Side Dish Archives » Kay's Clean Eats

Greek Orzo Pasta Salad

Greek Orzo Pasta Salad is a bright and fresh salad full of crunchy vegetables in every bite. Take it with you to a BBQ or serve it at home, this pasta salad goes with everything. 

greek orzo pasta salad

This Greek Orzo Pasta Salad is one of those recipes you can serve with a lot of different dishes. We love it with our favorite grilled steak or chicken, and also on its own. 

I have had orzo in my pantry for months, it’s one of those kinds of pasta I don’t use often but I should. Orzo tastes just like pasta, and it’s so easy to work with. Earlier this week I made it to Costco to get groceries it was a nightmare thanks to all the panic shopping going on because of COVID-19. I got lots of fresh produce and a big thing of feta crumbles, yum! I had everything on had to create this delicious Greek Orzo Pasta Salad!

Can I take this moment to do a little bragging? Okay! Both my kids thought Greek Orzo Pasta Salad was delicious!! They usually do not love dishes with diced raw onion, but no complaining this time, yay!

This Pasta Salad is perfect for lunch, dinner, a bbq, and even a gathering! Enjoy friends!

Love easy side dishes also try, Healthier Hawaiian Macaroni SaladBeet, and Goat Cheese Salad + Golden Balsamic DressingInstant Pot Lemon Chicken Orzo Soup, and Mediterranean Quinoa Salad.

Yield: 3-4

Greek Orzo Pasta Salad

Greek Orzo Pasta Salad

Greek Orzo Pasta Salad is a bright and fresh salad full of crunchy vegetables in every bite. Take it with you to a BBQ or serve it at home, this pasta salad goes with everything. 

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

  • 1 cup orzo, dry
  • 2/3 cup cherry tomatoes, halved
  • 2/3 cup cucumbers, chopped
  • 1/4 cup feta crumbles
  • 3 tbsp red onion, chopped
  • 1/4 black olives, diced

Dressing

  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 tbsp red wine vinegar
  • salt & pepper to taste

Instructions

  1. Cook orzo till al dente. Drain and run under cold water till completely cooled.
  2. Combine orzo, tomatoes, onion, cucumbers, olives, and onion in a mixing bowl.
  3. In a small bowl combine lemon juice, olive oil, garlic powder, dried oregano, and red wine vinegar. Whisk till combined.
  4. Pour over the salad and stir.
  5. Fold in the feta.
  6. Taste, season with salt and pepper.
  7. Serve garnishes like fresh dill or parsley and lemon wedges.

Notes

If you like more feta or onion you can always taste and adjust to your preference.

Healthier Hawaiian Macaroni Salad

Healthier Hawaiian Macaroni Salad is the perfect side dish for any BBQ or Luau! Made with 5 ingredients this creamy lighted up and vegan-friendly macaroni salad is sure to hit the spot. 

Not only did this Healthier Hawaiian Macaroni Salad get the family approval, my kids asked for it the next day! I served it with my Easy Hawaiian Chicken recipe and it truly was the perfect pair. 

This recipe is perfect to bring to a BBQ or have on its own. It stores great in the fridge for up to 5 days, the kids love a bowl for snack time or lunch. Healthier Hawaiian Macaroni Salad does not skimp on flavor it is absolutely delicious!

4 Simple Ingredients for Healthier Hawaiian Macaroni

  •  dry macaroni pasta
  •  shredded carrots 
  •  grated onion 
  •  vegan mayo, or sub regular mayo
  • salt and pepper to taste

That is all you will need to create this delicious macaroni salad!

 

Love easy and healthy side dishes, also try Nutted Wild Rice Pilaf, Mexican Quinoa Salad, and Easy Greek Pasta Salad.

Yield: 4

Healthier Hawaiian Macaroni Salad

Healthier Hawaiian Macaroni Salad

Healthier Hawaiian Macaroni Salad is the perfect side dish for any BBQ or Laua! Made with 5 ingredients this lighted up creamy macaroni salad is sure to hit the spot. 

