Main Dishes Archives

Category: Main Dishes

10
Apr
2018

Pan-seared Rockfish with Fresh Herbs

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Pan-seared rockfish is cooked in seasoned browned butter, and topped with fresh herbs in this delicious, low calorie seafood dish!

I don’t know about you, but when my husband volunteers to do our grocery shopping, I happily let him take on that task for the week, even if I know some things NOT on my grocery list will find their way into the shopping cart (funny how that always happens)!

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True Story

Such was the case a few weeks ago! My husband Ken, came home and proudly told me about some great seafood he sampled at the grocery store. He told me he bought some of the fish, and how cool it was that the seafood manager even tucked in fresh herbs to cook with it.

I asked him what KIND of fish he bought and he said ROCKFISH. Wait- what? ROCKFISH? I had NEVER EVER heard of it before, and now I have a couple “mystery fish” fillets in my refrigerator that need cooking? So I did what any befuddled person would do in this situation and looked it up online.

What Is Rockfish?

Turns out “rockfish” is also called Pacific Red Snapper, Striped Bass or Rock Cod in North America (there are a LOT of varieties). Most types of this mild-flavored fish are typically found in the Northern Pacific ocean.

A simple 5 ounce serving provides nearly 2/3 of a typical adult’s daily protein requirements, and is very low in calories!

So, I thought about it for a bit, then decided on a simple plan as to how to cook it for our dinner (similar method I use for cooking pan-seared creole salmon). Guess what? It was fantastic! Low calorie, very light in flavor, and it was a big hit! Who knew?

I tend to take photos of any new recipes I try (or make up as I go), in case it is so good I want to share it! Well, this is one of those kind of recipes, and I’m glad I have the pics to show you! Here’s how easy it is to make this seafood dish, in under 15 minutes!

How To Make Pan-Seared Rockfish with Fresh Herbs

Start with the fish. Duh. Here are the rockfish fillets, freshly unwrapped. The seafood manager generously tucked in some fresh dill, rosemary and thyme, and a couple pads of butter for free, too!

First thing you will need to do is lightly season the fish on one side with salt, pepper, and a tiny bit of garlic powder.

Melt butter and olive oil in a large skillet on medium heat. Add a couple sprigs of rosemary, thyme and dill to the butter as it melts to help infuse a little bit of the fresh herb flavor.

Add the fish, and place the herbs on top of each piece while they cook. It takes about 3-4 minutes to pan-sear the bottom of the fish to a golden brown color. Move the herbs over to the side of skillet, and carefully turn the fish over, and continue cooking.

While the pan-seared rockfish cooks, occasionally spoon some of the melted butter over the pieces of fish. This adds so much flavor to the fish. Don’t skip this step!

After spooning butter over fish, place the herbs back on top. Continue cooking the rockfish 3-4 additional minutes until done, or it flakes easily. Discard the cooked pieces of rosemary, thyme and dill.

Transfer the fish to serving plates (I used two spatulas to make sure the long fillet didn’t break in the middle).

Time To EAT!

Your pan-seared rockfish is now ready to eat! To serve, I garnish each piece of rockfish with a couple lemon slices and a FRESH twig of rosemary and dill. The fresh herbs make it look really nice on the plate.

We also had some fresh asparagus with the fish, and totally enjoyed our simple, healthy meal!

If you’ve never had rockfish before, I would urge you to check out the seafood counter at your local grocery store and see if they carry it!

This rockfish dish is quite delicious, hardly takes any time at all to cook, and is so easy to prepare! Have a great day, and please come back again soon.

Looking For More ROCKFISH Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes for rockfish, including:

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Pan-seared Rockfish with Fresh Herbs

Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

Rockfish fillets are pan-seared in seasoned browned butter, and topped with fresh herbs (dill, rosemary and thyme) in this delicious, low calorie seafood dish!

Category: Dinner, Entree

Cuisine: American

Keyword: rockfish

Servings: 2 servings

Calories Per Serving: 265 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 rockfish fillets , approx. 5 ounces each
1 pinch salt, pepper and garlic powder , to lightly season each fish fillet
3 Tablespoons butter
1/2 Tablespoon olive oil
4 sprigs fresh dill
4 sprigs fresh rosemary
4 sprigs fresh thyme

For Garnish:

2 sprigs fresh dill , 1 for each fillet
2 sprigs fresh rosemary , 1 for each fillet
4 slices lemon , thinly sliced

US Customary - Metric

Instructions

Lightly season the fish on one side with salt, pepper, and a teensy bit of garlic powder.
Melt butter and olive oil in a large skillet on medium heat. Add rosemary, thyme and dill to the butter as it melts to help infuse a little fresh herb flavor. Add the fish to skillet, and place the herbs on top of each piece while they cook (takes about 3-4 minutes to pan-sear the bottom of the fish to a golden brown color). Transfer herbs to side of skillet, and carefully turn fish to the other side, and continue cooking. While the fish cooks, spoon some of the melted butter over the pieces of fish. After spooning butter over fish, place the herbs back on top, and continue cooking fish approximately 3-4 additional minutes until done, and fish flakes easily.
Transfer fish to individual serving plates (I used two spatulas so the long fillets wouldn't break in the middle). Garnish each fillet with two lemon slices and a fresh twig of rosemary and dill, if desired (they make the fish look really nice on the plate!). Serve, and enjoy!

Recipe Notes

Can't find rockfish? Substitute red snapper or striped bass fillets.

Nutrition Facts

Pan-seared Rockfish with Fresh Herbs

Amount Per Serving (1 fillet (5 ounces))

Calories 265 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 8g50%

Cholesterol 100mg33%

Sodium 496mg22%

Potassium 566mg16%

Carbohydrates 1g0%

Protein 26g52%

Vitamin A 475IU10%

Vitamin C 10.6mg13%

Calcium 28mg3%

Iron 0.8mg4%

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

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

03
Apr
2018

Tortellini Marinara and Zucchini Bake

categories: Casseroles, Italian, Main Dishes, Meatless Meals, Pasta

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Enjoy Tortellini Marinara Zucchini Bake (Wt. Watchers), a meatless casserole, with cheese tortellini, sauce, zucchini, spinach, & mozzarella!

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

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

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

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Cook the Veggies

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

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

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

Assemble The Tortellini Marinara Zucchini Bake

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

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

Bake The Casserole

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

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

Time To EAT!

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

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

Looking For More TORTELLINI Recipes?

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

Interested In More Recipes?

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Tortellini Marinara and Zucchini Bake

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Enjoy this Weight Watchers Italian (vegetarian) casserole, with cheese tortellini, marinara sauce, zucchini, and baby spinach, topped with mozzarella cheese!

Category: Dinner

Cuisine: Italian

Keyword: tortellini

Servings: 4 servings

Calories Per Serving: 385 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon olive oil (extra virgin)
3 zucchini (uncooked, small)
1/2 onion (chopped)
1½ teaspoons minced garlic
2 cups marinara sauce , divided (store bought)
4 cups fresh baby spinach
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
3 cups cheese tortellini (without sauce-cooked and drained)
1/2 cup part-skim mozzarella cheese , shredded
1/4 cup Parmesan cheese (+ additional for garnish, if desired)

US Customary - Metric

Instructions

Cook tortellini according to package instructions. Once cooked, drain and rinse with cold water. Set aside. TIP: I found it easy (and a timesaver) to cook the tortellini at the same time the zucchini/sauce mixture was cooking.
Heat olive oil in large skillet on medium high heat. Add diced zucchini and chopped onions, stir often, and cook on medium high heat for about 5 minutes (the veggies will be very lightly browned). Add the minced garlic to the skillet, stir to combine, and cook for another minute (be careful to stir and not let the garlic burn, or it will taste bitter).
Add baby spinach leaves, 1 cup (reserve the rest) of marinara sauce, red pepper flakes, salt and pepper to the skillet. Stir well, to combine. TIP: The spinach can be added in small batches... it looks like a LOT of spinach going in the skillet, but it will definitely wilt down! Once it has wilted, add more to skillet. Once all spinach has been added, cover the skillet, and simmer on low heat for 2-3 minutes, until the spinach has fully wilted. At this point, additional salt and pepper can be added, to suit your taste.
Layer the casserole this way: Spoon 1/2 cup of the reserved marinara sauce over bottom of dish. Add HALF of the cooked/drained tortellini on top of the sauce. Cover the tortellini with HALF of the veggie/sauce mixture. Cover that with the rest of the tortellini. Cover that with the rest of the veggie mixture. Pour remaining 1/2 cup of marinara sauce over top of veggies, then sprinkle with grated mozzarella and Parmesan cheese.
Cover the dish loosely with aluminum foil (try not to let the foil touch the top of the cheese, if possible). Bake in a 350 degree oven for 20 minutes, then remove foil and bake for 10 more minutes, or until cheese is melted and bubbly. Remove casserole from oven. Serve, and enjoy!

Recipe Notes

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

Nutrition Facts

Tortellini Marinara and Zucchini Bake

Amount Per Serving (1 serving (1½ cups))

Calories 385 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Cholesterol 43mg14%

Sodium 1357mg59%

Potassium 988mg28%

Carbohydrates 49g16%

Fiber 7g29%

Sugar 12g13%

Protein 22g44%

Vitamin A 3790IU76%

Vitamin C 44.7mg54%

Calcium 368mg37%

Iron 4.7mg26%

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

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

27
Mar
2018

Hoisin Pork with Noodles and Broccoli

categories: Asian, Main Dishes, Pork

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You’ll LOVE Hoisin Pork with Noodles and Broccoli, featuring marinated pork with noodles, broccoli and carrots cooked in an Asian inspired sauce!

I discovered this recipe on Pinterest, and decided to make it for dinner a few weeks ago… wow… it was fantastic! Don’t let the long ingredient list deter you from making this! Almost all of the ingredients in this recipe are for the delicious Asian flavored sauce which is used to marinate pork strips.

The rest of the ingredients are few, and the recipe is not hard to make, either! Once the meat has been marinated, it is pan-seared, then combined with cooked noodles, broccoli florets, shredded carrots, chopped peanuts, and some additional sauce, mixed together… and BOOM- that’s it!

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Can I Still Make This Dish If I Have A Peanut Allergy?

If you have a peanut allergy, simply leave the peanut butter out of the marinade sauce (it will still taste fantastic), and leave the chopped peanuts out of the dish.

How To Make Hoisin Pork With Noodles And Broccoli

The recipe itself is very easy to make. Because the pork needs to marinate for awhile, I highly recommend planning ahead… making the sauce and marinating the pork strips EARLY in the day (or even overnight), for absolute BEST flavor! Here’s how to make this dish:

Place all marinade ingredients in large bowl. Whisk together until smooth (or use a food processor, if desired). IMPORTANT: Once marinade is mixed, measure out 6 heaping Tablespoons, and place it in a separate bowl and set aside (reserving it to add to noodles later).

Thinly slice the pork, and add to the marinade still in large bowl. Stir to fully coat pork slices. Cover bowl, and refrigerate at least 4 hours (overnight or 8 hours is best, for flavor saturation).

After Hoisin Pork Has Marinated

When ready to make this meal, remove pork from refrigerator. Heat a large, non-stick skillet on medium high. Once hot, remove pork strips from bowl with a slotted spoon (to drain off some of the marinade), and place pork into hot skillet (discard the rest of the marinade left in the bowl the pork was in).

Cook the hoisin pork, turning once, until both sides of the meat are browned. When done, remove the skillet from the heat.

While the pork is cooking, cook noodles separately, according to package directions (do NOT discard the cooking water). Lightly steam broccoli florets (or fully thawed, previously frozen chopped broccoli).

Finishing Making This Meal

Add the cooked noodles, broccoli, shredded carrots, chopped peanuts, and the 6 Tablespoons RESERVED hoisin sauce mixture to the skillet with the browned pork.

Add 1/4 cup of the hot water used for cooking the noodles (the starch in the water will help the hoisin sauce stick to the noodles). Mix all the ingredients together, until coated with sauce. Heat on low, stirring often, to ensure the hoisin pork is heated through before serving.

Serve the Hoisin Pork

If desired, garnish each serving with chopped cilantro, sliced green onions, and additional chopped peanuts. Serve immediately, and enjoy!

I really hope you will consider trying this wonderful pork dish! The flavors are wonderful, and it is a filling, satisfying “all in one” meal… meat, carbs, and veggies! Have a great day!

Looking For More PORK Recipes?

Interested In More Recipes?

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Recipe adapted from: Lindsay, at https://pinchofyum.com/hoisin-pork-with-rice-noodles

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Hoisin Pork with Noodles and Broccoli

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

You'll LOVE Hoisin Pork with Noodles and Broccoli, featuring marinated pork with noodles, broccoli and carrots cooked in an Asian inspired sauce!

Category: Main Dish

Cuisine: Asian

Keyword: hoisin pork

Servings: 6 servings

Calories Per Serving: 683 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pork Marinade

1/3 cup soy sauce , low sodium
1/4 cup water
3.5 Tablespoons sesame oil
2 Tablespoons honey
1 Tablespoon granulated sugar
1 dash fish sauce
3 Tablespoons vinegar
1 teaspoon lime juice
5 cloves garlic , finely minced
2 Tablespoons ginger (fresh) ,finely grated
1/4 teaspoon red pepper flakes
3 Tablespoons hoisin sauce
3 Tablespoons peanut butter

For Rest of Dish

1.5 pounds pork , cut into thin strips
9 ounces spaghetti noodles , or rice noodles
1.5 cups broccoli , chopped
1/2 cup carrots , grated
1/4 cup peanuts , chopped
6 Tablespoons Reserved Hoisin sauce mixture

Optional Garnish (not included in calorie count)- cilantro, additional chopped peanuts, sliced green onions

US Customary - Metric

Instructions

Place all marinade ingredients in large bowl. Whisk together well, until smooth. Once mixed, measure out 6 heaping Tablespoons and place it in a small, separate bowl (reserving it to add to noodles later). Thinly slice the pork, and add to the marinade still in large bowl. Stir to fully coat pork slices. Cover bowl; refrigerate at least 4 hours (overnight or 8 hours is recommended, for full flavor saturation).
Heat a large, non-stick skillet on medium high. Once hot, remove pork strips from bowl with a slotted spoon (to drain off some of the marinade-discard any remaining marinade in bowl), and place pork strips into hot skillet in a single layer. Cook pork, turning once, until both sides are browned. Remove skillet from heat.
While the pork is cooking, cook noodles in separate pan, according to package directions (do NOT discard the cooking water). Lightly steam broccoli florets, or thawed (previously frozen) broccoli. Add cooked noodles, broccoli, shredded carrots, chopped peanuts, and the 6 Tablespoons RESERVED hoisin sauce mixture to the skillet with browned pork.
Add 1/4 cup of the hot cooking water used for noodles to skillet (the starch in the water will help the hoisin sauce stick to the noodles). Mix all ingredients together, until coated with sauce. Heat on low, stirring often, to ensure dish is heated all the way through before serving. If desired, garnish each serving with chopped cilantro, sliced green onions, or additional chopped peanuts. Serve and enjoy!

Nutrition Facts

Hoisin Pork with Noodles and Broccoli

Amount Per Serving (1 serving)

Calories 683 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 11g69%

Cholesterol 81mg27%

Sodium 736mg32%

Potassium 678mg19%

Carbohydrates 50g17%

Fiber 3g13%

Sugar 13g14%

Protein 30g60%

Vitamin A 1950IU39%

Vitamin C 22.8mg28%

Calcium 58mg6%

Iron 2.5mg14%

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

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

16
Mar
2018

Chicken Fried Chicken with Country Gravy

categories: Chicken, Main Dishes

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If you enjoy comfort food meals, (or chicken fried steak, which is a staple breakfast menu item at many restaurants), then you’ll want to try this recipe for Chicken Fried CHICKEN with creamy Country Gravy for a tasty dinner!

I learned how to make this easy dish, after watching my Mom cook fried chicken for many years (and seeing how chicken fried steak is served in restaurants). I adapted this recipe from both of those methods by trial and error. Typically this dish is made using beef in cubesteak form, lightly breaded and fried, and is called chicken-fried steak.

I actually prefer to make it with chicken breasts, but still cover it with that signature delicious, creamy country gravy! It’s very easy to prepare, with a shortcut I use for making the gravy a nice time saver, too! If you enjoy fried chicken, you will enjoy this dish!

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

True Story!

One time, over 20 years ago, I made chicken fried chicken at dinnertime for our two young sons while my husband was out of state on business. I flattened the chicken breasts out so much that when I put the finished, cooked piece of chicken on each of their plates, it nearly covered the entire plate. You should have seen the look in their eyes when they first saw it and gasped!

To make it even more “perfect”, we watched the movie Jurassic Park while we ate our dinner. BIG crazy dinosaurs… BIG crazy-good chicken fried chicken. Our boys have never forgotten that dinner… ha ha!!!

While it definitely is not the “healthiest” dinner you could choose to eat, it sure tastes great every now and then! It’s your typical “comfort food meal”, especially when served with creamy mashed potatoes. Everything in moderation, right? Here’s how easy it is to make:

How To Make Chicken Fried Chicken

Place a boneless, skinless chicken breast in between two pieces of plastic wrap, sealing the edges. Pound the chicken out with the flat side of a meat mallet, until it has flattened out considerably to about 1/2 inch thick, like a cutlet. Think of all that pounding as very inexpensive therapy…

Mix flour and seasonings in a small bowl. Place buttermilk in a separate bowl. Dredge the chicken breast in flour mixture until completely covered on all sides. Dip chicken in buttermilk, coating all sides.

Let excess liquid drip back into bowl, then place chicken back into flour mixture, turning to cover completely. Set chicken onto dry platter, and repeat process for all pieces of chicken, coating one at a time.

Heat vegetable oil on medium high heat, in large skillet. I like to use a cast iron skillet for this, but any type of skillet will work. When oil is hot (but not smoking), add chicken. It should sizzle when chicken hits pan. You might need to cook the chicken in batches, due to the size of the flattened chicken.

Cooking times will vary, due to different thicknesses of meat, but you will need to cook one side (without moving it around-that tends to pull the breading off) until deep golden brown on bottom, then carefully turn chicken over and cook other side. Cook until chicken is fully cooked through (total time between 12-18 minutes, depending on thickness of chicken). Remove from heat.

Prepare The Country Gravy

While chicken is cooking, prepare the gravy. Most of the time I make gravy from scratch, BUT for a quick and easy way to make this creamy gravy for this recipe, I start with a “cheap” package of country gravy mix.

Prepare according to package directions, but also add a small chicken bouillon cube, a teaspoon of butter, some black pepper, onion powder and garlic powder, and stir until completely blended in. I find this really helps the gravy to have more “homemade” flavor!

To serve this easy dish, I place the beautifully browned chicken cutlet onto each serving plate, then generously spoon some of the creamy country gravy over the top, and serve hot! See how big that one little chicken breast becomes when it’s flattened out… practically covers half the plate! P.S. The gravy is good on mashed potatoes, too!

See how easy it is to make chicken fried chicken? It really is a simple dish to prepare, and tastes delicious! You might also want to check out my recipe for Crunchy Buttermilk Fried Chicken! Hope you will consider trying this comfort food style recipe… and enjoy a little taste of the South!

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 chicken recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source for chicken: My mom

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chicken Fried Chicken With Country Gravy

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

If you enjoy comfort food meals (or chicken fried steak), then you'll absolutely want to try Chicken Fried CHICKEN with creamy Country Gravy for a tasty dinner!

Category: Chicken, Dinner

Cuisine: American

Keyword: chicken fried chicken

Servings: 2 servings

Calories Per Serving: 465 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chicken:

2 chicken breasts (boneless, skinless)
1 cup all purpose flour
1/2 cup buttermilk
1/2 teaspoon salt
1/8 teaspoon black pepper, paprika, garlic powder, onion powder (1/8 teaspoon each)
2 Tablespoons vegetable oil

For Country Gravy

1 envelope Country Gravy Mix (+ water indicated on pkg.)
1 cube chicken bouillon (small cube, crumbled)
1 teaspoon butter
1/4 teaspoon black pepper
1/8 teaspoon garlic powder and onion powder (1/8 teaspoon each)

US Customary - Metric

Instructions

Place a boneless, skinless chicken breast in between two pieces of plastic wrap, sealing the edges. Pound the chicken with the flat side of a meat mallet, until it has flattened out considerably to about 1/2 inch thick (like a cutlet).
Mix flour and seasonings in a small bowl. Put buttermilk in a separate bowl. Dredge the chicken breast in flour mixture until completely covered on all sides, and shake off excess flour. Dip floured chicken into buttermilk, coating all sides. Let excess liquid drip back into bowl, then place chicken back into flour mixture, turning to cover completely. Set chicken onto dry platter; repeat process for all pieces of chicken, one at a time.
Heat vegetable oil on medium high heat, in large skillet. When oil is hot (but not smoking), add chicken. It should sizzle when chicken hits pan. You might need to cook chicken in batches, due to the size of the flattened chicken. Cooking times will vary, due to different thicknesses of meat, but you will need to cook one side (without moving it around-that tends to pull the breading off) until deep golden brown on bottom, then carefully turn chicken over and cook other side. Cook until chicken is fully cooked through (total time estimated between 12-18 minutes, depending on thickness of chicken). Remove from heat.
While chicken is cooking, prepare the gravy per pkg. instructions. Once thickened, add chicken bouillon cube (crumbled), butter, black pepper, onion powder and garlic powder. Stir and continue cooking until ingredients are completely blended into gravy.
To serve, place a browned chicken cutlet onto each serving plate, then generously spoon some of the creamy country gravy over the top, and serve hot!

Nutrition Facts

Chicken Fried Chicken With Country Gravy

Amount Per Serving (1 piece (w/ gravy))

Calories 465

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

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

06
Mar
2018

Creamy Italian Sausage Gnocchi

categories: Italian, Main Dishes, Pork

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If you’re looking for a flavorful, 30 minute, one pot, comfort food dinner to serve family or friends, then you’ll love this satisfying and filling Creamy Italian Sausage Gnocchi, with baby spinach, tomatoes and mozzarella!

I love gnocchi, those cute little Italian potato “dumplings”, usually found in the pasta section of the grocery store. Have you tried them? I first tried them in soup at a local restaurant, loved them, and went home to make my own Olive Garden Chicken Gnocchi Soup.

Since then I’ve also used them to make other delicious gnocchi dishes! So when I discovered THIS recipe on Pinterest recently, I just KNEW it would be good! It most certainly WAS! The recipe is incredibly EASY to make, and tastes amazing! This meal fills you up, and is so creamy and packed with Italian flavor! Here’s how easy it is to make, all in ONE PAN, in about 30 minutes:

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Making Creamy Italian Sausage Gnocchi

Place Italian sausage, diced onion, minced garlic, Italian seasoning, salt, pepper, and garlic powder in a large skillet (I used a cast iron skillet). Cook on medium high heat, until sausage has browned, stirring often. If there is any grease left in skillet, simply remove and discard.

Add gnocchi (straight from the package), canned diced tomatoes, and whipping cream to the sausage in skillet. Carefully stir to combine ingredients.

Add The Fresh Spinach

Add handfuls of fresh baby spinach to the skillet. Stir and let spinach wilt just a bit in the hot liquid. If necessary, add spinach in batches (I added mine in two batches). Cook mixture on low for about 10 minutes, stirring often, until the spinach has fully wilted down, the sauce has reduced in volume a bit, and the gnocchi is cooked and hot.

Add the grated mozzarella cheese to the skillet; stir well, to fully incorporate cheese into the sauce and it melts.

Time to Serve The Creamy Italian Sausage Gnocchi

That’s it! See how easy this dish is to make? Sprinkle a tiny bit more Mozzarella cheese on top before serving it up into individual bowls, because, you know… it’s cheese! If you want even more pops of color, place a couple small spinach leaves on top, as well.

This Italian sausage gnocchi was such an easy, delicious dish to prepare! My husband and I really enjoyed it (and we’re looking forward to the leftovers, too)! Hope you will consider trying this recipe out… it tastes wonderful! Have a great day!

Looking for More GNOCCHI Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a couple more gnocchi recipes you might enjoy, including:

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Recipe Source: Alli at https://tornadoughalli.com/2018/01/one-pot-creamy-sausage-gnocchi/

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Creamy Italian Sausage Gnocchi

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

If you're looking for a flavorful, 30 minute, one pot, comfort food dinner, you'll love Creamy Italian Sausage Gnocchi, with spinach, tomatoes and mozzarella!

Category: Dinner

Cuisine: Italian

Keyword: Italian sausage gnocchi

Servings: 6 servings

Calories Per Serving: 559 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound Italian sausage *can substitute 3 links with casings removed
1 brown onion , diced
2 cloves garlic . minced
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 15 ounce can petite diced tomatoes
3/4 cup heavy whipping cream
16 ounces gnocchi
3 cups spinach , fresh
1 cup Mozzarella cheese , grated

US Customary - Metric

Instructions

Place Italian sausage, diced onion, minced garlic, Italian seasoning, salt, pepper, and garlic powder in a large skillet. Cook on medium high heat, until sausage has browned, stirring often. Drain and discard any grease accumulated in skillet.
Add gnocchi, canned diced tomatoes, and whipping cream to the skillet. Carefully stir to combine ingredients. Add handfuls of fresh baby spinach to the skillet. Stir and let spinach wilt just a bit in the hot liquid. If necessary, add spinach in batches (I added mine in two batches). Cook mixture on low for about 10 minutes, stirring often, until the spinach has fully wilted down and the gnocchi is cooked.
Add the grated mozzarella cheese to the skillet; stir well, to fully incorporate cheese into the sauce and it melts. Once cheese is fully melted, serve the dish! May garnish with additional grated cheese, if desired.

Recipe Notes

Gnocchi does not have to be precooked before adding it to dish.

Nutrition Facts

Creamy Italian Sausage Gnocchi

Amount Per Serving (1 serving)

Calories 559 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 18g113%

Cholesterol 112mg37%

Sodium 1338mg58%

Potassium 352mg10%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 1g1%

Protein 19g38%

Vitamin A 1980IU40%

Vitamin C 7.6mg9%

Calcium 174mg17%

Iron 4.4mg24%

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

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02
Mar
2018

Balsamic Chicken with Asparagus and Mushrooms

categories: Chicken, Main Dishes

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Pan-seared balsamic chicken with grilled asparagus and mushrooms, topped with a flavorful pan sauce, is an easy, delicious, and healthy dinner!

If you’re looking for a “new” chicken recipe that is healthy, packed with flavor and protein AND can be ready in about half an hour, check out this one for Balsamic Chicken with Asparagus and Mushrooms!

I found the recipe on Pinterest, and it sounded really good, was low in calories, but high in flavor! I made this for my husband and I a couple of weeks ago, and we really enjoyed it! Boneless, skinless chicken breasts are pan-seared, asparagus is steamed in a balsamic glaze, and mushrooms are cooked then added to a creamy balsamic sauce which covers it all! YUM!

*NOTE: The recipe as posted serves 4, but I cut the recipe in half and only made two servings, so my photos reflect that. Here’s how to make this delicious dish:

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How To Make Balsamic Chicken

Heat oil on medium-high heat in skillet until hot, but not smoking. Lightly season chicken breasts with salt and pepper. Place chicken in hot skillet. Cook each side for about 7 minutes (per side), until nicely browned.

Add 1/3 cup chicken broth to skillet (reserve the rest for later); cook on low for 3-4 minutes, or until chicken is fully cooked through. Remove from heat; set aside (and cover, to keep warm).

While chicken was cooking, I made the asparagus. Trim ends off fresh asparagus (discard). Place asparagus onto a grill pan (or in a large skillet with 2 T. water). Drizzle with balsamic glaze, and season lightly with salt and pepper.

Cook on medium heat, turning occasionally, until asparagus are crisp-tender. I put a lid on skillet to help steam the asparagus (you can place aluminum foil over grill pan to do same). When done, remove asparagus from skillet, but leave liquid IN the skillet.

Once asparagus has been removed, add sliced mushrooms to balsamic sauce remaining in skillet. Cook on medium-low to lightly brown mushrooms. Pour the reserved chicken broth into the skillet, and continue cooking.

In a small cup, mix together 1-2 Tablespoons cornstarch with 1-2 Tablespoons cold water until completely smooth. Pour this liquid into mushroom mixture, stirring as you add it. Cook for a couple of minutes to thicken the mushroom balsamic sauce.

Place the cooked chicken onto individual serving plates; top with some of the cooked asparagus spears; then spoon some mushroom balsamic sauce over the top of it all.

Serve, and enjoy this delicious balsamic chicken dinner! The chicken is tender, the asparagus is delicious, and those mushrooms in the balsamic sauce… amazing!

This balsamic chicken recipe is pretty straightforward and easy to prepare… I hope you will consider making this healthy meal for you and your loved ones!

As I sit here typing this blog post, I am reminded once again how very grateful I feel to live in this country, and how blessed I am to have food to cook available 24 hours a day in our pantry! Others in this big old world are not as fortunate, so I remain incredibly thankful to God for this blessing in our lives. I do not take it lightly. Hope you have a really good day.

Interested In More Recipes?

You Can Also Find Me On Social Media:
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Recipe Source: http://fitnessfooddiva.com

0 from 0 votes

Balsamic Chicken with Asparagus and Mushrooms

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Pan-seared balsamic chicken with grilled asparagus and mushrooms, topped with a flavorful pan sauce, is an easy, delicious, and healthy dinner!

Category: Entree

Cuisine: American

Keyword: balsamic chicken

Servings: 4 servings

Calories Per Serving: 226 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 chicken breasts , boneless and skinless
1 Tablespoon olive oil
14.5 ounces chicken broth , low sodium
1 bunch asparagus , fresh (not frozen)
2 Tablespoons balsamic glaze *see notes for substitute
12 ounces button mushrooms , sliced
1 Tablespoons corn starch , see Notes
Pinch salt and pepper , to taste

US Customary - Metric

Instructions

Heat oil on medium-high heat in skillet until hot, but not smoking. Lightly season chicken breasts with salt and pepper. Place chicken in hot skillet. Cook each side for about 7 minutes (per side), until nicely browned. Add 1/3 cup chicken broth to skillet (reserve the rest for later); cook on low for 3-4 minutes, or until chicken is fully cooked through. Remove from heat; set aside (and cover, to keep warm).
While chicken is cooking, make asparagus. Trim ends off asparagus (discard). Place asparagus onto a grill pan (or in a large skillet with 2 T. water). Drizzle with balsamic glaze; season lightly with salt and pepper. Cook on medium heat, turning occasionally, until asparagus are crisp-tender. Put a lid on skillet to help steam the asparagus (you can place aluminum foil over grill pan to do same). When done, remove asparagus from skillet, but leave liquid IN the skillet.
Once asparagus has been removed, add sliced mushrooms to balsamic sauce remaining in skillet. Cook on medium-low to lightly brown mushrooms. Pour reserved chicken broth into the skillet, and continue cooking. In a small cup, mix together 1-2 Tablespoons cornstarch with 1-2 Tablespoons cold water until completely smooth. Pour this liquid into mushroom mixture, stirring as you add it. Cook for a couple of minutes to thicken the mushroom balsamic sauce.
Place the cooked chicken onto individual serving plates; top with some of the cooked asparagus spears; then spoon some mushroom balsamic sauce over the top of it all. Serve, and enjoy!

Recipe Notes

Don't have access to balsamic glaze? Place 5 Tablespoons balsamic vinegar in saucepan. Heat over medium heat, stirring occasionally until sauce has reduced by half and has thickened slightly.

Nutrition Facts

Balsamic Chicken with Asparagus and Mushrooms

Amount Per Serving (1 serving)

Calories 226 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Cholesterol 72mg24%

Sodium 513mg22%

Potassium 998mg29%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 5g6%

Protein 29g58%

Vitamin A 885IU18%

Vitamin C 16.7mg20%

Calcium 41mg4%

Iron 3.5mg19%

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

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22
Feb
2018

Beef Short Ribs With Parmesan Polenta

categories: Beef, Main Dishes

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Beef Short Ribs with Parmesan Polenta taste amazing! The tender meat and veggies, on creamy Parmesan polenta, and drizzled with a pan sauce, is a perfect comfort food meal!

Beef Short Ribs with Parmesan Polenta is an amazing tasting meal that will impress even the pickiest of guests! Your home will smell wonderful as the ribs braise in the oven for hours!

The meat will simply fall off the bone onto creamy Parmesan polenta drizzled with a pan sauce, for a perfect comfort food meal!

My husband picked up some short ribs at the grocery store that were on sale, so I went on the hunt for a new recipe to try. I found this recipe on Pinterest, made it, and we were blown away… really!

The ribs were so tender, flavored beautifully, and the creamy Parmesan polenta that they were served with was the perfect accompaniment to the dish! YUM. This would be a wonderful dish for entertaining… definitely restaurant quality!

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How To Make Beef Short Ribs With Parmesan Polenta

Here’s how to make this dish (you can do this – even if you’ve never made short ribs before!): First thing to do is generously season the ribs on every side with salt and pepper.

Heat oil in a large Dutch oven or stockpot on medium-high heat. You want the oil AND the pan to be really hot before adding the short ribs!

Add the short ribs (in batches, if necessary) and cook until they are browned on all sides (approximately 2-3 minutes per side). Remove the ribs to a platter to rest.

Put the Dutch oven back on the heat. Once the pan is hot, add the sliced carrots, celery and chopped onions to the pan.

Sautè the veggies, stirring often, for 3-4 minutes, scraping up any bits of browned beef bits left on bottom of pan (they will add flavor!). Pour in the red wine, and let it simmer for 2-3 minutes.

Add beef stock and sprigs of fresh thyme. Place the short ribs back into the pan. Make sure the ribs are mostly covered with liquid.

Add add more beef stock or water, if necessary, to ensure only the tops of the ribs are left uncovered.

How Long Do I Cook The Beef Short Ribs?

Cover the pot, place in preheated 325 degree oven, and bake for 2 1/2 – 3 hours. I let my short ribs cook for 2 hours, 45 minutes total.

When done, put the ribs (without liquid) on a sheet pan about 5 inches under the broiler for about 4-5 minutes to crisp up the outside.

NOTE: This is an optional step, but one I definitely recommend. Once done, cover the ribs with foil and keep them warm.

Make A Pan Sauce To Drizzle Over Beef Short Ribs With Parmesan Polenta

Another option (which I did while the ribs were under the broiler) is to make a pan sauce using the liquid from the dutch oven, after the short ribs baked.

To make the pan sauce, pour the liquid and the veggies from pan into a large strainer which is sitting on top of a bowl or pan (to catch all the juice).

Return the liquid to the pan. Cook on medium-low until the liquid reduces (about 8-10 minutes).

Whisk a couple Tablespoons of flour with some hot water (1/4 cup) and whisk it into the sauce, to thicken it a little bit.

Make The Parmesan Polenta

While the meat was resting and the gravy was reducing, make the polenta, by bringing water, milk and salt to a boil in a medium pan.

While whisking the liquid, slowly add the polenta (I used cornmeal- same thing). Continue to whisk the ingredients together and cook for 2-3 minutes, until polenta begins to thicken.

Turn the heat down, and simmer the polenta until it becomes thick, but still creamy in texture. Add grated Parmesan cheese and butter to the polenta, and stir to combine.

Continue to stir until the butter and cheese are completely melted and fully mixed into the polenta.

To Serve Beef Short Ribs With Parmesan Polenta

To serve this dish, spoon the hot polenta into individual serving bowls, then place 1-2 short ribs and a few of the cooked veggies on top.

Drizzle with some of the pan sauce over all to garnish, and top with a little sprig of fresh thyme, then serve! Ooh… this is sooooo good!

I really cannot begin to tell you just how delicious this meal was! Besides that, our kitchen smelled amazing, too! There are a few steps that go into making such a wonderful dish, but they were completely worth every single minute!

Most of the prep time is simply waiting for the dish to come out of the oven (and the rest was EASY)! Sure hope you will consider trying this amazing recipe for beef short ribs!

We loved it – it was restaurant style quality, folks! Thanks for stopping by, and I hope you have the chance to make this delicious meal. Have a GREAT day!

Looking For More BEEF Recipes?

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

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Recipe source: https://inquiringchef.com/braised-red-wine-beef-short-ribs-parmesan-polenta/

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0 from 0 votes

Beef Short Ribs With Parmesan Polenta

Prep Time

30 mins

Cook Time

3 hrs

Total Time

3 hrs 30 mins

Beef Short Ribs with Parmesan Polenta taste amazing! The tender meat, on creamy Parmesan polenta, drizzled with a pan sauce, is a perfect comfort food meal!

Category: Main Course

Cuisine: American

Keyword: beef short ribs

Servings: 4 Servings

Calories Per Serving: 656 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Short Ribs:

2 pounds Beef Short Ribs , 1 large or 2 small per person
2 Tablespoons Vegetable oil
3 ribs celery , chopped
3 carrots , chopped or sliced
1 small brown onion , chopped
1/2 cup red wine , any variety
4 cups beef stock , unsalted
6 sprigs thyme

For Parmesan Polenta:

3 cups milk
2 cups water
1/2 teaspoon salt
1 cup polenta (or cornmeal)
2 Tablespoons butter
1/2 cup grated Parmesan cheese

US Customary - Metric

Instructions

Preheat oven to 325 degrees. Season short ribs generously with salt and pepper on every side. Heat oil in large dutch oven on medium-high heat. When oil is hot, add ribs (cook in batches, if necessary); cook until browned on all sides (approx. 2-3 minutes per side). Remove ribs to a platter.
Place Dutch oven back on the heat. Once pan is hot, add carrots, celery and onions. Sautè veggies, stirring often, for 3-4 minutes, scraping up any bits of browned beef bits left on bottom of pan (they will add flavor!). Pour in red wine; simmer 2-3 minutes. Add beef stock and sprigs of thyme. Place short ribs back into pan. Make sure ribs are mostly covered with liquid (add more beef stock or water, if necessary) to ensure only the tops of the ribs are left uncovered. Cover pot, place in preheated 325 degree oven, and bake for 2 1/2 - 3 hours.
OPTIONAL STEP 1: This is optional, but one I definitely recommend. When done baking, transfer ribs (without liquid) to a sheet pan; Place sheet pan 5 inches under broiler and broil for 4-5 minutes to crisp up the outside. Watch ribs closely to make sure they don't burn! When done, cover ribs with foil; keep warm.
OPTIONAL STEP 2: ( I did this while ribs were in broiler). Make a slightly thick pan sauce using liquid from the dutch oven. Pour liquid and veggies from pan into a large strainer which is sitting on top of a bowl or pan (to catch the juice). Return liquid to the Dutch oven (reserving veggies). Cook on medium-low until liquid reduces (8-10 minutes). Once reduced, whisk 2 Tbsp. flour w/ hot water (1/4 cup) in separate container; whisk this into sauce while cooking, to thicken it a bit.
Make polenta, by bringing water, milk and salt to a boil in a medium pan. While whisking, SLOWLY add the polenta or corn meal; continue whisking ingredients together and cooking for 2-3 minutes, until polenta begins to thicken. Reduce heat to simmer and cook until it becomes thick, but still creamy in texture. Add butter and grated Parmesan cheese; stir them in until melted and fully combined.
To serve, spoon hot polenta into individual serving bowls, then place 1-2 short ribs and a few of the cooked veggies on top. Garnish with a couple spoonfuls of pan sauce, and a sprig of fresh thyme over ribs, then serve, and enjoy!

Nutrition Facts

Beef Short Ribs With Parmesan Polenta

Amount Per Serving (1 large short rib + 1/2 cup polenta)

Calories 656 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 16g100%

Polyunsaturated Fat 21g

Cholesterol 72mg24%

Sodium 382mg17%

Carbohydrates 40g13%

Sugar 4g4%

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

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19
Feb
2018

Creamy Chicken Broccoli Quinoa Casserole

categories: Casseroles, Chicken, Main Dishes

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You’ll love this family friendly creamy chicken broccoli quinoa casserole, with chicken, broccoli and quinoa in a creamy, cheesy sauce for dinner! Serves 6.

If you are looking for an easy to prepare, totally yummy, family friendly dinner, look no further! You will LOVE this Creamy Chicken Broccoli Quinoa Casserole. It really is comfort food, at it’s very best!

I found the recipe for this chicken broccoli quinoa casserole online and made it for our family recently. We really enjoyed it (and the leftovers, too!). Today I want to share with you how easy it is to make this delicious casserole.

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Having Fun Trying Quinoa Recipes!

I’ve been experimenting with several quinoa recipes over the past couple years, like a Mediterranean Quinoa Salad, an Quinoa Enchilada Casserole (meatless), and even a Shrimp, Quinoa & Veggie Bowl. This experimentation has also now included a Thai Quinoa Salad with Peanut Sauce, and a Southwest Quinoa Salad. After this much experimentation I’ve decided I really love this “superfood”. This casserole recipe is fairly simple to prepare… here’s how!

How To Make Chicken Broccoli Quinoa Casserole

Start by placing chicken broth and half cup of milk in a saucepan; bring this to a low boil. In a separate cup, combine the remaining half cup milk with flour, salt, pepper, Parmesan cheese and poultry seasoning. Stir well, to remove lumps. Add this to the boiling milk mixture in saucepan. Whisk ingredients together until it thickens and forms a smooth sauce.

Pour the sauce into a large mixing bowl. Add 1 cup of water, crumbled bacon and uncooked quinoa, and mix to combine ingredients. Pour mixture into a well-greased (bottom and sides) 13 x 9 inch baking dish.

Slice the chicken breasts into thin strips. Lay the chicken strips over the surface of the quinoa sauce. Lightly sprinkle chicken with seasoning salt and additional Parmesan cheese.

Bake The Casserole

Place casserole in a preheated 400° oven. Bake for 30 minutes, uncovered.

While casserole is baking, prepare the broccoli. Place the broccoli florets in a pan of boiling water for 1 minute.

Remove broccoli after 1 minute, drain, then immediately cool it down by running it under cold water (by doing this step, it will ensure the broccoli remains a bright green color when baked). Drain and set aside.

Add The Cooked Broccoli to the Casserole

After the chicken broccoli quinoa casserole has cooked for 30 minutes, remove from oven. Give it a good stir. Place casserole back into the oven for 15 additional minutes until it is thick and creamy.

Add the broccoli florets, and stir to combine and distribute broccoli throughout the casserole. You want the sauce to be thick, smooth and creamy, so if you need to add a tiny bit of water to achieve this, do it at this time.

Garnish With Gruyere And Finish Baking

Garnish the top of the casserole with grated Gruyere cheese. Place casserole back into oven for about 5 minutes, to melt the cheese.

When done, remove casserole, let it cool for just a minute or two, then dish it up and serve!

The chicken broccoli quinoa casserole is delicious and it’s an entire meal in one dish! Any leftovers you may have are wonderful heated up in the microwave, as well! The chicken is cooked perfectly in this dish, and the casserole is full of flavor from the bacon, creamy quinoa sauce and the cheese! It’s soooo good!

Hope you will consider trying this recipe for chicken broccoli quinoa casserole, and don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page!

Interested In More Recipes?

You Can Also Find Me On Social Media:

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Recipe Adapted From: Lindsay, at https://pinchofyum.com/creamy-chicken-quinoa-broccoli-casserole/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Creamy Chicken Broccoli Quinoa Casserole

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

You'll love this family friendly creamy chicken broccoli quinoa casserole, with chicken, broccoli and quinoa in a creamy, cheesy sauce for dinner! Serves 6.

Category: Entree

Cuisine: American

Keyword: chicken broccoli quinoa casserole

Servings: 6 servings

Calories Per Serving: 350 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups chicken broth , reduced sodium
1 cup milk 1%
1/4 cup Parmesan cheese , grated
1 teaspoon poultry seasoning
1/2 cup all purpose flour
2 cups water , divided
1 cup quinoa , uncooked
1/4 cup bacon , cooked, crumbled
2 teaspoons seasoning salt
1 pound chicken breasts , boneless, skinless
3 Tablespoons Parmesan cheese , grated
3 cups broccoli florets
1/2 cup Gruyere cheese , shredded

US Customary - Metric

Instructions

Preheat oven to 400°. Spray or grease a 9x13 baking dish generously on bottom and sides.
Place chicken broth 1/2 cup milk in a saucepan; bring this to a low boil. In a separate cup, combine remaining milk with flour, salt, pepper, Parmesan cheese and poultry seasoning. Stir well, to remove lumps. Whisk this into boiling milk mixture. Whisk until it thickens and forms a smooth sauce. Pour sauce into a large mixing bowl. Add 1 cup of water, crumbled bacon and uncooked quinoa; mix well.Pour mixture into prepared baking dish.
Slice chicken into thin strips. Lay strips over the surface of the quinoa sauce. Lightly sprinkle pieces of chicken with seasoning salt and Parmesan cheese. Place casserole in 400° oven. Bake for 30 minutes, uncovered.
While casserole is baking, prepare broccoli. Place broccoli florets in a pan of boiling water for 1 minute. Remove, drain, then immediately run it under cold water (this will ensure the broccoli remains a bright green color when baked). Drain and set aside.
After casserole has cooked for 30 minutes, remove from oven. Give it a good stir. Place casserole back into the oven for 15 additional minutes until it is thick and creamy. Add broccoli florets; stir to combine and distribute broccoli throughout casserole. You want the sauce to be thick, smooth and creamy, so if you need to add a tiny bit of extra water to achieve this, do it at this time (optional).
Garnish the top of the casserole with grated Gruyere cheese. Place casserole back into oven for about 5 minutes, to melt the cheese. Remove from oven, serve and enjoy!

Nutrition Facts

Creamy Chicken Broccoli Quinoa Casserole

Amount Per Serving (1 g)

Calories 350 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 69mg23%

Sodium 1339mg58%

Potassium 719mg21%

Carbohydrates 31g10%

Fiber 3g13%

Sugar 2g2%

Protein 29g58%

Vitamin A 535IU11%

Vitamin C 46.9mg57%

Calcium 285mg29%

Iron 2.7mg15%

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

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13
Feb
2018

Mediterranean Quinoa Salad

categories: Lunch - Quick and Easy, Meatless Meals, Salads, Side Dishes

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You’ll enjoy Mediterranean Quinoa Salad, with traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, and a simple dressing!

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

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

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

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Cook The Quinoa

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

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

Make The Salad Dressing

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

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

Assemble The Mediterranean Quinoa Salad

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

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

Time To EAT!

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

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

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

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

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

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Source: https://cooktoria.com/recipe/mediterranean-quinoa-salad/

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0 from 0 votes

Mediterranean Quinoa Salad

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

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

Category: Salad/Side Dish

Cuisine: Mediterranean

Keyword: Mediterranean quinoa salad

Servings: 4 Servings

Calories Per Serving: 295 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

1/2 cup quinoa , uncooked
1 cup kalamata olives , pitted, sliced
1 cup corn kernels , fresh or canned
1 cup roasted red peppers , sliced
2/3 cup feta cheese , fat free
1/2 cup red onion , diced
1/2 cup cilantro , chopped

For Salad Dressing:

2 Tablespoons olive oil , extra virgin
2 teaspoons red wine vinegar
1 teaspoon dried oregano
1/4 teaspoon salt and pepper , to taste

US Customary - Metric

Instructions

Cook quinoa in lightly salted water according to package instructions (approx 12-15 minutes). When done, drain, then set aside to let quinoa cool.
Mix salad dressing ingredients together in a small bowl until fully blended.
Place all salad ingredients in a large mixing bowl. Pour salad dressing over the top. Mix all ingredients gently until dressing has been incorporated into salad. Serve, and enjoy!

Nutrition Facts

Mediterranean Quinoa Salad

Amount Per Serving (1 g)

Calories 295 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Cholesterol 22mg7%

Sodium 1507mg66%

Potassium 267mg8%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 2g2%

Protein 8g16%

Vitamin A 575IU12%

Vitamin C 17.5mg21%

Calcium 165mg17%

Iron 1.8mg10%

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

Here’s one more for your Pinterest boards

08
Feb
2018

Chicken Taco Salad Bowl

categories: Chicken, Main Dishes, Mexican / Southwestern, Salads

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Pin224

Yum

Make a Chicken Taco Salad in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from home?

Did you know it’s easy to make a delicious Chicken Taco Salad Bowl. Who doesn’t like this filling salad served in an edible tortilla shell? Taco salads are simple to create, and the edible tortilla bowls are very easy to make.

How Does The Tortilla Bowl Get Its Shape?

I use metal tortilla bowl forms that I bought on Amazon several years ago. I think it was about $10 dollars total for two of them.

No, I am not receiving compensation for mentioning this, just thought you might like to see what I used. They have been worth every single penny, and I’ve used them so many times I’ve lost count!

The metal forms are sprayed with non-stick spray and the tortillas are lightly pressed into the mold, then baked for 5 minutes. That’s it! It’s really simple (and you can store them in an airtight container for 2 days, so you can easily make them ahead of time)!

**NOTE: If you don’t have access to tortilla bowl pans, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray. Press a “burrito-sized” tortilla into the bowl (creasing the edges to fit, if needed).

Bake for 10-15 minutes in a preheated 375 degree oven, or until light brown and crispy. Remove from oven. Let cool for a few minutes, then carefully remove crisp tortilla from bowl.

Cook And Season The Chicken

When I make a taco salad bowl I typically use shredded pork, ground beef or shredded cooked chicken. This time I used 2 cooked/shredded chicken breasts and added a little bit of onion.

I season the meat by using my own taco seasoning mix, OR you can use 1/2 an envelope of store-bought taco seasoning (following instructions on package), to season the chicken.

“Building” A Chicken Taco Salad Bowl

Spread warm refried beans across the bottom of the baked tortilla shell. I usually try to use non-fat beans to cut down on calories.

After that I add lots of shredded lettuce, chopped cilantro, then top it with the seasoned shredded chicken and onion mixture.

Finish Making The Chicken Taco Salad Bowl And Serve

Top the chicken taco salad off with a nice chunky salsa, chopped tomatoes, grated cheddar cheese, a dollop of sour cream or non-fat plain yogurt, and a few sprigs of cilantro.

Use whatever suits your own personal preference. This is how we enjoy them! You can add any other garnishes you enjoy, such as guacamole, avocado slices or sliced black olives, too.

Here are the two chicken taco salad bowls I made for my husband and I. They look festive, and the crisp tortilla bowls are completely EDIBLE! This is one of our favorite dinners, because it fills you up, tastes fantastic, and because we LOVE any kind of Mexican food!

Another big plus is that we don’t have to go out to a restaurant, but can enjoy it from the comfort of our own home!

Go ahead… pull up a chair, grab a fork and have a bite! I just KNOW you will enjoy this meal! And by all means, add any other ingredients you wish, to creatively make this salad your own!

At times I’ve added avocado slices, or guacamole, sliced olives, and even chopped green chilies to our salad… all are tasty additions!

Sure hope you will try this recipe for a delicious chicken taco salad. As much as I enjoy going OUT for Mexican food , sometimes it’s easier, more convenient and less expensive to make these tasty salads at home!

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 GREAT day.

Looking For More MAIN COURSE SALAD Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful tasting main course salad recipes you might enjoy, including:

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0 from 0 votes

Chicken Taco Salad Bowl

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Make a Chicken Taco Salad in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from home?

Category: Dinner

Cuisine: Mexican

Keyword: chicken taco salad

Servings: 2 servings

Calories Per Serving: 348 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 burrito sized flour tortillas , baked into bowl shape and crisp (See NOTES below)
2 cooked and shredded chicken breasts
2 Tablespoons chopped onions
1/2 package taco seasoning (plus water per pkg. instructions)
1 can refried beans (I used non-fat)
2 cups Iceberg lettuce , chopped
2 Tablespoons cilantro , chopped, divided
Salsa (as desired)
1 medium tomato , chopped, divided
1/2 cup Cheddar cheese , grated, divided
Dollop of light sour cream (as desired)
Additional sprigs of cilantro
OPTIONAL GARNISH: guacamole , sliced avocados, sliced black olives, chopped green chilies

US Customary - Metric

Instructions

Bake tortilla bowls until crisp. Set aside. NOTE: If using metal tortilla bowl forms, spray pan with non-stick spray. Press tortilla into pan. Bake at 375 degrees for 5 minutes or until light brown and crispy. If you don't have access to the tortilla bowl forms, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray. Press a "burrito-sized" tortilla into the bowl (creasing edges to fit, if needed). Bake 10-15 minutes in a 375 degree oven, or until light brown and crispy. Remove from oven. Let cool, then carefully remove crisp tortilla from bowl.
Cook shredded chicken, onion and taco seasoning per package instructions. Set aside.
To build salads, divide and layer ingredients into tortilla bowls: Refried beans, Shredded lettuce, cilantro, and seasoned shredded chicken, salsa, chopped tomato, grated cheddar cheese.
Garnish with a dollop of sour cream and additional cilantro, if desired. Additional garnishes can include guacamole, avocado slices, sliced black olives or chopped green chilies. Serve, and enjoy this delicious Mexican salad.

Nutrition Facts

Chicken Taco Salad Bowl

Amount Per Serving (1 salad bowl)

Calories 348 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Cholesterol 101mg34%

Sodium 539mg23%

Potassium 637mg18%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 3g3%

Protein 34g68%

Vitamin A 855IU17%

Vitamin C 10.6mg13%

Calcium 247mg25%

Iron 1.8mg10%

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

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Cook The Quinoa

Make The Salad Dressing

Assemble The Mediterranean Quinoa Salad

Time To EAT!

Want More Recipes? Get My FREE Newsletter!

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How Does The Tortilla Bowl Get Its Shape?

Cook And Season The Chicken

“Building” A Chicken Taco Salad Bowl

Finish Making The Chicken Taco Salad Bowl And Serve

Looking For More MAIN COURSE SALAD Recipes?

Want More Recipes? Get My FREE Newsletter!

Find Me On Social Media:

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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks