41 Best Sides for Chicken Wings

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Buttermilk Blue Cheese Dressing

Buttermilk Blue Cheese Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘About 1 cup’]

Ingredients

• 2/3 cup mayonnaise (or 1/3 cup mayo, 1/3 cup plain Greek yogurt)
• 1/3 cup buttermilk
• 1/2 teaspoon dried parsley, crumbled (or 1 teaspoon fresh chopped parsley)
• 1/4 teaspoon onion powder
• 1/4 teaspoon Worcestershire sauce
• 1/2 – 1 teaspoon lemon juice
• 1 clove garlic, peeled & chopped
• 2 – 2.5 oz. blue cheese, hand crumbled
• Fresh ground pepper, to taste

Instructions

1. In a small mixing bowl, whisk together all ingredients except the blue cheese and ground pepper.
2. Set the bowl on a kitchen scale and tare it so it doesn’t count the weight of the bowl. Crumble about 2 oz. of blue cheese into the bowl then fresh grind some black pepper on top. Stir, then taste and add blue cheese, black pepper, or any of the other ingredients to get the dressing to taste just how you like it. Use buttermilk or milk to thin to the desired consistency.
3. Store in a sealed jar in the fridge. Enjoy on top of your salads or for dipping veggies, anything buffalo, or for a dip for potato skins or veggie fries. You can even use this as a sauce for white pizza!

2. Cauliflower Rice Stir Fry

Easy Toasted Coconut Cauliflower Rice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Coconut cauliflower rice is crispy cauliflower rice flavored with coconut and ginger. Try this 20-minute riced cauliflower recipe that is high on taste and low on carbs and see how good you feel!

Ingredients

• 1 cauliflower (medium head)
• 1/4 cup green peas (boiled)
• 1 tablespoon virgin coconut oil
• 1 teaspoon mustard seeds
• 2 dry red chilies (halved)
• curry leaves (a few)
• 1 teaspoon ginger (minced)
• roasted peanuts (a few)
• roasted cashews (a few)
• 1 1/2 teaspoons curry powder
• 1/2 cup grated coconut (fresh or toasted (see notes))
• salt and pepper to taste
• 1 cup plain unsweetened yogurt – 1 cup
• 1/2 cucumber (finely diced)
• 1/2 carrot (grated)
• 1/2 teaspoon pepper
• 1 teaspoon cumin powder
• sea salt or Himalayan black salt
• coriander leaves (a few for garnish)

Instructions Prepare the cauliflower rice

1. Wash and chop the cauliflower head into big chunks. Place the chunks in a food processor and pulse a few times until you get ‘grains’ that resemble rice.
2. Heat 1/2 tablespoon of coconut oil in a skillet or wok, add the ‘cauliflower rice’ with a dash of salt and pepper. Stir-fry for 5 to 10 minutes until the moisture evaporates. Transfer to a bowl.

Season the cauliflower rice

1. Heat the rest of the coconut oil in the same skillet and add mustard seeds. Once the mustard starts spluttering, add chilies, curry leaves, ginger, peas, cashews, peanuts and curry powder. Stir fry for 5 minutes.
2. Add desiccated coconut and cauliflower rice. Stir for 2 minutes and remove from heat. Serve with cucumber raita and tandoori chicken.

Cucumber raita

1. Mix all ingredients and serve with the fried cauliflower rice.

3. Southwest Pasta Salad

Southwest Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’14’, ’14 as a side, 6-8 as a main’]

This creamy Southwest Pasta Salad is a zesty twist on a classic! With fresh lime, spicy jalapeno, cilantro, and chives, this is a refreshing pasta salad for summer cookouts!

Ingredients

• 16 ounces rotini pasta
• 1/2 cup chopped red onion
• 2 sweet bell peppers (chopped)
• 12 ounces cherry or grape tomatoes (halved)
• 2 cups fresh corn kernels
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 jalapenos (seeded and diced)
• 2 limes (juiced)
• 1/2 cup fresh chopped cilantro
• 2 Tablespoons chopped fresh chives
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1/4 cup milk
• Salt
• Pepper
• 8 ounces Monterey Jack or Pepper Jack cheese (cubed)

Instructions

1. Cook the pasta according to package directions in salted water. Drain the pasta then run cold water over it to stop the cooking process.
2. Place the chopped red onion in a bowl and cover with cold water. Soak for 10 minutes, then drain. This makes them less pungent.
3. In a large measuring cup, whisk together the mayo, sour cream, jalapeno, lime juice, cilantro, chives, garlic powder, and chili powder. Splash milk into the mixture until it is pourable. Taste and season with additional salt and pepper, as needed
4. Toss the pasta with the dressing, vegetables, and cheese. Refrigerate at least an hour, preferably several hours. Serve cold.

4. Home Fries

Home Fries Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

Home fries is an easy potato side dish that are perfectly crispy on the outside and soft and fluffy on the inside. Great for breakfast and dinner alike!

Ingredients

• 2 lbs gold potatoes (Yukon gold)
• 1 small yellow onion
• 2-3 tbsp avocado oil (or vegetable oil, or canola oil)
• salt
• cracked black pepper
• Paprika
• garlic powder
• cayenne pepper
• dried parsley
• dried dill weed

Instructions

1. No need to peel potatoes, simply wash each one with a soft scrub sponge.

To parboil potatoes:

1. PRO TIP: I recommend parboiling potatoes whole because it’s easy to overcook potatoes to where they will crumble and be too mushy. If potatoes are over-cooked, it will be hard to cut into cubes.
2. Place cleaned potatoes in the pot and fill with cold water. Add about a tablespoon of coarse salt to the pot. Bring water to boil and reduce the heat so it doesn’t boil over.
3. Cook for 5-7 minutes. (Note: exact time will depend on the size of the potatoes, you just want to soften them, not cook through.)
4. Drain off water, place potatoes onto a cutting boars and let them cool before cutting. (You can also store cooled potatoes in the refrigerator and cook another day.)

Cooking Home Fries:

1. Raw potatoes: You can make home fries from using raw potatoes as well. Simply wash potatoes first and pat them dry. Proceed with the cooking steps. (Note, it will take longer to cook.)
2. Cut potatoes into small cubes that are about 1/2 inch thick. (You can even go smaller to cook potatoes faster.)
3. Preheat a cooking pan over medium heat and add some oil.
4. Lower the heat a little and add cut potatoes. Season it well. Stir and cover with a lid. Let potatoes cook, stirring occasionally, until tender.
5. Once potatoes are tender, take off the lid, raise the heat back to medium or slightly above, and cook potatoes uncovered for a few minutes to give it a crispy browned sear.
6. PRO TIP: don’t stir too often! Give potatoes time to sear between stirring.

5. Peach Salad

Simple Peach Salad with Sweet Corn & Cucumber is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘5’, ‘5 –6 cups’]

Light and refreshing with a satisfying crunch, this peach salad is the ultimate summer salad! Creamy sweet corn, crunchy cukes, and juicy ripe peaches get tossed with simple flavors that enhance the in-season produce.

Ingredients

• 2 ears sweet corn, (shucked)
• 2 peaches, (cored and cut into chunks)
• 1 english cucumber, (roll-cut or cut into chunks)
• 3 scallions, (sliced)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons white wine vinegar
• Flaky sea salt
• Black pepper
• Ground sumac, (for serving)

Instructions

1. Cut corn from cob then transfer to a medium microwave-safe bowl with 2 tablespoons water; cover tightly with plastic wrap and microwave for 3 minutes. Let stand 5 minutes then carefully remove plastic, drain and transfer to a large bowl with peaches, cucumber and scallions.
2. Add oil, lemon juice, ½ teaspoon flaky sea salt and 10 turns of cracked pepper; toss to combine.
3. Season with additional salt and vinegar to taste.
4. Transfer to a serving plate and sprinkle with ¼–½ teaspoon sumac and a bit more flaky sea salt.

6. Egg Fried Rice

Egg Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 people’]

This spicy egg fried rice comes together in about 15 minutes and has way more heat than takeout. Great on its own or alongside dishes like Spicy Chicken Wings or Salt and Pepper Chicken

Ingredients

• 1 ¼ cups jasmine rice or basmati rice ((or 4 cups cooked and cooled rice))
• 1 tbsp butter
• 4 eggs ((beaten))
• 1 tbsp vegetable oil or peanut oil
• 1 medium carrot ((small diced))
• 1 ½ cups frozen peas
• 4 spring onions ((sliced))
• 3 cloves garlic ((finely chopped))
• 1 red chili ((sliced))
• 1 tbsp sesame oil
• ½ TSP salt
• ½ TSP freshly ground black pepper or white pepper
• 2 tbsp all purpose soy sauce
• 1 tbsp sweet chili sauce
• 1 tbsp oyster sauce
• ½ tbsp mirin
• chopped chives, sliced spring onion, or red chili for garnish

Instructions

1. Wash the rice with running cold water until the water from the rice runs clear.
2. Put the rice in a pan with plenty of cold water, bring to a boil and cook for 8 to 10 minutes.
3. Drain the rice using a fine sieve, cool it down under running cold water, and let it drain for 5 minutes.
4. Spread the rice on a tray and leave it in the fridge for one hour or 20 minutes in the freezer until it’s thoroughly chilled.
5. Fluff up the rice and break it apart using a fork or do it with your lightly damped fingertips.
6. Heat a large wok on high heat and add butter.
7. When the butter is slightly browned, add the eggs and quickly scramble, set aside on a plate.
8. Turn the heat down to medium and add vegetable oil or peanut oil to the pan then add the carrots, and stir fry for 2 minutes.
9. Add the frozen peas, garlic, spring onions, and red chili, and stir fry for another minute.
10. Turn the heat to high again and add half of the rice, stir fry for a minute then add the rest of the rice, and stir fry for two more minutes.
11. Add sesame oil, salt, freshly ground black pepper or white pepper, soy sauce, sweet chili sauce, oyster sauce, and mirin, give it a quick stir before adding the scrambled eggs.
12. Stir fry for another minute and garnish with some chopped chives and spring onion before serving.

7. Air Fryer Squash

Air Fryer Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT7M · Total: PT10M · Yield: [‘4’, ‘4 servings’]

When you are looking for a fast and delicious healthy side dish it doesn’t get much better than these Air Fryer Squash. This recipe takes less than 10 minutes from start to finish and is a perfect way to cook up your favorite summer squash!

Ingredients

• 2 medium/large summer squash (I like using 1 zucchini and 1 yellow squash, but any combination will work. )
• 1 tsp olive oil
• salt & pepper
• 1/2 tsp garlic powder (optional)
• 1/2 tsp Italian seasoning (optional)

Instructions

1. Preheat the air fryer to 400 degrees F for a couple minutes while you prep the squash. Slice the squash in 1/4th inch disks and place in a mixing bowl. Drizzle on olive oil, a generous pinch of salt and pepper and Italian seasoning and garlic powder (if using). Toss until the squash is evenly coated in the oil and seasoning. Pour squash into the basket of the preheated air fryer and cook at 400 degrees F for 6-7 minutes until you desired level of firmness is achieved. Remove from the basket and immediately toss with a little more salt and pepper to taste. Serve and enjoy!

8. Bacon-Wrapped Asparagus

Crispy Bacon Wrapped Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘8’, ‘8 servings’]

These bacon wrapped asparagus bundles are baked in the oven. It’s the perfect appetizer or side dish that’s sure to impress at any party. This asparagus recipe has the ideal combination of salty, tender, and crispy in one bite. Plus, who doesn’t love a fun party recipe that’s ready in under 30 minutes with less than 10 minutes of prep?

Ingredients

• 24 stalks Asparagus (~1 pound, ends trimmed)
• 1 tbsp extra-virgin olive oil
• 1/2 tsp black pepper
• 8 strips center-cut bacon

Instructions

1. Preheat the oven to 400°F/200°C and grease and place the asparagus spears.
2. Drizzle with olive oil and generously sprinkle with pepper. Use your hands and toss well to coat.
3. Get 2-3 asparagus spears and wrap them tightly with a piece of bacon. Overlap the starting end to secure it. Place season side down on the baking sheet.
4. Bake for 25-30 minutes or until the baking is crispy and the asparagus is fork-tender. You can broil for 1-2 minutes for extra crispiness.
5. Serve warm and enjoy!

9. Swiss Chard with Ginger

SWISS CHARD RECIPE WITH GINGER is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Yield: [‘4’]

This basic swiss chard recipe for sauteed swiss chard with ginger is one to keep in your arsenal. It’s an easy, delicious side dish, but it’s also a great add-on to any bowl, the perfect bed for serving roasted or grilled meat and veggies, or a great chilled dish to pull out of the refrigerator just before eating!

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves (minced)
• 1 tablespoon minced fresh ginger root
• 1 bunch Swiss chard (stemmed and sliced)
• 1 tablespoon low-sodium soy sauce (or to taste)
• Pinch of fine sea salt

Instructions

1. Heat the oil in a large skillet over medium-high. Add the garlic and ginger. Cook, stirring often for about 1 minute, until it begins to sizzle and become aromatic. Be careful that the garlic does not brown.
2. Add the chard and toss well in the oil as it cooks, about 2 minutes, or until it reaches your desired tenderness. Turn off the heat. Add the soy sauce and salt. Toss well and serve warm.

10. Sweet Celery Seed Apple Slaw

Apple Cider Vinegar Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT25M · Yield: [‘8’, ‘8 servings’]

This Apple Cider Vinegar Coleslaw is perfectly balanced – not too creamy and not too sharp. A simple ratio, smart ingredients, and a quick rest keep it crisp and never watery.

Ingredients

• 2/3 cup mayonnaise
• 2 1/2 tablespoons apple cider vinegar
• 2 tablespoons granulated sugar
• 3/4 teaspoon celery seed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dry mustard (optional)
• 1 Gala apple (shredded)
• 1 bag tri-color coleslaw mix ((14 to 16 ounces))
• 1 bunch green onions (thinly sliced)

Instructions

1. In large bowl, whisk mayonnaise, vinegar, sugar, celery seed, salt, pepper and dry mustard (if using) until smooth.
2. Add shredded apple to dressing and toss to coat.
3. Add coleslaw mix and green onions and toss until evenly coated with dressing.
4. For best flavor, refrigerate 10 to 15 minutes before serving. Slaw is best eaten the day it is made but will keep in the refrigerator up to 2 days.

11. Classic Macaroni Salad

Classic Macaroni Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘6’, ‘6 cups’]

This tried and true classic Macaroni Salad recipe is perfect for potlucks and ideal for making in advance!

Ingredients

• 8 ounces dried macaroni pasta
• 1/2 red bell pepper (, diced small (about 3/4 cup))
• 2 stalks celery (, diced small)
• 1/3 cup red onion (, finely diced)
• 5 sweet gherkins (, finely diced)
• 4 ounces cheddar cheese (, cubed small)
• 2 hard boiled eggs (, peeled and finely diced)
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons sweet pickle juice
• 1 tablespoon cider vinegar
• 1 tablespoon granulated sugar
• 2 teaspoons dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika (, optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook macaroni al dente according to package instructions. Drain and rinse with cold water, then toss with a teaspoon or 2 of olive oil to prevent sticking while you prepare the rest of the salad.
2. In a large mixing bowl, combine cooked pasta, bell pepper, celery, red onion, gherkins, cheddar cheese, and eggs. Set aside and prepare the dressing.
3. In a medium mixing bowl, whisk together the mayonnaise, sour cream, pickle juice, cider vinegar, granulated sugar, mustard, salt, pepper, and garlic powder until combined and smooth.
4. Pour dressing over pasta and toss until everything is well coated.
5. Garnish with just a sprinkle of paprika before serving, if desired.

12. Green Mango Chutney

Easy green mango chutney recipe (5 ingredients!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘2’, ‘2 cups’]

Sweet, spicy and tangy green mango chutney! This recipe shows you how to make raw mango chutney easily at home with just 5 ingredients. It is a perfect side dish to eat with your roast chicken or fish. Tastes great as a side with rice and curry, too!

Ingredients

• 2 mangoes (medium-sized, unripe or partially ripe)
• 1 teaspoon ginger (grated)
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon sea salt
• 5 tablespoons crushed jaggery/ palm sugar (reduce a tablespoon or 2 (according to taste) if using partially ripe mangoes (note 3))

Instructions

1. Peel the mangoes and roughly chop or dice the mangoes. (note 1)
2. Add grated ginger, chili powder, turmeric and salt to the mangoes with 1 1/2 cups of water in a deep pan or wok pan. Cover and bring it to a boil, then simmer until the mangoes turn mushy. (note 2)
3. Add crushed palm sugar and stir for 5 to10 minutes more until the jaggery melts and the chutney starts sticking to the pan.
4. Let the chutney cool. Transfer to a jar and store in the refrigerator. Keeps well for 2 weeks. This mango chutney can also be frozen for upto a month.

13. Vegan Broccoli Salad

Vegan Broccoli Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’, ‘2 – 4 servings’]

This Vegan Broccoli Salad is a refreshing assortment of fresh green florets, dried berries, and crunchies tossed in a light vinaigrette dressing. It’s a blend of bright colors, flavors, and textures ready in just 10 minutes!

Ingredients

• ⅛ cup olive oil
• 2 tablespoons apple cider vinegar
• 2 teaspoons agave
• 1 ½ teaspoon minced mint
• 1 tablespoon orange juice (optional)
• 4 cups chopped broccoli
• ½ cup chopped walnuts
• ¼ cup pumpkin seeds
• ½ cup dried cranberries

Instructions

1. In a standard bowl, whisk together the olive oil, apple cider vinegar, agave, mint, and orange juice (if using), until thoroughly combined.
2. In a large bowl, add the broccoli, walnuts, pumpkin seeds, and dried cranberries.
3. Pour in the dressing and toss it together

14. Baked Crispy Smashed Potatoes

Baked Crispy Smashed Potatoes with Garlic and Rosemary is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M

These Baked Crispy Smashed Potatoes with Garlic and Rosemary pair with almost anything, making them a perfect weeknight or holiday side.

Ingredients

• 1.5 lbs baby potatoes (petite potatoes)
• 2 garlic cloves, grated (The best way to grate garlic is using a microplane/zester.)
• 2 TBSP olive oil
• 1.5 TBSP chopped fresh rosemary
• Coarse kosher salt and cracked black pepper, to taste
• 1/4 cup shredded parmesan or pecorino romano

Instructions

1. Pre-heat oven to 450° F and position the middle rack.Line a baking sheet with parchment paper or tin foil.
2. Rinse the potatoes and place them into a large bowl.
3. In a small bowl, whisk the grated garlic into the olive oil. Drizzle the garlicky olive oil over the potatoes. Add the chopped fresh rosemary, and a sprinkle of coarse salt and cracked pepper, to taste. Toss to coat.
4. Transfer the potatoes onto the covered baking sheet and bake for 20-25 minutes, or until the potatoes have started to turn golden brown in color. When this happens, remove the baking tray from the oven and set it somewhere safe. Turn the oven to broil and move the rack one slot higher.
5. Carefully press down on each potato with a flat surface (bottom of a plate, bowl, or large mug) to smash it. Place the baking sheet back into the oven and broil the potatoes for a few more minutes, just until the edges crisp up nicely. Broilers vary, so keep a close eye on your potatoes.
6. Once the potatoes have crisped up, remove them from the oven and set aside to cool a bit. Once cooled, grate cheese over each potato and sprinkle with a bit more coarse salt and cracked black pepper—then serve!

15. Loaded Potato Skins with Candied Bacon

Loaded Sweet Potato Skins with Candied Bacon and a Spicy Basil Cream Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT20M · Total: PT80M · Yield: [‘8’, ‘8 potato skins’]

Loaded Sweet Potato Skins with Candied Bacon and a Spicy Basil Cream Sauce is the ultimate appetizer, snack or dinner that will leave you feeling satisfied. The sweet potatoes are stuffed with cheese and bacon and topped with candied bacon for an extra kick of flavor. They’re finished off with a spicy basil cream sauce to cool things down for those who can’t handle spicy foods!

Ingredients

• 4 sweet potatoes (medium)
• 1 tbsp olive oil
• kosher salt
• 1 c sharp cheddar cheese (shredded)
• 5 strips candied bacon (cooked and diced)
• drizzle creamy basil sauce
• chives (chopped for garnish)
• 1/2 lb thick cut bacon
• 1/4 c brown sugar
• fresh cracked black pepper
• 1 handful basil leaves
• 1 jalapeno pepper (chopped)
• 1/2 c greek yogurt (plain)
• 2 tsp honey
• 2 tsp white wine vinegar
• salt and pepper to taste

Instructions Loaded Potato Skins

1. Preheat the oven to 400°F
2. Line a large baking sheet with foil. Wash and dry each sweet potato and set aside.
3. Drizzle olive oil over each sweet potato. Sprinkle with kosher salt.
4. Pierce each sweet potato a few times with a fork. Place the sweet potatoes on the baking sheet and bake for 40-50 minutes. Once finished cooking, allow to cool before handling.
5. Once the sweet potatoes are cool to the touch, scoop out the sweet potato flesh, leaving a layer of sweet potato inside. TIP: save the scooped-out sweet potatoes to make sweet potato mashed potatoes for another day.
6. Place the potato skins back on the baking sheet face up, sprinkle the potatoes with cheddar cheese and candied bacon.
7. Bake for 10-15 minutes until the cheese is melted.
8. Serve with spicy basil cream sauce and chopped chives. NOTE: Leftovers can be stored in the refrigerator for up to 3 days.

Easy Candied Bacon

1. Preheat the oven to 375°F.
2. Line a baking sheet with foil or add a wire rack to the baking sheet. Arrange the bacon slices on the baking sheet.
3. Sprinkle the bacon with brown sugar and freshly cracked black pepper. Pat the brown sugar into the bacon so it sticks.
4. Bake for 25 minutes.
5. Remove from the oven and serve.

Spicy Basil Cream Sauce

1. Add all ingredients to a blender or food processor. Blend until smooth.
2. Adjust the salt and pepper to your liking.

16. Carrot & Beetroot Salad

Fast Carrot and Beetroot Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘2’, ‘2 bowls’]

Fast, easy, naturally sweet – this carrot and beet salad is absolutely delicious. It’s vegan, dairy-free, gluten-free, and low-calorie.

Ingredients

• 4 beets (cooked & grated)
• 2 carrots (grated)
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• a pinch of salt & black pepper
• 1 tbsp parsley (chopped)

Instructions

1. Grate beets and carrots.
2. Combine balsamic vinegar, olive oil, honey, salt, and black pepper in a bowl.
3. Add beets and carrots into a bowl. Cover with the dressing mixture and toss the salad together.
4. Sprinkle with chopped parsley before serving.

17. Asian Summer Slaw

Asian Summer Slaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT45M · Yield: [‘8’, ‘8 side servings’]

This easy coleslaw recipe is crisp, crunchy, and tossed in a savory, light, Asian-inspired peanut butter dressing. A game-changing twist on classic slaw!

Ingredients

• ½ cup toasted peanuts (substitute any mixed nuts of choice)
• 2 cups red cabbage (shredded thinly )
• 2 cups green cabbage (shredded thinly )
• 1 cup carrots (julienned)
• 3 scallions (chopped)
• 2 tablespoons cilantro (chopped (chiffonade) )
• ¼ cup peanut butter
• 3 tablespoons soy sauce (substitute with tamari for gluten-free)
• 2 tablespoons toasted sesame oil
• 3 cloves garlic (minced)
• ½ teaspoon salt
• 1 teaspoon lemon juice (optional, for acid )
• 1 teaspoon maple syrup (optional, for sweetness )

Instructions

1. Optional, but recommended: Preheat the oven to 350°F (175°C).Spread peanuts on a baking sheet in a single layer. Roast for 8–10 minutes, stirring once halfway through. Let them cool, then roughly chop for garnish.

Prepare the vegetables

1. Shred the cabbage into thin strips using a mandoline, food processor, or sharp knife. Optional, but recommended: Toss the shredded cabbage with ½ teaspoon salt and let it sit for 10 minutes before dressing. This draws out excess moisture, making the cabbage softer without getting soggy.
2. Julienne the carrots with a julienne peeler, box grater, or food processor. Chop the scallions and cilantro (set aside a little cilantro for garnish). Alternatively, use store-bought slaw mix.
3. In a mason jar or small bowl, combine peanut butter, soy sauce, toasted sesame oil, minced garilc, salt, lemon juice and maple syrup (if using). Whisk with a fork (or close the lid and shake) until smooth. If the dressing is too thick, add water 1 teaspoon at a time until it reaches your desired consistency.
4. In a large mixing bowl, combine the shredded cabbage, carrots, scallions, and cilantro. Pour the peanut dressing over the vegetables. Use tongs or clean hands to toss everything together until well coated. To get the flavor marinated really well, massage the dressing into the cabbage.
5. Top with the toasted peanuts and extra cilantro. Chill for at least 30 minutes to let the flavors meld.

18. Keto Rutabaga Fries

Keto French Fries (Rutabaga Fries) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘8’, ‘8 servings’]

My rutabaga fries make the best keto french fries! They’re crispy on the outside, soft on the inside, and just 6g net carbs per serving.

Ingredients

• 2 medium Rutabagas ((~24 oz each))
• 1/4 cup Avocado oil
• 1 tsp Sea salt
• 1/4 tsp Black pepper

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Peel the rutabagas. Slice them into circles, 1/4-inch thick. Stack the circles and slice them into sticks, 1/4-inch wide.
3. In a large bowl, toss the rutabaga sticks with avocado oil, sea salt, and black pepper.
4. Place an oven safe rack onto a large baking sheet (I use this set). Arrange the fries in a single layer on the rack.
5. Bake the keto french fries for 35-45 minutes, until they are soft on the inside and golden on the outside.Alternatively, you can cook the rutabaga fries in the air fryer for 15-20 minutes, shaking the basket halfway through. You’ll need to cook them in batches to avoid crowding.

19. Cheesy Garlic Broccoli

Cheesy Garlic Broccoli (3-Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 plates’]

Cheesy garlic broccoli is a perfect side dish anyone can make with just 3 ingredient. It’s nutritious, full of deliciousness, extra yummy, gluten-free, high protein and vegetarian.

Ingredients

• 4 crowns broccoli
• 2 cups cheddar cheese (shredded)
• 5 garlic cloves (minced)
• a pinch of salt and black pepper

Instructions

1. Preheat the oven to 375F.
2. Chop up the broccoli into florets. Spread them on a baking dish.
3. In a separate bowl, mix cheddar cheese, minced garlic, salt, and black pepper.
4. Sprinkle the cheese all over the broccoli in the baking dish.
5. Bake for 25 minutes.

20. Asian Cucumber Salad

Asian Cucumber Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 people’]

Fresh cucumbers and onions with a spicy Asian dressing

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 3 teaspoons sesame oil
• 1 teaspoon red pepper flakes
• 4 cups English cucumbers (sliced)
• 1 cup red onion (sliced)
• 2 tablespoons sesame seeds (toasted)

Instructions Dressing

1. Combine soy sauce, sesame oil, vinegar, honey and red pepper
2. Shake or stir to combine

Salad

1. Add cucumber and onions to a large bowl
2. Pour dressing over cucumbers and onions
3. Toss lightly
4. Sprinkle with sesame seeds
5. Toss lightly and serve or cover and refrigerate for 30 minutes

21. Homemade Applesauce

Homemade Applesauce (No Sugar Added) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: 6

Learn how to make homemade applesauce no sugar added. This recipe for homemade applesauce no sugar takes 30 minutes to cook.

Ingredients

• 6 pounds apples, peeled, cored, and cut into slices
• 1 lemon
• 1 cup 100% apple juice or 100% apple cider
• 1/2 cup brown sugar substitute, packed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg

Instructions

1. Clean and cut apples and add to a large pot.
2. Squeeze the lemon juice over the apples and toss to coat.
3. Add juice, brown sugar, and spices.
4. Stir to combine.
5. Cook over medium heat, stirring occasionally for 20 minutes or until apples are tender.
6. Remove from heat.
7. Process the applesauce to the desired consistency with a potato masher, food processor, high-speed blender, or a hand blender.
8. Serve warm, room temperature, or chilled.
9. Store in an airtight container or glass jar with a lid.

22. Crispy Potato Wedges

Crispy Potato Wedges is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 small servings (or 2 larger ones)’]

Homemade oven-roasted potato wedges anyone? Heck yeah! These crispy potato wedges are generously spiced with garlic powder, cayenne pepper and freshly grated Parmesan cheese. They’re roasted until crispy on the outside and fluffy on the inside, meaning they’re totally delicious (and unbelievably easy to make)!

Ingredients

• 2.5 tablespoons avocado oil (divided)
• 2 pounds purple potatoes (Brigus variety) (Yukon Gold, Red or Russet are also great)
• 1/2 teaspoon salt (plus more for optional garnish)
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup grated Parmesan cheese (plus more for optional garnish)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cayenne pepper (plus more for optional garnish)

Instructions

1. Preheat oven to 425 degrees Fahrenheit. Grease a large sheet pan (or two smaller ones) with 1/2 tablespoon of avocado oil and set aside.
2. Scrub potatoes clean, removing any odd bits. Cut into wedges. Note: To cut potatoes into wedges. Cut each potato in half lengthwise. Then, cut each half in half (lengthwise) and then cut in half again (lengthwise). Basically, you should end up with about 8 wedges per potato.
3. In a bowl, toss wedges with the remaining 2 tablespoons of avocado oil, salt, black pepper, Parmesan cheese, garlic powder and cayenne pepper.
4. Place the wedges onto the prepared sheet pan and spread them out in a single layer. Bake the wedges for 15 to 20 minutes. Remove the sheet pan from the oven and flip the wedges with a spatula. Place the sheet pan back in the oven and continue to bake the wedges for another 15 to 20 minutes or until they’re golden brown and crispy on the outside and tender inside.Note: Don’t worry if any of the wedges stick to the pan. Use a spatula to confidently remove/flip. Those little messy bits get all crispy and delicious!
5. Once baked, sprinkle with a little pinch of salt, more grated Parmesan and cayenne pepper (if desired). Serve as is or with your favourite sauce. Yields 2 large servings or 4 small servings.

23. Sumac BBQ Sauce

Sugar-Free BBQ Sauce Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘2’, ‘2 cups’]

This easy Sugar-Free BBQ Sauce Recipe is a total game-changer! Perfect for the keto diet, it’s tangy, sweet, spicy, and smoky, with no added sugar. This low-carb bbq sauce is super easy, and much quicker to make than regular bbq sauce because of my secret ingredient. Use this easy homemade sauce as a dipping sauce, or a spread, or smother it over meat and veggies as a marinade.

Ingredients

• 690 g 2 1/2 cups Passata (or canned tomato sauce), see note 1
• 3 tbsp liquid smoke
• 100 g 1/2 cup brown sugar substitute (or keto-friendly sweetener of choice)
• 2 1/4 teaspoon allspice
• 2 teaspoon sumac (or 118ml (1/2 cup apple cider/white vinegar))
• 1/2-1 teaspoon paprika (hot or sweet, to taste)
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground black pepper
• 2-3 teaspoon salt (to taste)

Instructions

1. Place medium pot on the stove over a medium heat.
2. Add all of the ingredients and bring it up to a rolling simmer, not too hot that it splatters everywhere though.
3. Stir occasionally until it’s thick. About 10 minutes for sumac, and 20 for vinegar.
4. Cool completely before serving or storing.

24. Arugula Pesto Couscous

Arugula Pesto Couscous is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup couscous
• 1 cup vegetable broth or water
• 2 cups fresh arugula
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Optional: 1 tablespoon pine nuts, toasted

Instructions

1. 1. Bring broth to a boil, stir in couscous, then cover and remove from heat; let stand 5 minutes, then fluff with a fork.
2. 2. In a blender or processor, combine arugula, olive oil, lemon juice, Parmesan, and a pinch of salt; blend until smooth to make a bright pesto.
3. 3. Stir the arugula pesto into the cooked couscous; fold in pine nuts if using; adjust seasoning.
4. 4. Serve warm or at room temperature.

25. Skillet Mac & Cheese

Skillet Homemade Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 people’]

This easy homemade mac and cheese is tossed in a velvety sauce made with cheddar and smoked gouda, and quickly broiled for a golden crisp top.

Ingredients

• 1 lb pasta shells (Elbow macaroni or rotini also works)
• 8 oz medium sharp cheddar, shredded
• 8 oz smoked gouda, shredded
• 1 cup milk, plus more as needed
• 1/4 cup Parmigiano-Reggiano or Pecorino Romano, finely shredded
• 2 tablespoon butter
• 2 tablespoon all purpose flour
• 1 tablespoon Dijon mustard
• Sea salt and cracked black pepper, to taste

Instructions

1. Cook your pasta according to the directions on the package; cook until al dente. When done, drain and set aside. While the pasta cooks, start your cheese sauce.
2. Melt the butter in the skillet over medium-high heat. Once melted, gradually whisk in the flour until the mixture turns into a paste (at this point, it’s a roux).
3. Slowly whisk the milk into the mixture. It’ll start to bubble and thicken. Bring the heat down to medium.
4. Sprinkle the grated cheese into your sauce and stir often until the cheese melts, turning the mixture into a perfectly silky cheese sauce. Then, stir in the Dijon mustard. Add some sea salt and pepper, to taste.
5. Add the drained pasta to the skillet and toss to coat.
6. Sprinkle the parmesan over the noodles and place the skillet under the broiler for a few minutes, until the top crisps to a slight golden color. Watch it closely so it doesn’t burn.
7. Remove the skillet from the oven and let it sit for a few minutes before digging in.

26. Asian Green Bean Salad

Asian Green Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT4M · Total: PT12M · Yield: [‘8’, ‘8 servings’]

This Asian influenced green bean salad makes for a deliciously healthy side dish or snack that takes no time to throw together and can easily be made ahead of time.

Ingredients

• 2 lb green beans, washed
• 3/4 cup soy sauce
• 1/4 cup balsamic vinegar
• 1/2 tbsp honey
• 1/2 tsp toasted sesame oil
• 1 tsp sesame seeds
• 1/2 tsp ground ginger
• 1/2 tsp garlic powder
• 1/2 tsp fresh ginger, crushed (I use ginger paste)
• 2-3 cloves garlic, crushed
• 1/2 tsp crushed red pepper flakes

Instructions

1. Prepare an ice bath in a large bowl by filling it with ice and cold water.Fill a large pot with water and bring to a rolling boil. Add in green beans and cook at a full boil for 3-4 minutes until bright green but still crisp.Drain and immediately submerge in the ice bath to stop the cooking process. Once cool to the touch, drain and set aside in a large bowl.
2. In a medium bowl whisk together all remaining ingredients until well combined.Pour marinade over the green beans and mix to coat. Enjoy immediately or allow to marinate for at least 30 minutes for best flavor. Enjoy!

27. Roasted Cherry Tomatoes

Balsamic Roasted Cherry Tomatoes (Pan-fried & Oven) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [‘4’, ‘4 Adults’]

How to make balsamic roasted cherry tomatoes in two ways, pan-roasted & oven-roasted. Toss them with pasta, salad, bruschetta & so much more.

Ingredients

• 500 gram cherry tomato (I use a mix of cherry & grape tomato)
• 2 tbsp olive oil
• salt & pepper as per taste
• 1/2 tsp oregano (using dry oregano)
• 1.5 tbsp balsamic vinegar
• 3 tbsp parsley (finely chopped)

Instructions Prepare tomatoes for roasting

1. At first, clean and wash the cherry tomatoes. Pat dry and cut them in half. For smaller size tomatoes you can leave them as is in both cooking versions.Now that tomatoes are cut in half, transfer them to a mixing bowl and add chopped garlic, balsamic vinegar, olive oil, salt, freshly ground black pepper, parsley, and oregano. Mix well, adjust salt & pepper as per taste. Now they are ready to cook on the stovetop or in the oven

Oven-roasted cherry tomatoes

1. Preheat the oven to 400F. Grease the sheet pan and place the tomato mixture in a single layer. Roast for 15 minutes, you will start seeing tomatoes collapsing and charred (pic 6). Serve them immediately or store them once cool down.

Pan-fried roasted cherry tomatoes

1. Heat a cast-iron skillet or nonstick pan over medium heat. Pour the tomato mixture and spread it in a single layer. Cook it for 2-3 minutes without disturbing it. Balsamic vinegar will start thickening and the tomato skin starts to wrinkle.Stir once after 3 minutes, cook for another 2 minutes. Switch off the heat and transfer them to a serving bowl. Pan-roasted cherry tomatoes with balsamic vinegar are ready to serve.

28. Mango Avocado Salad

Mango Avocado Salad (Whole30, Low Calorie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘3’, ‘3 bowls’]

This mango avocado salad is a refreshing, tropical, fruity, and delicious meal. It’s vegan-friendly, Whole30 approved, gluten-free, dairy-free, and low calorie.

Ingredients

• 1/2 red onion (finely chopped)
• 1 mango (peeled, cubed)
• 2 avocadoes (peeled and cubed)
• 1/2 English cucumber (peeled and chopped)
• 1 cup grape tomatoes (halved)
• 1 lemon (juiced)
• 2 cloves garlic (minced)
• a handful fresh parsley (chopped)

Instructions

1. Chop red onion and add it to a large bowl.
2. Cute your mango. Make sure to peel the skin and cube the flesh. Add it into the bowl as well.
3. Cube the flesh of the avocado and add it in.
4. Peel the cucumber and chop it. Add it into the bowl as well.
5. Cut your grape tomatoes in halves, add them to the salad bowl and squeeze in lemon juice!
6. Peel garlic cloves and press them with a garlic press into the bowl.
7. Chop parsley and top the bowl with it. Now combine all the ingredients, and feel free to serve the salad right away!

29. Chipotle Sauce

Subway Chipotle Sauce (Copycat) Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: [’16’, ’16 servings’]

Hot, tangy, sweet Subway chipotle sauce made at your own home with few ingredients and in 5 minutes! Now you can make Subway at home!

Ingredients

• 3/4 cup Ranch
• 1/4 cup Mayo* ((vegan or regular))
• 3.5 oz Chipotle peppers in adobo sauce*
• 1 tsp Sugar
• 2 tbsp White vinegar*
• 1 tsp Garlic powder*
• 1 tbsp Onion powder*

Instructions

1. Combine mayonnaise and ranch with chipotle peppers in a food processor.
2. To this, add white vinegar, sugar, onion powder, garlic powder, salt.
3. Blend till you get a smooth consistency.
4. For best results, let it sit in the fridge for at least an hour before serving. This allows the flavors of the southwestern chipotle sauce to come together

30. Air Fryer Potatoes

Instant Pot Air Fryer Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘4’]

Crispy potatoes are savory and perfectly roasted in the air fryer. Saves time and frees up the oven for more food! You will love this easy recipe.

Ingredients

• 1 pound baby red and/or Yukon gold potatoes (quartered (I used both))
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ½ tablespoon Italian seasoning

Instructions

1. Preheat the air fryer to 400°F.
2. In a large bowl, toss together the potatoes, olive oil, salt, pepper, garlic powder, and Italian seasoning.
3. Spread the potatoes in an even layer in the air fryer basket. Cook in batches, if needed.
4. Cook the potatoes for 10 to 12 minutes, tossing halfway through the cook time, until the potatoes are golden brown and crispy on the outside.
5. Enjoy!

31. Fried Pickles

Fried Pickles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: 1

Ingredients

• 1 cup flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• Chip sliced pickles
• oil for frying

Instructions

1. In a pot, heat oil to 350. In a bowl mix flour, garlic powder, paprika, and onion powder. Set aside.
2. Lay out a couple paper towels. Place pickles on paper towels to blot juice off of them.
3. Dip pickles in flour mixture and carefully drop in hot oil. Fry until golden brown. Remove from oil onto paper towels to blot oil. Repeat process.

32. Homemade Ranch Dressing

Ranch Dressing Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [’10’, ’10 servings (2 TBSP each))’]

This creamy, tangy homemade ranch dressing recipe comes together in minutes with mayo, Greek yogurt, fresh herbs, and garlic. It’s perfect for salads, dipping, and drizzling, and it keeps well in the fridge for easy meal prep.

Ingredients

• ½ cup mayonnaise
• ½ cup plain Greek yogurt
• ⅓ cup half-and-half ((or whole milk))
• 3 tablespoon white vinegar
• 1 teaspoon onion powder
• 3 cloves garlic (minced)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh dill (minced)
• 1 tablespoon fresh parsley (minced)
• 2 tablespoon chives (finely chopped)

Instructions

1. Combine the base. Add the mayonnaise and Greek yogurt to a medium bowl and whisk until smooth.
2. Thin to the right consistency. Slowly whisk in the half-and-half (or milk) until the dressing looks pourable but still creamy.
3. Add tang and seasoning. Whisk in the vinegar, onion powder, salt, and black pepper.
4. Stir in the herbs and garlic. Add the dill, parsley, chives, and minced garlic. Stir until evenly combined.
5. Taste and adjust. Add an extra pinch of salt or pepper if needed, or a small splash of milk to thin.
6. Chill (recommended). Cover and refrigerate for at least 30 minutes to overnight so the flavors can meld before serving.

33. Classic Potato Salad

Classic Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT138M · Yield: [‘8’]

With traditional ingredients and a homemade creamy dressing, this Potato Salad with Egg is truly a tried and true recipe. Always a crowd pleaser and perfect for summer potlucks!

Ingredients

• 3 pounds Yukon gold potatoes (cut into 3/4-inch uniform square cubes)
• kosher salt
• 1½ cups mayonnaise
• ½ small red onion (finely diced)
• ¼ cup finely diced dill pickles ( (or 1/3 cup dill pickle relish))
• 2 stalks celery (diced small)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• ½ tsp paprika ((regular or smoked))
• ¼ tsp celery seed
• ¼ tsp garlic powder
• 4 hard boiled eggs (chopped)
• ¼ cup finely diced scallions (plus more for garnish)
• salt and freshly ground black pepper (to taste)

Instructions

1. Place the diced potatoes in a large pot and add enough water to cover potatoes by 1-inch. Add in a big dash of salt. Bring water to boil, then reduce heat to a medium simmer and continue cooking for 5-8 minutes or until the potatoes are easily pierced with a fork. (Don’t over-cook. They should be fork tender, but not crumbly.) Drain and set aside to cool to room temperature.
2. In a large bowl, combine mayonnaise, red onion, pickles, celery, Dijon mustard, apple cider vinegar, paprika, celery seed, and garlic powder. Stir until well combined and smooth.
3. Fold in cooked potatoes, hard boiled eggs, and scallions, then season with salt and pepper. (Also feel free to add in a tablespoon or two of pickle juice.)
4. Cover and refrigerate for 1-2 hours to chill and allow the flavors to blend.
5. Transfer the potato salad to a serving bowl. Garnish with a sprinkle of paprika and diced scallions. (Garnishes are optional, but recommended. Another option is to sprinkle a little Old Bay on top.)
6. Serve and enjoy!

34. Keto Creamed Spinach

Keto Creamed Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘6’]

This Keto Creamed Spinach is a rich, cheesy side dish made without flour or cornstarch. Ready in 15 minutes, it is perfect with steak, holiday roasts, or an easy weeknight dinner.

Ingredients

• 2 tbsp Butter
• 1/3 cup Shallot (sliced thinly)
• 4 cloves Garlic (minced)
• 1 cup Organic Heavy Whipping Cream
• 2 oz Cream Cheese
• 1/4 tsp Black Pepper
• 10 oz Spinach (I used fresh and 10 oz was 2 bags)
• 1/3 cup Grated Parmesan Cheese
• Salt to taste (optional)

Instructions

1. Heat the butter in a large skillet over medium heat.
2. Add minced garlic and shallots to the skillet. Saute until they are translucent (~2 minutes).
3. Turn the pan heat to medium low. Then, add the heavy cream, cream cheese, parmesan cheese, and black pepper to the pan. Use a silicone spatula to incorporate the ingredients. You want the cream cheese fully melted.
4. Add the spinach to the pan and mix it with the sauce. You want to cook this until it is slightly wilted.
5. Taste the Creamed Spinach and decide if you’d like to add a pinch of salt (~1/8 tsp). Serve immediately.

35. Coconut Rice

Fluffy Coconut Basmati Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT20M · Total: PT25M · Yield: [‘4’]

This coconut basmati rice recipe is a simple, yet revolutionary way to prepare rice. This recipe requires 1 pot, 20 minutes, and less than 10 ingredients. It is the perfect side to soups, stews, curries, and beyond!

Ingredients

• 1 cup basmati rice ((or another long-grain rice such as jasmine))
• 1 cup water or vegetable broth
• 1 cup light coconut milk ((or sub 1/2 cup full-fat coconut milk + 1/2 cup water))
• 1 tbsp olive oil
• 1 tsp cumin seeds
• ½ tsp fennel seeds
• ½ tsp all spice/pimento seeds ( (optional))
• 2 bay leafs
• ½ tsp salt
• Zest of 1 lime ( (optional))

Instructions

1. Rinse the basmati rice a couple of times under cold water until the water comes out semi-clear.
2. Heat olive oil in a small pot or a Dutch oven. Once hot, add cumin, fennel, and allspice seeds and saute for 1-2 minutes.
3. Stir in the rice and let it sautee for 1 minute. Add water, coconut milk, salt, and bay leaves, and bring to a boil. Once it starts to simmer, cover with a lid and cook for 10-12 minutes (check out packaging instructions for exact cooking time).
4. Remove from the heat and let it rest for at least 7-10 minutes with the lid on.
5. Fluff with a fork. Add the zest of 1 lime and a squeeze of lime juice (optional). Serve with curries, soups, and more!
6. Store in a covered container in the fridge for up to 6 days or freeze for up to 1 month.

36. Creamy Cucumber Salad

Creamy Cucumber Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’, ‘8 servings’]

Creamy Cucumber Salad recipe is fresh, crunchy and creamy with cucumbers, dill, yogurt or sour cream. Easy 10 minute summer side dish!

Ingredients

• 2 large cucumbers (thinly sliced into half moons)
• 1/4 cup fresh dill (finely chopped)
• 3/4 cup plain Greek yogurt (at least 2%)
• 1/2 teaspoon salt
• Ground black pepper (to taste)

Instructions

1. In a large bowl, combine cucumber, dill, yogurt, salt and pepper.
2. Stir gently with a wooden spoon until well combined.
3. Let the salad chill for 10 minutes in the fridge.
4. Serve immediately within 2-3 hours.

37. Air Fryer Onion Rings

Air Fryer Onion Rings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: 20

Skip the deep fryer and create perfectly crispy air fryer onion rings instead.

Ingredients

• 1 large onion
• ½ cup plain all purpose flour
• 2 tsp salt
• 1 tsp paprika
• ½ cup buttermilk
• 1 cup panko breadcrumbs
• 1 egg

Instructions

1. Cut onion into slices around 1cm thick. Separate into rings.
2. Whisk together buttermilk and egg in a bowl.
3. In a second bowl, combine flour and paprika. Pour half of the mixture into the buttermilk and egg mixture and stir until combined.
4. In a third bowl, mix salt and panko breadcrumbs.
5. Roll onion rings in the flour mixture, followed by the buttermilk mixture then coating in the breadcrumb mixture. Repeat with all onion rings.
6. Place onion rings in a single layer in the air fryer basket, avoiding them overlapping as much as possible.
7. Cook for around 10-12 minutes in air fryer on around 200 degrees Celsius (400F), until golden.
8. Serve with your favourite dipping sauce.

38. Pasta Chips

Air Fryer Pasta Chips with Parmesan (Viral TikTok Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 Servings’]

Grab that pasta, and a few seasonings, and let’s get cooking. You can also bake the Air Fryer Pasta Chips in the oven, as it will create the crispy texture you know and love!

Ingredients

• 16 oz of your favorite bite size pasta (I chose rigatoni)
• 2 tablespoons of olive oil
• ½ tablespoon of garlic powder
• ½ tablespoon of Italian seasoning
• ½ cup of grated parmesan

Instructions

1. Cook pasta as per the instructions on the package. After cooking, ensure it’s well-drained.
2. In a large bowl, thoroughly mix the cooked pasta with olive oil. Follow up by adding the grated Parmesan cheese, Italian seasoning, and garlic powder for the seasoning.
3. Spread the seasoned pasta in a single layer on the air fryer basket or rack, ensuring they do not overlap too much for even cooking.
4. Set the air fryer and cook until the pasta chips attain crispy perfection.

39. Air Fryer Jicama Fries

Jicama Fries Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Yield: [‘6’]

Air fryer jicama fries are a healthy snack option made with this root vegetable in your Ninja Foodi or Cosori. Baked, crispy and keto.

Ingredients

• 1 large jicama (peeled and sliced into sticks, about 12 oz.)
• 2 tbsp olive oil
• 3/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Peel and slice jicama. Lay sticks on a thick wad of paper towels. When done roll it up and gently press down to absorb water on outside of fries.
2. Add them to a bowl. Drizzle on oil and sprinkle on seasonings. Toss so each piece is coated well.
3. Preheat air fryer to 380 F. for 5 minutes. Spray basket with non stick spray and pour fries in, overlapping least possible.
4. Air fry for total of 20 minutes shaking basket every 5 minutes and spraying tops every time you shake. Can add additional salt when you shake.
5. Remove when they are tender inside and crispy outside to your liking. Serve with ketchup.

40. Mango Bean Salad

Mango Black Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT75M · Yield: [‘8’, ‘8 servings’]

This Mango Black Bean Salad is sweetly satisfying. Bursting with flavor, it’s packed with plant-based heartiness. Made with 8 simple, low-budget, pantry-friendly ingredients with 15 minutes of prep!

Ingredients

• 30 ounces of black beans (2 cans), drained and rinsed
• 2 mangos, peeled and cut into ½ inch wide pieces
• 1 red bell pepper, rinsed, seeds removed and chopped
• 3 green onions (white and green parts), sliced
• ¼ teaspoon of red pepper flakes
• 1/4 cup of red wine vinegar
• Zest and juice of 1 orange
• Zest and juice of 1 lime

Instructions

1. Combine all ingredients in a large bowl and mix well.
2. Chill for one hour before serving.

41. Keto Ranch Dressing

Low-Carb Keto Ranch Dressing Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: 16

Making this low-carb keto ranch dressing recipe is quick and easy. Use this creamy keto ranch dressing recipe on salads or as a dip.

Ingredients

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh dill, minced
• 2 teaspoons fresh chives, minced
• 2 teaspoons fresh parsley, minced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 cup unsweetened coconut milk

Instructions

1. In a medium bowl, mix together the mayonnaise and sour cream.
2. Add the lemon juice, herbs, and seasonings. Mix together until well combined.
3. Slowly add milk and mix until combined.
4. Transfer to a jar with a lid. Store in the refrigerator.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.