TEST Recipe Site

Category: Side Dishes

  • Baba Ganoush

    Baba Ganoush

    Enjoy a bowl of this homemade baba ganoush dip with all of your favorite chips and veggies! Each bite is filled with roasted eggplant and tahini, seasoned to perfection with garlic, cumin, parsley, and paprika!

    Dips are one of my all-time favorite appetizers to serve and snack on. The only problem is, a lot of them don’t really work for my diet. The great thing about things like hummus and baba ganoush is that they’re packed with body-loving nutrients so it’s a snack you don’t have to worry about eating! Try this pumpkin hummus, black bean hummus, or avocado hummus next!

    A bowl of baba ganoush dip served alongside veggies and pita chips.

    What is Baba Ganoush?

    Baba ganoush, also known as baba ghanoush or baba ghanouj, is a dip similar to hummus but is made with eggplant instead of chickpeas. Don’t let that scare you- when roasted, eggplant has the most mild and creamy flavor, similar to squash or zucchini! Once you blend it with some olive oil, tahini, garlic, and spices, it becomes a truly delicious and satisfying snack.

    It’s smoky from the roasted eggplant but creamy from the tahini and olive oil, seasoned to perfection with spices and fresh herbs. It’s amazingly smooth with a complex, delicious flavor. You’ve got to give it a try! Eggplant is such an underrated veggie and so versatile! If you have extras, you’ll have to try this eggplant parmesan or make some eggplant pizza!

    Ingredients Needed

    Like hummus, baba ganoush is such a great appetizer to make because of its simple ingredients. As long as you have tahini and eggplant, the rest of the ingredients needed to make this dip will be in your spice rack! Check out the recipe card below for exact measurements

    • Small Eggplants: I used globed eggplants. This makes the flesh easy to scoop out!
    • Garlic: I like using fresh minced garlic since it’s packed with so much delicious savory flavor, but garlic powder works, too!
    • Lemon Juice: Adds a pop of zesty flavor. You can use fresh or bottled.
    • Tahini: Tahini is a sesame seed paste that adds flavor and smooth texture to the baba ganoush.
    • Olive Oil: Used for roasting the eggplant and adjusting the consistency of the dip.
    • Flat-Leaf Parsley: Adds an extra boost of flavor and aromatics. Used in the baba ganoush and as a garnish.
    • Coarse Salt: Add to taste to enhance the overall flavor.
    • Seasonings: I used ground cumin and smoked paprika for warm, flavorful spice.

    How to Make Baba Ganoush

    Baba ganoush is so easy to make! All you have to do is roast your eggplant and then blend it together with delicious savory spices! It’s the perfect addition to any party or get-together.

    1. Preheat: First, preheat the oven to 400° Fahrenheit.
    2. Prepare Eggplants: Cut the eggplants in half lengthwise. Line a baking sheet with parchment paper. Poke the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on the prepared pan.
    3. Roast: Next, roast for 35-40 minutes or until very tender.
    4. Add to Blender: Allow the cooked eggplants to cool slightly. Gently scoop out the flesh into a food processor or blender.
    5. Add Seasonings: Add the garlic, lemon juice, tahini paste, olive oil, parsley, salt, cumin, and smoked paprika.
    6. Blend: Blend all of the ingredients together until desired consistency is reached. Give it a taste and add more salt if needed.
    7. Add Garnish: Garnish with additional olive oil and chopped fresh parsley.
    8. Serve: Serve with toasted pita bread, pita chips, crackers, or chopped vegetables.

    Can I Make Baba Ganoush Without a Food Processor?

    Yes! Roasted eggplant is extremely tender so you can mix your baba ganoush ingredients together by hand. If you like chunkier dips, this is the way to go.

    4-photo collage of eggplant being roasted then added to a blender with the other ingredients.

    Tips for Making Baba Ganoush

    Here are a few simple ways to customize and perfect your baba ganoush! I’ve also included some ideas on what to serve alongside this tasty dip!

    • Adjust Consistency: If you want your baba ganoush to be thicker, add more blended eggplant or tahini. If you want it to be more smooth, add a tablespoon of water or an extra drizzle of olive oil and mix.
    • Add Salt: Roasting your eggplant helps keep it from tasting bitter, but if you taste test your baba ganoush and it still has a bitter flavor, try adding more salt to balance out the flavor.
    • Serve With: Crisp veggies like carrots and celery are always a good idea! As far as chips go, since baba ganoush is a thicker dip, you’ll want to use more substantial things like pita or flatbread chips. Crostini is great too!

    Closeup of baba ganoush in a white bowl, garnished with parsley and a pita chip.

    Storing Leftovers

    Baba ganoush is great for keeping in the fridge and snacking on throughout the week!

    • In the Refrigerator: Store in an airtight container for up to 4 days.

    Note: The ingredients may separate as it sits, so give your dip a quick stir before serving.

    A pita chip being dipped in a bowl of baba ganoush.

    More Mediterranean Favorites

    I can’t get enough of the flavors of the Mediterranean. Zesty lemon, tangy olives, and meats seasoned with fresh herbs make it one of my favorite cuisines! Here are a few of my favorite recipes that you’ve got to add to the dinner lineup! They’re so fresh and delicious, your family will be begging for more.

    Print

    Baba Ganoush

    Enjoy a bowl of this homemade baba ganoush dip with all of your favorite chips and veggies! Each bite is filled with roasted eggplant and tahini, seasoned to perfection with garlic, cumin, parsley, and paprika!
    Course Appetizer
    Cuisine Mediterranean
    Keyword baba ganoush recipe, homemade baba ganoush recipe
    Prep Time 5 minutes
    Cook Time 35 minutes
    Total Time 40 minutes
    Servings 4
    Calories 220kcal
    Author Alyssa Rivers

    Ingredients

    • 3 small eggplants (I used globed eggplants)
    • 2 cloves garlic
    • 1 tablespoons lemon juice
    • 3 tablespoons tahini
    • 2 tablespoons olive oil, more for roasting the eggplant and garnish
    • 2 tablespoons flat-leaf parsley, more for garnish
    • 1 teaspoon coarse salt, to taste
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon smoked paprika

    Instructions

    • Preheat the oven to 400° Fahrenheit.
    • Cut the eggplants in half lengthwise. Line a baking sheet with parchment paper. Poke the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on the prepared pan.
    • Roast for 35-40 minutes or until very tender.
    • Allow the cooked eggplants to cool slightly. Gently scoop out the flesh into a food processor or blender.
    • Add the garlic, lemon juice, tahini paste, olive oil, parsley, salt, cumin, and smoked paprika.
    • Blend all of the ingredients together until desired consistency is reached. Give it a taste and add more salt if needed.
    • Garnish with additional olive oil and chopped fresh parsley.
    • Serve with toasted pita bread, pita chips, crackers, or chopped vegetables.

    Nutrition

    Calories: 220kcal | Carbohydrates: 24g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 594mg | Potassium: 870mg | Fiber: 11g | Sugar: 12g | Vitamin A: 382IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 2mg
  • Pumpkin Dinner Rolls

    Pumpkin Dinner Rolls

    These pumpkin dinner rolls are the perfect, festive side dish to add to any fall meal! They not only taste like pumpkin but they are shaped just like one as well! Impress all of your guests by making these rolls and taking your holiday celebrations to the next level.

    I love pumpkin so much! It’s delicious and versatile and, in my opinion, the best part about fall! Check out some more of my delicious pumpkin recipes like this Creamy Pumpkin Soup, this yummy Sausage Pumpkin Pasta, or this delicious Pumpkin Mac and Cheese!

    A basket of pumpkin dinner rolls.

    Pumpkin Dinner Roll Recipe

    I know that I love pumpkin recipes, but these pumpkin dinner rolls take fall baking to the next level!! These rolls are so deliciously soft, and they are shaped like pumpkins. They are topped with a green pumpkin seed to imitate the pumpkin’s stem. And they not only look like a pumpkin, but because of the delicious pumpkin puree, they taste like one too. But don’t worry, the pumpkin flavor isn’t overwhelming, it’s subtle enought that these rolls can go with anything! They are the perfect festive fall recipe!

    The best part about these rolls is that they aren’t too complicated to make. The longest part is waiting for the dough to rise. But once it does, it takes on that beautiful orange color from the pumpkin puree and makes these look authentic and tasty. Bake them up for your next gathering this fall, and your guests will go crazy over them!

    Ingredients in Pumpkin Dinner Rolls

    These ingredients are really simple, and you probably already have them all on hand. Check out the recipe card at the bottom of the post for exact measurements.

