Lunch – CHARCOALMAKER

Healthy Green Bean Casserole

Fri, 19 Dec 2025 02:51:36 +0000

This Healthy Green Bean Casserole has all the flavor you love about the classic recipe, but made with wholesome, real ingredients. Tender green beans tossed in a homemade mushroom cream sauce and topped with crispy onions for the perfect holiday side dish!

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This Healthy Green Bean Casserole is a lighter and more wholesome take on the classic side dish that is creamy, comforting and SO delicious. Traditional green bean casserole uses canned green beans, canned cream of mushroom soup and fried onions versus this recipe made with fresh green beans, a homemade mushroom cream sauce and a crispy onion topping that is baked, not fried. Whether serving for Thanksgiving, Christmas or a weeknight dinner, this healthier take is just as satisfying without the guilt!

Why You’ll Love this Recipe

Wholesome ingredients – this casserole is made with fresh green beans, a homemade mushroom sauce (not the canned stuff) and topped with fresh crispy onions.
Rich and creamy – the savory mushroom sauce is packed with so much flavor and has the perfect light texture that perfectly coats the green beans without feeling too heavy.
Customizable – this recipe can easily be made dairy-free, gluten-free or vegan with simple swaps that are easy to adjust.
Perfect for holidays – this classic dish is perfect for your holiday table whether you are celebrating Thanksgiving, Christmas or simply want a cozy weeknight dinner at home.

Ingredients You’ll Need

green beans – you’ll need 24 oz of fresh green beans or french green beans (also called haricot verts) in this recipe. No canned green beans here!
mushrooms – adds umami richness and a hearty texture to the sauce. I personally love baby bella mushrooms, but you could use cremini or white button mushrooms.
flour – I used all-purpose flour to help thicken the creamy sauce. You could also use gluten-free flour or oat flour.
half and half – makes the sauce nice and creamy. You can also use full fat coconut milk for a lighter option or even heavy cream if that’s all you have.
chicken broth – this is used for the base of the mushroom sauce which adds so much flavor. You could also use vegetable broth or chicken stock.
butter – needed to sauté the mushrooms and help give them that golden color and flavor.
garlic – you can use fresh chopped garlic or minced garlic from the jar.
fresh thyme – adds a fresh herby and aromatic flavor that tastes amazing with the rest of the ingredients.
seasonings – a combination of onion powder, garlic powder, salt and black pepper.
onions – you’ll need 2 large yellow onions that will be thinly sliced to make the crispy onion topping. Trust me, they taste so much better than store-bought fried onions!
breadcrumbs – I used whole grain panko breadcrumbs to make the onions crispy, but you could also use gluten-free panko breadcrumbs.
parmesan cheese – adds flavor and allows us to use less breadcrumbs in the crispy onion topping.

How to Make Green Bean Casserole

Make the crispy onion topping. Place the sliced onions in a large bowl and drizzle with olive oil. Toss to make sure the onions are all coated. Add in the flour, breadcrumbs, parmesan cheese, garlic powder and salt, tossing to combine.
Bake the onions. Spread the onion mixture out onto a large baking sheet lined with parchment paper and sprayed with nonstick spray. Bake the onions at 450 degrees F for 25 to 30 minutes, tossing halfway through, until nice and crispy. Once done cooking, set the onions aside and reduce the heat to 375 degrees F.
Boil the green beans. While the onions are cooking, fill a large pot with water and add a tablespoon of salt. Bring to a boil then add in the fresh green beans. Blanch the green beans for 5 to 6 minutes, until tender, then drain in a colander.
Sauté the mushrooms. In a medium saucepan on medium heat, melt butter then add in garlic and diced mushrooms. Sauté the mushrooms for a few minutes until soft, then add in the flour and stir to combine.
Make the sauce. Add in the half and half and chicken broth, bringing to a boil. Stir continuously to remove any lumps, then turn the heat down to medium-low and continue cooking for 2 to 3 minutes, until the sauce has thickened up a bit. Mix in the salt, pepper, onion powder and fresh thyme leaves and remove from heat.
Assemble the casserole. Transfer the green beans to a 9×13 casserole dish coated with nonstick spray and pour the mushroom cream sauce evenly over all the green beans. Top with the crispy onions along with any extra crunch breadcrumbs left on the sheet pan.
Bake the casserole. Bake the green bean casserole at 375 degrees F for 15 to 20 minutes, until heated through. Serve and enjoy!

Tips for Making the Best Green Bean Casserole

Use fresh green beans – fresh green beans provide better texture, flavor and nutrition than canned. Trim the edges and blanch them just until tender-crisp to avoid a soggy casserole.
Make sure to blanch the beans – this ensures you have tender yet crisp green beans while still maintaining their beautiful color. This also helps them not to get mushy!
Don’t skip browning the mushrooms – allow the mushrooms to cook until they release their moisture and turn golden. This step builds deep, savory flavor and keeps the sauce from tasting bland.
Prep ahead of time – this casserole is the perfect make-ahead dish! Simply assemble everything except the topping, cover tightly, and refrigerate up to 24 hours in advance for a stress-free holiday.

Prepping and Storage

To Store: Store leftovers in a sealed, airtight container in the refrigerator for up to 5 days. This casserole can also easily be prepped up to 24 hours in advance, just add the crispy onion topping right before baking.
To Freeze: Assemble the casserole, but skip the baking step. Place it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to bake, thaw in the fridge overnight. Perfect for a stress-free holiday!
To Thaw: Let the casserole thaw out in the fridge overnight. When ready to bake, let it come to room temperature as the oven preheats, then add the crispy onion topping and bake as directed. If you froze individual servings, simply let those thaw out and warm in the microwave until heated through.

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More Holiday Side Dishes

Hope you all enjoy this Healthy Green Bean Casserole! If you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

Healthy Green Bean Casserole

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Course Side Dish

Cuisine American

Keyword Healthy Green Bean Casserole

Prep Time 20

Cook Time 55

Total Time 1 15

Servings

Calories 218kcal

Ingredients

For the Crispy Onion Topping:

2 large yellow onions, thinly sliced
1 Tbsp olive oil
1/2 cup all-purpose flour
1/2 cup panko bread crumbs
1/4 cup freshly grated parmesan cheese
1/2 tsp garlic powder
1/2 tsp salt

For the Green Beans:

24 oz fresh green beans trimmed and cut in half
1 Tbsp salt
1/4 cup butter
1 Tbsp garlic minced
4 oz mushrooms diced small
1/3 cup all-purpose flour
1 1/2 cups half and half
1 1/2 cups chicken broth
1 1/2 tsp salt
1 tsp pepper
1/2 tsp onion powder
1 tsp fresh thyme leaves

