Main Dishes Archives

Category: Main Dishes

22
Sep
2017

Strawberry Avocado Spinach Salad With Grilled Chicken

categories: Chicken, Main Dishes, Salads

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Looking for a main course salad bursting with flavor and packed with protein? How about trying this filling, delicious recipe for Strawberry Avocado Spinach Salad With Grilled Chicken?
I found this salad recipe while searching Pinterest a while ago, and decided to make this for dinner for my husband and myself recently. The salad was very easy to prepare, and the bonus is that the dressing for the salad also serves as a marinade for the chicken breasts before grilling! Here’s how to make this entree salad (enough for 2 LARGE main course salads):

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

Make The Salad Dressing

First, mix up the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined. Divide the dressing in half, reserving half to dress the finished salad with before serving. Set aside.

Marinate The Chicken

Place the chicken breasts in a covered container. Take the remaining half of the dressing and pour it over the chicken. Turn to coat chicken with marinade. Place in refrigerator in covered container and let marinade for at least 30 minutes.

Grill The Marinated Chicken

Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through. Grill times will vary, depending on the size of the chicken breasts, but the average time will be about 15-20 minutes.

Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute. Cut chicken breasts into 1/2 inch slices.

Make The Strawberry Avocado Spinach Salad With Grilled Chicken

Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in or on individual serving dishes. Place grilled chicken slices on top of salad.

Add avocado chunks, then drizzle salad with remaining reserved salad dressing (don’t use the dressing you marinated the chicken in). Serve this strawberry avocado spinach salad with grilled chicken, and enjoy every single bite!

Time To EAT!

Here is a photo of our bowls of strawberry avocado spinach salad before we pounced on them and gobbled them up! They were soooo good! Crunchy almonds, sweet strawberries, slightly salty feta, creamy avocados, yummy salad dressing and delicious chicken top this delicious salad off!

Hope you will consider making this wonderful tasting strawberry avocado spinach salad. We truly enjoyed it. Thank you for stopping by today… I hope you will come back soon.

Looking For More Main Dish Salad Recipes?

You can find all of my recipes for Main Dish Salads in the Recipe Index, located at the top of the page. I have quite a few, including:

Interested In More Recipes?

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Recipe Source: http://www.foodiecrush.com/strawberry-and-avocado-spinach-salad-with-chicken/

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Strawberry Avocado Spinach Salad With Grilled Chicken

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Strawberry Avocado Spinach Salad with Grilled Chicken is bursting with flavor and protein, and tastes delicious topped with a homemade light balsamic dressing.

Category: Main Course Salad

Cuisine: American

Keyword: strawberry avocado spinach salad

Servings: 2 entree salads

Calories Per Serving: 821 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Marinade/Salad Dressing:

1/4 cup extra virgin olive oil
1 teaspoon granulated sugar
1 Tablespoon golden balsamic vinegar ( I used a white raspberry balsamic)
1/2 Tablespoon dried tarragon (or 1 Tablespoon fresh, chopped tarragon)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

For Salad:

2 boneless , skinless thin chicken breasts (about 1" high, and not too "plump")
6 cups loosely packed baby spinach leaves
6-8 strawberries , hulled/quartered
1 ripe avocado , peeled, seeded, then cut into 1-2 inch chunks
4 very thin slices of red onion
1/4 cup crumbled feta cheese
2 Tablespoons sliced almonds
1 slice cooked crisp/crumbled bacon (optional)

US Customary - Metric

Instructions

Mix the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined. Divide dressing in half, reserving half to dress the finished salad with. Set aside.
Place chicken breasts in a shallow container. Take remaining half of the dressing and pour it over the chicken. Turn to coat chicken with marinade. Cover, and place in refrigerator; let chicken marinate for at least 30 minutes.
Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through. Grill times will vary, depending on size of the chicken breasts, but average time will be about 15-20 minutes. Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute. Cut chicken breasts into 1/2 inch slices.
Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in individual serving dishes. Place grilled chicken slices on top of salad. Add avocado chunks, then drizzle with reserved salad dressing (do not use the dressing you marinated the chicken with). Serve, and enjoy!

Nutrition Facts

Strawberry Avocado Spinach Salad With Grilled Chicken

Amount Per Serving (1 salad)

Calories 821 Calories from Fat 522

% Daily Value*

Fat 58g89%

Saturated Fat 11g69%

Cholesterol 96mg32%

Sodium 794mg35%

Potassium 1929mg55%

Carbohydrates 42g14%

Fiber 14g58%

Sugar 16g18%

Protein 37g74%

Vitamin A 8775IU176%

Vitamin C 75mg91%

Calcium 302mg30%

Iron 5.2mg29%

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

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14
Sep
2017

Chopped Greek Chicken Salad

categories: Chicken, Main Dish Salads, Main Dishes, Salads

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You’ll love this Weight Watchers Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!

I discovered a new recipe for a Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette recently, and decided to try it. Wow! We LOVED it!

We each had a huge bowl of salad, complete with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, etc.. We topped it with a light vinaigrette dressing, and it was a delicious, filling and complete meal for us!

The flavor of the chopped Greek chicken salad was amazing… and guess what? It’s a Weight Watchers recipe, so if you are looking to have a light (but filling) meal, a low calorie or Smart Points recipe (6 Points!), then I would highly recommend this main course salad! As an added bonus… it’s incredibly EASY to prepare, so it’s a WIN-WIN.

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

How To Prepare Chopped Greek Chicken Salad

The first thing I did was cook the chicken. I used an indoor grill (which only took about 8 minutes), but you can cook the chicken breast any way you would like, or use leftovers. Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside. TIP: While chicken is cooking, prep, chop, and slice the veggies.

Divide the chopped romaine lettuce in half, and place in bowls or on dinner plates. Divide and add the peeled, chopped cucumber and sliced green onions to each bowl.

“Building” The Salad In Layers

Divide the ingredients in half (half for each salad), and add the chicken slices and whole kalamata olives on top of the lettuce.

Now divide and add the fresh chopped tomatoes and crumbled feta cheese to each chopped Greek chicken salad. Doesn’t it look GOOD??? Now- wasn’t that incredibly EASY to prepare?

Ready To Serve The Chopped Greek Chicken Salad

When ready to eat, drizzle each chopped Greek chicken salad with 2 Tablespoons of low-fat vinaigrette salad dressing. Give the salad a toss, to mix ingredients, then serve! Enjoy!

Here are our two dinner salads ready to go! Not only do they LOOK good, they TASTE great, as well! Time to dig into a nice big bowl of scrumptious chopped Greek chicken salad.

This was a very filling salad, and I will definitely be making it again! I LOVE that even a “lighter than normal” salad can be filled with so many wonderful flavors! My husband is already wondering when we will have this chopped Greek chicken salad again. Soon… real soon!

I really hope you will consider trying this fantastic chopped Greek chicken salad recipe! You are gonna enjoy it! Have a wonderful day… make the most out of every minute you are blessed with!

Looking for More SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of great salad 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: https://cmx.weightwatchers.com/nui/explore/details2/WWMEAL:5626a7722084d63a3401ea88?mode=featured-recipes&tags=contentTags.food_course.tags:Breakfast&view=list

0 from 0 votes

Chopped Greek Chicken Salad

Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

You'll love this Weight Watchers Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!

Category: Main Course Salad

Cuisine: Greek

Keyword: chopped Greek chicken salad

Servings: 2 main course servings

Calories Per Serving: 275 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups chilled Romaine lettuce , chopped
6 ounces boneless skinless chicken breast (roasted or grilled), sliced.
Salt/pepper to season chicken
1 cup fresh tomatoes , chopped
1 cup English cucumber , peeled, chopped
4 medium raw scallions (green onions), sliced (white and green parts)
18 Kalamata olives (pitted)
4 Tablespoons Feta cheese , crumbled
4 Tablespoons low fat vinaigrette salad dressing

US Customary - Metric

Instructions

Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside. TIP: While chicken is cooking, chop and slice veggies.
Divide the chopped romaine in half and place in bowls or on dinner plates. Divide and add chopped (and peeled) cucumber and sliced green onions. Divide and add chicken slices and kalamata olives. Divide and add fresh chopped tomatoes and crumbled feta cheese.
Drizzle each salad with 2 Tablespoons of low-fat vinaigrette salad dressing; toss salad, and serve! Enjoy!

Recipe Notes

Caloric calculation does NOT include low-fat vinaigrette dressing, as there are a variety of low-fat bottled dressings on the market, with varying caloric counts.

If following WW plan, this recipe is 6 Smart Points per serving, if prepared as written.

Nutrition Facts

Chopped Greek Chicken Salad

Amount Per Serving (1 salad (1/2 of total))

Calories 275 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 6g38%

Cholesterol 84mg28%

Sodium 1052mg46%

Potassium 784mg22%

Carbohydrates 10g3%

Fiber 4g17%

Sugar 4g4%

Protein 25g50%

Vitamin A 9050IU181%

Vitamin C 15mg18%

Calcium 243mg24%

Iron 2.1mg12%

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

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07
Sep
2017

Cajun Chicken Pasta

categories: Chicken, Main Dishes, Pasta

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Cajun chicken pasta, with chicken breasts, healthy veggies in a creamy, mildly spicy sauce in this “lightened up” version of a famous restaurant dish!
I recently celebrated a birthday, and one of the first things I did with a gift card I received was to purchase a new cookbook for my collection. The first recipe I made from that cookbook was this delicious “lightened-up” recipe for Cajun Chicken Pasta. We LOVED it, so I want to share it with you today!

The original version is a popular restaurant item in a famous restaurant, but in this version, it has been lightened up, and prepared as written, will be under 400 calories per 1½ cup serving! It’s absolutely delicious! Look at all those fresh colorful veggies that are in this Cajun chicken pasta! Here’s how to make it:

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

Prep The Veggies First!

The best tip I can give you is to prep them before beginning! If you have all ingredients ready to go, you can prepare the dish while the pasta cooks and it should be ready in about the same amount of time! TIP: Also to save time… bring a large pot of salted water to a boil right at the start (for the pasta).

Blend The Sauce Thickening Ingredients

Combine milk, cream cheese and flour in a blender. Mix until well blended. Set aside. This is a “slurry” that will be used to thicken the Cajun sauce later.

Cook The Pasta

Cook the pasta in the boiling water according to package directions. Drain and set aside. Prepare the chicken and sauce while pasta is cooking.

Time To Cook The Chicken

While the pasta is cooking, prepare the chicken. Season all the chicken pieces with Cajun seasoning, garlic powder, and salt.

Spray a non-stick skillet with cooking spray and heat to medium-high. When hot, add chicken (may need to work in batches depending on size of skillet). Cook chicken about 3 minutes (till golden brown on bottom), then flip and cook other side about 3 minutes. When done, remove the chicken to a plate. Set aside.

Now Let’s Put The Cajun Chicken Pasta Together

Add olive oil to the skillet (same one you cooked the chicken in). Turn heat down to medium. Add the bell pepper and onion slices. Cook for about 3 minutes, stirring occasionally.

Once the veggies are tender, add the mushrooms and tomatoes. Cook for 2-3 minutes, then add minced garlic, and cook for an additional minute, stirring often. Add the rest of the garlic powder, remaining salt and pepper. Stir to blend, and continue cooking.

Turn heat down to medium-low. Pour in the “slurry” ( milk/cream cheese/flour mixture) and a cup of chicken broth. Stir well, to blend. Cook for a couple minutes, stirring often, until the sauce has started to thicken.

Time To Finish This Dish!

Add the chicken back into the skillet. Add salt and the rest of the Cajun seasoning. Stir and cook until chicken is heated through (1-2 minutes). Once mixed, add the cooked pasta, and gently stir, to coat pasta and chicken with Cajun sauce.

Serve The Cajun Chicken Pasta

Once everything is heated through, the Cajun Chicken Pasta is ready to serve! Garnish each serving with sliced green onions… and serve while hot!

We absolutely loved this Cajun chicken pasta meal! So much flavor! I also recommend Gina Homolka’s cookbook “The Skinnytaste Cookbook” for anyone looking to cut some calories out of their meals! It is a wonderful cookbook with some delicious recipes!

Have a great day. Be kind out there, people! It’s such a small thing… but your kindness really can have a huge impact on others!

Looking For More PASTA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious pasta recipes, 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: The Skinnytaste Cookbook” by Gina Homolka, Published 2014, Clarkson Potter/Publishers, pages 187-187.

5 from 1 vote

Cajun Chicken Pasta

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Cajun chicken pasta, with penne, chicken breast strips, and healthy veggies in a creamy, mildly spicy sauce are featured in this "lightened up" copycat version of a famous restaurant's dish!

Category: Chicken

Cuisine: Cajun

Keyword: cajun chicken pasta

Servings: 5 servings

Calories Per Serving: 378 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/3 cup fat-free milk
1 Tablespoon all-purpose flour (Gluten-free, use sweet rice flour)
3 Tablespoons light cream cheese
8 ounces penne pasta or linguine (Gluten-free, use brown rice pasta-check label)
Salt
1 pound boneless , skinless chicken breast, sliced into thin strips
1¼ teaspoons Cajun seasoning (divided)
1 teaspoon garlic powder (divided)
1/4 teaspoon black pepper
Non-stick cooking spray
1 Tablespoon olive oil
1 medium red bell pepper , seeds removed, cut in thin slices
1 medium yellow bell pepper , seeds removed, cut in thin slices
1/2 medium red onion , thinly sliced
3 garlic cloves , minced
8 ounces button mushrooms , sliced
2 medium tomatoes , chopped
1 cup low-sodium chicken broth
2 medium scallions (green onions), chopped

US Customary - Metric

Instructions

First... prep veggies, gather ingredients, and heat large pot of salted water to boiling.
Combine milk, cream cheese and flour in a blender. Mix until well blended. Set aside.
Cook pasta in boiling water according to package directions. Drain; set aside. Prepare chicken/sauce while pasta cooks.
Season chicken pieces with 1 tsp.Cajun seasoning, 1/2 tsp. garlic powder, and 1/4 tsp. salt. Spray a non-stick skillet with cooking spray; heat to medium-high. When hot, add chicken. Cook chicken about 3 minutes (till golden brown on bottom), turn, cook other side about 3 minutes. When done, remove chicken to a plate. Set aside.
Add olive oil to skillet. Turn heat down to medium. Add bell pepper and onion. Cook about 3 minutes, stirring occasionally. Once veggies are tender, add mushrooms and tomatoes. Cook 2-3 minutes, then add minced garlic, and cook for an additional minute, stirring often. Add the rest of the garlic powder, 1/2 teaspoon salt and 1/8 teaspoon ground black pepper. Stir to blend.
Turn heat down to medium-low. Pour in the "slurry" (milk/cream cheese/flour mixture) and a cup of chicken broth. Stir well. Cook for a couple minutes, stirring, until sauce has started to thicken.
Add chicken back into skillet. Add 1/8 teaspoon salt and the rest of the Cajun seasoning (1/4 tsp). Stir and cook until chicken is heated through (1-2 minutes). Once mixed, add cooked pasta to skillet, and gently toss, to coat pasta and chicken with sauce. When heated through, it's ready! Garnish each serving with sliced green onions... and serve hot!

Nutrition Facts

Cajun Chicken Pasta

Amount Per Serving (1 serving)

Calories 378 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 63mg21%

Sodium 179mg8%

Potassium 941mg27%

Carbohydrates 46g15%

Fiber 3g13%

Sugar 6g7%

Protein 30g60%

Vitamin A 1605IU32%

Vitamin C 85.1mg103%

Calcium 64mg6%

Iron 1.8mg10%

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

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31
Aug
2017

Fresh Tomato, Bacon and Onion Fettucine

categories: Bacon, Italian, Pasta

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You’re gonna love this fresh tomato bacon onion fettucine, a delicious Italian seasoned pasta dish that can be easily made in only 20 minutes!
A few days ago our oldest son popped in for a visit, and ended up staying to have dinner with us. I made this yummy, quick recipe for Fresh Tomato Bacon Onion Fettucine, and we enjoyed it very much!

The recipe is one I’ve had for years and years, but do not know the original source, since only the recipe was written down on a little 3×5 card. I’ve made a few changes to the recipe over the years to suit my taste buds, and let me tell you… it is good!

The basic recipe for this tomato bacon onion fettucine is actually quite simple… cook bacon, cook pasta, cook a few other simple fresh ingredients, combine, and serve in about 20 minutes! It tastes wonderful, too! Here’s how you make this dish:

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

How To Make Tomato Bacon Onion Fettucine

In a skillet, cook the bacon pieces until crisp. When done, transfer bacon pieces to paper towels to absorb the grease. Drain off the bacon drippings, BUT LEAVE 1 TABLESPOON BACON DRIPPINGS IN SKILLET (sorry for the slightly blurry photo). **Tip: While bacon is cooking, bring water for pasta to boiling, then cook in separate pot**.

Add chopped onion, tomato, basil and crispy cooked bacon pieces to reserved Tablespoon of bacon drippings in skillet. The photo below is before I added the cooked bacon. (I used a variety of colored tomatoes, but any fresh tomatoes will be perfectly fine!).

Cook 3-4 minutes until onion is tender, and tomatoes have begun to break down. Add minced garlic and a couple Tablespoons of starchy water from the pasta that is cooking. Stir well, to combine. Cook, stirring occasionally, until heated completely through on medium heat.

Prepare Fettucine Noodles

Heat lightly salted water in a large pot for cooking the pasta. Once the water is boiling, add the fettucine pasta, and cook according to package directions. (Note: I did this while cooking the bacon and sauce to save time).

I made the fettucine from scratch with my little pasta machine earlier in the day just for fun! Isn’t it beautiful? I used it in this meal (because I find it relaxing to make homemade pasta), but absolutely recommend using store bought pasta for the easiest way to make this dish!

When the pasta has finished cooking, drain it, then add pasta to the skillet with the sauce. Gently toss with tongs, to thoroughly coat the tomato bacon onion fettucine pasta with sauce. Cook until heated through, adding an additional touch of water if necessary to thin the sauce to cover.

Serve The Tomato Bacon Onion Fettucine

Place pasta and sauce onto serving dishes, then garnish the tomato bacon onion fettucine with grated Parmesan cheese and a sprinkle of dried or fresh parsley. Serve, and enjoy!

We really enjoyed this tomato bacon onion fettucine with a simple mixed green salad on the side. The recipe, as written, makes 3 main course servings or 4-5 small side servings. The caloric calculation is based on 3 main course servings.

As I write this blog today, my heart is broken over the Hurricane Harvey destruction and horrific flooding occurring in Texas and Louisiana this week. We are continuing to pray for our fellow citizens impacted by this event, and are hopeful God will meet their needs physically, emotionally and spiritually during and after this tragedy. He is “a very present help in times of trouble”.

Have a good day, friends. May you know God’s unconditional love, no matter what you are going through!

Looking for More PASTA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious pasta recipes you might want to try, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original Recipe Source: unknown (recipe handwritten on a 3×5 card many years ago)

0 from 0 votes

Fresh Tomato Bacon Onion Fettucine

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

You're gonna love this fresh tomato bacon onion fettucine... a delicious Italian seasoned pasta dish that can be easily made in only 20 minutes!

Category: Main Course

Cuisine: Italian

Keyword: tomato bacon onion fettucine

Servings: 3

Calories Per Serving: 347 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 ounces fettucine noodles
3 slices raw bacon , cut into 1/2 inch slices
1/4 cup chopped onion
1 cup chopped tomato
1 teaspoon minced garlic
1/2 teaspoon dried basil (or 2 Tablespoons chopped fresh basil)
2-3 Tablespoons starchy pasta water
Grated Parmesan cheese (for garnish)
Dried parsley (for garnish)

US Customary - Metric

Instructions

Heat lightly salted water in large pot. When boiling, add pasta, and cook according to package directions. (I did this at same time I was cooking bacon and sauce).
In a skillet, cook bacon pieces until crisp. Transfer bacon pieces to paper towel to absorb grease. Drain grease from skillet, BUT LEAVE 1 TABLESPOON BACON GREASE IN SKILLET.
Add chopped onion, tomato, basil and bacon pieces to bacon drippings in skillet. Cook 3-4 minutes until onion is tender, and tomatoes have begun to break down. Add minced garlic and a couple Tablespoons of water from the pasta that is cooking. Stir well, to combine. Cook, stirring occasionally, until heated completely through on medium heat.
When pasta is finished cooking, drain and add pasta to skillet with the sauce. Gently toss to coat the pasta with the sauce. Heat until hot throughout. Place pasta and sauce onto serving plates, and garnish with grated Parmesan cheese and a sprinkle of dried parsley. Serve, and enjoy!

Nutrition Facts

Fresh Tomato Bacon Onion Fettucine

Amount Per Serving (1 g)

Calories 347 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Cholesterol 66mg22%

Sodium 237mg10%

Potassium 319mg9%

Carbohydrates 44g15%

Fiber 2g8%

Sugar 3g3%

Protein 13g26%

Vitamin A 490IU10%

Vitamin C 8.1mg10%

Calcium 84mg8%

Iron 1.5mg8%

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

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17
Aug
2017

Albondigas Soup

categories: Beef, Mexican / Southwestern, Soups

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Delicious Albondigas Soup (“little meatball”) is an easy, inexpensive, Southwestern flavored dish, and can be served as a first course or an entree!
I made Albondigas Soup for dinner a couple of days ago… did you know that “Albondigas” simply means “little meatballs”? That’s right!

This is a yummy, Southwestern flavored “little meatball soup”. It’s very simple to make… and it sure tastes good!

How I Got This Recipe

I was given this recipe at my bridal shower (almost 40 years ago) by the Mom of one of my bridesmaids. This recipe for albondigas soup has been made so many times over the years, and we still enjoy it, to this day.

Simple and economical to make, the soup has a mild Southwestern flavor, due in small part to chili powder and other spices! The tiny meatballs made with ground beef, rice, and spices, really fill you up, too!

Albondigas soup is cooked all in one pan. Even the meatballs are added uncooked to the hot broth, and they cook in the pan.

No pre-browning of the meatballs is necessary, so it really doesn’t take much work at all to serve up a hot, steaming pot of albondigas soup! Here’s how to make it:

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

How To Make Albondigas Soup

Sauté chopped onions in a large soup pot in hot oil until the onions are translucent in color and tender, but not yet browned.

Add the rest of soup ingredients to the pan. These ingredients are chili powder, garlic powder, bisque of tomato soup, condensed beef consommé, water, sliced celery and carrots.

Simmer, uncovered, on medium-low heat for 20 minutes, stirring occasionally. While the albondigas soup is simmering, make the meatballs.

Prepare The Meatballs

Make the meatballs while the soup is simmering. Place the ground beef, cooked rice, cornstarch, garlic powder, oregano, egg, salt, pepper, and dried parsley in a large bowl.

Stir (or use your hands) until the ingredients are fully mixed together. Form the meat mixture into small meatballs about the size of a walnut shell (about 1½” wide).

I was able to make 31 little meatballs with this mixture. Place the meatballs on parchment paper as they are formed.

Add The Meatballs To The Soup

Carefully place the uncooked meatballs into the simmering broth. They will sink to the bottom of the pot. I took this first photo below, so you could see the meatballs go into the pot “uncooked”.

The meatballs will begin to cook immediately after putting them in. You can see this in the 2nd photo below, taken 30 seconds after adding the meatballs to the hot broth.

Cook the Soup

Simmer the albondigas soup on low heat for 30 minutes after adding the meatballs. Do not put a lid on the saucepan.

When done, the meatballs will float to the top of the soup, as shown below. They should be fully cooked through, as well.

The Albondigas Soup Is Ready To Eat!

All that’s left to do is to ladle the hot soup into individual serving bowls. Serve albondigas soup hot with a slice of warm bread and a mixed green salad on the side. Enjoy!

I hope you enjoy this simple to prepare, yet tasty albondigas soup! It is a family favorite, and I really think you will enjoy it!

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

Looking For More SOUP Recipes?

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

Mom’s Old-Fashioned Chili
Grandma’s Southern-Style Chicken n’ Dumplings (my most pinned recipe!)
Chicken Noodle Soup
Butternut Squash Soup with Bacon
Creamy Pumpkin Coconut Soup

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Recipe Source: Mrs. Phyllis Dean

0 from 0 votes

Albondigas Soup

Prep Time

25 mins

Cook Time

30 mins

Total Time

55 mins

Delicious Albondigas ("little meatball") Soup is easy and inexpensive Southwestern flavored soup to prepare, and can be served as a first course or an entree!

Category: Main Course, Soup

Cuisine: Southwestern

Keyword: albondigas soup

Servings: 6 servings

Calories Per Serving: 338 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the broth:

1/2 cup onion , chopped
2 Tablespoons vegetable oil
1/2 teaspoon chili powder
dash garlic powder
1 can Campbells Bisque of Tomato Soup
3 cans Campbells Condensed Beef Consomme soup
3 cans water
1½ cups carrots , sliced
1½ cups celery , diced

For the meatballs:

1 pound ground beef
1/2 cup COOKED rice
1 Tablespoons cornstarch
dash garlic powder
1/4 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 egg
1/4 cup parsley flakes

US Customary - Metric

Instructions

Heat oil in large soup pot. Saute onion until limp, but not browned. Add remainder of soup ingredients (chili powder, garlic powder, salt, tomato soup, beef consomme, water, sliced carrots and celery). Simmer uncovered on medium-low heat for 20 minutes, stirring occasionally. While soup simmers, make the meatballs.
Combine all ingredients for meatballs in medium bowl (ground beef, cooked rice, cornstarch, garlic powder, oregano, salt, pepper, egg and parsley). Stir well, to fully combine. Form little meatballs with your hands (meatballs should be only about 1½ inches wide). Set formed meatballs on wax paper or parchment paper while you continue to make meatballs.
When soup is done simmering (after 20 minutes), carefully add the uncooked meatballs to the hot broth. They will sink to bottom of pan, but will begin to cook immediately. Cook, uncovered, on a low simmer for 30 minutes. When done, the meatballs will be cooked through and will float to the surface of the soup. Ladle up the hot soup into individual bowls... serve and enjoy!

Nutrition Facts

Albondigas Soup

Amount Per Serving (1 serving)

Calories 338 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 10g63%

Cholesterol 80mg27%

Sodium 1493mg65%

Potassium 822mg23%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 6g7%

Protein 18g36%

Vitamin A 5760IU115%

Vitamin C 11.3mg14%

Calcium 73mg7%

Iron 2.7mg15%

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

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07
Aug
2017

Pork Medallions in Mushroom Marsala Sauce

categories: Main Dishes, Pork

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Pork medallions in mushroom marsala sauce is a one-pan wonder, featuring pork tenderloin and mushrooms in a creamy wine sauce, and can be “on the table” in 30 minutes!

Looking for a delicious “new” way to cook pork tenderloin? How about this recipe for pork medallions? The recipe is a one-pan wonder, featuring tender pork and mushrooms in a creamy Marsala wine sauce. This easy to make dish can be “on the table” in 30 minutes! The best part is that it tastes amazing!

I originally found the recipe on Pinterest months ago, from Jennifer at Seasons and Suppers, and finally got around to trying it. Delicious!!!! The recipe (as written below) serves 4; since I was only cooking for my husband and myself, I halved the recipe, so the photos reflect that.

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

Prepare The Pork Medallions

Trim any excess fat (and silverskin) from pork. Slice into 2 inch thick medallions. Lightly season the pork with salt and pepper. In a large skillet, heat the olive oil and 1 Tablespoon of the butter using medium-high heat. Once you see the butter melt and get foamy (and the skillet is really hot), add the slices of pork in a single layer (cook it in two batches, if you need to).

Sear the pork until lightly browned (2-3 minutes). Turn the pork over; continue to cook the other side for another 2-3 minutes until golden brown. Remove pork from skillet to a plate. Set aside. Do not clean out skillet.

Melt the rest of the butter (2 T.) in the same skillet you cooked pork in. Add chopped shallots; season with a touch of salt and pepper. Cook for 30 seconds, stirring and scraping browned bits off bottom of skillet with a wooden spoon.

Add sliced mushrooms; cook until golden in color and any mushroom liquid has evaporated. This will take approximately 2-3 minutes.

Make The Marsala Sauce for The Pork Medallions

Sprinkle mushrooms with flour, then pour in the Marsala wine. Stir to combine. Cook until the Marsala wine has almost completely evaporated. Add the chicken broth, stir and cook until the amount of liquid in skillet is reduced in half (this will take about 3-4 minutes).

Stir the whipping cream and parsley into the pan. True Story- I accidentally dumped a bit of extra whipping cream into the skillet, so the sauce is lighter in color than it normally would be-oops!.

Return The Pork to the Skillet

Add the pork medallions (and any extra juices on plate) back into the skillet. Stir to combine and turn, to coat pork with sauce. Cook on medium-low for an additional 2-4 minutes, stirring often, until pork is hot. Try not to let the sauce boil.

Time To EAT!

Taste test the sauce. Season with additional salt and pepper, if desired. Serve and enjoy! I served the pork medallions with creamy mashed potatoes and green beans from our garden.

The flavor of the sauce is wonderful, and really makes the dish! I hope you will consider trying this easy, quick recipe for pork medallions, and trust that you will enjoy it as much as we did.

Have a fantastic day and remember to be kind to those you meet or cross paths with today. It feels good to be a positive force for good in our often harsh, hurting world. God Bless You.

Looking For More PORK Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of pork recipes, 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: https://www.seasonsandsuppers.ca/skillet-pork-medallions-mushroom-marsala-sauce/

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Pork Medallions in Mushroom Marsala Sauce

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Pork medallions in mushroom Marsala sauce is a one-pan wonder, featuring pork tenderloin and mushrooms in a creamy wine sauce, and "on the table" in 30 minutes!

Category: Entree

Cuisine: American

Keyword: pork medallions

Servings: 4 servings

Calories Per Serving: 566 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pound pork tenderloins (2 small tenderloins)
Salt and pepper
3 Tablespoons extra-virgin olive oil
3 Tablespoons butter
2 medium shallots , finely diced (can substitute red onion)
12 ounces button mushrooms (or cremini)
1 Tablespoon all purpose flour
1/2 cup dry Marsala wine
1 cup chicken broth
3 Tablespoons heavy whipping cream
1½ Tablespoons dried parsley (or 1/4 cup fresh chopped flat leaf parsley)

US Customary - Metric

Instructions

Trim excess fat (and silverskin) from pork. Slice into 2 inch thick medallions. Lightly season the pork with salt and pepper.
In a large skillet, heat the olive oil and 1 Tablespoon of the butter using medium-high heat. Once you see the butter getting foamy (and the skillet is really hot), add the slices of pork in a single layer (cook it in two batches, if you need to). Sear the pork until lightly browned (2-3 minutes). Turn the pork over; continue to cook the other side for another 2-3 minutes until golden brown. Remove pork from skillet to a plate. Set aside. Do not clean out skillet.
Melt the rest of the butter (2 T.) in the same skillet you cooked pork in. Add chopped shallots; season with a touch of salt and pepper. Cook for 30 seconds, stirring and scraping browned bits off bottom of skillet with a wooden spoon. Add sliced mushrooms; cook until golden in color and mushroom liquid is evaporated. This will take approximately 2-3 minutes.
Sprinkle mushrooms with flour, then pour in the Marsala wine. Stir to combine. Cook until the Marsala wine has almost completely evaporated. Add the chicken broth, stir and cook until the amount of liquid in skillet is reduced in half (this will take about 3-4 minutes). Stir the whipping cream and parsley into the pan. Add the pork (and any extra juices on plate) back into the skillet. Stir to combine and coat pork with sauce. Cook on medium-low for an additional 2-4 minutes, until pork is hot. Try not to let the sauce boil.
Taste test the sauce. Season with additional salt and pepper, if desired. Serve... and enjoy!

Nutrition Facts

Pork Medallions in Mushroom Marsala Sauce

Amount Per Serving (1 g)

Calories 566 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 12g75%

Cholesterol 185mg62%

Sodium 424mg18%

Potassium 1298mg37%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 5g6%

Protein 50g100%

Vitamin A 440IU9%

Vitamin C 7.8mg9%

Calcium 43mg4%

Iron 3.3mg18%

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

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13
Jul
2017

Shrimp Scampi

categories: Italian, Main Dishes, Seafood

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You’re gonna love shrimp scampi, a classic Italian dish, featuring shrimp cooked in a simple lemon, butter and garlic sauce, and served on pasta!
Large shrimp cooked with olive oil, butter, lemon juice and lots of garlic, and served with pasta… does that sound good to you? If it does, then you will LOVE this recipe for Shrimp Scampi!

Did you know that in the United States we have “National Shrimp Scampi Day”? It is celebrated each year on April 29th. Who knew? I recently found this recipe from celebrity chef Ina Garten and decided to try it with some shrimp I had pulled out of our freezer.

I’d made shrimp scampi many times before, using a different recipe, but decided this one was the winning ticket, so I wanted to share on my blog! It is light… and DELICIOUS!!!! Did I mention that it’s really easy to make? Here’s how:

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

How To Make Shrimp Scampi

Place a little bit of vegetable oil into a large pot of boiling water. Add the pasta and 1 Tablespoon salt. Cook per package instructions. While pasta is cooking, cook the shrimp.

To prepare the shrimp, melt butter and olive oil in large skillet over medium-low heat. Add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.

Cook The Shrimp

Add all of the shrimp, plus 1½ teaspoons salt, and ground black pepper to the skillet.

Cook the shrimp scampi, stirring often, and cooking both sides. Continue to cook the shrimp for a total of about 5-6 minutes, until the shrimp turn pink in color.

Add chopped parsley, lemon zest, lemon slices, lemon juice, and red pepper flakes to the shrimp scampi. Stir well, to fully combine all the ingredients. Sorry the photo below is a bit blurry. I must have been in a hurry to eat!

By now the pasta should be done cooking. Drain the cooked pasta, then place it back into the pot. Add the shrimp scampi and the sauce to the pasta. Mix the ingredients well, so that all the pasta is coated with sauce.

Serve The Shrimp Scampi

Serve the shrimp scampi at once, while hot, and enjoy the wonderful flavors of this classic Italian seafood dish! The recipe as written makes 3 large servings or 4 slightly smaller servings.

The shrimp scampi tastes wonderful, due in part to the freshly squeezed lemon juice and zest, plus the flavorful minced garlic! I have a hunch you will absolutely LOVE this meal!

My husband and I had the leftovers the next day for lunch, and they tasted just as good as the night before! Hope you will consider giving this recipe a try. It’s quick, easy and so incredibly good! Have a great day, and come back again soon.

Looking For More SHRIMP Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Recipe Source: http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3-1916619

0 from 0 votes

Shrimp Scampi

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

You're gonna love shrimp scampi, a classic Italian dish, featuring shrimp cooked in a simple lemon, butter and garlic sauce, and served on pasta!

Category: Entree

Cuisine: Italian

Keyword: shrimp scampi

Servings: 3 servings

Calories Per Serving: 652 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon Vegetable oil
2 teaspoons salt (divided)
1/2 pound linguini or spaghetti
3 Tablespoons butter
2½ Tablespoons olive oil
1½ Tablespoons minced garlic (approx 4 large cloves)
1 pound large shrimp , peeled and deveined
1/4 teaspoon ground black pepper
1/3 cup chopped fresh parsley leaves
Grated zest from 1/2 large lemon
1/3 cup fresh squeezed lemon juice (approx. 2-3 lemons)
1/4 lemon , thinly sliced into rounds
1/8 teaspoon hot red pepper flakes

US Customary - Metric

Instructions

Place a teaspoon of vegetable oil and teaspoon of salt into a large pot of boiling water. Add the pasta. Cook per package instructions. While pasta is cooking, cook the shrimp.
To prepare shrimp, melt butter and olive oil in large skillet on medium-low heat. Add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.
Add shrimp; season with 1 teaspoon salt, and ground black pepper to the skillet. Cook, stirring often (and cooking both sides), for a total of about 5 minutes, until the shrimp turn pink in color. Remove skillet from the heat. Add chopped parsley, lemon juice, lemon slices, lemon zest, and the red pepper flakes. Stir well, to fully combine ingredients.
By now the pasta should be done cooking. Drain pasta, then place pasta back into the pot. Add the shrimp and sauce to the pasta right away. Toss ingredients well, so that pasta is coated with sauce. Serve hot, and enjoy!

Nutrition Facts

Shrimp Scampi

Amount Per Serving (1 serving)

Calories 652 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 9g56%

Cholesterol 411mg137%

Sodium 2060mg90%

Potassium 382mg11%

Carbohydrates 61g20%

Fiber 2g8%

Sugar 3g3%

Protein 41g82%

Vitamin A 935IU19%

Vitamin C 31.6mg38%

Calcium 255mg26%

Iron 4.8mg27%

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

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11
Jul
2017

Easy Chicken Salad For Sandwiches

categories: Chicken, Sandwiches

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This easy copycat version of a famous East Coast chicken salad for sandwiches is convenient to have in the refrigerator for a quick meal!

Do you enjoy chicken salad? Today I want to share with you a wonderful recipe for Easy Chicken Salad For Sandwiches! It’s really yummy!

I enjoy having chicken salad made up and ready in the fridge during hot summers, so I can make chicken salad sandwiches for my family any time I want!

The original recipes comes from a website I enjoy called “A Family Feast”. Martha and her husband Jack (the bloggers/cooks) have a wonderful website, Facebook and Pinterest pages that feature some fantastic recipes. I highly recommend their website (see recipe source below)!

Here’s how to make this delicious chicken salad for sandwiches.

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

Why This Is Called A “Copycat” Recipe

The recipe is a copycat version of a brand of chicken salad for sandwiches marketed and sold on the East Coast. While I have never tasted the original Willow Tree Chicken Salad, I found this recipe almost identical (minus the brown sugar/garlic powder) to the recipe my Mom’s been making for years.

That was enough for me to try it. so I decided to test this version out! YUM! The chicken salad is very flavorful, and not too “mayonnaise-y” (new word!) once ingredients are combined.

It’s also fairly inexpensive to make, and very easy to prepare. The recipe makes 4-6 servings, depending on how much chicken salad you use for each sandwich, and it tastes GOOD.

If you want to cut out some carbs and not use bread, simply place the chicken salad between lettuce leaves and roll up like a burrito to eat! Here’s how to make this tasty chicken salad:

Shred The Meat For The Chicken Salad For Sandwiches

The recipe calls for cooked boneless, skinless chicken breast. I simply boil the chicken breasts in water until done (the easy way), but however you cook the chicken is up to you.

Once the chicken is cooked, place the chicken breasts in a stand mixer (with the paddle attachment on). Shred the chicken on medium speed until it’s finely shredded.

If you want to shred the chicken by hand instead of using a mixer, simply use two forks.

This is how it looks once done. You will have a nice big bowl of finely shredded chicken, and it only takes a couple of minutes!

Add The Rest Of The Ingredients

Add the rest of the ingredients to the shredded chicken (mayonnaise, celery, onion, brown sugar, garlic powder, salt and pepper).

Stir all of the chicken salad ingredients well, until thoroughly blended. Take a bite, and add additional salt and/or pepper, to suit your taste.

Cover the chicken salad with plastic wrap, and keep it refrigerated until you are ready to make and serve the sandwiches.

Chicken Salad For Sandwiches Is Now Ready To Eat!

When you’re ready to make sandwiches, place the chicken salad on top of lettuce leaves on sandwich bread, cut in half, and serve! That’s it! Pretty easy, right?

Keep any leftovers covered in the refrigerator for up to 3-4 days. Now you can make delicious chicken salad sandwiches whenever you want!

I sure do love summer in Oregon! It is such a blessing to have warmth, sunshine, and blue skies, especially after the wettest, gloomiest Winter and Spring I can recall in several years!

Having this chicken salad for sandwiches pre-made and ready is a welcome thing, so we can be outside enjoying the beauty of the Pacific Northwest! Thanks for stopping by, and have a great day!

Looking For More SANDWICH 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 and delicious sandwich recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

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Recipe Source: www.afamilyfeast.com/copycat-willow-tree-chicken-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Chicken Salad For Sandwiches

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

This easy and delicious copycat version of a famous East Coast chicken salad is convenient to have in the refrigerator for a quick sandwich for lunch or dinner!

Category: Sandwich

Cuisine: American

Keyword: chicken salad

Servings: 4 -6 servings

Calories Per Serving: 325 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound cooked chicken breast (boneless/skinless), shredded
3/4 cup mayonnaise
3 Tablespoons finely minced celery
3 Tablespoons finely minced onion
1 Tablespoon brown sugar
1/8 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt (+ more to taste, as desired)

US Customary - Metric

Instructions

Place cooked boneless, skinless chicken breasts in a stand mixer (with paddle attachment on). Shred chicken on medium speed until finely shredded. If you want to shred by hand instead of using a mixer, use two forks.
Add the rest of the ingredients to the shredded chicken (celery, onion, brown sugar, garlic powder, salt and pepper). Stir all ingredients well, until thoroughly blended. Take a bite; add additional salt and/or pepper, as desired. Cover salad with plastic wrap, and refrigerate until ready to serve.
When ready to make sandwiches, place the chicken salad on top of lettuce leaves on sandwich bread, and serve! Keep leftover chicken salad covered in refrigerator for up to 3-4 days.

Recipe Notes

NOTE: Caloric calculation is based on 6 servings.
*Prep time does not include cooking time for chicken. I simply boiled the chicken in water until done, but however you pre-cook chicken is your choice.

Nutrition Facts

Easy Chicken Salad For Sandwiches

Amount Per Serving (1 serving)

Calories 325 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 4g25%

Cholesterol 76mg25%

Sodium 334mg15%

Potassium 211mg6%

Carbohydrates 2g1%

Sugar 2g2%

Protein 23g46%

Vitamin A 50IU1%

Vitamin C 0.3mg0%

Calcium 14mg1%

Iron 0.8mg4%

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

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07
Jul
2017

Cranberry Chicken

categories: Chicken, Main Dishes

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Cranberry Chicken is delicious and easy to make, with baked chicken breasts, whole cranberry sauce, onion soup mix, pecans and Catalina dressing.

If you’re looking for a completely simple, yet delicious new chicken recipe to try, may I suggest this one for Cranberry Chicken?

Chicken breasts are layered with whole cranberry sauce, onion soup mix, chopped pecans, dried cranberries, topped with Catalina dressing. It is baked until done, then served on steamed rice.

If that ingredient list sounds strange, you’re not alone. That was my reaction the first time I saw the ingredient list. Guess what? The ingredients for cranberry chicken may sound a bit odd, but the finished chicken dish tastes really good!

Here’s how to make cranberry chicken.

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

How To Make Cranberry Chicken

This meal takes less than 10 minutes of prep work (how great is THAT?). The recipe is as simple as layering ingredients and baking.

First, spray a 9×13 baking pan with non stick spray. Place boneless, skinless chicken breasts in the pan in a single layer.

Spread whole cranberry sauce evenly over chicken breasts, to cover. Who knew that raw chicken and cranberry sauce could look so festive? Ha Ha.

Time To Do Some “Sprinkling”

Sprinkle the onion soup mix evenly over all that cranberry sauce. See how easy this is so far? Told you it was easy.

Sprinkle some crunchy, chopped pecans evenly over the soup mix. Now this dish is almost done, and you’ve probably not gotten too worn out, right?

Ready to “sprinkle” again? YEP. Evenly sprinkle the dried cranberries over the pecans.

Add Catalina Dressing

Pour a bottle of Catalina dressing evenly over the top of the chicken. I use my own Homemade Catalina Salad Dressing, but a regular sized bottle of store bought dressing works perfectly!

Bake The Cranberry Chicken

Lightly cover the pan with aluminum foil. Bake the cranberry chicken at 350 degrees F. for 45 minutes.

Remove the foil, and continue baking the chicken for an additional 15 minutes. Remove the chicken from the oven. The chicken is done when cooked through to an internal temperature of 165°F.

This is what the cranberry chicken looked like when it was done and came out of the oven. Let it cool for 2-3 minutes before serving.

Serve The Cranberry Chicken!

Serve the cranberry chicken on top of hot cooked rice, on individual serving plates (or a serving platter).

Spoon some of the extra sauce over the top of each piece of chicken, for added flavor. Now you’re ready to eat this delicious main dish.

That’s it! Cranberry chicken really is such an easy recipe to prepare! We enjoyed trying this chicken dish, and hope you will, too! My husband said the taste reminded him of Thanksgiving (must be those cranberries!).

Have a wonderful day, and remember… be kind, and seek to encourage those whom you encounter today. There’s no telling what hardship or troubles they might be facing, and YOU could be the person who makes a difference in their 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 chicken recipes for you 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 Source: https://favfamilyrecipes.com/cranberry-chicken/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cranberry Chicken

Prep Time

5 mins

Cook Time

1 hr

Total Time

1 hr 5 mins

Cranberry Chicken is delicious and easy to make, with baked chicken breasts, whole cranberry sauce, onion soup mix, pecans and Catalina dressing.

Category: Entree

Cuisine: American

Keyword: cranberry chicken

Servings: 6 servings

Calories Per Serving: 574 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 large boneless , skinless chicken breasts, cut in half horizontally (or 6 small breasts)
14 ounces whole berry cranberry sauce , 1 can
2 ounces dry onion soup mix , 1 envelope
1 cup chopped pecans
1 cup dried cranberries
8 ounces Catalina dressing
Cooked white or brown rice (to serve with chicken on top)

US Customary - Metric

Instructions

Spray a 9x13 or 10x12 baking pan with non stick spray. Place chicken in pan in single layer.
Spread cranberry sauce evenly over chicken breasts. Sprinkle onion soup mix evenly over cranberry sauce. Sprinkle chopped pecans evenly over soup mix. Sprinkle dried cranberries evenly over pecans. Pour bottle of Catalina dressing evenly over pecans.
Lightly cover pan with aluminum foil. Bake at 350 degrees for 45 minutes. Remove aluminum foil, and continue baking for an additional 15 minutes.
Place chicken pieces on top of hot cooked rice on individual serving plates (or a serving platter). Spoon some of the extra sauce over the top of the chicken for added flavor. Serve, and enjoy!

Nutrition Facts

Cranberry Chicken

Amount Per Serving (1 piece)

Calories 574 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 3g19%

Cholesterol 36mg12%

Sodium 1032mg45%

Potassium 308mg9%

Carbohydrates 67g22%

Fiber 3g13%

Sugar 58g64%

Protein 13g26%

Vitamin A 55IU1%

Vitamin C 2.2mg3%

Calcium 20mg2%

Iron 0.9mg5%

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

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29
Jun
2017

West African Chicken and Peanut Stew

categories: Chicken, Main Dishes

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West African Chicken Peanut Stew features chicken, beans, tomatoes, corn and sweet potato in a peanut based sauce, served over steamed rice.
This unique, tasty and filling stew is quite popular on the west coast of Africa. I recently made this (new to us) recipe for West African Chicken Peanut Stew. After eating it, I decided to share the recipe on my blog, because it is a delicious, filling, easy to prepare, and unique dish! I really think you will enjoy it.

When I first found the recipe in an old Bake-Off Contest cookbook from 1994, I wasn’t so sure that I wanted to try it. I just wasn’t sure of the flavor combos in this recipe, but I tried it anyway, and we really enjoyed it!

Here’s an interesting tidbit: The original recipe called the peanuts “groundnuts”, because that is what a peanut is called on the western coast of Africa… who knew?

What is IN West African Chicken Peanut Stew?

This dish contains chicken, sweet potatoes, corn, white beans and onions, and is cooked in a tomato and peanut butter sauce with a few spices to give it a bit of “zing”. I know what you’re probably thinking right about now after reading the ingredients… whaaaat?

That was my first gut reaction, as well. BUT… trust me, this actually is a wonderful, flavor-filled thick stew, and because you serve it over rice, it’s very filling, too!

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

How To Make West African Chicken Peanut Stew

Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once the oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.

The chopped onion and garlic are the next things to go into the pot. Cook these ingredients, stirring them frequently for about 3 minutes, being careful to not let the garlic burn.

Add The Veggies

Place the diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato into the pot. Stir them together, to combine.

Add the water, peanut butter, tomato paste, and remaining spices to the pan. Stir to combine, and bring this mixture to a boil.

Time To Let The Stew Cook!

Once it comes to a boil, reduce the heat to low. Cover the pan, and cook the stew for 30 minutes, or until the sweet potato chunks are tender. Stir the stew occasionally while it cooks. If the broth is too thick, add a bit more water, and stir to combine.

Serve The West African Chicken Peanut Stew

When the chicken peanut stew is done, serve it over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve the dish while hot.

The recipe for chicken peanut stew makes 8 (1½ cup) servings. That’s it!

I truly was pleasantly surprised at how good this dish was. My husband really loved it, too! If you enjoy STEW, be sure to check out my recipe for Beef Stew… it is delicious!

Sure hope you will consider making this unique chicken peanut stew, and trust you will enjoy it! Have a great day.

Interested In More Recipes?

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Recipe Adapted From: Pillsbury Classic Cookbooks- Bake-Off Coking & Baking Contest, published March 1994, The Pillsbury Company, page 28.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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West African Chicken Peanut Stew

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

West African Chicken Peanut Stew features chicken, beans, tomatoes, corn and sweet potato in a peanut based sauce, served over steamed rice.

Category: Dinner

Cuisine: African

Keyword: African chicken peanut stew

Servings: 8 servings

Calories Per Serving: 360 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 boneless skinless chicken breasts , cut into 1/2 inch pieces
1 Tablespoon peanut oil or vegetable oil
1 medium brown onion , chopped
1 garlic clove , minced
1 (28 oz.) can diced tomatoes, undrained
1 can (15.5 oz) Great Northern or Cannelini beans
1 can (12 or 15.5 oz) whole kernel corn, drained
1 sweet potato , peeled and chopped
3/4 cup water
1/3 cup peanut butter
1 Tablespoon tomato paste
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
3 cups hot cooked white or brown rice

US Customary - Metric

Instructions

Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.
Add chopped onion and garlic to pan. Cook, stirring frequently for about 3 minutes, being careful to not let the garlic burn.
Add diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato to pan. Stir to combine.
Add water, peanut butter, tomato paste, and remaining spices to pan. Stir to combine. Bring mixture to a boil.
Once mixture boils, reduce heat to low, cover pan and cook stew for 30 minutes (sweet potato should be tender). Stir occasionally. If stew is too thick, add just a bit more water.
When stew is done, serve over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve hot. The recipe makes 8 (1½ cup) servings.

Nutrition Facts

West African Chicken Peanut Stew

Amount Per Serving (1 serving (incl. rice))

Calories 360 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Cholesterol 18mg6%

Sodium 624mg27%

Potassium 863mg25%

Carbohydrates 52g17%

Fiber 9g38%

Sugar 7g8%

Protein 18g36%

Vitamin A 2685IU54%

Vitamin C 12.9mg16%

Calcium 92mg9%

Iron 3.4mg19%

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

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