Apr
2019

Sweet Chili Shrimp Pasta

categories: Asian, Main Dishes, Pasta, Seafood
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Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!
Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!

A couple months ago I made a meal (for my husband and I) with shrimp in an Asian inspired sauce, and it was served with zucchini noodles. It tasted wonderful, and my husband suggested it would be a great recipe to try with pasta (instead of zoodles)!

So… that’s how this recipe for sweet chili shrimp pasta came from THAT conversation! This is one VERY EASY recipe, and if you can multi-task, it can be ready in about 30 minutes or less!

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

Prepare The Pasta

To save time, begin cooking the pasta, and then make the sauce and cook the shrimp (while pasta cooks). This multi-tasking will save you a lot of precious time in the kitchen! Cook the spaghetti noodles in boiling, salted water, according to the package instructions. Once done, drain the noodles.

Cooking the spaghetti noodles for this shrimp an pasta dish.

Make the Sauce For The Sweet Chili Shrimp Pasta

While the pasta cooks, make the sauce, because it is ridiculously EASY to make. Place sweet chili sauce, low sodium soy sauce, and sesame oil in a small bowl, and whisk well, until fully combined.  Once combined, measure out 1/2 cup of the sauce, and set it aside.

Whisking ingredients together for the sauce used to flavor sweet chili shrimp pasta.

Place the peeled, deveined shrimp into a large mixing bowl, and pour the remaining sauce left in the bowl over them. Gently toss, to fully coat the shrimp with the sweet chili sauce.

Large shrimp marinate in sauce to season them for the sweet chili shrimp pasta.

Cook The Shrimp

Spray a large skillet with non-stick spray, and heat skillet on medium heat. Once the skillet is hot (but not smoking), add the shrimp to the skillet in a single layer. Cook the shrimp for about 2 minutes, then turn and cook the other side for 1-2 minutes. When done the shrimp will have turned pink and should be cooked through.

You can spoon some of the sauce in the skillet over the shrimp while they cook, if desired. Remove shrimp from skillet when done, and keep warm.

The marinated shrimp are pan-seared until done, in a skillet.

Once spaghetti noodles are finished cooking, drain them well and place in the skillet that you used to cook the shrimp. Add the 1/2 cup of reserved Asian sauce to the pasta, and toss, to fully combine.

An Asian sweet chili sauce is added to the drained, cooked pasta.

Add the shrimp to the pasta, and toss gently, to combine the pasta, sauce and shrimp. Cook until the sweet chili shrimp pasta is heated through. This should only take a minute or two, and then the dish is done!

Marinated shrimp are added to the skillet with the sweet chili sauce and pasta.

Serve The Sweet Chili Shrimp Pasta

When ready to serve, place half of the pasta onto a serving plate or into a bowl. Top with half of the shrimp, as well. Garnish the sweet chili shrimp pasta (if desired) with sesame seeds and thinly sliced green onions (white and green parts). Eat it while it’s hot, and ENJOY!

The sweet chili shrimp pasta is served, topped with sesame seeds and green onions.

I really hope you enjoy this recipe for sweet chili shrimp pasta! There is a lot of flavor in the noodles and on the shrimp! Hope you have a wonderful day!

Looking For More SHRIMP Recipes?

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

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 (1st and 15th) 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!

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.

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

Author's signature

Recipe Source For The Sauce: https://iowagirleats.com/2017/06/14/sweet-chili-sesame-shrimp-and-zoodles/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Sweet Chili Shrimp Pasta
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!
Category: Entree-Seafood
Cuisine: Asian
Keyword: sweet chili shrimp pasta
Servings: 2
Calories Per Serving: 489 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 ounces spaghetti pasta
  • 7 Tablespoons sweet chili sauce (I used Mae Ploy brand)
  • 1/4 cup low-sodium soy sauce (or Tamari)
  • 1½ teaspoons sesame oil
  • 1/2 pound large shrimp (peeled, deveined, patted dry)
For Garnish (optional)
  • 1 stem green onion (scallion) , sliced thinly
  • 1 teaspoon sesame seeds
US Customary - Metric
Instructions

  1. To save time, begin cooking pasta, and then make sauce and cook shrimp (while pasta cooks). This multi-tasking will save you a lot of time in the kitchen! Cook pasta according to package instructions. Once done, drain the noodles.

  2. While pasta cooks, make the sauce. Place sweet chili sauce, soy sauce, and sesame oil in a small bowl, and whisk well, until fully combined.  Once combined, measure out 1/2 cup of the sauce, and set it aside.

  3. Place shrimp into a large mixing bowl, and pour remaining sauce left in the bowl over them. Gently toss, to fully coat shrimp with the sauce. Spray a large skillet with non-stick spray, and heat skillet on medium. Once skillet is hot (but not smoking), add shrimp to the skillet in a single layer. Cook shrimp for 2 minutes, then turn and cook the other side for 1-2 minutes. When done shrimp will have turned pink and should be cooked through. You can spoon some of the sauce in the skillet over the shrimp while they cook, if desired. Remove shrimp from skillet when done, and keep warm.

  4. Once pasta is done, place drained pasta into the skillet you used to cook shrimp. Add 1/2 cup reserved sauce to pasta, and toss, to combine. Add shrimp, and toss gently, to combine pasta, sauce and shrimp. Cook until dish is heated through (1-2 minutes). 

  5. To serve, divide hot pasta onto plates, and top with shrimp. Garnish (if desired) with sesame seeds and sliced green onions. Eat while hot... and ENJOY!

Nutrition Facts
Sweet Chili Shrimp Pasta
Amount Per Serving (1 (1/2 of total))
Calories 489 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 285mg95%
Sodium 2541mg110%
Potassium 274mg8%
Carbohydrates 74g25%
Fiber 2g8%
Sugar 30g33%
Protein 32g64%
Vitamin C 4.6mg6%
Calcium 182mg18%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!


Apr
2019

WW Freestyle Banana Blueberry Pancakes

categories: Breakfast
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Delicious banana blueberry pancakes (6 ingredient) are made with NO flour, have GREAT flavor and ZERO points, if using the Weight Watchers Freestyle plan.
Delicious banana blueberry pancakes (6 ingredient) are made with NO flour, have GREAT flavor and ZERO points, if using Weight Watchers Freestyle plan.

Do you enjoy pancakes? I sure do, but because they pack quite a calorie punch, I typically may only indulge in them about once a month or so. Even though I LOVE them, I’ve been known to refer to them as “gut bombs”!

Recently I made some banana blueberry pancakes using ingredients that count as ZERO points on the Weight Watchers Freestyle eating plan. Basically the Freestyle plan includes certain foods (about 200) that are tracked as zero point foods in an effort to help you focus on this food list (to assist in making wiser food selection choices).

My Inspiration For Making These “Flourless” Banana Blueberry Pancakes

I decided to try and make some pancakes using only those ingredients found on the Freestyle zero points list, and see how they turned out. Can you tell I was craving pancakes? So, into the kitchen I went to experiment.

My goal was to NOT use flour (not on the “list”), and knew it could work, because I had made peanut butter cookies this way (without flour) before, and they were fantastic! I decided to make banana blueberry pancakes, and use banana and eggs as the base for the pancake batter. And THAT is how I came up with this pancake recipe! It was EASY, and the pancakes tasted amazing!

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

How To Make WW Freestyle Banana Blueberry Pancakes

Place a large ripe banana (they’re sweeter), two eggs, cinnamon, baking powder, and vanilla extract into a medium sized mixing bowl.

Use an electric mixer to fully blend these ingredients together. NOTE: The mixture will be thinner than if you were using a commercially prepared pancake mix with flour.

Banana, eggs, cinnamon, baking powder and vanilla in bowl to make batter for pancakes.

Batter for the banana blueberry pancakes is mixed in bowl.

Cook The Pancakes

Spray an electric griddle (or large skillet) with non-stick baking spray (or lightly brush with oil). Heat the griddle on a medium-high heat.

Once the griddle is hot, carefully pour or ladle out the batter into 5 small pancakes. Each of the banana blueberry pancakes was about 4 inches in diameter. I used a large measuring cup with a pour spout to do this, but a soup ladle will also do the trick!

Batter is poured onto electric grill, to make 5 Weight Watchers Freestyle banana blueberry pancakes.

As soon as you have the pancakes on the hot grill, place the blueberries onto the pancakes. Once bubbles have formed over the surface of the pancakes, and they are nice and brown underneath, carefully turn the pancakes to the other side using a spatula.

NOTE: Be very careful when turning pancakes. The batter is thin, and since they are studded with the weight of the blueberries, you don’t want to tear the pancakes!

Fresh blueberries are added to the pancakes cooking on the electric grill.

The photo below is what the banana blueberry pancakes looked like right after I flipped them to the other side. Nice and golden brown!

Continue to cook the pancakes until the other side is golden brown as well, and the center of the pancake is firm (not too soft and mushy). The pancakes are now done, and are ready to serve!

The banana blueberry pancakes are carefully flipped to cook other side.

Serve The Banana Blueberry Pancakes

Transfer the pancakes to a plate. Now, the pancakes DO have calories (just over 300), but if you are on the Weight Watchers Freestyle plan, pig out! 5 of these pancakes are zero points! If not on Freestyle plan, simply enjoy them all, or split them with someone you love!

I garnished the pancakes with additional blueberries and several banana slices to make it “look pretty”, and served this dish.  The blueberries inside the pancakes are loaded with juice and flavor, so you can eat the pancakes just like this OR you can add just one more “garnish”!

A serving of banana blueberry pancakes, topped with banana slices and fresh blueberries.

Other Optional Toppings For The Banana Blueberry Pancakes

I lightly dusted the banana blueberry pancakes with 1/2 of a teaspoon of sifted powdered sugar (for the photo, of course!). How much or little you use is your choice (and extra calories).

You can also top these pancakes with traditional pancake syrup OR sugar-free pancake syrup (to stick with the plan), or just top them with a dollop of whipped cream. Again, these toppings have more calories (and points values), but eat them however you like ’em!

Banana blueberry pancakes, served with optional pancake syrup.

The banana blueberry pancakes are light in texture, popping with big, juicy blueberries, and have a wonderful flavor! WooHoo! I really hope you will give these a try, and trust you will enjoy them, too! Have a great day!

Looking For More PANCAKE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few wonderful “traditional” pancake recipes include:

Interested In More Recipes Via Newsletter?

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 (1st and 15th) 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!

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.

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

Author's signature

Recipe Source: my hungry brain

↓↓ PRINTABLE RECIPE BELOW ↓↓

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WW Freestyle Banana Blueberry Pancakes
Prep Time
5 mins
Cook Time
4 mins
Total Time
9 mins
 
Delicious banana blueberry pancakes (5 ingredient) are made with NO flour, have GREAT flavor and ZERO points, if using Weight Watchers Freestyle plan.
Category: Breakfast
Cuisine: American
Keyword: banana blueberry pancakes
Servings: 1 serving (5 small pancakes)
Calories Per Serving: 318 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large banana
  • 2 large eggs
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/2 cup blueberries (approximate)
  • non-stick spray or vegetable oil
OPTIONAL GARNISHES INCLUDE: sliced banana, fresh blueberries, sifted powdered sugar, or pancake syrup (regular or sugar-free).
    US Customary - Metric
    Instructions

    1. Place a ripe banana (they are sweeter), two eggs, cinnamon, baking powder, and vanilla into a large mixing bowl. Use an electric mixer to fully blend these ingredients. NOTE: The mixture will be thinner than if you were using a commercially prepared pancake mix with flour in it.

    2. Spray an electric griddle (or large skillet) with non-stick baking spray (or lightly brush with oil). Heat the griddle on a medium-high heat. Once griddle is hot, carefully pour or ladle out batter into 5 pancakes (about 4" each in diameter). 

    3. As soon as all pancakes are on grill, place blueberries onto pancakes. Once bubbles have formed on pancake surface, and they are nice and brown underneath, carefully turn the pancakes to the other side using a spatula. NOTE: Be very careful when turning. The batter is thin, and since they are studded with the weight of the blueberries, you don't want to tear the pancakes! Continue to cook the pancakes until the other side is golden brown as well, and the center of the pancake is firm.

    4. Once done cooking, transfer pancakes to a plate. Garnish with additional banana slices and blueberries. Additional garnishes can include powdered sugar, whipped cream, regular or sugar-free pancake syrup, etc. (these calories are not included in calorie count!). Enjoy!

    Recipe Notes

    One serving is 5 small pancakes! Caloric Calculation was made without including optional garnishes. Wt. Watchers zero points were calculated without any garnishes except for additional blueberries and banana slices.

    Nutrition Facts
    WW Freestyle Banana Blueberry Pancakes
    Amount Per Serving (1 (5 small pancakes))
    Calories 318 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 3g19%
    Cholesterol 421mg140%
    Sodium 164mg7%
    Potassium 837mg24%
    Carbohydrates 40g13%
    Fiber 5g21%
    Sugar 22g24%
    Protein 16g32%
    Vitamin A 690IU14%
    Vitamin C 17.4mg21%
    Calcium 150mg15%
    Iron 2.5mg14%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Delicious banana blueberry pancakes (6 ingredient) are made with NO flour, have GREAT flavor and ZERO points, if using Weight Watchers Freestyle plan.


    Apr
    2019

    Créme Brulee Coffee Creamer

    categories: Beverages, Tip Of The Day
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    It’s SO EASY to make yummy Créme Brulee Coffee Creamer from scratch in 10 minutes, using only 4 ingredients! A great addition to morning coffee!
    It's SO EASY to make yummy Créme Brulee Coffee Creamer from scratch, in 10 minutes, using only 4 ingredients! A great addition to morning coffee!

    Do you put creamer in your coffee? I sure do! As much as I WISH I could drink my coffee black, I just can’t do it! UGH. I LOVE coffee, but don’t want it to TASTE like COFFEE. Does that make sense? I seem to only enjoy coffee if it is flavored with creamer! Ha Ha!

    Well, we have bought our fair share of coffee creamer at the grocery store, but I also like to know how to make my own from scratch at home! I also enjoy knowing exactly what is in my creamer! It’s also good to know I can make coffee creamer in a pinch, if necessary!

    I’ve experimented with a recipe for cinnamon roll coffee creamer before, with great results, so it was time to try a new variety. Enter this recipe for Créme Brulee Coffee Creamer, from Aimee at Shugary Sweets! Since I love créme brulee for dessert, it seemed likely I would enjoy this creamer, too! The creamer is so very easy to make, and only takes 4 common ingredients!

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

    How To Make Créme Brulee Coffee Creamer

    Start with a 12 ounce can of EVAPORATED milk. Note that it is NOT condensed milk. This recipe will use EVAPORATED milk. That is important!

    Evaporated milk is used to make Créme Brulee Coffee Creamer.

    Pour the evaporated milk and the brown sugar into a saucepan. Turn the heat to medium-low, and whisk these two ingredients, to combine. Continue whisking and cooking the créme brulee coffee creamer on medium-low heat for 2-3 minutes, until all the brown sugar has dissolved.

    Evaporated milk and brown sugar are cooked until sugar is dissolved.

    Remove the pan from the heat, and stir in the milk and vanilla extract. So far, so good, right? NOTE: Any type of milk is fine to use (low-fat, non-fat), but whole milk will yield a “creamier” taste to this coffee creamer.

    Milk and then vanilla extract are added to the pan when making Créme Brulee Coffee Creamer.

    Once mixed fully, pour the créme brulee coffee creamer into a container. You can use a quart sized canning jar, OR a clean old coffee creamer bottle, as shown in the photo below. I find it easiest to use a funnel to fill the bottle, which I insert directly into the top. It helps to prevent spills!

    The Créme Brulee Coffee Creamer is poured though a funnel into storage container.

    There you have it! You just made créme brulee coffee creamer! I ended up with about 24 ounces of creamer. Now it is time to dress up that dark, plain cup of coffee!

    Créme Brulee Coffee Creamer, ready to add to a hot cup of coffee.

    Aw… that’s better. Now my coffee is ready to enjoy!  I would point out that this creamer is not overly sweet, so if you like your creamer really sweet, you may want to slightly adjust the brown sugar amount that you add at the beginning.

    Keep the coffee creamer stored (covered) in the refrigerator. It’s shelf life will be the same as the expiration date on the carton of milk that you used to make this recipe. Enjoy!

    The coffee with créme brulee coffee creamer is ready to drink and enjoy!

    See how easy it is to make your own homemade créme brulee coffee creamer? I bet you hardly even broke a sweat!  Hope you like this creamer. Enjoy your mug of coffee, and have a GREAT day! Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page.

    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 (1st and 15th) 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! 

    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.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original Recipe Source: https://www.shugarysweets.com/creme-brulee-coffee-creamer/

    3.67 from 3 votes
    PRINT
    Créme Brulee Coffee Creamer
    Prep Time
    5 mins
    Cook Time
    5 mins
    Total Time
    10 mins
     
    It's SO EASY to make yummy Créme Brulee Coffee Creamer from scratch, in 10 minutes, using only 4 ingredients! A great addition to morning coffee!
    Category: Condiments
    Cuisine: American
    Keyword: coffee creamer
    Servings: 24 (2 T. per serving)
    Calories Per Serving: 46 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 12 ounces evaporated milk (one can)
    • 1/2 cup light brown sugar, packed
    • 1½ cups milk
    • 2 teaspoons vanilla extract
    US Customary - Metric
    Instructions

    1. Pour the evaporated milk and brown sugar into a saucepan. Turn the heat to medium-low, and whisk these two ingredients together, to combine. Continue whisking and cooking the creamer on medium-low heat for 2-3 minutes, until all the brown sugar has dissolved.

    2. Remove the pan from the heat, and stir in the milk and vanilla extract.  NOTE: Any type of milk is fine to use (low-fat, non-fat), but whole milk will yield a "creamier" taste to this coffee creamer.

    3. Once mixed fully, pour the créme brulee coffee creamer into a container. You can use a quart sized canning jar, OR a clean old coffee creamer bottle. TIP: I find it easiest to use a funnel to fill the bottle, which I insert directly into the top. It helps to prevent spills!

    Nutrition Facts
    Créme Brulee Coffee Creamer
    Amount Per Serving (2 Tablespoons)
    Calories 46 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Cholesterol 5mg2%
    Sodium 22mg1%
    Potassium 69mg2%
    Carbohydrates 6g2%
    Sugar 6g7%
    Protein 1g2%
    Vitamin A 60IU1%
    Vitamin C 0.2mg0%
    Calcium 58mg6%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!It's SO EASY to make yummy Créme Brulee Coffee Creamer from scratch, in 10 minutes, using only 4 ingredients! A great addition to morning coffee!


    Apr
    2019

    Maple Cinnamon Butternut Squash

    categories: Holidays!, Side Dishes, Vegetable Dishes
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    Maple Cinnamon Butternut Squash is an easy to make, healthy and delicious roasted vegetable side dish – this is caramelized squash you’re gonna love!
    Maple Cinnamon Butternut Squash is an easy to make, healthy and delicious roasted vegetable side dish - caramelized squash you're gonna love!

    Do you like butternut squash? While it is not something I routinely fix in our home, I sure do enjoy this delicious veggie once made. A few years ago I made the best butternut squash soup (with bacon) that I’ve ever had. Now we routinely enjoy this soup, especially in the Fall and Winter. Seriously… YUM!

    I’ve also used this versatile “winter” vegetable to make a couple other delicious recipes. The recipes include Roasted Butternut Squash with Cranberries, Honey & Feta, and Butternut Squash Ravioli with Browned Butter Sage Sauce. Both are delicious!

    THIS recipe I am sharing today is for simple roasted maple cinnamon butternut squash. This dish is gluten-free, and doesn’t contain any refined sugar, for those of you that are interested. Crispy on the outside, soft and creamy on the inside, it’s easy to prepare, and is a GREAT side dish!

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

    How To Make Maple Cinnamon Butternut Squash

    Before starting, preheat your oven to 400° F.  Peel a large butternut squash with a vegetable peeler. This is the “hardest” and “messiest part of the recipe (and it’s not really that bad). Once peeled, carefully slice the squash in half lengthwise.

    Use a spoon (and maybe even your fingers) to remove all the seeds and “fibrous strings” from the inside. Once all seeds have been removed, cut the squash into bite sized cubes. Try to keep most of the pieces about the same size, for even baking.

    Butternut squash is ready to be peeled, seeded and cubed, to make maple cinnamon butternut squash.

    The butternut squash is peeled, seeded, then cut into bite sized pieces before baking.

    Place the butternut squash pieces into a large bowl, and drizzle them with the olive oil. Season the squash with a pinch of salt and pepper (to taste), then add the cinnamon, and maple syrup. Stir the ingredients, in order to fully combine and lightly season all the pieces of maple cinnamon butternut squash.

    Maple syrup and cinnamon are mixed into the butternut squash pieces before baking.

    Line a large baking sheet with parchment paper. Spread the butternut squash cubes out in a single layer, leaving a bit of space between each piece.

    The pieces of maple cinnamon butternut squash are placed on parchment paper to bake.

    Roast The Maple Cinnamon Butternut Squash

    Roast the maple cinnamon butternut squash in a preheated 400° F. oven for 35 minutes. HALFWAY through the baking time, rotate the pan in the oven to ensure even baking. When the 35 minutes is up, carefully flip each piece over so the bottom side is up, and put back in oven. Cook for 5 more minutes, to help caramelize the squash a bit on the other side.

    Halfway through baking time, maple cinnamon butternut squash is turned to other side to finish cooking.

    Once the maple cinnamon butternut squash has finished roasting, remove from oven; transfer squash to a serving platter. It is now ready to enjoy!  This time, we enjoyed it served alongside our main dish of grilled chicken!

    Once done, the maple cinnamon butternut squash is transferred to serving platter before serving.

    See the dark caramelized parts of the roasted maple cinnamon butternut squash? It tastes wonderful!  The natural sugars (and maple syrup) caramelize slightly while baking, which leaves the outside slightly crispy, while the inside is soft and creamy!

    The maple cinnamon butternut squash is caramelized on the outside and soft on the inside.

    This really is a GREAT tasting, simple side dish that pairs especially well with chicken, turkey or pork!  Maple cinnamon butternut squash would also be an easy veggie side dish for Thanksgiving or Christmas dinner!  If you prefer your butternut squash “mashed”, be sure to try my recipe for Creamy Mashed Butternut Squash, too! Sure hope you enjoy it! Have a GREAT day, friends.

    Looking For More VEGETABLE SIDE DISH Recipes?

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

    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 (1st and 15th) 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! 

    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.

    You Can Also Find Me On Social Media:

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

    Author's signature.

    Original Recipe Source: https://lifemadesweeter.com/maple-cinnamon-roasted-butternut-squash/

    0 from 0 votes
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    Maple Cinnamon Butternut Squash
    Prep Time
    10 mins
    Cook Time
    40 mins
    Total Time
    50 mins
     
    Maple Cinnamon Butternut Squash is an easy to make, healthy and delicious roasted vegetable side dish - caramelized squash you're gonna love!
    Category: Side Dishes, Vegetable Dish
    Cuisine: American
    Keyword: maple cinnamon butternut squash
    Servings: 4
    Calories Per Serving: 151 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 large butternut squash
    • 1½ Tablespoons extra virgin olive oil
    • 1½ Tablespoons pure maple syrup
    • 1/2 teaspoon ground cinnamon
    • 1 pinch salt and pepper, to taste
    US Customary - Metric
    Instructions

    1. Preheat oven to 400° F.  Carefully peel a large butternut squash with a vegetable peeler (or sharp knife).  Once peeled, slice the squash in half lengthwise. Use a spoon to remove all the seeds and "fibrous strings" inside squash. Cut squash into bite sized cubes. Try to keep the pieces about the same size, for even baking.

    2. Place squash cubes into a large bowl; drizzle with olive oil. Season the squash with a pinch of salt and pepper (to taste), then add the cinnamon and maple syrup. Stir to combine ingredients, so all pieces are coated.

    3. Line a large baking sheet with parchment paper. Spread seasoned squash out in a single layer, leaving a bit of space between each piece. Roast in 400° F. oven for 35 minutes. HALFWAY through baking time, rotate the pan in the oven to ensure even baking. When 35 minutes is up, carefully flip each piece over so the bottom side is up, and put back in oven. Cook for 5 more minutes, to help caramelize the squash a bit on the other side. Once squash is done, remove from oven; transfer to a serving platter. Serve, and enjoy!

    Nutrition Facts
    Maple Cinnamon Butternut Squash
    Amount Per Serving (1 (1/4 of total))
    Calories 151 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Sodium 17mg1%
    Potassium 676mg19%
    Carbohydrates 27g9%
    Fiber 3g13%
    Sugar 8g9%
    Protein 1g2%
    Vitamin A 19930IU399%
    Vitamin C 39.4mg48%
    Calcium 98mg10%
    Iron 1.3mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Maple Cinnamon Butternut Squash is an easy to make, healthy and delicious roasted vegetable side dish - caramelized squash you're gonna love!


    Mar
    2019

    Thai Turkey Meatballs and Zoodles

    categories: Asian, Main Dishes, Turkey
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    Thai turkey meatballs are baked, then combined with spiralized zucchini noodles, and covered with a soy/sriracha/lime/honey glaze in this yummy dish!
    Thai turkey meatballs are baked, then combined with spiralized zucchini noodles, and covered with a soy/sriracha/lime/honey glaze in this yummy dish!

    I saw this recipe on Pinterest recently, and though it sounded really good!  Sometimes cooking with ground turkey can be rather “bland”, but these Thai turkey meatballs, zoodles, and glaze were packed with flavor! Hooray! They are delicious, and one serving comes in at about 300 calories!

    The turkey meatballs are filled with green onions, garlic, soy sauce, sesame oil, cilantro and fresh grated ginger, so you KNOW they will be good! Knowing these Thai turkey meatballs are baked, not fried, and also accompanied zucchini noodles, helped me decide to try this simple yet delicious recipe!

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

    How To Make Thai Turkey Meatballs and Zoodles

    The first thing you will need to do is make the meatballs. Place ground turkey, garlic, ginger, green onions, cilantro, soy sauce, sesame oil, and chia seeds into a large mixing bowl. NOTE: The chia seeds will help the meatballs to hold together (without having to use eggs).

    Mix all of the ingredients together using your (clean) hands or a fork. You want this Thai turkey meatballs mixture to be very well combined. Cover the bowl, and refrigerate the mixture for 30 minutes (this helps the chia seeds to work as a gel to firmly hold ingredients together).

    Ground turkey with chopped onions, cilantro and spices, ready to make Thai turkey meatballs.

    Meat mixture is ready to form Thai turkey meatballs for baking.

    Form The Meatballs

    Before shaping the Thai turkey meatballs, preheat your oven to 400° F. and line a 13×9 inch baking sheet with parchment paper. To form the meatballs, place a heaping Tablespoon of the turkey mixture into your hands, and gently roll the meat into a meatball.  This recipe will make approximately 18 meatballs.

    PLEASE NOTE:  This recipe, as written, yields 3 servings (with 3 meatballs per serving). You, obviously will have leftover meatballs. You can freeze leftover baked meatballs OR you can double the amount of zucchini and sauce used, in order to make 6 servings.

    As you finish rolling each meatball, place it onto the parchment paper lined baking sheet. Be sure to leave space between each meatball.

    Bake The Thai Turkey Meatballs

    Place the meatballs into the preheated 400° F oven.  Set a timer for 10 minutes, and bake.

    The Thai turkey meatballs on parchment paper lined baking sheet before baking.

    Prepare The Glaze and Zoodles While Meatballs Bake

    While the meatballs are baking, whisk together the ingredients for the Asian-inspired glaze. These ingredients are soy sauce, fresh squeezed lime juice, honey and sriracha sauce. Set aside.

    The ingredients for Asian sauce to coat the Thai turkey meatballs after baking is whisked in bowl.

    While the meatballs are baking, spiralize the 3 zucchini into spaghetti-style noodles, then “trim” the noodles into smaller lengths. If you don’t own a spiralizer, use a vegetable peeler to peel the length of the zucchini into long strips, then cut into thin strands.

    I like to blot the noodles semi-“dry”, using paper towels. This helps to absorb a lot of their natural moisture. When done, set zoodles aside.

    Spiralized zucchini noodles are ready to add to the Thai turkey meatballs and sauce.

    Flip Meatballs

    After the Thai turkey meatballs have baked for 10 minutes, remove from oven and quickly flip each one to other side. The first photo below, shows what they looked like after 10 minutes.

    Pop ’em back into the oven and continue baking for another 10 minutes. When done, the meatballs should be cooked all the way through, and will be nice and golden brown on the outside. The second photo below shows what they looked like when done baking.

    When the Thai turkey meatballs are halfway through baking, they are flipped to other side.

    When the Thai turkey meatballs are done baking, they will be golden brown.

    To Finish Making Thai Turkey Meatballs and Zoodles

    Pour the glaze into a large skillet. Bring the glaze to a boil over medium-high heat. Let it cook until it thickens a bit (usually about a minute), stirring often. Add half of the meatballs (9) to the skillet, and stir to cover them with the glaze. Push the Thai turkey meatballs to one side of skillet, then add the zucchini noodles. Stir to cover with glaze.

    Cook for 4-5 minutes (al dente), then the Thai turkey meatballs and zoodles are ready to serve!

    Thai turkey meatballs and zucchini noodles are added to glaze in skillet to cook for a few minutes.

    To Serve This Dish

    This recipe is written to yield THREE servings, with 3 meatballs per serving . Portion out the zucchini onto three individual plates, and top each with three meatballs (or 4, if you’re feeling quite hungry!). Since the recipe only utilizes HALF of the meatballs made, it is very easy to freeze them, to use the next time you make this recipe!

    The zucchini noodles, sauce and Thai turkey meatballs are served, along with rice on the side.

    I really hope you will try this recipe for Thai turkey meatballs and zucchini noodles. Pretty sure you will really like it! By the way… you can also substitute ground chicken breast for the turkey, too, if you prefer!

    Looking For Other MEATBALL Recipes?

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

    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 (1st and 15th) 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!
    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.

    You Can Also Find Me On Social Media:

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

    Author's signature.

    Recipe Adapted From: https://inspiralized.com/thai-chicken-meatballs-with-zucchini-noodles/

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    Thai Turkey Meatballs and Zoodles
    Prep Time
    45 mins
    Cook Time
    30 mins
    Total Time
    1 hr 15 mins
     
    Thai turkey meatballs are baked, then combined with spiralized zucchini noodles, and covered with a soy/sriracha/lime/honey glaze in this yummy dish!
    Category: Dinner, Entree
    Cuisine: Thai
    Keyword: Thai turkey meatballs
    Servings: 3 (3 meatballs each)
    Calories Per Serving: 303 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For meatballs:
    • 1 pound ground turkey breast
    • 3 cloves garlic , finely minced
    • 1½ teaspoons fresh ginger , peeled and grated
    • 3 stems green onions (scallions) , chopped (white/light green parts only)
    • 1/4 cup fresh cilantro leaves , finely chopped
    • 2 teaspoons sesame oil
    • 1½ teaspoons low-sodium soy sauce
    • 2 Tablespoons chia seeds
    For Zoodles:
    • 3 medium zucchinis
    For Glaze:
    • 3 Tablespoons low-sodium soy sauce
    • 1/2 large lime (juice of)
    • 1 Tablespoon honey
    • 1 Tablespoon sriracha sauce
    US Customary - Metric
    Instructions

    1. Place meatball ingredients into a large mixing bowl. NOTE: Chia seeds help meatball ingredients bind together (without using eggs). Mix all the ingredients together using your hands (or fork), until fully combined. Cover bowl, and refrigerate for 30 minutes, to let chia seeds "gel" ingredients.

    2. Preheat oven to 400° F. and line a 13x9 inch baking sheet with parchment paper. To make meatballs: place a heaping Tablespoon of turkey mixture into your hands, and gently roll between both hands into a meatball. As you finish rolling each meatball, place it onto the parchment paper lined baking sheet. Be sure to leave space between meatballs. This recipe yields about 18 meatballs. PLEASE NOTE:  Recipe, as written, yields 3 servings (with 3 meatballs per serving). You will have leftover meatballs. You can freeze leftover baked meatballs OR you can double the amount of zucchini and glaze used, in order to make 6 servings (3 meatballs each). 

    3. Place the meatballs into preheated 400° F oven.  Set a timer for 10 minutes, and bake. After meatballs have baked for 10 minutes, remove from oven and quickly turn each one to other side. Pop 'em back into oven and continue baking for another 10 minutes. When done, meatballs should be cooked all the way through, and will be nice and golden brown on the outside. Remove from oven.

    4. While meatballs are baking, whisk glaze ingredients in a small bowl. Set aside. While meatballs are baking, spiralize 3 zucchini into spaghetti-style noodles, then "trim" the noodles into smaller lengths. Blot the zoodles semi-"dry", using paper towels. This helps absorb a lot of their natural moisture. Set aside.

    5. Pour glaze into a large skillet. Bring to a boil over medium-high heat. Let it cook until it thickens a bit (about a minute), stirring often. Add half of the meatballs (9) to skillet, and stir gently, to cover with glaze. Push meatballs to one side of skillet, then add zucchini noodles. Stir, to cover with glaze. Cook for 4-5 minutes (al dente), then it's ready to serve!

    6. To serve, divide zucchini noodles onto 3 plates; top each serving with 3 meatballs. ENJOY! 

    Recipe Notes

    NOTE: Since the recipe only utilizes HALF of the meatballs made, it is very easy to freeze them, to use the next time you make this recipe!

    Nutrition Facts
    Thai Turkey Meatballs and Zoodles
    Amount Per Serving (1 (3 meatballs + 1/3 of zoodles))
    Calories 303 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Cholesterol 83mg28%
    Sodium 827mg36%
    Potassium 1030mg29%
    Carbohydrates 18g6%
    Fiber 4g17%
    Sugar 11g12%
    Protein 40g80%
    Vitamin A 520IU10%
    Vitamin C 41.1mg50%
    Calcium 92mg9%
    Iron 2.8mg16%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Thai turkey meatballs are baked, then combined with spiralized zucchini noodles, and covered with a soy/sriracha/lime/honey glaze in this yummy dish!


    Mar
    2019

    Homemade Chocolate Pudding

    categories: Chocolate, Desserts
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    Make your own rich and decadent homemade chocolate pudding from scratch in about 10 minutes! Let it chill, then enjoy this creamy, delicious dessert!
    Make your own rich and decadent homemade chocolate pudding from scratch in about 10 minutes! Let it chill, then enjoy this creamy, delicious dessert!

    Do you like chocolate pudding? We sure do! We tend to keep boxes of the stuff around, for those moments when you want something cold and creamy, and SWEET!

    Well, did you know it is really EASY to make HOMEMADE chocolate pudding, from scratch? The ingredients are cooked, then the pudding is chilled until really cold. That’s it!  The hardest part is waiting for the pudding to chill, because it usually takes a couple hours. That’s not really too much of a sacrifice though, because then you get to enjoy this delicious pudding!

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

    How To Make Homemade Chocolate Pudding

    Place milk, sugar, cornstarch, cocoa powder and salt into a medium sized saucepan. Use a whisk and whisk these ingredients together until fully blended.

    Cocoa, milk, sugar, cornstarch and salt are mixed and heated in pan to make homemade chocolate pudding

    Bring this mixture to a full boil, over medium-high heat. Continue to whisk the ingredients often while it cooks. Boil for one minute, and continue to whisk. The homemade chocolate pudding mixture will slightly thicken as it cooks.

    The mixture for the homemade chocolate pudding is brought to a boil to thicken.

    After boiling the pudding mixture for one minute, remove the pan from the heat and immediately add all of the grated chocolate and vanilla extract to the pan. Stir, and keep stirring, until all of the grated chocolate has melted into the homemade chocolate pudding mixture. You want the ingredients to be fully blended.

    Grated bittersweet chocolate is added to hot homemade chocolate pudding mixture in pan.

    Homemade chocolate pudding mixture is stirred until all chocolate pieces have melted.

    Once the homemade chocolate pudding is fully blended and all the chocolate has melted, pour (and scrape) the pudding into a medium sized bowl.

    Time To Refrigerate The Homemade Chocolate Pudding!

    Cover the pudding with plastic wrap, making sure to press the plastic wrap gently right onto the surface of the pudding.  By applying the wrap directly onto the top of the pudding, it will prevent a “skin” from forming on top of the pudding!

    Place the bowl of pudding into the refrigerator, and let it chill for AT LEAST 2 hours, or until it gets really cold! It’s easy to make this up early in the day, or at night, then chill all day OR overnight, for best results!

    The homemade chocolate pudding is poured into bowl, then covered with plastic wrap, to seal.

    Serve The Homemade Chocolate Pudding

    When the pudding is fully chilled, it is ready to serve! Spoon the homemade chocolate pudding into small individual serving dishes. Garnish with whipped cream, if desired and serve!

    This recipe for homemade chocolate pudding, as written, will make enough for 4 servings. The serving dishes I used were only 4 ounce dishes, so I had enough for 5 servings! Keep any extras covered and refrigerated. The pudding will “keep” for a couple days!

    The cold homemade chocolate pudding is portioned into dishes, topped with whipped cream and served.

    Hope you enjoy making and eating this simple, homemade chocolate pudding! It is a nice, chocolatey, creamy treat, and will be enjoyed. If you enjoy homemade pudding, be sure to check out my yummy recipe for Old-Fashioned Tapioca Pudding, too! Thanks for stopping by, and I hope you will come back soon. Have a great day.

    Looking For More CHOCOLATE DESSERTS?

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

    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 (1st and 15th) 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!
    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.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Recipe Source: Woman’s Day Magazine clip out recipe card, from issue dated November 1, 2010.

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    Homemade Chocolate Pudding
    Prep Time
    10 mins
    Cook Time
    0 mins
    Refrigeration
    2 hrs
    Total Time
    2 hrs 10 mins
     
    Make your own rich and decadent homemade chocolate pudding from scratch in about 10 minutes! Let it chill, then enjoy this creamy, delicious dessert!
    Category: Dessert
    Cuisine: American
    Keyword: homemade chocolate pudding
    Servings: 4
    Calories Per Serving: 317 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups milk
    • 5 Tablespoons granulated sugar
    • 2 Tablespoons cornstarch
    • 1 Tablespoon unsweetened cocoa powder
    • 1 pinch salt
    • 4 ounces bittersweet chocolate , grated or chopped finely
    • 1 teaspoon vanilla extract
    US Customary - Metric
    Instructions

    1. Place milk, sugar, cornstarch, cocoa powder and salt into a medium sized saucepan. Use a whisk and whisk these ingredients together until fully blended. Bring this mixture to a full boil, over medium-high heat. Continue to whisk often while it cooks. Boil for one minute, and continue to whisk. The pudding mixture will slightly thicken as it cooks.

    2. After boiling the pudding for one minute, remove pan from the heat and immediately add the grated chocolate and vanilla extract to the pan. Stir, and keep stirring, until all of the grated chocolate has melted into the pudding. You want the ingredients to be fully blended.

    3. Once pudding is fully blended and all chocolate has melted, pour (and scrape) pudding into a medium sized bowl. Cover the pudding with plastic wrap, making sure to press the plastic wrap gently right onto the surface of the pudding.  By applying the wrap directly onto the top of the pudding, it will prevent a "skin" from forming on top! Place the bowl of pudding into the refrigerator, and let it chill for AT LEAST 2 hours, or until it gets really cold! It's easy to make this up early in the day, or at night, then chill all day OR overnight, for best results!

    4. When the pudding is fully chilled, it is ready to serve! Spoon the homemade chocolate pudding into 4 small individual serving dishes. Garnish with whipped cream, if desired and serve! Enjoy!

    Recipe Notes

    NOTE: Caloric calculation was made using whole milk in the recipe.

    Nutrition Facts
    Homemade Chocolate Pudding
    Amount Per Serving (1 (1/4 of total))
    Calories 317 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 8g50%
    Cholesterol 13mg4%
    Sodium 65mg3%
    Potassium 340mg10%
    Carbohydrates 40g13%
    Fiber 2g8%
    Sugar 31g34%
    Protein 5g10%
    Vitamin A 210IU4%
    Calcium 155mg16%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make your own rich and decadent homemade chocolate pudding from scratch in about 10 minutes! Let it chill, then enjoy this creamy, delicious dessert!


    Mar
    2019

    Black Bean Burgers

    categories: For The BBQ Grill, Main Dishes, Meatless Meals
    28 Shares
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    Looking for a recipe for fantastic tasting black bean burgers, that vegetarians and meat lovers both will LOVE? Look no further – here it is!
    Looking for a recipe for fantastic tasting black bean burgers, that vegetarians and meat lovers both will LOVE? Look no further - here it is!

    I recently saw a recipe for the BEST black bean burgers ever on Pinterest. Being curious, I KNEW I just HAD TO TRY THEM!

    So I pinned the recipe, made them, and the rest is history. Oh yeah… they truly just might be the BEST black bean burgers ever. Amen!

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

    What’s The Story Behind These Black Bean Burgers?

    One of our grown sons is now a vegetarian. He used to be our STEAK eating guy… sigh. He is now a grown man who happens to be vegetarian.

    What’s a meat-lovin’ mom supposed to do when he and his girlfriend (also a vegetarian) come over for a burger BBQ?

    Well, up to this point, I would just buy those thin little veggie or vegetarian black bean burgers in the frozen section at the grocery store! That way I could offer them a vegetarian burger to eat, along with all of our traditional BBQ sides.

    No longer! THIS will now be my new “go to” recipe for veggie burgers, because they’re delicious!

    What Makes THESE Black Bean Burgers So “Special”?

    These black bean burgers are special, I believe, in part due to one little bitty step that is taken before making the patties, that ensures the burgers will be firm and not MUSHY! 

    What is this little bitty step, you ask? Popping the rinsed beans into the oven for a few minutes, which helps to partially dry out the canned beans. Yep, you heard that right! Brilliant tip!

    The Secret To Making Nice, Firm, Black Bean Burgers

    Preheat your oven to 325° F. Rinse, and then drain two cans of black beans in a colander. Pour the drained beans onto a couple layers of paper towels, and pat them dry.

    Spread the beans out onto a parchment paper-lined large baking sheet. Bake the beans for 15 minutes, which will help to slightly dry them out. Trust me on this – don’t skip this step! This one little step will help those burger patties to really hold firmly together, and not break down into MUSH!!

    Once done, remove the beans from the oven, and set aside.

    Canned black beans are drained, blotted dry, then baked, to make black bean burgers.

    While the beans are baking, place olive oil, chopped bell peppers, onion, and minced garlic in a skillet. Cook this mixture on medium heat, stirring occasionally, for 5-6 minutes, until the veggies have softened.

    Once cooked, pat the veggies gently with a paper towel, to help absorb a bit of their moisture.

    Onion, green peppers, and garlic is cooked in oil to add to black bean burgers mix.

    Prepare The Patties For Black Bean Burgers

    Place the cooked veggies into a large mixing bowl.  Add the remaining ingredients, except for the black beans. Give this mixture a good stir to fully combine the ingredients.

    Eggs, feta cheese, bread crumbs, ketchup and spices added to black bean burgers mix.

    Now add the baked black beans to the bowl. Use a potato masher or a fork to really “mash” this patty mixture together, making sure to leave some of the black beans intact.

    NOTE: This step can also be done in a food processor. PULSE the ingredients, but do not fully blend.

    The baked black beans are added to the black bean burgers mixture, and mashed to combine.

    Form The Patties

    For each patty, use 1/3 cup of bean mixture. Scoop out 1/3 cup, then transfer to a parchment paper lined baking sheet.

    This recipe makes 6 thick black bean burgers. After placing all 6 scoopfuls on the paper, flatten them down and round out, using your hands.

    Black bean burgers mix is portioned out into 6 (1/3 cup) patties, then flattened.

    Cook The Black Bean Burgers

    There are TWO ways to cook these burgers. 1) Bake at 375° F., and cook for 10 minutes on each side, OR 2) Lay the patties onto aluminum foil (on your BBQ grill), and grill each side for 8 minutes.

    I chose to BAKE the black bean burgers. The photo below shows what the patties look like up close and personal before baking.  You can see there are some whole black beans in each one.

    One of the black bean burgers, up close, before baking.

    After the black bean burgers have cooked for 10 minutes on each side, they are done!  They hold together VERY well, and are nice and thick, firm burgers!

    Six black bean burgers on parchment paper, after baking.

    Black Bean Burgers Can Be Frozen, Too!

    IMPORTANT NOTE: These burgers freeze well, too! Six burgers was way too many for just my hubby and I to eat, so I was able to freeze a few after cooking! You can also freeze the raw patties this way, also.

    Once the burgers have cooled, stack the patties between sheets of parchment paper and place in freezer bags or freezer container. Perfect for future use (just thaw and reheat)!

    The black bean burgers can be frozen between sheets of parchment paper in a freeze bag.

    All that is left to do… is EAT one of these delicious, thick, black bean burgers!  The burgers were served on a toasted bun, with tomato slices, crisp lettuce, red onion slices and some homemade guacamole (as a condiment)!

    That’s it!  Oh my goodness, such great flavor… this burger was soooo good! The guacamole was a perfect substitute for mayo, mustard or ketchup…never even missed them!

    One of the black bean burgers, served on bun with tomato, red onion, lettuce and guacamole!

    Believe me when I tell you… these black bean burgers taste fantastic! Hope you will consider trying them, too! This is a perfect dish for “Meatless Mondays” or any other day, for that matter!

    If you’re looking for another “healthy” delicious burger recipe, be sure to check out my Turkey, Feta and Spinach Burgers! Have a GREAT day!

    Looking for More SANDWICH Recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious sandwich recipes, 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 (1st and 15th) 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!
    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.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original Recipe Source: https://sallysbakingaddiction.com/best-black-bean-burgers/

    0 from 0 votes
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    Black Bean Burgers
    Prep Time
    20 mins
    Cook Time
    20 mins
    Total Time
    40 mins
     
    Looking for a recipe for fantastic tasting black bean burgers, that vegetarians and meat lovers both will LOVE? Look no further - here it is!
    Category: Meatless Entree
    Cuisine: American
    Keyword: black bean burgers
    Servings: 6 burgers
    Calories Per Serving: 264 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 28 ounces canned black beans (two 14 oz. cans) , drained/rinsed/patted dry
    • 1 Tablespoon extra virgin olive oil
    • 3/4 cup green bell pepper , finely chopped
    • 1 cup yellow onion , finely chopped
    • 1 Tablespoon minced garlic cloves (approx. 3 cloves)
    • 1½ teaspoons ground cumin
    • 1 teaspoon chili powder
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon smoked paprika
    • 1/2 cup feta cheese , crumbled
    • 1/2 cup bread crumbs
    • 1 Tablespoon Worcestershire sauce
    • 2 large eggs
    • 2 Tablespoons ketchup or BBQ sauce
    • 1 pinch (each) salt and pepper
    US Customary - Metric
    Instructions

    1. Preheat oven to 325° F. Rinse, and drain black beans. Blot the beans dry on paper towels. Spread beans out onto parchment paper-lined large baking sheet. Bake the beans for 15 minutes, to slightly dry them out. Don't skip this step! Once done, remove beans from oven, and set aside. NOTE: If you will be baking the burger patties, turn oven up to 375° once you remove the beans from oven.

    2. While beans bake, place olive oil, chopped bell peppers, onion, and minced garlic in a skillet. Cook on medium heat, stirring occasionally, for 5-6 minutes, until veggies have softened. Once cooked, pat the veggies gently with a paper towel, to absorb a bit of their moisture. 

    3. Place cooked veggies into a large mixing bowl. Add remaining ingredients, except for the black beans. Stir to combine. Add the black beans. Use a potato masher or fork to "mash" this together, making sure to leave some black beans intact. NOTE: This step can also be done in a food processor. PULSE the ingredients, but do not fully blend.

    4. For each patty, use 1/3 cup of bean mixture. Scoop out 1/3 cup, then transfer to parchment paper lined baking sheet. After placing 6 scoopfuls on the paper, flatten them down and round out into thick patties, using your hands.

    5. There are TWO ways to cook these burgers. 1) Bake at 375° F., and cook for 10 minutes on each side, OR 2) Place the patties onto aluminum foil (on your BBQ grill), and grill each side for 8 minutes. After the black bean burgers have baked for 10 minutes on each side (or grilled for 8 on each side), they are done! Prepare burgers with your favorite toppings. Enjoy!

    Recipe Notes

    NOTE: The caloric calculation is for one black bean burger patty only. Any additions (bun, condiments, etc.) will need to be calculated separately, as they will differ for each person.

    Nutrition Facts
    Black Bean Burgers
    Amount Per Serving (1 burger patty)
    Calories 264 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 3g19%
    Cholesterol 81mg27%
    Sodium 886mg39%
    Potassium 584mg17%
    Carbohydrates 35g12%
    Fiber 10g42%
    Sugar 4g4%
    Protein 14g28%
    Vitamin A 390IU8%
    Vitamin C 21.5mg26%
    Calcium 153mg15%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Looking for a recipe for fantastic tasting black bean burgers, that vegetarians and meat lovers both will LOVE? Look no further - here it is!


    Mar
    2019

    Fried Cabbage with Bacon, Onion and Garlic

    categories: Side Dishes, Vegetable Dishes
    230 Shares
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    This simple, yet absolutely delicious side dish of fried cabbage is enhanced with the addition of crisp bacon crumbles, onions, carrots and garlic!
    This simple, yet absolutely delicious side dish of fried cabbage is enhanced with the addition of crisp bacon crumbles, onions, carrots and garlic!

    Over the past 30+ years, I have made fried cabbage very simply, just like I was taught by my mom.  She cooked cabbage with onion and butter, and seasoned it with salt and pepper, for a no-frills version.

    Recently I tried a NEW WAY to make this simple veggie side dish, and it tastes so good that it will be the way I will cook it, from now on!  My husband and I LOVED this fried cabbage (with bacon, onion and garlic)!

    This simple dish of fried cabbage went from good to GREAT, with the addition of a few extra ingredients, so I am sharing the recipe with you today. The recipe, as written below, makes 4 servings of about 3/4 cup each, but can be EASILY doubled.

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

    How To Make Fried Cabbage (with bacon, onion and garlic)

    Before beginning to cook this dish, get all the veggies prepped and ready.  Chop the onions, grate the carrots, and core, then thinly slice the green cabbage. Once done with this step, set the veggies aside.

    Chopped onions, shredded carrots and cabbage are ready to make fried cabbage.

    Place the chopped bacon into a large stockpot. Turn heat to medium-high, then cook the bacon until it is brown and crispy, stirring often. This step will take between 8-10 minutes. When done, do NOT drain the bacon grease from the pan. It will be left in the pan, which will add lots of flavor to the fried cabbage!

    Thinly sliced bacon is cooked to add to fried cabbage.

    Bacon is cooked until crispy, before adding to fried cabbage.

    Add the chopped onions to the bacon in the pan. Stir and cook for about 5 minutes, until the onions have softened and slightly browned. Now add the minced garlic and cook for one minute, stirring the mixture often, so the garlic doesn’t burn.

    Chopped onions are added to bacon, before adding them to fried cabbage.

    Add the sliced cabbage and shredded carrots to the bacon and onion mixture. Stir the mixture to combine, and cook for 5-6 minutes (uncovered), stirring often.

    Shredded carrots and cabbage are added to bacon and onions to make fried cabbage.

    Season the fried cabbage with salt, pepper, paprika, onion powder and garlic powder. Put a lid on the pan, and turn the heat down to LOW. Continue to cook the fried cabbage (covered) on low heat for about 10 minutes. Stir occasionally during this cooking time. The fried cabbage will “wilt down” as it cooks.

    The fried cabbage ingredients are combined, then cooked until tender.

    The Fried Cabbage Is Ready To Serve

    Once the fried cabbage has finished cooking, it is ready to serve!  Transfer the cabbage into a serving bowl, and serve while hot!

    Once done, the fried cabbage (with bacon, onions and garlic) are served.

    The fried cabbage is so delicious, and filled with flavor! With pieces of delicious bacon, onions, and carrots throughout it, how could you not like this simple vegetable side dish?

    Fried cabbage, with bacon, onions, carrots and garlic is served as a side dish.

    Sure hope you will consider trying this easy, simple, and DELICIOUS side dish of fried cabbage, with bacon, onion, carrots, and garlic! It’s going to be my “new” way of cooking cabbage!  Have a wonderful day… there really is so much to be thankful for!

    Looking For More VEGETABLE SIDE DISHES?

    You can find all of my recipes in the Index Page, located at the top of the page. A few of our favorite veggie side dishes include:

    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 (1st and 15th) 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!
    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 Adapted From: https://www.justpaleofood.com/fried-cabbage-bacon-onion-garlic/

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    Cabbage with Bacon, Onion and Garlic
    Prep Time
    20 mins
    Cook Time
    10 mins
    Total Time
    30 mins
     
    This simple, yet absolutely delicious side dish of fried cabbage is enhanced with the addition of crisp bacon crumbles, onions, carrots and garlic!
    Category: Side Dish, Vegetable Dish
    Cuisine: American
    Keyword: fried cabbage
    Servings: 4 (3/4 cup servings)
    Calories Per Serving: 131 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 slices bacon , chopped
    • 1/2 large onion , diced
    • 2 cloves garlic ,minced
    • 1/2 head cabbage (large) , cored/thinly sliced
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/8 teaspoon paprika
    US Customary - Metric
    Instructions

    1. Chop onions, grate carrots, and core, then thinly slice the green cabbage. Once done with this step, set the veggies aside.

    2. Place the chopped bacon into a large stockpot. Turn heat to medium-high, then cook the bacon until it is brown and crispy, stirring often. This will take about 8-10 minutes. When done, do NOT drain the bacon grease from the pan. It will be left in the pan, which will add lots of flavor to the fried cabbage!

    3. Add chopped onions to the pot. Stir and cook for about 5 minutes, until the onions have softened and slightly browned. Add the minced garlic and cook for an additional minute, stirring often so the garlic doesn't burn. Add the sliced cabbage and shredded carrots to the bacon and onion mixture. Stir the mixture to combine, and cook for 5-6 minutes (uncovered), stirring often.

    4. Season cabbage with salt, pepper, paprika, onion powder and garlic powder. Put a lid on the pot, and turn the heat down to LOW. Continue to cook the fried cabbage (covered) on low heat for 10 minutes. Stir occasionally during this cooking time. The fried cabbage will "wilt down" as it cooks. Once the cabbage has finished cooking, it's ready to serve!  Transfer cabbage into a serving bowl, and serve while hot! Enjoy!

    Nutrition Facts
    Cabbage with Bacon, Onion and Garlic
    Amount Per Serving (1 (3/4 cup serving))
    Calories 131 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 2g13%
    Cholesterol 14mg5%
    Sodium 458mg20%
    Potassium 263mg8%
    Carbohydrates 9g3%
    Fiber 3g13%
    Sugar 4g4%
    Protein 4g8%
    Vitamin A 140IU3%
    Vitamin C 43.4mg53%
    Calcium 52mg5%
    Iron 0.6mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!This simple, yet absolutely delicious side dish of fried cabbage is enhanced with the addition of crisp bacon crumbles, onions, carrots and garlic!


    Mar
    2019

    Baked Asian Chicken Wings

    categories: Appetizers, Chicken, Main Dishes
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    Baked Asian Chicken Wings are seasoned with spice rub, baked, then glazed with a sticky soy/Sriracha/sesame sauce before serving as an appetizer or main dish!Baked Asian Chicken Wings are seasoned with spice rub, baked, then glazed with a sticky soy/Sriracha/sesame sauce before serving!

    Okay… seriously… these baked Asian chicken wings are wonderful! They have GREAT flavor, thanks to the spices used AND the delicious Asian-inspired sauce they are coated in. YUM!

    I have loved traditional hot buffalo wings for a long time, but I’m telling you… sticky Asian wings are a force to be reckoned with! Chicken wings are seasoned, baked, then broiled for crispness, then coated in a yummy sauce, and served.  Believe it or not, baked Asian chicken wings are also very easy to make.  Here’s how to make these lip-smackin’ appetizers:

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

    Make Spice Rub For The Baked Asian Chicken Wings

    Mix the ingredients for the spice rub together in a small bowl. The ingredients in the spice rub are ground ginger, baking powder, garlic powder, onion powder, salt, pepper, and cayenne pepper. Set aside. See? Not too hard at all!

    Spices are mixed to apply to chicken wings, before baking.

    Prepare The Wings For Baking

    Lay the chicken wing pieces on several layers of paper towel, and pat them dry. Place the dried chicken wings into a large mixing bowl (or freezer bag), and sprinkle with the dry spice rub. If you are doubling the recipe, make sure to do this step in two batches.

    Toss the chicken several times until all the wings have been evenly coated on all sides with the spices.

    Chicken wings are patted dry, then coated with dry rub spices before baking.

    Cover a baking sheet with foil, and spray with a non-stick baking spray. Lay the seasoned chicken wings out on the foil, in a single layer, with a bit of space between each one.

    Baked Asian Chicken Wings are then cooked (on the middle rack) in a preheated 400° F. oven. Bake the wings for 45-50 minutes, until they are nice and golden brown.

    Baked Asian chicken wings are ready for the oven.

    Prepare Sauce For The Baked Asian Chicken Wings

    While the chicken wings are cooking, prepare the Asian-inspired sauce that will cover the wings, once they are done.

    Whisk together soy sauce, dry sherry (or Japanese sweet rice wine/mirin), water, sesame seed oil, grated ginger, Sriracha sauce, minced garlic cloves, salt, pepper and cornstarch in a small bowl. Set the sauce aside, while you make a simple syrup.

    Sauce is mixed to put on baked Asian chicken wings, after they finish cooking.

    Make Simple Syrup For The Sauce

    A few minutes before the wings are done, you will need to make a sticky simple syrup that will be added to the Asian sauce.  To do this, place water and sugar in a large skillet. Stir to combine.

    Bring this mixture to a boil on medium heat, and once boiling, let it cook for one minute, stirring often. IMPORTANT: Make sure to only cook it for ONE minute, otherwise it might harden up!

    Finishing The Asian Sauce

    Once the syrup has cooked for one minute, immediately add the reserved Asian sauce into the skillet. Stir to combine, and cook this sauce on low heat for about 2 minutes, stirring often, until it has thickened.

    Sticky syrup is cooked, then Asian sauce is added to skillet for chicken wings sauce.

    Broil Wings After Baking, To Desired Crispness

    As soon as the baked Asian chicken wings are done baking, turn on the broiler element for the oven. Move the chicken wings on the baking sheet up in oven until they are about 6-8 inches from the broiler.

    Let the wings broil until they become crispy, but make sure to keep your eye on them so they won’t burn.  Turn the wings over and crisp up the other side under the broiler, then remove from oven. This step will only take a few minutes total! Remove from oven once done.

    Prepare Baked Asian Chicken Wings For Serving

    Place the baked and broiled chicken wings into a large bowl. Pour the warm Asian sauce over the top, then toss gently, to fully coat the wings with the sauce.

    The photo on the left (below) is how the chicken looked after broiling. The pic on the right (below) is how the baked Asian chicken wings looked, once the yummy sauce had been added to coat them!

    The wings come out of oven and are tossed in sauce to become Baked Asian Chicken Wings.

    Now all that is left to do is to serve the wings!  Place the baked Asian chicken wings onto a serving platter, and sprinkle lightly with sesame seeds. You can also add some fresh cilantro (optional) if you want, for extra color!

    The baked Asian chicken wings are served, garnished with sesame seeds.

    That’s it! This recipe, as written below, will make a dozen YUMMY baked Asian chicken wings, but can be easily doubled!  We enjoyed these wings while watching the super bowl, along with a delicious batch of Buffalo Honey Hot Wings!

    A green plate, with baked Asian chicken wings, is ready to serve and eat!

    Hope you have an opportunity to make these delicious appetizers for a family get together, a party, or just a “lay on the couch in sweat pants and watch sports all afternoon” day. I really think you will enjoy these wings… they taste wonderful!

    Looking For More APPETIZER Recipes?

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

    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 (1st and 15th) 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!
    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.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
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    Author's signature

    Recipe Adapted From: http://carlsbadcravings.com/recipe/baked-sticky-general-tsos-chicken-wings/

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    Baked Asian Chicken Wings
    Prep Time
    10 mins
    Cook Time
    45 mins
    Total Time
    55 mins
     
    Baked Asian Chicken Wings are seasoned with spice rub, baked, then glazed with a sticky soy/Sriracha/sesame sauce before serving as an appetizer or main dish!
    Category: Appetizers, Main Dish
    Cuisine: Asian
    Keyword: baked Asian chicken wings
    Servings: 24 wings
    Calories Per Serving: 136 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 24 chicken wings , skin on, rinsed and patted dry
    • Sesame seeds, to garnish when serving wings
    For Spice Rub:
    • 2 Tablespoons baking powder
    • 2 Tablespoons ground ginger
    • 1 teaspoon (EACH) salt, garlic powder and onion powder
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon cayenne pepper
    For Asian Sauce:
    • 1/3 cup low sodium soy sauce
    • 1/3 cup dry sherry
    • 1/3 cup water
    • 1 Tablespoon sesame seed oil
    • 3/4 teaspoon Sriracha sauce (or Asian hot chili sauce) , can double amt. if you like the heat
    • 1½ Tablespoons ginger, freshly grated
    • 3 garlic cloves , minced
    • 1/4 teaspoon salt
    • black pepper (a pinch)
    • 1 Tablespoon corn starch
    For Sticky Simple Syrup
    • 1/2 cup granulated sugar
    • 2 Tablespoons water
    US Customary - Metric
    Instructions

    1. Preheat oven to 400° F. Mix ingredients for spice rub in a small bowl, then set aside.

    2. Lay chicken wings on several layers of paper towels; pat them dry. Place wings into a large mixing bowl (or freezer bag), and sprinkle with spice rub. If you are doubling the recipe, make sure to do this step in two batches. Toss the chicken several times until all wings have been evenly coated on all sides.

    3. Cover a baking sheet with foil; spray with non-stick baking spray. Lay seasoned wings out on the foil, in a single layer, with space between each one. Bake at 400° F. on the middle rack in oven for 45-50 minutes, until nice and golden brown.

    4. While wings are cooking, prepare the Asian sauce that will cover the wings, once done. Whisk together soy sauce, dry sherry, water, sesame seed oil, grated ginger, Sriracha sauce, minced garlic cloves, salt, pepper and cornstarch in a small bowl. Set the sauce aside, while you make a simple syrup.

    5. A few minutes before wings are done, make a sticky simple syrup that will be added to the Asian sauce.  To do this, place water and sugar in a large skillet. Stir to combine. Bring this to a boil on medium heat; once boiling, let it cook for one minute, stirring often. IMPORTANT: Make sure to only cook it for ONE minute, otherwise it might harden up! Once it has cooked for one minute, immediately add the reserved Asian sauce. Stir to combine, and cook on low heat for about 2 minutes, stirring often, until it has thickened.

    6. As soon as the wings are done baking, turn on the broiler element for the oven. Move the chicken wings on the baking sheet up in oven until they are about 6-8 inches away from the broiler. Let the wings broil until they become crispy, but  keep your eye on them so they don't burn.  Turn the wings over and crisp up the other side under the broiler. This step will only take a few minutes total! Remove from oven, once done. 

    7. Place hot chicken wings into a large bowl. Pour warm Asian sauce over the top, then toss gently to fully coat the wings with sauce. Transfer wings onto a serving platter, and sprinkle lightly with sesame seeds. You can also add some fresh cilantro (optional) if you want, for extra color! Serve, and enjoy!

    Nutrition Facts
    Baked Asian Chicken Wings
    Amount Per Serving (1 wing)
    Calories 136 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 2g13%
    Cholesterol 37mg12%
    Sodium 260mg11%
    Potassium 100mg3%
    Carbohydrates 5g2%
    Sugar 4g4%
    Protein 9g18%
    Vitamin A 80IU2%
    Vitamin C 0.6mg1%
    Calcium 11mg1%
    Iron 0.6mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Baked Asian Chicken Wings are seasoned with spice rub, baked, then glazed with a sticky soy/Sriracha/sesame sauce before serving as an appetizer or main dish!


    Mar
    2019

    Apple Pie Pancakes

    categories: Breakfast
    59 Shares
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    You can easily transform ordinary pancake mix into Apple Pie Pancakes, with only a couple added ingredients! You’ll love this special breakfast treat!
    You can easily transform ordinary pancake mix into Apple Pie Pancakes, with only a couple added ingredients! You'll love this special breakfast treat!

    We happen to love pancakes in our home, but tend to only have them about once a month. I’ve made many different kinds from scratch, but always keep a convenient bag of pancake mix around, for those times we just really want a pancake or two without any fuss!

    This recipe for apple pie pancakes evolved out of one of those kind of mornings!  Pancakes sounded GOOD, but I wanted to tweak  or “class” them up just a little bit! 

    I went to our pantry and pulled out a jar of my home-canned apple pie filling! Into the kitchen I went, to create something quick, yummy (and different) for breakfast!

    The lure of a big, convenient bag of pancake mix was calling to me (nice, quick and easy), so I grabbed it, and as quick as a flash, these apple pie pancakes were born!

    The use of pancake mix makes this such a simple, convenient recipe to throw together, but it results in a delicious twist on plain, “normal” pancakes! Here’s how to make delicious apple pie pancakes:

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

    It’s EASY To Make Apple Pie Pancakes

    Measure out the pancake mix and water that the mix you are using calls for, into a medium sized mixing bowl.  I used Krusteaz brand pancake mix, so I measured out the mix, then added the water.

    Whatever brand of pancake mix you use, use their ingredient list, and remember to make enough for 12 (4″) pancakes!

    Add 1/2 cup of the apple pie filling to the pancake mix. You can use home-canned apple pie filling or store bought.  Can you see the small apple chunks in the pie filling I made? Yum.

    The apple pie filling will add lots of flavor to the pancake batter. Stir the batter until blended.

    Mixing apple pie filling into the batter for apple pie pancakes.

    Add the ground cinnamon to the batter, and stir it in, as well.  Even though the pie filling had cinnamon in it, adding EXTRA cinnamon really helps add even more flavor to the pancakes.

    Cinnamon is added to the apple pie pancakes batter.

    Time To Cook The Apple Pie Pancakes

    Spray a griddle or large skillet with non-stick baking spray. Heat griddle (or skillet) until hot. Pour the batter onto griddle, forming 4″ wide pancakes, leaving a bit of space between each one.

    You will probably have to cook the apple pie pancakes in batches, because the recipe, as written, will yield about 12 pancakes (4″ each).  Cook until bubbles form on the top of the pancakes, then carefully flip to the other side.

    Continue cooking the other side of the apple pie pancakes until done in the center, then remove to serving plate, and keep warm. Repeat process until all batter has been used.

    Apple pie pancakes cooking on electric grill.

    The apple pie pancakes are turned when nicely browned, to finish cooking.

    Ready For Serving!

    Once all the apple pie pancakes are finished cooking, transfer the pancakes to individual serving plates.

    Place 2 pancakes on each plate, and top with a pad of butter (if desired), and about 4 Tablespoons of the reserved apple pie filling.

    Butter and warm apple pie filling top a stack of apple pie pancakes.

    There is no need for any maple syrup, because the apple pie topping is sweetened already!

    The addition of cinnamon flavor, and the bits of softened, sweet apples really take these pancakes from “ordinary” to “extra-ordinary”! YUMMMM!

    A nice forkful of the apple pie pancakes, ready to eat!

    These apple pie pancakes are really a quick and easy way to make an average breakfast more unique! Sure do hope you will consider trying this “recipe”, because I’m pretty confident you will enjoy it!

    Looking For More PANCAKE Or WAFFLE Recipes?

    You can find all of my published recipes in the Recipe Index, located at the top of the page. Here are a few other pancake or waffle recipes I think you might enjoy:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) 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.
    You can submit your e-mail address there, to be added to my mailing list.

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    Author's signature

    Recipe Source: My hungry brain. After coffee.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
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    Apple Pie Pancakes
    Prep Time
    4 mins
    Cook Time
    5 mins
    Total Time
    9 mins
     
    You can easily transform ordinary pancake mix into Apple Pie Pancakes, with only a couple added ingredients! You'll love this special breakfast treat!
    Category: Breakfast
    Cuisine: American
    Keyword: apple pie pancakes
    Servings: 6 ( 2 pancakes (4") per serving)
    Calories Per Serving: 170 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups pancake mix (I used Krusteaz)
    • 1 +1/3 cups water
    • 1 teaspoon ground cinnamon
    • 16 ounces apple pie filling (home canned or store bought) , divided use
    • non-stick baking spray
    US Customary - Metric
    Instructions

    1. Measure out pancake mix and water that the mix you are using calls for, into a medium sized mixing bowl.  Whatever brand of pancake mix you use, use their ingredient list, and remember to make enough for 12 (4") pancakes! Add 1/2 cup of the apple pie filling to the mix (reserving the rest for later). Add the ground cinnamon to the batter, and stir just until the batter is fully mixed.

    2. Spray a griddle or large skillet with non-stick baking spray. Heat on medium heat until hot. Pour batter onto griddle, forming 4" wide pancakes, leaving a bit of space between each one. Cook until bubbles form on the top of the pancakes and the bottom edges are golden brown, then carefully flip to the other side. Continue cooking until done in the center, then remove to serving plate, and keep warm. Repeat process until all batter has been used.

    3. To serve, transfer pancakes to individual plates. Place 2 pancakes on each plate, and top each serving with a pad of butter (if desired), and about 4 Tablespoons of the reserved apple pie filling. Serve, and enjoy!

    Recipe Notes

    Other Serving Suggestions: 

    • Add toasted, chopped walnuts to batter (or use as garnish on top).
    • Top apple pie filling on pancakes with whipped cream.
    Nutrition Facts
    Apple Pie Pancakes
    Amount Per Serving (2 pancakes + 4 T. topping)
    Calories 170 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Cholesterol 30mg10%
    Sodium 257mg11%
    Potassium 120mg3%
    Carbohydrates 32g11%
    Fiber 1g4%
    Sugar 10g11%
    Protein 3g6%
    Vitamin A 125IU3%
    Vitamin C 1.6mg2%
    Calcium 100mg10%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!You can easily transform ordinary pancake mix into Apple Pie Pancakes, with only a couple added ingredients! You'll love this special breakfast treat!