Feb
2018

Chicken Taco Salad Bowl

categories: Chicken, Main Dishes, Mexican / Southwestern, Salads
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Make a Chicken Taco Salad in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from home?
Make a Chicken Taco Salad in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from home?

Did you know it’s easy to make a delicious Chicken Taco Salad Bowl. Who doesn’t like this filling salad served in an edible tortilla shell? Taco salads are simple to create, and the edible tortilla bowls are very easy to make.

How Does The Tortilla Bowl Get Its Shape? 

I use metal tortilla bowl forms that I bought on Amazon several years ago. I think it was about $10 dollars total for two of them.

No, I am not receiving compensation for mentioning this, just thought you might like to see what I used. They have been worth every single penny, and I’ve used them so many times I’ve lost count!

The metal forms are sprayed with non-stick spray and the tortillas are lightly pressed into the mold, then baked for 5 minutes. That’s it! It’s really simple (and you can store them in an airtight container for 2 days, so you can easily make them ahead of time)!

3 photo collage of baked tortilla bowls

**NOTE: If you don’t have access to tortilla bowl pans, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray.  Press a “burrito-sized” tortilla into the bowl (creasing the edges to fit, if needed).

Bake for 10-15 minutes in a preheated 375 degree oven, or until light brown and crispy. Remove from oven. Let cool for a few minutes, then carefully remove crisp tortilla from bowl.

Cook And Season The Chicken

When I make a taco salad bowl I typically use shredded pork, ground beef or shredded cooked chicken. This time I used 2 cooked/shredded chicken breasts and added a little bit of onion.

I season the meat by using my own taco seasoning mix, OR you can use 1/2 an envelope of store-bought taco seasoning (following instructions on package), to season the chicken.

Chicken cooking in pan

“Building” A Chicken Taco Salad Bowl

Spread warm refried beans across the bottom of the baked tortilla shell.  I usually try to use non-fat beans to cut down on calories.

After that I add lots of shredded lettuce, chopped cilantro, then top it with the seasoned shredded chicken and onion mixture.

Refried beans in tortilla bowl

Seasoned chicken in tortilla taco bowl

Finish Making The Chicken Taco Salad Bowl And Serve

Top the chicken taco salad off with a nice chunky salsa, chopped tomatoes, grated cheddar cheese, a dollop of sour cream or non-fat plain yogurt, and a few sprigs of cilantro.

Use whatever suits your own personal preference. This is how we enjoy them! You can add any other garnishes you enjoy, such as guacamole, avocado slices or sliced black olives, too.

Chicken taco salad bowl completed

Here are the two chicken taco salad bowls I made for my husband and I.  They look festive, and the crisp tortilla bowls are completely EDIBLE!  This is one of our favorite dinners, because it fills you up, tastes fantastic, and because we LOVE any kind of Mexican food!

Another big plus is that we don’t have to go out to a restaurant, but can enjoy it from the comfort of our own home!

Two chicken taco salads on plates

Go ahead… pull up a chair, grab a fork and have a bite!  I just KNOW you will enjoy this meal!  And by all means, add any other ingredients you wish, to creatively make this salad your own!

At times I’ve added avocado slices, or guacamole, sliced olives, and even chopped green chilies to our salad… all are tasty additions!

Chicken taco salad in tortilla bowl with cilantro

Sure hope you will try this recipe for a delicious chicken taco salad. As much as I enjoy going OUT for Mexican food , sometimes it’s easier, more convenient and less expensive to make these tasty salads at home! 

Thanks 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 MAIN COURSE SALAD Recipes?

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

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Chicken Taco Salad Bowl
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Make a Chicken Taco Salad in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from home?

Category: Dinner
Cuisine: Mexican
Keyword: chicken taco salad
Servings: 2 servings
Calories Per Serving: 348 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 burrito sized flour tortillas , baked into bowl shape and crisp (See NOTES below)
  • 2 cooked and shredded chicken breasts
  • 2 Tablespoons chopped onions
  • 1/2 package taco seasoning (plus water per pkg. instructions)
  • 1 can refried beans (I used non-fat)
  • 2 cups Iceberg lettuce , chopped
  • 2 Tablespoons cilantro , chopped, divided
  • Salsa (as desired)
  • 1 medium tomato , chopped, divided
  • 1/2 cup Cheddar cheese , grated, divided
  • Dollop of light sour cream (as desired)
  • Additional sprigs of cilantro
  • OPTIONAL GARNISH: guacamole , sliced avocados, sliced black olives, chopped green chilies
US Customary - Metric
Instructions
  1. Bake tortilla bowls until crisp. Set aside. NOTE: If using metal tortilla bowl forms, spray pan with non-stick spray. Press tortilla into pan. Bake at 375 degrees for 5 minutes or until light brown and crispy. If you don't have access to the tortilla bowl forms, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray. Press a "burrito-sized" tortilla into the bowl (creasing edges to fit, if needed). Bake 10-15 minutes in a 375 degree oven, or until light brown and crispy. Remove from oven. Let cool, then carefully remove crisp tortilla from bowl.
  2. Cook shredded chicken, onion and taco seasoning per package instructions. Set aside.
  3. To build salads, divide and layer ingredients into tortilla bowls: Refried beans, Shredded lettuce, cilantro, and seasoned shredded chicken, salsa, chopped tomato, grated cheddar cheese.
  4. Garnish with a dollop of sour cream and additional cilantro, if desired. Additional garnishes can include guacamole, avocado slices, sliced black olives or chopped green chilies. Serve, and enjoy this delicious Mexican salad.
Nutrition Facts
Chicken Taco Salad Bowl
Amount Per Serving (1 salad bowl)
Calories 348 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 101mg34%
Sodium 539mg23%
Potassium 637mg18%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 3g3%
Protein 34g68%
Vitamin A 855IU17%
Vitamin C 10.6mg13%
Calcium 247mg25%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a Chicken Taco Salad in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from home?

 


Feb
2018

Asian Style Stir Fry Veggies

categories: Side Dishes, Vegetable Dishes
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Asian Style Stir Fry Veggies are bursting with color and flavor, and are a simple, delicious way to serve fresh vegetables with your meals.  Even kids will like this simple side dish!You'll love these colorful, delicious, quick and easy to make Asian style stir fry veggies. They're a perfect side dish for a variety of meals.

The recipe for Asian style stir fried veggies couldn’t be simpler, but the results are sure yummy! I came up with a simple sauce years and years ago, and enjoy using it occasionally to enhance mixed fresh stir-fried vegetables! Here’s how to make this dish:

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

Prep The Stir Fry Veggies

Clean veggies, dry and then prep them, by cutting them into bite sized slices or chunks.  This time, I used broccoli, yellow squash, green zucchini, red and orange bell peppers, brown onion, baby carrots, and mushrooms.

Truthfully, any combination of vegetables you have available will work well (I’ve also added bok choy, green peppers, fresh asparagus or green beans, at times). Set aside.

Chopped Stir Fry Veggies on red cutting mat

Make The Asian Style Sauce

Mix Asian-style sauce in a small cup or bowl.  I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.

Stir Fry Veggie Sauce

Stir Fry The Veggies

In a large skillet, heat oil on medium-high heat until very hot (but not smoking).  Add the vegetables all at once (except for minced garlic).

Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir, to prevent burning. Cook an additional minute.

Chopped Vegetables in skillet cooking

Add Sauce To The Stir Fried Veggies

Give the sauce a final stir, then pour the Asian sauce into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If the sauce becomes too thick, add just a touch of water to skillet and stir until all veggies are coated with sauce, and are heated through.

