric total will be approx. 153. Whipped cream garnish was not included, as this is an optional topping. 

    Nutrition Facts
    Pumpkin Spice Coconut Milk Latte
    Amount Per Serving (1 cup)
    Calories 360 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Saturated Fat 26g163%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 25mg1%
    Potassium 507mg14%
    Carbohydrates 23g8%
    Fiber 4g17%
    Sugar 18g20%
    Protein 3g6%
    Vitamin A 5839IU117%
    Vitamin C 5mg6%
    Calcium 43mg4%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy a tasty pumpkin spice coconut milk latte any time! Using canned coconut milk, this latte can be dairy-free, w/out whipped cream topping.

    Cauliflower Bacon Chowder

    Cauliflower Bacon Chowder is a thick, hearty soup with shredded cauliflower, turkey bacon, cheese, onions and celery. It’s really delicious!
    Cauliflower Bacon Chowder is a thick, hearty soup with shredded cauliflower, turkey bacon, cheese, onions and celery. It's really delicious!

    As I write this blog post, it is RAINING outside! Really raining! Since we have had such an incredibly DRY summer here in Oregon, this little taste of Fall has me excited. Well, I’m about as “excited” as I’m every going to get about RAIN (sigh), but we desperately need it this year.

    I don’t know about you, but when Fall arrives in the Pacific Northwest, and the rains come, the leaves change colors, AND the temperatures drop, I want SOUP!. Do you feel that way, too? It must be a thing… cooler weather and a big bowl of hot soup, right?

    Today I want to share a recipe I originally found online. I’ve made a few slight changes to the ingredients and the process used to make it, but the end result is a delicious, hearty cauliflower bacon chowder. I used turkey bacon for this batch (as seen in the pics), but it is easily made with regular bacon, too. Whatever type of bacon you have on hand will work fine, and add great flavor to this chowder. Here’s how to make it:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    A Little Bit Of Prep Work Before Cooking!

    It’s always a good idea to get everything you need for the recipe in place before beginning to cook the chowder. For this chowder, you will need to make a thickening agent. You can do this by whisking together 1 cup of chicken broth with 3 Tablespoons of all purpose flour. Whisk until it becomes smooth, then set it aside for later.

    Flour is whisked into chicken broth to make a thickening agent for the chowder.

    Grated cauliflower is needed for the chowder. If you are not buying it pre-grated in bags, then you will need to grate it yourself. It’s easy! Pull off the leaves around the bottom of the cauliflower.

    Holding onto the stalk, simply grate the cauliflower using the large holes on a hand held grater or box grater. This recipe calls for 4 cups of grated cauliflower, which is roughly the equivalent of a medium head, once grated.

    Fresh cauliflower is shredded using a box grater before making the chowder.Shredded cauliflower is ready to add to the soup pot.

    Time To Begin Cooking The Cauliflower Bacon Chowder

    Place a large soup pot on the stovetop. Use a knife or kitchen scissors to cut the bacon (turkey bacon OR regular) into small pieces. Use whatever type of bacon you prefer. Cook the bacon on medium heat until fully cooked and crisp. Remove the crisp bacon from the pan and place it on several layers of paper towels, to drain off the grease. Do NOT clean out the soup pot!

    Leave 1 Tablespoon of the bacon drippings in the soup pot (discard the rest). Put the chopped onion and celery into the pot, and cook these in the bacon drippings until they become tender. This will take about 3-4 minutes. Now add the minced garlic to the pot, and continue to cook for another minute, stirring often, so the garlic won’t burn.

    Small pieces of turkey bacon are cooked in soup pot until crispy.Chopped onions and celery are cooked in reserved bacon grease until tender.

    Add The Cauliflower And Liquid

    Dump all the grated cauliflower into the soup pot, along with 3 Tablespoons of water. Give it a good stir, to combine the veggies, then put a lid on the pot. Let the cauliflower “steam” (covered) for about 5-6 minutes, stirring 2-3 times during the steaming process. This helps to tenderize the cauliflower.

    Once the cauliflower has become tender, add the remaining cup of chicken broth and the milk to the pot. Stir to combine everything, and turn the heat up. 

    Water and grated cauliflower are added to the soup pot and steamed until tender.Chicken broth and milk are added to the cauliflower bacon chowder in the pot.

    Final Steps

    Whisk in the reserved cup of chicken broth and flour mixture (set aside previously). Continue cooking the chowder until it comes to a boil, whisking often. Once it begins to boil, turn the heat down to Low, and let it simmer for 3-4 minutes, or until the cauliflower bacon chowder thickens.

    Once the cauliflower bacon chowder has thickened, remove the pot from the heat. Add the grated cheddar cheese, a few dashes of hot sauce and the cooked bacon. Stir until they have been fully incorporated, and the cheese has melted. Take a quick bite, and then season with some salt and black pepper, to suit your personal taste. The hot, seasoned chowder is now ready to serve.

    Chowder is cooked until it thickens, after adding broth/flour mixture.Bacon pieces and shredded cheese are added to the hot chowder.

    Ready For A Hot Bowl Of Cauliflower Bacon Chowder?

    Ladle the soup into serving bowls. If desired, you can “garnish” each serving with more crispy bacon crumbles, amore grated cheese and some sliced green onions. This is not necessary, but it is a nice presentation. It looks good, and we eat with our eyes first, right?

