The Grateful Girl Cooks!

21
Jun
2025

Skillet Chicken and Garbanzo Salad

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Skillet Chicken and Garbanzo Salad is an easy meal, with a Mediterranean-inspired salad and dressing served with (and on) pan-seared chicken.

If you’re looking for a quick-and-easy meal to prepare, I want to share this recipe for Skillet Chicken and Garbanzo Salad. I found the original recipe in one of the cookbooks I own and slightly adapted it for my husband and I.

This is an all-in-one meal, because pan-seared chicken AND garbanzo salad (also known as chickpeas) are prepared separately but served together sharing a common flavorful salad dressing.

The garbanzo salad takes a minute or two to make, because it only has 3 main ingredients: garbanzo beans, mint and red onion slices. This simple salad is then tossed with an easy to make salad dressing (with traditional Mediterranean flavors of olive oil, lemon juice, honey, mint and spices).

The beauty of this yummy salad dressing is that part of it is reserved to drizzle (like sauce) over the pan-seared chicken once it’s done! This means the salad and the chicken share similar flavors making it a great combination of main dish and side dish!

This recipe will serve two people (one chicken breast and half the salad per person), but it can EASILY be doubled or tripled to meet your needs! Here’s how to make skillet chicken and garbanzo salad.

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

Make The Dressing For The Salad And Chicken

Measure 2 Tbsp. extra virgin olive oil and 2 Tbsp. of fresh lemon juice into a medium-sized bowl. Add honey, smoked paprika, ground cumin, salt and black pepper. Use a whisk to combine all these ingredients until they are fully incorporated.

IMPORTANT: Divide the prepared salad dressing in half, reserving one half in a small separate bowl for later to drizzle on chicken when you serve it).

Set the other half of the remaining dressing aside. You will use this half to add to the garbanzo salad.

Prepare The Garbanzo Bean Salad

Drain and then rinse the garbanzo beans. Place the rinsed garbanzos in a bowl, then add thinly sliced red onion and chopped fresh mint leaves.

Add the salad dressing (use one of the two portions set aside), and toss well, to fully combine the salad ingredients and dressing. Take a small bite of the salad and add additional salt and pepper, if desired, to suit your taste.

Set the salad aside while you cook the chicken. There’s no need to refrigerate it because the chicken will cook very quickly!

Prepare The Chicken Breasts

Trim any visible fat off two boneless, skinless chicken breasts. Pat the chicken dry using paper towels. Place each piece in between two sheets of plastic wrap (on a cutting board).

Pound the chicken with the flat side of a meat mallet until the thicker parts of the chicken breast have flattened out slightly. This will help the chicken breast to cook faster, so don’t skip this step.

Repeat this with the second piece of chicken, then lightly season each chicken breast with enough salt and black pepper to suit your taste.

Place 3 heaping Tablespoons of flour on a dinner plate and spread it out slightly. Dredge chicken breasts in the flour (one at a time), turning until all the sides are coated.

Pan-Sear The Chicken Breasts

Heat 1 Tablespoon of extra virgin olive oil in a medium-sized skillet on Medium-High heat. Heat the oil until it is very hot, but only BARELY smoking.

Carefully add both of the seasoned, floured chicken breasts into the hot skillet. Once you add the chicken breasts, do not move them in the skillet, because you want to “sear” the underside of the meat well.

Cook the chicken, undisturbed for 4-5 minutes. The bottom of the chicken should be nicely browned and have a slight “crust” on it.

Carefully turn the chicken to the other side with tongs and continue cooking the chicken breasts for 4-5 more minutes. When done, the chicken should be nicely browned on both sides and have an internal temperature of 160°F.

NOTE: Typically, the chicken breasts take about 8-10 minutes total time to cook through, but this time may vary slightly, due to the thickness of the chicken breasts you use.

Remove the pan-seared chicken from the skillet. Cover the chicken loosely with foil to keep it hot, and let it rest for 3-4 minutes so the internal juices have a chance to redistribute in the meat. The internal temperature of the chicken will continue to slightly rise as it rests.

Serve The Skillet Chicken And Garbanzo Salad

Now you’re ready to serve the skillet chicken and garbanzo salad! Place the chicken breasts onto two dinner plates and evenly divide the garbanzo salad next to each piece of chicken.

Remember that reserved portion of salad dressing you set aside earlier? Grab that bowl and then spoon or drizzle that delicious dressing over the top of each piece of chicken.

Pretty easy to make this simple Mediterranean-style dinner for two, right? Serve with other favorite side dishes or a piece of crusty garlic bread and you’ve got yourself a delicious meal!

The garbanzo salad is simple yet delicious, and the chicken is tender and enhanced with the same yummy dressing flavor!

I hope you have the opportunity to make this delicious combination of skillet chicken and garbanzo salad, and trust you’ll enjoy it like we do! It’s such an easy recipe to pull together quickly after a busy day.

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 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 delicious chicken recipes to choose from, including:

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Recipe adapted from: “The Complete Mediterranean Cookbook”, page 293, published in 2016 by The Editors at America’s Test Kitchen

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Skillet Chicken And Garbanzo Salad

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Skillet Chicken and Garbanzo Salad is an easy meal, with a Mediterranean-inspired salad and dressing served with (and on) pan-seared chicken.

Category: Main Dish

Cuisine: Mediterranean

Keyword: garbanzo salad, skillet chicken

Servings: 2

Calories Per Serving: 563 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Tablespoons extra virgin olive oil* *DIVIDED USE
2 Tablespoons fresh lemon juice
½ teaspoon honey
½ teaspoon smoked paprika
¼ teaspoon ground cumin
⅛ teaspoon salt
⅛ teaspoon ground pepper + more to taste, if desired
15 ounces canned garbanzo beans (chickpeas) drained, rinsed
¼ small red onion very thinly sliced
2 Tablespoons fresh mint leaves, chopped
8 ounces boneless skinless chicken breast* *2 breasts, about 4-6 oz. each
3 Tablespoons all-purpose flour* *use heaping Tablespoons
salt and pepper, to season chicken as desired

US Customary - Metric

Instructions

Salad Dressing:

Measure 2 Tablespoons olive oil (not the entire amt. listed) and lemon juice into a small bowl. Add honey, smoked paprika, cumin, salt and pepper. Whisk these ingredients until fully incorporated. Divide salad dressing in half, reserving one half in a small separate bowl for later. Set remaining half of the dressing aside (this half is for the salad.

Salad:

Drain/rinse garbanzo beans. Place garbanzos, red onion and mint in a bowl. Add salad dressing one of the two portions set aside). Toss until combined. Taste; add more salt & pepper, if desired. Set salad aside while you cook the chicken.

Chicken:

Trim visible fat off chicken; pat chicken dry with paper towels. Place each piece in between two sheets of plastic wrap (on a cutting board). Pound chicken with flat side of a meat mallet until thicker parts are flattened (helps it cook faster, don't skip this). Lightly season chicken with salt and pepper to suit your taste. Measure flour onto a plate; spread it out. Dredge chicken breasts in flour (one at a time), turning until all sides are coated.
Heat remaining 1 Tbsp. oil in a medium skillet on Medium-High heat. Heat until oil is very hot, but only BARELY smoking. Add chicken breasts, then don't move them in the skillet. Cook the chicken, undisturbed, for 4-5 minutes. The bottom of each piece should be nicely browned and develop a slight "crust".
Turn chicken over; continue cooking 4-5 more minutes. When done, chicken should be golden brown on both sides and have an internal temp. of 160°F. NOTE: The chicken typically takes about 8-10 minutes total to cook through, but time may vary slightly, due to the thickness of the chicken breasts you use. Remove chicken from skillet. Cover with foil loosely and let it rest 3-4 minutes to let internal juices redistribute in the chicken.
To serve, place 1 chicken breast and half the garbanzo salad on each plate. Drizzle reserved dressing over each chicken breast, serve and enjoy!

Recipe Notes

NOTE: Caloric calculation was made using two, 4-ounce boneless, skinless chicken breasts.

Nutrition Facts

Skillet Chicken And Garbanzo Salad

Amount Per Serving (1 piece chicken + salad)

Calories 563 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 5g

Monounsaturated Fat 17g

Cholesterol 73mg24%

Sodium 872mg38%

Potassium 820mg23%

Carbohydrates 42g14%

Fiber 11g46%

Sugar 2g2%

Protein 36g72%

Vitamin A 530IU11%

Vitamin C 10mg12%

Calcium 102mg10%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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17
Jun
2025

How To Can Mandarin Oranges

categories: Canning And Preserving

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Learn how to can Mandarin oranges in a water bath canner for long-term storage! Recipe yields 5 half-pint jars from a 3 lb. bag of oranges.

