Our simple sides and sides from 3rd party blogs do not have their own posts, so in order to make them available in collections, they are published here.
Add Salt & Serve side dishes
Baked Rice
Ingredients
- 1 10.5 oz. can cream of mushroom soup
- 1 10.5 oz. can beef broth
- 1 10.5 oz. can French onion soup
- 2 cups instant rice
- 2 Tbsp butter, melted
Instructions
- Combine all ingredients in a baking dish. Bake at 350°F for 30 minutes until bubbly and heated through.
Nutrition
Calories: 146kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 622mg | Potassium: 238mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Calcium: 14mg | Iron: 2mg | Net Carbs: 20g
Baked Rice Permalink
Glazed Baby Carrots
Ingredients
- 1 lb. baby carrots
- 2 Tbsp. brown sugar
- 2 Tbsp. butter
- 2 Tbsp. honey
- Salt to taste
Instructions
- Cook carrots by steaming to your tenderness preference. Place remaining ingredients in a serving bowl, and when carrots are done, add to bowl while still hot. Toss gently until coated with glaze.
Nutrition
Calories: 115kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 115mg | Potassium: 223mg | Fiber: 3g | Sugar: 15g | Vitamin A: 12658IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg | Net Carbs: 15g
Glazed Baby Carrots PermalinkCreamy Mexi-Corn Casserole
Ingredients
- 4 cups frozen corn, thawed
- 8 oz. pkg. cream cheese, softened
- 1 stick butter, softened
- ¼ cup milk
- 4 oz. can green chilies, diced
Instructions
- Preheat oven to 350°F.
- Mix cream cheese, butter, milk, and green chilies in bowl. Mix well. Add corn and mix thoroughly.
- Pour corn into a lightly sprayed baking dish. Bake 45 minutes or until casserole is fully heated.
Notes
Adapted from Frugal Mom’s Guide to Once a Month Cooking
Nutrition
Calories: 288kcal | Carbohydrates: 22g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 247mg | Potassium: 292mg | Fiber: 3g | Sugar: 2g | Vitamin A: 748IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 1mg | Net Carbs: 19g
Creamy Mexi-Corn Casserole Permalink
Boiled Red Potatoes with Butter
Ingredients
- 1.5 lbs. small red potatoes, cleaned
- 2 Tbsp. butter
- 1/2 tsp. salt, or to taste
- 1 Tbsp. fresh parsley, chopped
Instructions
- Boil potatoes until fork tender, about 15 minutes.
- Drain potatoes and return to pan.
- Toss with butter and salt to taste.
- Sprinkle with parsley before serving.
Nutrition
Calories: 173kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 324mg | Potassium: 794mg | Fiber: 3g | Sugar: 2g | Vitamin A: 496IU | Vitamin C: 20mg | Calcium: 22mg | Iron: 1mg | Net Carbs: 24g
Boiled Red Potatoes with Butter PermalinkPan Sautéed Zucchini Slices
Ingredients
- 3 zucchini, chopped
- 1 Tbsp butter
Instructions
- Melt butter in a large skillet
- Sauté zucchini in butter until tendercrisp.
Nutrition
Calories: 50kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 37mg | Potassium: 384mg | Fiber: 1g | Sugar: 4g | Vitamin A: 381IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 1mg | Net Carbs: 4g
Pan Sautéed Zucchini Slices PermalinkPan Sautéed Summer Squash and Zucchini Slices
Ingredients
- 1 zucchini, sliced
- 2 summer squash, sliced
- 1 Tbsp butter
Instructions
- Melt butter in a large skillet
- Sauté zucchini and summer squash in butter until tendercrisp.
Nutrition
Calories: 49kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 31mg | Potassium: 385mg | Fiber: 2g | Sugar: 3g | Vitamin A: 383IU | Vitamin C: 25mg | Calcium: 23mg | Iron: 1mg | Net Carbs: 3g
Pan Sautéed Summer Squash and Zucchini Slices PermalinkChopped Apple and Pecan Salad
Sweet poppyseed dressing and crunchy apples and pecans liven up a spring mix salad.
Ingredients
- 12 oz spring mix lettuce, washed and patted dry
- 2 Gala apples
- 1/4 cup pecan pieces
- 1/3 cup blue cheese crumbles
- 4 oz. poppy seed salad dressing
Instructions
- Wash, core, seed, and chop the apples.
- Toss spring mix with salad dressing and top with apples, blue cheese, and pecan pieces.