    • Active Dry Yeast: You will activate this yeast with some warm milk.
    • Sugar: You will add this in with the yeast.
    • Whole Milk: Your milk should be warm, not hot! Otherwise, it will kill the yeast.
    • Flour: I used all-purpose flour in this recipe.
    • Salt: This will enhance all of the ingredients in this recipe.
    • Pepper: This adds delicious flavor with no heat.
    • Garlic Powder: I love adding in the flavor of garlic. It complements the pumpkin puree so well!
    • Cardamom: I love any excuse to use cardamom in recipes.
    • Butter: I used unsalted butter in this
    • Pumpkin Puree (not pumpkin pie filling): You can buy a can of this at the store ( I always stock up at the beginning of the season!) or you can make it at home using this recipe.
    • Pumpkin Seeds: I used roasted and salted green pumpkin seeds. This acts as the pumpkin stem on the rolls!  

    How to Make Pumpkin Dinner Rolls

    I know that there are a lot of steps to this pumpkin dinner roll recipe but don’t let that intimidate you! I did easy step by step instructions so that you won’t miss a thing. These turn out perfectly soft and delicious, you will love them!

    Dough

    1. Mix Yeast: Mix the active dry yeast and sugar in warm milk (not hot but more than room temperature). Let sit until it starts to froth, about 5 minutes. This indicates that your yeast is active and ready to use.
    2. Add Ingredients to Stand Mixer: In the bowl of a stand mixer, add your yeast mixture, all-purpose flour, salt, pepper, garlic, cardamom, butter, and pumpkin puree. Mix on low until combined, about 5 minutes. Then, mix for an additional 2 to 4 minutes on a medium speed to develop the gluten.
    3. Let Dough Rise: Once the dough is thoroughly mixed, remove it from the mixing bowl and put it into a separate, lightly greased bowl to rest for about an hour. The dough should double in size. Cover your dough with plastic wrap or a warm damp towel.
    4. Fold and Rise Again: Once the dough doubles in size, remove it from the bowl and fold. (The goal of a fold is to degas and stretch the dough slightly and then form it back into a ball, this helps develop the gluten). Return it back to the bowl and let it rest for another half hour.

    Baking

    1. Prep Pans: While the dough rests, prepare your pans. Line 2 baking sheets with parchment paper.
    2. Stretch Dough: Once the dough has risen again, dump it onto a lightly floured surface and stretch slightly into a square, about 12 inches by 12 inches.
    3. Cut and Roll: Cut the dough into 16 pieces (3 inches each). Roll into balls and place on your sheet pans, leaving about a 2-inch space between each roll.
    4. Let Dough Rise and Preheat Oven: Cover rolls and let proof until about double in size. Preheat the oven to 375℉.
    5. Make Vertical Cuts: When rolls are about doubled in size, slightly flatten with your hand (don’t flatten completely). You will then make 5-6 vertical cuts around each roll, being careful not to cut the center. This will imitate the grooves that run along a pumpkin. Lastly, gently poke a small crater into the center of each pumpkin and put in the oven.
    6. Bake: Bake until rolls are golden brown, about 10-15 minutes. If you’re using one oven for both pans, switch the position of the pans in the oven after 7-9 minutes to ensure even browning. 
    7. Brush with Butter and Garnish: Once removed from the oven, brush with butter immediately and place a green pumpkin seed in the center of each pumpkin dinner roll to imitate a stem.
    6 pictures showing the process of making the bread dough.

    Can I use Instant Yeast Instead?

    Yes! These pumpkin dinner rolls can use instant dry yeast instead of active dry yeast. Just skip the proofing of the yeast and add it straight into the dough mixture.

    The top view of pumpkin rolls on a baking sheet.

    Quick Tips Title

    I know that you want these pumpkin dinner rolls to turn out perfectly! Here are a few tips that will help you achieve that every time.

    • Start with Less Flour: Always start with the smaller flour measurement and add more if the dough is too wet. This dough isn’t typically very wet. It should easily pull from the sides of the bowl when mixed well.
    • Folding the Dough is a MUST: Folding the dough is an essential step. It develops your gluten, which produces a better flavor and texture. I tip the dough onto a lightly floured surface and, pound the air out with my hands, fold it back into a ball, being careful not to form it too tight and tear the skin.
    • Temperature for Rising Dough: The temperature of the area you’re baking in will affect how quickly your dough rises. Warmer temperatures will cause the dough to proof quicker, and cooler will slow it down. Likewise, the temperature of the liquids you add will also affect it.

    A closeup of a pumpkin dinner roll.

    How to Store Leftovers

    You can make these pumpkin dinner rolls the night before serving, although they are best when eaten fresh! Here are some instructions on how you can store them for later.

    • Room Temperature: If you plan on serving these within 24 hours, then you can store them at room temperature in an airtight container.
    • In the Fridge: If you have leftovers and plan on keeping them for more than a day, then you should store them in your fridge for 2-4 days after baking them.

    Someone holding a pumpkin dinner roll up.

    More Delicious Fall Recipes

    Isn’t fall just the best when it comes to recipes? There are so many different ones! Sweet, savory, you name it and I love it! Go ahead and make some more of these recipes. Once you try them, I bet that you make them all season long.

    Print

    Pumpkin Dinner Rolls

    These pumpkin dinner rolls are the perfect, festive side dish to add to any fall meal! They not only taste like pumpkin but they are shaped just like one as well! Impress all of your guests by making these rolls and taking your holiday celebrations to the next level
    Course Side Dish
    Cuisine American
    Keyword Pumpkin Dinner Rolls, pumpkin rolls
    Prep Time 3 hours
    Cook Time 15 minutes
    Total Time 3 hours 15 minutes
    Servings 16 people
    Calories 257kcal
    Author Alyssa Rivers

    Ingredients

    • 4 teaspoons active dry yeast
    • 2 tablespoons sugar
    • ¼ cup whole milk warm
    • 3 ½ – 4 cups all purpose flour
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon cardamom
    • ¼ cup butter
    • 1 15 oz pumpkin puree (not pumpkin pie filling)
    • Green pumpkin seeds (I used roasted, salted ones)

    Instructions

    • Mix the active dry yeast and sugar in warm milk (not hot but more than room temperature). Let sit until it starts to froth, about 5 minutes. This indicates that your yeast is active and ready to use.
    • In the bowl of a standing mixer, add your yeast mixture, all-purpose flour, salt, pepper, garlic, cardamom, butter, and pumpkin puree. Mix on low until combined, about 5 minutes. Then, mix for an additional 2 to 4 minutes on a medium speed to develop the gluten.
    • Once the dough is thoroughly mixed, Remove it from the mixing bowl and put it into a separate, lightly greased bowl to rest for about an hour until the dough doubles in size. Cover your dough with plastic wrap or a warm damp towel.
    • Once the dough doubles in size, remove it from the bowl and fold. (The goal of a fold is to degas and stretch the dough slightly and then form it back into a ball, this helps develop the gluten). Return it back to the bowl and let it rest for another half hour.
    • While the dough rests, prepare your pans. Line 2 baking sheets with parchment paper.
    • Once the dough has risen again, dump it onto a lightly floured surface and stretch slightly into a square, about 12 inches by 12 inches.
    • Cut the dough into 16 pieces (3 inches each). Roll into balls and place on your sheet pans, leaving about a 2-inch space between each roll.
    • Cover rolls and let proof until about double in size. Preheat the oven to 375℉.
    • When rolls are about doubled in size, slightly flatten with your hand (don’t flatten completely). You will then make 5-6 vertical cuts around each roll, being careful not to cut the center. This will imitate the grooves that run along a pumpkin. Lastly, gently poke a small crater into the center of each pumpkin and put in the oven.
    • Bake until rolls are browned, 10-15 minutes. If you’re using one oven for both pans, switch the position of the pans in the oven after 7-9 minutes to ensure even browning.
    • Once removed from the oven, brush with butter immediately and place a green pumpkin seed in the center of each roll to imitate a stem.

    Nutrition

    Calories: 257kcal | Carbohydrates: 48g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 172mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 3mg
  • Air Fryer Quesadilla

    Air Fryer Quesadilla

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    This air fryer quesadilla recipe is the BEST and ONLY way to make a quesadilla. A perfectly crisp tortilla on the outside bursting with cheesy goodness on the inside, you will love how easy you can make a quesadilla in just minutes!

    Making quesadillas in the air fryer is literally life-changing! They cook evenly, the melty cheese is delicious, and the tortilla has a crispy golden texture that results in a restaurant-status quesadilla. This is an easy weeknight meal idea that can be made complete with salsa, rice, and beans.

    Top view of an air fryer quesadilla cut into triangles on a large gray plate. A small bowl of salsa, cilantro leaves, and a lime wedge are also on the plate next to the quesadilla.

    What is an Air Fryer Quesadilla?

    Two simple ingredients create a classic Mexican quesadilla. All you need is cheese and tortillas, and the air fryer does all the work! Everyone loves a cheesy, crispy, and warm quesadilla to enjoy as a snack, lunch, or any time of day. Follow my tips below for ideas on how to make this a heartier meal by adding meat, veggies, or beans.

    Quesadillas can also be served as an appetizer or side dish to any meal. They are a great after-school snack idea, but they also go along with dinner. My kids LOVE when I serve quesadillas with this easy taco soup or our favorite tortilla soup. I also love to serve them as a side dish with this incredible avocado chicken!

