Sweet Potato Fries. It's hard to find someone who doesn't like fries. Piping hot potatoes dipped into cool, tangy ketchup is an inviting combination which has made them a much loved junk food in many countries. In more recent years, sweet potato fries have become popular too. But we all knows fries aren't good for us. The potatoes are often coated in a gluten-based flour or batter, fried in processed oils, and served with ketchup made with refined sugar or high fructose corn syrup and chemical additives. Instead you can make healthy fries at home that taste delicious, provide comfort and satiation, and also deliver you the tremendous healing benefits of potatoes and tomatoes. Today's recipe is for sweet potato fries, but you can use any kind of potato. Baked Sweet Potato Fries with Ketchup Ingredients: For the fries: • 2 large sweet potatoes • pinch dried onion powder • sea salt to taste Serve the fries with the ketchup and enjoy.
Cheesy Basil Vegetables. One of the hardest parts about cooking dinner during the summer is always turning on the oven. No one wants to do it. Am I right? I totally understand and I hear you, I do, but now I’m going to ask you to do just that because this cheesy basil vegetables side dish is so worth it. Roasted vegetables always are. We had a few veggies that needed to be used up last night, but more importantly our basil was in it’s last few days of life and so I thought I would try my hand at a quick and easy veggie dish that you all can serve. This is so easy and you can definitely use fresh or dried basil which means that this recipe is one you can make all year round.
Just start by slicing up your veggies, tossing them with the ingredients leaving out a little of the basil and cheeses and roast it all up in the oven. Cheesy Basil Vegetables Author: Oh, Sweet Basil Recipe type: Side Prep time: Cook time: Total time: Serves: 6 servings Herb Roasted Turkey Breast Lemon Berry Salad Spinach Bacon Salad. Slow Cooker Sweet Potato Mash. This recipe is our Skinny Slow Cooker version of sweet potato casserole. We’ve removed all of the fat and sugar found in traditional recipes and have left you with a fabulously nutritious, simple to make, mildly sweet, and definitely tasty dish.
It’s a great option when bringing a dish to the homes of friends and family for the holidays! NOTE: This data does not include the pecans. Also, check out our SkinnyMs. Holiday Recipe Round-Up. Slow Cooker Sweet Potato Mash Yields: 4 Cups | Serving Size: 1/2 Cup | Calories: 111 | Total Fat: 0 gm | Saturated Fats: 0 gm | Trans Fats: 0 gm | Cholesterol: 0 mg | Sodium: 63 mg | Carbohydrates: 26 gm | Dietary Fiber: 3 gm | Sugars: 8 gm | Protein: 2 gm | SmartPoints: 4 | NOTE: This data does not include the pecans. Ingredients 2 lb. sweet potatoes, peeled and cut into 1/2 inch slices 1 cup apple juice, no sugar added, 100% juice 1 tbsp. ground cinnamon 1 tsp. ground nutmeg 1/2 tsp. allspice 1/4 tsp. ground cloves Directions Top with pecans and enjoy.
10 Healthy Veggie Sides Recipes to Serve with Dinner. Pin It If prepared in the right way, a vegetable side dish can be as delicious and filling as the main dish. Preparing a vegetable with a different cooking method, adding different flavors and colors can make the difference for your child if they try it and like it or not. The philosophy we have in our household which patterns the MyPlate guidelines, is to make half of your meals fruit and veggies.
When you make your side a veggie that is full of flavor, it is much easier to fill half your plate with it! We have 10 Healthy Veggie Sides Recipes to serve with dinner to make your meal complete! Honey Cinnamon Roasted Sweet Potatoes These sweet potatoes from Buns in My Oven are a deliciously sweet side dish with a great texture – a perfect way to serve sweet potatoes to your kids for the first time! Pin It Super Simple Spaghetti Squash This is a great side dish to replace potatoes or pasta with a meal. Pin It Crunchy Homemade Onion Rings Pin It 5 Delicious Ways to Cook Carrots Pin It Pin It Pin It. Kids Favorite Broccoli Apple Salad Recipe. Pin It The first time my kids ate this salad, their reaction was priceless! For the first time in years of offering my kids salad at meal times, they weren’t just asking for seconds, they were fighting over the last spoon full! As a mother, I’d been waiting for that moment forever!
Of course I couldn’t keep the recipe to myself after that response, I had to share it! Pin It Kids Favorite Broccoli Apple Salad Recipe This is my new favorite salad. We believe kids should taste and try different fruits and veggies in a variety of ways. It’s shredded broccoli slaw, apples, dried cranberries, sliced almonds, and poppyseed dressing. Pin ItShredded broccoli slaw can be used for so many things. For more ideas to include fruits and vegetables every day, check out our meal plan subscription!
Light. It’s time to put that fresh summer produce to good use – whether you’ve grown it in your garden, picked it up from the farmers market, or bought it at the store. This light avocado feta salad is the perfect way to do that. Pair it with seafood or something from the grill, or make it the main event — though you might want to adjust the serving size if this is the entree. It also makes a great lunch if you’re looking for something fresh and simple, while non-feta lovers can easy ditch the feta and still enjoy the bold flavors. If you’re worried about the serving size, consider making extras – this is one dish that will disappear fast! (Serves about four people) Ingredients: 1 cucumber, cut lengthwise and then into slices1-1/2 ounces crumbled feta1 clove of garlic, minced2 avocados, peeled, pitted, and diced into bite-size chunks2 teaspoons lemon juice1/2 bunch cilantro, chopped1/2 red onion, thinly sliced2 Roma tomatoes, dicedDrizzle of good olive oilSalt and pepper to taste Directions:
Microwave Potato Chips. 18 of the Best Healthy Fall Vegetable Recipes | Food Done Light. Salty Zucchini Chips - Life Made Full. Zucchini, zucchini, zucchini. It’s coming out my ears! But, I won’t complain, as I love having this problem! It forces me to get creative with how to use it up, and I get to give away free food to my friends! I recently put together a round up of more than 30 zucchini recipes , and then I thought, “what about zucchini chips?” I use a Nesco dehydrator that I love. Making these salty zucchini chips is simple and a perfectly healthy snack! From Life Made FullCopyright issue----------------------------------------------------------------------------------------------------salty zucchini chips17 Shanti | Life Made Full"Paleo Recipes" Salty Zucchini Chips Ingredients 1 large zucchini or 2 medium zucchinis salt/pepper any other desired spices (I didn't use anything but salt this time, and they were delicious!)
Instructions Cut the ends off and slice the zucchini thin. Vegetables Cheesy Baked Asparagus. Balsamic Roasted Carrots - Skinny Ms. OK, hear us out. Carrots may not sound like the most exciting dish, but these roasted carrots will have you gobbling down an extra serving, and vowing to make this veggie side for dinner on a weekly basis. Sure, you can eat carrots raw. You can saute or steam them, or add them to a stir fry. We think carrots are delicious, no matter how they’re prepared. But roasting carrots brings out a sweetness and a depth of flavor that these root veggies don’t normally bring to the table.
We coat our carrots in a healthy flavoring blend of balsamic vinegar, which lends a sweet, earthy taste, extra virgin olive oil, one favorite cooking oil for its versatility and heart healthy fatty acids, sunflower seeds, fresh thyme, which compliments carrots perfectly, and a dash of salt and pepper. And you can feel good about enjoying these carrots with lunch or dinner, as they are packed with beta-carotene, a carotenoid that promotes eye and skin health. Ingredients Directions Preheat the oven to 400 degrees F. Fall Shredded Brussels Sprouts Salad. Fall Shredded Brussels Sprouts Salad is crispy and crunchy, and full of fresh and savory flavors! Is it crazy to be thinking about Thanksgiving meal planning already??
I know it’s not even Halloween yet (Lincoln’s going as dunna-nunna-nunna-nunna-dunna-nunna-nunna-nunna (did I get them all?) BAT-MAN! Aka the only remaining costume at Target aka Mama’s a little behind the 8 ball in the trick-or-treating department this year. In a perfect world he’d go as his idol Curious George, but in reality this is Ben’s child we’re talking about so the costume will stay on for 24 seconds before being ripped off. Friends? I’ve had a fall-themed shredded brussels sprouts salad on my radar for a few months now – the apple and bacon version I made last year was absolutely delicious – but I couldn’t seem to get the topping combo to mesh in my mind. The answer? This salad is sensational. Start with 12oz fresh brussels sprouts. Place the shreds in a big bowl, then add all the goodies! Description Ingredients. 45 Delicious and Healthy Sweet Potato Recipes. Spaghetti Squash Parmesan with Bacon | Buttoni's Low Carb Recipes.
Spaghetti Squash Parmesan Bake This side dish is simply delicious, considering how little is in it! The bacon and onion really GO together! If you don’t overcook the squash and are careful when removing the threads, you can serve this right in the shell for its own “bowl” for festive occasions! One reader suggests roasting the squash traditionally in the oven for added flavor if you have the time. More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. ½ large spaghetti squash (yields about 4-5 c. cooked threads) 4 slices bacon, chopped fine 3 oz. chopped onion 1/3 c. grated Parmesan cheese Dash salt ¼ tsp. pepper DIRECTIONS: Cut a large spaghetti squash in half.
NUTRITIONAL INFORMATION: Makes 4 servings each containing: 107 calories 6.7 g fat 4.8 g carbs, .8 g fiber, 4.0 g NET CARBS. SALT + VINEGAR ROASTED POTAOES | Gluten Free Recipes 24/7. Slow-Cooker Sunday: 16 Plant-Based Recipes. CREAMY BROCCOLI CAULIFLOWER CASSEROLE WITH PARMESAN CRUMB TOPPING. Here is a special casserole that you will probably make again and again! The crumb topping is very generous. A simple creamy sauce made a little less calorific using almond milk instead of a mixture of cream and water. The topping really makes this casserole special. I think you can see that from the photo as well. It is very tasty and just as well it is a generous topping, as everyone will be trying to swipe the topping.
Watch for that! Lol 1 lb chopped cauliflower (0.45 kg) 1 lb chopped broccoli (0.45 kg) 4 oz regular cream cheese (125 g) 11/4 cups almond milk (300 mL) 1 tsp salt (5 mL) 1 tsp black pepper (5 mL) Parmesan Crumb Topping: 1/3 cup grated Parmesan cheese (75 mL) 3 tbsp butter, melted (45 mL) 1/4 cup grated Mozzarella, OR Monterey Jack cheese (60 mL) In pot in boiling water, cook cauliflower and broccoli until tender. In nonstick frying pan, over medium heat, combine cream cheese (chopped up), almond milk, salt and pepper. Yield: 8 servings 1 serving 188.7 calories 8.2 g protein. Brussels Sprouts Gratin. These brussels sprouts are roasted until crisp, then topped with a light cheese sauce made with Gruyere and parmesan, then baked until brown and bubbling. If you are as obsessed with brussels sprouts as I am, you'll love these.
Perfect to add to your holiday table! Brussels Sprouts GratinSkinnytaste.com Servings: 6 • Size: 1/2 cup • Points +: 3 pts • Smart Points: 3 Calories: 110 • Fat: 5 g • Carb: 12 g • Fiber: 3 g • Protein: 7 g • Sugar: 3 g Sodium: 127 mg (with salt) • Cholesterol: 14 mg Ingredients: 16 oz brussels sprouts, trimmed of outer leaves and sliced in half1/4 tsp kosher saltblack pepper, to tasteolive oil spray1/2 tbsp butter1/3 cup chopped shallots2 tsp all purpose flour (or gluten free flour for GF)3/4 cup fat free milk1/4 tsp kosher salt1 tsp fresh thyme1 tbsp grated parmesan cheese2 oz grated Gruyere cheese, divided Directions: Preheat oven to 400°F.
Heat a medium nonstick pan over medium heat. Pour over the brussels sprouts, and top with the remaining cheese.