One thing that I really struggle with are side dishes, especially healthy side dishes.
Sometimes I am as picky as my kids when it comes to eating more healthy.
So, I am really going to make an effort this month to pack more vegetables in my family’s diet.
I have taken on the challenge of filling half of their dinner plates with fruits and vegetables (which is a real stretch for me).
Here is my one of our family’s favorite veggie-loaded recipes. I loved all the vegetables mixed together and my kids picked out the things they didn’t like (peppers and onions).
It was such a bright and colorful side dish that was so easy to throw together.
If you are looking for a simple and delicious side dish recipe, I highly recommend our Fresh Mexicorn Recipe.
works great as a taco meat replacement:
My family loves tacos, however, as a mother, I am starting to feel a little guilty feeding them so many tacos.
This Mexicorn recipe is also a great taco filing, if you are looking for a meat alternative. It works perfectly as a vegetarian substitute.
They still taste amazing, and once you top them off with all the goods, you won’t even be able to tell they are meatless.
Related Article: These Cheesy Chicken Taquitos are made in your SLOW COOKER!
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have a sweet tooth? We have just the cure. Watch how to make our favorite dessert, here:
Did you know we have a Youtube Channel? We created it just for you. We wanted to show you how simple and delicious our recipes are.
We take you through each recipe, step by step, and show you exactly how to make it. We answer all your questions, and help you get the recipe, perfect, each and every time you make it.
If you are looking for more simple and delicious recipes, head over to our channel and check them out.
We love baking, and one of our favorite things to bake is our, Mom’s Famous Marshmallow Brownies.
Watch how to make our Mom’s Famous Marshmallow Brownies, here:
Fresh Mexicorn Recipe
- 4 cups frozen corn or fresh
- 1 green bell pepper diced
- 1 red bell pepper diced
- ½ red onion finely diced
- 4 ounces diced green chilis 1 can, drained
- 1½ Tablespoons butter
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- ½ teaspoon salt
- ½ teaspoon cilantro
- Combine all the ingredients in a large saucepan.
- Heat over medium heat, cover with lid, and let cook for about 10-12 minutes or until vegetables are done cooking.
- Large Saucepan
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