Category: Main Dishes


Jun
2019

Skillet Glazed Pork Chops

categories: Main Dishes, Pork
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Delicious Skillet Glazed Pork Chops (boneless or bone-in) are covered in a simple, four ingredient glaze, and take only 25 minutes to prepare!
Delicious Skillet Glazed Pork Chops (boneless or bone-in) are covered in a simple, four ingredient glaze, and take only 25 minutes to prepare!

If you enjoy pork chops, then I’m thrilled to share with you this incredibly simple and delicious recipe for skillet glazed pork chops today! I found the recipe in one of my cookbooks, and decided to try it out! Sure am glad that I did! The recipe can be used with bone in OR boneless thick pork chops, so it is very versatile!

Lightly seasoned pork chops are pan-seared in a skillet in a teensy tiny bit of oil, and then removed from the pan once done. A very easy 4 ingredient glaze is then prepared in the same skillet, then the pork chops are added back in and coated with the glaze. That’s it!

The end result is a absolutely delicious quick dinner in under half an hour! Here’s how to make skillet glazed pork chops.

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

Mix the Ingredients For The Pork Chop Glaze

The sauce/glaze is super easy to make! Measure out pure maple syrup, Dijon mustard, apple cider vinegar and chopped fresh thyme leaves in a small bowl. TIP: If you don’t have access to fresh thyme, you can substitute dried thyme. Mix the glaze ingredients well (with a whisk or fork), until fully blended. Set the sauce aside.

Only 4 ingredients needed to make the glaze: maple syrup, dijon, cider vinegar and thyme.

The glaze for the pork chops is whisked together in a small bowl.

Use a sharp knife to cut through the fat layer and silverskin on the outside of the chops, at  2″ intervals. This will help the chops to not curl up and buckle too much when pan-searing them. Lightly season the pork chops with salt and black pepper.

Pork chops are seasoned with salt and pepper, and fat is sliced through on outside of each one.

Cooking The Skillet Glazed Pork Chops

Heat one teaspoon of vegetable oil in a 9-10″ skillet. Heat the oil on medium-high heat until really hot, but just barely smoking. Carefully place both pork chops in the skillet. You should hear them sizzle a bit when they hit the skillet.

Pan-sear the pork chops on medium high heat for 3-4 minutes, then carefully flip the chops to the other side. Turn the heat down to medium, and continue to cook the skillet glazed pork chops until they register 145° F. on a meat thermometer. This will usually take between 5-10 minutes.

Remove Pork Chops From Skillet When Done

Once done, remove the pork chops from the skillet. Place them on a plate, and cover them with aluminum foil, to keep them warm while you cook the glaze. NOTE: Do not clean the skillet after removing pork chops. Leave any remaining grease in the pan.

Pork chops are pan-seared in a skillet before adding the glaze.

Cook The Glaze For the Pork Chops

Give the reserved sauce a quick whisk, then pour it into the skillet. Turn the heat back up to medium, and bring the sauce to a simmer, scraping up any leftover pork brown bits left on the bottom of skillet. These will add flavor to the sauce!

Once the sauce has begun simmering, continue to cook until the sauce becomes more a syrupy glaze consistency. This should take only 2-3 minutes, and the glaze will thicken and reduce in volume a bit.

The glaze for the pork chops is cooked in the skillet until syrupy.

Place the pork chops back into the skillet with the glaze. Pour any juices that accumulated on the plate with the pork chops back into the skillet, as well. Continue to cook the skillet glazed pork chops, turning them over in the glaze. Spoon excess glaze over the top of the chops, to completely coat them with the sticky sauce.

Skillet Glazed Pork Chops finish cooking in the thickened glaze.

Serve The Skillet Glazed Pork Chops

After the skillet glazed pork chops have continued to cook for a couple minutes, they are done, and are ready to serve! If checking the internal temperature, pork should reach 145-160 degrees to be cooked adequately.

Transfer the pork chops to serving plates, and spoon any leftover glaze over the tops of each piece of meat. Serve with side dishes you enjoy. We enjoyed these pork chops with steamed veggies and mashed potatoes! Enjoy!

The finished pork chops are served with glaze spooned over the top of each piece.One of the skillet glazed pork chops, served with mashed potatoes and assorted veggies.

I really hope you enjoy this easy recipe for skillet glazed pork chops! My hope is you will be pleasantly surprised at the wonderful sauce that perfectly compliments the pork!  Have a wonderful day, and may God bless you today in all you undertake.

Looking For More PORK CHOP Recipes?

You can find all of my pork chop recipes in the Recipe Index, located at the top of the page. A few family 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

Original Recipe Source: One of my cookbooks, titled: “The Complete Cooking For Two Cookbook”, from the editors at America’s Test Kitchen, published 2014, page 147

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Skillet Glazed Pork Chops
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Delicious Skillet Glazed Pork Chops (boneless or bone-in) are covered in a simple, four ingredient glaze, and take only 25 minutes to prepare!

Category: Entree
Cuisine: American
Keyword: skillet glazed pork chops
Servings: 2
Calories Per Serving: 324 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 5-6 ounce pork chops (about 3/4" thick) , bone in OR boneless
  • salt & pepper , to season pork (to taste)
  • 1 teaspoon vegetable oil
For Glaze:
  • 3 Tablespoons pure maple syrup
  • 2 Tablespoons apple cider vinegar
  • 1½ teaspoons dijon mustard
  • ½ teaspoon minced fresh thyme leaves , can substitute 1/8 tsp. dried thyme
US Customary - Metric
Instructions

  1. Measure out pure maple syrup, dijon mustard, apple cider vinegar and chopped thyme leaves in a small bowl. Mix the glaze ingredients well (with a whisk or fork), until fully blended. Set aside.

  2. Use a sharp knife to cut through fat layer and silverskin on the outside of the chops, at 2" intervals. This will help chops to not curl up and buckle too much when pan-searing them. Lightly season pork chops with salt and pepper.

  3. Heat vegetable oil in a 9-10" skillet on medium-high heat until really hot, but just barely smoking. Carefully place pork chops in skillet. You should hear them sizzle when they hit the skillet. Pan-sear pork chops on medium high heat for 3-4 minutes, then carefully flip the chops to the other side. Turn heat down to medium, and continue to cook until they register 145° F. on a meat thermometer. This usually takes between 5-10 minutes. Once done, remove the pork chops from skillet. Place them on a plate, and cover them with aluminum foil, to keep them warm while you cook the glaze. NOTE: Do not clean the skillet after removing pork chops... leave any remaining grease or browned bits in the pan, to cook with the sauce.

  4. Give sauce a quick whisk, then pour it into skillet. Turn heat back to medium; bring sauce to a simmer, scraping up any pork brown bits left on the bottom of skillet. These will add flavor to the sauce! Once sauce has begun simmering, continue to cook until it becomes more of a syrupy consistency. This should take 2-3 minutes; glaze will thicken/reduce in volume a bit. Place pork chops back into skillet with glaze, along with any accumulated juices. Continue to cook pork chops for 1-2 minutes, turning them over in the glaze. Spoon excess glaze on top of the chops, to completely coat. Transfer pork chops to serving plates, and spoon any leftover glaze over the tops of each piece. Serve and enjoy!

Nutrition Facts
Skillet Glazed Pork Chops
Amount Per Serving (1 g)
Calories 324 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 95mg32%
Sodium 114mg5%
Potassium 596mg17%
Carbohydrates 21g7%
Sugar 18g20%
Protein 31g62%
Vitamin C 0.8mg1%
Calcium 43mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious Skillet Glazed Pork Chops (boneless or bone-in) are covered in a simple, four ingredient glaze, and take only 25 minutes to prepare!


Jun
2019

Cornmeal Spice-Crusted Rockfish

categories: Main Dishes, Seafood
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Cornmeal Spice-Crusted Rockfish is an EASY pan-seared Weight Watchers entree (2 SP). Delicious, simple, gluten free, and ready to eat in under 20 minutes!
Cornmeal Spice-Crusted Rockfish is an EASY pan-seared Weight Watchers entree. Delicious, simple, gluten free, and ready to eat in under 20 minutes!

Over the past couple of years, my husband and I have been trying to eat more seafood. One of the types of fish we have really enjoyed is rockfish, also known as Pacific Snapper.

Rockfish is typically found in the waters off the West Coast (CA, OR, WA and British Columbia), and it has a mild flavor and flaky texture. I’ve enjoyed using it in a couple of my recipes previously (see links below).

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

How I Found This Recipe

As you may or may not know, I have been collecting cookbooks for over 40 years now. I LOVE to randomly look through cookbooks, seeking out interesting recipes to try! THIS is one of those recipes! Guess what? It’s from a Weight Watchers cookbook! Even if you are not watching your calories, you will love the flavors in this completely easy, low calorie seafood dish!

