Category: Side Dishes

Roasted Sweet Potato Fries

Roasted sweet potato fries with a sweet/spicy seasoning are a yummy treat! They’re a great side dish, served with burgers and sandwiches.
Roasted sweet potato fries with a sweet/spicy seasoning are a yummy treat! They're a great side dish, served with burgers and sandwiches.

Do you like sweet potato fries? We sure do! There are many ways to make them, and this is the method I came up with to roast sweet potatoes fries for our meals. You will need to plan ahead, because the fries are first soaked in water for an hour before roasting to remove some of the starch from the potatoes. I know people lead very busy lives, so if you don’t have that kind of prep time, simply leave that step out, and your fries will still turn out really tasty!

The oven-roasted fries have a wonderful spice mix on them. This seasoning is a little “sweet” thanks to brown sugar, and a tiny bit spicy, from chili powder, salt/pepper, paprika, and garlic powder. These ingredients give the roasted sweet potato fries really nice flavor! They pair wonderfully with burgers, hot dogs, hot sandwiches and a variety of meals, and I think you will enjoy them! Here’s how to make them:

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Preparing The Sweet Potatoes

Before beginning, preheat your oven to 450°F.  and line a large (13×9) baking sheet with parchment paper. You will want your oven to be really hot before adding the sweet potatoes.

Now it’s time to prepare the sweet potatoes for roasting. Use a vegetable peeler to remove the peel from the sweet potatoes. Once peeled, cut the sweet potatoes into thin slices lengthwise. The slices should be around 1/4″ thick. Once sliced, cut each piece into fries by cutting lengthwise again. Try to keep the size of the fries about the same, so they will roast more evenly.

Sweet potatoes are peeled, then sliced into thin wedges.The sweet potatoes are cut into french fry-sized pieces.

Soak the potatoes, covered with water, in a large bowl for about an hour. This will help to remove some of the starch from the sweet potatoes. This does take a while, but it really is inactive prep time. Let the sweet potato fries soak, and do whatever else you want while they “take a bath”. NOTE: AGAIN… I know we all have busy lives, so if you don’t have that kind of time, simply leave this soaking step out, but still toss the fries with the cornstarch. Your fries will still turn out really tasty!

After soaking, drain the potato fries, and pat them dry with paper towels. Once dry, toss the fries with cornstarch (this helps them crisp up a bit more).

Soaking the sweet potatoes in water helps remove starches.Cornstarch is tossed with the fries to coat them before baking (to help crisp them).

Seasoning The Sweet Potato Fries

Now it’s time to season the fries. In a small bowl, stir and combine chili powder, salt, pepper, garlic powder, paprika and brown sugar. Toss the sweet potato fries with vegetable oil until coated, and then add the seasoning mix. Continue to mix until all the sweet potato fries are coated with the seasoning mix.

Spices are combined in bowl to season the roasted sweet potato fries before cooking.Spice mixture covers the sweet potato fries.Lay the seasoned fries out on the parchment paper-lined baking sheet. Be sure to keep them all in a single layer for best results when roasting.

Fries are cooked on a single layer on parchment paper-lined baking sheet.

Anybody Want Some Roasted Sweet Potato Fries?

Bake the sweet potato fries at 450°F. for 20-23 minutes, flipping them over halfway through the roasting time. Oven temps can vary greatly, so keep an eye on the fries! When done, the roasted sweet potato fries should be slightly browned, a bit crunchy on the outside and soft on the inside. They are now ready to serve, alongside a favorite main dish!

Roasted sweet potato fries are fully cooked, and ready to enjoy!

We really enjoy these fries, especially when served with burgers or a yummy hot sandwich! I hope you enjoy them, too! Thanks for stopping by today, and I hope you will come back again soon for more family-friendly recipes. Have a great day.

Looking For More SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some really delicious side dish 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!
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Roasted Sweet Potato Fries
Prep Time
15 mins
Cook Time
20 mins
INACTIVE SOAKING TIME
1 hr
Total Time
1 hr 35 mins
 

Roasted sweet potato fries with a sweet/spicy seasoning are a yummy treat! They're a great side dish, served with burgers and sandwiches.

Category: Appetizer, Side Dish, Vegetable
Cuisine: American
Keyword: roasted sweet potato fries
Servings: 4
Calories Per Serving: 138 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 medium sweet potatoes
  • 1 Tablespoon cornstarch
  • 1 Tablespoon vegetable oil
  • ½ teaspoon brown sugar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. Preheat oven to 450°F.  Line a large (13x9) baking sheet with parchment paper.

  2. Remove peel from sweet potatoes. Cut sweet potatoes into ¼" slices lengthwise. Slice each of these wedges into fries by cutting lengthwise again. Keep fry size about the same, so they'll roast evenly.

  3. Soak fries covered with water, in a large bowl for about an hour. This helps remove some starch from the potatoes. NOTE: We all have busy lives, so if you don't have that kind of time, simply leave the soaking step out, but still toss the fries with the cornstarch. Your fries will still turn out really tasty! After soaking, drain the fries; pat dry with paper towels. Toss fries with cornstarch (this helps them crisp).

  4. In a small bowl, stir/combine chili powder, salt, pepper, garlic powder, paprika and brown sugar. Toss sweet potato fries with vegetable oil until coated. Add seasoning mix. Continue to stir until fries are coated with seasoning.

  5. Lay seasoned fries in single layer on prepared baking sheet. Bake at 450°F. for 20-23 minutes, flipping them over halfway through roasting. When done, roasted sweet potato fries should be slightly browned, a bit crunchy on the outside and soft on the inside. Serve, and enjoy!

Nutrition Facts
Roasted Sweet Potato Fries
Amount Per Serving (1 (1/4 of total))
Calories 138 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 210mg9%
Potassium 391mg11%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 5g6%
Protein 2g4%
Vitamin A 16131IU323%
Vitamin C 3mg4%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Roasted sweet potato fries with a sweet/spicy seasoning are a yummy treat! They're a great side dish, served with burgers and sandwiches.

