Category: Meatless Meals


Mar
2020

Easy Potato Chowder

categories: Main Dishes, Meatless Meals, Soups
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Make four servings of yummy, filling, easy potato chowder in about 30 minutes, from start to finish, using a few simple and common ingredients!
Make four servings of yummy, filling, easy potato chowder in about 30 minutes, from start to finish, using a few simple and common ingredients!

My mom used to make this easy potato chowder for our family as I was growing up. The recipe is incredibly EASY, inexpensive, and can be made fairly quickly (about 30 minutes) with common pantry items. It is a delicious, filling soup, which tastes wonderful on a chilly day!

The end result is a creamy chowder with cubes of tender potatoes, celery, and onions, seasoned with salt, pepper, butter, and a few green onions for garnish. These simple ingredients, along with milk, make up this delicious potato chowder! Here’s how easy it is to make!

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

Prepare The Veggies

First things first… prepare the veggies! Chop onions, thinly slice celery, and peel and cut the potato into small 1″ cubes. Don’t make the cubes of potato too big, so they will cook fairly quickly. NOTE: I used Russet potatoes, but other varieties can be easily substituted.

Melt butter in a large saucepan, and then add the chopped onions and sliced celery. Cook on medium heat, stirring often, for 4-5 minutes, until the onions and celery have softened.

Chopped onions and celery are cooked in butter to tenderize.

Add the cubed raw potatoes to the saucepan, and stir to combine. Continue to cook on medium heat for 10 minutes, stirring often. The small cubes of potato will begin to soften as they cook.

Cubed raw potatoes are added to onions, celery and butter in pan to cook and soften.

Season Veggies And Add Flour To Thicken Chowder

After the potatoes have cooked for 10 minutes (and have become tender), remove the pan from the heat. Season the veggies with salt and black pepper. Add the all purpose flour to the pan, and stir to fully combine. The flour coats the vegetables, and will act as a thickener for the chowder, once the milk has been added.

The potatoes are seasoned with salt and pepper.Flour is added into the potatoes to thicken soup as it cooks.

Time To Turn This Into Easy Potato Chowder!

Now it is time to add the milk to the saucepan! Slowly pour 4 cups of milk into the saucepan. I used 1% milk, but feel free to use any kind you prefer. Stir well, once all the milk is in, to fully combine the ingredients.

Return the pan to the stove top and cook on medium, bringing it up to heat slowly. Be careful to not let the soup boil after adding the milk. Just bring it up to a very hot serving temperature slowly. As it cooks, the soup will thicken.

Milk is added to the pan to thicken and cook into the soup.

When the easy potato chowder has thickened and is very hot (but not boiling), taste test a potato cube to make sure they are tender. At this point, adjust the seasoning to your taste by adding more salt and pepper, if desired.

Want Your Chowder Even Thicker?

If at the last minute you decide you want the chowder to be even thicker (a personal choice), here’s a little secret tip I’ve used a couple of times to do that: Once the chowder is at serving temp, simply stir in about 1/2 cup of instant potato flakes! Yep… give them a stir into the soup, and instant thickener! This is completely OPTIONAL, but it does work!

The potato chowder has thickened, is heated through, and is ready to serve.

Serve The Easy Potato Chowder

Once the soup is heated to serving temp, ladle it out into individual serving bowls. Sprinkle some thinly sliced green onions over the top, if desired, and grab a spoon! Go ahead… dig in!

The easy potato chowder is delicious, and we love to serve it with warm bread or rolls on the side. We usually get about 4 good sized bowls of chowder from this recipe (as written), but it can EASILY be doubled! Hope you enjoy it!

Sliced green onions are added to the easy potato chowder, right before serving.You can see the chunks of potatoes in the finished chowder.

Well, this really is an easy soup to make for lunch OR dinner! Sure hope you have the opportunity to try it soon, and trust you will enjoy it, too. Have a wonderful day, and thank you for visiting.

Looking For More Potato SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. A few of our favorite soups that include potatoes are:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Original recipe source: My Mom

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Easy Potato Chowder
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Make four servings of yummy, filling, easy potato chowder in about 30 minutes, from start to finish, using a few simple and common ingredients!

Category: Dinner, Soup
Cuisine: American
Keyword: easy potato chowder
Servings: 4
Calories Per Serving: 309 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¼ cup butter (½ stick or 4 Tablespoons)
  • 1 cup brown onion , finely chopped
  • ½ cup celery , thinly sliced
  • 1¾ cup potatoes (approx. 2 medium) , peeled and cut into 1" cubes-I used russets.
  • 1½ teaspoons salt ( + more to taste as desired)
  • ½ teaspoon black pepper
  • ⅓ cup all purpose flour
  • 4 cups milk
  • ½ cup instant potato flakes (OPTIONAL) (if desired for thicker soup)
  • 1 stem green onion (green part) (OPTIONAL GARNISH) , thinly sliced
US Customary - Metric
Instructions

  1. Chop onions, thinly slice celery; peel/ cut potato into small 1" cubes. Small potato cubes are important, so they cook quickly. Melt butter in a large saucepan; add the onions and celery. Cook on medium heat, stirring often, for 4-5 minutes, until onions/celery have softened.

  2. Add potato cubes to the pan; stir to combine. Cook on medium for 10 minutes, stirring often. Remove pan from heat. Season with salt and pepper. Add flour to the pan; stir to combine.

  3. Add 4 cups of milk into the pan. Stir well, to fully combine ingredients. Return pan to the heat and cook on medium, bringing it up to serving temperature slowly. Don't let soup boil after adding milk. As it cooks, the soup will thicken. Taste test a potato cube to make sure they are tender (if not tender, let chowder cook a couple more minutes). Adjust seasonings to your taste by adding additional salt and pepper, if desired.

  4. Once chowder is heated to serving temp (and potatoes are tender), ladle it into individual bowls. Sprinkle thinly sliced green onions over the top, if desired. Serve, and enjoy!

  5. OPTIONAL TIP: Want Your Chowder Even Thicker? When chowder has thickened and is very hot , if you decide you want the chowder to be even thicker (a personal choice), here's a little tip I've used a couple of times: Simply stir in about 1/2 cup of instant potato flakes! Yep... give them a stir into the soup, and instant thickener! This is completely OPTIONAL, but it does work!

Recipe Notes

NOTE: Caloric calculation was made using 1% milk, and NO instant potato flakes.

Nutrition Facts
Easy Potato Chowder
Amount Per Serving (1 g)
Calories 309 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 42mg14%
Sodium 1092mg47%
Potassium 730mg21%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 15g17%
Protein 11g22%
Vitamin A 874IU17%
Vitamin C 7mg8%
Calcium 321mg32%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make four servings of yummy, filling, easy potato chowder in about 30 minutes, from start to finish, using a few simple and common ingredients!


Mar
2019

Black Bean Burgers

categories: For The BBQ Grill, Main Dishes, Meatless Meals
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Looking for a recipe for fantastic tasting black bean burgers, that vegetarians and meat lovers both will LOVE? Look no further – here it is!
Looking for a recipe for fantastic tasting black bean burgers, that vegetarians and meat lovers both will LOVE? Look no further - here it is!

I recently saw a recipe for the BEST black bean burgers ever on Pinterest. Being curious, I KNEW I just HAD TO TRY THEM!

So I pinned the recipe, made them, and the rest is history. Oh yeah… they truly just might be the BEST black bean burgers ever. Amen!

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

What’s The Story Behind These Black Bean Burgers?

One of our grown sons is now a vegetarian. He used to be our STEAK eating guy… sigh. He is now a grown man who happens to be vegetarian.

What’s a meat-lovin’ mom supposed to do when he and his girlfriend (also a vegetarian) come over for a burger BBQ?

Well, up to this point, I would just buy those thin little veggie or vegetarian black bean burgers in the frozen section at the grocery store! That way I could offer them a vegetarian burger to eat, along with all of our traditional BBQ sides.

No longer! THIS will now be my new “go to” recipe for veggie burgers, because they’re delicious!

What Makes THESE Black Bean Burgers So “Special”?

These black bean burgers are special, I believe, in part due to one little bitty step that is taken before making the patties, that ensures the burgers will be firm and not MUSHY! 

What is this little bitty step, you ask? Popping the rinsed beans into the oven for a few minutes, which helps to partially dry out the canned beans. Yep, you heard that right! Brilliant tip!

The Secret To Making Nice, Firm, Black Bean Burgers

Preheat your oven to 325° F. Rinse, and then drain two cans of black beans in a colander. Pour the drained beans onto a couple layers of paper towels, and pat them dry.

Spread the beans out onto a parchment paper-lined large baking sheet. Bake the beans for 15 minutes, which will help to slightly dry them out. Trust me on this – don’t skip this step! This one little step will help those burger patties to really hold firmly together, and not break down into MUSH!!

Once done, remove the beans from the oven, and set aside.

Canned black beans are drained, blotted dry, then baked, to make black bean burgers.

While the beans are baking, place olive oil, chopped bell peppers, onion, and minced garlic in a skillet. Cook this mixture on medium heat, stirring occasionally, for 5-6 minutes, until the veggies have softened.

Once cooked, pat the veggies gently with a paper towel, to help absorb a bit of their moisture.

Onion, green peppers, and garlic is cooked in oil to add to black bean burgers mix.

Prepare The Patties For Black Bean Burgers

Place the cooked veggies into a large mixing bowl.  Add the remaining ingredients, except for the black beans. Give this mixture a good stir to fully combine the ingredients.

Eggs, feta cheese, bread crumbs, ketchup and spices added to black bean burgers mix.

Now add the baked black beans to the bowl. Use a potato masher or a fork to really “mash” this patty mixture together, making sure to leave some of the black beans intact.

NOTE: This step can also be done in a food processor. PULSE the ingredients, but do not fully blend.

The baked black beans are added to the black bean burgers mixture, and mashed to combine.

Form The Patties

For each patty, use 1/3 cup of bean mixture. Scoop out 1/3 cup, then transfer to a parchment paper lined baking sheet.

This recipe makes 6 thick black bean burgers. After placing all 6 scoopfuls on the paper, flatten them down and round out, using your hands.

Black bean burgers mix is portioned out into 6 (1/3 cup) patties, then flattened.

Cook The Black Bean Burgers

There are TWO ways to cook these burgers. 1) Bake at 375° F., and cook for 10 minutes on each side, OR 2) Lay the patties onto aluminum foil (on your BBQ grill), and grill each side for 8 minutes.

I chose to BAKE the black bean burgers. The photo below shows what the patties look like up close and personal before baking.  You can see there are some whole black beans in each one.

One of the black bean burgers, up close, before baking.

After the black bean burgers have cooked for 10 minutes on each side, they are done!  They hold together VERY well, and are nice and thick, firm burgers!

Six black bean burgers on parchment paper, after baking.

Black Bean Burgers Can Be Frozen, Too!

IMPORTANT NOTE: These burgers freeze well, too! Six burgers was way too many for just my hubby and I to eat, so I was able to freeze a few after cooking! You can also freeze the raw patties this way, also.

Once the burgers have cooled, stack the patties between sheets of parchment paper and place in freezer bags or freezer container. Perfect for future use (just thaw and reheat)!

The black bean burgers can be frozen between sheets of parchment paper in a freeze bag.

All that is left to do… is EAT one of these delicious, thick, black bean burgers!  The burgers were served on a toasted bun, with tomato slices, crisp lettuce, red onion slices and some homemade guacamole (as a condiment)!

That’s it!  Oh my goodness, such great flavor… this burger was soooo good! The guacamole was a perfect substitute for mayo, mustard or ketchup…never even missed them!

One of the black bean burgers, served on bun with tomato, red onion, lettuce and guacamole!

Believe me when I tell you… these black bean burgers taste fantastic! Hope you will consider trying them, too! This is a perfect dish for “Meatless Mondays” or any other day, for that matter!

If you’re looking for another “healthy” delicious burger recipe, be sure to check out my Turkey, Feta and Spinach Burgers! Have a GREAT day!

Looking for More SANDWICH Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious sandwich recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Original Recipe Source: https://sallysbakingaddiction.com/best-black-bean-burgers/

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Black Bean Burgers
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Looking for a recipe for fantastic tasting black bean burgers, that vegetarians and meat lovers both will LOVE? Look no further - here it is!
Category: Meatless Entree
Cuisine: American
Keyword: black bean burgers
Servings: 6 burgers
Calories Per Serving: 264 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 28 ounces canned black beans (two 14 oz. cans) , drained/rinsed/patted dry
  • 1 Tablespoon extra virgin olive oil
  • 3/4 cup green bell pepper , finely chopped
  • 1 cup yellow onion , finely chopped
  • 1 Tablespoon minced garlic cloves (approx. 3 cloves)
  • 1½ teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/2 cup feta cheese , crumbled
  • 1/2 cup bread crumbs
  • 1 Tablespoon Worcestershire sauce
  • 2 large eggs
  • 2 Tablespoons ketchup or BBQ sauce
  • 1 pinch (each) salt and pepper
US Customary - Metric
Instructions

  1. Preheat oven to 325° F. Rinse, and drain black beans. Blot the beans dry on paper towels. Spread beans out onto parchment paper-lined large baking sheet. Bake the beans for 15 minutes, to slightly dry them out. Don't skip this step! Once done, remove beans from oven, and set aside. NOTE: If you will be baking the burger patties, turn oven up to 375° once you remove the beans from oven.

  2. While beans bake, place olive oil, chopped bell peppers, onion, and minced garlic in a skillet. Cook on medium heat, stirring occasionally, for 5-6 minutes, until veggies have softened. Once cooked, pat the veggies gently with a paper towel, to absorb a bit of their moisture. 

  3. Place cooked veggies into a large mixing bowl. Add remaining ingredients, except for the black beans. Stir to combine. Add the black beans. Use a potato masher or fork to "mash" this together, making sure to leave some black beans intact. NOTE: This step can also be done in a food processor. PULSE the ingredients, but do not fully blend.

  4. For each patty, use 1/3 cup of bean mixture. Scoop out 1/3 cup, then transfer to parchment paper lined baking sheet. After placing 6 scoopfuls on the paper, flatten them down and round out into thick patties, using your hands.

  5. There are TWO ways to cook these burgers. 1) Bake at 375° F., and cook for 10 minutes on each side, OR 2) Place the patties onto aluminum foil (on your BBQ grill), and grill each side for 8 minutes. After the black bean burgers have baked for 10 minutes on each side (or grilled for 8 on each side), they are done! Prepare burgers with your favorite toppings. Enjoy!

Recipe Notes

NOTE: The caloric calculation is for one black bean burger patty only. Any additions (bun, condiments, etc.) will need to be calculated separately, as they will differ for each person.

Nutrition Facts
Black Bean Burgers
Amount Per Serving (1 burger patty)
Calories 264 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 81mg27%
Sodium 886mg39%
Potassium 584mg17%
Carbohydrates 35g12%
Fiber 10g42%
Sugar 4g4%
Protein 14g28%
Vitamin A 390IU8%
Vitamin C 21.5mg26%
Calcium 153mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Looking for a recipe for fantastic tasting black bean burgers, that vegetarians and meat lovers both will LOVE? Look no further - here it is!


Jan
2019

Eggplant Parmesan

categories: Italian, Main Dishes, Meatless Meals
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Eggplant Parmesan is a classic Italian meatless dish, with breaded eggplant slices baked with marinara sauce, mozzarella and Parmesan cheeses.
Eggplant Parmesan is a classic Italian meatless dish, with breaded eggplant slices baked with marinara sauce, mozzarella and Parmesan cheeses.

Do you enjoy eggplant parmesan?  Lots of people love this classic Italian dish, and today I am going to show you how you can make it at home! You can read some interesting information about this dish’s origins here.

I found the original recipe on Pinterest, and made this meatless dish for my husband and I several months ago. Every now and then I love to make meatless dishes, and thought this one sounded really good, so I bought a gorgeous eggplant at our local Farmer’s Market.

Eggplant Parmesan has layers of lightly breaded eggplant slices, topped with marinara sauce, Parmesan and mozzarella cheeses. The eggplant slices are lightly browned, then layered in casserole dish with the sauce and the cheeses.

Eggplant parmesan is baked until cooked through, and all that gooey cheese is melted throughout. Here’s how to make this dish:

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

How To Make Eggplant Parmesan

The first thing you will need to do is let excess water drain from the fresh eggplant. This step helps to reduce “sogginess” in the eggplant slices, by pulling out moisture before cooking.

Cut a large eggplant into 1/2″ thick slices.  Salt BOTH sides of each slice. Put the salted eggplant slices in a large colander in the sink, or over a bowl.

Let the eggplant slices sit and “drain” or “sweat out” the liquid for 45 minutes. Once done draining, lightly brush off the excess salt.

Eggplant is sliced, then liquid is drained out of it before cooking Eggplant Parmesan.

Preparing The Eggplant To Make Eggplant Parmesan

Preheat your oven to 375°F, and place two (shallow) plates on the kitchen counter. Spread the Italian seasoned breadcrumbs out, on one plate. Place the 3 slightly beaten eggs and milk on the other plate. Lightly whisk the eggs and milk together, until blended.

Dip each eggplant slice (one at a time) into the egg/milk mixture, making sure to cover both sides. Let excess liquid drip back onto plate. Dip the eggplant into the breadcrumbs, until both sides are covered, letting excess drop back onto plate.

Continue this step until all eggplant slices are breaded. Place breaded eggplant onto a paper towel covered 9×13 baking sheet in a single layer.

Eggplant slices are dipped in egg, then seasoned breadcrumbs, to make eggplant parmesan,

Browning The Eggplant

Put one Tablespoon of oil into a large skillet. Heat the skillet on medium high heat until hot, but not smoking.  Once the skillet and oil are hot, add a few slices of eggplant at a time to the skillet. I was able to cook 4 at a time.

Cook eggplant on both sides, until they are lightly browned. Once browned, transfer them from the skillet to a paper towel lined baking sheet. Continue this step for all the slices, adding one Tablespoon oil for each group of eggplant slices that are browned.

Eggplant slices are cooked on both sides to prepare them to make eggplant parmesan,

Assembling The Eggplant Parmesan Casserole

Now you are ready to assemble the eggplant parmesan! Spread 1 cup of marinara sauce on the bottom of a casserole dish. The first layer to go in is the eggplant slices. I used a 2.5 quart casserole dish, so I was able to get about 4 eggplant slices in each layer.

Once you have a layer of eggplant slices, add a spoonful of marinara sauce to the top of each slice. Don’t drown the layers in sauce! Top the sauce with a layer of mozzarella and parmesan cheeses. This time I used shredded Parmesan cheese, and  slices of mozzarella cheese into my dish, but you can just as easily substitute grated mozzarella (instead of slices), if desired.

Repeat this process for a couple more layers (or until you run out of eggplant!). Make sure to reserve some of the parmesan and mozzarella cheeses to top the entire dish of eggplant parmesan, before baking.

Eggplant parmesan has layers of sauce, eggplant, and cheeses,

Baking Eggplant Parmesan

Bake the eggplant parmesan for approximately 20-25 minutes at 375°F.  When done, all that yummy cheese on top should be melted, golden brown and bubbly! Mine was done at 25 minutes.

NOTE: If you want the cheese to be more golden brown in color, you can always put it under the oven broiler for a couple minutes, if desired. Remember to keep a close eye on it, if you do this step! Nobody wants burned cheese on top, right?

Remove eggplant parmesan from oven, and let it sit for a couple minutes (to let the cheese solidify a bit). The only thing left to do is slice up a piece, serve it hot, and enjoy this classic Italian dish! You can also garnish the casserole with fresh, chopped basil, if desired.

Eggplant parmesan, freshly baked, with gooey melted cheese on top.

I hope you enjoy this dish! For me, it’s always fun to experiment in the kitchen, and try new recipes.  If you enjoy eggplant, be sure to check out my recipe for Baby Eggplant Mozzarella Bites! They’re delicious, too!

Have a wonderful day, please come back again soon, and thanks for stopping by!

Looking For More MEATLESS Meal Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. A few meatless favorites include:

Want More Recipes? Get My FREE Newsletter!

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

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

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Author's signature

Original recipe source: https://www.tablefortwoblog.com/eggplant-parmesan/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Eggplant Parmesan
Prep Time
1 hr 10 mins
Cook Time
20 mins
Total Time
1 hr 30 mins
 
Eggplant Parmesan is a classic Italian meatless dish, with breaded eggplant slices layered and baked with marinara sauce, mozzarella and Parmesan cheeses.
Category: Meatless Entree
Cuisine: Italian
Keyword: eggplant parmesan
Servings: 4
Calories Per Serving: 624 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large eggplant , cut in 1/2" slices
  • 2 Tablespoons salt
  • 1½ cups Italian seasoned breadcrumbs
  • 3 large eggs , lightly beaten
  • 1/2 cup milk
  • 4 Tablespoons olive oil , or vegetable oil
  • 3 cups marinara sauce
  • 2 cups mozzarella , shredded or slices
  • 1 cup parmesan cheese , shredded
US Customary - Metric
Instructions

  1. Cut a large eggplant into 1/2" thick slices.  Salt BOTH sides of each slice. Put the salted slices in a large colander in the sink, or over a bowl. Let the eggplant sit and "drain" or "sweat out" the liquid for 45 minutes. Once done draining, lightly brush off excess salt.

  2. Preheat oven to 375°F.  Place two (shallow) plates on kitchen counter. Spread Italian breadcrumbs on one plate. Place eggs and milk on the other plate. Lightly whisk eggs and milk together. Dip each eggplant slice (one at a time) into egg/milk mixture, covering both sides. Let excess liquid drip back onto plate. Dip eggplant into breadcrumbs until both sides are covered, letting excess drop back onto plate. Continue this step until all eggplant slices are breaded. Place breaded eggplant onto a paper towel covered 9x13 baking sheet in a single layer.

  3. Put 1 Tablespoon oil into a large skillet. Heat the skillet on medium high heat until hot, but not smoking.  Once skillet and oil are hot, add a few slices of eggplant at a time to the skillet. Cook eggplant on both sides, until lightly browned. Once browned, transfer them from the skillet to a paper towel lined baking sheet. Repeat this step for all slices, adding one Tablespoon oil for each group of eggplant slices that are browned.

  4. Spread 1 cup of marinara sauce on bottom of casserole dish. The first layer is eggplant slices (I used a 2.5 quart casserole dish, and was able to get about 4 eggplant slices per layer). Onto that layer, add a little marinara sauce to the top of each piece (approx. 1/4 cup). Top the sauce with a layer of shredded mozzarella and parmesan cheeses. Repeat this process for two more layers (or until you run out of eggplant). Make sure to reserve some of the parmesan and mozzarella cheeses to top the dish off with, before baking.

  5. Bake, uncovered, for 20-25 minutes at 375°F.  When done, the cheese on top should be melted, golden brown and bubbly!  Note: If you want the cheese to be more golden brown in color, you can always put it under the oven broiler for a couple minutes, if desired. Remember to keep a close eye on it, if you do this step!  Remove eggplant parmesan from oven, and let it sit for a couple minutes (to let the cheese solidify a bit). The only thing left to do is slice up a piece, and serve it hot! Enjoy!

Recipe Notes

Note that 45 minutes of the prep time listed is INACTIVE time (while zucchini drains).

You can also garnish the finished eggplant parmesan with chopped, fresh basil, if desired.

Nutrition Facts
Eggplant Parmesan
Amount Per Serving (1 g)
Calories 624 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 14g88%
Cholesterol 64mg21%
Sodium 5817mg253%
Potassium 817mg23%
Carbohydrates 44g15%
Fiber 4g17%
Sugar 12g13%
Protein 31g62%
Vitamin A 1505IU30%
Vitamin C 14.1mg17%
Calcium 719mg72%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Eggplant Parmesan is a classic Italian meatless dish, with breaded eggplant slices layered and baked with marinara sauce, mozzarella and Parmesan cheeses.


Sep
2018

Kung Pao Zoodles

categories: Asian, Chicken, Main Dishes, Meatless Meals
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Kung Pao Zoodles is a low calorie (under 300), low carb dish using spiralized zucchini noodles, cooked in a sweet/spicy Asian sauce, and it can be made with or without chicken.
Kung Pao Zoodles is a low calorie (under 300), low carb dish using spiralized zucchini noodles, cooked in a sweet/spicy Asian sauce, w/or without chicken.

I’ve got to be honest here… this recipe totally surprised me! I purchased a spiralizer recently, to essentially make “noodles” out of a lot of different vegetables. I’d been wanting one for a while, and finally bought a fairly inexpensive one ($29).

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

What If I Do Not Have A Spiralizer?

If you do not have access to a Spiralizer, it IS possible to make zucchini noodles by hand. The best video I’ve seen to describe how to do this is on YouTube, which demonstrates three easy ways to make your own “zoodles” (with box grater, vegetable peeler, or mandoline). I recommend watching it! Here’s the link to the short video, from Kelly Senyei at “Just A Taste”: https://www.youtube.com/watch?v=ETgPaDQh9S4 This was the first recipe I made using it, and my expectations were fairly low for what Kung Pao Zoodles would taste like. Zoodles is a word commonly used to describe Zucchini Noodles!

Whoa! I’m NOT KIDDING… I totally LOVED this dish!  This dish can also be a healthy/delicious meatless meal, by simply omitting the chicken breast.  It only took a couple minutes to turn two medium sized zucchini into gorgeous pasta like strands of veggie goodness!  Once cooked with the amazingly easy Asian inspired sauce, this dish made me GIDDY with excitement with my first bite!

This recipe for Kung Pao Zoodles is very easy to prepare. If there is one tip I can give you, it is to HAVE EVERYTHING PREPPED AND READY TO GO BEFORE BEGINNING COOKING! The dish comes together very quickly once started, so be prepared!

How Do I Make Kung Pao Zoodles?

Cut ends off both zucchini, then spiralize them into spaghetti-like noodles, catching them as they come out into a medium sized bowl. If using a Spiralizer, cut the noodles with kitchen shears into 7 or 8 inch strips (cut long zoodles right in the bowl a couple of times- snip, snip!). Set aside.

Zucchini being spiralized into noodles to make Kung Pao zoodles.

Stir or whisk Asian sauce ingredients together in a small bowl (soy or tamari sauce, balsamic vinegar, hoisin sauce, water, sriracha, sugar and cornstarch). Set sauce aside.

Asian sauce is mixed in bowl for Kung Pao Zoodles.

If You Are Preparing Kung Pao Zoodles WITH Chicken:

If adding chicken to this dish, season lightly with salt and black pepper. Heat vegetable oil over medium high heat. Place chicken cubes into large skillet; cook until lightly browned on all sides and cooked through. Remove chicken from skillet and set aside (or drain on paper towel).

Chicken breast cubes are cooked for Kung Pao Zoodle dish.

Prepare The Rest of This Dish

Turn the heat down to medium and add sesame oil, minced garlic and grated fresh ginger to skillet. Stir and cook for 30-45 seconds, being careful to not let the garlic burn.

Sesame oil, garlic and ginger cooking for kung pao zoodles.

Add chopped red peppers, then stir in the Asian sauce. Bring sauce to a quick boil, then turn heat down to LOW, and cook for a minute or so until sauce is bubbling and has thickened.

Asian sauce and red bell peppers are added to skillet for kung pao sauce.

Add zucchini noodles (zoodles) to skillet.  Stir while cooking until the zoodles are coated with sauce.  Cook for two minutes, stirring often. As the zucchini noodles cook, they will release water, which will help to blend the sauce together with the noodles.

Zucchini noodles (zoodles) are added to skillet.

Zoodles (zucchini noodles) are cooked in the Kung Pao sauce.

Time To Eat Some Kung Pao Zoodles!

When done, add the cooked chicken pieces (if using) to the skillet, and stir to combine. I found using tongs worked great at getting everything mixed together. Divide Kung Pao zoodles between two serving bowls, and garnish each with chopped dry roasted peanuts and sliced green onions.

Bowl of Kung Pao Zoodles garnished with chopped peanuts and green onions.

Serve these delicious Kung Pao zoodles and enjoy! I absolutely LOVED this dish…there is so much yummy flavor! This meal is filling (as each serving is about 2 cups), it tastes amazing, and it so low in calories! Winner, winner… ZOODLE dinner!

Kung Pao Zoodles with a pair of chopsticks... ready to serve!

Chopsticks lifting up a bite of Kung Pao Zoodles!

I really hope you will try making these Kung Pao Zoodles!  If you prefer the more traditional version of Kung Pao Chicken, I hope you will check out that recipe, as well.

Looking For More SPIRALIZED FOOD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a few delicious zoodle recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

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Recipe Source: http://recipestotry.ca/kung-pao-chicken-with-zucchini/

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Kung Pao Zoodles
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Kung Pao Zoodles is a low calorie (under 300), low carb dish using spiralized zucchini noodles, cooked in a sweet/spicy Asian sauce, w/or without chicken.
Category: Dinner
Cuisine: Asian
Keyword: kung pao zoodles
Servings: 2 (approx. 2 cups per serving)
Calories Per Serving: 281 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Zoodles:
  • 2 medium zucchini , ends trimmed
  • 1 teaspoon vegetable or canola oil **if adding chicken
  • 6 ounces boneless, skinless chicken breast **cut in 1/2 inch cubes (if adding chicken)
  • 1 pinch salt and pepper , to taste
  • 1/2 medium red bell pepper , cut into 1/2" pieces
  • 1 teaspoon sesame oil
  • 1 teaspoon freshly ground ginger
  • 2 cloves garlic , minced
  • 2 Tablespoons finely chopped dry roasted peanuts (for garnish)
  • 2 Tablespoons thinly sliced green onions (for garnish)
For Asian Sauce:
  • 1½ Tablespoons reduced sodium soy sauce (tamari for gluten free)
  • 1 teaspoon hoisin sauce
  • 1 Tablespoon balsamic vinegar
  • 2½ Tablespoons water
  • 1/2 Tablespoon Sriracha sauce
  • 2 teaspoons granulated sugar
  • 2 teaspoons cornstarch
US Customary - Metric
Instructions

  1. Cut ends off both zucchini, then spiralize them into spaghetti-like noodles,. Cut noodles with kitchen shears into 8 inch strips. Set aside.

  2. Stir or whisk Asian sauce ingredients together in a small bowl (soy or tamari sauce, balsamic vinegar, hoisin sauce, water, sriracha, sugar and cornstarch). Set sauce aside.

  3. If adding chicken to this dish, season lightly with salt and black pepper. Heat vegetable oil over medium high heat. Place chicken cubes into large skillet; cook until lightly browned on all sides and cooked through. Remove chicken from skillet and set aside (drain on paper towel).

  4. Turn heat down to medium and add sesame oil, minced garlic and grated fresh ginger to skillet. Stir and cook for 30-45 seconds, being careful to not let garlic burn. Add chopped red peppers, then stir in Asian sauce. Bring sauce to a boil, then turn heat to LOW, and cook for a minute or so until sauce is bubbling and has thickened.  Add zucchini noodles to skillet.  Stir while cooking until zoodles are coated with sauce.  Cook for two minutes, stirring often. As the zucchini noodles cook, they will release water, which will help to blend the sauce together with the noodles. When done, add cooked chicken pieces (if using), and stir to combine. I found using tongs worked great at getting everything mixed together.

  5. To serve, divide Kung Pao zoodles between two serving bowls, and garnish with chopped peanuts and sliced green onions. Serve hot, and enjoy!

Recipe Notes

NOTE: Caloric calculation of 281 per serving includes chicken and vegetable oil to cook it in.  If preparing this recipe as a MEATLESS meal, the calorie count would be approximately 167 calories per (2 cup) serving.

**Weight Watchers - Points+ = 7 points (with chicken).

Nutrition Facts
Kung Pao Zoodles
Amount Per Serving (1 g)
Calories 281 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 54mg18%
Sodium 724mg31%
Potassium 976mg28%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 12g13%
Protein 24g48%
Vitamin A 1410IU28%
Vitamin C 78.6mg95%
Calcium 42mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Kung Pao Zoodles is a low calorie (under 300), low carb dish using spiralized zucchini noodles, cooked in a sweet/spicy Asian sauce, w/or without chicken.


May
2018

Easy Chile Relleno Casserole

categories: Casseroles, Main Dishes, Meatless Meals, Mexican / Southwestern
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This easy chile relleno casserole (vegetarian) has all the wonderful Southwest flavors of the traditional dish, but is baked not fried, and it’s DELICIOUS!
This scrumptious chile relleno casserole is easy to make, is vegetarian, and has all the Southwest flavors of the traditional dish, but is baked, not fried!

I received this wonderful, meatless chile relleno casserole recipe over 20 years ago from my friend Lanita, who I sang with in a church choir.  She’s an amazing, strong woman, and I love her dearly! I’ve made her recipe for this dish several times over the years, but hadn’t made in quite a while.

So, I decided to make it once again, tweaked her original recipe ever so slightly, made it, devoured it, and am sharing how you can make it, too! Now I’ve made it countless times, and we love it!

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

The Origins of Chile Rellenos

Did you know that the words “chile relleno” actually mean “stuffed chile” in Spanish?  This popular dish had its origins in Puebla, Mexico, and showed up in recipe form over 150 years ago.  If you enjoy Tex-Mex food or enjoy eating chile rellenos at your favorite Mexican food spot, I’m confident you will enjoy this twist on the original in this delicious layered casserole.

This easy to prepare dish has lots of mild flavor from whole green chiles and gooey melted cheese, and all the taste commonly found in the original dish, but guess what? It is BAKED, not FRIED, so there’s much less prep work (and calories), and it’s in casserole form! Did I mention how simple it is to prepare?

So How Do I Make This Casserole?

Start by spraying a 9×9 inch baking dish (bottom and sides) with non-stick spray. Slice whole canned green chiles open; rinse out any seeds, then drain. Using HALF of the chiles, place a first layer of chiles (spread open) on the bottom of an 9×9 inch baking dish.

Slicing and cleaning whole green chiles for casserole

Whole green chiles on bottom of glass baking dish

Sprinkle the chiles with HALF of the grated jack and cheddar cheeses, then add another layer of the remaining green chiles on top of the cheese.

Layers of green chiles and grated cheese for relleno casserole

Top with the remaining jack and cheddar cheeses.

Grated jack and cheddar cheese on top of green chiles in glass baking dish

In a small bowl, whisk together eggs, flour, milk and salt until fully blended.  Pour this mixture over the casserole, distributing evenly.

Mixing flour, milk and salt for casserole

Pouring milk/flour mixture over chile relleno casserole before baking

Time To Bake The Easy Chili Relleno Casserole

This is what the casserole looks like when it is ready to bake.  Bake the casserole at 350 degrees for 30-35 minutes (uncovered), until it’s golden brown on top. I baked mine for a total of 35 minutes.

Casserole with green chiles and cheese is ready to go into oven

When done, the casserole should be golden brown in color on top.  Remove dish from oven and transfer to a wire rack. Let it cool and firm up for a few minutes, then slice the casserole with a sharp knife into 6 equal sized pieces, serve and enjoy!  See how simple it is to prepare?

Easy chile relleno casserole, hot out of the oven!

I took a photo after dinner so you could see what the INSIDE of the casserole looks like (after hungry humans had their fill).  See those chiles peeking out from under the cheese? Ooh- I’m telling you, this is one great tasting MEATLESS casserole! Truth is… it’s not only good for lunch or dinner… it’s even good for breakfast… yep!

A close up look at the inside of chili relleno casserole after baking

I hope you enjoy this recipe.  I have a similar recipe for a layered casserole on this blog that uses tortillas, green chiles and chicken, if you are interested in looking at that one. It’s called Layered Chicken Enchilada Casserole, and it also tastes fantastic.

Looking For More Southwestern-Style 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 Southwest/Mexican-style recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

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

You Can Also Find Me On Social Media:

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

Hope to have you visit again soon. Have a GREAT day!

Author's signature

Recipe Adapted From: My sweet friend, Lanita Moen

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Easy Chile Relleno Casserole
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

This scrumptious chile relleno casserole is easy to make, is vegetarian, and has all the Southwest flavors of the traditional dish, but it is is baked, not fried!

Category: Dinner
Cuisine: Mexican, Southwestern
Keyword: chile, relleno
Servings: 6 servings
Calories Per Serving: 385 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 14 ounces whole green chiles , canned (2 -7 ounce cans)
  • 3/4 pound jack cheese , grated
  • 1 cup cheddar cheese , grated
  • 2 eggs
  • 1/2 cup all purpose flour
  • 1½ cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
US Customary - Metric
Instructions

  1. Spray a 9x9 inch baking dish with non-stick spray. Slice whole canned green chiles wide open; rinse out any seeds, then drain. Arrange half of the chiles  in the bottom of the dish.

  2. Sprinkle chiles with HALF of the grated jack and cheddar cheeses.  Add remaining green chiles in another layer on top of the cheese. Top with remaining jack and cheddar cheeses.

  3. In a small bowl, whisk together eggs, flour, milk and salt until fully blended.  Pour this mixture over the casserole, distributing evenly.

  4. Bake casserole (uncovered) at 350 degrees for 30-35 minutes, until golden brown on top.  Remove dish from oven and transfer to a wire rack.  Let it cool and firm up for a few minutes, then slice casserole with sharp knife into 6 equal sized pieces, serve (a spatula works great) and enjoy!

Nutrition Facts
Easy Chile Relleno Casserole
Amount Per Serving (1 serving)
Calories 385 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 127mg42%
Sodium 1118mg49%
Potassium 259mg7%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 3g3%
Protein 23g46%
Vitamin A 905IU18%
Vitamin C 22.6mg27%
Calcium 665mg67%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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

This scrumptious chile relleno casserole is easy to make, is vegetarian, and has all the Southwest flavors of the traditional dish, but is baked, not fried!


Apr
2018

Tortellini Marinara and Zucchini Bake

categories: Casseroles, Italian, Main Dishes, Meatless Meals, Pasta
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Enjoy Tortellini Marinara Zucchini Bake (Wt. Watchers), a meatless casserole, with cheese tortellini, sauce, zucchini, spinach, & mozzarella!
Enjoy Tortellini Marinara Zucchini Bake (Wt. Watchers), a meatless casserole, with cheese tortellini, sauce, zucchini, spinach, & mozzarella!

You’re gonna enjoy this Italian, layered, vegetarian baked casserole, with cheese tortellini, marinara sauce, zucchini, onions and baby spinach, topped with mozzarella cheese! It’s a flavorful, meatless (you won’t miss it), lightened up dinner, (under 400 calories), for the win!

I found this recipe last Fall on the Weight Watchers website, thought it sounded good, and decided to give it a try.  I tweaked the recipe a bit, to serve 4 instead of 8, added a couple ingredients and changed the cooking method. The casserole is baked, but if you prefer, instructions for using a slow cooker (and frozen tortellini) are available below, in the printable recipe notes.

We enjoyed our meal very much (lots of Italian flavor in the marinara sauce, cheese tortellini, and yummy fresh veggies in this meal!), and wanted to share the recipe with you. Here’s how to make this dish:

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

Cook the Veggies

Diced fresh zucchini and chopped onions are cooked in olive oil on medium high heat for about 5 minutes (the veggies will be very lightly browned).  Minced garlic is added to the skillet, stirred in, and cooked for another minute.

Zucchini, onion and garlic cooked for tortellini sauce

Add fresh baby spinach leaves, 1 cup of marinara sauce, and seasonings to the skillet. Stir well.  The spinach can be added in small batches. It looks like a LOT of spinach going in the skillet, but it will definitely wilt down!

Cove the skillet and simmer the veggies for 2-3 minutes, until the spinach has fully wilted.  At this point, you can add additional salt and pepper, if you wish, to suit your taste.

Fresh spinach is added to zucchini marinara sauce to wilt down

Assemble The Tortellini Marinara Zucchini Bake

I use a 2 quart casserole dish for the casserole (for 4 servings).  To assemble this meal, build it in layers.  Spoon 1/2 cup of marinara sauce over bottom of dish.  Add HALF of the cooked cheese tortellini to cover the sauce (photo shows only half of the sauce covered). Top the tortellini with HALF of the veggie mixture.

Layer of tortellini added to baking dish, then zucchini and spinach sauce.Add the rest of the tortellini to top of the veggies.  Top with the rest of the veggie mixture. For the final layer, pour 1/2 cup of reserved marinara sauce over top of veggies, then sprinkle with grated mozzarella  and Parmesan cheese.

Tortellini with marinara, veggies, and grated cheese on top, ready to bake

Bake The Casserole

Cover the dish loosely with aluminum foil (try not to let the foil touch the top of the cheese, if possible).  Bake in a 350 degree oven for 20 minutes, then remove foil and bake for 10 more minutes, or until cheese is melted and bubbly.

Remove casserole from oven. Here’s what the casserole looked like when ready to serve. Looks pretty good, huh? Smells good, too!

Tortellini, marinara, and zucchini baked casserole out of oven

Time To EAT!

All that’s left to do is grab a big spoon or spatula, and serve this delicious pasta dish up, while hot!

Tortellini and zucchini baked casserole in white serving bowl

Cheese tortellini, marinara sauce and zucchini, in white serving bowl.

Hope you will consider trying this tasty, filling Italian pasta and vegetable dish (don’t think you’ll even miss not having meat in it).  Have a wonderful day. Thank you for stopping by, and I hope you will come back soon.

Looking For More TORTELLINI Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have some delicious pasta recipes there, including these using tortellini:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Recipe Adapted From: https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:59ce95dd03c03049fd3f55db

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Tortellini Marinara and Zucchini Bake
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Enjoy this Weight Watchers Italian (vegetarian) casserole, with cheese tortellini, marinara sauce, zucchini, and baby spinach, topped with mozzarella cheese!
Category: Dinner
Cuisine: Italian
Keyword: tortellini
Servings: 4 servings
Calories Per Serving: 385 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 teaspoon olive oil (extra virgin)
  • 3 zucchini (uncooked, small)
  • 1/2 onion (chopped)
  • 1½ teaspoons minced garlic
  • 2 cups marinara sauce , divided (store bought)
  • 4 cups fresh baby spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cups cheese tortellini (without sauce-cooked and drained)
  • 1/2 cup part-skim mozzarella cheese , shredded
  • 1/4 cup Parmesan cheese (+ additional for garnish, if desired)
US Customary - Metric
Instructions

  1. Cook tortellini according to package instructions. Once cooked, drain and rinse with cold water. Set aside. TIP: I found it easy (and a timesaver) to cook the tortellini at the same time the zucchini/sauce mixture was cooking.

  2. Heat olive oil in large skillet on medium high heat.  Add diced zucchini and chopped onions, stir often, and cook on medium high heat for about 5 minutes (the veggies will be very lightly browned).  Add the minced garlic to the skillet, stir to combine, and cook for another minute (be careful to stir and not let the garlic burn, or it will taste bitter).

  3. Add baby spinach leaves, 1 cup (reserve the rest) of marinara sauce, red pepper flakes, salt and pepper to the skillet. Stir well, to combine. TIP: The spinach can be added in small batches... it looks like a LOT of spinach going in the skillet, but it will definitely wilt down!  Once it has wilted, add more to skillet. Once all spinach has been added, cover the skillet, and simmer on low heat for 2-3 minutes, until the spinach has fully wilted.  At this point, additional salt and pepper can be added, to suit your taste.

  4. Layer the casserole this way:  Spoon 1/2 cup of the reserved marinara sauce over bottom of dish.  Add HALF of the cooked/drained tortellini on top of the sauce. Cover the tortellini with HALF of the veggie/sauce mixture. Cover that with the rest of the tortellini.  Cover that with the rest of the veggie mixture. Pour remaining 1/2 cup of marinara sauce over top of veggies, then sprinkle with grated mozzarella  and Parmesan cheese.

  5. Cover the dish loosely with aluminum foil (try not to let the foil touch the top of the cheese, if possible).  Bake in a 350 degree oven for 20 minutes, then remove foil and bake for 10 more minutes, or until cheese is melted and bubbly.  Remove casserole from oven. Serve, and enjoy!

Recipe Notes

TIP: If desired, recipe can be made using FROZEN tortellini (packaged without sauce) in a SLOW COOKER, following same process as detailed above (except for pre-cooking the tortellini). Tortellini can be layered in while still frozen. Casserole should be cooked on LOW (covered) until tortellini are tender and fully heated through, (approximately 5 hours). I have not personally tried this, but Weight Watchers recipe utilized this cooking method.

Nutrition Facts
Tortellini Marinara and Zucchini Bake
Amount Per Serving (1 serving (1½ cups))
Calories 385 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Cholesterol 43mg14%
Sodium 1357mg59%
Potassium 988mg28%
Carbohydrates 49g16%
Fiber 7g29%
Sugar 12g13%
Protein 22g44%
Vitamin A 3790IU76%
Vitamin C 44.7mg54%
Calcium 368mg37%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy Tortellini Marinara Zucchini Bake (Wt. Watchers), a meatless casserole, with cheese tortellini, sauce, zucchini, spinach, & mozzarella!


Feb
2018

Mediterranean Quinoa Salad

categories: Lunch - Quick and Easy, Meatless Meals, Salads, Side Dishes
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You’ll enjoy Mediterranean Quinoa Salad, with traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, and a simple dressing!You'll enjoy this Mediterranean Quinoa Salad, with traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, and a simple dressing!

I’ve been enjoying cooking with quinoa recently. Did you know that quinoa is believed to have originated in the northwest part of South America?

Cooked quinoa provides healthy nutrients similar to what is typically found in rice and wheat, contains proteins and fiber, and is gluten-free. It is commonly referred to as a superfood, and is so easy to prepare!

If you enjoy quinoa, I’m confident you’ll like this delicious salad! By the way, if you’re interested in using quinoa for breakfast, be sure to check out my recipe for Apricot Almond Breakfast Quinoa! Anyways, here’s how to make this Mediterranean Quinoa Salad.

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

Cook The Quinoa

To make this delicious dish, you will first need to cook the quinoa (according to package instructions) in lightly salted boiling water until done.

Fluff the cooked quinoa with a fork once done. Set it aside until it has cooled down to room temperature.

Cooked quinoa in metal saucepan

Make The Salad Dressing

While the quinoa is cooking, make the simple salad dressing for the Mediterranean quinoa salad. Add the ingredients (olive oil, red wine vinegar, oregano, salt and pepper) to a small bowl.

Mix these ingredients well using a fork, until fully combined. Set dressing aside until ready to top the salad.

Salad dressing for quinoa in small metal bowl

Assemble The Mediterranean Quinoa Salad

Place all the salad ingredients into a large mixing or serving bowl.  Isn’t it colorful? The salad has quinoa, roasted red peppers, corn, cilantro, red onion, feta cheese and kalamata olives.

Give the salad dressing a quick stir and pour over the salad ingredients.  Gently mix the Mediterranean quinoa salad together so the dressing coats everything well.

Quinoa, feta, olives, corn, etc. in salad bowl

Pouring salad dressing over veggies in salad bowl

Time To EAT!

Once the salad has been mixed, it’s ready to serve! See how easy that was? And it REALLY tastes great!

Mixing salad ingredients with a fork in a white bowl

Mediterranean Quinoa Salad is a fantastic side dish for a variety of meals. We enjoyed it with pan-seared creole salmon, and a small spinach salad, and it tasted wonderful! 

This would also be a tasty light lunch, as well, and just for the record, the leftovers were just as good the next day!

Spoonful of salad over bowl

If you enjoy quinoa, you might also enjoy my recipes for Southwest Quinoa Salad, Quinoa Enchilada Casserole (meatless), or a delicious Shrimp, Quinoa & Veggie Bowl.

Hope you will consider trying this recipe, and as always, I hope you will enjoy it! Don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page.

Take care, and may God bless you and surround you with His love today and always!

Want More Recipes? Get My FREE Newsletter!

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

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

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

Author's signature

Recipe Source: https://cooktoria.com/recipe/mediterranean-quinoa-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Mediterranean Quinoa Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This simple Quinoa Salad is filled with Mediterranean flavors! Easy to prepare, this is a fantastic tasting salad or side dish to serve for lunch or dinner!

Category: Salad/Side Dish
Cuisine: Mediterranean
Keyword: Mediterranean quinoa salad
Servings: 4 Servings
Calories Per Serving: 295 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad:
  • 1/2 cup quinoa , uncooked
  • 1 cup kalamata olives , pitted, sliced
  • 1 cup corn kernels , fresh or canned
  • 1 cup roasted red peppers , sliced
  • 2/3 cup feta cheese , fat free
  • 1/2 cup red onion , diced
  • 1/2 cup cilantro , chopped
For Salad Dressing:
  • 2 Tablespoons olive oil , extra virgin
  • 2 teaspoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt and pepper , to taste
US Customary - Metric
Instructions

  1. Cook quinoa in lightly salted water according to package instructions (approx 12-15 minutes).  When done, drain, then set aside to let quinoa cool.

  2. Mix salad dressing ingredients together in a small bowl until fully blended.

  3. Place all salad ingredients in a large mixing bowl. Pour salad dressing over the top. Mix all ingredients gently until dressing has been incorporated into salad. Serve, and enjoy!

Nutrition Facts
Mediterranean Quinoa Salad
Amount Per Serving (1 g)
Calories 295 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 1507mg66%
Potassium 267mg8%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 2g2%
Protein 8g16%
Vitamin A 575IU12%
Vitamin C 17.5mg21%
Calcium 165mg17%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more for your Pinterest boardsYou'll enjoy Mediterranean Quinoa Salad, with traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, and a simple dressing!


Jan
2018

Southwest Quinoa Salad

categories: Meatless Meals, Salads, Side Dishes
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Southwest Quinoa Salad is a healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers, avocado, and a flavorful cilantro lime dressing!
Southwest Quinoa Salad is a healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers, avocado, and a flavorful cilantro lime dressing!
Happy New Year! If you’re like many others, you’ve started the year with a determination to eat healthier or lose some weight! This Southwest Quinoa Salad is a delicious, healthy recipe solution for you! It features quinoa, black beans, tomatoes, corn, bell peppers, and avocado, topped with a scrumptious cilantro lime dressing! YUM!

This is my first official blog post of 2018, and I’m so grateful to be able to share this recipe with you from our newly remodeled kitchen.  I don’t know about you, but we managed to eat quite a bit of Christmas goodies and take-out over the holidays (due to my husband and I loving sweets AND having no kitchen to cook in for the past 2 months).

Now we have begun the year determined to make wiser choices.  Say hello to this quinoa salad. It’s a flavor-filled healthy “meatless” dish is perfect as a light side dish or a quick lunch!

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

Here’s How To Make Southwest Quinoa Salad

Put the uncooked quinoa in a fine mesh strainer and rinse with water (this helps clean the  quinoa). Place the rinsed quinoa, water and salt in a saucepan; bring the mixture to a boil over high heat.

When it comes to a boil, reduce heat to medium-low and put a lid on the pan. Cook quinoa for approximately 17-20 minutes (or until all liquid has been absorbed). Remove pan from heat, set aside, and let quinoa cool down to room temperature.

Southwest Quinoa Salad / The Grateful Girl Cooks!

Place cherry tomatoes, corn, black beans, bell peppers, avocado and room temperature quinoa into a large salad bowl. Set aside. TIP: An easy tip for cubing an avocado is to cut it in half, remove pit, then use a knife to slice grid lines into avocado lengthwise, then horizontally, without cutting through peel. Once cut, slide a large spoon around the inside of the peel, and the avocado cubes should fall out!

Southwest Quinoa Salad / The Grateful Girl Cooks!

Make The Cilantro Lime Salad Dressing

To make the simple cilantro lime dressing, whisk together olive oil, light sour cream, lime zest and juice, garlic powder, cumin, salt, pepper and cilantro in a small bowl . Be sure to mix well.

Southwest Quinoa Salad / The Grateful Girl Cooks!

Pour all of the dressing over salad, and stir well, to combine all ingredients thoroughly. The quinoa will absorb all the delicious Southwestern flavors from the dressing and will really make this dish shine!

Southwest Quinoa Salad / The Grateful Girl Cooks!

Southwest Quinoa Salad Is Ready To Enjoy!

Garnish the Southwest quinoa salad with a sprig of fresh cilantro, and serve it as a side dish. Since it is so filling, this salad (even without meat), would be a quick vegetarian meal or “take to work” packed lunch! The salad tastes good served at room temperature OR chilled!

Southwest Quinoa Salad / The Grateful Girl Cooks!

Here’s a close up of some Southwest Quinoa Salad goodness. Yum!  I love the fact that it not only tastes wonderful, but is quite colorful and good for you!

Southwest Quinoa Salad / The Grateful Girl Cooks!

New Beginnings

I served this Southwest Quinoa Salad with roasted turkey breast and steamed broccoli, for a healthy New Years Day dinner! My husband and I really enjoyed it, and it was FUN to prepare my first recipe for 2018 in our newly remodeled kitchen.

This was after 2 months of not being able to cook in there! Yay for our new, updated kitchen, appliances and counter tops! We still  have some work to do, but I’ve begun cooking in my kitchen once again. Yay!

Southwest Quinoa Salad / The Grateful Girl Cooks!

I want to wish you again a Happy New Year from our home to yours!  The arrival of a new year brings with it an infinite number of opportunities to encourage and serve others. Opportunities will also arise to grow as a person, create great memories, and cook delicious meals for yourself and those you love!

Hope you will join me in rising to the occasion, and as always, thank you for visiting The Grateful Girl Cooks. I appreciate each one of you. Have a great day!

Looking For More Recipes That Use QUINOA?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious recipes that feature quinoa you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Southwest Quinoa Salad / The Grateful Girl Cooks!

Recipe Source: http://togetherasfamily.com/2017/05/fiesta-quinoa-salad/

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Southwest Quinoa Salad
Prep Time
8 mins
Cook Time
17 mins
Total Time
25 mins
 
Southwest Quinoa Salad is a healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers, avocado, and a flavorful cilantro lime dressing!
Category: Salad
Cuisine: Southwest
Keyword: Southwest quinoa salad
Servings: 8 side servings
Calories Per Serving: 218 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad:
  • 1¼ cups uncooked quinoa
  • 2½ cups water
  • 1/2 teaspoon salt
  • 1 cup halved cherry tomatoes
  • 1 can corn , drained (standard sized can)
  • 1 can black beans , drained and rinsed
  • 1 orange bell pepper , chopped (I used a combination of red, orange and green)
  • 1 avocado , peeled and cubed
For Cilantro Lime Dressing:
  • 1/4 cup olive oil
  • 1/4 cup reduced fat sour cream (can substitute plain non-fat yogurt)
  • Zest and juice from 1 lime
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup chopped cilantro
US Customary - Metric
Instructions
  1. Put the uncooked quinoa in a fine mesh strainer and rinse with water (this helps clean quinoa). Place the rinsed quinoa, water and salt in a saucepan; bring the mixture to a boil over high heat. When it comes to a boil, reduce heat to medium-low and put a lid on the pan. Cook quinoa for approximately 17-20 minutes (or until all liquid has been absorbed). Remove pan from heat, set aside, and let quinoa cool down to room temperature.
  2. Place cherry tomatoes, corn, black beans, bell peppers, avocado and cooled quinoa into a large salad bowl.
  3. To make cilantro lime dressing, in a small bowl whisk together olive oil, light sour cream, lime zest and juice, garlic powder, cumin, salt, pepper and cilantro. Be sure to mix well. Pour all of the dressing over salad, and stir well to combine all ingredients thoroughly. Serve as a side dish or as a healthy meatless meal, and enjoy! (Store leftovers in a covered container in refrigerator).
Nutrition Facts
Southwest Quinoa Salad
Amount Per Serving (1 serving)
Calories 218 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 2mg1%
Sodium 307mg13%
Potassium 367mg10%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 1g1%
Protein 4g8%
Vitamin A 660IU13%
Vitamin C 25.9mg31%
Calcium 32mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southwest Quinoa Salad is a healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers, avocado, and a flavorful cilantro lime dressing!


Dec
2017

Easy Stovetop Macaroni and Cheese

categories: Lunch - Quick and Easy, Main Dishes, Meatless Meals, Pasta
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Easy Stovetop Macaroni and cheese is a creamy, delicious, family-friendly comfort food – quick and easy to make in 15 minutes!
Easy Stovetop Macaroni and cheese is a creamy, delicious, family-friendly comfort food - quick and easy to make in 15 minutes!

A friend of ours had surgery recently and I was grateful for the opportunity to take her family dinner once she returned home from the hospital.  My husband grilled some chicken and one of the side dishes I made was this easy macaroni and cheese. I really hoped her two children would enjoy this creamy, cheesy side dish!

A second batch was made for my husband and I because it tasted so GOOD (Yep… I sampled it when I made it for my friends… quality-control)!  The recipe is incredibly simple to make, and if you enjoy satisfying comfort foods, you’ll enjoy this mac and cheese.

My theory is that you can never go wrong with a basic cheese sauce and pasta! Creamy, cheesy, satisfying and delicious are words used to describe this family-friendly recipe for macaroni and cheese! Here’s how easy it is to make this simple dish!

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

How To Make Easy Stovetop Macaroni and Cheese

Cook elbow macaroni (or other small shaped pasta) according to package directions.  While pasta is cooking, in a separate sauce pan, melt butter and stir in flour, salt, onion and garlic powders until well blended.

Melting butter to begin making sauce for macaroni and cheese.

Add milk to pan. Cook on medium-high heat, stirring (or whisking) often, until the mixture comes to a boil.  Turn heat down to low, and continue to simmer (stirring often), until the sauce has thickened. This should take about 2 minutes.

Once sauce has thickened, remove pan from heat. Immediately stir in the grated cheddar cheese and a couple dashes of hot pepper sauce (or more if you like the heat). Stir until cheese has completely melted.

Cooking sauce for macaroni and cheese.

When the pasta has finished cooking, drain, then immediately place hot pasta back into the pan you used to cook it.

Macaroni noodles are cooked before adding cheese sauce.

Time to Add the Sauce

Pour hot, thickened cheese sauce over the hot drained pasta, and stir well to combine.

Cheese sauce is poured over hot macaroni in pan.

Taste test…add additional salt (and pepper), if desired.  I added an extra handful of cheddar cheese at this point, as well (but that is completely optional… we are big cheese lovers!). Stir well to make sure the easy stovetop macaroni and cheese is fully coated with the yummy sauce.

Macaroni and cheese is stirred well, to coat everything with sauce.

That’s all there is to it!  Serve the macaroni and cheese while it is hot… and enjoy a bowl of this creamy, satisfying comfort food! If you like mac and cheese, perhaps you would also be interested in a Pasta, Ham and Gruyere Cheese Casserole (baked), or a Cheesy Ham, Spinach and Macaroni Bake.

NOTE: The leftovers are really good, too. Store in an air-tight container in refrigerator. Before you reheat, you might need to add a tiny bit of milk and stir, to “re-vitalize” it!

Easy Stovetop Macaroni and Cheese served hot, in a bowl.

I hope you can see how EASY it is to make this side dish OR main dish in no time at all!  If you cook the pasta at the same time you’re making the sauce, the whole “cheesy” meal can be ready in about 15 minutes… perfect for a main course, a side dish, or a quick lunch!

I hope you will consider giving this recipe a try!  Be sure to check out ALL my recipes in the Recipe Index, which is located at the top of the page. Have a great day.

Interested In More Recipes?

   Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
   There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

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Easy Stovetop Macaroni and Cheese
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Easy Stovetop Macaroni and cheese is a creamy, delicious, family-friendly comfort food - quick and easy to make in 15 minutes!

Category: Entree
Cuisine: American
Keyword: macaroni and cheese
Servings: 6 small servings
Calories Per Serving: 449 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 cups uncooked elbow macaroni
  • 1 Tablespoon butter
  • 1/4 cup all purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 cups low-fat milk
  • 1½ cups shredded sharp cheddar cheese
  • couple dashes of hot pepper sauce (approx 1/8 teaspoon)
US Customary - Metric
Instructions
  1. Cook elbow macaroni (or other small shaped pasta) according to package directions.
  2. While pasta is cooking, in a separate sauce pan, melt butter; stir in flour, salt, onion and garlic powders until well blended. Add milk to pan. Cook on medium-high heat, stirring (or whisking) often, until mixture comes to a boil. Turn heat down to low; continue to simmer (stirring often), until sauce has thickened. This should take about 2 minutes. Once sauce has thickened, remove pan from heat. Immediately stir in grated cheese and a couple dashes of hot pepper sauce (or more if you like the heat). Stir until cheese has completely melted.
  3. When pasta has finished cooking, drain, then immediately place pasta back into the pan you used to cook it. Pour the hot, thickened cheese sauce over the hot drained pasta, and stir well to combine. Taste test...add additional salt, if desired. I added an extra handful of cheddar cheese at this point, as well (but that is optional. Stir well to make sure pasta is fully coated with cheese sauce. Serve the macaroni and cheese while it's hot... and enjoy!
Recipe Notes

Serving size is about a cup. If you wish to make this dish lower in calories, consider substituting fat-free skim milk and low-fat cheddar cheese for the ingredients listed.

Nutrition Facts
Easy Stovetop Macaroni and Cheese
Amount Per Serving (1 serving)
Calories 449 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 40mg13%
Sodium 524mg23%
Potassium 293mg8%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 6g7%
Protein 19g38%
Vitamin A 420IU8%
Vitamin C 0.2mg0%
Calcium 313mg31%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy Stovetop Macaroni and cheese is a creamy, delicious, family-friendly comfort food - quick and easy to make in 15 minutes!


Nov
2017

Portobello Bleu Cheese Burger

categories: Lunch - Quick and Easy, Main Dishes, Meatless Meals
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Looking for a flavorful “meatless” burger? Try this marinated Portobello Bleu Cheese Burger, with grilled onions, bleu cheese, and creamy Dijon sauce!Looking for a flavorful "meatless" burger? Try this marinated Portobello Bleu Cheese Burger, with grilled onions, bleu cheese, and creamy Dijon sauce!

You’ve gotta try this delicious Portobello Bleu Cheese Burger! The “meatless” sandwich is easy to make, and tastes wonderful.  Your “Meatless Mondays” will never be the same, with this recipe in your toolbox!!

Now I have to start this blog post by saying that I have never had a portobello burger before. Ever. I’ve had my fair share of of meatless burgers, like black bean  (thanks to one of our sons who is a vegetarian), but never a burger patty made out of a huge portobello mushroom. I love portobello mushrooms, and yes, they are known for their “meaty” taste, but until I tried this recipe, the concept had eluded me. Until now.

I found the recipe on Pinterest for the basic burger part of the recipe, then tweaked the recipe a bit to let me marinate the mushroom before cooking, which gave it additional flavor! I’m a traditional beef burger girl all the way, but was open to trying a meatless version.  The result? A tasty burger, which my husband and I really enjoyed!  Even if you’re not a vegetarian, you will probably enjoy this flavor-filled sandwich.

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

Make The Sauce For The Portobello Bleu Cheese Burger

The first thing you will need to do is make a sauce for the finished burgers.  In a small bowl, combine plain Greek yogurt, olive oil, minced garlic cloves, dijon mustard, dried basil, parsley and salt. Mix the ingredients well, then cover the bowl and refrigerate the portobello bleu cheese burger sauce until you’re ready to use it. Easy!

Mixing up the dijon sauce for a portobello bleu cheese burger.

Prepare The Mushrooms

Wipe mushrooms clean with a damp cloth. Remove stems and gills from underside of mushroom. Clean the gills out by carefully running a small spoon around the underside of the mushroom. Discard the stems and gills, because you won’t need them!

This is what the portobello mushroom caps looked like before they were marinated. Each mushroom is about 4 inches wide (which is perfect size for a standard hamburger bun)!

Two large portobello mushrooms for burgers, ready to marinate.

Make The Marinade For The Portobello Mushrooms

Make a simple marinade for the mushrooms by mixing together olive oil, balsamic vinegar, dried basil, garlic powder, onion powder, and a pinch of salt. Pour the marinade over prepared portobello mushrooms, turning to cover, and let them sit in the marinade for 20 minutes (with mushroom top face down in the marinade most of the time).

The marinade is ready for the portobello mushrooms.

Cook The Portobello Mushrooms

Heat a large skillet on medium-high.  Lightly brush the skillet with olive oil. Add the marinated mushrooms and red onion slices to the hot skillet. Cook the mushrooms for approximately 4 minutes per side, until they are tender and they begin to release their juices.  Cook the onions until they are tender and lightly browned.

Marinated portobello mushrooms and some red onion slices are cooked for burgers.

While the mushrooms cook, split and lightly butter each half of the hamburger buns. Grill them, butter side down in a skillet, until toasted and lightly browned.

Buns are lightly toasted in skillet for portobello bleu cheese burgers.

Assemble The Portobello Bleu Cheese Burger

To assemble each portobello bleu cheese burger, spread a Tablespoon of the herb sauce on the bottom side of a toasted bun.

Dijon sauce is spread on toasted bun for the portobello bleu cheese burger.

Top the bun with the cooked red onion. Place the cooked mushroom on top of the onions with the top (smooth side) down.

Cooked portobello mushroom and blue cheese crumbles are added to hamburger bun.

Sprinkle with some of the bleu cheese crumbles, then cover with a lettuce leaf. Cover the top with the bun, and this delicious portobello bleu cheese burger is ready to eat!

The portobello bleu cheese burger is covered with lettuce and top bun, and is ready to eat!

Hope you enjoy this delicious portobello bleu cheese burger. It is a tasty alternative to a traditional beef burger!  We really enjoyed it and were pleasantly surprised by it’s great flavor! Have a great day.

Looking For More MEATLESS Meals?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Recipe Adapted From: https://www.cleaneatingmag.com/recipes/grilled-portobello-burgers-with-blue-cheese-creamy-dijon

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Portobello Bleu Cheese Burger
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 
Looking for a flavorful "meatless" burger? Try this marinated Portobello Bleu Cheese Burger, with grilled onions, bleu cheese, and creamy Dijon sauce!
Category: Dinner, Vegetarian
Cuisine: American
Keyword: portobello bleu cheese burger
Servings: 2 burgers
Calories Per Serving: 532 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large portobello mushrooms (wiped clean, stems and gills removed)
  • 2 slices red onion
  • 1½ Tablespoons olive oil
  • 2 kaiser rolls (or hamburger buns)
  • Butter (for toasting buns)
  • 1/4 cup bleu cheese (crumbled)
  • 2 Romaine lettuce leaves
For Mushroom Marinade:
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil
For Burger Sauce:
  • 1 Tablespoon plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1/2 Tablespoon olive oil
  • 1½ cloves garlic , minced
  • 1 teaspoon dried basil
  • Pinch of salt
US Customary - Metric
Instructions
  1. Make the sauce for the finished burgers. In a small bowl, combine plain Greek yogurt, olive oil, minced garlic cloves, dijon mustard, dried basil and salt. Mix well, then refrigerate (covered) until ready to use.
  2. Wipe mushrooms clean with a damp cloth. Remove stems and gills from underside of mushroom. Clean the gills out by carefully running a small spoon around the underside of the mushroom. Discard gills. Make marinade for mushrooms by mixing together olive oil, balsamic vinegar, dried basil, garlic powder and a pinch of salt. Pour marinade over prepared portobello mushrooms, turning to cover; let them sit in marinade for 20 minutes (with mushroom top face down in marinade most of the time).
  3. Heat a skillet on medium-high. Lightly brush skillet with the olive oil. Add mushrooms and red onion slices to hot skillet. Cook mushrooms 4 minutes per side, until tender. Cook onions until tender and lightly browned.
  4. While mushrooms cook, split and lightly butter each cut side of hamburger buns. Grill them, butter side down in a skillet, until toasted and lightly browned.
  5. To assemble burgers, spread a Tablespoon of the dijon sauce on the bottom side of a toasted bun. Top with cooked red onion, then put the cooked mushroom on top of onions with the top (smooth side) down. Sprinkle with bleu cheese crumbles, then cover with lettuce leaf. Top with bun, and it's ready to eat!
Nutrition Facts
Portobello Bleu Cheese Burger
Amount Per Serving (1 burger)
Calories 532 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 11g69%
Cholesterol 28mg9%
Sodium 547mg24%
Potassium 511mg15%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 8g9%
Protein 11g22%
Vitamin A 2745IU55%
Vitamin C 3.4mg4%
Calcium 192mg19%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Looking for a flavorful "meatless" burger? Try this marinated Portobello Bleu Cheese Burger, with grilled onions, bleu cheese, and creamy Dijon sauce!