    Quesadilla Ingredients

    A recipe doesn’t get any easier than 2 ingredients. And you most likely already have them on hand! This recipe is my go-to air fryer recipe when I’m in a time crunch. You’ll always want to have tortillas in your pantry and cheese in your fridge so you can make them! Whip these up on those busy weeknights when you don’t have a lot of time to make dinner.

    • Flour Tortillas: Flour tortillas are my favorite because they are crispy on the outside and soft on the inside! But corn tortillas are also delicious if you’re gluten-free.
    • Colby-Jack Cheese: I love using freshly grated Colby-jack cheese, but feel free to use any cheese you like.

    Let’s Make Air Fryer Quesadillas

    This air fryer quesadilla recipe is so easy to follow and the results are perfect every time! I love that I just throw the folded tortilla and cheese into the air fryer basket, then the air fryer does the rest. Wrap your quesadillas with foil to keep them warm if you need. It is easily my FAVORITE air fryer recipe and I can’t wait for you to see why I love it so much!

    1. Add Cheese on Tortillas: Sprinkle the shredded cheese on top of each tortilla, then fold the tortilla in half.  Divide the cheese between each tortilla using more or less to your liking.   
    2. Fold and Cook: Carefully place the folded tortillas in the air fryer basket and cook at 350° Fahrenheit for 3 minutes. Flip the quesadillas and continue to cook for an additional 3 minutes or cook longer to the desired doneness. 
    3. Serve: Serve immediately and enjoy with toppings and salsa!
    First photo is a tortilla with shredded cheese on top in an air fryer basket. Second photo is to folded tortillas next to each other in the basket. Third photo is two cooked quesadillas in the air fryer basket. Fourth photo is the air fryer quesadilla cut into triangles and placed in the air fryer basket.

    Variations

    Air fryer quesadillas are so versatile because you can create them to fit your taste buds and your cravings. Quesadillas can be more than just cheese. Switch up the seasonings and flavors, or add veggies or meat to make it a full meal. Any way you choose to make them will be AMAZING!

    • Cheese: You can use any cheese or any combination of cheeses. I prefer Colby jack, but for a kick use pepper jack! 
    • Meat: These are vegetarian, but you can easily add in chicken or beef for a heartier meal.
    • Add Some Heat: I also love adding jalapenos or red pepper flakes to make it spicy!
    • Add-ins: To mix it up you can add in rice or beans. Black beans or refried beans are the best!
    • Veggies: Sneak in some nutrients by adding veggies like corn, bell peppers or onions.
    • Dipping Options: Serve with salsa verde, sour cream, or guacamole on the side for dipping!

    Top view of air fryer quesadilla in a black air fryer basket. The quesadilla is cut into triangles with melted cheese oozing out.

    Storing Leftovers

    Leftover air fryer quesadillas are great for quick snacks or meals! Rewarming them in the air fryer doesn’t take long at all. You can make a fresh quesadilla in the time it takes you to rewarm the leftovers, but if you do have leftover quesadillas just follow the directions below to enjoy them later.

    • In the Refrigerator: Place leftovers in an airtight container or sealable bag. Store in the fridge for up to 3 days. I like to separate them with paper towels to help them not get soggy.
    • In the Freezer: Wrap the quesadillas individually in parchment paper then place them in a freezer-safe Ziploc bag or sealable container. Make sure to lay them flat in the freezer. Store in the freezer for up to 3 months.
    • To Reheat: You can reheat them in the microwave but the tortilla will become soft. To keep the crisp outside, reheat the quesadilla in the air fryer. Cook at 350° Fahrenheit for about 3 minutes or until warmed through.

    Close up photo of a piece of quesadilla being dipped into a small bowl of salsa. The quesadilla and salsa are on a large gray plate. Cilantro and a lime wedge are garnished on the plate.

    Serve These With Quesadillas

    Air fryer quesadillas are a favorite around our house!  They are so fast and easy that my kids even love making them.  We like to serve them with all kinds of yummy toppings and sides. Try making some of these recipes to go with your quesadillas.

    • Sprinkle the cheese on top of each tortilla, then fold the tortilla in half.  Divide the cheese between each tortilla using more or less to your liking.   

    • Carefully place the folded tortillas in the air fryer basket and cook at 350° Fahrenheit for 3 minutes. Flip the quesadillas and continue to cook for an additional 3 minutes or cook longer to the desired doneness.

    • Serve immediately and enjoy with toppings on the side!

    Block cheese that you shred by hand always creates the best melty cheese results!

    Serves: 2

    Serving1quesadillaCalories416kcal (21%)Carbohydrates27g (9%)Protein20g (40%)Fat25g (38%)Saturated Fat15g (75%)Polyunsaturated Fat2gMonounsaturated Fat7gCholesterol63mg (21%)Sodium774mg (32%)Potassium148mg (4%)Fiber2g (8%)Sugar2g (2%)Vitamin A656IU (13%)Calcium527mg (53%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Appetizer, Dinner, lunch

    Cuisine Mexican

    Keyword 10 minute air fryer quesadilla, 2 ingredient dinner, air fryer quesadilla, easy, meatless, vegetarian

  • Creamed Corn

    Creamed Corn

    The ultimate side dish, this quick and easy creamed corn recipe is one you’ll come back to again and again! It’s buttery, creamy, and the perfect blend of savory and sweet!

    Aren’t creamy side dishes the best? They’re the perfect comfort food! If you’re looking for more flavorful, hearty sides, you’ll have to try my classic creamed peas and potatoes, creamed spinach, or these cheesy parmesan garlic brussels sprouts!

    Closeup of creamed corn in a gray bowl being scooped up with a metal spoon.

    The BEST Creamed Corn Recipe

    It’s time to put that can of creamed corn away because this recipe is going to change your life! This creamed corn is so buttery and flavorful, it’s love at first bite! Fresh garlic, onion powder, and a pinch of cayenne make it taste absolutely dreamy. It’s the perfect way to add a little hearty, creamy goodness to any dinner. The great thing is, this recipe is great for customizing too. So whether you want to add a little more kick or some shredded parmesan (yum!) feel free to switch it up! (I have some tasty ideas for you below!)

    Regardless of how you tweak your batch of creamed corn, one thing is certain- your family won’t be able to get enough! It’s the perfect comfort food and so irresistible! This creamed corn is a great choice to serve at all of your potlucks and barbecues as the summer comes to a close. (It’s also a great Thanksgiving side; it’s never too early to start planning!) Nothing rings in fall like warm, buttery corn dishes! With flavor this good, you may just want to make it year-round.

    Ingredients You’ll Need

    Ready to make the best creamed corn of your life? Here’s my list of necessities! The combination of these ingredients creates the most savory, creamy flavor that your friends and family will go crazy over. All measurements can be found in the recipe card below.

    • Unsalted Butter: I used unsalted butter so that the flavor of the creamed corn is nice and rich without being overly salty.
    • Minced Garlic: If you want the best savory flavor, go for fresh garlic!
    • Corn: Use what you have on hand! You can use frozen, canned, or fresh corn. Just make sure whatever you use is thawed and drained.
    • Heavy Cream: No creamed corn is complete without heavy cream! This is what makes the dish so indulgent and tasty. You can also use half and half as a substitute.
    • Kosher Salt: I always go for kosher salt because it doesn’t have the bitter aftertaste that table salt usually does.
    • Black Pepper: Freshly cracked is best!
    • Onion Powder: Onion powder adds savory flavor and just a hint of sweetness to your entire batch of creamed corn.
    • Granulated Sugar: You only need a couple tablespoons of sugar to balance out the flavors in this dish.
    • Whole Milk: The high fat content in whole milk is what makes this recipe so delish! Sorry diet!
    • All-Purpose Flour: Keeps your creamed corn from being runny.
    • Cayenne Pepper: (Optional) I always add a pinch for some warm spice, but you can always add more if you like it hot!

    Let’s Make Creamed Corn!

    Not only is this creamed corn absolutely delicious, but it’s ready in less than 10 minutes! (Psst: if you’re short on time, use frozen corn for even quicker prep!)

    1. Melt Butter: Melt the butter in a medium saucepan over medium heat.
    2. Cook Garlic: Add the minced garlic and cook for 30 seconds.
    3. Add Ingredients: Add the corn kernels, heavy cream, salt, pepper, onion powder, and sugar to your pan. Stir to combine.
    4. Flour Mixture: In a small bowl, whisk together the milk and flour. Pour into corn mixture and stir to combine.
    5. Cook: Cook on medium heat, stirring constantly for 5 minutes, or until thickened and corn is cooked.
    6. Additional Seasonings: Season with additional salt, pepper, and/or cayenne pepper if desired.
    4-photo collage of corn being cooked in a creamy sauce.

    Tips and Variations

    Here are a few simple ways to customize your creamed corn and even turn it into a corn casserole! This is easily one of my all-time favorite side dishes. I know you and yours will love it just as much!