 

Green Beans and Bacon

Green Beans and Bacon is a simple, yet delicious veggie side dish to serve with a variety of main dishes! This recipe makes 4-5 servings.
Green Beans and Bacon is a simple, yet delicious veggie side dish to serve with a variety of main dishes! This recipe makes 4-5 servings.

I don’t know about you, but in our home we really enjoy eating green beans! Our little backyard raised bed garden has been our source of fresh green beans every summer for the past 10 years. A large part of our harvest of beans is home-canned each summer and lasts us until the following year. HOWEVER, nothing beats using fresh green beans in other dishes, so we always save a lot of them to eat fresh!! I’ve been making fresh green beans like the ones in this recipe for years.

When I was growing up, I didn’t really like green beans that much. My mom was a great cook in every way, but she would BOIL our green beans for a LONG time before serving. The beans were always a greyish green color and were really soft by the time we got to them… ugh… not a fan! I prefer them to be nice and green with a tiny bit of firmness to the bite.

The recipe I am sharing today is a delicious way to cook fresh green beans and bacon together for a nice side veggie side dish. These green beans are first blanched, then sautéed in a skillet to finish the dish. I will also share a tip (below) for ensuring your green beans stay a nice shade of GREEN, and don’t turn a pale olive/grey color while being cooked.

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Cook The Bacon And Onions First

The first thing I do when making this dish is to cook the bacon and onions first. Cut the strips of bacon into small pieces (I use kitchen scissors, but a knife will do just fine). When I cut the bacon into small pieces, it really helps it to cook faster!

Cook the bacon and chopped onion for about 4 minutes, then add minced garlic and continue cooking for 30 seconds (don’t burn the garlic). Remove from heat. Drain off any accumulated grease and set aside. The bacon may only be about ¾ of the way cooked at this point, but that is okay. It will finish cooking later in the process.

Bacon pieces are cooked in skillet along with chopped onion.

Tip For Cooking Green Beans So They Keep Their Color

Did you know that cooking fresh green beans with a lid on the pan will result in loss of some of the green color pigment? Much like tree leaves, green beans have chlorophyll in their cell structure which give them their nice green color. For example, in the Fall, we see the leaves on trees lose a lot of their natural chlorophyll (these nutrients are stored in the trunks for the following Spring). This results in the leaves changing color from green to orange, red, yellow or brown.

The same thing happens to green beans when heated with a lid on, because their green pigment is heat sensitive. Heating will reduce the amount of natural chlorophyll, which then changes their color. When a lid is placed on a pot of cooking green beans, any natural acids present in the green bean cell structure will condense on the lid. and then drip back into the pan full of green beans. This diminishes the natural green color even more to a more greyish olive green color. By cooking the beans without putting a lid on the pan, you will end up with a more vibrant true green color.

Now… there’s nothing different about the taste, but the color sure looks better when green beans are cooked this way. So, there you have it… a simple tip to keep those green beans GREEN. The End. And now… back to your regularly scheduled recipe.

Time To Cook the Green Beans And Bacon

Now we’re on to blanching the green beans. Be sure to trim off the stem end, then snap or cut the beans into approximately 3″ pieces. Bring a medium saucepan of water to a boil, then add the green beans and the bacon/onion mixture.

Cook the green beans for 5 minutes UNCOVERED in the boiling water. After 5 minutes, pour the beans into a strainer to drain off the water. Immediately after draining put the hot green beans into a bowl of ice water and let them chill for 3-4 minutes. This ice bath prevents the beans from continuing to cook, and the process is called “blanching” the beans. After 3-4 minutes, drain off the water and ice from the green beans.

Green beans and bacon are cooked in boiling water for 5 minutes.Immediately after cooking, the green beans are immersed in ice water to stop the cooking.Draining the green beans in a colander.

Time To Sauté The Green Beans And Bacon

Melt a teaspoon of butter in a large skillet. Add the strained green beans (with bacon and onion) to the skillet. Sauté the beans on medium heat, stirring occasionally, for 7-10 minutes. When done, they should be tender to the bite, with just a little bit of firmness. As it cooks, the bacon will “brown up” more as it cooks in the skillet.

When the green beans and bacon have heated through and are at your desired tenderness, add a Tablespoon of butter to the skillet. Stir until butter melts, then season to taste with salt and pepper (approx. ½ teaspoon each, or as desired).

The green beans and bacon are cooked in butter in a large skillet.Butter is added to the green beans in the skillet.

Time to Eat!

Transfer the hot green beans and bacon to a serving bowl and serve immediately (while hot) alongside your favorite main dish. The green beans pair well with chicken, pork, turkey, beef and fish. You typically will get 4 nice sized servings, and you can get 5 servings if the portions are a bit smaller.

The hot green beans and bacon are served in a white serving bowl.You can see the nicely browned bacon with the green beans.

I hope you have a chance to try this recipe for green beans and bacon. Basically it is a simple veggie side dish that is fairly easy to make, and I hope you enjoy it. Thank you for stopping by, and I hope you will come back soon for more family-friendly recipes. Take care!

Looking For More VEGETABLE SIDE DISH  Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of wonderful veggie recipes 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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Author's signature

Green Beans and Bacon

Green Beans and Bacon is a simple, yet delicious veggie side dish to serve with a variety of main dishes! This recipe makes 4-5 servings.

Category: Side Dish, Vegetable
Cuisine: American
Keyword: green beans and bacon
Servings: 4
Calories Per Serving: 136 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 slices bacon
  • ¼ small yellow onion , chopped
  • ½ teaspoon minced garlic
  • pounds fresh green beans , de-stemmed, cut or snapped in 2-3" pieces
  • 1 teaspoon butter
  • ½ teaspoon salt , approx., season to taste
  • ½ teaspoon black pepper , approx., season to taste
  • 1 Tablespoon butter
Instructions
  1. Cut bacon into small pieces. Cook bacon and chopped onion for about 4 minutes, Add garlic; continue cooking for 30 seconds (don't burn garlic). Remove from heat. Drain grease; set aside. Bacon will finish cooking later.

