Main Dishes Archives

Category: Main Dishes

18
Mar
2022

Smothered Turkey Patties

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Smothered Turkey Patties are pan-seared, then cooked in an easy to make sauce with onions, bell peppers, tomatoes and celery.

Many, many years ago (at least 15), I scribbled down a recipe for turkey patties that I found on the back of a package of ground turkey. The meat patties are pan-cooked, then finish cooking covered in sauce and veggies, and it sounded good to me.

I first made this recipe at least 15 years ago, but have made it quite a number of times since then. When I decided to make this dish again, I photographed the process so I could add the recipe to my blog.

Smothered turkey patties are quite simple to make. Stir a sauce together, cut up some veggies, form/cook turkey patties, then cook it all in that delicious sauce.

That’s the basic info on this recipe, and the result is a yummy main dish I am confident you (and those you love) will enjoy! Here’s how to make it:

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

Prepare The Sauce And Veggies

The turkey patties will eventually be “smothered” in a simple to make sauce. To make the sauce, all you need to do is combine chicken broth, soy sauce, cornstarch, sugar, vinegar and black pepper in a small bowl.

Give the sauce a good stir to fully incorporate the ingredients, then set aside.

Prepare the veggies by slicing and chopping up celery, onion, green bell pepper, and two medium tomatoes (cut into 8 wedges each). Set the vegetables aside until you are ready to add them to the sauce later.

Make And Cook The Turkey Patties

Mix together one pound of ground turkey, bread crumbs, an egg and garlic salt in a large bowl. Once all the ingredients have been fully combined, form the meat into 4 round (burger-like) patties.

Place the turkey patties on wax or parchment paper after they are formed. Continue until all patties have been made.

Heat a Tablespoon of oil in a large non-stick skillet on medium-high heat, until very hot, but not smoking. Carefully add the turkey patties to the skillet.

They should sizzle when they hit the hot oil. Cook the patties (without moving them) for about 3 minutes.

After cooking for 3 minutes, the bottom of the patties should be nicely browned. Carefully turn the patties over and let the other side cook an additional 3 minutes.

Finishing The Smothered Turkey Patties

Give the reserved sauce a quick stir to re-mix the ingredients, then pour it over the turkey patties. Bring the sauce to a boil, stirring often. The sauce will thicken slightly, similar to a gravy.

Reduce the heat to LOW, then add the celery, onion, and green pepper to the skillet. Stir to combine the ingredients and cover the patties with sauce. Do not add the tomatoes at this time!

Cover the skillet, and allow the smothered turkey patties to simmer on low heat for 6 minutes. The veggies will cook and soften during this time.

Finishing Touch Before Enjoying The Smothered Turkey Patties

Remove the lid from the skillet. Taste the sauce, and season with salt and black pepper to suit your own taste. Add the tomato wedges and stir gently to incorporate them into the sauce.

Let the smothered turkey patties simmer on low heat for 2-3 minutes OR until heated through.

To serve, place each of the smothered turkey patties onto individual plates. Be sure to spoon some of the sauce and veggies over the top of the patties for presentation.

We enjoy this dish served with steamed rice (or mashed potatoes) and vegetables on the side.

I really hope you enjoy this simple, but yummy dish! It really taste great, and I think you will enjoy it.

Thank you for stopping by, and I sincerely hope you will come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More Recipes Featuring TURKEY?

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

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Original Recipe Source: found on the back of a package of ground turkey at least 15 years ago (don’t remember which brand).

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Smothered Turkey Patties

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Smothered Turkey Patties are pan-seared, then cooked in an easy to make sauce with onions, bell peppers, tomatoes and celery.

Category: Main Course

Cuisine: American

Keyword: smothered turkey patties

Servings: 4

Calories Per Serving: 256 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Sauce:

1 cup chicken broth low sodium recommended
1½ Tablespoons soy sauce low sodium recommended
2 teaspoons cornstarch
1 teaspoon granulated sugar
1 teaspoon white vinegar
1 dash ground black pepper

For Remainder:

1 pound ground turkey
⅓ cup dried bread crumbs
1 large egg
¾ teaspoon garlic salt
1 Tablespoon vegetable oil
2 stalks celery sliced
1 medium yellow onion chopped
1 medium green bell pepper seeded/chopped in bite sized pieces
2 medium tomatoes each tomato sliced into 8 wedges
salt and pepper, to taste

US Customary - Metric

Instructions

Place chicken broth, soy sauce, cornstarch, sugar, vinegar and pepper in a small bowl. Stir to fully incorporate ingredients; set aside.
Mix turkey, bread crumbs, egg and garlic salt in a large bowl. Once combined, form mixture into 4 round patties. Place patties on wax or parchment paper.
Heat oil in large non-stick skillet on medium-high heat, until very hot, but not smoking. Carefully add turkey patties. They should sizzle when they hit the hot oil. Cook patties (without moving them) for 3 minutes. The bottom of the patties should be well browned. Carefully turn patties over; cook additional 3 minutes.
Give the reserved sauce a quick stir; pour it over turkey patties. Bring sauce to a boil, stirring often; sauce will thicken slightly. Reduce heat to LOW. Add celery, onion, and green pepper. Stir to combine, covering patties with sauce. Cover the skillet; let patties simmer on low heat for 6 minutes.
Remove lid from skillet. Taste sauce; season with salt and black pepper to taste. Add tomato wedges; stir gently to incorporate into the sauce. Simmer on low heat (uncovered) for 2-3 minutes, until heated through.
Serve turkey patties hot, topped with the sauce and veggies. Enjoy!

Nutrition Facts

Smothered Turkey Patties

Amount Per Serving (1 patty + sauce)

Calories 256 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 2g

Cholesterol 109mg36%

Sodium 1014mg44%

Potassium 718mg21%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 6g7%

Protein 31g62%

Vitamin A 810IU16%

Vitamin C 39mg47%

Calcium 55mg6%

Iron 2mg11%

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

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04
Mar
2022

Krispy Rockfish Fillets

categories: Main Dishes, Seafood

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Pan-seared Krispy Rockfish Fillets have a seasoned flour/cornmeal/puffed rice coating, creating an easy, delicious main dish to enjoy.

If you’re looking for a delicious, seafood main dish that doesn’t take too much time or effort to make, check out this recipe for Krispy Rockfish Fillets! This recipe can also be used to cook other types of “whitefish”. My husband and I became fans of rockfish several years ago, after the first time we tried it. I made Pan-Seared Rockfish with Fresh Herbs , wrote about that experience and shared the recipe on this blog.

Since that time, I’ve share quite a few recipes featuring rockfish, and we’ve enjoyed each one. I found this particular recipe in a 20 year old food magazine in my collection, made a few changes to suit our taste, and want to share the recipe here today. It’s simple and delicious, and I truly hope you enjoy it:

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

Prepare The Egg Wash And Crumb Coating For The Fish

Whisk one egg and ¾ cup of milk in a shallow medium-sized bowl. Once combined, set the bowl aside. Place puffed rice cereal (we use Rice Krispies) in a re-sealable plastic bag, and use the flat side of a meat mallet (or a rolling pin) to finely crush the cereal.

In a large re-sealable bag, combine the crushed rice cereal, flour, cornmeal and seasonings (lemon pepper, seasoning salt, onion and garlic powders). Now you should have a bowl of egg/milk mixture AND a large bag containing the seasoning/coating mix. Time to prepare the rockfish for cooking!

Time To Coat the Rockfish With Seasoning

This recipe as written is for 4 rockfish fillets (my photos only show 3), since it was only my husband and I eating this meal (he ate two). Pat the rockfish fillets dry with paper towels, then coat them, one at a time in egg wash on all sides. Let any excess egg mixture drip off back into the bowl, then place the fillet into the bag with the seasoning mix.

Repeat this with remaining fillets. Once all are in the seasoning mixture, seal the bag and shake well to fully cover all sides of each piece of fish with the flour/seasoning mix.

Cooking The Krispy Rockfish Fillets

Pour oil into a large skillet at a depth of about 1/4″. Heat the oil on medium-high heat until very hot, but not smoking. Carefully add the rockfish fillets to the hot oil in a single layer. They should sizzle when they hit the hot oil!

Try not to move the fish once they go into the oil. Let the Krispy rockfish fillets cook for 6-7 minutes, then carefully turn the fish over to the other side. The bottom side should be crispy and golden brown in color. Cook second side an additional 5-6 minutes, until fish is cooked through and flakes easily with a fork. Remove the skillet from the heat, and carefully transfer fish to individual plates for serving.

Time To Eat!

If desired, garnish each of the Krispy rockfish fillets with chopped fresh parsley and a lemon slice. These garnishes are optional, but add color and flavor, especially when the lemon is squeezed over the fish. Serve immediately while hot!

The fish has a nice coating, good flavor, and should flake easily, if cooked well. We also enjoy the fish served with malt vinegar (drizzle it on the fish), or tartar sauce on the side . YUM!

I hope you have a chance to try this yummy recipe, and trust you’ll enjoy it like we do! Thanks for stopping by, and I hope you come back soon for more family-friendly recipes. Take care, and have a wonderful day, friend.

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 a nice selection of rockfish recipes for you to enjoy, including:

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Original Recipe Source: “Taste of Home Magazine”, February-March 2002 edition (pages 27-28), published by The Reiman Corporation

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Krispy Rockfish Fillets

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

Pan-seared Krispy Rockfish Fillets have a seasoned flour/cornmeal/puffed rice coating, creating an easy, delicious main dish to enjoy.

Category: Main Dish, Seafood

Cuisine: American

Keyword: krispy rockfish fillets

Servings: 4

Calories Per Serving: 285 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 medium egg
¾ cup milk
1 cup puffed rice cereal crushed
¼ cup yellow cornmeal
¼ cup all purpose flour
½ teaspoon seasoning salt
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
4 rockfish fillets (approx. 6 ounces each) can sub. other whitefish fillets
oil for frying (approx. 1/4" deep in skillet)
lemon slice and parsley (OPTIONAL garnish)

US Customary - Metric

Instructions

Whisk egg and milk in medium-sized bowl. Set bowl aside.
Place puffed rice cereal in large re-sealable plastic bag and seal; use flat side of meat mallet or rolling pin to finely crush cereal. Add flour, cornmeal and remaining seasonings (lemon pepper, seasoning salt, onion and garlic powders) to bag.
Pat fish dry with paper towels. Coat one fillet at a time in egg wash (on all sides). Let excess egg mixture drip back into bowl; place fillet into bag of flour/seasoning. Repeat with other fillets. Once all fillets are in bag with seasoning, seal bag; shake well to fully cover each fillet on all sides with flour/seasoning.
Pour oil into a large skillet at a depth of 1/4". Heat oil on medium-high heat until very hot, but not smoking. Carefully add rockfish fillets to hot oil in a single layer. They should sizzle when they hit oil! Try not to move fish once they're in oil. Cook 6-7 minutes; carefully turn fish over. Bottom side should be crispy/golden brown. Cook second side 5-6 minutes, until fish is cooked through, golden brown and flakes easily with a fork. Remove skillet from heat; transfer fish to individual plates for serving. Serve hot.
OPTIONAL: Garnish each fillet with chopped fresh parsley and a lemon slice, if desired.

Recipe Notes

NOTE: The oil used for frying the fish is not added into the caloric calculation as the majority of it remains in the skillet and not on the fish.

Nutrition Facts

Krispy Rockfish Fillets

Amount Per Serving (1 fillet)

Calories 285 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 130mg43%

Sodium 491mg21%

Potassium 786mg22%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 3g3%

Protein 36g72%

Vitamin A 596IU12%

Vitamin C 5mg6%

Calcium 86mg9%

Iron 4mg22%

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

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25
Feb
2022

Simple Szechuan Noodles

categories: Asian, Main Dishes

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Simple Szechuan Noodles is an easy to make, flavorful and delicious main dish which can be prepared and on the table in about 20 minutes!

Today I want to share a scrumptious recipe that is not only delicious, but really easy to prepare! I found the original recipe in a library book I had checked out and thought it sounded really good. After making only a couple simple changes, my husband and I tried the recipe and thought it was fabulous!

The recipe makes 6 decent-sized portions (or 4 large servings if you want a ton of noodles!), and can be easily cut in half OR doubled to feed less or more people.

Simple Szechuan noodles can be easily prepared in about 20 minutes, which makes it a wonderful “busy night” dinner. There is a small amount of finely diced ham in the meal, but if you are a vegetarian, omit it, and you will still enjoy this flavor-packed dish!

The recipe is fairly simple in that it basically involves 3 steps: 1) cook noodles, 2) cook sauce while noodles cook, and 3) combine the two, heat and serve!

It is really that easy to make simple Szechuan noodles, which are not too spicy at all (in case you’re wondering!). Here’s how to make this recipe:

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

Cook The Noodles

Cook fettucine noodles until tender, in a large saucepan full of boiling water, according to the instructions on the box. This generally takes 12-14 minutes.

While the noodles are cooking, prepare the Szechuan sauce, so it will be ready once the noodles are done.

Prepare Szechuan Sauce While The Noodles Cook

NOTE: **When I photographed this recipe, I cut the recipe in half, so my photos reflect the reduced amount!**

While the pasta cooks, you have time to make the simple Szechuan sauce. In a large skillet, heat 1 Tablespoon oil over MEDIUM heat until hot, but not smoking.

Add the chopped green onions, and stir-fry them in the hot oil for about 1 minute, stirring as they cook.

Turn the heat down to LOW. Add the minced ham, chopped peanuts, sesame seeds, soy sauce, vinegar, honey, ketchup, sesame oil, chili flakes and Tabasco sauce to the skillet.

Stir to combine these ingredients and let them simmer for 2-3 minutes, stirring often. After they’ve cooked, add the chopped celery, stir to combine, and let it continue to cook for 1-2 minutes.

Time To Put This Dish Together!

When the noodles are finished cooking (tender to the bite), drain them. Put them back into the pan and toss them with the remaining 1 Tablespoon of oil.

Add the noodles to the skillet. Use tongs to mix and combine the sauce fully with the noodles. Heat the simple Szechuan noodles through on low heat for 1-2 minutes, tossing often until fully heated through.

Serve The Simple Szechuan Noodles

As soon as the noodles are heated through, you are ready to serve this delicious dish! Place portions onto serving plates or into bowls, making sure to spoon up the sauce onto the noodles.

Garnish each serving with additional chopped peanuts, sesame seeds and chopped green onions, if desired. Serve immediately while noodles are hot and yummy!

I hope you have the chance to make these yummy, simple Szechuan noodles! They are filled with flavor, but not too spicy at all. I’m confident you will love not only the taste, but just how easy this recipe is to make!

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

Looking For More Delicious ASIAN Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious Asian recipes you’ll enjoy, including:

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Recipe adapted from: The cookbook “Country Living Made Easy”, page 344, published by Firefly Books, 2013

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Simple Szechuan Noodles

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

Simple Szechuan Noodles is an easy to make, flavorful and delicious main dish which can be prepared and on the table in about 20 minutes!

Category: Main Dish

Cuisine: American

Keyword: simple Szechuan noodles

Servings: 6

Calories Per Serving: 447 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound fettucine pasta or Chinese noodles
2 Tablespoons vegetable oil divided use
4 green onions (white and green parts) chopped
½ cup minced cooked ham
¼ cup chopped peanuts dry roasted or salted
⅓ cup sesame seeds
⅓ cup low-sodium soy sauce
2 Tablespoons ketchup
1 Tablespoon apple cider vinegar
1 teaspoon honey
⅛ teaspoon sesame oil
⅛ teaspoon red chili pepper flakes
2 shakes Tabasco sauce or other hot sauce
⅔ cup chopped celery

OPTIONAL GARNISH: sprinkle with additional chopped peanuts, sesame seeds and chopped green onions

US Customary - Metric

Instructions

Cook pasta in boiling water until tender in large saucepan, according to instructions on box (usually 12-14 minutes).
While pasta cooks, make Szechuan sauce. In a large skillet, heat 1 Tablespoon oil over medium heat until hot, but not smoking. Add green onions; stir-fry them in oil for 1 minute, stirring often. Turn heat to Low. Add ham, peanuts, sesame seeds, soy sauce, vinegar, honey, ketchup, sesame oil, chili flakes and Tabasco sauce. Stir to combine; simmer for 2-3 minutes, stirring often. Add celery; stir to combine; cook for another minute or so.
When noodles are done (tender to the bite), drain them. Put drained noodles back into pan; toss with remaining 1 Tablespoon oil. Add noodles to Szechuan sauce; use tongs to fully mix/combine sauce with noodles. Heat on low heat for 1-2 minutes, tossing often until heated through.
Transfer noodles and sauce to serving dish(es). Optional-Garnish each portion with peanuts, sesame seeds and green onions, if desired. Serve immediately.

Nutrition Facts

Simple Szechuan Noodles

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

Calories 447 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 6g

Monounsaturated Fat 5g

Cholesterol 69mg23%

Sodium 721mg31%

Potassium 361mg10%

Carbohydrates 62g21%

Fiber 5g21%

Sugar 5g6%

Protein 16g32%

Vitamin A 216IU4%

Vitamin C 2mg2%

Calcium 125mg13%

Iron 3mg17%

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

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18
Feb
2022

Tasty Turkey Chili

categories: Main Dishes, Soups, Turkey

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Make a pot of tasty turkey chili with fresh veggies, spices, pinto beans and black beans. Chili is easy to make, filling, and tastes great!

I don’t know about where you live, but it has been cold here the past few weeks in Oregon. It’s been so cold each morning while walking our dog that I leave our house bundled up, from head to toe. My husband and I have been craving hot, comfort food meals lately due to the cold of Winter. We’ve enjoyed eating LOTS of tasty turkey chili in the past month or two!

This is a simple soup to make, and the end result is a delicious, wonderfully spiced turkey chili I think you will enjoy. Ground turkey and black and pinto beans provide protein and fiber, so it is a filling soup. Lots of fresh veggies such as tomatoes, celery, onions, and bell peppers contribute to the texture and taste of this chili, as well.

I came up with this this soup recipe after looking at lots of different recipes (including my Mom’s- a family favorite), added some new ingredients or spices here and there, and ended up with this tasty turkey chili! It’s delicious! Here’s how to make it:

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

Prepare The Spice Mix

Place the chili powder, cumin, paprika, oregano, and cayenne pepper in a small bowl. Stir to fully combine these spices, then set aside. This will be the spice mix you will use to season the chili.

Cook The Turkey

Spray a large saucepan generously with non-stick spray. Add one pound of ground turkey. Stir and cook on high heat until the meat has turned light brown in color and is cooked through. This usually takes about 5 minutes. Drain and discard any grease, then transfer the turkey to a bowl or plate, and cover.

Okay- Let’s Make Some Tasty Turkey Chili

Add a teaspoon of butter to the saucepan, and allow to melt over low heat. Stir in chopped onion, celery and red bell pepper. Cook on LOW heat for 4 -5 minutes, stirring the veggies often until the onions are translucent. Add minced garlic to the pan and cook for an additional 30 seconds, stirring so the garlic doesn’t burn. Note: You can substitute green bell peppers for the red OR use a combination of red and green.

Pour the spice mixture into the pan of cooked veggies. Stir to cover the veggies with the spices. Add fresh chopped tomatoes (or canned, if using), chicken broth, and 3 cups of water to the pan. Stir well, to combine ingredients. Bring this mixture to a boil, then let it simmer (uncovered) for about 20 minutes.

NOTE: If you don’t have access to enough fresh tomatoes (2½ cups chopped), you can substitute a 28 oz. can of diced tomatoes (+ juice), and it will taste great in this chili, too! I do this often, as well.

Final Steps Before Serving

Now it’s time to finish cooking this tasty turkey chili! Add the cooked turkey back into the pan, followed by the drained black beans and pinto beans. Stir well, to combine all ingredients. Take a taste, and add additional salt at this point, if desired.

Cook the tasty turkey chili for about 10 more minutes on MEDIUM heat to ensure it is fully heated through.

Time For A Bowl Of Tasty Turkey Chili!

Once the tasty turkey chili is hot, it’s time to serve it up and ENJOY! It tastes delicious as is, but feel free to top it with grated cheese or a dollop of sour cream if you want! Yum!

I really hope you enjoy this tasty turkey chili. We love the leftovers for quick lunches, too! For us, it is a nice change from beef chili, and is a bit more healthy, thanks to the use of turkey. Thanks for stopping by, and I hope you’ll come back again soon for more delicious, family-friendly recipes. Have a GREAT day!

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a broad variety of soup recipes for you to enjoy, including:

Interested In More Recipes?

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Facebook page: The Grateful Girl Cooks!
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Tasty Turkey Chili

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Make a pot of tasty turkey chili with fresh veggies, spices, pinto beans and black beans. Chili is easy to make, filling, and tastes great!

Category: Main Dish, Soup

Cuisine: Mexican

Keyword: tasty turkey chili

Servings: 6

Calories Per Serving: 264 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Spice Mix:

2 teaspoons chili powder
1¼ teaspoons ground cumin
1 teaspoon paprika
½ teaspoon dried oregano
⅛ teaspoon cayenne pepper

For Rest Of Chili:

1 pound ground turkey
salt/pepper for seasoning turkey, to taste
1 teaspoon butter
1 cup chopped yellow onion
1 cup chopped red bell pepper or combo of red/green
½ cup chopped celery
1 Tablespoon minced garlic
2½ cups fresh chopped tomatoes or 28 oz. can diced +juice
½ cup low sodium chicken broth
3 cups water
15..25 ounce can black beans , rinsed/drained
15.5 ounce can pinto beans rinsed/drained
additional salt if needed, to taste

US Customary - Metric

Instructions

Place chili powder, cumin, paprika, oregano, and cayenne pepper in a small bowl. Stir to combine, then set aside.
Spray large saucepan with non-stick spray. Add ground turkey; stir/cook on high heat until it turns light brown in color and is cooked through (about 5 min.). Drain and discard any grease, then transfer turkey to a bowl or plate, and cover.
Add butter to saucepan; melt over low heat. Stir in chopped onion, celery and red pepper. Cook on LOW heat 4 -5 minutes, stirring often until onions are translucent. Add garlic; cook for 30 seconds, stirring so garlic doesn't burn.
Add spices; stir to combine. Now add fresh tomatoes (or canned, if using), chicken broth, and 3 cups of water to pan. Stir well, to combine ingredients. Bring to a boil, then let simmer (uncovered) for about 20 minutes.
Add cooked turkey back into pan, followed by black beans and pinto beans. Stir well, to combine. Taste; add additional salt, if desired. Cook chili about 10 more minutes on MEDIUM heat to ensure it's fully heated through. Serve, and enjoy!

Recipe Notes

NOTE: Approximately 1½ cups per serving. Salt was not calculated in the sodium percentage as amounts people use may vary greatly.

Nutrition Facts

Tasty Turkey Chili

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

Calories 264 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 43mg14%

Sodium 551mg24%

Potassium 1048mg30%

Carbohydrates 33g11%

Fiber 11g46%

Sugar 6g7%

Protein 28g56%

Vitamin A 2067IU41%

Vitamin C 51mg62%

Calcium 101mg10%

Iron 4mg22%

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

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13
Feb
2022

Creamy Honey Dijon Pork Chops

categories: Main Dishes, Pork

8 Shares

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Creamy Honey Dijon Pork Chops are easy to prepare pork cutlets which are pan-seared, then covered with a simple, delicious honey Dijon sauce.

Today I want to share a delicious recipe for tender, juicy pork chop cutlets coated in creamy honey mustard sauce! The recipe for Creamy Honey Dijon Pork Chops is easy! They can be cooked and on the table in about 20 minutes!

Using what are commonly called “pork cutlets” (boneless pork chops about ½” thick), allows for less cooking time, which works for me! The pork chops are quickly seared in olive oil and butter, then topped with a simple 3-ingredient sauce to finish cooking. It really couldn’t be any easier to prepare, and the pork chops are juicy, tender, and taste GREAT! Let me show you how to make them in practically no time at all!

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

Preparing The Pork Chops For Pan-Searing

The pork chops should be about ½” thick. They are sometimes called “pork cutlets” at the store, and they are thinner than other types of pork chops. We are using these pork chops to ensure less cooking time. Okay? Remember- if you are using thicker chops, your cooking time will need to be increased! My husband and I eat only ONE pork chop, but this recipe can be easily doubled for more people or big appetites!

Place the boneless pork chops on a sheet of plastic wrap. Use a meat mallet and pound down the meat on both sides with the sharp ends to help tenderize the pork chops. Once done, trim off any extra fat you find clinging onto the edges of the chops.

Measure flour, salt and pepper onto a large plate, and give it a stir to combine. Dredge the pork chops through the flour mixture (one at a time) to ensure all sides of the pork chops are covered with the flour mixture. Shake off any excess flour and place pork chop aside while you repeat the process with the other pork chop (or chops). Now it’s time to pan-sear them!

Ready To Pan-Sear

Heat extra virgin olive oil and butter in a large skillet on medium-high heat. Once butter has melted and the skillet is really hot (but not smoking), carefully add the pork chops. They should sizzle when added to the hot oil/butter in the skillet. Don’t move the chops around in the skillet… just let them sear in the pan. This helps to give the meat a nice golden brown “crust”.

Cook the chops for 4 minutes, then carefully flip them over to the other side and cook for 4 more minutes. They pork cutlets should have a nice golden brown color when done. Transfer the pork chops to a plate and cover, to keep them warm.

Make The Creamy Honey Dijon Sauce

Without cleaning the pan, use the same skillet to make the quick and easy creamy honey Dijon sauce. Turn the heat to MEDIUM and add the whipping cream, Dijon mustard and honey to the skillet. Whisk well, to combine ingredients. Let the sauce simmer, stirring often, for one minute.

Back Into The Sauce Go The Pork Chops

Carefully place the pork chops back into the skillet with the sauce. Spoon sauce over the top of the chops, to cover. Place a lid on the skillet PARTWAY (don’t fully cover). Let the meat simmer on medium heat for 5-6 more minutes to cook the creamy honey Dijon pork chops fully through.

During the cooking time, take the lid off and add more sauce to the top of the chops, then partly cover the skillet and finish cooking. When done, remove the skillet from the heat. The pork chops should have an internal temperature of 145°F. Because pork “cutlets” are thinner than other pork chops, they require less cooking time to reach temperature, which is a win-win in my book!

Serve And Enjoy The Creamy Honey Dijon Pork Chops

To serve the creamy honey Dijon pork chops, spoon some of the sauce over each piece. Garnish each portion with fresh thyme leaves or flat leaf Italian parsley. The green color of the parsley give the pork chops a pop of color, which we like!

Place a pork chop on each plate, adding additional sauce, if desired. Serve while hot, and enjoy! The pork chops should be tender, juicy, and have wonderful flavor, thanks to the tasty sauce it cooked in! I really hope you like them, because we sure do! We enjoyed them served with fresh asparagus and a stuffed sweet potato half on the side. YUM!

I hope you like making and eating this delicious pork chop dish! We really do enjoy it, and trust you will, too! Thanks for stopping by today, and I hope you will come back again soon for more family-friendly recipes. Take care, and have a wonderful day.

Looking For More PORK CHOP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious pork chop recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe adapted from Milena and Chris Perrine at: craftbeering.com/thin-pork-chops-recipe-honey-mustard-cream-sauce/:

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Creamy Honey Dijon Pork Chops

Prep Time

5 mins

Cook Time

14 mins

Total Time

19 mins

Creamy Honey Dijon Pork Chops are easy to prepare pork cutlets which are pan-seared, then covered with a simple, delicious honey Dijon sauce.

Category: Main Course

Cuisine: American

Keyword: creamy honey dijon pork chops

Servings: 2

Calories Per Serving: 480 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 boneless pork chops (½" thick) approx. 5 oz. each
1 Tablespoon all purpose flour
⅓ teaspoon salt
⅛ teaspoon ground pepper
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
⅓ cup heavy whipping cream
1 Tablespoon Dijon mustard
1 Tablespoon honey
fresh thyme leaves or flat leaf parsley OPTIONAL garnish

US Customary - Metric

Instructions

Place pork chops on plastic wrap. Using a meat mallet, pound meat on both sides to tenderize. Trim any extra fat from edges of chops.
Measure flour, salt and pepper onto a large plate; stir to combine. Dredge chops in flour (one at a time), covering all sides. Shake off excess flour; place pork chop aside. Repeat with other pork chop (or chops).
Heat olive oil and butter on medium-high heat in large skillet. Once skillet is really hot (but not smoking), add pork chops. They should sizzle when added to skillet. Don't move chops once in skillet. Let them sear, to create a golden brown "crust". Cook for 4 minutes, then flip chops to other side; cook 4 more minutes. Remove pan from heat. Transfer chops to plate; cover, to keep warm.
Without cleaning, use same skillet to make sauce. Turn heat to MEDIUM; add whipping cream, Dijon and honey. Whisk well, to combine. Let sauce simmer, stirring often, for 1 minute.
Place pork chops back into skillet with sauce. Spoon sauce over chops. Place a lid on skillet PARTWAY (don't fully cover). Let chops simmer on medium heat 5-6 minutes to cook fully through. During cooking, take lid off; spoon more sauce on top of chops, then partly re-cover skillet and finish cooking. When done, pork chops should have an internal temperature of 145°F.
To serve, spoon sauce on each piece. Garnish with fresh thyme or flat leaf parsley. Serve hot... and enjoy!

Nutrition Facts

Creamy Honey Dijon Pork Chops

Amount Per Serving (1 chop + sauce)

Calories 480 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 15g94%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 13g

Cholesterol 163mg54%

Sodium 608mg26%

Potassium 602mg17%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 9g10%

Protein 33g66%

Vitamin A 764IU15%

Vitamin C 1mg1%

Calcium 41mg4%

Iron 1mg6%

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

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02
Feb
2022

Orange Dijon Chicken Breasts

categories: Chicken, Main Dishes

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Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.

Today I want to share with you a simple but lip-smackin’ great recipe for Orange Dijon Chicken Breasts. I came up with this recipe which is CRAZY EASY to make with a few simple ingredients.

The best part (besides the taste) is the fact that this dish can be prepared and on the table in under 20 minutes!

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

Make The Orange Dijon Sauce- It’s EASY!

Place the orange marmalade, Dijon mustard, water, honey and Tabasco sauce in a small bowl. Stir these ingredients well, to fully combine.

This is the sauce that will coat the chicken breasts later. See how absolutely EASY it was to make in just a couple of minutes? Set the sauce aside while you pan-sear the chicken breasts.

Pan-Sear The Chicken Breasts

NOTE: The chicken breasts are fairly small, which is why they will cook faster. I used 4 oz. small boneless, skinless chicken breasts that are each about ¾” thick.

FYI-This recipe calls for FOUR chicken breasts, but my photos will only show TWO. Now… moving on.

Pat the chicken dry with paper towels, and then lightly season them with salt and pepper. Heat coconut oil (or oil of choice) in a large skillet on medium-high heat. Heat the oil until it is very hot (but not smoking).

Carefully add the chicken breasts to the skillet. They should sizzle when they hit the hot skillet. Let them cook on medium-high heat (without moving them) for 3 minutes.

Flip the chicken breasts to the other side and continue to cook for an additional 3 minutes. Remember- if you are using thicker pieces of chicken, it will take longer to cook them!

Add The Sauce

Pour the orange Dijon sauce into the skillet. Keep the heat at MEDIUM temperature, and continue to cook the chicken for 5 more minutes. As it cooks, spoon the sauce on top of each of the pieces of chicken.

Continue this process the entire 5 minutes (coating them with the sauce). The sauce will reduce in volume slightly as it cooks.

Serve The Orange Dijon Chicken Breasts

When the orange Dijon chicken breasts are “done”, they should have an internal temperature of 165°F. and be fully cooked through.

To serve, spoon sauce on top of each chicken breast, and then garnish each piece with chopped parsley and half an orange slice. Serve the chicken immediately while hot, and ENJOY!

That’s it! This truly is a simple, but TASTY recipe for orange Dijon chicken breasts. The sauce has fantastic flavor, the chicken is golden brown and the presentation is simple, but inviting!

An added benefit is this dish is quick and easy to prepare, which is ALWAYS a win-win in my book! HOORAY!

I really think you’re going to enjoy this simple dish. It really could not be any simpler to make, and always turns out wonderful. I hope you have the opportunity to make it for yourself or those you love.

Thanks for stopping by, and please come back soon for more family-friendly recipes. Have a GREAT day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious chicken recipes for you to enjoy, including:

Interested In More Recipes?

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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0 from 0 votes

Orange Dijon Chicken Breasts

Prep Time

5 mins

Cook Time

11 mins

Total Time

16 mins

Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.

Category: Main Course

Cuisine: American

Keyword: orange Dijon chicken breasts

Servings: 4

Calories Per Serving: 307 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Sauce:

½ cup orange marmalade
3 Tablespoons honey
2 teaspoons Dijon mustard
1 Tablespoon water
½ teaspoon hot sauce (I use Tabasco)

For Chicken:

16 ounces boneless, skinless chicken breasts (4 oz. each, ¾" thick recommended)
½ teaspoon salt & pepper (each) to lightly season chicken
1 Tablespoon coconut oil (or oil of choice)

Optional Garnish: chopped parsley and orange slices (halved)

US Customary - Metric

Instructions

Place marmalade, Dijon, water, honey and Tabasco in a small bowl. Stir until combined. Set aside.
Pat chicken dry with paper towels; season with salt/pepper. Heat oil in large skillet on medium-high heat until very hot (but not smoking). Add chicken to skillet (it should sizzle). Cook on medium-high heat (without moving them) for 3 minutes. Flip chicken over; continue to cook 3 more minutes. Remember- if using thicker chicken pieces, it will take longer to cook them through!
Pour sauce into skillet. Continue to cook chicken on MEDIUM heat for 5 minutes. As it cooks, spoon sauce on top of chicken often while it cooks. Sauce will reduce in volume slightly as it cooks. When fully cooked, chicken should have an internal temp. of 165°F. Remove from heat.
To serve, spoon additional sauce over chicken; garnish each piece with chopped parsley and a half slice of an orange. Serve hot, and enjoy!

Nutrition Facts

Orange Dijon Chicken Breasts

Amount Per Serving (1 chicken breast)

Calories 307 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 73mg24%

Sodium 490mg21%

Potassium 447mg13%

Carbohydrates 40g13%

Fiber 1g4%

Sugar 37g41%

Protein 24g48%

Vitamin A 62IU1%

Vitamin C 4mg5%

Calcium 23mg2%

Iron 1mg6%

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

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22
Jan
2022

Firecracker Chicken Meatballs

categories: Chicken, Main Dishes

6 Shares

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Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

We love these delicious meatballs, made using ground chicken, for a slightly more healthy recipe than traditional beef meatballs! They are covered in a “not too sweet, and not too spicy” sauce and are full of protein and flavor!

Firecracker chicken meatballs are easy to prepare and are quite filling, especially when served on a bed of rice, with some cooked veggies on the side!

I found the original recipe on Pinterest and made only a couple very small changes. We truly enjoy eating them and love the fact that the leftovers are just as good the next day! That’s a win-win in my book!

Today I want to show you just how easy they are to make, so here we go:

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

Time to Make Some Firecracker Chicken Meatballs

In a medium-sized mixing bowl, stir together Panko bread crumbs, grated Parmesan cheese, garlic powder, ground ginger, and red pepper flakes until combined.

Add a pound of ground chicken, a large egg, and 2 Tablespoons of “buffalo sauce”. I use Frank’s Red Hot Sauce, which can be found in most grocery stores.

Using a spoon, fork, or your clean hands, mix all the meatball ingredients together until they’re fully combined with the ground chicken. This is the mixture you will use to make the firecracker chicken meatballs!

Form Meatballs And Pan-Sear Them In A Skillet

Once all the meatball ingredients are thoroughly combined, it’s time to shape the meatballs. The mixture will be very “wet” in texture. Evenly divide the meat mixture into 12 similar sized portions (I usually eyeball it, but you can weigh portions if desired).

Roll each portion into a ball between the palms of your hands. Yes… it is a bit messy! Place each meatball on foil or wax paper until they are all formed.

Heat olive oil in a large non-stick skillet on medium high heat. Once the oil is very hot (but not smoking), add the meatballs, leaving space between each one.

Once you place them into the hot skillet do not move them! Cook for about 3 minutes or so (without disturbing them) and then carefully turn the meatballs over to brown the other side.

Continue to cook for another 6-7 minutes, turning the meatballs every minute or so to brown all the edges. When done, the meatballs should be brown on all sides, and cooked all the way through.

You can test the internal temperature with a meat thermometer to check on done-ness, if desired. The finished meatballs should have an internal temperature of 165°F.

Make The Sweet And Spicy Sauce

Making the sauce for the meatballs is a cinch! I try to mix it together while the meatballs are browning, which saves time. Mix brown sugar, buffalo sauce, water and apple cider vinegar in a small bowl, using a spoon or fork.

Continue to stir these ingredients together until all of the brown sugar has dissolved. Now you’re ready for the final step!

Final Step

Pour the sauce over the fully browned/cooked meatballs in the skillet, and stir gently to coat them with the sauce. Continue to cook on medium-low heat for about 2-3 minutes, stirring occasionally to prevent scorching.

Keep an eye on the sauce, because it has brown sugar in it and you don’t want that sugar to burn. I like to spoon the sauce on top of the meatballs as they cook.

When the sauce is done, it will have thickened slightly and will look rather “syrup-like” in texture. Remove the skillet from the heat once the sauce has thickened. Be sure to dish up the meatballs while the sauce and the meatballs are hot!

Serve the Firecracker Chicken Meatballs

Now your firecracker chicken meatballs are ready to serve! We usually plan for three meatballs per adult serving, and serve them on steamed white rice, with veggies on the side.

Spoon a little of the sauce over the meatballs, then sprinkle with sliced green onions and sesame seeds, if desired. The sliced green onions and sesame seeds are optional, but we like the color and flavor they add.

Serve this dish hot… and enjoy! The meatballs have a little kick to them (but not too much!). They have GREAT flavor, and we love them paired with the neutral tasting white rice.

I really hope you enjoy these easy to make firecracker chicken meatballs. We sure do! Thanks for stopping by, and I hope you will come back soon for more family-friendly recipes. Have a great day!

Looking For More MEATBALL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful meatball recipes there for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Slightly Adapted From: Mason Woodruff at: https://masonfit.com/pan-fried-firecracker-chicken-meatballs/

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0 from 0 votes

Firecracker Chicken Meatballs

Prep Time

10 mins

Cook Time

13 mins

Total Time

23 mins

Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

Category: Main Dish

Cuisine: American

Keyword: firecracker chicken meatballs

Servings: 12 meatballs

Calories Per Serving: 121 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Meatballs:

1 Tablespoon extra virgin olive oil to cook meatballs
¼ cup Panko bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon red pepper flakes
1 pound ground chicken
1 large egg
2 Tablespoons buffalo sauce (I use Frank's Red Hot)

For Sauce:

½ cup dark brown sugar (packed)
¼ cup buffalo sauce (I use Frank's Red Hot)
2 Tablespoons water
2 Tablespoons apple cider vinegar

Serve meatballs sprinkled with sesame seeds and sliced green onions, if desired (optional, but good!)

US Customary - Metric

Instructions

In a medium mixing bowl, stir together Panko crumbs, grated Parmesan, garlic powder, ground ginger, and red pepper flakes until combined. Add ground chicken, egg, and 2 T. buffalo sauce. Using a spoon, fork, or clean hands, mix meatball ingredients together until fully combined.
Evenly divide mixture into 12 equal portions (I usually eyeball it, but you can weigh portions if desired). Roll each portion into a ball between the palms of your hands. Place each meatball on foil or wax paper until they are all formed.
Heat olive oil in a large non-stick skillet on medium high heat. Once oil is very hot (but not smoking), add meatballs, leaving space between each one. Cook for about 3 minutes or so (without disturbing them) and then carefully turn meatballs over to brown the other side. Continue to cook for 6-7 minutes, turning meatballs every 1-2 minutes to brown all edges. When done, meatballs should be brown on all sides, and cooked through. If desired, use a meat thermometer to check on done-ness. Fully cooked meatballs should have an internal temperature of 165°F.
Mix brown sugar, buffalo sauce, water and cider vinegar in a small bowl, using a spoon or fork. Stir until brown sugar has dissolved. Pour sauce over meatballs; stir gently to coat them with sauce. Cook on medium-low heat 2-3 minutes, stirring occasionally to prevent scorching. When sauce is done, it will have thickened slightly and will look rather "syrup-like" in texture. Remove skillet from heat.
Serve meatballs on top of rice. Spoon remaining sauce onto meatballs. Sprinkle with sliced green onions/sesame seeds, if desired (optional but GOOD). Enjoy!

Nutrition Facts

Firecracker Chicken Meatballs

Amount Per Serving (1 meatball per serving)

Calories 121 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 50mg17%

Sodium 304mg13%

Potassium 229mg7%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 9g10%

Protein 8g16%

Vitamin A 65IU1%

Vitamin C 1mg1%

Calcium 39mg4%

Iron 1mg6%

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

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03
Jan
2022

TexMex Turkey Meatloaf

categories: Main Dishes, Turkey

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Make a yummy, cheese-topped TexMex Turkey Meatloaf, with onion, bell pepper, and Mexican spices. This EASY TO MAKE main dish has great FLAVOR!

Today I want to share a recipe I created for TexMex turkey meatloaf. When I first made this dish, I had a pound of ground turkey I wanted to use up. I added ingredients I thought would enhance the flavor. My husband and I are the only ones still in our home, so I make this meatloaf with one pound of ground turkey, and it yields 4 servings. It’s a perfect meal for the two of us (and for leftovers). The meatloaf freezes very well, and can easily be doubled.

Turkey tends to be very mild in flavor, so I add garlic powder, ground cumin, chili powder, oregano, salt, pepper, and taco sauce to season the meat. Several veggies are included (carrots, onion and red bell pepper) to add additional flavor. Egg and bread crumbs are also included to bind it all together. The meatloaf is topped with grated cheddar cheese, which melts during baking. The result is a delicious, Southwest-inspired meatloaf! YUM!

With only about 10 minutes of prep work, this truly is a simple, quick dish to prepare and pop in the oven. TexMex meatloaf bakes for about 40 minutes, and then it’s ready to serve! Let me show you how easy it is to make this dish:

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

Make The Meatloaf

Preheat your oven to 350°F. The meatloaf takes only a few minutes to prepare, so you want your oven hot and ready! Mix the ingredients for the meatloaf together in a large mixing bowl. To form the meatloaf you will need ground turkey, egg, shredded carrots, yellow onion, red bell pepper, bread crumbs, spices and taco sauce. The spices I use to season the ground turkey are garlic powder, chili powder, cumin, oregano, salt and pepper.

Combine these ingredients together. I find it easiest to use my clean hands to do this. Once combined, realize you FORGOT to put in the taco sauce so add the taco sauce (forgot to add it before taking the first photo!). Yep, this meatloaf has taco sauce in it. You can use your favorite brand. Make sure the ingredients for the meatloaf have been thoroughly combined.

Bake The Meatloaf

Lightly grease or spray an 8½” or 9″ loaf pan . Spoon the meatloaf mixture into the prepared pan and press it down slightly to fill the pan. NOTE: You will notice the pan will only be filled about half way up the sides (this recipe will yield 4 servings).

Place the pan on a middle rack into your preheated oven. Bake, UNCOVERED, at 350°F. for 40-45 minutes. NOTE: When the meatloaf has baked for 25 minutes, remove the pan from the oven. Sprinkle the top of the meatloaf with grated cheddar cheese. Return pan to the oven and finish baking the remaining 15 minutes (uncovered). When done, the meatloaf will be browned and the cheese on top will be melted.

NOTE **If you double this recipe, bake the meatloaf for 55-60 minutes total, due to the increased volume. Add the grated cheese 15 minutes before it is finished baking.

Slice And Serve The TexMex Turkey Meatloaf

Transfer the pan from the oven to a wire rack to cool for a couple of minutes. You can cut the meatloaf right in the pan OR you can remove the entire loaf from the pan after it cools a bit. I typically remove the TexMex turkey meatloaf from the pan (with 2 spatulas), and find it easier to cut and serve that way.

Slice the meatloaf into 4 equal-sized portions, and serve. We enjoy this meatloaf with creamy mashed potatoes and a green veggie on the side. It is a delicious comfort food style meal. The spices and taco sauce provide a nice twist, giving this meatloaf great TexMex flavor.

I hope you have a chance to make this delicious turkey meatloaf for yourself and those you love. Thank you for stopping by today. Please come back again soon for more family-friendly recipes. Take care and have a great day.

Looking For More MEATLOAF Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a couple more meatloaf recipes you might enjoy, including Cheesy Italian Meatloaf and Really GOOD Meatloaf. If you enjoy meatloaf, you might also enjoy trying my recipe for Easy Beef Stuffed Rolls.

Interested In More Recipes?

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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0 from 0 votes

TexMex Turkey Meatloaf

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Make a yummy, cheese-topped TexMex Turkey Meatloaf, with onion, bell pepper, and Mexican spices. This EASY TO MAKE main dish has great FLAVOR!

Category: Main Dish

Cuisine: American

Keyword: TexMex turkey meatloaf

Servings: 4

Calories Per Serving: 250 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground turkey
½ cup plain bread crumbs
1 large egg
¼ cup yellow onion ,chopped
¼ cup red bell pepper , chopped
¼ cup shredded carrot
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
2 Tablespoons taco sauce

For Topping:

⅓ cup shredded cheddar cheese

US Customary - Metric

Instructions

Preheat oven to 350°F. Lightly grease or spray an 8½" or 9" loaf pan.
In a large mixing bowl, combine all ingredients (EXCEPT cheese) together. I find it easiest to use my clean hands to do this.
Spoon the meatloaf mixture into prepared pan; press mixture down slightly to fill the pan. NOTE: Pan will only be filled about half way up the sides.
Place pan on middle rack in oven. Bake, UNCOVERED, at 350°F. for 40-45 minutes. **When meatloaf has baked for 25 minutes, remove pan from oven. Sprinkle top of meatloaf with grated cheese. Return pan to oven and finish baking the remaining 15 minutes (uncovered). When done, meatloaf will be browned and cheese will be melted.
Transfer pan to wire rack to cool 2-3 minutes. Slice into 4 portions and serve.

Recipe Notes

NOTE: If you double this recipe, bake meatloaf for 55-60 minutes due to the increased volume.

Nutrition Facts

TexMex Turkey Meatloaf

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

Calories 250 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 119mg40%

Sodium 563mg24%

Potassium 470mg13%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 2g2%

Protein 33g66%

Vitamin A 1914IU38%

Vitamin C 13mg16%

Calcium 113mg11%

Iron 2mg11%

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

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

15
Dec
2021

Creamy Chicken Primavera

categories: Chicken, Main Dishes

14 Shares

Pin14

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Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.

Years ago I bought a cookbook in a used bookstore. This particular cookbook was over 600 recipes for chicken that were submitted by “celebrities” from around the world. The recipe for creamy chicken primavera was contributed by Connie Chung, a famous news anchor from NBC News (back in the day).

I made a few changes to her original recipe, and we enjoy this delicious, all in one chicken meal. How can you go wrong with pasta, chicken, veggies and cheese in a creamy sauce. Right? Anyways, the recipe is fairly straightforward and simple to prepare, but has great flavor! Today I want to share the recipe for this yummy meal with you. Here’s how to make it:

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

Prepare The Chicken And Pasta

Cut three boneless, skinless chicken breasts into cubes, about 2″ each. Pat the chicken dry with paper towels, and set aside, while you begin cooking the pasta.

Cook the spaghetti noodles in a large saucepan in boiling water, according to the time given in the package instructions.

While the pasta is cooking, you can finish preparing the rest of the dish. Heat oil in a medium skillet until very hot, but not smoking. Add the chicken cubes and cook in the hot oil, turning to cook on all sides. the chicken is done when heated through and light golden brown in color. Stir in minced garlic and continue cooking, stirring often, for about 30 seconds.

Add white wine, onion, and sliced zucchini and carrots to the skillet. Cook only until the zucchini is tender (3-4 minutes). Remove from heat and keep warm until pasta is done cooking.

Time To Put This Dish All Together!

When the pasta is done cooking, drain the water off in a colander, but don’t rinse the pasta. Place the hot spaghetti back into the large saucepan, then add the chicken and veggie mixture from the skillet.

Top the pasta with grated Parmesan cheese, pimientos (optional), and half and half. Mix well using tongs, until all ingredients are evenly distributed and covered with the creamy sauce. Cook on low heat for 1-2 minutes, tossing often, only until heated through and cheese has melted. Season to taste with salt and pepper, and then it’s ready to serve.

Serve The Creamy Chicken Primavera

Place portions of the creamy chicken primavera into individual serving bowls. Top each portion with additional grated Parmesan cheese, if desired, for extra flavor. Serve the creamy pasta primavera immediately while hot!

Thanks for stopping by today. I hope you have the chance to make this delicious all in one dish, and trust you will enjoy it as much as we do. Take care, and have a wonderful day.

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You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious chicken recipes you will enjoy, including:

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Recipe adapted from the cookbook: “Celebrity Chicken”, page 177, contributed by Connie Chung, published by Celebrity Cuisine, 1987.

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Creamy Chicken Primavera

Prep Time

15 mins

Cook Time

11 mins

Total Time

26 mins

Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.

Category: Main Course

Cuisine: American

Keyword: creamy chicken primavera

Servings: 5

Calories Per Serving: 537 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 medium chicken breasts (boneless/skinless) cut into 2" cubes
3 Tablespoons vegetable oil
1 clove garlic minced
3 Tablespoons white wine
1 medium zucchini thinly sliced
1 medium carrot peeled/thinly sliced
1 medium yellow onion peeled/chopped
¾ pound spaghetti pasta =12 ounces
1 cup half and half
½ cup grated Parmesan cheese + more for garnish, if desired
¼ cup diced pimiento (optional)

US Customary - Metric

Instructions

Cut chicken breasts into 2" cubes. Pat chicken dry with paper towels; set aside.
Cook pasta in boiling water in large saucepan, following package instructions.
While pasta cooks, prepare rest of the dish. Heat oil in a medium skillet until very hot, but not smoking. Add chicken; cook on all sides until chicken is cooked through and light golden brown. Stir in minced garlic; continue cooking, stirring often, for about 30 seconds. Add wine, onion, zucchini and carrots to skillet. Cook, stirring occasionally, only until zucchini is tender (3-4 minutes). Remove from heat; keep chicken warm until pasta is done cooking
When pasta is done cooking, drain in a colander, but don't rinse the pasta. Place hot pasta back into saucepan. Add chicken/veggie mixture. Top with Parmesan, pimientos (if using), and half and half. Mix well using tongs, until all ingredients are evenly distributed and covered with sauce. Cook on low heat for 1-2 minutes, tossing often, only until heated through and cheese has melted. Season to taste with salt and pepper.
To serve, place portions in individual bowls or on plates. Sprinkle each portion with additional Parmesan cheese, if desired. Serve immediately while hot!

Nutrition Facts

Creamy Chicken Primavera

Amount Per Serving (1 (1/5 of total))

Calories 537 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 6g

Monounsaturated Fat 5g

Cholesterol 70mg23%

Sodium 268mg12%

Potassium 660mg19%

Carbohydrates 58g19%

Fiber 3g13%

Sugar 5g6%

Protein 29g58%

Vitamin A 2395IU48%

Vitamin C 11mg13%

Calcium 197mg20%

Iron 2mg11%

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

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29
Nov
2021

Mexican Shredded Chicken (crock pot)

categories: Chicken, Main Dishes, Slow Cooker Recipes

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Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. It’s easy to make and delicious!

Today I want to share a recipe I use often for Mexican shredded chicken. There are only a couple simple steps to prep the chicken before adding it to a slow cooker to finish cooking. The meat is seasoned well, and adds great flavor to quite a variety of dishes! You should end up with enough shredded chicken for at least 8 servings (depending on how you choose to use it)

I’ve made shredded chicken this way for years now. I love it’s simple added ingredients that I almost always have in my kitchen. This recipe uses boneless, skinless chicken breasts, but you can make it with a combination of breasts and thighs, if that’s what you have. The recipe can also be easily doubled, and it freezes well! Here’s the way I make Mexican shredded chicken:.

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

Prepare And Pan-Sear The Chicken

Cut boneless, skinless chicken breasts into cubes, about 2″ in size. Use paper towels to pat the chicken dry (drying the chicken helps it brown quickly instead of steaming it). Heat 2 Tablespoons of oil on medium-high heat in a large skillet.

Add the dried chicken pieces, and quickly sear them until browned on all sides. You do not have to cook them all the way through, because the crock pot will do that. You just want the outside of the chicken pieces to be nicely browned.

Into The Crock Pot It Goes!

When done, transfer the chicken pieces from the skillet into a crock pot. Reserve the remaining liquid in the skillet. Add a half cup of water to the “drippings” in the skillet, and cook for about a minute. This helps de-glaze the skillet and adds in any little browned bits of chicken to help flavor the sauce. Pour this liquid over the chicken pieces in the crock pot.

Add The Seasoning Sauce Then Cook!

Now it’s time to make the easy seasoning sauce. Combine soy sauce, lime juice, brown sugar, chopped green onions, red pepper flakes, cumin, chili powder and garlic powder in a medium bowl. Stir well, until the brown sugar has dissolved and the ingredients are fully incorporated.

Once combined, pour the seasoning sauce into the crock pot. Stir well, to coat the chicken with the sauce. Put the lid on the crock pot and cook the Mexican shredded chicken for 4-5 hours on LOW heat, OR for 3 hours on HIGH heat.

Time To Shred The Cooked Chicken

Once the chicken has finished cooking, transfer the chicken to a large bowl using a slotted spoon. There will still be quite a bit of liquid left in the crock pot. Hang on to that, because you can use some of it, okay?

Shred the cooked chicken using two forks. It should shred very easily and only takes a couple of minutes. Add a couple spoonfuls (or more, if desired) of the reserved crock pot sauce to the chicken. This will help ensure your Mexican shredded chicken is juicy (and not dry). Now the shredded chicken is ready to be used in your favorite recipes.

Serving Mexican Shredded Chicken

There are LOTS of ways to use Mexican shredded chicken. You can use this well-seasoned chicken for enchiladas, tostadas, flautas, taco salads, burritos and chimichangas. Some of our favorite ways to enjoy this shredded chicken are pictured below. The chicken is the featured ingredient in our chicken taco salad bowls, quesadillas and tacos.

I hope you have the chance to try this recipe for Mexican Shredded Chicken. Once made, it is very versatile and can be used in a multitude of dishes. The shredded chicken also freezes well (if wrapped well and stored in an airtight container). Thanks for visiting my blog, and I hope you will come back soon for more family-friendly recipes. Have a good 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 a LOT of yummy chicken recipes for you to enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: unknown (written down years ago on a piece of paper-no original source noted)

0 from 0 votes

Mexican Shredded Chicken (crock pot)

Prep Time

15 mins

Cook Time

4 hrs 30 mins

Total Time

4 hrs 45 mins

Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. Easy to make and delicious!

Category: Entree

Cuisine: Mexican

Keyword: Mexican shredded chicken

Servings: 8

Calories Per Serving: 185 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons vegetable oil
4 large boneless, skinless chicken breasts approx. 2 lbs.
⅓ cup water

Seasoning Sauce:

⅓ cup light soy sauce
1 Lime Juice of 1 lime
3 Tablespoons brown sugar
2 stems green onions (scallions) sliced (green + white parts)
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon red pepper flakes

US Customary - Metric

Instructions

Cut chicken into 2" cubes. Pat chicken dry with paper towels. Heat 2 Tablespoons of oil on medium-high heat in a large skillet. Add chicken; quickly sear until nicely browned on all sides. Do not cook them all the way through (crock pot will finish).
Transfer browned chicken from skillet into crock pot. Reserve remaining liquid in skillet. Add water to "drippings" in skillet; cook/stir for one minute. Pour this liquid over chicken in crock pot.
Make the seasoning sauce: Combine all sauce ingredients in a medium bowl. Stir well, until brown sugar has dissolved and ingredients are fully incorporated. Pour seasoning sauce into crock pot. Stir well, to coat chicken with sauce. Put the lid on the crock pot. Cook for 4-5 hours on LOW heat, OR 3 hours on HIGH heat.
Once done cooking, transfer chicken to large bowl using a slotted spoon. There will still be liquid left in the crock pot. Shred chicken using two forks. Add a couple spoonfuls (or more) of reserved crock pot liquid to the chicken. This helps ensure the shredded chicken is juicy (and not dry). Now the shredded chicken is ready to be used in your favorite recipes. Enjoy!

Nutrition Facts

Mexican Shredded Chicken (crock pot)

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

Calories 185 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Cholesterol 73mg24%

Sodium 678mg29%

Potassium 463mg13%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 5g6%

Protein 25g50%

Vitamin A 115IU2%

Vitamin C 3mg4%

Calcium 15mg2%

Iron 1mg6%

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

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