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 1/2 cup dry macaroni pasta
  • 1/2 cup shredded carrots 
  • 1 tbsp grated onion 
  • 1/2 cup vegan mayo, or sub regular mayo
  • salt and pepper to taste

Instructions

Cook macaroni according to package, about 10 minutes. You want it softer than al dente. Strain pasta and rinse with cold water to stop cooking. Let chill in the refrigerator.

Add mayo to your chilled macaroni and mix well. Stir in carrots and onion. Season with salt and pepper. Enjoy!

Can be made 24 hours ahead of time and stored in the fridge for 4-5 days.

Beet and Goat Cheese Salad + Golden Balsamic Dressing

Beet and Goat Cheese Salad is incredibly delicious and simple to make! Tossed in a golden balsamic dressing this is the perfect salad for every occasion. 

beet and goat cheese salad

No salad pleases my taste pallet more than beet and goat cheese salad. The combination mixed with my golden balsamic dressing makes for an irresistible salad! Do not worry if you don’t like goat cheese because feta is an excellent substitute or no cheese. I bought this salad to my in-laws on Thanksgiving and it was a hit even with all the amazing thanksgiving side dishes! 

The very first time I had beet and goat cheese salad was 5 years ago at my brother-in-law’s wedding, this salad pretty much swept my pregnant self off my feet. Since then I have been putting this salad into our weeknight meal rotation. My kids and hubby both love it which is a big bonus and I will never complain when they are eating their greens. 

Beet and Goat Cheese Salad is healthy and delicious! I use arugula however I have subbed it with baby spinach and it was equally delicious. This salad will taste great with any baby lettuce or spring mix. I bring this salad most places I am asked to bring a salad. This salad is dedicated to all my people who are always asked to bring a salad if you know you know! So if you are one of those you better make the most delicious and aesthetically pleasing salad around!

Why do I love this salad so much?

  • Simple ingredients: arugula, beets, candy pecans, and a bosc pear. I purchased all my ingredients at Trader Joes. 
  • Flexibility: you can swap out arugula for baby spinach. Any nut will work however I highly recommend candy pecans or walnuts. I love goat cheese especially with this salad but feta is an easy swap. 

Love great tasting salads, also try Tuscan Kale Salad with Apples!

Yield: 8

Beet and Goat Cheese Salad + Golden Balsamic Dressing

Beet and Goat Cheese Salad + Golden Balsamic Dressing

Beet and Goat Cheese Salad is incredibly delicious and simple to make! Tossed in a golden balsamic dressing this is the perfect salad for every occasion. 

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Beet and Goat Cheese Salad

  • 8 oz arugula
  • 1 Bosc pear cored and sliced 
  • 5 oz package or steamed and peeled beets
  • 1/2 cup candied pecans
  • 4 oz goat cheese 

Golden Balsamic Dressing

  • 1 tsp yellow mustard
  • 3 tbsp golden balsamic vinegar 
  • 1 tbsp white balsamic reduction 
  • 1/4 cup extra virgin olive oil or avocado oil
  • 1 tbsp agave
  • 1 tsp dried oregano
  • salt & pepper

Instructions

  1. Add all dressing ingredients into a jar ( like a mason or wreck jar) place cap on and give it a few shakes. Taste and adjust salt if needed.
  2. Dice beets into small pieces.
  3. Core and slice pear thinly.
  4. Add arugula to a salad bowl and top with beets, pear slices, and candy pecans.
  5. Crumble goat cheese and place on top of the salad.
  6. Add salad dressing, toss and combine.

Tuscan Kale Salad with Apples

Tuscan Kale Salad is the perfect Fall salad full of sweet, crisp, and savory flavor! A simple salad to make and healthy too!

Do you love Fall salads!? I sure do!! This big bowl of kale salad will make you a kale lover! This year and every other year I get asked to bring a salad to my in-law’s Thanksgiving lunch. Every year I make a different one and this year, in particular, I haven’t decided yet! I know it is in 2 days…ha! It’s a toss-up for me between kale salad or arugula beet and goat cheese! I really love salad and am terrible and making choices! 

My husband and Kale salad have come along way! Their relationship started when we met, haha! We did have a good 3-year vegan run together in what feels like forever ago! Sometimes I feel like people have to acclimate to the taste of kale, I get it its not for everyone but I do believe it becomes an acquired taste! In fact, hubs actually ask me for kale salads! Especially this one it’s just so good!!

The flavor in this salad is amazing, you get a little bit of everything! I used a mix of granny smith apples and honey crisp. I kept this salad super-low maintenance👌 and used candy pecans from traders also snagged my dried cranberries there too! 

The dressing I made was absolutely delicious and really brings all the flavors together. The blend lemon poppy seed is one of my favorites! This kale salad is easy to make and full of incredible flavor, I just love it so much!

How do you make Tuscan Kale Salad

  • Start by washing 2 heads of latticinio kale and pulling the leaves off the stems. To do this start and the bottom of the stem with you figure tips around the stem and pull it all the way to the top, dispose of stems. The Stems can be rather rough so do not skip this step
  • Chop kale and place in your salad bowl
  • Slice your apples and avocados and place them on top of your kale.
  • Sprinkle with croutons, dried cranberries, parmesan, and candy pecans.
  •  In a mason jar or a small bowl combine your salad dressing ingredients. 
  • Pour your dressing over your salad, toss, serve, and enjoy!

Leftovers

This is not like other salads that become a wilted mess overnight! Latticino Kale is a tougher leaf and will keep 1-day before it starts looking very sad. The longer you let the kale sit in the dressing the more flavorful your salad will be. 

If you make this Tuscan Kale Salad, please leave this recipe a rating!! I absolutely love hearing and engaging with you! 

Love recipes with kale, also check out Kale, Broccoli, and Cheddar Quiche.

Yield: 10

Tuscan Kale Salad with Apples

Tuscan Kale Salad with Apples

Tuscan Kale Salad is the perfect Fall salad full of sweet, crisp, and savory flavor! A simple salad to make and healthy too!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 2 heads kale, shredded
  • 1 granny smith apple, thinly sliced
  • 1 honey crisp apple, thinly sliced
  • 2 medium avocados, thinly sliced
  • 1 5 oz bag candied pecans, I used Trader Joes brand
  • 1/2 cup dried cranberries
  • 1/2 cup of unexpected cheddar Trader Joes brand, shredded (or sub parmesan)
  • 1 cup croutons
  • Lemon Poppy Seed Dressing:
  • 1/4 cup extra virgin olive oil or avocado oil
  • 1 lemon, juiced ( 2 tbsp)
  • 2 tbsp shallot, finely diced
  • 1 tsp poppy seeds
  • 2 tsp yellow mustard
  • 1 tsp apple cider vinegar
  • 2 tsp agave ( if you like a sweeter dressing you can always taste and adjust by adding more)
  • salt & pepper to taste

Instructions

Start by washing 2 heads of latticinio kale and pulling the leaves off the stems. To do this start and the bottom of the stem with you figure tips around the stem and pull it all the way to the top, dispose of stems.
Chop kale and place in your salad bowl.
Slice your apples and avocados and place them on top of your kale.
Sprinkle with croutons, dried cranberries, parmesan, and candy pecans.
 In a mason jar or a small bowl combine your salad dressing ingredients. 
Pour your dressing over your salad, toss, serve, and enjoy!

Notes

If you prefer a sweeter salad dressing, add in a little more agave, taste and adjust to your desired level of sweetness.

Nutrition Information:

Yield:

10

Serving Size:

1 | 8 freestyle points |

Amount Per Serving: Calories: 249 Total Fat: 17g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 7mg Sodium: 172mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 6g Sugar: 15g Sugar Alcohols: 0g Protein: 4g

Perfect Mashed Potatoes

Perfect Mashed Potatoes are creamy and dreamy!! These delicious mashed potatoes are made using your classic russet potato, cream, butter, milk, salt, and pepper. Mashed potatoes are a holiday table classic, perfect for any and every holiday. 

Mashed potatoes are versatile and can be cooked in many different ways. I’ve seen and tasted a lot, but nothing like my Perfect Mashed Potatoes! With all the food put out on the holidays, I do find that a classic mashed potato dish really goes best on your thanksgiving plate! That is with a giant scoop of Stuffing and Nutted Wild Rice Pilaf of course!

What potatoes should you use for Perfect mashed potatoes?

For Perfect Mashed Potatoes, I use russet potatoes because they are the perfect starchy goodness with low water content. After trying different kinds of potatoes I like the classic russet the best it’s always failproof. They are high in starch, easy to work with, affordable and make for the Mashed Potatoes.

 Ingredients that make the Perfect Mashed Potatoes:

Add-ins are great depending on the meal your making however sometimes they can really overpower your plate, so for a holiday side dish, I like to keep this recipe classic and perfect!

Not to mention they make incredible leftovers and easy to pair with various dinners! Potatoes don’t have much flavor so the salt and pepper are very important!

  • russet potatoes
  • butter
  • heavy cream
  • milk
  • salt and pepper

How to make Perfect Mashed Potatoes:

  • Cook your potatoes. Add your peeled and chopped potato wedges to a large stalk pot and cover them with water. You want the water level to be about 1-2 inches above the potatoes.
  • Add salt to the water and cook the potatoes until fork-tender. 
  • Drain your potatoes you do not want any water in your Perfect Mashed Potatoes. Watery Mashed potatoes are NO BUENO! Once you drain your potatoes let them sit in the collider for a few minutes to let the excess water drain out.
  • In the same pot turn heat to low and add in your butter, heavy cream, and milk. Once butter is melted add in your potatoes back to the pot. 
  • Mash your potatoes using a masher. Its important to do these while potatoes are hot they mash easier which means smooth and creamy potatoes. 
  • Once potatoes are mashed grab your hand mixer and whip them till they are just combined. 
  • Season with salt and pepper to taste. 
  • Garnish with butter and chives (optional)

Can I make this vegan?

YEP!!! Just a few easy tweaks. First, use vegan butter and second use Nut Pods original almond + coconut creamer in place of cream and milk! You can find nut pods at Sprouts, Whole Foods, or Mothers it is next to the nonrefrigerated dairy-free milk. 

 

Love a good side dish also try Easy Stuffing RecipeNutted Wild Rice PilafRoasted Brussels Sprouts with Sausage, or Hatch Green Chile Macaroni and Cheese.

Yield: 8

Perfect Mashed Potatoes

Perfect Mashed Potatoes

Perfect Mashed Potatoes are creamy and dreamy!! These delicious mashes potatoes are made using your classic russet potato, cream, butter, milk, salt, and pepper. Mashed potatoes are a holiday table classic, perfect for any and every holiday. 

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 3 lbs russet potatoes, peeled and cut into large wedges
  • 4 tbsp butter + more for topping
  • 1 cup heavy cream
  • 1/4 cup milk ( I used 2%)
  • salt and pepper to taste

Instructions

    Cook your potatoes. Add your peeled and chopped potatoes to a large stalk pot and cover them with water. You want the water level to be about 1-2 inches above the water.
    Add salt to the water and cook the potatoes until fork-tender. 
    Drain your potatoes you do not want any water in your Perfect Mashed Potatoes. Watery Mashed potatoes are NO BUENO! Once you drain your potatoes let them sit in the collider for a few minutes to let the excess water drain out.
    In the same pot turn heat to low and add in your butter, heavy cream, and milk. Once butter is melted add in your potatoes back to the pot. 
    Mash your potatoes using a masher. Its important to do these while potatoes are hot they mash easier which means smooth and creamy potatoes. 
    Once potatoes are mashed grab your hand mixer and whip them till they are just combined about 1 minute. 
    Season with salt and pepper to taste. 
    Garnish with butter and chives (optional)

    Enjoy

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 321 Total Fat: 17g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 50mg Sodium: 118mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 4g Sugar: 3g Sugar Alcohols: 0g Protein: 6g

Easy Stuffing Recipe

This Easy Stuffing Recipe is the best! Made with dried bread cubes, celery, onion, herbs, chicken broth and butter then baked till golden perfection. 

What do you like better mashed potatoes or stuffing? I love mashed potatoes but I will always be true to stuffing! Not just any stuffing, I can’t stand the boxed stuff taste too mushy. This Easy Stuffing Recipe is my families favorite! Every year I Look forward to it, it is my favorite side dish!

Every year my mom would make this stuffing at thanksgiving and I can speak for my siblings when I say this stuffing is so dang delicious! I used 4 different breads whole wheat, white, French, and cinnamon raisin. I purchased all my bread from Trader Joes. You of corse can use whatever bread you like however I highly recommend you use cinnamon raisin and French or shepherds bread it taste so amazing in this stuffing!

Some stuffing recipes call for a lot of add ins like sausage, cranberries, carrots and eggs. Those are all great additions but nothing compares to the taste of classing stuffing. 

How To Make Stuffing

Making this stuffing recipe from scratch is not hard to do! The key is using very dry bread. You can let it go stale on its own but I like to dry mine out in the oven. 

  •  Preheat your oven to 300 degrees F.
  • Cube your bread and place on 2 rimmed baking sheets, let the bread dry out in the oven for 1 hour.
  • Melt butter in a large skillet, add onion, celery, sage, and thyme. Cook on low till tender, do not brown, about 10 minutes. Add in chicken broth and 2 vegetarian bullion cubes. Stir till cubes are dissolved and turn off the heat. 
  • Once the bread is dry place it into a large bowl, pour over your onion mixture, and gently toss. Season with salt and pepper to taste.
  • Adjust oven temperature to 350 degrees F.
  • Place mixture into a casserole baking dish. Bake for 35 minutes covered, uncover and bake for an additional 12-15 minutes. 

Can I make this vegan

  • Yes absolutely, to do so you will need to sub the butter with your favorite vegan buttter and use veggie broth in place of the chicken broth. 

Cooks Tips

  • If you want to use rosemary go ahead and add it into the onion mixture. I like mine without but if you love rosemary go ahead and add it in!
  • Depending on the bread you use you may need to add more chicken broth to your stuffing. You will be able to taste and determine before baking. 
  • So technically this is dressing since I don’t stuff it into my turkey but I just can’t shake the word stuffing!
  • This Easy stuffing is our favorite so I make the most of this side dish cause LEFTOVERS! If your not feeding big crowd or just don’t want lots of leftovers feel free to cut this in half!

Love a savory side dish also try, Nutted Wild Rice Pilaf.

  • Yield: 12-14

    Easy Stuffing Recipe

    Easy Stuffing Recipe

    The Best Easy Stuffing Around! This stuffing is a crowd pleaser and makes for amazing leftovers!

    Prep Time 10 minutes
    Cook Time 1 hour 45 minutes
    Total Time 1 hour 55 minutes

    Ingredients

    • 10 slices of whole wheat bread
    • 12 slices of white bread
    • 4 slices thick cinnamon raisin bread
    • 13 slices of French bread
    • { roughly 26 cups of bread cubes}
    • 5 celery stalks, diced
    • 2 small onions, diced
    • 1 cup of butter (2 sticks)
    • 2 tbsp fresh sage finely chopped
    • 1 tsp ground thyme
    • 5-6 cups chicken broth
    • 2 vegetarian/vegan bullion cubes
    • Fresh thyme leaves for garnish

    Instructions

    1. Preheat your oven to 300 degrees F.
      Cube your bread and place on 2 rimmed baking sheets, let the bread dry out in the oven for 1 hour.
    2. Melt butter in a large skillet, add onion, celery, sage, and thyme. Cook on low till tender, do not brown, about 10 minutes. Add in chicken broth and 2 vegetarian bullion cubes. Stir till cubes are dissolved and turn off the heat.
    3. Once the bread is dried out place it into a large bowl, pour over your onion mixture, and gently toss. Season with salt and pepper to taste.
    4. Adjust oven temperature to 350 degrees F.
    5. Place mixture into a casserole dish. Bake for 35 minutes covered, uncover and bake for an additional 12-15 minutes.

    Notes

    If you want to use rosemary go ahead and add it into the onion mixture. I like mine without but if you love rosemary go ahead and add it in!
    Depending on the bread you use you may need to add more chicken broth to your stuffing. You will be able to taste and determine before baking. 
    So technically this is dressing since I don't stuff it into my turkey but I just can't shake the word stuffing!
    This Easy stuffing is our favorite so I make the most of this side dish cause LEFTOVERS! If your not feeding big crowd or just don't want lots of leftovers feel free to cut this in half!

    Nutrition Information:

    Yield:

    25

    Serving Size:

    1

    Amount Per Serving: Calories: 406 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 26mg Carbohydrates: 62g Net Carbohydrates: 0g Fiber: 4g Sugar: 7g Sugar Alcohols: 0g Protein: 14g

Nutted Wild Rice Pilaf

Nutted Wild Rice Pilaf is an amazing side dish filled with so much flavor and texture. The combination of sweet potatoes, nuts, herbs, cranberries, and wild rice come together and make this dish unforgettable!

One of my favorite things about this time of year is all the gatherings. I love getting together with family and friends and sharing in the spirit of gratitude for all we are so grateful for. It is a beautiful time of year and for me feels like newness is upon us. Before my parents went their separate ways we would always have the most beautiful and over the top thanksgivings spreads! I am one of 5 kids, so there were always tons of delicious food! My mom is one of the best cooks I know!! Now that, that chapter has come to a close the torch has been passed my way! 

Okay, I’m not trying to make this a sob story, I swear its happy! Now that I get to host I do very much still make the original family mashed potato and stuffing recipes, however, I add my own twist things! That’s the beauty of starting something new its a chance to change and make things better!! I can not wait to get a bigger place and start hosting for my friends too! Nutted Wild Rice Pilaf is a dish nobody will forget and my favorite part about it is the various levels of texture and delicious flavor. You get it all with this dish!

Incorporating fall flavors is easy and makes everything taste like you’ve been working at it all day. This Nutted Rice Pilaf goes great as a side dish but I also love it on its on! Its hearty and taste great with a side arugula salad. 

How do I cook Nutted Wild Rice Pilaf:

In a medium sauce pan bring 2 cups of chicken broth to a boil. Next, stir in your wild rice blend. Reduce heat and simmer covered for 30-35 minutes. Uncover and fluff wild rice blend with a fork, cooking for an additional 5 minutes. 

While the rice is simmering in another skillet add olive oil, sweet potato and onion, cook till tender. Add in pecans, walnuts, cranberries, and garlic, keep cooking for 2 minutes. Lastly add in the rice, spices and combine.

Love an easy side dish also try, Easy Greek Pasta Salad.

Yield: 6

Nutted Wild Rice Pilaf

Nutted Wild Rice Pilaf

Nutted Wild Rice Pilaf is an amazing side dish filled with so much flavor and texture. The combination of sweet potatoes, nuts, herbs, cranberries, and wild rice come together and make this dish unforgettable!