Pouring Asian sauce into veggies in skillet

Once the Asian style stir fry veggies are heated through, and covered with sauce, they are ready to serve. For this meal, I served them as a side dish, along with a piece of pan-seared salmon and steamed rice. YUM!

Chopped veggies stir frying with sauce

That’s it! I really hope you will consider making these Asian Style Stir Fry Veggies.  They add a LOT of color and wonderful flavor to any meal!  It’s a great way to get more vegetables onto the plate, and they really do taste great (hint, hint).

Hope you have an absolutely WONDERFUL day, and remember… be KIND to those you encounter throughout your day.  You never know what others are going through… why not be their bright beacon of hope for that day! God Bless You!

Looking For More VEGETABLE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of veggie recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (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:

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Asian Style Stir Fry Veggies / The Grateful Girl Cooks!

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Asian Style Stir Fry Veggies
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 
You'll love these colorful, delicious, quick and easy to make Asian style stir fry veggies. They're a perfect side dish for a variety of meals.
Category: Side Dishes
Cuisine: Asian
Keyword: stir fry veggies
Servings: 2 large servings
Calories Per Serving: 221 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Veggies (Use any combo or quantity you wish... this is what I used):
  • 2 Tbsp Vegetable oil
  • 1 Zucchini , I used 1/2 green and 1/2 yellow), sliced
  • 6-8 Mushrooms , sliced
  • 1/4 medium Brown onion , sliced
  • 1 cup Bell peppers , I used red and orange, sliced
  • 8 Baby Carrots , I used 8-10, sliced lengthwise
  • 1 cup Broccoli florets
  • 1 tsp Minced garlic
For Asian Style Sauce:
  • 3/4 cup water
  • 2 Tablespoons soy sauce
  • 1/8 teaspoon ground ginger
  • 1 teaspoon cornstarch , I used a heaping teaspoon
US Customary - Metric
Instructions
  1. Clean veggies, dry them, then prep them, by cutting them into bite sized slices or chunks. Set aside.
  2. Mix Asian-style sauce in a small cup or bowl. I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.
  3. In a large skillet, heat oil on medium-high heat until very hot (but not smoking). Add the vegetables all at once (except for minced garlic). Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir to prevent burning. Cook an additional minute.
  4. Give the sauce a final stir, then pour it into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If sauce becomes too thick, add just a little bit more water to skillet and stir until all veggies are coated with sauce, and are heated through. Remove skillet from heat, serve, and enjoy!.
Nutrition Facts
Asian Style Stir Fry Veggies
Amount Per Serving (1 g)
Calories 221 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 11g69%
Sodium 1071mg47%
Potassium 900mg26%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 10g11%
Protein 7g14%
Vitamin A 8330IU167%
Vitamin C 157mg190%
Calcium 55mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love these colorful, delicious, quick and easy to make Asian style stir fry veggies. They're a perfect side dish for a variety of meals.


Feb
2018

Chocolate Chip Muffins

categories: Breakfast, Muffins
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Chocolate Chip Muffins are easy to make, amazingly delicious, and will be a family favorite for breakfast or a light snack!Chocolate Chip Muffins will be a family favorite for breakfast or a light snack, and they're easy to make!

Do you enjoy a great tasting treat for breakfast or a snack?  If so, then you will want to read on and will need to make these delicious Chocolate Chip Muffins, bursting with miniature chocolate chips! Grab a cup of coffee or tea and read on.

I found the recipe on Pinterest and whipped up a batch for our family several weeks ago. WOW!!! They are wonderful, and were difficult to stay out of! 

The recipe made 12 standard sized muffins, which were packed with chocolate chips and were NOT dry!  Absolutely DELICIOUS! As an added bonus… they are super easy to make, too! Here’s how:

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

How To Make Chocolate Chip Muffins

In a large bowl, mix together butter and oil, until well blended. Add sugar, egg, egg white and vanilla extract.

Stir or whisk ingredients very well, until completely combined and smooth. Add the buttermilk, and stir until combined.

Whisking eggs and butter together

Yellow muffin batter in clear mixing bowl with whisk

Whisk together flour, corn starch, baking powder and salt in a separate mixing bowl.  Add the dry ingredients to the bowl with the wet ingredients.

Fold or gently stir dry ingredients into batter, making sure NOT to overmix.

Whisk with flour in metal bowl

Yellow egg mixture added to flour in bowl

About half way through folding dry ingredients into wet ingredients, stir in the chocolate chips. Once combined, cover the bowl and let the batter sit at room temperature for at least 15 minutes (trust me-this will help the muffins to rise higher).

While batter is “resting”, preheat oven to 425 degrees. Line a standard sized muffin tin with paper cupcake liners and spray bottom of each paper liner with non-stick baking spray (I learned this trick from a friend whose husband was a baker).

Once batter has “rested”,  fill each paper liner with batter (about 3/4 full), distributing evenly between muffin cups.

Muffin batter with chocolate chips in clear mixing bowl

12 chocolate chip muffins in muffin pan

Bake The Chocolate Chip Muffins

Sprinkle the top of each muffin with coarse granulated sugar.  Bake at 425 degrees for 8 minutes, then turn down the oven to 350 degrees and cook for another 7-8 minutes.

Check muffins for doneness (they should be light golden brown on top and a toothpick inserted into middle of muffin should come out dry). When done, remove muffins from oven to a wire rack, and let muffins cool.

Baked muffins cooling on wire rack

12 muffins on white serving tray with blue background

And that’s how easy it is to make these wonderful treats!  Don’t they LOOK good?  Each muffin rose well above the top of the paper liner!  And just look at all those mini chocolate chips inside… YUM!

One muffin held in hand over other muffins

One muffin cut in half on a small plate

These chocolate chip muffins tasted FANTASTIC!  We loved them. I sent some of them home with one of our sons, and he loved them, too.

I hope you will consider trying this recipe, and trust that you, and those you love will enjoy them as much as we did. Have a GREAT day!

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. Some of our favorite muffins 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

Chocolate Chip Muffins / The Grateful Girl Cooks!

Recipe Source: Samantha Merritt, at https://sugarspunrun.com/bakery-style-chocolate-chip-muffins/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
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Chocolate Chip Muffins
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Chocolate Chip Muffins will be a family favorite for breakfast or a light snack, and they're easy to make!

Category: Breakfast
Cuisine: American
Keyword: chocolate chip muffins
Servings: 12 muffins
Calories Per Serving: 279 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 Tablespoons butter (melted, cooled to room temp.)
  • 1/4 cup vegetable (or canola) oil
  • 1 cup granulated sugar
  • 1 large egg (at room temp. is best)
  • 1 egg white
  • 1½ teaspoons vanilla extract
  • 1/2 cup buttermilk (see NOTES for substitute)
  • 1¾ cup all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons corn starch
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (I used mini-chips!)
  • 1/3 cup granulated or coarse sugar (for sprinkling on muffins before baking)
US Customary - Metric
Instructions
  1. In a large bowl, mix together butter and oil, until well blended. Add sugar, egg, egg white and the vanilla extract. Stir or whisk ingredients very well, until completely combined and smooth. Add buttermilk; stir until combined.
  2. Whisk together flour, corn starch, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the bowl with the wet ingredients. Fold or gently stir dry ingredients into batter, making sure NOT to overmix. About half way through folding dry ingredients into wet ingredients, stir in the chocolate chips. Once combined, cover the bowl and let the batter sit at room temperature for at least 15 minutes (this will help the muffins to rise higher).
  3. While batter is "resting", preheat oven to 425 degrees. Line a standard sized muffin tin with paper cupcake liners and spray bottom of each paper liner with non-stick baking spray (I learned this trick from a friend whose husband was a baker). Once batter has "rested", divide batter evenly, and fill each paper liner with batter (about 3/4 full), distributing evenly between muffin cups.
  4. Sprinkle the top of each muffin with coarse granulated sugar. Bake at 425 degrees for 8 minutes, then turn down oven to 350 degrees and cook for another 7-8 minutes (without removing muffins from oven). At the 7 minute mark, check muffins for doneness (they should be light golden brown and a toothpick inserted into middle should come out dry). When done, remove muffins from oven to a wire rack, and let muffins cool. Serve, and enjoy!
Recipe Notes

!No buttermilk? Use this as a substitute: Put 1½ tsp. white vinegar OR lemon juice into a measuring cup. Fill to 1/2 cup marking with milk. Stir. Let sit 5 minutes before using.
!Want to make 6 JUMBO sized muffins? Follow exact recipe and use jumbo sized muffin tins - bake at 425° for 8 mins., reduce heat to 350°, then bake an additional 15 mins. before checking for doneness.

Nutrition Facts
Chocolate Chip Muffins
Amount Per Serving (1 muffin)
Calories 279 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 27mg9%
Sodium 163mg7%
Potassium 117mg3%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 32g36%
Protein 3g6%
Vitamin A 380IU8%
Vitamin C 0.5mg1%
Calcium 65mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to post on your Pinterest boards!Chocolate Chip Muffins will be a family favorite for breakfast or a light snack, and they're easy to make!


Jan
2018

Grilled Patty Melt

categories: Beef, For The BBQ Grill, Main Dishes, Sandwiches
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Make a classic grilled patty melt from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!Make classic grilled patty melts from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!

Do you enjoy a good Patty Melt? I sure do – YUM!  Sometimes when we go out for hamburgers, I opt for a grilled patty melt, because I love the simplicity of this sandwich and I LOVE the taste! Did you know it’s EASY to make them from the comfort of your own home?

Seriously… I love grilled onions, I love cheese and I love burgers, so how could I not enjoy this simple classic grilled sandwich? A patty melt features all of those ingredients, and is a popular menu item at diners and Mom and Pop restaurants around the country!

Now, please note that I didn’t say they are the HEALTHIEST meal option, but I do believe life (including food choices) is all about balance.  Every now and then, a grilled patty melt with perfectly caramelized onions and gooey cheese on buttered rye bread makes me deliriously HAPPY.

I enjoyed eating this grilled patty melt. Every single bite… THEN I went for a 237 mile walk to work off the calories… Ha Ha!

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

How To Make A Grilled Patty Melt

Patty melts are easy to make.  They do take a little bit of prep time, because you need to caramelize and brown the sliced onions really well!

Slice the onions thin, then cook low and slow in a little butter for 20-25 minutes, stirring occasionally. If you are a multi-tasker, you can grill the patties at the same time.

You can also prepare the onions for the patty melt ahead of time, if you want. This could save you time later on when everyone is ravenous and starving.

Sliced onions are cooked until browned for the patty melt.

Lightly season the ground beef with salt, pepper, a touch of garlic powder and some Worcestershire sauce, then shape the meat into patties. 

Make the patties slightly oblong to fit better on a piece of Rye bread (the “traditional” bread used to make this sandwich).

Cooking The Beef For A Patty Melt

Grill the beef patties on both sides on medium-high heat until they reach the desired doneness (I am a medium-well gal, myself). I cook the meat on an indoor cast iron grill, but they are just as easily cooked on a BBQ grill.

Make sure the grill or pan you use is very hot before adding the meat. This helps to create a crusty “sear” on the outside.

Beef cooking on indoor cast iron grill for a patty melt.

Once ready to cook the grilled patty melt, spread butter on one side of each slice of bread (like making a grilled cheese sandwich).

Place the cooked meat patty onto the non-buttered side, then pile on the caramelized onions.

Patty melt is piled high with cooked onion slices.

NOTE: If you want a LOT of cheese, place a piece of Swiss cheese on the bread before placing the patty on, then add another one to the top. I wanted just a small amount of cheese, so I put it only on top of the onions.

Swiss cheese slices are placed on top of onions on patty melt.

Top With Another Slice Of Bread

Place another slice of bread on top of the cheese (buttered side out).  If you wish to add Thousand Island dressing (a lot of restaurants serve it with this), spread it onto the unbuttered side of the top slice of bread. 

Cook the patty melt as you would a grilled cheese sandwich. Once the bottom slice of bread is golden brown and toasty, carefully flip the sandwich to the other side.

Continue cooking the grilled patty melt until the bread is crusty and golden brown, the cheese has melted, and the sandwich is heated through.

Grilled Patty Melt is flipped over to cook other side of bread on grill until golden brown.

Time to EAT!

Once done, carefully slice the patty melt in half, and serve with additional Thousand Island dressing or ketchup for dunking!

And, if you want MORE calories (cough, cough), add some fries! French fries are VEGETABLES, right?

Grilled patty melt is cut in half on a plate.

That’s it! See how easy it is to make this classic sandwich?  Now you can make a delicious grilled patty melt  in the comfort of your own home!

The secret is getting the onions cooked just right, along with crispy rye bread, a well-seared beef patty, and ooey gooey melted cheese! This simple meal always make me happy!

I hope you will consider making these yummy sandwiches for lunch or dinner for friends or family! Have a fantastic day!

Looking For More SANDWICH Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious sandwich recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (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

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Grilled Patty Melt
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
 
Make a classic grilled patty melt from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!
Category: Entree, Sandwich
Cuisine: American
Keyword: patty melt
Servings: 4 servings
Calories Per Serving: 804 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 onions , peeled, sliced thin
  • 1 Tablespoon butter
  • 1½ pounds ground beef
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4-5 dashes Worchestershire sauce
  • 2 Tablespoons butter
  • 8 slices rye bread (can substitute sourdough)
  • 4 slices Swiss cheese (use more, if desired- can also substitute American cheese)
  • Thousand Island dressing (optional, if desired)
US Customary - Metric
Instructions
  1. Trim ends off onions, peel, then slice thin. Melt 1 Tablespoon butter in skillet. Cook onions slices on medium heat for 20-25 minutes, stirring occasionally. When done, the caramelized onions should be softened and light brown. Set aside.
  2. Season ground beef with salt, pepper, garlic powder and Worchestershire sauce. Mix well. Shape meat into 4 slightly oblong patties (to fit shape of rye bread). Grill beef patties on grill or in skillet on medium-high heat (spray skillet with non-stick spray or use melted butter) until cooked through to your preferred done-ness. Make sure the grill or pan you use is very hot before adding the meat. This helps to create a quick, crusty "sear" on the outside. When done, set beef patties on paper towel to drain excess grease.
  3. When ready to cook sandwich, spread butter on one side of each slice of bread. Place cooked meat patty onto the non-buttered side, then piled on the caramelized onions. Top with slice of Swiss cheese. NOTE: If you want a LOT of cheese, place a piece of Swiss cheese on the bread before placing the patty on, then add another slice to the top.
  4. Place a slice of buttered bread on top of the cheese (butter side out). If you wish to add Thousand Island dressing, spread it onto the unbuttered side of the top slice of bread. Cook patty melt on low heat as you would a grilled cheese sandwich. Once the bottom is golden brown and toasty, carefully flip the sandwich (with a spatula) to the other side, and continue cooking until golden brown, cheese has melted, and sandwich is heated through. Once done, carefully slice patty melt in half, and serve with additional Thousand Island dressing or ketchup for dunking! Enjoy!
Nutrition Facts
Grilled Patty Melt
Amount Per Serving (1 sandwich)
Calories 804 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 23g144%
Cholesterol 169mg56%
Sodium 1222mg53%
Potassium 667mg19%
Carbohydrates 38g13%
Fiber 4g17%
Sugar 5g6%
Protein 42g84%
Vitamin A 495IU10%
Vitamin C 4.3mg5%
Calcium 311mg31%
Iron 5.4mg30%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a classic grilled patty melt from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!


