The Grateful Girl Cooks!

26
Oct
2021

Chocolate Banana Berry Oatmeal

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Make your breakfast look AND taste good with a bowl of Chocolate Banana Berry Oatmeal! Filling and delicious, you’re gonna like it!

Do you enjoy oatmeal for breakfast? I sure do, and for years now have been enjoying it made in a variety of ways 2-3 times a week. It fills me up, and I truly think it tastes delicious, whether it’s made with nuts, raisins, cinnamon, apples, brown sugar, cranberries or other ingredients. THIS recipe is for chocolate oatmeal with fresh fruit. Yep. You heard me, and it’s so good.

A few years ago I shared a recipe on my blog for “healthy chocolate oatmeal“. That recipe originally was discovered online from another blogger named Kristen at Dine And Dish. I loved that dish then and still do, but several months ago decided to make a couple changes, and this recipe is the result. The addition of several ingredients, plus a different cooking style and fresh fruit help this breakfast LOOK good, and it will definitely fill you up!

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

Time To Make Some Oatmeal!

Measure old fashioned oats and milk (I use low-fat) into a medium sized saucepan. Bring this mixture to a low boil, and then cook on low for about 3-4 more minutes. When done, most of the liquid will have reduced.

Take the pan off of the heat source. Immediately stir in a couple Tablespoons of cocoa powder, a teaspoon of pure maple syrup (or honey) and a Tablespoon of almond butter. NOTE: The almond butter is optional, but I like to add it to the oatmeal for a little bit more protein.

Stir these ingredients into the oatmeal until thoroughly incorporated (and almond butter has melted). If the oatmeal becomes too thick for your taste, simply stir in a tiny bit more milk.

Once fully incorporated, transfer the chocolate oatmeal into a small serving bowl. Now it’s time to “pretty it up” for serving and eating!

To Serve Chocolate Banana Berry Oatmeal

Now you’re almost ready to serve Chocolate Banana Berry Oatmeal. The only problem with that is you will still need to add bananas and strawberries, right? Right!

Garnish the top of the finished oatmeal with thinly sliced bananas and strawberries. I love to do this, because the fresh fruit adds a nice “POP” of color which really makes the dish look inviting. The fresh fruit garnish also add additional sweetness, texture and flavor to the chocolate oatmeal

I hope you enjoy this filling and delicious Chocolate Banana Berry Oatmeal! The recipe can be easily doubled or tripled if making it for more than one person. Thank you for stopping by, and I hope you will come back soon for more family-friendly recipes. Have a great day!

Looking For More OATMEAL Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of oatmeal recipes you may enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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0 from 0 votes

Chocolate Banana Berry Oatmeal

Prep Time

5 mins

Cook Time

3 mins

Total Time

8 mins

Make your breakfast look AND taste good with a bowl of Chocolate Banana Berry Oatmeal! Filling and delicious, you're gonna like it!

Category: Breakfast

Cuisine: American

Keyword: chocolate banana berry oatmeal

Servings: 1

Calories Per Serving: 399 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

⅓ cup old fashioned oats ,uncooked
⅔ cup low-fat milk ,or milk of choice
2 Tablespoons unsweetened cocoa powder
1 Tablespoon almond butter , optional but good!
1 teaspoon pure maple syrup , or honey

For Garnish:

2 large strawberries , thinly sliced
½ large banana , thinly sliced

US Customary - Metric

Instructions

Measure old fashioned oats and milk into a medium saucepan. Bring mixture to a low boil, and then cook on low for 3-4 more minutes. When done, most of the liquid will have reduced.
Take pan off the heat. Immediately stir in cocoa powder, maple syrup (or honey) and almond butter (if using). Stir until fully incorporated (and almond butter has melted). If oatmeal becomes too thick for your taste, stir in a bit more milk.
Transfer chocolate oatmeal into a serving bowl. Garnish with thinly sliced bananas and strawberries. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation was made using low-fat milk AND almond butter.

Nutrition Facts

Chocolate Banana Berry Oatmeal

Amount Per Serving (1 g)

Calories 399 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 13mg4%

Sodium 81mg4%

Potassium 932mg27%

Carbohydrates 59g20%

Fiber 11g46%

Sugar 24g27%

Protein 15g30%

Vitamin A 211IU4%

Vitamin C 38mg46%

Calcium 291mg29%

Iron 4mg22%

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

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23
Oct
2021

Italian Plum Shortbread Tart

categories: Desserts, Pies/Tarts

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Looking for a fabulous dessert? You’ll love this Italian Plum Shortbread Tart, with juicy plums, buttery shortbread crust, and streusel top!

What To Do With A LOT of Italian Prune Plums?

That was the case last month when a friend of ours gave us a LOT of Italian plums from a friends tree. I gave a bunch of them to one of our sons, but there were still too many for my husband and I to eat!

What is a girl to do? I ended up creating this recipe to use most of them (recipe takes about 25 plums). After making the tart, I also made a jar of Italian plum jam with the remaining plums (yes… we STILL had more plums-go figure).

My inspiration for this recipe is one of my favorite recipes for fruit-filled shortbread tarts. I received a recipe card for an apple shortbread tart many years ago from a dear friend.

Over the years I have modified it to make a boysenberry shortbread tart, and a peach shortbread tart. All those ripe plums inspired me to tweak the recipe once again to make an Italian Plum Shortbread Tart! I decided to use the same crust and topping, but come up with my own Italian plum filling.

SURPRISE, SURPRISE!

WOW! The results turned out amazing and delicious! Who knew that this humble looking plum could be the star in such a delicious fruit tart?

The really cool part is that while the insides of this raw “oblong-shaped” fruit are GOLD in color, after baking they turn a brilliant shade of RED! WAIT… WHAT???

The shortbread crumble serves as both the crust AND the topping for this dessert, which is made using a tart pan with a removeable bottom.

NOTE: No tart pan? You can make this dessert using a 9″ deep dish pie pan. The plums turn out juicy and incredibly delicious inside this yummy Italian Plum Shortbread Tart. YUM! Let me show you how to make it!

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

Prepare The Crust For The Tart

The shortbread crust can be made using a hand held pastry blender, two forks OR a food processor. Place all of the crust ingredients EXCEPT FOR EGG YOLKS in a large bowl (or processor).

Cut the cold butter into the flour mixture until the butter has been reduced to about the size of peas. Add the egg yolks, and mix only until just combined. IMPORTANT- **Measure out 1/4th of this mixture and set aside to sprinkle on top of the tart later.

Pat the remaining shortbread mixture very firmly onto the bottom and up the sides of the tart pan. I like to use the back of a large spoon to do this. Once packed firmly down on the bottom and into the sides, the shortbread crust is ready for the plum filling.

Prepare The Plum Tart Filling

Wash and dry the plums, and leave the skin ON. Slice the plums (from top to bottom) into ¼” slices, and remove the seed from the middle. You should get about 4 slices per plum.

See how the insides are a beautiful golden color BEFORE baking? Discard all the seeds, because we don’t want any of them in this dessert!

You will need a total of 1¼ pounds of sliced plums for this recipe. The weight is calculated AFTER plums have been sliced and the seed has been removed.

For me, that meant using about 25 medium-sized Italian plums. I weighed the total amount of sliced plums occasionally as I cut them up.

Time To Fill The Tart

In a large mixing bowl, gently combine the sliced plums, brown sugar, flour and cinnamon until well-coated. Pour the plum filling into the uncooked shortbread crust, and distribute evenly to fill the crust.

Add Streusel Topping Then Bake!

Evenly sprinkle the top of the fruit with the remaining crumb topping you set aside earlier. Completely cover the the top of the tart. Once done, carefully place the tart on a middle rack in your preheated oven.

TIP: Place a sheet of aluminum foil under the pan, in case of any drips during baking.

Bake at 400°F. for 15 minutes, then reduce the heat to 350°F.. Continue baking for about 25-30 minutes at the lower temperature, until the topping turns golden brown.

When the topping is nicely browned, remove the Italian plum shortbread tart from the oven, and place on a wire rack to cool.

Removing The Tart From The Pan

After the tart has cooled to room temperature, remove the tart from the pan. To do this, place your hand firmly on the bottom metal disc, and gently press the metal disc upward to release it from the sides of the tart pan. Transfer the metal disc with the tart on it to a serving plate.

Can you see the miracle? Those originally golden colored plums have now turned a beautiful shade of red during baking! I think that is amazing!

Time For A Slice Of The Italian Plum Shortbread Tart

The tart will slice the best if it has had the chance to cool. Once ready, slice the Italian plum shortbread tart into slices, and transfer to serving plates. You can see in the photo below that the metal tart pan disc is still in place under the tart.

Serve this fruit tart slightly warm, with a nice big scoop of vanilla ice cream and a mint leaf garnish, if desired. It tastes wonderfully DELICIOUS!

I really hope you will have the opportunity to make this Italian Plum Shortbread Tart for those you love. It’s a fantastic way to use those humble, Italian plums when they are in season.

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

Looking For More DESSERT Recipes?

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

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Italian Plum Shortbread Tart

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

Looking for a fabulous dessert? You'll love this Italian Plum Shortbread Tart, with juicy plums, buttery shortbread crust, and streusel top!

Category: Dessert

Cuisine: American

Keyword: Italian Plum Shortbread Tart

Servings: 8

Calories Per Serving: 394 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Crust/Topping:

2 cups all purpose flour
½ cup granulated sugar
¼ teaspoon salt
¾ cup COLD butter , cut in small chunks. (=1½ sticks)
2 large egg yolks

For Plum Filling:

1¼ pounds Italian Prune Plums , approx. 25 Italian plums/sliced
¼ cup brown sugar , packed
2 Tablespoons all purpose flour
¼ teaspoon ground cinnamon

US Customary - Metric

Instructions

Preheat oven to 400°F.
Place all crust ingredients EXCEPT FOR EGG YOLKS in a large bowl (or processor). Cut COLD butter into flour mixture (w/ 2 forks or pastry blender) until butter is reduced to the size of peas. Add egg yolks; mix only until just combined. IMPORTANT- Measure out 1/4th of this mixture and set aside to sprinkle on top of the tart later. Pat remaining shortbread mixture very firmly onto bottom and sides of the tart pan. Set aside.
Wash/dry plums. Slice plums from top to bottom (½" thick, leaving skin ON), and remove seed. You should get about 4 slices per plum. In a large mixing bowl, combine sliced plums, brown sugar, flour and cinnamon until well-coated. Pour plum filling into uncooked shortbread crust; distribute evenly to fill crust.
Evenly sprinkle fruit with the remaining crumb topping you set aside earlier. Completely cover the fruit. Once done, carefully place tart on a middle rack in preheated oven. TIP: Place a sheet of aluminum foil under the pan, in case of any drips during baking.
Bake at 400°F. for 15 minutes, then reduce heat to 350°F.. Continue baking for 25-30 minutes, until topping is golden brown. Remove tart from oven; transfer to wire rack. After tart has cooled to room temp., remove tart from pan (not necessary if using pie pan). To do this, place your hand firmly on the bottom metal disc,; press disc gently upward to release it from the sides of the tart pan.
Cut tart into 8 slices, and serve with a scoop of vanilla ice cream, if desired. Enjoy!

Recipe Notes

NOTE: I used about 25 Italian plums for this recipe. The total weight of 1¼ pounds was calculated after slicing and removing the pits.

Nutrition Facts

Italian Plum Shortbread Tart

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

Calories 394 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 92mg31%

Sodium 229mg10%

Potassium 166mg5%

Carbohydrates 53g18%

Fiber 2g8%

Sugar 26g29%

Protein 5g10%

Vitamin A 838IU17%

Vitamin C 7mg8%

Calcium 26mg3%

Iron 2mg11%

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

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17
Oct
2021

Parmesan Garlic Cheese Ball

categories: Appetizers, Holidays!

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Make a Parmesan Garlic Cheese Ball for a snack, party or potluck! Simple to make, this yummy appetizer is spread on a variety of crackers!

If you’re on the lookout for a simple appetizer or snack, I hope you will give this Parmesan garlic cheese ball a try! It only takes a few minutes to mix together and shape, and then it is refrigerated before serving. YES… it is THAT EASY! I’m not sure where or who I got the original recipe from because I found it written on a 3×5 card in one of my old recipe boxes I’ve had for years.

This is a wonderful recipe to share at a a party, potluck or just to have around for a quick snack with crackers. It has a lot of flavor, and is easy to spread on your favorite crackers. Guess what? It is super simple to give as a delicious food gift, too, for a treat made (especially by you) for someone you love.

The recipe as written makes one cheese ball (approx. 8 servings), but can easily be doubled to make a larger cheese ball or a second one the same size. Here’s how to make it:

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

Let’s Make This Easy Parmesan Garlic Cheese Ball!

Place softened cream cheese, chopped pimientos, minced garlic, grated Parmesan cheese, and sliced green onions in a mixing bowl. Use a fork to mix these ingredients together (until fully combined). **NOTE: The reason the cream cheese needs to be softened is so it will mix much easier with the other ingredients.

Line a small ramekin with plastic wrap, leaving the plastic extended far past the edges of the dish. Place the cheese ball mixture firmly into the ramekin, and pack it down with a spoon. Once filled, cover it tightly with the remaining plastic wrap, then press down to flatten and compact the top of the cheese mixture.

Place the Parmesan garlic cheese ball into the refrigerator and let it chill for at least two hours, for best results.