    The cauliflower bacon chowder is hot, thick and delicious. It also has little tiny pieces of cauliflower in every bite! YUM! I really think you will enjoy this simple vegetable chowder any time of year, but especially when there is cool or cold weather outside! A bowl of this soup will fill you up and warm you up! I hope you enjoy it!

    Bowl of cauliflower bacon chowder is served, topped with green onions, cheese and bacon.A spoonful of cauliflower bacon chowder, ready to be eaten and enjoyed.

    Thank you for taking the time to visit this blog today. I appreciate it, and hope you will come back soon, for more family-friendly recipes. My hope is that you will make this yummy chowder for those you love, when you have the chance. Take care, and have a wonderful day.

    Looking for More CAULIFLOWER RECIPES?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of cauliflower recipes you might enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Author's signature

    Recipe adapted from: pinchofnutmeg.com/bacon-cauliflower-chowder/ (Don’t believe this blog is still active)

    Cauliflower Bacon Chowder
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Cauliflower Bacon Chowder is a thick, hearty soup with shredded cauliflower, turkey bacon, cheese, onions and celery. It's really delicious!

    Category: Entree, Main Dish, Soup
    Cuisine: American
    Keyword: cauliflower bacon chowder
    Servings: 5
    Calories Per Serving: 351 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 6 slices turkey bacon, chopped can substitute regular bacon, if desired
    • ½ medium yellow onion chopped
    • 2 cloves garlic minced
    • 1 large celery stalk chopped
    • 4 cups grated cauliflower about 1 medium head
    • 3 Tablespoons water
    • 2 cups low-sodium chicken broth *divided use*
    • 2 cups milk 2% is best for this soup
    • 3 Tablespoons all purpose flour
    • 4 dashes Tabasco sauce or other hot pepper sauce
    • 2 cups shredded sharp cheddar cheese can substitute mild cheddar
    • salt and pepper (season to taste)
    OPTIONAL GARNISHES: chopped green onions, more bacon crumbles, and more shredded cheddar cheese
      Instructions
      1. PREP: Whisk together 1 cup of chicken broth and 3 Tablespoons flour. Whisk until smooth; set aside for later.

        PREP: Remove leaves around bottom of cauliflower. Holding onto the stalk, grate cauliflower using large holes on a hand or box grater.

      2. Use a knife or kitchen scissors to cut bacon into small pieces. In large soup pot, cook bacon on medium heat until crisp. Remove bacon from pot; place on layers of paper towels, to drain off grease. Leave 1 Tablespoon of bacon grease in soup pot. Add chopped onion and celery; cook in bacon grease until they become tender (3-4 minutes). Now add the minced garlic. Continue to cook for 1 minute, stirring often, so garlic doesn't burn.

      3. Put grated cauliflower into soup pot, along with 3 Tablespoons of water. Stir, to combine veggies, then put a lid on the pot. Let cauliflower "steam" (covered) for 5-6 minutes, stirring 2-3 times during steaming process. Once cauliflower is tender, add milk, plus remaining cup of chicken broth, and stir. Turn the heat up. 

      4. Whisk in reserved cup of chicken broth and flour mixture. Continue cooking chowder until it comes to a boil, whisking often. Once it begins boiling, turn heat down to LOW; let it simmer 3-4 minutes, or until mixture thickens. Remove pot from heat. Add grated cheddar cheese, hot sauce, and bacon. Stir until cheese has melted. Take a bite; season with salt and pepper, to taste. Serve and enjoy!

      5. GARNISH: If desired, top each serving with additional bacon crumbles, sliced green onions, and grated cheese. (OPTIONAL, but a nice presentation.)

      Recipe Notes

      Caloric calculation made using turkey bacon and 2% milk.

      Nutrition Facts
      Cauliflower Bacon Chowder
      Amount Per Serving (1 (1/5 of total))
      Calories 351 Calories from Fat 198
      % Daily Value*
      Fat 22g34%
      Saturated Fat 12g75%
      Trans Fat 1g
      Polyunsaturated Fat 2g
      Monounsaturated Fat 7g
      Cholesterol 71mg24%
      Sodium 765mg33%
      Potassium 591mg17%
      Carbohydrates 16g5%
      Fiber 2g8%
      Sugar 7g8%
      Protein 23g46%
      Vitamin A 553IU11%
      Vitamin C 40mg48%
      Calcium 468mg47%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Cauliflower Bacon Chowder is a thick, hearty soup with shredded cauliflower, turkey bacon, cheese, onions and celery. It's really delicious!

      Coconut Pecan Frosting

      Make yummy coconut pecan frosting from scratch in 15 minutes! This frosting tastes fantastic on German chocolate cake, cupcakes, or brownies.
      Make yummy coconut pecan frosting from scratch in 15 minutes! This frosting tastes fantastic on German chocolate cake, cupcakes, or brownies.

      If you’re searching for a delicious cake, cupcake or brownie frosting that is super easy to make, may I suggest this coconut pecan frosting? It is incredibly simple to prepare (just cook and stir!), and it will impress you with it’s wonderful taste. Why buy it in a plastic container, when you can easily make your own from scratch?

      We especially love it on German chocolate cake, but it is also awesome as a topping on chocolate brownies or cupcakes, too! My Mom has been making this frosting for as long as I can remember, and she gave me this recipe at least 30 years ago. Here’s how to make coconut pecan frosting from scratch:

      Time to Cook And Stir!

