June 2024

Month: June 2024

28
Jun
2024

Honey Almond Iced Latte

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Craving a Honey Almond Iced Latte? No problem! Make 2 servings to refrigerate and enjoy whenever you want one! Recipe is easy and delicious! Today I want to share a recipe for an ice cold latte you can pre-mix and keep on hand in the refrigerator! You know those times when you’re too busy working from home or facing loads of laundry and other chores, but don’t want to go out and BUY ONE?

This is for THAT moment. Pre-mix a couple (or more) honey almond lattes, and store them (without ice) in the refrigerator. It’s a great money-saving option for a cold beverage I like to have around!

As I was writing this, I remembered I had some in our refrigerator, so I ran downstairs, made one quickly and sipped on it while working on this blog post. Truth!

All you need to do when you want a honey almond iced latte is add crushed ice to a cup, pour the latte “mix” in, and top with whipped cream and cinnamon (optional, but oh so good)! Here’s how to make it.

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

Prepare The Latte “Mix”

This recipe makes TWO servings, but can be easily increased to make as many as you wish. For every two servings, you will need a 16 ounce, pint sized container or canning jar (with a lid).

Brew 1 cup of very strong coffee OR espresso (if you have access to espresso). Pour the hot coffee into a pint jar (or other airtight container).

Immediately stir 2½ Tablespoons of raw honey into the hot coffee. Continue stirring until the honey has melted and been blended into the hot coffee.

Add ¾ cup of unsweetened plain almond milk and stir well, to combine. The liquid in the pint jar should almost reach the very top.

Time For The Refrigerator!

Top the jar with a flat lid, then screw on the band. Label the jar and place it in the refrigerator to chill for up to 2-3 days.

I like to make mine this way, because I don’t like it when cups of crushed ice get watered down by slightly warm coffee. UGH. This way the latte “mix” is very cold and ready to use whenever I want it!

Make A Honey Almond Iced Latte

When you are ready to enjoy a nice cold latte, fill a glass with crushed ice. Pour HALF of the jarred latte liquid over the ice.

Adding a topping to the iced drink is optional, of course, but I highly recommend it for BEST FLAVOR! I love the taste Saigon cinnamon adds to this latte, but regular ground cinnamon can be used, as well.

Spray a small amount of whipped cream on top of the drink, then lightly sprinkle with the ground cinnamon. That’s it! All that is left to do is sip and enjoy your delicious honey almond iced latte!

I hope you try this low calorie honey almond iced latte and find it convenient to have in your refrigerator when the craving for one hits!

I think they’re really good and find that keeping the latte mixture on hand in the refrigerator is an “easy go-to” for a quick iced coffee fix in the middle of the day.

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

Looking For More BEVERAGE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious cold and hot beverage 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..
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0 from 0 votes

Honey Almond Iced Latte

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Craving a Honey Almond Iced Latte? No problem! Make 2 servings to refrigerate and enjoy whenever you want one! Recipe is easy and delicious!

Category: Beverage

Cuisine: All Cuisines

Keyword: honey almond iced latte

Servings: 2

Calories Per Serving: 95 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup STRONG brewed coffee or espresso
2½ Tablespoons raw honey
¾ cup unsweetened plain almond milk

To serve: (garnish is optional, but highly recommend)

½ cup crushed ice* * for each latte cup
1 spray aerosol whipped cream* *for each latte
¼ teaspoon Saigon cinnamon* *sprinkled/divided between 2 lattes

US Customary - Metric

Instructions

If storing in a canning jar, for every 2 servings, you will need a 16 oz. pint canning jar (or container) with a lid.
Brew 1 cup of very strong coffee OR espresso. Pour the hot coffee into a pint jar (or other airtight container). Immediately stir honey into the hot coffee. Continue stirring until the honey has melted and blended into the hot coffee.
Add almond milk and stir well, to combine. Liquid in pint jar should almost reach the top. Cover jar or container with lid. Label jar; refrigerate up to 2-3 days.
To serve, fill an 8 oz. glass with crushed ice. Pour HALF of latte mix over ice. Top with whipped cream (if desired), then lightly sprinkle with ground cinnamon. Enjoy!

Nutrition Facts

Honey Almond Iced Latte

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

Calories 95 Calories from Fat 9

% Daily Value*

Fat 1g2%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 125mg5%

Potassium 73mg2%

Carbohydrates 22g7%

Fiber 0.5g2%

Sugar 22g24%

Protein 1g2%

Vitamin A 1IU0%

Vitamin C 0.1mg0%

Calcium 119mg12%

Iron 0.1mg1%

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

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

25
Jun
2024

Classic 5 Cup Salad

categories: Salads

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Make delicious Classic 5 Cup Salad in a few minutes then refrigerate overnight! This cold, sweet salad only has 5 ingredients (1 cup each)!

I grew up eating this salad often whenever my mom would make it for our family and have always enjoyed it. This salad has been around for a LONG time, and I’m pretty sure it’s a classic recipe because it tastes good, and is ridiculously simple to make!

Classic 5 Cup Salad gets its traditional name because (wait for it)… it only has 5 ingredients, and each ingredient measures 1 cup. Pretty basic, right? Ha Ha!

Anyways, this salad is cold and sweet which is perfect for any time of the year, but especially on hot days. Mix it together in only a few minutes, then put it in the refrigerator overnight. The next day you have a nice and sweet, cold, yummy salad. Here’s how to make it.

