Main Dishes Archives

Category: Main Dishes

30
Mar
2017

Easy Meatballs for Spaghetti

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Learn how to make yummy, quick easy meatballs for spaghetti or other pasta (serves 4), using only one pound of ground beef!

I typically use Italian sausage links when I prepare spaghetti and sauce, but we also really enjoy our pasta with a fire roasted garlic marinara sauce and these easy meatballs, too!

Sometimes we just want spaghetti and meatballs- they really hit the spot! It’s completely easy to make 10-12 delicious Italian-seasoned meatballs using only one pound of hamburger meat and a few other readily available ingredients.

I’ve been making these easy meatballs for spaghetti this way for many, many years, and enjoy the minimal prep time involved! You can even make a double batch of the meatballs and freeze them to use for another meal, which can save you precious time! Here’s how easy it is to prepare them:

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

Prepare The Easy Meatballs For Spaghetti

In medium sized bowl, combine ground beef, salt, pepper, garlic powder, oregano, diced onion, and freshly grated Parmesan cheese. Mix well, to combine ingredients.

Using your (clean) hands, grab a portion of the meat mixture and form it into a ball, rolling it between your hands. The ones I made were about 2 inches wide, so I was able to get 10 fairly good-sized easy meatballs out of one pound of meat.

If you make ’em just a tad smaller, you should be able to make 12 or more meatballs. Set the meatballs (once formed) onto a plate or wax paper.

Brown The Meatballs For Spaghetti

Heat 1 Tablespoon oil (vegetable or olive) in a large non-stick skillet on medium heat until oil and skillet are hot (but not smoking). Add the meatballs carefully to the skillet. They should sizzle as they hit the hot oil. Cook the meatballs until browned on the bottom, then carefully turn them over.

Continue to cook the meatballs until all sides are brown. They do NOT have to be completely cooked through – they will finish cooking in the sauce later. When done, transfer the meatballs to paper towels to absorb the grease.

Heat The Meatballs In Sauce

In a separate large saucepan, heat up spaghetti sauce (whatever kind of sauce you have on hand, whether it’s homemade or a purchased jar, just make sure you have enough sauce for 4 servings)! Heat the sauce on medium-low.

Carefully add the meatballs to the sauce. Spoon sauce over the top of each meatball. Let the meatballs and sauce continue to cook (uncovered) on medium-low for about 25-30 minutes, occasionally spooning sauce over them as they cook.

When meatballs are about halfway through cooking time, cook spaghetti noodles in separate pan, according to package directions. Drain pasta. When they are done (and pasta is finished cooking), remove meatballs from spaghetti sauce (keep warm).

Serve Easy Meatballs For Spaghetti

Mix the cooked and drained pasta noodles with the hot spaghetti sauce. Serve the pasta onto individual plates or into bowls. Spoon any leftover sauce onto the top of the pasta. Top each serving with a few of these easy meatballs. BOOM! Sprinkle the meatballs with some finely grated Parmesan cheese, and serve!

This really is an economical and delicious classic meal, with 4 healthy sized portions of meatballs for spaghetti using only one pound of ground beef! Our oldest son popped in for a visit the day after I made this meal, and he enjoyed a big plate of leftover spaghetti and meatballs for lunch! Yay for leftovers!

Hope you’ll give these delicious, easy meatballs a try! Thank you for stopping by, and I trust you will come back soon. Have a great day.

Looking For More MEATBALL Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several recipes featuring meatballs, including:

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Easy Meatballs for Spaghetti

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Learn how to make yummy, quick easy meatballs for spaghetti or other pasta (serves 4), using only one pound of ground beef!

Category: Entree

Cuisine: Italian

Keyword: meatballs

Servings: 4 (3 meatballs per serving)

Calories Per Serving: 382 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground beef
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/2 cup diced white onion
1/2 cup finely grated Parmesan cheese
1 Tablespoon olive oil
Spaghetti noodles (enough for 4 servings)
Prepared Spaghetti Sauce (enough for 4 servings)
Additional finely grated Parmesan cheese , for garnish

US Customary - Metric

Instructions

In medium sized bowl, combine ground beef, salt, pepper, garlic powder, oregano, diced onion, and finely grated Parmesan cheese. Mix well to combine ingredients.
Using clean hands, grab a portion of the meat mixture and form it into a ball, rolling it between your hands. You should be able to make 12 or more small meatballs. Set meatballs (once formed) onto a plate or wax paper.
Heat 1 Tablespoon oil (vegetable or olive) in a large non-stick skillet. Heat on medium until oil and skillet are hot (but not smoking). Add meatballs. They should sizzle as they hit skillet. Cook until brown on bottom, then carefully turn over. Continue to cook until all sides are brown (meatballs do NOT have to be completely cooked through - they will finish cooking in sauce later). Transfer to paper towels to drain.
In a separate large saucepan, heat up spaghetti sauce (enough sauce for 4 servings) on medium-low. Carefully add meatballs to sauce. Spoon sauce over the top of each meatball. Let meatballs and sauce continue to cook on medium-low for about 30 minutes, occasionally spooning more sauce over the meatballs as they cook.
When meatballs are halfway through cooking time, cook spaghetti noodles in separate pan, according to package directions. Drain. When done, remove meatballs from spaghetti sauce (keep warm). Mix cooked, drained noodles with the hot spaghetti sauce. Serve up the pasta onto individual plates or into bowls. Spoon any leftover sauce onto pasta. Top each serving with 3 meatballs. Garnish with grated Parmesan cheese, and serve!

Recipe Notes

*Caloric calculation is for meatballs only (3 per serving).

Nutrition Facts

Easy Meatballs for Spaghetti

Amount Per Serving (3 meatballs)

Calories 382 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 11g69%

Cholesterol 91mg30%

Sodium 558mg24%

Potassium 351mg10%

Carbohydrates 2g1%

Protein 24g48%

Vitamin A 110IU2%

Vitamin C 1.5mg2%

Calcium 164mg16%

Iron 2.4mg13%

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

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27
Mar
2017

Orange And Rosemary Glazed Salmon

categories: Main Dishes, Seafood

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This EASY recipe for orange rosemary glazed salmon (inspired by Cooking Light) is topped with a fresh citrus glaze, and is ready in about 20 minutes!
I tried a new recipe for Orange Rosemary Glazed Salmon the other evening for our dinner. Whoa! It tasted absolutely fantastic, so I want to share the recipe on my blog today. Hopefully you will be inspired to make this salmon for your own dinner… you won’t regret it!

My husband and I love salmon, so I am constantly on the search for new ways to prepare it. I found this recipe on Pinterest, and it is now quite possibly one of my favorite recipes for salmon. It’s SOOOO good!

The original recipe was inspired by Cooking Light, and features pan-seared salmon fillets covered with a fresh, thickened citrus glaze. It’s delicious, and so very easy to prepare! The recipe makes 4 servings.

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

How To Prepare Orange Rosemary Glazed Salmon

I only cooked 2 salmon fillets since only two of us were eating, but I kept the sauce amount the same as written (and saved the extra sauce for another time). Here’s how to make this delicious orange rosemary glazed salmon:

Heat olive oil on medium-high heat in a large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is really hot (but not smoking), add the salmon to skillet (it should sizzle when it hits the pan).

Cook the salmon fillets for 3-4 minutes, then carefully turn salmon over and cook the other side for 3-4 minutes until fully cooked.

When done and golden brown, remove the browned salmon from the skillet (leaving the hot oil in the skillet). Keep the cooked salmon warm.

Make The Sauce For Orange Rosemary Glazed Salmon

Turn the heat under the skillet to medium-low. Add the minced garlic and rosemary, and cook, stirring often, for about 20-30 seconds.

Pour 1/4 cup (4 Tablespoons) of chicken broth to the skillet. Stir the ingredients, to combine. Cook this on a low simmer until most of the liquid has reduced in volume.

The next thing to do is to add the orange zest, lemon juice, honey and orange juice to the skillet. Stir to combine.

Now the orange sauce will begin to smell wonderful!

In small cup, stir together the remaining Tablespoon of chicken broth with the cornstarch until smooth.

Pour this mixture into the skillet, stirring well, as it is added. Season the sauce with salt and pepper, to taste.

Bring the orange sauce to a boil. Boil it for one minute, stirring constantly. The sauce will thicken as it cooks.

Serve The Orange Rosemary Glazed Salmon

Return the cooked salmon back into the skillet with the sauce. Spoon some of the sauce over each piece to cover the salmon.

Carefully remove the orange rosemary glazed salmon from the pan, and transfer to serving plates. Spoon additional sauce over each piece, if desired (it’s good- highly recommend).

Garnish each orange rosemary glazed salmon fillet with a fresh rosemary sprig, and fresh orange slice, if desired. Serve, and enjoy this wonderful dinner!

I really hope you will try this recipe for orange rosemary glazed salmon. The fresh citrus glaze tastes absolutely delicious on the salmon, and really enhances it.

We said “this is REALLY good” several times while eating it, and I’m confident you will enjoy it, as well! Have a wonderful day.

Looking For More SALMON Recipes?

You can find all of my salmon recipes in the Recipe Index, located at the top of the page. I have lots of delicious recipes using salmon, including:

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Recipe Source: http://www.cookingclassy.com/orange-rosemary-glazed-salmon/

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Orange And Rosemary Glazed Salmon

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

This EASY recipe for orange rosemary glazed salmon (inspired by Cooking Light) is topped with a fresh citrus glaze, and is ready in about 20 minutes!

Category: Entree-Seafood

Cuisine: American

Keyword: orange rosemary glazed salmon

Servings: 4 servings

Calories Per Serving: 336 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 teaspoons olive oil
4 (6 ounce) skinless salmon fillets (about 1 inch thick)
Salt and ground black pepper
2 cloves garlic , minced
2½ teaspoons minced fresh rosemary
5 Tablespoons chicken broth (divided-4 T. in one cup, 1 T. in another))
1½ teaspoons orange zest
2 teaspoons lemon juice
1½ Tablespoons honey
2/3 cup fresh squeezed orange juice
2½ teaspoons cornstarch
2 Oranges (thinly sliced) and sprigs of fresh rosemary for garnish (if desired)

US Customary - Metric

Instructions

Heat olive oil on medium-high heat in large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is hot (but not smoking), add salmon to skillet (it should sizzle when it hits the pan). Cook salmon for 3-4 minutes, then carefully turn salmon over and cook other side for 3-4 minutes, until fully cooked. When done and golden brown, remove salmon from skillet (leaving hot oil in the skillet). Keep salmon warm.
Turn heat under skillet to medium-low. Add minced garlic and rosemary; stir and cook for about 20 seconds. Add 1/4 cup chicken broth (4 Tablespoons of the original 5). Stir well. Cook on a low simmer until most of liquid has reduced. Add orange zest, lemon juice, honey and orange juice to skillet. Stir.
In small cup, stir together remaining Tablespoon of chicken broth with cornstarch. Pour into skillet, stirring as you add it. Add salt and pepper to taste.
Bring mixture to a boil. Boil for one minute, stirring constantly. The sauce will thicken as it cooks. Return cooked salmon to skillet. Spoon sauce over each piece to cover. Garnish each fillet with a thin orange slice, and a sprig of fresh rosemary (if desired). Carefully remove salmon and transfer to individual serving plates. Spoon additional sauce over each piece. Serve and enjoy!

Nutrition Facts

Orange And Rosemary Glazed Salmon

Amount Per Serving (1 g)

Calories 336 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g6%

Cholesterol 93mg31%

Sodium 144mg6%

Potassium 1020mg29%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 15g17%

Protein 34g68%

Vitamin A 285IU6%

Vitamin C 53.6mg65%

Calcium 61mg6%

Iron 1.4mg8%

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

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23
Mar
2017

Chicken and Asparagus Risotto

categories: Chicken, Italian, Main Dishes

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Creamy chicken and asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, “all in one” Italian inspired dish!

I recently made Chicken Asparagus Risotto for our dinner. And let me tell you… it tasted GOOD. Lip-smackin’ GOOD. Creamy Arborio rice, chicken breast, Parmesan cheese, asparagus and mushrooms all come together in this flavor-filled, delicious meal! We loved it!

I couldn’t get enough of this chicken asparagus risotto! Even the leftovers for lunch the next day were wonderful! If you love risotto, you might also enjoy my recipes for Pumpkin Risotto and Mushroom Risotto with Pan-Seared Shrimp!

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

What Kind Of Rice Is Used To Make Chicken Asparagus Risotto?

Did you know that risotto is made with Arborio rice, which is shorter and fatter than most grains of rice? Arborio rice is almost exclusively used to make risotto, which is a Northern Italian classic dish.

To put it into very basic terms, risotto is rice which has been cooked in broth or stock with other ingredients to a creamy consistency. It is one of the most common ways of cooking rice, and let me tell you, risotto is DELICIOUS!

The recipe for making chicken asparagus risotto is pretty straightforward. If you do the prep work right at the beginning, then this chicken asparagus risotto is a breeze to put together. I used some baked chicken leftovers, which also saved some prep time!

Prepare The Asparagus

The first thing you will need to do is remove the woody ends of the asparagus stalks, and discard. Cut each of the stalks into 2″ pieces.

Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender, adding more water, if needed (about 10 minutes). Once cooked, you will need to drain the asparagus.

Prepare the Mushrooms And The Chicken

While the asparagus cooks, lightly sauté sliced the mushrooms in butter until tender, in a separate pan.

Cut the chicken into small bite sized pieces and cook. You can boil, broil, or grill it OR use rotisserie chicken or leftovers. I used leftover chicken from my recipe for Homemade Shake And Bake Chicken). Set aside the cooked asparagus, mushrooms and chicken pieces. See NOTES section of printable recipe (below)for a quick way to cook chicken for this recipe.

Make The Risotto

Start the risotto by melting butter and olive oil in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring the onions frequently.

Add the Arborio rice to the cooked onions; stir frequently and continue cooking until the rice begins to turn a light golden brown color.

Pour the white wine into the pan. Let this liquid come to a boil, then cook, stirring occasionally, until it has been absorbed into the rice.

“Building In The Flavor” To The Risotto

Yes… the flavor is slowly “built in” to the risotto! Pour 1 cup of chicken stock (or broth) into the pan. Stir the risotto frequently, and keep the heat at a medium simmer.

Continue cooking the risotto until almost all of the liquid has been absorbed, then add 1/4 cup more of the broth, stirring well. Repeat this process (rice absorbs liquid, add 1/4 cup more liquid) until all the broth is gone.

This should take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don’t rush this step!)

Finishing The Chicken Asparagus Risotto

After you’ve added the last portion of broth, but just before it is fully absorbed, add the cooked asparagus and mushrooms to the risotto.

Continue cooking the risotto, letting the liquid finish being absorbed into the rice. When finished, the risotto should be creamy and tender.

Remove the pan from the heat. Add the cooked chicken pieces to the creamy risotto. Now the chicken asparagus is looking good, and is close to being done!

Add the freshly grated Parmesan cheese to the chicken and asparagus risotto. Stir well, to combine all the ingredients fully. Take a bite, and lightly season with salt and pepper, to suit your taste.

Serve The Chicken and Asparagus Risotto!

Make sure everything is fully heated through, then dish up the chicken asparagus risotto onto individual plates or into bowls. Garnish each serving with some finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired.

There you have it… a nice serving of chicken and asparagus risotto! Grab a fork, and prepare to be delighted! I really think you will love this creamy, flavor-filled risotto!

Enjoy the creamy rice, chunks of chicken, Parmesan cheese, and the fresh asparagus in this comforting, filling dish. It truly tastes wonderful! Sure hope you will consider trying this recipe for chicken asparagus risotto. We LOVE it, and hope you will, too!

Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a great day, and come back soon!

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Recipe Adapted From: http://www.thegratefulgirlcooks.com/mushroom-risotto-with-pan-seared-shrimp/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chicken and Asparagus Risotto

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Creamy chicken asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, "all in one" Italian inspired dish!

Category: Entree

Cuisine: Italian

Keyword: chicken asparagus risotto

Servings: 3 -4 servings

Calories Per Serving: 539 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Add-ins:

6-8 asparagus stalks (woody ends discarded, cut into 2 inch pieces), cooked until crisp-tender.
2 pre-cooked lightly seasoned chicken breasts (baked, boiled, grilled,rotisserie), cut in 1-2" cubes.
8 oz. package sliced mushrooms , (sautéed in 2 teaspoons butter)

For risotto:

2 Tablespoons butter
2 Tablespoons olive oil
1 cup diced white onion
1 cup Arborio rice (no substitutes)
1/3 cup dry white wine
2½ cups chicken stock (or broth)
3/4 cup finely grated Parmesan cheese
Salt and Pepper , to taste

For garnish:

Additional Parmesan cheese
Fresh chives , sliced thin (may substitute chopped parsley, if desired)

US Customary - Metric

Instructions

Do prep work first:

Remove woody ends of the asparagus and discard. Cut remaining stalks into 2 inch pieces. Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender (about 10 minutes). Drain.
While cooking asparagus, in separate pan lightly sauté sliced mushrooms in 2 teaspoons butter until tender.
Cut and cook chicken into small bite sized pieces (boil, broil, grill OR use rotisserie chicken or leftovers. Set aside asparagus, mushrooms and cooked chicken.

To Prepare Risotto:

Melt olive oil and butter in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring frequently. Add Arborio rice to onions; stir constantly and cook until rice turns a light golden brown color. Add white wine. Let the liquid come to a boil, then cook until it has been absorbed into rice.
Pour 1 cup of chicken stock (or broth) into pan. Stir frequently, and keep heat at a medium simmer. Continue cooking until almost all of the liquid has been absorbed, then add 1/4 cup more broth, stirring well. Continue this process (rice absorbs liquid, add 1/4 cup more liquid) until all broth is gone. This will take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don't rush this step!)
After you've added the last portion of broth, but just before it's fully absorbed, add cooked asparagus and mushrooms and stir. Continue cooking, letting liquid finish being absorbed into rice. When finished, rice should be tender.
Remove pan from the heat. Add cooked chicken to rice. Add freshly grated Parmesan cheese to rice. Stir to combine all ingredients. Taste, and lightly season with salt and pepper.
Make sure everything is warm, then serve onto individual plates or bowls. Garnish with additional finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired. Enjoy this chicken asparagus risotto!

Recipe Notes

If you do not have pre-cooked or leftover chicken, a quick way to get this done is to cut chicken breast into cubes, lightly season with salt and pepper, then quickly cook in a hot skillet (with a Tablespoon of olive oil) on medium-high heat. Will only take a few minutes.

Nutrition Facts

Chicken and Asparagus Risotto

Amount Per Serving (1 serving)

Calories 539 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 8g50%

Cholesterol 72mg24%

Sodium 623mg27%

Potassium 729mg21%

Carbohydrates 52g17%

Fiber 3g13%

Sugar 6g7%

Protein 29g58%

Vitamin A 535IU11%

Vitamin C 6.4mg8%

Calcium 230mg23%

Iron 3.7mg21%

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

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20
Mar
2017

Trout In Lemon Garlic Butter Sauce

categories: Main Dishes, Seafood

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Fresh trout fillets are pan-seared and served with a light lemon, garlic, butter, and wine sauce for a delicious main course!
If you or someone in your family had a great day fishing and you’re looking for a new recipe to cook all that fish, why not try this recipe for Trout In Lemon Garlic Butter Sauce?!

There are so many ways to cook trout. I decided to try this recipe I found on Pinterest, after my hubby bought a few trout at Costco. Ha Ha! No fishing for him, except to fish through the seafood section, looking for fresh seafood.

Once home, he had to fillet the fish, debone them and chop their little heads off for me— ugh. There are just some things I will NOT do. Ha Ha! The method for preparing this recipe is simple. Here’s how to make the trout:

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

Prepare The Trout

NOTE: You will want to use boneless trout fillets (with the skin on one side) for this recipe. With the skin side down, lightly season the trout with salt and Italian seasoning (only on one side).

Cook The Trout Fillets

Heat olive oil on medium heat in a LARGE skillet until hot, but not smoking. Add the trout fillets, skin side UP to the hot oil.

Cook the trout for 4-5 minutes on medium heat, then carefully flip the fillets over to skin side DOWN. You might need to add a little bit more oil before turning them over, because you don’t want them to stick to skillet. Cook an additional 3-4 minutes.

Let The Cooked Fish “Rest”

Once the fish is cooked, remove your skillet from the heat source. Cover the skillet with a lid, and let the cooked trout “rest” for 5-10 minutes. Leave the lid on the skillet.

Once the fish is done resting, carefully lift up each piece of trout and remove the skin from the bottom. It should peel off nicely.

Discard skin, and carefully place fillets on a piece of foil and keep warm. Do not clean out the skillet, because you want all the little tidbits and oils left in there!

Make A Lemon Garlic Butter Sauce For The Trout

To the oils left in the skillet, add minced garlic, fresh lemon juice and white wine. Cook this liquid for 1 minute on medium-low heat, stirring occasionally. Turn off the heat.

Add the butter and chopped fresh parsley to the skillet. Stir well, to combine, and continue cooking on low heat until the butter has melted.

Add The Cooked Trout To The Lemon Butter Garlic Sauce

Once the butter has melted and the sauce is creamy, gently add the trout fillets back into the skillet. Spoon sauce over the top of the fish.

If necessary, reheat on low, just until fish reaches serving temperature.

Serve The Trout In Lemon Garlic Butter Sauce

Place the cooked trout onto individual serving plates. Spoon a bit more of the sauce over each piece of fish. Sprinkle with the remaining chopped parsley for garnish… and serve!

That’s it! So now, whether you are fishing some of the great lakes in the United States OR fishing the seafood counter at a grocery store, you have a new way to prepare trout in lemon garlic butter sauce!

If you have a smoker or Traeger grill, be sure to check out my recipe for Traeger Grill Smoked Trout. You might also enjoy my recipe for Pan-Seared Steelhead Trout, because it is delicious, too!

Thanks for stopping by today. I invite you to come back soon for more yummy recipes. Have a great day!

Looking For More SEAFOOD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many 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!
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Recipe Source: http://juliasalbum.com/2015/10/trout-with-garlic-lemon-butter-herb-sauce/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Trout In Lemon Garlic Butter Sauce

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Fresh trout fillets are pan-seared and served with a light lemon, garlic, butter, and wine sauce for a delicious main course!

Category: Entree

Cuisine: American

Keyword: trout

Servings: 4 servings

Calories Per Serving: 379 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3-4 Trout fillets (3-4 medium sized fillets, with skin on bottom or 2 LARGE)
2 Tablespoons olive oil
Salt (to generously season fish)
1½ teaspoons Italian seasoning
4 cloves garlic , minced
3 Tablespoons fresh squeezed lemon juice
2-3 Tablespoons white wine
2 Tablespoons butter (room temp)
2 Tablespoons parsley (finely chopped), divided

US Customary - Metric

Instructions

With skin side down, lightly season the trout with salt and Italian seasoning (only on one side). Heat olive oil on medium heat in a LARGE skillet until hot, but not smoking. Add trout fillets, skin side UP, flesh side DOWN to hot oil. Cook for 4-5 minutes on medium, then carefully flip fillets over to skin side DOWN. You might need to add a little bit more oil before turning them over (you don't want them to stick to skillet). Cook an additional 3-4 minutes. Once fish is cooked, remove skillet from the heat source, cover the skillet with a lid, and let trout rest for 5-10 minutes (leaving cover on).
Once the fish is done resting, carefully lift up each piece of fish and remove the skin from the bottom of the fish. It should peel off easily. Discard skin, and carefully place fillets on a piece of foil and keep warm. Do not clean out the skillet (you want all the little tidbits and oils left in there!)
To the oils left in the skillet, add minced garlic, fresh lemon juice and white wine. Cook this for 1 minute on medium-low heat, stirring occasionally. Turn off heat. Add butter and 1 Tablespoon chopped fresh parsley. Stir to combine, and continue cooking on low until butter has melted.
Once the butter has melted and the sauce is creamy, gently add trout fillets back into skillet. Spoon sauce over the top of fish. If necessary, reheat in skillet, until fish reaches serving temp (on low).
Place trout onto individual serving plates. Spoon a bit more sauce over fish, sprinkle with remaining chopped parsley for garnish... and serve!

Nutrition Facts

Trout In Lemon Garlic Butter Sauce

Amount Per Serving (1 serving)

Calories 379 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 6g38%

Cholesterol 113mg38%

Sodium 150mg7%

Potassium 657mg19%

Carbohydrates 2g1%

Protein 35g70%

Vitamin A 455IU9%

Vitamin C 8.8mg11%

Calcium 93mg9%

Iron 3mg17%

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

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09
Mar
2017

Homemade Shake And Bake Chicken

categories: Chicken, Copycat Recipes, Main Dishes

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Homemade Shake and Bake Chicken is an EASY, flavorful chicken entree using a quick copycat spice mixture. Chicken pieces are coated with spices, then baked!

Anyone remember the catch-phrase “It’s Shake n’ Bake… and I helped!”? I sure remember those TV commercials for shake and bake chicken. Years ago, I used this mixture for baked chicken.

Today I’d like to share with you a copycat version of how to easily make your own Homemade Shake and Bake Chicken! This copycat recipe for the spice mixture uses ingredients you probably already have in your kitchen!

The original shake and bake chicken mix was a packet you could buy to help season chicken or pork. All you needed to do was shake it on the chicken, then bake it! Talk about convenience!

Well, why not make it yourself, and save some money? The spice mix is so easy to throw together, the chicken pieces are coated with it, then it’s baked until done. That’s it!

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

Make The Spice Mix

To make the spice mix, flour, paprika, salt, garlic powder, thyme, and black pepper are mixed in a small bowl until combined.

The shake and bake chicken mix, as written, will coat 8 pieces of chicken. Once mixed, place the spice mixture in a gallon sized, resealable bag.

Prepare Homemade Shake And Bake Chicken For Cooking

Take the skin off the chicken (optional, but healthier). When I make the shake and bake chicken for these photos, I used chicken thighs and legs. Dip each of the chicken pieces, one at a time, in milk. Cover all sides with the milk.

After dipping the chicken piece in milk, shake the excess off. Place the chicken (one piece at a time) into the large resealable bag with the spice mix.

Close and shake until the piece of chicken is coated on all sides. Repeat this process for each piece of chicken.

Spray a 13×9 inch baking sheet with non-stick spray. Place each of the coated shake and bake chicken pieces onto the pan. Be sure to leave a bit of space between each of the pieces.

Time To Cook the Shake And Bake Chicken!

Cook the shake and bake chicken in a preheated 375 degree oven for 40 minutes. Large chicken breasts will need to cook a little bit longer to be fully cooked through.

When the chicken is finished cooking, remove the pan from oven. If any of the spice mix is still “dry” on top of the shake and bake chicken, simply brush some of the pan drippings onto the mix. This should wet the spice mix enough for a uniform look.

Serve, and enjoy this delicious shake and bake chicken with a side dish you enjoy! It’s a completely SIMPLE and flavorful way to serve those you love a tasty dinner without a lot of fuss! Have a wonderful day, and may God bless you!

Looking For More CHICKEN Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious chicken recipes, including:

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Recipe Source: unknown (found on 3×5 index card written on years and years ago)

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Homemade Shake And Bake Chicken

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

Homemade Shake and Bake Chicken is an EASY, flavorful chicken entree using a quick copycat spice mixture. Chicken pieces are coated with spices, then baked!

Category: Entree

Cuisine: American

Keyword: shake and bake chicken

Servings: 8 servings

Calories Per Serving: 60 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Spice Mixture:

1 cup all purpose flour
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme

For Chicken:

8 pieces chicken (thighs and legs)
1/2 cup milk

US Customary - Metric

Instructions

Preheat oven to 375 degrees F.
Combine spice mix ingredients; stir well. Place into a plastic, gallon sized resealable bag.
Dip one piece of chicken in milk at a time, and fully coat on all sides. Let excess drip off.
Place piece of chicken into resealable bag with spice mix. Close top of bag and shake until chicken piece is completely coated. Place coated chicken onto a 13x9 inch baking sheet that has been sprayed with non-stick spray.
Repeat process for rest of chicken, leaving a bit of space between each piece on baking sheet.
Bake chicken at 375 degrees for 40 minutes (a bit longer if using chicken breasts-bone in). When done, remove from oven, and serve immediately.

Recipe Notes

NOTE: Caloric calculation is only for spice mix, since there are different pieces of chicken that may be used, all with differing caloric counts.

Nutrition Facts

Homemade Shake And Bake Chicken

Amount Per Serving (1 portion spice mix)

Calories 60

% Daily Value*

Sodium 291mg13%

Potassium 32mg1%

Carbohydrates 12g4%

Protein 1g2%

Vitamin A 245IU5%

Calcium 5mg1%

Iron 1mg6%

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

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06
Mar
2017

Chicken, Parmesan & Spinach Gnocchi

categories: Chicken, Italian, Main Dishes, Pasta

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Chicken Parmesan Spinach Gnocchi is an easy to make, 30 minute Italian dish with chicken, fluffy potato dumplings, Parmesan cheese sauce and spinach!
What do you get when you combine chicken, fluffy Italian potato dumplings, Parmesan cheese sauce and spinach into an easy meal? This recipe for Chicken Parmesan Spinach Gnocchi, that’s what… a simple, yet absolutely delicious entree! If you’re a Vegetarian, you can simply leave the chicken out and still enjoy this wonderful dish!

I found the original recipe on Pinterest, and decided to fix it for dinner recently. It was sooooo good! This chicken parmesan spinach gnocchi recipe serves 4, and only takes about 30 minutes to prepare, from start to finish!

Talk about Italian comfort food! Whoa… the potato gnocchi are a classic Italian pasta, and the chicken breast chunks provide protein. In addition, the creamy Parmesan sauce is amazing, and the fresh spinach used in the recipe would make Popeye proud!

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

How To Make Chicken Parmesan Spinach Gnocchi

Here’s how simple this recipe is to prepare: Cut 2 boneless, skinless chicken breasts into bite sized pieces. Lightly season with salt, pepper, and garlic powder. Heat olive oil in skillet on medium high heat.

Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through. Remove chicken from skillet; keep warm.

Cook The Gnocchi

Prepare gnocchi according to package directions. Basically, you add them to boiling water, cook, and when they float to the surface they are done. This typically takes only a few minutes. Drain the gnocchi. Set aside.

Prepare The Sauce

Place the empty pan back on the stove. Add butter to pan and heat on medium until melted. Add minced garlic and cook for 1 minute, stirring well. Add flour; stir well to remove lumps and form a roux (thick paste).

Cook and stir for 30 seconds, just to “cook out” the raw flour taste. Add milk slowly to roux; stir or whisk it well to remove any remaining lumps. Cook this for 2-3 minutes only until the sauce has begun to thicken.

This is what the creamy sauce will look like, as it begins to thicken while cooking.

Time For Some “Add-Ins”

Stir in the chopped fresh spinach. Cook for 3-4 minutes until the sauce has thickened and spinach has wilted. Add Parmesan cheese and the cooked chicken into sauce. Stir well to combine.

You can add a bit more milk if the sauce is too thick. Taste the finished sauce, then season with additional salt and pepper, if necessary, to suit your personal taste preference.

Add The Gnocchi And Serve

Remove the pan from the heat, and add cooked, drained gnocchi. Gently stir until all ingredients are combined. If necessary, reheat through on low. Serve the chicken parmesan spinach gnocchi immediately once it reaches the desired heat.

Serving Chicken, Parmesan & Spinach Gnocchi

I dish up the gnocchi onto individual serving plates, then garnish with a bit more grated Parmesan cheese (can never have too much Parmesan, right?). Serve, and enjoy this wonderful chicken dish! It’s creamy, has great flavor, and is delicious and filling!

If you enjoy this chicken parmesan spinach gnocchi, you will LOVE my “copycat” recipe for Olive Garden’s Chicken Gnocchi Soup or a recipe for Creamy Italian Sausage Gnocchi. They are both delicious, also!

I really hope you will consider making this chicken parmesan spinach gnocchi recipe. I think you will be surprised at just how simple it is to make, in such a short time. Have a wonderful day… and be KIND as you journey through this 24 hours you’ve been given!

Be sure and check out ALL my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of delicious, family-friendly recipes I’m confident you will enjoy

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Recipe Adapted From: http://www.lifeasastrawberry.com/parmesan-spinach-gnocchi/

0 from 0 votes

Chicken, Parmesan & Spinach Gnocchi

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Chicken Parmesan Spinach Gnocchi is an easy to make, 30 minute Italian entree with chicken, fluffy potato dumplings, Parmesan cheese sauce and spinach!

Category: Entree

Cuisine: Italian

Keyword: chicken parmesan spinach gnocchi

Servings: 4 servings

Calories Per Serving: 478 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 chicken breasts (boneless, skinless)
Salt , pepper and garlic powder (to lightly season chicken)
1 Tablespoon olive oil
16 ounces potato gnocchi (found in pasta section)
2 Tablespoons butter
1 clove garlic , minced
2 Tablespoons all purpose flour
1¼ cups milk
3 cups fresh spinach , chopped
Additional salt/pepper and milk , if necessary
1 cup finely shredded Parmesan cheese (plus more for garnish, if desired)

US Customary - Metric

Instructions

Cut chicken into bite sized pieces. Lightly season with salt, pepper, and garlic powder. Heat olive oil in skillet on medium high heat. Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through. Remove chicken from skillet and keep warm.
Prepare gnocchi according to pkg. directions (add to boiling water, cook, and when they float to surface they're done - 3-4 minutes). Drain gnocchi. Set aside. Place empty pan back on stove.
Add butter to pan; heat on medium until melted. Add minced garlic; cook for 1 minute, stirring well. Add flour; whisk well to remove lumps and form a roux (thick paste). Cook and stir for 30-60 seconds to "cook out" flour taste. Add milk slowly to roux; stir well. Cook for 2-3 minutes only until sauce has begun to thicken.
Add chopped spinach; stir well. Cook for 3-4 minutes until sauce has thickened and spinach has wilted. Add Parmesan cheese, then add cooked chicken to sauce. Stir well. Add a bit more milk if sauce is too thick. Taste sauce; season with additional salt and pepper, if necessary.
Remove pan from heat; add cooked and drained gnocchi. Gently stir until all ingredients are combined. If necessary, reheat through on low. Serve immediately upon reaching desired heat.
Serve, garnishing each portion with grated Parmesan cheese. Enjoy!

Nutrition Facts

Chicken, Parmesan & Spinach Gnocchi

Amount Per Serving (1 serving)

Calories 478 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Cholesterol 71mg24%

Sodium 950mg41%

Potassium 468mg13%

Carbohydrates 48g16%

Fiber 3g13%

Sugar 4g4%

Protein 29g58%

Vitamin A 2640IU53%

Vitamin C 7.3mg9%

Calcium 436mg44%

Iron 5.3mg29%

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

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20
Feb
2017

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions

categories: Main Dishes, Pork, Sandwiches

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Have leftover pork roast and need a tip on how to use it up? Make a delicious grilled pork tenderloin sandwich with mozzarella and caramelized onions!
Ever have leftover pork roast or pork tenderloin and wonder what you can do to use it up creatively? Recently I had leftover pork from dinner, so I made a Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions for lunch! It tasted wonderful!

I enjoy having leftovers in the fridge, unlike my little sister Joni, who hates having them around. My personal theory is it’s awesome when you can cook once, then take some of the leftovers and “morph” them into a completely different meal. That was how this sandwich came into existence.

I was looking for something in our refrigerator for lunch, but didn’t want to have leftover pork… unless I could transform it into something else!

So… I put my thinking cap on and came up with the idea for this pork tenderloin sandwich! Here’s how to make it:

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

Caramelize The Onions

Cook the sliced onions slowly in a skillet with a bit of olive oil for several minutes. Continue to cook until the onions have browned and caramelized.

“Build” The Pork Tenderloin Sandwich

Melt the butter in a large skillet on medium-low heat. Butter one side of a large piece of sourdough bread and place it butter side DOWN in skillet.

Generously layer the bread with thin slices of leftover cooked pork tenderloin. If necessary, lightly season the pork slices with salt and pepper.

Arrange the caramelized onions on top of the pork slices.

Spread a thin layer of sliced mozzarella (or grated) on top of the onions.

Butter one side of the other pieces of sourdough bread, and place them on top of the sandwich, butter side UP.

Time To Cook The Grilled Pork Tenderloin Sandwich

Cook the sandwich on medium-low heat until the bottom side of the bread has lightly browned.

Carefully turn sandwich over and cook the other side (like a grilled cheese sandwich). See how nice and golden brown the sourdough bread is now?

Continue cooking slowly until cheese has melted. You want the grilled pork tenderloin sandwich to be heated all the way through (low and slow!).

When the sandwich is done cooking, remove it from the skillet. Transfer it to a plate, and get ready to enjoy this sandwich!

It’s Time To Eat The Grilled Pork Tenderloin Sandwich!

Carefully cut the grilled sandwich in half… and enjoy! The tender pork slices, crunchy buttery sourdough bread, gooey melted mozzarella cheese and slight sweetness of the caramelized onions really make this sandwich special.

An entire grilled pork tenderloin sandwich is very filling! A half of this sandwich was all I could eat! If you don’t want to eat a whole sandwich, you can get 4 servings when you make two sandwiches.

Hope you will consider creating a delicious pork tenderloin sandwich when you have leftover pork roast or tenderloin! The sandwich was very good!

Looking For More SANDWICH Recipes?

You can find all of my sandwich recipes in the Recipe Index, located at the top of the page. A few of them include:

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5 from 1 vote

Grilled Pork Tenderloin Sandwich w/ Mozzarella & Caramelized Onions

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Have leftover pork roast and need a tip on how to use it up? Make a delicious grilled pork tenderloin sandwich with mozzarella and caramelized onions!

Category: Sandwich

Cuisine: Sandwich

Keyword: pork tenderloin sandwich

Servings: 2 servings

Calories Per Serving: 666 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 slices sourdough bread
1 Tablespoon butter (for skillet)
2 Tablespons enough butter to spread on bread (for grilling)
8 thin slices precooked pork tenderloin (enough to cover each sandwich)
1/2 onion , thinly sliced
1 Tablespoon olive oil
thin slices mozzarella cheese (enough to cover sandwich)

US Customary - Metric

Instructions

Heat olive oil in skillet on medium heat. Add sliced onions; cook slowly, stirring occasionally, for several minutes, until they have browned and caramelized.
Melt butter in a skillet on medium-low heat. For each sandwich, butter one side of bread and place it butter side DOWN in skillet.
Cover bread with thin slices of leftover cooked pork tenderloin. Lightly season pork with salt and pepper. Divide and spread caramelized onions on top of pork. Spread a thin layer of sliced mozzarella (or grated) on top of onions. Butter one side of remaining pieces of sourdough bread, and place on top of the sandwich, butter side UP.
Cook on medium-low until bottom side has lightly browned.Carefully turn sandwich over. Continue cooking slowly until cheese has melted and sandwich is heated through (low and slow!). When sandwiches are done cooking, remove from skillet. Slice sandwich in half... and enjoy!

Nutrition Facts

Grilled Pork Tenderloin Sandwich w/ Mozzarella & Caramelized Onions

Amount Per Serving (1 sandwich)

Calories 666 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 9g56%

Cholesterol 88mg29%

Sodium 932mg41%

Potassium 524mg15%

Carbohydrates 75g25%

Fiber 3g13%

Sugar 4g4%

Protein 37g74%

Vitamin A 365IU7%

Vitamin C 2.1mg3%

Calcium 206mg21%

Iron 5.5mg31%

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

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13
Feb
2017

Veggie Lasagna Rollups

categories: Italian, Main Dishes, Meatless Meals

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Veggie Lasagna Rollups are a simple, but delicious meatless dish. Noodles are filled with 4 cheeses, veggies, rolled and topped with marinara sauce.

I am occasionally on the lookout for ideas for “meatless” meals, since one of our sons is a vegetarian. It’s fun finding new recipes we can enjoy together when he comes for dinner. Recently I came up with this simple recipe for Veggie Lasagna Rollups, after raiding my pantry and refrigerator for ingredients.

The recipe I came up with has lots of veggies and cheeses inside a rolled up lasagna noodle, then top with an Italian flavored pasta sauce, and bake. Veggie lasagna rollups sounded simple enough, and the recipe I ended up with had lots of flavor and tasted great!

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

Here’s How To Make Veggie Lasagna Rollups

Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender, then set the skillet aside.

Cook the lasagna noodles according to package instructions. When done cooking, remove noodles carefully and drain, then lay pasta flat on work surface and blot dry with a paper towel.

Filling The Veggie Lasagna Rollups

In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside 1/4 of the cheese mixture to add to the top of the lasagna noodles prior to baking.

Spoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise. Try to leave about a half inch on either side of noodle clear. Once the noodles have a cheese layer, evenly divide the cooked veggies down each noodle. Top with a bit of grated Mozzarella cheese. Repeat the process for each lasagna noodle.

Prepare The Rollups For Baking

Spread Italian pasta sauce on the bottom of a large baking dish (enough to lightly cover bottom of dish). Roll each one of the lasagna noodles up, beginning at the short end. Place lasagna rollups seam side down in the baking dish. Spoon reserved cheese mixture over tops of lasagna rollups.

Pour pasta sauce over tops and sides of rollups until covered (I used a can of Italian spaghetti sauce for simplicity). Top the sauce with additional grated Mozzarella cheese and grated Parmesan cheese.

Bake The Veggie Lasagna Rollups

Bake the lasagna rollups in a preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and the rollups are fully heated through.

Time To EAT!

Remove the baking pan from the oven. Let it cool for just a minute, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates. Here’s a sideview of what it looked like once cooked and on the plate.

It’s a simple, meatless yet tasty veggie and cheese filled Italian lasagna treat. The recipe makes 8 veggie lasagna rollups. Depending on how hungry you are, you can either get 4 servings (2 per person) or 8 servings (1 per person).

Hope you will consider trying this recipe for veggie lasagna rollups. Make it your own by adding any other veggies of your choice to the mix, as well. If you want to add meat, simply brown some crumbled Italian sausage and add to the veggie mixture. Use whatever works best for you! Have a great day, friends.

Looking For More MEATLESS Recipes?

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

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Veggie Lasagna Rollups

Prep Time

25 mins

Cook Time

25 mins

Total Time

50 mins

Veggie Lasagna Rollups are a simple, but delicious meatless dish. Noodles are filled with 4 cheeses, veggies, rolled and topped with marinara sauce.

Category: Entree

Cuisine: Italian

Keyword: veggie lasagna rollups

Servings: 8 rollups

Calories Per Serving: 419 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 ounces cream cheese (at room temp)
16 ounces ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
2 Tablespoons butter
1 cup yellow bell pepper , chopped
1 cup green bell pepper , chopped
1 cup yellow onion , chopped
1 small package frozen spinach , thawed and drained really well
7-8 mushrooms , chopped
8 uncooked lasagna noodles
1½ cups grated mozzarella cheese
2 cups spaghetti sauce (prepared canned marinara)
Additional grated mozzarella and Parmesan (for sprinkling on top of rollups before baking)

US Customary - Metric

Instructions

Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender. Set skillet aside.
Cook lasagna noodles according to package instructions. When done, remove noodles carefully and drain; lay pasta flat on work surface and blot dry with a paper towel.
In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside 1/4 of cheese mixture to add to top of lasagna noodles prior to baking. Spoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise, leaving about a half inch clear around edges of noodle.
Evenly distribute cooked veggies down each noodle. Top with a bit of grated Mozzarella cheese. Repeat process for each lasagna noodle.
Spread Italian pasta sauce on bottom of a large baking dish (enough to lightly cover bottom of dish). Roll each of the lasagna noodles up, beginning at short end. Place seam side down in baking dish. Spoon reserved cream cheese mixture over top of each rollup.
Pour marinara sauce over tops and sides of rollups until covered. Top with additional grated Mozzarella cheese and Parmesan cheese (as much as you wish).
Bake in preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and dish is heated through.
Remove dish from oven. Let cool for 1-2 minutes, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates.

Recipe Notes

The recipe makes 8 rollups, so depending on how hungry you are, you can either get 4 servings (2 per person) or 8 servings (1 per person).
Fresh baby spinach can be substituted for frozen (I was using what I had on hand).

Nutrition Facts

Veggie Lasagna Rollups

Amount Per Serving (1 rollup)

Calories 419 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 12g75%

Cholesterol 70mg23%

Sodium 785mg34%

Potassium 560mg16%

Carbohydrates 33g11%

Fiber 2g8%

Sugar 6g7%

Protein 24g48%

Vitamin A 1055IU21%

Vitamin C 55.3mg67%

Calcium 495mg50%

Iron 1.7mg9%

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

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06
Feb
2017

“Old School” Tuna Cashew Casserole

categories: Casseroles, Main Dishes

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“Old School” Tuna Cashew Casserole is a simple dish w/ cashews, chow mein noodles, tuna & celery- a recipe from a high school cooking class!

When I was in High School (MANY years ago), I took a Gourmet Foods class. This recipe for “Old School” Tuna Cashew Casserole was one of the recipes we learned to prepare.

If you’re like me, you see the ridiculous humor in a simple tuna casserole being called “gourmet food”, but hey… back then, maybe it was?

I’ve made this recipe for tuna cashew casserole many times over the years, but I still giggle to think it is anything even remotely compared to gourmet food.

Nowadays I think of it as a “fairly economical way to feed a family of 4 casserole”, because it only uses one can of tuna as the main ingredient.

This tuna noodle casserole is really easy to prepare, and can be served “as is”, straight from the oven, or on top of rice or noodles. Here’s how to make it:

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

How To Make “Old School” Tuna Cashew Casserole

Set aside 1/2 of the chow mein noodles before beginning (you will need them for crunchy topping later!).

Place the remaining ingredients (tuna *I used albacore*, celery, chow mein noodles, cashews, onion, seasonings, water, and cream of mushroom soup) in large bowl.

Stir well until all ingredients have been combined (see how easy it is?). Pour into a 2 quart baking dish that has been sprayed with non-stick spray.

Sprinkle the top of casserole with the reserved chow mein noodles.

Bake The Casserole

Bake, uncovered, at 325 degrees for 40 minutes. The tuna noodle casserole should be lightly browned and slightly bubbly around the edges when done.

When done, remove the casserole from the oven. Let the casserole cool for a minute or two, then serve as is, or on top of hot rice or noodles.

Here’s what the tuna cashew casserole looks like right after placing it on a serving plate. The recipe, as written, makes 4 servings, and is easily doubled. This casserole has good flavor and crunch from the celery, cashews, and chow mein noodles.

It’s unusual that this casserole does not have pasta noodles in it (which is fairly common), but this is how we were taught to make it back then!

I would classify this simple casserole as “comfort food”, rather than “gourmet food”, but am still glad to have kept this recipe since making it in High School.

When I cooked it this time, it was to have around for a quick lunch, rather than as a main course meal. Either way, it’s a quick and easy way to get tasty food on the table!

Thanks for checking out this simple tuna cashew casserole recipe, and I hope you (and those you love) enjoy it, because it’s quite tasty!

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

Looking For More CASSEROLE 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 casserole recipes you’ll enjoy, including:

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Original recipe source: unknown (had recipe written on 3×5 card since High School MANY years ago)

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 2 votes

"Old School" Tuna Cashew Casserole

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

"Old School" Tuna Cashew Casserole is a simple casserole with cashews, chow mein noodles, tuna and celery... the way we made it in high school cooking class!

Category: Casserole

Cuisine: American

Keyword: tuna cashew casserole

Servings: 4 servings

Calories Per Serving: 175 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 ounces chow mein noodles , dry, in can-found in Asian section, divided
10.5 ounces cream of mushroom soup (1 "regular" sized can)
1/2 cup cashews , chopped coarsely
1 cup celery , finely diced
6 Tablespoons water
1 can tuna , 6 oz., in water, drained
4 Tablespoons onion , minced
Salt & pepper , to lightly season

US Customary - Metric

Instructions

Preheat oven to 325 degrees.
Set aside 1/2 of the chow mein noodles (reserved for topping).
Place remaining ingredients in large mixing bowl; gently stir until fully combined. Pour into a 2 quart casserole dish that has been sprayed with non-stick cooking spray. Evenly spread.
Top casserole with reserved chow mein noodles.
Bake casserole, uncovered, at 325 degrees for 40 minutes, until lightly browned and slightly bubbly around the edges.
Remove from oven, let cool for a minute or two, then serve.

Nutrition Facts

"Old School" Tuna Cashew Casserole

Amount Per Serving

Calories 175 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 156mg7%

Potassium 186mg5%

Carbohydrates 21g7%

Fiber 2g8%

Sugar 2g2%

Protein 6g12%

Vitamin A 115IU2%

Vitamin C 1.5mg2%

Calcium 16mg2%

Iron 1.8mg10%

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

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02
Feb
2017

Teriyaki Chicken with Homemade Sauce

categories: Asian, Chicken, Main Dishes

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Teriyaki Chicken with Homemade Sauce is a simple, yet delicious recipe! Marinate chicken in an Asian-inspired sauce, then grill to perfection!
We’re in the middle of a freezing winter in Oregon. However, one cold evening last week, we grilled teriyaki chicken with homemade sauce outside on our BBQ! It was fun, and made us anticipate the hot days of summer which are coming SOON!

I got this simple recipe for an “enhanced” Teriyaki marinade from my sister Julie many years ago. Typically I cut the chicken into cubes, marinate them, then place the cubes on skewers and grill. This time, I left the chicken breasts whole, marinated then grilled them. It was less prep work (no cubing), but with the same delicious results! Hooray!

The teriyaki sauce sauce is really easy to make, and the finished chicken pieces is full of flavor. If you’re interested in using the sauce to marinate steak, see the Tips section of my printable recipe. Here’s how to make teriyaki chicken with homemade sauce.

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

Make The Teriyaki Sauce To Marinate The Chicken

Mix teriyaki sauce, sugar, cooking sherry, ground ginger, and minced garlic together in a medium bowl. Stir well, until these ingredients are fully combined.

Marinate The Chicken

Lightly season the chicken pieces you are using with salt. Place the chicken into a covered container (or heavy duty gallon-sized resealable bag). Pour the marinade over the chicken.

Turn the chicken in the bag or container to ensure all pieces are coated with the teriyaki sauce. Cover the container (or seal the bag) and place it in a refrigerator to marinate at least 6 hours for best flavor. Turn chicken over occasionally, so that it remains covered with the sauce.

Time To Grill The Teriyaki Chicken

Once the chicken has finished marinating, remove it from the container. Place the marinated teriyaki chicken onto a hot BBQ grill and cook until done. Chicken is considered fully cooked when it reaches an internal temperature of 165°F.

If desired, baste the chicken with the sauce while it cooks. Do NOT use the leftover sauce to serve, because it was exposed to raw chicken. Discard it.

Who Wants Some Teriyaki Chicken with Homemade Sauce?

That’s it! See how very easy it is to prepare this chicken? The teriyaki chicken with homemade sauce has wonderful flavor, and can be served hot as a main dish.

You can also use the meat to make teriyaki chicken sandwiches (with grilled pineapple rings). Grilled teriyaki chicken is delicious when used in salads or teriyaki rice bowls. The possibilities are endless, and the chicken flavor is wonderful!

I love recipes like this that can be made up ahead of time (marinating), then cooked at the last minute without a lot of fuss. It sure makes an easy main dish for the family! I hope you enjoy this recipe for teriyaki chicken with homemade sauce as much as we do!

May you have eyes to see beauty all around as you go through your day. Whether it’s a stunning sunset, a friend or family member, or a kindness shared or observed, be the person that finds beauty in it all.

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

Looking For More CHICKEN Recipes?

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

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe Source: My sister Julie M.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Teriyaki Chicken with Homemade Sauce

Prep Time

5 mins

Cook Time

22 mins

Marinating (inactive time)

6 hrs

Total Time

6 hrs 27 mins

Teriyaki Chicken with Homemade Sauce is a simple, yet delicious recipe! Marinate chicken in an Asian-inspired sauce, then grill to perfection!

Category: Dinner, Entree

Cuisine: Asian

Keyword: teiyaki chicken with homemade sauce

Servings: 6 servings

Calories Per Serving: 226 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup teriyaki sauce
1 cup sugar
1/4 cup cooking sherry
1/4 teaspoon ground ginger
4 minced garlic cloves
1 pinch salt (to season meat with)
6 boneless skinless chicken breasts or thighs

US Customary - Metric

Instructions

In medium bowl, combine teriyaki sauce, sugar, sherry, ginger, and minced garlic. Stir until sugar has dissolved and sauce is fully combined.
Season chicken lightly with salt. Place chicken pieces into a large covered container (or gallon sized resealable plastic bag). Add marinade. Turn to fully cover all pieces of chicken with sauce. Cover container and place in refrigerator for at least 6 hours (overnight is the best!) to marinade.
Once meat is done marinating, grill (on outdoor or indoor grill) until cooked to an internal temperature of 165°F.. Serve, and enjoy!

Recipe Notes

NOTE: Caloric content calculated using 6 boneless, skinless breasts.
TIPS:Chicken can also be cut into 1-2 inch chunks, marinated then placed on skewers for grilling (kebabs).
Top sirloin steak can also be used if sliced very thin, then marinated. Place strips onto skewers, then grill. If you use round steak, meat must be marinated for a longer amount of time.

Nutrition Facts

Teriyaki Chicken with Homemade Sauce

Amount Per Serving (1 breast)

Calories 226 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 72mg24%

Sodium 1058mg46%

Potassium 487mg14%

Carbohydrates 21g7%

Sugar 20g22%

Protein 25g50%

Vitamin A 35IU1%

Vitamin C 2mg2%

Calcium 15mg2%

Iron 0.9mg5%

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

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Make The Teriyaki Sauce To Marinate The Chicken

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Who Wants Some Teriyaki Chicken with Homemade Sauce?

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You Can Also Find Me On Social Media:
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Instagram: jbatthegratefulgirlcooks

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