Main Dishes Archives

Category: Main Dishes

22
Mar
2025

Italian Penne Pasta Casserole

categories: Beef, Casseroles, Italian, Main Dishes, Pork

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

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

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

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

Prepare The Casserole Filling

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

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

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

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

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

Cook the Penne Pasta

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

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

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

Prepare The Casserole For Baking

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

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

Bake And Serve The Italian Penne Pasta Casserole

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

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

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

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

Looking For More CASSEROLE Recipes?

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

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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Italian Penne Pasta Casserole

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

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

Category: Main Dish

Cuisine: Italian

Keyword: Italian, penne pasta, casserole

Servings: 6

Calories Per Serving: 507 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ pound ground beef
2 links Italian sausage (casings removed) or ¼ pound bulk Italian sausage
2 Tablespoons chopped yellow onion
2 Tablespoons chopped green bell pepper
½ teaspoon Italian seasoning
salt and pepper (enough to season the meat to taste)
24 ounces marinara sauce (or favorite meatless spaghetti sauce)
2 cups shredded mozzarella cheese* *DIVIDED USE
8 ounces uncooked penne pasta

US Customary - Metric

Instructions

Preheat oven to 350°F. Spray a 9" x 9" baking dish with non-stick spray.
Place ground beef, Italian sausage, green pepper and onion in a large skillet. TIP: If using Italian sausage links, remove the casing. Cook on medium-high heat until meat is browned/fully cooked. Drain grease from skillet. Season meat with Italian seasoning, salt and pepper. Stir well.
Transfer meat mixture to large bowl; add marinara sauce and 1½ cups mozzarella. Note: Reserve ½ cup mozzarella to use later! Stir mixture well, until combined.
Bring large pan of water to a full boil. Add pasta; cook on medium-high heat per pkg. directions (approx. 10 minutes). Pasta may be slightly undercooked but will finish cooking in the oven. Drain pasta; add to meat sauce in bowl. Stir well, to coat pasta with meat sauce.
Pour casserole filling into greased baking dish, spreading mixture evenly. Top with remaining mozzarella cheese, sprinkling evenly. Cover dish with aluminum foil.
Bake at 350°F. for 35-40 minutes, removing foil during the last 10 minutes of baking. It's done when the sauce is bubbly around the edges and cheese topping is golden brown and fully melted. Transfer baking dish to a wire rack. Let casserole rest 2-3 minutes before serving. If desired, sprinkle each portion with grated Parmesan cheese. Serve and enjoy!

Recipe Notes

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

Nutrition Facts

Italian Penne Pasta Casserole

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

Calories 507 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 12g75%

Trans Fat 0.5g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 85mg28%

Sodium 1072mg47%

Potassium 658mg19%

Carbohydrates 36g12%

Fiber 3g13%

Sugar 6g7%

Protein 26g52%

Vitamin A 758IU15%

Vitamin C 11mg13%

Calcium 230mg23%

Iron 3mg17%

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

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

18
Mar
2025

Apple Broccoli Quinoa Salad

categories: Meatless Meals, Salads

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

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

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

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

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

Prepare The Quinoa

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

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

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

Lightly “Toast” The Walnuts

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

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

Make The Salad Dressing

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

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

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

Assemble The Salad

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

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

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

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

Serve The Apple Broccoli Quinoa Salad

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

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

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

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

Looking For More QUINOA Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Original recipe source (and with thanks to Jenn Laughlin) at https://peasandcrayons.com/broccoli-apple-quinoa-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Apple Broccoli Quinoa Salad

Prep Time

15 mins

Cook Time

13 mins

Total Time

28 mins

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

Category: Meatless Main Dish, Salad, Side Dish

Cuisine: All Cuisines

Keyword: apple broccoli quinoa salad

Servings: 4

Calories Per Serving: 322 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

½ cup quinoa (uncooked) rinsed/ drained well
¾ cup water
⅓ cup walnuts chopped/ pan-toasted
3 cups chopped fresh broccoli cut in small pieces
1 medium honey crisp apple (do not peel) cored, chopped in small pieces
1 small lemon
⅓ cup feta cheese crumbles

For Salad Dressing:

2½ Tablespoons extra virgin olive oil
1 Tablespoon Dijon mustard
1 Tablespoon apple cider vinegar
¾ Tablespoon honey
¼ teaspoon sea salt
⅛ teaspoon black pepper

US Customary - Metric

Instructions

Use a fine mesh strainer to rinse and fully drain quinoa to remove any impurities.
COOK QUINOA- Bring water to a full boil (on HIGH) in a medium saucepan. Once water is boiling, add quinoa. Reduce heat to LOW; put a lid on pan, leaving LID slightly offset to let some steam escape. Simmer quinoa 12-13 minutes on LOW OR until water has been absorbed. Remove lid- use a fork to "fluff" quinoa in pan. Remove quinoa from hot pan into a bowl, stirring occasionally as it cools.
TOAST WALNUTS- Heat a skillet on MEDIUM. Add chopped walnuts; cook, stirring often until they're slightly browned and aromatic (3-4 minutes). Immediately transfer walnuts out of hot skillet onto a plate or paper towels to cool.
MAKE SALAD DRESSING- Place olive oil, apple cider vinegar, Dijon, honey, sea salt and black pepper in a small bowl. Use a whisk to mix until they have emulsified and are fully blended into a smooth, creamy salad dressing with no separation of oil and vinegar. TIP: If you don't have a whisk, put ingredients in a small jar with a secure lid. Shake jar really well until FULLY combined.
MAKE SALAD- Place chopped broccoli in a medium salad bowl. Add cored, chopped UNPEELED apple, then squeeze juice of small lemon on top. Mix until well-combined (lemon juice helps apple pieces not turn brown when exposed to air). Add feta and cooled quinoa. Toss to combine.
Give salad dressing a good stir, then pour over salad. Toss to combine. Take a bite of salad; add additional salt and pepper, if desired.
Serve salad immediately OR cover and refrigerate until ready to serve! Leftovers should keep well for 3-4 days if stored in airtight container in refrigerator (apple pieces should remain crisp and un-browned, as well). Enjoy!

Recipe Notes

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

Nutrition Facts

Apple Broccoli Quinoa Salad

Amount Per Serving (1 (1/4 of total))

Calories 322 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 4g25%

Polyunsaturated Fat 6g

Monounsaturated Fat 8g

Cholesterol 11mg4%

Sodium 356mg15%

Potassium 476mg14%

Carbohydrates 32g11%

Fiber 6g25%

Sugar 10g11%

Protein 9g18%

Vitamin A 502IU10%

Vitamin C 75mg91%

Calcium 127mg13%

Iron 2mg11%

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

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

14
Mar
2025

Easy Lentil Minestrone

categories: Main Dishes, Meatless Meals, Soups

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

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

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

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

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

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

Cook The Vegetables

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

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

Make The Minestrone Soup

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

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

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

Add Beans And Pasta

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

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

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

Final Step

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

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

Serve And Enjoy Easy Lentil Minestrone Soup

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

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

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

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

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

Looking For More SOUP Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (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!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Lentil Minestrone

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

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

Category: Main Dish, Side Dish, Soup

Cuisine: Italian

Keyword: easy lentil minestrone

Servings: 12 (one cup servings)

Calories Per Serving: 193 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons extra virgin olive oil
1 medium yellow onion peeled, diced
3 medium carrots peeled, diced
2 stalks celery finely chopped
4 teaspoons minced garlic
1 teaspoon salt
1 teaspoon Italian seasoning
¾ teaspoon black pepper
5 cups vegetable broth
2 cups water +more, as needed
2 14.5 oz cans diced tomatoes including juice
2 bay leaves
1 cup elbow macaroni uncooked
1 cup brown lentils or green lentils
15 ounces canned Great Northern Beans drained (or substitute cannellini beans)
2 cups fresh baby spinach leaves whole or chopped

US Customary - Metric

Instructions

Heat olive oil on medium-high in a heavy-duty sauce pot or large Dutch oven until hot (not smoking). Add onion, carrots, celery; cook until tender (6-7 minutes), stirring often.
Add garlic, salt, Italian seasoning, pepper; stir well. Cook 1 minute, stirring constantly so garlic doesn't burn. Pour in veggie broth, water, and diced tomatoes (including juice). Stir to combine.
Add lentils and bay leaves. Stir, then bring soup to a FULL BOIL. Reduce heat to LOW; put a lid on soup pot. Simmer for 25 minutes, without disturbing.
Remove lid from soup pot; increase heat to MEDIUM. Soup will have slightly reduced in volume. Add uncooked macaroni and drained beans. Stir well. Cook (uncovered) for 10-11 minutes or until pasta is tender. TIP: As pasta cooks it will absorb some liquid. Add more broth or water to "thin" soup slightly, as desired.
Remove soup from heat; stir in spinach. The hot soup will "cook/wilt" the spinach. Once spinach has wilted, taste soup; add additional salt and pepper if needed.
Ladle hot soup into bowls; serve immediately. Top with grated Parmesan (optional), if desired.

Recipe Notes

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

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

Nutrition Facts

Easy Lentil Minestrone

Amount Per Serving (1 (one cup))

Calories 193 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.5g3%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 708mg31%

Potassium 562mg16%

Carbohydrates 33g11%

Fiber 9g38%

Sugar 4g4%

Protein 10g20%

Vitamin A 3347IU67%

Vitamin C 11mg13%

Calcium 78mg8%

Iron 3mg17%

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

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

11
Mar
2025

Homemade Egg Noodles

categories: Pasta, Side Dishes

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

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

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

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

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

Prepare The Dough for The Egg Noodles

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

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

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

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

Let The Dough Rest, Then Roll Out

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

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

Slice The Dough Into Thin Strips

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

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

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

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

Cook The Noodles

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

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

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

Serve And Enjoy Homemade Egg Noodles

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

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

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

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

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

Looking For More SIDE DISH Recipes?

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

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Homemade Egg Noodles

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

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

Category: Pasta, Side Dish

Cuisine: All Cuisines

Keyword: homemade egg noodles

Servings: 4

Calories Per Serving: 150 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup all purpose flour
½ teaspoon table salt
2 large eggs

US Customary - Metric

Instructions

In a large bowl or on a flat work surface, combine flour and salt. Make a large mound out of the mixture, shore up the sides and create a deep "well" in the center. Add eggs to the "well". Use a fork to slowly mix eggs into flour mixture, adding flour in a little at a time until ingredients create a slightly firm, shaggy mound of dough.
Place some flour on your hands; knead dough until it comes together in a large ball. Add more flour, if necessary, to bind it together. TIP: Don't overmix dough or it can become tough, which makes it harder to roll out.
Divide dough in half into two equal-sized balls. Let dough rest (uncovered) for 10 minutes. Lightly flour work surface or cutting board. Use a lightly floured rolling pin to roll out 1 ball of dough at a time. Roll dough very thin (approx. ¼" thick), for best results. Repeat with remaining dough ball.
Once dough is rolled out, use a pizza cutter or sharp knife to slice dough into strips, ½" - ¾" wide. At this point, fresh noodles can be cooked immediately.
To cook noodles, bring a large pan of water to a rolling boil. Add fresh noodles; cook 3-6 minutes (or more). When done, noodles should be tender to the bite but not too soft or mushy! Taste a bite then cook longer, if necessary. NOTE: The thickness of the noodles will determine length of time they need to fully cook. TIP: If cooking frozen egg noodles, add them (still frozen) to the boiling water. You do not need to thaw them out at all!

Recipe Notes

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

Nutrition Facts

Homemade Egg Noodles

Amount Per Serving (1 (1/4 of total))

Calories 150 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 93mg31%

Sodium 327mg14%

Potassium 68mg2%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 0.2g0%

Protein 6g12%

Vitamin A 135IU3%

Calcium 19mg2%

Iron 2mg11%

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

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04
Mar
2025

Honey Dijon Chicken

categories: Chicken, Main Dishes

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

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

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

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

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

Prepare The Chicken Breasts

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

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

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

Make The Seasoned Breadcrumb Topping

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

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

Prepare The Honey Mustard Sauce

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

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

Coat And Cover The Seasoned Chicken Breasts

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

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

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

Cook The Chicken Breasts

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

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

Serve The Honey Dijon Chicken

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

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

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

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

Looking For More CHICKEN Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

0 from 0 votes

Honey Dijon Chicken

Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

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

Category: Main Dish

Cuisine: All Cuisines

Keyword: honey Dijon chicken

Servings: 2

Calories Per Serving: 389 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chicken:

2 4-oz. boneless, skinless chicken breasts pounded to ¼" thickness
¼ teaspoon salt evenly divided between chicken breasts
¼ teaspoon black pepper evenly divided between chicken breasts
¼ teaspoon garlic powder evenly divided between chicken breasts
1 Tablespoon butter melted (used to cook chicken)

For Breadcrumb Topping:

½ cup dried breadcrumbs (plain)
1 teaspoon dried chopped parsley
½ teaspoon Dijon mustard

For Honey Mustard Sauce:

3 Tablespoons honey
1 Tablespoon Dijon mustard

US Customary - Metric

Instructions

Lay 1 chicken breast on plastic wrap on a cutting board. Cover with 2nd piece of plastic wrap (to prevent splatters). Use flat side of a meat mallet to pound the chicken until it's flattened to ¼" thickness. Transfer chicken to paper towels; pat dry. Repeat with remaining chicken breast. Discard plastic wrap when finished.
Lightly season chicken (on both sides) with salt, pepper and garlic powder, dividing spices evenly between the chicken breasts.
Season Breadcrumbs: Place breadcrumbs, parsley and ½ teaspoon of Dijon mustard on a large dinner plate; stir until Dijon is blended, and ingredients are well-combined. Set aside. NOTE: A large plate is recommended because you will spread out the breadcrumbs and lay the chicken on them later, to cover.
Make sauce: Put honey and 1 Tablespoon Dijon in a small bowl; stir to combine. Use pastry brush to apply sauce to BOTH sides of chicken (1 piece at a time). Lay chicken on the bread crumb topping. Dredge until both sides are covered. Press breadcrumbs into the sauce to adhere. Transfer chicken to a platter; repeat with remaining chicken.
Melt butter in large skillet on medium heat. When skillet is HOT (but not smoking), carefully add chicken breasts. Let chicken cook undisturbed for 4 minutes; carefully turn chicken to the other side. The top should be browned and crispy. Continue to cook the other side of the chicken for 3-4 minutes, or until fully cooked through. When done, remove chicken from skillet; serve and enjoy!

Nutrition Facts

Honey Dijon Chicken

Amount Per Serving (1 chicken breast)

Calories 389 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 88mg29%

Sodium 763mg33%

Potassium 513mg15%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 28g31%

Protein 28g56%

Vitamin A 217IU4%

Vitamin C 2mg2%

Calcium 66mg7%

Iron 2mg11%

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

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24
Feb
2025

Maple Orange Pork Tenderloin

categories: Main Dishes, Pork

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Maple Orange Pork Tenderloin is a delicious main dish! Pork tenderloins are pan-seared, coated in maple/orange glaze, then baked and served!

Today I want to share a delicious recipe for maple orange pork tenderloin I found in one of my favorite cookbooks a few years ago. If you enjoy pork tenderloin then I highly recommend trying this recipe! I slightly tweaked it to suit our taste. This recipe (as written) will yield 2 small pork tenderloins, which can serve up to 8 people!

If you’re at a place in life where family members joining you around the table has decreased (like ours with our grown sons), this is still a good recipe to make. I like to make it, then freeze one of the tenderloins to enjoy for another meal. That makes it really convenient for me to only cook once but end up with two meals! Hooray!

The recipe is pretty simple and straightforward. You will need to pan-sear the pork until nicely browned, coat it in a delicious glaze and bake it until finished. Not too bad, right? Here’s how to make maple orange pork tenderloin.

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

Prepare The Tenderloin(s) For Cooking

Before starting, remember to preheat your oven to 325°F. so it will be ready to go once you’re ready, because it doesn’t take too long to prep the pork and glaze!

Pat the pork tenderloin(s) dry using paper towels to absorb any excess moisture. Trim off any large pieces of fat that may be present. Season the pork tenderloins on all sides with salt and black pepper, dividing the amount equally between the two tenderloins.

Pan-Sear The Pork

Heat 2 teaspoons of vegetable oil on Medium-High heat in a large (10″) oven-proof skillet. Let the oil get really hot (a couple minutes), but ONLY until it barely begins to smoke. It needs to be very hot to quickly brown the tenderloins.

I brown the tenderloins one at a time (for maximum space in the skillet), but if you want, you can brown both of them at the same time. Once the oil is very hot, place pork tenderloin(s) into the skillet. Let it cook without moving it for 2-3 minutes, then rotate the meat ¼ turn. Cook the tenderloin for about 2 minutes per side, then rotate until all sides are nicely browned.

Transfer the pork tenderloin(s) out of the skillet onto a plate, baking sheet or platter, and keep them warm while you make the maple orange glaze. NOTE: At this point, the pork will only be seared/well-browned on the outside but will finish cooking in the oven.

Make The Maple And Orange Glaze

You will need real maple syrup, molasses (oops-not in photo), fresh orange juice and zest, cinnamon, cloves, and cayenne pepper to make the maple and orange glaze. Stir to combine these glaze ingredients in a small bowl until they are fully incorporated.

NOTE: The salt, pepper and vegetable oil shown below are not used in the glaze but are used to season and pan-sear the pork tenderloins.

Glaze The Browned Pork Tenderloins

Pour the glaze mixture into the same skillet you browned the tenderloin in. Heat it on Medium for about 1 minute, being sure to scrape up all the browned bits off the bottom of the skillet (flavor!) Once that is done, turn off the heat under the skillet.

Transfer the pork tenderloin(s) back into the glaze filled skillet. Using tongs, turn the tenderloin(s) to cover all sides with the maple orange glaze. Once the tenderloins are covered with glaze, let the meat rest for 3-4 minutes, before you place the skillet into the oven.

Time To Bake

Bake the maple orange pork tenderloin in a preheated 325°F. oven for approximately 30-35 minutes OR until the internal temperature of the pork registers 140-145°F. I usually check the internal temperature after 30 minutes of baking, and it is usually at or “almost” at temperature.

Remove the skillet from the oven, then spoon the remaining glaze in the skillet back over the pork. Cover the skillet with foil to keep the tenderloin(s) warm, then let the meat rest 8-10 minutes. Remember that the meat will continue to rise in temperature as it rests, and ultimately it should be at an internal temperature of 150°F. for serving.

Slice And Serve Maple Orange Pork Tenderloin

Transfer the meat to a cutting board, then cut the maple orange pork tenderloin into approximately 1″ slices and serve. As you place the slices onto each plate, spoon a bit of the remaining maple glaze from the skillet onto the slices.

NOTE: We typically serve 3 slices per person, but the size of those slices is completely up to you. If it is just a couple of us eating, we only slice one tenderloin. If you are not serving a large crowd, you can easily save the remaining tenderloin in the freezer for another meal.

To freeze, place the remaining tenderloin (if you have one left over) in an airtight freezer container. Spoon any remaining glaze over the top, then store in the freezer. Thaw and reheat, to use again for another meal.

I hope you enjoy this delicious recipe for maple orange pork tenderloin. The recipe is pretty simple to prepare, and the sauce adds a lot of great flavor to the meat! I think you’re going to enjoy it.

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

Looking For More PORK 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 recipes featuring PORK 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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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: “The Complete America’s Test Kitchen Cookbook”, page 212, published in 2018 by America’s Test Kitchen

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0 from 0 votes

Maple Orange Pork Tenderloin

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Maple Orange Pork Tenderloin is a delicious main dish! Pork tenderloins are pan-seared, coated in maple/orange glaze, then baked and served!

Category: Main Dish, Pork

Cuisine: All Cuisines

Keyword: maple orange pork tenderloin

Servings: 8 (using 2 tenderloins)

Calories Per Serving: 233 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Tenderloin(s):

2½ pounds pork tenderloin* **Use two 1¼ lb. tenderloins
¾ teaspoon salt
½ teaspoon black pepper
2 teaspoons vegetable oil (used to pan-sear meat)

For Maple Orange Glaze:

⅓ cup real maple syrup
2 Tablespoons molasses
1 Tablespoon fresh squeezed orange juice
1½ Tablespoons fresh orange zest* *zest= finely grated orange peel
⅛ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch cayenne pepper

US Customary - Metric

Instructions

Preheat oven to 325°F.
Pat pork tenderloin(s) dry using paper towels. Trim off large pieces of fat. Season meat on all sides with salt and pepper, dividing equally between two tenderloins.
Heat oil on Medium-High heat in a (10") oven-proof skillet. Heat 2-3 minutes, until oil barely begins to smoke. Place tenderloin(s) into hot oil in skillet. Cook 2-3 minutes (without disturbing), then rotate meat ¼ turn. Cook 2 minutes per side, then rotate until all sides are nicely browned. Transfer pork out of skillet onto a plate; cover meat to keep it warm. NOTE: pork will only be browned on the outside but will finish cooking in the oven. Do not clean skillet.
Stir maple orange glaze ingredients in a small bowl until fully incorporated. Pour glaze mixture into skillet. Heat it on Medium for about 1 minute, being sure to scrape up the browned bits off the bottom of the skillet (flavor!) Once done, turn off the heat under the skillet. Using tongs, place tenderloin(s) back into skillet. Turn tenderloin(s) to cover all sides with glaze. Let meat rest 3-4 minutes, to let glaze slightly thicken.
Bake (uncovered) at 325°F. for 30-35 minutes OR until internal temp. of pork is 140-145°F. Remove skillet from oven. Spoon glaze in skillet over pork. Cover skillet loosely with foil; let meat rest 8-10 minutes. Meat temp. will continue to rise as it rests; ultimately it should have an internal temp. of 150°F. for serving.
Cut tenderloin into approx. 1" slices. Place slices (about 3) onto each plate, spoon some maple glaze from the skillet onto the slices, serve and enjoy!

Recipe Notes

NOTE: Cooking time is based on using 2 pork tenderloins, each weighing about 1¼ pounds. Your baking time may differ slightly based on the total weight of the tenderloin used.

Nutrition Facts

Maple Orange Pork Tenderloin

Amount Per Serving (1 (1/8 of total) approx. three 1" slices)

Calories 233 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 92mg31%

Sodium 295mg13%

Potassium 669mg19%

Carbohydrates 13g4%

Fiber 0.2g1%

Sugar 12g13%

Protein 29g58%

Vitamin A 18IU0%

Vitamin C 3mg4%

Calcium 37mg4%

Iron 2mg11%

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

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13
Feb
2025

BBQ Chicken Legs (Instant Pot)

categories: Chicken, Instant Pot Recipes, Main Dishes

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Make BBQ Chicken Legs in about 30 minutes using an Instant Pot! Seasoned drumsticks are cooked, coated with BBQ sauce, & broiled until crisp.

Today I want to share a tasty (and simple) recipe for BBQ Chicken Legs, made in an Instant Pot. I found the original recipe online and have really enjoyed the simplicity of this lip-smackin’ dish.

Chicken legs are well seasoned with a homemade spice mix that takes all of a couple minutes to combine. They are cooked in the Instant Pot, then removed, basted with BBQ sauce and broiled or air-fried until nicely browned and crispy on the outside.

The chicken legs are delicious, juicy, and this really is a pretty simple meal to prepare. Here’s how to make BBQ Chicken Legs in an Instant Pot.

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

Make The Seasoning Mix

The first thing you will need to do is whip up an easy, flavorful seasoning mix! Measure smoked paprika, garlic powder, onion powder, chili powder, black pepper and salt in a small bowl.

Stir these ingredients well, until fully combined. This is the seasoning mix for the chicken legs. Set the bowl aside for a minute while you get the drumsticks ready for the spices.

Prepare The Chicken Legs

Lightly pat the chicken legs dry on all sides using paper towels. Be sure to leave the skin on the legs for best results.

Use all of the prepared seasoning mix to sprinkle and cover the chicken legs on all sides. Press the seasoning mix into the skin of the chicken so it adheres very well.

Pour low sodium chicken broth into the bottom of the Instant Pot’s inner pot. Place a trivet on the bottom, then arrange the pieces of seasoned chicken on top of the trivet.

Cook The BBQ Chicken Legs

Lock the lid in place and then flip the steam release valve on top to SEALING. Program the Manual button to cook for 15 minutes at HIGH pressure.

The instant pot will begin coming to pressure, and when it has reached full pressure, the timer for the cooking program will begin automatically (and the pressure valve on top will pop up).

When the 15 minute programmed cooking time has finished, perform a QUICK RELEASE of steam by flipping the steam release valve to VENTING.

When all the steam has been released, the pressure valve on top will also drop back down, indicating all pressure is released and it is safe to open the lid. Unlock and remove the lid of the Instant Pot.

Two Ways To Crisp And Brown The Chicken, If Desired

After you remove the chicken legs from the Instant Pot, lay them on parchment paper. Brush them on all sides with a favorite BBQ sauce until each piece is fully covered.

At this point, the BBQ chicken is now fully cooked and can be served, however I highly recommend taking one more step to take these drumsticks up a notch! It only takes a few more minutes, but it is well worth it, in my opinion.

You have two options for crisping/browning the chicken legs and cooking the sauce onto the chicken. You can put them under a broiler OR you can use an air fryer to do this. It’s your choice. Here are the instructions for both methods.

BROILER – Method #1:

Remove the chicken legs out of the Instant Pot, and place them in a single layer on an oven proof baking sheet. Place the chicken under an oven broiler (several inches away from the heat source) and broil until the drumsticks become browned and crispy.

IMPORTANT: Keep a very close eye on the chicken when using the broiler. Remember, the chicken is already cooked through. Your chicken can go from nicely browned to burnt very quickly, and you DO NOT want to burn your dinner, right?

AIR FRYER – Method #2:

Place the chicken legs in the basket of your air fryer in a single layer. Cook them at 400° for 6-8 minutes, turning them over halfway though this cooking time.

I typically only cook them for about 6 minutes, because they are already fully cooked through. The purpose is simply to crisp up the outer skin, and brown the chicken legs a bit more.

The skin of the chicken drumsticks should become crispy and browned using this method. Transfer the chicken legs out of the basket once done.

Enjoy The BBQ Chicken Legs (Instant Pot)!

Serve the chicken immediately after transferring them from the broiler or the air fryer. Serve with a favorite side dish or two, and enjoy these delicious BBQ chicken legs.

This recipe, as written, will yield three servings of two chicken legs per serving. The chicken legs are well-seasoned, and taste great. Hope you enjoy them and appreciate how easy they are to make!

I hope you get the chance to make these delicious, juicy BBQ Chicken Legs, and trust you’ll enjoy this simple, tasty dish as much as we do!

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

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have other delicious Instant Pot 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..
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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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from Nicole Morissey at: preventionrd.com/instant-pot-bbq-chicken-drumsticks/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

BBQ Chicken Legs (Instant Pot)

Prep Time

5 mins

Cook Time

15 mins

Pressurization time + Broiling time

15 mins

Total Time

35 mins

Make BBQ Chicken Legs in about 30 minutes using an Instant Pot! Seasoned drumsticks are cooked, coated with BBQ sauce, & broiled until crisp.

Category: Main Dish

Cuisine: All Cuisines

Keyword: BBQ Chicken Legs, Instant pot

Servings: 3 (2 legs per serving)

Calories Per Serving: 380 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Seasoning Mix:

1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon black pepper
¼ teaspoon salt

Rest of Ingredients Needed:

6 chicken drumsticks skin on, patted dry
1 cup low sodium chicken broth
¾ cup BBQ sauce

US Customary - Metric

Instructions

Stir smoked paprika, garlic powder, onion powder, chili powder, pepper and salt together in a small bowl, until combined. Set aside.
Lightly pat chicken legs dry on all sides using paper towels. Be sure to leave the skin on the legs for best results. Sprinkle and cover the chicken legs on all sides with spice mix, using it all. Press spices into the chicken skin so it adheres well.

Instant Pot Directions:

Pour chicken broth into the inner pot. Place a trivet on the bottom; arrange pieces of seasoned chicken on top of the trivet.
Lock lid in place; flip steam release valve on top to SEALING. Program Manual button to cook for 15 minutes at HIGH pressure. Instant pot will begin coming to pressure; when it's reached full pressure, timer for the cooking program will begin automatically (pressure valve on top will pop up). When 15 minute programmed cooking time is complete, perform a QUICK RELEASE of steam by flipping the steam release valve to VENTING. When all steam is released, pressure valve on top will drop back down, indicating it is safe to unlock and open the lid.

Add BBQ Sauce:

Remove chicken legs from Instant Pot. Lay them on parchment paper; brush BBQ sauce on all sides until fully covered. At this point, BBQ chicken is fully cooked and can be served, however I highly recommend one more step: You have 2 options for crisping/browning the chicken legs. Here are the two options.

Final Step For Browning/Crispness:

Method #1-Broiler: Place chicken legs in a single layer on baking sheet. Place chicken under an oven broiler (several inches away from heat source). Broil until drumsticks are nicely browned and crispy. IMPORTANT: Keep a close eye on the chicken when using broiler. Your chicken can go from nicely browned to burnt very quickly!
Method #2 - Air Fryer: Place chicken legs in single layer in air fryer basket. Cook at 400° for 6-8 minutes, turning them over halfway though cooking time. The skin of the chicken should become crispy and browned. Transfer chicken out of the basket once done.
Serve with a favorite side dish (or two), and enjoy!

Nutrition Facts

BBQ Chicken Legs (Instant Pot)

Amount Per Serving (1 (2 legs))

Calories 380 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 139mg46%

Sodium 1117mg49%

Potassium 594mg17%

Carbohydrates 31g10%

Fiber 1g4%

Sugar 24g27%

Protein 29g58%

Vitamin A 758IU15%

Vitamin C 1mg1%

Calcium 49mg5%

Iron 2mg11%

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

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25
Jan
2025

Cheesy Beef Potato Casserole

categories: Beef, Casseroles, Main Dishes

7 Shares

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Cheesy Beef Potato Casserole is a delicious dish, with layers of ground beef, sliced potatoes, creamy sauce and cheddar cheese. Serves 4.

Cheesy Beef Potato Casserole is a simple yet delicious main dish to make! The layers of seasoned ground beef, potato slices, creamy sauce and grated cheddar cheese blend together to make a yummy “comfort food” type of casserole.

This casserole will yield 4 generous servings, and can be prepared ahead of time, if necessary, then reheated in a microwave. I really think you’re going to enjoy this tasty casserole! Here’s how to make it.

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

Prep The Ingredients For The Casserole

Heat olive oil in a large skillet on MEDIUM heat. Once the oil is hot, add ground beef and chopped onion, and cook until meat has browned and cooked through, and onions are translucent. Drain the grease out of the skillet (discard).

Add garlic powder, paprika, salt, pepper and 2 T. water to the meat. Cook for 1-2 minutes, stirring often, until the water has cooked out and the spices coat the ground beef and onions. Taste a small piece of the meat, and add additional salt (to taste).

In a separate bowl, whisk or stir one can of cream of mushroom soup and milk together until they’re well-combined. Set the sauce aside.

Now it’s time to very thinly slice seven small red potatoes. Clean the potatoes very well, leaving the peel ON. Slice the potatoes really thin with a sharp knife. TIP: If you have access to a mandolin, you can use that for thinly slicing the potatoes.

NOTE: You can also substitute 2 large russet potatoes for this, if you don’t have access to red potatoes.

Layer The Casserole

Now it’s time to “build” the cheesy beef potato casserole. Create layers in 4 easy steps (see below), then repeat these 4 layers once more to make the casserole.

Spray or grease the bottom and sides of an 8″ x 8″ baking dish. Place a single layer of thinly sliced potatoes (use HALF) on the bottom of the dish, covering as much of the bottom of the pan as possible.

Evenly distribute a layer of HALF the ground beef mixture on top of the potatoes. After that, distribute HALF of the mushroom soup mixture over the ground beef. NOTE: Distribute ground beef and mushroom soup mixtures evenly (as much as possible) in the baking dish.

Top the casserole with HALF the grated cheddar cheese. Okay… now repeat the process one more time, layering potatoes, meat, mushroom soup, and finish with the remaining cheddar cheese.

Bake The Cheesy Beef Potato Casserole

Now the cheesy beef potato casserole is ready to bake! Cover the baking dish tightly with aluminum foil, and place it on the middle rack in a preheated 350°F. oven.

Bake (covered) for 45 minutes, then remove the aluminum foil. Bake (uncovered) an additional 20 minutes until the top of the casserole has become golden brown and it is bubbly around the edges. The cooking time is necessary to make sure the potatoes are tender!

Remove the casserole from the oven and let it sit, undisturbed, for 4-5 minutes to let the casserole “firm up” just a bit. Garnish the top with chopped fresh parsley (curly OR Italian flat leaf), if desired.

Serve The Casserole

The potatoes should be tender, and if the casserole rested for 4-5 minutes as recommended, it should slice very easily. Carefully slice the cheesy beef potato casserole into 4 pieces.

The layers of potatoes will help hold everything together (similar to pasta in a lasagna). Use a large spatula to transfer the pieces onto serving plates. Serve the casserole with a veggie or salad on the side, and enjoy this delicious dish!

This finished casserole is a delicious and comforting type of meal I trust you’ll enjoy as much as we do.

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

Looking For More CASSEROLE Recipes?

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

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Recipe adapted from Maria at: recipesen.com/cheesy-hamburger-potato-casserole-recipe/

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0 from 0 votes

Cheesy Beef Potato Casserole

Prep Time

20 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 25 mins

Cheesy Beef Potato Casserole is a delicious dish, with layers of ground beef, sliced potatoes, creamy sauce and cheddar cheese.

Category: Main Dish

Cuisine: American

Keyword: cheesy beef potato casserole

Servings: 4

Calories Per Serving: 524 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon extra virgin olive oil
¾ pound ground beef (lean)
½ medium yellow onion finely chopped
¾ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt* *or more, to taste
½ teaspoon black pepper
2 Tablespoons water
10.5 ounces condensed cream of mushroom soup = 1 can
½ cup low-fat milk
7 small red potatoes unpeeled, very thinly sliced *See note*
fresh chopped parsley for garnish (OPTIONAL)

US Customary - Metric

Instructions

Preheat oven to 350℉. Grease or spray an 8" x 8" baking dish.
Heat oil in a large skillet on MEDIUM heat. Add beef and onion; cook until meat has cooked through and browned. Drain/discard grease. Add garlic powder, paprika, salt, pepper and water to meat. Cook (and stir) 1-2 minutes, until water has cooked out and spices coat the beef. Taste; add additional salt (if necessary).
PREP: In a medium bowl, stir mushroom soup and milk until well-combined. Set bowl aside. Wash potatoes well, leaving the peel ON. Slice potatoes very thin (1/8"-1/4") with sharp knife (or mandolin). Set slices aside. Grate cheddar cheese; set it aside, also. Now it's time to make the casserole!
Place HALF the sliced potatoes in a single layer on the bottom of greased baking dish, covering as much of the bottom as possible. Evenly distribute HALF the beef mixture over potatoes. Spread HALF the mushroom soup mixture over ground beef. Top with HALF the grated cheese. Repeat process one more time, layering potatoes, meat, mushroom soup, and remaining cheese.
Cover casserole with aluminum foil; place on middle rack in preheated oven. Bake (covered) at 350℉ for 45 minutes, then remove foil. Bake (uncovered) an additional 20 minutes until casserole is lightly browned and bubbly around the edges. Remove casserole from oven; let it rest 4-5 minutes to "firm up" slightly before slicing. Garnish with parsley, if desired. Cut into 4 portions, and serve!

Recipe Notes

NOTE: 2 large russet potatoes may be substituted for the red potatoes.

Nutrition Facts

Cheesy Beef Potato Casserole

Amount Per Serving (1 (1/4 of total))

Calories 524 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 11g

Cholesterol 66mg22%

Sodium 944mg41%

Potassium 1754mg50%

Carbohydrates 55g18%

Fiber 6g25%

Sugar 6g7%

Protein 25g50%

Vitamin A 176IU4%

Vitamin C 27mg33%

Calcium 89mg9%

Iron 5mg28%

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

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14
Jan
2025

Rockfish Potato Chowder

categories: Main Dishes, Seafood, Soups

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Rockfish Potato Chowder is filled with potatoes, corn, onions and pieces of rockfish. This tasty chowder is both satisfying and filling.

If you enjoy seafood chowders, I hope you’ll check out this recipe for rockfish potato chowder I am sharing today.

I found the original recipe online from a seafood market in Alaska, and made a few changes to suit our taste. This is a thick chowder, with corn, potatoes, celery and onion providing extra flavor along the way.

The recipe is simple to make, and features rockfish, a firm and fairly mild tasting white fish, which makes it perfect for a seafood chowder! Here’s how to make rockfish potato chowder.

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

Cook The Onions And Potatoes

Melt butter in a Medium-sized saucepan on LOW heat. Once the butter has melted, add chopped onions. Cook the onions until they become translucent and soft. This typically takes about 4-5 minutes.

Add sliced celery, then add peeled, cubed potato pieces. Pour in enough water to just barely cover the potatoes (approx. 3 cups). Stir, then cook the potatoes on Medium heat for 11-12 minutes, or until the potatoes are just barely tender.

Add The Rockfish

Place rockfish pieces (cut into 2″ chunks) on top of the potatoes, distributing them evenly on the surface. Do not stir them into the chowder.

Cover the pan and simmer the dish until the fish and the potato chunks are cooked through. This usually takes about 10-12 minutes (time will vary slightly depending on the size chunks you use).

Once the fish and potatoes are cooked through, remove the lid from the saucepan. Stir in frozen corn kernels.

Pour 1¾ cups of milk into a bowl or measuring glass. From that amount, remove 3 Tablespoons of the milk, and whisk the 3 T. milk separately with flour until smooth and there are no lumps remaining.

Add the remaining milk AND the milk/flour mixture into the saucepan of chowder. Stir until combined. The milk/flour mixture will help to thicken the chowder slightly as it finishes cooking.

Season the rockfish potato chowder with garlic powder, salt and pepper (to taste), then put the lid back on the saucepan. Simmer the chowder on LOW heat only until it is heated through. Don’t let the fish get overcooked!

Add one teaspoon of butter and stir it in until it melts and is incorporated into the soup. Now the chowder is ready!

Serve The Rockfish Potato Chowder

Once the rockfish potato chowder is fully heated through, it is ready to be served. Take a taste and add additional salt and pepper, if needed. Ladle the hot chowder into individual serving bowls.

If desired, garnish each bowl of chowder with crispy, crumbled bacon and chopped chives for added flavor and color. This garnish is completely optional, but we like it that way! Serve immediately.

I hope you have the opportunity to try this seafood and potato chowder. The chowder is filling and flavorful, and I trust you’ll enjoy it!

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, friends.

Looking for More ROCKFISH 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 Rockfish 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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Recipe adapted from Darius Kasprzak via: sitkaseafoodmarket.com/blogs/culinary/recipes/darius-rockfish-chowder

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0 from 0 votes

Rockfish Potato Chowder

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Rockfish Potato Chowder is filled with potatoes, corn, onions and pieces of rockfish. This tasty chowder is both satisfying and filling.

Category: Main Dish, Soup

Cuisine: American

Keyword: rockfish potato chowder

Servings: 4

Calories Per Serving: 344 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ Tablespoons butter
½ medium yellow onion
½ cup celery thinly sliced
2 medium russet potatoes peeled, cut in 1" chunks
1 pound rockfish cut in 2" chunks
1 cup frozen corn kernels
1¾ cup low-fat milk
1½ Tablespoons all purpose flour
½ teaspoon garlic powder
salt and pepper, to taste
1 teaspoon butter

Garnish (OPTIONAL): crisp, cooked bacon bits and/or chopped chives

US Customary - Metric

Instructions

Melt butter in a medium saucepan on LOW heat. Once melted, add chopped onions. Cook onions until they become translucent and soft (about 4-5 minutes).
Add celery, then potato pieces. Pour in enough water to just barely cover the potatoes (approx. 3 cups). Stir, then cook potatoes on Medium heat for 11-12 minutes, or until potatoes are just barely tender.
Place rockfish (cut into 2" chunks) on top of the potatoes, distributing them evenly. Do not stir them into the chowder. Cover pan; simmer until fish and potatoes are cooked through, about 10-12 minutes.
Remove lid from saucepan. Stir in frozen corn kernels. Pour 1¾ cups of milk into a bowl or measuring glass. From that amount, remove 3 Tablespoons of milk, and whisk the 3 T. milk separately with flour until smooth and no lumps remain.
Add remaining milk AND the milk/flour mixture to the chowder. Stir until combined. Season with garlic powder, salt and pepper (to taste), then put lid back on the pan. Simmer on LOW heat only until heated through. Don't overcook fish. Add butter; stir until it melts and is blended into the chowder.
Take a taste; add additional salt and pepper, if needed. Ladle chowder into bowls. If desired, garnish chowder with crisp, crumbled bacon and chives. Serve immediately while hot.

Nutrition Facts

Rockfish Potato Chowder

Amount Per Serving (1 (1/4 of total))

Calories 344 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 79mg26%

Sodium 386mg17%

Potassium 1210mg35%

Carbohydrates 38g13%

Fiber 3g13%

Sugar 7g8%

Protein 29g58%

Vitamin A 344IU7%

Vitamin C 11mg13%

Calcium 166mg17%

Iron 2mg11%

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

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03
Jan
2025

Air Fryer Chicken Breast Strips

categories: Air Fryer Recipes, Chicken

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Make Air Fryer Chicken Breast Strips to eat as is, or add to soups, salads, burritos or tacos! This well-seasoned chicken is very versatile!

Looking for a quick and delicious air fryer recipe for chicken breasts? Well this one is pretty amazing, and it’s incredibly versatile!

Chicken breasts are well seasoned, then cooked in an air fryer for about 10 minutes. After that they are sliced into strips which can be eaten as is, or added to soups, salads, casseroles, taco shells, quesadillas, burritos, pasta, etc.

How’s that for versatile? This recipe comes together so fast, it is a perfect choice for a crazy busy day… and the chicken tastes so good! Here’s how to make air fryer chicken breast strips. I think you’re going to love them!

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

What Ingredients Will I Need?

When making this dish, you will need 1¼ pounds of boneless and skinless chicken breasts (about 3), olive oil, and seasoning mix. To make the seasoning mix you need paprika, garlic powder, onion powder, smoked paprika, salt, brown sugar and cornstarch.

Mix the spices in a small bowl until they’re fully combined. It takes about a minute to whip this spice mix together. That’s it. So easy, right?

Prepare And Season The Chicken

Pat the chicken breasts dry using paper towels, then slice each chicken breast into 3 pieces. Place each piece (one at a time) between layers of plastic wrap, and pound them thin, using a meat mallet.

Season the chicken (on one side) with HALF of the seasoning mix, then drizzle with HALF of the olive oil. Rub the oil and spices together to cover the chicken.

Turn the chicken pieces to the other side and repeat the process with the seasoning and olive oil. Now both sides of the chicken should be well-coated with spices and oil.

Cook Chicken Breasts In The Air Fryer

Preheat the air fryer to 400°F. Lay the seasoned chicken pieces (in a single layer) in the basket of the air fryer. Try not to crowd them, so the hot air circulates better.

Cook the chicken at 400°F. for 5 minutes, then pause the cooking, and carefully turn the pieces over to the other side.

Put the basket back into the air fryer and continue cooking the other side of the chicken for an additional 3-5 minutes.

Keep an eye on the internal temperature using a digital thermometer. When done, the chicken should register an internal temperature of 165°F.

Time To Enjoy Air Fryer Chicken Breast Strips!

Now it’s time to enjoy air fryer chicken breast strips! Transfer the chicken from the air fryer onto a cutting board. Let rest for 2-3 minutes.

Slice each piece of chicken into thin strips, and then they are ready to be eaten. There are so many different ways you can enjoy these chicken strips!

Serve them on rice, pasta, in tacos, on mixed green salads, make chicken quesadillas, add to a casserole, or use them in soup. There really is no limit to what you can use air fryer chicken breast strips for… use your imagination!

I love that there are so many ways to use this deliciously seasoned chicken, and trust you will find this chicken recipe convenient and tasty, too!

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

Looking For More 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 a nice variety of 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..
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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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Pinterest: The Grateful Girl Cooks!
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Original recipe source: Lindsay, at: https://pinchofyum.com/ridiculously-good-air-fryer-chicken-breast

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Air Fryer Chicken Breast Strips

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Make Air Fryer Chicken Breast Strips to eat as is, or add to soups, salads, burritos or tacos! This well-seasoned chicken is very versatile!

Category: Main Dish

Cuisine: All Cuisines

Keyword: air fryer, chicken breast strips

Servings: 4

Calories Per Serving: 190 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Seasoning Mix:

1½ teaspoons brown sugar
1 teaspoon cornstarch
¾ teaspoon paprika
¾ teaspoon salt fine grind-not coarse
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika

Chicken:

1¼ pound boneless, skinless chicken breasts (approx. 3 large)
2 teaspoons extra virgin olive oil

US Customary - Metric

Instructions

Mix brown sugar, cornstarch, paprika, salt, garlic powder, onion powder, and smoked paprika in a small bowl until combined.
Pat chicken breasts dry with paper towels; slice each chicken breast into 3 pieces. Place pieces (one at a time) between layers of plastic wrap, and pound them thin, using a meat mallet. Lay in single layer on cookie sheet.
Season chicken (top side) with HALF the seasoning mix, then drizzle with HALF the olive oil. Rub oil/ spices together to cover chicken. Turn chicken over; repeat with remaining seasoning/ oil.
Preheat air fryer to 400°F. Lay chicken (in single layer) in air fryer basket. Cook at 400°F. for 5 minutes; pause cooking; turn pieces over. Continue cooking chicken an additional 3-5 minutes. Keep an eye on internal temp. using a digital thermometer. When done, chicken should have an internal temperature of 165°F.
Transfer chicken to a cutting board. Let rest 2-3 minutes. Slice into thin strips, and serve as is, or added to a favorite salad, soup, etc.. Enjoy!

Nutrition Facts

Air Fryer Chicken Breast Strips

Amount Per Serving (1 (1/4 of total))

Calories 190 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 91mg30%

Sodium 602mg26%

Potassium 545mg16%

Carbohydrates 3g1%

Fiber 0.3g1%

Sugar 2g2%

Protein 30g60%

Vitamin A 289IU6%

Vitamin C 2mg2%

Calcium 11mg1%

Iron 1mg6%

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

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