I love keeping mandarin oranges in our pantry and use them in several dishes we eat occasionally. They add sweetness, color and flavor to green salads, a Classic 5 Cup Salad, and are a colorful addition to my recipe for Hawaiian Meatballs and Rice.

When I go shopping, canned mandarin oranges are typically not a staple ingredient on my list. That’s why I find it very convenient to can several jars at a time every 4-5 months to keep stocked in our pantry.

I assume you are still reading because you’d like to know how to can mandarin oranges if you haven’t done so before. Well… you’re in the right place! I’ve been canning mandaring oranges for several years and am happy to walk you through the step-by-step process.

For this recipe, you will need a water bath canner, 5 half-pint canning jars and corresponding 2-piece lids. Here’s how to can mandarin oranges for long-term storage.

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

First Things First

Gather all the canning necessities together before starting. Prepare your canner, jars, lids, etc. according to manufacturer instructions before beginning to prepare the oranges and light syrup.

Prepare The Mandarin Oranges For Canning

For this recipe I buy a 3-pound bag of mandarin oranges (this bag shown below contained 17 mandarin oranges). This number of oranges will be enough to yield about 5 half-pint jars of canned mandarins.

Place the oranges in a large bowl and remove all the peels (and stem ends) from them. Once you have all the peel removed, separate each mandarin orange into segments.

Remove any white “pith” or ” stringy pieces” you find on the segments (they have a bitter taste, and you do not want that). I sit down in front of the TV and do this while watching (or “listening”) to a show.

Yes, it takes a small amount of time to “clean up” all of the mandarin segments, but the pretty orange mandarin orange slices you end up with are the reward!

Make A Light Syrup For Canning Mandarin Oranges

When canning mandarin oranges, I make a light sweet syrup to add to the jars which slightly sweetens the canned oranges. It only has two ingredients and is really simple to make.

NOTE: Yes, you can use plain old water instead of a syrup, but the mandarins won’t taste too sweet at all. I heartily recommend canning them in this very “lightly sweetened” syrup.

In a small saucepan, heat water and granulated sugar until the sugar has fully melted. Keep this light syrup warm while you fill the canning jars with the mandarin orange segments.

Fill And Cover The Jars

Pack the mandarin oranges tightly in sterilized, hot canning jars, leaving ½” headspace in each one. Pour the hot syrup mixture over the mandarin oranges into each jar, again leaving ½” headspace.

Use a plastic canning utensil to remove air bubbles from each jar by inserting it several times around the edges of each jar. Once you do that, check the headspace to make sure it is still ½”.

Add or remove syrup as necessary to maintain the correct headspace. Use a damp cloth to wipe the rims of each jar to remove any syrup or fruit that would prevent the jars from sealing.

How To Can Mandarin Oranges

Place flat lids on top of each jar, then add the screw bands (or rings), and screw them on, tightening them to fingertip tightness. Position the jars onto the canning rack and carefully lower the rack into the pot of simmering water.

Make sure the water level is 1″ above the very top of the jars, and add additional water, if necessary. Turn the heat up to Medium High. If you have a lid for your water bath canner, put it on at this time.

Bring the water to a gentle rolling boil, then set the timer and process the jars for 10 minutes once boiling. If you live above 1,000 feet elevation, process the jars for 15 minutes.

When done, turn off the heat and remove the lid. Let the jars sit in the hot water for 2-3 minutes then remove them from the pot, one at a time, using canning tongs.

Transfer the very HOT jars out of the canner and onto a dish towel on the countertop. NOTE: Do not put the hot jars directly on the kitchen counter because temperature variances could cause the jars to crack and you DO NOT want that!

Let the jars cool completely (overnight is best). As they begin to cool, you should hear a “ping” or “popping” sound as each of the lids seal. It is best to not disturb the jars while they cool.

Storing Your Canned Mandarin Oranges

After the jars have cooled completely, make sure they have all successfully sealed. Use a fingertip to press down in the middle of the jar lid. If it pops back or is raised in the middle, the jar didn’t seal properly so you will need to refrigerate that particular jar and use it fairly soon.

Carefully unscrew the bands of the sealed jars (for storage), then wipe down the jars to remove any sticky residue. Label the jars and then store them in a dark closet or pantry.

That’s it! You’ve learned how to can mandarin oranges and should be very proud of yourself for stocking your cupboards with this delicious fruit!

I hope you’ve enjoyed learning how to can mandarin oranges and hope you will have the chance to do this, too! They are a wonderful resource to keep stocked in your pantry!

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 WATER BATH 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 recipes using the Water Bath Canning method to check out, including:

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Recipe adapted from Victoria at “A Modern Homestead”: Water Bath Canning Mandarin Oranges using Sugar or Honey

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

How To Can Mandarin Oranges

Prep Time

25 mins

Cook Time

10 mins

Total Time

35 mins

Learn how to can Mandarin oranges in a water bath canner for long-term storage! Recipe yields 5 half-pint jars from a 3 lb. bag of oranges.

Category: Breakfast, Canning, Condiment

Cuisine: All Cuisines

Keyword: , water bath canning, how to can mandarin oranges

Servings: 5 half-pint jars (approx.)

Calories Per Serving: 236 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

17 mandarin oranges approx. 3-pound bag

For Light Syrup:

1 cup water
½ cup granulated sugar

US Customary - Metric

Instructions

Prepare your canning jars, water bath canner with simmering water, screw bands and flat lids per manufacturer instructions.
Place oranges in large bowl; remove peels (and stems). Separate each mandarin orange into segments. Remove any white "pith" or "stringy pieces" you find on the segments (they have a bitter taste, and you do not want that). Set aside.
Make syrup: In a small saucepan, heat water and sugar until sugar has melted. Keep syrup warm while you fill canning jars with mandarin orange segments.
Pack orange slices tightly in sterilized, hot canning jars, leaving ½" headspace. Pour warm syrup mixture over mandarin oranges, again leaving ½" headspace. Use a plastic knife or utensil to remove air bubbles from jars by inserting it several times around inside edges. Check headspace to make sure it is still ½". Add or remove syrup as necessary to maintain correct headspace. Use a damp cloth to wipe rims of each jar to remove any residue that would prevent jars from sealing.
Place flat lids on each jar, then add screw bands (or rings), and screw them on, tightening to fingertip tightness. Put jars on canning rack, then lower rack into the pot of simmering water. Make sure water level is 1" above the top of the jars. Add additional water, if necessary. Turn heat up to Medium High. Cover canner.
Bring water to a gentle rolling boil, then set timer; process for 10 minutes once boiling. If you live above 1,000 feet elevation, process the jars for 15 minutes. When done, turn off the heat; remove lid. Let jars sit in the hot water for 2-3 minutes then remove them, one at a time, using canning tongs.
Transfer HOT jars onto a dish towel on the countertop. NOTE: Do not put hot jars directly on countertop because temperature variances could cause jars to crack. Let jars cool completely (overnight is best). As they begin to cool, you should hear a "ping" or "popping" sound as each of the lids seal.
After jars have cooled completely, make sure they have all successfully sealed. Use a fingertip to press down in the middle of the jar lid. If it pops back or is raised in the middle, that jar didn't seal properly. Refrigerate and use it fairly soon. Carefully remove screw bands off the sealed jars for long-term storage. Wipe jars to remove any sticky residue. Label jars; store in a dark closet or pantry. Enjoy!

Nutrition Facts

How To Can Mandarin Oranges

Amount Per Serving (1 half-pint jar)

Calories 236 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.2g

Sodium 9mg0%

Potassium 497mg14%

Carbohydrates 60g20%

Fiber 5g21%

Sugar 52g58%

Protein 2g4%

Vitamin A 2038IU41%

Vitamin C 80mg97%

Calcium 112mg11%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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14
Jun
2025

Café Mocha Overnight Oats

categories: Breakfast

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Make Café Mocha Overnight Oats with chocolate and coffee flavor in 5 minutes. Refrigerate overnight, then enjoy a quick, delicious breakfast!

Looking for a delicious breakfast you can make the night before to enjoy the next day? Overnight oats are perfect for this! It only takes a few minutes to prepare them, then they’re refrigerated overnight and are ready to go the next morning!