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

Prepare The Classic 5 Cup Salad

This salad is SO EASY to make! In a large bowl, place 1 cup (canned/drained) mandarin oranges, 1 cup (canned/drained) pineapple chunks, 1 cup shredded coconut, and 1 cup miniature marshmallows. Stir until they’re combined.

The last ingredient to be added is 1 cup of sour cream. I use light sour cream for less calories, but regular or light sour cream both work well in this salad.

Even though it sounds weird to add sour cream to the fruit salad, after it has chilled, you’ll be surprised how the sour cream sweetens from extended contact with the fruit and coconut.

Stir the sour cream into the salad, until all ingredients are fully combined. A now you have just made a Classic 5 Cup Salad! See how simple it is to make?

Refrigerate The Finished Salad – Important!

Now for the IMPORTANT PART! Spoon the salad into an airtight container (with a lid). Cover the container and place the classic 5 cup salad in the refrigerator overnight (or for at least 8 hours).

TIP: The long chilling time allows the mandarin oranges, pineapple, coconut and marshmallows to sweeten the sour cream, which is necessary for best flavor and results.

Time To Enjoy The Classic 5 Cup Salad

After the classic 5 cup salad has been refrigerated overnight, and the flavors have had plenty of time to “mingle”, the salad is ready to be enjoyed!

Grab a serving spoon and give the salad a quick stir, then scoop up a big bite! As written, this recipe is enough for 8 small servings, but if you want a larger amount per serving… go for it!

This salad is delicious, refreshing, and the ingredients come together to create a unique, chilled, sweet and colorful salad. YUM!

If you haven’t made this salad before, I hope you have the opportunity to do so. It’s an easy to make salad I’m confident you’ll enjoy!

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

Looking For More “SWEET” SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several other delicious “sweet” salad recipes you might enjoy, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Classic 5 Cup Salad

Prep Time

5 mins

Cook Time

0 mins

Overnight Refrigeration Time (8 hrs.)

0 mins

Total Time

5 mins

Make delicious Classic 5 Cup Salad in a few minutes then refrigerate overnight! This cold, sweet salad only has 5 ingredients (1 cup each)!

Category: Salad/Side Dish

Cuisine: American

Keyword: classic 5 cup salad

Servings: 8 small servings

Calories Per Serving: 146 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup mandarin oranges (canned) drained
1 cup chunk pineapple (canned) drained
1 cup shredded coconut
1 cup miniature marshmallows
1 cup light sour cream

US Customary - Metric

Instructions

Place mandarin oranges, pineapple chunks, shredded coconut, and miniature marshmallows in a bowl. Stir until combined.
Add sour cream; stir until all ingredients are fully combined.
Transfer salad into an airtight container (with a lid). Cover container; and refrigerate salad overnight (or for at least 8 hours). TIP: Long refrigeration time allows mandarin oranges, pineapple, coconut and marshmallows to sweeten the sour cream, necessary for best flavor and results.
After overnight refrigeration, give the salad a quick stir, then serve! Refrigerate any leftovers in covered container. Enjoy!

Nutrition Facts

Classic 5 Cup Salad

Amount Per Serving (1 (1/8 of total))

Calories 146 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g31%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 10mg3%

Sodium 59mg3%

Potassium 176mg5%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 15g17%

Protein 2g4%

Vitamin A 275IU6%

Vitamin C 10mg12%

Calcium 56mg6%

Iron 0.4mg2%

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

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

21
Jun
2024

Lime Brown Butter Shrimp

categories: Main Dishes, Seafood

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Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!

Do you enjoy eating shrimp? We do, and I’ve enjoyed making many different recipes featuring shrimp over the years! Today I want to share a delicious recipe for Lime Brown Butter Shrimp I believe you’re going to love!

The recipe itself is fairly simple to make. Butter is cooked in a skillet until it becomes “browned” (with a slightly nutty flavor), then the butter is infused with the finely grated zest from one lime. This adds a pop of citrus flavor that adds great taste to this dish.

The shrimp is cooked with seasonings (garlic, chili powder, cumin, salt and pepper) and a small amount of the browned butter until done. All the remaining browned lime butter is added to the cooked shrimp and heated through, and then served over rice.

That’s it! This shrimp dish is absolutely delicious, and truly is quite simple to make. Here’s how to prepare this yummy dish.

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

First Things First

To start, get all the ingredients together. You will need butter, a pound of large shrimp, fresh thyme leaves, lime zest, minced garlic, chili powder, ground cumin, salt and pepper.

Place the shrimp on several layers of paper towels, and then blot them with another paper towel, to remove excess moisture.

Brown The Butter

Place 4 Tablespoons of butter in a large skillet and heat it on LOW heat until it has melted. Stir in fresh thyme leaves and continue cooking on LOW heat, stirring often, for 5 minutes, or until the butter becomes light brown in color and has a nutty aroma.

Remove the skillet from the heat and stir all of the lime zest into the browned butter mixture until incorporated. Pour the butter into a small bowl, but leaving about 2 teaspoons in the skillet.

Using the same skillet (with that tiny amount of butter in it), add the minced garlic. Sauté the garlic, stirring often, for about 1 minute. Be careful to not allow the garlic to burn or it can become bitter.

Now it’s time to cook the shrimp! Place the shrimp into the hot skillet in a single layer.

Season And Cook The Shrimp

Sprinkle the shrimp with the chili powder, ground cumin, salt and pepper, then stir until each shrimp is well coated with spices.

Lay the shrimp back out in a single layer and cook them for about 2 minutes, then turn the shrimp to the other side. Continue cooking until they have turned pink, are cooked through, and are no longer translucent in color.