  2. Trim off stem from beans; snap or cut into approx. 3" pieces. Bring a large saucepan half full of water to a boil. Add green beans and bacon/onion/garlic mixture to boiling water. Cook beans for 5 minutes UNCOVERED. Remove from heat; pour beans into a strainer to drain water. Immediately after draining put hot green beans into a bowl of ice water for 3-4 minutes. . After 3-4 minutes, drain off water and ice from beans.

  3. Melt a teaspoon of butter in a large skillet. Add green beans (with bacon and onion) to skillet. Sauté uncovered on medium heat, stirring occasionally, for 7-10 minutes. When done, beans should be tender to the bite, with just a little bit of firmness. Add a Tablespoon of butter. Stir until butter melts, then season beans to taste with salt and pepper (approx. ½ teaspoon each, or as desired).

  4. Transfer hot green beans and bacon to a serving bowl; serve immediately.

Recipe Notes

Caloric calculation made based on 4 servings.

Nutrition Facts
Green Beans and Bacon
Amount Per Serving (1 (1/4 of total))
Calories 136 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 17mg6%
Sodium 408mg18%
Potassium 394mg11%
Carbohydrates 13g4%
Fiber 5g21%
Sugar 6g7%
Protein 5g10%
Vitamin A 1298IU26%
Vitamin C 21mg25%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Green Beans and Bacon is a simple, yet delicious veggie side dish to serve with a variety of main dishes! This recipe makes 4-5 servings.

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:

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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!

 

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!

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!
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The Grateful Girl Cooks!
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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!

Smoked Macaroni And Cheese

Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!
Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

Do you enjoy homemade macaroni and cheese? It is a favorite “comfort food” of ours. Most of the time we make an EASY version on the stove top in our kitchen (recipe here on my blog). However, we also enjoy it when we use our smoker grill to make it, which imparts a unique smoky taste we really like. I came up with this recipe to in order to use our Traeger to make this handy dandy, beloved pasta dish. 

That is the recipe I am sharing here today. We tend to make this as a side dish when we are smoking meat low and slow on our Traeger grill. This smoked macaroni and cheese is smoked at a low temperature, and tastes wonderful once done. The cheese sauce and the pasta are pre-cooked inside, then combined to put on the smoker grill. Topped with sharp cheddar and bread crumbs, this is one delicious side dish OR main dish! You can make it ahead, and then smoke it when ready, which is definitely convenient. Here’s how to make it:

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

Prepare The Cheese Sauce

TIP: While making the cheese sauce, cook the macaroni pasta in another saucepan, but cook it for 2 MINUTES LESS than the package instructions say. This will give you time to cook and drain the macaroni before adding the hot, completed cheese sauce.

To make the cheese sauce, melt butter in a medium saucepan on medium-low heat. Gradually whisk in the all purpose flour and dry mustard powder, being sure to whisk constantly. Cook for approx. 2 minutes, whisking constantly, to ensure the butter does not brown. Slowly whisk in the milk, and continue to mix until the sauce is slightly thickened and smooth.

Butter, mustard powder and flour are cooked in saucepan to begin making the cheese sauce.Milk is whisked into the flour/butter sauce, and cooked until slightly thickened and smooth.

Stir the Velveeta cheese OR American cheese chunks into the hot sauce in the saucepan. Stir until the cheese has melted. If you feel the sauce is too thick once done, simply add a small amount of milk to thin it out just a little bit.

TIP#1: I’ve also made this sauce using 1 cup of shredded mozzarella and 1/2 cup of sharp cheddar. That will also make a nice, creamy sauce. TIP #2: If you are a real cheese lover, you can substitute a full pound of Velveeta or American cheese in the sauce (instead of the 12 ounces called for in the recipe). It is delicious, too!

American or Velveeta cheese is added to the creamy sauce mixture and cooked until melted.The creamy cheese sauce is seasoned, then is ready to add to cooked macaroni noodles.

Preparing The Macaroni And Cheese For The Smoker Grill

When the macaroni has finished cooking, drain the water, but do not rinse the noodles. Place the hot noodles in a large mixing bowl. Pour the hot cheese sauce over the top, then stir well to fully combine the ingredients. 

Macaroni pasta is cooked, drained, then placed in a large mixing bowl.Cheese sauce is added to the cooked pasta, and stirred until combined.

Take a quick taste, and add salt and pepper to suit your personal taste, if desired. Spray the baking pan with non-stick cooking spray (or coat with melted butter), then add the macaroni and cheese. Spread it out evenly in the pan.

Evenly sprinkle the surface with grated cheddar cheese. Next sprinkle with the bread crumbs, followed by a few sprinkles of paprika. Now your smoked macaroni and cheese is ready for the smoker grill.

Macaroni and cheese is placed into a greased or buttered baking pan.The macaroni and cheese is topped with shredded cheddar, bread crumbs and paprika.

Time For The Smoker Grill

Preheat your smoker grill to 225°F, according to the manufacturer’s instructions. Once at temperature, place the smoked macaroni and cheese pan onto the grate, leaving the pan uncovered. Close the lid of the smoker. Smoke the macaroni and cheese (pan uncovered) for 20 minutes.

After the first 20 minutes, cover the pan securely with aluminum foil, and continue cooking for another 25-30 minutes (we usually do 30), or until heated through and the cheese on top is melted.

Ready To EAT Some Smoked Macaroni And Cheese!

Now it’s time to enjoy your smoked macaroni and cheese! Serve this dish hot, grab a fork, and dig in. It has a subtle smoky taste (which we love) and tastes wonderful! This dish will yield approximately 8 small servings (can be served as a side OR a main dish. I hope you enjoy it!

Smoked macaroni and cheese, straight from the Traeger grill, hot and ready to serve.

Thank you for stopping by today. I truly hope you will come back again for more family-friendly recipes you can make for those you love. Have a great day, friends.

Looking for More Traeger Or Smoker Grill Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a variety of recipes utilizing a smoker grill 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.

You Can Also Find Me On Social Media:

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

Author's signature

Smoked Macaroni and Cheese
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

Category: Main Dish, Side Dish
Cuisine: American
Keyword: smoked macaroni and cheese
Servings: 8
Calories Per Serving: 516 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pasta:
  • quarts water =10 cups water
  • 1 pound elbow macaroni
For Cheese Sauce:
  • 4 Tablespoons butter
  • ¼ cup all purpose flour
  • ½ teaspoon dry mustard powder
  • 1 cup milk + more to thin sauce, if desired
  • 12 ounces American cheese (or Velveeta) , cut into small chunks
  • salt and pepper, to taste
  • 1 cup grated sharp cheddar cheese
  • ¼ cup dried bread crumbs
  • ¼ teaspoon paprika
Melted butter or cooking spray to grease the baking dish (bottom and sides)
    Instructions
    1. Cook Pasta- Bring water to a boil in a large saucepan. Add macaroni. Cook macaroni for 2 MINUTES LESS than the package instructions say. If you cook the pasta while making the cheese sauce in a separate pan, it will save you time.

    2. Make Cheese Sauce- Melt butter in a medium saucepan on medium-low heat. Gradually whisk in all purpose flour and mustard powder, being sure to whisk constantly. Cook 2 minutes, whisking constantly, to ensure butter does not brown. Slowly whisk in milk; continue to whisk until sauce is smooth and has thickened slightly. Stir Velveeta OR American cheese chunks into sauce. Stir until cheese has melted. If sauce is too thick once done, simply add a small amount of milk to thin it out a bit.

    3. When macaroni has finished cooking, drain off water, but do not rinse noodles. Place drained macaroni in a large bowl. Pour cheese sauce over the top, then stir well to fully combine ingredients. Taste, then season with salt/pepper to suit your taste. Spray baking pan with non-stick cooking spray (or coat with melted butter), then add the macaroni and cheese, spreading evenly in pan. Sprinkle top with grated cheddar, then bread crumbs, followed by a few sprinkles of paprika.

    4. Preheat smoker grill to 225°F, according to manufacturer's instructions. Once at temperature, place macaroni and cheese pan onto the grate, LEAVING PAN UNCOVERED. Close the smoker lid. Cook for 20 minutes. After 20 minutes, cover the pan securely with aluminum foil. Continue cooking another 25-30 minutes, or until heated through and cheese on top is melted. Remove from grill; serve hot.

    Recipe Notes

    TIP#1: You can make sauce using 1 cup of shredded mozzarella and 1/2 cup of sharp cheddar. 

    TIP #2: If you're a cheese lover, you can add a full pound of cheese to the sauce (instead of the 12 ounces called for in recipe). 

    Nutrition Facts
    Smoked Macaroni and Cheese
    Amount Per Serving (1 (1/8 of total))
    Calories 516 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 15g94%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 7g
    Cholesterol 74mg25%
    Sodium 890mg39%
    Potassium 255mg7%
    Carbohydrates 51g17%
    Fiber 2g8%
    Sugar 4g4%
    Protein 21g42%
    Vitamin A 807IU16%
    Vitamin C 1mg1%
    Calcium 604mg60%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

     

    Air Fryer Cajun Spuds

    Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!
    Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!

    Who likes potatoes, or as they are also called… taters or spuds? We do in our home, and today I want to share a simple side dish recipe for red potatoes with a wonderful seasoning! I call them Air Fryer Cajun Spuds! They are seasoned well, but aren’t too spicy, and I really think you will enjoy them.

    The recipe is simple to prepare, and enjoy making them using our air fryer. Guess what? Want to know a little secret?  You can also prepare these yummy potatoes in an OVEN! I realize a lot of people do not have access to an air fryer, so I have included instructions for roasting them in a traditional oven.

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

    Make The Cajun Spice Mix

    In a small bowl, combine garlic powder, cumin, paprika, onion powder, thyme, cayenne pepper, and salt and ground black pepper. Stir to combine these ingredients. These are the spices you will use to season the red potatoes. Set the mix aside until ready to use.

    Seasoning mix for the potatoes are combined in a small bowl.

    Prepare The Potatoes (Spuds)

    Wash and dry the red potatoes very well to remove any dirt or little sprouts. Cut the potatoes into bite-sized chunks, leaving the peel ON the potatoes. Once all are cut, place them in a medium mixing bowl.

    Six cleaned/scrubbed medium red potatoes are used for this recipe.The unpeeled red potatoes are cut into bite sized chunks before seasoning.

    Now it’s time to season the potatoes.  The first thing you need to do is drizzle the olive oil over the potatoes. Toss or stir them well, so all the potatoes have some oil on them. Now sprinkle all of the spice mix over the potato chunks. Toss or stir the potatoes well, to distribute the spices and coat all the potatoes with seasoning.

    Potatoes are drizzled with olive oil, then Cajun spices are added to season.Air Fryer Cajun Spuds are now seasoned, and are ready for the air fryer or oven.

    Time To Cook The Air Fryer Cajun Spuds

    USING AN AIR FRYER? Preheat your air fryer to 400°F. Arrange the air fryer Cajun spuds in a single layer in the basket. Cook the potatoes for approximately 9 minutes. Toss or turn the other side, and continue cooking the potatoes for another 7-8 minutes on average.

    TIP: Two things can affect your cooking time. 1) Temperatures in air fryers can fluctuate with different models, and 2) The size of the potato chunks can vary between users, so this cooking time is a guide. Test the potatoes for doneness, by inserting a sharp knife into the middle of a potato chunk. When done, they should be crispy on the outside and soft on the inside

    USING AN OVEN? Preheat your oven to 350°F. Place a sheet of parchment paper or aluminum foil onto a baking sheet. Add and arrange the potato chunks, keeping them in a single layer. Cook at 350°F. for approx. 25-30 minutes, turning them half way through the baking time. Test for doneness by inserting a knife into one of the chunks. When done, the Cajun spuds should be crispy on the outside and soft on the inside.

    The potatoes are placed in an air fryer basket in a single layer.Halfway through cooking, the potatoes are turned, then finish cooking.

    Serve The Air Fryer Cajun Spuds

    Once the air fryer Cajun spuds are done cooking, remove them from the oven and transfer them into a serving bowl. They taste delicious eaten as is, straight from the oven. If you’re a dipping fan, you can serve them with ranch dressing, BBQ sauce or ketchup on the side!

    A white bowl, full of air fryer Cajun spuds, ready to eat!Air Fryer Cajun Spuds, ready to be served alongside a favorite main dish.

    I hope you enjoy these tasty taters! We sure do. Thank you for stopping by today, and I sincerely hope you will come back again soon for more family friendly recipes. Have a wonderful day, and may God bless you.

    Looking For More AIR FRYER Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of air fryer recipes 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.

    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, page 77, published by Live Smart, LLC. 2019

    Air Fryer Cajun Spuds
    Prep Time
    8 mins
    Cook Time
    17 mins
    Total Time
    25 mins
     

    Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!

    Category: Side Dish, Vegetable Dish
    Cuisine: Cajun
    Keyword: air fryer cajun spuds
    Servings: 4 small servings
    Calories Per Serving: 291 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 6 medium red potatoes
    • 2 Tablespoons extra virgin olive oil
    Seasoning Mix:
    • ¾ teaspoon garlic powder
    • ¾ teaspoon ground cumin
    • teaspoon onion powder
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ teaspoon paprika smoky or sweet
    • ¼ teaspoon dried thyme
    • teaspoon cayenne pepper
    Instructions
    1. In a small bowl, combine garlic powder, cumin, paprika, onion powder, thyme, cayenne pepper, salt and black pepper. Stir to combine. Set seasoning mix aside.

    2. Wash and dry potatoes well to remove any dirt or sprouts. Cut potatoes into bite-sized chunks, leaving peel ON the potatoes. Place potatoes in a medium bowl.

    3. Drizzle olive oil over potatoes. Toss or stir well, so all potatoes have oil on them. Sprinkle all of the spice mix over potatoes. Toss or stir well, to distribute spices and coat all potatoes with seasoning.

    Cook- Using An Air Fryer
    1. USING AN AIR FRYER? Preheat air fryer to 400°F. Arrange seasoned potatoes in a single layer in the basket. Cook for approx. 9 minutes. Turn potatoes to other side; continue cooking potatoes for another 7-8 minutes (on average). TIP: Two things can affect your cooking time. 1) Temperatures in air fryers can fluctuate with different models, and 2) The size of the potato chunks can vary between users, so this cooking time is a guide. Test potatoes for doneness, by inserting a sharp knife into the middle of a potato chunk. When done, they should be crispy on the outside and soft on the inside. Transfer to serving bowl, and enjoy!

    Cook- Using An Oven
    1. USING AN OVEN? Preheat oven to 350°F. Place a sheet of parchment paper or aluminum foil onto a baking sheet. Add and arrange the potato chunks, keeping them in a single layer. Cook at 350°F. for approx. 25-30 minutes, turning them half way through baking time. Test for doneness by inserting a knife into one of the chunks. When done, Cajun spuds should be crispy on the outside and soft on the inside. Transfer to serving bowl, and enjoy!

    Nutrition Facts
    Air Fryer Cajun Spuds
    Amount Per Serving (1 (1/4 of total))
    Calories 291 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Sodium 350mg15%
    Potassium 1478mg42%
    Carbohydrates 52g17%
    Fiber 6g25%
    Sugar 4g4%
    Protein 6g12%
    Vitamin A 179IU4%
    Vitamin C 28mg34%
    Calcium 39mg4%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here is one more to pin on your Pinterest boards!Make a batch of Air Fryer Cajun Spuds for a yummy side dish! No air fryer? These well-seasoned potatoes can also be roasted in the oven!

     

    TexMex Zucchini Squash Skillet

    TexMex Zucchini Squash Skillet is a tasty, one pan dish with zucchini, corn, red bell pepper, onion, garlic and spices, topped with cheese!
    TexMex Zucchini Squash Skillet is a tasty, one pan dish with zucchini, corn, red bell pepper, onion, garlic and spices, topped with cheese!

    If you’re looking for a delicious veggie side dish, may I suggest this recipe for a TexMex zucchini squash skillet? This yummy side dish can be made in one skillet, and is loaded with fresh veggies, cheese, and flavored with TexMex spices!  I enjoy experimenting with fresh vegetables using various methods of cooking, and this is a dish I really enjoyed making.

    We loved this side dish, because it features fresh summer produce! We used some green and yellow squash from our little backyard garden, and large ear of delicious, fresh corn and red bell pepper straight from the market to create this dish. It’s really easy to make this side dish, and it can even be conveniently served, straight out of the skillet.

    How can you go wrong with fresh, colorful veggies topped with cheese? I typically use grated smoked gouda cheese on top of the veggies for a nice smoky flavor, but cheddar can be substituted, and is equally delicious! Here’s how to make this TexMex Zucchini Squash Skillet.

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

    How To Make The TexMex Zucchini Squash Skillet

    You will need a medium sized green zucchini and a yellow squash (yellow zucchini or crookneck). I went out to our garden to cut a yellow squash, and was completely surprised to find a 7-8 inch long zucchini “hiding” under a large leaf on another plant. If you have to use small zucchini squash because that’s what you have, try to use at least 2 per color (yellow and green)

    Freshly picked zucchini and yellow squash from our garden, to be used for this recipe.