With only a short prep time and overnight (inactive) refrigeration time, you can look forward to a yummy breakfast the next day! Here’s how to make Cafe Mocha Overnight Oats.

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

Make The Oats The Night Before You Will Eat Them

The most important thing you need to remember when making overnight oats is to make them the night before you’ll be eating them, for best results! They need to be refrigerated for several hours (overnight is best) so the liquid has time to be absorbed into the oats.

The name of the recipe implies that (“overnight”), but it’s always interesting seeing questions I have received about making them ahead of time. Yes… plan ahead so they’re ready to be eaten for breakfast the next morning!

The other question I’ve been asked about overnight oats a few times is “do you really eat them COLD?” Yes – overnight oats are meant to be eaten cold, right out of the refrigerator!

What Ingredients Will I Need?

You will need old-fashioned oats, milk, chia seeds, cocoa powder, maple syrup (or honey), brewed (cooled) coffee, vanilla and a pinch of salt.

This recipe is very versatile because you can meet your own requirements by substituting plant-based milk, use decaf coffee instead of regular, or add more maple syrup if you enjoy a sweeter taste, etc.

To make the overnight oats, combine all the ingredients (except for optional garnishes) in a medium-sized bowl. *See TIP below.

TIP*: I have found that using a WHISK is the best way to go, for quickest mixing (better than a spoon). The cocoa powder takes a bit of whisking to blend in, but keep whisking and it will eventually be fully incorporated.

Once all the ingredients are combined, you will have a fairly “liquid” mixture. This is how you want it, because the oats and chia seeds will absorb most of the liquid overnight!

Spoon the overnight oat mixture into two small canning jars or containers that have tight-fitting lids.

Cover and Refrigerate The Oats Overnight

Cover the jars and place them in the refrigerator overnight (at least 8 hours for best results!). The oats and chia seeds will absorb most of the liquid overnight while they chill in the fridge.

In the morning, open the jar or jars when you’re ready to eat. You should notice much less liquid present! Give the oats a good stir, then add an optional garnish, if desired.

Serve and Enjoy Café Mocha Overnight Oats

NOTE: If you want to “garnish” the finished oats, you can add whipped cream, grated chocolate, banana slices or berries on top before you serve them, but that’s optional.

To make it look “fancy”, I spray a small amount of whipped cream on top of each portion of Café Mocha Overnight Oats, then finely grate a tiny bit of chocolate on top. After that, I grab a spoon, dig in and enjoy my delicious breakfast.

Serve the overnight oats and enjoy the wonderful flavor or this unique breakfast treat! The chia seeds help provide antioxidants and additional fiber which help to make you feel full, which is awesome.

The oats have a nice depth of chocolate and coffee flavor and are not overly sweet. I love having overnight oats for breakfast, and trust you will, too!

I really hope you have the opportunity to make Café Mocha Overnight Oats and am confident you will enjoy them! Once you make overnight oats, you’ll find it’s a quick way to grab a filling, delicious breakfast on the go.

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 OVERNIGHT OATS 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 overnight oats recipes to choose from, including:

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Recipe adapted from: Angelica at: Decadent Mocha Coffee Overnight Oats Recipe – Pepper Basil

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Café Mocha Overnight Oats

Prep Time

5 mins

Cook Time

0 mins

Overnight refrigeration (inactive prep)

8 hrs

Total Time

8 hrs 5 mins

Make Café Mocha Overnight Oats with chocolate and coffee flavor in 5 minutes. Refrigerate overnight, then enjoy a quick, delicious breakfast!

Category: Breakfast

Cuisine: All Cuisines

Keyword: café mocha overnight oats

Servings: 2

Calories Per Serving: 296 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Overnight Oats:

1 cup old-fashioned oats
¾ cup low-fat milk
½ cup brewed, strong coffee* *cooled to room temp.
2 Tablespoons maple syrup (or honey) or more, for sweeter taste
2 Tablespoons cocoa powder
1 Tablespoon chia seeds
½ teaspoon vanilla extract
1 pinch salt

For Garnish (opt.): whipped cream, shaved chocolate, berries or banana slices

US Customary - Metric

Instructions

Combine all ingredients (except for optional garnishes) in a medium bowl.
TIP: Use a WHISK for quickest mixing. Cocoa powder takes a bit of whisking to blend it in but keep going; it will eventually be fully incorporated.
Divide oat mixture evenly into two small canning jars or containers that have tight-fitting lids. Cover with lids; refrigerate overnight (8 hours for best results).
In the morning, open the jar(s) when ready to eat. You should notice much less liquid! Give the oats a good stir. If desired, add optional garnishes before serving. Enjoy.

Recipe Notes

NOTE: Caloric calculation does not include optional garnishes.

Nutrition Facts

Café Mocha Overnight Oats

Amount Per Serving (1 g)

Calories 296 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 7mg2%

Sodium 68mg3%

Potassium 447mg13%

Carbohydrates 51g17%

Fiber 8g33%

Sugar 17g19%

Protein 10g20%

Vitamin A 94IU2%

Vitamin C 0.3mg0%

Calcium 195mg20%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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10
Jun
2025

Crispy Chickpeas and Pistachios

categories: Appetizers

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Make Crispy Chickpeas and Pistachios for a party appetizer or enjoy as a delicious snack! Crunchy and lightly seasoned, they’re delicious!

If you’re looking for a yummy, easy to make appetizer or snack, I hope you will check out this recipe for crispy chickpeas and pistachios! The recipe is delicious and only will take you about 5 minutes or less of prep time!

Canned chickpeas are rinsed, drained, seasoned and roasted, which turns them into a crunchy, snack, with lots of protein! This dish is perfect for a gameday snack or if you want to double or triple the recipe makes a wonderful appetizer for any party, family get together or potluck!

The recipe (as written) is for a single batch and makes just over 1¼ cups of roasted chickpeas (about 5 small servings), but it’s very easy to double or triple. Here’s how simple it is to make crispy chickpeas and pistachios.

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

Prepare The Chickpeas For Roasting

Before beginning, preheat your oven to 400°F. The chickpeas are ready for roasting in just a couple of minutes, so make sure your oven is ready to go, in order to save time!

Drain and rinse one can (15.5 oz.) of chickpeas, also known as garbanzo beans. Place the drained chickpeas in a small mixing bowl.

Drizzle the chickpeas with vegetable oil, toss to coat, and then add the spices. The spices you will need are coarse sea salt, ground cumin, ground black pepper and a small amount of cayenne pepper.

Toss the chickpeas well, to make sure they’re evenly covered with oil and the spices. Now the chickpeas are well-seasoned and ready to be roasted in the oven.

Spread the seasoned garbanzos out on a rimmed baking sheet as much as possible to ensure even roasting.

Roast The Seasoned Chickpeas

Place the baking sheet on the middle rack of your preheated oven. Bake the chickpeas for 18-20 minutes, stirring them every 4-5 minutes using a metal spatula.

When they’re done, the chickpeas should be golden brown and slightly crisp on the outside. Remove the pan from the oven.

Add shelled pistachios and fresh thyme leaves to the roasted chickpeas and put the baking sheet back into the oven for Round #2 of roasting.

Continue to bake for 10-12 additional minutes, or until the garbanzos become browned and crispy. When they’re done roasting, remove the chickpeas from the oven.

Let the crispy chickpeas and pistachios cool to room temperature, then transfer them from the baking sheet to a serving bowl.

Serve The Crispy Chickpeas And Pistachios

The crispy chickpeas and pistachios are a wonderful addition to any buffet table and will probably be gobbled up fairly quickly. If you will be serving them to a large group, you may want to consider doubling or tripling the original recipe to meet your needs!

Crispy, lightly seasoned and delicious, I am confident you’re going to enjoy this easy snack or appetizer. Be sure to store any leftovers in an airtight container to preserve their crunch.

I hope you have the chance to make these yummy roasted chickpeas for yourself and/or those you love. They disappear quickly, so I heartily recommend making a double batch!

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, friend!

Looking For More SNACK And APPETIZER 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 snack and appetizer recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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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Recipe adapted from the cookbook: “The Flavors of Bon Appetit”, page 19, published in 2004 by Conde Nast Books

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0 from 0 votes

Crispy Chickpeas and Pistachios

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

Make Crispy Chickpeas and Pistachios for a party appetizer or enjoy as a delicious snack! Crunchy and lightly seasoned, they're delicious!