The total cooking time will be between 3-4 minutes. Be sure to not overcook the shrimp because this can lead to them being “rubbery” in texture and you really don’t want that.

Pour the remaining browned butter lime mixture back into the skillet, and stir gently to coat the shrimp with the butter sauce.

Stir the browned butter in only until reheated (less than a minute), and then the lime brown butter shrimp is done! Remove the skillet from the heat and serve immediately.

Serve The Lime Brown Butter Shrimp

To serve, place a bed of white or brown rice on each serving plate, then top each portion with about 5-6 large shrimp. Drizzle with some of remaining sauce.

This one pound bag of large shrimp yielded 5 large shrimp per serving (four servings total), but sometimes you can end up with 6 per serving depending on the provider.

Garnish each portion with a fresh lime wedge, which adds another pop of flavor when squeezed over the shrimp! Serve immediately while hot… and enjoy this delicious meal.

I hope you have a chance to enjoy some Lime Brown Butter Shrimp, and trust you’ll enjoy it as much as we do! It really is quite easy to make but it has delicious flavor!

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

Looking For More SHRIMP 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 shrimp 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..
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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Recipe adapted from Lindsay, at: https://pinchofyum.com/orange-brown-butter-shrimp

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0 from 0 votes

Lime Brown Butter Shrimp

Prep Time

8 mins

Cook Time

12 mins

Total Time

20 mins

Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!

Category: Main Dish, Seafood

Cuisine: All Cuisines

Keyword: lime brown butter shrimp

Servings: 4

Calories Per Serving: 199 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 Tablespoons butter = ½ stick
½ teaspoon fresh thyme leaves
1 lime zest of
1¼ teaspoons minced garlic
1 pound large raw shrimp deveined, tail removed (about 20-25)
¼ teaspoon chili powder
⅛ teaspoon ground cumin
⅛ teaspoon salt and pepper (each) + more if needed, to taste
4 thin lime slices *optional garnish for each serving*

US Customary - Metric

Instructions

Place shrimp on paper towels; blot them with a paper towel, to remove excess moisture. Set aside.
Place butter in a large skillet; heat on LOW heat until melted. Stir in fresh thyme leaves; continue cooking on LOW heat, stirring often, for 5 minutes, or until butter is light brown in color and has a nutty aroma. Remove skillet from heat; stir in lime zest until incorporated. Pour the butter into a small bowl, leaving about 2 teaspoons in the skillet.
Using same skillet (with 2 t. browned butter in it), add garlic. Sauté garlic, stirring often, for 1 minute. Do not allow garlic to burn or it can become bitter.
Add shrimp to the hot skillet in one layer. Sprinkle with chili powder, cumin, salt and pepper. Stir until shrimp is coated with spices. Lay shrimp in a single layer; cook for 2 minutes, then turn shrimp to the other side. Continue cooking 1-2 minutes until they've turned pink, are cooked through and no longer translucent.
Pour remaining browned butter back into the skillet; stir gently to coat shrimp. Cook only until reheated (less than a minute). Remove from heat; serve on a bed of rice, garnished with a lime slice. Enjoy!

Recipe Notes

NOTE: The caloric calculation does not include the rice (served under the shrimp), as different types may be used (white, brown, etc.).

Nutrition Facts

Lime Brown Butter Shrimp

Amount Per Serving (1 g)

Calories 199 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 213mg71%

Sodium 300mg13%

Potassium 313mg9%

Carbohydrates 1g0%

Fiber 0.2g1%

Sugar 0.1g0%

Protein 23g46%

Vitamin A 400IU8%

Vitamin C 1mg1%

Calcium 80mg8%

Iron 1mg6%

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

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18
Jun
2024

Air Fryer Cheddar Biscuits

categories: Air Fryer Recipes, Breads

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Air Fryer Cheddar Biscuits taste amazing! You’re going to love these soft, buttery biscuits filled with cheddar cheese and diced jalapeños.

Do you enjoy biscuits? We sure do, and the recipe I am sharing today is a fantastic one for making them in an air fryer! I found the original recipe in a manual that came with my air fryer, and only made a couple small changes.

Let me tell you, these air fryer cheddar biscuits (with diced jalapeños) are SO GOOD! They are big enough biscuits that sometimes my hubby and I split one, and every bite is full of deliciousness.

The prep is fairly minimal, but the results are amazing! If you have an air fryer, I hope you will try this biscuit recipe. Here’s how to make them.

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

Make The Dough For The Cheddar Biscuits

Sift all purpose flour, baking powder, sugar, salt and baking soda together into a large mixing bowl. Cut VERY COLD butter into small chunks and add them to the sifted dry ingredients.

Use a pastry blender or two forks to cut the butter into the flour mixture. Continue until the dough becomes crumbly, and the butter has been reduced to the size of peas.

Add grated cheddar cheese and finely diced jalapenos to the dry ingredients and stir, to combine. Once combined, pour in the buttermilk, and stir until it has been incorporated into the mixture.

NOTE: The jalapeno flavor is very mild in this recipe (as written). Don’t like jalapeños? Leave them out! Do you LOVE jalapeños? Add more, if desired, to suit your taste.

Continue to stir until all the dough ingredients have been fully combined in a shaggy mound of dough.

Shape, Slice, And Top With Melted Butter

Cut a piece of parchment paper to fit the basket of your air fryer. Place the dough in a mound in the middle of the paper.

Shape the dough into a square, about 1″ thick, using your hands (a bit sticky). Slice the dough into 4 equal-sized squares using a knife or pizza cutter (my favorite way to cut them).

Separate them a bit on the parchment paper, and then brush the tops of each biscuit with melted butter. Now they’re ready for the air fryer.

Time For the Air Fryer!

Preheat your air fryer to 350°F. Once it has reached temperature, carefully place the parchment paper and biscuits into the basket. Cook the biscuits at 350°F for 12 minutes without disturbing them.

When done, the air fryer cheddar biscuits should be nicely browned on top and cooked all the way through. Transfer the parchment paper (and biscuits) to a wire rack to cool for 1 minute before serving.

Slice through the biscuits to separate them from each other, because they may have cooked together as they rose and cooked in the pan.

Time To Enjoy The Air Fryer Cheddar Biscuits

Serve the air fryer cheddar biscuits while they’re warm and enjoy! My husband and I split them in half at times, because they are a large biscuit, and are a bit calorically “challenging”!

The biscuits are buttery and slightly crunchy on the outside, but the inside is soft and fluffy! These delicious biscuits taste outstanding, as well, and the jalapeños only add a tiny amount of heat.

I hope you enjoy these amazing biscuits and trust you have the same reaction we did when we tried them the very first time. We said “WOW”!!!

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 GREAT day!

Looking For More AIR FRYER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious air fryer 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.
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Recipe adapted from: “Cosori Air Fryer Recipes” (the manual that came with the air fryer), page 98

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Air Fryer Cheddar Biscuits

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

Air Fryer Cheddar Biscuits taste amazing! You're going to love these soft, buttery biscuits filled with cheddar cheese and diced jalapeños.

Category: Bread, Side Dish

Cuisine: All Cuisines

Keyword: air fryer cheddar biscuits

Servings: 4

Calories Per Serving: 496 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1¾ cups all purpose flour
1¼ teaspoons baking powder
1 teaspoon salt
1 teaspoon granulated sugar
⅛ teaspoon baking soda
½ cup COLD butter = 8 T. or 1 stick
½ cup shredded cheddar cheese
1 Tablespoon jalapeños seeded, finely diced
½ cup buttermilk (cold)
2 teaspoons butter (for brushing on biscuit tops) melted

US Customary - Metric

Instructions

Sift flour, baking powder, sugar, salt and baking soda into a large mixing bowl. Cut VERY COLD butter into small chunks; add them to flour mixture. Use a pastry blender or two forks to cut butter into the flour mixture. Continue until dough becomes crumbly, and butter has been reduced to the size of peas.
Add grated cheese and jalapeños; stir, to combine. Once combined, stir in buttermilk until it is incorporated. Continue to stir until all the dough ingredients are fully combined in a shaggy mound of dough.
Cut a piece of parchment paper to fit basket of the air fryer. Transfer parchment paper to counter (return basket to air fryer). Preheat air fryer to 350℉.
Place dough in the middle of the parchment paper. Shape dough into a square, about 1" thick, using your hands. Slice dough into 4 equal-sized squares. Separate squares slightly on the parchment paper; brush biscuit tops with melted butter.
Once air fryer has reached temperature, carefully place parchment paper and biscuits into the basket. Cook biscuits at 350°F for 12 minutes. When done, biscuits should be nicely browned and cooked through. Transfer parchment paper (and biscuits) to a wire rack; cool for 1 minute. Serve and enjoy!.

Nutrition Facts

Air Fryer Cheddar Biscuits

Amount Per Serving (1 biscuit)

Calories 496 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 19g119%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 82mg27%

Sodium 953mg41%

Potassium 258mg7%

Carbohydrates 45g15%

Fiber 2g8%

Sugar 3g3%

Protein 10g20%

Vitamin A 968IU19%

Vitamin C 5mg6%

Calcium 205mg21%

Iron 3mg17%

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

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

14
Jun
2024

Broccoli Cheese Soup (Instant Pot)

categories: Instant Pot Recipes, Soups

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Whip up delicious Broccoli Cheese Soup using an Instant Pot in about 30 minutes! This soup recipe is easy to make and yields 6 servings.

Last summer, our oldest son gave me his Instant Pot, after moving out of his apartment, getting married in Portugal and moving to Portugal.

After researching how to use an Instant Pot since he didn’t have the instruction manual, I figured it out and have been using it ever since. True story!

So now, almost a year after receiving my Instant Pot, I’m finally getting around to posting the first IP recipe on my blog! I’ve made quite a few meals already using the Instant Pot, but this is the first “OFFICIAL” recipe I’m adding to the blog, with more to come in the days ahead.

This original recipe came from a wonderful cookbook I purchased by author Coco Morante, and I highly recommend her book, referenced below.

So… if you have an Instant Pot and would like to make some delicious Broccoli Cheese Soup using it, here’s how to do that.

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

How To Make Broccoli Cheese Soup In An Instant Pot

The first thing you need to do is remove the lid and then program the Instant Pot to SAUTÉ. Place 2 Tablespoons butter in the inner pot and heat, stirring often, until the butter has melted.

To the melted butter add finely diced onion, diced celery, shredded carrot, minced garlic and salt, and stir to combine these ingredients.

Sauté the veggies for about 4-5 minutes, stirring often. When done, the onion should have softened considerably, but should still be translucent in color (not browned or crispy).

Now stir in one pound of small broccoli florets and 3 cups of vegetable broth. Stir until combined, pushing the broccoli down into the liquid.

Put the cover on the Instant Pot, and make sure it is securely locked in place. Flip the pressure release knob to SEALING. Push the CANCEL button to clear the cooking program, then press either the MANUAL or PRESSURE COOK button (depending on your machine).

Set the cooking time for 1 minute at High pressure. Now the machine will start heating up before the pressure cooking begins. It will take about 8-10 minutes before the Instant Pot reaches full pressure and the 1 minute cooking timer starts.

Make A “Slurry”

During the time the soup is coming to pressure and cooking, you can make the “slurry” which will be used to slightly thicken the soup once cooked.

In a bowl or medium-sized measuring cup, combine half and half, hot sauce and cornstarch, and stir until fully combined, with no lumps. Set aside until the soup has finished cooking.

Finish Making The Broccoli Cheese Soup

Once the timed cooking ends for the soup, let the pressure release NATURALLY for 5 minutes (do nothing). After 5 minutes, flip the pressure release knob to VENTING, which will allow any remaining steam inside to release immediately.

Carefully remove the lid, then press the CANCEL button, to again reset your Instant Pot. Now push the SAUTÉ button again.

Give the “slurry” you made a quick stir once again, then add it to the soup. Now toss in all that beautiful shredded cheddar cheese, and stir to combine.

Continue to stir and cook the soup at a low simmer (not boiling) until the cheese has melted and the slurry mixture has slightly thickened the broccoli cheese soup.

Once the soup is fully heated through, it is done. However, I suggest taking a bite and then adding more salt (if desired), to suit your taste. If you want the soup spicier, by all means, add some more hot sauce!

Serve The Broccoli Cheese Soup

Ladle the broccoli cheddar soup into serving bowls, and garnish the top with additional shredded cheese (optional, but good).

Serve this delicious soup with a nice warm piece of bread or a green salad on the side. We enjoyed our soup with warm slices of homemade Oatmeal Molasses Bread on the side, and it was a great combination!

I hope you have the chance to make this Instant Pot recipe for Broccoli Cheese Soup, and trust you’ll enjoy it as much as we do. We like the convenience of using the Instant Pot for making soup in a short amount of time!

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 GREAT 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. I have some wonderful soup recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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Original Recipe Source: “The Ultimate Instant Pot Cookbook” by Coco Morante, page 91, published in 2018 by TenSpeed Press

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0 from 0 votes

Broccoli Cheese Soup (Instant Pot)

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Whip up delicious Broccoli Cheese Soup using an Instant Pot in about 30 minutes! This soup recipe is easy to make and yields 6 servings.

Category: Main Dish, Soup

Cuisine: American

Keyword: broccoli cheese soup, Instant pot

Servings: 6

Calories Per Serving: 297 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
1 medium yellow onion peeled/finely diced
1 large stalk celery finely diced
1 large carrot peeled/shredded
2 cloves minced garlic
⅛ teaspoon salt
1 pound broccoli florets bite sized florets
3 cups vegetable broth
1 cup half and half
2 Tablespoons corn starch
2 teaspoons hot sauce (Frank's red hot or Crystal)
2 cups shredded cheddar cheese tightly packed

OPTIONAL GARNISH: additional shredded cheese to sprinkle on top of soup, for serving

US Customary - Metric

Instructions

Remove IP lid; press SAUTÉ button. Put butter in the inner pot and cook, stirring often, until butter melts.
Add onion, celery, carrot, garlic and salt; stir to combine. Sauté veggies for 4-5 minutes, stirring often. When done, onion should have softened , but still be translucent in color. Stir in broccoli and vegetable broth, pushing the broccoli down into the broth.
Lock the lid securely on the IP. Flip the pressure release knob to SEALING. Push the CANCEL button to clear the cooking program, then press the MANUAL or PRESSURE COOK button (depending on your machine). Set cooking time for 1 minute at High pressure. Now the machine will start heating up and will take about 8-10 minutes before the Instant Pot reaches full pressure and the 1 minute cooking timer starts.
While soup is coming to pressure/cooking, make the "slurry" which will be used to thicken the soup. Stir half and half, corn starch and hot sauce in a bowl or measuring cup until combined (no lumps). Set aside until soup is done cooking.
Once timed cooking is completed, let the pressure release NATURALLY for 5 minutes (do nothing). After 5 minutes, flip the pressure release knob to VENTING, which allows any remaining steam to release immediately. After all steam has released, carefully remove the lid. Press the CANCEL button, to again reset your Instant Pot, then push the SAUTÉ button again.
Give the "slurry" another quick stir, then add it to the soup. Add cheese, and stir to combine. Continue to stir/simmer soup until cheese melts and soup has slightly thickened. Take a bite, then add more salt or hot sauce, if desired.
Ladle hot soup into serving bowls; garnish with more cheese, if desired. Serve!

Recipe Notes

NOTE: The caloric calculation was made without the additional shredded cheese used as a garnish, as this is an optional topping.

Nutrition Facts

Broccoli Cheese Soup (Instant Pot)

Amount Per Serving (1 (1/6 of total))

Calories 297 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 62mg21%

Sodium 913mg40%

Potassium 419mg12%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 6g7%

Protein 13g26%

Vitamin A 3411IU68%

Vitamin C 71mg86%

Calcium 360mg36%

Iron 1mg6%

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

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10
Jun
2024

Jumbo Chocolate Chip Cookies

categories: Cookies, Desserts

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Jumbo Chocolate Chip Cookies are 3-4″ wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!

Today I want to share a wonderful recipe for making jumbo chocolate chip cookies that I found over 20 years ago in an old cooking magazine I subscribed to.

We love chocolate chip cookies and I’ve shared a few recipes for them before on this blog over the years. Those recipes include Mom’s Chocolate Chip Cookies, Orange Chocolate Chip Cookies, and a Giant Chocolate Chip Cookie Pizza.

All those varieties taste fantastic as well, but today I’m sharing another chocolate chip cookie recipe we really enjoy. This recipe will yield about 3 dozen BIG cookies (I typically end up with 36-40 cookies).

Each cookie is jumbo sized (about 3-4 inches wide), and is packed full of chocolate chips and pecans (or walnuts). Here’s how to make them.

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

Make The Cookie Dough

Beat vegetable shortening, soft butter, granulated sugar and brown sugar together in a large mixing bowl until fully creamed, fluffy and light in texture.

This should take about 5 minutes of constant mixing, for best results. You want this mixture to be fully blended and fluffy before continuing!

NOTE: My photos of this (below) do not show the brown sugar because I forgot to add it until AFTER I added the first egg. Oops! I got ahead of myself while taking the photos! You definitely want to cream the brown sugar along with the granulated sugar, shortening and butter.

Add the eggs to this mixture, ONE AT A TIME. Beat well after you add each egg. Once all eggs have been added and incorporated into the dough, add vanilla extract and fresh lemon juice. Mix to combine.

Add The Dry Ingredients

In a separate bowl, combine all purpose flour, quick cooking oats, baking soda, salt and cinnamon by stirring or whisking.

TIP: If you only have old-fashioned oats on hand, see my NOTE in the written recipe at the bottom of the page for an easy way to substitute those (using a blender)!

Add these dry ingredients to the dough batter, a little at a time until they have been fully incorporated into the dough.

Stir In The “Good Stuff”

Add semi-sweet chocolate chips and chopped pecans (or walnuts, if using) to the cookie dough. STIR well, to distribute them into the cookie dough.

Once fully combined, the cookie dough will be very thick, and ready to go! Now it’s time to bake some jumbo chocolate chip cookies!

Shaping The Cookies

Lightly spray (or grease) large baking sheets. To make each jumbo cookie you will need to use ¼ cup of cookie dough.

I put the dough into a ¼ cup measuring cup and then use a butter knife to remove the dough from the cup onto the prepared baking sheets.

These cookies need to be about 3″ apart on the baking sheet, because they will spread out while baking to 3-4 inches wide.

Give them space to spread, about 6 per pan if you have room! You do not need to flatten the dough, and if necessary, make them in batches.

Bake The Jumbo Chocolate Chip Cookies

Bake the cookies at 350°F. for 14-16 minutes. When done, the cookies should be golden brown in color, and the top/center of the cookies should be set.

Remove the pans from the oven, and let the cookies rest on the baking sheets for 2-3 minutes before removing them with a spatula to wire racks to continue cooling.

Enjoy The Jumbo Chocolate Chip Cookies!

Once the jumbo chocolate chip cookies have cooled slightly, go ahead and grab one! They are slightly crispy on the outside but soft and gooey with lots of chocolate and nuts on the inside!

Store the cookies in an airtight container once they have cooled completely. If you like to eat WARM cookies (after they’ve been stored at room temperature), put a cookie in the microwave.

Heat each cookie on High for 12-15 seconds and then enjoy them warm all over again. Don’t forget to pour a tall glass of cold milk to enjoy with the cookies. YUM!

I hope you have the chance to make these incredible tasting jumbo chocolate chip cookies because they really are delicious!

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 I hope you have a GREAT day!

Looking For More COOKIE 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 yummy cookie recipes to check out, including:

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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: Judy Mabrey, via “Taste Of Home” magazine, Oct./Nov. 2001 issue, page 64, by Reiman Publications

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0 from 0 votes

Jumbo Chocolate Chip Cookies

Prep Time

14 mins

Cook Time

16 mins

Total Time

30 mins

Jumbo Chocolate Chip Cookies are 3-4" wide, full of chocolate chips and pecans, crisp on the outside, and soft on the inside yummy treats!

Category: Dessert

Cuisine: American

Keyword: jumbo chocolate chip cookies

Servings: 36 cookies (about 36-40 total)

Calories Per Serving: 333 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup vegetable shortening
½ cup butter (softened) = 1 stick or 8 T.
1⅓ cups granulated sugar
1 cup packed brown sugar
4 large eggs
3 teaspoons vanilla extract
1 teaspoon lemon juice
3 cups all purpose flour
½ cup quick cooking oats *See NOTE*
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon ground cinnamon
4 cups semi sweet chocolate chips
2 cups chopped pecans *can substitute walnuts*

US Customary - Metric

Instructions

Preheat oven to 350℉. Lightly spray or grease large cookie sheets.
Beat shortening, butter, sugar and brown sugar together in a large mixing bowl for 5 minutes until fully creamed, fluffy and light in texture.
Add eggs, 1 AT A TIME. Beat well after adding each egg. Once fully combined, add vanilla and lemon juice. Mix to combine.
In separate bowl, stir flour, quick cooking oats, baking soda, salt and cinnamon until combined. Add this to the dough batter, a little at a time, until combined. STIR chocolate chips and pecans into the dough, until fully incorporated.
Drop dough by ¼ cupfuls onto prepared baking sheets (about 6 per sheet). Leave about 3" between each cookie, because the dough will spread while baking.
Bake at 350℉ or 14-16 minutes. When done, cookies should be golden brown and the center of the cookies should be "set".
Let cookies cool 2-3 minutes (on baking sheets) before removing and transferring them to wire racks to continue cooling. Enjoy!

Recipe Notes

**NOTE: Don't have Quick-Cooking Oats? You can substitute old-fashioned oats! Measure ½ cup of old-fashioned oats into a blender and blend until the oat flakes have broken down. Proceed as directed.

Nutrition Facts

Jumbo Chocolate Chip Cookies

Amount Per Serving (1 cookie)

Calories 333 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 29mg10%

Sodium 190mg8%

Potassium 171mg5%

Carbohydrates 34g11%

Fiber 3g13%

Sugar 21g23%

Protein 4g8%

Vitamin A 122IU2%

Vitamin C 0.1mg0%

Calcium 28mg3%

Iron 2mg11%

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

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07
Jun
2024

Cheesy Hash Brown Casserole

categories: Breakfast, Side Dishes, Vegetable Dishes

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Cheesy Hash Brown Casserole is an easy side dish, with cheddar and pepper jack cheeses, onions, bell peppers and sour cream. It tastes GREAT!

Today I want to share a classic recipe for cheesy hash brown casserole. This casserole dish has existed (with many ingredient variations) for as long as I can remember and has many different “names”.

I’ve heard it called “Potato Casserole”, “Hash Brown and Cheese Casserole”, and my personal favorite from many years ago… “Funeral Potatoes”. It seems like everyone enjoys this simple shredded potato recipe… even people sharing a meal after a funeral!

The recipe is really quite simple, but it’s truly delicious (and any leftovers can be easily reheated in a microwave!). Here’s how I make this delicious, cheesy hash brown casserole.

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

Make The Seasoning “Sauce”

The seasoning “sauce” for this casserole is actually a binder that basically holds all the ingredients together. It only has two ingredients, which are sour cream and chicken bouillon powder.

I’ve found the chicken bouillon powder provides wonderful flavor without having to add too many other spices. NOTE: You can substitute vegetable bouillon powder (for vegetarians), but I prefer the overall flavor of this casserole using chicken bouillon powder.

Combine the sour cream and bouillon powder in a small bowl, and stir well until fully incorporated, then set the bowl aside.

Prepare The Casserole

In a large bowl, combine shredded hash browns, onion, green pepper, pepper jack cheese, cheddar cheese, salt and black pepper. Set aside some of the cheddar cheese to sprinkle over the top of the casserole before baking.

NOTE: If you are using frozen hash browns, let them partially thaw before adding them to the bowl with the other ingredients.

Stir to combine, then add the sour cream/chicken bouillon mixture. Continue stirring until all ingredients are fully mixed and incorporated.

Spray the bottom and sides of a 9″ x 9″ square baking dish with non-stick spray. Pour the casserole mixture into the baking dish, and spread to cover.

Use the back of a spoon to press down on the mixture to flatten and slightly compact it into the baking dish. Sprinkle the remaining cheddar cheese over the top of the cheesy hash brown casserole.

Bake The Casserole

Place the casserole in a preheated 350°F. oven. Bake it for 45-50 minutes. When it’s done, the edges should be golden brown and the casserole should be cooked through in the center of the dish.

Transfer the cheesy hash brown casserole to a wire rack, and let it cool slightly so it will firm up before slicing into 9 pieces, each one being about 3″ square.

Serve The Cheesy Hash Brown Casserole

Now all that is left to do is serve and enjoy this delicious casserole! We really enjoy it as a breakfast dish, served with eggs an fruit on the side.

This casserole also can be served with a variety of meat dishes (for dinner or lunch), as well. After all, it is a potato dish at its very core, right? Potatoes, sour cream, onions, bell peppers and cheese pair well to create a wonderful side dish!

I really hope you try this scrumptious recipe for cheesy has brown casserole. It REALLY is yummy, and I am confident you’re going to love it, too!

You can store any leftovers you might have in the refrigerator (covered). This casserole reheats very well in a microwave, so it’s perfect to enjoy over a few days time.

Thanks 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 GREAT day!

Looking For More POTATO Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of recipes featuring potatoes, 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.
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Facebook page: The Grateful Girl Cooks!
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0 from 0 votes

Cheesy Hash Brown Casserole

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

Cheesy Hash Brown Casserole is an easy side dish, w/ cheddar and pepper jack cheeses, onions, bell peppers and sour cream. It tastes GREAT!

Category: Breakfast, Side Dish

Cuisine: American

Keyword: cheesy hash brown casserole

Servings: 9

Calories Per Serving: 144 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

¾ cup light sour cream
2 teaspoons chicken bouillon powder
16 ounces shredded hash browns if frozen, let them partially thaw
¾ cup pepper jack cheese (shredded)
¾ cup cheddar cheese (shredded) **DIVIDED USE**
3 Tablespoons chopped green bell pepper
3 Tablespoons chopped yellow onion
½ teaspoon salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

Preheat oven to 350℉. Lightly grease or spray a 9" x 9" square baking dish.
Combine sour cream and chicken bouillon powder in a small bowl. Stir well until combined; set bowl aside.
In large bowl, combine hash browns, onion, green pepper, pepper jack cheese, ½ cup cheddar cheese, salt and black pepper. *Reserve remaining ¼ cup cheddar cheese. NOTE: If using frozen hash browns, let them partially thaw before adding.
Stir to combine, then add reserved sour cream/chicken bouillon mixture. Continue stirring until all ingredients are fully mixed.
Pour casserole mixture into greased baking dish; spread to cover. Use the back of a spoon to press down on mixture to flatten/slightly compact it into baking dish. Sprinkle remaining ¼ cup cheddar cheese on top of casserole.
Bake at 350°F. for 45-50 minutes. When done, edges should be golden brown and casserole will be cooked through in the center. Transfer to a wire rack to cool slightly (so it firms up) before slicing into 9 pieces. Serve and enjoy!

Nutrition Facts

Cheesy Hash Brown Casserole

Amount Per Serving (1 slice (1/9 of total))

Calories 144 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 25mg8%

Sodium 381mg17%

Potassium 212mg6%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 0.4g0%

Protein 6g12%

Vitamin A 241IU5%

Vitamin C 7mg8%

Calcium 171mg17%

Iron 1mg6%

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

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04
Jun
2024

Chicken Ricotta Meatballs For 2

categories: Chicken, Main Dishes

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Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper and Italian spices.

Today I want to share a recipe I came up with a recipe I came up with for CHICKEN meatballs that taste great. I’ve been making a variety of meatballs for years and years using beef, turkey and chicken.

This time I played with different ingredients and came up with a small batch recipe, perfect for two people OR enough for one person to enjoy (with leftovers)!

It is so easy to make these meatballs! Simply combine ingredients, shape into meatballs, then bake. That’s the basics of how truly easy the meatballs are to make. If you can do that… you’ve got this!

Even though the meatballs themselves have great flavor, I like to serve them on a bed of marinara sauce for even more taste and color. You may also like to serve them with pasta, which is another wonderful option, as well.

I hope you enjoy these cheese, veggie and spice-filled chicken meatballs because they taste great! Here’s how to make them.

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

Make The Meatballs

Place ground chicken, ricotta cheese, Parmesan cheese, breadcrumbs, an egg, diced bell pepper and baby spinach in a medium bowl.

Add minced garlic, dried oregano, basil, and salt and pepper, and then stir well, to fully combine these ingredients.

Now it’s time to shape that mixture into meatballs! This recipe will yield about 8 meatballs in total, unless you are doubling or tripling the ingredients to serve more people.

Shape the mixture into meatballs about 1½” wide. Roll the mixture one at a time into a ball, and then place the meatball on a parchment paper lined baking sheet. Continue until you have eight chicken ricotta meatballs of equal size.

Bake The Meatballs

Bake the meatballs in a preheated 400°F (or 204.4°C) oven for 23-25 minutes. You do not need to turn them while they are baking.

When done, they should be cooked through, and golden brown on the outside. Transfer baking sheet to a wire rack to cool slightly before serving.

Serve The Chicken Ricotta Meatballs For 2

To serve the chicken ricotta meatballs for 2, spoon warm marinara sauce (purchased or homemade) in the bottom of a 2 quart bowl or baking dish.

Add enough sauce to cover the bottom with about 1/2″ of sauce. Set the hot meatballs on top of the sauce. Sprinkle the meatballs with additional finely grated Parmesan cheese, and serve immediately.

The meatballs are wonderful served “as is”, with that little bit of sauce. Of course if you want to, serve the meatballs on top of cooked spaghetti noodles.

I really hope you enjoy these tasty chicken ricotta meatballs, and trust you’ll like them as much as we do! These meatballs are a great option for a meal that doesn’t take much effort to make… and they taste good, too!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. I hope you have a GREAT day today, and may God bless and keep you!

Looking For More MEATBALL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring meatballs, 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.
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0 from 0 votes

Chicken Ricotta Meatballs For 2

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Chicken Ricotta Meatballs For 2 is an easy dish! Recipe yields 8 baked meatballs with Ricotta, Parmesan, spinach, red pepper and Italian spices.

Category: Main Dish

Cuisine: All Cuisines

Keyword: chicken ricotta meatballs

Servings: 2

Calories Per Serving: 333 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ pound ground chicken
¼ cup ricotta cheese
3 Tablespoons grated Parmesan cheese
2 Tablespoons plain dried breadcrumbs
2 Tablespoons chopped fresh baby spinach **finely chopped- stems removed
2 Tablespoons chopped red bell pepper **finely chopped- seeds removed
1 large egg
1 teaspoon minced garlic
½ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon salt and pepper ( ¼ t. each)

For Serving: (optional, but recommend!): more Parmesan cheese to garnish meatballs, and marinara sauce of choice

US Customary - Metric

Instructions

Preheat oven to 400℉ or 204.4℃. Line a rimmed baking sheet with parchment paper or silpat mat.
Place all ingredients (except optional garnish) in a medium bowl. Stir well, to fully combine.
Shape and roll mixture into 8 meatballs, each about 1½" wide. Place meatballs on the parchment (or silpat)-lined baking sheet in a single layer.
Bake meatballs at 400°F (or 204.4°C) for 23-25 minutes without disturbing. When done, they should be cooked through, and golden brown on the outside. Let meatballs cool 1 minute before transferring them to the sauce (using a spatula).
To serve, spoon warm marinara sauce (purchased or homemade) in the bottom of a 2 quart bowl or baking dish. Add enough sauce to cover the bottom with about 1/2" of sauce. Set the hot meatballs in a single layer on top of the sauce. Sprinkle meatballs with additional grated Parmesan cheese, if desired. Serve immediately.

Recipe Notes

NOTE: Optional Parmesan garnish and marinara sauce were not included in the caloric calculation as quantities used and varieties may differ widely.

Nutrition Facts

Chicken Ricotta Meatballs For 2

Amount Per Serving (1 (4 meatballs))

Calories 333 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 7g44%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 213mg71%

Sodium 637mg28%

Potassium 810mg23%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 1g1%

Protein 31g62%

Vitamin A 2025IU41%

Vitamin C 17mg21%

Calcium 199mg20%

Iron 3mg17%

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

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