Category: Side Dishes

Jalapeño Parmesan Sweet Potato Cakes

 

Sweet Potato Cakes
Today’s recipe makes a deliciously healthy breakfast, lunch or dinner. They are versatile Jalapeño Parmesan Sweet Potato Cakes filled with fresh veggies, spicy jalapeño, a little egg and chickpea flour. You can freeze them and pop them on the stovetop for a quick and nutritious meal anytime of day. They are great for vegetarian or plant based eaters, but I think meat eaters will enjoy them as well. You could even serve them up as a side dish to accompany entrees. 

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Jalapeño Parmesan Sweet Potato Cakes

Yield: 4 cakes

Ingredients

  • 1 medium sweet potato
  • 1 small jalapeño, minced
  • 1/2 c grated Parmesan cheese
  • 1/2 c corn kernels
  • 1/3 c red onion, finely chopped
  • 1 egg
  • 4 tbsp chickpea flour (or all-purpose)
  • 1 handful chopped cilantro
  • 2 tbsp olive oil

Instructions

  1. Use a grater to grate the sweet potato.
  2. In a mixing bowl, combine sweet potato, jalapeño, onion, corn, cilantro, chickpea flour, and sea salt. Gently mix.
  3. Add egg and stir until mixture is well coated.
  4. Heat olive oil in a pan or flattop over medium heat.
  5. Form mixture into tennis ball sized balls. Place on flattop and gently press down.
  6. Using a spatula, flip cakes after 5 minutes. Cool an additional 5 minutes.
http://freshandfit.org/jalapeno-parmesan-sweet-potato-cakes/

 

Jalapeño Corn Chowder Salad

Corn Chowder Salad RECIPE

If you love the decadent deliciousness of a spicy jalapeño corn chowder in the colder months, then you will love this lightened up and chilled version. I replaced the heavy cream broth with Greek yogurt, which we all know is so good for us, and a dollop of sour cream to create a rich creamy texture. Toss in some crumbled bacon, corn, potatoes, top with fresh chives and you have yourself an awesome summertime side dish. Bring it to BBQ’s or serve it alongside grilled favorites.

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Jalapeño Corn Chowder Salad

Yield: 6-8 servings

Serving Size: 1 cup

Jalapeño Corn Chowder Salad

Ingredients

  • 1 16oz bag of corn kernels (organic preferred), thawed
  • 6 small golden potatoes
  • 4 strips of bacon, (pasture raised nitrate free when possible)
  • 1 medium jalapeño, minced
  • 1/4 tsp garlic powder
  • 1/3 c chives, finely chopped, divided
  • 1/2 c Greek yogurt
  • 1/3 c sour cream
  • 2 tbsp olive oil
  • Sea salt and pepper to taste

Instructions

  1. Fill a large pot with water half way, add potatoes and bring to a boil. Boil potatoes until fork tender, 30-40 minutes.
  2. Dice potatoes into 2 inch cubes and add to a large bowl.
  3. Drizzle potatoes with olive oil and toss to coat. Refrigerate for 20 minutes. This will help potatoes to not absorb the yogurt and sour cream later.
  4. Cook bacon in a pan until crispy, let cool on a paper towel and crumble into small pieces with a knife.
  5. Add corn, bacon, garlic powder, jalapeño and half of the chives to potatoes.
  6. Stir in yogurt and sour cream. Mix well and careful not to mash potatoes. Season with salt and pepper.
  7. Garnish with the rest of chives.
http://freshandfit.org/jalapeno-corn-chowder-salad/

 

Jalapeño Corn Chowder Salad by freshandfit.org

 

 

Grilled Stuffed Sweet Peppers

grilled stuffed sweet peppers recipe

These grilled stuffed sweet peppers make the perfect pairing with all of your summertime entrees. They can be served as a side dish or vegetarian option and are equally delicious hot or cold. Best of all, they are highly nutritious; with high protein quinoa, fresh tomato and onion and creamy herbed goat cheese. They are easy to put together and grill up in minutes. Happy grilling!

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Grilled Stuffed Sweet Peppers

Yield: 6 stuffed pepper halves

Grilled Stuffed Sweet Peppers

Ingredients

  • 3 long sweet peppers, sliced lengthwise/seeds removed
  • 1/4 c dry quinoa
  • 1/3 c minced onion
  • 1/3 c soft herb goat cheese at room temperature
  • 1/3 c corn kernels, thawed if frozen
  • 1 Roma tomato, diced
  • 1 handful chopped cilantro

Instructions

  1. Preheat grill to 400. Cook quinoa according to package directions
  2. In a small bowl combine quinoa, corn, tomato, onion and goat cheese. Mix until goat cheese is coated over vegetables.
  3. Spoon mixture into peppers.
  4. Season with salt and pepper. Set on grill for 5 minutes. Serve immediately or chill and serve cold. Garnish with chopped cilantro.
http://freshandfit.org/grilled-stuffed-sweet-peppers/

Tropical Corn Salad with Honey Jalapeño Dressing

Tropical Corn Salad Recipe Fresh and Fit

 

This tropical corn salad is delicious all on it’s own or as a topping on your BBQ favorites; use it as a relish on burgers and hot dogs or as a salsa on tacos and tortilla chips. Fresh mango and sweet n’ spicy honey jalapeño dressing make this a tropical dish perfect for the summertime.

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Tropical Corn Salad with Honey Jalapeño Dressing

Yield: 4 servings

Serving Size: 1 cup

Tropical Corn Salad with Honey Jalapeño Dressing

Ingredients

  • 3 ears of corn
  • 1 c mango,diced
  • 1/2 c red onion, finely diced
  • 1 c grape tomatoes, halved
  • Juice of 2 limes
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp minced jalapeño
  • 1/2 tsp minced garlic
  • 1 handful cilantro, finely chopped
  • Salt and pepper to taste

Instructions

  1. Soak corn in water for ten minutes. Cook corn on grill in husks at 400 degrees for 20 minutes. Remove husks and lightly char corn on grill for 5 more minutes.
  2. Allow corn to cool slightly, then slice kernels off cobb.
  3. Add mango, red onion, tomato and corn to a medium bowl.
  4. In a small pan, lightly sauté jalapeño and garlic until slightly charred and tender. Allow to cool.
  5. Whisk together lime juice, remaining olive oil, honey, and jalapeño/garlic mixture.
  6. Pour dressing over corn salad. Chill until serving. Season with salt and pepper to taste. Garnish with chopped cilantro.
http://freshandfit.org/tropical-corn-salad-with-honey-jalapeno-dressing/