I found the recipe for cornmeal spice-crusted rockfish in a Weight Watchers Freestyle Cookbook I got last year. It is only 2 smart points per serving, if following a WW Freestyle plan! The original recipe uses tilapia, but I wanted to try it with the rockfish fillets I had in the freezer, so I did! We loved it!

How To Make Cornmeal Spice-Crusted Rockfish

The first step is to mix together the spice mixture for the rockfish. Place cornmeal and the seasonings onto a large sheet of wax paper, and mix together.

The spices which are added to the cornmeal are smoked sweet paprika, black pepper, Old Bay seasoning, brown sugar, and dried thyme. Once the ingredients are combined, spread the spice mixture out on the wax paper or work surface.

Spices are added to cornmeal to season the crust on the rockfish.

The spice mixture is spread out to dip the rockfish in.

Gently pat dry the fish using paper towels. FYI: There will be varying sizes of rockfish fillets, and because it was only my husband and I eating, I used three very small pieces of fish.

The recipe as written serves 4, and there will be enough spice mix to coat 4 decent sized pieces of fish.

Rockfish fillets are patted dry before rolling them in cornmeal spice mixture.

Dredge each piece of fish in the spice mixture, to coat all sides well. Use your fingers to press the seasonings onto the fish until it adheres to the surface. Set the coated piece of fish aside onto a plate, and continue with next piece, until all fish has been covered with spice/cornmeal mix.

The cornmeal spice-crusted rockfish fillets are now ready to cook.

Cook The Cornmeal Spice-Crusted Rockfish

Heat the canola oil in a large skillet, on medium-high heat. Once oil is very hot, add the cornmeal spice-crusted rockfish. Lightly spray the top surface of the fish with non-stick spray.

Cook the fish about 4 minutes, until the underside is deeply browned. Carefully turn each piece of cornmeal spice-crusted rockfish over to the other side, and continue cooking for approximately 4 more minutes. The cornmeal spice coating will crisp up as the fish cooks, and make a wonderfully seasoned outside “crust” on the fillets. This is a GOOD thing!

The cornmeal spice-crusted rockfish fillets are cooked in canola oil in a skillet.

After fish cooks on one side, each fillet is flipped to cook the other side.

Once the fish is cooked, transfer each piece to a dinner plate, and serve with your choice of side dishes! That’s it… now you’re ready to eat this delicious cornmeal spice-crusted rockfish! YAY! See how EASY it was to make this dish?

Serve The Cornmeal Spice-Crusted Rockfish

I served our cornmeal spice-crusted rockfish with a side of steamed rice (for my hubby), petite green peas, and my easy to make Southwestern Black Bean Salad (minus the avocadoes).

The fish is garnished with lemon wedges, which we squeezed over the fish before eating. That little extra zing of flavor made this dish even more delicious!

Lemon wedges garnish the finished cornmeal spice-crusted rockfish, served with rice and veggies.

We REALLY enjoyed this seafood dish, and I truly hope it has interested you enough to give it a try! This seafood dish is easy to make, is incredibly low calorie, cooks in no time at all, and tastes wonderful! Hope you’ll try it! Have a great day.

Looking For More Recipes Using ROCKFISH?

You can find all of my seafood recipes in the Recipe Index, located at the top of the page. A couple delicious recipes that use rockfish 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

Original Recipe source: “The Essential WW Freestyle Cookbook”, published by Weight Watchers International, Inc., copyright 2018, page 84

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Cornmeal Spice-Crusted Rockfish
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

Cornmeal Spice-Crusted Rockfish is an EASY pan-seared Weight Watchers entree. Delicious, simple, gluten free, and ready to eat in under 20 minutes!

Category: Entree-Seafood
Cuisine: American
Keyword: cornmeal spice-crusted rockfish
Servings: 4
Calories Per Serving: 167 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons cornmeal
  • 2 teaspoons smoked sweet paprika
  • 1 teaspoon black pepper
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon packed brown sugar
  • 4 rockfish fillets (approx. 4-5 ounces each)
  • 4 teaspoons canola oil
  • Lemon wedges (for garnish)
US Customary - Metric
Instructions

  1. Place cornmeal and the seasonings onto a large sheet of wax paper, and mix together. Once combined, spread the spice mixture out on the wax paper or work surface.

  2. Gently pat dry the fish using paper towels. Dredge each piece of fish in the spice mixture, to coat all sides well. Use your fingers to press the seasonings onto the fish until it adheres to the surface. Set the coated piece of fish aside onto a plate, and continue with next piece, until all fish has been covered with spice/cornmeal mix.

  3. Heat canola oil in a large skillet, using medium-high heat. Once oil is very hot, add the cornmeal spice-crusted rockfish. Lightly spray the top surface of the fish with non-stick spray. Cook the fish about 4 minutes, until the underside is deeply browned. Carefully turn each piece of fish over to the other side, and continue cooking for approximately 4 more minutes. Once the fish is done transfer each piece to a dinner plate, garnish each piece with lemon wedges, and serve with your choice of side dishes! Enjoy!

Recipe Notes

WW Freestyle = 2 Smart Points per serving!

Nutrition Facts
Cornmeal Spice-Crusted Rockfish
Amount Per Serving (1 fillet)
Calories 167 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 57mg19%
Sodium 85mg4%
Potassium 477mg14%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 22g44%
Vitamin A 525IU11%
Calcium 26mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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

Cornmeal Spice-Crusted Rockfish is an EASY pan-seared Weight Watchers entree (2 SP). Delicious, simple, gluten free, and ready to eat in under 20 minutes!

 


Jun
2019

Garlic Ginger Sesame Marinated Chicken

categories: Chicken, For The BBQ Grill, Main Dishes
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Garlic Ginger Sesame Marinated Chicken is delicious and easy to make! Chicken breasts are marinated in sauce, and cooked on a BBQ or indoor grill pan!
Garlic Ginger Sesame Marinated Chicken is delicious and easy to make! Chicken breasts are marinated in sauce, and cooked on a BBQ or indoor grill pan!

We eat a lot of chicken in our home. It is such a versatile type of food, because it can be fixed in so many different ways, with so many different flavor combos!  Recently I made this delicious, but incredibly SIMPLE recipe for Garlic Ginger Sesame Marinated Chicken, and wanted to share it here.

This marinade I found in a cookbook was created for flank steak, but I thought it would taste great on chicken, as well, so I tried it! YUM! The recipe is super easy to make, and the end result is deliciously flavored chicken breasts! Boneless, skinless chicken breasts are marinated for at least an hour in an easy to make marinade.

After the chicken has marinated, all you do is cook the chicken on a bbq grill or on a griddle pan in the kitchen. EASY PEASY, right? For the photos below, I cooked the marinated chicken on a cast iron grill that was placed directly over a flame on my stove.

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

Make The Marinade For The Chicken

Making the marinade is very simple to do. Place grated fresh ginger, toasted sesame oil, vegetable oil, minced green onion (scallions), and minced garlic cloves into a blender. Blend these ingredients for about 30 seconds, or until the mixture is fully blended and fairly smooth.

The ingredients for the marinade are placed in a blender.Marinade ingredients for chicken are blended until well combined.

Pour (scraping the blender clean) the marinade into a large re-sealable bag or a shallow container.  Add the boneless, skinless chicken breasts to the marinade, and turn to coat them completely with marinade. Seal or cover chicken, and place in refrigerator to marinate for AT LEAST 1 hour. I made mine up in the morning, so it marinated all day!

NOTE: The recipe, as written below in the printable recipe card, makes enough for 4 chicken breasts. As you can see from my photos, I only cooked 2 pieces of chicken, so I cut the marinade amount in half.

Chicken pieces are place in zip loc bag, along with the marinade.The chicken pieces are coated with the marinade, then refrigerated.

Cooking The Marinated Chicken

After marinated chicken has been in the refrigerator for at least an hour (or when you’re ready to cook it), spray a grill (off heat) with non-stick baking spray or brush with vegetable oil generously. Heat grill on medium-high temperature until it’s really hot, but not smoking.

Once the grill is really hot, carefully transfer the marinated chicken to the grill. You should hear it sizzle when it hits the grill. Once you place the chicken on the grill, do not disturb or move it. After about 8-10 minutes, carefully flip the chicken over to the other side.

How Long Do I Cook The Garlic Ginger Sesame Marinated Chicken?

For THICK chicken breasts: After 8-10 minutes, the bottom of the chicken breast should be nice and golden brown. After you flip the chicken over, set a timer for 8 minutes and check for internal temperature. I used thick breasts and they took 18 minutes total to fully cook.

For THIN chicken breasts: Thin cutlet type chicken breasts will obviously cook a LOT faster than thicker ones (they may only take 3-4 minutes per side).

Marinated chicken is grilled on a hot, well-oiled grill pan.The garlic ginger sesame marinated chicken is turned over halfway through grilling time.

TIP:**Cooking times will vary due to different thicknesses of chicken breasts. Check the internal temperature by inserting a meat thermometer into the thickest part of the breast. Chicken is done when the internal temp. is at 165° F.

Two pieces of garlic ginger sesame marinated chicken cooking on indoor grill pan.The meat thermometer says the chicken is fully cooked at 165 degrees F.

Time To Enjoy This Delicious Chicken

Once the marinated chicken has fully cooked, Iet it “rest” for a couple minutes, to let the juices redistribute within the meat. this helps to keep the chicken “juicy”.

We enjoyed this chicken with steamed broccoli, red peppers, and cauliflower, and some rice on the side. The meal was simple, satisfying, and we loved the subtle marinade flavor on the chicken! It tasted delicious!

Flavorful garlic ginger sesame marinated chicken on plate with rice and steamed veggies.

I really hope you will consider trying this recipe for garlic ginger sesame marinated chicken. It’s an easy chicken dish to make, especially if you marinade the chicken early in the day! Hope you enjoy a truly wonderful day.

Looking For More CHICKEN Recipes?

If you’re looking for more chicken recipes, be sure to check them all out in the Recipe Index, located at the top of the page (there’s a LOT of them!). A few family 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

Original source for marinade recipe: Page 501 in “The Complete America’s Test Kitchen TV Show Cookbook 2001-2019”, copyright 2018, published by America’s Test Kitchen.

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Garlic Ginger Sesame Marinated Chicken
Prep Time
5 mins
Cook Time
16 mins
Marinating Time (minimum)
1 hr
Total Time
1 hr 21 mins
 

Garlic Ginger Sesame Marinated Chicken is delicious and easy to make! Chicken breasts are marinated in sauce, and cooked on a BBQ or indoor grill pan!

Category: Entree
Cuisine: Asian
Keyword: marinated chicken
Servings: 4
Calories Per Serving: 230 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 medium boneless, skinless chicken breasts
  • 1/4 cup toasted sesame oil
  • 2 Tablespoons vegetable oil
  • 3 Tablespoons fresh ginger , finely grated
  • 2 stems green onion , minced
  • 3 Tablespoons garlic cloves , minced
US Customary - Metric
Instructions

  1. Place grated fresh ginger, toasted sesame oil, vegetable oil, minced green onion (scallions), and minced garlic cloves into a blender. Blend these ingredients for about 30 seconds, or until mixture is fully blended and fairly smooth.

  2. Pour (scraping blender clean) the marinade into a large re-sealable bag or shallow container.  Add the chicken breasts to the marinade, and turn to coat them completely with marinade. Seal bag or cover container, and place in refrigerator to marinate for AT LEAST 1 hour.

  3. After chicken has marinated for at least an hour, spray a grill (off heat) with non-stick baking spray or generously brush with oil. Heat grill on medium-high temperature until really hot, but not smoking. Transfer chicken to the grill. It should sizzle when it hits grill. Once chicken is on grill, do not disturb or move it. After about 8-10 minutes, flip chicken over to the other side. TIP:**Cooking times will vary due to different thicknesses of chicken breasts. Check the internal temperature by inserting a meat thermometer into thickest part of the breast. Chicken is done when internal temp. is 165° F. Remove chicken from grill and let it "rest" for a couple minutes, to let juices redistribute within the meat before serving.

    For THICK chicken breasts: After 8-10 minutes, the bottom of the chicken breast should be nice and golden brown. After you flip the chicken over, set a timer for 8 minutes and check for internal temperature. I used thick breasts and they took 18 minutes total to fully cook.

    For THIN chicken breasts: Thin cutlet type chicken breasts will obviously cook a LOT faster than thicker ones (they may only take 3-4 minutes per side).

  4. Serve... and enjoy!

Nutrition Facts
Garlic Ginger Sesame Marinated Chicken
Amount Per Serving (1 piece)
Calories 230 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 72mg24%
Sodium 133mg6%
Potassium 464mg13%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 24g48%
Vitamin A 35IU1%
Vitamin C 3.5mg4%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Garlic Ginger Sesame Marinated Chicken is delicious and easy to make! Chicken breasts are marinated in sauce, and cooked on a BBQ or indoor grill pan!

 

 

 


May
2019

Classic Tuna Salad

categories: Lunch - Quick and Easy, Main Dish Salads, Main Dishes, Salads, Seafood
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Classic Tuna Salad is a filling, healthy, delicious entree salad that’s Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!
Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

Do you enjoy tuna salad? We sure do, but typically we enjoy it on sandwiches. My husband likes to add hard boiled eggs and mayo to drained tuna, and that’s about it! Recently I stumbled upon a recipe for classic tuna salad that can be served as a quick lunch or dinner main course, and decided to give it a try! YUM!!!! The entire salad took under 10 minutes to make (including chopping and slicing the veggies). That’s a WIN, in my book.

The tuna salad is so delicious (even as leftovers the next day) I thought I would share it with you today.  This recipe was adapted by a Weight Watchers member from a cookbook recipe she had. Even if you are not following a WW plan, this is a very filling, low calorie and delicious salad.

This recipe for classic tuna salad uses non fat Greek yogurt instead of mayonnaise to cut out  some fat calories and make it compatible with a Weight Watchers Freestyle eating plan. That small change made this salad have ZERO Freestyle points (for those of you who follow a WW plan and know the over 200 foods that have a zero points value).

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

How To Make This Classic Tuna Salad

Truthfully, there is nothing even remotely difficult involved in making this delicious tuna salad.  Simply prep the veggies, by cutting, chopping and slicing. Seen below are the chopped dill pickles, celery, fresh parsley and chives (from our garden), and red onion.

Celery, parsley, red onion, and dill pickles are chopped to add to tuna salad.

Once you’ve “prepped” the veggies, place them in a medium sized bowl with drained albacore tuna, spices, lemon juice, and non fat Greek yogurt.

Tuna, chopped veggies and non-fat Greek yogurt are mixed in bowl.

Combine all the ingredients, adding a little bit more Greek yogurt if necessary, to reach the consistency you prefer. I started with 3 Tablespoons, then added just a smidge more.

All the ingredients for the classic tuna salad are mixed together in bowl.

Here is an up close look at the tuna salad after all ingredients are mixed together.

Time To Enjoy A Classic Tuna Salad

Once everything is combined, you are ready to enjoy this wonderful ZERO point, flavor-packed, classic tuna salad! It is often said you eat with your eyes first, so I served it on a bed of chopped iceberg lettuce, and surrounded this classic tuna salad with a sliced Gala apple! 

The salad LOOKED good served this way, and the crunchy sweetness of the apple tasted GREAT alongside this delicious salad!

Classic tuna salad, on a bed of chopped lettuce, with apple slices on the side.

There you have it! A healthy, and quite filling entree salad that has ZERO Freestyle points if you follow a WW plan. That works for me! Cover and refrigerate any leftovers.  By the way, I had the exact same lunch the very next day, as well! It really is a great tasting lunch or dinner!

The classic tuna salad, with apple slices on the side is a filling, flavor packed meal!

I sure do hope you will consider trying this delicious classic tuna salad recipe! Even if you are not following a Weight Watchers plan, I am confident you will really enjoy this delicious salad. Have a wonderful day!

Looking For More MAIN COURSE SALAD Recipes?

You can find all of my entree salad recipes in the Recipe Index, located at the top of the page. Here’s a few favorites you might want to check out:

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: The Cookbook “Well Fed 2: More Paleo Recipes For People Who Love To Eat”, by Melissa Joulwan, published by Smudge Publishing. Recipe was adapted by a WW member, then posted in WW connect community.

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Classic Tuna Salad
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

Category: Entree/Salad
Cuisine: American
Keyword: classic tuna salad
Servings: 4
Calories Per Serving: 143 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cans albacore tuna (in water) , drained (7 oz. per can)
  • 1/4 cup red onion , finely chopped
  • 1 rib celery , finely diced
  • 1/4 cup dill pickle , finely diced
  • 1/4 cup fresh parsley , chopped
  • 2 Tablespoons chives , finely chopped (fresh or dried)
  • 1/2 Tablespoon lemon juice , freshly squeezed
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 dash cayenne pepper
  • 3-4 Tablespoons non fat, plain Greek yogurt
US Customary - Metric
Instructions

  1. Drain tuna, and cut, chop or slice the veggies.

  2. Combine all ingredients in a medium sized bowl, and stir well, to fully mix all the veggies and spices with the tuna and non-fat Greek yogurt. Cover and refrigerate until ready to serve (can also be eaten immediately).

