Do you follow a gluten-free diet? Confirm all ingredients you are using are gluten-free and the recipes below can be gluten-free.
This salsa is better than anything you will buy in a jar! It’s delicious, quick, and uses all fresh ingredients that you might already have in your kitchen. If you don’t want to serve it with chips, try it with cucumbers, celery or jicama. It would also make a great topping for tacos!
Cook fresh corn on the cob for this recipe by simmering it in boiling water for 8 minutes. Let the ears of corn cool, and then use a sharp knife to cut the kernels off the cob.
Grilling is a quick and healthy way to eat more veggies. This recipe is simply delicious and an easy side that can be added to any meal. If you have any leftovers from this recipe, the grilled zucchini would go great in a breakfast omelet the next day.
Save yourself time prepping this recipe by buying watermelon that is already cut and cubed!
Chicken fajitas are one of the best choices when it comes to Mexican food because chicken is a lean protein and grilling is a healthy cooking method. Also, fajitas are topped with low-carb veggies like onions and green peppers.
Nothing says summer like corn on the cob. It’s an American favorite and this recipe puts a nice twist of flavor into it. Remember, corn is a starchy vegetable, so serve it with some lean protein and a low-carb vegetable like green beans, zucchini, or a salad.
For an even shorter prep time, use store-bought guacamole to make this recipe.
These flavorful chicken kabobs are lean and you can add whatever veggies you’d like to them.
These meatballs make a fun family meal. Or, you can also serve them on a platter as an appetizer next time you are entertaining.
French fries are an American favorite food, but they're also loaded with unhealthy fat, calories, and carbohydrate. Try these “fries” for a healthier alternative and a way to help your kids eat more veggies.
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*Estimates are rounded to the nearest 200 calories. An individual's calorie needs may be higher or lower than these average estimates. Developed from the 2010 US Dietary Guidelines for Americans.