The Grateful Girl Cooks!

10
May
2024

Chicken Suizas Hand Pies

categories: Chicken, Main Dishes, Mexican / Southwestern

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Chicken Suizas Hand Pies are delicious, baked, hand-held pastries filled with chicken, cream cheese, green chiles, jack and cheddar cheeses.

Hand-held filled pastries filled with meat, vegetables or fruit are known and loved around the world. They are called by many titles such as empanadas, hand-pies, turnovers, pasties, pirozhki, calzones, etc., depending on which country they are from.

The recipe I am sharing today is a hand-held pastry, filled with shredded chicken, green chiles, 3 cheeses, and spices. You can make them using homemade pie crust OR a box of store-bought pastry dough, enough for a double crust pie.

I found this recipe online several years ago and made several changes to the original recipe, to suit our taste. The end result is 12 cute, filled hand pies (similar in taste to suizas enchiladas) that can be enjoyed as a hand-held snack or meal.

They are fairly small in size (around 5″ wide), and are low in calories, so go ahead and eat a couple of them if you want! Here’s how to make chicken suizas hand pies.

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

Make The Chicken Filling

Place cooked shredded chicken, soft cream cheese, chopped green chiles, grated cheddar and Monterey jack cheeses and spices in a large bowl.

Stir well to fully incorporate these ingredients. Be sure to use room temperature cream cheese to make this step MUCH easier!

Cut Out Pastry Circles

Lightly flour a work surface. Whether you’re using purchased or homemade pie dough, lay one crust at a time on the floured surface. Cut 5″ circles out of the dough. I use the top of a 5″ jar to do this!

NOTE: You don’t want to buy pie crusts pre-formed in aluminum pie tins. The dough needs to be flat and round. If purchasing, buy a box of ready made pie pastry (for a double crust pie, like Pillsbury).

Try to get as many 5″ circles out of the two crusts as possible (re-rolling the scraps as necessary). Typically I end up with 12 circles, using the dough from 2 homemade pie crusts.

Fill The Hand Pies

Once the pastry dough has been cut into 5″ circles, place them on an ungreased large cookie sheet (or sheets), leaving space between each one.

Place a couple Tablespoonfuls of the chicken filling on one half of the circle, being careful to NOT add too much filling. Leave the edge free of filling (as shown below).

Carefully fold the empty half of the pastry dough up and over the filling until it meets the opposite edge. Use a fork (or your fingers) to crimp the edges of the hand pie together to seal.

Try your best to make sure the pies are sealed tightly, so the filling doesn’t run out of them while they bake.

Brush the pastry dough with a lightly beaten egg. This step will help the pastry dough to brown slightly while baking.

Bake The Chicken Suizas Hand Pies

Bake the Chicken Suizas Hand Pies on an ungreased, large baking sheet (or 2 sheets) at 425°F. for 15-17 minutes. TIP: Oven temperatures can vary slightly, so I recommend checking on them after 14 minutes.

When done, the crust should be lightly crisp/flaky on the outside and golden brown in color. Remove the baking sheet(s) from the oven and transfer the hand pies to a wire rack using a spatula.

Serve The Chicken Suizas Hand Pies

Let them cool 1-2 minutes, then serve. I’m confident you’ll enjoy the creamy seasoned chicken and cheese filling, and the flaky, golden crust on the outside!

These hand pies are at their best eaten on the same day they are baked, but you can reheat them in a microwave oven the next day, if necessary.

I hope you have the opportunity to make these absolutely delicious Chicken Suizas Hand Pies, because they’re so GOOD!

Thanks for taking time out of your busy day to stop by. I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More CHICKEN Recipes?

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

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from (and with thanks to) Rebekah at: https://www.kitchengidget.com/2016/03/09/green-chile-chicken-enchilada-hand-pies/

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0 from 0 votes

Chicken Suizas Hand Pies

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Chicken Suizas Hand Pies are delicious, baked, hand-held pastries filled with chicken, cream cheese, green chiles, jack and cheddar cheeses.

Category: Lunch, Main Dish

Cuisine: American

Keyword: chicken suizas hand pies

Servings: 12

Calories Per Serving: 109 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1¾ cups cooked, shredded chicken breast approx. 2 small breasts
8 ounces cream cheese softened (room temp.)
½ cup shredded cheddar cheese
½ cup shredded jack cheese
4.5 ounces chopped green chiles (canned) = 1 can
¼ teaspoon salt and pepper (each)
¼ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 unbaked pie crusts purchased pastry dough or homemade
1 large egg lightly beaten

US Customary - Metric

Instructions

Preheat oven to 425℉.
Place chicken, cream cheese, green chiles, cheddar cheese, jack cheese and spices in a large bowl. Stir well until combined.
Roll out and/ or lay pie crust dough on a lightly floured surface. Cut 5" circles out of the dough, cutting 12 circles out (re-rolling scraps as necessary).
Place pastry rounds on ungreased cookie sheets, leaving space between each. Spoon 2 T. of filling on ½ of each circle; DO NOT over fill! Leave filled edge free of filling. Carefully fold the empty side of dough up and over filling until it meets the opposite edge. Use a fork (or fingers) to crimp edges of dough together to seal completely, so filling doesn't escape while baking. Brush dough with beaten egg.
Bake for 15-17 minutes. TIP: Oven temperatures can vary so I recommend checking on them after 14 minutes. When done, crust should be crisp/flaky on the outside and golden brown.
Remove pan(s) from oven; transfer hand pies to a wire rack. Let cool 1-2 minutes, then serve and enjoy.

Nutrition Facts

Chicken Suizas Hand Pies

Amount Per Serving (1 hand pie)

Calories 109 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.004g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 49mg16%

Sodium 250mg11%

Potassium 155mg4%

Carbohydrates 2g1%

Fiber 0.2g1%

Sugar 1g1%

Protein 9g18%

Vitamin A 231IU5%

Vitamin C 4mg5%

Calcium 104mg10%

Iron 0.4mg2%

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

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06
May
2024

Cloverleaf Dinner Rolls

categories: Breads

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Cloverleaf Dinner Rolls are classic “pull apart” yeast rolls shaped like leaves of a clover plant. This delicious recipe makes 2 dozen rolls.

Today I want to share a recipe for cloverleaf dinner rolls I found many years ago in one of my old cooking magazines. They are a classic “pull apart” dinner roll, easily identified by the 3 sections found in each one.

These traditional rolls are called “cloverleaf” because the 3 sections resemble the 3 leaves (or lobes) of a clover plant. Yeast dough is made and shaped into small balls. Muffin tins are filled with three balls each, baked, and the finished butter-topped rolls pull apart easily!

These yeast rolls rise 2 different times, so there is a bit of inactive time involved, but the results are worth it! Cloverleaf dinner rolls are delicious and slightly addicting, especially if you enjoy homemade bread! Here’s how to make them.

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

Make The Bread Dough

Combine one package of active dry yeast, 3 Tablespoons granulated sugar, and 1¼ cups of warm milk (110°F) in a large mixing bowl or the bowl of a stand mixer.

IMPORTANT: The temperature of the milk is very important! If the milk is too hot, it can “kill off” the yeast (and you really do NOT want that to happen).

Stir until combined, then let it rest 4-5 minutes until the mixture develops bubbles on the surface. This indicates the yeast is alive and well. Once bubbly, mix these 3 ingredients together using an electric mixer.

Add ¼ cup softened butter, 1 egg, and 1 teaspoon of salt to the yeast mixture. Mix well, until they have been fully incorporated.

Add 3 cups of all purpose flour to the bowl and continue beating until the “dough” becomes fairly smooth in texture.

Slowly beat in 1 more cup of flour. You will want this mixture to form into a “soft dough”. If necessary, add the remaining ½ cup of flour to do so.

Knead And Let The Dough Rise

Generously sprinkle additional flour on a work surface. Place the “ball of soft dough” on the flour. Sprinkle with a bit more flour on top, then knead the dough for 6-8 minutes, using the palm of your hand.

Rotate the dough often, and sprinkle with a small amount more flour if necessary, to prevent sticking. Shape the dough into a ball.

TIP: If you have a stand mixer, you can attach the dough hook to knead the bread dough by machine, if desired.