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 1 cup wild rice blend
  • 2 cups chicken broth (veggie broth vegan option)
  • 1 cup sweet potatoes, diced
  • 1/2 cup white onion, diced
  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1/2 cup dried cranberries
  • 2 garlic cloves, minced
  • 1/2 tsp ground thyme
  • 1 tbsp dried parsley
  • 1/4 tsp black pepper
  • salt to taste

Instructions

    In a medium saucepan bring 2 cups of chicken broth to a boil. Next, stir in your wild rice blend. Reduce heat and simmer covered for 30-35 minutes. Uncover and fluff wild rice blend with a fork, cooking for an additional 5 minutes. While the rice is simmering in another skillet add olive oil, sweet potato, and onion, cook till tender. Add in pecans, walnuts, cranberries, and garlic, keep cooking for 2 minutes. Lastly, add in rice and spices and combine.

Nutrition Information:

Yield:

6 | 7 freestyle points |

Serving Size:

1

Amount Per Serving: Calories: 240 Total Fat: 12g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 2mg Sodium: 420mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 4g Sugar: 14g Sugar Alcohols: 0g Protein: 5g

Roasted Brussels Sprouts with Sausage

Roasted Brussels sprouts with Sausage is a great gluten-free side and perfect for the holidays, with only a handful of ingredients this is an easy dish with the most delicious flavor. 

Brussels sprouts always seems to make an appearance on our holiday table. Tossed together with sweet Italian sausage makes for such a delicious combo. Never did I think I would love Brussels sprouts so much until I made this low carb dish. I must say I’ve come along way in my love for this veggie, in fact as a kid I would never even come close to trying it, the smell alone would make me cringe! However, today I will strongly stand by my love for Brussels sprouts, they are so versatile, and those charred crispy pieces are my favorite! 

Made on a sheet pan and packed with  flavor, this recipe is an easy clean up and only has about 10 minuets of active cooking! The flavors from  sage, rosemary, thyme, and chives make this recipe so festive tasting! Roasted Brussels Sprouts with Sausage can be eaten as a side dish but also a meal. If you like a spicy dish try using spicy Italian sausage. I have little ones at home so sometimes spicy will cause dinner drama, ha!

How do I make Roasted Brussels Sprouts with Sausage:

  • First, half your Brussels sprouts lengthwise. 
  • On a large rimmed baking sheet combine your Brussels, sausage broken up into small clumps, herbs, salt, and pepper. Toss gently breaking up any big clumps of sausage. 
  • Next, roast and give it a nice stir halfway through roasting. 
  • Transfer the Brussels sprouts & sausage to a bowl and add in pomegranate seeds and feta.
  • Before serving sprinkle with pistachios and a drizzle of thick balsamic vinegar/glaze. 

Cooks Tips

  • Brown is good. If you never had a charred Brussels sprouts pieces, you are missing out! The burnt little pieces are the best!
  • Dry the Brussels sprouts. If you’re not buying pre-washed Brussels sprouts make sure you pat them dry before baking to ensure those crispy pieces. 
  • Are you into spicer foods, add hot Italian sausage or do a combo of both sweet and spicy for a flavorful kick!
  • Always taste and adjust seasonings to your preference. 

Roasted Brussels Sprouts with Sausage would be tasty with any combination of herbs so my recommendation would be to use what you like! 

If you love this dish also try, Roasted Vegetable Quinoa Bowls and Roasted Tomato Soup.

 

Yield: 6-8

Roasted Brussels Sprouts with Sausage

Roasted Brussels Sprouts with Sausage

Roasted Brussels sprouts with Sausage is a great gluten-free side and perfect for the holidays, with only a handful of ingredients this is an easy dish with the most delicious flavor. 

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 lbs Brussels Sprouts, halved
  • 1 lb Italian sausage, ground
  • 1 tsp thyme leaves
  • 1 tbsp sage leaves, finely chopped
  • 1 tbsp chives, finely chopped
  • 1 tbsp rosemary leaves, finely chopped
  • 1/2 cup pom poms (pomegranate seeds)
  • 1/2 cup feta crumbles
  • 1/4 cup pistachio's
  • Thick balsamic vinegar or glaze

Instructions

    Preheat your oven to 400 degrees F.
    Wash and trim your Brussels sprouts. Pat them dry and cut in half lengthwise.

    On a large rimmed baking sheet combine your Brussels, sausage broken up into small clumps, herbs, salt, and pepper. Toss gently breaking up any big clumps of sausage.

    Roast for 40 minutes giving it a nice stir halfway thru.

    Transfer the Brussels sprouts & sausage to a bowl and toss in pomegranate seeds and feta.

    Before serving sprinkle with pistachios and a thick balsamic vinegar/glaze.

Nutrition Information:

Yield:

8 | 9 Freestyle Points |

Serving Size:

1

Amount Per Serving: Calories: 284 Total Fat: 20g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 41mg Sodium: 548mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 4g Sugar: 4g Sugar Alcohols: 0g Protein: 16g

FrankenFine Guacamole

The mad scientist takes over this time of year.

Love Halloween? Yes, me too! One of my favorite holidays! Dressing up and eating all the goodies is the best for kids and adults. Halloween food is of the best and easiest holidays to create for!

Wach your food come to life when you shape into the famous Frankenstein monster. It is a great idea to get the little ones eating their veggies. Make this kid-friendly guacamole into a frightfully fun Halloween dish.

FrankenFine Guacamole

Delicious and Fun way to eat guacamole!
Prep Time10 mins
Course: Appetizer
Cuisine: Mexican
Keyword: guacamole
Servings: 5
Author: Kay

Ingredients

  • 4-5 medium avocados
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • salt and pepper ( i used about a 1/2 tsp salt and a dash of pepper)

Instructions

  • Slice the avocados in half and remove the pit and skin. Place in mixing bowl.
  • Mash the avocado with a fork making it as smooth or chunky as you like.
  • Add the spices and stir together.
  • Shape on a plate in a square and add tortilla chips for hair. I used palm heart medallions and sliced olives for eyes, bell pepper for mouth, an olive for a nose and broccoli for ears.

 

Easy Greek Pasta Salad

Easy Greek Pasta Salad is the perfect easy side and the ultimate potluck hit that everyone will enjoy!! With a beautiful blend of crisp juicy veggies and feta tossed in greek dressing make for the perfect pasta salad.

There is something so wonderful about greek salad seems like I always have the ingredients on hand. With an extra box of pasta chilling in the pantry I thought hey why not try a greek pasta salad! The combination of juicy tomatoes, crisp cucumbers, bell pepper, red onion, feta and olives tossed in Greek dressing makes for a crazy good meal.

Of course, I recommended making the dressing but if you find yourself short on time toss in a store bought dressing. The salad will hold up in the fridge for up to 5 days. It is perfect for packed lunches, BBQ’s and potlucks.

To make it is so simple!

  1. Cook your pasta according to package and rinse with cold water to stop cooking
  2. Wash and chop your veggies while the pasta is cooking.
  3. Combine everything in a large bowl and toss in the dressing. Chill and serve!

Yield: 8

Easy Greek Pasta Salad

Easy Greek Pasta Salad

An easy side dish, perfect to bring to a potluck or BBQ. A dish everyone will love!

Prep Time 9 minutes
Cook Time 9 minutes
Total Time 18 minutes

Ingredients

  • 1 lb short pasta
  • 1 red bell pepper chopped
  • 2 zucchini's spirulized (4 cups)
  • 1 1/2 cup cucumber diced
  • 1/2 cup red onion diced
  • 1 1/2 cup cherry tomatoes halved
  • 2 oz sliced black olives, drain juice from can
  • 1 cup feta crumbles

Dressing

  • 3/4 cup extra virgin olive oil
  • 4 tbsp red wine vinager
  • 2 tbsp lemon juice (2 lemons)
  • 2 garlic cloves minced
  • 1 tsp yellow mustard
  • 1 tbsp dried oregano
  • 1 tsp onion powder
  • salt and pepper to taste

Instructions

  1. Cook pasta according to package directions. Rinse under cold water.
  2. While pasta is cooking prepare your dressing then wash and chop your veggies.
  3. Combine all ingredients in a large bowl and toss in dressing. Chill in fridge and enjoy!