Instructions

Preheat oven to 450 degrees F.
To make the crispy onion topping: Place the sliced onions in a large bowl and drizzle with olive oil. Toss to make sure the onions are all coated. Add in the flour, breadcrumbs, parmesan cheese, garlic powder and salt, tossing to combine.
Spread the onion mixture out onto a large baking sheet lined with parchment paper and sprayed with nonstick spray. Bake the onions for 25 to 30 minutes, tossing halfway through, until nice and crispy. Once done cooking, set the onions aside and reduce the heat to 375 degrees F.
While the onions are cooking, fill a large pot with water and add a tablespoon of salt. Bring to a boil then add in the fresh green beans. Blanch the green beans for 5 to 6 minutes, until tender, then drain in a colander.
In a medium saucepan on medium heat, melt butter then add in garlic and diced mushrooms. Sauté the mushrooms for a few minutes until soft, then add in the flour and stir to combine.
Add in the half and half and chicken broth, bringing to a boil. Stir continuously to remove any lumps, then turn the heat down to medium-low and continue cooking for 2 to 3 minutes, until the sauce has thickened up a bit. Mix in the salt, pepper, onion powder and fresh thyme leaves and remove from heat.
Transfer the green beans to a 9×13 casserole dish coated with nonstick spray and pour the mushroom cream sauce evenly over all the green beans. Top with the crispy onions along with any extra crunch breadcrumbs left on the sheet pan.
Bake the green bean casserole at 375 degrees F for 15 to 20 minutes, until heated through. Serve and enjoy!

Nutrition

Winter Kale and Quinoa Salad

Thu, 18 Dec 2025 03:16:43 +0000

This Winter Kale and Quinoa Salad is a vibrant, wholesome salad that is bursting with flavor! Made with leafy kale, tender quinoa, juicy pomegranate seeds and crunchy walnuts all tossed together with a light dijon vinaigrette for the perfect holiday side dish!

You are going to love this vibrant and cozy Winter Kale and Quinoa Salad! In the winter months I crave meals that feel fresh and nourishing while still being hearty enough to feel satisfied. This kale salad checks ALL the boxes and works perfectly as a light lunch, a wholesome side dish or a stunning addition to your holiday table. This salad is dressed in a delicious honey dijon vinaigrette that tastes amazing with all the other flavors!

Why You’ll Love This

Nutritious and filling – loaded with fiber, plant-based protein, healthy fats and antioxidants for the perfect nourishing salad that is hearty, healthy and filling. We love a meal size salad!
Customizable – you can easily make this salad all your own by choosing your own grains, adding in more protein, or switching up the nuts, cheese and fruit.
Perfect for meal prep – prep the components of this salad ahead of time to enjoy all week. Kale holds up well to dressings making this salad great for meal prep and leftovers taste even better the next day!
Great holiday salad – while this salad works great for lunches or an easy side dish for dinner, we also love adding this salad to our holiday table as the vibrant colors look amazing and is always a hit with family!

Ingredients You’ll Need

kale – gives this salad structure and crunch while adding an earthy, nutrient-dense base. Just make sure to remove the tough stems first. You could also use spinach, arugula or other leafy greens.
quinoa – a hearty, protein-packed base for this salad with a light, fluffy texture that balances out all the other textures. A great source of fiber and essential nutrients that help keep you full and satisfied.
dried cranberries – adds a touch of sweetness and chewiness that balances the savory elements of the salad. You could also use dried cherries, golden raisins or chopped dates.
pomegranate seeds – these pom seeds add bright pops of sweetness, a juicy crunch and vibrant color that makes these the star of the salad!
walnuts – these add a rich, buttery crunch, healthy fats and a subtle nutty flavor. You could also use pecans, almonds or even make my candied maple walnuts.
goat cheese – adds a creamy, tanginess that really balances out the earthy kale and nutty quinoa. You could also use crumbled feta cheese, shaved parmesan cheese, or blue cheese.
dressing – a combination of olive oil, apple cider vinegar, dijon mustard, honey (or maple syrup) and salt. Simple yet delicious!

How to Make Kale and Quinoa Salad

Cook the quinoa. Using a mesh strainer, thoroughly rinse the quinoa. Add a 1/2 cup of water to a small saucepan and add rinsed quinoa. Bring to a boil over medium heat, cover, and reduce heat. Let quinoa simmer for about 13 minutes.
Let quinoa cool. Remove from heat, keeping quinoa covered. Allow quinoa to sit for about 5 minutes then fluff with a fork. Set aside until ready to assemble salad.
Make the dressing. In a small bowl or jar, whisk together olive oil, apple cider vinegar, dijon mustard, honey, salt and pepper until emulsified.
Prepare the kale. Place chopped kale leaves in a large bowl and drizzle with about half of the dressing. Massage the kale with your hands or tongs for 1 to 2 minutes, until it softens and darkens in color.
Assemble salad. Add in the quinoa, crumbled cheese, pomegranate seeds, dried cranberries, walnuts and the rest of the dressing, tossing until evenly coated. Season with additional salt and pepper, as needed, and enjoy!

Any time I make quinoa, I like to boil it in chicken broth or vegetable broth as this adds SO much extra flavor. It is such a simple thing you can do that will really make a difference in the taste!

Tips for Making this Salad

Massage the kale – this step is worth it as it softens the leaves, improves the texture, and breaks down the kale to reduce the bitterness of the salad.
Don’t overcook quinoa – you want fluffy quinoa, not mushy. Once the water is absorbed, remove it from heat.
Let quinoa cool slightly – warm quinoa can wilt the kale and melt the cheese too quickly so let it cool to room temperature before mixing so the salad maintains its texture and freshness.
Add cheese at the end – if using goat cheese or feta, fold it in gently right before serving. This keeps the cheese creamy and prevents it from disappearing into the salad.
Let rest before serving – allow the salad to sit for 10 to 15 minutes after tossing to give the salad time to soak up all that delicious flavor.

How to Customize this Salad

Add roasted vegetables – for some additional heartiness and nutrition, try adding in roasted sweet potatoes, butternut squash, brussels sprouts or cauliflower.
Boost of protein – for some added protein, feel free to add in some cooked chicken, shrimp, salmon or steak. You could also add plant-based protein such as black beans, lentils or crispy chickpeas.
Variety of whole grains – if you are not a fan of quinoa, feel free to substitute with brown rice, wild rice, farro or couscous.
Switch up the greens – you can easily swap out the fresh kale for baby spinach, arugula or mixed greens.
Play with the crunch – add extra texture with walnuts, pecans, almonds, sunflower seeds or even candied nuts for some added sweetness.
Add seasonal fruit – instead of the pomegranate seeds, try mixing in sliced apples, pears, dried cherries or some citrus like oranges or mandarins.

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Prepping and Storage Tips

To Prep – You can make the quinoa and dressing ahead of time and store them separately in sealed, airtight containers for up to 5 days in the fridge. That’s why this salad is so great for meal prep!
To Store – Once the salad has been assembled, the leftover salad will last 2 to 3 days stored in the refrigerator in a sealed, airtight container.