      Place evaporated milk, sugar, butter, egg yolks and vanilla extract into a medium saucepan. Cook these ingredients over medium-low heat, stirring to combine. Continue to cook for a FULL 12 minutes, stirring often, so it doesn’t stick to the bottom of the pan and burn.

      As it cooks, the mixture will begin to thicken. That is perfect, and is exactly what you want to happen! Once the 12 minutes is up, and the mixture has thickened, remove the saucepan from the direct heat.

      Evaporated milk, sugar, butter, egg yolks and vanilla cook in a saucepan.After cooking, the evaporated milk, sugar, butter, egg yolks and vanilla are creamy and yellow in color.

      Add the Coconut And Chopped Pecans To Finish

      As soon as you take the pan off of the heat, add the shredded coconut and chopped pecans. Stir well, to make sure all the ingredients in the coconut pecan frosting are fully combined.

      The finished frosting will be fairly thick, and still quite hot at this point. Set the pan aside and let the coconut pecan frosting cool completely before attempting to frost a cake, etc.

      Shredded coconut and chopped pecans are added to saucepan.Coconut Pecan Frosting being stirred in the saucepan.

      Ready To Use the Coconut Pecan Frosting!

      You can stir the frosting often, to help speed up the cooling process, if desired. When the coconut pecan frosting has cooled completely, you are ready to frost your cake, cupcakes or brownies!

      Once the coconut pecan frosting has cooled, it is ready to use to decorate cakes, etc.

      See how pretty the frosting looks on this German chocolate cake? You can see all the shredded coconut and the small pieces of pecans. I’m not kidding, this frosting is so good you might want to just eat it by the spoonful… ha ha!

      Here is a 2 layer German chocolate cake with coconut pecan frosting.

      I hope you have the opportunity to make this delicious coconut pecan frosting. I am confident you’ll enjoy using it (and eating it, too)! Thank you for stopping by today, and I sincerely hope you will come back again soon. Have a wonderful day, friends.

      Looking For More FROSTING Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious, made from scratch frosting recipes you might enjoy, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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      Facebook page: The Grateful Girl Cooks!
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      The Grateful Girl Cooks!
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      Author's signature

      Original recipe source: I got this recipe from my Mom (over 30 years ago!)

      Coconut Pecan Frosting
      Prep Time
      15 mins
      Cook Time
      0 mins
      Total Time
      15 mins
       

      Make yummy coconut pecan frosting from scratch in 15 minutes! This frosting tastes fantastic on German chocolate cake, cupcakes, or brownies.

      Category: Frosting, Topping
      Cuisine: American
      Keyword: coconut pecan frosting
      Servings: 1 (total amt. for 13x9 cake or 2 layer cake)
      Calories Per Serving: 3783 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 cup evaporated milk
      • 1 cup granulated sugar
      • ½ cup butter , equal to 1 stick
      • 3 large egg yolks , beaten slightly
      • 1 teaspoon vanilla extract
      • cups shredded coconut
      • 1 cup chopped pecans
      Instructions
      1. Place evaporated milk, sugar, butter, egg yolks and vanilla into a medium saucepan. Cook on medium-low heat, stirring to combine. Continue to cook for a FULL 12 minutes, stirring often. As it cooks, it will begin to thicken. Once the 12 minutes is up, and mixture has thickened, remove pan from the heat.

      2. Immediately stir in coconut and chopped pecans. Stir well, until fully combined. Set pan aside and let frosting cool completely before attempting to frost a cake, brownies, etc. You can stir often, if desired, to "speed up" the cooling process.

      3. Once cooled to room temperature the frosting is ready to use. Enjoy!

      Recipe Notes

      NOTE: This amount of frosting is enough for a 13x9" cake OR a round 2 layer cake. Makes approx. 4½ cups total frosting total. Caloric calculation is for the entire amount.

      Nutrition Facts
      Coconut Pecan Frosting
      Amount Per Serving (1 Total Amount (approx. 4½ cups))
      Calories 3783 Calories from Fat 2637
      % Daily Value*
      Fat 293g451%
      Saturated Fat 161g1006%
      Trans Fat 4g
      Polyunsaturated Fat 31g
      Monounsaturated Fat 84g
      Cholesterol 872mg291%
      Sodium 1160mg50%
      Potassium 2073mg59%
      Carbohydrates 276g92%
      Fiber 33g138%
      Sugar 241g268%
      Protein 46g92%
      Vitamin A 4245IU85%
      Vitamin C 8mg10%
      Calcium 876mg88%
      Iron 9mg50%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make yummy coconut pecan frosting from scratch in 15 minutes! This frosting tastes fantastic on German chocolate cake, cupcakes, or brownies.

      Ham and Cheddar Gnocchi

      Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!
      Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!

      Do you enjoy eating gnocchi? I sure do… those little fluffy potato bundles can be combined with a number of sauces and/or meats for a delicious meal. Over the past few years I’ve enjoyed using them for a number of recipes, because they are easy and quick to cook!

      I found the original recipe for the ham and cheddar gnocchi online, and made several changes to suit our taste buds! This recipe is pretty straightforward in that you add ingredients to a skillet, cook, add more ingredients, and cook again. Cover it all with a blanket of cheddar cheese then eat. You get the picture. It doesn’t take a rocket scientist to make this yummy all-in-one-skillet dish! Here’s how to make it:

      Scroll Down for A Printable Recipe Card At The Bottom Of The Page

      Ready, Get Set… And Go!

      You will need a large, oven-proof skillet for this dish. Melt a Tablespoon of butter over medium heat in the skillet. Add two cups of chopped onions to the butter, and sauté them for approximately 4-5 minutes, or until they become tender and are golden brown.

      Toss in the diced or shredded ham, and stir to combine. Cook the ham, onions and butter until heated through, approx. 2-3 minutes.

      Chopped onions are cooked in melted butter in a large skillet.
      Shredded (or cubed) ham is added to the cooked onions in the skillet.

      Stir in the water and the chicken broth, and bring this mixture to a simmer. Once the liquid is simmering, add the gnocchi and sliced green beans. Stir everything well, then put a lid on the skillet.

      Cook (covered) on medium-low heat for about 5 minutes, stirring once or twice during the cooking time. When done, the green beans AND the gnocchi should be tender to the bite.

      Chicken broth and water are stirred into the skillet with ham and onions.Potato gnocchi and sliced green beans are added to the skillet.

      Finishing The Ham And Cheddar Gnocchi

      Turn on the broiler in your oven. to preheat. Add garlic powder, and season to taste with salt and black pepper. Stir in the half and half (or whipping cream, if using), then stir to combine these ingredients.

      Sprinkle the gnocchi with grated cheddar cheese. If you don’t enjoy cheddar, you can use the cheese of your choice (such as Pepper Jack, Swiss, etc.). I use cheddar, because we always have it around, and it adds nice color to the dish. 

      Put the skillet on a rack, positioned about 4-5 inches from the broiler heating element. Let the ham and cheddar gnocchi heat under the broiler about 2-3 minutes, until the cheese has melted and is bubbly on top. Be sure to keep an eye on it, so you don’t burn it! When done, remove from the oven and it’s ready to serve!

      Seasonings and half and half are added to the ingredients for ham and cheddar gnocchi.Grated cheddar cheese is added to ham and cheddar gnocchi, then skillet is put under a broiler.

      Serve The Ham And Cheddar Gnocchi

      Serve the ham and cheddar gnocchi straight from the skillet. It is a rather rustic presentation, but it works! Besides, who needs one more serving dish to wash, right? Just grab a large spoon and dish it up onto individual serving plates Enjoy this flavorful all in one skillet meal!

      Ham and cheddar gnocchi has been removed from broiler nd is ready to eat.A close up photo of the ham and cheddar gnocchi, ready for serving.

      I really hope you enjoy this dish. We sure do, and enjoy how simple it is to make. The leftovers can be easily reheated using a microwave. Thank you for stopping by today, and I hope you will come back soon for more family-friendly recipes. Have a wonderful day, friends.

      Looking For More Recipes Using GNOCCHI?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious gnocchi recipes you might enjoy, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Recipe adapted from: http://www.kevinandamanda.com/ham-and-cheese-gnocchi/

      Ham and Cheddar Gnocchi
      Prep Time
      5 mins
      Cook Time
      15 mins
      Total Time
      20 mins
       

      Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!

      Category: Main Course
      Cuisine: American
      Keyword: ham and cheddar gnocchi
      Servings: 4
      Calories Per Serving: 593 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 Tablespoon butter
      • 2 cups diced yellow onion (approx. 1 large)
      • 12 ounces ham (diced or shredded)
      • ¾ cup water
      • ½ cup low-sodium chicken broth
      • 16 ounces potato gnocchi (1 pound pkg.)
      • ¾ cup sliced fresh green beans
      • ¼ cup half and half (or substitute heavy whipping cream)
      • ¼ teaspoon garlic powder
      • salt & pepper, to taste
      • 1 cup shredded cheddar cheese (sharp or mild)
      Instructions
      1. Melt butter over medium heat in a large (ovenproof) skillet. Add chopped onions to skillet; sauté approx. 4-5 minutes, or until tender and translucent. Stir in diced or shredded ham. Cook 2-3 minutes until heated through,

      2. Stir in water and chicken broth; bring this mixture to a simmer. Once simmering, add gnocchi and sliced green beans. Stir well, then put a lid on the skillet. Cook (covered) on medium-low heat for about 5 minutes, stirring once or twice. When done, green beans AND gnocchi should be tender. Remove skillet from heat. **Turn on oven broiler to preheat while you finish making the gnocchi.**

      3. To gnocchi add garlic powder, and then salt and pepper (to taste). Stir in half and half (or whipping cream, if using), combining all ingredients. Sprinkle gnocchi with grated cheddar cheese.

      4. Put skillet on a rack, positioned about 4-5 inches from the broiler heating element. Broil 2-3 minutes, or until cheese has melted and is bubbly on top. Be sure to keep an eye on it, so you don't burn it! When done, remove skillet from oven, serve immediately and enjoy!

      Nutrition Facts
      Ham and Cheddar Gnocchi
      Amount Per Serving (1 (1/4 of total))
      Calories 593 Calories from Fat 261
      % Daily Value*
      Fat 29g45%
      Saturated Fat 14g88%
      Trans Fat 1g
      Polyunsaturated Fat 2g
      Monounsaturated Fat 11g
      Cholesterol 96mg32%
      Sodium 1616mg70%
      Potassium 479mg14%
      Carbohydrates 51g17%
      Fiber 5g21%
      Sugar 4g4%
      Protein 32g64%
      Vitamin A 568IU11%
      Vitamin C 9mg11%
      Calcium 278mg28%
      Iron 5mg28%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!

       

      Zucchini Carrot Lime Coleslaw

      Looking for a yummy low-calorie side salad? Try Zucchini Carrot Lime Coleslaw, with grated zucchini and carrots in a lime, cumin cilantro dressing!
      Looking for a yummy low-calorie side salad? Try Zucchini Carrot Lime Coleslaw, with grated zucchini and carrots in a lime, cumin cilantro dressing!

      If you enjoy the crunch and taste of traditional coleslaw, then I believe you will really like this zucchini carrot lime coleslaw. I found this low calorie recipe in one of my old Weight Watcher cookbooks. The freshly grated zucchini and carrots give this side salad it’s crunch, and a lime cilantro and ground cumin dressing gives it a delicious flavor.

      This coleslaw is super easy to prepare, and since it makes 4 servings, it’s a quick and easy side dish for your family or friends. Basically a salad dressing is made, and then used to top the fresh grated veggies. That’s it!

      Zucchini Carrot Lime Coleslaw is easy to make, colorful, tasty, and low in calories (about 51 calories per serving)! That’s what I call a great side dish! Here’s how to make it:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Prepare The Coleslaw Dressing

      The first thing you will need to do is prepare the coleslaw dressing. Before combining the ingredients, you will need to lightly “toast” the ground cumin spice. To do this, place the ground cumin in a “dry” skillet. Stir and cook, over low heat for about one minute, or until you begin to smell it’s fragrance. Transfer the cumin to a small bowl.

      To the cumin, add mayonnaise (light or regular), fresh lime juice, lime zest, chopped cilantro, salt and pepper. Stir these ingredients until they are combined well. This is the dressing for your zucchini carrot lime coleslaw.

      Ground cumin is lightly "toasted" in a skillet over low heat to enhance the flavor.Mayonnaise, cumin, cilantro, lime juice, zest, salt and pepper are used to make the coleslaw dressing.

      Prepare The Zucchini Carrot Lime Coleslaw

      Now it’s time to grate (or shred) the zucchini and carrots.  Cut off the ends of the zucchini, and grate it, using the largest size holes on a grater (can also use a food processor with a grating blade). Place the shredded zucchini on several thicknesses of paper towels. Press down firmly with more paper towels to remove as much of the natural wetness of the zucchini as possible.

      Peel the carrots, and cut off both ends of each carrot. Grate the carrots, using the largest size holes on the grater (can use a food processor with a grating blade for this, too). 

      A zucchini is shredded, then moisture is blotted out using paper towels.Two carrots are shredded to use in the zucchini carrot lime coleslaw.

      Place the shredded zucchini and carrots in a medium-sized serving bowl. Pour the coleslaw dressing over the top (using ALL the dressing). Toss the coleslaw until all ingredients are fully combined. Now your zucchini carrot lime coleslaw is ready to be served, OR you can cover the bowl and refrigerate until ready to be served.

      The dressing is combined with shredded zucchini and carrots in a mixing bowl.

      Serve The Zucchini Carrot Lime Coleslaw

      Transfer the zucchini carrot lime coleslaw to a serving dish (if desired), and garnish the top with a slice of lime, and a couple of cilantro sprigs. This side dish is best served on the same day you make it!

      This coleslaw still tastes great (and crunchy) on subsequent days, but you may have to remove a bit of liquid that accumulates on the bottom of the bowl (thanks again to those juicy zucchini!). No big deal! Store any leftovers covered in the refrigerator for 2-3 days.

      Zucchini Carrot Lime Coleslaw is garnished with lime wedge and cilantro sprigs to serve.Delicious zucchini carrot lime coleslaw is served in a white bowl, with cilantro/lime garnish.

      I really hope you enjoy this simple veggie side dish. We sure do! Thank you for stopping by today, and I sincerely hope you will come back soon for more family friendly recipes. Take care, and have a wonderful day! May God bless you with encouragement, and His peace today.

      Looking For More Coleslaw Recipes?

      You can find ALL of my recipes in the Recipe index, located at the top of the page. I have some delicious coleslaw recipes you might be interested in, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's Signature

      Original recipe source: “Weight Watchers New Complete Cookbook, page 305, published in 1998 by Wiley Publishing, Inc.

      Zucchini Carrot Lime Coleslaw
      Prep Time
      7 mins
      Cook Time
      0 mins
      Total Time
      7 mins
       

      Want a yummy low-calorie side salad? Try Zucchini Carrot Lime Coleslaw, with grated zucchini and carrots in a lime, cumin cilantro dressing!

      Category: Salad/Side Dish
      Cuisine: American
      Keyword: zucchini carrot lime coleslaw
      Servings: 4
      Calories Per Serving: 51 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Coleslaw Dressing:
      • 3 Tablespoons light mayonnaise , can substitute regular
      • 1 Tablespoon fresh lime juice
      • ½ teaspoon lime zest* , *finely grated peel
      • 1 teaspoon ground cumin
      • 1 teaspoon chopped fresh cilantro
      • ¼ teaspoon salt
      • teaspoon ground black pepper
      For Coleslaw:
      • 2 large carrots , peeled/grated
      • 1 medium zucchini , grated
      Instructions
      1. Place cumin in a "dry" skillet. Stir and cook on low heat for one minute, or until smell it's fragrance. Transfer cumin to a small bowl. Add mayonnaise, lime juice and zest, cilantro, salt and pepper. Stir until combined well. Set aside.

      2. Cut off both ends of zucchini. Grate, using large holes on a grater (or food processor with grating blade). Place shredded zucchini on several thicknesses of paper towels. Press down firmly with more paper towels to blot out as much of the natural wetness of zucchini as possible. Peel carrots; cut off both ends. Grate carrots, using large holes on grater (or food processor with grating blade).

      3. Place shredded zucchini/carrots in a medium bowl. Pour dressing over the top (use ALL the dressing). Toss until all ingredients are combined. May serve immediately, or can be covered/refrigerated for later.

      4. To serve, transfer to serving dish. Garnish with lime wedge, and 2-3 cilantro sprigs. Coleslaw is best served on the same day you make it! Coleslaw still tastes great on subsequent days, but you may have to remove liquid from bottom of bowl (thanks juicy zucchini!). Store leftovers (covered) in refrigerator for 2-3 days.

      Recipe Notes

      Caloric calculation is based on the use of light mayonnaise.

      Nutrition Facts
      Zucchini Carrot Lime Coleslaw
      Amount Per Serving (1 (1/4 of total))
      Calories 51 Calories from Fat 27
      % Daily Value*
      Fat 3g5%
      Saturated Fat 1g6%
      Trans Fat 1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 1g
      Cholesterol 2mg1%
      Sodium 253mg11%
      Potassium 261mg7%
      Carbohydrates 7g2%
      Fiber 2g8%
      Sugar 3g3%
      Protein 1g2%
      Vitamin A 6130IU123%
      Vitamin C 12mg15%
      Calcium 26mg3%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Looking for a yummy low-calorie side salad? Try Zucchini Carrot Lime Coleslaw, with grated zucchini and carrots in a lime, cumin cilantro dressing!

      Blueberry Banana Baked Oatmeal

      Blueberry Banana Baked Oatmeal is a cinch to make, and is full of juicy blueberries and banana slices! It’s an easy, yummy breakfast!
      Blueberry Banana Baked Oatmeal is a cinch to make, and is full of juicy blueberries and banana slices! It's an easy, yummy breakfast!

      Do you enjoy oatmeal? When I was a kid, if you had told me that someday I would actually ENJOY oatmeal, I would have laughed. Hilariously. Oatmeal? You have got to be kidding me. HOWEVER… I now LOVE it, whether it’s a big ol’ bowl of it (with brown sugar and cinnamon), a baked version, or in cookies. Go figure.

      I’ve made several varieties of BAKED oatmeal over the past few years, and today I want to share this simple recipe for blueberry banana baked oatmeal. It is VERY EASY to prepare, and then is popped in the oven to bake. Once it is done baking, I let it cool down to room temperature then cut it into slices for serving. EASY PEASY! And guess what? It is delicious! Here’s how to make this delicious breakfast treat:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      How To Make Blueberry Banana Baked Oatmeal

      Begin by preheating your oven to 350°F. It only takes a few minutes to get the oatmeal ready for the oven, so you want it to be nice and hot before you add it. Okay, now for the oatmeal…

      Stir together rolled oats (old fashioned, not quick or instant), sugar, baking powder and salt in a large mixing bowl. Add milk, melted (and cooled) butter, lightly beaten eggs, blueberries and vanilla extract. Stir gently to combine these ingredients.

      NOTE: You can use fresh OR frozen blueberries for this dish. I typically use fresh, but if you will be using frozen, there is no need to thaw them. Just toss them in there frozen.

      Oats, sugar, baking powder and salt are combined in a mixing bowl.Blueberries, milk, melted butter, vanilla and eggs are added to the batter and stirred in.

      Add the banana slices, and gently stir them into the batter, until fully incorporated into the batter. Once done, the oatmeal is ready for the oven!

      Sliced bananas are gently stirred into the blueberry banana baked oatmeal mixture.

      Time To Bake It!

      Lightly spray a 9×9 baking dish with non-stick cooking spray. Pour the oatmeal mixture into the baking dish, spreading it evenly to disperse the blueberries and bananas. OPTIONAL- you can also top the dish with ¼ cup chopped walnuts or pecans if desired, before baking. We don’t usually add the nuts, but that is completely your choice!

      Place the dish into the preheated oven, and bake at 350°F. for 45-50 minutes, or until the oatmeal has set. Since oven temps can vary quite a bit, I suggest checking it at 45 minutes, and then bake longer, if necessary. The top should be golden brown in color once done.

      TIP: If you wish the top to be more brown in color, you can put the baking dish under the broiler (5″-6″ away from heating element) and let it brown more. IMPORTANT NOTE: If you do this step, be sure to check it every 30 seconds and rotate the pan until browned to your liking (approx. 1 minute or so total). Keep a very close eye on it, so it does not BURN (and ruin your nice breakfast)! 

      A baking dish full of the oatmeal mixture, ready to go into the oven.Blueberry Banana Baked Oatmeal is golden brown on top, once taken out of the oven.

      When done, remove the blueberry banana baked oatmeal from the oven, and transfer the dish to a wire rack to cool. Of course, you CAN eat it hot, but we have found we enjoy this dish best at room temperature. It slices better, etc., but that is your choice, as to how you will enjoy your baked oatmeal best!

      Close up of the baked oatmeal, full of juicy blueberries and sliced bananas.

      Ready To Enjoy A Piece Of Blueberry Banana Baked Oatmeal?

      Once the blueberry banana baked oatmeal has cooled to room temperature, you can easily cut it into 9 pieces (about 3″ x 3″ each). Grab a fork, plop a piece on a plate, and enjoy your yummy breakfast, with some hot coffee or tea.

      Slice of blueberry banana baked oatmeal, served on a white plate with a fork.

      I really hope you enjoy this blueberry banana baked oatmeal. We sure do! It is best if eaten within 2-3 days after cooking (and it also freezes well, too, if wrapped securely). Thank you for stopping by today, and I hope you will come back again for more family-friendly recipes. Take care, and have a GREAT day!

      Looking For More OATMEAL Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of recipes that feature oatmeal you might enjoy checking out, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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      Facebook page: The Grateful Girl Cooks!
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      Author's signature

      Original recipe source: A Fred Meyer booklet called “My Magazine” that was mailed to our home, Summer edition, page 22

      Blueberry Banana Baked Oatmeal
      Prep Time
      15 mins
      Cook Time
      50 mins
      Total Time
      1 hr 5 mins
       

      Blueberry Banana Baked Oatmeal is a cinch to make, and is full of juicy blueberries and banana slices! It's an easy, yummy breakfast!

      Category: Breakfast
      Cuisine: American
      Keyword: blueberry banana baked oatmeal
      Servings: 9 (3" square pieces)
      Calories Per Serving: 304 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 3 cups old fashioned rolled oats
      • ¾ cup granulated sugar
      • 2 teaspoons baking powder
      • ½ teaspoon salt
      • 1 cup milk
      • ½ cup butter (1 stick) melted, and cooled
      • 2 large eggs beaten
      • ½ teaspoon vanilla extract
      • ¾ cup blueberries fresh or frozen
      • 1 banana sliced (approx. 1/2" slices)
      Instructions
      1. Preheat oven to 350°F. Lightly grease a 9"x9" baking pan with non-stick spray.

      2. Stir together oats, sugar, baking powder and salt in a large bowl. Add milk, melted/cooled butter, beaten eggs, blueberries and vanilla extract. Stir gently to combine. Add banana slices; gently stir them into batter, until fully incorporated.

      3. Pour oatmeal mixture into prepared baking dish, spreading batter evenly. OPTIONAL- you can also top the dish with ¼ cup chopped walnuts or pecans if desired, before baking.

      4. Bake at 350°F. for 45-50 minutes, or until the oatmeal has set. Oven temps can vary;, I suggest checking it at 45 minutes, and then bake longer, if necessary. Oatmeal should be golden brown on top.

        TIP: If you wish the top to be more browned, put the baking dish under the broiler (5"-6" away from heating element) and let it brown more. IMPORTANT NOTE: If you do this step, be sure to check it every 30 seconds and rotate the pan until browned to your liking (approx. 1 minute or so total). Keep a very close eye on it, so it does not BURN (and ruin your nice breakfast)! 

      5. When done, remove baked oatmeal from oven and transfer to wire rack to cool. Once cooled to room temp., cut it into 9 pieces ( 3" x 3" each). Enjoy!

      Recipe Notes

      NOTE: You can use fresh OR frozen blueberries for this dish. If using frozen, there is no need to thaw them.

      Nutrition Facts
      Blueberry Banana Baked Oatmeal
      Amount Per Serving (1 3"x 3" square)
      Calories 304 Calories from Fat 117
      % Daily Value*
      Fat 13g20%
      Saturated Fat 7g44%
      Trans Fat 1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 4g
      Cholesterol 70mg23%
      Sodium 249mg11%
      Potassium 302mg9%
      Carbohydrates 42g14%
      Fiber 3g13%
      Sugar 21g23%
      Protein 6g12%
      Vitamin A 442IU9%
      Vitamin C 2mg2%
      Calcium 96mg10%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Blueberry Banana Baked Oatmeal is a cinch to make, and is full of juicy blueberries and banana slices! It's an easy, yummy breakfast!

      Creamy Garlic Mashed Cauliflower

      If you like mashed potatoes, you’ll enjoy Creamy Garlic Mashed CAULIFLOWER! Seasoned with garlic & onions, this healthy side dish is amazing!
      If you like mashed potatoes, you'll enjoy Creamy Garlic Mashed CAULIFLOWER! Seasoned with garlic & onions, this healthy side dish is amazing!

      We love mashed potatoes! However, sometimes you feel the need to eat a bit healthier variety of foods! This creamy garlic mashed cauliflower is a fantastic way to enjoy a side dish that looks and tastes like mashed potatoes, without the additional calories.

      Cauliflower florets are boiled (or steamed), then cooked with sautéed onions. This mixture is then pureed, and lightly browned garlic cloves are added to the party, for extra flavor. Once pureed until smooth (in a food processor or blender), this healthy veggie side dish is ready to serve! It doesn’t take too much effort, and tastes wonderful. Here’s how to make it:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Preparing The Cauliflower

      Okay… first thing you will need to do is prepare the cauliflower! Unwrap the cauliflower, and begin by removing the leafy green leaves around the bottom of the cauliflower. Then turn the cauliflower upside down and very carefully cut out the core, and discard it.

      The outer leaves of a head of cauliflower are removed first.The core of the cauliflower is cut out of the underside (and then discarded)

      Cut and separate the cauliflower into florets, removing/discarding some of the longer thick, hard stems. Bring a large pan of water to a boil. Place the florets into the pan of boiling water and continue to cook until tender (approx. 5-6 minutes). Drain the cauliflower, once done. NOTE: You can also steam the cauliflower, if you prefer.

      Cauliflower is cut into florets before cooking.Boiling the cauliflower florets until tender.

      Putting It Together

      While the cauliflower cooks, melt 2 teaspoons of butter in a large skillet, and sauté the chopped onions for 3-4 minutes. When done, add the cooked cauliflower florets to the onions in the skillet. Cook the onions and cauliflower on medium-low heat for about 7-8 minutes, stirring often.

      Once they are finished cooking, transfer the onion/cauliflower mixture to a food processor or blender, and process until it becomes somewhat smooth. Scrape down the sides of the processor, as needed during processing.

      Chopped onions cooking in butter, in a large skillet.Onions and cauliflower are cooked together in skillet for about 7-8 minutes.

      Finishing The Creamy Garlic Mashed Cauliflower

      Melt a teaspoon of butter in a skillet on low heat. Add the chopped garlic. Cook and stir this ONLY until the garlic is just beginning to turn brown (about a minute). Don’t let the garlic get too browned or burn, or it will become bitter. Remove this from the heat as soon as it is done.

      Add the cooked garlic, and the remaining Tablespoon of butter to the pureed cauliflower, and continue processing until the mixture is fully smooth. Scrape down the sides as it is processed. It should be similar in texture to mashed potatoes, once done. Season to taste with a couple pinches of salt, if desired.

      Cooking chopped garlic in butter until lightly browned.Butter and chopped garlic are added to pureed cauliflower in a food processor.

      Time To Serve The Creamy Garlic Mashed Cauliflower!

      Once the cauliflower is completely mixed and is very smooth (like mashed potatoes in texture), remove from the food processor (or blender). Transfer the hot creamy garlic mashed cauliflower to a serving dish, and add a few chives for garnish, if desired. Dish it up, and dig in while it’s hot! This mashed cauliflower recipe makes four servings, and I really think you will enjoy it.

      Our favorite way to have it is served alongside meatloaf and other veggies (shown below). It looks so much like mashed potatoes it will fool your eyes, but is a bit healthier, in the long run. YUM.

      A serving bowl filled with creamy garlic mashed cauliflower, ready to eat.Creamy Garlic Mashed Cauliflower is served along with green beans and meatloaf.

      I truly hope you enjoy this delicious veggie side dish! It pairs very well with beef, pork and chicken dishes, and it’s flavorful, creamy texture will surprise those to whom you serve it. Thank you for stopping by, and I hope you will come back for more family-friendly recipes soon! Take care, and have a GREAT day!

      Looking For More VEGETABLE SIDE DISH Recipes?

      You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious veggie recipes to choose from, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Recipe Adapted From: The book “New Life Promise- Food Meets Faith, Total Trifecta Of Weight Loss”, by Isabel D. Price, published 2019, page 87

      Creamy Garlic Mashed Cauliflower
      Prep Time
      15 mins
      Cook Time
      15 mins
      Total Time
      30 mins
       

      If you like mashed potatoes, you'll enjoy Creamy Garlic Mashed CAULIFLOWER! Seasoned with garlic & onions, this healthy side dish is amazing!

      Category: Side Dish, Vegetable Dish
      Cuisine: American
      Keyword: creamy garlic mashed cauliflower
      Servings: 4
      Calories Per Serving: 100 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 medium cauliflower
      • 2 Tablespoons butter
      • 1 medium yellow onion , chopped
      • 3 medium garlic cloves , finely chopped
      • teaspoon salt , or more- season to taste
      • chives (optional for garnish)
      Instructions
      1. Unwrap cauliflower; remove green leaves. Turn cauliflower upside down; carefully cut out the core. Cut/separate cauliflower into florets, removing/discarding thick, hard stems. Bring large pan of water to a boil. Place florets into boiling water; cook until tender (approx. 5-6 minutes). Drain once done. *You can also steam the cauliflower, if you prefer.

      2. While cauliflower cooks, melt 2 teaspoons of butter in large skillet. Sauté chopped onions for 3-4 minutes. When done, add cooked cauliflower to onions in skillet. Cook on medium-low heat for 7-8 minutes, stirring often. Transfer onion/cauliflower mixture to food processor or blender. Process until mixture becomes fairly smooth.

      3. Melt a teaspoon of butter in skillet on low heat. Add chopped garlic. Cook and stir ONLY until garlic begins to turn brown (about a minute). Don't let garlic get too browned or burn, or it will become bitter. Remove from the heat when done. Add cooked garlic and remaining Tablespoon of butter to pureed cauliflower. Continue processing until fully smooth. Scrape down sides, if necessary. Finished texture should be similar to mashed potatoes, once done. Season with salt, to taste.

      4. Once cauliflower is smooth (like mashed potatoes in texture), remove from food processor. Transfer to serving dish; add a few chives to the top for garnish, if desired. Serve hot, and enjoy!

      Nutrition Facts
      Creamy Garlic Mashed Cauliflower
      Amount Per Serving (1 (1/4 of total))
      Calories 100 Calories from Fat 54
      % Daily Value*
      Fat 6g9%
      Saturated Fat 4g25%
      Trans Fat 1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 1g
      Cholesterol 15mg5%
      Sodium 191mg8%
      Potassium 481mg14%
      Carbohydrates 10g3%
      Fiber 3g13%
      Sugar 4g4%
      Protein 3g6%
      Vitamin A 176IU4%
      Vitamin C 72mg87%
      Calcium 44mg4%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!If you like mashed potatoes, you'll enjoy Creamy Garlic Mashed CAULIFLOWER! Seasoned with garlic & onions, this healthy side dish is amazing!