    • Add Thickness: A great way to add thickness to your creamed corn is by adding pulp! You can easily make some by blending some of your corn with an immersion blender or food processor and then stirring it in with the rest of your ingredients.
    • Add Spice: If you want your creamed corn to have some kick, add more cayenne pepper to taste or even throw in some chopped jalapenos.
    • Add Cheese: Cheese makes everything better! Try adding a little grated parmesan cheese to your creamed corn for melty, cheesy flavor.
    • Make it a Casserole: To make your creamed corn into a casserole, all you’ll need is a box of Jiffy corn muffin mix and a little butter and sour cream! You can find my full recipe here. It’s such an amazing side, you’re going to love it!

    Top-down view of creamed corn, garnished with herbs in a white and blue skillet being stirred with a wooden spoon.

    Storing Leftovers

    This quick and easy recipe is perfect for making ahead. Once you have a delicious batch of creamed corn ready to go, here’s how to keep it tasting fresh and delicious in the fridge!

    • In the Refrigerator: In an airtight container, your corn will stay good for 3-4 days.
    • In the Freezer: Freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight before reheating.
    • To Reheat: Warm leftover creamed corn over the stove on medium-low heat, stirring frequently.

    Top-down view of creamed corn in a black bowl, ready to serve.

    More Great Corn Recipes

    Corn is so versatile! These are a few of my favorite ways to utilize this tasty vegetable. Whether you’re wanting comfort food or something light, you’re going to absolutely love these easy side dishes! You can find more tried and true corn recipes here.

    Print

    Creamed Corn

    The ultimate side dish, this quick and easy creamed corn recipe is one you'll come back to again and again! It's buttery, creamy, and the perfect blend of savory and sweet!
    Course Side Dish
    Cuisine American
    Keyword 10 minute, creamed corn, creamed corn recipe, easy
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings 5
    Calories 362kcal
    Author Alyssa Rivers

    Ingredients

    • 2 tablespoons unsalted butter
    • 1 teaspoon garlic, minced
    • 5 cups corn frozen, fresh, or canned and drained
    • 3/4 cup heavy cream
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly cracked black pepper
    • 1 teaspoon onion powder
    • 2 tablespoons granulated sugar
    • 1/2 cup whole milk
    • 3 tablespoons all-purpose flour
    • Pinch cayenne pepper, optional

    Instructions

    • Melt the butter in a medium saucepan over medium heat.
    • Add the minced garlic and cook for 30 seconds.
    • Add the corn, heavy cream, salt, pepper, onion powder, and sugar. Stir to combine.
    • In a small bowl, whisk together the milk and flour. Pour into corn mixture and stir to combine.
    • Cook on medium heat, stirring constantly for 5 minutes, or until thickened and corn is cooked.
    • Season with additional salt, pepper, and/or cayenne pepper if desired.

    Nutrition

    Serving: 1cup | Calories: 362kcal | Carbohydrates: 43g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 487mg | Potassium: 425mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1112IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg
  • Air Fryer Mac and Cheese Balls

    Air Fryer Mac and Cheese Balls

    These air fryer mac and cheese balls are crunchy, gooey, and full of delicious cheesy flavor! They are sure to be a hit with your kids or dinner guests, and you’ll get this recipe requested again and again.

    It might be obvious by now, but I’m a huge fan of my air fryer! It makes cooking so fast and is a healthier option than oil frying. It’s the best of both worlds! If you have an air fryer and want to make other yummy appetizers in it, I have ideas for you! Try these Crispy Air Fryer Egg Rolls, my absolute favorite Air Fryer Fried Pickles, and these crunchy and flavorful Air Fryer Cream Cheese Wontons.

    A speckles, white bowl filled with Mac and cheese balls. One of them is broken open so that you can see the inside.

    Mac and Cheese Balls Recipe

    This recipe is the ultimate way to use up leftover mac and cheese. We all know that next-day macaroni and cheese doesn’t taste as good because it’s so hard to reheat. Here is the perfect solution! This delicious recipe needs refrigerated mac because they will easily form into balls. After you form it into balls, then you coat it in a delicious crust made from eggs, breadcrumbs, and a scrumptious blend of seasonings. You heat them up in the air fryer, and they become the ultimate leftover hack!

    Before placing them in the air fryer, it is important that you place the balls on a pan in the freezer for about 20 minutes to harden. They should be stiff so that they won’t fall apart in the air fryer. This recipe is so fun to make and will turn into a family favorite appetizer or snack!

    Before You Start!

    When you make this recipe, you will need leftover macaroni and cheese. It’s important that it has had time to chill inside the fridge so they can be easily formed into balls. It is also important that you use the right type of mac to guarantee the perfect cheesy bite! My favorite homemade recipe is this easy and super cheesy Baked Macaroni and Cheese. Or, instead of a traditional mac and cheese recipe, you could switch it up and make them fancy with my Incredible Lobster Mac and Cheese or make them low carb with this yummy Cauliflower Mac and Cheese! Your favorite store-bought brand will also work great. You could also make this recipe gluten-free by using gluten-free noodles and bread crumbs!

    If you decide to make the mac the same day, make sure it has time to chill and harden in the fridge properly. I recommend making it beforehand and refrigerating for at least 4 hours to ensure that your mac will easily form into a ball and stay together!

    Ingredients in Mac and Cheese Balls

    Here is what you will need to make these mac and cheese balls. Switch up the seasonings to create different flavor profiles that your family will love! Check out the recipe card at the bottom of the post for exact measurements.

    • Leftover Macaroni and Cheese: You will use leftover macaroni and cheese for this recipe. Make sure it has chilled in the fridge for at least 4 hours before you use it.
    • Eggs: I used large eggs in this recipe.
    • Panko Breadcrumbs: I mixed the seasonings listed below with the breadcrumbs to make a delicious and flavorful crust!
    • Salt: Add salt to taste. The macaroni already has salt in it so you probably won’t need too much extra!
    • Garlic Powder: You need to use dry seasonings so that the flavors can blend evenly with the breadcrumbs.
    • Smoked Paprika: This seasoning adds a pop of flavor that you would miss if you left out!
    • Dried Italian Seasoning: You can buy this at the store or make this at home using this easy recipe.
    4 pictures showing how to roll your Mac and cheese into balls, dip them in the breadcrumb mixture and add them to an air fryer basket.

    Making the Mac and Cheese Balls

    Since your macaroni is already prepared then you can whip these up in just 15 minutes! I love my air fryer because it makes cooking so simple. If you don’t have an air fryer, don’t worry! Scroll down to see my tips for baking or pan-frying.

    1. Form Balls: Once your mac and cheese is cold and chilled, use your hands to form balls that are about two tablespoons per ball. I was able to get about 15 balls using 4 cups of mac and cheese.
    2. Freeze: Place formed balls on a baking sheet lined with parchment paper and chill in the freezer for about 20 minutes. The balls should be firm, but not frozen.
    3. Make Coating: To a medium-sized bowl, add the panko bread crumbs, Italian seasoning, salt, garlic powder, and paprika. Stir until combined.
    4. Whisk: To another medium-sized bowl, crack the eggs and whisk with a fork.
    5. Coat: Roll the chilled mac n cheese balls in the whisked egg, then roll the ball around in the panko mixture until completely coated. Then you can repeat the process until all the balls are coated.
    6. Spray: Place the coated mac and cheese balls in the basket of the air fryer in a single layer. Lightly spray the balls with non-stick cooking spray to help crisp them up.
    7. Cook: Cook in the air fryer at 380 degrees Fahrenheit for 6 minutes. Open the air fryer and flip the mac and cheese balls. Spray the other side with non-stick cooking spray and continue to cook for an additional 6 minutes or until golden brown on all sides.
    Cooked mac and cheese balls in an air fryer basket.

    Add a Favorite Dipping Sauce!

    These ooey gooey mac and cheese balls are delicious on their own but can be taken to the next level with a great dip. Here are some of my family’s favorites!

    • BBQ Sauce: This is my kids’ favorite. BBQ sauce goes great with these cheesy bites and adds a tangy and smoky flavor that will make your mouth water!
    • Ranch Dressing: I promise these two were made for each other. You won’t regret making this homemade ranch dressing to go along with them!
    • Fry Sauce: This classic mayo-based sauce is tangy because of the Worcestershire sauce and pickle brine. It’s surprisingly delicious and a perfect way to brighten up these mac and cheese balls!

    Someone holding a Mac and cheese ball that is broken in half.

    Bake or Pan Fry Options:

    It’s ok if you don’t have an air fryer. I can’t tell you how much I love mine, so I highly recommend getting one someday! These delicious mac and cheese balls are great baked or pan-fried! Follow the instructions below if you don’t have an air fryer…they’ll be just as yummy!

    • Bake: Line a baking sheet with parchment paper and heat your oven to 425 degrees Fahrenheit. Place the coated mac and cheese balls on the pan and spray the balls with olive oil cooking spray. Bake for about 8-10 minutes. Flip the balls over, spray with additional olive oil spray and bake for 5-10 minutes, or until browned and golden. 
    • Pan-Fried: Heat a large skillet to medium-high heat. Add some canola oil and heat until nice and hot. Add the coated mac and cheese balls to the hot skillet and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.

    A bowl of Mac and cheese balls, one on top that is broken open.

    How to Store Leftovers

    These air fryer mac and cheese balls are better fresh, but if you do have leftovers, here is how you can store them.

    • In the Refrigerator: Once cooled, I recommend storing these wrapped in foil and placing them in the refrigerator for no longer than 2-3 days. If they are stored in an air-tight container, they can get soggy and soft.
    • To Reheat: Place the mac and cheese balls on a baking pan, leaving them wrapped in the foil, and then put them in the oven at 325 degrees until warm in the center. When you use foil, it will help them reheat evenly. If you reheat these in the microwave, the outside will get soft instead of crunchy.

    Make it a Meal!

    You will love these Mac ‘N Cheese Balls as an appetizer or a side. They are so versatile and go with so many different meals! Try them with these other dishes for a delicious and nutritious dinner!

    Print

    Mac and Cheese Balls

    These air fryer mac and cheese balls are crunchy, gooey, and full of delicious cheesy flavor! They are sure to be a hit with your kids or dinner guests, and you'll get this recipe requested again and again. 
    Course Appetizer, Side Dish
    Cuisine American
    Keyword mac and cheese balls
    Prep Time 10 minutes
    Cook Time 6 minutes
    Chill Macaroni 4 hours 20 minutes
    Total Time 4 hours 36 minutes
    Servings 15 balls
    Calories 237kcal
    Author Alyssa Rivers

    Ingredients

    • 4 cups mac and cheese, cooked and chilled
    • 2 large eggs
    • 1 cup panko breadcrumbs
    • 1/2 teaspoon salt more to taste
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon smoked paprika
    • 1 teaspoon Italian seasoning

    Instructions

    • Once your mac and cheese is cold and chilled, use your hands to form balls that are about two tablespoons per ball. I was able to get about 15 balls using 4 cups of mac and cheese.
    • Place formed balls on a baking sheet lined with parchment paper and chill in the freezer for about 20 minutes. The balls should be firm but not frozen.
    • Add the panko breadcrumbs, Italian seasoning, salt, garlic powder, and paprika to a medium-sized bowl. Stir until combined.
    • To another medium-sized bowl, crack the eggs and whisk with a fork.
    • Roll the chilled mac and cheese balls in the whisked egg, then roll the ball around in the panko mixture until completely coated. Repeat the process until all the balls are coated.
    • Place the coated mac and cheese balls in the air fryer basket. Lightly spray the balls with non-stick cooking spray to help crisp them up.
    • Cook in the air fryer at 380° Fahrenheit for 6 minutes. Open the air fryer and flip the mac and cheese balls. Spray the other side with non-stick cooking spray and continue to cook for an additional 6 minutes or until golden brown on all sides.

    Nutrition

    Serving: 3balls | Calories: 237kcal | Carbohydrates: 33g | Protein: 9g | Fat: 8g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 600mg | Potassium: 145mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 55IU | Vitamin C: 0.005mg | Calcium: 105mg | Iron: 2mg
  • Air Fryer Potato Skins

    Air Fryer Potato Skins

    Air fryer potato skins are a quick and easy appetizer or side dish that everyone will love! Leftover baked potatoes turn into crispy and tender potato skins loaded with cheese, bacon crumbles, sour cream, and green onions.

    This homemade potato skin recipe makes the perfect appetizer for game day. They taste just like TGI Fridays but better because they’re easy enough to cook in your air fryer. A few more of my go-to appetizers are jalapeño poppers, these little smokies, and easy air fryer egg rolls.

    Top view of air fryer potato skins on a large white platter garnished with sour cream, green onions, and bacon. A small bowl of sour cream on the side.

    Air Fryer Potato Skins

    I can’t wait for you to taste these amazing potato skins. The crispy outside gives a nice shell that is easily handheld for dipping or tender enough to cut through with a fork. So tasty and delicious, these air fryer potato skins will disappear as quickly as you make them!

    Air fryer recipes make life so much easier. If you don’t have one, I highly recommend you get one. I didn’t think I needed one, and now it is my most used kitchen appliance. Some of my favorite air fryer recipes are this chicken, this perfect steak, and these roasted potatoes.

    Ingredients For Potato Skins

    Russet potatoes are known to be thicker and hold together the best for these potato skins. They are stronger potatoes to cut and hollow out. Stuff your potato with all the goods and air fry until perfection! See the recipe card at the bottom of the post for exact measurements.

    • Potatoes: Russet potatoes are the best because they are a perfect size.
    • Olive Oil: This coats the skins of the potatoes and creates a crispy outside.
    • Salt and Pepper: Add the salt and pepper in to taste!
    • Cheese: Sprinkle over top of the baked potato. Colby Jack is my favorite cheese but feel free to use cheddar cheese.
    • Bacon: Cook and crumble pieces on top.
    • Green Onions: Chop and add some to the top for added flavor.
    • Sour Cream: Great for dipping or putting a dollop on your potato skins. Ranch dressing is delicious too!

    Making Air Fryer Potato Skins

    This appetizer or side dish is one of the best and easiest recipes to make for a quick dish to serve. Cut and carefully hollow out each potato skin. This recipe is great even for doubling. You’ll just have to cook them in batches.

    1. Prepare Potatoes: Cut the potatoes in half lengthwise. Use a small spoon to carefully scoop out the flesh from the inside, leaving a 1⁄4-inch “rim”.
    2. Brush With Oil: Brush the potatoes with olive oil, then season with salt.
    3. Place in Air Fryer: Place the potatoes into the air fryer basket with the cut side up.
    4. Cook: Cook in the air fryer at 375° Fahrenheit for 6 minutes or until golden and soft.
    5. Add Cheese and Continue to Cook: Open the basket and sprinkle the cheese evenly inside each potato skin. Continue to cook for six more minutes, or until the cheese is melted.
    6. Garnish Potato Skins: Remove the skins from the basket and fill them with sour cream, bacon, and sliced green onions.
    7. Enjoy: Serve warm as the perfect side dish, appetizer, or game-day food!
    First process photo are the baked potatoes hollowed out. The second process photo is the olive oil being brushed onto the potato skins. The third process photo is the potato skins placed in the air fryer. The fourth process photo is the shredded cheese added to the potato skins in the air fryer.

    Tips For Perfect Potato Skins

    Here are some quick and easy ways to make crispy air fryer potato skins. These will turn out to be the best appetizer or side dish you make! My kids always ask me to make these, and I don’t mind because they are my favorite too!

    • Size of Potatoes: It is best to choose large potatoes and russets if possible. These will be the strongest and hold up best when baked.
    • Cool: Let the potatoes cool completely before cutting into them. They will fall apart if they are cut too soon.
    • Cutting: Cut lengthwise on the potato skin. Carefully spoon out the inside of the potato. Leave about ¼ inch of the potato to help for stability.
    • More recipes: Keep the hollowed potato parts for more recipes like this garlic ranch smashed potatoes or making mashed potatoes.

    Top view of air fryer potato skins in an air fryer garnished with sour cream, green onions, and bacon.

    Storing Leftover Potato Skins

    If you have leftover air fryer potato skins, make sure to store them right so that you can enjoy them later! Because storing leftovers correctly is important, I’ve come up with a few tips on how to do it!

    • In the Refrigerator: After they have cooled, store them in an airtight container and put them in your fridge. They will last up to 4 days!  Just be sure not to add the sour cream, bacon, and green onions until just before serving.
    • To Reheat: To reheat them, add the potato skins back into the air fryer and cook at 350 degrees for 3-4 minutes. Add toppings as desired!

    Close up view of air fryer potato skins in an air fryer garnished with sour cream, green onions, and bacon.

    More Potato Recipes To Try

    Potatoes can be so versatile and I have some favorite recipes I’d love for you to try!  Potatoes are an inexpensive way to feed a crowd. Plan on some of these recipes next week and wow your family and friends.

    Print

    Air Fryer Potato Skins

    Air fryer potato skins are a quick and easy appetizer or side dish that everyone will love! Leftover baked potatoes turn into crispy and tender potato skins loaded with cheese, bacon crumbles, sour cream, and green onions.
    Course Appetizer, Side Dish, Snack
    Cuisine American
    Keyword air fryer, air fryer potato skins, game day
    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes
    Servings 8
    Calories 145kcal
    Author Alyssa Rivers

    Ingredients

    • 4 small russet potatoes, baked and cooled
    • 1 tablespoon olive oil
    • 1 teaspoon coarse salt
    • 1/2 cup Colby Jack cheese, shredded and divided
    • 2 tablespoons bacon, cooked and crumbled
    • 1/4 cup sour cream, divided
    • 1 green onion, sliced

    Instructions

    • Cut the potatoes in half lengthwise. Use a small spoon to carefully remove the flesh from the inside, leaving a 1⁄4-inch “rim”.
    • Brush the potatoes with olive oil, then season with salt.
    • Place the potatoes into the air fryer basket with the cut side up.
    • Cook in the air fryer at 375° Fahrenheit for 6 minutes or until golden and soft.
    • Open the basket and sprinkle the cheese evenly inside each potato skin. Continue to cook for 6 more minutes, or until the cheese is melted.
    • Remove the skins from the basket and fill with sour cream, bacon, and sliced green onions.
    • Serve warm as the perfect side dish, appetizer, or game-day food!

    Nutrition

    Serving: 1potato skin | Calories: 145kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 372mg | Potassium: 385mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mg
  • Egg Roll in a Bowl

    Egg Roll in a Bowl

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    If you haven’t heard of an egg roll in a bowl, you’re in for a treat! This delicious and savory dish is full of all of your favorite flavors of an egg roll without having to stuff the wrapper. It’s quick, easy, and makes the BEST leftovers. You will want to make this recipe again and again!

    I definitely love my egg rolls! They are so fun to make and full of flavor. The best part is they are also full of vegetables that my kids actually love! A few that I love right now are Air Fryer Avocado Egg Rolls, or these yummy Philly Cheesesteak Egg Rolls, and these fun Strawberry Cheesecake Egg Rolls for dessert!

    The top view of a glass, white bowl filled with an egg roll mixture.

    Egg Roll in a Bowl Recipe

    If you haven’t noticed by now, I am a HUGE egg roll fan! They are so fun, and I love all of the dips and flavor combinations you can create. But sometimes, I don’t have time to individually wrap each egg roll in the wrapper and cook them (although I have a few air fryer egg roll recipes that make the cooking part a breeze!). So when I am in a hurry, this egg roll in a bowl recipe is my go-to! It’s so simple and delicious, and you can change out a lot of the ingredients to customize this recipe to what flavors you are in the mood for.

    So what is an egg roll in a bowl? The name really says it all! It’s all the yummy stuffings of an egg roll without the wrapper. It is similar to a stir fry, and is so simple and delicious that you’ll be hooked on this meal! My favorite part is I can make a really yummy dinner in just 10 minutes that feeds my whole family. And they absolutely love this meal. It’s a busy mom win-win!

    Egg Roll in a Bowl Ingredients

    Fresh ingredients always taste best, which is why this recipe is full of fresh seasonings and veggies. You can buy certain things pre-cut, which will speed up prep time! As you get familiar with this dish, start switching out ingredients to play with the flavor profile! Check out the recipe card at the bottom of the post for exact measurements.

    • Sesame Oil: Sesame oil adds that traditional flavor that you love to your egg roll and is a must in this dish!
    • Onion: I recommend mincing them for this recipe so that the flavor is distributed evenly throughout the meal.
    • Garlic: Garlic adds so much flavor and takes this recipe to the next level!
    • Fresh Ginger: Fresh garlic is always the most flavorful, but you could use powdered if you are in a pinch.
    • Ground Turkey: I used 1 pound of uncooked ground turkey in this recipe. If you don’t like turkey, you can use ground beef or pork instead!
    • Soy sauce: I added soy sauce at the end as a finishing sauce on this dish. It was amazing!
    • Prepared coleslaw mix (cabbage and carrot mixture): I just bought a bag of pre-cut cabbage and carrot mix, which is sold as a pre-made coleslaw mix at the grocery store.
    • Salt and Pepper: To taste, but because soy sauce has sodium, you could leave out the salt if you felt like it.
    • Chopped green onions: I served these on top of the dish as a garnish. It adds a nice bright, fresh flavor and a beautiful pop of color!
    • Sesame seeds (for garnish): Because you already added sesame oil, you could leave this out if you wanted to. I personally love adding a sprinkle of sesame seeds for garnish after I have plated this dish for additional texture and flavor.

    How to Make Egg Roll in a Bowl

    Get ready to have a new favorite meal! This recipe is so simple, and it comes together in just 10 minutes. It’s even full of vegetables to keep it balanced and a well-rounded dinner.

    1. Heat the Seasonings: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the onion and cook until translucent.
    2. Add and Cook: Add the garlic and ginger to the pan and then cook an additional 30 seconds.
    3. Cook the Meat: Cook the ground turkey in a large skillet over medium-high heat until browned. Try to keep the ground turkey in bigger pieces, don’t crumble it too small.
    4. Add Coleslaw: Add the coleslaw mix and stir well.
    5. Cook until Softened: Continue cooking the mixture over low to medium heat, stirring often, then add the soy sauce as the coleslaw mix begins to soften.
    6. Season: Season to taste with salt and pepper.
    7. Add Garnish: To serve, garnish with green onions, sesame seeds, and additional soy sauce if desired. I also love a drizzle of sriracha for added heat.
    Four pictures showing how to mix and cook all of the ingredients in a pan on the stove.

    Alternatives to Ground Turkey

    I know turkey isn’t for everyone, and this recipe goes great with other proteins as well! Get creative and have fun with this one!

    • Ground Chicken: Ground chicken goes great with this flavor combination and is a great substitution for ground turkey!
    • Ground Pork: Ground pork is a wonderful option for this dish and tastes amazing with sesame oil.
    • Make it Vegan: Don’t want protein? You can make this recipe completely vegan by substituting the ground turkey for veggies like mushrooms and carrots. Just cook the vegetables until softened, and you have a delicious vegan egg roll in a bowl!

    A pair of chopsticks getting some eggs roll in a bowl out of the white bowl that the food is in.

    Optional Ingredient to Keep your Turkey Moist

    Trust me, we’ve all had dry turkey and we definitely don’t want to have it again! With this little tip, you can say goodbye to dry ground turkey forever!

    • Add Ground Mushrooms: Ground mushrooms add so much moisture and flavor to ground turkey, I promise it won’t be dry with this secret ingredient! The mushrooms can be added at the same time as the turkey and will release all of their flavor and juices into your turkey without watering down the dish. They also add a delicious beefy flavor that may otherwise be missing from ground turkey.

    NOTE: Do your kids hate mushrooms? I bet they won’t even realize they are in it! Ground mushrooms don’t have the same texture as whole mushrooms. They will blend in with the ground meat and look almost indistinguishable. If you are really positive your kids will hate this dish with mushrooms then you can add an additional 2 tbsp of your choice of oil to keep your turkey moist.

    The top view of the egg roll ingredients in a pan with a wooden spoon.

    How to store your leftovers

    This dish is so perfect for leftovers! It’s a great grab for quick lunches too. I love having these leftovers on hand!

    • In the Refrigerator: Once your dish has completely cooled (and it isn’t letting off any more moisture that would gather on the top of the lid), then you can place your egg roll in a bowl in an airtight container. It will last in the fridge for up to 4-5 days.
    • To Reheat: This meal easily reheats in the microwave! Just make sure to cover it with a wet paper towel so it doesn’t dry out when you are reheating it.

    More Delicious One Pan Meals!

    If yo love cooking that is easy to make, eat and clean-up then one skillet meals are for you! Here are a few of my favorite one skillet recipes. Who says that you have to sacrifice taste for simplicity?! These meals deliver on all of the best flavors!

    • In a large skillet or wok, heat the sesame oil over medium-high heat. Add the onion and cook until translucent.

    • Add the garlic and ginger and cook an additional 30 seconds.

    • Cook the ground turkey in a large skillet over medium-high heat until browned. Try to keep the ground turkey in bigger pieces, don’t crumble it too small.

    • Add the coleslaw mix and stir well.

    • Continue cooking the mixture over low to medium heat, stirring often, then add the soy sauce as the coleslaw mix begins to soften.

    • Season to taste with salt and pepper.

    • To serve, garnish with green onions, sesame seeds, and additional soy sauce if desired. I also love a drizzle of sriracha for added heat.

    Serves: 4

    Calories232kcal (12%)Carbohydrates16g (5%)Protein31g (62%)Fat5g (8%)Saturated Fat1g (5%)Polyunsaturated Fat2gMonounsaturated Fat1gTrans Fat0.02gCholesterol62mg (21%)Sodium1010mg (42%)Potassium424mg (12%)Fiber1g (4%)Sugar0.4gVitamin A91IU (2%)Vitamin C2mg (2%)Calcium19mg (2%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine Asian American

    Keyword air fryer egg rolls, egg roll in a bowl

  • Cilantro Lime Rice

    Cilantro Lime Rice

    This cilantro lime rice makes the perfect side dish to complement any Mexican meal! It is packed with flavor, and the best part is… it takes less than 30 minutes to make!

    If you love cilantro lime rice and need some ideas on what it should go with, then you should start with some of my favorites! This goes delightfully with these Amazing Street Tacos, these White Chicken Enchiladas, or these delicious Birria Tacos! They are a match made in heaven!

    A pan of cilantro lime rice with a lime wedge on top.

    Cilantro Lime Rice Recipe

    Cilantro lime rice is a classic Mexican side dish that gets its flavor from a mixture of cilantro and lime. (Surprise!) They brighten up the neutral rice flavor and it creates a side dish that complements so many different Mexican recipes. There is a local restaurant near me that adds this to their sweet pulled pork salads and their burritos, and It not only takes the flavor to the next level, but the texture is perfection.

    This side dish only requires a few ingredients. You can whip it up in less than 30 minutes, and it goes with just about anything! I like to cook my rice in chicken broth (rather than water) to elevate the base of the taste and give it some added flavor. It’s so delicious, and you must try making this recipe!

    Ingredients in Cilantro Lime Rice

    These ingredients are simple, and once you try this recipe, you will come back to it over and over again… It’s that good! Check out the recipe card at the bottom of the post for exact measurements.

    • Uncooked Rice: I used long-grain, white rice for this recipe.
    • Butter: I used unsalted butter in this recipe, but you can use margarine if that’s all that you have on hand.
    • Garlic Cloves: If you don’t have fresh garlic cloves, then you can use minced garlic. ½ teaspoon usually equals about one clove of garlic.  
    • Lime Juice: I always like to use fresh lime juice for a brighter flavor, but you can use it from a bottle too.
    • Chicken Broth: I like to add some chicken broth to the after so that the rice has some flavor to absorb while it’s cooking!
    • Water: You will cook your rice in this to make it nice and tender.
    • Sugar: This adds a slightly sweet flavor to the cilantro mixture.
    • Cilantro: I used freshly chopped cilantro. You can add more than the recipe states if you love cilantro as much as I do!

    How to Make Cilantro Lime Rice

    This recipe is super easy! You just pour most of it in, let it cook, and then mix the flavors together. It’s a great side dish for any meal and I know that you are going to love it!

    1. Cook Rice: In a medium saucepan combine rice, butter, and garlic, 1 tsp. lime juice, chicken broth, and water. Bring to a boil. Cover and cook on low for 15-20 minutes, until the rice is tender. Remove from heat. 
    2. Add Flavor: In a small bowl combine lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
    4 pictures showing how to add all of the ingredients to a pan on the stove and add the cilantro to the cooked rice.

    What Kind of Rice Should I Use?

    My favorite kinds of rice are basmati rice or long grain white jasmine rice for this cilantro lime rice recipe! I like the texture and taste of them the best. However, you can also use brown rice if you want to make this a bit healthier. You just need to double-check and use the proper liquid-to-rice ratio as stated on the rice instructions.

    A gray bowl of cilantro lime rice with a lime wedge on top.

    How to Store Leftovers

    This cilantro lime rice stores great and sometimes even tastes better the next day! Heat it up and add it to a delicious burrito bowl for lunch!

    • In the Refrigerator: Once the rice has cooled then, you can store the leftover rice in an airtight container and keep it in your refrigerator. It will last about 3-4 days.
    • To Reheat: When you are ready to eat it again, just heat it up in the microwave and fluff it with a fork!

    More Mexican Side Dishes

    Try adding in a few more of these side dishes to any of your Mexican recipes to really elevate the meal and take it to the next level! These are some of my family’s favorites and we cook them over and over again!

    Print

    Cilantro Lime Rice

    This cilantro lime rice makes the perfect side dish to complement any Mexican meal! It is packed with flavor, and the best part is… it takes less than 30 minutes to make! 
    Course Side Dish
    Cuisine American, Mexican
    Keyword cilantro lime rice, rice recipes
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 6 Servings
    Calories 129kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup uncooked rice long-grain, white rice
    • 1 tsp butter or margarine
    • 2 cloves garlic minced
    • 1 tsp lime juice freshly squeezed
    • 1 can 15 oz chicken broth
    • 1 cup water
    • 1 Tbsp lime juice freshly squeezed
    • 2 tsp sugar
    • 3 Tbsp cilantro fresh chopped

    Instructions

    • In a saucepan combine rice, butter, and garlic, 1 tsp. lime juice, chicken broth, and water. Bring to a boil. Cover and cook on low for 15-20 minutes, until the rice is tender. Remove from heat.
    • In a small bowl combine lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

    Video

    Notes

    Originally Published on August 1, 2012

    Updated on September 12, 2022

    Nutrition

    Calories: 129kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 9mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.3mg
  • Creamy Polenta

    Creamy Polenta

    Creamy polenta is a perfect side dish for any meal. The comforting texture of ground cornmeal is cooked in a creamy mixture of milk, parmesan cheese, and melted butter.

    Everyone loves a warm and creamy side dish to accompany their meal. My kids love any mashed potatoes like my Dad’s potatoes or my super easy crockpot potatoes. And really, you can’t go wrong with any sweet potatoes so this casserole is perfect for a side too!

    Overhead photo of creamy polenta in a large gray pot. A pad of butter and shredded parmesan cheese are garnished on top. A wooden spoon is also sitting in the cooked polenta.

    What Does Creamy Polenta Taste Like?

    What I love most about this polenta recipe is the extra flavor from the garlic and chicken stock. I also love the addition of milk, butter, and melty parmesan cheese that gives it a creamy texture. These flavor combinations take traditional polenta to the next level, and I can’t wait for you to try it!

    Creamy polenta pairs so well with so many dishes. Every time I serve it, people ask what I did to make it so creamy. You definitely need to make this recipe and serve it with my Cajun shrimp, my steak bites, or with this creamy chicken recipe!

    Creamy Polenta Ingredients:

    This creamy polenta recipe only takes a few ingredients! I love that I can throw it all in a pot and let it cook while I prepare the rest of my meal. This side dish is perfect for any meal, so I like always to make sure to have the ingredients on hand. Read my recipe card at the end of this post to get the exact measurements!

    • Olive Oil: This helps to saute the garlic.
    • Garlic: Who doesn’t love garlic?! I love how it adds a delicious flavor to the polenta.
    • Chicken Broth: I love the added flavor that comes from using chicken broth, but feel free to use water or vegetable broth.
    • Milk: Milk helps add a rich and creamy flavor.
    • Uncooked Polenta:  Polenta is made from cornmeal. I recommend using stone-ground, coarse, or medium-ground cornmeal. Try to avoid using fine ground or instant polenta because it will turn out like a thick paste.
    • Butter: I used unsalted butter in this recipe.
    • Parmesan Cheese: Parmesan cheese adds a salty, nutty flavor. Don’t leave it out!
    • Salt: Polenta has little to no flavor all by itself. When you add salt, then it helps bring out the flavor and is a must.
    • Black Pepper:  Add black pepper to season and enhance the flavors before serving.

    Let’s Make Polenta:

    Making creamy polenta is easy, fast, and absolutely delicious! And I can tell you honestly that I prefer making polenta over mashed potatoes because I don’t have to peel the potatoes! You will see just how easily this recipe comes together and saves you time.

    1. Saute Garlic: Heat a large saucepan or pot over medium-high heat. Add the olive oil and garlic and cook for 30 seconds.
    2. Boil: Add the chicken broth and milk and bring to a simmer.
    3. Cook: Add the polenta and reduce the heat to a low simmer, then stir occasionally with a wooden spoon until combined and thickened, about 20 minutes.
    4. Add Butter and Cheese: Once the polenta is cooked, remove from the heat and stir in the butter and parmesan. If the polenta becomes too thick, add more broth or milk.
    5. Season and Serve: Season with salt and pepper and enjoy!
    First process photo is the oil and garlic in a gray pot getting ready to sauté. The second photo is the milk and chicken broth added to the pot. The third photo is the uncooked polenta being poured into the pot. The fourth photo is the cooked polenta with a dollop of butter and shredded cheese on top.

    Tips For The Creamiest Polenta

    Once you learn how to make polenta the way YOU like them, you’ll always want to be in charge of making them. I love to switch up flavors and use different seasonings and cheeses. Follow my fail-proof tips and tricks to making the creamiest polenta you’ve ever had!

    • Low and Slow: The key to cooking polenta is low and slow. Using low heat is important so that the polenta simmers and slowly releases the starches. This creates a decadent, silky-smooth texture. Whisking throughout the cooking process helps to prevent lumps from forming.
    • Flavor:  Because polenta absorbs the flavors so well, it makes it a great base for any seasonings! Try adding in some onion powder, Italian seasoning, cayenne pepper, and/or smoked paprika would be delicious.
    • Cheese: As long as it’s shredded, then any cheese flavor will work! Add in any of your favorites. I have also used cheddar and Colby Jack!
    • Thickness: The thickness of your polenta is totally up to you. You can change how thick or thin it is by adding or taking away the liquid.

    Close up view of creamy polenta in a large gray pot with butter and shredded parmesan cheese on top. A wooden spoon is lifting up a spoonful of polenta.

    Storing Leftover Polenta

    If you have any leftover creamy polenta, you will be happy to know that it’s easy to store and reheat! This is a great recipe to make ahead of time and just reheat it just before serving.

    • In the Refrigerator: Cooked and cooled polenta will keep well stored in an airtight container in the fridge for up to 4 days.
    • To Reheat: The best way to reheat the creamy polenta is on the stovetop. Just place the polenta in a saucepan over medium-high heat. Add a splash of water or milk and stir until warmed through and creamy. It thickens up quite a bit as it cools and is refrigerated, so you may need to adjust the amount of liquid you add. I usually end up adding ¼ cup of liquid, but you may need more or less. Add a little extra cheese melted on top and it’s ready to go!

    Creamy polenta in a gray bowl with butter, shredded parmesan cheese, and cracked black pepper garnished on top. A striped gray and white kitchen towel is next to the bowl of polenta.

    Make it a Meal!

    I love polenta and how versatile it is! It goes with so many different things. If you are wondering what you can serve it with, here are a few recipes that you can make with it to make it a meal!  You definitely need to give some of these recipes a try!

     

    Print

    Creamy Polenta

    Creamy polenta is a perfect side dish for any meal. The comforting texture of ground cornmeal is cooked in a creamy mixture of milk, parmesan cheese, and melted butter.
    Course Side Dish
    Cuisine American
    Keyword 30 minute
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 8
    Calories 190kcal
    Author Alyssa Rivers

    Ingredients

    • 1 tablespoon olive oil
    • 1 teaspoon garlic minced
    • 4 cups chicken broth (vegetable broth or water)
    • 1 cup milk
    • 1 cup polenta, or coarse cornmeal
    • 3 tablespoons unsalted butter
    • 3/4 cup parmesan cheese, shredded
    • 1 teaspoon kosher salt, more to taste
    • black pepper to taste

    Instructions

    • Heat a large saucepan or pot over medium-high heat. Add the olive oil and garlic and cook for 30 seconds.
    • Add the chicken broth and milk and bring to a boil.
    • Add the polenta and reduce the heat to a low simmer. Stir occasionally with a wooden spoon until combined and thickened, about 20 minutes.
    • Once the polenta is cooked, remove from the heat and stir in the butter and parmesan. If the polenta becomes too thick, add more broth or milk.
    • Season with salt and pepper and enjoy!

    Nutrition

    Calories: 190kcal | Carbohydrates: 18g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 889mg | Potassium: 106mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 299IU | Vitamin C: 0.1mg | Calcium: 156mg | Iron: 0.4mg
  • Instant Pot Sweet Potatoes

    Instant Pot Sweet Potatoes

    Using an Instant Pot to cook your sweet potatoes is the best! They turn out perfectly sweet, creamy, and soft in half the time it takes to bake them!

    My Instant Pot and air fryer are two workhorses in my kitchen. They’ve simplified dinner so much! Add this Instant Pot spaghetti, mashed potatoes, or meatloaf to your dinner lineup! You won’t regret it! Instant Pot recipes are always so quick and easy to make but turn out perfectly.

    3 cooked sweet potatoes in the base of an Instant Pot.

    Soft and Tender Instant Pot Sweet Potatoes

    I love baked sweet potatoes, especially around the holidays! The only problem is, with the hour-long bake time, it doesn’t really work if you’re in a pinch. The Instant Pot saves the day, yet again! With this beyond-easy recipe, you can have soft and tender sweet potatoes ready in less than 30 minutes.

    You’re going to be amazed at how soft, moist, and silky smooth they turn out. You can serve them with both sweet and savory toppings! (I have some ideas for you below!) You can also mash your Instant Pot sweet potatoes to use in a casserole! This is definitely a staple recipe to have around. If your family loves sweet potato dishes as much as mine does, it will especially come in handy with Thanksgiving just around the corner!

    Ingredients You’ll Need

    Only 2 simple ingredients are needed to make these amazing Instant Pot sweet potatoes! This recipe is the perfect foundation for all of your favorite sweet potato dishes! You can find exact measurements needed to make it below in the recipe card.

    • Sweet Potatoes: The size of your sweet potatoes affects cooking time, so if you want to follow my recipe 1:1 try to find medium-sized sweet potatoes! You may need to adjust the cooking time by a few minutes if your sweet potatoes are larger or smaller. You can also use jewel yams.
    • Water: Water is added to the base of the Instant Pot to add moisture to your sweet potatoes as they cook! This is a must for sweet potatoes that are soft and moist instead of dry and tough.

    Tips for Picking the Best Sweet Potatoes

    Look for sweet potatoes that are smooth and evenly shaped without cuts, cracks, or blemishes. Avoid sweet potatoes that are too big, as they will take longer to cook through evenly.

    How to Cook Sweet Potatoes in an Instant Pot

    This recipe is foolproof and SO easy to make! I love how hands-off it is. It makes preparing dinner so easy.

    1. Prep Sweet Potatoes: Wash the sweet potatoes well, and prick each potato about 4 times with a fork.
    2. Add Trivet and Water to Instant Pot: Place the trivet in the bottom of the instant pot, then pour 1 cup of water into the pot.
    3. Add Sweet Potatoes: Add the whole sweet potatoes to the pot and place them on top of the trivet. It’s ok to stack the potatoes if needed.
    4. Seal: Place the lid on the Instant Pot, then set the valve to ‘seal’.
    5. Cook: Select the manual/high pressure button. Adjust the time depending on the size of your sweet potatoes. Small potatoes= 15 minutes, medium potatoes= 25 minutes, and large potatoes= 50 minutes.
    6. Release Pressure: Allow the pressure to naturally release for 10 minutes before releasing the rest of the pressure.
    7. Add Cooking Time if Needed: If your sweet potatoes are not soft enough, place the lid back on the Instant Pot and add an additional 5-10 minutes. 
    8. Serve: Enjoy your sweet potatoes to your liking! I love to cook my sweet potatoes ahead of time to enjoy throughout the week, or to use in my sweet potato casserole.
    3-photo collage of water being added to the base of an Instant Pot and whole sweet potatoes added inside.

    Serving Suggestions

    This Instant Pot sweet potato recipe is my favorite because it can be served in a variety of different ways. Here are a few of my favorites!

    • Sweet Toppings: If you like your sweet potatoes to be, well, sweet, try yours out with toppings such as cinnamon butter, honey, maple syrup, or marshmallow cream! Chopped pecans and a sprinkle of brown sugar is great too!
    • Savory Toppings: If you like to keep things simple, a dollop of butter and a little salt and pepper is always a good idea. You can also make loaded sweet potatoes with shredded cheese, bacon bits, chopped green onions, and sour cream.

    Storing Leftovers / Making Ahead

    This recipe is perfect for making at the beginning of the week so you have sweet potatoes to heat up for lunch! Instant Pot sweet potatoes make such great leftovers. Here’s how to keep them tasting as fresh and delicious as possible.

    • In the Refrigerator: In an airtight container, your sweet potatoes will last for 5-7 days.
    • In the Freezer: Freeze in an airtight container or freezer bag for up to 6 months. Thaw overnight in the fridge before reheating.
    • Reheating: Easily reheat your sweet potatoes in the Instant Pot by adding water under your trivet and cooking for 3 minutes. You can also reheat your sweet potatoes in the oven for 10 minutes at 400 degrees F and in the microwave with 30-second intervals. (Although keep in mind that microwaving your sweet potatoes can sometimes dry them out.)

    2 fully cooked sweet potatoes sliced open and served with butter and salt and pepper.

    Other Tried and True Sweet Potato Recipes

    I love sweet potatoes! They have such a creamy, delicious texture. Plus, they’re so versatile! Whether you use them in a casserole, as chips or fries, or in pie, it’s one of the best things about the fall season! Here are some of my favorite recipes that you NEED to try!

    Print

    Instant Pot Sweet Potatoes

    Using an Instant Pot to cook your sweet potatoes is the best! They turn out perfectly sweet, creamy, and soft in half the time it takes to bake them!
    Course Side Dish
    Cuisine American
    Keyword 20 minute, easy
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 3
    Calories 194kcal
    Author Alyssa Rivers

    Ingredients

    • 3-4 medium sweet potatoes, or jewel yams
    • 1 cup water

    Instructions

    • Wash the sweet potatoes well, and prick each potato about 4 times with a fork.
    • Place the trivet in the bottom of the instant pot, then pour 1 cup of water into the pot.
    • Add the sweet potatoes to the pot and place them on top of the trivet. It's ok to stack the potatoes if needed.
    • Place the lid on the Instant Pot, then set the valve to 'seal'.
    • Select the manual/high pressure button. Adjust the time depending on the size of your sweet potatoes.
    • Small potatoes= 15 minutes, medium potatoes= 25 minutes, and large potatoes= 50 minutes.
    • Allow the pressure to naturally release for 10 minutes before releasing the rest of the pressure.
    • If your sweet potatoes are not soft enough, place the lid back on the Instant Pot and add an additional 5-10 minutes.
    • Enjoy your sweet potatoes to your liking! I love to cook my sweet potatoes ahead of time to enjoy throughout the week, or to use in my sweet potato casserole.

    Nutrition

    Serving: 1potato | Calories: 194kcal | Carbohydrates: 45g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 128mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg