Category Archives: Side Dish

Five Healthy Sweet Potato Side Dish Recipes for Thanksgiving and Beyond

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Sweet potatoes are a kitchen superstar and especially popular around Thanksgiving and the fall season Sweet Potatoes are versatile, nutrient-dense, and naturally delicious – the perfect side dish for active living that will keep you going! Whether you’re looking for something savory, sweet, or a little bit of both, I have you covered with plenty of creative and healthy sweet potato side dish ideas. Here are five of my favorites to complement your next meal:

1. Sweet Potato Grits

Sweet Potato Grits combine the creamy comfort of traditional grits with the subtle sweetness and earthy richness of sweet potatoes. This dish is a fantastic side for breakfast, brunch, or dinner, pairing beautifully with eggs, greens, or your favorite protein — it also makes a fantastic savory alternative to that traditional overly sweet Thanksgiving sweet potato recipe with marshmallows!

2. Mashed Rosemary Sweet Potatoes with Caramelized Onions

Rosemary Mashed Sweet Potatoes

Mashed Rosemary Sweet Potatoes with Caramelized Onions takes a savory approach to this classic side dish. The aromatic rosemary and deeply flavorful caramelized onions make this a standout choice for holiday gatherings or as a sophisticated accompaniment to roasted meats. I loved this mashed sweet potato recipe.

3. Granola Honey Sweet Potato Fries

Let cool a couple minutes. Sprinkle with salt and drizzle with honey, toss gently. Sprinkle with granola!

For a fun and slightly sweet side, try Granola Honey Sweet Potato Fries. These fries are baked to crispy perfection and topped with a drizzle of honey and a sprinkle of crunchy granola. They’re great for snacking or as a side for burgers or grilled chicken.  These are adapted from a recipe I developed for my Cooking For One for Dummies cookbook (page 215)

4. Chipotle Sweet Potato Soup with Cilantro Chimichurri

Vegan Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup with Cilantro Chimichurri brings bold, smoky flavors to the table. This creamy vegan soup is balanced with the fresh, zesty punch of cilantro chimichurri, making it a perfect choice for a warming side or light meal.

5. Purple Sweet Potato Salad with Figs, Pomegranate & Balsamic Syrup

Purple Sweet Potato Salad with Figs, Pomegranate and Balsamic Syrup.

Turn heads at the table with Purple Sweet Potato Salad with Figs, Pomegranate & Balsamic Syrup. This vibrant and visually stunning dish combines the earthy flavors of purple sweet potatoes with the sweetness of figs, tart pomegranate arils, and a drizzle of balsamic syrup. It’s a perfect side for festive meals or special occasions.

These sweet potato side dishes showcase the versatility of this humble root vegetable, with options ranging from comforting to elegant. Which one will you try first? Let me know in the comments or tag @TheFitFork on Instagram with your recreations!

Delicious Red Fruit Salad with Lime-Honey-Mint Dressing

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Summer is the perfect time to indulge in fresh, vibrant, and healthy dishes, and nothing screams summer more than a refreshing fruit salad. Add a pop of bold color to your table with a  red fruit salad, made up of the summer’s best season – watermelon, strawberries, cherries and raspberries.

This beautiful fruit salad -- featuring red raspberries, strawberries, watermelon and cherries – will be the star of your summer celebration. The Honey Lime Mint dressing is super easy to make and adds a flavorful upgrade to your breakfast, lunch, or dinner!

Not only is a salad of red fruit visually stunning, it’s also packed with vitamins, antioxidants, and a burst of natural sweetness. The easy Lime-Honey-Mint Dressing enhances the sweetness with a bright tang of citrus – no need to dirty another dish, I just mix it up in the bottom of my serving dish and then toss around after adding fruit before serving.

This beautiful fruit salad -- featuring red raspberries, strawberries, watermelon and cherries – will be the star of your summer celebration. The Honey Lime Mint dressing is super easy to make and adds a flavorful upgrade to your breakfast, lunch, or dinner!

A fun way to prep the salad is in a large, wide-mouth mason jar – keep in the fridge until ready to serve. Then dump into a bowl before serving, the dressing on the bottom ends up on top!!  Perfect for a summer patio meal, pool party or pot luck!

This beautiful fruit salad -- featuring red raspberries, strawberries, watermelon and cherries – will be the star of your summer celebration. The Honey Lime Mint dressing is super easy to make and adds a flavorful upgrade to your breakfast, lunch, or dinner!
This beautiful fruit salad -- featuring red raspberries, strawberries, watermelon and cherries – will be the star of your summer celebration. The Honey Lime Mint dressing is super easy to make and adds a flavorful upgrade to your breakfast, lunch, or dinner!
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Red Fruit Salad with Lime-Honey-Mint Dressing
Prep Time
10 mins
Total Time
10 mins
 
This beautiful fruit salad — featuring red raspberries, strawberries, watermelon and cherries – will be the star of your summer celebration. Super easy to make, so also perfect for lazy days or busy night meals.
Course: Dessert, entree salad, Side Dish, Snack
Keyword: cherries, fruit salad, raspberries, strawberries, watermelon
Servings: 4 servings
Ingredients
  • Dressing:
  • 2 Tbsp. honey
  • 1 ½ Tbsp lime juice
  • 2 tsp chopped fresh mint leaves
  • Fruit 4 cups total, can vary a bit
  • ¾ cup raspberries
  • ¾ cup halved and pitted cherries
  • 1 cup sliced strawberries
  • 1 ½ cup watermelon cubes 1/2” cut
Instructions

  1. In bottom of glass jar that holds 4 cups or a medium serving bowl, whisk together the honey, lime juice and chopping fresh mint.

  2. When ready to add raspberries, halved and pitted cherries, sliced strawberries, and chopped watermelon to bowl and gently toss to coat with dressing.
  3. Store leftovers, covered, in the fridge for up to two days.

  • 1 ½ cup watermelon cubes 1/2” cut

Instructions

Best Low Carb Side Dishes in Air Fryer

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Although I prioritize fitness and healthy eating, I still find myself susceptible to cravings for delicious, crispy “fried” treats. Thankfully, my air-fryer has emerged as my guilt-free solution, transforming indulgent side dishes into wholesome alternatives – these are some of the best vegetables in the air fryer! Explore these low carb air fryer side dish recipes to elevate tonight’s dinner to a new level of satisfaction – even when time is tight!

A low-carb, gluten-free and keto-friendly way to snack and get more vegetables in your day! These easy air fryer zucchini chips use just a few simple ingredients and are done in minutes – perfect for game day entertaining or a delicious side dish and alternative to fries.

Cheddar Zucchini Chips in the Air Fryer stay low carb, thanks to a coating made from crushed cheddar crisps and almond meal, instead of breadcrumbs and flour. Dunk in your favorite dipping sauce, so addictive!

 Honey Ginger Broccoli for Two in Air Fryer is my delicious spin on “crack” broccoli – my kids beg for it and will eat up the whole batch!

Crispy, crunchy and quick, these baked onion rings are lower in carbs thanks to a coating that includes keto-friendly ingredients like crushed pork rinds, Parmesan cheese and coconut flour. A delicious appetizer, game day snack or side dish for steak, burgers and more!

Crispy Low Carb Onion Rings in Air Fryer are a clever way to avoid eating carbs or staying gluten-free. The onions are coated in topping made with crushed pork rinds – a smart and flavorful way to use this old-school snack!

Hatch green chile fries are a quick and easy air fryer recipe suitable for paleo, whole30, gluten free and low carb diets.

Hatch Green Chili Fried in Air Fryer make mage with this popular, milder New Mexico pepper. Of course, you can use any type pepper (even hot ones, if you dare) and even bell pepper strips!

Let cool a couple minutes. Sprinkle with salt and drizzle with honey, toss gently. Sprinkle with granola!

Granola Honey Sweet Potato Fries hit the spot – crunch on the outside, soft on the interior and drizzled with honey, sprinkled with sea salt and upgraded with a lightly spicy granola. Upgraded comfort food to pair up with almost any main dish protein.

TIPS FOR CRISPY AIR FRYER SIDE DISHES

Type of Air Fryer: You can use whatever air fryer you prefer – a smaller “drawer” style one may require you to make some of these recipes in two batches. I prefer a larger oven-style air fryer with a door that pulls downward. That makes it easy for me to check on food, flip it, see what’s going on through the door winder, and also typically cook up the whole batch at once to serve my hungry family.

Can I Use an Oven? Yes, but it will take a little longer. Preheat the oven temperature to the same temperature and increase cooking time by about 33% longer, flipping halfway through. So if an air-fryer recipe says 10 minutes, bake in oven for 15 minutes. Also, it is preferable to use a mesh rack or over the baking sheet or a crisping tray sheet to help promote crispiness.

How do I Reheat Leftovers? It’s best to reheat leftovers in a pre-heated air-fryer (375F) for just a few minutes until crisped up and warmed. Reheating in a microwave is not recommended, as it will made the food soggy.

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Green Chile Cottage Cheese Queso – High Protein

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Good news for cheese lovers! You can have your queso and eat it too! High Protein Green Chile Queso is easy, delicious AND nutritious and will become your new favorite not dip for snacking and meals. Heck, you’ll want to pour it on everything!

Most queso (as we know it in the Southern US) is based on processed American cheese, ewwww – kinda a mystery substance. But my recipe high protein queso shared below features cottage cheese as the hero ingredient.

Cottage cheese in queso might sound strange – but it is cheese, right?! It’s blended smooth for a creamy texture and is incorporated with a bit of grated Pepper Jack for a slightly spicy and richer cheese vibe. You stay away artificial ingredients, preservatives and who knows what – plus, there’s lots of protein and not much fat.

Shredded Pepper Jack melts into blended cottage cheese for the perfect medley! Or, try white cheddar!

And, cottage cheese queso is easy to make, with just four ingredients, an approximate 24-oz microwave-safe dish (or a little larger), and a microwave. So, 1) tastes great, 2) lots of protein, 3) less fat and no fake stuff – WIN-WIN-WIN!

Roast and chop your own green chile peppers, or for convenience, use pre-prepped like frozen, jar or canned.

This would be a great appetizer or snack for football game season – bowl games are coming up! Make it at score big compliments!

Lower in fat, but still ooey-gooey, this high protein green chili queso features blended cottage cheese as the hero. Simple to make in the microwave, only 4 ingredients – delicious and nutritious! 100 calories per serving with 11g protein. A healthy appetizer or topping for your Mexican-inspired meal.

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5 from 5 votes
Lower in fat, but still ooey-gooey, this high protein green chili queso features blended cottage cheese as the hero. Simple to make in the microwave, only 4 ingredients – delicious and nutritious! 100 calories per serving with 11g protein. A healthy appetizer or topping for your Mexican-inspired meal.
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Cottage Cheese Queso with Green Chiles

Lower in fat, but stillooey-gooey, this high protein green chili queso features blended cottage cheeseas the hero. Simple to make in the microwave, only 4 ingredients – delicious andnutritious! 100 calories per serving with 11g protein.  A healthy appetizer or topping for your Mexican-inspiredmeal.

Ingredients
  • 2 cups 2% milkfat cottage cheese not drained
  • 2 tsp garlic powder
  • 4 oz chopped green chiles from can or fresh roasted
  • 4 oz fresh grated Pepper Jack cheese
  • Optional: Pico de Gallo for garnish
Instructions
  1. Add cottage cheese to blender and process until smooth, a minute or so.
  2. By hand, stir in the garlic powder and chopped green chilies. If using chiles from a can, pour off and discard and ½ the juices so dip doesn’t become too watery.
  3. Add mixture to a microwave-bowl.
  4. Heat in microwave for about 2 minutes. Remove and stir in the pepper jack cheese, ½ at a time.
  5. Return to microwave and heat an additional 1-2 minutes until heated through and bubbling. Stir again to make sure the pepper jack cheese is incorporated.
  6. If desired, garnish with Pico de Gallo.
  7. Serve warm with chips or baguette slices to dip in. Or, use a drizzle on fajitas, burrito bowls, nachos, etch.
  8. Store leftovers, covered, in fridge for up to 5 days. To reheat, microwave on half-power for 2-3 minutes until able to stir it up. Then, heat again on high for 1-2 minutes until hot and bubbling.
Recipe Notes

Gouda Mac & Cheese with Brussels Sprouts in 9×13 Family Casserole

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Gouda Mac and Cheese with Brussels Sprouts and Mushrooms offers a tasty and on-trend twist to one of America’s most comforting pasta dishes. The rich, earthy flavors of Brussels sprouts and mushrooms seemingly melt into the creamy goodness of Gouda cheese – combine all that with the pasta of your choice, and it’s noodle nirvana!

This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9x13 casserole crowd pleaser!

Plus, veggies – don’t forget you sneaked vegetables into each and every serving of this gouda mac and cheese! It’s a great way to convince kids to eat more of the good stuff. As for the pasta, you can use the flour variety (eg: traditional durum wheat or a gluten-free alternative (I like ZenB Pasta made from 100% yellow peas to offer LOTS of fiber and protein)

This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9x13 casserole crowd pleaser!
Brussels sprouts and mushrooms roast in the oven for a caramalized, rich flavor that elevates gouda mac.

This Brussels sprout mac and cheese is an easy 9” x 13” side dish and makes a great take-along offering to a pot luck or holiday feast at a friend’s house – keep it warm in this awesome casserole cozy. I know It will be one of our most popular and best thanksgiving side dishes of this year.

This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9x13 casserole crowd pleaser!
These cheese sauce comes together easily and is the “yum” that binds this baked pasta together.

TIPS FOR GOUDA MAC & CHEESE WITH BRUSSELS SPROUTS

Cheese Swap: You can swap out the Gouda for an equal amount of sharp cheddar (or really any similar cheese) for a bold change.

Don’t Like Mushrooms?: Just leave them out, no other modification needed.

Don’t Like Brussels Sprouts?: Swap with fresh broccoli florets and roast as directed for Brussel sprouts in recipe.

Pasta Shape: I prefer an elbow macaroni, penne, cavatappi or rotini for Mac and Cheese recipes. These have lots of twists and/or tunnels to catch the cheesy sauce.

Pasta Alternatives: I’ve used both traditional and gluten-free pastas to make this Brussel Sprouts Mac & Cheese, so go with your preference. It’s best when pre-cooking the noodles to take them off al dente (very slightly “to the tooth” or firm) because they will cook a second time as a mac and cheese casserole in the oven.

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5 from 4 votes
This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9x13 casserole crowd pleaser!
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Gouda Mac and Cheese with Brussels Sprouts
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This delicious, hearty mac and cheese can be made ahead and baked as a side dish for Thanksgiving or other family meals! It's a 9×13 casserole crowd pleaser!

Course: Pasta, Side Dish
Keyword: 9×13, brussels sprouts, comfort food, mac and cheese, pasta
Servings: 8 servings
Ingredients
  • 8 ounces brussels sprouts; tough outer leaves removed trimmed and halved (or quartered, if large)
  • 8 ounces white button mushrooms quartered
  • 2 tbsp olive oil divided
  • ½ tsp salt plus a dash more for pasta water
  • ½ teaspoon ground black pepper
  • 1 8- ounce box of uncooked pasta elbows, rotini, penne or similar
  • 6 ounces gouda cheese grated
  • ¼ cup butter
  • ¼ cup flour
  • 2 tsp Dijon mustard
  • 1 tsp minced garlic
  • 1/2 tsp paprika
  • 18 ounces whole milk
  • 1 ounce fresh-grated Parmesan cheese about ½ cup
Instructions
  1. Pre-heat oven to 425F.
  2. Trim Brussels sprouts and pull off tough outer leaves. Half smaller sprouts, and quarter large ones. Do the same for mushrooms.
  3. In 9” x 13” glass baking dish, add Brussels sprouts. Drizzle with 1 tbsp of olive oil, and sprinkle with about half of the salt and pepper to season.
  4. Roast in oven for a total of 20-25 minutes. After 10 minutes, pull out and add mushrooms to the dish, along with the remaining olive oil, salt and pepper. Return to oven to roast for 10 more minutes (so 10 minutes total for mushrooms, 20-ish for sprouts).
  5. While vegetables are roasting, bring water to boil in pasta pot and prepare pasta per package instructions for “al dente”. After cooking, drain in colander and set aside.
  6. In same pot that pasta was cooked in (now empty), melt butter over medium-high heat. Sir in mustard and garlic and stir for about 1 minute. Next add in flour a little at a time, using a whisk to incorporate. Whisk constantly, making a roux that turns deep golden brown, in about 3 to 4 minutes.
  7. With heat turned to medium, pour in milk a little at a time, whisking until combined and smooth. Next add cheese a little at a time, whisking until smooth.
  8. Add cooked pasta to cheese sauce and mix until coated. Then pour into 9×13” dish with roasted veggies; stir. Top with 1 ounce of fresh grated Parmesan cheese.
  9. Place in oven now heated to 350F. Bake for 15 minutes, or until cheese bubbling and lightly browning on top.
Recipe Notes

Macros coming.