Main Dishes Archives

Category: Main Dishes

23
Sep
2024

Coconut Shrimp and Orange Sauce

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Enjoy Coconut Shrimp and Orange Sauce as a main dish OR a yummy appetizer! Coconut-crusted shrimp are served with a marmalade dipping sauce.

Today I want to share a recipe for coconut shrimp and orange sauce that we enjoy! The recipe (from Six Sisters Stuff) is a “copycat” style recipe, similar to Outback Steakhouse’s Coconut Shrimp.

What I like about this recipe is that it is delicious and flexible, meaning it can be made as a main dish OR it can be made to serve as an appetizer. Whatever floats your boat, right?

Shrimp is battered, then rolled in shredded coconut, then fried for about 3 minutes in hot oil until cooked through and golden brown.

The shrimp is then served with an absolutely delectable orange marmalade/honey/ Dijon sauce to dip the shrimp in. It’s delicious! Here’s how to make Coconut Shrimp and Orange Sauce!

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

Make The Orange Sauce For Dipping

To make the dipping sauce, stir orange marmalade, honey, Dijon mustard and a small amount of hot sauce in a bowl until combined.

This is the sauce which will be used for dipping the shrimp in, at serving time. Set the sauce aside while you prepare the shrimp.

Prepare The Batter For the Shrimp

The first thing you need to do to make the batter is whisk (or stir) all purpose flour, cornstarch, salt and pepper together in a medium-sized mixing bowl.

Add cold water, and vegetable oil, then whisk these ingredients together until they are fully blended. This is the batter for the shrimp. Set the batter to the side.

Getting Everything READY

Pat shrimp dry using paper towels. I remove the tail end, but if you want to leave them on for holding them, go for it!

TIP: When I make this for a meal, I usually pull the tails off. If I will be serving them as an appetizer, leaving the tails on gives your guests a good “handle” for dipping the shrimp in the orange sauce. It’s YOUR choice!

Place shredded coconut on a small cookie sheet or a large plate, and spread it out. You will dip the battered shrimp in it.

Batter Up!

Heat 2-3 inches of vegetable oil in an electric skillet or in a large pot. The oil needs to be heated to 325°F before adding any shrimp, for best results.

When the oil is at the required temperature, coat each shrimp in the batter. Let any excess batter drip back into the bowl, then roll each shrimp in the shredded coconut to cover on all sides.

Cooking The Shrimp

IMPORTANT: If you will be cooking the shrimp in batches, preheat your OVEN to 400°F. before cooking the shrimp. You can then keep the shrimp (each batch) warm while you continue to batter and cook any remaining shrimp.

Carefully add the battered (and rolled in coconut) shrimp to the hot oil. Cook them in batches so you don’t overcrowd the pan, but only cook them until they turn golden brown in color on all sides.

The shrimp should only cook for about 3 minutes or so, in total. Turn the shrimp over midway during the cooking time to ensure both sides are lightly browned. Keep an eye on them as they fry, so you don’t overcook the shrimp or burn the coconut.

When done, the shrimp should be completely cooked through, and golden brown in color. Transfer the cooked shrimp to a large baking sheet as you remove them from the hot oil.

It’s important to make sure the oil heat is back to 325°F before adding and cooking a second batch of the shrimp, for best results. TIP: If you’re cooking the shrimp in batches, keep the already cooked shrimp warm in a pre-heated oven while you cook the other batches.

Serving The Coconut Shrimp And Orange Sauce

Place the reserved orange sauce in a small dish, and place the sauce on a plate or platter with the shrimp. Serve the coconut shrimp and orange sauce to your family and/or friends as a main dish OR appetizer!

This recipe, as written, will yield about 4 servings (when used as a main dish), and more than that if the shrimp is used as an appetizer (leave the tails on when cooking OR serve with toothpicks for dipping in the sauce!)

I hope you enjoy this recipe for coconut shrimp and orange sauce. The sweet citrus sauce is a perfect condiment for the slightly crunchy, coconut covered fried shrimp!

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

Looking For More SHRIMP Recipes?

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

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Recipe adapted from: sixsistersstuff.com/recipe/outback-steakhouse-copycat-coconut-shrimp/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Coconut Shrimp and Orange Sauce

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Enjoy Coconut Shrimp and Orange Sauce as a main dish OR a yummy appetizer! Coconut-crusted shrimp are served with a marmalade dipping sauce.

Category: Appetizer, Main Dish

Cuisine: American

Keyword: coconut shrimp, orange sauce

Servings: 4 (main dishes-more if served as appetizer)

Calories Per Serving: 773 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Orange Sauce:

½ cup orange marmalade
3 Tablespoons honey
1 Tablespoon Dijon mustard
½ teaspoon Tabasco sauce or other hot sauce

For Shrimp:

16 ounces Medium shrimp (frozen, cooked) thawed, tails removed, if desired
⅓ cup all purpose flour
⅓ cup cornstarch
1½ teaspoons salt
1½ teaspoons pepper white or black
¾ cup cold water
1½ Tablespoons vegetable oil (for batter)
2 cups vegetable oil (for frying shrimp)
2½ cups shredded coconut

US Customary - Metric

Instructions

Stir marmalade, honey, Dijon, and hot sauce in a bowl until combined. Set sauce aside.
In a separate medium bowl, whisk flour, cornstarch, salt and pepper together. Add cold water, and 2 T. vegetable oil; until fully blended. Set batter aside.
Place shredded coconut on cookie sheet or large plate; spread it out.
IMPORTANT: If cooking shrimp in batches, preheat OVEN to 400°F. before cooking shrimp. Keep cooked shrimp warm in oven while cooking remaining shrimp.
Pat shrimp dry. Set aside. Heat 2-3 inches of vegetable oil to 325°F in electric skillet or large pot.
When oil is almost at 325℉, coat each shrimp in batter, then roll in shredded coconut to cover all sides. When oil reaches 325℉, carefully add coconut shrimp in small batches (don't overcrowd pan). Fry only until cooked through and golden brown (about 3 minutes total). Turn shrimp over midway so both sides are golden brown. Transfer shrimp to baking sheet; keep warm in oven while battering, cooking remaining shrimp. Important: Make sure oil is heated back to 325°F before cooking next batch of shrimp, for best results.
Place orange sauce in serving dish; serve with the coconut shrimp for dipping. Serve as a main dish OR appetizer! Enjoy!

Nutrition Facts

Coconut Shrimp and Orange Sauce

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

Calories 773 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 21g131%

Trans Fat 0.1g

Polyunsaturated Fat 11g

Monounsaturated Fat 5g

Cholesterol 183mg61%

Sodium 1235mg54%

Potassium 540mg15%

Carbohydrates 85g28%

Fiber 4g17%

Sugar 61g68%

Protein 26g52%

Vitamin A 32IU1%

Vitamin C 3mg4%

Calcium 107mg11%

Iron 2mg11%

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

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14
Sep
2024

Instant Pot Pork Carnitas

categories: Instant Pot Recipes, Pork

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Make Instant Pot Pork Carnitas for taco night! Shredded pork, orange juice, onions and spices flavor this easy, delicious dish (8 servings)!

“Wow… these are SO GOOD” were the first words out of my mouth after taking my first couple of bites of Instant Pot Pork Carnitas! The flavor of the shredded pork was fantastic, and the meat was so tender and juicy! I found this recipe in one of the first Instant Pot cookbooks I ever bought and LOVE it!

Instant Pots are known for quickly pressure cooking many foods, and MEAT always seems to turn out well when cooked in one. This simple recipe produces flavorful, juicy shredded pork for tacos, but the meat can also be used in burritos or enchiladas!