Serving The Parmesan Garlic Cheese Ball

After the Parmesan garlic cheese ball has been refrigerated for at least two hours, it is ready to serve! Unwrap the cheese ball, and carefully invert it (turn upside down) onto a serving plate (so the flat side is facing down).

Serve the cheese ball with an assortment of crisp crackers, a knife to spread it with, and enjoy the great flavor of this appetizer or snack!

I saved this bite of the Parmesan garlic cheese ball on a cracker just for you! Go ahead… take a bite! It is delicious, and I’ll bet you will want another one. I am confidant you will enjoy each bite!

Thank you so much for visiting this blog today. I hope you enjoy making and eating this Parmesan garlic cheese ball. Please come back soon for more family-friendly recipes. Take care, and have a wonderful day, friends.

Looking For More APPETIZER 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 appetizers you might want to check out, including:

Mom’s Famous Cream Cheese Ball (another great cheese ball recipe!)
Maple and Cinnamon Spiced Nuts
Buffalo Honey Hot Wings
Cranberry Pecan Goat Cheese Bites
Guinness Baked Cheese Dip

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Original recipe source: unknown

0 from 0 votes

Parmesan Garlic Cheese Ball

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Make a Parmesan Garlic Cheese Ball for a snack, party or potluck! Simple to make, this yummy appetizer is spread on a variety of crackers!

Category: Appetizer/Snack

Cuisine: American

Keyword: Parmesan garlic cheese ball

Servings: 8 (approx. 1 oz. per serving)

Calories Per Serving: 77 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 ounces cream cheese ,softened (light or regular cream cheese)
⅓ cup grated Parmesan cheese
¼ cup thinly sliced green onion ,green stem and white bulb
2 Tablespoons chopped Pimiento
½ clove garlic ,finely minced

US Customary - Metric

Instructions

Line a 4" wide ramekin (or very small container) with plastic wrap, leaving plastic extended well past the edges of the dish.
Place softened cream cheese, pimientos, garlic, grated Parmesan and sliced green onions in a mixing bowl. Use a fork to mix together until fully combined.
Place mixture into lined ramekin; pack it down firmly with a spoon. Once filled, cover tightly with remaining plastic wrap. Press down to flatten and compact the top of the cheese mixture. Place covered, cheese-filled ramekin in refrigerator; chill at least two hours, for best results.
To serve: Unwrap cheese ball; carefully invert it (turn upside down) onto a serving plate (flat side down). Serve with an assortment of crackers, a knife to spread it with, and enjoy the great flavor of the cheese ball! Store leftover cheese ball, (covered) in refrigerator.

Recipe Notes

Caloric calculation made using light cream cheese.

Nutrition Facts

Parmesan Garlic Cheese Ball

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

Calories 77 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 19mg6%

Sodium 198mg9%

Potassium 91mg3%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 2g2%

Protein 4g8%

Vitamin A 323IU6%

Vitamin C 4mg5%

Calcium 91mg9%

Iron 1mg6%

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

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12
Oct
2021

Southwestern Skillet Corn

categories: Side Dishes, Vegetable Dishes

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Southwestern Skillet Corn is a healthy, easy side dish, flavored with Tex-Mex seasonings, lime juice, cilantro and tomato. It’s delicious!

If you’re looking for a quick and simple veggie side dish that can be ready in about 10 minutes, may I suggest Southwestern Skillet Corn? This simple side dish is full of flavor, with spices, cilantro and lime juice!

It tastes really GOOD, and I think you will enjoy it as much as we do. I found the original recipe in one of my old cooking magazines (from 2008), and “it’s a KEEPER”.

The recipe calls for frozen corn, which is very convenient, too. Once done, you will have enough southwestern skillet corn for approximately four, ½ cup servings. Any leftovers can easily be reheated in the microwave, so how can you go wrong? Here’s how EASY this yummy dish is to make:

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

Making This Veggie Dish Is EASY!

Melt butter in a large, nonstick skillet. Add the bag of frozen corn (not thawed) to the skillet. Cook on Medium heat until tender and heated through (just a few minutes). At that point, turn the heat down to Medium-Low.

Add the spice mixture (salt, cumin and chili powder), followed by chopped tomatoes and fresh squeezed lime juice. Stir, to combine, while continuing to cook for 3-4 minutes, or until heated through.

Final Step Before Serving

The final step in making Southwestern skillet corn is to remove the skillet from the heat. Stir in the chopped cilantro until combined with the other ingredients. Now your side dish is ready to be served while hot!

Time To Eat Southwestern Skillet Corn!

Transfer the southwestern skillet corn to a serving bowl, and garnish with a few cilantro leaves, if desired. Serve hot, and enjoy, alongside a favorite meat dish. The corn has wonderful flavor, and is NOT too spicy.

I hope you have the chance to make this simple, yet delicious vegetable dish for those you love, and trust you all will enjoy it!

Thank you for stopping by, and I sincerely hope you’ll come back soon for more family-friendly recipes. Take care, and have a wonderful day, friends!

Looking For More VEGGIE SIDE DISHES?

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

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Original recipe source: “Taste of Home Healthy Cooking Magazine”, September 2008 issue, page 62, published by Reiman Media Group, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Southwestern Skillet Corn

Prep Time

9 mins

Cook Time

9 mins

Southwestern Skillet Corn is a healthy, easy side dish, flavored with Tex-Mex seasonings, lime juice, cilantro and tomato. It's delicious!

Category: Side Dish, Vegetable Dish

Cuisine: Southwestern

Keyword: Southwestern Skillet Corn

Servings: 4 (approx. - 1/2 cup per serving)

Calories Per Serving: 142 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon butter
16 ounces frozen corn kernels
1 Tablespoon lime juice
1 medium Roma tomato ,chopped
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon chili powder
⅓ cup minced fresh cilantro

US Customary - Metric

Instructions

Melt butter in a large, nonstick skillet. Add frozen corn (not thawed) to the skillet. Cook on Medium heat until tender and heated through (a few minutes). Turn heat down to Medium-Low.
Add spices (salt, cumin and chili powder), followed by tomatoes and lime juice. Stir, to combine; continue to cook 3-4 minutes, or until heated through.
Remove skillet from the heat. Stir in chopped cilantro until combined. Transfer corn to a serving bowl, and garnish with cilantro leaves, if desired. Serve hot with a favorite meat dish. Enjoy!

Nutrition Facts

Southwestern Skillet Corn

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

Calories 142 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 8mg3%

Sodium 325mg14%

Potassium 389mg11%

Carbohydrates 28g9%

Fiber 3g13%

Sugar 1g1%

Protein 4g8%

Vitamin A 353IU7%

Vitamin C 12mg15%

Calcium 11mg1%

Iron 1mg6%

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

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08
Oct
2021

Cheesy Calzone Pinwheels

categories: Appetizers, Lunch - Quick and Easy

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Cheesy Calzone Pinwheels are yummy crescent roll appetizers, with pepperoni, bell pepper, mushrooms, and 3 cheeses, served with marinara sauce.

Do you like the taste of Italian calzones? We do… in fact in the past I’ve posted the recipe for Fully Stuffed Calzones, which are amazing Those are full-sized calzones made from scratch and they are delicious! I found this fun little recipe online several years ago for small, appetizer style calzone pinwheels (made with crescent roll dough). I knew I had to try them!

Using crescent roll dough makes this a very simple (and convenient) recipe! Because the recipe yields 16 cheesy calzone pinwheels, it is a great appetizer to serve to a crowd (or a bunch of hungry kids). The pinwheels are stuffed with pepperoni, bell peppers, onions, Italian seasoning and three different types of cheese, so you know they will be tasty! Here’s how to make them:

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

Prepare The Filling

Before starting to make the filling, preheat your oven to 375°F. Mix together mozzarella, ricotta, Parmesan, pepperoni, mushrooms, green pepper, onion, Italian seasoning and salt in a medium bowl. Stir well, to fully combine these ingredients. This is the mixture you will use to fill the cheesy calzone pinwheels.

Make The Cheesy Calzone Pinwheels

Carefully unroll the crescent dough from the package. Separate the dough into four rectangles (I put them on wax paper). Make sure to gently press out the perforations, to seal the dough well.

Divide the calzone filling evenly between the four dough rectangles. Spread the filling carefully over the surface of the dough, leaving about 1/4″ around the edges without any filling. Roll up each piece of dough, beginning with the short side.

Seal And Slice

Once completely rolled, carefully pinch the seams together. Place the rolls, seam side down, and gently cut each roll into 4 slices, using a serrated knife (for best results).Repeat with remaining rolls, until you have 16 slices total.

Time To BAKE!

Okay… the cheesy calzone pinwheels are evenly sliced, and now they are ready to bake! Place the slices, cut side down onto a large, GREASED OR SPRAYED baking sheet. Leave a couple inches between each slice, because they will expand a bit once cooked.

Bake the cheesy calzone pinwheels in a preheated 375°F. oven for approximately 13-15 minutes. When done, they should be nice and golden brown in color. Remove the pan from the oven and let them cool for a couple minutes before serving.

Time To EAT!

When you are ready to serve the cheesy calzone pinwheels, place them on a serving platter. We especially enjoy them when served with a warm marinara dipping sauce on the side. These little bitty pastries taste like a calzone, with the pepperoni, three cheeses, mushrooms and peppers with that warm marinara sauce. YUM!

I hope you have the opportunity to make these cheesy calzone pinwheels for friends or family. They are a great snack or a wonderful appetizer to put out for a crowd. Thank you for stopping by, and I hope you will come back soon for more family-friendly recipes. Have a wonderful day.

Looking For More APPETIZER Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: Lisa Smith, via https://www.tasteofhome.com/recipes/calzone-pinwheels/

0 from 0 votes

Cheesy Calzone Pinwheels

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Cheesy Calzone Pinwheels are yummy crescent roll appetizers, with pepperoni, bell pepper, mushrooms, and 3 cheeses, served with marinara sauce.

Category: Appetizers, Snack

Cuisine: Italian

Keyword: cheesy calzone pinwheels

Servings: 16

Calories Per Serving: 99 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup diced pepperoni
½ cup shredded part-skim mozzarella cheese
½ cup part-skim ricotta cheese
¼ cup grated Parmesan cheese
¼ cup finely chopped green bell pepper
¼ cup chopped fresh mushrooms
2 Tablespoons finely chopped yellow onion
1 teaspoon Italian seasoning
¼ teaspoon salt
8 ounces refrigerated crescent rolls one 8 oz. can
1 cup marinara sauce or pizza sauce wamed

US Customary - Metric

Instructions

Preheat oven to 375°F. Spray or grease a 139" baking sheet. Set aside.
Mix together mozzarella, ricotta, Parmesan, pepperoni, mushrooms, green pepper, onion, Italian seasoning and salt in a medium bowl. Stir well, to fully combine.
Carefully unroll crescent dough from package. Separate dough into four rectangles (I place them on wax paper). Gently press out the perforations, to seal the dough Divide calzone filling evenly between the four dough rectangles. Spread filling over surface of the dough, leaving about 1/4" bare around the edges. Roll up each rectangle, beginning with the short side.
Once completely rolled, carefully pinch the seams together. Place rolls, seam side down, and gently cut each roll into 4 even slices, using a serrated knife (for best results). Repeat with remaining rolls, until you have 16 slices. Place slices, cut side down onto prepared baking sheet. Leave a couple inches between slices.
Bake at 375°F. for 13-15 minutes. When done, they should be golden brown in color. Remove from oven. Transfer to serving platter with warm marinara or pizza sauce on the side. Serve and enjoy!

Nutrition Facts

Cheesy Calzone Pinwheels

Amount Per Serving (1 pinwheel)

Calories 99 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 10mg3%

Sodium 345mg15%

Potassium 87mg2%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 2g2%

Protein 4g8%

Vitamin A 137IU3%

Vitamin C 3mg4%

Calcium 71mg7%

Iron 1mg6%

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

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05
Oct
2021

Pumpkin Spice Coconut Milk Latte

categories: Beverages, Holidays!

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Enjoy a tasty pumpkin spice coconut milk latte any time! Using canned coconut milk, this latte can be dairy-free, w/out whipped cream topping.

Just like that, Fall has arrived just like clockwork! For us here in the Pacific Northwest, this means cooler temps, gorgeous foliage, sweatshirts/fleeces, football games, pumpkin patch visits, and umbrellas. It also means the arrival of pumpkin spice coffee creamer and pumpkin spice lattes!

This recipe is an old hand-me-down from a while back. You know… the kind where a friend shares a recipe with a friend who then writes it down and shares it with another friend, etc., and the original source is lost to the ages. Yeah… that kind of recipe! I am not dairy-free, but my sister-in-law is a vegan (and completely dairy-free), and this is a lovely hot drink she can truly enjoy!

The recipe is for a delicious hot coffee beverage that is made with canned coconut milk! If you are not acquainted with canned coconut milk, it can usually be found in the Asian section of your grocery store. I’ve been enjoying it for YEARS! That’s right… canned coconut milk, and it tastes wonderful in this latte. You can also make it with whole milk as a substitute if dairy products are fine with you. I’ve had it both ways, and I think I prefer the flavor even more using coconut milk!

This latte is a nice alternative seasonal beverage for anyone, especially those who need to be dairy-free, for dietary reasons. The added bonus is that this pumpkin latte (which makes two servings) is absolutely simple to prepare. Here’s how to make two servings of this hot Fall beverage (which you can make ANY time of the year!).

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

What Ingredients Will I Need?

The “cast of characters” you will need to make the latte are strong brewed coffee, canned coconut milk, pumpkin pie spice mix, honey, pumpkin puree, and vanilla extract. For the pumpkin puree, you can choose to use homemade puree or canned. TIP: If you need a quick recipe for homemade pumpkin pie spice mix, you can use this one.

I typically use homemade pumpkin puree, which is slightly lighter in color than canned. If you are using canned pumpkin, be sure to NOT use pumpkin pie filling. Use pumpkin puree, and all will be right in the world, okay? Okay!.

Preparing The Pumpkin Spice Coconut Milk Latte

The first thing you will need to do is brew one cup of very strong coffee. If you tend to use a mild roast or generic brand of coffee, slightly increase the amount of coffee grounds you use to make it stronger. This amount of coffee made will be split between the two drinks. Once brewed, pour the coffee into a medium saucepan.

Add the canned coconut milk, pumpkin puree, vanilla, pumpkin spice and honey. Whisk or stir well, to combine these ingredients. NOTE: If you do not have access to canned coconut milk, you can substitute one cup of whole milk if you are okay with using dairy products. TIP: When using canned coconut milk, be sure to thoroughly stir the contents before adding to the saucepan. This will incorporate the coconut cream into the coconut milk.

Turn the heat to LOW, and simmer for 4-5 minutes. Whisk occasionally as it cooks, to fully incorporate the spices into the liquid. When the latte is fully heated through (and quite HOT), it is done!

Ladle the hot pumpkin spice coconut milk latte into two mugs. if desired (optional, but yummy), top each latte with whipped cream, and then sprinkle (or sift) a bit more pumpkin spice onto the whipped cream. Serve hot, and enjoy!

Are you DAIRY-FREE? If you are dairy-free, ladle the hot drink into mugs. Sprinkle each drink with a bit more pumpkin spice mix, then serve and enjoy while hot.

I hope you enjoy this yummy, hot pumpkin spice coconut milk latte. To me, it’s a little taste of Fall! Thank you for stopping by today, and I sincerely hope you will come back again for another visit and more recipes. Have a wonderful day, friends.

Looking For More HOT BEVERAGE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderfully delicious hot beverage recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source unknown… It’s a hand-me-down from a while back.

0 from 0 votes

Pumpkin Spice Coconut Milk Latte

Prep Time

2 mins

Cook Time

5 mins

Total Time

7 mins

Enjoy a tasty pumpkin spice coconut milk latte any time! Using canned coconut milk, this latte can be dairy-free, w/out whipped cream topping.

Category: Beverage

Cuisine: American

Keyword: pumpkin spice coconut milk latte

Servings: 2 (1 cup+ per serving)

Calories Per Serving: 360 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups strong, prepared coffee
1 cup canned coconut milk , full-fat or low-fat
1⅓ Tablespoons raw honey
5 Tablespoons pumpkin puree (NOT pumpkin pie filling)
4 teaspoons vanilla extract
1¼ teaspoons pumpkin spice mix

OPTIONAL: Whipped cream and/or sifted pumpkin pie spice, for garnish

US Customary - Metric

Instructions

Brew one cup of very strong coffee. If you tend to use a mild roast or generic brand of coffee, slightly increase the amount of coffee grounds you use to make it stronger. This amount of coffee will be split between the two lattes. Once brewed, pour the coffee into a medium saucepan.
Add the canned coconut milk, pumpkin puree, vanilla, pumpkin spice and honey to the coffee. Whisk or stir well, to combine these ingredients. Turn the heat to LOW, and simmer for 4-5 minutes, whisking occasionally as it cooks. When the latte is heated through (and quite HOT), it is done! ***TIP: When using canned coconut milk, be sure to thoroughly stir the contents before adding to the saucepan. This will incorporate the coconut cream into the coconut milk (it tends to separate in the can).
Ladle the pumpkin spice coconut milk latte into two mugs while hot. **OPTIONAL- Top each latte with whipped cream, and then sprinkle (or sift) a bit more pumpkin pie spice onto the whipped cream. Serve hot, and enjoy! **NOTE: If dairy-free, simply sprinkle each mug with a bit more pumpkin spice mix, then serve and enjoy while hot.

Recipe Notes

NOTE: Caloric calculation was made using the calories for full fat canned coconut milk. If you use low-fat canned coconut milk, the caloric total will be approx. 153. Whipped cream garnish was not included, as this is an optional topping.

Nutrition Facts

Pumpkin Spice Coconut Milk Latte

Amount Per Serving (1 cup)

Calories 360 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 26g163%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 25mg1%

Potassium 507mg14%

Carbohydrates 23g8%

Fiber 4g17%

Sugar 18g20%

Protein 3g6%

Vitamin A 5839IU117%

Vitamin C 5mg6%

Calcium 43mg4%

Iron 3mg17%

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

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02
Oct
2021

Cauliflower Bacon Chowder

categories: Soups

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Cauliflower Bacon Chowder is a thick, hearty soup with shredded cauliflower, turkey bacon, cheese, onions and celery. It’s really delicious!

As I write this blog post, it is RAINING outside! Really raining! Since we have had such an incredibly DRY summer here in Oregon, this little taste of Fall has me excited. Well, I’m about as “excited” as I’m every going to get about RAIN (sigh), but we desperately need it this year.

I don’t know about you, but when Fall arrives in the Pacific Northwest, and the rains come, the leaves change colors, AND the temperatures drop, I want SOUP!. Do you feel that way, too? It must be a thing… cooler weather and a big bowl of hot soup, right?

Today I want to share a recipe I originally found online. I’ve made a few slight changes to the ingredients and the process used to make it, but the end result is a delicious, hearty cauliflower bacon chowder. I used turkey bacon for this batch (as seen in the pics), but it is easily made with regular bacon, too. Whatever type of bacon you have on hand will work fine, and add great flavor to this chowder. Here’s how to make it:

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

A Little Bit Of Prep Work Before Cooking!

It’s always a good idea to get everything you need for the recipe in place before beginning to cook the chowder. For this chowder, you will need to make a thickening agent. You can do this by whisking together 1 cup of chicken broth with 3 Tablespoons of all purpose flour. Whisk until it becomes smooth, then set it aside for later.

Grated cauliflower is needed for the chowder. If you are not buying it pre-grated in bags, then you will need to grate it yourself. It’s easy! Pull off the leaves around the bottom of the cauliflower.

Holding onto the stalk, simply grate the cauliflower using the large holes on a hand held grater or box grater. This recipe calls for 4 cups of grated cauliflower, which is roughly the equivalent of a medium head, once grated.

Time To Begin Cooking The Cauliflower Bacon Chowder

Place a large soup pot on the stovetop. Use a knife or kitchen scissors to cut the bacon (turkey bacon OR regular) into small pieces. Use whatever type of bacon you prefer. Cook the bacon on medium heat until fully cooked and crisp. Remove the crisp bacon from the pan and place it on several layers of paper towels, to drain off the grease. Do NOT clean out the soup pot!

Leave 1 Tablespoon of the bacon drippings in the soup pot (discard the rest). Put the chopped onion and celery into the pot, and cook these in the bacon drippings until they become tender. This will take about 3-4 minutes. Now add the minced garlic to the pot, and continue to cook for another minute, stirring often, so the garlic won’t burn.

Add The Cauliflower And Liquid

Dump all the grated cauliflower into the soup pot, along with 3 Tablespoons of water. Give it a good stir, to combine the veggies, then put a lid on the pot. Let the cauliflower “steam” (covered) for about 5-6 minutes, stirring 2-3 times during the steaming process. This helps to tenderize the cauliflower.

Once the cauliflower has become tender, add the remaining cup of chicken broth and the milk to the pot. Stir to combine everything, and turn the heat up.

Final Steps

Whisk in the reserved cup of chicken broth and flour mixture (set aside previously). Continue cooking the chowder until it comes to a boil, whisking often. Once it begins to boil, turn the heat down to Low, and let it simmer for 3-4 minutes, or until the cauliflower bacon chowder thickens.

Once the cauliflower bacon chowder has thickened, remove the pot from the heat. Add the grated cheddar cheese, a few dashes of hot sauce and the cooked bacon. Stir until they have been fully incorporated, and the cheese has melted. Take a quick bite, and then season with some salt and black pepper, to suit your personal taste. The hot, seasoned chowder is now ready to serve.

Ready For A Hot Bowl Of Cauliflower Bacon Chowder?

Ladle the soup into serving bowls. If desired, you can “garnish” each serving with more crispy bacon crumbles, amore grated cheese and some sliced green onions. This is not necessary, but it is a nice presentation. It looks good, and we eat with our eyes first, right?

The cauliflower bacon chowder is hot, thick and delicious. It also has little tiny pieces of cauliflower in every bite! YUM! I really think you will enjoy this simple vegetable chowder any time of year, but especially when there is cool or cold weather outside! A bowl of this soup will fill you up and warm you up! I hope you enjoy it!

Thank you for taking the time to visit this blog today. I appreciate it, and hope you will come back soon, for more family-friendly recipes. My hope is that you will make this yummy chowder for those you love, when you have the chance. Take care, and have a wonderful day.

Looking for More CAULIFLOWER RECIPES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of cauliflower recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe adapted from: pinchofnutmeg.com/bacon-cauliflower-chowder/ (Don’t believe this blog is still active)

0 from 0 votes

Cauliflower Bacon Chowder

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Cauliflower Bacon Chowder is a thick, hearty soup with shredded cauliflower, turkey bacon, cheese, onions and celery. It's really delicious!

Category: Entree, Main Dish, Soup

Cuisine: American

Keyword: cauliflower bacon chowder

Servings: 5

Calories Per Serving: 351 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 slices turkey bacon, chopped can substitute regular bacon, if desired
½ medium yellow onion chopped
2 cloves garlic minced
1 large celery stalk chopped
4 cups grated cauliflower about 1 medium head
3 Tablespoons water
2 cups low-sodium chicken broth *divided use*
2 cups milk 2% is best for this soup
3 Tablespoons all purpose flour
4 dashes Tabasco sauce or other hot pepper sauce
2 cups shredded sharp cheddar cheese can substitute mild cheddar
salt and pepper (season to taste)

OPTIONAL GARNISHES: chopped green onions, more bacon crumbles, and more shredded cheddar cheese

US Customary - Metric

Instructions

PREP: Whisk together 1 cup of chicken broth and 3 Tablespoons flour. Whisk until smooth; set aside for later.
PREP: Remove leaves around bottom of cauliflower. Holding onto the stalk, grate cauliflower using large holes on a hand or box grater.
Use a knife or kitchen scissors to cut bacon into small pieces. In large soup pot, cook bacon on medium heat until crisp. Remove bacon from pot; place on layers of paper towels, to drain off grease. Leave 1 Tablespoon of bacon grease in soup pot. Add chopped onion and celery; cook in bacon grease until they become tender (3-4 minutes). Now add the minced garlic. Continue to cook for 1 minute, stirring often, so garlic doesn't burn.
Put grated cauliflower into soup pot, along with 3 Tablespoons of water. Stir, to combine veggies, then put a lid on the pot. Let cauliflower "steam" (covered) for 5-6 minutes, stirring 2-3 times during steaming process. Once cauliflower is tender, add milk, plus remaining cup of chicken broth, and stir. Turn the heat up.
Whisk in reserved cup of chicken broth and flour mixture. Continue cooking chowder until it comes to a boil, whisking often. Once it begins boiling, turn heat down to LOW; let it simmer 3-4 minutes, or until mixture thickens. Remove pot from heat. Add grated cheddar cheese, hot sauce, and bacon. Stir until cheese has melted. Take a bite; season with salt and pepper, to taste. Serve and enjoy!
GARNISH: If desired, top each serving with additional bacon crumbles, sliced green onions, and grated cheese. (OPTIONAL, but a nice presentation.)

Recipe Notes

Caloric calculation made using turkey bacon and 2% milk.

Nutrition Facts

Cauliflower Bacon Chowder

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

Calories 351 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 71mg24%

Sodium 765mg33%

Potassium 591mg17%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 7g8%

Protein 23g46%

Vitamin A 553IU11%

Vitamin C 40mg48%

Calcium 468mg47%

Iron 1mg6%

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

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28
Sep
2021

Coconut Pecan Frosting

categories: Cakes, Tip Of The Day

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Make yummy coconut pecan frosting from scratch in 15 minutes! This frosting tastes fantastic on German chocolate cake, cupcakes, or brownies.

If you’re searching for a delicious cake, cupcake or brownie frosting that is super easy to make, may I suggest this coconut pecan frosting? It is incredibly simple to prepare (just cook and stir!), and it will impress you with it’s wonderful taste. Why buy it in a plastic container, when you can easily make your own from scratch?

We especially love it on German chocolate cake, but it is also awesome as a topping on chocolate brownies or cupcakes, too! My Mom has been making this frosting for as long as I can remember, and she gave me this recipe at least 30 years ago. Here’s how to make coconut pecan frosting from scratch:

Time to Cook And Stir!

Place evaporated milk, sugar, butter, egg yolks and vanilla extract into a medium saucepan. Cook these ingredients over medium-low heat, stirring to combine. Continue to cook for a FULL 12 minutes, stirring often, so it doesn’t stick to the bottom of the pan and burn.

As it cooks, the mixture will begin to thicken. That is perfect, and is exactly what you want to happen! Once the 12 minutes is up, and the mixture has thickened, remove the saucepan from the direct heat.

Add the Coconut And Chopped Pecans To Finish

As soon as you take the pan off of the heat, add the shredded coconut and chopped pecans. Stir well, to make sure all the ingredients in the coconut pecan frosting are fully combined.

The finished frosting will be fairly thick, and still quite hot at this point. Set the pan aside and let the coconut pecan frosting cool completely before attempting to frost a cake, etc.

Ready To Use the Coconut Pecan Frosting!

You can stir the frosting often, to help speed up the cooling process, if desired. When the coconut pecan frosting has cooled completely, you are ready to frost your cake, cupcakes or brownies!

See how pretty the frosting looks on this German chocolate cake? You can see all the shredded coconut and the small pieces of pecans. I’m not kidding, this frosting is so good you might want to just eat it by the spoonful… ha ha!

I hope you have the opportunity to make this delicious coconut pecan frosting. I am confident you’ll enjoy using it (and eating it, too)! Thank you for stopping by today, and I sincerely hope you will come back again soon. Have a wonderful day, friends.

Looking For More FROSTING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious, made from scratch frosting recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Original recipe source: I got this recipe from my Mom (over 30 years ago!)

0 from 0 votes

Coconut Pecan Frosting

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Make yummy coconut pecan frosting from scratch in 15 minutes! This frosting tastes fantastic on German chocolate cake, cupcakes, or brownies.

Category: Frosting, Topping

Cuisine: American

Keyword: coconut pecan frosting

Servings: 1 (total amt. for 13x9 cake or 2 layer cake)

Calories Per Serving: 3783 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup evaporated milk
1 cup granulated sugar
½ cup butter , equal to 1 stick
3 large egg yolks , beaten slightly
1 teaspoon vanilla extract
1½ cups shredded coconut
1 cup chopped pecans

US Customary - Metric

Instructions

Place evaporated milk, sugar, butter, egg yolks and vanilla into a medium saucepan. Cook on medium-low heat, stirring to combine. Continue to cook for a FULL 12 minutes, stirring often. As it cooks, it will begin to thicken. Once the 12 minutes is up, and mixture has thickened, remove pan from the heat.
Immediately stir in coconut and chopped pecans. Stir well, until fully combined. Set pan aside and let frosting cool completely before attempting to frost a cake, brownies, etc. You can stir often, if desired, to "speed up" the cooling process.
Once cooled to room temperature the frosting is ready to use. Enjoy!

Recipe Notes

NOTE: This amount of frosting is enough for a 13x9" cake OR a round 2 layer cake. Makes approx. 4½ cups total frosting total. Caloric calculation is for the entire amount.

Nutrition Facts

Coconut Pecan Frosting

Amount Per Serving (1 Total Amount (approx. 4½ cups))

Calories 3783 Calories from Fat 2637

% Daily Value*

Fat 293g451%

Saturated Fat 161g1006%

Trans Fat 4g

Polyunsaturated Fat 31g

Monounsaturated Fat 84g

Cholesterol 872mg291%

Sodium 1160mg50%

Potassium 2073mg59%

Carbohydrates 276g92%

Fiber 33g138%

Sugar 241g268%

Protein 46g92%

Vitamin A 4245IU85%

Vitamin C 8mg10%

Calcium 876mg88%

Iron 9mg50%

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

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25
Sep
2021

Ham and Cheddar Gnocchi

categories: Italian, Main Dishes, Pork

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Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!

Do you enjoy eating gnocchi? I sure do… those little fluffy potato bundles can be combined with a number of sauces and/or meats for a delicious meal. Over the past few years I’ve enjoyed using them for a number of recipes, because they are easy and quick to cook!

I found the original recipe for the ham and cheddar gnocchi online, and made several changes to suit our taste buds! This recipe is pretty straightforward in that you add ingredients to a skillet, cook, add more ingredients, and cook again. Cover it all with a blanket of cheddar cheese then eat. You get the picture. It doesn’t take a rocket scientist to make this yummy all-in-one-skillet dish! Here’s how to make it:

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

Ready, Get Set… And Go!

You will need a large, oven-proof skillet for this dish. Melt a Tablespoon of butter over medium heat in the skillet. Add two cups of chopped onions to the butter, and sauté them for approximately 4-5 minutes, or until they become tender and are golden brown.

Toss in the diced or shredded ham, and stir to combine. Cook the ham, onions and butter until heated through, approx. 2-3 minutes.

Stir in the water and the chicken broth, and bring this mixture to a simmer. Once the liquid is simmering, add the gnocchi and sliced green beans. Stir everything well, then put a lid on the skillet.

Cook (covered) on medium-low heat for about 5 minutes, stirring once or twice during the cooking time. When done, the green beans AND the gnocchi should be tender to the bite.

Finishing The Ham And Cheddar Gnocchi

Turn on the broiler in your oven. to preheat. Add garlic powder, and season to taste with salt and black pepper. Stir in the half and half (or whipping cream, if using), then stir to combine these ingredients.

Sprinkle the gnocchi with grated cheddar cheese. If you don’t enjoy cheddar, you can use the cheese of your choice (such as Pepper Jack, Swiss, etc.). I use cheddar, because we always have it around, and it adds nice color to the dish.

Put the skillet on a rack, positioned about 4-5 inches from the broiler heating element. Let the ham and cheddar gnocchi heat under the broiler about 2-3 minutes, until the cheese has melted and is bubbly on top. Be sure to keep an eye on it, so you don’t burn it! When done, remove from the oven and it’s ready to serve!

Serve The Ham And Cheddar Gnocchi

Serve the ham and cheddar gnocchi straight from the skillet. It is a rather rustic presentation, but it works! Besides, who needs one more serving dish to wash, right? Just grab a large spoon and dish it up onto individual serving plates Enjoy this flavorful all in one skillet meal!

I really hope you enjoy this dish. We sure do, and enjoy how simple it is to make. The leftovers can be easily reheated using a microwave. Thank you for stopping by today, and I hope you will come back soon for more family-friendly recipes. Have a wonderful day, friends.

Looking For More Recipes Using GNOCCHI?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe adapted from: http://www.kevinandamanda.com/ham-and-cheese-gnocchi/

0 from 0 votes

Ham and Cheddar Gnocchi

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Ham and Cheddar Gnocchi is a delicious, creamy, easy, one skillet meal, with ham, potato gnocchi, green beans, cheese, onions and garlic!

Category: Main Course

Cuisine: American

Keyword: ham and cheddar gnocchi

Servings: 4

Calories Per Serving: 593 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon butter
2 cups diced yellow onion (approx. 1 large)
12 ounces ham (diced or shredded)
¾ cup water
½ cup low-sodium chicken broth
16 ounces potato gnocchi (1 pound pkg.)
¾ cup sliced fresh green beans
¼ cup half and half (or substitute heavy whipping cream)
¼ teaspoon garlic powder
salt & pepper, to taste
1 cup shredded cheddar cheese (sharp or mild)

US Customary - Metric

Instructions

Melt butter over medium heat in a large (ovenproof) skillet. Add chopped onions to skillet; sauté approx. 4-5 minutes, or until tender and translucent. Stir in diced or shredded ham. Cook 2-3 minutes until heated through,
Stir in water and chicken broth; bring this mixture to a simmer. Once simmering, add gnocchi and sliced green beans. Stir well, then put a lid on the skillet. Cook (covered) on medium-low heat for about 5 minutes, stirring once or twice. When done, green beans AND gnocchi should be tender. Remove skillet from heat. **Turn on oven broiler to preheat while you finish making the gnocchi.**
To gnocchi add garlic powder, and then salt and pepper (to taste). Stir in half and half (or whipping cream, if using), combining all ingredients. Sprinkle gnocchi with grated cheddar cheese.
Put skillet on a rack, positioned about 4-5 inches from the broiler heating element. Broil 2-3 minutes, or until cheese has melted and is bubbly on top. Be sure to keep an eye on it, so you don't burn it! When done, remove skillet from oven, serve immediately and enjoy!

Nutrition Facts

Ham and Cheddar Gnocchi

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

Calories 593 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 14g88%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 96mg32%

Sodium 1616mg70%

Potassium 479mg14%

Carbohydrates 51g17%

Fiber 5g21%

Sugar 4g4%

Protein 32g64%

Vitamin A 568IU11%

Vitamin C 9mg11%

Calcium 278mg28%

Iron 5mg28%

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

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21
Sep
2021

Zucchini Carrot Lime Coleslaw

categories: Salads, Side Dishes

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Looking for a yummy low-calorie side salad? Try Zucchini Carrot Lime Coleslaw, with grated zucchini and carrots in a lime, cumin cilantro dressing!

If you enjoy the crunch and taste of traditional coleslaw, then I believe you will really like this zucchini carrot lime coleslaw. I found this low calorie recipe in one of my old Weight Watcher cookbooks. The freshly grated zucchini and carrots give this side salad it’s crunch, and a lime cilantro and ground cumin dressing gives it a delicious flavor.

This coleslaw is super easy to prepare, and since it makes 4 servings, it’s a quick and easy side dish for your family or friends. Basically a salad dressing is made, and then used to top the fresh grated veggies. That’s it!

Zucchini Carrot Lime Coleslaw is easy to make, colorful, tasty, and low in calories (about 51 calories per serving)! That’s what I call a great side dish! Here’s how to make it:

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

Prepare The Coleslaw Dressing

The first thing you will need to do is prepare the coleslaw dressing. Before combining the ingredients, you will need to lightly “toast” the ground cumin spice. To do this, place the ground cumin in a “dry” skillet. Stir and cook, over low heat for about one minute, or until you begin to smell it’s fragrance. Transfer the cumin to a small bowl.

To the cumin, add mayonnaise (light or regular), fresh lime juice, lime zest, chopped cilantro, salt and pepper. Stir these ingredients until they are combined well. This is the dressing for your zucchini carrot lime coleslaw.

Prepare The Zucchini Carrot Lime Coleslaw

Now it’s time to grate (or shred) the zucchini and carrots. Cut off the ends of the zucchini, and grate it, using the largest size holes on a grater (can also use a food processor with a grating blade). Place the shredded zucchini on several thicknesses of paper towels. Press down firmly with more paper towels to remove as much of the natural wetness of the zucchini as possible.

Peel the carrots, and cut off both ends of each carrot. Grate the carrots, using the largest size holes on the grater (can use a food processor with a grating blade for this, too).

Place the shredded zucchini and carrots in a medium-sized serving bowl. Pour the coleslaw dressing over the top (using ALL the dressing). Toss the coleslaw until all ingredients are fully combined. Now your zucchini carrot lime coleslaw is ready to be served, OR you can cover the bowl and refrigerate until ready to be served.

Serve The Zucchini Carrot Lime Coleslaw

Transfer the zucchini carrot lime coleslaw to a serving dish (if desired), and garnish the top with a slice of lime, and a couple of cilantro sprigs. This side dish is best served on the same day you make it!

This coleslaw still tastes great (and crunchy) on subsequent days, but you may have to remove a bit of liquid that accumulates on the bottom of the bowl (thanks again to those juicy zucchini!). No big deal! Store any leftovers covered in the refrigerator for 2-3 days.

I really hope you enjoy this simple veggie side dish. We sure do! Thank you for stopping by today, and I sincerely hope you will come back soon for more family friendly recipes. Take care, and have a wonderful day! May God bless you with encouragement, and His peace today.

Looking For More Coleslaw Recipes?

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

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Original recipe source: “Weight Watchers New Complete Cookbook, page 305, published in 1998 by Wiley Publishing, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Zucchini Carrot Lime Coleslaw

Prep Time

7 mins

Cook Time

0 mins

Total Time

7 mins

Want a yummy low-calorie side salad? Try Zucchini Carrot Lime Coleslaw, with grated zucchini and carrots in a lime, cumin cilantro dressing!

Category: Salad/Side Dish

Cuisine: American

Keyword: zucchini carrot lime coleslaw

Servings: 4

Calories Per Serving: 51 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Coleslaw Dressing:

3 Tablespoons light mayonnaise , can substitute regular
1 Tablespoon fresh lime juice
½ teaspoon lime zest* , *finely grated peel
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
¼ teaspoon salt
⅛ teaspoon ground black pepper

For Coleslaw:

2 large carrots , peeled/grated
1 medium zucchini , grated

US Customary - Metric

Instructions

Place cumin in a "dry" skillet. Stir and cook on low heat for one minute, or until smell it's fragrance. Transfer cumin to a small bowl. Add mayonnaise, lime juice and zest, cilantro, salt and pepper. Stir until combined well. Set aside.
Cut off both ends of zucchini. Grate, using large holes on a grater (or food processor with grating blade). Place shredded zucchini on several thicknesses of paper towels. Press down firmly with more paper towels to blot out as much of the natural wetness of zucchini as possible. Peel carrots; cut off both ends. Grate carrots, using large holes on grater (or food processor with grating blade).
Place shredded zucchini/carrots in a medium bowl. Pour dressing over the top (use ALL the dressing). Toss until all ingredients are combined. May serve immediately, or can be covered/refrigerated for later.
To serve, transfer to serving dish. Garnish with lime wedge, and 2-3 cilantro sprigs. Coleslaw is best served on the same day you make it! Coleslaw still tastes great on subsequent days, but you may have to remove liquid from bottom of bowl (thanks juicy zucchini!). Store leftovers (covered) in refrigerator for 2-3 days.

Recipe Notes

Caloric calculation is based on the use of light mayonnaise.

Nutrition Facts

Zucchini Carrot Lime Coleslaw

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

Calories 51 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 2mg1%

Sodium 253mg11%

Potassium 261mg7%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 3g3%

Protein 1g2%

Vitamin A 6130IU123%

Vitamin C 12mg15%

Calcium 26mg3%

Iron 1mg6%

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

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