Spray a large bowl with non-stick baking spray. Place the dough ball in the bowl, then turn it over to also grease the top of the dough.

Cover the bowl with plastic wrap, then a dish towel. Set the bowl in a warm place (free of drafts) and let the dough rise until it has doubled in size (about an hour).

Shape The Cloverleaf Rolls

When the dough has doubled in size, use your fist and punch the dough down. Divide the dough in HALF, then divide each half piece of dough into 36 pieces.

You should end up with 72 pieces, as close to the same size as possible. If you have a food scale, it is helpful to weigh the dough pieces.

IMPORTANT: You need two stand sized muffin pans for the entire recipe. If you only have one, keep the second half of the dough wrapped tightly while you bake the first batch (then repeat process).

Roll each piece of dough between your palms to form a ball. Set the dough balls on a piece of parchment paper, wax paper or foil after you form them. Spray muffin cups with baking spray, then place THREE balls into each muffin cup.

Second Rise

Cover the dough, and let rise again until doubled (approx. 30 minutes). Brush the top of the rolls generously with melted butter and preheat your oven to 375°F.

Bake The Cloverleaf Dinner Rolls

Bake the cloverleaf dinner rolls at 375°F. for 15-18 minutes. When done, they should be golden brown in color and cooked through.

Let the rolls rest for a minute in the pan, then remove them out of the muffin pan onto a wire rack to cool slightly.

Serve the cloverleaf dinner rolls warm, with butter, honey and/or jam. They are a wonderful addition to any main dish!

The rolls easily pull apart into 3 pieces, are light and fluffy on the inside, and are dangerously good! I’m confident you’re going to like them.

I hope you have the opportunity to make cloverleaf dinner rolls, especially if you’ve never made them before. They’re delicious, and I trust you’ll enjoy them as much as our family does.

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

Looking For More Recipes For BREAD ROLLS?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some bread roll recipes you may enjoy, including:

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Original recipe source: “Taste of Home” magazine, Aug./Sept/ 1998 edition, pages 35-36, by Reiman Publications

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0 from 0 votes

Cloverleaf Dinner Rolls

Prep Time

30 mins

Cook Time

15 mins

Dough Rising Time (total- inactive)

1 hr 30 mins

Total Time

2 hrs 15 mins

Cloverleaf Dinner Rolls are classic "pull apart" yeast rolls shaped like leaves of a clover plant. This delicious recipe makes 2 dozen rolls.

Category: Bread

Cuisine: All Cuisines

Keyword: cloverleaf dinner rolls

Servings: 24 rolls

Calories Per Serving: 126 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2¼ teaspoons active yeast = 1 envelope
3 Tablespoons granulated sugar
1¼ cups warm milk (110℉.)
¼ cup butter (softened) = ½ stick
1 large egg
1 teaspoon salt
4½ cups all purpose flour + extra, if needed to prevent sticking
2 Tablespoons melted butter or more (as needed), to brush on rolls

US Customary - Metric

Instructions

Place yeast, sugar, and warm milk (110°F) in a large bowl or bowl of a stand mixer. Stir to combine. IMPORTANT: If milk is too hot, it can "kill" the yeast. Stir until combined; let rest 4-5 minutes until bubbles form (indicating yeast is alive).
Add soft butter, egg, and salt to yeast mixture. Mix well, until fully incorporated.
Add 3 cups flour; continue beating until "dough" is smooth in texture. Slowly beat in 1 more cup of flour. You want to form a "soft dough". Add remaining ½ cup of flour, if necessary.
Generously sprinkle additional flour on a work surface. Place "ball of soft dough" on the flour. Lightly sprinkle more flour on top, then knead the dough for 6-8 minutes, using the palm of your hand. Rotate dough often; sprinkle with more flour (if necessary), to prevent sticking. Shape dough into a ball. TIP: If you have a stand mixer, attach dough hook to knead dough by machine, if desired.
Grease a large bowl with non-stick baking spray. Add dough; turn it over to grease the top of the dough. Cover bowl with plastic wrap, then a dish towel. Set bowl in a warm place; let dough rise until doubled in size (about 1 hour).
Once doubled in size, use your fist to punch down the dough. Divide dough in HALF, then divide each half into 36 equal-sized pieces (72 total). TIP: If you have a food scale, it helps to weigh the pieces. **SEE NOTE SECTION BELOW!
Roll each piece between palms to form a 1" ball. Set dough balls on parchment paper. Grease muffin cups; place 3 balls in each muffin cup.
Cover muffin pan; let dough rise again until doubled (approx. 30 minutes). After rising, brush tops of rolls generously with melted butter.
Bake at 375°F. for 15-18 minutes. When done, rolls should be golden brown in color and cooked through. Let rolls rest for 1 minute, then transfer them out of the pan to a wire rack to cool slightly. Serve warm, and enjoy!

Recipe Notes

IMPORTANT: You need 2 standard muffin pans for this recipe. If you only have 1, keep the second half of the dough wrapped tightly while you shape and bake the first batch.

Nutrition Facts

Cloverleaf Dinner Rolls

Amount Per Serving (1 roll)

Calories 126 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 16mg5%

Sodium 128mg6%

Potassium 51mg1%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 2g2%

Protein 3g6%

Vitamin A 124IU2%

Vitamin C 0.001mg0%

Calcium 21mg2%

Iron 1mg6%

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

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02
May
2024

Slow Cooker Veggie Curry

categories: Main Dishes, Meatless Meals, Slow Cooker Recipes, Vegetable Dishes

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Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.

Are you trying to eat more vegetables this year or are you looking for a new meatless dish with lots of flavor? Well today I want to share a recipe for vegetable curry that is cooked in a slow cooker.

I originally saw the recipe in a monthly mailer that came through the mail to our home, and thought it sounded good. I only made a couple minor changes to suit our taste, and now we love this dish!

Honestly this is such an EASY meal to make. The “hardest” part (if you want to call it that) is chopping and slicing the veggies. There’s seven different vegetables in this dish (2 are from cans), so if you can handle that little bit of prep, you’re good to go!

After the veggies are prepped, the rest of the ingredients are combined with them in a slow cooker. The veggie curry cooks on LOW for 4 hours, and then it’s ready to be served (with rice). That’s it – you can paint your home, watch a movie, or crochet a keepsake quilt while it’s cooking (ha ha).

I am not a vegetarian, but I LOVE this vegetable-based main dish. It’s easy to make, so that’s a win-win in my book. Here’s how to make slow cooker veggie curry.

Prep Veggies For Crockpot

You will use cauliflower, canned green beans, sweet potato, red onion, tomato, canned garbanzo beans (chickpeas), and shredded carrots for this veggie curry.

Almost all of the prep work for this dish is simply chopping, slicing and shredding the vegetables! Toss them into your slow cooker after you prep each one.

Even though this is a meatless dish, the addition of the garbanzo beans add a nice dose of plant-based protein, which is wonderful news!

Once the veggies have been added to the slow cooker, add one can of coconut milk and 3 cups of vegetable broth. TIP: Stir the thick coconut milk IN THE CAN before adding it to the slow cooker.

NOTE: If you use vegetable broth in the curry sauce, this dish is entirely vegetarian. However, if that’s not an issue (or it’s more convenient), you can substitute 3 cups of chicken broth.

Build The Sauce

Now it’s time to add the seasonings which give the slow cooker veggie curry GREAT flavor! Add curry powder, ground turmeric, salt and pepper to the slow cooker.

Stir all the ingredients together very well in the slow cooker. The coconut milk, broth and spices will combine to form a creamy, mildly spiced curry sauce.

Time To Let It Cook!

Lock the lid in place, and cook the slow cooker veggie curry for 4 hours on LOW HEAT. This will cook it low and slow, so the vegetables become tender and well-seasoned with the curry sauce.

When it is finished cooking, open the lid and give everything a stir. The sauce will have become golden in color and the veggies should be really hot and fork-tender.

Serve The Slow Cooker Veggie Curry

I totally recommend serving this veggie curry with cooked rice (white or brown). For each serving, pack cooked rice into a half cup measuring cup, then carefully turn it over in the middle of an individual serving bowl. This forms a mound of rice in the center of each bowl.

Use a slotted spoon to remove veggies from the slow cooker and arrange them around each mound of rice in the bowls. Spoon curry sauce over the veggies in each bowl, so there’s plenty of sauce to enjoy.

Garnish the rice with fresh cilantro for a nice pop of added color! Serve hot, and enjoy this delicious meal.

I really hope you give this recipe a try because it tastes wonderful, and with the added rice it is a filling main dish I believe you’ll enjoy.

The leftovers can be stored for several days in an airtight container in the refrigerator. Any leftovers can also be easily reheated in a microwave.

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

Looking For More Recipes For MEATLESS MEALS?

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

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Original source: Chef John, via Kroger’s monthly mailer “mymagazine” (January edition-cut out the recipe-year unknown)

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0 from 0 votes

Slow Cooker Veggie Curry

Prep Time

15 mins

Cook Time

4 hrs

Total Time

4 hrs 15 mins

Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.

Category: Entree, Main Dish

Cuisine: All Cuisines

Keyword: slow cooker, veggie curry

Servings: 4 servings

Calories Per Serving: 324 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 head cauliflower cut in florets
14 ounces canned garbanzo beans (chickpeas) =1 can, drained/rinsed
14.5 ounces green beans (canned) = 1 can, drained
1 medium sweet potato peeled, chopped in 1" pieces
1 medium red onion cut in half, sliced thin
1 medium tomato diced
½ cup shredded carrot
3 cups low sodium vegetable broth use chicken broth if desired
13.5 ounces light coconut milk (canned) use full fat if desired
1½ teaspoons curry powder
1½ teaspoons turmeric
1 teaspoon salt
1 teaspoon black pepper
fresh cilantro (for garnish-optional)

To serve: fresh cilantro and steamed rice (optional, but good!)

US Customary - Metric

Instructions

Prep all 7 veggies and place them into a slow cooker.
Add coconut milk and vegetable broth. TIP: Stir the thick coconut milk IN THE CAN before adding it to the slow cooker.
Add curry powder, turmeric, salt and pepper. Stir all ingredients together very well. The coconut milk, broth and spices will form a creamy curry sauce.
Lock lid in place; cook 4 hours on LOW HEAT. Stir once, halfway through the cooking time (if it is convenient for you to do so). When done, remove lid and give everything another good stir. Sauce will be golden in color and veggies should be tender.
Serve with a side of rice, and garnish with a sprig of cilantro, if desired. (see blog post for suggested presentation). Enjoy!

Recipe Notes

NOTE: The caloric calculation does not include the rice.

Nutrition Facts

Slow Cooker Veggie Curry

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

Calories 324 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 7g44%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 1032mg45%

Potassium 1181mg34%

Carbohydrates 51g17%

Fiber 14g58%

Sugar 12g13%

Protein 12g24%

Vitamin A 11679IU234%

Vitamin C 91mg110%

Calcium 144mg14%

Iron 4mg22%

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

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30
Apr
2024

Lemon Coconut Loaf

categories: Breads

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Easy to make Lemon Coconut Loaf is a delicious, full-sized bread loaf full of lemon flavor and shredded coconut, topped with a sweet glaze.

Today I want to share a recipe I found many years ago in an old cooking magazine I subscribed to. The recipe is for a sweet lemon bread loaf and it is super easy to make! If you enjoy fresh lemon flavor and shredded coconut, I’m confident you’ll enjoy this treat!

The bread is flavored with lemon juice and finely grated lemon zest (peel). The sweet lemon glaze on top of the bread adds even more citrus flavor, so it’s a win-win!

I know I’ve said it before but honestly, this is a recipe that is easy to prepare (10 minutes prep), and then into the oven it goes for an hour. That’s it… and it’s really delicious! Here’s how to make a lemon coconut loaf.

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

Make The Batter

Before mixing the batter, preheat your oven to 350°F. The batter comes together very quickly, so you want your oven to be ready when you’re ready to bake the bread.

Mix softened butter, granulated sugar and fresh lemon juice using an electric mixer until it becomes creamy and smooth.

Once mixed, add two eggs, ONE AT A TIME, and mix the batter very well after adding each one. The batter should be nice and creamy once combined.

Add The Dry Ingredients

In a separate mixing bowl, whisk together all purpose flour, baking powder and salt until combined. These are your “dry ingredients”.

Now add the dry ingredients (and some milk) to the batter a little at at time, alternating between the flour mixture and the milk. Beat well with the mixer while adding these ingredients to the batter.

Add lemon zest (finely grated peel) and shredded coconut to the batter and STIR them in, until they are fully incorporated.

Time To Bake The Lemon Coconut Loaf

Grease or spray the bottom and sides of an 8″ x 4″ loaf pan. Pour the batter into the pan, and spread it evenly to distribute.

Bake the bread at 350°F. for approximately 60-65 minutes. Oven temperatures can vary quite a bit, so I recommend checking it at 55 minutes. In our oven, this loaf typically takes about 58-60 minutes until finished, but your time may vary slightly.

To check to see if it is done, insert a toothpick into the top/middle of the loaf. If the toothpick comes out free of batter, it should be done. The loaf should also be a beautiful golden brown color on top!

Transfer the loaf pan out of the oven and onto a wire rack to cool (bread still in loaf pan).

Make The Lemon Glaze

While the loaf cools slightly, prepare the lemon glaze by combining powdered sugar and fresh lemon juice in a small bowl until fully combined and lump-free.

After the bread has cooled for 10 minutes, carefully transfer the loaf out of the pan and place it on wax paper or parchment paper.

Use a skewer or toothpick to poke small holes all over the top of the lemon coconut loaf. Use a pastry brush to brush the lemon glaze all across the surface of the bread. The small holes allow some of the glaze to penetrate the loaf, for even more flavor!

Time For A Slice Of Lemon Coconut Bread

Once the glaze on top of the bread has firmed up and the bread is at room temperature, it’s ready to be sliced and then gobbled up.

Cut the bread into 1″ slices. The loaf should yield about 8 slices in total. Serve and enjoy this delicious lemon-flavored bread with a great cup of coffee or tea.

I hope you have the chance to make this lemon coconut loaf, and trust you’ll enjoy it as much as I do! Honestly, it’s really simple to make, and it’s “dangerously convenient” to have around for a quick breakfast or afternoon snack!

Leftover bread can be wrapped well with plastic wrap and stored on the counter for up to 3-4 days. This bread also freezes well, if wrapped well and stored in an airtight freezer bag or container.

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

Looking For More Recipes For SWEET BREAD LOAVES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious, sweet bread recipes to choose from, 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.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

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

Original recipe source: “Taste of Home Quick Cooking” magazine, May/June 1995 edition, page 49, Reiman Publications, Inc.

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0 from 0 votes

Lemon Coconut Loaf

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

Easy to make Lemon Coconut Loaf is a delicious, full-sized bread loaf full of lemon flavor and shredded coconut, topped with a sweet glaze.

Category: Bread, Bread/Breakfast

Cuisine: American

Keyword: lemon coconut loaf

Servings: 8 slices

Calories Per Serving: 338 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Batter:

½ cup butter, softened =1 stick
1 cup granulated sugar
4½ teaspoons fresh lemon juice **See NOTE below**
2 large eggs
1½ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup milk
¼ cup shredded coconut
1½ teaspoons lemon zest = finely grated lemon peel

For Lemon Glaze:

¼ cup powdered sugar
2 Tablespoons fresh lemon juice

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease or spray bottom/sides of an 8" x 4" loaf pan.
Beat butter, sugar and lemon juice (using electric mixer) until creamy and smooth. Add eggs, ONE AT A TIME, mixing batter well after adding each egg.
In separate bowl whisk flour, baking powder and salt until combined. Add this mixture and the milk to the wet batter a little at at time, alternating between flour mixture and milk. Beat well while adding. STIR lemon zest and coconut into batter until incorporated. Pour batter in prepared pan; spread evenly to distribute.
Bake bread at 350°F. for 60-65 minutes. Oven temperatures can vary, so I recommend checking it at 55 minutes. Loaf should be golden brown. Insert a toothpick into top/middle of the loaf. If toothpick comes out batter-free it should be done. Transfer pan to a wire rack to cool. After bread cools 10 minutes, transfer loaf out of the pan onto wax or parchment paper.
Make lemon glaze while loaf cools. In a small bowl, stir powdered sugar and lemon juice until combined and lump-free. Use a skewer or toothpick to poke small holes over the top surface of the loaf. Use a pastry brush to brush all the glaze over top of the bread while it is still hot.
Once glaze firms up and bread is room temperature, cut loaf into 1" slices. The loaf should yield 8 slices. Serve, and enjoy!

Recipe Notes

NOTE: **TIP: Finely grate the lemon zest (yellow part of the peel only) BEFORE getting the juice from the lemon.**
The caloric calculation for the recipe was made using low-fat 1% milk.

Nutrition Facts

Lemon Coconut Loaf

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

Calories 338 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 9g56%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 78mg26%

Sodium 196mg9%

Potassium 137mg4%

Carbohydrates 49g16%

Fiber 1g4%

Sugar 31g34%

Protein 5g10%

Vitamin A 452IU9%

Vitamin C 3mg4%

Calcium 56mg6%

Iron 1mg6%

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

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26
Apr
2024

Cauliflower Broccoli Casserole

categories: Vegetable Dishes

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Looking for an easy side dish? Try Cauliflower Broccoli Casserole, with browned butter, onions, and cheddar cheese. It’s yummy and serves 8!

Over 40 years ago, a dear friend of mine gave me her recipe for a broccoli casserole which is absolutely delicious. Over time I’ve tinkered with her recipe and adapted it by changing some of the original ingredients (and adding some, too).

This new recipe for cauliflower broccoli casserole is the one I am sharing with you today. It is really simple to make, tastes wonderful and serves 8. It also stores well for several days in the fridge for leftovers!

I really hope you enjoy this side dish, and appreciate how truly easy it is to prepare, because you will use frozen broccoli and cauliflower florets for convenience of preparation! Here’s how to make this delicious vegetable casserole.

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

Prepare The Vegetables

For this recipe you will need one 12 oz. bag of frozen broccoli florets and a 12 oz. bag of frozen cauliflower florets. Using frozen veggies is a great time saver because the veggies are already cut in bite sized pieces!

Pour the contents of both bags into 2 cups of boiling water, and cook them for 6-7 minutes. When they have finished cooking, drain them well and set them aside until later.

Now it’s time to cook the onions. Melt a stick of butter (½ cup) in a skillet, until the butter begins to get foamy and browns slightly.

Add the chopped onions and cook, stirring occasionally, for 3-4 minutes until the onions begin to brown slightly and become tender. Remove the skillet from the heat.

Time To Make The Cauliflower Broccoli Casserole

Mix two beaten eggs and mayonnaise in a small bowl until they are well combined (I use a fork to do this). Pour this mixture into a large mixing bowl.

Add the cooked cauliflower and broccoli, butter and onions, cream of mushroom soup, curry powder, salt, pepper and grated cheddar cheese to the egg mixture.

Stir all the ingredients together until everything is completely combined and covered with the “sauce”.

Spray or grease a 7½” x11″ baking dish OR a 9″ x 13″ baking dish on the bottom and sides. Transfer the cauliflower broccoli casserole mixture into the baking pan, and spread to evenly distribute it in the dish.

Time To Bake The Cauliflower Broccoli Casserole

Sprinkle the top of the casserole with bread crumbs. Bake the casserole (uncovered) in a preheated 375°F. oven (on a middle rack) for 25-28 minutes.

When it’s done, the cauliflower broccoli casserole should be bubbling around the edges, and the top should be golden brown.

Transfer the baking dish to a wire rack. Let the casserole cool for 2-3 minutes before dipping it out of the dish and serving.

Time To Enjoy This Veggie Casserole

This veggie casserole can easily be served as a side dish for a variety of main dishes. After scooping it up and out of the baking dish, it may not look like a million dollar dish, but trust me… it is DELICIOUS!

We enjoyed it this time paired with baked chicken thighs and legs, along with homemade cloverleaf dinner rolls (with honey) on the side. YUM!

I hope you have the opportunity to try this delicious vegetable casserole. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. They can be easily reheated in the microwave and enjoyed with another meal.

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

Looking For More VEGETABLE Recipes?

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

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe adapted from : Elnora Hall

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0 from 0 votes

Cauliflower Broccoli Casserole

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Looking for an easy side dish? Try Cauliflower Broccoli Casserole, with browned butter, onions, and cheddar cheese. It's yummy and serves 8!

Category: Vegetable Dish

Cuisine: American

Keyword: cauliflower broccoli caserole

Servings: 8

Calories Per Serving: 248 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ounces frozen cauliflower florets =1 bag
12 ounces frozen broccoli florets = 1 bag
½ cup butter = 1 stick
1 medium yellow onion chopped
2 large eggs lightly beaten
¼ cup light mayonnaise
10.5 ounces cream of mushroom soup = 1 can
1 cup grated cheddar cheese medium or sharp
½ teaspoon curry powder
½ teaspoon salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

Preheat oven to 375°F. Spray or grease a 7½" x11" baking dish OR a 9" x 13" baking dish on the bottom and sides.
Place frozen cauliflower and broccoli in 2 cups of boiling water in a pan; cook for 6-7 minutes. Drain well; set aside.
Melt butter in a skillet, until foamy/slightly browned. Add onions; cook, stirring often for 3-4 minutes until tender. Remove from heat.
Mix eggs and mayonnaise in a large bowl until well combined. Add cauliflower and broccoli, butter/onions, mushroom soup, curry powder, salt, pepper and cheese. Stir until combined; transfer to baking dish. Sprinkle with bread crumbs.
Bake uncovered at 375°F. for 25-28 minutes on a middle rack. When done, it should be bubbly around edges and golden brown on top. Transfer baking dish to a wire rack; let cool 2-3 minutes before serving.

Nutrition Facts

Cauliflower Broccoli Casserole

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

Calories 248 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 11g69%

Trans Fat 0.5g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 94mg31%

Sodium 696mg30%

Potassium 365mg10%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 2g2%

Protein 9g18%

Vitamin A 835IU17%

Vitamin C 59mg72%

Calcium 146mg15%

Iron 1mg6%

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

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22
Apr
2024

Batter-Fried Rockfish

categories: Main Dishes, Seafood

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Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!

Over the past several years, my husband and I have tried to eat more seafood, especially when we can find it on sale! Today I want to share a simple recipe for batter-fried rockfish.

I try to keep this mild-flavored fish in our freezer, because it is so versatile and can be grilled, fried, baked, used in chowders and it even makes great fish tacos!

My Inspiration For This Recipe

Our family was very fortunate to be able to cruise the British Isles last summer, and my husband and I loved sampling the beer-battered fish we found everywhere in England, Scotland and Ireland! The photos below were from meals we enjoyed in England and Scotland.

The fish and chips there are typically made using cod or haddock and they taste amazing, so I thought “why not try to make it using rockfish?”

I’ve previously posted a recipe for beer battered fish and chips and really liked the batter used. Because I really wanted to make a seafood recipe using rockfish, I tried it, and guess what? Rockfish fillets are wonderful prepared in this way (beer-battered and fried), as well!

Okay… But What Is Rockfish?

Rockfish is also known as red snapper, striped bass, or Rock Cod throughout North America. It is a mild-flavored fish typically found in the Pacific Ocean off the northern coast.

Rockfish is also a great source of lean protein, because a serving of 5 ounces provides almost 2/3 of the daily protein requirements for adults. It’s also very low calorie, which is awesome!

Over the years I’ve cooked rockfish many different ways, and we have enjoyed them all. Here’s how to make THIS recipe for batter-fried rockfish.

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

Prepare The Rockfish

This recipe is tailored to create two servings of batter-fried rockfish. You will need two rockfish fillets (no skin), about 5 ounces each.

Pat the pieces of rockfish dry with paper towels to remove any excess moisture. Set aside.

Make The Batter For The Fish

In a medium sized bowl, whisk flour, baking powder, milk, beer (or club soda) and olive oil together until combined and lump-free. This batter will be the consistency of slightly thinned yogurt. Set aside.

Combine flour, salt and pepper together on a large dinner plate. These dry ingredients will be used as part of the battering process. Place the plate on the kitchen counter, then put the wet batter mixture right next to it.

You need the plate and bowl close together, because you will be dipping fish fillets in each one, and don’t want to “drip” all over the kitchen!

Time To Batter The Rockfish

Dip the fish fillets, one at a time into the flour mixture on the plate. Turn to coat all sides with the seasoned flour, then shake off any excess flour.

Place the fish on a piece of wax paper or baking sheet, and then repeat the process with the other fillet.

Now dip each piece of floured fish in the wet batter, one at a time and turn, to fully coat the fish with the wet batter. Let any of the excess liquid drip back into the bowl.

Immediately roll this piece of fish back in the flour mixture, and set back on the baking sheet (or wax paper). Repeat this with the other fillet. Once they have been coated with flour/wet batter/flour, they’re ready to be fried.

Fry The Battered Rockfish

Heat oil (about an inch deep) in an electric skillet or large skillet on Medium-High heat until it is very hot (but not smoking!).

Check the temp with a digital food thermometer if you have one. The oil temperature should be right at 350°F. for best frying temperature.

Place each of the batter-coated fillets into the hot oil. The oil should bubble and sizzle when you add them. Be very careful when adding the fish to the oil, because it is very HOT!

TIP: If you are making a larger quantity, be sure to not overcrowd the fillets in the skillet. You may need to cook the fish in batches for the best results.

Cook the fish without disturbing them for 4 minutes, and then carefully turn the rockfish over to the other side.

Continue cooking for another 3-4 minutes, or until fully cooked through. NOTE: The cooking time may vary slightly depending on the thickness of the fish fillets you are using.

When done, the fish should be cooked all the way through and be golden brown and crispy on both sides.

Drain And Serve The Batter-Fried Rockfish

Transfer the batter-fried rockfish to paper towels, to help absorb any excess oil remaining on the outside of the fish.

Serve the batter-fried rockfish immediately with your favorite side dishes and enjoy this crispy dish. Add a slice of lemon to each piece of fish, to squeeze the juice on top, if desired!

The fish can also be served with tartar sauce and/or malt vinegar on the side, for added flavor, to suit your taste. Enjoy!

I hope you enjoy this meal for two, and trust you’ll enjoy the batter-fried rockfish as much as we do! In reality, it’s such a simple recipe, but it is really quite delicious.

Thanks for stopping by, and I invite you to come back again soon for more delicious recipes. Take care, may God bless you, and have a GREAT day!

Looking For More ROCKFISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of delicious rockfish recipes for you to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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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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0 from 0 votes

Batter-Fried Rockfish

Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!

Category: Main Dish, Seafood

Cuisine: American

Keyword: batter-fried rockfish

Servings: 2

Calories Per Serving: 382 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 ounces rockfish fillets = 2 fillets, about 5 oz. each

For Dry Ingredients:

½ cup all purpose flour
½ teaspoon salt
½ teaspoon pepper

For Wet Batter:

½ cup all purpose flour
¾ teaspoon baking powder
4 Tablespoons beer (can substitute club soda)
3½ Tablespoons low-fat milk (1%)
¼ teaspoon extra virgin olive oil
vegetable oil for frying about 1" deep in skillet

US Customary - Metric

Instructions

Pat rockfish fillets dry with paper towels to remove excess moisture. Set aside.
Whisk flour, baking powder, milk, beer (or club soda), olive oil in medium bowl until combined/lump-free. Batter will be consistency of thin yogurt. Set aside.
Combine then spread flour, salt and pepper on large dinner plate. Set plate on kitchen counter, with bowl of wet batter mixture next to it.
Dip fish fillets (1 at a time) into the flour mixture on plate. Turn to coat all sides. Place fish on wax paper or baking sheet; repeat with other fillet.
Dip floured fillets in wet batter in bowl (1 at a time). Turn to fully coat all sides. Let any excess batter drip back into the bowl. Immediately roll battered fillet back in flour mixture then put back on baking sheet (or wax paper). Repeat with other fillet. Once coated with flour/wet batter/flour, they're ready to be fried.
Heat oil (1" deep) in an electric skillet (350℉) or a large skillet on Medium-High until very hot (but not smoking). Check oil temp with food thermometer. Oil temp. should be 350°F. for best frying conditions. Place batter-coated fillets into hot oil. Oil should bubble/sizzle when fish is added (it's HOT!).
Cook fish (without disturbing) for 4 minutes; carefully flip fillet to the other side. Continue cooking another 3-4 minutes, or until fully cooked through. NOTE: Cooking time may vary slightly depending on thickness of fillets you use. When done, fish should be cooked all the way through and golden brown on all sides.
Drain fish on paper towels, then serve immediately with lemon slices, tartar sauce and/or malt vinegar on the side, if desired. Enjoy!

Recipe Notes

NOTE: The oil used to fry the fish in is not calculated in the caloric calculation, because the amount used may vary depending on the size skillet used.

Nutrition Facts

Batter-Fried Rockfish

Amount Per Serving (1 five oz. fillet)

Calories 382 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 72mg24%

Sodium 700mg30%

Potassium 820mg23%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 2g2%

Protein 33g66%

Vitamin A 75IU2%

Calcium 131mg13%

Iron 4mg22%

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

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18
Apr
2024

Chocolate Chess Tart

categories: Desserts, Pies/Tarts

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Make a classic, decadent Chocolate Chess Tart for those you love! This dense, fudge-like tart is easy to make and can be made as a pie, too!

If you’re like me, when you first hear the words “chess” tart or “chess” pie you wonder what on earth is that? Do you eat it while playing a game of chess?

What you should know is there are many “theories” about the origination of the name. Lots of them (insert eye roll here). I found several commonly told stories about how it possibly got its name on Allrecipes. Check it out if you want, because it is kind of interesting.

The bottom line is this is an amazing chocolate dessert (whose actual name is still a bit of a mystery) and I think you will LOVE it! Here’s how to make a chocolate chess tart (or pie, if desired).

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

Prepare The Tart Crust

Press pie dough (homemade OR store-bought) into a 9″ tart pan with a removeable bottom. Trim the top edges of the dough to fit the pan. Pierce the dough several times on the bottom and sides using the tines of a fork. Set aside.

NOTE: If you don’t have a tart pan, no problem! This can easily be made in a 9″ pie crust in a pie pan (NOT deep dish). Whether you choose to make a tart OR a pie, this recipe will be fabulous!

Make The Chocolate Tart Filling

Melt unsweetened baking chocolate and butter in a small saucepan on LOW heat while stirring often. Once the butter and chocolate have melted, remove the pan from the heat.

Set the pan aside to cool the chocolate/butter mixture. IMPORTANT: Let this cool completely before adding it to the remaining ingredients, because it could “scramble the eggs” if it’s too hot. You do NOT want that to happen!

In a separate bowl combine brown sugar, granulated sugar, eggs, milk, flour and vanilla extract. Stir well, until these ingredients have been fully incorporated.

Add the cooled chocolate sauce into the bowl of batter in a slow drizzle, stirring constantly as it is added.

Ready To Bake!

Pour the chocolate chess tart batter into the unbaked tart shell (or pie crust, if using). Now it’s time to bake this tasty dessert.

Bake the chocolate chess tart on a middle rack of the oven at 325°F for about 40-45 minutes. When done, the top should be set, nicely browned, and the crust should be golden brown.

Check for doneness by inserting a toothpick into the top center of the tart (or pie). It should come out free of batter.

Carefully transfer the tart pan to a wire rack, and let it cool 15 minutes before removing the tart pan’s outer band and/or serving.

To remove the tart from the pan, place your hand under the tart and gently push up on the bottom plate to loosen the tart from the outer ring.

Serve The Chocolate Chess Tart

Once the tart has cooled completely, it can be sliced and served. Slice the chocolate chess tart in 8 pie shaped wedges.

Serve each slice with whipped topping or a small scoop of ice cream, and enjoy this delicious dessert! It’s so yummy!

I hope you have the chance to make this delectable chocolate chess tart. I’m confident you’re going to love it as much as we do, because it is easy to make, and tastes incredible!

Thanks for taking time out of your day to stop by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More TART Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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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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Recipe adapted from the book: “Gooseberry Patch – Have Yourself A Homemade Christmas”, published 2014 by Time Home Entertainment, Inc.

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0 from 0 votes

Chocolate Chess Tart

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Make a classic, decadent Chocolate Chess Tart for those you love! This dense, fudge-like tart is easy to make and can be made as a pie, too!

Category: Dessert

Cuisine: American

Keyword: chocolate chess tart

Servings: 8 slices

Calories Per Serving: 443 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 9 inch unbaked pie dough pastry for tart pan or pie pan (not deep dish)
½ cup butter = 1 stick
3 ounces unsweetened baking chocolate three 1 oz. squares
1 cup dark brown sugar (packed) can substitute light
½ cup granulated sugar
2 large eggs lightly beaten
1 Tablespoon milk
1 teaspoon all purpose flour
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat oven to 325℉.
Press pie dough (homemade OR purchased) into a 9" tart pan with removeable bottom. Trim top edges of the dough to fit pan. Pierce dough several times on bottom/sides using tines of a fork. Set aside. NOTE: No tart pan? No problem! This can also be made in a 9" pie crust in a pie pan (NOT deep dish).
Melt chocolate and butter in a small saucepan on LOW heat, stirring often. Once melted, remove pan from heat. Set pan aside to let sauce cool completely.
In separate bowl combine brown sugar, granulated sugar, eggs, milk, flour and vanilla. Stir well, until ingredients are fully incorporated.
Pour cooled chocolate sauce into the batter in a slow drizzle, stirring constantly as it is added, until combined. Pour chocolate batter into unbaked tart shell (or pie crust, if using).
Bake on a middle oven rack at 325°F for 40-45 minutes. When done, the top should be set, nicely browned, and the crust should be golden brown. Check for doneness by inserting a toothpick into the top center of the tart (or pie). It should come out free of batter. Carefully transfer tart pan to a wire rack; let it cool 15 minutes before removing tart pan's outer band and/or serving.
To remove tart from the pan, place your hand under the tart; gently push up on the bottom plate to loosen tart from the outer ring. Cool completely, then cut into 8 slices. Serve with ice cream or whipped topping (optional). Enjoy!

Nutrition Facts

Chocolate Chess Tart

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

Calories 443 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 13g81%

Trans Fat 0.5g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 77mg26%

Sodium 222mg10%

Potassium 174mg5%

Carbohydrates 55g18%

Fiber 2g8%

Sugar 39g43%

Protein 5g10%

Vitamin A 426IU9%

Calcium 51mg5%

Iron 3mg17%

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

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13
Apr
2024

Asian Orzo Veggie Skillet

categories: Side Dishes, Vegetable Dishes

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Asian Orzo Veggie Skillet is a dish with orzo, carrots, broccoli, peas, onions and eggs in a soy/ginger sauce – a yummy twist on fried rice!

Do you like Chinese fried rice? Well, the recipe I am sharing today is very similar in flavor to that classic Asian side dish, but this one uses orzo pasta instead of the “traditional” white rice. How’s that for a nice twist?

This hearty, low calorie dish is packed with colorful, healthy vegetables like broccoli, carrots, peas, carrots, yellow and green onions!

When you add cooked orzo, garlic, soy sauce, ground ginger, and salt and pepper to these veggies, the result is an absolutely delicious side dish! You can also enjoy it as a tasty vegetarian main dish, if that appeals to you, too!

This recipe makes 8 servings, and because it reheats well in the microwave, it’s a great dish to have around! Here’s how to make this Asian Orzo Veggie Skillet.

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

Cook The Orzo

You will need COOKED orzo for this recipe. Orzo is a type of pasta that can easily be found in most grocery stores with the other pastas, and it looks like an elongated grain of rice.

Cook 1 cup uncooked orzo in boiling water, according to the package directions. When the orzo has finished cooking, drain and then rinse it well with COLD water to prevent the pasta from continuing to cook.

Set the pasta aside. It will be added to this dish at the end, so you can make it ahead of time, if that’s more convenient.

Cook The Vegetables

Heat 1 Tablespoon of olive oil on Medium-high in a large skillet. Once the oil is hot (but not smoking), add diced carrots and chopped onion.

Cook for 3-4 minutes, stirring often, until the veggies become slightly tender, then add minced garlic and cook an additional minute.

Stir in the fresh broccoli florets and cook, stirring often, for 5-6 minutes until the broccoli becomes slightly tender.

Transfer all the veggies out of the skillet and into a large bowl. Set aside, and then wipe the skillet clean.

Scramble And Dice The Eggs

Heat the remaining oil (1 Tablespoon) on Medium in the cleaned skillet. Add 3 beaten eggs and let them cook, stirring often, until they’re fully cooked. Use a spatula to break the cooked eggs up into small pieces.

Stir the reserved vegetables back into the skillet with the cooked eggs until they have been combined. Add the cooked orzo, frozen peas (not thawed!), sliced green onions, soy sauce, ginger.

Season everything with salt and pepper, to suit your taste, then stir gently until all the ingredients have been well-combined.

Heat, Then Serve The Asian Orzo Veggie Skillet

Turn the heat to Medium-High and stirring often, continue to cook the Asian Orzo Veggie Skillet until it is fully heated through.

Once everything is hot, the dish is ready to be served. You can serve this dish straight from the skillet OR you can transfer servings to individual plates.

We enjoyed this flavorful, colorful and delicious dish alongside our main dish of Lemon Pineapple Chicken Bites, and these two dishes complimented each other well. YUM!

I hope you like the Asian Orzo Veggie Skillet as much as we do, and trust you’ll have the chance to make it for those you love. It is a great tasting side dish, but could also be enjoyed as a vegetarian main dish!

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

Looking For More Recipes With ORZO?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious recipes featuring orzo, 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.
You can submit your e-mail address there, to be added to my mailing list.

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Pinterest: The Grateful Girl Cooks!
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Original recipe source: Sarah, at http://wholeandheavenlyoven.com/2017/01/05/rainbow-vegetarian-fried-orzo-skillet/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Asian Orzo Veggie Skillet

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Asian Orzo Veggie Skillet is a dish with orzo, carrots, broccoli, peas, onions and eggs in a soy/ginger sauce - a yummy twist on fried rice!

Category: Dinner, Lunch, Side Dish, Vegetable Dish

Cuisine: Asian, Vegetarian

Keyword: Asian orzo veggie skillet

Servings: 8

Calories Per Serving: 163 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 medium yellow onion finely chopped
2 medium carrots peeled, finely diced
4 cloves garlic finely minced
2 Tablespoons olive oil **DIVIDED USE**
1 cup broccoli florets bite sized florets
3 large eggs lightly beaten
1 cup uncooked orzo pasta
¾ cup frozen peas do not thaw
½ cup thinly sliced green onions bulb and stalk
¼ cup reduced sodium soy sauce
½ teaspoon ground ginger
salt and black pepper, to taste

US Customary - Metric

Instructions

Cook orzo in boiling water according to package directions. When done, drain well; rinse orzo with COLD water to prevent it from continuing to cook. Set aside.
Heat 1 Tablespoon oil on Medium-high in a large skillet. Once oil is hot, add carrots and onion. Cook 3-4 minutes stirring often, until they're slightly tender; add garlic, cook 30 seconds, stirring often.
Stir in broccoli florets; cook, stirring often for 5-6 minutes until broccoli is slightly tender. Transfer veggies from skillet into a bowl. Set aside. Wipe skillet clean.
Heat remaining oil (1T.) on Medium in cleaned skillet. Add beaten eggs; cook, stirring them often until fully cooked. Break up cooked eggs into small pieces.
Stir reserved veggies back into the eggs in skillet until combined. Add orzo, frozen peas, green onions, soy sauce, ginger, and salt and pepper to taste; stir until combined.
Turn heat to Medium-High. Cook, stirring often, until all ingredients are fully heated through. When hot, it's ready to be served straight from the skillet OR onto individual plates. Enjoy!

Nutrition Facts

Asian Orzo Veggie Skillet

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

Calories 163 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 70mg23%

Sodium 331mg14%

Potassium 259mg7%

Carbohydrates 21g7%

Fiber 3g13%

Sugar 3g3%

Protein 7g14%

Vitamin A 2887IU58%

Vitamin C 19mg23%

Calcium 41mg4%

Iron 1mg6%

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

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09
Apr
2024

Strawberry Rhubarb Jam

categories: Canning And Preserving

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Learn how to can delicious Strawberry Rhubarb Jam for long term storage! The recipe will yield approx. 9 jars of yummy, sweet and tangy jam!

I love to make jars of homemade jam and fill our pantry with them! Many, many years ago I started making homemade strawberry jam and canning it as my first “project” when I learned to can. It was delicious, and I’ve been canning ever since!

Today I want to share a delicious recipe for canning strawberry rhubarb jam. I grow both of these fruits in our little backyard raise bed garden, and absolutely love this sweet, tart combination of flavors!

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

What Do I Need For This Jam Recipe?

For this recipe you need 4 cups of crushed strawberries, 2 cups of sliced rhubarb, lemon juice, granulated sugar and a standard sized box of powdered pectin. **You can also use ½ teaspoon of butter to reduce foam, if desired (optional).**

Place the strawberries in a large bowl (or food processor). Crush them well before measuring, but don’t puree them. I find it convenient to use a potato masher to crush them! The rhubarb should be thinly sliced before measuring, as well.

You also need a water bath canner (or large covered stockpot with a lid and a rack), canning jars, flat lids and screwbands, all prepped according to manufacturer instructions. Prep these items while you get the jam ready for canning.

Prepare The Ingredients For Cooking

Measure the exact amount of finely crushed strawberries (4 cups) and sliced rhubarb (2 cups) into a large stockpot or Dutch oven.

Add ¼ cup fresh or bottled lemon juice and 1 standard sized box of powdered pectin. If desired, you can also add ½ teaspoon of butter to help reduce the foam as the jam cooks, but this is optional. Stir to fully combine these ingredients.

In a separate large bowl, measure out the granulated sugar. You need to have it ready to go as soon as the jam is hot and ready for it! Set this big bowl of sugar aside.

Cook The Strawberry Rhubarb Jam

Bring the fruit mixture to a FULL ROLLING BOIL on HIGH heat. NOTE: A full rolling boil means the fruit doesn’t stop boiling, even while stirring. Stir the fruit constantly while it cooks.

As soon as the fruit comes to a full rolling boil, dump ALL of the sugar in at once, and stir very well, to combine. Bring the jam back to a FULL ROLLING BOIL, stirring constantly, and let it boil for 4 minutes.

When done, remove the pan from the heat source. If there is any foam found on top, simply skim it off and discard.

Canning The Jam

Ladle the hot strawberry rhubarb jam into clean, pre-heated jars. This recipe yields enough jam to fill nine ½ pint jars. Fill each hot jar with the hot jam (using a canning funnel if possible). Leave 1/8″ headspace remaining at the top of each jar.

Remove air bubbles from the jam by inserting a non-metallic utensil down the inside walls of the jar several times. Wipe the rim of the jars very well with a wet paper towel or dishcloth to remove any jam residue that could cause the jar lids to not seal properly.

Cover the jars with prepared flat lids, add the screwband and tighten to fingertip tight.

Processing The Strawberry Rhubarb Jam

Once sealed, place the jars carefully on the canning rack. Lower the rack into the simmering water in the canner. Make sure the water covers the top of the jars by 1-2 inches, adding more hot water, if necessary.

Cover the canner with a lid. Bring the water in the canner to a gentle boil Once the water is gently boiling, set a timer and process the jam for 10 minutes.

When done, turn off the heat, remove the lid from the canner, and let the jars sit undisturbed in the hot water for 5 minutes before removing them.

I’ve Canned The Jam… Now What?

Remove the hot jars carefully, and place them upright on a dish towel on the counter until they’ve cooled completely. Do NOT place the HOT jars directly on the countertop because temperature variances could cause the jars to crack.

Let the jars cool, undisturbed, for 12-24 hours. As the jars seal, you should hear a “ping” sound. Once the jars have completely cooled, make sure to test the seal on the jars before storing them in your pantry.

To test seal: press top/middle section of each lid with your index finger. If the lid springs back, the jar did not seal properly, so you will need to refrigerate the jar of jam. It is still perfectly wonderful for eating, but cannot be stored long term in a pantry.

If the jars sealed properly, wipe them clean, gently remove the screwband for storage, label the jars and place them in your pantry for long term storage.

Time To Enjoy Some Strawberry Rhubarb Jam

When you’re ready to enjoy this delicious strawberry rhubarb jam, pop open a jar! The jam should be a beautiful ruby color, with tiny pieces of strawberries and rhubarb inside. Store leftover, opened jars of jam in the refrigerator.

Enjoy the jam on toast, English muffins, peanut butter and jelly sandwiches, or even use as a topping for pancakes. It’s delicious!

I hope you enjoy this yummy fruit jam as much as we do. Happy canning AND eating, and thanks for visiting my blog.

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

Looking For More JAM Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Adapted from: “Ball Blue Book – Guide To Preserving”, page 35, published by Hearthmark, LLC in 2013

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Strawberry Rhubarb Jam

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

Learn how to can delicious Strawberry Rhubarb Jam for long term storage! The recipe will yield approx. 9 jars of yummy, sweet and tangy jam!

Category: Jam / Canning and Preserving

Cuisine: American

Keyword: strawberry rhubarb jam

Servings: 144 Tablespoons (approx. 9 half-pints)

Calories Per Serving: 48 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups crushed strawberries
2 cups sliced rhubarb
¼ cup fresh lemon juice
1 box powdered pectin
8½ cups granulated sugar
½ teaspoon butter (optional) to cut down on foaming

US Customary - Metric

Instructions

Begin heating water in canner, and prep/heat jars, lids and rings per manufacturer instructions, so they're ready when the jam is ready.
Place strawberries in large bowl; crush them well before measuring. Rhubarb should be thinly sliced before measuring, as well.
Measure exact amount of crushed strawberries and sliced rhubarb into a large stockpot or Dutch oven. Add fresh or bottled lemon juice and pectin. If desired, add butter to reduce foam as jam cooks (optional), Stir to combine ingredients.
In a separate large bowl, put the granulated sugar. You need it ready to go as soon as the jam is boiling hot. Set aside.
Bring fruit mixture to a FULL ROLLING BOIL on HIGH heat. NOTE: A full rolling boil means fruit doesn't stop boiling, even while stirring. Stir fruit constantly while it cooks. As soon as fruit comes to full rolling boil, dump ALL sugar in at once. Stir very well, to combine. Bring jam back to a FULL ROLLING BOIL, stirring constantly, and let it boil for 4 minutes. When done, remove pot from the heat. If there's any foam on top, skim it off and discard.
Ladle jam into clean, pre-heated jars. Fill each with jam (using canning funnel if possible). Leave 1/8" headspace remaining at the top of each jar. Remove air bubbles from by inserting a non-metallic utensil down the sides of the jar several times. Wipe jar rims very well with a wet paper towel or dishcloth to remove any jam residue that could cause jar lids to not seal properly. Cover jars with prepared flat lids; add screwband and tighten to fingertip tight.
Once sealed, place jars carefully on canning rack. Lower rack into simmering water in canner. Make sure water covers top of the jars by 1-2 inches, adding more hot water, if necessary. Cover the canner. Bring water to a gentle boil. Once gently boiling, set a timer and process jam for 10 minutes. When done, remove pan from heat, remove cover, and let jars sit for 5 minutes in the hot water.
Remove hot jars; place upright on a dish towel on the counter. DON'T place HOT jars directly on countertop; temperature variances could cause jars to crack. Let cool, undisturbed, 12-24 hours. As jars seal, you should hear a "ping" sound. Once jars have cooled, test the seal before storing jars in pantry. To test seal: press center of each lid with an index finger. If lid springs back, jar did not seal properly, so you must refrigerate that jar of jam. It's fine for eating, but cannot be stored long term in pantry. If jars sealed properly, wipe clean, remove the screwband for storage; label jars. Place jars in pantry for long term storage.

Nutrition Facts

Strawberry Rhubarb Jam

Amount Per Serving (1 Tablespoon)

Calories 48 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.01g0%

Trans Fat 0.001g

Polyunsaturated Fat 0.01g

Monounsaturated Fat 0.01g

Cholesterol 0.04mg0%

Sodium 1mg0%

Potassium 12mg0%

Carbohydrates 12g4%

Fiber 0.1g0%

Sugar 12g13%

Protein 0.04g0%

Vitamin A 3IU0%

Vitamin C 3mg4%

Calcium 2mg0%

Iron 0.04mg0%

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

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06
Apr
2024

Sweet Potato Biscuits

categories: Breads, Side Dishes

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Sweet Potato Biscuits, flavored with cinnamon, nutmeg and cloves are a tasty side dish for soups or meat entrees! Recipe yields 8 biscuits.

If you’re looking for a delicious “bread” or “biscuit” recipe to serve on the side of your favorite soup or main dish, I hope you’ll check this one out.

I found the original recipe online. The original recipe made 4 pumpkin biscuits, but I changed some of the ingredients (especially the key ingredient), and created a sweet potato biscuit recipe that yields 8 biscuits.

These biscuits are so good, and they’re fairly easy to make, which is a win-win in my book! The finished sweet potato biscuits are full of layers, and have great color, texture, and flavor.

I’m confident you’ll enjoy them with many of your favorite meals. Here’s how to make sweet potato biscuits.

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

Cook And Then Mash The Sweet Potatoes

This recipe calls for ½ cup mashed sweet potatoes with no added ingredients. If you don’t have any mashed, plain sweet potatoes simply laying around your kitchen begging to be used, here’s how to make them fairly quickly.

NOTE: You can use drained, canned sweet potatoes if necessary, but this recipe calls for only a half cup, so a lot is wasted. I prefer to use a medium sized fresh sweet potato, because it doesn’t take much time at all to prepare and mash it.

Peel a medium-sized sweet potato. Slice it length-wise in half, then cut each half into very thin slices (about ¼” thick).

Place the sweet potato slices in a saucepan. Cover completely with water, then bring them to a boil on Medium-high heat. Boil them for approx. 10-12 minutes or until tender.

When they’re tender, drain them well, and then use an electric mixer or potato masher to “mash” them well. Let the mashed sweet potatoes cool before adding this puree to the dough (make them ahead of time, if convenient).

Make The Biscuit Dough

Before beginning, preheat your oven to 425°F. and line a large baking sheet with parchment paper (or a silpat mat).

Now let’s make the biscuit dough. Whisk all the dry ingredients together in a large mixing bowl. These ingredients are flour, cinnamon, sugar, salt, baking soda, baking powder, ground nutmeg and cloves.

Use a pastry blender or two forks to cut VERY COLD butter chunks into the dry ingredients. Cut the butter in until it becomes about the size of peas.

Add the mashed (cooled) sweet potatoes to the dough, along with cold buttermilk. Stir these ingredients into the dough only until combined and moistened. Don’t overmix!

The dough will be very thick and tacky in texture. Place the dough “ball” onto a floured work surface, sprinkle lightly with flour, and gently knead it 4-5 times until it comes together in a somewhat cohesive ball. Don’t over-knead the dough!

“Laminating” The Dough

Now comes the fun part! This is called “laminating the dough”, and this simple process helps to create thin layers in the biscuits.

Use a flour dusted rolling pin to shape the dough into a rectangle about 1″ thick. Use your hands to square up the edges, if necessary.

Fold the dough from the left side over to the right side edge (see photo below). Now fold the dough over from the top side to the bottom side edge (see photo below).

Pat or roll the dough out again to a rectangle and repeat this process TWO MORE TIMES. Don’t leave these steps out, as they help to create layers in the sweet potato biscuits.

Cut Out The Biscuits

Roll the dough back out into a rectangle shape about 1″ thick. Use a 2½” wide (floured) biscuit cutter or a small canning jar screwband (see below) to cut out the sweet potato biscuits. This recipe will yield enough dough for 8 biscuits, each about 2½” wide.

You can gently reform the dough once cut to use it all up. Place the cut out biscuits on the parchment lined baking sheet, keeping them about 2″ apart.

Lightly sprinkle a tiny pinch of sea salt on top of each biscuit, if desired. Now it’s time to bake the biscuits!

Bake The Sweet Potato Biscuits

Bake the sweet potato biscuits at 425°F. for 12 minutes, then brush the top of each biscuit with melted butter. Put the biscuits back into the oven to continue baking for another 2-3 minutes.

The biscuits should be done at this point. They should have some nice layering and be beautifully golden brown in color.

TIP: Optional- If you want browner biscuits, place the sheet of biscuits on a middle rack and turn on the broiler. Keep a very close eye on them and remove from the oven when they reach your desired “brown-ness”.

Remove the pan from the oven. Let the biscuits rest for a minute, then use a spatula to transfer them to a wire rack to cool slightly.

Serve the sweet potato biscuits while they’re warm. These delicious biscuits are wonderful served alongside a bowl of hot soup, or other main dishes.

I hope you have the chance to make these flavorful biscuits, and trust you’ll enjoy them as much as we do. They can be frozen, if wrapped well and stored in an airtight freezer container.

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

Looking For More Recipes Featuring SWEET POTATOES?

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 recipes featuring sweet potatoes, 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.
You can submit your e-mail address there, to be added to my mailing list.

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

Recipe adapted from (and with thanks to Chahinez at): https://lifestyleofafoodie.com/small-batch-pumpkin-biscuits/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Sweet Potato Biscuits

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Sweet Potato Biscuits, flavored with cinnamon, nutmeg and cloves are a tasty side dish for soups or meat entrees! Recipe yields 8 biscuits.

Category: Bread, Side Dish

Cuisine: American

Keyword: sweet potato biscuits

Servings: 8 biscuits

Calories Per Serving: 252 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon granulated sugar
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
8 Tablespoons COLD butter = 1 stick
½ cup sweet potato (mashed) cooked, mashed, no added ingredients
½ cup buttermilk (cold)
sea salt (optional) very small pinch to top each biscuit
1 Tablespoon melted butter to top biscuits with while baking

US Customary - Metric

Instructions

Peel sweet potato. Slice in half, length-wise; cut into thin slices (about ¼" thick). Place slices in a saucepan; cover with water. Bring to a boil on Medium-high heat. Boil 10-12 minutes or until tender. Drain well, then mash, using electric mixer or potato masher. Let cool before adding puree to the dough.
Preheat oven to 425°F. and cover a large baking sheet with parchment paper.
Whisk first 8 ingredients together in a large bowl. Use pastry blender or two forks to cut VERY COLD butter chunks into the dry ingredients, until butter becomes about the size of peas.
Add cooled sweet potato puree and buttermilk to the dough. Stir only until combined/moistened. Don't overmix! Dough will be thick and tacky in texture. Place dough onto lightly floured surface; sprinkle lightly with flour, and gently knead it 4-5 times until it comes together. Don't over-knead dough!
Laminate the dough. Use rolling pin to shape dough into a rectangle approx. 1" thick. Use hands to square up edges. Fold dough from the left side over to the right side edge. Now fold the dough over from the top side to the bottom side edge. Roll dough out again to a rectangle; repeat this process TWO MORE TIMES. Don't leave these steps out, as they help create thin layers in the biscuits.
Roll dough back into a rectangle shape 1" thick. Use a 2½" wide (floured) biscuit cutter or a small canning jar screwband to cut out 8 biscuits. Gently reshape dough once cut to use all the dough. Place cut out biscuits 2" apart on parchment lined baking sheet. Sprinkle a tiny pinch of sea salt on each biscuit (optional).
Bake at 425°F. for 12 minutes, then brush top of biscuits with melted butter. Put biscuits back in oven; continue baking 2-3 more minutes. When done, biscuits should be golden brown in color. OPTIONAL- Want browner biscuits? Place sheet of biscuits on middle rack under the broiler. Broil, keeping a very close eye on them; remove from oven when they reach desired "brown-ness".
Remove biscuits from oven. Let sit a minute, then transfer biscuits to a wire rack to cool slightly. Serve sweet potato biscuits warm. Enjoy!

Nutrition Facts

Sweet Potato Biscuits

Amount Per Serving (1 biscuit)

Calories 252 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 34mg11%

Sodium 345mg15%

Potassium 195mg6%

Carbohydrates 29g10%

Fiber 2g8%

Sugar 2g2%

Protein 4g8%

Vitamin A 3765IU75%

Vitamin C 4mg5%

Calcium 57mg6%

Iron 2mg11%

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

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