More Seasonal Salads

Hope you all enjoy this Winter Kale and Quinoa Salad! If you love this recipe as much as we do, please leave me star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

Winter Kale and Quinoa Salad

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Course Salad

Cuisine American

Keyword Winter Kale and Quinoa Salad

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 359kcal

Ingredients

1/2 cup uncooked quinoa rinsed
6 cups chopped kale
1 cup pomegranate seeds
1/2 cup dried cranberries
1/2 cup walnuts chopped
4 oz crumbled goat cheese

For the dressing:

1/3 cup olive oil
1/4 cup apple cider vinegar
1 Tbsp Dijon mustard
1 Tbsp honey
1/2 tsp salt
1/4 tsp black pepper

Instructions

Using a mesh strainer, thoroughly rinse the quinoa. Add a 1/2 cup of water to a small saucepan and add rinsed quinoa. Bring to a boil over medium heat, cover, and reduce heat. Let quinoa simmer for about 13 minutes.
Remove from heat, keeping quinoa covered. Allow quinoa to sit for about 5 minutes then fluff with a fork. Set aside until ready to assemble salad.
In a small bowl or jar, whisk together olive oil, apple cider vinegar, dijon mustard, honey, salt and pepper until emulsified.
Place chopped kale leaves in a large bowl and drizzle with about half of the dressing. Massage the kale with your hands or tongs for 1 to 2 minutes, until it softens and darkens in color.
Add in the quinoa, crumbled cheese, pomegranate seeds, dried cranberries, walnuts and the rest of the dressing, tossing until evenly coated. Season with additional salt and pepper, as needed, and enjoy!

Nutrition

Italian Pasta Salad

Thu, 02 May 2024 02:22:10 +0000

This EASY Italian Pasta Salad is loaded with juicy tomatoes, cucumbers, fresh mozzarella, spicy salami, pepperoncini, red onion and olives all tossed together with a zesty homemade Italian dressing!

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This Italian pasta salad recipe is hands down one of our absolute favorite pasta salads. So many flavorful ingredients like spicy salami, juicy tomatoes, fresh mozzarella, pepperoncini, tossed with warm pasta and the most delicious homemade Italian dressing! This easy Italian pasta salad is perfect for picnics or cookouts and makes a great side dish when grilling chicken, fish or steak. The best part is this pasta salad can be enjoyed warm or cold and has SO much flavor in every single bite!

Why You’ll Love this Recipe

Light, healthy and SO flavorful!
Easy to make and comes together in just 15 minutes.
The Italian dressing also tastes great on top of salads or a marinade for chicken, shrimp or steak.
Perfect addition to summer parties, cookouts or a simple side dish at home!

Ingredients You’ll Need

pasta – for this recipe I used rotini noodles, but feel free to use any type of curly/corkscrew pasta such as cavatappi or fusilli. The nooks in the pasta really grab hold of the dressing nicely! You could also use farfalle or penne pasta.
veggies – for this pasta salad I used sliced cherry tomatoes (or grape tomatoes), crisp cucumbers and red onion, but you could also add in other vegetables such as chopped bell peppers, broccoli or asparagus.
mozzarella cheese – I used mozzarella cheese pearls (also known as Bocconcini), but you could also use large balls or slices of mozzarella and simple cut them into pieces.
salami – spicy salami really gives this pasta salad so much flavor, but feel free to use whatever salami or sausage you like best.
pepperoncini – this is completely optional, but adds a kick of flavor and spice to this Italian pasta salad! You could also add in some red pepper flakes for even more spice.
olives – I used sliced kalamata olives, but feel free to use black olives (or even green olives), if you prefer.
fresh herbs – a combination of chopped fresh parsley and fresh basil.
dressing – this easy homemade Italian dressing is what makes this pasta salad so dang delicious! Made with a combination of olive oil, vinegar, parmesan cheese, garlic and spices, it adds so much flavor to every bite!

How to Make Italian Pasta Salad

Chop veggies and herbs. This might be the most time-consuming part, but hey play that podcast or blast some music – I promise it’s worth all the chopping! Slice the tomatoes, cucumbers and red onion, roughly chop the salami, kalamata olives and fresh herbs.
Boil the pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process.
Make the dressing. While the pasta is cooking, you can whip up the Italian dressing! Simply whisk together the olive oil, vinegar, parmesan cheese, dijon mustard, honey, garlic, dried herbs, salt and pepper in a jar or bowl and set aside until ready to use.
Toss the salad. In a large bowl, mix together the cooked pasta, chopped veggies, salami, mozzarella balls, pepperoncini, olives and fresh herbs. Drizzle everything with the Italian dressing, giving it a good toss, and season with additional salt and pepper, as needed.
Marinate. You can either serve this immediately or marinate for a few hours before serving. To marinate, cover the pasta salad and place it in the fridge allowing the flavors to marinate for a few hours or even overnight. I even like to reserve a little extra dressing to toss right before serving since the pasta really soaks up a lot of it.

Prepping and Storage

To Store: The great thing about this pasta salad is that it tastes great warm OR cold and will last up to 3 to 4 days in your fridge. Just make sure to store any leftovers in a sealed, airtight container.

To Prep: The Italian vinaigrette can be made up to a week ahead of time and stored in the fridge prior to making the pasta salad. Just make sure to let the dressing sit at room temp at least 15 minutes before tossing with with the pasta salad and give the dressing a good shake to mix it all up.

More Pasta Salad Recipes

Hope you all enjoy this Easy Italian Pasta Salad and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Italian Pasta Salad

Course Salad, Side Dish

Cuisine Italian

Keyword Italian Pasta Salad

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 452kcal

Ingredients

16 oz rotini pasta
1 pint cherry (or grape) tomatoes sliced
1 english cucumber chopped
1/2 red onion thinly sliced
8 oz fresh mozzarella balls I used mozzarella pearls (or Bocconcini)
4 oz salami sliced
3/4 cup kalamata olives sliced
3/4 cup pepperoncini
1/2 cup fresh parsley and fresh basil chopped
Italian salad dressing

Instructions

Bring a large pot of water to a boil, sprinkle in some salt, and cook the pasta according to the package directions until al dente.
Mix together the cooked pasta, chopped veggies, mozzarella, salami, pepperoncini, olives and fresh herbs in a large bowl and drizzle the whole thing with the Italian dressing. Give it a good toss, season with additional salt and pepper, as needed.
You can either serve this immediately or marinate for a few hours before serving. To marinate, cover the pasta salad and place it in the fridge allowing the flavors to marinate for a few hours or even overnight. I even like to reserve a little extra dressing to toss right before serving since the pasta really soaks up a lot of it.

Nutrition

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Easy Homemade Croutons

Fri, 19 Apr 2024 19:29:17 +0000

Learn how to make Easy Homemade Croutons that are crispy, garlicky and super quick to make! Use them as a topping for salads, soups, stuffing and more!

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I just love making my own croutons right at home for salads or soups and these easy homemade croutons couldn’t be easier to make! Crunchy, garlicky and easily customizable to your liking. I used a multigrain baguette to make these a bit more nutritious, but any type of leftover bread will work!

Why You’ll Love these Croutons

Easy to make with just a few simple ingredients in just 15 minutes!
Perfect on top of salads, soups, stuffings and more.
Great way to use up any leftover bread.
So much better than store-bought croutons with way more flavor!

Ingredients You’ll Need

multigrain baguette – you’ll need about 4 cups of cubed bread and I like using a multi-grain baguette for that crunch factor and a little extra nutrition. You could also use sourdough bread, ciabatta bread or really any loaf of bread will work, just make sure the bread is about a day or 2 old for the best results.
olive oil – this is used to crisp up these croutons and make them nice and golden. You could also use avocado oil or melted butter, if you prefer.
seasonings – a combination of garlic powder, Italian seasoning, salt and pepper which adds so much flavor to these croutons! Feel free to add whatever type of seasoning you’d like.

How to Make Homemade Croutons

Dice your bread. Cut your baguette (or loaf of bread) into 1-inch cubes until you get about roughly 4 cups.
Toss with seasonings. In a large bowl, toss the bread cubes with olive oil, Italian seasoning, garlic powder, salt and pepper, until all the bread cubes are evenly coated.
Bake until crispy. Spread the bread cubes in an even layer on a large baking sheet lined with parchment paper, or coated with nonstick spray. Bake at 400 degrees F for about 13 to 15 minutes, until golden and crispy.
Serve or store. You can serve these croutons immediately or let them come to room temperature and store them in a sealed, airtight container for up to 2 weeks.

How to Serve

One the croutons have cooled, you can store them in a container and use for a variety of things! Here are some ways I like to use these croutons:

Toss with your favorite salad to add a nice crunch! These would taste amazing on a Caesar salad or my strawberry balsamic salad.
Sprinkle on top of soups like this tomato basil soup or this creamy tomato hummus soup.
Use in stuffings like my favorite sausage, apple and herb stuffing for Thanksgiving or Christmas!

How to Store

You can store these homemade croutons in a sealed, airtight container for up to 2 weeks. Just make sure they have cooled completely before storing!

Hope you all enjoy these Easy Homemade Croutons and if you love this recipe as much as we do, please leave below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Easy Homemade Croutons

Learn how to make Easy Homemade Croutons that are crispy, garlicky and super quick to make! Use them as a topping for salads, soups, stuffing and more!

Course Side Dish

Cuisine American

Keyword Easy Homemade Croutons

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 86kcal

Ingredients

1 whole grain baguette cut into 1-inch cubes (about 4 cups)
3 Tbsp olive oil
1 Tbsp Italian seasoning
1 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper

Instructions

Preheat oven to 400 degrees F and line a baking sheet with parchment paper or coat with nonstick spray.
Place bread cubes in a large bowl and toss with olive oil, Italian seasoning, garlic powder, salt and pepper, making sure the bread cubes are evenly coated.
Spread cubes on a single layer on the baking sheet and place in the oven for 13 to 15 minutes, until crisp and golden.

Nutrition

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Healthy Cauliflower Fried Rice Recipe

Thu, 04 Apr 2024 18:46:15 +0000

Skip the takeout and enjoy this Healthy Cauliflower Fried Rice recipe in just 15 minutes! Packed with veggies, low in carbs and can be served as a delicious side dish or a main dish with added protein!

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I can’t begin to tell you how delicious this healthy cauliflower fried rice is! I first shared this recipe back in 2015 and after that I was hooked on swapping out regular rice for tender cauliflower rice. Not only does this cauliflower fried “rice” taste just as delicious as traditional fried rice (this sauce is so good), but it has WAY less carbs and is packed with veggies and protein!

Why You’ll Love This

Quick and easy to make in just 15 minutes!
Skip the takeout and enjoy this healthy, low-carb version of fried “rice”.
Add in some protein like chicken or shrimp for a more complete meal.
This recipe is also kid-approved!

Ingredients You’ll Need

cauliflower – you can use fresh or frozen store-bought riced cauliflower in this recipe or easily make your own! You’ll need about one medium head of cauliflower to make 4 cups of riced cauliflower. (See below for additional instructions)
veggies – I used a combination of chopped onion, carrots and peas. Frozen veggies will work too or feel free to use whatever veggies you have on hand.
eggs – adds a boost of protein and flavor to this cauliflower fried rice.
soy sauce – I always use low-sodium soy sauce as I find that regular soy sauce can make dishes too salty. You could also swap the soy sauce with tamari or coconut aminos to make this gluten-free or paleo.
sesame oil – I like to use toasted sesame oil to sauté the vegetables in. Olive oil or avocado oil would also work.
honey – this adds a little sweetness to the sauce without using refined sugars and makes a nice glaze. You could also swap the honey with maple syrup if you don’t have honey on hand.
garlic – adds a flavor boost and fresh minced garlic is always best!
ginger – fresh grated ginger is definitely best in this cauliflower fried rice. If you don’t have any fresh ginger, use 1/8 teaspoon ground ginger.
red pepper flakes – adds a kick of spice, you could also add a little sriracha. Feel free to leave this out if you are making for your kids.
green onions – also known as scallions, adds color and flavor. You could also add fresh parsley, cilantro or other fresh herbs.

I like to keep bags of frozen cauliflower rice in my freezer so that I can make easy dinners like this in a pinch. No need to thaw the cauliflower rice beforehand!

How to Make Cauliflower Fried Rice

Prepare cauliflower. Chop head into cauliflower florets and place in food processor. Pulse until it starts to resemble rice and set aside. You can also use store-bought fresh or frozen cauliflower rice.
Cook veggies. Heat a large wok, large nonstick skillet or my favorite braiser over medium-high heat and drizzle in sesame oil. Add chopped onion, peas and carrots and sauté until tender, about 2 to 3 minutes.
Make sauce. In a small bowl, whisk together the soy sauce, honey, garlic, fresh ginger and red pepper flakes. Set aside until ready to use.
Scramble eggs. In the skillet that you’re cooking the vegetables in, slide the veggie mixture to one side of the pan and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
Add cauliflower rice. Stir in cauliflower rice and pour the sauce over top, mixing everything well. Cook for an additional 3 to 4 minutes, until the cauliflower is soft and tender. Top with green onions and serve!

How to Rice Your Cauliflower

The best part about cauliflower rice is that you can find it everywhere these days! I find that it’s honestly much easier to just use store-bought riced cauliflower (either fresh or frozen) straight from the bag since there’s no large chunks of cauliflower to worry about and the rice is uniform in size. You can of course rice your own cauliflower and there are two ways of doing this:

Food processor – First, chop up one head of cauliflower into florets and place them in the bowl of a food processor. Pulse several times until the cauliflower resembles grain-like “rice.” Depending on the size of your food processor, you may need to do this in batches. Just be careful not to over-process the cauliflower as it can become mushy.
Box grater – this takes more man power, but you can simple grate the head of cauliflower on a cheese grater to get pieces of cauliflower rice.

Can I Use Frozen Cauliflower Rice?

Absolutely! I’m a huge fan of keeping bags of frozen cauliflower rice in my freezer to use any time I want to whip up a quick dinner or I’m in a pinch. No need to thaw the frozen cauliflower rice either before cooking, you just want to make sure any large clumps are broken up before dumping it out onto your hot skillet.

Variations

Add protein – I love adding in some chicken or shrimp for a more filling meal. You could also add in some tofu crumbles for a vegetarian option.
More veggies – feel free to use whatever vegetables you have on hand. Broccoli, asparagus, green beans, lima beans, red bell pepper and mushrooms are all great options.
Make it spicy – this recipe calls for red pepper flakes, but you could also add in some sriracha, Sambal Oelek or even chopped peppers for more heat.

Prepping and Storage

Leftovers of this easy cauliflower fried rice will last for 3 to 4 days stored in a sealed, airtight container in your fridge. Unfortunately I do not recommend freezing this meal as the texture of cooked cauliflower rice changes after being frozen and does not hold up well.

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More Low Carb Recipes

More Cauliflower Recipes

Hope you all enjoy this Healthy Cauliflower Fried Rice recipe and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! Follow for new recipes every week!

Healthy Cauliflower Fried Rice

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Skip the takeout and enjoy this Healthy Cauliflower Fried Rice in just 15 minutes! Packed with veggies, low in carbs and can be served as a delicious side dish or a main dish with added protein!

Course Side Dish

Cuisine Asian, Chinese

Keyword cauliflower fried rice

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 137kcal

Ingredients

1 head cauliflower chopped into florets (or 4 cups riced cauliflower)
1 small onion finely chopped
1/2 cup fresh or frozen peas
1/2 cup carrots cubed
2 eggs lightly beaten
1 Tbsp sesame oil
1/4 cup low sodium soy sauce
1 Tbsp honey
2 cloves garlic minced
1/4 tsp fresh grated ginger (or 1/8 tsp ground ginger)
1/4 tsp red pepper flakes
2 Tbsp green onions chopped

Instructions

Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice and set aside. You can also use store-bought fresh or frozen cauliflower rice.
Heat a large pan over medium heat and drizzle in sesame oil. Add chopped onion, peas and carrots and sauté until tender, about 2 to 3 minutes.
Meanwhile in a small bowl, whisk together the soy sauce, honey, fresh ginger and red pepper flakes. Set aside until ready to use.
In the skillet that you’re cooking the vegetables in, slide the veggie mixture to one side of the pan and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
Stir in cauliflower “rice” and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
Stir in cauliflower rice and pour the sauce over top, mixing everything well. Cook for an additional 3 to 4 minutes, until the cauliflower is soft and tender. Top with green onions and serve!

Nutrition

The post Healthy Cauliflower Fried Rice Recipe appeared first on Eat Yourself Skinny.

Wild Rice Chicken Salad

Mon, 01 Apr 2024 22:22:48 +0000

Hearty and delicious Wild Rice Chicken Salad made with leafy arugula, warm wild rice, shredded chicken, sliced almonds, and green onions all tossed with a bright lemon tarragon vinaigrette!

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You are going to love this wild rice chicken salad! We are swapping out mayonnaise that is typically used in traditional chicken salad recipes and using this fresh lemon tarragon dressing that brightens up the whole dish. So hearty, flavorful and comes together super quickly for the perfect lunch, side dish or even as a main dish!

Why You’ll Love this Salad

Quick, healthy and easy to make!
We are swapping out mayo for a delicious lemon dijon tarragon dressing.
Wild rice has an earthy, nutty flavor with a slightly chewy texture that is loaded with vitamins, minerals and a great source of fiber.
This wild rice salad can be enjoyed warm or cold and makes a great lunch or side dish for dinner.

Ingredients You’ll Need

arugula – I love the peppery taste of arugula in this salad, but any leafy greens or lettuce will work great.
chicken – any type of cooked chicken will work in this recipe, but I especially love to use rotisserie chicken because of how flavorful it is and simple to throw together! Feel free to cut it into cubes or shred it with a fork.
wild rice – did you know wild rice is actually an aquatic grain, not rice, with a delicious nutty flavor. You can easily make wild rice in your instant pot (see instructions below), rice cooker or on the stove, or if you are short on time you can buy pre-cooked wild rice in a can. A wild rice blend would work in this recipe as well.
green onions – also known as scallions, these add just a touch of flavor (and color!) without being too overpowering. You could also use red onion in this if you like a stronger onion taste.
celery – gives this salad a nice crunch!
almonds – just like with the celery, these almond slivers gives this salad texture and a nice crunch! Feel free to use any type of nuts you’d like such as cashews, walnuts, pecans, etc.
dressing – this lemon dijon tarragon dressing brightens up this salad and is really simple to make.
salt + pepper – for added flavor.

How to Make Wild Rice Chicken Salad

Cook the wild rice. Make the wild rice either in a medium saucepan on the stove (or you could use your Instant Pot) and follow the package directions. Wild rice does take a while to cook so set aside about 40 to 50 minutes for this.
Make the dressing. While the wild rice is cooking, whisk together the lemon tarragon dressing. I like to store this in a mason jar with a tightly sealed lid so that you can give the jar a good shake when ready to use!
Assemble salad. In a large bowl, combine all the ingredients for the salad, including the cooked rice, drizzle with the dressing and toss everything to combine. You can either serve the salad warm or let it chill in the fridge for a bit before serving.

Feel free to add in other mix-ins like sliced grapes, dried cranberries, raisins or you could even sprinkle in some feta cheese!

You’ll Love this Lemon Tarragon Dressing!

This bright, flavorful dressing will honestly taste great on anything! Made with fresh tarragon and lemon juice along with olive oil, white wine vinegar, dijon mustard, honey and salt/pepper, this dressing just pairs so well with the earthy flavors of the wild rice and juicy chicken. Most wild rice chicken salads are made with mayo, but the tarragon dressing in this salad is lighter and more flavorful!

How to Make Wild Rice in the Instant Pot

The thing about making wild rice that can be frustrating is that it can take over an hour to cook, unless you have an Instant Pot! Making wild rice in your Instant Pot takes literally half the time and is super easy! Here’s how to make it:

Combine wild rice, water and a 1/4 teaspoon of salt in the bowl of your Instant Pot.
Close the lid and lock (making sure the valve is on sealing and not venting), select the Manual setting and set the timer for 28 minutes. Now let wild rice cook.
When done let the pressure release naturally for about about 9 minutes. Fluff wild rice with a fork and it’s ready!

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Prepping and Storage

To Prep – Make the wild rice ahead of time and store in a sealed, airtight container and whisk together the lemon tarragon dressing and store in a mason jar until ready to toss with the salad.

To Store – This wild rice chicken salad will last up to 2 days stored in the fridge in a sealed, airtight container.

More Chicken Salads You’ll Love

Hope you all enjoy this Wild Rice Chicken Salad and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Wild Rice Chicken Salad

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Hearty and delicious Wild Rice Chicken Salad made with leafy arugula, warm wild rice, shredded chicken, sliced almonds, and green onions all tossed with a bright lemon tarragon vinaigrette!

Course lunch, Salad, Side Dish

Cuisine American

Keyword easy, quick, wild rice chicken salad

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 316kcal

Ingredients

3/4 cup uncooked wild rice
1/4 tsp salt
2 cups cooked chicken shredded or chopped
4 cups arugula
1/2 cup celery chopped
1/3 cup green onions chopped
1/3 cup sliced almonds
1/2 recipe lemon tarragon dressing

Instructions

To make the wild rice on the stove: Rinse wild rice in cold water and bring a medium pot of water to a boil on the stove. Add the wild rice and cook for 40 to 50 minutes, until rice is tender and starts to split open. Drain the rice. (See instructions above for making wild rice in the Instant Pot to save time!)
To make wild rice in the Instant Pot: Combine 3/4 cup wild rice, 3/4 cup of water (or broth) and a 1/4 teaspoon of salt in the bowl of your Instant Pot. Close the lid and lock (making sure the valve is on sealing and not venting), select the Manual setting and set the timer for 28 minutes. When done, let the pressure release naturally for about about 9 minutes then fluff with a fork.
While the wild rice is cooking, make the lemon tarragon dressing and assemble the rest of the salad ingredients.
Add the cooked rice, drizzle with lemon dressing and toss everything together. You can either serve this salad warm or let the salad chill for a bit in the fridge before serving.

Nutrition

The post Wild Rice Chicken Salad appeared first on Eat Yourself Skinny.

Wild Rice Chicken Salad

Mon, 01 Apr 2024 22:22:48 +0000

Hearty and delicious Wild Rice Chicken Salad made with leafy arugula, warm wild rice, shredded chicken, sliced almonds, and green onions all tossed with a bright lemon tarragon vinaigrette!

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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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Name

Why You’ll Love this Salad

Quick, healthy and easy to make!
We are swapping out mayo for a delicious lemon dijon tarragon dressing.
Wild rice has an earthy, nutty flavor with a slightly chewy texture that is loaded with vitamins, minerals and a great source of fiber.
This wild rice salad can be enjoyed warm or cold and makes a great lunch or side dish for dinner.

Ingredients You’ll Need

arugula – I love the peppery taste of arugula in this salad, but any leafy greens or lettuce will work great.
chicken – any type of cooked chicken will work in this recipe, but I especially love to use rotisserie chicken because of how flavorful it is and simple to throw together! Feel free to cut it into cubes or shred it with a fork.
wild rice – did you know wild rice is actually an aquatic grain, not rice, with a delicious nutty flavor. You can easily make wild rice in your instant pot (see instructions below), rice cooker or on the stove, or if you are short on time you can buy pre-cooked wild rice in a can. A wild rice blend would work in this recipe as well.
green onions – also known as scallions, these add just a touch of flavor (and color!) without being too overpowering. You could also use red onion in this if you like a stronger onion taste.
celery – gives this salad a nice crunch!
almonds – just like with the celery, these almond slivers gives this salad texture and a nice crunch! Feel free to use any type of nuts you’d like such as cashews, walnuts, pecans, etc.
dressing – this lemon dijon tarragon dressing brightens up this salad and is really simple to make.
salt + pepper – for added flavor.

How to Make Wild Rice Chicken Salad

Cook the wild rice. Make the wild rice either in a medium saucepan on the stove (or you could use your Instant Pot) and follow the package directions. Wild rice does take a while to cook so set aside about 40 to 50 minutes for this.
Make the dressing. While the wild rice is cooking, whisk together the lemon tarragon dressing. I like to store this in a mason jar with a tightly sealed lid so that you can give the jar a good shake when ready to use!
Assemble salad. In a large bowl, combine all the ingredients for the salad, including the cooked rice, drizzle with the dressing and toss everything to combine. You can either serve the salad warm or let it chill in the fridge for a bit before serving.

Feel free to add in other mix-ins like sliced grapes, dried cranberries, raisins or you could even sprinkle in some feta cheese!

You’ll Love this Lemon Tarragon Dressing!

How to Make Wild Rice in the Instant Pot

Combine wild rice, water and a 1/4 teaspoon of salt in the bowl of your Instant Pot.
Close the lid and lock (making sure the valve is on sealing and not venting), select the Manual setting and set the timer for 28 minutes. Now let wild rice cook.
When done let the pressure release naturally for about about 9 minutes. Fluff wild rice with a fork and it’s ready!

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Prepping and Storage

To Prep – Make the wild rice ahead of time and store in a sealed, airtight container and whisk together the lemon tarragon dressing and store in a mason jar until ready to toss with the salad.

To Store – This wild rice chicken salad will last up to 2 days stored in the fridge in a sealed, airtight container.

More Chicken Salads You’ll Love

Wild Rice Chicken Salad

Hearty and delicious Wild Rice Chicken Salad made with leafy arugula, warm wild rice, shredded chicken, sliced almonds, and green onions all tossed with a bright lemon tarragon vinaigrette!

Course lunch, Salad, Side Dish

Cuisine American

Keyword easy, quick, wild rice chicken salad

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 316kcal

Ingredients

3/4 cup uncooked wild rice
1/4 tsp salt
2 cups cooked chicken shredded or chopped
4 cups arugula
1/2 cup celery chopped
1/3 cup green onions chopped
1/3 cup sliced almonds
1/2 recipe lemon tarragon dressing

Instructions

To make the wild rice on the stove: Rinse wild rice in cold water and bring a medium pot of water to a boil on the stove. Add the wild rice and cook for 40 to 50 minutes, until rice is tender and starts to split open. Drain the rice. (See instructions above for making wild rice in the Instant Pot to save time!)
To make wild rice in the Instant Pot: Combine 3/4 cup wild rice, 3/4 cup of water (or broth) and a 1/4 teaspoon of salt in the bowl of your Instant Pot. Close the lid and lock (making sure the valve is on sealing and not venting), select the Manual setting and set the timer for 28 minutes. When done, let the pressure release naturally for about about 9 minutes then fluff with a fork.
While the wild rice is cooking, make the lemon tarragon dressing and assemble the rest of the salad ingredients.
Add the cooked rice, drizzle with lemon dressing and toss everything together. You can either serve this salad warm or let the salad chill for a bit in the fridge before serving.

Nutrition

The post Wild Rice Chicken Salad appeared first on Eat Yourself Skinny.

Healthy Mashed Potatoes

Sat, 11 Nov 2023 23:02:39 +0000

These Healthy Mashed Potatoes are creamy, absolutely delicious and made lighter with Greek yogurt, less potatoes and a whole head of cauliflower! The perfect side dish for your holiday table or weeknight dinner.

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Mashed potatoes have always been a staple side dish in my family growing up served with turkey on Thanksgiving and with our ham on Christmas. Unfortunately, potatoes tend to get a bad rap because they are higher in carbohydrates so people assume they are unhealthy, however how you prepare them is key! For this healthy mashed potato recipe, we are cutting down on the potatoes and sneaking in a whole head of cauliflower for some extra veg and using protein-packed Greek yogurt to make this so creamy. If you are looking for a low-carb option though, my mashed cauliflower recipe is delicious!

Why You’ll Love this Recipe

Healthier than traditional mashed potatoes and still so creamy.
You’ll never guess a whole head of cauliflower is in this recipe!
Easily made all in one pot in just 30 minutes.
Perfect side dish for Thanksgiving, Christmas or weeknight dinner.

Ingredients You’ll Need

potatoes – I personally prefer to use Yukon gold potatoes due to their natural yellow color and buttery texture, but you could also use russet potatoes.
cauliflower – adds in some extra nutrition and allows us to use less potatoes keeping this dish lighter and lower in carbs. You’ll need one whole head of cauliflower.
greek yogurt – takes the place of sour cream or cream cheese that is typically used in mashed potato recipes and adds in some protein making these mashed potatoes so creamy.
milk – I used unsweetened almond milk to cut down on the fat and calories that milk and cream traditionally bring to mashed potatoes, but feel free to use skim milk or any type of milk you prefer.
chicken broth – this adds extra flavor while allowing us to use less milk. If you don’t have low sodium chicken broth you can use vegetable broth or even extra milk.
butter – you don’t need a lot of butter in these healthier mashed potatoes, but they sure do make such a difference and give them that classic taste. You can also use vegan butter as a dairy-free option.
seasonings – combination of garlic powder (or you could use minced garlic cloves), salt and black pepper to season the mashed potatoes.
fresh herbs – this is optional, but I used a combination of fresh thyme along with some fresh chives to garnish these potatoes. You could also add in fresh parsley, rosemary or sage.

How to Make Healthy Mashed Potatoes

Chop, chop, chop. Peel and cut your potatoes into 2-inch chunks and chop the head of cauliflower into florets. Set them aside.
Boil the potatoes. Place the potatoes only (hold off on the cauliflower for now) to a large pot of salted water and bring to a boil. Reduce the heat to medium-low, cover and let the potatoes simmer for about 15 minutes.
Add the cauliflower. Add in the cauliflower florets and continue to simmer for an additional 8 to 9 minutes, until cauliflower and potatoes are soft and fork tender.
Mash. Drain the potatoes and cauliflower then add them back into the pot they were cooked in. Add the milk, Greek yogurt, chicken broth, butter, garlic powder, salt and pepper and either mash using a potato masher or blend everything using an electric mixer (or stand mixer) until you get your desired consistency and a nice creamy texture. I personally prefer to use a hand mixer as it really gets the mashed potatoes perfectly fluffy!
Serve. Transfer mashed potatoes to a bowl, taste and season with additional salt and pepper, if needed, and garnish with fresh thyme and chives. Enjoy!

How to Serve Mashed Potatoes

Mashed potatoes make a great holiday side, but they are also delicious with other everyday dinners! Here are some of my favorite recipes to serve with these mashed potatoes.

Healthy Turkey Meatloaf
Harvest Sheet Pan Chicken Sausage and Veggies
Classic Beef Stew (serve over the potatoes!)
Maple Balsamic Chicken Breasts
Baked Salmon and Veggies

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Prepping and Storage

You can store leftovers in a sealed-airtight container in the refrigerator for up to 5 days. You can easily reheat these mashed potatoes on the stove top or in the microwave.

More Holiday Side Dishes

Hope you all enjoy these Healthy Mashed Potatoes and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Healthy Mashed Potatoes

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Course Side Dish

Cuisine American

Keyword Healthy Mashed Potatoes

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 165kcal

Ingredients

1 1/2 lbs yukon gold potatoes peeled and cut into 2-inch cubes
1 large head cauliflower cut into florets
1/4 cup plain Greek yogurt
1/2 cup milk
1/4 cup low sodium chicken broth
2 tablespoons butter
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Garnish with fresh thyme and chives

Instructions

Place the potatoes only (hold off on the cauliflower for now) to a large pot of salted water and bring to a boil. Reduce the heat to medium-low, cover and let the potatoes simmer for about 15 minutes.
Add in the cauliflower florets and continue to simmer for an additional 8 to 9 minutes, until cauliflower and potatoes are soft and fork tender.
Drain the potatoes and cauliflower then add them back into the pot they were cooked in. Add the milk, Greek yogurt, chicken broth, butter, garlic powder, salt and pepper.
Mash the potatoes using a potato masher or blend everything using an electric mixer (or stand mixer) until you get a nice creamy texture. I personally prefer to use a hand mixer as it really gets the potatoes perfectly fluffy!
Transfer mashed potatoes to a bowl, taste and season with additional salt and pepper, if needed, and garnish with fresh thyme and chives. Enjoy!

Nutrition

The post Healthy Mashed Potatoes appeared first on Eat Yourself Skinny.

Healthy Mashed Potatoes

Sat, 11 Nov 2023 23:02:39 +0000

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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Name

Why You’ll Love this Recipe

Healthier than traditional mashed potatoes and still so creamy.
You’ll never guess a whole head of cauliflower is in this recipe!
Easily made all in one pot in just 30 minutes.
Perfect side dish for Thanksgiving, Christmas or weeknight dinner.

Ingredients You’ll Need

potatoes – I personally prefer to use Yukon gold potatoes due to their natural yellow color and buttery texture, but you could also use russet potatoes.
cauliflower – adds in some extra nutrition and allows us to use less potatoes keeping this dish lighter and lower in carbs. You’ll need one whole head of cauliflower.
greek yogurt – takes the place of sour cream or cream cheese that is typically used in mashed potato recipes and adds in some protein making these mashed potatoes so creamy.
milk – I used unsweetened almond milk to cut down on the fat and calories that milk and cream traditionally bring to mashed potatoes, but feel free to use skim milk or any type of milk you prefer.
chicken broth – this adds extra flavor while allowing us to use less milk. If you don’t have low sodium chicken broth you can use vegetable broth or even extra milk.
butter – you don’t need a lot of butter in these healthier mashed potatoes, but they sure do make such a difference and give them that classic taste. You can also use vegan butter as a dairy-free option.
seasonings – combination of garlic powder (or you could use minced garlic cloves), salt and black pepper to season the mashed potatoes.
fresh herbs – this is optional, but I used a combination of fresh thyme along with some fresh chives to garnish these potatoes. You could also add in fresh parsley, rosemary or sage.

How to Make Healthy Mashed Potatoes

Chop, chop, chop. Peel and cut your potatoes into 2-inch chunks and chop the head of cauliflower into florets. Set them aside.
Boil the potatoes. Place the potatoes only (hold off on the cauliflower for now) to a large pot of salted water and bring to a boil. Reduce the heat to medium-low, cover and let the potatoes simmer for about 15 minutes.
Add the cauliflower. Add in the cauliflower florets and continue to simmer for an additional 8 to 9 minutes, until cauliflower and potatoes are soft and fork tender.
Mash. Drain the potatoes and cauliflower then add them back into the pot they were cooked in. Add the milk, Greek yogurt, chicken broth, butter, garlic powder, salt and pepper and either mash using a potato masher or blend everything using an electric mixer (or stand mixer) until you get your desired consistency and a nice creamy texture. I personally prefer to use a hand mixer as it really gets the mashed potatoes perfectly fluffy!
Serve. Transfer mashed potatoes to a bowl, taste and season with additional salt and pepper, if needed, and garnish with fresh thyme and chives. Enjoy!

How to Serve Mashed Potatoes

Mashed potatoes make a great holiday side, but they are also delicious with other everyday dinners! Here are some of my favorite recipes to serve with these mashed potatoes.

Healthy Turkey Meatloaf
Harvest Sheet Pan Chicken Sausage and Veggies
Classic Beef Stew (serve over the potatoes!)
Maple Balsamic Chicken Breasts
Baked Salmon and Veggies

Pin this now to find it later

Pin It

Follow on Instagram

Prepping and Storage

You can store leftovers in a sealed-airtight container in the refrigerator for up to 5 days. You can easily reheat these mashed potatoes on the stove top or in the microwave.

