Side Dishes Archives

Category: Side Dishes

23
Apr
2018

Pistachio Pineapple Fluff Salad

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This sweet, creamy and delicious pistachio pineapple fluff salad is incredibly easy to make in 5 minutes or less, serves 8, and is a great side dish or dessert your family will LOVE!

We LOVE this simple salad, too! The best part is that it’s so EASY to make, in 5 minutes or less… and tastes so yummy! It’s so easy – if you can stir, you can make this! Last Fall, I made a scrumptious Piña Colada Fluff Salad (which we devoured, by the way!), so the thought of making a different recipe that had pistachio pudding in it sounded wonderful!

Seriously, if you need a quick, last minute item to add to your table as a side dish, or even a simple dessert, you can literally have this one in the fridge in 5 minutes or less!

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

True Story

True story – the day I made this salad I was headed out to the doctor for my annual physical. For certain I knew I wanted to make it, and decided to do so exactly 5 minutes before leaving my home. I glanced at the clock, then decided it would be great to have this salad made up already when I returned home and fixed dinner. So I quickly grabbed the ingredients from our pantry, “dumped” it all together, gave it a good sir… and boom! Made a salad, took photos of it, AND made it to my appointment on time! Yee Haw!

Okay… So HOW Do I Make Pistachio Pineapple Fluff Salad?

Here’s how easy it is to make: Place pistachio pudding mix, mini marshmallows, chopped walnuts or pecans, and a can of crushed pineapple (including the juice!) into a large bowl. I made this up in the same bowl I was gonna serve it in later!

Stir all ingredients well, until thoroughly blended. At this point, it looks like something The Grinch would like, right? This would also be a fun GREEN colored salad to whip up for St. Patrick’s Day! And what an EASY potluck dish this would be to make… in no time at all!

The last thing to do is add a thawed (8 ounce) container of whipped topping. I used Light Cool Whip, in order to cut out a few calories from this salad. Blend the whipped topping into the pistachio pineapple fluff salad until fully combined.

Refrigerate The Pistachio Pineapple Fluff Salad Before Serving

This is what it will look like once fully blended (see photo below). Cover the dish, and refrigerate the pistachio pineapple fluff salad salad until you are ready to serve it. I prefer it really cold and thick, so when possible, I prepare this at least a couple hours before serving.

When ready to serve, you can add chopped pistachios or mini marshmallows to the top as a garnish, grab a big spoon, and enjoy this creamy, fluffy DELICIOUS pistachio pineapple fluff salad! It’s so good, I’ll bet once you take one bite, you will want another… and another. YUM!

Sure hope you will give this pistachio pineapple fluff salad a try! I like to think of it as a QUICK way to add another great tasting dish to any meal! It would be a perfect side dish to take to a potluck, or holiday gathering, and the recipe can be easily doubled or tripled for large crowds. Your friends and family will enjoy it, and they don’t have to know that it ONLY TOOK YOU 5 MINUTES TO MAKE! We’ll keep that our little secret, okay? (wink, wink).

Thank you for visiting- I appreciate you taking time out of your busy day to stop by. Be sure to check out all the recipes I’ve posted (with direct links) using the Recipe Index at the top of this page! I sincerely trust you will find some delicious recipes to make and serve, with love, to those you cherish! Have a wonderful day!

Looking For More SALAD Recipes?

I have lots of great salad recipes on the blog you might be interested in, including:

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Original recipe source: Trish, at https://www.momontimeout.com/pistachio-dessert-salad-pistachio-fluff-recipe/

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Pistachio Pineapple Fluff Salad

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

This sweet, creamy and delicious pistachio pineapple fluff salad is incredibly easy to make (in 5 minutes), and is a great side dish or dessert your family will LOVE!

Category: Dessert, Salad

Cuisine: American

Keyword: pistachio pineapple fluff salad

Servings: 8 servings

Calories Per Serving: 197 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3.4 ounces pistachio instant pudding mix (1 small box)
1 cup miniature marshmallows
20 ounce can crushed pineapple
1/2 cup walnuts or pecans , chopped
8 ounces lite whipped topping (Cool Whip), thawed

US Customary - Metric

Instructions

Place pudding mix, mini-marshmallows, crushed pineapple (including juice), and chopped walnuts or pecans in a large bowl. Stir these ingredients very well, to fully combine.
Fold in container of thawed whipped topping until fully blended into salad. Cover bowl, and refrigerate until you are ready to serve (I recommend at least an hour or two, if possible).
When ready to serve, grab a spoon and dig into this salad (or dessert). It's scrumptious!

Nutrition Facts

Pistachio Pineapple Fluff Salad

Amount Per Serving (1 serving)

Calories 197 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Cholesterol 4mg1%

Sodium 199mg9%

Potassium 150mg4%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 29g32%

Protein 2g4%

Vitamin A 85IU2%

Vitamin C 6.7mg8%

Calcium 51mg5%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

22
Mar
2018

Broccoli Au Gratin Rice Pilaf

categories: Side Dishes, Vegetable Dishes

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You’ll love this easy, delicious, homemade broccoli au gratin rice pilaf side dish (a Rice a Roni copycat), with rice, orzo pasta, broccoli and cheese! It’s a wonderful accompaniment for beef, chicken, pork OR seafood!

I prepared this simple recipe for broccoli au gratin rice pilaf recently as a side dish for our salmon dinner. What a delicious treat! This filling recipe is basically a copycat version of the popular Rice-a Roni boxed Broccoli au Gratin mix, but guess what?

This pilaf is just as easy to make from scratch, and is full of homemade flavors and fresh ingredients! It doesn’t take much time or effort at all to make, and really tastes GOOD! Here’s how to make broccoli au gratin rice pilaf (4 generous servings):

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

Brown The Rice And Orzo Pasta

Start by heating olive oil on medium heat in large skillet. Add the orzo pasta and white rice to skillet. Stir mixture often (to prevent burning) and cook until the orzo turns a nice golden brown, as you can see in the photo below. This will only take a few minutes.

Cook The Broccoli Au Gratin Rice Pilaf

The next simple step is to add vegetable broth to the pilaf mixture in skillet. Bring the liquid to a rolling boil, then reduce heat to Low.

Cover the skillet (or pan), and cook for about 10-15 minutes, until almost all of the broth has been absorbed. At that point, add finely chopped broccoli. (I used frozen broccoli, which I thawed and chopped finely, before beginning).

Stir broccoli into the pilaf; cook mixture for another 3 minutes. Remove the skillet (or pan) from direct heat; add in the shredded cheddar cheese, butter, and season with salt and pepper (to taste). Stir until cheese and butter have melted and blended in completely. Put a lid on the pan, keep covered, and let the pilaf rest for 4-5 minutes.

Serve The Broccoli Au Gratin Rice Pilaf!

When ready, remove lid from pan, fluff the broccoli rice pilaf with a fork, and dish this yummy food up straight from the pan, OR place it in a pretty serving bowl to dress it up a bit!

Your family will really enjoy this tasty side dish, and you can smile, knowing you were able to get a yummy, healthy veggie into them!

Here is the finished broccoli rice pilaf on my husband’s plate, with Orange and Rosemary Glazed Salmon on the side. Seafood, broccoli rice pilaf, all present and accounted for on the ol’ dinner plate, for the win!

Thank you for visiting my blog today. I appreciate it, and really hope you will consider trying this recipe for Broccoli Au Gratin Rice Pilaf. It’s truly easy to make, and tastes wonderful! You might also enjoy my recipe for Easy Homemade Rice Pilaf (a delicious, “plain” version). Have a great day, and may the work of your hands bring great joy to God, others, and YOU!

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Recipe Source: Debi, at https://lifecurrentsblog.com/homemade-rice-a-roni/

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Broccoli Au Gratin Rice Pilaf

Prep Time

5 mins

Cook Time

12 mins

Resting Time

5 mins

Total Time

17 mins

You'll love this easy, delicious Broccoli Au Gratin Rice Pilaf (a Rice a Roni copycat), with rice, orzo pasta, broccoli and cheese!

Category: Side Dish

Cuisine: American

Keyword: broccoli au gratin rice pilaf

Servings: 4 servings

Calories Per Serving: 305 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon olive oil
1/2 cup orzo pasta
1/2 cup white long grain rice
2 cups vegetable broth
1 cup broccoli , finely chopped
2 Tablespoons butter
1/2 cup sharp cheddar cheese , shredded
1 pinch salt , to taste
1/4 teaspoon ground black pepper

US Customary - Metric

Instructions

Begin by heating olive oil in large skillet or saucepan on medium heat. Add orzo and white rice to skillet; stir, to cover orzo and rice well with the oil. Stir mixture often (to prevent burning) and cook until the orzo turns a nice golden brown. This will only take a few minutes.
The next step is to add vegetable broth to the pilaf mixture in skillet. Bring the liquid to a rolling boil, then reduce heat to Low. Cover the skillet (or pan), and cook between 10-15 minutes, until ALMOST all of the broth has been absorbed (mine took 12 minutes, so keep an eye on it). At that point, add chopped broccoli. Stir broccoli into the pilaf; cook mixture for 3 more minutes.
Remove skillet (or pan) from direct heat; add the shredded cheddar cheese, butter, salt and pepper. Stir until cheese and butter have melted and blended in completely. Put a lid on the pan, keep covered, and let the pilaf rest for 4-5 minutes, then remove lid, and fluff pilaf with a fork. Transfer to a serving bowl, if desired, and serve. Enjoy!

Nutrition Facts

Broccoli Au Gratin Rice Pilaf

Amount Per Serving (1 serving)

Calories 305 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Cholesterol 29mg10%

Sodium 627mg27%

Potassium 154mg4%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 1g1%

Protein 8g16%

Vitamin A 710IU14%

Vitamin C 20.3mg25%

Calcium 123mg12%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

13
Mar
2018

Easy Sautéed Mushrooms

categories: Side Dishes, Vegetable Dishes

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Enjoy these easy to make, delicious sautéed mushrooms, with wine and butter, as a garnish for grilled steak or chicken, or as a simple side dish!

One of my favorite ways to top a grilled steak or piece of chicken is with this side dish recipe for EASY Sautéed Mushrooms! Made easily in a few minutes, they’re also wonderful served simply as an accompaniment to a variety of other dishes.

It only takes a few ingredients to make this tasty dish! There are many varieties of mushrooms, but the personal favorites I use most often are baby portabellas or plain button mushrooms, both commonly found at most grocery stores.

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

How To Make Sautéed Mushrooms

Here’s how to whip up a batch of these mushrooms, lickety-split (photos are for a total of 2 servings)!

In a medium sized skillet, melt 1 Tablespoon butter. Add cleaned, thinly sliced mushrooms to skillet. Sautè 3-4 minutes on medium heat, stirring often, until mushrooms begin to soften and turn light brown.

Add 1/4 cup dry white wine to skillet, and continue cooking.

Once liquid has cooked away and mushrooms are fully cooked, season lightly with garlic powder. Stir. Season with salt and pepper, to suit your taste.

Time to Enjoy Some Easy Sautéed Mushrooms

When ready to serve, place the cooked mushrooms onto serving plate, or directly onto cooked steak (or chicken). Lightly garnish with parsley flakes, then serve.

That’s it! See how EASY it is to add these delicious tasting sautéed mushrooms to your meal? Hope you will enjoy this simple side dish. The recipe can be easily doubled, etc. for larger quantities. Have a wonderful day!

Looking For More VEGGIE SIDE DISH Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a good variety of veggie side dish recipes you will enjoy, including:

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Easy Sautéed Mushrooms

Prep Time

3 mins

Cook Time

10 mins

Total Time

13 mins

Enjoy these easy to make, delicious sautéed mushrooms, as a garnish for grilled steak or chicken, or as a simple side dish!

Category: Side Dish

Cuisine: American

Keyword: sauteed mushrooms

Servings: 2 servings

Calories Per Serving: 101 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 button mushrooms , thinly sliced
1 Tablespoon butter
1/4 cup dry white wine
1/8 teaspoon garlic powder
Pinch salt and pepper , to taste
1/4 teaspoon dried parsley flakes , for garnish (optional)

US Customary - Metric

Instructions

In a medium skillet, melt 1 Tablespoon butter. Add cleaned, thinly sliced mushrooms to skillet. Cook 3-4 minutes on medium heat, stirring often, until mushrooms begin to soften and turn light brown.
Add 1/4 cup dry white wine to skillet, and continue cooking. Once liquid has cooked away and mushrooms are fully cooked, season lightly with garlic powder. Stir. Add salt and pepper, to taste.
Place cooked mushrooms onto serving plate, or directly onto cooked steak (or chicken). Lightly garnish with parsley flakes.

Nutrition Facts

Easy Sautéed Mushrooms

Amount Per Serving (1 serving)

Calories 101 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 15mg5%

Sodium 57mg2%

Potassium 402mg11%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 3g6%

Vitamin A 175IU4%

Vitamin C 2.6mg3%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

13
Feb
2018

Mediterranean Quinoa Salad

categories: Lunch - Quick and Easy, Meatless Meals, Salads, Side Dishes

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You’ll enjoy Mediterranean Quinoa Salad, with traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, and a simple dressing!

I’ve been enjoying cooking with quinoa recently. Did you know that quinoa is believed to have originated in the northwest part of South America?

Cooked quinoa provides healthy nutrients similar to what is typically found in rice and wheat, contains proteins and fiber, and is gluten-free. It is commonly referred to as a superfood, and is so easy to prepare!

If you enjoy quinoa, I’m confident you’ll like this delicious salad! By the way, if you’re interested in using quinoa for breakfast, be sure to check out my recipe for Apricot Almond Breakfast Quinoa! Anyways, here’s how to make this Mediterranean Quinoa Salad.

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

Cook The Quinoa

To make this delicious dish, you will first need to cook the quinoa (according to package instructions) in lightly salted boiling water until done.

Fluff the cooked quinoa with a fork once done. Set it aside until it has cooled down to room temperature.

Make The Salad Dressing

While the quinoa is cooking, make the simple salad dressing for the Mediterranean quinoa salad. Add the ingredients (olive oil, red wine vinegar, oregano, salt and pepper) to a small bowl.

Mix these ingredients well using a fork, until fully combined. Set dressing aside until ready to top the salad.

Assemble The Mediterranean Quinoa Salad

Place all the salad ingredients into a large mixing or serving bowl. Isn’t it colorful? The salad has quinoa, roasted red peppers, corn, cilantro, red onion, feta cheese and kalamata olives.

Give the salad dressing a quick stir and pour over the salad ingredients. Gently mix the Mediterranean quinoa salad together so the dressing coats everything well.

Time To EAT!

Once the salad has been mixed, it’s ready to serve! See how easy that was? And it REALLY tastes great!

Mediterranean Quinoa Salad is a fantastic side dish for a variety of meals. We enjoyed it with pan-seared creole salmon, and a small spinach salad, and it tasted wonderful!

This would also be a tasty light lunch, as well, and just for the record, the leftovers were just as good the next day!

If you enjoy quinoa, you might also enjoy my recipes for Southwest Quinoa Salad, Quinoa Enchilada Casserole (meatless), or a delicious Shrimp, Quinoa & Veggie Bowl.

Hope you will consider trying this recipe, and as always, I hope you will enjoy it! Don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page.

Take care, and may God bless you and surround you with His love today and always!

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Recipe Source: https://cooktoria.com/recipe/mediterranean-quinoa-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Mediterranean Quinoa Salad

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

This simple Quinoa Salad is filled with Mediterranean flavors! Easy to prepare, this is a fantastic tasting salad or side dish to serve for lunch or dinner!

Category: Salad/Side Dish

Cuisine: Mediterranean

Keyword: Mediterranean quinoa salad

Servings: 4 Servings

Calories Per Serving: 295 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

1/2 cup quinoa , uncooked
1 cup kalamata olives , pitted, sliced
1 cup corn kernels , fresh or canned
1 cup roasted red peppers , sliced
2/3 cup feta cheese , fat free
1/2 cup red onion , diced
1/2 cup cilantro , chopped

For Salad Dressing:

2 Tablespoons olive oil , extra virgin
2 teaspoons red wine vinegar
1 teaspoon dried oregano
1/4 teaspoon salt and pepper , to taste

US Customary - Metric

Instructions

Cook quinoa in lightly salted water according to package instructions (approx 12-15 minutes). When done, drain, then set aside to let quinoa cool.
Mix salad dressing ingredients together in a small bowl until fully blended.
Place all salad ingredients in a large mixing bowl. Pour salad dressing over the top. Mix all ingredients gently until dressing has been incorporated into salad. Serve, and enjoy!

Nutrition Facts

Mediterranean Quinoa Salad

Amount Per Serving (1 g)

Calories 295 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Cholesterol 22mg7%

Sodium 1507mg66%

Potassium 267mg8%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 2g2%

Protein 8g16%

Vitamin A 575IU12%

Vitamin C 17.5mg21%

Calcium 165mg17%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more for your Pinterest boards

05
Feb
2018

Asian Style Stir Fry Veggies

categories: Side Dishes, Vegetable Dishes

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Asian Style Stir Fry Veggies are bursting with color and flavor, and are a simple, delicious way to serve fresh vegetables with your meals. Even kids will like this simple side dish!

The recipe for Asian style stir fried veggies couldn’t be simpler, but the results are sure yummy! I came up with a simple sauce years and years ago, and enjoy using it occasionally to enhance mixed fresh stir-fried vegetables! Here’s how to make this dish:

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

Prep The Stir Fry Veggies

Clean veggies, dry and then prep them, by cutting them into bite sized slices or chunks. This time, I used broccoli, yellow squash, green zucchini, red and orange bell peppers, brown onion, baby carrots, and mushrooms.

Truthfully, any combination of vegetables you have available will work well (I’ve also added bok choy, green peppers, fresh asparagus or green beans, at times). Set aside.

Make The Asian Style Sauce

Mix Asian-style sauce in a small cup or bowl. I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.

Stir Fry The Veggies

In a large skillet, heat oil on medium-high heat until very hot (but not smoking). Add the vegetables all at once (except for minced garlic).

Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir, to prevent burning. Cook an additional minute.

Add Sauce To The Stir Fried Veggies

Give the sauce a final stir, then pour the Asian sauce into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If the sauce becomes too thick, add just a touch of water to skillet and stir until all veggies are coated with sauce, and are heated through.

Once the Asian style stir fry veggies are heated through, and covered with sauce, they are ready to serve. For this meal, I served them as a side dish, along with a piece of pan-seared salmon and steamed rice. YUM!

That’s it! I really hope you will consider making these Asian Style Stir Fry Veggies. They add a LOT of color and wonderful flavor to any meal! It’s a great way to get more vegetables onto the plate, and they really do taste great (hint, hint).

Hope you have an absolutely WONDERFUL day, and remember… be KIND to those you encounter throughout your day. You never know what others are going through… why not be their bright beacon of hope for that day! God Bless You!

Looking For More VEGETABLE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of veggie recipes for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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0 from 0 votes

Asian Style Stir Fry Veggies

Prep Time

10 mins

Cook Time

6 mins

Total Time

16 mins

You'll love these colorful, delicious, quick and easy to make Asian style stir fry veggies. They're a perfect side dish for a variety of meals.

Category: Side Dishes

Cuisine: Asian

Keyword: stir fry veggies

Servings: 2 large servings

Calories Per Serving: 221 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Veggies (Use any combo or quantity you wish... this is what I used):

2 Tbsp Vegetable oil
1 Zucchini , I used 1/2 green and 1/2 yellow), sliced
6-8 Mushrooms , sliced
1/4 medium Brown onion , sliced
1 cup Bell peppers , I used red and orange, sliced
8 Baby Carrots , I used 8-10, sliced lengthwise
1 cup Broccoli florets
1 tsp Minced garlic

For Asian Style Sauce:

3/4 cup water
2 Tablespoons soy sauce
1/8 teaspoon ground ginger
1 teaspoon cornstarch , I used a heaping teaspoon

US Customary - Metric

Instructions

Clean veggies, dry them, then prep them, by cutting them into bite sized slices or chunks. Set aside.
Mix Asian-style sauce in a small cup or bowl. I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.
In a large skillet, heat oil on medium-high heat until very hot (but not smoking). Add the vegetables all at once (except for minced garlic). Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir to prevent burning. Cook an additional minute.
Give the sauce a final stir, then pour it into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If sauce becomes too thick, add just a little bit more water to skillet and stir until all veggies are coated with sauce, and are heated through. Remove skillet from heat, serve, and enjoy!.

Nutrition Facts

Asian Style Stir Fry Veggies

Amount Per Serving (1 g)

Calories 221 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 11g69%

Sodium 1071mg47%

Potassium 900mg26%

Carbohydrates 19g6%

Fiber 5g21%

Sugar 10g11%

Protein 7g14%

Vitamin A 8330IU167%

Vitamin C 157mg190%

Calcium 55mg6%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

22
Jan
2018

Baked Parmesan Zucchini Fries

categories: Appetizers, From Our Veggie Garden, Side Dishes, Vegetable Dishes

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Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these “fries” will be a big hit!

Baked Parmesan Zucchini Fries are a delicious family-friendly way to get kids (and adults) to EAT THEIR VEGGIES! Baked (not fried) to a crispy finish, and served with a cool, seasoned dipping sauce on the side, these “fries” won’t last long, as a side dish or an appetizer!

The zucchini are crispy on the outside, and have lots of flavor with the simple coating, and the PLUS is that they are BAKED, not FRIED. They are really very easy to prepare, and it’s a great way to get more veggies into the food rotation!

It’s easy to get these veggies into everyone, in a fun way (especially if the kids like French fries)! Zucchini fries are delicious baked and eaten without any accompaniments, but I like to dip them in a tasty sauce (or ranch dressing).

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

Making The Sauce/Dip For Baked Parmesan Zucchini Fries

This time I made up a quick and simple Mexican-spiced dip/sauce (with some of my favorite spices), to serve on the side. I made the sauce by combining non-fat plain Greek yogurt with a Tablespoon of mayonnaise. I then added cumin, garlic powder, chili powder, and paprika, and mixed until blended.

The dipping sauce has good Southwestern flavor, but is not too spicy, by the way! Make ahead, cover, and refrigerate until ready to use.

How To Cut Zucchini For Zucchini Fries

I used a green zucchini and a yellow zucchini to make the fries. After slicing the ends off, they were cut like this:

#1 Cut each in half in the middle.
#2 Cut each half in half lengthwise.
#3 Cut those pieces into 4 lengthwise slices each (so they are wedges about 1/2 an inch wide).

In a small bowl, place two eggs. Lightly beat the eggs until they are fully combined. In a separate bowl, place Panko crumbs and Parmesan cheese. Add the garlic powder, salt, pepper, paprika and Italian seasoning, and stir until combined.

Prepping Zucchini Fries For Baking

Dip the zucchini wedges, one at a time into the egg mixture to coat. Shake off excess egg back into bowl, and then dip and roll in Panko mixture to coat all sides.

Place each coated piece of zucchini on a baking sheet which has been lined with aluminum foil, covered with non-stick spray. Repeat until all “fries” have been coated. Make sure to keep wedges separated on foil.

Cooking The Baked Parmesan Zucchini Fries

Spray the top of the zucchini with cooking spray or lightly drizzle with olive oil. Bake in a preheated 425 degree oven for 22-25 minutes, flipping zucchini fries over, half way through the cooking time. When done, the zucchini should be crisp on the outside and lightly browned.

Time To Eat!

Transfer zucchini fries to a platter, and serve with dipping sauce (if desired). They taste the very best when served hot, crispy, and fresh!

Serve, and enjoy this yummy finger food side dish (or appetizer!). Recipe is easily doubled for a larger crowd… as written, the recipe makes 32 “fries”. Hope you enjoy these zucchini fries – we sure did!

Looking For More APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious appetizer recipes you might enjoy, including:

Interested In More Recipes?

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Zucchini Fries Recipe Source: Trish, at https://www.momontimeout.com/baked-parmesan-zucchini-fries-recipe/

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Baked Parmesan Zucchini Fries

Prep Time

10 mins

Cook Time

22 mins

Total Time

32 mins

Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!

Category: Side Dish / Appetizer

Cuisine: American

Keyword: baked Parmesan zucchini fries

Servings: 32 fries

Calories Per Serving: 18 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 zucchini (medium sized- I used 1 green and 1 yellow)
2 eggs , beaten lightly
1/2 cup Panko bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

For Dipping Sauce:

1/2 cup non-fat Greek yogurt (can substitute sour cream)
1 Tablespoon Mayonnaise
1/4 teaspoon EACH of spices (chili powder, ground cumin, garlic powder and paprika)

US Customary - Metric

Instructions

To Make Dipping Sauce:

Mix Greek yogurt, mayonnaise, cumin, garlic powder, chili powder, and paprika in small bowl until blended. Cover, and refrigerate until ready to use.

To Make Zucchini Fries:

Cut both ends off each zucchini (discard). Cut each zucchini in half across the middle, then cut each half in half lengthwise, then cut those pieces into 4 lengthwise slices each (so they are wedges about 1/2 an inch wide). You should have 32 wedges.
In a bowl, lightly beat eggs until combined. Set aside.
In another bowl, mix Panko crumbs, Parmesan cheese, garlic powder, salt, pepper, paprika and Italian seasoning until combined.
Dip zucchini wedges, one at a time into the egg mixture to coat. Shake excess egg back into bowl, then dip and roll zucchini slice in Panko mixture to coat all sides. Place each coated piece of zucchini on baking sheet lined with foil, and sprayed lightly with non-stick spray. Repeat until all "fries" have been coated. Keep wedges separated. Spray the top of the zucchini with cooking spray, or lightly drizzle with olive oil.
Bake in preheated 425 degree oven for 22-25 minutes, turning zucchini slices over, half way through cooking time. When done, zucchini should be crisp on the outside and lightly browned. Transfer zucchini fries to a platter, and serve with dipping sauce (if desired).

Nutrition Facts

Baked Parmesan Zucchini Fries

Amount Per Serving (4 wedges)

Calories 18

% Daily Value*

Cholesterol 11mg4%

Sodium 45mg2%

Potassium 42mg1%

Carbohydrates 1g0%

Protein 1g2%

Vitamin A 55IU1%

Vitamin C 2.2mg3%

Calcium 17mg2%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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02
Jan
2018

Southwest Quinoa Salad

categories: Meatless Meals, Salads, Side Dishes

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Southwest Quinoa Salad is a healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers, avocado, and a flavorful cilantro lime dressing!

Happy New Year! If you’re like many others, you’ve started the year with a determination to eat healthier or lose some weight! This Southwest Quinoa Salad is a delicious, healthy recipe solution for you! It features quinoa, black beans, tomatoes, corn, bell peppers, and avocado, topped with a scrumptious cilantro lime dressing! YUM!

This is my first official blog post of 2018, and I’m so grateful to be able to share this recipe with you from our newly remodeled kitchen. I don’t know about you, but we managed to eat quite a bit of Christmas goodies and take-out over the holidays (due to my husband and I loving sweets AND having no kitchen to cook in for the past 2 months).

Now we have begun the year determined to make wiser choices. Say hello to this quinoa salad. It’s a flavor-filled healthy “meatless” dish is perfect as a light side dish or a quick lunch!

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

Here’s How To Make Southwest Quinoa Salad

Put the uncooked quinoa in a fine mesh strainer and rinse with water (this helps clean the quinoa). Place the rinsed quinoa, water and salt in a saucepan; bring the mixture to a boil over high heat.

When it comes to a boil, reduce heat to medium-low and put a lid on the pan. Cook quinoa for approximately 17-20 minutes (or until all liquid has been absorbed). Remove pan from heat, set aside, and let quinoa cool down to room temperature.

Place cherry tomatoes, corn, black beans, bell peppers, avocado and room temperature quinoa into a large salad bowl. Set aside. TIP: An easy tip for cubing an avocado is to cut it in half, remove pit, then use a knife to slice grid lines into avocado lengthwise, then horizontally, without cutting through peel. Once cut, slide a large spoon around the inside of the peel, and the avocado cubes should fall out!

Make The Cilantro Lime Salad Dressing

To make the simple cilantro lime dressing, whisk together olive oil, light sour cream, lime zest and juice, garlic powder, cumin, salt, pepper and cilantro in a small bowl . Be sure to mix well.

Pour all of the dressing over salad, and stir well, to combine all ingredients thoroughly. The quinoa will absorb all the delicious Southwestern flavors from the dressing and will really make this dish shine!

Southwest Quinoa Salad Is Ready To Enjoy!

Garnish the Southwest quinoa salad with a sprig of fresh cilantro, and serve it as a side dish. Since it is so filling, this salad (even without meat), would be a quick vegetarian meal or “take to work” packed lunch! The salad tastes good served at room temperature OR chilled!

Here’s a close up of some Southwest Quinoa Salad goodness. Yum! I love the fact that it not only tastes wonderful, but is quite colorful and good for you!

New Beginnings

I served this Southwest Quinoa Salad with roasted turkey breast and steamed broccoli, for a healthy New Years Day dinner! My husband and I really enjoyed it, and it was FUN to prepare my first recipe for 2018 in our newly remodeled kitchen.

This was after 2 months of not being able to cook in there! Yay for our new, updated kitchen, appliances and counter tops! We still have some work to do, but I’ve begun cooking in my kitchen once again. Yay!

I want to wish you again a Happy New Year from our home to yours! The arrival of a new year brings with it an infinite number of opportunities to encourage and serve others. Opportunities will also arise to grow as a person, create great memories, and cook delicious meals for yourself and those you love!

Hope you will join me in rising to the occasion, and as always, thank you for visiting The Grateful Girl Cooks. I appreciate each one of you. Have a great day!

Looking For More Recipes That Use QUINOA?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious recipes that feature quinoa you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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Recipe Source: http://togetherasfamily.com/2017/05/fiesta-quinoa-salad/

0 from 0 votes

Southwest Quinoa Salad

Prep Time

8 mins

Cook Time

17 mins

Total Time

25 mins

Southwest Quinoa Salad is a healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers, avocado, and a flavorful cilantro lime dressing!