Category: Appetizer/Snack

Cuisine: All Cuisines

Keyword: crispy chickpeas and pistachios

Servings: 5 (¼ cup per serving)

Calories Per Serving: 197 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

15.5 ounces canned chickpeas (garbanzo beans) rinsed and drained (1 can)
2 Tablespoon vegetable oil
½ teaspoon coarse sea salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup shelled pistachios
1 teaspoon fresh thyme leaves

US Customary - Metric

Instructions

Preheat oven to 400°F.
Drain and rinse one can (15.5 oz.) of chickpeas. Place chickpeas in a mixing bowl.
Drizzle chickpeas with vegetable oil, toss to coat; add sea salt, cumin, black pepper and cayenne pepper. Toss chickpeas well, to make sure they're evenly covered with oil and spices. Spread garbanzos out on a rimmed baking sheet for even roasting. Place baking sheet on middle rack of oven.
Bake at 400℉. for 18-20 minutes, stirring every 4-5 minutes. When done, chickpeas should be golden brown and slightly crisp. Remove pan from the oven.
Add pistachios and fresh thyme leaves, stir to combine, then spread them back out on the baking sheet and put it back into the oven. Continue to bake 10-12 more minutes, or until chickpeas are browned and crispy; remove from oven. Let cool to room temperature, then transfer mixture to a serving bowl.
Serve (at room temp.) and enjoy! Store any leftovers in an airtight container.

Nutrition Facts

Crispy Chickpeas and Pistachios

Amount Per Serving (1 g)

Calories 197 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Trans Fat 0.04g

Polyunsaturated Fat 6g

Monounsaturated Fat 5g

Sodium 477mg21%

Potassium 263mg8%

Carbohydrates 16g5%

Fiber 5g21%

Sugar 1g1%

Protein 7g14%

Vitamin A 128IU3%

Vitamin C 2mg2%

Calcium 48mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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06
Jun
2025

Grilled Plank Salmon and Tomatoes

categories: Main Dishes, Seafood

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Enjoy delicious Grilled Plank Salmon and Tomatoes for a BBQ! Salmon cooked on cedar planks is served with grilled, seasoned cherry tomatoes.

I don’t know about you, but we enjoy grilling outside when Oregon’s rainy season is gone and the days heat up! My husband is our family’s “Grill-Master”, so he did the grilling you will see for this blog post!

We love salmon so much and today I want to share a recipe that shows how to make Grilled Plank Salmon and Tomatoes on a BBQ. This time we grilled 2 small salmon fillets (about 5 oz. each) for my husband and myself on a cedar plank.

In the past I’ve shared another great recipe for grilling a large salmon fillet on a cedar plank (with spices, lemon slices, etc.) for a larger number of servings. You can check out that recipe for Cedar Plank Grilled Salmon here.

Both recipes are wonderful and I’m confident you’ll enjoy them. But for now… here’s how easy it is to make absolutely delicious Grilled Plank Salmon and Tomatoes.

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

First Thing – Soak The Cedar Plank!

NOTE: You can purchase cedar planks at most grocery stores nowadays. They usually come in packs of 3-4, are fairly inexpensive and typically are located near a fresh seafood counter.

You will need to plan ahead because cedar planks must be thoroughly soaked in water before they are put on the grill. The soaking of the wood ensures the wood won’t burn right in front of your eyes while you’re grilling! Do NOT skip this step!

Stop up your kitchen sink and soak the cedar board (completely covered in water) for at least 35-40 minutes before putting it on the grill. You will have to weigh the board down in the water.

I usually fill several pans or large bowls with water to weigh it down and keep the board fully submerged in the water. Whatever item(s) you choose to use for this, the key is to use something heavy on top of the board! Once fully soaked, remove the plank from the water.

Prepare The Salmon Fillets For The BBQ

Pat two salmon fillets dry using paper towels. The spices you will need to season the fillets are onion powder, garlic powder, salt (table salt or sea salt) and black pepper.

Lightly season the salmon with the spices on both sides. Lay the salmon fillets on top of the soaked cedar plank, leaving only a small space in between them. Sprinkle each one with a few chopped fresh parsley leaves on top.

Season The Cherry Tomatoes

In a separate bowl, place de-stemmed cherry tomatoes (use about 20 of them for this recipe). Any kind of cherry tomatoes will be fine, but I enjoy using multi-colored tomatoes, so they look more interesting on the serving plate!

Drizzle the tomatoes lightly with extra virgin olive oil and gently toss them to coat. Season them lightly with salt, pepper, garlic powder and some Italian seasoning.

The cherry tomatoes don’t need much seasoning, so go easy when sprinkling it on. Gently stir the tomatoes to distribute the seasoning evenly.

Cook The Salmon

Heat your BBQ (gas or briquettes) until it’s really hot. Lay the soaked cedar plank (with salmon on top) directly on the hot grill grate over the hot coals.

Put the lid on the BBQ and let the salmon cook (and smoke) for 25-30 minutes undisturbed. The cooking time may vary slightly depending on the thickness of the salmon fillets you are using.

The grilled plank salmon is done when it is cooked through, flakes easily, and has reached an internal temperature of 145°F. Remove the plank from the grill, take it inside, and cover the salmon to keep it warm while you grill the tomatoes.

Grill The Cherry Tomatoes

As soon as the salmon is done, place the seasoned tomatoes in a grilling basket and place the basket directly on the grill grate over the hot coals. Cook the tomatoes for 2-3 minutes total, turning them often (and gently) as they cook.

The cherry tomatoes will begin to “blister” as they cook and are exposed to the high heat of the grill. They may even get a few light char marks. Once they’re blistered (don’t overcook!), remove the basket immediately from the grill and take inside.

Garnish The Grilled Tomatoes

Sprinkle the blistered, hot tomatoes with grated fresh Parmesan cheese, sprinkle with fresh chopped parsley, and GENTLY toss to cover them all.

Serve The Grilled Plank Salmon And Tomatoes

To serve the salmon fillets on a platter, place the grilled plank salmon and tomatoes onto the serving platter, surrounding the salmon with the hot grilled tomatoes for a colorful presentation.

To serve on individual plates, place a salmon fillet on each plate and surround it with some of the grilled, “blistered” tomatoes.

When you take a bite of those little grilled tomatoes, they pop with juices and sweet flavor and are a great addition to the smoky grilled salmon. YUM!

We also enjoyed having some homemade potato gnocchi along with the salmon and tomatoes to round out the meal.

I hope you have a chance to grill this delicious salmon dish and trust you will find it as enjoyable as we do! It’s such a simple meal to prepare, but it tastes SO GOOD!

Thanks 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 I hope you enjoy a wonderful day.

Looking For More SALMON 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 delicious salmon recipes to check out, including:

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0 from 0 votes

Grilled Plank Salmon and Tomatoes

Prep Time

10 mins

Cook Time

25 mins

Soaking Time for Cedar Plank

40 mins

Total Time

1 hr 15 mins

Enjoy delicious Grilled Plank Salmon and Tomatoes for a BBQ! Salmon cooked on cedar planks is served with grilled, seasoned cherry tomatoes.

Category: Main Dish

Cuisine: All Cuisines

Keyword: grilled plank salmon and tomatoes

Servings: 2

Calories Per Serving: 307 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salmon:

10 ounces skinless salmon fillets 2 fillets- 5 oz. each
* garlic powder *Enough to lightly season fish (both sides)
* onion powder *Enough to lightly season fish (both sides)
* salt and pepper *Enough to lightly season fish (both sides)
* chopped fresh parsley *Enough to lightly garnish fish

For Tomatoes:

20 small cherry tomatoes multi-colored, if available
2 tsp. extra virgin olive oil
* garlic powder *Enough to lightly season tomatoes
* salt and pepper *Enough to lightly season tomatoes
* Italian seasoning *Enough to lightly season tomatoes

To Garnish Grilled Tomatoes:

1 Tbsp. fresh grated Parmesan cheese
1 teaspoon chopped fresh parsley

US Customary - Metric

Instructions

Soak cedar plank: Plan ahead because cedar planks must be thoroughly soaked in water before they are put on the grill. Soaking ensures the wood won't burn up while grilling! Do NOT skip this step! Stop up your kitchen sink; soak the cedar board (covered in water) at least 35-40 minutes before putting it on the grill. Weigh the board down to keep it submerged.
Prepare Salmon: Pat salmon dry using paper towels. Lightly season salmon with spices on both sides. Lay salmon fillets on top of soaked cedar plank, leaving small space in between them. Sprinkle salmon with chopped fresh parsley.
Prepare tomatoes: Place de-stemmed cherry tomatoes in small bowl. Drizzle with olive oil; toss gently to coat. Season lightly with salt, pepper, garlic powder and Italian seasoning. Gently stir tomatoes to distribute seasoning evenly. Set aside.
Grill Salmon: Heat BBQ (gas or briquettes) until really hot. Lay soaked cedar plank (with salmon on top) directly on the hot grill grate over hot coals. Cover BBQ; let salmon cook (covered) undisturbed for 25-30 minutes. Cooking time may vary slightly depending on thickness of the salmon. Salmon is done when cooked through, flakes easily, and has reached an internal temp. of 145°F. Remove plank from grill, take inside; cover salmon; keep it warm while you grill the tomatoes.
Grill Tomatoes: As soon as plank is removed, place tomatoes in a grilling basket; place basket directly on the grill grate over hot coals. Cook 2-3 minutes, turning often (and gently). Remove when tomatoes are blistered; take inside. Sprinkle tomatoes with Parmesan and fresh parsley.
Serve the salmon fillets with the grilled tomatoes and enjoy!

Recipe Notes

NOTE: The seasoning amounts are not specified in some cases. Use only enough of each one to lightly season the fish (on both sides) and the tomatoes. If no amount is identified, this seasoning was not included in the dietary calculation as amounts used may vary.

Nutrition Facts

Grilled Plank Salmon and Tomatoes

Amount Per Serving (1 (1/2 of total))

Calories 307 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Polyunsaturated Fat 4g

Monounsaturated Fat 7g

Cholesterol 84mg28%

Sodium 211mg9%

Potassium 1079mg31%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 4g4%

Protein 32g64%

Vitamin A 956IU19%

Vitamin C 39mg47%

Calcium 101mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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02
Jun
2025

Crunchy Oatmeal Marmalade Bars

categories: Bar Cookies, Desserts

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Make 16 Crunchy Oatmeal Marmalade Bars in about 30 minutes! Packed with oats, coconut, nuts, brown sugar and marmalade, they’re DELICIOUS!

If you’re looking for a quick and easy to make treat, I hope you’ll take a look at this recipe for crunchy oatmeal marmalade bars. These dessert bars are an absolute CINCH to make and taste great!

If you can stir ingredients, pack them into a baking dish and bake them, then you can make this ridiculously SIMPLE recipe! The recipe can be easily doubled if you want or need to make more. Here’s how to make 16 crunchy oatmeal marmalade bars!

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

Prepare The Ingredients

Before starting, preheat your oven to 400°F. These dessert bars come together really, really fast, so you want your oven ready to go to save yourself some time!

To make these dessert bars you will need old-fashioned oats, walnuts (or pecans), brown sugar, coconut, salt, butter, and orange marmalade. Measure all the ingredients into a large mixing bowl.

Stir very well until all the ingredients are fully combined and the oats are fully coated. The mixture will be slightly crumbly and fairly sticky.

Pack The Greased Baking Dish

Pour the oats mixture into a well-greased (or sprayed) 8″ by 8″ baking dish. Use your hands to FIRMLY press the oat mixture out to fully cover the bottom of the dish.

Continue pressing down on the entire surface, a little bit at a time, until the oat mixture is solid and packed down in the dish. Once that’s done, they’re ready to bake! (I told you it comes together FAST… ha ha).

Time To Bake!

Bake the crunchy oatmeal marmalade bars at 400°F. for 18-22 minutes. When they’re done, the bars should be well-browned, and they should be firm to the touch.

I typically cook mine for the entire 22 minutes to ensure the best crispiness, but your time may vary, due to fluctuating oven temps.

Slice And Serve The Crunchy Oatmeal Marmalade Bars

Once they are finished baking, remove the baking dish from the oven and place it on a wire rack to cool. Let the bars cool completely, then slice them into 16 portions (each about 2″ x 2″).

To serve, transfer the crunchy oatmeal marmalade bars to a serving plate (or platter) and serve, at room temperature. The bars should be crunchy on the exterior and slightly chewy on the inside!

Store any leftover bars in an airtight, covered container on the counter. You can also freeze these dessert bars, if you want to save some of them for another time.

I hope you have the chance to make these dessert bars and trust you and those you love will really like them, too! They are so easy to make, taste great, and the recipe can easily be doubled.

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 BAR COOKIE 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 bar cookie recipes you may want to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: unknown (found written on a 3″ x 5″ index card in an old recipe box)

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0 from 0 votes

Crunchy Oatmeal Marmalade Bars

Prep Time

10 mins

Cook Time

22 mins

Total Time

32 mins

Make 16 Crunchy Oatmeal Marmalade Bars in about 30 minutes! Packed with oats, coconut, nuts, brown sugar and marmalade, they're DELICIOUS!

Category: Bar Cookies, Dessert

Cuisine: All Cuisines

Keyword: crunchy oatmeal marmalade bars

Servings: 16 bars

Calories Per Serving: 176 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups old-fashioned oats
¾ cups chopped walnuts (or pecans)
½ cup dark brown sugar
½ cup shredded sweetened coconut
6 Tablespoons orange marmalade
6 Tablespoons butter melted
½ teaspoon salt

US Customary - Metric

Instructions

Preheat oven to 400℉. Grease or spray an 8" x 8" baking dish (bottom and sides). Note: If doubling the recipe use a 10" x 15" baking dish.
Measure all ingredients into a large mixing bowl. Stir very well until the ingredients are fully combined, slightly crumbly and sticky.
Pour oat mixture into prepared baking dish. Use your fingers to FIRMLY press the oat mixture out to fully cover bottom of the dish. Continue pressing down on oats a little bit at a time, until firmly packed down in the dish.
Bake at 400°F. for 18-22 minutes. When done, bars should be well-browned, crispy and firm to the touch. I typically cook mine the entire 22 minutes to ensure crispiness, but your time may vary, due to fluctuating oven temps.
Remove baking dish from the oven; place on a wire rack to cool. Let the bars cool completely, then slice into 16 portions (each 2" x 2"). Serve and enjoy.

Nutrition Facts

Crunchy Oatmeal Marmalade Bars

Amount Per Serving (1 bar)

Calories 176 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 3g

Monounsaturated Fat 2g

Cholesterol 11mg4%

Sodium 114mg5%

Potassium 90mg3%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 12g13%

Protein 2g4%

Vitamin A 137IU3%

Vitamin C 0.5mg1%

Calcium 21mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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29
May
2025

Oatmeal Molasses Dinner Rolls

categories: Breads

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Make a dozen delicious Oatmeal Molasses Dinner Rolls to serve with a favorite meal. Light, buttery and slightly sweet, they taste amazing!

Several years ago, I found a delicious recipe for dinner rolls in a cookbook and want to share this recipe with you today. If you enjoy homemade yeast rolls and don’t mind a bit of prep while you wait for the dough to rise, etc., then I think you will LOVE oatmeal molasses dinner rolls!

These absolutely amazing rolls are so delicious and with their lightly sweet molasses flavor, they’re hard to describe. The first time I made them, my husband and I both said “WOW!” and were blown away by how decadent they are.

Yes… as anyone who works with yeast breads or rolls know, they do take a bit more prep due to the time necessary for the rising of the dough. All that said, I’m not kidding when I say these rolls are worth your time! I typically start the rolls early on the day we want to enjoy them with our dinner. Here’s how to make a dozen oatmeal molasses rolls.

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

Prepare The Batter

Stir together active dry yeast, lukewarm water (110°F.) and a small pinch of brown sugar in a small bowl until combined. Set the bowl aside and let it rest until the mixture develops bubbles on top (about 5-10 minutes).

The bubbling on the surface indicates you have “good, active” yeast. If no bubbles form, the yeast is not working (too old, etc.), and you should discard and try again with new yeast!

Pour milk into a small saucepan and scald the milk. “Scalding” involves heating the milk on Medium-Low until you see it beginning to steam slightly and it starts bubbling around the edges.

Do not let the scalded milk come to a boil, so remove it from the heat once it has been scalded. Pour the heated milk into a large bowl and immediately add slices or cubes of butter. Stir to combine and let the butter melt.

Add Additional Dough Ingredients

Once the butter has fully melted, add the rest of the brown sugar, old-fashioned oats, molasses and salt. Stir these ingredients together and once fully combined, set the bowl aside. Let this mixture cool down until it is only lukewarm.