  3. To serve, place a rounded large scoop on a bed of chopped lettuce, or make into a sandwich, whichever way you want to enjoy this classic tuna salad. Cover and refrigerate any leftovers. Enjoy!

Nutrition Facts
Classic Tuna Salad
Amount Per Serving (1 (1/4 of total))
Calories 143 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 42mg14%
Sodium 540mg23%
Potassium 312mg9%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 460IU9%
Vitamin C 7.7mg9%
Calcium 39mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here is one more to pin on your Pinterest boards!Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

 


May
2019

Rosemary Wine Pork Chops

categories: For The BBQ Grill, Main Dishes, Pork, Traeger Grill Recipes
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Rosemary Wine Pork Chops are marinated, boneless thick-cut chops that are grilled on a BBQ or a smoker. They’re tender, juicy & full of flavor!
Rosemary Wine Pork Chops are marinated, boneless thick-cut chops that are grilled on a BBQ or a smoker. They're tender, juicy & full of flavor!

Do you enjoy grilled pork chops? We sure do, and this recipe for rosemary wine pork chops is a real winner! Boneless pork chops marinate in a easy, simple sauce, and then are grilled on a traditional BBQ or a pellet smoker (we grilled them on our Traeger grill).

The recipe is so simple, but yields very tender and flavor-filled pork chops! For us, grilling is especially wonderful as the days get warmer and warmer. I don’t know about you, but we grill outside a LOT in late Spring and summer, to avoid getting our kitchen heated up. Here’s how to make this yummy dish!

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

Make The Marinade For The Rosemary Wine Pork Chops

The marinade for the pork chops is super simple to make!  In a small bowl, combine olive oil, red wine, chopped rosemary, salt and Montreal seasoning. Mix well with a whisk or fork, until all ingredients are fully combined.

NOTE: Measure out a few Tablespoons of the marinade into a separate container and reserve for later. You will use this reserved marinade to brush on the pork chops while they are cooking!

Trim as much fat off the pork chops as you can, and discard (discard the FAT, not the pork chops, ha ha!). Place the pork chops in a zip loc bag.

Marinate The Pork Chops

Pour the marinade for the rosemary wine pork chops into the plastic bag. Seal the bag, and then “smoosh” the bag around with your fingers to coat the pork chops on all sides with the marinade. Once the pork chops are fully coated in the marinade, place the bag into the refrigerator and let the meat marinate for 2 hours (minimum).

After the rosemary wine pork chops have finished marinating, remove the chops from the marinade. Discard the marinade in the bag (do not use it after being exposed to the raw pork). Grab the reserved marinade you set aside earlier. Now you are ready to put these tenderized, marinated pork chops on the bbq grill to cook!

Grilling The Rosemary Wine Pork Chops

Place the pork chops directly onto the grill grate. There is no need to “oil” the grill, because the pork marinade has olive oil in it, which will help to prevent the meat from sticking!

Using a Standard BBQ Grill (propane or briquettes)?

Prepare grill as you normally would. Once briquettes are ready, or grill has pre-heated, place the rosemary wine pork chops directly over heat on the grill grate. Grill, turning once (and occasionally basting with marinade), until pork reaches an internal temperature of 145-160°F. This will take approximately 25-20 minutes.

Using a Traeger or Other Smoker/Pellet Grill?

If using a Traeger grill (we were), follow the normal “start-up” process: let Traeger smoke then ignite (about 5 minutes). When the fire has ignited, set the temperature gauge to 450° F., and let the grill preheat for 10-15 minutes. Once preheated, cook the rosemary wine pork chops for 30 minutes, or until the pork reaches an internal temperature of 145-160° F. Baste the pork chops occasionally with the marinade while they cook.

A Real “Traegerpalooza”!

The evening we grilled these delicious pork chops, we cooked quite a few other dishes on our Traeger grill, including roasted turkey breast, hot dogs, and brat sausages (not pictured). I didn’t have to cook dinner for almost a week after this BBQ extravaganza, because we had so much great food to enjoy!

We also cooked Caribbean Jerk Pork Chops and Grilled Asparagus (with lemon and Parmesan), which are shown in the photo below by the rosemary wine pork chops (see arrow).

When they are done, remove the pork chops from the grill, and let them rest for 5 minutes to let the juices inside redistribute throughout the meat. Once you’ve done that, these delicious rosemary wine pork chops are ready to eat!

I really hope you enjoy this recipe for grilled rosemary wine pork chops! The pork is very tender, and the chops are wonderfully flavored! Have a fantastic day!

Looking For Other PORK CHOP Recipes?

You can find all of my pork recipes in the Recipe Index, located at the top of the page. A few favorite pork chop recipes you might want to check out 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: www.traegergrills.com/recipes

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Rosemary Wine Pork Chops
Prep Time
10 mins
Cook Time
30 mins
Marinating (inactive time)
2 hrs
Total Time
2 hrs 40 mins
 
Rosemary Wine Pork Chops are marinated, boneless thick-cut chops that are grilled on a BBQ or a smoker. They're tender, juicy & full of flavor!
Category: Entree
Cuisine: American
Keyword: rosemary wine pork chops
Servings: 2
Calories Per Serving: 340 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 boneless pork chops (1½" thick) (approx. 4 ounces each)
For Rosemary Wine Marinade:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine
  • 2 Tablespoons fresh rosemary , chopped
  • 1/2 Tablespoon Montreal seasoning
  • 1/4 teaspoon salt
US Customary - Metric
Instructions

  1. Make The Marinade: In a small bowl, combine olive oil, red wine, chopped rosemary, salt and Montreal seasoning. Mix well with a whisk or fork, until all ingredients are fully combined. NOTE: Measure out a few Tablespoons of marinade into a separate container and reserve for later. You will use this reserved marinade to brush on the pork chops while they are cooking!

  2. Trim as much fat off the pork chops as you can, and discard. Place pork chops in a zip loc bag (or covered container). Pour the marinade over the chops, to cover. Seal the bag, and then "smoosh" the bag around with your fingers to coat the chops on all sides with marinade. Once pork chops are fully coated, place bag (or container) in the refrigerator and let pork marinate for 2 hours (minimum).

  3. After chops have finished marinating, remove the chops from the marinade. Discard the marinade in the bag (do not use it after being exposed to the raw pork). Grab the reserved marinade you set aside earlier, and you're ready to grill!

Using a Traeger or Other Smoker/Pellet Grill?

  1. Prepare grill as you normally would. Once briquettes are ready, or grill has pre-heated, place pork chops directly over heat on the grill grate. Grill, turning once (occasionally basting with marinade), until pork reaches an internal temperature of 145-160°F. This will take approximately 25-20 minutes. When they are done, remove the pork chops from the grill, and let them rest for 5 minutes to let the juices inside redistribute throughout the meat. Serve, and enjoy!

Using a Standard BBQ Grill (propane or briquettes)?

  1. If using a Traeger grill (we were), follow the normal "start-up" process: Let Traeger smoke then ignite uncovered (about 5 minutes). When the fire has ignited, set the temperature gauge to 450° F., and let the grill preheat for 10-15 minutes (covered). Once preheated, cook the rosemary wine pork chops for 30 minutes, or until the pork reaches an internal temperature of 145-160° F. Baste pork chops occasionally with reserved marinade while they cook. When they are done, remove the pork chops from the grill, and let them rest for 5 minutes to let the juices inside redistribute throughout the meat. Serve, and enjoy!

Nutrition Facts
Rosemary Wine Pork Chops
Amount Per Serving (1 chop)
Calories 340 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g31%
Cholesterol 89mg30%
Sodium 356mg15%
Potassium 518mg15%
Carbohydrates 1g0%
Protein 29g58%
Vitamin A 85IU2%
Vitamin C 0.4mg0%
Calcium 26mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Rosemary Wine Pork Chops are marinated, boneless thick-cut chops that are grilled on a BBQ or a smoker. They're tender, juicy & full of flavor!


May
2019

Lemon Piccata Cod

categories: Main Dishes, Seafood
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Lemon Piccata Cod is a simple, delicious dish that features pan-seared cod, cooked in butter, and topped with a lemon, wine and caper sauce to serve.
Lemon Piccata Cod is a simple, delicious dish that features pan-seared cod, cooked in butter, and topped with a lemon, wine and caper sauce to serve.

Several months ago I had some cod fillets in the freezer that I wanted to use for dinner. I started pondering HOW I wanted to cook them. Isn’t that always the case? Here’s some fish… now how should I cook it?

I ended up deciding to cook them and use the sauce I make for my yummy chicken piccata. It would just have to work for cod! This plan sounded good to me. How can you go wrong with cooking fresh fish and serving it with a butter, wine, broth, capers and lemon juice sauce? It seemed like lemon piccata cod was just begging to be made. So… I made it! And it WAS good! Who knew?

Lemon piccata cod is very simple to make, as well, and the whole dish can be ready in about 20 minutes! The cod fillets are pan-seared (in browned butter) until done, then a simple but delicious pan sauce is made and spooned over the fish, when served. Here’s how to make this dish:

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

Prepare The Cod Fillets

Place about 2-3 Tablespoons of flour onto a dinner sized plate.  Add salt and pepper, then mix these ingredients together, and spread it out on the plate.

Flour and seasonings are placed on a plate to dredge the cod fillets in before cooking.

Rinse the cod fillets, and then pat them dry with paper towels. Place each cod fillet into the flour mixture one at a time, and “dredge” the fish in the flour to completely cover BOTH sides.

The cod fillets (for lemon piccata cod) are rinsed and dried before coating in flour.

Cod fillets are dredged in flour and seasonings before cooking.

Cook The Cod Fillets

Heat 2 Tablespoons butter (on medium heat) in a large non-stick skillet. When butter has melted and skillet is really hot, add the pieces of fish. Cook the fish for about 4 minutes. When the bottom of the fish is nice and golden brown, carefully turn the fish to the other side.

Continue cooking the fish for another 3-4 minutes until golden brown and crispy on the outside. TIP: The butter will brown as you cook the fish. Spoon the browned butter over the top of the fish as they cook (after turning to second side). Do this often, because it helps to add even more flavor!

The floured, seasoned cod fillets are cooked in butter in large skillet.

The cod has been cooked on both sides in browned butter.

Once the fish is done, remove from the skillet and keep warm while you make the lemon piccata pan sauce. Do NOT clean the skillet. Leave all that browned butter in there!

Make The Pan Sauce For The Lemon Piccata Cod

To the browned butter in the skillet, add the white wine and minced garlic. Cook on medium high heat until the garlic has slightly browned and some of the wine has cooked away. This will take 2-3 minutes (approximately).

Add chicken broth, lemon juice and the capers to the skillet. Cook until very hot (2-3 minutes), and then add 1 Tablespoons of butter to the skillet, to finish the sauce. Cook, stirring often until butter has melted and is incorporated into the sauce. Once done, you are ready to serve the lemon piccata cod!

The lemon piccata sauce with capers cooks in a large skillet.

Serve The Lemon Piccata Cod

To serve this dish, place each of the lemon piccata cod fillets onto dinner plates. Spoon some of the lemon piccata sauce over the surface of the fish. Feel free to use as much or as little sauce as you wish. You will probably have a tiny bit extra left over.

The lemon piccata sauce adds so much flavor to the very mild tasting cod, so I recommend a good couple spoonfuls! Garnish each piece of fish with a couple thin lemon slices, and serve!

The lemon piccata cod is topped with lemon slices, and served with rice and veggies.

I truly hope you will consider trying this very simple, but tasty lemon piccata cod, and trust you will enjoy it! Have a wonderful day!

Looking For More Recipes That Use COD?

You can find all of my seafood recipes in the Recipe Index, located at the top of the page. A few favorites that use COD 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

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Lemon Piccata Cod
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Lemon Piccata Cod is a simple, delicious dish that features pan-seared cod, cooked in butter, and topped with a lemon, wine and caper sauce to serve.

Category: Entree-Seafood
Cuisine: American
Keyword: lemon piccata cod
Servings: 2
Calories Per Serving: 335 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 ounces cod fillets (2 fillets-4 ounces per fillet)
  • 3 Tablespoons all purpose flour
  • salt/pepper, to season fish
  • 2 Tablespoons butter
For Sauce
  • 1/3 cup dry white wine
  • 1½ teaspoons minced garlic
  • 3/4 cup chicken broth
  • 3 Tablespoons lemon juice (fresh)
  • 3 Tablespoons capers , drained
  • 1 Tablespoon butter
  • fresh lemon slices , for garnish (optional)
US Customary - Metric
Instructions

  1. Place about 2-3 Tablespoons of flour onto a dinner sized plate.  Add salt and pepper, then mix these ingredients together, and spread it out on the plate.

  2. Rinse the cod fillets, and then pat them dry with paper towels. Place each cod fillet into the flour mixture one at a time, and "dredge" the fish in the flour to completely cover BOTH sides.

  3. Heat 2 Tablespoons butter (on medium heat) in a large non-stick skillet. When butter has melted and skillet is really hot, add the pieces of fish. Cook the fish for about 4 minutes. When the bottom of the fish is nice and golden brown, carefully turn the fish to the other side. Continue cooking for another 3-4 minutes until golden brown and crispy on the outside. TIP: The butter will brown as you cook the fish. Spoon the browned butter over the top of the fish as they cook (after turning to second side). Do this often, because it helps to add even more flavor! Once the fish is done, remove from the skillet and keep warm while you make the pan sauce. Do NOT clean the skillet. Leave all that browned butter in there!

  4. To the browned butter in the skillet, add the white wine and minced garlic. Cook on medium high heat until the garlic has slightly browned and some of the wine has cooked away. This will take 2-3 minutes (approximately). Add chicken broth, lemon juice and the capers to the skillet. Cook until very hot (2-3 minutes), and then add 1 Tablespoons of butter to the skillet, to finish the sauce. Cook, stirring often until butter has melted and is incorporated into the sauce. Once done, you are ready to serve the dish! To serve, place the fish onto dinner plates. Spoon the lemon piccata sauce over the surface of the fish. Feel free to use as much or as little sauce as you wish. Enjoy!

Nutrition Facts
Lemon Piccata Cod
Amount Per Serving (1 fillet with sauce)
Calories 335 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 94mg31%
Sodium 869mg38%
Potassium 590mg17%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 1g1%
Protein 23g46%
Vitamin A 570IU11%
Vitamin C 17.7mg21%
Calcium 30mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lemon Piccata Cod is a simple, delicious dish that features pan-seared cod, cooked in butter, and topped with a lemon, wine and caper sauce to serve.


May
2019

Caribbean Jerk Pork Chops

categories: For The BBQ Grill, Main Dishes, Pork, Traeger Grill Recipes
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Caribbean Jerk Pork Chops are bone-in pork chops, marinated in a 2 ingredient sauce, then grilled on a traditional BBQ or a smoker grill! Such a SIMPLE, delicious dish!
Caribbean Jerk Pork Chops are marinated in a 2 ingredient sauce, then grilled on a traditional BBQ or a smoker grill! Such a SIMPLE, delicious dish!

Are you looking for an EASY grilling recipe for bone-in pork chops? If so, then I hope you will continue reading! This recipe for Caribbean jerk pork chops is ridiculously simple to prepare, and the chops taste wonderful!

The prep time for these pork chops is only a couple minutes, then the chops are refrigerated for half an hour. After that, throw ’em on the grill or smoker, and enjoy the finished grilled pork chops. Anyone can make these flavorful pork chops, and I’m happy to show you just how very easy it is!

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

Marinate The Caribbean Jerk Pork Chops Before Cooking

This is the marinade that we use to make these delicious pork chops. I am not sponsored by this company, but just want to show you what we used. We bought this sauce at our local grocery store, and it is also available on Amazon.

Mix the marinade with pineapple juice in a small container. Place two large bone-in pork chops in a resealable bag or container and pour in the marinade and pineapple juice blend.

This is the Caribbean-inspired marinade I used for the pork chops.

Seal the bag or container and then “smoosh” the bag around to distribute the marinade sauce, to fully cover the chops with sauce.

Once the pork chops are coated in sauce, place the container or bag in the refrigerator for 30 minutes, so they can absorb lots of flavor!

The bone-in pork chops marinate in the refrigerator for at least 30 minutes before cooking.

When ready to grill the pork chops, remove them from the refrigerator. Discard the excess sauce that had the raw pork in it.

Pour additional “fresh” Caribbean jerk sauce (without the pineapple juice) in a small container, so you can baste the chops with it, while they cook on the grill.

Marinated Caribbean jerk pork chops (and extra sauce) are ready to put on the grill.

We Had Quite The Grilling “Traegerpalooza”!

The same evening we enjoyed these delicious Caribbean jerk pork chops, we also grilled other items alongside them on our Traeger grill.

In the photo below you can see we also had grilled asparagus, brats and hot dogs, tri-tip steaks, and another batch of boneless pork chops, made with a different sauce. We also roasted a whole turkey breast on the Traeger (not pictured). As you can see, the Caribbean jerk pork chops were in great company!

These are some of the foods we grilled along with the pork chops.

Directions For Cooking Caribbean Jerk Pork Chops On A Traeger Grill

If using a Traeger smoker grill to cook the pork chops, follow manufacturer instructions to get the fire ignited. Once ignited and smoking, set the temperature control to 450° F. Close the cover, and let the grill preheat for 10-15 minutes.

Once the grill is preheated and at temperature, place the marinated pork chops directly on the grill grate. Cook the Caribbean jerk pork chops for about 30 minutes, or until the internal temperature reaches between 145-160° F.

Continue to baste with sauce while cooking. It is not necessary to turn the chops, because of the indirect heat feature (convection) present on a Traeger grill. Remove the pork chops once done, and let them “rest” for a few minutes to let the juices redistribute inside the meat, before serving.

Cooking The Pork Chops On A Traditional BBQ?

If you will be cooking the Caribbean pork chops on a traditional BBQ, place the chops directly on the grill grate. Continue to baste with sauce while cooking, turning as necessary during the cooking time.

The cooking time might vary slightly due to cooking them over a direct flame, so be sure to check the internal temperature of the pork chops. They are safely “done” when they reach an internal temperature of 145-160° F. Remove the pork chops once done, and let them rest for a few minutes to let the juices redistribute inside the meat, before serving.

We grilled the pork chops on our Traeger grill, along with other items.

Here are the finished Traeger grilled Caribbean jerk pork chops! They are full of flavor, and are enhanced by the wood pellet smoker feature of the grill! We used mesquite wood pellets in our Traeger. NOTE: If cooking these on a traditional “over the flame” BBQ, the chops will be a lot browner and crispy on the outside.

The Caribbean jerk pork chops have come off the grill, and are ready to eat!

I really hope you will give this very simple recipe for Caribbean jerk pork chops a try! We really enjoyed them, and trust you will, too! Have a wonderful day!

Looking For More PORK CHOP Recipes?

You can find all of my recipes (over 700!) in the Recipe Index, located at the top of the page. A few of the pork chop recipes you might want to check out 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

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Caribbean Jerk Pork Chops
Prep Time
3 mins
Cook Time
30 mins
Marinating
30 mins
Total Time
1 hr 3 mins
 
Caribbean Jerk Pork Chops are marinated in a 2 ingredient sauce, then grilled on a traditional BBQ or a smoker grill! Such a SIMPLE, delicious dish!
Category: Main Course
Cuisine: Caribbean
Keyword: Caribbean Jerk Pork Chops
Servings: 2
Calories Per Serving: 362 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large pork chops (bone-in)
  • 1/2 cup KC Masterpiece Caribbean Jerk Marinade
  • 2 Tablespoons pineapple juice
  • Additional marinade for basting meat while grilling , as needed
US Customary - Metric
Instructions
  1. Mix the marinade with pineapple juice in a small container. Place two large bone-in pork chops in a resealable bag or container and pour in the marinade and the pineapple juice blend.

  2. Seal the bag or container and then "smoosh" the bag around to distribute marinade sauce, to fully cover chops with sauce. Once the chops are coated in sauce, place container or bag in refrigerator for 30 minutes, so they can absorb lots of flavor!

If Cooking On A Traeger Or Smoker Grill:

  1. If using a Traeger or smoker grill to cook the pork chops, follow manufacturer instructions to get the fire ignited. Once ignited and smoking, set the temperature control to 450° F. Close the cover, and let the grill preheat for 10-15 minutes. Once the grill is preheated and at temperature, place the marinated pork chops directly on the grill grate. Cook the Caribbean jerk pork chops for about 30 minutes, or until the internal temperature reaches 145-160° F. Continue to baste with sauce while cooking. It is not necessary to turn the chops. Remove the pork chops once done, and let them "rest" for a few minutes to let the juices redistribute inside the meat, before serving. Enjoy!

If Cooking On Traditional BBQ Grill

  1. Once fire (or briquettes are ready) place the chops directly on the grill grate. Continue to baste with sauce while cooking, turning as necessary during the cooking time. The cooking time might vary slightly, due to cooking them over a direct flame, so be sure to check the internal temperature of the pork chops. They are safely "done" when they reach an internal temperature of 145-160° F. Remove the pork chops once done, and let them rest for a few minutes to let the juices redistribute inside the meat, before serving. Enjoy!

Nutrition Facts
Caribbean Jerk Pork Chops
Amount Per Serving (1 chop)
Calories 362 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 116mg39%
Sodium 93mg4%
Potassium 600mg17%
Carbohydrates 1g0%
Sugar 1g1%
Protein 35g70%
Vitamin C 1.5mg2%
Calcium 32mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Caribbean Jerk Pork Chops are marinated in a 2 ingredient sauce, then grilled on a traditional BBQ or a smoker grill! Such a SIMPLE, delicious dish!


Apr
2019

Traeger Roasted Turkey Breast

categories: For The BBQ Grill, Main Dishes, Traeger Grill Recipes, Turkey
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Traeger roasted turkey breast is an easy way to cook a delicious, well seasoned turkey breast on the smoker/grill, without heating up the kitchen!
Traeger roasted turkey breast is an easy way to cook a delicious, well seasoned turkey breast on the smoker/grill, without heating up the kitchen!

Last summer we got a Traeger grill. I had saved and saved my money for a while, and purchased it for my husband’s birthday (and so I could use it for my blog, too!) We have enjoyed experimenting and learning how to grill and smoke meats, veggies and desserts on our grill!

A couple of weeks ago we had what we fondly call a “Traegerpalooza”! We cooked this Traeger roasted turkey breast, grilled asparagus with lemon and Parmesan, 2 types of pork chops, turkey sausages, tri-tip, and brats (sausages). It was so good (and I didn’t have to cook dinner for almost a week)! Ha Ha!

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

How To Make A Traeger Roasted Turkey Breast

The roasted turkey breast turned out fantastic, so I wanted to share what we did with you today! We started out with an almost 5 pound turkey breast (bone in). The first thing I did was to rinse the turkey, and then pat it dry with paper towels.

A whole turkey breast (bone-in) is rinsed, then patted dry before adding seasonings.

Make The Spice Rub Mix In Under 5 MInutes!

A dry rub spice mix was quickly mixed up.  It’s soooo easy to pull together, and I have used this same flavorful mix before on smoked pork loin roast , pork butt, and whole chickens that we have slow roasted on the Traeger.

The spice mix is made with brown sugar, paprika, garlic powder, onion powder, cayenne pepper, cumin, salt, pepper, and dry mustard. It is a fantastic spice rub, and you will have some leftover for your next grilling project, too! The turkey breast is generously sprinkled with the spice rub on all sides. I rubbed the spices into the turkey, and even rubbed some of the mix inside the turkey breast.

A dry rub spice mix is made to season the meat with, before cooking.

Dry rub spices are applied to the entire piece of meat, before putting it on the grill.

Cooking The Traeger Roasted Turkey Breast

Turn the Traeger to the SMOKE setting with the lid open. After about 4-5 minutes, you should see lots of smoke coming from the grill, meaning the pellets have ignited. Turn the temperature to 325° F and close the grill cover. Let the Traeger preheat for about 15 minutes. TIP: Prepare the spice rub and the turkey WHILE the Traeger is preheating, to save time!

Once the grill has preheated, place the seasoned turkey breast directly on the grill grate. Close the cover, and let the turkey breast cook for approximately 1 hour and 45 minutes. Cooking times will vary slightly because of varying weights of turkey breasts used. Check the internal temperature occasionally as it cooks, to ensure you don’t overcook or undercook the turkey breast.

The Traeger roasted turkey breast is placed directly on the grill grate to cook.

How Will I Know When The Traeger Roasted Turkey Breast Is Done?

Continue to check the internal temperature using a probe inserted into the thickest part of the breast. When the turkey breast has reached an internal temperature of 165° F, pull it off the grill. Transfer the Traeger roasted turkey breast to a cutting board, and let it “rest” for about 15 minutes before slicing. This “resting time” helps the juices redistribute inside the meat.

The turkey breast rests after cooking, and before slicing.

Once the turkey breast has “rested”, it is ready to slice and eat! The turkey breast is juicy, and full of flavor, thanks in part to the dry rub spices, and the long smoking time! We LOVE having perfectly cooked slices of roasted turkey breast for quick dinners and sandwiches. It tastes so good! I froze half of the turkey breast to save for another time, too!

The roasted turkey is juicy, and slices well, which is perfect for sandwiches!

Hope you enjoy this recipe for Traeger roasted turkey breast. It’s awesome to be able to smoke a turkey breast and then have it around for easy dinners or a great tasting turkey sandwich throughout the week! If you are considering cooking an entire turkey on a pellet grill or smoker, be sure to check out my delicious recipe for Smoked Whole Turkey! Have a GREAT day!

Looking For More TRAEGER Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some other delicious Traeger recipes you might be interested in, 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.

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Facebook page: The Grateful Girl Cooks!
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Recipe Adapted From Traeger Grill recipe booklet (that came with grill)

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Traeger Roasted Turkey Breast
Prep Time
15 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs
 
Traeger roasted turkey breast is an easy way to cook a delicious, well seasoned turkey breast on the smoker/grill, without heating up the kitchen!
Category: Entree, Grill
Cuisine: American
Keyword: Traeger roasted turkey breast
Servings: 10
Calories Per Serving: 251 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4.5 pound turkey breast (approx,) , bone in, skin on
For Dry Rub Spice Mix (this will make MORE than you will use- enough for several uses)
  • 1/3 cup brown sugar
  • 1/2 cup paprika
  • 1/4 cup garlic powder
  • 1/4 cup salt
  • 2 Tablespoons pepper
  • 2 Tablespoons onion powder
  • 1 Tablespoon cayenne pepper
  • 1 Tablespoon ground cumin
  • 1 Tablespoon dry ground mustard
US Customary - Metric
Instructions

  1. Rinse the turkey, and pat it dry with paper towels.

  2. Mix ingredients for spice rub in a small bowl. Generously sprinkle turkey breast with spice rub on all sides (and inside, if desired). Store extra spice rub mix in covered container for additional uses.

  3. Turn the Traeger to SMOKE setting with the lid open. After about 4-5 minutes, you should see lots of smoke coming from the grill, meaning the pellets have ignited. Turn temperature to 325° F and close grill cover. Let the Traeger preheat for about 15 minutes. Once preheated, place seasoned turkey breast directly on grill grate. Close the cover, and let it cook for approx. 1 hour and 45 minutes. Cooking times will vary slightly because of differing weights of turkey breasts used. Continue to check the internal temperature using a probe inserted into the thickest part of the breast, to ensure you don't overcook or undercook the turkey breast.

  4. When the turkey breast has reached an internal temperature of 165° F, pull it off the grill. Transfer turkey breast to a cutting board, and let it "rest" for about 15 minutes before slicing. This "resting time" helps the juices redistribute inside the meat. Once turkey has "rested", slice, and enjoy!

Recipe Notes

NOTE: The spice mix was NOT calculated into the caloric calculations. The spice mix (as written) will make enough mix for several additional uses beyond that of the turkey breast, so it was not included.

Nutrition Facts
Traeger Roasted Turkey Breast
Amount Per Serving (1 g)
Calories 251 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 108mg36%
Sodium 368mg16%
Carbohydrates 1g0%
Protein 40g80%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Traeger roasted turkey breast is an easy way to cook a delicious, well seasoned turkey breast on the smoker/grill, without heating up the kitchen!


Apr
2019

Sweet Chili Shrimp Pasta

categories: Asian, Main Dishes, Pasta, Seafood
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Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!
Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!

A couple months ago I made a meal (for my husband and I) with shrimp in an Asian inspired sauce, and it was served with zucchini noodles. It tasted wonderful, and my husband suggested it would be a great recipe to try with pasta (instead of zoodles)!

So… that’s how this recipe for sweet chili shrimp pasta came from THAT conversation! This is one VERY EASY recipe, and if you can multi-task, it can be ready in about 30 minutes or less!

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

Prepare The Pasta

To save time, begin cooking the pasta, and then make the sauce and cook the shrimp (while pasta cooks). This multi-tasking will save you a lot of precious time in the kitchen! Cook the spaghetti noodles in boiling, salted water, according to the package instructions. Once done, drain the noodles.

Cooking the spaghetti noodles for this shrimp an pasta dish.

Make the Sauce For The Sweet Chili Shrimp Pasta

While the pasta cooks, make the sauce, because it is ridiculously EASY to make. Place sweet chili sauce, low sodium soy sauce, and sesame oil in a small bowl, and whisk well, until fully combined.  Once combined, measure out 1/2 cup of the sauce, and set it aside.

Whisking ingredients together for the sauce used to flavor sweet chili shrimp pasta.

Place the peeled, deveined shrimp into a large mixing bowl, and pour the remaining sauce left in the bowl over them. Gently toss, to fully coat the shrimp with the sweet chili sauce.

Large shrimp marinate in sauce to season them for the sweet chili shrimp pasta.

Cook The Shrimp

Spray a large skillet with non-stick spray, and heat skillet on medium heat. Once the skillet is hot (but not smoking), add the shrimp to the skillet in a single layer. Cook the shrimp for about 2 minutes, then turn and cook the other side for 1-2 minutes. When done the shrimp will have turned pink and should be cooked through.

You can spoon some of the sauce in the skillet over the shrimp while they cook, if desired. Remove shrimp from skillet when done, and keep warm.

The marinated shrimp are pan-seared until done, in a skillet.

Once spaghetti noodles are finished cooking, drain them well and place in the skillet that you used to cook the shrimp. Add the 1/2 cup of reserved Asian sauce to the pasta, and toss, to fully combine.

An Asian sweet chili sauce is added to the drained, cooked pasta.

Add the shrimp to the pasta, and toss gently, to combine the pasta, sauce and shrimp. Cook until the sweet chili shrimp pasta is heated through. This should only take a minute or two, and then the dish is done!

Marinated shrimp are added to the skillet with the sweet chili sauce and pasta.

Serve The Sweet Chili Shrimp Pasta

When ready to serve, place half of the pasta onto a serving plate or into a bowl. Top with half of the shrimp, as well. Garnish the sweet chili shrimp pasta (if desired) with sesame seeds and thinly sliced green onions (white and green parts). Eat it while it’s hot, and ENJOY!

The sweet chili shrimp pasta is served, topped with sesame seeds and green onions.

I really hope you enjoy this recipe for sweet chili shrimp pasta! There is a lot of flavor in the noodles and on the shrimp! Hope you have a wonderful day!

Looking For More SHRIMP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite shrimp recipes 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 Source For The Sauce: https://iowagirleats.com/2017/06/14/sweet-chili-sesame-shrimp-and-zoodles/

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Sweet Chili Shrimp Pasta
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!
Category: Entree-Seafood
Cuisine: Asian
Keyword: sweet chili shrimp pasta
Servings: 2
Calories Per Serving: 489 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 ounces spaghetti pasta
  • 7 Tablespoons sweet chili sauce (I used Mae Ploy brand)
  • 1/4 cup low-sodium soy sauce (or Tamari)
  • 1½ teaspoons sesame oil
  • 1/2 pound large shrimp (peeled, deveined, patted dry)
For Garnish (optional)
  • 1 stem green onion (scallion) , sliced thinly
  • 1 teaspoon sesame seeds
US Customary - Metric
Instructions

  1. To save time, begin cooking pasta, and then make sauce and cook shrimp (while pasta cooks). This multi-tasking will save you a lot of time in the kitchen! Cook pasta according to package instructions. Once done, drain the noodles.

  2. While pasta cooks, make the sauce. Place sweet chili sauce, soy sauce, and sesame oil in a small bowl, and whisk well, until fully combined.  Once combined, measure out 1/2 cup of the sauce, and set it aside.

  3. Place shrimp into a large mixing bowl, and pour remaining sauce left in the bowl over them. Gently toss, to fully coat shrimp with the sauce. Spray a large skillet with non-stick spray, and heat skillet on medium. Once skillet is hot (but not smoking), add shrimp to the skillet in a single layer. Cook shrimp for 2 minutes, then turn and cook the other side for 1-2 minutes. When done shrimp will have turned pink and should be cooked through. You can spoon some of the sauce in the skillet over the shrimp while they cook, if desired. Remove shrimp from skillet when done, and keep warm.

  4. Once pasta is done, place drained pasta into the skillet you used to cook shrimp. Add 1/2 cup reserved sauce to pasta, and toss, to combine. Add shrimp, and toss gently, to combine pasta, sauce and shrimp. Cook until dish is heated through (1-2 minutes). 

  5. To serve, divide hot pasta onto plates, and top with shrimp. Garnish (if desired) with sesame seeds and sliced green onions. Eat while hot... and ENJOY!

Nutrition Facts
Sweet Chili Shrimp Pasta
Amount Per Serving (1 (1/2 of total))
Calories 489 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 285mg95%
Sodium 2541mg110%
Potassium 274mg8%
Carbohydrates 74g25%
Fiber 2g8%
Sugar 30g33%
Protein 32g64%
Vitamin C 4.6mg6%
Calcium 182mg18%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!


Mar
2019

Thai Turkey Meatballs and Zoodles

categories: Asian, Main Dishes, Turkey
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Thai turkey meatballs are baked, then combined with spiralized zucchini noodles, and covered with a soy/sriracha/lime/honey glaze in this yummy dish!
Thai turkey meatballs are baked, then combined with spiralized zucchini noodles, and covered with a soy/sriracha/lime/honey glaze in this yummy dish!

I saw this recipe on Pinterest recently, and though it sounded really good!  Sometimes cooking with ground turkey can be rather “bland”, but these Thai turkey meatballs, zoodles, and glaze were packed with flavor! Hooray! They are delicious, and one serving comes in at about 300 calories!

The turkey meatballs are filled with green onions, garlic, soy sauce, sesame oil, cilantro and fresh grated ginger, so you KNOW they will be good! Knowing these Thai turkey meatballs are baked, not fried, and also accompanied zucchini noodles, helped me decide to try this simple yet delicious recipe!

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

How To Make Thai Turkey Meatballs and Zoodles

The first thing you will need to do is make the meatballs. Place ground turkey, garlic, ginger, green onions, cilantro, soy sauce, sesame oil, and chia seeds into a large mixing bowl. NOTE: The chia seeds will help the meatballs to hold together (without having to use eggs).

Mix all of the ingredients together using your (clean) hands or a fork. You want this Thai turkey meatballs mixture to be very well combined. Cover the bowl, and refrigerate the mixture for 30 minutes (this helps the chia seeds to work as a gel to firmly hold ingredients together).

Ground turkey with chopped onions, cilantro and spices, ready to make Thai turkey meatballs.

Meat mixture is ready to form Thai turkey meatballs for baking.

Form The Meatballs

Before shaping the Thai turkey meatballs, preheat your oven to 400° F. and line a 13×9 inch baking sheet with parchment paper. To form the meatballs, place a heaping Tablespoon of the turkey mixture into your hands, and gently roll the meat into a meatball.  This recipe will make approximately 18 meatballs.

PLEASE NOTE:  This recipe, as written, yields 3 servings (with 3 meatballs per serving). You, obviously will have leftover meatballs. You can freeze leftover baked meatballs OR you can double the amount of zucchini and sauce used, in order to make 6 servings.

As you finish rolling each meatball, place it onto the parchment paper lined baking sheet. Be sure to leave space between each meatball.

Bake The Thai Turkey Meatballs

Place the meatballs into the preheated 400° F oven.  Set a timer for 10 minutes, and bake.

The Thai turkey meatballs on parchment paper lined baking sheet before baking.

Prepare The Glaze and Zoodles While Meatballs Bake

While the meatballs are baking, whisk together the ingredients for the Asian-inspired glaze. These ingredients are soy sauce, fresh squeezed lime juice, honey and sriracha sauce. Set aside.

The ingredients for Asian sauce to coat the Thai turkey meatballs after baking is whisked in bowl.

While the meatballs are baking, spiralize the 3 zucchini into spaghetti-style noodles, then “trim” the noodles into smaller lengths. If you don’t own a spiralizer, use a vegetable peeler to peel the length of the zucchini into long strips, then cut into thin strands.

I like to blot the noodles semi-“dry”, using paper towels. This helps to absorb a lot of their natural moisture. When done, set zoodles aside.

Spiralized zucchini noodles are ready to add to the Thai turkey meatballs and sauce.

Flip Meatballs

After the Thai turkey meatballs have baked for 10 minutes, remove from oven and quickly flip each one to other side. The first photo below, shows what they looked like after 10 minutes.

Pop ’em back into the oven and continue baking for another 10 minutes. When done, the meatballs should be cooked all the way through, and will be nice and golden brown on the outside. The second photo below shows what they looked like when done baking.

When the Thai turkey meatballs are halfway through baking, they are flipped to other side.

When the Thai turkey meatballs are done baking, they will be golden brown.

To Finish Making Thai Turkey Meatballs and Zoodles

Pour the glaze into a large skillet. Bring the glaze to a boil over medium-high heat. Let it cook until it thickens a bit (usually about a minute), stirring often. Add half of the meatballs (9) to the skillet, and stir to cover them with the glaze. Push the Thai turkey meatballs to one side of skillet, then add the zucchini noodles. Stir to cover with glaze.

Cook for 4-5 minutes (al dente), then the Thai turkey meatballs and zoodles are ready to serve!

Thai turkey meatballs and zucchini noodles are added to glaze in skillet to cook for a few minutes.

To Serve This Dish

This recipe is written to yield THREE servings, with 3 meatballs per serving . Portion out the zucchini onto three individual plates, and top each with three meatballs (or 4, if you’re feeling quite hungry!). Since the recipe only utilizes HALF of the meatballs made, it is very easy to freeze them, to use the next time you make this recipe!

The zucchini noodles, sauce and Thai turkey meatballs are served, along with rice on the side.

I really hope you will try this recipe for Thai turkey meatballs and zucchini noodles. Pretty sure you will really like it! By the way… you can also substitute ground chicken breast for the turkey, too, if you prefer!

Looking For Other MEATBALL Recipes?

You can find all of my recipes in the Recipe Index. located at the top of the page. A few favorite meatball recipes 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://inspiralized.com/thai-chicken-meatballs-with-zucchini-noodles/

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Thai Turkey Meatballs and Zoodles
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
 
Thai turkey meatballs are baked, then combined with spiralized zucchini noodles, and covered with a soy/sriracha/lime/honey glaze in this yummy dish!
Category: Dinner, Entree
Cuisine: Thai
Keyword: Thai turkey meatballs
Servings: 3 (3 meatballs each)
Calories Per Serving: 303 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For meatballs:
  • 1 pound ground turkey breast
  • 3 cloves garlic , finely minced
  • 1½ teaspoons fresh ginger , peeled and grated
  • 3 stems green onions (scallions) , chopped (white/light green parts only)
  • 1/4 cup fresh cilantro leaves , finely chopped
  • 2 teaspoons sesame oil
  • 1½ teaspoons low-sodium soy sauce
  • 2 Tablespoons chia seeds
For Zoodles:
  • 3 medium zucchinis
For Glaze:
  • 3 Tablespoons low-sodium soy sauce
  • 1/2 large lime (juice of)
  • 1 Tablespoon honey
  • 1 Tablespoon sriracha sauce
US Customary - Metric
Instructions

  1. Place meatball ingredients into a large mixing bowl. NOTE: Chia seeds help meatball ingredients bind together (without using eggs). Mix all the ingredients together using your hands (or fork), until fully combined. Cover bowl, and refrigerate for 30 minutes, to let chia seeds "gel" ingredients.

  2. Preheat oven to 400° F. and line a 13x9 inch baking sheet with parchment paper. To make meatballs: place a heaping Tablespoon of turkey mixture into your hands, and gently roll between both hands into a meatball. As you finish rolling each meatball, place it onto the parchment paper lined baking sheet. Be sure to leave space between meatballs. This recipe yields about 18 meatballs. PLEASE NOTE:  Recipe, as written, yields 3 servings (with 3 meatballs per serving). You will have leftover meatballs. You can freeze leftover baked meatballs OR you can double the amount of zucchini and glaze used, in order to make 6 servings (3 meatballs each). 

  3. Place the meatballs into preheated 400° F oven.  Set a timer for 10 minutes, and bake. After meatballs have baked for 10 minutes, remove from oven and quickly turn each one to other side. Pop 'em back into oven and continue baking for another 10 minutes. When done, meatballs should be cooked all the way through, and will be nice and golden brown on the outside. Remove from oven.

  4. While meatballs are baking, whisk glaze ingredients in a small bowl. Set aside. While meatballs are baking, spiralize 3 zucchini into spaghetti-style noodles, then "trim" the noodles into smaller lengths. Blot the zoodles semi-"dry", using paper towels. This helps absorb a lot of their natural moisture. Set aside.

  5. Pour glaze into a large skillet. Bring to a boil over medium-high heat. Let it cook until it thickens a bit (about a minute), stirring often. Add half of the meatballs (9) to skillet, and stir gently, to cover with glaze. Push meatballs to one side of skillet, then add zucchini noodles. Stir, to cover with glaze. Cook for 4-5 minutes (al dente), then it's ready to serve!

  6. To serve, divide zucchini noodles onto 3 plates; top each serving with 3 meatballs. ENJOY! 

Recipe Notes

NOTE: Since the recipe only utilizes HALF of the meatballs made, it is very easy to freeze them, to use the next time you make this recipe!

Nutrition Facts
Thai Turkey Meatballs and Zoodles
Amount Per Serving (1 (3 meatballs + 1/3 of zoodles))
Calories 303 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 83mg28%
Sodium 827mg36%
Potassium 1030mg29%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 11g12%
Protein 40g80%
Vitamin A 520IU10%
Vitamin C 41.1mg50%
Calcium 92mg9%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Thai turkey meatballs are baked, then combined with spiralized zucchini noodles, and covered with a soy/sriracha/lime/honey glaze in this yummy dish!