    Prep The Veggies

    The first thing to do is quickly “prep” the veggies. Cut the ends off the squash then slice into 1″ thick rounds. Cut each round into 1/4ths (shown below). Shuck the corn, then cutting from top to bottom, remove the corn kernels. Chop the red bell pepper and onion, and then set these veggies aside.

    Corn, red bell pepper, onion, and squash will be prepped for this veggie dish.Corn kernels are sliced right from the cob to use in the TexMex Zucchini Squash Skillet.

    Time To Cook The TexMex Zucchini Squash Skillet

    Okay… now it’s time to get cooking! Melt the butter in a large skillet on medium heat. Add the squash (yellow and green), corn kernels, onion and red bell pepper to the skillet, and stir to combine.

    Add the salt, pepper, ground cumin and chili powder to the veggies in the skillet. Cook the veggies (uncovered) for 3-4 minutes on medium heat, stirring occasionally.

    Veggies are cooked in melted butter in a large skillet for a few minutes.

    After the veggies have cooked for 3-4 minutes, add the minced garlic and milk to the skillet, and stir to combine. Cook, stirring often for another minute. The milk helps to distribute the spices, and gives this dish a very slight creaminess once done.

    Continue to cook the TexMex Zucchini Squash Skillet on medium heat for about 5-6 minutes, stirring occasionally. You will know the veggies are finished cooking when the squash can be easily pierced with a fork. Mine are usually done at about the 5 minute mark. You want the squash to be fork tender, but NOT mushy!

    Minced garlic and a small amount of milk are added to the cooking veggies.When done cooking, the veggies in the TexMex Zucchini Squash Skillet should be fork tender.

    Final Step – Add The Cheese!

    The final step in preparing the TexMex Zucchini Squash Skillet is adding the cheese! REMOVE THE SKILLET FROM THE HEAT, and sprinkle the surface of the hot veggies with grated smoked gouda cheese (or cheddar, if substituting).

    Immediately cover the skillet with foil or a lid, and let the TexMex Zucchini Squash Skillet sit, off the heat, just until the cheese has melted. This should only take a minute or so, and then the dish is ready to be served.

    Grated cheese is sprinkled on the TexMex Zucchini Squash Skillet before serving.A lid is placed on the skillet to allow the cheese a minute to melt on top of the vegetables.

    Time To Enjoy The TexMex Zuchini Squash Skillet

    You can serve this dish straight from the skillet if desired, which keeps the nice look of the gated cheese on top intact. You can also transfer it to a serving platter or bowl. We enjoyed the veggies served on the side of sweet chili and garlic glazed salmon on a bed of rice. Yum.

    The smoked gouda cheese gives the veggies a nice smoky taste, the spices give it a mild TexMex flavor, and the veggies are crisp/tender, and delicious!

    A serving from the TexMex Zucchini Squash skillet, placed on a plate with rice and salmon.

    I really hope you will take the opportunity to make this delicious vegetable dish soon, and trust you’ll enjoy it like we do! Thank you for stopping by, and I sincerely hope you will come back again for more family-friendly recipes. Have a GREAT day!

    Looking for More VEGGIE SIDE DISH Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious veggie side dish recipes you’ll 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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    TexMex Zucchini Squash Skillet
    Prep Time
    10 mins
    Cook Time
    8 mins
     

    TexMex Zucchini Squash Skillet is a tasty, one pan dish with zucchini, corn, red bell pepper, onion, garlic and spices, topped with cheese!

    Category: Side Dish, Vegetable Dish
    Cuisine: American
    Keyword: TexMex zucchini squash skillet
    Servings: 4
    Calories Per Serving: 138 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 Tablespoon butter
    • 1 medium zucchini , sliced and cubed
    • 1 medium yellow squash , sliced and cubed
    • 1 large ear corn , kernels removed
    • ½ medium yellow onion , chopped
    • ¼ cup red bell pepper , chopped
    • ¼ teaspoon salt
    • teaspoon EACH: black pepper, ground cumin and chili powder
    • 2 cloves garlic , minced
    • 3 Tablespoons milk
    • ¼ cup smoked gouda cheese (grated) , or grated cheddar cheese
    Instructions
    1. Prep veggies. Cut ends off squash; slice into 1" thick rounds. Cut each round into 1/4ths. Shuck corn; cut from top to bottom, removing corn kernels. Chop red bell pepper and onion; set veggies aside.

    2. Melt butter in large skillet on medium heat. Add squash, corn, onion, red bell pepper to skillet; stir to combine. Add salt, pepper, cumin and chili powder. Cook (uncovered) for 3-4 minutes on medium heat, stirring occasionally.

    3. Sir in minced garlic and milk. Continue to cook on medium heat about 5-6 minutes, stirring occasionally. Veggies are finished cooking when squash can be easily pierced with a fork. You want the squash to be fork tender, but NOT mushy!

    4. REMOVE SKILLET FROM THE HEAT; immediately sprinkle surface of veggies with grated cheese. Cover skillet with foil or lid, and let skillet rest (off of heat), just until cheese has melted. This only takes a minute or so, and then it's ready to serve, straight from the skillet, if desired. Enjoy!.

    Nutrition Facts
    TexMex Zucchini Squash Skillet
    Amount Per Serving (1 (1/4 of total))
    Calories 138 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 5g31%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 25mg8%
    Sodium 303mg13%
    Potassium 403mg12%
    Carbohydrates 13g4%
    Fiber 2g8%
    Sugar 6g7%
    Protein 7g14%
    Vitamin A 759IU15%
    Vitamin C 32mg39%
    Calcium 141mg14%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!TexMex Zucchini Squash Skillet is a tasty, one pan dish with zucchini, corn, red bell pepper, onion, garlic and spices, topped with cheese!

     

     

     

    Italian Parmesan Pearl Couscous

    Italian Parmesan Pearl Couscous is a delicious, easy to make side dish, seasoned with Italian seasoning, butter, and grated Parmesan cheese!Italian Parmesan Pearl Couscous is a delicious, easy to make side dish, seasoned with Italian seasoning, butter, and grated Parmesan cheese!

    If you’re looking for a simple side dish with lots of flavor, may I suggest trying this Italian Parmesan Pearl Couscous? Creamy and full of flavor, this simple pasta side dish pairs well with many different varieties of beef, chicken, pork and fish! This recipe (as written) makes four servings of about 1/2 cup per serving, but can be easily doubled or tripled.

    I created this recipe a couple of years ago by trial and error, and finally decided to get the recipe onto my blog. It really is a simple, easy to prepare recipe, but it sure is one we enjoy quite often. Sometimes the simplest recipes can become ones we return to, time and time again. This is one of those recipes, and I hope you will give it a try, and come to love it, too!

    Pearl couscous (also known as Israeli couscous) is a tiny “pearl-sized” hard pasta that softens when boiled in water. For this recipe, after the pearl couscous cook, it is seasoned with butter, Parmesan cheese, and Italian-inspired spices like garlic, rosemary and Italian seasoning mix. The Parmesan cheese and butter melts into the hot couscous, and then the seasonings put it over the top as far as taste goes! Here’s how easy it is to make:

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

    Cook the Pearl Couscous

    Pearl Couscous (also known as Israeli couscous) can be found in almost all grocery stores. It actually is a type of “pasta” that resembles a pearl in shape and size. It is very EASY to prepare.

    Bring 1½ cups of water to a boil (on medium-high heat) in a medium-sized saucepan. Stir in the couscous, and then put a cover on the pan. Reduce the heat to LOW, and cook the couscous, stirring occasionally for between 8-10 minutes, or until the liquid has been fully absorbed. Remove the pan from the heat.

    A container of pearl couscous (also known as Israeli couscous).Pearl couscous is cooked in boiling water for 8-10 minutes until liquid is absorbed.

    Prepare The Italian-Inspired Spice Mixture

    While the couscous is cooking, combine the spices in a small bowl. The spices you will use are salt, pepper, garlic powder, Italian seasoning, and dried rosemary. Once combined, set the seasoning mixture aside to add to the couscous when done cooking.

    An Italian-inspired spice mixture is combined in a small bowl before adding to cooked couscous.

    Finishing The Pearl Couscous For Serving

    As soon as the pearl couscous has finished cooking, immediately remove it from the heat, and add butter and shredded Parmesan cheese. Stir them into the HOT couscous, until the cheese and butter melt.

    Add the spice mix to the creamy Italian Parmesan Pearl Couscous, and stir well, to fully combine all the ingredients.

    Butter and Parmesan cheese are stirred into hot cooked pearl couscous.Spice mix is added to season the Italian Parmesan Pearl Couscous.

    Time To Serve The Italian Parmesan Pearl Couscous

    Transfer the couscous to a serving bowl. Serve the Italian Parmesan pearl couscous while it is hot! The pearl couscous will be tender, creamy, and full of Italian-inspired flavor! If you want, you can garnish the top with more shredded Parmesan cheese, if desired, but that is optional.

    This recipe makes four ½ cup servings. If you have any leftover Italian Parmesan Pearl Couscous, simply cover the bowl and refrigerate the couscous for up to 2-3 days. This dish can be easily microwaved to reheat, stirring occasionally during reheating to break up and re-fluff the couscous.

    Once done, the creamy Italian Parmesan Pearl Couscous is transferred to a serving bowl.A fork holding a bite of Italian Parmesan Pearl Couscous.

    I hope you have the opportunity to make this yummy side dish. We love to serve it alongside pork chops, chicken, beef, and some fish dishes. It’s really yummy. Thanks for stopping by today, and please come back soon. Have a GREAT day.

    Looking For More Recipes Using Pearl Couscous?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have several delicious recipes using pearl couscous I know you will 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

    Italian Parmesan Pearl Couscous
    Prep Time
    5 mins
    Cook Time
    10 mins
    Total Time
    15 mins
     

    Italian Parmesan Pearl Couscous is a delicious, easy to make side dish, seasoned with Italian seasoning, butter, and grated Parmesan cheese!

    Category: Side Dish
    Cuisine: American, Italian
    Keyword: Italian Parmesan Pearl Couscous
    Servings: 4 (1/2 cup per serving)
    Calories Per Serving: 214 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • cups water
    • 1 cup pearl couscous (uncooked)
    • 1 Tablespoon butter
    • ¼ cup shredded Parmesan cheese
    • ½ teaspoon salt
    • teaspoon ground black pepper
    • ½ teaspoon Italian seasoning
    • ¼ teaspoon garlic powder
    • teaspoon dried, crushed rosemary (optional, but good)
    Instructions
    1. Bring water to a boil (on medium-high heat) in a medium-sized saucepan. Stir in couscous, and then cover the pan. Reduce heat to LOW; cook couscous, stirring occasionally for 8-10 minutes, or until liquid has been fully absorbed. Remove pan from the heat.

    2. While couscous is cooking, combine spices (salt, pepper, Italian seasoning, garlic powder and rosemary) in a small bowl. (You want this ready to add to the hot couscous).

    3. As soon as couscous is done, immediately remove pan from the heat. Add butter and Parmesan cheese; stir until butter and cheese melt. Add spice mix; stir well, to fully combine. Transfer hot couscous to serving bowl. Garnish with extra Parmesan cheese, if desired..

    4. Leftover couscous can be stored, covered/refrigerated for up to 2-3 days. It can be reheated in microwave, stirring occasionally during reheating to break up and re-fluff the couscous.

    Nutrition Facts
    Italian Parmesan Pearl Couscous
    Amount Per Serving (1 (1/2 cup))
    Calories 214 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 3g19%
    Trans Fat 1g
    Cholesterol 13mg4%
    Sodium 420mg18%
    Potassium 86mg2%
    Carbohydrates 34g11%
    Fiber 2g8%
    Sugar 1g1%
    Protein 8g16%
    Vitamin A 146IU3%
    Vitamin C 1mg1%
    Calcium 88mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Italian Parmesan Pearl Couscous is a delicious, easy to make side dish, seasoned with Italian seasoning, butter, and grated Parmesan cheese!

    Rainbow Rice

    Rainbow rice is a delicious way to “jazz up” plain white rice with the colors and flavors of carrots, bell peppers, onions and spices.
    Rainbow rice is a delicious way to "jazz up" plain white rice with the colors and flavors of carrots, bell peppers, onions and spices.

    I don’t know about you, but we eat a lot of rice in our home. Usually it is steamed white rice, only seasoned with butter, salt and pepper. HOWEVER… that is only because it is so easy to make in our ice cooker, and is a simple side dish to serve with chicken, pork, or fish. Occasionally we have wild rice, rice pilaf, rice salads, and other delicious rice side dishes.

    The recipe I am sharing today is for Rainbow rice, which gets its name from the colorful addition of red and green peppers, carrots, and onions. The original single serving recipe came from an old “Taste of Home” magazine I got way back in 2005, and so I adapted it to serve 4 people. The recipe is not only delicious… it is super easy to make and we really enjoy it! Here’s how to make this delicious side dish:

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

    Pre-Cook The Rice

    The recipe calls for 2 cups of pre-cooked long grain white rice, which will need to be hot when you add the additional ingredients, so plan accordingly. You can make the rice in a rice maker or on the stovetop. Use whichever method you prefer, but only cook the rice in water. DO NOT add additional butter or seasonings when you cook it. Those will be added later!

    Once the rice is done cooking, place it into a medium sized serving bowl, and fluff it with a fork.

    Long grain white rice is cooked in water, with no salt or butter.

    Cooking The Veggies

    While the rice is being prepared, cook the veggies to get them tender, before adding them to the rice. Melt 2 Tablespoons butter in a large skillet on medium-low heat. Add finely chopped onion, red and green bell peppers, and finely chopped carrots to the melted butter. Cook, stirring occasionally, for about 4-5 minutes, or until the veggies become tender.

    Bell peppers, carrots, onions, and butter cooking in large skillet.The cooked veggies and butter are now ready to add to pre-cooked white rice.

    Pour the cooked veggies (and any remaining butter in the skillet) onto the rice. Stir well, to fully incorporate the veggies (and butter) into the rice. 

    A white bowl with the cooked veggies added on top of cooked white rice.

    Season and Serve The Rainbow Rice

    Add salt, pepper, and garlic powder to the rainbow rice, and stir well, to combine. Take a taste, and add more seasonings to suit your taste. Now the rainbow rice is ready to serve! See how easy this dish is to make?

    The rice has great flavor from the melted butter, seasonings, and the tender (and did I mention colorful?) veggies. Make sure to serve this dish HOT, and enjoy it served alongside a favorite meat dish. It’s really quite delicious!

    Rainbow rice is mixed together and then seasoned with salt, pepper, and garlic powder.Colorful and delicious rainbow rice is served hot in a large white bowl.

    I hope you try this simple recipe for Rainbow Rice, and trust you will enjoy it as much as we do. Leftovers will keep up to 2-3 days in the fridge, if stored in an airtight container, and can be easily microwaved to reheat. Thanks for stopping by today, and I hope you will come back for more yummy recipes soon. Have a great day!

    Looking For More RICE Recipes?

    You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some yummy recipes featuring rice you’ll 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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    Author's signature

    Recipe adapted from: “Taste of Home” magazine, August/September 2005 edition, page 57, published by Reiman Publications, Inc.:

    Rainbow Rice
    Prep Time
    10 mins
    Cook Time
    5 mins
    Total Time
    15 mins
     

    Rainbow rice is a delicious way to "jazz up" plain white rice with the colors and flavors of carrots, bell peppers, onions and spices.

    Category: Side Dish
    Cuisine: American
    Keyword: rainbow rice
    Servings: 4 (1/2 cup per serving)
    Calories Per Serving: 174 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups cooked long grain rice
    • ½ cup finely chopped green bell pepper
    • ½ cup finely chopped red bell pepper
    • ½ cup finely chopped yellow onion
    • ¼ cup finely chopped carrot , peeled
    • 2 Tablespoons butter
    • ½ teaspoon salt
    • teaspoon ground black pepper
    • teaspoon garlic powder
    Instructions
    1. Recipe calls for 2 cups of pre-cooked long grain white rice, which needs to be hot when you add cooked veggies, so plan accordingly. Cook the rice in water. DO NOT add additional butter or seasonings. Once done, put rice in serving bowl; fluff with a fork. Set aside (keep hot).

    2. Melt 2 Tablespoons butter in skillet on medium-low heat. Add onion, red and green bell peppers, and carrots to skillet. Cook, stirring occasionally, for 4-5 minutes, or until veggies become tender.

    3. Pour cooked veggies (and any remaining butter in skillet) onto the rice. Stir well, to combine. Add salt, pepper, and garlic powder. Stir again, to combine. Taste- add additional salt and pepper, if desired. Serve rainbow rice hot, and enjoy!

    Nutrition Facts
    Rainbow Rice
    Amount Per Serving (1 (approx. 1/2 cup))
    Calories 174 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 4g25%
    Trans Fat 1g
    Cholesterol 15mg5%
    Sodium 349mg15%
    Potassium 158mg5%
    Carbohydrates 27g9%
    Fiber 2g8%
    Sugar 3g3%
    Protein 3g6%
    Vitamin A 2164IU43%
    Vitamin C 41mg50%
    Calcium 21mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Rainbow rice is a delicious way to "jazz up" plain white rice with the colors and flavors of carrots, bell peppers, onions and spices.