Apr
2025

Baked Cod and Potatoes

categories: Main Dishes, Seafood
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Baked Cod and Potatoes is a simple, delicious dish featuring cod fillets roasted on top of buttery, crispy, well-seasoned potato slices.
Baked Cod and Potatoes is a simple, delicious dish featuring cod fillets roasted on top of buttery, crispy, well-seasoned potato slices.

Today I would like to share an easy to prepare seafood main dish with you that I found online a while ago. The main ingredients are cod fillets and russet potatoes (along with butter, olive oil and spices). It’s a fairly simple recipe that will serve 3 people.

There are two cooking methods used to make the dish. Potatoes are roasted in the oven; the fish is added on top (same dish), then everything finishes cooking under the broiler in the oven. It’s a really nice tasting meal, and here is how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Potatoes

Wash 2 large russet potatoes (or 3 medium- about 1 pound total), then remove the peels. Once they’re peeled, slice the potatoes into 1/8″ thick rounds (width-wise) using a sharp knife or a mandoline slicer. Place the potato slices in a medium bowl.

Russet potatoes are washed before they are peeled.

Combine 2 Tablespoons of melted butter and 2 Tablespoons of extra virgin olive oil in a separate bowl. Remove 1 Tablespoon of this mixture and set it aside (to drizzle on the fish later).

Pour the remaining 3 Tablespoons of the butter and olive oil mixture over the potatoes and toss them well, until the potato slices have been coated on all sides. 

Melted butter and extra virgin olive oil are combined in a small bowl.

Grease a 9″ square baking dish with non-stick spray, then spread the coated potato slices evenly in the dish, keeping them in a single layer. Season the potatoes generously with salt, pepper, garlic powder and paprika. 

Potato slices are covered in melted butter/oil, seasoned with spices and layered in baking dish.

Bake The Seasoned Potato Slices

Bake the potato slices at 400°F. for 35-40 minutes until the slices have softened and are light golden brown in color. Flip the potatoes over halfway through the baking time, then re-spread them in the dish and continue baking. TIP: I encourage you to check on the potatoes a couple of times while they bake to ensure they don’t get too crispy.

Remove the pan from the oven once the potatoes are finished cooking. Turn on the BROILER for the oven, and make sure the oven rack is moved to about 6 inches from the heat source for the final step.

Potatoes are roasted in baking dish and flipped over, halfway through the baking time.After being turned over, the potatoes continue roasting until light brown and slightly crisp.

Add The Cod Fillets

Now it’s time to add the cod fillets and finish cooking this dish! Place three 1″ thick cod fillets (with or without skin on the bottom) on top of the potato slices, leaving a small amount of space in between each one.

We used cod fillets with skin on (this time), then removed the skin once everything was ready, but this is your choice, however you prefer it. Drizzle or brush the reserved melted butter and olive oil mixture over the top of the fillets. Lightly season the fish with additional salt (if desired), then sprinkle them with fresh thyme leaves. 

Cod fillets are drizzled with butter/oil and thyme and placed on top of roasted potato slices.

Time For The Broiler

When the broiler is hot and the oven rack is in place, put the baking dish back in the oven, about 6″ away from the direct heat of the broiler. Broil the fish for 7-10 minutes OR until the fish is cooked through, and the potatoes are crispy and browned. 

Ours usually takes the full 10 minutes, but the time may vary depending on the thickness of the fish. Keep an eye on the fish while it broils. If you notice the potatoes begin to get too browned or start to burn slightly, simply move the dish further away from the broiler!

The baked cod and potatoes are done when the potatoes are browned and crispy, and the cod flakes easily with a fork and is cooked all the way through.

Baked cod and potatoes are cooked through and ready to be served.

Serve The Baked Cod And Potatoes

Remove the baking dish from the oven and serve the baked cod and potatoes immediately. Serve the fish on top of the potatoes or serve the cod with the potatoes on the side.

Sprinkle more fresh thyme leaves on top of the fish before serving (if desired). We enjoy serving the baked cod and potatoes with a salad or a green veggie on the side.

A white plate with baked cod and potatoes, served with a green salad on the side.

I hope you have the opportunity to try this delicious seafood recipe and trust you will find it enjoyable. It’s a really uncomplicated recipe to make and has good flavors.

Thanks so much for stopping by and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More COD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious recipes featuring cod you can check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Recipe adapted from Mark Bittman via New York Times Cooking at: Roasted Cod and Potatoes Recipe

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Baked Cod and Potatoes
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Baked Cod and Potatoes is a simple, delicious dish featuring cod fillets roasted on top of buttery, crispy, well-seasoned potato slices.

Category: Main Dish
Cuisine: All Cuisines
Keyword: baked cod and potatoes
Servings: 3
Calories Per Serving: 366 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large russet potatoes (about 1 pound) or 3 medium
  • ¼ medium yellow onion thinly sliced
  • 2 Tablespoons butter melted
  • 2 Tablespoons extra virgin olive oil
  • salt and pepper to generously season potatoes
  • garlic powder to generously season potatoes
  • paprika to generously season potatoes
  • ¾ pound cod fillets (3 fillets) approx. 1" thick and 4 oz. each
  • fresh thyme leaves (chopped) to lightly season fish
  • additional salt (optional) to lightly season fish
US Customary - Metric
Instructions

  1. Preheat oven to 400℉. Grease or spray bottom of a 9" square baking dish.

  2. Wash and peel potatoes. Slice potatoes into 1/8" thick rounds using a knife or mandoline. Place potato slices in a bowl.

  3. Combine melted butter and olive oil in a separate bowl. Remove 1 Tablespoon of mixture; set aside (to drizzle on fish later). Pour remaining butter/oil mixture on potatoes; toss well until potatoes are coated. Spread potatoes in prepared dish, in a single layer. Season generously with salt, pepper, garlic powder and paprika.

  4. Bake the potatoes at 400°F. for 35-40 minutes until softened and light golden brown in color. Flip slices over halfway through baking time, then re-spread them in the dish; continue baking. TIP: Check on potatoes 2-3 times while they bake so they don't get too crispy.

  5. Remove potatoes from oven. Turn on the BROILER: move oven rack to 6" below broiler heat source. Place cod fillets on top of potatoes. Drizzle reserved butter/oil mixture over the fish. Lightly sprinkle fish with additional salt (if desired), then sprinkle with fresh thyme leaves.

  6. Put baking dish under broiler (6" away from heat source). Broil 7-10 minutes OR until fish is cooked through (flakes easily with a fork), and potatoes are crispy/browned. Time may vary depending on thickness of fish. TIP: Keep an eye on everything as it broils. If potatoes begin to burn, move baking dish further away from the broiler!

  7. Remove from oven; serve immediately. Serve fish on top of the potatoes or with potatoes on the side. Enjoy!

Nutrition Facts
Baked Cod and Potatoes
Amount Per Serving (1 1 fillet + potatoes)
Calories 366 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 69mg23%
Sodium 129mg6%
Potassium 1115mg32%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 1g1%
Protein 24g48%
Vitamin A 280IU6%
Vitamin C 10mg12%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Baked Cod and Potatoes is a simple, delicious dish featuring cod fillets roasted on top of buttery, crispy, well-seasoned potato slices.


Mar
2025

Blueberry Banana Cream Cheese Pie

categories: Desserts, Pies/Tarts
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Blueberry Banana Cream Cheese Pie is a yummy dessert! Makes two 8″ pies or one 10″-12″ pie, with bananas, creamy filling, and blueberry topping.
Blueberry Banana Cream Cheese Pie is a yummy dessert! Makes two 8" pies or one 10"-12" pie, with bananas, creamy filling, and blueberry topping.

I have so many great memories of my Mom making a wonderful-tasting blueberry banana cream cheese pie for our family! She made this dessert for over 50 years, and I’m so grateful to have her recipe which always brings back good memories (she passed away last year). I have carried on her tradition and made this pie countless times over the past 40 years, as well!

This recipe (as written) can be used to create TWO (8″) pies or ONE jumbo-sized pie (10″-12″). My Mom always made two 8″ pies, so our family of 5 could eat one pie and still have an extra one in the fridge. Sometimes she took the “extra” pie to church potlucks or gave one to friends.

You can make homemade pie crusts if you prefer, but Mom always said the quickest and easiest way to make this dessert is to buy frozen pie crusts at the grocery store and use those!

The pies have a bottom layer of thinly sliced bananas, topped with cream cheese-type filling, and the pies are covered with blueberry pie filling! After the pies are made, they are refrigerated several hours until they are cold and set up, then sliced and served! YUMMY! Here’s how to make a fabulous blueberry banana cream cheese pie (or two!).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Pre-Bake The Pie Crust

For this recipe you will pre-bake the pie crust or crusts before they are filled. To keep the crusts from “bubbling up and forming air pockets” while they bake, lay a piece of parchment paper on the crust. Pour dried beans onto the parchment paper, enough to fully cover and weigh down the bottom of the crust.

Prebake the pie crusts, (store-bought or homemade) in a preheated 400°F. oven for 11-12 minutes or until the crust is golden brown. Place the pies on a wire rack to cool.

Remove the beans by lifting the parchment paper by the edges and set the paper and beans aside. Let the pie crusts cool completely before continuing. NOTE: The dried beans can be returned to a container and used again, once they have cooled.

Dried beans on parchment paper are used to pre-bake the pie crusts before filling them.Two pie crusts, cooling after being pre-baked.

Layer Banana Slices In Baked Crust

Once the pie crusts have cooled, thinly slice 2-3 bananas and line the pie crust(s) on the bottom and sides with the slices. Arrange the bananas in a single layer so there’s not a lot of space in between. Set the pie crusts aside while you make the filling that goes on top of the bananas.

Thin banana slices are used to line the bottom and sides of the pie crusts.