When the mixture has cooled down to be only lukewarm, add a large egg and stir well, to combine. IMPORTANT: If you add the egg while the butter mixture is too hot, it might scramble the egg, so please don’t rush that step!

Once the egg has been mixed in, pour in the bubbling yeast mixture and stir it in until combined with the other ingredients.

Add The Flour

Stir in most of the flour (2½ cups) until it has been fully combined with the liquid mixture. Mix until the dough for the oatmeal molasses rolls loses its sheen. If necessary, add up to ½ cup more flour, to reach this point.

Let the dough rest in the mixing bowl for 10 minutes, then turn the dough out into a large, greased or sprayed bowl (greased on bottom and sides). Turn the dough ball over so all sides are coated with the grease.

Cover the bowl tightly with plastic wrap and put the bowl in the refrigerator for at least 2 hours. You can also refrigerate the dough overnight, if necessary, because it won’t rise too much.

Knead And Shape The Chilled Dough

Before shaping the rolls, grease or butter a 9″ cake pan very generously on the bottom and up the sides. Turn the dough out onto a well-floured work surface then knead the dough 4-5 times.

Cut the dough into 12 pieces, trying to keep them all approximately the same size, rolling each piece into a tight ball.

Shape the dough balls by place a piece on your palm and flatten the dough. Once flattened, roll the outer edges into the center and then pinch the edges together tightly to seal.

Put the rolls SEAM SIDE DOWN in the buttered cake pan in a single layer. The rolls will be touching each other.

Use a pastry brush to spread HALF of the melted butter (1 Tbsp.) all over the surface of each of the rolls, then sprinkle the tops with a small amount of old-fashioned oats. Cover the pan with a towel and let the rolls rise in a warm place for 2 hours, OR until the rolls have doubled in size.

Time To Bake The Rolls

Preheat the oven to 350°F. during the last few minutes of the dough rising. You can see in the photo below how the rolls rise up in the pan, leaving hardly any space in between each one.

Bake the rolls for 35-40 minutes, until they are well-browned on top. If you have an instant-read thermometer you can test the internal temperature, if desired. The oatmeal molasses dinner rolls should have an internal temp. of 190°F. once they’re done. Don’t they look AWESOME?

Serve The Oatmeal Molasses Dinner Rolls

Remove the rolls from the oven and let them sit for 1-2 minutes in the pan, then run a butter knife around the edges of the pan to loosen the rolls. Lightly brush the top of the rolls with the remaining HALF of the melted butter (1 Tbsp.).

Carefully turn the pan over so the rolls release from the pan and place them on a wire rack. The rolls should come out in a solid, cohesive unit (if the pan was well-greased beforehand). Let the rolls cool slightly (still on the rack) for about 5-6 minutes before serving them.

Transfer the warm buttery rolls to a serving plate or platter, serve them and let your family or guests pull apart the individual rolls, as they wish.

The rolls are amazingly light, buttery, DELICIOUS and full of flavor! They are sooooo GOOD I’ll bet you can’t stop with eating only one of them!

We love having the rolls served along with a hot bowl of soup or other main dish for our dinner and always enjoy EVERY SINGLE BITE!

I hope you have the opportunity to try these oatmeal molasses dinner rolls and anticipate that you and those you love will love them, too! Yes, they take a while to make, but the end result is fabulous and worth every minute of time it takes to make them.

Thanks 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 BREAD or ROLL 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 bread and roll recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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

Original recipe source: “The Food 52 Cookbook”, by Amanda Hesser and Merrill Stubbs, pages 89-91, published in 2012 by Harper Collins Publishers.

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Oatmeal Molasses Dinner Rolls

Prep Time

30 mins

Cook Time

35 mins

Inactive prep time (rising + refrigeration)

4 hrs

Total Time

5 hrs 5 mins

Make a dozen delicious Oatmeal Molasses Dinner Rolls to serve with a favorite meal. Light, buttery and slightly sweet, they taste amazing!

Category: Bread, Side Dish

Cuisine: All Cuisines

Keyword: oatmeal molasses dinner rolls

Servings: 12 rolls

Calories Per Serving: 225 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 teaspoons active dry yeast
¼ cup lukewarm water (110℉.)
1 pinch dark brown sugar (for yeast)
¾ cup milk low fat or whole
8 Tablespoons butter (=1 stick) cut into cubes or thin slices
¾ cup old-fashioned rolled oats + more for sprinkling on rolls
2 Tablespoons molasses
1 Tablespoon dark brown sugar (for dough)
2 teaspoons salt
1 large egg
2½ cups all-purpose flour + add'l. ½ cup, if necessary
2 Tablespoons butter (melted) *Divided Use* for brushing on rolls

US Customary - Metric

Instructions

Stir together yeast, lukewarm water (110°F.) and pinch of brown sugar in a small bowl. Set bowl aside until bubbles form on top (about 5 minutes). If no bubbles form, the yeast is too old. Discard/ try again with new yeast!
Scald milk in small saucepan, heating until you see it begins to steam and is bubbling around edges. Don't let milk boil; remove it from heat once scalded. Pour milk into a large bowl; immediately add butter, stir until butter melts.
Add remaining 1 Tbsp. brown sugar, oats, molasses and salt. Stir until combined; set bowl aside. Let mixture cool until it's lukewarm. Add egg; stir to combine. IMPORTANT: If you add egg while butter mixture is too hot, it can scramble the egg, so don't rush that step! Pour in yeast mixture; stir until combined.
Stir in 2½ cups flour until combined with liquid mixture. Mix until dough loses its shine. If necessary, add up to ½ cup more flour, to reach this point. Let dough rest in bowl 10 minutes, then transfer dough into a large, greased or sprayed bowl (bottom and sides). Turn dough over so all sides are coated with grease. Cover bowl with plastic wrap; refrigerate at least 2 hours. NOTE: You can also refrigerate dough overnight, if needed.
Grease or butter a 9" cake pan very well on bottom and sides; set aside. Turn chilled dough onto a well-floured surface and knead dough 4-5 times. Cut and divide dough into 12equal-sized pieces.
Shape dough into balls by placing a piece on your palm and flattening the dough. Roll outer edges into the center, pinch edges together to seal. Put rolls SEAM SIDE DOWN in greased pan in single layer. Use a pastry brush to spread 1 Tbsp. melted butter over the rolls, then sprinkle lightly with oats. Cover pan; let rolls rise in warm place for 2 hours, OR until rolls are doubled in size.
Bake in preheated 350℉. oven for 35-40 minutes, until well-browned on top and rolls have an internal temperature of 190°F. Remove rolls from oven; let them sit 1-2 minutes in the pan, then run a butter knife around edges of the pan. Lightly brush rolls with remaining 1 Tbsp. of melted butter.
Carefully turn pan over so rolls release from the pan. Place them right side up on a wire rack. Rolls should come out of pan in a solid unit if pan was well-greased). Let rolls cool slightly on rack for 5 minutes before serving. Enjoy!

Nutrition Facts

Oatmeal Molasses Dinner Rolls

Amount Per Serving (1 roll)

Calories 225 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 41mg14%

Sodium 477mg21%

Potassium 133mg4%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 4g4%

Protein 5g10%

Vitamin A 343IU7%

Vitamin C 0.002mg0%

Calcium 39mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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24
May
2025

Lemon Garlic Baked Chicken

categories: Chicken, Main Dishes

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Lemon Garlic Baked Chicken is a one-skillet meal for 2 that’s delicious and easy to make! Chicken cooks in a simple lemon garlic wine sauce.

I don’t know about you, but I LOVE chicken and constantly keep my eyes open to find and try “new” chicken recipes. My husband is my willing guinea pig and has taste-tested way too many chicken recipes I’ve made over the years to count!

Today I want to share a recipe that I’m pretty sure originated with Ina Garten. Somewhere along the way I forgot how, where, or from who I got the original recipe (handwritten on paper) but do know I made a few slight changes to it, to suit our tastes. If you like garlic, then you’ll be happy with this dish!

This is a one skillet recipe, so there’s not a lot of cleaning up to do, which always makes me deliriously happy (wink, wink)! The finished chicken breasts have a LOT of lemony garlic flavor which we love, and I’m confident you’ll enjoy it, as well. Here’s how to make lemon garlic baked chicken.