Nutrition
Calories: 153kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 201mg | Potassium: 160mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3216IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 1mg | Net Carbs: 10g
Chopped Apple and Pecan Salad PermalinkPan Sautéed Zucchini and Onion
Ingredients
- 2 zucchini, chopped
- 1 onion, sliced
- 1 Tbsp butter
Instructions
- Melt butter in a large skillet
- Sauté zucchini and onion in butter until tendercrisp.
Nutrition
Calories: 53kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 34mg | Potassium: 296mg | Fiber: 1g | Sugar: 4g | Vitamin A: 283IU | Vitamin C: 20mg | Calcium: 22mg | Iron: 1mg | Net Carbs: 5g
Pan Sautéed Zucchini and Onion Permalink
Stir Fried Squash & Bell Pepper with Garlic
Squash and bell peppers sautéed with onions, bell pepper, and garlic make a delicious fresh side that is quick and easy to prepare.
Ingredients
- 3 cups yellow or zucchini squash, sliced
- ½ onion, sliced
- 1 bell pepper, sliced
- 1 Tbsp. canola oil
- ¼ cup water
- 1 ½ tsp. minced garlic
- 1 tsp. basil or Italian seasonings
- salt and pepper to taste
Instructions
- In a large skillet, sauté the squash, onion, peppers in oil for 4-5 minutes or until tender-crisp.
- Add other ingredients. Reduce heat and cook uncovered for 3-4 more minutes until veggies are tender.
Nutrition
Calories: 64kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 305mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1166IU | Vitamin C: 54mg | Calcium: 19mg | Iron: 1mg | Net Carbs: 5g
Stir Fried Squash & Bell Pepper with Garlic PermalinkMandarin Pineapple Salad
Mandarin Pineapple Salad is an easy and refreshing fruit salad is perfect when a light side is all that is needed.
Ingredients
- 11 oz Mandarin orange slices
- 20 oz pineapple tidbits
Instructions
- Store cans in refrigerator until ready to use.
- Drain both cans of fruit, combine, and serve.
Notes
Store the cans of fruit in the refrigerator until needed so you will not need to chill them after opening.
Nutrition
Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 203mg | Fiber: 2g | Sugar: 19g | Vitamin A: 401IU | Vitamin C: 23mg | Calcium: 34mg | Iron: 1mg | Net Carbs: 20g
Mandarin Pineapple Salad PermalinkApple, Grape, and Walnut Salad
Creamy vanilla dressing makes this combination of apples, grapes, and walnuts a refreshing salad. It’s perfect for serving as a side dish or a snack.
Ingredients
- 3 Granny Smith apples, washed, cored, and sliced
- 2 cups red grapes, washed and pulled from the stems
- ½ cup chopped walnuts
- 8 oz. vanilla yogurt
- ½ cup cream cheese, softened
Instructions
- Blend together yogurt and cream cheese with a mixer until smooth. Set aside.
- Combine fruit and nuts and serve with vanilla yogurt mixture.
Nutrition
Calories: 364kcal | Carbohydrates: 44g | Protein: 8g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 132mg | Potassium: 518mg | Fiber: 5g | Sugar: 35g | Vitamin A: 529IU | Vitamin C: 9mg | Calcium: 155mg | Iron: 1mg | Net Carbs: 39g
Apple, Grape, and Walnut Salad PermalinkCilantro Lime Rice
Ingredients
- 2 cups water
- 1 cup long grain rice
- 2 Tbsp lime juice
- 2 Tbsp cilantro, chopped
- 1 Tbsp butter
- salt, to taste
Instructions
- Boil water in a large sauce pan. Add rice; cover and reduce heat to low. Simmer 20 minutes or until rice is tender.
- Remove from heat. Add lime juice, butter, cilantro, and salt to taste.
- Serve as a side dish or as a burrito filling.
Nutrition
Calories: 196kcal | Carbohydrates: 38g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 34mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg | Net Carbs: 37g
Cilantro Lime Rice PermalinkMarinated Cucumber Salad
Marinated cucumber salad is a refreshingly light side dish that's easy to prepare.
Ingredients
- 1 large cucumber, washed and thinly sliced
- 1/2 small onion, thinly sliced
- 1-1/2 Tbsp. sugar
- 1/4 cup apple cider vinegar
- 1-2 tsp salt
Instructions
- Combine the sugar, vinegar, and salt and mix well.
- Pour vinegar mixture over sliced cucumber and onion. Cover and refrigerate for at least 4 hours.
Notes
- If the cucumber is large in diameter, slice it in half lengthwise before slicing crosswise.
- If you prefer, you can chop/dice the cucumber and onion rather than slice it for a different presentation.
- White vinegar can be substituted for apple cider vinegar.
- Keeps well in the refrigerator for several days.
Nutrition
Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 89mg | Fiber: 1g | Sugar: 5g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg | Net Carbs: 5g
Marinated Cucumber Salad Permalink
Sliced Strawberries with Kiwi
Strawberries and kiwi are an easy and refreshing snack or dessert.
Ingredients
- 1 pint strawberries
- 3 kiwi
Instructions
- Wash, stem, and chop strawberries
- Peel and chop kiwi
- Combine
Nutrition
Calories: 53kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 263mg | Fiber: 3g | Sugar: 8g | Vitamin A: 49IU | Vitamin C: 89mg | Calcium: 28mg | Iron: 1mg | Net Carbs: 10g
Sliced Strawberries with Kiwi PermalinkCreamed Peas
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 cup milk
- 1 teaspoon sugar
- ½ teaspoon salt
- dash pepper
- 2 cups frozen peas
Instructions
- Melt the butter in a saucepan.
- Add flour and stir with a whisk for 1 minute, taking care not to brown the flour and butter mixture. Continue stirring constantly and gradually add the milk, salt, pepper, and sugar. Heat to a simmer and continue cooking, stirring constantly, for one minute.
- Add peas and heat to a simmer. Reduce heat and cover, simmering for 3-5 minutes. Peas should be tender-crisp, so take care not to overcook.
Nutrition
Calories: 109kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 247mg | Potassium: 172mg | Fiber: 3g | Sugar: 5g | Vitamin A: 552IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 1mg | Net Carbs: 9g
Creamed Peas PermalinkSide dishes contributed by other sites
Grilled Corn With Garlic and Ginger Soy Butter
The garlic and ginger soy butter is the best dressing for grilled corn ever.
Ingredients
- 2 medium cloves garlic, minced on a Microplane grater (about 2 teaspoons)
- 1- inch knob fresh ginger, minced on a Microplane grater (about 2 teaspoons)
- 2 tablespoons soy sauce
- 4 tablespoons softened butter
- 1 teaspoon juice from 1 lemon
- 8 ears corn, shucked
- 1/4 cup finely sliced scallions
Notes
See the full recipe at Serious Eats for instructions. Note that a charcoal grill adds flavor but is not entirely necessary (I use a gas grill).
Nutrition
Calories: 133kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 316mg | Potassium: 261mg | Fiber: 2g | Sugar: 6g | Vitamin A: 374IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 1mg | Net Carbs: 16g
Chick Pea Salad
Delicious and easy chickpea salad that makes a healthy side dish
Ingredients
- 32 oz canned garbanzo beans
- 1 Tbsp cumin
- 1 tsp chili powder
- 4 Tbsp olive oil
- 1/3 cup lemon juice
- 3 scallions
- 1 red bell pepper
- 1/3 cup parsley
Notes
Find the full recipe with instructions at The Healthy Home Cook.
Nutrition
Calories: 175kcal | Carbohydrates: 18g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 325mg | Potassium: 251mg | Fiber: 6g | Sugar: 1g | Vitamin A: 848IU | Vitamin C: 27mg | Calcium: 53mg | Iron: 2mg | Net Carbs: 12g
Roasted Green Beans
These Roasted Green Beans are simple to make and absolutely irresistible! We often make this baked green beans recipe for a quick side dish for weeknight dinners.
Ingredients
- 1 pound fresh green beans
- 1 tablespoon olive oil
- salt and pepper
Notes
Find the full recipe with instructions at Kristine's Kitchen.
Nutrition
Calories: 66kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 239mg | Fiber: 3g | Sugar: 4g | Vitamin A: 782IU | Vitamin C: 14mg | Calcium: 42mg | Iron: 1mg | Net Carbs: 5g
Instant Pot Mushroom Rice Pilaf
Looking for a tasty rice dish? Take a look at this easy mushroom rice recipe. A great one-pot recipe with lots of flavors and perfect fluffy rice. A quick, healthy meal you can make ahead! This Instant Pot mushroom rice pilaf is a cozy alternative to boring sandwiches for lunch and is delicious even the next day. A dish the whole family will enjoy!
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup onions, finely chopped
- 10 oz Cremini mushrooms, sliced
- 2 tsp Better Than Bouillon Mushroom Base or Vegetable Base
- 1 bunch green onions, chopped
- salt to taste
- 1 cup Basmati rice
- 1 cup water
Notes
Find the full recipe with instructions at The Belly Rules the Mind.
Nutrition
Calories: 271kcal | Carbohydrates: 45g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 388mg | Potassium: 446mg | Fiber: 2g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg | Net Carbs: 43g
Oven Roasted Broccoli in Dijon Pesto Vinaigrette
Oven Roasted Broccoli in Dijon Pesto Vinaigrette is SO flavorful and easy to prepare it is literally guaranteed that anyone you serve this recipe to will love it.
Ingredients
- 1 10 oz pkg fresh broccoli florets
- 3 Tbs extra virgin olive oil
- 1 Tbs Dijon mustard
- 1 Tbs prepared pesto
- 2 tsp white wine vinegar
- good pinch kosher salt
- pinch fresh cracked pepper
- 1/4 cup pine nuts
Notes
For full recipe and instructions, visit Erica's Recipes.
Nutrition
Calories: 194kcal | Carbohydrates: 7g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 104mg | Potassium: 297mg | Fiber: 2g | Sugar: 2g | Vitamin A: 561IU | Vitamin C: 70mg | Calcium: 43mg | Iron: 1mg | Net Carbs: 5g
Garlic Parmesan Pan Roasted Brussels Sprouts
These oven roasted Brussels sprouts are lightly seasoned with garlic and parmesan, resulting in a winning flavor combination the whole family will love! Fresh, crunchy and so easy to make, this Brussels sprouts side dish is a winner!
Ingredients
- 1 1/2 lbs. Brussels sprouts, (trimmed and halved)
- 2 Tbsp. olive oil
- 3/4 cup grated Parmesan cheese, divided
- 2 tsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Notes
Get the full recipe and instructions at The Love Nerds.
Nutrition
Calories: 229kcal | Carbohydrates: 18g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 570mg | Potassium: 715mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1445IU | Vitamin C: 145mg | Calcium: 282mg | Iron: 3mg | Net Carbs: 11g
Orzo Pasta with Parmesan
Orzo Pasta with butter and herbs makes a quick and delicious side dish.
Ingredients
- 8 oz orzo pasta, uncooked
- 2 Tbsp butter
- 1/4 tsp garlic salt
- 1/4 tsp Italian seasoning blend dried herbs
- 1/4 cup Parmesan cheese, shredded
Notes
Get the full recipe with instructions at Beyond the Chicken Coop.
Nutrition
Calories: 190kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 199mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Calcium: 57mg | Iron: 1mg | Net Carbs: 27g
Chinese Broccoli with Garlic Sauce
Ingredients
- 1 Pound Broccoli
- 2 Tablespoons Vegetable oil
- 2 garlic cloves, minced
- 1 teaspoons fresh minced ginger
- 2 Tablespoons water
- 1 1/2 Tablespoons miso paste
- 1 Tablespoon soy sauce
- 1 teaspoon sesame oil
Notes
Visit The Gingered Whisk for the full recipe and instructions.
Nutrition
Calories: 126kcal | Carbohydrates: 10g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Sodium: 527mg | Potassium: 381mg | Fiber: 3g | Sugar: 2g | Vitamin A: 706IU | Vitamin C: 102mg | Calcium: 60mg | Iron: 1mg | Net Carbs: 7g
Light & Fresh Cucumber-Cabbage Salad
Refreshing cucumbers and crunchy cabbage, drizzled with a lemony- dill dressing is the perfect complement to any meal.
Ingredients
- 1/2 head of cabbage, chopped
- 1 cucumber, chopped
- 6-8 green onions, chopped
- 1/4 cup olive oil
- 1 lemon
- 1/8 cup fresh dill
- 2 tsp white wine vinegar
- dash of salt/pepper, more if desired
Notes
Get the instructions and full recipe at The Healthy Home Cook.
Nutrition
Calories: 114kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 262mg | Fiber: 3g | Sugar: 4g | Vitamin A: 305IU | Vitamin C: 42mg | Calcium: 53mg | Iron: 1mg | Net Carbs: 5g
Cheesy Zucchini Casserole
You're going to love this easy zucchini casserole! Deliciously cheesy, low in carbs and keto friendly, this zucchini bake makes a wonderful summer side dish that even the kids will love. A great way to use up that bounty of summer squash.
Ingredients
- 2 medium zucchini, quartered and chopped (about 4 cups)
- 2 tbsp butter cut into small pieces
- 3 large eggs
- 1/4 cup heavy cream
- 1/4 cup chopped onion
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 ounces shredded cheddar, divided (about 1 1/2 cups)
- 1/4 cup grated Parmesan cheese
Notes
Get the instructions and full recipe at All Day I Dream About Food.
Nutrition
Calories: 246kcal | Carbohydrates: 4g | Protein: 13g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 139mg | Sodium: 507mg | Potassium: 246mg | Fiber: 1g | Sugar: 2g | Vitamin A: 832IU | Vitamin C: 12mg | Calcium: 280mg | Iron: 1mg | Net Carbs: 3g
Green Beans Almandine
A classic and easy side dish, Green Beans Almandine is a simple recipe of crisp, tender green beans sauteed in butter, lemon juice and shallots then topped with toasted almonds. Don’t save this one for a special occasion.
Ingredients
- 1/4 cup butter, divided
- 1/2 cup sliced almonds
- 1/4 cup shallots, minced
- 2 garlic cloves, minced
- 1 pound green beans, trimmed and washed
- kosher salt and pepper to taste
- juice and zest of one lemon
- 2 tablespoons chopped fresh parsley
Notes
Get the instructions and full recipe at The Suburban Soapbox.
Nutrition
Calories: 118kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 201mg | Potassium: 216mg | Fiber: 3g | Sugar: 3g | Vitamin A: 653IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 1mg | Net Carbs: 5g
Garlic Roasted Zucchini
These baked zucchini pieces come out perfectly tender but not gooey, and topped with freshly grated Parmesan cheese. Perfect to serve with burgers, chicken, sandwiches, or with kebabs!
Ingredients
- 2 zucchini, give or take depending on size and how many people you are feeding
- 1 Tbsp. Olive Oil
- salt and pepper to taste
- 1 Tbsp. fresh minced rosemary
- 1 garlic clove, sliced
- 1/4 cup Parmesan cheese, grated
Notes
Get the instructions and full recipe at The Gingered Whisk.
Baked Parmesan Zucchini Rounds
Baked Parmesan Zucchini Rounds are the BEST way to use up summer zucchini! This simple, addictive side dish is quick & easy using just TWO ingredients!
Ingredients
- 2 medium-sized zucchini
- 1/2 cup freshly grated Parmesan cheese
- Garlic salt & freshly ground black pepper, optional
Notes
Get the instructions and full recipe at Five Heart Home.
Roasted Asparagus with Lemon and Garlic
Roasted Asparagus with Lemon and Garlic is a delicious side dish for any meal! Perfect for a spring celebration, Easter, or any Holiday. Quick, easy and always a crowd pleaser!
Ingredients
- 1 pound fresh asparagus
- 1 teaspoon olive oil
- 1/2 medium lemon, juiced
- 1/2 medium lemon, sliced thin
- zest of 1/2 lemon
- 1 clove garlic, finely minced
- salt and ground black pepper, to taste
Notes
Get the instructions and full recipe at Everyday Eileen.
Stovetop Creamed Corn
Creamed Corn is a delicious blend of corn kernels and milk, simmered on the stovetop to make a creamy, slightly sweet, classic corn side dish.
Ingredients
- 2 tablespoons Salted Butter
- ¼ cup Yellow Onion, diced
- ½ cup Milk
- 1 tablespoon Flour
- 5 cups Corn Kernels, frozen, canned, or fresh
- ¼ teaspoon Salt
- 1/8 teaspoon Ground black pepper
- ½ cup Heavy Cream
Notes
Get the instructions and full recipe at Home. Made. Interest.
Nutrition
Calories: 138kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 241mg | Potassium: 144mg | Fiber: 2g | Sugar: 3g | Vitamin A: 302IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg | Net Carbs: 14g
Golden Cornbread
Ingredients
- 1 cup Quaker® Yellow or White Corn Meal
- 1 cup all-purpose flour
- 2 to 4 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg, beaten
- 1/4 cup vegetable oil
Notes
Complete recipe with instructions can be found at the Quaker website.
Nutrition
Calories: 206kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 150mg | Potassium: 294mg | Fiber: 2g | Sugar: 4g | Vitamin A: 70IU | Calcium: 112mg | Iron: 1.4mg | Net Carbs: 26g
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