Make The Cream Cheese Pie Filling

Place 2½ packages (20 ounces total) of softened cream cheese and a cup of granulated sugar in a mixing bowl. Beat them well using an electric mixer until they are fully combined and creamy. Set the bowl aside.

Softened cream cheese and sugar are mixed together until smooth.Cream cheese filling is smooth and fluffy after using an electric mixer.

Now we will need to add 2 envelopes of “Dream Whip”, which is usually found in most grocery stores on the aisles featuring Jello and Pudding mixes. A photo of the box is shown below.

In a SEPARATE bowl, prepare the Dream Whip according to the directions on the box (you will add milk and vanilla extract for each envelope). Beat the mixture very well on high speed until soft peaks form (usually about 4 minutes).

A box of Dream Whip (whipped topping) is used for the next step.The whipped topping is light and fluffy with soft peaks after being beaten with a mixer.

Pour the reserved cream cheese mixture into the bowl of Dream Whip. Use an electric mixer to beat this until all of it is fully combined, very smooth and creamy. This is the filling for the blueberry banana cream cheese pie.

Cream cheese mixture is beaten into the whipped topping using an electric mixer.

Fill The Pie Crusts

MAKING TWO PIES? If you are making two 8″ pies, divide the filling equally between the two cooled pie crusts, spreading it level. You should have enough filling to fill both of the pie crusts, as seen in the first photo below.

MAKING ONE BIG PIE? When you make one big 10-12″ pie, it is a little bit tricky to fill but simply takes a bit more effort. Carefully add the creamy filling, taking extra care to keep it all IN the crust! The filling in the large pie will need you to “TAME” it in place as it is added.

Use a spatula to pull the filling up so it doesn’t completely cover the crimped edges of the pie crust. The pie filling is thick enough to do so and will tend to hold its “shape”. You can see this in the second photo below.

Two pre-baked crusts are filled with the cream cheese pie filling.One very large pie is filled with the cream cheese and whipped topping mixture.

Top Each Pie With Blueberry Pie Filling 

When you are making two pies, evenly divide the blueberry pie filling between the two pies. Spoon the filling into the center of the top of the pie. You will notice the pie filling may spread a little as you add it.

If you’re making two pies, the blueberry filling will not reach all the way to entirely cover the top of the pie. I split the one can between the two pies, then run a knife through the filling (from the middle toward the outside) to create designs on top of each pie.

An 8" blueberry banana cream cheese pie is topped and decorated with blueberry pie filling.

If Making One BIG Pie

When you make one BIG pie, one can of blueberry pie filling will be enough to cover the entire top of the pie. TIP: Level the top, then use a spatula to slightly “lift and shape” the outer edges of the filling to form a higher “barrier” to help keep the blueberry pie filling IN so it doesn’t run over the sides!

A large 10" blueberry banana cream cheese pie is covered with blueberry pie filling.

Chill Then Serve Blueberry Banana Cream Cheese Pie

Place the banana blueberry cream cheese pie (or pies) in the refrigerator and let the pie(s) chill for AT LEAST 4 HOURS (minimum), so plan ahead! The lengthy refrigeration time is vital to ensure the cream cheese filling can become firmer or more “set-up”. for better slicing!

When ready to serve, slice the pie or pies into wedges and serve. We cut the regular 8″ pies into 8 slices each and usually can get 10-12 thin slices out of one 10″-12″ big and tall pie.

After chilling for several hours, the blueberry banana cream cheese pie is sliced for serving.One slice of blueberry banana cream cheese pie on a white plate

I hope you have the opportunity to make blueberry banana cream cheese pie for those you love! It is an absolutely delicious dessert I am confident you will love!

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More PIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious pie recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Author's signature

Original recipe source: unknown (got the recipe from my mom who made these pies for over 50 years)

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Blueberry Cream Cheese Pie
Prep Time
15 mins
Cook Time
12 mins
Refrigeration Time (inactive prep)
4 hrs
Total Time
4 hrs 27 mins
 

Blueberry Banana Cream Cheese Pie is a yummy dessert! Makes two 8" pies or one 10" pie, with bananas, creamy filling, and blueberry topping.

Category: Dessert
Cuisine: All Cuisines
Keyword: blueberry banana cream cheese pie
Servings: 16 (with 2 eight inch pies)
Calories Per Serving: 230 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 8" pie crusts (regular, NOT deep dish) or one large 10"–12" crust
  • 2 large bananas or 1 more, if needed
  • 20 ounces cream cheese softened
  • 1 cup granulated sugar
  • 2 envelopes Dream Whip
  • 1 cup low-fat milk
  • 1 teaspoon vanilla extract
  • 21 ounces blueberry pie filling (canned)
US Customary - Metric
Instructions

  1. Preheat oven to 400℉. Fill crusts with parchment paper and dried beans to weigh down crust(s) to prevent air pockets forming.

  2. Bake pie crusts at 400°F. for 11-12 minutes or until the crust is golden brown. Transfer to wire racks; cool completely before filling.

  3. Thinly slice 2-3 bananas; line pie crust(s) on bottom and sides with them. Arrange slices in a single layer w/out a lot of space in between. Set pie crusts aside while you make pie filling.

  4. Pie Filling: Place softened cream cheese and sugar in a mixing bowl. Beat very well with electric mixer until fully combined/creamy. Set bowl aside. In a SEPARATE bowl, add Dream Whip powder (2 envelopes), milk and vanilla. Beat very well on high speed until soft peaks form (about 4 minutes). Add cream cheese mixture into Dream Whip. Use an electric mixer to beat well until pie filling is fully combined, smooth and creamy.

  5. MAKING TWO 8" PIES? Divide pie filling equally between 2 cooled pie crusts, spreading it level. Spoon blueberry pie filling over the top of the pies beginning in the CENTER, evenly dividing it between pies. Filling will spread a little as you add it. Decorate as desired.

  6. MAKING ONE BIG 10"-12" PIE? Carefully add pie filling, taking extra care to keep it all IN the crust! The filling will need you to "TAME" it in place as it is added. Use a spatula to pull filling up so it doesn't cover crimped edges of the crust. Filling is thick enough to hold its "shape". Blueberry topping will be enough to cover the entire top of the pie. TIP: Level the top, then use a spatula to slightly "lift and shape" outer edges of the cream filling to form a higher "barrier" to keep the blueberry pie filling IN so it doesn't run over the sides!

  7. Place banana blueberry cream cheese pie(s) in the refrigerator; refrigerate pie(s) for A MINIMUM OF 4 hours to allow filling to set up for easier slicing, then serve and enjoy!

Recipe Notes

NOTE: The caloric calculation was made based on the ingredients used for two 8" pies (16 slices).

Nutrition Facts
Blueberry Cream Cheese Pie
Amount Per Serving (1 slice of 8" pie)
Calories 230 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 20mg7%
Sodium 139mg6%
Potassium 213mg6%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 32g36%
Protein 4g8%
Vitamin A 230IU5%
Vitamin C 2mg2%
Calcium 81mg8%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Blueberry Banana Cream Cheese Pie is a yummy dessert! Makes two 8" pies or one 10" pie, with bananas, creamy filling, and blueberry topping.


Mar
2025

How To Can Applesauce

categories: Canning And Preserving
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Learn how to can applesauce for long-term storage! A variety of sweet crisp apples, sugar, cinnamon and nutmeg provide great flavor.
Learn how to can applesauce for long-term storage! A variety of sweet crisp apples, sugar, cinnamon and nutmeg provide great flavor.

Today I want to share how to can applesauce for long term storage. The recipe is fairly simple (especially if you already are familiar with water bath canning)! You make homemade applesauce using apples, water and sugar (if desired), and can add cinnamon and/or nutmeg to taste, for more flavor.

I’ve made several batches already and am grateful we now have many jars of delicious homemade applesauce available in our pantry to enjoy year-round. Here’s how to can applesauce for long term storage.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Before Beginning

Before you begin getting the apples ready, prepare a water bath canner, hot canning jars, lids and screw bands according to the manufacturer’s directions. This will include heating the clean jars and bringing water to a simmer in the canner, and gathering items like a canning funnel, air bubble remover, labels, etc. Save yourself some time and have all these items ready to go before you start!

Prepare The Apples

I typically use a variety of sweet, crisp apples when I make applesauce (there are so many varieties available year-round). For this particular recipe the recommended amount of apples needed is 2½ – 3½ pounds of apples per QUART jar or for every two PINT jars.

I had a couple varieties of apples (about 6½ pounds) that needed to be used and decided to make four PINT jars of applesauce instead of quarts (which my photos reflect). NOTE: The processing time is the same for pint or quart jars.

Wash and drain the apples well before beginning. Cut each apple in half, then remove the seeds and core. You can leave the peel ON or you can remove it (your choice). Weigh the apples so you know the weight of the apples you are using.

Slice each apple half into 1″ thick slices and place them into a large saucepan or soup pot that has a lid. Add just enough water (usually about ½ cup) to keep the apple slices from sticking to the pan. Cook the apple slices (and small amount of water) on Medium-Low heat until they are soft (about 12-15 minutes), stirring often.

Two types of sliced apples cook in water in a large soup pot.The apple slices cook until they become soft.

Make Apple Purée

Once the apples are soft, use an immersion blender in the pan to puree the apples. The apple mixture should be fairly thick and pulp-like in texture.

TIP: If you don’t have an immersion blender, you can use a food mill OR process the apples in a blender (in batches), then return the processed apple pulp to the saucepan.

If you prefer plain applesauce without added sugar or spice, then the applesauce is ready to be canned. If you prefer it slightly sweetened, see the note below.

An immersion blender is used to purée the apples.

Add Some Sugar And Spice!

TIP: If you want to add some additional flavor and sweetness to the applesauce, stir in granulated sugar, ground cinnamon and a pinch of ground nutmeg (optional) to the puree until combined.

Bring the applesauce to a FULL boil (approx. 212°F.). Stir often so the apples don’t stick to the pan.

NOTE: The amount of sugar added can vary depending on how many pounds of apples you are using, but the recommended guidelines (from the Ball Blue Book of Canning) is to use about ¼ cup of sugar per pound of apples used. Add enough sugar, cinnamon and nutmeg as desired. Sometimes if you use a really sweet variety of apple, it may require less sugar overall to suit your taste.

Granulated sugar, cinnamon and nutmeg are added to the applesauce.Applesauce is stirred, then cooked for a couple minutes after adding sugar and spices.

How To Can Applesauce

Keep the temperature constant (boiling) under the apple puree while you fill each canning jar with applesauce. Use a ladle to add the applesauce into clean, hot canning jars, making sure to leave a ½” headspace. Repeat with remaining jars.

Remove the air bubbles from each jar by inserting a plastic knife or plastic spatula into each jar several times. Wipe the rims well with a wet cloth to remove any jam residue, then place flat lids and screw bands on the jars, adjusting the bands to fingertip tight.

Lower jars onto a canning rack over simmering water in the canner. Make sure the hot water covers the jars by at least two inches. Bring the water to a gentle rolling boil, then process the jars for 20 minutes (once water is boiling). 

Once Done Canning

When done, turn off heat and let jars rest 4-5 minutes before removing them from the hot water. Remove jars and place them on a dish towel on the counter. Don’t place boiling hot jars directly on the counter because temperature variances could cause the jars to crack. Let jars cool undisturbed for 12-24 hours, then wipe clean.

Check each jar to ensure it has sealed properly, then label and store in your pantry (remove the screw bands before storing). If a jar has not sealed properly, keep it in the refrigerator and use it within a week or so.

Water bath canner with three of the four total pint jars of applesauce inside.

Serve and Enjoy The Applesauce Or Store In Pantry

When you are ready to enjoy some home-canned applesauce, simply pop open a jar and enjoy it! I love cinnamon-flavored applesauce so much I sometimes grab a spoon and eat it right out of the jar. It is absolutely delicious!

Other ways to enjoy applesauce (besides just gobbling it up!) is to use it on top of pancakes or waffles (or even vanilla ice cream). It also tastes amazing when it’s mixed into Greek yogurt for a quick snack!

A spoonful of the applesauce after a jar has been opened.A closeup photo of a spoonful of home-canned applesauce, right out of the jar.

I really hope you have the opportunity to make homemade applesauce for yourself and those you love. It’s a great way to store lots of delicious applesauce to enjoy throughout the year!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More CANNING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few water bath AND pressure canning recipes you might want to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source (and adapted from): “The Ball Blue Book of Canning”, page 17, published in 2013 by Hearthmark, LLC, dba Jarden Home Brands

↓↓ PRINTABLE RECIPE BELOW ↓↓

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How To Can Applesauce
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

Learn how to can applesauce for long-term storage! A variety of sweet crisp apples, sugar, cinnamon and nutmeg provide great flavor.

Category: Canning and Preserving, Condiment
Cuisine: All Cuisines
Keyword: how to can applesauce
Servings: 64 Tablespoons (about 4 pints total)
Calories Per Serving: 42 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6½ pounds apples (ie. Gala, Fiji, Golden Delicious, Braeburn, etc.) or combo (different types)
  • ½ cup water approx.-to prevent sticking
  • 1½ cups granulated sugar (approx.) more or less, to suit your taste
  • ground cinnamon to suit your taste
  • nutmeg (optional) to suit your taste
US Customary - Metric
Instructions

  1. Before beginning, prepare water bath canner, canning jars (heated), flat lids/screw bands according to manufacturer directions.

  2. Wash and drain apples. Remove seeds and core. Leave the peel ON or OFF (your choice). Weigh apples so you know their weight (for added sugar calculation). Cut apples into 1" thick slices; put them in a Dutch oven or soup pot that has a lid. Add enough water (about ½ cup) to keep apple slices from sticking. Cover and cook on medium heat until apples become soft (12-15 minutes), stirring often.

  3. Use an immersion blender to purée apples. TIP: No immersion blender? Use a food mill OR process apples in a blender (in batches), then return applesauce to saucepan.

  4. Add sugar, cinnamon and nutmeg to taste (if using). Stir to combine; bring applesauce to a FULL boil (approx. 212°F.), stirring often. NOTE: Amount of sugar can vary depending on how many pounds of apples you are using, but recommendation from Ball Blue Book of Canning is to use ¼ cup of sugar per pound of apples. Add enough sugar, cinnamon and nutmeg as desired. If using lots of naturally sweet apples, it may require less sugar overall.

  5. Keep temperature constant under apple puree while filling each jar with applesauce (1 at a time). Use a ladle and funnel to add applesauce to hot canning jars, leaving a ½" headspace. Repeat with remaining jars.

  6. Remove air bubbles by inserting a plastic knife or spatula into each jar. Wipe the rims well with a wet cloth to remove any jam residue, then place flat lids and screw bands on the jars, adjusting bands to fingertip tight. Transfer jars to a canning rack placed in simmering water in the canner. Make sure water covers jars by 2". Bring water to a gentle rolling boil; process jars for 20 minutes (once water is boiling).

  7. When done, turn off heat; let jars rest 4-5 minutes before removing from canner. Put hot jars on a dish towel on the counter. Don't place jars directly on counter because temperature variances can cause jars to crack. Let jars cool undisturbed for 12-24 hours, then wipe clean. Check each jar to ensure it has sealed properly. Label and store in your pantry (remove screw bands before storing). If a jar has not sealed properly, refrigerate and use it within a week.

Recipe Notes

Note: The amount of sugar you use is dependent on the types of apples used and your own personal taste. The sweeter the apples are, the less sugar you may want to use. The caloric calculation per Tablespoon is an estimate and will vary depending on the type and weight of apples and the quantity of sugar used.

Nutrition Facts
How To Can Applesauce
Amount Per Serving (1 Tablespoon)
Calories 42 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Saturated Fat 0.01g0%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.003g
Sodium 1mg0%
Potassium 49mg1%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 9g10%
Protein 0.1g0%
Vitamin A 25IU1%
Vitamin C 2mg2%
Calcium 3mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Learn how to can applesauce for long-term storage! A variety of sweet crisp apples, sugar, cinnamon and nutmeg provide great flavor.


Mar
2025

Italian Penne Pasta Casserole

categories: Beef, Casseroles, Italian, Main Dishes, Pork
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Make a delicious Italian Penne Pasta Casserole for those you love! It’s filled with ground beef, Italian sausage, sauce and lots of cheese!
Make a delicious Italian Penne Pasta Casserole for those you love! It's filled with ground beef, Italian sausage, sauce and lots of cheese!

Today I want to share a “simple” yet delicious casserole recipe I believe you’re going to enjoy! I created this recipe using simple ingredients and we really like it a lot! I came up with this recipe after experimenting with different uses for penne, those cute little tubes of pasta goodness! YUM!

Our family loves almost anything Italian, so this tasty casserole is one that is easily made and enjoyed without a ton of prep work. That’s a win-win in my book, so let me show you how to make this Italian Penne Pasta Casserole. It yields about 6 servings, and I hope you like it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Casserole Filling

Place ground beef, Italian sausage, chopped green bell pepper and chopped onion in a large skillet. Cook these ingredients on medium-high heat until the meat is browned and fully cooked through. The peppers and onions should be tender, as well.

TIP: You can use sweet OR spicy Italian sausage (links or bulk) in the casserole, but if you use Italian sausage links, remove the casings before cooking.

Once the meat finishes cooking, remove any grease from the skillet (and discard). Season the meat mixture with Italian seasoning mix and salt and pepper. 

Ground beef, Italian sausage, onions and bell pepper cook in a large skillet.After being cooked, grease is removed (and discarded) and the meat mixture is seasoned.

Transfer the meat filling to a large bowl, add a favorite marinara sauce (your choice) and shredded mozzarella cheese. Note: You will set aside a small part of the mozzarella cheese to top the casserole before baking!

Stir the filling well, until all the ingredients have been combined. Now the only thing left to add to the casserole filling is eight ounces of cooked penne pasta.

Shredded mozzarella cheese and marinara sauce in a bowl with the meat mixture.Cheese, sauce and meat mixture are combined in a large bowl.

Cook the Penne Pasta

TIP: To save time, consider cooking the pasta WHILE you make the meat filling. It doesn’t take too much effort to cook both at the same time and will significantly reduce your prep time.

Bring a large saucepan of boiling water to a full boil. Add the penne pasta and cook it on medium-high heat according to the package directions (approx. 10 minutes). The pasta may be slightly al dente (or slightly undercooked) at this point but will finish cooking in the oven.

Drain the pasta once it has finished cooking and add the drained pasta to the rest of the filling in the bowl. Stir well, to fully combine and coat the pasta with the meat sauce.

Penne pasta is cooked in boiling water until al dente.Drained and cooked penne pasta is added to the meat mixture in bowl.

Prepare The Casserole For Baking

Preheat your oven to 350°F. Spray a 9″ x 9″ baking dish with non-stick spray. Pour the casserole filling into the baking dish and spread the mixture out evenly in the pan.

Meat filling is stirred to fully combine it with the cooked pasta.All the casserole filling is placed into a greased 9" x 9" baking dish.

Sprinkle the surface of the casserole with the reserved amount of shredded mozzarella cheese, until evenly distributed. Cover the baking dish lightly with aluminum foil. Now the Italian penne pasta casserole is ready to bake!

Additional grated mozzarella cheese is sprinkled on top of the casserole before baking.

Bake And Serve The Italian Penne Pasta Casserole

Bake the casserole at 350°F. for 35-40 minutes, removing the foil covering for the last 10 minutes of baking. Once done, the sauce should be bubbly around the edges and the cheese topping should be golden brown and fully melted.

Transfer the baking dish to a wire rack and let the Italian Penne Pasta Casserole rest for 2-3 minutes before serving. If desired, sprinkle each portion with grated Parmesan cheese, then serve and enjoy this delicious meal.

The Italian Penne Pasta Casserole is golden brown and bubbly after baking.A portion of Italian penne pasta casserole, topped with Parmesan cheese for serving.

I hope you have the opportunity to make this casserole for your family and/or friends, and trust you’ll enjoy it as much as we do. Any leftovers you may have can be easily re-heated in a microwave for additional meals.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More CASSEROLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of casserole recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Italian Penne Pasta Casserole
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

Make a delicious Italian Penne Pasta Casserole for those you love! It's filled with ground beef, Italian sausage, sauce and lots of cheese!

Category: Main Dish
Cuisine: Italian
Keyword: Italian, penne pasta, casserole
Servings: 6
Calories Per Serving: 507 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ pound ground beef
  • 2 links Italian sausage (casings removed) or ¼ pound bulk Italian sausage
  • 2 Tablespoons chopped yellow onion
  • 2 Tablespoons chopped green bell pepper
  • ½ teaspoon Italian seasoning
  • salt and pepper (enough to season the meat to taste)
  • 24 ounces marinara sauce (or favorite meatless spaghetti sauce)
  • 2 cups shredded mozzarella cheese* *DIVIDED USE
  • 8 ounces uncooked penne pasta
US Customary - Metric
Instructions

  1. Preheat oven to 350°F. Spray a 9" x 9" baking dish with non-stick spray.

  2. Place ground beef, Italian sausage, green pepper and onion in a large skillet. TIP: If using Italian sausage links, remove the casing. Cook on medium-high heat until meat is browned/fully cooked. Drain grease from skillet. Season meat with Italian seasoning, salt and pepper. Stir well.

  3. Transfer meat mixture to large bowl; add marinara sauce and 1½ cups mozzarella. Note: Reserve ½ cup mozzarella to use later! Stir mixture well, until combined.

  4. Bring large pan of water to a full boil. Add pasta; cook on medium-high heat per pkg. directions (approx. 10 minutes). Pasta may be slightly undercooked but will finish cooking in the oven. Drain pasta; add to meat sauce in bowl. Stir well, to coat pasta with meat sauce.

  5. Pour casserole filling into greased baking dish, spreading mixture evenly. Top with remaining mozzarella cheese, sprinkling evenly. Cover dish with aluminum foil.

  6. Bake at 350°F. for 35-40 minutes, removing foil during the last 10 minutes of baking. It's done when the sauce is bubbly around the edges and cheese topping is golden brown and fully melted. Transfer baking dish to a wire rack. Let casserole rest 2-3 minutes before serving. If desired, sprinkle each portion with grated Parmesan cheese. Serve and enjoy!

Recipe Notes

TIP: To save time, consider cooking the pasta WHILE you make the meat filling. It doesn't take too much effort to cook both at the same time and will significantly reduce your prep time.

Nutrition Facts
Italian Penne Pasta Casserole
Amount Per Serving (1 (1/6 of total))
Calories 507 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 12g75%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 85mg28%
Sodium 1072mg47%
Potassium 658mg19%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 6g7%
Protein 26g52%
Vitamin A 758IU15%
Vitamin C 11mg13%
Calcium 230mg23%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a delicious Italian Penne Pasta Casserole for those you love! It's filled with ground beef, Italian sausage, sauce and lots of cheese!

 

 


Mar
2025

Apple Broccoli Quinoa Salad

categories: Meatless Meals, Salads
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Enjoy delicious, healthy Apple Broccoli Quinoa Salad with broccoli, apple, feta cheese, walnuts and quinoa in a honey Dijon salad dressing!
Enjoy delicious, healthy Apple Broccoli Quinoa Salad with broccoli, apple, feta cheese, walnuts and quinoa in a honey Dijon salad dressing!

Do you enjoy eating quinoa (pronounced KEEN-wah)? I have used it in quite a few recipes here on my blog. If you aren’t familiar with this “superfood”, let me take a second to give you a very brief overview.

Quinoa has been around for thousands of years, and it originated in the Andes mountains of Chile, Bolivia and Peru with the Inca civilization who considered it a sacred food. It is the SEED of a grain crop grown specifically for those very seeds! Nutritious quinoa has grown increasingly popular in the United States over the past couple decades!

Quinoa is naturally gluten-free, high in fiber and is a very good source of protein, vitamins and minerals. It is incredibly simple to prepare and provides a good protein foundation for this yummy, nutritious apple broccoli quinoa salad. I hope you enjoy it- here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Quinoa

Use a fine mesh strainer to rinse and then drain ½ cup of uncooked quinoa very well. This helps to remove any impurities that may be present.

Uncooked quinoa is rinsed and drained using a fine mesh strainer.

Bring ¾ cup of water to a full boil (on HIGH) in a medium-sized saucepan. Once the water is at a full boil, add the drained quinoa. Reduce the heat to LOW, and put a lid on the pan, leaving the LID slightly offset to let a bit of steam escape.

Simmer the quinoa for 12-13 minutes on LOW heat OR until all the water has been absorbed. One the quinoa is finished cooking, remove the lid and use a fork to “fluff” up the quinoa in the saucepan. Let the quinoa cool by transferring it out of the hot pan into a bowl, stirring it occasionally as it cools.

Quinoa is cooked in boiling water in a saucepan.When quinoa is done cooking (and water is absorbed), it is fluffed with a fork.

Lightly “Toast” The Walnuts

By lightly “toasting” the chopped walnuts, you can add a bit more flavor AND crunchiness to the salad. It is easy to do this by heating a skillet on MEDIUM heat until fairly hot. That’s right! You do NOT put them in a toaster (ha ha!)

Add chopped walnuts and let them “toast”, stirring them often until they are slightly browned and have become aromatic. This only takes a few minutes! Once they’re done, immediately transfer the walnuts from the hot skillet onto a plate or paper towels to completely cool.

Chopped walnuts are lightly "toasted" in a dry skillet for a few minutes.

Make The Salad Dressing

Now it’s time to make the flavorful salad dressing for the salad. It’s a CINCH! Place the ingredients (olive oil, apple cider vinegar, Dijon, honey, sea salt and black pepper) in a small bowl.

Use a whisk to mix these ingredients until they have emulsified and are fully blended. The result should be a smooth, creamy salad dressing with no separation of oil and vinegar.

TIP: If you do not have access to a whisk, you can put the salad dressing ingredients into a small jar with a secure lid. Shake the jar really well until they’re FULLY combined.

The ingredients for the salad dressing are placed in a small bowl to combine.Once salad dressing has been emulsified by whisking, it is ready to add to the salad.

Assemble The Salad

When you are ready to assemble the salad, place 3 cups of freshly chopped broccoli (small pieces) into a medium-sized salad bowl. Add one cored, chopped UNPEELED red honey crisp apple (or substitute), then squeeze the juice of a small lemon over the top. 

Stir these three ingredients very well until combined. The lemon juice helps the apple pieces to not turn brown as they are exposed to the air!

Add crumbled feta cheese and the cooled, cooked quinoa and toss the apple broccoli quinoa salad until combined. 

Chopped apple (with lemon juice) and chopped broccoli in a medium bowl.Crumbled feta cheese and cooked quinoa are added to the apples and broccoli.

Give the salad dressing a good stir so it is again combined, then pour it over the salad, and toss again until fully mixed. Take a small taste and add additional salt and pepper, if desired.

The salad dressing is poured over the broccoli apple quinoa salad and stirred to combine.After mixing the salad dressing in, the broccoli apple quinoa salad is ready to eat.

Serve The Apple Broccoli Quinoa Salad

Now the salad is ready to be served and enjoyed! If desired, you can refrigerate the salad for a while if you prefer it well-chilled, but it is delicious either way!

The leftovers will keep well for 3-4 days if stored in the refrigerator in an airtight container. The apples (if covered well with lemon juice when making the salad) should also stay crisp and un-browned!

Broccoli apple quinoa salad is now ready to enjoy.Chopped apples, broccoli and quinoa are the starts of this delicious salad.

This healthy salad is delicious, and I enjoy it as a protein-packed quick lunch OR as a side dish served with a main dish at dinner. I hope you have the chance to make it for yourself and/or those you love.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More QUINOA Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of recipes featuring quinoa, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Author's signature

Original recipe source (and with thanks to Jenn Laughlin) at https://peasandcrayons.com/broccoli-apple-quinoa-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Apple Broccoli Quinoa Salad
Prep Time
15 mins
Cook Time
13 mins
Total Time
28 mins
 

Enjoy delicious, healthy Apple Broccoli Quinoa Salad with broccoli, apple, feta cheese, walnuts and quinoa in a honey Dijon salad dressing!

Category: Meatless Main Dish, Salad, Side Dish
Cuisine: All Cuisines
Keyword: apple broccoli quinoa salad
Servings: 4
Calories Per Serving: 322 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad:
  • ½ cup quinoa (uncooked) rinsed/ drained well
  • ¾ cup water
  • ⅓ cup walnuts chopped/ pan-toasted
  • 3 cups chopped fresh broccoli cut in small pieces
  • 1 medium honey crisp apple (do not peel) cored, chopped in small pieces
  • 1 small lemon
  • ⅓ cup feta cheese crumbles
For Salad Dressing:
  • 2½ Tablespoons extra virgin olive oil
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon apple cider vinegar
  • ¾ Tablespoon honey
  • ¼ teaspoon sea salt
  • ⅛ teaspoon black pepper
US Customary - Metric
Instructions

  1. Use a fine mesh strainer to rinse and fully drain quinoa to remove any impurities.

  2. COOK QUINOA- Bring water to a full boil (on HIGH) in a medium saucepan. Once water is boiling, add quinoa. Reduce heat to LOW; put a lid on pan, leaving LID slightly offset to let some steam escape. Simmer quinoa 12-13 minutes on LOW OR until water has been absorbed. Remove lid- use a fork to "fluff" quinoa in pan. Remove quinoa from hot pan into a bowl, stirring occasionally as it cools.

  3. TOAST WALNUTS- Heat a skillet on MEDIUM. Add chopped walnuts; cook, stirring often until they're slightly browned and aromatic (3-4 minutes). Immediately transfer walnuts out of hot skillet onto a plate or paper towels to cool.

  4. MAKE SALAD DRESSING- Place olive oil, apple cider vinegar, Dijon, honey, sea salt and black pepper in a small bowl. Use a whisk to mix until they have emulsified and are fully blended into a smooth, creamy salad dressing with no separation of oil and vinegar. TIP: If you don't have a whisk, put ingredients in a small jar with a secure lid. Shake jar really well until FULLY combined.

  5. MAKE SALAD- Place chopped broccoli in a medium salad bowl. Add cored, chopped UNPEELED apple, then squeeze juice of small lemon on top. Mix until well-combined (lemon juice helps apple pieces not turn brown when exposed to air). Add feta and cooled quinoa. Toss to combine. 

  6. Give salad dressing a good stir, then pour over salad. Toss to combine. Take a bite of salad; add additional salt and pepper, if desired.

  7. Serve salad immediately OR cover and refrigerate until ready to serve! Leftovers should keep well for 3-4 days if stored in airtight container in refrigerator (apple pieces should remain crisp and un-browned, as well). Enjoy!

Recipe Notes

NOTE: Can substitute other red, sweet crisp apples such as McIntosh, Fuji, Gala, etc. instead of honey crisp apples, if desired.

Nutrition Facts
Apple Broccoli Quinoa Salad
Amount Per Serving (1 (1/4 of total))
Calories 322 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Polyunsaturated Fat 6g
Monounsaturated Fat 8g
Cholesterol 11mg4%
Sodium 356mg15%
Potassium 476mg14%
Carbohydrates 32g11%
Fiber 6g25%
Sugar 10g11%
Protein 9g18%
Vitamin A 502IU10%
Vitamin C 75mg91%
Calcium 127mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy delicious, healthy Apple Broccoli Quinoa Salad with broccoli, apple, feta cheese, walnuts and quinoa in a honey Dijon salad dressing!


Mar
2025

Easy Lentil Minestrone

categories: Main Dishes, Meatless Meals, Soups
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Make a pot of Easy Lentil Minestrone, with veggies, lentils, beans and pasta. This one-pot soup is low-calorie, meatless, tasty and filling!
Make a pot of Easy Lentil Minestrone, with veggies, lentils, beans and pasta. This one-pot soup is low-calorie, meatless, tasty and filling!

Today I want to share a delicious “meatless” soup recipe I found online a while ago. It is absolutely scrumptious and full of veggies and good protein from lentils! This soup is more filling than regular vegetable soup, because of the added white beans and pasta!

Recently a dear family member had surgery, and I offered to bring her a meal once she was home recuperating. She is a vegetarian, so I took her a big pot of easy lentil minestrone, along with some cheddar biscuits and brownies. She told me she loved it!

We love this hearty soup too, even though my husband and I are not vegetarians. Easy Lentil Minestrone has amazing flavor and texture from the veggies, lentils, beans and pasta. I only made a couple of changes to the original recipe, to suit our taste.

I’ve been making wonderful homemade minestrone (with beef) for over 45 years using a recipe from a family friend, but this meatless recipe (from another source) is equally delicious. Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Vegetables

Heat extra virgin olive oil on medium-high heat in a heavy-duty sauce pot or a large Dutch oven until very hot (but not smoking). Add chopped onion, carrots and celery to the hot oil. Cook the veggies until they become tender, about 6-7 minutes.

Chopped carrots, onions and celery are cooked in olive oil in a large soup pot.

Add minced garlic, salt, Italian seasoning and black pepper to the veggies, and stir well, to combine these ingredients. Cook for 1 minute, stirring constantly so the garlic doesn’t burn.

Minced garlic, salt, pepper and Italian seasoning are added to cooked vegetables in pot.

Make The Minestrone Soup

Now it’s time to turn those cooked vegetables into a big pot of yummy soup! Pour in vegetable broth, water, and two 14.5-ounce cans of diced tomatoes (including the juice). Stir to combine these ingredients.

Diced tomatoes, vegetable broth and water are added to the soup pot of veggies.

Add brown (or green) lentils and two dried bay leaves (found in spice section at store) to the soup pot. Stir well, then bring the soup to a FULL BOIL.

Once it’s boiling, turn the heat down to LOW and put a lid on the soup pot. Let the soup simmer on low heat for 25 minutes, without opening the lid or disturbing the soup.

Brown lentils and two bay leaves are added to the minestrone soup in the pot.

Add Beans And Pasta

After 25 minutes remove the lid from the soup pot and turn the heat back up to MEDIUM. You will notice the soup has reduced slightly in volume, and that is to be expected. 

After cooking for 25 minutes, the lentils have become tender.

Stir uncooked macaroni noodles and one can of drained Great Northern Beans (or Cannellini Beans) into the soup. Cook the soup (uncovered), stirring often for about 10-11 minutes, or until the pasta is tender to the bite.

TIP: As the pasta cooks it will absorb some of the liquid. You may find it helpful to add additional broth or water to “thin out” the soup slightly, to suit your taste.

Uncooked macaroni noodles and white beans are added to the easy lentil minestrone.

Final Step

Remove the soup pot from the heat source and stir in fresh baby spinach leaves (whole or chopped). As you stir, the heat of the soup will “cook” the spinach until it wilts.

Once the spinach has wilted, take a small taste of the soup. If you find it needs additional salt and pepper to suit your taste, stir it in at this point, right before serving.

Fresh baby spinach leaves (whole or chopped) are stirred into the hot soup.The heat of the soup wilts the baby spinach leaves.

Serve And Enjoy Easy Lentil Minestrone Soup

Ladle the minestrone into individual bowls and serve immediately while hot. You can add grated Parmesan cheese to each serving, if desired, for even more flavor (optional, but good).

A white bowl, filled with easy lentil minestrone soup and served.This recipe as written will yield approximately 12, one-cup servings of the soup and is very low-calorie! A one cup serving is perfect for a quick lunch, but for a dinner “main dish” serving, I recommend doubling this amount.

Easy lentil minestrone soup served in a large white bowl.

I hope you have the chance to make this delicious soup for those you love! Yes, it has a fairly long list of ingredients but trust me… it’s so worth it! Easy lentil minestrone not only tastes amazing, but it is very filling!

TIP: The original creator of this recipe also shared how to prepare this meal in a slow cooker. I’ve included the directions in the NOTES section of the printable recipe card below. I have not tried this way of preparing the minestrone but included it in case this method is of interest to you.

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. There are LOTS of delicious soup recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: Jenn Laughlin at: Easy One-Pot Lentil Minestrone Soup – Peas and Crayons

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Easy Lentil Minestrone
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Make a pot of Easy Lentil Minestrone, with veggies, lentils, beans and pasta. This one-pot soup is low-calorie, meatless, tasty and filling!

Category: Main Dish, Side Dish, Soup
Cuisine: Italian
Keyword: easy lentil minestrone
Servings: 12 (one cup servings)
Calories Per Serving: 193 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons extra virgin olive oil
  • 1 medium yellow onion peeled, diced
  • 3 medium carrots peeled, diced
  • 2 stalks celery finely chopped
  • 4 teaspoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon black pepper
  • 5 cups vegetable broth
  • 2 cups water +more, as needed
  • 2 14.5 oz cans diced tomatoes including juice
  • 2 bay leaves
  • 1 cup elbow macaroni uncooked
  • 1 cup brown lentils or green lentils
  • 15 ounces canned Great Northern Beans drained (or substitute cannellini beans)
  • 2 cups fresh baby spinach leaves whole or chopped
US Customary - Metric
Instructions

  1. Heat olive oil on medium-high in a heavy-duty sauce pot or large Dutch oven until hot (not smoking). Add onion, carrots, celery; cook until tender (6-7 minutes), stirring often.

  2. Add garlic, salt, Italian seasoning, pepper; stir well. Cook 1 minute, stirring constantly so garlic doesn't burn. Pour in veggie broth, water, and diced tomatoes (including juice). Stir to combine.

  3. Add lentils and bay leaves. Stir, then bring soup to a FULL BOIL. Reduce heat to LOW; put a lid on soup pot. Simmer for 25 minutes, without disturbing.

  4. Remove lid from soup pot; increase heat to MEDIUM. Soup will have slightly reduced in volume. Add uncooked macaroni and drained beans. Stir well. Cook (uncovered) for 10-11 minutes or until pasta is tender. TIP: As pasta cooks it will absorb some liquid. Add more broth or water to "thin" soup slightly, as desired.

  5. Remove soup from heat; stir in spinach. The hot soup will "cook/wilt" the spinach. Once spinach has wilted, taste soup; add additional salt and pepper if needed.

  6. Ladle hot soup into bowls; serve immediately. Top with grated Parmesan (optional), if desired.

Recipe Notes

NOTE: Jenn Laughlin (original author) shared how to use a slow cooker for this recipe:

Place all ingredients (except macaroni, beans, spinach) in slow cooker. Cover; cook on LOW 9-10 hours OR Cook on HIGH 5-6 hours. Stir in pasta, beans. Cover again; cook till pasta is al dente (10+ minutes). Stir in spinach. Season w/ additional salt and pepper, if desired. Serve.

Nutrition Facts
Easy Lentil Minestrone
Amount Per Serving (1 (one cup))
Calories 193 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.5g3%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 708mg31%
Potassium 562mg16%
Carbohydrates 33g11%
Fiber 9g38%
Sugar 4g4%
Protein 10g20%
Vitamin A 3347IU67%
Vitamin C 11mg13%
Calcium 78mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a pot of Easy Lentil Minestrone, with veggies, lentils, beans and pasta. This one-pot soup is low-calorie, meatless, tasty and filling!

 

 


Mar
2025

Homemade Egg Noodles

categories: Pasta, Side Dishes
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It’s easy to make a small batch of homemade egg noodles (3 ingredients) for a side dish (hot, buttered) or to add to homemade soup.
It's easy to make a small batch of homemade egg noodles (3 ingredients) for a side dish (hot, buttered) or to add to homemade soup.

Did you know it is really easy to make homemade egg noodles using only a few ingredients? Yes… it’s true. Today I want to show you how to make egg noodles from scratch in the comfort of your own kitchen.

The recipe I am sharing is for a small batch of homemade noodles (4 servings), which is the perfect amount for us. We can enjoy this amount as a side dish (hot, buttered and lightly seasoned) to accompany some of our meals. This small batch of noodles is also the perfect amount to add to a big pot of homemade soup!

I know it is very convenient to buy egg noodles at the grocery store, but I really LOVE knowing how to make them from scratch, too! Here’s how to make homemade egg noodles.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Dough for The Egg Noodles

In a large bowl or on a flat work surface, combine all-purpose flour and salt. Make a large mound out of the mixture, shore up the sides and then create a deep “well” in the center.

Flour and salt are combined into a mound and a "well" is made in the middle.

Add two large eggs into the “well”. Use a fork to slowly mix the eggs into the flour mixture, adding flour a little bit at a time until the eggs are fully mixed in.

Two eggs are added to the well in flour and salt mixture, and a fork is used to combine them.

Continue mixing until the dough comes together into a slightly firm, shaggy mound of dough. Place some flour on your hands and knead the dough until it comes together in a large ball. Add a little more flour, if necessary, to bind it together.

TIP: Don’t overmix the dough or it can cause the dough to become tough, which will make it harder to roll out.

Gradually combining the eggs and the flour and salt mixture until fully blended.A wet, shaggy dough for the egg noodles is formed.

Let The Dough Rest, Then Roll Out

Divide the dough in half into two equal sized balls. Let the dough balls rest (uncovered) for about 10 minutes. Lightly flour a flat work surface or cutting board.

The dough is then split into two different balls.

Use a lightly floured rolling pin to roll out one ball of dough at a time. Try to roll the dough very thin (approximately ¼” thick), for best results.

A rolling pin is used to roll out the dough for the egg noodles.

Slice The Dough Into Thin Strips

Once the dough is rolled out, use a pizza cutter or a sharp knife to slice the dough into strips, about ½” – ¾” wide. At this point, the fresh noodles can be cooked immediately.

If you want to freeze some of the noodles for another use, lightly dust the noodles with flour. Lay the noodles on cookie sheets in a single layer, then flash freeze them. Once frozen, place them (loosely packed) in an airtight freezer container or in large freezer bags and store in a freezer.

After being rolled out, the dough is cut into thin strips.

You can also choose to dry the egg noodles (completely) on wire racks (or pasta racks) for storage. The noodles must be completely dry all the way through before storing them.

NOTE: Personally speaking, I have had the best results cooking the noodles FRESH or FLASH FREEZING them for future use.

Several of the homemade egg noodles drying on a wire rack.

Cook The Noodles

To cook the homemade egg noodles, bring a large pan of water to a rolling boil. Add the fresh noodles and allow them to cook for 3-6 minutes (or more). See note below.

When done, the egg noodles should be tender to the bite but not too soft or mushy! Taste a bite then cook longer, if necessary. NOTE: The thickness of the noodles you’ve made will determine the length of time they will need to fully cook.

TIP: If you are cooking frozen egg noodles, simply add them (still frozen) to the boiling water. You do not need to thaw them out at all!

Homemade egg noodles are cooked in boiling water in a large saucepan.

Serve And Enjoy Homemade Egg Noodles

When the noodles are finished cooking, if we are having them as a side dish, I drain them, put them in a serving bowl, and immediately add butter. The hot noodles will melt the butter, and then I add dried parsley then season with salt and garlic powder, to taste. Serve immediately while hot!

If you will be adding them to a soup, add the noodles toward the end of the cooking time (so they don’t overcook) and cook them until they become tender to the bite.

After cooking, noodles can be mixed with butter and dried parsley for serving.

We enjoy these homemade egg noodles served with a variety of main dishes. This time we served them along with classic turkey croquettes and added some roasted Brussel sprouts on the side.

The homemade egg noodles served with turkey meatball croquettes, along with Brussel sprouts.

I hope you have the opportunity to try this simple recipe for homemade egg noodles, and trust you’ll enjoy making them from scratch like I do!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes! Take care, may God bless you, and have a wonderful day.

Looking For More SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of fantastic side dish recipes to choose from, including:

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Homemade Egg Noodles
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 

It's easy to make a small batch of homemade egg noodles (3 ingredients) for a side dish (hot, buttered) or to add to homemade soup.

Category: Pasta, Side Dish
Cuisine: All Cuisines
Keyword: homemade egg noodles
Servings: 4
Calories Per Serving: 150 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup all purpose flour
  • ½ teaspoon table salt
  • 2 large eggs
US Customary - Metric
Instructions

  1. In a large bowl or on a flat work surface, combine flour and salt. Make a large mound out of the mixture, shore up the sides and create a deep "well" in the center. Add eggs to the "well". Use a fork to slowly mix eggs into flour mixture, adding flour in a little at a time until ingredients create a slightly firm, shaggy mound of dough.

  2. Place some flour on your hands; knead dough until it comes together in a large ball. Add more flour, if necessary, to bind it together. TIP: Don't overmix dough or it can become tough, which makes it harder to roll out.

  3. Divide dough in half into two equal-sized balls. Let dough rest (uncovered) for 10 minutes. Lightly flour work surface or cutting board. Use a lightly floured rolling pin to roll out 1 ball of dough at a time. Roll dough very thin (approx. ¼" thick), for best results. Repeat with remaining dough ball.

  4. Once dough is rolled out, use a pizza cutter or sharp knife to slice dough into strips, ½" - ¾" wide. At this point, fresh noodles can be cooked immediately.

  5. To cook noodles, bring a large pan of water to a rolling boil. Add fresh noodles; cook 3-6 minutes (or more). When done, noodles should be tender to the bite but not too soft or mushy! Taste a bite then cook longer, if necessary. NOTE: The thickness of the noodles will determine length of time they need to fully cook. TIP: If cooking frozen egg noodles, add them (still frozen) to the boiling water. You do not need to thaw them out at all!

Recipe Notes

NOTE: If serving as a side dish, combine cooked, drained, hot egg noodles with butter and seasonings of choice (garlic powder, dried parsley, salt and pepper, etc.) to suit your taste. If adding noodles to soup, add to simmering soup toward the end of the cooking time (for time indicated) so noodles don't overcook.

Nutrition Facts
Homemade Egg Noodles
Amount Per Serving (1 (1/4 of total))
Calories 150 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 93mg31%
Sodium 327mg14%
Potassium 68mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 0.2g0%
Protein 6g12%
Vitamin A 135IU3%
Calcium 19mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards.It's easy to make a small batch of homemade egg noodles (3 ingredients) for a side dish (hot, buttered) or to add to homemade soup.


Mar
2025

Chocolate Irish Cream Muffins

categories: Breads, Breakfast, Muffins
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Chocolate Irish Cream Muffins are tasty St. Patrick’s Day treats with chocolate chips and cream cheese and topped with Irish cream icing.Chocolate Irish Cream Muffins are tasty St. Patrick's Day treats with chocolate chips and cream cheese and topped with Irish cream icing.

If you’re looking for a simple, yet delicious recipe for St. Patrick’s Day (or any time), may I suggest taking a peek at this one for Chocolate Irish Cream Muffins? It’s always fun to find different recipes I can make for St. Patrick’s Day. This year I made these muffins after making several changes (to suit our taste) to a recipe I found online!

Chocolate Irish Cream Muffins are dense chocolate muffins, with chocolate chips AND a surprise Irish cream-flavored cream cheese filling inside. They are drizzled with an icing (also flavored with Irish Cream liqueur) and decorative green sugar sprinkles.

These muffins are fairly simple to make and are delicious treats to be enjoyed for breakfast or as a snack! Here’s how to make Chocolate Irish Cream Muffins. 

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make Irish-Inspired Cream Cheese Filling

Place softened cream cheese in a medium bowl. Add a couple Tablespoons of Irish Cream liqueur to the cream cheese and beat this well using an electric mixer. Continue beating until the filling is smooth and creamy.

This is the Irish-inspired cream cheese filling that will be baked into the middle of the muffins. When you take a bite of the chocolate muffin, this will be the flavorful, surprise filling inside! Set the filling aside while you make the muffin batter.

Softened cream cheese and Irish cream liqueur in a small metal bowl.The Irish cream muffin filling is beaten until smooth and creamy.

Prepare the Muffin Batter

Whisk a large egg, milk, water, and melted (but cooled) butter in a large bowl. These are the “wet” ingredients for the muffins. It is very important that the melted butter has cooled to room temperature, or the heat could “scramble” the egg and you don’t want that to happen!

Sift all-purpose flour, baking powder, cocoa powder, granulated sugar, and salt together. Add these “dry” ingredients to the egg mixture in the large bowl.

Toss in half a cup of semi-sweet chocolate chips, and stir well, to combine the wet and dry ingredients into the finished batter for the muffins. Try not to overmix this batter.

Fill The Muffin Tins For Baking

Generously grease (or coat with non-stick baking spray) a standard 12-cup muffin pan. Use a spoon to place batter in each muffin cup about 1/3 of the way full.

Add 1 teaspoon of the reserved cream cheese filling to the middle of each portion of batter. If you have additional filling left over after dividing it between the 12 muffin cups, add a bit more to each one. Use all the filling.

Top the muffins with the remaining batter, equally dividing it between the muffin cups, making sure to cover the cream cheese filling. When done, the muffin cups should be about 3/4 full. Now it’s time to bake some yummy chocolate Irish cream muffins!

Bake The Muffins

Bake the muffins in a preheated 375°F. oven for 19-20 minutes or until a toothpick inserted in the middle comes out free of batter. The muffins will probably have a little dome on them, due to the cream cheese filling inside!

Let the muffins cool for 2-3 minutes, then carefully transfer them out of the pan and onto a wire rack to finish cooling completely. While the chocolate Irish cream muffins cool, prepare the Irish cream icing that will be drizzled on top.

Prepare Irish Cream Icing For Muffins

In a small bowl, stir together powdered sugar, Irish cream liqueur (and a few drops of water, if needed) until the icing is smooth (lump-free), and is thin enough to drizzle over the muffins.

Place a piece of parchment paper, plastic wrap or foil under the wire rack holding the muffins (for easier cleanup!). Use a spoon to drizzle the icing over the top of completely cool muffins (if they’re warm, the icing will melt).

Immediately sprinkle the muffin tops with green colored decorative sugar (or sprinkles) while the icing is still “wet” so it will adhere.

Green decorative sugar is sprinkled on top of the icing-drizzled muffins.

Serve And Enjoy Chocolate Irish Cream Muffins

Let the icing “firm up”, and then the chocolate Irish cream muffins are ready to be served. When you bite or cut into each muffin, you will see the Irish cream flavored filling inside, adding extra flavor to these delicious treats!

Be sure to store any leftover muffins in an airtight container, for maximum freshness. You can also freeze the baked muffins to save a few for another time!

One of the chocolate Irish cream muffins cut in half reveals surprise filling inside.

I really hope you have the chance to make these yummy muffins, and trust you’ll enjoy them as we do! They’re a fun way to celebrate St. Patick’s Day (or any day, for that matter!).

Thanks for stopping by today, and I invite you to come back again soon, for lots more recipes! Take care, may God bless you, and have a wonderful day!

Looking For More MUFFIN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious muffin recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Recipe adapted from: Baileys, Cream Cheese and Chocolate Muffins Recipe – Food.com (submitted by Kitchen_Princess)

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Chocolate Irish Cream Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Chocolate Irish Cream Muffins are tasty St. Patrick's Day treats with chocolate chips and cream cheese and topped with Irish cream icing.

Category: Breakfast, Snack
Cuisine: All Cuisines
Keyword: chocolate Irish cream muffins
Servings: 12
Calories Per Serving: 240 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 ounces cream cheese softened to room temp.
  • 2½ Tablespoons Irish Cream liqueur
  • 1 large egg
  • ¾ cup low-fat milk
  • ⅓ cup water
  • 3½ Tablespoons butter melted and cooled
  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • 3 Tablespoons cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup semi-sweet chocolate chips
For Icing:
  • ¾ cup powdered sugar
  • 2 teaspoons Irish cream liqueur
  • water drops (as needed)
US Customary - Metric
Instructions

  1. Preheat oven to 375℉ (190℃). Grease or spray the muffin cups of a standard-sized 12 cup muffin tin.

  2. Place soft cream cheese in a medium bowl. Add 2½Tbls. Irish Cream liqueur and beat well using electric mixer. Continue beating until filling is smooth and creamy.

  3. Whisk egg, milk, water, and melted (but cooled) butter in a large bowl. Sift flour, sugar, cocoa powder, baking powder, granulated sugar and salt together; add this to the egg mixture. Add chocolate chips; Stir well, to fully combine batter.

  4. Fill muffin cups with batter 1/3 of the way full. Add 1 tsp. of reserved cream cheese filling on top of each muffins batter. Additional filling left over? Add a bit more to each one. Top with remaining batter, equally dividing it between muffin cups, covering cream cheese filling. Muffin cups should be 3/4 full.

  5. Bake at 375°F. for 19-20 minutes or until toothpick inserted in the middle comes out clean. Let muffins cool 2-3 minutes, then transfer them out of pan and onto a wire rack to cool completely.

  6. While muffins cool, make icing. In a small bowl, stir together powdered sugar, Irish cream liqueur. Add drops of water, if needed, until icing is smooth (lump-free), and is thin enough to drizzle over muffins.

  7. Place parchment paper, plastic wrap or foil under wire rack with muffins (for easier cleanup!). Use a spoon to drizzle icing on top of completely cool muffins (if warm, icing will melt). Immediately sprinkle with green decorative sugar while icing is still "wet" so it adheres. Let icing get firm, then serve and enjoy!

Nutrition Facts
Chocolate Irish Cream Muffins
Amount Per Serving (1 muffin)
Calories 240 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 31mg10%
Sodium 172mg7%
Potassium 197mg6%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 21g23%
Protein 4g8%
Vitamin A 196IU4%
Vitamin C 0.03mg0%
Calcium 73mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chocolate Irish Cream Muffins are tasty St. Patrick's Day treats with chocolate chips and cream cheese and topped with Irish cream icing.


Mar
2025

Honey Dijon Chicken

categories: Chicken, Main Dishes
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Make easy Honey Dijon Chicken for two, featuring pan-seared chicken breasts, coated in seasoned breadcrumbs and honey mustard sauce.
Make easy Honey Dijon Chicken for two, featuring pan-seared chicken breasts, coated in seasoned breadcrumbs and honey mustard sauce.

If you’re looking for a quick and easy chicken dish, may I suggest checking out this one for Honey Dijon Chicken? Boneless skinless chicken breasts are coated in honey mustard sauce, then coated with seasoned breadcrumbs. The chicken breasts are then pan-seared for about 4 minutes per side until they are done!

The recipe comes from simple honey mustard sauce I’ve made in the past, and from a simply spiced breadcrumb topping I have also used in the past. I’ve cooked the chicken in oil before but found I liked the browning and added flavor a small amount of butter provides instead.

This main dish (that serves two) can be made in under 20 minutes, which is awesome! The chicken has great flavor and is juicy on the inside and browned and crunchy on the outside.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Chicken Breasts

Lay one chicken breast on a piece of plastic wrap on a cutting board. Cover it with a second piece of plastic wrap and then use the flat side of a meat mallet to pound the chicken. The plastic wrap helps keep the chicken from splattering.

Continue to pound the chicken until it has flattened to a thickness of about ¼”. Transfer the chicken breast to paper towels, pat dry, and repeat this process with the other chicken breast. Discard the plastic wrap when finished.

Lightly season the chicken breasts (on both sides) with salt, black pepper and garlic powder. Divide the spices evenly between both chicken breasts and make sure to season both sides lightly. Set the chicken aside while you prepare the breadcrumb topping.

Boneless skinless chicken breasts are pounded thin, using the flat side of a meat mallet.Lightly seasoned chicken breasts patted dry on paper towels.

Make The Seasoned Breadcrumb Topping

Place dried breadcrumbs, dried parsley and ½ teaspoon of Dijon mustard on a large dinner plate and stir well. Continue mixing these ingredients together until the Dijon has been dispersed throughout the breadcrumbs and the ingredients are well-combined.

NOTE: Use a large plate (or cutting board) for this because you will spread out the breadcrumbs and lay the chicken breasts on this topping later, to completely cover the chicken.

Breadcrumbs are seasoned with Dijon mustard and dried parsley.Seasoned breadcrumbs are spread on a plate, ready to coat the chicken.

Prepare The Honey Mustard Sauce

 Measure honey and Dijon mustard into a small bowl and stir them well, until they’re fully combined. Set the honey mustard sauce aside. See how easy it is to make the honey mustard sauce?

Now we will cover the chicken breasts with the sauce and the seasoned breadcrumb mixture, then cook the honey Dijon chicken. We’re almost done!

Dijon mustard and honey are combined in a small bowl to make a sauce.The combined honey mustard sauce will be brushed on chicken breasts.

Coat And Cover The Seasoned Chicken Breasts

Brush the honey mustard sauce on BOTH sides of the chicken breasts using a pastry brush. It’s easier to do only one chicken breast at a time!

Once the sauce is on both sides of the chicken, dredge it through the seasoned bread crumb topping (on the plate) until both sides are covered. Use your hands to lightly press the seasoned breadcrumbs into the sauce/chicken, so they adhere.

Transfer the coated, covered chicken breast to a platter and repeat this process with remaining chicken breasts. Once they are fully covered, it’s time to cook the chicken!

A pastry brush is used to coat both sides of each lightly seasoned chicken breast.Honey mustard coated chicken is dredged in seasoned breadcrumbs on both sides.

Cook The Chicken Breasts

Melt 1 Tablespoon of butter in a large skillet on medium heat. After the butter melts and the skillet is HOT, carefully add the seasoned chicken breasts to the skillet. They should sizzle when they hit the hot skillet.

Let the chicken cook (undisturbed) for 4 minutes, then carefully turn the pieces to the other side. The side that was facing down (now on top) should be brown and crispy. Cook the other side of the honey Dijon chicken breasts another 3-4 minutes, or until they are fully cooked through.

The honey Dijon chicken breasts are cooked in melted butter in a large skillet.Chicken breasts are turned halfway through cooking to reveal browned crispy exterior.

Serve The Honey Dijon Chicken

Transfer the chicken breasts out of the skillet and onto individual plates once they’re finished cooking. We served the honey Dijon chicken with home-grown, canned green beans and roasted butternut squash on the side.

Butternut squash and green beans, served on a plate with honey Dijon chicken.

The chicken is juicy inside and has great flavor from its simple honey mustard sauce and crispy crumb coating! We really enjoy this simple dish and I’m confident you will too!

Honey Dijon Chicken is sliced in half to show the juicy chicken inside.

I hope you have the opportunity to make honey Dijon chicken for yourself and/or those you love. I really am confident you’ll enjoy this simple recipe!

This is an easy recipe to “keep in your recipe tool bag”, because it’s made without a lot of fuss! Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fantastic chicken recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

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Honey Dijon Chicken
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

Make easy Honey Dijon Chicken for two, featuring pan-seared chicken breasts, coated in seasoned breadcrumbs and honey mustard sauce.

Category: Main Dish
Cuisine: All Cuisines
Keyword: honey Dijon chicken
Servings: 2
Calories Per Serving: 389 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Chicken:
  • 2 4-oz. boneless, skinless chicken breasts pounded to ¼" thickness
  • ¼ teaspoon salt evenly divided between chicken breasts
  • ¼ teaspoon black pepper evenly divided between chicken breasts
  • ¼ teaspoon garlic powder evenly divided between chicken breasts
  • 1 Tablespoon butter melted (used to cook chicken)
For Breadcrumb Topping:
  • ½ cup dried breadcrumbs (plain)
  • 1 teaspoon dried chopped parsley
  • ½ teaspoon Dijon mustard
For Honey Mustard Sauce:
  • 3 Tablespoons honey
  • 1 Tablespoon Dijon mustard
US Customary - Metric
Instructions

  1. Lay 1 chicken breast on plastic wrap on a cutting board. Cover with 2nd piece of plastic wrap (to prevent splatters). Use flat side of a meat mallet to pound the chicken until it's flattened to ¼" thickness. Transfer chicken to paper towels; pat dry. Repeat with remaining chicken breast. Discard plastic wrap when finished.

  2. Lightly season chicken (on both sides) with salt, pepper and garlic powder, dividing spices evenly between the chicken breasts.

  3. Season Breadcrumbs: Place breadcrumbs, parsley and ½ teaspoon of Dijon mustard on a large dinner plate; stir until Dijon is blended, and ingredients are well-combined. Set aside. NOTE: A large plate is recommended because you will spread out the breadcrumbs and lay the chicken on them later, to cover.

  4. Make sauce: Put honey and 1 Tablespoon Dijon in a small bowl; stir to combine. Use pastry brush to apply sauce to BOTH sides of chicken (1 piece at a time). Lay chicken on the bread crumb topping. Dredge until both sides are covered. Press breadcrumbs into the sauce to adhere. Transfer chicken to a platter; repeat with remaining chicken.

  5. Melt butter in large skillet on medium heat. When skillet is HOT (but not smoking), carefully add chicken breasts. Let chicken cook undisturbed for 4 minutes; carefully turn chicken to the other side. The top should be browned and crispy. Continue to cook the other side of the chicken for 3-4 minutes, or until fully cooked through. When done, remove chicken from skillet; serve and enjoy!

Nutrition Facts
Honey Dijon Chicken
Amount Per Serving (1 chicken breast)
Calories 389 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 88mg29%
Sodium 763mg33%
Potassium 513mg15%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 28g31%
Protein 28g56%
Vitamin A 217IU4%
Vitamin C 2mg2%
Calcium 66mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make easy Honey Dijon Chicken for two, featuring pan-seared chicken breasts, coated in seasoned breadcrumbs and honey mustard sauce.


Feb
2025

Cinnamon Raisin No-Knead Bread

categories: Breads
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Make a large loaf of Cinnamon Raisin No-Knead Bread from scratch! This delicious bread is crunchy on the outside and soft on the inside- YUM!
Make a large loaf of Cinnamon Raisin No-Knead Bread from scratch! This delicious bread is crunchy on the outside and soft on the inside- YUM!

Today I want to share a recipe for cinnamon raisin no-knead bread that I adapted from one of my previous recipes. This bread is soft on the inside and full of chewy raisins and cinnamon flavor!

The recipe is actually very easy to make, but it does require the dough to be mixed up the night before you plan to bake it! The prep work for the dough only takes about 10 minutes! If you can handle that, then I hope you’ll give this incredibly delicious bread loaf a try!

Here’s how to make a large loaf of cinnamon raisin no-knead bread. I really think you will LOVE it as much as we do.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Bread Dough

Planning ahead is the key here! You will need to mix the dough ingredients up the night BEFORE you wish to bake this bread. Combine flour, salt, lukewarm water and instant yeast in a large bowl.

Stir these ingredients together until they form a slightly “tacky” or “sticky” dough. See? You just made the basic bread dough in hardly any time at all! Whoo Hoo! Now it’s time to add the cinnamon and raisins, also known as the “good stuff”!

Add raisins and ground cinnamon to the mixture and stir until they have been fully incorporated into the bread dough. This dough will be very thick, so keep on stirring until all ingredients are combined.

Let Dough Rest And Rise Overnight

Cover the bowl tightly with plastic wrap, and let it sit in a warm place on the counter overnight, or for at LEAST 8 hours. I usually let my dough rest about 12 hours. Don’t skimp on the minimum time allotted for this part of the recipe, to ensure the best flavor!

Shape the Dough For Baking

The next day when you are ready to begin the baking process, place a covered Dutch oven into the oven. Preheat the oven (with the covered pan inside) at 450°F for 30 minutes. This allows the Dutch oven to become VERY hot (which aids in browning the crust of the bread!).

While the oven and pan preheat, shape the loaf and prepare it for baking. Turn the dough out of the bowl onto a large piece of lightly floured parchment paper. The paper should extend several inches past the edge of the loaf, on all sides.

Use your lightly floured hands to gently shape the bread dough into a round loaf. Sprinkle the dough with a tiny bit more flour, if necessary, to prevent sticking. Cover the dough with plastic wrap.

Time To Bake The Cinnamon Raisin No-Knead Bread

When the Dutch oven has finished preheating, discard the plastic wrap, then carefully lift the bread loaf by the parchment paper edges. Place the paper and loaf into the hot Dutch oven, then put the lid back on the pan. IMPORTANT: Make sure all the parchment paper is tucked INSIDE the Dutch oven… don’t leave it hanging out of the pan. 

Bake the cinnamon raisin no-knead bread at 450°F. for 30 minutes (covered). After 30 minutes, remove the lid, and continue to cook (uncovered) for 5 more minutes.

Enjoy A Slice Of Cinnamon Raisin No-Knead Bread

Remove the cinnamon raisin no-knead bread from the Dutch oven by holding onto the parchment paper and lifting the loaf up and out of the hot pan. Place the loaf onto a wire rack, then carefully slide the parchment paper out from under the loaf. After it cools for a bit, it will slice much easier.

Let the bread cool slightly before attempting to slice it, for best results. Once it has cooled, use a large, serrated knife to slice the loaf. We enjoy eating the fresh, warm bread with softened butter spread on top.

A slice of this bread (with chewy raisins) is also fantastic when toasted, so we love it as part of our breakfast meals, too! The browned crust on the outside is crunchy and the bread inside is soft and absolutely DELICIOUS!

I really hope you have the opportunity to make this scrumptious cinnamon raisin no-knead bread. It truly is quite delicious, and I am confident you’re going to love it!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

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Cinnamon Raisin No-Knead Bread
Prep Time
10 mins
Cook Time
35 mins
Rising time/Dutch oven preheat time (inactive)
8 hrs 30 mins
Total Time
9 hrs 15 mins
 

Make a large loaf of Cinnamon Raisin No-Knead Bread from scratch! This delicious bread is crunchy on the outside and soft on the inside- YUM!

Category: Bread, Side Dish
Cuisine: All Cuisines
Keyword: cinnamon raisin no-knead bread
Servings: 16
Calories Per Serving: 152 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4⅓ cups all-purpose flour
  • 1½ teaspoons salt
  • 2 cups lukewarm water (90-100℉)
  • ½ teaspoon instant yeast (can substitute active yeast)
  • 1 cup raisins
  • 1 teaspoon ground cinnamon
US Customary - Metric
Instructions

  1. Planning ahead is the key! Mix dough ingredients the night BEFORE you bake the bread. Combine flour, salt, lukewarm water and instant yeast in a large bowl. Stir until they form a thick, "tacky" or "sticky" dough. Add raisins and cinnamon; stir until they're fully incorporated into the dough.

  2. Cover bowl tightly with plastic wrap; let it rest overnight (or at LEAST 8 hours) in a warm place (for best texture and flavor).

  3. To bake, place a covered Dutch oven into the oven. Preheat oven (with covered pan inside) at 450°F for 30 minutes. While oven and pan preheat, shape the loaf. Turn dough out onto a large piece of lightly floured parchment paper. The paper should extend several inches past the edge of the loaf, on all sides. Use lightly floured hands to gently shape dough into a round loaf. Sprinkle dough with more flour, if necessary, to prevent sticking. Cover loaf with plastic wrap.

  4. When the Dutch oven is finished preheating, remove plastic wrap from dough. Carefully lift loaf by parchment paper edges. Place paper and loaf into hot Dutch oven, then put the lid back on the pan. IMPORTANT: Make sure all parchment paper is INSIDE the Dutch oven... don't leave it hanging outside the pan. 

  5. Bake at 450°F. for 30 minutes (covered). After 30 minutes, remove the lid; continue to cook (uncovered) for 5 more minutes to fully brown the crust.

  6. Remove bread by lifting parchment paper and loaf up and out of the pan. Place bread on a wire rack to cool slightly (for easier slicing). Once cooled, use a large, serrated knife to slice the loaf. Serve, and enjoy.

Nutrition Facts
Cinnamon Raisin No-Knead Bread
Amount Per Serving (1 g)
Calories 152 Calories from Fat 4
% Daily Value*
Fat 0.4g1%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.05g
Sodium 223mg10%
Potassium 115mg3%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 0.1g0%
Protein 4g8%
Vitamin A 0.4IU0%
Vitamin C 0.5mg1%
Calcium 10mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a large loaf of Cinnamon Raisin No-Knead Bread from scratch! This delicious bread is crunchy on the outside and soft on the inside- YUM!