Carnitas is the name given to this Mexican dish (translated it means “little meats”). For this version, a pork shoulder roast (3 pound) is cooked with citrus juice, onions, garlic, and a variety of spices until it is tender.

The well-seasoned pork shoulder is cooked, shredded, and then used to fill taco shells. Carnitas tacos are garnished with cilantro, chopped onions, and hot sauce (optional), and served. They are so good, and I’m confident you’ll love them! Here’s how to make Instant Pot Pork Carnitas.

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

Make The Sauce

Place chili powder, cumin, red pepper flakes, oregano, cinnamon, brown sugar and salt into the Instant Pot. Add fresh orange juice and stir until the ingredients are combined.

Add The Remaining Ingredients

Add 1 yellow onion that has been cut into wedges, minced garlic and 1 bay leaf (found in the Spice section at the grocery store).

Cut a 3 pound boneless pork shoulder roast into 2″ chunks, and add the pieces to the other ingredients in the Instant Pot.

Stir well, until all the pieces of pork have been coated with the orange juice and spice mixture. Now let’s cook the carnitas!

Cooking The Pork Carnitas

Lock the lid of the Instant Pot in place, and flip the Pressure Release knob to SEALING. Press the MANUAL button and program it for 35 minutes of cooking at High pressure. NOTE: If your machine has a Meat/Stew setting, you can use that (same cooking time/pressure).

Most Instant Pot appliances take between 13-15 minutes to reach full pressure, then the programmed cooking time begins. The pressure button will pop up when the Instant Pot has reached full pressure.

Once done, let the pressure release NATURALLY for 20 minutes. The Instant Pot will keep track of the time as the pressure is naturally released.

After 20 minutes, flip the Pressure Release knob over to VENTING. This will allow any remaining steam to quickly release. The Instant Pot can be safely opened once the pressure button has dropped back down.

Shred The Pork

Transfer the pork to a cutting board or large plate. Use two forks to shred the pork into smaller pieces, then set the pork aside.

Remove as much pork fat (or grease) as possible from the liquid in the Instant Pot. Lift the inner pot out to do this. The pot is very hot, so protect your hands by wearing oven mitts. You can use a fat separator or spoon the grease off the top. Reserve 1 Tablespoon of the fat/grease and set it aside to be used later (discard the rest of the grease)!*

Pour the remaining orange juice/spice liquid back into the inner pot. Add the shredded pork, then stir to fully combine. Place the inner pot back inside the Instant Pot.

TIP: If making this ahead of time, lock the lid in place, flip the Pressure Release knob to VENTING and push the KEEP WARM button. This will keep the pork carnitas mixture warm for as long as 10 hours.

Ten Minutes Before Serving

About 10 minutes before serving, put the reserved Tablespoon of pork grease/fat in a large skillet (use cast iron if you have it). Heat the fat on Medium-High.

Use a slotted spoon to transfer the shredded pork from Instant Pot into the skillet, spreading it evenly. Heat the pork for 8-9 minutes, stirring occasionally, until it has browned and become slightly crisp. If the pork starts to dry out too much, add a small amount of the remaining liquid in the Instant Pot, and stir it in.

Prepare the corn tortillas for the tacos. If you’re using store bought taco shells, heat them per the package instructions. When you’re cooking/shaping them yourself, cook them in hot oil, and drain on paper towels.

Time To Enjoy Instant Pot Pork Carnitas!

Fill the taco shells with the carnitas mixture, then top each taco with chopped onions, cilantro (and hot sauce), and serve!

The recipe yields a fair amount of shredded pork, enough for approx. 8 servings (two tacos each). We use small tortillas (5″), but if you use large tortillas (8″), you may only have enough for 6 servings.

We LOVE Instant Pot Pork Carnitas Tacos, because there’s so much flavor in the pork from the onions, garlic, orange juice and spices! I’m sure you’ll love them, too!

I hope you have the chance to make these absolutely delicious pork carnitas! They taste fantastic, and it’s so convenient to make them early in the day. You can keep the meat WARM in the Instant Pot until you’re ready for dinner. YUM!

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

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I recently began adding Instant Pot recipes to my website (more on the way), and have several published that you might enjoy, including:

Broccoli Cheese Soup
Butter Chicken
Instant Pot Ground Beef Stroganoff
Instant Pot Rice Pudding
Instant Pot Beef Stew

Want More Recipes? Get My FREE Newsletter!

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

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

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Original recipe source (highly recommend): “The Ultimate Instant Pot Cookbook”, by Coco Morante, page 185, published in 2018 by Ten Speed Press

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Instant Pot Pork Carnitas

Prep Time

10 mins

Cook Time

1 hr

Natural Release (inactive time)

20 mins

Total Time

1 hr 30 mins

Make Instant Pot Pork Carnitas for taco night! Shredded pork, orange juice, onions and spices flavor this easy, delicious dish (8 servings)!

Category: Dinner, Main Dish

Cuisine: Mexican

Keyword: instant pot, pork carnitas

Servings: 8

Calories Per Serving: 184 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons chili powder
1 Tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon red pepper flakes
¼ teaspoon ground cinnamon
1½ teaspoons kosher salt
¾ cup fresh orange juice
1 medium yellow onion peeled, cut in wedges
2 teaspoons minced garlic
1 bay leaf
3 pound boneless pork shoulder roast cut into 2" chunks

For serving: corn tortillas, chopped onion and cilantro, hot sauce (as desired)

US Customary - Metric

Instructions

Place chili powder, cumin, red pepper flakes, oregano, cinnamon, brown sugar and salt in the Instant Pot. Add orange juice; stir until ingredients are combined, then add onion wedges, garlic, bay leaf and pork. Stir until all pork chunks are fully coated with sauce.
Lock the lid in place, and set the Pressure Release knob to SEALING. Press the MANUAL button; program it for 35 minutes of cooking at High pressure. NOTE: If your machine has a Meat/Stew setting, you can use that also (same cooking time/pressure). It should take 13-15 minutes to reach full pressure, then the programmed cooking time will begin. *The pressure button will pop up when it's reached full pressure.
Once done, let the pressure release NATURALLY for 20 minutes. The Instant Pot will keep track of the time as the pressure is released. After 20 minutes, flip the Pressure Release knob over to VENTING. This allows any remaining steam inside to quickly release. The Instant Pot can be safely opened once the pressure button has dropped back down.
Transfer the pork pieces (using tongs) to a cutting board. Use two forks to shred the meat, then set the pork aside.
Lift the inner pot out (it's hot, so wear oven mitts!). Remove as much pork fat/grease as possible from the liquid by using a fat separator or by spooning it off the top. **Reserve 1 Tablespoon of the fat/grease; set it aside to be used later (discard remaining fat/grease).** Pour remaining juice/spice liquid back into the inner pot. Stir in the shredded pork until combined. Place inner pot back in the Instant Pot. Lock the lid back in place, flip the Pressure Release knob to VENTING and push the KEEP WARM button. **This keeps the pork carnitas mixture warm for as long as 10 hours (in case you prepare it early in the day).
Ten minutes before serving, put the reserved Tablespoon of pork grease/fat in a large skillet (use cast iron if you have it). Heat the fat on Medium-High. Use a slotted spoon to transfer shredded pork from Instant Pot into the skillet, spreading it out evenly. Cook the pork for 8-9 minutes, stirring occasionally, until it's browned and slightly crisp. If the pork dries out too much, add a small amount of the remaining liquid in the pot, and stir it in.
Prepare taco shells (your preferred method). Fill taco shells with carnitas mixture, top with chopped onions, cilantro and taco sauce, as desired. Serve and enjoy!

Recipe Notes

NOTE: The caloric calculation is for the pork carnitas only. It does not include tortillas and toppings (chopped cilantro/onion/taco sauce), as these amounts will vary per user.

Nutrition Facts

Instant Pot Pork Carnitas

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

Calories 184 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 70mg23%

Sodium 554mg24%

Potassium 477mg14%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 4g4%

Protein 21g42%

Vitamin A 729IU15%

Vitamin C 14mg17%

Calcium 38mg4%

Iron 2mg11%

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

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

07
Sep
2024

Maple Glazed Baked Chicken

categories: Chicken, Main Dishes

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Maple Glazed Baked Chicken is an EASY, tasty dish to make! Chicken breasts are covered in a maple syrup, lemon and butter sauce, and baked!

Today I want to share a totally SIMPLE recipe (4 servings) I found awhile ago in one of the cookbooks I own. It only takes about 5 minutes to get this dish ready, then into the oven it goes! How easy is that?

Maple Glazed Baked Chicken is lightly seasoned with salt and pepper, then covered with a sauce made from 3 common ingredients (butter, maple syrup and lemon juice). It is not overly seasoned, which means any leftover chicken you may have can be used in other dishes.

This is such an EASY recipe to make, especially when you’re really busy or your schedule is tight, and need to get a meal on the table! Serve the chicken with a favorite side dish and enjoy this easy meal. Here’s how to make Maple Glazed Baked Chicken.

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

Prep The Chicken

Pat four boneless, skinless chicken breasts dry using paper towels to absorb the moisture. Season the chicken on both sides with salt and black pepper. NOTE: The chicken should be seasoned with enough salt and pepper to suit your taste.

Spray a baking dish with non-stick spray and place the seasoned chicken pieces in the dish in a single layer. Set the pan aside.

Make The Maple Glaze

Melt butter in a medium saucepan, then add real maple syrup and fresh lemon juice. Stir these ingredients until combined.

Bring this simple, but tasty sauce to a low simmer, and continue cooking for 5 minutes, stirring occasionally as it simmers.

When the sauce has finished cooking, it will be golden brown in color (will look like caramel). The sauce will have also thickened slightly.

Bake The Seasoned Chicken Breasts

Bake the seasoned chicken breasts (WITHOUT the sauce) at 450°F. for 10 minutes. TIP: To save time, put them in the oven while you make the maple/lemon/butter sauce!

AFTER the chicken has baked for 10 minutes, remove the pan from the oven. Spoon all of the sauce over the pieces of chicken, to cover.

Back In The Oven

Once all the sauce has been used to cover the chicken, put the pan back into the hot oven. Continue baking the chicken (uncovered) at 450°F. for an additional 15-20 minutes.

The time it takes to finish baking the chicken breasts will depend on the thickness of the pieces you use. Check on the chicken at the 15 minute mark is my recommendation.

The maple glazed baked chicken is done when it has an internal temperature of 165°F. or when the internal juices run clear from the chicken when pierced.

Let the chicken “rest” for 2-3 minutes to let the internal juices redistribute through the meat. Once it has rested, the maple glazed baked chicken is ready to be served.

As you serve the chicken, be sure to spoon some of the remaining sauce in the pan over each piece, to add additional flavor! Serve, and enjoy this simple dish with your favorite side dishes.

NOTE: The chicken will NOT be heavily browned once finished baking. If you absolutely have to have it browned more, place it under a broiler for a minute or two, but keep an eye on it, so it won’t burn!

I hope you enjoy this easy chicken recipe. Any leftover chicken you may have can be used to top salads or pasta, etc. because it’s not overly seasoned, so it is quite versatile.

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

Looking For More CHICKEN Recipes?

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

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Original recipe source: “Dining On A Dime Cookbook”, by Tawra Kellam and Jill Cooper, pg. 204, published in 2004 by T & L Group

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Maple Glazed Baked Chicken

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

Maple Glazed Baked Chicken is an EASY, tasty dish to make! Chicken breasts are covered in a maple syrup, lemon and butter sauce, and baked!

Category: Main Dish

Cuisine: All Cuisines

Keyword: maple glazed baked chicken

Servings: 4

Calories Per Serving: 227 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 boneless, skinless chicken breasts about 5 ounces each
salt and black pepper (season to taste)
1 Tablespoon butter
⅓ cup real maple syrup
4 teaspoons fresh lemon juice

US Customary - Metric

Instructions

Preheat oven to 450℉. Lightly spray/grease a baking dish (big enough for 4 chicken breasts to bake in a single layer).
Pat chicken dry, using paper towels to absorb moisture. Season chicken on both sides with salt and pepper (season to taste). Place seasoned chicken in prepared baking dish in a single layer. Set pan aside.
Melt butter in a medium saucepan on Low heat. Add maple syrup and lemon juice; stir until combined. Bring sauce to a low simmer; continue cooking for 5 minutes, stirring occasionally. Set aside.
Bake seasoned chicken breasts at 450°F. for 10 minutes. TIP: To save time, put them in the oven while you make the maple/lemon/butter sauce! AFTER 10 minutes, remove the pan from the oven. Spoon the sauce evenly over the pieces of chicken, to cover.
Put sauce-covered chicken back into the oven. Continue baking the chicken (uncovered) at 450°F. for an additional 15-20 minutes.
NOTE: The time it takes to finish baking the chicken depends on the thickness of the pieces used. Check the chicken at the 15 minute mark for doneness. Chicken is done when it has an internal temperature of 165°F. or when the internal juices run clear when chicken is pierced.
When chicken is done, let it rest for 2-3 minutes so internal juices can redistribute through the meat. Transfer chicken to plates, then serve, remembering to spoon remaining pan sauce over the pieces of chicken. Enjoy!

Nutrition Facts

Maple Glazed Baked Chicken

Amount Per Serving (1 g)

Calories 227 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 80mg27%

Sodium 156mg7%

Potassium 484mg14%

Carbohydrates 18g6%

Fiber 0.01g0%

Sugar 16g18%

Protein 24g48%

Vitamin A 122IU2%

Vitamin C 3mg4%

Calcium 36mg4%

Iron 0.5mg3%

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

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

27
Aug
2024

Instant Pot Ground Beef Stroganoff

categories: Beef, Instant Pot Recipes, Main Dishes

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Instant Pot Ground Beef Stroganoff is really easy to make and it’s delicious! This one pot meal of beef, noodles and creamy sauce serves 6.

If you have access to an Instant Pot and are craving a simple yet comforting and filling meal that is fairly budget-friendly, I’d like to share this recipe for Instant Pot Ground Beef Stroganoff.

This recipe uses 1 pound of ground beef, and the finished dish (with egg noodles and sauce) will yield 6 delicious servings in under 30 minutes! Half of that time is inactive prep time letting the Instant Pot come to full pressure, so I think that is a great deal.

I have slowly begun to roll out some tried and true Instant Pot recipes onto my blog this summer, and today I want to share one of my favorites! There are still quite a few Instant Pot recipes I’ve already made, still waiting patiently for me to finish writing their blog posts, but for now, here’s another one!

Instant Pot Ground Beef Stroganoff is so easy to make, I think you will be pleasantly surprised. Here’s how to make this dish.

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

Cook The Ground Beef

The first thing you will need to do is brown and cook the ground beef. To do this, press the SAUTÉ button (Medium heat). Let the Instant Pot heat up for a minute, then add the ground beef to the inner pot.

Continue to stir the ground beef until it is fully cooked through and there is no pink remaining in the meat. Press CANCEL to turn off the heat, then drain the fat out of the pot (and discard).

Time To Add Other Ingredients

Add dry minced onions, minced garlic, beef broth, Worcestershire sauce, salt and black pepper to the ground beef in the pot.

Pour uncooked wide egg noodles into the liquid, and then stir well, to combine them with the other ingredients.

Use the back of a large spoon to gently push the noodles down as much as possible into the liquid. Add up to a half cup of water (or additional beef broth), if necessary, to partially submerge the noodles.

Open a can of cream of mushroom soup and spoon it over the top of the noodles in the pan. DO NOT STIR THE SOUP IN! Just spoon or spread it out as best as possible over the surface of the noodles.

Cook The Stroganoff

Lock the lid on the Instant Pot and turn the top pressure knob to SEALING. Push the MANUAL button and cook the ground beef stroganoff for 5 minutes on HIGH pressure.

It will take the Instant Pot 10-15 minutes to come to full pressure, then the pressure button (on top of the Instant Pot) will pop up. At that point the machine will begin cooking and counting down the 5 minute time!

Final Step

When the stroganoff has cooked for 5 minutes, the machine will beep, indicating it is done. Perform a QUICK RELEASE by carefully flipping the pressure knob on top from Sealing to VENTING. This will immediately begin releasing the steam (and pressure) from the Instant Pot.

Once the steam has stopped and the pressure knob (on top of the machine) has dropped back down, the Instant Pot is safe to open. Unlock and open the lid (and set aside).

Stir in the sour cream immediately while the beef stroganoff is really hot. Continue to stir until the sour cream has been fully incorporated into the Instant Pot Ground Beef Stroganoff.

Serve The Instant Pot Ground Beef Stroganoff

Now this delicious meal is ready to be served. Ladle portions (approx. 1½ cups per serving) into bowls or onto plates, then garnish with chopped fresh parsley or dried parsley flakes (optional), and serve hot.

The noodles are perfectly tender, and the beef and creamy stroganoff sauce are wonderfully delicious! We love this meal, and enjoy it with oven-roasted veggies served on the side.

I really hope you have a chance to try this delicious, satisfying meal, and trust you’ll love it as much as we do. It is so easy, and if you have any leftovers, store them in the refrigerator and microwave them to reheat.

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

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have finally begun adding Instant Pot recipes to my blog (with more on the way). Here’s a few more Instant Pot recipes you might want to check out (they’re delicious!):

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Instant Pot Ground Beef Stroganoff

Prep Time

5 mins

Cook Time

5 mins

Additional Prep Time (inactive)

20 mins

Total Time

30 mins

Instant Pot Ground Beef Stroganoff is really easy to make and it's delicious! This one pot meal of beef, noodles and creamy sauce serves 6.

Category: Dinner

Cuisine: All Cuisines

Keyword: instant pot, ground beef stroganoff

Servings: 6 (approx. 1½ cups per serving)

Calories Per Serving: 428 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound lean ground beef
3 Tablespoons dried minced onion
2 teaspoons minced garlic
3½ cups beef broth
½ cup water* *if necessary*
1½ teaspoons Worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper
12 ounces wide egg noodles *uncooked*
10.5 ounces cream of mushroom soup *canned = 1 can*
1 cup light sour cream
fresh chopped parsley (or dried) as garnish (optional)

US Customary - Metric

Instructions

Press SAUTÉ button (Medium heat). Let the Instant Pot heat for a minute, then add ground beef to the inner pot. Continue to stir ground beef until it's fully broken up, cooked through and no pink remains. Press CANCEL to turn off heat. Drain fat (discard).
Add onions, garlic, beef broth, Worcestershire sauce, salt and pepper to the pot. Pour uncooked noodles in; stir well, to combine with other ingredients. Push the noodles down as much as possible into the liquid. Add additional ¼-½ cup water (or beef broth), if necessary, to partially submerge noodles.
Spoon mushroom soup (straight from the can) as evenly as possible over the top of the noodles. DO NOT STIR THE SOUP IN!
Lock the lid and turn the top pressure knob to SEALING. Push the MANUAL button and cook for 5 minutes on HIGH pressure. *It will take 10-15 minutes to come to full pressure, then the pressure button (on top of the Instant Pot) will pop up. The machine will then begin pressure cooking and counting down the 5 minutes!
When it's cooked for 5 minutes, the machine will beep, indicating it is done. Perform a QUICK RELEASE by flipping the pressure knob on top from Sealing to VENTING. This will immediately begin releasing steam/pressure from the Instant Pot. Once steam has stopped and the pressure knob (on top) has dropped back down, the Instant Pot is safe to open. Unlock/open the lid (and set aside).
Immediately stir in the sour cream until fully combined. Serve hot, garnishing each portion with chopped fresh (or dried) parsley. Enjoy.

Nutrition Facts

Instant Pot Ground Beef Stroganoff

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

Calories 428 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 110mg37%

Sodium 1.183mg0%

Potassium 672mg19%

Carbohydrates 49g16%

Fiber 3g13%

Sugar 2g2%

Protein 30g60%

Vitamin A 163IU3%

Vitamin C 2mg2%

Calcium 109mg11%

Iron 4mg22%

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

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19
Aug
2024

Creole Shrimp and Rice

categories: Main Dishes, Seafood

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Creole Shrimp and Rice is a fantastic meal! Large shrimp are cooked in a flavorful homemade Creole sauce, and served with rice (4 servings).

If you enjoy great tasting shrimp, then may I suggest you check out this recipe for Creole Shrimp and Rice? It is such a delicious shrimp dish, and it’s packed with flavor!

If you are familiar with Creole (or Cajun) cooking, you know that a lot of this cuisine has a slight kick to it, thanks in part to the variety of spices used.

This recipe I discovered online is no exception. On its face, it’s a very straightforward recipe to make (even if it has a long list of ingredients- don’t let that scare you off).

The flavor is all in the SAUCE! Layer after layer of amazing flavor is built into the Creole sauce, a little bit at a time. Shrimp are added during the last couple of minutes to cook, and BOOM! You have this wonderful main dish, which is served with hot rice on the side!

Here’s how to make this restaurant-quality recipe for Creole Shrimp and Rice.

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

Prep The Shrimp

For this dish you will need 1½ pounds of large shrimp (about 16-20 shrimp per pound). Prep the shrimp by removing the peel, deveining them, and removing the tail. Set them aside while you make the Creole sauce.

Make The Creole Sauce

In a large skillet, heat butter and oil over Medium-High heat. Stir in chopped onions, celery and green bell pepper, and then reduce the heat to Medium.

By the way, did you know the addition of onion, celery and bell peppers is considered the “holy trinity” of vegetables in Creole cooking? Yep… this combination is the flavorful, essential seasoning foundation for many Cajun and Creole dishes, so that’s what it is called!

Cook the veggies for 10 minutes, or until the veggies are really soft. Stir often, and lower the heat, if necessary, so the veggies don’t burn.

Add minced garlic, Creole seasoning, thyme, cayenne pepper, and one bay leaf, and stir to combine these ingredients with the veggies.

Stir in a can of tomato sauce, water and Worcestershire sauce until combined. Bring this sauce mixture to a boil on Medium heat. Once it begins to boil, turn the heat down to Low.

Simmer the Creole sauce on Low heat (uncovered) for 8-10 minutes OR until the sauce has thickened considerably.

Time To Add The Shrimp!

When the sauce has cooked and thickened, it is time to add and cook the shrimp. Lay the shrimp in the simmering Creole sauce, placing them in the skillet in a single layer, if possible. The single layer helps the shrimp cook evenly.

Let the shrimp cook (without disturbing them) for 1-2 minutes, then flip them over in the skillet so the other side fully cooks through (1-2 minutes).

Once the shrimp have evenly cooked on both sides, take a small taste of the sauce. Add Tabasco sauce, salt and black pepper (just enough to suit your taste).

Remember to remove the bay leaf from the sauce, and now this dish is ready to be garnished and served with rice!

Serve The Creole Shrimp And Rice

Sprinkle the Creole Shrimp and Rice with some chopped parsley and a couple lemon slices and serve immediately. We enjoy the rice served next to the shrimp and sauce, but you might prefer serving the shrimp on TOP of the rice.

It doesn’t matter HOW you serve it really, but don’t skip the rice, because it’s blandness is a perfect contrast to the slightly spicy shrimp and sauce.

I hope you have a chance to make and try this delicious recipe for Creole Shrimp and Rice, and trust you’ll enjoy it, too!

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

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious shrimp recipes, including:

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Original recipe source (and with thanks to): Carol, at fromachefskitchen.com/best-shrimp-creole/

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0 from 0 votes

Creole Shrimp and Rice

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Creole Shrimp and Rice is a fantastic meal! Large shrimp are cooked in a flavorful homemade Creole sauce, and served with rice (4 servings).

Category: Main Dish

Cuisine: Cajun, Creole

Keyword: Creole shrimp and rice

Servings: 4

Calories Per Serving: 392 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
2 Tablespoons vegetable oil or other neutral oil
1 medium yellow onion peeled/ finely chopped
2 stalks celery finely chopped
1 medium green bell pepper deseeded/ finely chopped
4 cloves garlic minced
1 Tablespoon Creole/Cajun seasoning mix (less or more, to taste)
1 teaspoon dried thyme
½ teaspoon cayenne pepper *(use ¼ tsp. if you don't like it too spicy!)*
1 bay leaf
15 ounces tomato sauce (canned) = 1 can
1 cup water
1 Tablespoon Worcestershire sauce
1½ pounds large shrimp (16-20 count per lb.) peeled, deveined, tail removed
Tabasco sauce to taste (start with 1-2 shakes)
salt and black pepper to taste
2 cups COOKED rice (½ cup cooked rice per serving)

Optional Garnishes For Serving: chopped parsley and lemon slices

Instructions

In a large skillet, heat butter and oil on Medium-High. Stir in onions, celery and bell pepper; reduce heat to Medium. Cook veggies for 10 minutes, or until veggies are quite soft. Stir often; lower heat if necessary, so veggies don't burn.
Add minced garlic, Creole seasoning, thyme, cayenne pepper, and bay leaf. Stir to combine them with the veggies.
Add tomato sauce, water and Worcestershire sauce. Stir; bring sauce to a boil on Medium heat. Once it is boiling, turn heat down to Low. Simmer Creole sauce on Low (uncovered) for 8-10 minutes OR until it has thickened slightly.
Lay shrimp in the sauce, placing them in the skillet in a single layer, if possible (to help the shrimp cook evenly). Cook shrimp (without disturbing them) for 1-2 minutes, then flip them over so the other side fully cooks through (1-2 minutes).
Take a small taste of the sauce. Add Tabasco sauce, salt and black pepper as needed (to suit your taste). Remove bay leaf from the sauce (discard).
Garnish shrimp and sauce with parsley and lemon slices; serve immediately, with hot cooked rice next to the shrimp or under the shrimp. ENJOY!

Recipe Notes

NOTE: Remember to cook the rice and time it so it's hot and ready to serve when the shrimp has finished cooking.

Nutrition Facts

Creole Shrimp and Rice

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

Calories 392 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 5g

Monounsaturated Fat 3g

Cholesterol 229mg76%

Sodium 1.587mg0%

Potassium 757mg22%

Carbohydrates 37g12%

Fiber 4g17%

Sugar 7g8%

Protein 28g56%

Vitamin A 1.729IU0%

Vitamin C 37mg45%

Calcium 151mg15%

Iron 2mg11%

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

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10
Aug
2024

Butter Chicken (Instant Pot)

categories: Chicken, Instant Pot Recipes, Main Dishes

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Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!

The first time I ever ate Butter Chicken in an Indian restaurant I was HOOKED! I absolutely LOVE the tender chicken, swimming in an absolutely delectable butter sauce, flavored with traditional Indian spices.

I decided I couldn’t wait to make it myself (in my own kitchen), and that started my search for a great Butter Chicken (Instant Pot) recipe I could conveniently make and LOVE!

I’m finally adding this recipe to my website because it is the one I now use every time I make Butter Chicken using my Instant Pot. It has not failed me yet, so today I am sharing the recipe with YOU! Here’s how to make it.

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

Prepare Sauce And Chicken For The Instant Pot

Place one 14.5 ounce can of diced tomatoes (including the juice) in the inner container of your Instant Pot. Add minced garlic, ginger, turmeric, cayenne pepper, paprika, garam masala, ground cumin and salt.

Stir these ingredients together until well-combined and the spices are incorporated into the sauce.

Pat chicken breasts dry using paper towels, then lay them right on top of the sauce mixture in the Instant Pot. Do not mix them into the sauce!

The amount of chicken you need is 1½ pounds (about 3 very large boneless, skinless chicken breasts). If you have a food scale, I recommend using it to accurately gauge the weight of the chicken.

NOTE: Boneless, skinless chicken thighs (in same quantity) may be substituted in this recipe, if you prefer.

Cooking Butter Chicken In An Instant Pot

Lock the lid on the Instant Pot. Turn the pressure release knob to the “SEALING” position. Select the “MANUAL” button, and adjust to High pressure. Set the timer for 10 minutes.

The Instant Pot usually takes between 10-15 minutes to reach full pressure, then the 10 minute timer will begin. Once the 10 minute time has been reached, let the machine release it’s pressure NATURALLY. Do nothing during this time (this may take about 15 minutes or so).

As the pressure releases naturally, the timer will begin to count up and display the time in minutes. When all the pressure has been released, the pressure button (which is raised when the Instant Pot is at full pressure) will drop.

Remove And Slice The Cooked Chicken

After the pressure has fully released naturally, unlock the lid and remove. Transfer the chicken breasts out of the inner pot using a slotted spoon or spatula) and onto a cutting board. Set the chicken aside to cool for a few minutes.

After the chicken has cooled slightly, cut each piece into large chunks, about 1½” wide. Do not shred the chicken! Set aside while you finish making the butter sauce.

Finish Making The Butter Sauce

Use an immersion blender to fully puree the sauce in the inner pot. Insert the immersion blender directly into the pot to do this, then let the sauce cool for 2-3 minutes.

NOTE: If you don’t have access to an immersion blender, carefully transfer it in batches to a blender and process until smooth. Remember… it’s HOT! Once pureed, pour it carefully back into the inner pot.

Add butter (in chunks), coconut milk, additional garam masala and fresh chopped cilantro to the sauce. Stir well, until the ingredients have been fully combined.

TIP: Stir the coconut milk very well while still in the can, to combine the liquid and solids before adding it to the sauce!

NOTE: At this point, remove about ½ of the sauce (or a little less) and save it for another batch later. That’s right… you will not use ALL of the sauce! After it has cooled, you can freeze the removed sauce in an airtight container for another time (it freezes well). You can also store it in the refrigerator for 3-4 days and use it again, if desired.

Add The Chicken Back Into The Pot

Transfer all the chunks of chicken back into the remaining butter sauce and stir until they’re well-coated. Hit the “CANCEL” button, then select the “SAUTÉ” button and set the pressure setting to “LESS” (low heat).

Continue to stir and cook the chicken (uncovered) only until it is fully heated through. Once heated through, the butter chicken is ready to be served and enjoyed.

Serve The Butter Chicken

Serve the butter chicken with hot basmati rice on the side. For each serving we put a portion of rice on one half of a serving bowl, then place the tender butter chicken (and sauce) on the other side.

Spoon more sauce over the chicken, for best flavor! Top each serving with a sprig or two of fresh cilantro, serve and enjoy!

We especially love this meal when it’s served with homemade Garlic Butter Naan Bread on the side. The Naan bread can be used to help mop up all that delicious sauce!

I can’t say enough good things about this delicious recipe for Butter Chicken made in an Instant Pot. We absolutely LOVE it, and hope you’ll enjoy this classic Indian dish as much as we do!

If you have an Instant Pot, be sure to check out my recipes for Pork Carnitas, Broccoli Cheese Soup and Ground Beef Stroganoff, too!

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

Looking For More CHICKEN Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from: “Indian Instant Pot Cookbook” (Kindle Edition), by Urvashi Pitre, published by Rockridge Press in 2017

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Butter Chicken (Instant Pot)

Prep Time

10 mins

Cook Time

10 mins

Sauté Time + Natural Release Time

30 mins

Total Time

50 mins

Enjoy the amazing flavor of Butter Chicken (Instant Pot)! Tender chicken is cooked in a delicious sauce in this popular, classic Indian dish!

Category: Main Dish

Cuisine: Indian

Keyword: butter chicken, instant pot

Servings: 4

Calories Per Serving: 514 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

14.5 ounces diced tomatoes (canned) DO NOT DRAIN
6 cloves garlic minced
1 Tablespoon fresh ginger minced
1 teaspoon paprika
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon salt
¾ teaspoon cayenne pepper
2 teaspoons garam masala** **DIVIDED USE
1½ pounds boneless, skinless chicken breasts
8 Tablespoons butter = 1 stick, cut into cubes
¾ cup full fat coconut milk (canned) or ¾ cup heavy whipping cream
¼ cup chopped, fresh cilantro

US Customary - Metric

Instructions

Place tomatoes (including juice) in the inner pot. Add garlic, ginger, turmeric, cayenne pepper, paprika, 1 teaspoon garam masala, cumin and salt. Stir/whisk until combined.
Pat chicken dry with paper towels, then lay them on top of the sauce. Do not mix them into the sauce!
Lock lid on Instant Pot. Turn pressure release knob to "SEALING" position. Select "MANUAL"; or adjust to HIGH pressure. Set timer for 10 minutes. It takes 10-15 minutes to reach full pressure, then the 10 minute cooking time will start. Once finished cooking, let pressure release NATURALLY. Do nothing during this time (about 15 minutes). When all pressure is released, pressure button will drop, indicating it's safe to remove lid.
Open lid. Transfer chicken out of the pot (use slotted spoon or spatula) and put it on a cutting board. Let cool a few minutes, then cut each piece into large chunks, about 1½" wide. Set aside.
Make Butter Sauce: Use immersion blender to puree sauce remaining in the inner pot (insert immersion blender directly in the pot to do this). Let sauce cool 2-3 minutes. NOTE: No immersion blender? Carefully transfer sauce in batches to a blender; process until smooth. Once pureed, pour sauce back into the inner pot.
Add butter (in chunks), coconut milk, remaining teaspoon of garam masala and cilantro to the sauce. TIP: Stir coconut milk while still in the can, to combine liquid and solids before adding it! Stir well, until ingredients are fully combined.
NOTE: At this point, remove about ½ of the sauce (or a little less) and save it for another batch. That's right... you won't use ALL the sauce! After it has cooled, freeze the removed sauce in an airtight container OR store it in the refrigerator for 3-4 days and use it again, if desired.
Place chicken back into the sauce remaining in the inner pot; stir until coated. Press "CANCEL", then select "SAUTÉ"; set pressure setting to "LESS" (low heat). Stir/cook butter chicken (uncovered) until heated through. Serve with rice. Enjoy!

Nutrition Facts

Butter Chicken (Instant Pot)

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

Calories 514 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 23g144%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 169mg56%

Sodium 1115mg48%

Potassium 994mg28%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 3g3%

Protein 39g78%

Vitamin A 1348IU27%

Vitamin C 14mg17%

Calcium 71mg7%

Iron 4mg22%

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

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31
Jul
2024

Refried Bean Tostadas

categories: Main Dishes, Meatless Meals, Mexican / Southwestern

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Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.

Looking for a simple yet delicious meal that is perfect to serve any time of the year? We LOVE making homemade refried bean tostadas! I’ve been making this simple meatless dish for over 50 years, and think they are a wonderfully tasty meal!

It’s easy to prepare the toppings ahead of time (and refrigerate), then when you’re ready to make them, it’s as easy as frying the tortillas and heating refried beans on the stovetop! Here’s how to make refried bean tostadas.

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

Prepare The Refried Beans And Tostada Toppings First

Combine a can of refried beans (regular or low-fat) with 2 Tablespoons of water in a small saucepan. I always add a little water to very slightly “thin” the refried beans to make them easier to spread on a cooked tortilla later.

NOTE: I use canned refried beans to make this a very convenient, quick recipe, but if you’re interested in making homemade refried beans, be sure to check out my recipe for Easy Crock Pot Refried Beans!

Stir and cook the refried beans (and water) on low heat until heated through. Keep the beans warm while you prepare the other ingredients.

I find it helpful to get all the tostada toppings ready BEFORE beginning this recipe. Place the toppings in small bowls or containers and place them out on the counter. *If getting toppings ready early in the day, cover and refrigerate the bowls of toppings until ready to use.

Fry The Tortillas Until Crispy

Pour oil about ½” deep in a medium sized skillet. Heat the oil on Medium temperature until very hot, but not smoking. A drop of water should sizzle when added to the hot oil, indicating the oil is ready.

Carefully place one corn tortilla into the hot oil. The oil should instantly sizzle around the edges. Let it cook for about 30 seconds, then carefully turn it to the other side using tongs (remember that the oil is very HOT).

Continue to cook the tortilla until it is very crisp on both sides. Use the tongs to press the tortilla down in the center if it puffs up, because you want the middle of the tortilla very crisp to hold the weight of the toppings. If necessary, turn the tortilla back over to ensure the first side is crisp.

When the tortilla is crisp all the way through on both sides, transfer it from the hot oil to several layers of paper towels using tongs. As you lift each tortilla out of the oil, let excess oil drip back into the skillet.

The paper towels will help absorb any excess oil. Repeat the cooking process with the remaining tortillas, until all are cooked, crispy, and well-drained.

“Build” The Tostadas

Now it’s time to “build” the refried bean tostadas. Place 2 big Tablespoons of hot refried beans onto each tortilla (there will be some beans leftover). Use the back of a spoon to GENTLY spread the beans over the surface of the tortilla without cracking it.

Add shredded lettuce on top of the beans, then add grated cheddar cheese (or Colby Jack), dividing these ingredients evenly between the tostadas.

Top each tostada with diced fresh tomatoes. Add garnishes of your choosing to top off the tostadas before serving. We love to add taco sauce (or salsa), chopped cilantro, and a small dollop of sour cream to ours… yum!

The best part of putting out the bowls of toppings is everyone can build their own tostada the way they like it!

The recipe, as written, will yield enough for 4 tostadas, but can EASILY be doubled, tripled, or quadrupled to meet your needs. Some people may eat one tostada, and others may want to enjoy two, so plan accordingly!

TIP: *Remember that you will have some leftover refried beans, so adjust the amount of other ingredients to fit your needs, especially if you want more refried bean tostadas!

Serve And Enjoy The Refried Bean Tostadas

Serve and enjoy these delicious refried bean tostadas. they should be crisp enough to hold all those toppings safe and secure in your hands. Lift that beautiful tostada up using both hands, and take a big, crispy, delicious bite!

I really hope you have the chance to make some yummy refried bean tostadas! I think they’re a perfect meal for busy days because you can easily prepare the toppings ahead of time (cover and refrigerate), then all you need to do at dinner time is fry the tortillas and heat the beans!

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

Looking For More MEXICAN-INSPIRED Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of Mexican-inspired recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Facebook page: The Grateful Girl Cooks!
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0 from 0 votes

Refried Bean Tostadas

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

Refried Bean Tostadas are an easy, meatless meal! Corn tortillas are fried until crisp, then topped with beans, cheese, lettuce, salsa, etc.

Category: Dinner, Lunch

Cuisine: Mexican

Keyword: refried bean tostadas

Servings: 4 tostadas

Calories Per Serving: 213 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 medium corn tortillas
vegetable oil, for frying ½" deep in small skillet
8 ounces canned refried beans = approx. ½ of a 16 oz. can
2 Tablespoons water
1 cup shredded iceberg lettuce
1 cup grated cheddar cheese or Colby Jack
1 medium red tomato diced

OPTIONAL TOPPINGS: taco sauce or salsa, sour cream, chopped cilantro, sliced olives, as desired

Instructions

Prep and place tostada toppings (lettuce, cheese, tomatoes, etc.) in small bowls; place them on the counter. *If getting toppings ready early in the day, cover and refrigerate until ready to use.
Combine refried beans and water in a small saucepan. Stir and cook on low heat until heated through. Keep beans warm while you prepare tortillas.
Pour oil ½" deep in a medium skillet. Heat on Medium until very hot, but not smoking. A drop of water should sizzle when added. Carefully place a tortilla in the hot oil. The oil should instantly sizzle around the edges. Cook for 30 seconds, then turn tortilla to the other side using tongs. Continue to cook until tortilla is very crisp on both sides. Use tongs to press the tortilla down (in the center) in the oil, so the middle of the tortilla is very crisp to hold the weight of the toppings. Turn tortilla over again (if necessary) to ensure crispness on all sides.
Transfer tortilla to several layers of paper towels, which will absorb excess oil as it drains. Repeat with remaining tortillas, until all are cooked, and well-drained.
Spoon 2 big Tablespoons of hot refried beans on each tortilla (there'll be beans leftover). Gently use the back of a spoon to spread beans over the tortilla without cracking it.
Add shredded lettuce on top of the beans, then grated cheese and diced tomatoes, dividing evenly between tostadas. Garnish with taco sauce, salsa, sour cream, cilantro and/or olives, if desired. Serve and enjoy!

Recipe Notes

NOTE: Optional toppings such as taco sauce, sour cream, cilantro, and/or olives were not considered in the caloric calculation.

Nutrition Facts

Refried Bean Tostadas

Amount Per Serving (1 tostada)

Calories 213 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 28mg9%

Sodium 525mg23%

Potassium 96mg3%

Carbohydrates 19g6%

Fiber 4g17%

Sugar 2g2%

Protein 11g22%

Vitamin A 422IU8%

Vitamin C 1mg1%

Calcium 243mg24%

Iron 1mg6%

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

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23
Jul
2024

Garlic Herb Chicken Thighs (Air Fryer)

categories: Air Fryer Recipes, Chicken, Main Dishes

2 Shares

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Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!

If you’re looking for a delicious air fryer recipe using chicken, may I suggest this one for garlic herb chicken thighs? It is a simple recipe to prepare with very minimal prep and the chicken comes out fantastic every time I’ve made it.

You will use 4 large bone in, skin on chicken thighs. They are coated with a seasoning marinade for 30 minutes before cooking. Pop them in the air fryer and cook for 20 minutes, and the result is a delicious, flavorful main dish!

It’s such a simple recipe, and it’s so good. Here’s how to make garlic herb chicken thighs in an air fryer.

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

Prepare The Chicken Thighs

Pat the chicken thighs dry using paper towels. The skin is left on for this recipe, because it adds to the crispiness of the finished garlic herb chicken thighs.

Once patted dry, place the chicken thighs in a large bowl, and set it aside while you prepare a simple seasoning mix.

Make The Seasoning Mix

The spice mix is a cinch to make! Simply mix garlic powder, onion powder, salt, black pepper, dried thyme, rosemary and tarragon in a small bowl until they’re combined.

That’s it… see how easy that was? You will use ALL of this mixture for the four chicken thighs.

Drizzle olive oil over the chicken thighs, then add the seasoning mix on top. Use your hands to rub and coat the chicken with oil and the spices.

Continue until all the chicken thighs are coated on all sides with oil and spices. Rub the mixture into the surface of the chicken so it adheres.

Let the spice/oil-coated chicken marinate for 30 minutes. This allows the spices (and oil, for crispiness) to help give flavor to the chicken skin and meat, before they are cooked.

Now It’s Time For The Air Fryer!

Preheat the air fryer to 380°F. NOTE: My air fryer preheats at a default temp. of 400°F, so I preheat it at this temperature, then adjust it down to cook the chicken thighs.

Once the air fryer has preheated, adjust the temperature to 380°F. Place the marinated chicken thighs in the inner basket, leaving a small amount of space between each one.

TIP: If you are cooking more than 4 thighs, be sure to not overcrowd the basket, to ensure each piece of chicken cooks evenly and becomes crisp on the outside.

Select the CHICKEN button if your air fryer has that feature. If not, set the timer for 20 minutes (at 380°F.) . Press START, and air fry the chicken for 10 minutes.

After 10 minutes, press PAUSE, and flip the chicken thighs over to the other side. They should already be nicely browned at this point.

Continue cooking the other side for the remaining 10 minutes OR until the garlic herb chicken thighs reach a “safe” internal temperature of 165°F.

Serve The Garlic Herb Chicken Thighs

The garlic herb chicken thighs should be fully cooked at this point and can now be served. We let them rest for 1-2 minutes to let the internal juices redistribute through the meat before serving.

The chicken thighs taste great, thanks to the marinade! They also are juicy on the inside and crispy on the outside. Serve with your favorite sides, and enjoy this simple meat dish!

I hope you have the opportunity to make these delicious garlic herb chicken thighs, and trust you’ll like them as much as we do.

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

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0 from 0 votes

Garlic Herb Chicken Thighs (Instant Pot)

Prep Time

5 mins

Cook Time

20 mins

Inactive Prep: Marinating Time

30 mins

Total Time

55 mins

Make Garlic Herb Chicken Thighs in an air fryer! Chicken marinates in olive oil and spices before cooking. Crispy outside, juicy inside!

Category: Main Dish

Cuisine: All Cuisines

Keyword: garlic herb chicken thighs

Servings: 4

Calories Per Serving: 374 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 large chicken thighs (bone in, skin on)
1½ Tablespoons olive oil

For Spice Mix:

1½ Tablespoons garlic powder
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon dried tarragon

US Customary - Metric

Instructions

Pat chicken thighs dry using paper towels. Place chicken in a large bowl; set aside.
In a separate small bowl, combine garlic powder, salt, black pepper, thyme, rosemary and tarragon.
Drizzle olive oil over the chicken, then add spice mix. Use your hands to rub and coat chicken with oil and spices until they adhere. Continue until chicken is coated on all sides with oil/spices. Let chicken marinate for 30 minutes.
Preheat air fryer according to manufacturer directions. Once preheated, adjust temperature to 380°F. Place chicken thighs in the inner basket, leaving space between each one. TIP: If cooking more than 4 thighs, don't overcrowd the basket, to ensure each piece cooks evenly and becomes crisp on the outside.
Select the CHICKEN button if the air fryer has that feature. If not, set the timer for 20 minutes (at 380°F). Press START; cook chicken for 10 minutes. After 10 minutes, press PAUSE; flip chicken over to the other side. Continue cooking the other side the remaining 10 minutes OR until the garlic herb chicken thighs reach an internal temperature of 165°F.
When done, let chicken rest 1-2 minutes to let internal juices redistribute in the meat. Serve with favorite side dishes and enjoy!

Nutrition Facts

Garlic Herb Chicken Thighs (Instant Pot)

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

Calories 374 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 7g44%

Trans Fat 0.1g

Polyunsaturated Fat 6g

Monounsaturated Fat 14g

Cholesterol 142mg47%

Sodium 549mg24%

Potassium 338mg10%

Carbohydrates 3g1%

Fiber 0.3g1%

Sugar 0.1g0%

Protein 24g48%

Vitamin A 121IU2%

Vitamin C 0.1mg0%

Calcium 17mg2%

Iron 1mg6%

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

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10
Jul
2024

Lentil Potato Soup

categories: Main Dishes, Meatless Meals, Soups

4 Shares

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Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It’s also budget friendly and tastes delicious!

Today I want to share a delicious recipe for a meatless soup that tastes great, and is really simple to prepare. Even though I am not a vegetarian, my husband and I often enjoy meatless meals.

I’m always on the lookout for meatless recipes, especially because one of our sons (and his girlfriend) are vegetarians. This recipe for lentil potato soup is a yummy recipe I’m positive they will enjoy!

Even if you are NOT a vegetarian, I’m confident you are going to enjoy this delicious meatless soup, full of protein and fiber!

Lentils are such a wonderful source of protein and prebiotic fiber, and are low in fat, too! These wonderful legumes are available in grocery stores everywhere (found with the dried beans). Lentils are also quite inexpensive and are a great item for the pantry, because of their long shelf life.

The addition of potatoes, carrots, onion, tomato sauce, garlic, celery and spices give this soup great flavor, as well. You’ll also love how simple it is to make, which is an added bonus! Here’s how to make lentil potato soup.

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

A Word About The Lentils

For this recipe I used a combination of three types of lentils I already had in our pantry: red lentils, green lentils and brown lentils. If you only have ONE type of lentils to use (preferably brown, black, or green) that will still be absolutely delicious, as well.

I don’t recommend using all red lentils because they can become soft and “mushy” when cooked for a long time, more so than the other three varieties.

Before beginning to cook this soup, rinse the raw, dried lentils and drain them very well. Repeat this 2-3 times, then set the rinsed and dried lentils aside, to be added later to the soup.

How To Make The Soup

Now it’s time to prepare the soup. In a large cooking pot (or Dutch oven), heat vegetable oil on medium heat. Stir in diced onion, and cook this for about 1 minute, stirring often.

Add diced carrots, celery, and minced garlic to the pot, and stir to combine. Continue to cook the veggies for 3 minutes, stirring often, so the garlic doesn’t burn and become bitter.

Add the drained lentils, tomato paste and tomato sauce to the pot. Stir well, to combine these ingredients. Cook on medium heat for 1 minute, stirring often.

Add The Potatoes And Spices

Stir in 4 cups of water (or chicken broth) into the veggies, then add the potato chunks. The potatoes can either be peeled or not, depending on your personal preference. We leave them on (after washing them well).

I also use a combination of russet potatoes, red potatoes and a couple yukon gold potatoes. You can use only one kind of potato if that’s what you have, just be sure to use ¾ pound total of bite-sized potato pieces.

Stir in salt, pepper, dried thyme and oregano until they’re incorporated into the soup.

Time To Cook The Soup

Put a lid on the soup pot and let the soup come to a boil. Turn the heat down to Medium-Low. Continue cooking the soup (covered) on a low simmer for between 30-35 minutes, stirring occasionally.

Take a taste. The lentil potato soup is done cooking when the lentils AND the potato chunks are soft and tender. Season the soup to taste with additional salt and pepper, if necessary.

The lentil potato soup is fairly thick in density. If you want it to be more “soupy” in texture, stir in a bit more water (about ½ -1 cup), and make sure the soup is heated through before serving.

Serve The Lentil Potato Soup

Ladle the hot lentil potato soup into serving bowls, and serve this dish hot! We enjoyed the soup with a slice of homemade garlic butter naan bread on the side!

The naan was perfect for this thick soup and we enjoyed dipping pieces of it into the soup and scooping up lentils and veggies. YUM!

I hope you have the opportunity to try this delicious, meatless soup, and trust you will enjoy it as much as we do. It is a filling, hearty soup I am confident you’re going to like!

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

Looking For More SOUP Recipes?

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

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from (and with thanks to): Mira, at cookinglsl.com/easy-lentil-potato-soup-recipe/

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0 from 0 votes

Lentil Potato Soup

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!

Category: Main Dish, Soup

Cuisine: American

Keyword: lentil potato soup

Servings: 6

Calories Per Serving: 234 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ Tablespoons vegetable oil
⅓ cup yellow onion diced
2 medium carrots peeled, diced
1 stalk celery diced
3 cloves garlic minced
¼ cup tomato sauce
2 Tablespoons tomato paste
1¼ cups lentils rinsed, drained well
2 teaspoons salt
½ teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon dried thyme
4 cups water OR chicken broth + more, as need to thin soup
¾ pound potatoes (russet, red, Yukon- or combo) cut in bite-sized pieces

US Customary - Metric

Instructions

Rinse lentils and drain 2-3 times. Set aside.
In a large cooking pot, heat oil on Medium. When oil is hot, stir in onion; cook 1 minute, stirring often. Add diced carrots, celery, and minced garlic to the pot; stir to combine. Cook for 3 minutes, stirring often so garlic doesn't burn.
Add drained lentils, tomato paste and tomato sauce. Stir well, to combine. Cook on Medium heat for 1 minute, stirring often.
Stir in water (or chicken broth), then add potatoes, salt, pepper, dried thyme and oregano. Stir until they're incorporated into the soup.
Cover the pot and let soup come to a boil. Turn heat down to Medium-Low. Continue cooking (covered) on a low simmer for 30-35 minutes; stir occasionally. Soup is done when lentils AND potatoes are soft/tender. Taste, then add additional salt and pepper, if desired. TIP: If you want soup to be less thick, stir in more water (½ -1 cup); make sure soup is heated through.
Ladle the hot soup into serving bowls, and serve immediately! Enjoy! Any leftovers can be easily re-heated.

Nutrition Facts

Lentil Potato Soup

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

Calories 234 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Sodium 898mg39%

Potassium 829mg24%

Carbohydrates 38g13%

Fiber 15g63%

Sugar 4g4%

Protein 12g24%

Vitamin A 3577IU72%

Vitamin C 11mg13%

Calcium 50mg5%

Iron 4mg22%

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

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21
Jun
2024

Lime Brown Butter Shrimp

categories: Main Dishes, Seafood

3 Shares

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

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

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

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

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

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

First Things First

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

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

Brown The Butter

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

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

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

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

Season And Cook The Shrimp

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

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

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

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

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

Serve The Lime Brown Butter Shrimp

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

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

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

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

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

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious shrimp recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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

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0 from 0 votes

Lime Brown Butter Shrimp

Prep Time

8 mins

Cook Time

12 mins

Total Time

20 mins

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

Category: Main Dish, Seafood

Cuisine: All Cuisines

Keyword: lime brown butter shrimp

Servings: 4

Calories Per Serving: 199 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

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

US Customary - Metric

Instructions

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

Recipe Notes

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

Nutrition Facts

Lime Brown Butter Shrimp

Amount Per Serving (1 g)

Calories 199 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 213mg71%

Sodium 300mg13%

Potassium 313mg9%

Carbohydrates 1g0%

Fiber 0.2g1%

Sugar 0.1g0%

Protein 23g46%

Vitamin A 400IU8%

Vitamin C 1mg1%

Calcium 80mg8%

Iron 1mg6%

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

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