Category: Salad

Cuisine: Southwest

Keyword: Southwest quinoa salad

Servings: 8 side servings

Calories Per Serving: 218 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

1¼ cups uncooked quinoa
2½ cups water
1/2 teaspoon salt
1 cup halved cherry tomatoes
1 can corn , drained (standard sized can)
1 can black beans , drained and rinsed
1 orange bell pepper , chopped (I used a combination of red, orange and green)
1 avocado , peeled and cubed

For Cilantro Lime Dressing:

1/4 cup olive oil
1/4 cup reduced fat sour cream (can substitute plain non-fat yogurt)
Zest and juice from 1 lime
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup chopped cilantro

US Customary - Metric

Instructions

Put the uncooked quinoa in a fine mesh strainer and rinse with water (this helps clean quinoa). Place the rinsed quinoa, water and salt in a saucepan; bring the mixture to a boil over high heat. When it comes to a boil, reduce heat to medium-low and put a lid on the pan. Cook quinoa for approximately 17-20 minutes (or until all liquid has been absorbed). Remove pan from heat, set aside, and let quinoa cool down to room temperature.
Place cherry tomatoes, corn, black beans, bell peppers, avocado and cooled quinoa into a large salad bowl.
To make cilantro lime dressing, in a small bowl whisk together olive oil, light sour cream, lime zest and juice, garlic powder, cumin, salt, pepper and cilantro. Be sure to mix well. Pour all of the dressing over salad, and stir well to combine all ingredients thoroughly. Serve as a side dish or as a healthy meatless meal, and enjoy! (Store leftovers in a covered container in refrigerator).

Nutrition Facts

Southwest Quinoa Salad

Amount Per Serving (1 serving)

Calories 218 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Cholesterol 2mg1%

Sodium 307mg13%

Potassium 367mg10%

Carbohydrates 21g7%

Fiber 4g17%

Sugar 1g1%

Protein 4g8%

Vitamin A 660IU13%

Vitamin C 25.9mg31%

Calcium 32mg3%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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13
Nov
2017

Whole Berry Cranberry Orange Sauce

categories: Holidays!, Sauces and Dressings, Side Dishes

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This flavorful whole berry cranberry orange sauce is a wonderful side dish for Thanksgiving! It’s incredibly easy to make, with only a few ingredients!

It’s almost Thanksgiving, and I am looking forward to making one of my favorite dishes… Whole Berry Cranberry Orange Sauce! It’s sooo good, and simple to whip up!

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

As a kid, I didn’t like cranberry sauce. I thought of it as the big red wiggly blob of funny tasting stuff from a can that my Mom put out on a plate at Thanksgiving. Being the dutiful daughter that I am, I followed her example for many years in my own home. Funny thing, though… I never really liked it, because the gelatinous, wobbly texture made me cringe.

The OTHER Way I Make Cranberry Orange Sauce – My Mom’s Version

Years later my Mom began making a homemade cranberry-orange sauce, and I found I really enjoyed the fresh sweet and tartness. It’s DELICIOUS!

Her recipe is almost more like a fresh “relish”, requires no cooking and has orange, apple and fresh cranberries in it (finely ground using a food processor). I make her version often during the holidays. That homemade cranberry sauce recipe is so good I can eat it right out of the bowl with a spoon! It tastes very similar to the kind sold at Trader Joes!

How To Make My Version Of Whole Berry Cranberry Orange Sauce

I also enjoy a whole berry cranberry orange sauce, which is cooked… with most of the cranberries “popped”, but left whole in the sauce. I slightly adapted my Mom’s original recipe to make this version, and am happy to share it with you.

This recipe does not include apples, requires a very short cooking time to enable the cranberries to “pop”, and is full of cranberry orange flavor! It tastes AMAZING! Whole berry cranberry orange sauce is so delicious, I usually have to grab a spoon and take multiple “samples”. It’s a hard job, but somebody has to do it! I’m always happy to help!

The recipe for whole berry cranberry orange sauce is so easy to make from scratch. Basically the ingredients are placed into a large saucepan, and mixture is cooked. The ingredients are stirred frequently while the cranberries cook, until most of the cranberries have “popped”. This usually takes only 8-10 minutes.

Interesting Fact About Cooked Cranberries

Here’s an interesting side note – did you know when the cranberries are cooked at a high temperature and “pop” open, they release pectin? Yep, they do, and then the pectin turns around and slightly thickens the sauce naturally. Who knew a sauce using these two main ingredients could be so delicious AND thicken itself?

Anyways… I hope you will consider making your very own fresh whole berry cranberry orange sauce this Thanksgiving. I think you will be amazed at how great it tastes! We had a guest over to share Thanksgiving with us, and he said it was the BEST cranberry sauce he had ever had!

The awesome thing is that it can be made a couple days before you serve it, so it can free up your precious time in the kitchen the day of the big feast (just keep it covered in the fridge!).

Whole Berry Cranberry Orange Sauce Is A Perfect Thanksgiving Side Dish!

Now that you know how to make your own whole berry cranberry orange sauce, you can serve it proudly with all your other delicious traditional Thanksgiving side dishes!

I love to serve Pecan Praline Yams and Brown Butter Green Beans with Toasted Almonds and Red Peppers with our Thanksgiving meal, along with Creamy Mashed Potatoes and Quick Easy Cornbread Stuffing. YUM!

From our family to yours… we wish you a memorable Thanksgiving with those family or friends dear to you. As our family gathers each Thanksgiving, we are mindful of the many blessings, large and small, that God has poured into our lives. We gladly acknowledge and thank Him for these gifts, with overflowing, grateful hearts!

My hope is that you, as well, would know the joy of a heart filled with gratitude this season! I also hope you will enjoy this recipe for whole berry cranberry orange sauce! Have a great day, and come back soon for more recipes.

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

Adapted from my recipe for Homemade Cranberry-Orange Sauce

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Whole Berry Cranberry Orange Sauce

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

This flavorful whole berry cranberry orange sauce is a wonderful side dish for Thanksgiving! It's incredibly easy to make, with only a few ingredients!

Category: Sauce

Cuisine: American

Keyword: whole berry cranberry orange sauce

Servings: 8 1/4 cup servings (approx. 2 cups)

Calories Per Serving: 103 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 bag fresh cranberries (12-16 ounces)
Zest from 1 large orange (reserve just a bit for garnish)
1/2 cup fresh squeezed orange juice
3/4 cup granulated sugar
1/4 cup water
Extra orange zest for garnish

US Customary - Metric

Instructions

In a medium saucepan, mix together orange zest, fresh squeezed orange juice, water and granulated sugar. Stir and cook on medium heat for 2-3 minutes until the sugar has dissolved.
Add fresh cranberries. Bring sauce to a boil. Once mixture is boiling, turn the heat down to a low simmer. Cook (uncovered), stirring often, for 7-8 minutes, until the cranberries have "popped" open and the sauce has thickened. Once this occurs, remove the cranberry sauce from heat, and set aside. Let cranberry sauce cool completely. When ready to serve, garnish with additional orange zest, if desired. Serve this delicious sauce at room temperature or refrigerated! May be made 2-3 days in advance. Store in refrigerator in covered container.

Nutrition Facts

Whole Berry Cranberry Orange Sauce

Amount Per Serving (1 serving (1/4 cup))

Calories 103

% Daily Value*

Sodium 1mg0%

Potassium 68mg2%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 22g24%

Vitamin A 60IU1%

Vitamin C 13.5mg16%

Calcium 9mg1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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29
Sep
2017

Toasted Orzo with Lemon and Chives

categories: Side Dishes

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Looking for a fabulous tasting side dish? Toasted Orzo with Lemon and Chives is simple to prepare and is an absolutely delicious side dish for chicken, pork, seafood or beef!
Recently I bought a couple of new cookbooks with some birthday gift cards I received this summer. I carefully read through the entire cookbook, earmarking many recipes that caught my attention. This recipe for TOASTED orzo was the very first recipe I made from the cookbook. It did NOT disappoint! Seriously- it’s GOOD!

Using Orzo In Other Dishes

I have used orzo in other recipes before, such as Orzo with Parmesan, One Pan Greek Chicken and Orzo, Italian Orzo and Spinach Soup, and Spinach and Orzo Salad. In our home, we have come to love this little tiny pasta! This recipe caught my eye because the orzo is TOASTED before cooking it. Here’s how to make it:

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

How Do I Make Toasted Orzo?

The prep for this side dish is very simple. It all begins with toasting the orzo. Place the orzo in a 10 inch “dry” skillet. Turn the heat to medium-high, and cook/toast, stirring orzo occasionally, until pasta turns golden brown.

This will take about 5-7 minutes. Really keep an eye on the toasted orzo, especially toward the end of the cooking time, because it can go from really light brown to burnt very quickly.

Once the orzo has been toasted, remove it from skillet and place in a bowl to cool.

Cooking The Orzo

Melt butter in the skillet using medium-high heat. Add the chopped onion; stir occasionally and cook for about 5 minutes until onion is translucent and has softened considerably. Add minced garlic; stir and cook an additional 30 seconds, being careful not to let the garlic burn.

Add the toasted orzo back into the skillet, along with the chicken broth, wine, and water. Bring this mixture to a low simmer, then turn the heat down to medium-low heat.

Continue to cook the mixture on medium-low, for about 15 minutes, giving it a good stir every 5 minutes. When done, the liquid should have been absorbed, and the orzo should be nice and tender.

Final Step

Now it’s time for the last step! Add the lemon zest, lemon juice, and chopped chives to the orzo. Stir until combined. Cook for about one more minute, to ensure orzo is heated through. Season the orzo with salt and pepper, to suit your taste.

Serve The Toasted Orzo with Lemon and Chives

One you have seasoned with salt and pepper, to taste, the orzo is ready to serve! Transfer it to a medium sized serving dish, or serve right out of the skillet onto individual plates! If desired, you can garnish dish with additional chopped chives, and thin strips of lemon peel. It really adds a nice, finishing touch to the dish, but it totally optional.

That’s it! See how easy it was to make this delicious side dish!!! I served the toasted orzo with a simple mixed green salad and Honey Garlic Pork Chops.

My husband and I loved it, and the leftovers were just as good the next day. All we had to do was fluff the orzo a bit, microwave it, and we had a great accompaniment to another meal! Sure do hope you will try this delicious side dish. Have a fantastic day, friends.

Looking For More SIDE DISH Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious side dish recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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0 from 0 votes

Toasted Orzo with Lemon and Chives

Prep Time

12 mins

Cook Time

15 mins

Total Time

27 mins

Toasted Orzo with Lemon and Chives is simple to prepare and is an absolutely delicious side dish for chicken, pork, seafood or beef!

Category: Side Dish

Cuisine: American

Keyword: toasted orzo

Servings: 4 servings

Calories Per Serving: 142 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2/3 cup orzo (dry)
1 Tablespoon butter
1 brown onion (small), finely chopped
1 garlic clove , minced
2 cups chicken broth
1/2 cup water
2 Tablespoons dry white wine
1½ Tablespoons minced fresh chives
1/2 teaspoon lemon zest
1 teaspoon fresh squeezed lemon juice
Salt and Black pepper , to taste

US Customary - Metric

Instructions

Place orzo in a 10 inch "dry" skillet. Turn heat to medium-high, and cook/toast, stirring orzo occasionally, until pasta turns golden brown. This takes about 5-7 minutes. Keep an eye on the orzo, especially near end of the cooking time, because it can go from really light brown to burnt very quickly. Once orzo has been toasted, remove it from skillet; place in a bowl and set aside.
Melt butter in skillet using medium-high heat. Add chopped onion; stir occasionally and cook for about 5 minutes until onion is translucent and has softened considerably. Add minced garlic; stir and cook an additional 30 seconds, being careful not to let the garlic burn.
Pour the toasted orzo back into the skillet, along with the chicken broth, wine, and water. Bring this mixture to a low simmering boil, then turn heat down to medium-low. Continue to cook the mixture on medium-low, for about 15 minutes, giving it a good stir every 5 minutes. When done, the liquid should have been absorbed, and the orzo should be nice and tender.
Add lemon zest, lemon juice, and chopped chives to orzo. Stir until combined. Cook for about one more minute, to ensure orzo is heated through. Season orzo with salt and pepper, to taste.
Garnish with additional chopped chives and thin lemon peel slices, if desired. Serve, and enjoy!

Nutrition Facts

Toasted Orzo with Lemon and Chives

Amount Per Serving (1 g)

Calories 142 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 7mg2%

Sodium 458mg20%

Potassium 189mg5%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 1g1%

Protein 4g8%

Vitamin A 135IU3%

Vitamin C 12mg15%

Calcium 19mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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04
Sep
2017

Piña Colada Fluff Salad

categories: Salads, Side Dishes

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This EASY to make, sweet and delicious tropics inspired Piña Colada Fluff Salad, with pineapple and coconut, only takes 5 minutes to prepare and serves 8!
I recently made a tropical inspired Piña Colada Fluff Salad, with crushed pineapple, shredded coconut, rum extract and miniature marshmallows as a side dish. My husband and I can’t stay out of it, grabbing a spoonful here and there, because it is sooo incredibly good! Bonus? IT ONLY TAKES 5 MINUTES TO MAKE!

When I first showed this piña colada fluff salad to my husband, he didn’t seem too thrilled since he’s not much of a pineapple and coconut kind of guy. But… after he took a taste, he took another bite, said it was “refreshing”, and another, and then another!

You get the picture! He ended up absolutely LOVING this sweet taste of the tropics “dessert” salad, that is made in about 5 minutes! How’s THAT for a real timesaver!? I can’t vouch for it’s “healthiness” (ha ha- who am I kidding?), but I can vouch for it’s “amazingness”!

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

What Is IN This Piña Colada Fluff Salad?

Here’s the cast of characters for the piña colada fluff salad. The ingredients are crushed pineapple, miniature marshmallows, shredded coconut, whipped topping, rum extract, chopped nuts, and vanilla pudding mix.

Trust me, this salad is fantastic, and it’s SO EASY to make in 5 minutes. Here’s what you do:

How To Make Piña Colada Fluff Salad

Place the pudding mix and an entire can (juice included) of crushed pineapple into a large serving bowl. Stir ingredients until they are completely mixed together.

Add the marshmallows, shredded coconut, chopped nuts, and rum extract to mixture.

Top it off with the whipped topping. Gently fold all the ingredients together until completely combined.

Refrigerate Before Serving

Once the piña colada fluff salad is thoroughly combined, cover the bowl and refrigerate until ready to serve! I recommend refrigerating it for a couple hours, at least!

Time To EAT!

That’s it! See how easy that was? When ready to serve you will notice that the salad has thickened up a little bit. Scoop it up, serve, and enjoy the taste of the tropics with this simple, sweet piña colada fluff salad.

I really hope you enjoy this salad. If you like this, check out my recipe for Pistachio Pineapple Fluff Salad. YUM. We had this with our dinner, but you could also serve this as dessert, if you wanted to. This easy recipe is definitely going into my KEEP pile of recipes! Enjoy!

Looking For More Tropics-Inspired Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious “tropics-inspired” recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.momontimeout.com/2015/02/pina-colada-fluff/

0 from 0 votes

Piña Colada Fluff Salad

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

This EASY to make, sweet and delicious tropics inspired Piña Colada Fluff Salad, with pineapple and coconut, only takes 5 minutes to prepare and serves 8!

Category: Salad/Side Dish

Cuisine: American

Keyword: pina colada fluff salad

Servings: 8 servings

Calories Per Serving: 294 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 box vanilla instant pudding mix (3.4 ounces)
1 can (20 ounces) crushed pineapple (do NOT drain!)
1/2 cup chopped walnuts or pecans
1 teaspoon rum extract
2 cups miniature marshmallows
1 cup shredded sweetened coconut
1 tub Cool Whip (8 ounces), thawed

US Customary - Metric

Instructions

Place the entire can of crushed pineapple (undrained) and the pudding mix into a large serving bowl. Stir ingredients until they are fully mixed together.
Add chopped nuts, rum extract, marshmallows and coconut to bowl. Top with entire tub of Cool Whip, and fold the ingredients in together until fully combined.
Cover bowl with plastic wrap; refrigerate salad until completely chilled (recommend a couple hours) and you're ready to serve.

Nutrition Facts

Piña Colada Fluff Salad

Amount Per Serving (1 serving)

Calories 294 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 4mg1%

Sodium 112mg5%

Potassium 213mg6%

Carbohydrates 43g14%

Fiber 3g13%

Sugar 32g36%

Protein 3g6%

Vitamin A 85IU2%

Vitamin C 6.8mg8%

Calcium 52mg5%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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Category: Side Dishes

True Story

Okay… So HOW Do I Make Pistachio Pineapple Fluff Salad?

Refrigerate The Pistachio Pineapple Fluff Salad Before Serving

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Brown The Rice And Orzo Pasta

Cook The Broccoli Au Gratin Rice Pilaf

Serve The Broccoli Au Gratin Rice Pilaf!

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How To Make Sautéed Mushrooms

Time to Enjoy Some Easy Sautéed Mushrooms

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Cook The Quinoa

Make The Salad Dressing

Assemble The Mediterranean Quinoa Salad

Time To EAT!

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↓↓ PRINTABLE RECIPE BELOW ↓↓

Prep The Stir Fry Veggies

Make The Asian Style Sauce

Stir Fry The Veggies

Add Sauce To The Stir Fried Veggies

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Making The Sauce/Dip For Baked Parmesan Zucchini Fries

How To Cut Zucchini For Zucchini Fries

Prepping Zucchini Fries For Baking

Cooking The Baked Parmesan Zucchini Fries

Time To Eat!

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Here’s How To Make Southwest Quinoa Salad

Make The Cilantro Lime Salad Dressing

Southwest Quinoa Salad Is Ready To Enjoy!

New Beginnings

Looking For More Recipes That Use QUINOA?

Interested In More Recipes?

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The OTHER Way I Make Cranberry Orange Sauce – My Mom’s Version

How To Make My Version Of Whole Berry Cranberry Orange Sauce

Interesting Fact About Cooked Cranberries

Whole Berry Cranberry Orange Sauce Is A Perfect Thanksgiving Side Dish!

Interested In More Recipes?

You Can Also Find Me On Social Media:

↓↓ PRINTABLE RECIPE BELOW ↓↓

Using Orzo In Other Dishes

How Do I Make Toasted Orzo?

Cooking The Orzo

Final Step

Serve The Toasted Orzo with Lemon and Chives

Looking For More SIDE DISH Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:

What Is IN This Piña Colada Fluff Salad?

How To Make Piña Colada Fluff Salad

Refrigerate Before Serving

Time To EAT!

Looking For More Tropics-Inspired Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks