Main Dishes Archives

Category: Main Dishes

01
Apr
2016

Chicken Club Pasta Salad

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

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Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.
The weather has finally warmed up here this week, so to celebrate the sunshine I made a Chicken Club Pasta Salad for dinner the other night. I served it with some fresh fruit on the side – and boy, was it good! It FELT like it was summer (at the end of March!)!

I found this recipe for a chicken club pasta salad on Pinterest, and decided to give it a try, because any salad with chicken and bacon in it has to be good! Add to that cheddar cheese, tomatoes, fresh herbs, and a creamy ranch dressing… and it sounded like a winner! And it was… we REALLY enjoyed this entree salad (and I got to use fresh parsley and chives from my garden in it, also!). If you like a more traditional pasta salad, check out my simple recipe for that here.

This is a very easy salad to prepare. Most of the prep work (and it’s not too tedious) involves cooking bacon, a piece of chicken, and some pasta (I like to call it “multi-tasking!”). The rest comes together quickly and with little to no fuss! My kind of meal! I made the entire salad in the early afternoon, tossed it with a bit of the dressing (to keep it from drying out) and refrigerated it until dinner time. Then I added more salad dressing right before serving! Here’s how you make it:

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

How To Make Chicken Club Pasta Salad

First cook a large chicken breast. (Boil it, grill it, bake it… or use leftovers… just get enough cooked chicken for 2 cups, and cut it into 1″ cubes and set aside). Next thing is to cook the bacon until fairly crisp. Drain and cool, then cut. I used kitchen shears to cut it into small pieces.

Cut the bacon, cheddar cheese and tomato into small pieces. Set aside.

Add all dressing ingredients to a medium sized bowl. Whisk to fully combine. Refrigerate until ready to add to salad.

Cook pasta according to package directions. Drain and rinse with cold water, until pasta is completely cooled off. (I used tri-color rotini pasta for the color it added, but you could also use shells, macaroni noodles or mini-penne pasta for this dish).

Add cooled pasta, bacon, chicken, cheddar cheese and tomato to a large salad bowl.

Time For The Salad Dressing

Pour some of the dressing over the salad and stir to combine. If making this up early in the day, add only enough dressing to cover the pasta so it won’t dry out in the fridge. When ready to serve later, add additional dressing, to taste.

If you are making and serving this salad immediately, add enough dressing to taste and coat all ingredients (there will be some leftover dressing no matter which way you choose to prepare this!)

Serve the salad up, dig in, and enjoy this delicious, filling salad! It tastes wonderful the next day, as well. Hooray for leftovers at lunchtime!

We really enjoyed this chicken club pasta salad. I think it would be perfect on a HOT summer’s night, or to serve at a luncheon or potluck with friends! Hope you will consider giving this a try! You might also like this BLT Wedge Salad, or my recipe for Chopped Greek Chicken Salad.

Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a fantastic day, and may God bless the work of your hands!

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Recipe Adapted From: http://www.spendwithpennies.com/chicken-club-pasta-salad/

0 from 0 votes

Chicken Club Pasta Salad

Prep Time

20 mins

Cook Time

0 mins

Total Time

20 mins

Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.

Category: Entree

Cuisine: American

Keyword: chicken club pasta salad

Servings: 5 servings

Calories Per Serving: 674 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Salad:

8 ounce pasta (I used rotini tri-color pasta)
8 slices bacon , cooked crisp, then cut into small pieces.
2 cups cooked chicken breast , cut into 1" cubes
1 tomato , seeded and diced
1/2 cup cheddar cheese , cut into 1" cubes

For The Ranch Dressing:

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 Tablespoon fresh chives , chopped
1 Tablespoon dried dill weed (or chopped fresh dill)
1 Tablespoon fresh parsley , chopped
1 teaspoon onion powder
1 teaspoon garlic powder
salt & black pepper , to taste

US Customary - Metric

Instructions

Prep ingredients (cook chicken and bacon / chop tomatoes, cheese). Set aside.
Make the salad dressing. Set aside.
Cook the pasta according to package directions. Rinse with cold water, until pasta has completely cooled off; drain well.
Put salad ingredients into a large salad bowl (except for the salad dressing). Mix.
Add salad dressing to taste. You will NOT have to use all the dressing. If eating salad immediately, just add enough to toss and coat all ingredients well. If making salad early in day, add enough salad dressing to lightly coat all ingredients, stir, then cover dish and refrigerate until ready to serve. At serving time, add additional salad dressing to taste (since pasta will absorb some of the dressing while refrigerated). Stir to combine. Serve, and enjoy!

Recipe Notes

Note: I used 1 really large chicken breast, which provided me with the 2 cups chicken.
Original recipe also called for 1/2 of an avocado, diced. Didn't have one when I made this, but I'm sure it would be great in this salad, as well.

Nutrition Facts

Chicken Club Pasta Salad

Amount Per Serving (1 serving)

Calories 674 Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 13g81%

Cholesterol 106mg35%

Sodium 536mg23%

Potassium 475mg14%

Carbohydrates 38g13%

Fiber 1g4%

Sugar 4g4%

Protein 32g64%

Vitamin A 670IU13%

Vitamin C 5.3mg6%

Calcium 165mg17%

Iron 1.9mg11%

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

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28
Mar
2016

Easy Cashew Chicken

categories: Asian, Chicken, Main Dishes

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Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout! $Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!$
Do you like Chinese food? We sure do! I really LOVE finding recipes for delicious dishes like Easy Cashew Chicken that are so simple to make at home.

I love to eat out, but also love saving money, especially when it’s easy to make this favorite Chinese meal in under 20 minutes!

It’s very easy to make this simple dish of cashew chicken at home. Really! And as an added bonus, IT’S QUICK TO PREPARE, AND TASTES FANTASTIC!!!!

Here’s what you do to make this Classic Chinese dish in under 20 minutes!

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

Make The Sauce

Mix the ketchup, soy sauce, rice vinegar, sesame oil, garlic, brown sugar and ginger together in a small bowl, until fully combined. Set aside.

Prepare The Chicken For Cooking

Cut two (large) boneless, skinless chicken breasts into 1″ cubes. Dry them with a paper towel, if necessary, to absorb juices.

Mix the flour, salt and pepper together. Add this mixture to the chicken pieces, then stir to coat chicken. I found it easiest to do this in a large bowl.

Be sure to get the flour coating onto all sides of the chicken. Shake off the excess flour.

Cook The Chicken

Heat a large non-stick skillet over medium-high heat. Drizzle a generous amount of canola or vegetable oil (approx. 3-4 Tablespoons) on bottom of skillet.

Once the oil and skillet are really hot (but not smoking!), add the chicken pieces. the chicken should sizzle when it hits the skillet!

Cook (without moving the chicken around) for 2-3 minutes, and then turn chicken to other side and cook for another couple minutes.

The chicken pieces should be light golden brown on all sides.

Add The Asian Sauce

Pour the Asian-inspired sauce over the chicken. Stir gently to combine and coat the pieces of chicken with sauce. Reduce the heat to medium-low.

Cook for 2-3 minutes, stirring occasionally, until the chicken is cooked all the way through. It will start smelling really good right about now!

Finish Making The Cashew Chicken

Add the cashews to the skillet, and stir gently to combine sauce, chicken, and cashews. Remove the skillet from the heat.

Time To Eat Some Cashew Chicken!

Serve the cashew chicken with a garnish of sliced green onions (if desired), and spoon it on top of a bed of rice! That’s it, and now it’s time to enjoy this delicious meal.

I think you will find this is “restaurant quality” delicious! Since it only takes under 20 minutes to have cashew chicken on the table, who needs take-out?

I hope you will consider trying this recipe for cashew chicken. It truly tastes fantastic. If you enjoy chicken with an Asian twist, you might also enjoy my recipes for Asian Chicken Lettuce Wraps, P.F. Chang’s Ginger Chicken with Broccoli, Kung Pao Chicken or Asian Lemon Chicken Strips.

Be sure to check out ALL of my recipes, which are located in the Recipe Index at the top of the page. Have a wonderful day, and thanks for stopping by! Please come back again soon for more delicious recipes.

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Recipe Source: http://www.ohsweetbasil.com/quick-and-easy-cashew-chicken-recipe.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Cashew Chicken

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!

Category: Dinner, Entree

Cuisine: Asian

Keyword: cashew chicken

Servings: 4 servings

Calories Per Serving: 282 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon ketchup
2 Tablespoons soy sauce
1 Tablespoon rice wine vinegar
1/8 teaspoon sesame oil
1 clove garlic , minced
1 1/2 Tablespoons brown sugar
1/8 teaspoon ground ginger
2 large chicken breasts , skinless/boneless (cut in 1" cubes)
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup roasted cashews (salted or unsalted, but not raw)
4 Tablespoons oil (canola, olive, or vegetable) - enough to coat the bottom of large skillet (approx.3-4Tbl)
1 Tablespoon Thinly sliced green onions , for garnish (if desired)

US Customary - Metric

Instructions

In a small bowl, mix together ketchup, soy sauce, rice wine vinegar, sesame oil, minced garlic, brown sugar and ground ginger. Once fully blended, set aside.
Place flour, salt and pepper in large bowl. Toss the chicken cubes (a few at a time) in the flour, salt and pepper, turning until fully coated on all sides. Shake off excess flour from chicken pieces and place on plate. Repeat until all are coated.
Heat oil on medium high in a large, nonstick skillet (approx. 4 Tablespoons-enough to coat the bottom of skillet). Once the oil is really hot, add the chicken pieces, keeping them separated as you add them to the skillet. Cook on medium high on each side for 2-3 minutes (until fully cooked and light golden brown). Discard any leftover oil from skillet.
When chicken is done, pour the sauce over the chicken. Stir gently to combine and coat chicken pieces. Immediately turn heat to medium low. Let the sauce and chicken simmer until hot, and heated through (a couple minutes), then add cashews to skillet. Stir to combine.
Serve the cashew chicken on a bed of rice. Garnish with thinly sliced green onions, if desired. Serve and enjoy!

Nutrition Facts

Easy Cashew Chicken

Amount Per Serving (1 servings)

Calories 282 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 7g44%

Cholesterol 36mg12%

Sodium 752mg33%

Potassium 336mg10%

Carbohydrates 17g6%

Sugar 6g7%

Protein 16g32%

Vitamin A 50IU1%

Vitamin C 1.2mg1%

Calcium 14mg1%

Iron 1.8mg10%

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

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23
Mar
2016

Tandoori Chicken (Weight Watchers)

categories: Chicken

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Tandoori chicken is a Wt. Watchers recipe for this classic Indian dish. It’s low-fat, full of spices and unique flavors, and very easy to prepare.

I tried a recipe for Tandoori Chicken (a classic Indian dish), a few months ago. It happened to be a Weight Watchers recipe that I found online. This version of a classic Indian dish is low in calories, seasoned with unique flavors, and is very easy to make.

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

What IS Tandoori Chicken?

Tandoori Chicken is a very popular Indian dish, typically cooked in a clay oven called a Tandoor (which is where this chicken gets its name from). Tandoori Chicken typically consists of roasted chicken, which is coated with a mixture of plain yogurt and pungent spices. The spices give the chicken its vibrant color and unique taste, and vary with different recipes.

I was curious to try Tandoori Chicken, so I started looking for simple recipes I could make, to see what the chicken tasted like. The original recipe I used, (a Weight Watchers recipe), called for using chicken breasts for a lower calorie count. When I made the dish I used boneless chicken thighs, so my photos will reflect that.

Not everyone out there likes the mix of unique spices found in this popular Indian dish, but if you do, you might enjoy this “low calorie” version.

How To Make Tandoori Chicken

Combine spices, onion, garlic, lime juice and yogurt in a bowl. Mix well to fully combine ingredients.

Place the chicken and the yogurt marinade in a large re-sealable plastic bag. Mash the bag around between your fingers until the chicken is fully covered with the sauce. Refrigerate the seasoned chicken for 6-8 hours (or overnight), for best flavor.

When you’re ready to prepare the tandoori chicken, remove it from the plastic bag. Spray a wire rack with non-stick spray. Place the wire rack on top of a baking pan or sheet. This will help to catch drips while the tandoori chicken cooks. Place the chicken pieces onto the rack.

Cooking Tandoori Chicken In the Oven

Preheat the broiler in your oven. Place the chicken (still on the rack) on the middle rack of the oven. Broil the tandoori chicken 4-5 inches from broiler element) until completely cooked through.

This usually takes about 15-20 minutes or so to completely cook the chicken. Once done, chicken should have an internal temperature of 165 degrees F). Remove the tandoori chicken from the oven, and serve. We enjoyed the chicken with rice and a veggie on the side!

I think it’s interesting to try dishes, like Tandoori chicken, from other countries… why not see what people around the world eat and enjoy? Hope you have a fantastic day… full of culinary adventures!

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I have LOTS of chicken recipes! A few favorites include:

Interested In More Recipes?

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

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Recipe Source: https://www.weightwatchers.com/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Tandoori Chicken (Weight Watchers)

Prep Time

6 hrs

Cook Time

15 mins

Total Time

6 hrs 15 mins

Tandoori chicken is a Wt. Watchers recipe for this classic Indian dish. It's low-fat, full of spices and unique flavors, and very easy to prepare.

Category: Entree

Cuisine: Indian

Keyword: tandoori chicken

Servings: 4 servings (using breasts)

Calories Per Serving: 175 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons tandoori spice mix (* see Notes section for substitute spices)
1 medium brown onion , finely chopped
2 cloves garlic , minced
1 cup plain , fat free yogurt
1 Tablespoon fresh lime juice
1 pound boneless skinless chicken breasts (4 four ounce breasts) (I used 6 boneless skinless thighs)

US Customary - Metric

Instructions

Mix the spices, onion, garlic, yogurt and lime juice together until well combined.
Place yogurt mixture in a large re-sealable plastic bag, and add chicken pieces. Seal bag. Mash bag together with your fingers until all chicken pieces are coated with yogurt mixture. Refrigerate 6-8 hours (or overnight) for full flavor.
When ready to cook, preheat oven broiler. Spray a wire rack with non-stick spray. Place rack on top of baking sheet or baking pan (to catch drips while baking). Place chicken on rack on middle rack in broiler (about 4-5 inches from broiler element). Broil abut 15 minutes, or until chicken is completely cooked through (to internal temp. of 165 degrees).
Remove from broiler, and serve with rice and veggies.

Recipe Notes

NOTE: Caloric calculation is based on using 4 (4 ounce) boneless, skinless chicken breasts (if using thighs, the caloric count will be higher)
TIP:If you need a substitute for the tandoori spices, you can mix together and substitute the following:
1 Tablespoon fresh minced ginger +1 1/2 teaspoons coriander +2 teaspoons cumin
+1 teaspoon paprika + 1 teaspoon salt +1/2 teaspoon pumpkin pie spice

Nutrition Facts

Tandoori Chicken (Weight Watchers)

Amount Per Serving (1 piece)

Calories 175 Calories from Fat 27

% Daily Value*

Fat 3g5%

Cholesterol 75mg25%

Sodium 151mg7%

Potassium 544mg16%

Carbohydrates 5g2%

Sugar 2g2%

Protein 29g58%

Vitamin A 35IU1%

Vitamin C 5mg6%

Calcium 70mg7%

Iron 0.5mg3%

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

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18
Mar
2016

Dover Sole In A Browned Butter Lemon Sauce

categories: Main Dishes, Seafood

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Dover sole fillets are pan-seared, then drizzled in a browned butter lemon herb sauce in this easy to prepare, delicious, low-calorie seafood dish!Well, I was walking through a local store the other day and found a package of frozen Dover Sole fillets on sale. I bought them and made this light and delicious recipe for Dover sole in a browned butter lemon sauce (commonly called Dover Sole Meunière). Pretty sure $6.08 (my cost) is a good price for 2-3 main course servings (and it beats fast food)!

I found the recipe on Pinterest, and decided to give it a try. Sure glad to have cooked it, as my husband and I really thought the fish had a great taste, due to a browned butter sauce with fresh squeezed lemon juice, fresh parsley and oregano, cooked and spooned over the lightly browned pan cooked fish.

Anytime I find a simple to prepare, good sounding recipe (with only a few ingredients) is a winning combo for me. Here’s how to make this:

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

Prepare The Dover Sole

The recipe calls for four (4 ounce) Dover sole fillets. The fillets are very thin, and my package contained 6 of them (a couple were small), so I made the whole package. Rinse and dry the fish, then lightly season each piece with salt and pepper. *Note: Some recipes for this classic Dover sole dish call for dredging the fish in flour before cooking, but the recipe I was using did not, which is why I tried it!

Heat 2 Tablespoons butter in a large skillet on medium heat. Cook the butter until it turns a golden brown color ( a lot of the “foaming” will settle down).

Cook The Dover Sole Fillets

Gently add the fish pieces to the hot skillet. Cook 2-3 minutes on the first side (the bottom edges will begin to turn light brown). CAREFULLY turn the fish to the other side (the fillets are usually very thin…they will tear easily if you are not extremely careful).

Continue cooking for 2-3 minutes on other side, until fish is done. Carefully remove fish to a baking sheet; keep fish warm while you make the sauce.

Without wiping out the skillet, add remaining 3 Tablespoons butter to the pan. Let it melt and cook until the butter has turned brown. Once butter has a golden brown color, add the juice of one lemon.

(*Note: I cut a couple thin slices off before juicing to use as a garnish on finished fish), chopped fresh parsley and fresh oregano (oregano is totally optional, but adds a bit more flavor to the sauce). Stir to fully combine herbs and butter/lemon sauce.

Remove sauce from stove. Place one or two fish fillets onto individual serving plates; spoon some of the sauce over the top of the fish. If desired, you can also garnish each portion with a thin slice of lemon.

I served the fish with a side of roasted broccoli/red peppers and some Easy Homemade Rice Pilaf. And… in case you’re wondering…It was absolutely delicious (and NOT “fishy tasting”), filling, but not “gut-bomb” heavy!

This was such a simple, delicious, easy meal to prepare. My husband and I agreed we will enjoy having this again! If you enjoy Dover sole, you will LOVE my recipes for Dover Sole Fillets with Mango Avocado Salsa OR Baked Dover Sole Rollatini! Hope you will check out the recipes!

Have a wonderful day… the sun is finally out here in Portland and it is stunningly gorgeous as I write this blog post. After several weeks of rain, I can honestly tell you we are THRILLED!

Looking For More SEAFOOD Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have a nice variety of seafood recipes there, 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 Adapted From: http://www.coffeeandcrumpets.com/dover-sole-meuniere/

0 from 0 votes

Dover Sole In A Browned Butter Lemon Sauce

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Dover sole fillets are pan-seared, then drizzled in a browned butter lemon herb sauce in this easy to prepare, delicious, low-calorie seafood dish!

Category: Entree, Seafood

Cuisine: American

Keyword: dover sole

Servings: 3 servings

Calories Per Serving: 301 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4-6 (4 ounce) Dover sole fillets
Salt and pepper
5 Tablespoons butter , divided
Juice of 1 lemon (cut a couple thin slices for garnish before juicing, if desired)
1 Tablespoon finely chopped parsley
1/4 teaspoon finely chopped fresh oregano (completely optional)

US Customary - Metric

Instructions

To cook fish:

Rinse and dry pieces of fish. Lightly season each piece with salt and pepper.
Melt 2 Tablespoons butter in a large skillet on medium heat until golden brown (and a lot of the "foaminess" has settled down a bit). Carefully add the fish fillets to the hot skillet. Cook for 2-3 minutes (the bottom edges of the fish will start to turn light brown in color).
CAREFULLY turn the fillets with a large spatula (they will easily tear if not extremely careful). Continue cooking for 2-3 minutes on other side, until done, spooning melted butter over the top of fish as it cooks. Carefully remove fish to a large platter or dish, and keep warm while you make the sauce. Do not clean out the skillet.
To make sauce:
Using same skillet you cooked fish in, melt remaining 3 Tablespoons butter on medium heat. Let it cook until it turns golden brown (but do not let it burn). Add juice of lemon , chopped parsley, and oregano (if using) to skillet. Stir to combine ingredients. Remove pan from heat.
Place 1-2 pieces of fish onto individual serving plate, then spoon some of the sauce and herbs over the top of the fish. Garnish with a thin slice of lemon and additional parsley, if desired. Enjoy!

Nutrition Facts

Dover Sole In A Browned Butter Lemon Sauce

Amount Per Serving (1 fillet)

Calories 301 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 50mg17%

Sodium 167mg7%

Vitamin A 695IU14%

Vitamin C 1.7mg2%

Calcium 6mg1%

Iron 0.1mg1%

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

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11
Mar
2016

Rosemary Chicken With Caramelized Onion Wine Sauce

categories: Chicken

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Rosemary chicken with caramelized wine sauce is a simple, easy and delicious one skillet dinner! You will love it’s flavor!

I am always on the lookout for new chicken recipes. It seems that we eat more poultry than anything else in our home, so it’s fun to try new recipes. I recently tried a recipe for Rosemary Chicken With Caramelized Onion Wine Sauce, and it was fantastic!

Chicken tenderloins are pan-seared, then complimented with a delicious sauce, featuring caramelized onions and a wine sauce. There is so much flavor in this dish, and guess what? IT IS SO EASY TO PREPARE!

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

How To Make Rosemary Chicken

Sprinkle chicken tenderloins with finely chopped rosemary, and season both sides generously with salt and pepper. If you don’t have tenderloins, you can also cut thick chicken breasts into strips – I used 2 large chicken breasts, cut them into strips… my husband and I had dinner and we had leftovers!

Heat olive oil in a skillet on medium heat. When oil is hot, add chicken pieces; cook chicken for 3-4 minutes per side (until light golden brown, and juices run clear).

Remove the chicken pieces to a plate; keep warm (I used an oven safe plate and put them in a 200 degree oven to keep warm). DO NOT CLEAN THE SKILLET OUT!

Make The Caramelized Onion Wine Sauce

Add the sliced onions to the skillet, add in 1 teaspoon of finely chopped rosemary, and season with salt and pepper.

Cook the onions for about 6-8 minutes on medium heat, until they have caramelized and become golden brown. Remove the onions to a plate and keep warm (yep, I put them in the oven to keep warm, next to the chicken!). DO NOT CLEAN THE SKILLET!

Add the white wine to the skillet; cook for a couple minutes (this will help to deglaze the skillet). Add the chicken broth to the wine sauce, and continue cooking until the sauce has been reduced by about half.

Once sauce has reduced to about half, add butter. Taste test the sauce at this point. If it needs more salt and/or pepper, add them at this time. Stir to combine.

Add Rosemary Chicken Back Into Onion Wine Sauce

Add the warm chicken strips back into the sauce (heat is still on medium).

Add the caramelized onions on top of the chicken. Continue reheating only until chicken and sauce is heated through. Spoon some of the sauce on top of the chicken and onions.

Serve Rosemary Chicken With Caramelized Onion Wine Sauce

Place 2 or 3 chicken strips onto each serving plate, then add onions. Spoon a bit of sauce over the top, and serve while hot.

I served the chicken with my Easy Homemade Rice Pilaf, and a veggie on the side. It was delicious; the chicken, sauce, and rice pilaf have so much flavor!

I hope you will consider making this chicken dish. We sure loved every bit of it, and trust you will, also! Have a great day and remember to be kind as you go about your day. There’s someone out there that might greatly need your encouragement!

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 wonderful chicken recipes you’ll 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: http://bamskitchen.com/dietary-restrictions/diabetic-friendly/rosemary-chicken-with-sauteed-onion-wine-sauce/

0 from 0 votes

Rosemary Chicken With Caramelized Onion Wine Sauce

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Pan-seared, rosemary seasoned chicken tenderloins, served in a caramelized onion wine sauce.

Category: Entree

Cuisine: American

Keyword: rosemary chicken

Servings: 4 servings (2 pieces per)

Calories Per Serving: 238 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 Chicken tenderloins , or 2 large chicken breasts, cut into 1" wide strips (rinsed and dried)
2 teaspoons finely chopped fresh rosemary (divided)
Salt and pepper , to taste
2 Tablespoons olive oil (divided)
1 large onion (or 2 medium), peeled and sliced into rings
1/2 cup white wine
3/4 cup chicken broth
1 Tablespoon butter

US Customary - Metric

Instructions

Season chicken pieces on both sides with 1 teaspoon finely chopped rosemary, salt and pepper.
In a large skillet, heat 1 Tablespoon olive oil until hot. Add chicken tenderloins, and cook for about 3-4 minutes per side, until the juices run clear, and the chicken is done/golden brown in color. Transfer the chicken from the skillet onto a plate, and keep warm. (I put chicken on an ovenproof plate and kept warm in a 200 degree oven). Do not clean out the skillet.
Add remaining 1 Tablespoon olive oil to skillet and heat on medium heat. Once oil is hot, add onion slices, and season with remaining 1 teaspoon finely chopped rosemary, salt and pepper (a generous sprinkle!). Cook the onions, stirring frequently for 6-8 minutes, until golden brown and softened. When done, remove the onions from skillet and keep warm. Do not clean out the skillet.
Add white wine to the skillet. Cook on medium heat for about 2 minutes. This will help burn off the alcohol and will de-glaze the skillet.
Add the chicken broth to the wine; continue cooking until the sauce has been reduced by about half.
Add butter to skillet;stir to melt and combine. Taste test... if needed, add additional salt and pepper.
Add cooked chicken, then onions back into skillet. Cook only until reheated through.
Place hot chicken pieces (2-3 per serving) onto serving plate; top with caramelized onions, and spoon some of the sauce over the top. Serve, and enjoy!

Nutrition Facts

Rosemary Chicken With Caramelized Onion Wine Sauce

Amount Per Serving (2 pieces)

Calories 238 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 71mg24%

Sodium 305mg13%

Potassium 466mg13%

Carbohydrates 3g1%

Sugar 1g1%

Protein 21g42%

Vitamin A 120IU2%

Vitamin C 6.4mg8%

Calcium 17mg2%

Iron 0.6mg3%

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

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04
Mar
2016

Honey Garlic Chicken And Veggies

categories: Chicken, Main Dishes

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Honey garlic chicken breasts are baked in a honey garlic sauce, with red potatoes and broccoli in this delicious, easy, one pan dinner!

Last evening I tried a new chicken recipe… for ALL IN ONE PAN Honey Garlic Chicken And Veggies. Plump chicken breasts, a yummy sauce, red potatoes and broccoli all bake together for this meal.

The honey garlic chicken recipe was very simple to prepare, and the cleanup was a breeze. A main reason cleanup is easy, is because the chicken, baby red potatoes and broccoli are all cooked in the same baking dish. Hooray for one dish meals! On top of that, the final results tasted GOOD.

The honey garlic chicken is coated in a honey, garlic, brown sugar and Dijon sauce, which imparts great flavor to the chicken. All the chicken breasts are baked with baby red potatoes and broccoli florets, and they are yummy!

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

How To Make Honey Garlic Chicken And Veggies

The sauce is made first by combining olive oil, melted butter, honey, brown sugar, Dijon mustard, garlic, and spices. It’s so easy!

Prep The Potatoes And The Chicken

Spray a baking dish lightly, then place cut up baby red potatoes in the pan in a single layer. Drizzle the potatoes with olive oil, and season with salt and pepper. **Please note: this recipe makes 4 servings… my pictures only reflect amount of chicken, potatoes and broccoli used for 2 servings.

Brush the sauce onto both sides of the chicken, then place the chicken breasts on top of the potatoes. Spoon additional sauce onto the top of each of the chicken breasts. You will also need to sprinkle the chicken with additional salt.

Bake The Honey Garlic Chicken

Bake the chicken and potatoes in a 400 degree (preheated) oven for 25-30 minutes (mine took 30 minutes), or until completely cooked through (internal temp. of 165 degrees F). About 10 minutes before the chicken is finished baking, put the broccoli into the pan (nestle it in), and continue baking.

Caramelize The Honey Garlic Chicken and Veggies

When the chicken (and potatoes) are fully cooked through, place the pan under the broiler (in the middle of oven) for 2-3 minutes. This small step of broiling will help to caramelize the tops of the chicken breasts and will slightly char the broccoli.

Serve The Honey Garlic Chicken and Veggies

When done, spoon some of the sauce left in the pan over the top of the honey garlic chicken. Garnish the chicken breasts with chopped or dried parsley (if desired), dish up the potatoes and broccoli… and serve!

I truly hope you enjoy your one pan honey garlic chicken dinner (and the easy cleanup)! Have a fantastic day, friends. May God bless and keep 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 a LOT of chicken recipes for you to enjoy, including:

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Recipe Source: http://damndelicious.net/2015/06/27/one-pan-honey-garlic-chicken-and-veggies/

0 from 0 votes

Honey Garlic Chicken And Veggies

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Honey garlic chicken breasts are baked in a honey garlic sauce, with red potatoes and broccoli in this delicious, easy one pan dinner!

Category: Entree

Cuisine: American

Keyword: honey garlic chicken

Servings: 4 servings

Calories Per Serving: 443 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For sauce:

3 Tablespoons olive oil , divided
2 Tablespoons butter , melted
2 Tablespoons honey
2 Tablespoons brown sugar
1 Tablespoon Dijon mustard
3 cloves garlic , minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and Pepper , to taste

For chicken and veggies:

1 pound baby red potatoes , halved)
4 boneless , skinless chicken breasts
4-5 cups broccoli florets
Chopped fresh parsley leaves or dried parsley for garnish

US Customary - Metric

Instructions

Prepare the sauce: Whisk 2 Tablespoons olive oil, melted butter, honey, Dijon mustard, brown sugar, minced garlic, oregano and basil together in a small bowl. Add salt and pepper, to taste. Whisk until smooth. Set sauce aside.
Preheat oven to 400 degrees. Spray a 13x 9 baking dish with non stick spray (or lightly oil pan).
Cut the baby potatoes in half. (If using larger red potatoes, make sure to cut them into fourths (so they will cook all the way through). Put the potatoes in the baking pan, in a single layer. Drizzle with remaining 1 Tablespoon olive oil, and sprinkle with salt and pepper.
Brush the sauce onto both sides of the chicken breasts and lay the chicken in a single layer on top of the potatoes. Brush additional sauce onto top of each chicken breast. Bake the chicken and potatoes at 400 degrees for 25-30 minutes. About 10 minutes before the chicken is done, add the broccoli (nestling it in the pan). Continue cooking for 10 minutes, or until the chicken is fully cooked (chicken should have an internal temp. of 165 degrees when done).
Once chicken (and potatoes) are done, place the pan on the middle shelf of the oven and broil for 2-3 minutes, until the sauce on top of the chicken is slightly caramelized, and the broccoli has a slight char.
Place chicken on individual serving plates, and spoon more of the sauce from the pan on top. Garnish chicken breasts with chopped parsley (fresh or dried), if desired. Dish up potatoes and broccoli, serve and enjoy!

Nutrition Facts

Honey Garlic Chicken And Veggies

Amount Per Serving (1 serving)

Calories 443 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Cholesterol 87mg29%

Sodium 286mg12%

Potassium 1230mg35%

Carbohydrates 39g13%

Fiber 4g17%

Sugar 17g19%

Protein 29g58%

Vitamin A 775IU16%

Vitamin C 93mg113%

Calcium 76mg8%

Iron 2.2mg12%

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

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26
Feb
2016

Cheesy Ham, Spinach & Macaroni Bake

categories: Casseroles, Main Dishes, Pork

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Ever have one of those days when you can’t think of anything you want to fix for dinner? Well, that was my predicament recently… so I put my “thinking cap” on, grabbed some things from my refrigerator, and came up with this recipe for Cheesy Ham, Spinach & Macaroni Bake!

With a few ingredients and a little imagination, this meal actually turned out very well! Ham and veggies are cooked, a basic cheese sauce is made, elbow macaroni noodles are cooked, then it is all mixed together and baked, and BOOM… dinner is served (without too much work!). And guess what? It tasted great! Here’s what I did to make this dish:

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

In a large skillet, sauté ham, fresh spinach, red pepper, green onions, and mushrooms in a bit of butter for 3-4 minutes. The spinach will reduce down quite nicely as it cooks. Set aside when done.

In separate pan, cook 2 cups of macaroni noodles according to package instructions, then drain. It saves some time if you cook the pasta while cooking the ham and veggies. (yippee for multi-tasking!)

Make The Cheese Sauce

Make the cheese sauce by cooking butter and flour on medium low in large pan for a couple minutes until butter is melted, and flour is cooked (to reduce “pasty” taste).

Add milk to flour/butter mixture, and whisk to combine. Continue cooking (and whisking) until mixture has thickened (approximately 3-4 minutes)

Add cheddar cheese to sauce. Cook (and stir) until cheese is melted and fully incorporated into sauce.

Add the sauteéd ham and veggie mixture to the sauce. Stir to combine.

Add the macaroni noodles. Stir to combine.

Prepare Cheesy Ham Spinach Macaroni Bake For The Oven

Pour the pasta, ham and veggie mixture into a well-buttered (or sprayed) casserole dish.

Sprinkle the top of the cheesy ham spinach macaroni bake casserole with Panko crumbs (or dried bread crumbs). Top this mixture with grated cheddar cheese.

Time To Bake!

Cover the pan with foil, then bake in preheated 350 degree oven for 25 minutes. Remove foil from the cheesy ham spinach macaroni bake, then cook an additional 10-15 minutes, until heated through and bubbly.

Remove from oven, let cool for just a second, then dish it up onto individual dinner plates. Enjoy this simple, yet filling and tasty dish!

Hope you enjoy this cheesy ham spinach macaroni bake. It has a little bit of everything in it: Meat, Cheese, Pasta, and Veggies! We enjoyed the leftovers the next day for lunch, too (Yum!) Hope you will consider making this “comfort food” kind of dinner, and really hope you enjoy it like we did. Have a great day!

Looking for More Cheesy Pasta Dishes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious cheesy pasta dishes there, including:

Interested In More Recipes?

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Recipe Source: My brain (once I put my “thinking cap” on).’

0 from 0 votes

Cheesy Ham, Spinach & Macaroni Bake

Prep Time

25 mins

Cook Time

35 mins

Total Time

1 hr

A comforting casserole, filled with pasta, ham, cheese, spinach, mushrooms, and red bell peppers, in a light cheese sauce.

Category: Entree

Cuisine: American

Keyword: ham spinach macaroni bake

Servings: 6 servings

Calories Per Serving: 530 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
1 cup ham (cubed in bite sized pieces)
1/4 red bell pepper , chopped
2 green onions , sliced
2 cups fresh spinach , chopped
8-10 mushrooms , chopped
1 heaping teaspoon minced garlic
2 cups elbow macaroni noodles , cooked and drained
2 Tablespoons butter
2 heaping Tablespoons flour
1 1/2 cups milk
1 cup grated cheddar cheese
1/3 cups Panko crumbs (or bread crumbs) for garnish
Additional grated cheddar cheese (for garnish)

US Customary - Metric

Instructions

Melt 2 Tablespoons butter in large skillet. Add diced ham, red bell pepper, green onions, spinach and mushrooms. Cook for 4-5 minutes or until mixture (spinach) is dramatically reduced. Add minced garlic and cook for an additional minute (but do not burn garlic). Set skillet aside.
While cooking ham and veggies, also cook elbow macaroni according to package instructions; drain, rinse, and set aside.
In a separate large skillet, melt 2 Tablespoons butter. Add flour; stir to combine. Cook this mixture on low for 1-2 minutes (this helps the pasty taste of the flour to cook out). Add milk. Whisk to combine, and cook for 3-4 minutes on medium low, stirring constantly, until mixture thickens, and is heated through. Add 1 cup grated cheddar cheese; stir until cheese has melted into sauce.
Add the ham and veggie mixture to the sauce, then add the macaroni noodles. Stir well, to fully combine ingredients.
Place mixture into a greased or buttered casserole dish. Cover dish with aluminum foil.
Bake at 350 degrees for 25 minutes. Remove foil and continue cooking for 10-15 additional minutes or until heated through and slightly bubbly.
Remove from oven; let sit for a minute or two to solidify a bit, then cut and serve. Enjoy!

Nutrition Facts

Cheesy Ham, Spinach & Macaroni Bake

Amount Per Serving (1 serving)

Calories 530 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 11g69%

Cholesterol 57mg19%

Sodium 564mg25%

Potassium 344mg10%

Carbohydrates 66g22%

Fiber 2g8%

Sugar 4g4%

Protein 20g40%

Vitamin A 1710IU34%

Vitamin C 12.2mg15%

Calcium 228mg23%

Iron 2.1mg12%

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

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15
Feb
2016

Lemon & Garlic Chicken Kabobs

categories: Chicken, For The BBQ Grill, Main Dishes

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Flavorful, yet light in calories, these tasty, marinated Lemon and Garlic Chicken Kabobs (with veggies), are an EASY meal to BBQ or broil for dinner!

YUM! That was the reaction my husband and I had when we first tasted these Lemon & Garlic Chicken Kabobs! These chicken kabobs and the accompanying veggies combine for a delicious meal! The afternoon I was going to grill them outside on our BBQ, it started raining… hard. So, “Plan B” was put into effect, and I ended up broiling the chicken kabobs in my oven.

They still had a wonderful taste due to the marinating of the meat, but I think the smoky flavor from an outside BBQ grill would add even more flavor to the chicken. Next time I will try grilling them, if our Pacific Northwest weather will cooperate! Anyways, here’s what you do to make these kabobs:

How To Make Lemon & Garlic Chicken Kabobs

Cut chicken breast (skinless, boneless) into 3/4 inch chunks. Set aside.

Mix up ingredients for marinade by combining lemon zest, garlic, flat leaf parsley, salt and pepper in a small bowl.

Add olive oil. Mix oil and spices together. Pour over chicken chunks and stir, to fully coat chicken pieces.

This can be put in a large resealable plastic bag, or into a covered container. Let chicken marinate in refrigerator for 2-8 hours… the longer the better for full flavor!

I mixed up the chicken and refrigerated it in the morning; by dinner time it was fully seasoned and ready to go, which made the prep time very quick!

Cooking The Chicken Kabobs

When ready to grill (or oven broil), place chicken pieces onto metal or wooden skewers (Important note: If using wooden skewers, make sure to soak them in water for 30 minutes prior to cooking – you don’t want the skewers to burn).

Because the pouring rain destroyed my terrific plans to grill outside on our BBQ, I simply switched my plans and broiled them in our oven.

To broil kabobs (indoors in the oven), put the skewers on a rack, with a baking sheet underneath to catch the drips and put it on the middle rack in the oven. Halfway through the cooking time, turn the kabobs to the other side, and continue broiling until chicken is fully cooked.

I also made skewers of some simple veggies to broil, to serve on the side with the chicken. I mixed up a simple sauce with lemon juice, olive oil, and chopped red onion, and threaded large mushroom quarters with yellow and green bell peppers. I used a pastry bush to brush on the sauce on all sides, and broiled the veggie skewers in the same way as the chicken.

This is what they looked like (minus a couple other skewers) once they were cooked and out of the broiler. Had it not been raining and we went with “Plan A” (outdoor grilling), the meat would have been a bit browner, but let me tell you, “Plan B” (in the broiler) turned out to be a great backup solution. The chicken and veggies were flavored so well from their marinades/sauces, that they still tasted wonderful!

My husband and I really enjoyed this easy to prepare, delicious meal! I served the chicken and veggies with rice. The chicken was light in calories and incredibly flavor-filled; the glazed mushrooms and peppers were a great little side dish, and complimented the chicken well.

I hope you will consider trying this easy meal! I am looking forward to trying it on our Weber BBQ grill, once our weather warms up and dries out a bit! Until then, my good old oven broiler is a good option! Hope you have a wonderful day, and may God bless you!

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Recipe (slightly adapted) from: http://oneperfectbite.blogspot.co.uk/2011/05/lemon-garlic-chicken-kabobs.html

0 from 0 votes

Lemon & Garlic Chicken Kabobs

Prep Time

2 hrs 15 mins

Cook Time

12 mins

Total Time

2 hrs 27 mins

Full of flavor, yet light in calories, these tasty, marinated Lemon and Garlic Chicken Kabobs (with veggies), are an EASY meal to BBQ or broil for dinner!

Category: Entree

Cuisine: American

Keyword: chicken kabobs

Servings: 4 servings

Calories Per Serving: 252 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chicken and Marinade:

zest of 1 lemon
2 Tablespoons minced garlic
2 Tablespoons chopped flat leaf parsley
2 teaspoons salt
1 teaspoon black pepper
1/3 cup olive oil
3 chicken breasts ,boneless, skinless

For Veggies And Marinade:

Juice of 1 lemon
1/2 cup olive oil
1/2 large red onion , minced (* see Notes section)
4-5 large button mushrooms , quartered
2 red, yellow and/or green bell peppers ,cut into 2" pieces

US Customary - Metric

Instructions

Cut the chicken breast into 3/4 inch chunks. Place in large bowl.
In separate bowl, combine lemon zest, garlic, flat leaf parsley salt and pepper. Add olive oil and stir well, to combine. Pour marinade over chicken chunks; mix well to fully coat chicken. Place chicken and marinade in a covered container or a large resealable plastic storage bag. Refrigerate 2-8 hours (the longer chicken marinates, the better the flavor!). When done marinating, divide and thread chicken pieces onto 4 long metal or wood skewers (remember to soak wood skewers for 30 minutes prior to using so they don't burn). Discard remaining marinade.
Mix the sauce for the veggies by combining juice of 1 lemon, olive oil, and minced red onion in small bowl. Cut mushrooms into quarters. Cut peppers into 1 inch thick slices. Thread veggie slices onto metal or wood skewers. Brush all sides of veggies with sauce.
If grilling, cook chicken over hot grill, rotating to other side halfway through grilling time. Grill for 5-6 minutes per side or until chicken is fully cooked through.
If broiling in oven, place skewers on a wire rack, which is on top of a baking sheet (to catch juices which drip). Place on middle rack in oven. Broil for 10-12 minutes, or until chicken is fully cooked through and golden brown, turning skewers over to other side halfway through cooking time. Keep an eye on the chicken to make sure it doesn't burn. Remove from broiler, when fully cooked through.
Remove chicken and veggie from skewers, transfer to plate, and serve with a side of rice, for a great meal. Enjoy!

Recipe Notes

Note: I minced red onion and added it to veggie sauce. However, if you wish, you may leave the onion out of the sauce, and instead slice it into large pieces and thread it onto the skewers with the other veggies. Both ways work well.

Nutrition Facts

Lemon & Garlic Chicken Kabobs

Amount Per Serving (1 skewer (+ veggies))

Calories 252 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Cholesterol 54mg18%

Sodium 1267mg55%

Potassium 549mg16%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 3g3%

Protein 19g38%

Vitamin A 2055IU41%

Vitamin C 82.3mg100%

Calcium 22mg2%

Iron 1mg6%

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

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12
Feb
2016

Chili’s Chicken Enchilada Soup (copycat)

categories: Copycat Recipes, Mexican / Southwestern, Soups

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Enjoy a taste of the Southwest, with this delicious Chili’s Chicken Enchilada Soup recipe (copycat), with pico de gallo and tortilla strips!
If you enjoy the flavor of chicken enchiladas, chances are pretty good you will love this copycat recipe of this famous restaurant’s much requested item… Chili’s Chicken Enchilada Soup! It’s so good… all that cheesy, chicken enchilada goodness in a big bowl of soup!

I found this soup recipe in one of my cookbooks I’ve had for a long time. This Chili’s chicken enchilada soup is thick and cheesy, and packed with chicken. Because of the addition of masa harina, enchilada sauce and spices, this soup tastes just like a good ol’ chicken enchilada!

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

How To Make A Copycat Version Of Chili’s Chicken Enchilada Soup

Here’s what you do to make this delicious soup: Add boneless, skinless chicken breasts to hot oil in a large pan, and cook each side for 4-5 minutes, until browned.

Remove the browned chicken from the pan. Set the chicken aside, to cool.

Add chopped onion into the pan. Cook the onions on medium heat for a couple minutes. Add minced garlic for the last 30 seconds. Stir the garlic well, for only 30 seconds, to keep garlic from burning (and becoming bitter). Immediately add the chicken broth to the pan.

In a separate bowl, mix 2 cups of water with Masa Harina (found in Mexican food section in grocery store). Whisk this mixture until it is well blended and smooth. Add the water/Masa Harina mixture to the onion/garlic broth, and stir (or whisk) well, to combine.

Add 1 additional cup of water, enchilada sauce, cheese cubes, and spices to the soup. Stir to combine. Bring the Chili’s chicken enchilada soup to a boil over medium heat, stirring often until the cheese has completely melted.

Shred the cooled, reserved chicken into small pieces. I use two forks to do this, because the chicken shreds well, when pulled by two forks. Add all of the shredded chicken to the Chili’s chicken enchilada soup.

Reduce heat, and simmer soup on low heat for 30-40 minutes. Chili’s chicken enchilada soup will thicken quite a bit as it cooks.

Preparing Tortilla Strips To Garnish Chili’s Chicken Enchilada Soup

While the soup is simmering, prepare the corn tortilla strips. These will be used later to garnish the soup! To do this, cut 3-4 corn tortillas in half, then into thin strips.

Coat the strips with a Tablespoon or two of vegetable oil. Gently mix the tortilla strips and oil, to coat, then spread them out in a single layer on a baking sheet.

Bake the tortilla strips at 375° for 6-8 minutes, then flip the strips over. Bake the other side of the strips for 6-8 minutes, until they are crispy and light brown in color.

When done, set them aside to cool completely.

Make a quick pico de gallo while the tortilla strips are baking in oven. Chop and mix the pico de gallo ingredients in a small bowl.

The pico de gallo contains chopped tomatoes, red onion, cilantro, lime juice, salt and pepper. It will be used to garnish Chili’s chicken enchilada soup before serving.

Serving Chili’s Chicken Enchilada Soup

When the Chili’s chicken enchilada soup is done, ladle it into individual bowls. Top each bowl of soup with pico de gallo, and baked tortilla strips.

You can also add grated cheddar cheese or sour cream too, if desired.

While I think we will agree that this is probably not the “healthiest soup”, it really is delicious, and tastes just like a yummy chicken enchilada. Every once in awhile, that’s a GOOD thing!

Hope you will consider trying this recipe! It’s really tasty, and besides that, all those people requesting it at Chili’s can’t be wrong. Agreed?

Take care, have a great day, and please come back again soon for more family-friendly recipes!

Looking for More SOUP Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have lot of absolutely delicious soup recipes, including:

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Original Recipe Source: “Top Secret Restaurant Recipes 2”, by Todd Wilbur, Published by Penguin Group, 2007, pages 118-119.

5 from 1 vote

Chili's Chicken Enchilada Soup (copycat)

Prep Time

25 mins

Cook Time

35 mins

Total Time

1 hr

Enjoy a taste of the Southwest for lunch or dinner with this delicious Chili's Chicken Enchilada Soup recipe (copycat), with pico de gallo and tortilla strips!

Category: Soup

Cuisine: Southwest

Keyword: Chili's chicken enchilada soup

Servings: 10 servings

Calories Per Serving: 248 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Soup:

1 Tablespoon vegetable oil
3 chicken breasts (skinless/boneless)
1/2 cup diced onion
1 clove minced garlic
4 cups chicken broth
1 cup Masa Harina (found in Mexican food section of grocery store)
3 cups water
1 cup red enchilada sauce
16 ounces Velveeta Cheese (small box), diced into cubes
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin

For Tortilla Garnish:

3-4 corn tortillas
1 Tablespoon vegetable oil

For Pico de Gallo:

1 medium tomato , diced
1 heaping Tablespoon minced red onion
1 Tablespoon lime juice
1 handful cilantro (approx. 3 Tablespoons), chopped
Salt and Pepper , to taste

US Customary - Metric

Instructions

To prepare soup:

Add vegetable oil to a large pan. Heat on medium heat. When oil is hot, add chicken breasts to pot; cook chicken for 4-5 minutes per side, until they are light brown. Remove from pan; set aside.
Add chopped onion to pan. Cook over medium heat for two minutes,; add the minced garlic for the last 30 seconds (so it won't burn and become bitter). Add chicken broth to the onions.
In bowl or large mixing cup, mix the masa harina with 2 cups of water. Mix well, to combine, then add to chicken broth and onion mixture in pan. Whisk well, to combine.
Add remaining water, enchilada sauce, cheese cubes, and spices to the pan. Cook, and bring it all to a boil.
Shred the chicken into small pieces (I use two forks to do this); add chicken to soup. Reduce the heat and let soup simmer for 30-40 minutes, stirring often to prevent scorching on the bottom of pan. Soup will thicken as it cooks. Prepare tortilla strips and pico de gallo while soup cooks. When done, ladle soup into serving bowls, and garnish with pico de gallo and tortilla strips.

To Make Tortilla Strips:

Cut tortillas in half, then cut into thin strips. Coat strips with vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.

To Make Pico de Gallo:

Combine ingredients in small bowl. Mix well. Taste test; add additional salt/pepper, if desired.

Recipe Notes

Original Recipe Source: "Top Secret Restaurant Recipes 2", by Todd Wilbur, Published by Penguin Group, 2007, pages 118-119.

Nutrition Facts

Chili's Chicken Enchilada Soup (copycat)

Amount Per Serving (1 serving)

Calories 248 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 40mg13%

Sodium 1552mg67%

Potassium 462mg13%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 6g7%

Protein 18g36%

Vitamin A 815IU16%

Vitamin C 11.1mg13%

Calcium 295mg30%

Iron 1.6mg9%

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

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10
Feb
2016

Mom’s Swiss Steak

categories: Beef, Main Dishes

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Mom’s Swiss Steak is comfort food at it’s very BEST! Sliced round steak with a flavorful onion gravy, and baked until tender. Economical and delicious!

My family didn’t have a lot of money as I was growing up. Truth is, things were fairly tight most of the time, but my Mom sure knew how to stretch a dollar and feed her family well. This delicious “comfort food” recipe for Mom’s Swiss Steak is one she fixed often for our family.

Mom’s Swiss steak really is quite simple to make and only has a few ingredients: round steak, an onion, some flour, water, a bit of oil, salt and pepper. Not too expensive to make, either!

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How Do You Make Mom’s Swiss Steak?

To begin, you need to cut a 1 1/2 – 2 pound round steak into serving pieces (the pieces don’t have to be too big, because they will “get bigger” once flattened by pounding out thinner). Place one piece at a time between two pieces of plastic wrap. This helps to prevent splatters- put one piece plastic wrap on bottom and one on top of meat.

Pound the meat flat with the flat side of a meat mallet, one at a time, until each piece is flattened out and much thinner. Think of this as cheap therapy. Remove the meat from the plastic. Repeat with the remaining pieces until all the meat pieces have been “tenderized”.

Season each piece generously with salt and pepper, then dredge each piece in flour, to cover all sides of the meat.

Prepare The Meat

Heat the oil in a large skillet. Once the oil is hot (medium-high), add the pieces of meat. Sear the meat, turning over once, until browned on both sides but not fully cooked. Do this in batches, if necessary, to avoid overcrowding the skillet.

Lay the browned pieces of meat in a large casserole dish. Top each piece with a round slice of onion. Once one layer is done, add more meat and onion slices to make another layer, until all pieces of browned meat are in the baking pan. Leave 1/4 cup of the meat oil/drippings in the skillet, and discard the rest.

Make The Thin “Gravy” For Mom’s Swiss Steak

Make a very thin flour/water gravy and add to skillet. I add 4 cups water to the previously used skillet, then whisk the flour with the remaining one cup of water. Add this flour/water liquid to the skillet, then mix to combine.

Salt and pepper the “gravy” liberally, to taste. Bring the mixture to a boil (and slightly thickens), then carefully pour the thin “gravy” over the meat in the baking pan.

Time To Bake Mom’s Swiss Steak

Once the thin “gravy” is poured over the meat/onion in the pan, cover the casserole dish with a lid or aluminum foil. Bake at 350 degrees for 1 1/2 hours. It doesn’t look too appealing before going into the oven, but trust me, it will come out fabulous!

Serve Mom’s Swiss Steak

When done, the meat will be very tender, and the gravy will taste wonderful, due to the onions infusing flavor while baking. Serve the meat and onions onto serving plates. Spoon some of the gravy over the top, and serve!

We LOVE having Mom’s Swiss Steak with mashed potatoes, and use some of the gravy for the potatoes, as well. This is a definite “comfort food” meal; the smell and taste of the tender Swiss Steak is wonderful!

Sure hope you will consider giving this family recipe for Mom’s Swiss Steak a try. It’s a fairly simple way to stretch your hard earned money, and makes enough to feed a hungry family or provide ample leftovers for a couple (like us)! Have a great day!

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Recipe Source: My Mom Fredia, who has been making this for over 50 years!

5 from 1 vote

Mom's Swiss Steak

Prep Time

25 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 55 mins

Mom's Swiss Steak is comfort food at it's very BEST! Sliced round steak with a flavorful onion gravy, and baked until tender. Economical and delicious!

Category: Entree

Cuisine: American

Keyword: Mom's swiss steak

Servings: 5 servings

Calories Per Serving: 398 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds round steak
1 teaspoon Salt and Pepper
1/2 cup Vegetable oil (approx. 1/2 cup) Enough to fully cover bottom of large skillet
1 large large brown onion , cut into thin round slices
1/2 cup Flour (enough to dredge meat in - approx. 4 heaping Tablespoons)
4 cups water
3 Tablespoons flour

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
Cut round steak into serving pieces (approx 10- remember each piece will become slightly "larger" after being flattened out by pounding). One at a time, lay each piece of meat between plastic wrap. Pound with flat side of meat mallet until flattened and thinned down and tenderized. Repeat process for each piece of meat. Salt and Pepper each piece of meat, then dredge/fully cover each piece (all sides) in flour (put flour on a dinner plate to do this).
Heat oil on medium high heat. Once hot, brown meat (turning once) until browned on both sides. (You may need to cook the meat in batches, depending on quantity and size of skillet). When done, reserve 1/4 cup of the oil and drippings in skillet ; discard the rest of oil.
Place browned meat pieces in a single layer in casserole dish. Top each piece of meat with a slice of onion. Add another layer of meat, then onion, until all pieces are in dish.
Make a really thin gravy by adding 4 cups water to 1/4 cup of oil/pan drippings remaining in skillet. Mix 1 cup water with 3 HEAPING Tablespoons flour. Mix well, then add to skillet and whisk to combine. Season this thin gravy to taste with additional salt and pepper. Bring "gravy" to a boil. It will slightly thicken. Remove "gravy" from heat, and carefully pour it over meat.
Cover dish with lid or tightly cover with aluminum foil. Bake at 350 degrees for 1 1/2 hours.
Remove from oven when done. Serve meat, topped with onions and gravy... and enjoy!

Recipe Notes

Note- Active prep time is 25 minutes. Rest of the total time for this recipe is inactive time, while meat is baking!

Nutrition Facts

Mom's Swiss Steak

Amount Per Serving (1 (1/5 of total))

Calories 398 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Cholesterol 114mg38%

Sodium 569mg25%

Potassium 682mg19%

Carbohydrates 10g3%

Sugar 1g1%

Protein 42g84%

Vitamin C 2.2mg3%

Calcium 43mg4%

Iron 4.4mg24%

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

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How Do You Make Mom’s Swiss Steak?

Prepare The Meat

Make The Thin “Gravy” For Mom’s Swiss Steak

Time To Bake Mom’s Swiss Steak

Serve Mom’s Swiss Steak

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You Can Also Find Me On Social Media:

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

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

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

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

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