More Holiday Side Dishes

Healthy Mashed Potatoes

Course Side Dish

Cuisine American

Keyword Healthy Mashed Potatoes

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 165kcal

Ingredients

1 1/2 lbs yukon gold potatoes peeled and cut into 2-inch cubes
1 large head cauliflower cut into florets
1/4 cup plain Greek yogurt
1/2 cup milk
1/4 cup low sodium chicken broth
2 tablespoons butter
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Garnish with fresh thyme and chives

Instructions

Place the potatoes only (hold off on the cauliflower for now) to a large pot of salted water and bring to a boil. Reduce the heat to medium-low, cover and let the potatoes simmer for about 15 minutes.
Add in the cauliflower florets and continue to simmer for an additional 8 to 9 minutes, until cauliflower and potatoes are soft and fork tender.
Drain the potatoes and cauliflower then add them back into the pot they were cooked in. Add the milk, Greek yogurt, chicken broth, butter, garlic powder, salt and pepper.
Mash the potatoes using a potato masher or blend everything using an electric mixer (or stand mixer) until you get a nice creamy texture. I personally prefer to use a hand mixer as it really gets the potatoes perfectly fluffy!
Transfer mashed potatoes to a bowl, taste and season with additional salt and pepper, if needed, and garnish with fresh thyme and chives. Enjoy!

Nutrition

The post Healthy Mashed Potatoes appeared first on Eat Yourself Skinny.

Pomegranate Glazed Brussels Sprouts

Thu, 09 Nov 2023 13:58:06 +0000

These Pomegranate Glazed Brussels Sprouts are savory, sweet and roasted to perfection making them the perfect holiday side dish for your table this season!

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Thanksgiving and Christmas are right around the corner and if you are anything like me, you are probably already planning out your menu! You guys, these pomegranate glazed brussels sprouts are seriously everything you ever wanted in a holiday side dish. I mean first of all they are crazy delicious (and absolutely addicting too I must add), they are savory yet sweet while still being a much healthier option alongside all those other classic decadent dishes, and the red and green colors make them the perfect festive addition to your table!

Why You’ll Love this Recipe

Just a few simple ingredients needed for a healthy and delicious side dish!
The perfect balance of sweet and savory flavors.
You’ll love these caramelized and crispy brussels sprouts!
Perfect addition to your holiday table or weeknight dinner.

Ingredients You’ll Need

brussels sprouts – look for smaller brussels sprouts with bright green leaves as they are sweeter and crisp up nicely. If you are using larger brussels sprouts, I recommend you quartering them so they get crispy. Feel free to add in other vegetables as well such as cauliflower, squash, sweet potatoes, onion, or carrots.
olive oil – this is what we’re using to help the brussels sprouts get nice and crispy.
pomegranate juice + seeds – we are using pomegranate juice to make the delicious glaze along with pomegranate seeds (also known as arils) for a sweet pop of flavor and color to this side dish. You could also use cranberry juice and fresh cranberries instead.
honey – adds a bit of sweetness along with a little caramelization on the veggies, but feel free to use maple syrup in place of honey if vegan.
balsamic vinegar – adds such a rich, tangy flavor along with a touch of acidity and make sure to use a quality balsamic vinegar for the best result.
garlic – you can use fresh chopped garlic cloves or minced garlic from the jar, but fresh garlic is best!
pine nuts – adds a delicious crunch, but you could also use pecans, walnuts or really any type of nut you prefer.
salt + black pepper

How to Make Glazed Brussels Sprouts

Wash and trim the brussels. I like to trim the ends, removing any loose outer leaves, and then cut them in half lengthwise so that they can get really crispy and tender.
Toss em! Spread the brussels sprouts in an even layer on a large sheet pan and drizzle with a little olive oil, tossing them so that they are evenly coated. Feel free to line the baking sheet with parchment paper or foil for easy clean up. Sprinkle with some salt and pepper and pop them in the oven at 425 degrees F.
Time to roast. Let the brussels sprouts cook in the oven for about 15 minutes, shake the pan really good, then pop them back in the oven to cook for an additional 15 minutes.
Make the pomegranate glaze. While the brussels sprouts are roasting, whisk together the pomegranate juice, honey, balsamic vinegar and garlic in a small saucepan on the stove and bring to a boil. Reduce to medium heat and let the mixture simmer for about 5 to 8 minutes, until the sauce has thickened and is syrupy.
Toast the pine nuts. When the brussels sprouts have about 5 or 6 minutes left, sprinkle the pine nuts onto the sheet pan and let those roast along with the brussels sprouts which will give them so much more flavor!
Ready to serve! Transfer the brussels sprouts from the sheet pan into a baking dish and drizzle the pomegranate balsamic glaze over top, tossing to combine. Transfer to a large bowl or serving dish, sprinkle with fresh pomegranate arils and toasted pine nuts. Taste and add additional salt and pepper, as needed. Enjoy!

Prepping and Storage

These roasted brussels sprouts are best enjoyed immediately after roasting as that is when they are the crispiest, however feel free to store leftovers in a sealed, airtight container in your refrigerator for up to 3 days. To reheat, simply warm them up in the microwave or crisp them up in the air fryer.

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Pomegranate Glazed Brussels Sprouts

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These Pomegranate Glazed Brussels Sprouts are savory, sweet and roasted to perfection making them the perfect holiday side dish for your table this season!

Course Side Dish

Cuisine American

Keyword Pomegranate Glazed Brussels Sprouts

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 260kcal

Ingredients

1 1/2 lbs brussels sprouts ends trimmed and halved lengthwise
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup pine nuts
1/3 cup pomegranate seeds

For the glaze:

1/3 cup pomegranate juice
1/4 cup honey or maple syrup
2 tablespoons balsamic vinegar
2 cloves garlic minced

Instructions

Preheat oven to 425 degrees F.
Spread the brussels sprouts in an even layer on a large sheet pan and drizzle with a little olive oil, tossing them so that they are evenly coated. Sprinkle with salt and pepper.
Roast brussels sprouts in the oven for about 15 minutes, shake the pan really good or toss the brussels sprouts with a spoon, then pop them back in the oven to cook for an additional 15 minutes.
While the brussels sprouts are roasting, whisk together the pomegranate juice, honey, balsamic vinegar and garlic in a small saucepan on the stove and bring to a boil. Reduce the heat to medium and let the mixture boil for about 5 to 8 minutes, until the sauce has thickened and is syrupy.
When the brussels sprouts have about 5 or 6 minutes left, sprinkle the pine nuts onto the sheet pan and let them roast, until the brussels sprout are golden and crispy.
Transfer the brussels sprouts from the sheet pan onto a platter and drizzle the pomegranate glaze over top, tossing to combine. Sprinkle with pomegranate seeds, roasted pine nuts and additional salt/pepper, as needed!

Nutrition

The post Pomegranate Glazed Brussels Sprouts appeared first on Eat Yourself Skinny.