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

Make The Lemon Garlic Sauce

In a medium-sized oven-safe skillet, heat extra virgin olive oil on low heat. Once the oil is WARM, add minced garlic and cook it, stirring often, for about 1 minute. Be careful to not let the garlic burn or it can become bitter.

Add white wine, lemon juice, lemon zest, dried oregano, thyme, and a pinch of salt and pepper to the garlic mixture. Stir to combine these ingredients and you’ll have the flavorful sauce for the chicken ready to go!

Pat two boneless, skinless chicken breasts dry using paper towels, then season lightly with salt and black pepper on both sides. Lay the seasoned breasts in the lemon garlic sauce in the skillet.

Spoon some of the lemon garlic sauce on top of each piece of chicken. Now the chicken is ready for the oven.

Bake The Chicken

Place the skillet (uncovered) on a middle rack in a preheated 400°F. oven and let it cook for about 15 minutes, then remove the skillet from the oven.

Quickly place thinly slices of a fresh lemon around the edges of the chicken breasts and put the skillet right back in the oven again.

Continue baking the chicken for another 15-25 minutes until it is cooked all the way through or until the internal temperature of the chicken reaches 165°F.

Turn the oven to BROIL and let the chicken sit under the broiler (about 6″ away from the heat source) for 2-3 minutes to lightly brown it. Keep an eye on it while broiling!

When done, remove the skillet from the oven, spoon some of the remaining sauce over each piece of chicken, and let the chicken “rest” for 2-3 minutes so the internal juices can redistribute through the meat.

Garnish And Serve The Lemon Garlic Baked Chicken

When the chicken has “rested” for 2-3 minutes it is ready to be served. Place the lemon garlic baked chicken on individual plates and drizzle the sauce over the top. Garnish each serving with 1-2 baked lemon slices and fresh chopped parsley, if desired.

We enjoyed this dish served with a baked stuffed sweet potato and a small portion of spinach apple quinoa salad on the side. Everything was so delicious and flavorful!

I hope you have the opportunity to try this recipe for lemon garlic baked chicken, and trust you’ll enjoy it, too! Thanks 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 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:

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Recipe adapted from: Ina Garten (at least I think that’s where it originated)

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Lemon Garlic Baked Chicken

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Lemon Garlic Baked Chicken is a one-skillet meal for 2 that's delicious and easy to make! Chicken cooks in a simple lemon garlic wine sauce.

Category: Main Dish

Cuisine: All Cuisines

Keyword: lemon garlic baked chicken

Servings: 2

Calories Per Serving: 340 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons extra virgin olive oil
2 Tablespoons minced garlic
¼ cup dry white wine
1 lemon ZEST from 1 lemon (yellow peel only for zest)
2 Tablespoons fresh lemon juice
¾ teaspoon dried oregano
½ teaspoon dried thyme
10 ounces boneless skinless chicken breasts (2) =2 breasts (approx. 5 oz. each)
salt and black pepper enough to lightly season chicken
¾ medium lemon cut in thin rounds
2 teaspoons chopped fresh parsley, for garnish OPTIONAL

US Customary - Metric

Instructions

Preheat oven to 400℉.
In a medium oven-safe skillet, heat olive oil on low heat. Once the oil is WARM, add minced garlic and cook it, stirring often for about 1 minute.
Add white wine, lemon juice, lemon zest, dried oregano, thyme and a pinch of salt and pepper to the garlic in skillet. Stir to combine.
Pat chicken dry with paper towels; season with salt and pepper (both sides). Lay chicken breasts in the lemon garlic sauce. Spoon sauce on top of each piece.
Place skillet (uncovered) on middle rack in oven. Bake at 400℉. for 15 minutes, then remove skillet from oven. Place lemon slices around edges of the chicken and put the skillet quickly back in the oven. Continue baking for 15-25 minutes until cooked through or until internal temperature of the chicken reaches 165°F.
Turn oven setting to BROIL; leave chicken under the broiler (about 6" away from the heat source) for 2-3 minutes to lightly brown it. Keep an eye on it! When lightly browned, remove skillet from the oven. Spoon sauce over each piece of chicken; let chicken "rest" in skillet 2-3 minutes before serving. Place on plates, drizzle with more sauce, garnish with chopped parsley and baked lemon slices.

Nutrition Facts

Lemon Garlic Baked Chicken

Amount Per Serving (1 g)

Calories 340 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 91mg30%

Sodium 169mg7%

Potassium 662mg19%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 2g2%

Protein 31g62%

Vitamin A 84IU2%

Vitamin C 32mg39%

Calcium 53mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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20
May
2025

Chocolate Energy Balls

categories: Chocolate, Cookies

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Chocolate Energy Balls are a great tasting, really easy to make snack with dates, nuts, cocoa powder, chocolate chips, vanilla and sea salt.

If you’re looking for a new snack recipe that isn’t loaded with extra sugar, may I suggest this recipe for chocolate energy balls? I found the original recipe online after a dinner conversation with a dear friend about recipes using dates that she had tried.

After making a couple slight tweaks to the original recipe, I was hooked on these wonderful little treats! We keep them in our refrigerator and grab one whenever we have a “chocolate craving.”

They are made very quickly using a food processor, require zero cooking time, taste great, and can be finished and ready to eat in about 10 minutes! I consider that a good thing! Here’s how to make delicious chocolate energy balls.

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Process Ingredients Using A Food Processor

Place pecans (or walnuts), cashews, pitted medjool dates, cocoa powder, vanilla extract and sea salt into a food processor fitted with a standard S-shaped blade. NOTE: I start using 10 dates, then add 1or 2 more later, if necessary (see below).

Process these ingredients until they’re finely “chopped”, fully combined and the mixture looks like it is beginning to stick together. Stop the processor and test it.

Test The Date And Nut Mixture

To test it, remove a teaspoon of the mixture and press it together firmly with your fingers to see if holds together in a cohesive unit. This is important for the texture of the energy balls, so make sure to do this!

Add a couple more dates and/or a teaspoon of water if you find the mixture is still a bit too crumbly. I usually need to add 2 more dates (which makes 12 total). Process the mixture again until it all sticks together when pressed and tested.

Add Chocolate Chips

Place chocolate chips (1½ Tablespoons) into the food processor, then pulse the ingredients 2-3 more times. this will help distribute the chocolate chips in the date and nut mixture.

Unplug the food processor and remove the cutting blade once you’re done. Now the mixture is ready to be shaped and finished into a lovely snack!

Shaping The Chocolate Energy Balls

Remove about 1 Tablespoon of the mixture at a time from the food processor. Roll it between your (clean) hands to form a firmly shaped ball.

The mixture doesn’t really stick to your hands, so it’s quick and EASY to shape the entire batch in a very short amount of time!

As you finish shaping each energy ball, place it on parchment paper, leaving a little space between each one so they don’t stick together.

Each batch will yield about 15 chocolate energy balls, which are shown in the photo below. It is very easy to double or triple the recipe if you require a larger quantity.

NOTE: If you plan on doubling this recipe, I recommend making one batch at a time, so the food processor doesn’t become overcrowded.

Enjoy Them Right Away Or Refrigerate

When you’ve formed all of the chocolate energy balls, they can be eaten immediately! How’s that for a fast snack that your family and/or friends will enjoy? My favorite way to eat them is to chill them first, because I think the flavors really come together that way.

To store the chocolate energy balls, place them in an airtight container. I put a layer of parchment paper down and then put the energy balls on top. Store them in the refrigerator (they’ll last for days if you don’t gobble them all up first!)

This treat is nice and sweet thanks to the dates, slightly chewy and chocolate-flavored, and really, really good! When I first made them, my husband was a bit apprehensive to try them, but he ended up loving them, too! Hooray!

I hope you have the chance to make these little bites of yummy goodness and trust you and those you love will really enjoy them, too!

Thank you so much 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 SNACK 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 snack (or appetizer) recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Original recipe source, and with thanks to Brittany Mullins at: Brownie Energy Balls – Eating Bird Food

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0 from 0 votes

Chocolate Energy Balls

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Chocolate Energy Balls are a great tasting, really easy to make snack with dates, nuts, cocoa powder, chocolate chips, vanilla and sea salt.

Category: Appetizer/Snack

Cuisine: All Cuisines

Keyword: chocolate energy balls

Servings: 15 (approx.)

Calories Per Serving: 101 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 pitted Medjool dates (approx. 1 cup)
¾ cup pecans (raw) or walnuts
¼ cup cashews raw or roasted
2 Tablespoons cocoa powder or cacao powder
½ teaspoon vanilla extract
¼ teaspoon sea salt
1½ Tablespoons semi-sweet chocolate chips or dark chocolate chips
1 teaspoon water (only if needed)

US Customary - Metric

Instructions

Fit a food processor with a standard "S-shaped cutting blade."
Place pecans (or walnuts), cashews, dates, cocoa powder, vanilla and sea salt in food processor. Process until finely "chopped", fully combined, and mixture has begun to stick together. Stop processor and test it.
To test, remove a teaspoon of the mixture; press it together firmly with your fingers to see if holds together. Add 1-2 more dates and/or a teaspoon of water if the mixture is still a bit too crumbly. Process until mixture sticks together. Add chocolate chips; pulse 2-3 more times to distribute chocolate chips. Unplug food processor; remove cutting blade.
Remove 1 Tablespoon of the mixture at a time from the food processor. Roll it between your hands to form a firmly shaped ball. Place each formed ball on parchment paper, leaving space between each one.
Chocolate energy balls can be eaten right away or serve chilled! To store, refrigerate them in an airtight container. Enjoy!

Nutrition Facts

Chocolate Energy Balls

Amount Per Serving (1 energy ball)

Calories 101 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Trans Fat 0.001g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 0.1mg0%

Sodium 39mg2%

Potassium 165mg5%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 12g13%

Protein 1g2%

Vitamin A 27IU1%

Vitamin C 0.1mg0%

Calcium 16mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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17
May
2025

Simple Fried Green Tomatoes

categories: Appetizers, Side Dishes, Vegetable Dishes

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Make a batch of classic Southern style Fried Green Tomatoes as a side dish or appetizer! They’re crispy, tangy, delicious, and easy to make.

In the Spring of 2024, my husband and I flew to Tennessee (Nashville and Franklin) to explore the area for a few days before we drove down to northern Georgia to visit my sister and my Mom.

It was our first night in Tennessee, so we went “all in” on “Southern” food. We had a fantastic dinner at Tupelo Honey Cafe, a well-known Southern restaurant located in several states. It was our first time ever going to this restaurant, and wow! We wish we had one here in Oregon because we loved it so much!

My husband and I ordered panko-crusted fried green tomatoes (served on goat cheese grits) for an appetizer, then ordered a “Mac-n-Cheese Waffle with Asheville Hot Fried Chicken” and “Tupelo Shrimp and Grits” for our main dishes. We absolutely loved it all (and the great service) and were amazed at how tangy (but oh so good) the fried green tomatoes were!

I came home from that trip determined to make fried green tomatoes (using our garden tomatoes), but only a simple recipe without grits, etc. A couple months later I picked several GREEN, unripe tomatoes from our little garden and turned to a “Southern” cookbook I’ve owned for many years for a basic recipe.

This is the result… simple fried green tomatoes (no frills) that taste wonderful! Here’s how to use unripe green tomatoes (from your garden or a farmer’s market) to make them.

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

Prepare The Green Tomatoes

Rinse and de-stem 3 firm, unripe green tomatoes, then pat them dry with paper towels. Slice each of the tomatoes into 4″ round slices. Set the tomatoes aside.

In a medium-sized bowl whisk together an egg, milk, salt and black pepper until they are fully combined. Set this mixture aside.

On a large dinner plate, stir yellow cornmeal and all-purpose flour together until they’re fully blended.

Dip And Coat the Tomato Slices

Now it’s time to get the green tomato slices ready for frying! Preheat oil to 350°F. in a large skillet (or electric skillet if you have one). While the oil preheats, prepare the tomatoes for frying.

Doing ONE AT A TIME, dip a tomato slice into the egg mixture and turn it until it’s covered. Lift the slice up, letting any excess egg mixture drip back into the bowl.

Immediately lay the tomato slice in the cornmeal/flour mixture and dredge it in this coating, turning until all sides of each slice are covered. Place the prepared slice on the rim of the plate and repeat the process with the other slices.

TIP: Use the same hand for dipping and dredging, because it creates less messy hands! I use a plate for the flour mixture, so I can place coated slices on the rim to rest until they’re all ready to be fried.

Time To Fry The Tomatoes

When the oil has reached 350°F (or 180°C.), it is hot enough to fry the tomatoes. It’s extremely important the oil is at this temperature before beginning so it can crisp and brown the coating on the tomatoes!

Carefully place the tomato slices into the very hot oil (you may have to fry them in batches because you do not want to overcrowd the skillet!

Fry the tomatoes for a total amount of 3-5 minutes per batch, making sure to flip them to the other side about halfway through the frying time. When done, the outer coating should be golden brown in color on both sides and the coating should be crispy.

Remove the fried green tomatoes one at a time from the hot oil with a slotted spatula, to let oil drip back into the skillet. Lay the fried green tomatoes in a single layer on several thicknesses of paper towels, to absorb any remaining oil.

TIP: If you’re making lots (more than one batch), keep the fried green tomatoes warm while you fry up any additional batches. You can do this by placing them on a baking sheet and keeping them warm in a preheated 200°F. oven until you’re done frying and ready to serve all the tomatoes.

Serve The Fried Green Tomatoes

After the fried green tomatoes have rested briefly on the paper towels to absorb any remaining oil, they can be served. Carefully arrange the tomato slices on a serving plate or platter.

If desired, sprinkle them with additional salt or pepper (to taste), then garnish the tomatoes with a few sprigs of fresh thyme. Serve them while they are still hot and enjoy! They should be crispy on the outside and have a slight lemony tartness in each bite.

Note: If you follow the recipe below as written, there should be enough fried green tomatoes for three per serving, but the recipe can easily be doubled or tripled to suit your needs.

I hope you have a chance to make these delicious fried green tomatoes, whether you serve them as an appetizer or a side dish! They really are quite simple to make, and I trust you’ll enjoy them as much as we do!

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 VEGGIE 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 delicious veggie side dish recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) 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

Original recipe source: “The SOUTH – The Beautiful Cookbook”, by Mara Reid Rogers, page 147, published by Harper Collins Publishers in1996

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0 from 0 votes

Simple Fried Green Tomatoes

Make a batch of classic Southern style Fried Green Tomatoes as a side dish or appetizer! They're crispy, tangy, delicious, and easy to make.

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: simple fried green tomatoes

Servings: 4 (3 slices per serving)

Calories Per Serving: 214 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 medium firm, unripe green tomatoes cored, each cut into 4 round slices
1 large egg
2 Tablespoons milk
½ teaspoons salt
¼ teaspoons black pepper
¾ cup yellow cornmeal
½ cup sifted all-purpose flour
vegetable oil, for frying ½" depth in large skillet

For Garnish (optional): Additional salt/pepper and thyme sprigs

US Customary - Metric

Instructions

Rinse/ de-stem tomatoes and pat dry. Slice tomatoes into 4 slices. Set aside.
In a medium bowl whisk egg, milk, salt and pepper until combined. Set aside.
On a dinner plate, combine cornmeal and flour. Set aside.
Preheat oil to 350°F. in large skillet (or electric skillet). While oil preheats, prepare tomatoes. ONE AT A TIME, dip tomato slice into egg mixture; turn until it's coated on both sides. Lift slice up, letting excess liquid drip back into bowl. Immediately place tomato slice in cornmeal/flour mixture, turning until both sides are covered. Place prepared slice on the rim of the plate; repeat process with remaining slices.
When oil is 350°F (or 180°C.), it is hot enough to fry the tomatoes. Carefully place slices in hot oil (don't overcrowd skillet-fry in batches, if necessary). Fry tomatoes 3-5 minutes per batch, making sure to flip them over halfway through this time. When done, coating should be golden brown on both sides and crispy.
Remove fried tomatoes from the oil with a slotted spatula, to let oil drip back into the skillet. Lay tomatoes in a single layer on paper towels, to drain.
To serve, arrange tomato slices on a serving plate or platter. Sprinkle with salt or pepper (to taste), then garnish with sprigs of fresh thyme. Serve warm and enjoy!

Nutrition Facts

Simple Fried Green Tomatoes

Amount Per Serving (1 (1/4 of total-approx. 3 slices))

Calories 214 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 47mg16%

Sodium 325mg14%

Potassium 332mg9%

Carbohydrates 39g13%

Fiber 4g17%

Sugar 5g6%

Protein 8g16%

Vitamin A 675IU14%

Vitamin C 22mg27%

Calcium 33mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!