Jan
2018

Overnight Banana Coconut Oats

categories: Breakfast
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5 minutes prep time is all you need to make a family friendly breakfast of Overnight Banana Coconut Oats! A quick, easy and delicious dish everyone will enjoy! 5 minutes prep time is all you need to make a family friendly breakfast of Overnight Banana Coconut Oats! A quick, easy and delicious dish everyone will enjoy!

Have you ever made overnight oats before? I would like to recommend these Overnight Banana Coconut Oats today, for your consideration! Take a couple minutes to mix up the ingredients, and simply refrigerate them while you sleep, then wake up to a thick and creamy cup of “ready to go DELICIOUS oatmeal” the next morning!

I really like the idea of having overnight oats ready to grab and go in the morning. There’s no fuss- just a hearty, filling, DELICIOUS breakfast to enjoy with my coffee!

It couldn’t be easier to make banana coconut oats, with a few ingredients! Make a few up and go to bed at night, knowing your breakfast will be waiting for YOU!  Here’s how to make one serving:

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

How To Make Overnight Banana Coconut Oats

In an airtight container with a lid (I used a pint sized Mason jar), place rolled oats, sliced banana, vanilla extract, chia seeds, shredded coconut, and pure maple syrup. NOTE: If you want more coconut flavor, you can also add a very small bit of coconut extract.  I didn’t find it necessary, but it is an option!

Oats, chia seeds, coconut, bananas and maple syrup are placed in a mason jar.

Add unsweetened coconut milk until the oats are fully covered. Give the ingredients a good stir, until they are completely mixed together. If necessary, you might need to add a bit more coconut milk to ensure the ingredients are covered.

Canned coconut milk is added to jar with overnight banana coconut oats.

This is what the overnight banana coconut oats looked like after mixing.  Place a lid on the jar or container, and refrigerate overnight.

Overnight Banana Coconut Oats are mixed in jar, then refrigerated overnight.

The next morning, remove jar from refrigerator and remove lid.  Overnight the oats will have absorbed quite a bit of the coconut milk, leaving a creamy, thicker consistency of oats. You can add in a bit more coconut milk, to thin out the oats more and loosen them up, if desired. Give the oats a good stir, and they are ready to eat cold (no, you don’t heat them!).

Overnight Banana Coconut Oats have thickened after refrigerating overnight.

See how thick the banana coconut oats have become after being refrigerated overnight? They taste wonderful cold, too… kind of like pudding!

Overnight Banana Coconut Oats have the consistency of pudding after being refrigerated overnight.

The recipe as written below will yield ONE serving, but is easily doubled or tripled to make several more servings. Overnight banana coconut oats can be prepared 2-3 days in advance.  If you enjoy the flavors of coconut and banana, you will enjoy this easy breakfast that will also fill you up!

Looking for More OVERNIGHT OAT Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. You might also enjoy my other overnight oats 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

Recipe Source: Tammy, at https://www.organizeyourselfskinny.com/2017/07/05/banana-coconut-overnight-oats/

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Overnight Banana Coconut Oats
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

5 minutes prep time is all you need to make a family friendly breakfast of Overnight Banana Coconut Oats! A quick, easy and delicious dish everyone will enjoy!

Category: Breakfast
Cuisine: American
Keyword: overnight banana coconut oats
Servings: 1 serving
Calories Per Serving: 581 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup old fashioned rolled oats (not instant)
  • 1/2 very ripe banana , sliced thin
  • 1/4 teaspoon vanilla extract
  • 1 Tablespoon shredded coconut (unsweetened preferred)
  • 1 teaspoon chia seeds
  • 2 teaspoon pure maple syrup
  • 1/2 cup unsweetened coconut milk (plus more, if necessary)
  • 1/8 teaspoon coconut extract (OPTIONAL-use only if more coconut flavor desired)
US Customary - Metric
Instructions
  1. Place all ingredients (except coconut milk) in a mason jar or container with a lid. Give ingredients a stir until combined.
  2. Pour coconut milk into container. Stir well. Make sure the ingredients are fully covered by coconut milk. Add additional coconut milk (if necessary), to cover. Seal jar or container. Refrigerate overnight.
  3. When ready to serve, remove from refrigerator, remove lid, and give oats a stir. Stir in additional coconut milk, if desired, to thin out the oats a bit.
  4. Serve, and enjoy!
Recipe Notes

Oats can be prepared 2-3 days in advance, if desired.

Nutrition Facts
Overnight Banana Coconut Oats
Amount Per Serving (1 serving)
Calories 581 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 28g175%
Sodium 42mg2%
Potassium 673mg19%
Carbohydrates 62g21%
Fiber 9g38%
Sugar 23g26%
Protein 9g18%
Vitamin C 8.5mg10%
Calcium 81mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!5 minutes prep time is all you need to make a family friendly breakfast of Overnight Banana Coconut Oats! A quick, easy and delicious dish everyone will enjoy!

 


Jan
2018

Baked Parmesan Zucchini Fries

categories: Appetizers, From Our Veggie Garden, Side Dishes, Vegetable Dishes
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Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these “fries” will be a big hit!Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!

Baked Parmesan Zucchini Fries are a delicious family-friendly way to get kids (and adults) to EAT THEIR VEGGIES!  Baked (not fried) to a crispy finish, and served with a cool, seasoned dipping sauce on the side, these “fries” won’t last long, as a side dish or an appetizer!

The zucchini are crispy on the outside, and have lots of flavor with the simple coating, and the PLUS is that they are BAKED, not FRIED. They are really very easy to prepare, and it’s a great way to get more veggies into the food rotation!

It’s easy to get these veggies into everyone, in a fun way (especially if the kids like French fries)!  Zucchini fries are delicious baked and eaten without any accompaniments, but I like to dip them in a tasty sauce (or ranch dressing).

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

Making The Sauce/Dip For Baked Parmesan Zucchini Fries

This time I made up a quick and simple Mexican-spiced dip/sauce (with some of my favorite spices), to serve on the side. I made the sauce by combining non-fat plain Greek yogurt with a Tablespoon of mayonnaise. I then added cumin, garlic powder, chili powder, and paprika, and mixed until blended.

The dipping sauce has good Southwestern flavor, but is not too spicy, by the way! Make ahead, cover,  and refrigerate until ready to use.

Ingredients for dipping sauce for Baked Parmesan Zucchini Fries.

How To Cut Zucchini For Zucchini Fries

I used a green zucchini and a yellow zucchini to make the fries. After slicing the ends off, they were cut like this:

  • #1 Cut each in half in the middle.
  • #2 Cut each half in half lengthwise.
  • #3 Cut those pieces into 4 lengthwise slices each (so they are wedges about 1/2 an inch wide).

Zucchini is sliced into wedges to make Baked Parmesan zucchini fries.

In a small bowl, place two eggs. Lightly beat the eggs until they are fully combined. In a separate bowl, place Panko crumbs and Parmesan cheese. Add the garlic powder, salt, pepper, paprika and Italian seasoning, and stir until combined.

Beaten eggs, and panko bread crumbs are needed to coat zucchini fries before baking.

Prepping Zucchini Fries For Baking

Dip the zucchini wedges, one at a time into the egg mixture to coat. Shake off excess egg back into bowl, and then dip and roll in Panko mixture to coat all sides.

Zucchini fries are coated with panko breadcrumbs before baking.

Place each coated piece of zucchini on a baking sheet which has been lined with aluminum foil, covered with non-stick spray. Repeat until all “fries” have been coated.  Make sure to keep wedges separated on foil.

Parmesan zucchini fries are placed in single layer onto baking sheet to bake.

Cooking The Baked Parmesan Zucchini Fries

Spray the top of the zucchini with cooking spray or lightly drizzle with olive oil.  Bake in a preheated 425 degree oven for 22-25 minutes, flipping zucchini fries over,  half way through the cooking time. When done, the zucchini should be crisp on the outside and lightly browned.

Baked Parmesan Zucchini Fries are golden brown and crispy after baking.

Time To Eat!

Transfer zucchini fries to a platter, and serve with dipping sauce (if desired). They taste the very best when served hot, crispy, and fresh!

Baked Parmesan Zucchini Fries are served with dipping sauce.

Baked Parmesan Zucchini Fries on red platter, with dipping sauce.

Serve, and enjoy this yummy finger food side dish (or appetizer!).  Recipe is easily doubled for a larger crowd… as written, the recipe makes 32 “fries”. Hope you enjoy these zucchini fries – we sure did!

Looking For More APPETIZER Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (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

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Zucchini Fries Recipe Source: Trish, at https://www.momontimeout.com/baked-parmesan-zucchini-fries-recipe/

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Baked Parmesan Zucchini Fries
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
 
Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!
Category: Side Dish / Appetizer
Cuisine: American
Keyword: baked Parmesan zucchini fries
Servings: 32 fries
Calories Per Serving: 18 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 zucchini (medium sized- I used 1 green and 1 yellow)
  • 2 eggs , beaten lightly
  • 1/2 cup Panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
For Dipping Sauce:
  • 1/2 cup non-fat Greek yogurt (can substitute sour cream)
  • 1 Tablespoon Mayonnaise
  • 1/4 teaspoon EACH of spices (chili powder, ground cumin, garlic powder and paprika)
US Customary - Metric
Instructions
To Make Dipping Sauce:
  1. Mix Greek yogurt, mayonnaise, cumin, garlic powder, chili powder, and paprika in small bowl until blended. Cover, and refrigerate until ready to use.
To Make Zucchini Fries:
  1. Cut both ends off each zucchini (discard). Cut each zucchini in half across the middle, then cut each half in half lengthwise, then cut those pieces into 4 lengthwise slices each (so they are wedges about 1/2 an inch wide). You should have 32 wedges.
  2. In a bowl, lightly beat eggs until combined. Set aside.
  3. In another bowl, mix Panko crumbs, Parmesan cheese, garlic powder, salt, pepper, paprika and Italian seasoning until combined.
  4. Dip zucchini wedges, one at a time into the egg mixture to coat. Shake excess egg back into bowl, then dip and roll zucchini slice in Panko mixture to coat all sides. Place each coated piece of zucchini on baking sheet lined with foil, and sprayed lightly with non-stick spray. Repeat until all "fries" have been coated. Keep wedges separated. Spray the top of the zucchini with cooking spray, or lightly drizzle with olive oil.
  5. Bake in preheated 425 degree oven for 22-25 minutes, turning zucchini slices over, half way through cooking time. When done, zucchini should be crisp on the outside and lightly browned. Transfer zucchini fries to a platter, and serve with dipping sauce (if desired).
Nutrition Facts
Baked Parmesan Zucchini Fries
Amount Per Serving (4 wedges)
Calories 18
% Daily Value*
Cholesterol 11mg4%
Sodium 45mg2%
Potassium 42mg1%
Carbohydrates 1g0%
Protein 1g2%
Vitamin A 55IU1%
Vitamin C 2.2mg3%
Calcium 17mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!


Jan
2018

Lemon Ricotta Pancakes

categories: Breakfast
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If you are looking for a decadent breakfast that is easy to prepare and incredibly DELICIOUS, may I suggest Lemon Ricotta Pancakes? Easily made from scratch, light and fluffy, and infused with lemon flavor, this is one breakfast your family and friends will remember!Lemon Ricotta Pancakes are easily made from scratch, light and fluffy, and infused with lemon flavor, for an absolutely delicious breakfast you'll remember!

I first tasted lemon ricotta pancakes last Fall when my husband and I enjoyed a 4 day getaway to Bend, Oregon. Oh my goodness! We stumbled upon a restaurant called The McKay Cottage Restaurant (voted best breakfast restaurant in Bend, every year since 2010), and had a wonderful breakfast there.

Our meal was so good, we ended up going back again the next day, and thoroughly enjoyed their incredible lemon ricotta pancakes! Soooo good! Look how scrumptious they looked when served to us! YUM!

The lemon ricotta pancakes served at McKay Cottage, in Bend, Oregon.

Once we returned home, I vowed to eventually make them from scratch, so we could enjoy them here in our home, instead of a restaurant 4 hours away from us! I searched online for a recipe that sounded perfect, and picked this one!

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

Lemons, Lemons, Lemons!

Right before Christmas, I received a box of fresh, homegrown Meyer lemons from my dear friend Lenita, in Southern California. I KNEW I had to use a few of those extraordinary lemons to make some pancakes… STAT!  So I did, and yes…they were amazing! Here’s how easy it is to make a batch of these fluffy and delicious pancakes from scratch!:

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

Make The Batter For Lemon Ricotta Pancakes

Whisk together flour, sugar, salt, baking soda and baking powder in a large mixing bowl.

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

In a separate mixing bowl, whisk eggs until blended. Add ricotta cheese, milk and vanilla extract. Whisk these very well, so the ingredients are fully blended.

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

Pour the wet ingredients into the bowl with the dry ingredients. Stir until all ingredients are fully combined (do not OVERMIX!). Add fresh squeezed lemon juice and lemon zest; stir only until they are incorporated into batter.

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

Cook the Lemon Ricotta Pancakes

Lightly spray, butter or grease a griddle or large skillet. Heat griddle until very hot, then pour 1/3 cup of batter for each pancake onto hot griddle. Make sure to leave enough space between them, so they do not run into each other.

Cook a couple minutes, until bubbles form on top of batter. Flip over, and cook the other side for a couple minutes or until the bottom is golden brown. Repeat process with remaining batter (you can keep the cooked pancakes in the oven on a low temperature to keep them warm).

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

Serve The Pancakes!

When ready to serve, place stack of pancakes onto individual plates. Sift powdered sugar over the top of the pancakes and garnish with fresh fruit (if desired).

I tend to “eat with my eyes” first, so I “fancied” the pancakes up a bit (like the restaurant did)! I used thin lemon slices, raspberries and blueberries. Sliced fresh strawberries would be pretty, as well!

Lemon Ricotta Pancakes / The Grateful Girl Cooks! Lemon Ricotta Pancakes are easily made from scratch, light and fluffy, and infused with lemon flavor, for an absolutely delicious breakfast you'll remember!

Serve warm, with maple syrup or whipped cream!  Take a big bite and enjoy this decadent breakfast treat! They taste WONDERFUL, and LOOK pretty good, too!

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

I really hope you will consider trying this recipe… the lemon ricotta pancakes are EASY to prepare, and would be perfect for a weekend breakfast with family or friends! You’ll definitely enjoy these absolutely delicious pancakes! They’re so good I bet you’ll want to make them again… and again!  Have a great day!

Looking For More PANCAKE Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious pancake 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

Recipe Source: Ashley, at https//bakerbynature.com/lemon-ricotta-pancakes/

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Lemon Ricotta Pancakes
Prep Time
10 mins
Cook Time
3 mins
Total Time
13 mins
 
Lemon Ricotta Pancakes are easily made from scratch, light and fluffy, and infused with lemon flavor, for an absolutely delicious breakfast you'll remember!
Category: Breakfast
Cuisine: American
Keyword: lemon ricotta pancakes
Servings: 16 pancakes
Calories Per Serving: 115 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1½ teaspoons baking soda
  • 2 eggs (large)
  • 1½ cups milk
  • 1 cup ricotta cheese (full fat is best!)
  • 1½ teaspoons vanilla extract
  • 1/4 cup freshly squeezed lemon juice (approx. 2 large lemons)
  • 2 teaspoons lemon zest
For Garnish/Serving (if desired):
  • Powdered sugar (sifted), Fresh fruit, or whipped cream
  • Maple syrup
US Customary - Metric
Instructions
  1. Whisk together flour, sugar, salt, baking soda and baking powder in a large mixing bowl.
  2. In a separate mixing bowl, whisk eggs until blended. Add ricotta cheese, milk and vanilla extract. Whisk these very well, so the ingredients are fully blended. Pour the wet ingredients into the bowl with the dry ingredients. Stir until all ingredients are fully combined (do not OVERMIX!). Add fresh squeezed lemon juice and lemon zest; stir only until they are incorporated into batter.
  3. Lightly spray, butter or grease a griddle or large skillet. Heat griddle until hot, then pour 1/3 cup of batter for each pancake onto hot griddle. Make sure to leave enough space between them, so they do not run into each other. Cook a couple minutes, until bubbles form on top of batter. Flip over, and cook the other side for a couple minutes or until the bottom is golden brown. Repeat process with remaining batter (you can keep the cooked pancakes in the oven on a low temperature to keep them warm).
  4. When ready to serve, place stack of pancakes onto individual plates. Sift powdered sugar over the top of the pancakes and garnish with fresh fruit (if desired). Serve warm, with maple syrup or whipped cream, and ENJOY!
Recipe Notes

The pancakes can easily be frozen. Place a sheet of wax paper between each room temp. pancake, wrap securely in aluminum foil or resealable plastic storage bag, and store in freezer. Reheat pancakes (in oven or microwave) for another meal. 
*Caloric count does not include powdered sugar garnish or maple syrup.

Nutrition Facts
Lemon Ricotta Pancakes
Amount Per Serving (1 pancake)
Calories 115 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 29mg10%
Sodium 242mg11%
Potassium 96mg3%
Carbohydrates 17g6%
Sugar 4g4%
Protein 4g8%
Vitamin A 140IU3%
Vitamin C 1.8mg2%
Calcium 73mg7%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lemon Ricotta Pancakes are easily made from scratch, light and fluffy, and infused with lemon flavor, for an absolutely delicious breakfast you'll remember!


Jan
2018

Southwest Chicken Salad

categories: Chicken, Main Dish Salads, Main Dishes, Salads
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You’ll love this Southwest chicken salad with marinated chicken, beans, corn, tomatoes, avocados, and lettuce, topped w/ a creamy lime cilantro dressing!You'll love this Southwest-inspired salad with marinated chicken, beans, corn, tomatoes, avocados, and lettuce, topped w/ a creamy lime cilantro dressing!

If you enjoy flavor-filled main dish salads, you will love this Southwest Chicken Salad. It is a wonderful main dish salad, full of flavor!

I found this recipe for Southwest chicken salad on Pinterest, and it not only sounded HEALTHY, but DELICIOUS!  The original recipe serves 4, but I very slightly modified it to make two servings, for my husband and I to enjoy!

OH MY GOODNESS- this delicious salad is amazing, and I mean it is “we ate every single bite” amazing! Here’s how to make it.

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

Making The Marinade

I made the marinade early in the day, and let the chicken “bathe” in it for hours, to soak up great flavor! When I was ready to fix dinner, all I had to do was grill the chicken on my stove top and assemble the salad. EASY!  

To make the marinade, combine the marinade/salad dressing ingredients in a medium bowl, EXCEPT FOR THE YOGURT! Mix together until all are well blended.

Pour HALF of the marinade (set aside the other half) into a rimmed dish and add the pieces of chicken.

Ingredients for the chicken marinade are combined in a bowl.

Marinate The Chicken

Turn the pieces of chicken over in the dish, to coat all sides of the meat well. Cover the chicken and place the dish in a refrigerator for 2 hours (or more, if time allows).

Cover the remaining half of the marinade and keep it refrigerated until it’s ready to be used.

The chicken is marinated in the refrigerator to add flavor.

When you’re ready to assemble the salad for your meal, remove the reserved marinade from refrigerator. Blend in the Greek yogurt, until it’s fully incorporated and the sauce is creamy.

Greek yogurt is added to reserved marinade for the salad dressing.

Creamy salad dressing is ready to drizzle on the Southwest chicken salad.

Cook The Marinated Chicken

After the chicken has fully marinated, remove it from the refrigerator.  Heat a teaspoon of oil in a skillet or on a grill on medium-high heat until very hot, but not smoking.

Sear the chicken on the first side (without moving it in the pan) until the bottom is golden brown and crispy. Flip the chicken over and cook other side until it is fully done (internal temp. of 165°F). 

I typically use an indoor cast iron grill to cook the chicken, and it takes about 8-10 minutes per side. If the chicken pieces are very thin, your cooking time may be less.

Once done, remove the chicken from the dish (and discard the chicken marinade).  Let the chicken rest for 5 minutes so the juices can redistribute internally, then cut each piece into thin slices,.

Marinated chicken is grilled until browned and cooked through.

The chicken pieces are fully cooked before slicing and adding to the salad.

Assemble The Southwest Chicken Salad

When you are ready to assemble salad, fill individual bowls or plates with cold, chopped romaine lettuce. Divide the corn, beans, and cherry tomato halves between servings.

Top each Southwest chicken salad with avocado and chicken slices. It looks quite decorative if the chicken and avocado are fanned out slightly..

My husband wanted an entire half an avocado sliced on his salad, as you can tell from the 2nd photo below… ha ha!

Building the Southwest chicken salad with lettuce, corn, black beans and cherry tomatoes.

Grilled chicken strips and sliced avocados are added to the salad.

Time To EAT The Southwest Chicken Salad

Drizzle the salad with the prepared cilantro lime salad dressing. Serve, and enjoy this absolutely amazing tasting meal!

NOTE: I made 2 large entree size salads for us. If making 4 large salads, increase chicken to 4 pieces, and double the amount of corn, beans, cherry tomatoes, and add additional lettuce. You will not need to double the marinade.

The Southwest chicken salad is drizzled with salad dressing, and is ready to eat.

A close up view of this delicious salad, with grilled chicken and avocados.

We absolutely LOVED this Southwest chicken salad; we were very full and completely satisfied after eating!  The grilled chicken had great flavor, thanks  to the lime cilantro marinade, and the low fat flavor-filled dressing made this dish shine!

I sincerely hope you will consider trying this recipe and trust you’ll love it as much as we do! Southwest Chicken Salad is totally delicious, filling, and very colorful!

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

Looking for More MAIN COURSE SALAD Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of main course salads you might want to check out, including:

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

Recipe Adapted From: Karina, at https://cafedelites.com/southwestern-chicken-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Southwest Chicken Salad
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
 

You'll love this Southwest chicken salad with marinated chicken, beans, corn, tomatoes, avocados, and lettuce, topped w/ a creamy lime cilantro dressing!

Category: Dinner
Cuisine: Southwest
Keyword: Southwest chicken salad
Servings: 2
Calories Per Serving: 468 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large chicken thighs (boneless, skinless)
For Marinade/Salad Dressing:
  • 2 Tablespoons olive oil
  • 1/3 cup fresh lime juice (approx. 2 large limes)
  • 1 teaspoon lime zest
  • 4 Tablespoons fresh cilantro (finely chopped)
  • 1 teaspoon brown sugar
  • 2 garlic cloves , minced
  • 1/2 teaspoon cumin (ground)
  • 1/2 teaspoon red chili pepper flakes
  • 1 teaspoon salt
  • 1/4 cup plain Greek yogurt (THIS IS USED FOR DRESSING ONLY!!!)
For Salad:
  • 4 cups romaine lettuce (torn or chopped)
  • 1/2 cup cherry tomatoes (cut in half)
  • 1/2 avocado , thinly sliced
  • 1/2 cup canned black beans (drained, rinsed)
  • 1/2 cup canned whole kernel corn (drained, rinsed)
US Customary - Metric
Instructions
  1. In a medium sized bowl, combine all marinade/salad dressing ingredients EXCEPT FOR THE YOGURT! Mix together until well blended. Pour HALF of the marinade (set aside the other half) into a rimmed shallow dish and add the chicken. Toss to coat well. Cover chicken and place in refrigerator for 2 hours (or more, if time allows). Cover remaining marinade and refrigerate until ready to use.
  2. After chicken has fully marinated, remove it from refrigerator. Heat a teaspoon of oil in a skillet or on a grill on medium-high heat until very hot, but not smoking. Cook chicken on first side until bottom is golden brown and crispy, then flip and cook other side until chicken is fully cooked throughout. (I used an indoor cast iron grill and it took about 10 minutes per side). Once done, remove chicken, and let it rest so juices can settle internally. After chicken has rested for 5 minutes, cut each piece into thin slices. Discard chicken marinade.
  3. When ready to assemble salad, remove reserved marinade from refrigerator. Blend in the Greek yogurt, until completely incorporated and creamy.
  4. To assemble salads, fill individual bowls or plates with chopped romaine. Divide corn, beans, and cherry tomato halves between servings. Place avocado and chicken slices decoratively on top of salad. Drizzle each salad with reserved creamy cilantro lime dressing. Serve, and enjoy!
Recipe Notes

*NOTE: I made 2 large salads for us. If making 4 servings, increase chicken to 4 pieces, and double the amount of corn, beans, cherry tomatoes, and add additional lettuce, as desired. (Use same amounts written for marinade/dressing).

Nutrition Facts
Southwest Chicken Salad
Amount Per Serving (1 main course salad)
Calories 468 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Cholesterol 108mg36%
Sodium 1525mg66%
Potassium 1092mg31%
Carbohydrates 28g9%
Fiber 8g33%
Sugar 5g6%
Protein 30g60%
Vitamin A 8670IU173%
Vitamin C 32.1mg39%
Calcium 101mg10%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this Southwest chicken salad with marinated chicken, beans, corn, tomatoes, avocados, and lettuce, topped w/ a creamy lime cilantro dressing!


Jan
2018

Weight Watchers French Onion Soup

categories: Soups
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You’ll love this recipe for Weight Watchers French Onion Soup, with caramelized onions! All the flavor without the extra calories!You'll love this recipe for Weight Watchers French Onion Soup, with caramelized onions! All the flavor without the extra calories!

If you enjoy a robust, flavor-filled bowl of soup, but are dieting OR looking to cut a few calories, then you will LOVE this recipe for Weight Watchers French Onion Soup!  It has caramelized onions and the amazing flavor of the original, but with less calories!

On a cold day recently, I was craving a big bowl of French Onion Soup, but since I am watching my calories, and have lost over 26 pounds the past several months, I wanted the TASTE of this delicious soup, but without the extra calories from bread and that yummy, gooey CHEESE! The most difficult thing about making this (and it’s a cinch), is cutting up those crazy onions (wiping away the tears!).

So… I found this recipe using my Weight Watchers app, and decided to try it. The original recipe was designed to use a slow cooker, but it took almost 12 hours to make, so I modified the recipe so it could be made on the stove top in about 40 minutes total (prep and cook time). OH MY GOODNESS… it is so incredibly delicious!  The caramelized onions swimming in a rich, flavorful broth, and a bit of Parmesan cheese on top tasted amazing. I didn’t even miss the bread! You need to make this soup ASAP!

My husband and I LOVED this meal, and since a serving size is 1½ cups, we each had a large bowl of soup (with a salad on the side). *Note: I made HALF the recipe… so my photos reflect this!) Here’s how easy it is to make:

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

Prepare The Onions (and wipe away the tears)

Peel onions and thinly slice. Remember, slicing onions is not for sissies… (wiping away more tears). I cut them in half (top to bottom), then peeled them and then sliced.

Weight Watchers French Onion Soup / The Grateful Girl Cooks!

Caramelize The Onions

Melt butter in large skillet. Add sliced onions and salt. Cook on medium heat until the onions are well browned, stirring often. This will take about 20 minutes. I made a salad while the onions were cooking, but came back and gave them a good stir every few minutes!

**Here’s my tip on cooking the onions… don’t rush the process. Take your time cooking the onions… you want them nice and brown, caramelized, soft and fragrant, for the best tasting soup!

Weight Watchers French Onion Soup / The Grateful Girl Cooks!

Weight Watchers French Onion Soup / The Grateful Girl Cooks!

Finish “Building” The Weight Watchers French Onion Soup

Once the onions are wonderfully brown (and smell so good!), add a bay leaf and some fresh thyme to the skillet. If you do not have access to fresh thyme, you can add dried thyme, but you will need to reduce the amount by 1/3, since dried herbs are more concentrated in flavor.

Weight Watchers French Onion Soup / The Grateful Girl Cooks!

Add sherry, minced garlic, sugar, chicken broth and beef broth to skillet. Stir well, to combine all ingredients. Let this cook for 20 minutes, stirring occasionally. This will allow the alcohol (sherry) to burn off, and allow the flavors to develop. When done, remove bay leaf and thyme sprigs from soup.  Stir in soy sauce and black pepper.

Weight Watchers French Onion Soup / The Grateful Girl Cooks!

Time To Eat!

Ladle the soup into bowls, and immediately garnish each serving with 1/2 Tablespoon grated Parmesan cheese and fresh thyme (if desired). Serve, and enjoy! Here’s a photo of my bowl of soup BEFORE I gobbled it up!.

Weight Watchers French Onion Soup / The Grateful Girl Cooks! You'll love the rich, decadent flavor of caramelized onions in this "lightened up" version of French Onion Soup! All the flavor without all the extra calories!

Shown below is a photo of my husband’s bowl of soup. He wanted a bit of the traditional melted “stringy” cheese on his at the last minute, so I grabbed a thin slice of Swiss cheese we keep on hand for sandwiches.

The cheese was put on the top and I microwaved the soup for about 30 seconds to melt the cheese. It was nice and “gooey” and stringy… just the way he likes it (and only added 70 more calories!)

Weight Watchers French Onion Soup / The Grateful Girl Cooks!

We both really loved this soup!   If you happen to follow a Weight Watchers plan, the total for this delicious bowl of “yummy-ness” is 3 Smart Points!  I highly recommend this recipe… low in calories, high in taste and satisfaction!  Have a great day!

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of yummy soup recipes to check out, 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

Weight Watchers French Onion Soup / The Grateful Girl Cooks!

Recipe Adapted From: https://www.weightwatchers.com

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Weight Watchers French Onion Soup
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

You'll love this recipe for Weight Watchers French Onion Soup, with caramelized onions! All the flavor without the extra calories!

Category: Soup
Cuisine: French
Keyword: french onion soup
Servings: 6 (1½ cup) servings
Calories Per Serving: 116 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6-7 large uncooked brown onions , peeled and thinly sliced (approx. 3 lbs.)
  • 2 Tablespoons unsalted butter
  • 2 teaspoons salt
  • 1 bay leaf
  • 5 sprigs fresh thyme (plus extra if using for garnish)
  • 1/4 cup sherry
  • 2 teaspoons minced garlic
  • 1 teaspoon granulated sugar
  • 3 cups beef broth (reduced sodium)
  • 3 cups chicken broth (reduced sodium)
  • 1 teaspoon soy sauce (low sodium)
  • 1/4 teaspoon black pepper
  • 3 Tablespoons grated Parmesan cheese (to garnish hot soup)
  • Additional sprigs fresh thyme (to garnish hot soup)
US Customary - Metric
Instructions
  1. Peel onions and thinly slice.
  2. Melt butter in large skillet. Add sliced onions and salt. Cook on medium heat until the onions are well browned, stirring every couple of minutes. This will take approximately 20 minutes. Once the onions are wonderfully brown (and smell so good!), add a bay leaf and fresh thyme sprigs to the skillet (if using dried thyme, reduce by 1/2 the amount used). Add sherry, minced garlic, sugar, beef broth and chicken broth to skillet. Stir well, to combine all ingredients. Let this mixture cook, uncovered for 20 minutes on medium heat, stirring occasionally. This will burn off the alcohol (sherry). When done, remove bay leaf and thyme sprigs from soup. Stir in soy sauce and black pepper.
  3. Ladle the hot soup into bowls, and immediately garnish each serving with 1/2 Tablespoon grated Parmesan cheese and fresh thyme (if desired). Serve, and ENJOY! (the leftovers are wonderful, as well!)
Nutrition Facts
Weight Watchers French Onion Soup
Amount Per Serving (1 serving (1½ cups))
Calories 116 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 1751mg76%
Potassium 326mg9%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 5g6%
Protein 4g8%
Vitamin A 180IU4%
Vitamin C 18mg22%
Calcium 72mg7%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this recipe for Weight Watchers French Onion Soup, with caramelized onions! All the flavor without the extra calories!


Jan
2018

Triple Berry Banana Smoothie

categories: Beverages, Breakfast, Lunch - Quick and Easy
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A Triple Berry Banana Smoothie is a delicious treat, with raspberries, blueberries, blackberries, banana, spinach, orange juice, and Greek yogurt!
A Triple Berry Banana Smoothie is a delicious treat, with raspberries, blueberries, blackberries, banana, spinach, orange juice, and Greek yogurt!

Do you enjoy cold, fresh fruit smoothies? We sure do at our house! Recently for lunch I made a Triple Berry Banana Smoothie, which included blended frozen raspberries, blueberries, and blackberries with a banana, orange juice, Greek yogurt and spinach! It was DELICIOUS!

Here in the Portland, Oregon area, we’ve been experiencing many days with temperatures in the low 30’s this Winter. I realize that sounds like a “heat wave” to others experiencing absolutely frigid temps, heavy snowfall and blizzard conditions, BUT… it still was COLD.

So in spite of everything my brain told me NOT to do on a freezing cold day, I made a really COLD fruit smoothie for lunch… ha ha! And guess what? IT WAS WONDERFUL!

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

What’s IN A Triple Berry Banana Smoothie?

The smoothie couldn’t be easier to make!  Here are the cast of characters… frozen berries (3 kinds- blueberry, blackberry and raspberry, bought in a fruit medley bag at Costco. I added non-fat plain Greek yogurt (a good source of protein), a handful of fresh baby spinach (trust me- the kids will NEVER know there’s a veggie in there!), a banana, and a small amount of orange juice.

It’s EASY To Make This Smoothie!

All the ingredients are placed into a blender and mixed until it is smooth! That’s it!  There is enough to make 2 (8 ounce) smoothies, or 4 little smoothies (for the kids). By using frozen berries there is no need to add ice to make the smoothie cold (which can possibly water down the drink).

All the ingredients used to make a triple berry banana smoothie!

Looking For Other Smoothie Recipes?

If you are a lover of fruit smoothies, I would also recommend checking out my recipes for Orange Julius (copycat), Blueberry, Banana and Kale Smoothie, or a Super Creamy Chocolate Peanut Butter Smoothie! They all taste wonderful, and are very easy to prepare!

You might also enjoy this Orange Julius (copycat).

Maybe you would also enjoy this Blueberry, Banana, and Kale Smoothie.

This Super Creamy Chocolate Peanut Butter Smoothie is another smoothie that is delicious.

A Triple Berry Banana Smoothie Is SO EASY To Make

But for now, let’s go back to THIS incredible tasting triple berry banana smoothie! Once it is well blended, pour yourself a great big glass full, and ENJOY this yummy, filling drink! The best part is that it only takes a couple minutes to make, tastes GREAT, and is nice and cold from those frozen berries! Lip-smackin’ good!

One serving of the triple berry banana smoothie.

Hope you enjoy this triple berry banana smoothie! We sure did! The recipe for the triple berry smoothie is easily doubled, and can be easily adapted to use other berries you may enjoy.  It was a very light lunch for me that day, but it left me filling full and satisfied. 

Thank you for stopping by, and I hope you will come back again soon. Don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page. Have a wonderful day!

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Triple Berry Banana Smoothie
Prep Time
3 mins
Cook Time
0 mins
Total Time
3 mins
 

A Triple Berry Banana Smoothie is a delicious treat, with raspberries, blueberries, blackberries, banana, spinach, orange juice, and Greek yogurt!

Category: Beverage, Breakfast
Cuisine: American
Keyword: triple berry banana smoothie
Servings: 2 (8 ounce) servings
Calories Per Serving: 160 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups frozen berry medley (blueberries, blackberries, raspberries)
  • 1 large banana
  • 1 large handful fresh baby spinach leaves (approx. 1½ cups)
  • 3 heaping Tablespoons non-fat Greek yogurt
  • 1/2 cup orange juice (I used commercially prepared)
US Customary - Metric
Instructions
  1. Place all ingredients in blender. Make sure berries (or banana) are frozen before adding. By using frozen fruit, you avoid having to add ice cubes to the drink to make it cold, which can water it down.
  2. Process ingredients until well blended and smooth.
  3. Pour into glasses and serve!
Recipe Notes

Recipe yields approximately 2 (8 ounce) servings) or 4 (1/2 cup) servings.

Nutrition Facts
Triple Berry Banana Smoothie
Amount Per Serving (1 serving (8 ounce))
Calories 160 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 3mg0%
Potassium 418mg12%
Carbohydrates 38g13%
Fiber 5g21%
Sugar 25g28%
Protein 1g2%
Vitamin A 280IU6%
Vitamin C 40mg48%
Calcium 19mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!A Triple Berry Banana Smoothie is a delicious treat, with raspberries, blueberries, blackberries, banana, spinach, orange juice, and Greek yogurt!