Nov
2017

Chicken Fajita Rice Bowl

categories: Chicken, Main Dishes, Mexican / Southwestern
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Enjoy this yummy chicken fajita rice bowl, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and lime juice on a bed of brown rice.
Enjoy this yummy chicken fajita rice bowl, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and lime juice on brown rice.

I recently made a Chicken Fajita Rice Bowl… it was amazing, so I want to share the recipe with you!  I’m sure you’ll love this Weight Watchers meal, too! My favorite type of food is Mexican, so you can imagine how excited I was to try this chicken fajita rice bowl (with a few minor tweaks of my own!).  The best part? Knowing that a delicious, healthy meal can also be loaded with flavor, as this chicken fajita rice bowl is. It’s an entire meal in one bowl! We truly LOVED this dinner.

Seasoned chicken breast, grilled onions and bell peppers, avocado, pico de gallo, cilantro and a  squeeze of fresh lime juice on a bed of brown rice really puts this chicken fajita rice bowl over the top! Yum! There is a LOT of flavor going on here! The recipe has a few steps, but can be easily shortened by using leftover chicken breast and store bought salsa (in place of the homemade pico de gallo).

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

How To Make A Chicken Fajita Rice Bowl

Lightly spray a skillet with non-stick spray.  Sauté the bell pepper and onion on medium-high heat; cook for 4-5 minutes, or until tender.

Cooking onions and peppers in a skillet, for the chicken fajita rice bowl.

Prepare brown rice according to the package directions and set aside, once fully cooked. If you have leftover rice, go ahead and use it (another timesaver!).

Brown rice is cooked for the chicken fajita rice bowl.

Mix the Southwestern spices for the chicken in a small bowl. These spices include chili powder, paprika, garlic powder, cumin, oregano, salt and pepper.

Sprinkle the spices evenly over the chicken slices, and toss to coat. Make sure the chicken is lightly seasoned with the spices on each side.

Spices mixed in bowl to coat chicken for the chicken fajita rice bowl.

Spices are added to chicken breast strips for the chicken fajita rice bowl.

Cook The Seasoned Chicken

Heat a teaspoon of olive oil in skillet on medium heat. When the oil is very hot, add the chicken strips. Cook the chicken for 4-5 minutes on medium heat, turning occasionally. Cook the chicken nicely browned on all sides, and is cooked through. Transfer the cooked chicken to a plate, and set aside.

Seasoned chicken strips are cooked in skillet for the chicken fajita rice bowl.

Make The Pico de Gallo

Prepare pico de gallo (if making homemade or NOT using salsa). I make a simple vesion easily by chopping tomatoes, brown onion, cilantro, a squeeze of lime juice. I season this mixture with salt and pepper, and it only takes a couple minutes to make.

TIMESAVER TIP: Looking to save a little time fixing this dish? Simply use store-bought chunky salsa or pico de gallo.

Pico de gallo in bowl, ready to add to the chicken fajita rice bowl.

When you’re ready to put the chicken fajita rice bowl together, gather the ingredients. You should have grilled peppers and onions, pan-seared chicken, brown rice, pico de gallo (or chunky salsa), avocado, cilantro, diced green chiles, and lime!

Ingredients (peppers, salsa, rice, chicken, avocado, chiles, and lime) are ready to build the chicken fajita rice bowl.

Assemble Each Chicken Fajita Rice Bowl In This Order

  1. Divide brown rice between two bowls.
  2. Top each with half the bell pepper and onions, and 1/4 of the avocado chunks.
  3. Top each bowl with half the chicken and 1 teaspoon chopped green chiles.
  4. Garnish each bowl with pico de gallo (or salsa), a couple lime wedges, and a couple sprigs fresh cilantro.

Photo showing the 4 steps to build the chicken fajita rice bowl.

Time To Eat!

That’s it!  Serve the chicken fajita rice bowl immediately, and enjoy this amazing tasting dinner entree! Doesn’t it look delicious?!

The chicken fajita rice bowl is served in a white bowl, with a lime and cilantro garnish.

This chicken fajita rice bowl tastes GREAT! Even better is knowing that this meal is a fairly low calorie one bowl meal, with chicken, rice and veggies! If you follow a Weight Watchers plan, this Chicken Fajita Rice Bowl (when prepared as written) has a Smart Point total of 7! You can’t beat that, especially when you see and taste how fantastic this dish really is!

Hope you enjoy your chicken fajita rice bowl, because we sure do. Have a GREAT day!

Looking For More ENTREE 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 delicious main course salad 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

Recipe Adapted From:  https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:58c0753485fb70cc179c5fb6

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Chicken Fajita Rice Bowl
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 
Enjoy this yummy chicken fajita rice bowl, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and lime juice on a bed of brown rice.
Category: Entree
Cuisine: Southwestern
Keyword: chicken fajita rice bowl
Servings: 2 servings
Calories Per Serving: 326 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large boneless , skinless chicken breast, halved horizontally, then cut into thin strips
  • 1 teaspoon olive oil
Spices For Chicken:
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
For Salad:
  • 1 cup cooked brown rice
  • 1/4 cup thinly sliced brown onion
  • 1/4 cup EACH uncooked red and green bell pepper , chopped
  • 1/2 Hass avocado , diced
  • 2 teaspoons diced green chiles
  • 1/2 medium fresh lime , cut into 4 wedges
  • 1/2 cup pico de gallo OR fresh salsa
  • 4 sprigs fresh cilantro
US Customary - Metric
Instructions
  1. Lightly spray a skillet with non-stick spray. Saute the bell pepper and onion on medium-high heat; cook for 4-5 minutes, or until tender.
  2. Mix spices for chicken in a small bowl (chili powder, paprika, garlic powder, cumin, oregano, salt and pepper). Sprinkle evenly over chicken slices, and toss to coat. Heat a teaspoon of olive oil in skillet on medium heat. When oil is very hot, add chicken. Cook chicken 4-5 minutes, turning occasionally, until done and nicely browned. Transfer chicken to a plate. Set aside.
  3. Prepare pico de gallo (if making homemade or NOT using salsa). I made some very easily by chopping tomatoes, brown onion, cilantro, a squeeze of lime juice, and seasoned with salt and pepper. Looking to save a little time? Simply use store-bought chunky salsa.
  4. Assemble bowls like this: 1) Divide brown rice between two bowls. 2) Top each with half the bell pepper and onions, and 1/2 of the avocado chunks. 3) Top each bowl with half the chicken and 1 teaspoon chopped green chiles. 4) Garnish each bowl with pico de gallo (or salsa), a couple lime wedges, and a couple sprigs fresh cilantro.
Recipe Notes

If you follow a Weight Watchers plan, this Chicken Fajita Rice Bowl (when prepared as written) has a Smart Point total of 7!

Nutrition Facts
Chicken Fajita Rice Bowl
Amount Per Serving (1 serving)
Calories 326 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Cholesterol 36mg12%
Sodium 1083mg47%
Potassium 619mg18%
Carbohydrates 41g14%
Fiber 6g25%
Sugar 7g8%
Protein 16g32%
Vitamin A 1585IU32%
Vitamin C 41.8mg51%
Calcium 21mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy this yummy chicken fajita rice bowl, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and lime juice on a bed of brown rice.

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Nov
2017

Portobello Bleu Cheese Burger

categories: Lunch - Quick and Easy, Main Dishes, Meatless Meals
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Looking for a flavorful “meatless” burger? Try this marinated Portobello Bleu Cheese Burger, with grilled onions, bleu cheese, and creamy Dijon sauce!Looking for a flavorful "meatless" burger? Try this marinated Portobello Bleu Cheese Burger, with grilled onions, bleu cheese, and creamy Dijon sauce!

You’ve gotta try this delicious Portobello Bleu Cheese Burger! The “meatless” sandwich is easy to make, and tastes wonderful.  Your “Meatless Mondays” will never be the same, with this recipe in your toolbox!!

Now I have to start this blog post by saying that I have never had a portobello burger before. Ever. I’ve had my fair share of of meatless burgers, like black bean  (thanks to one of our sons who is a vegetarian), but never a burger patty made out of a huge portobello mushroom. I love portobello mushrooms, and yes, they are known for their “meaty” taste, but until I tried this recipe, the concept had eluded me. Until now.

I found the recipe on Pinterest for the basic burger part of the recipe, then tweaked the recipe a bit to let me marinate the mushroom before cooking, which gave it additional flavor! I’m a traditional beef burger girl all the way, but was open to trying a meatless version.  The result? A tasty burger, which my husband and I really enjoyed!  Even if you’re not a vegetarian, you will probably enjoy this flavor-filled sandwich.

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

Make The Sauce For The Portobello Bleu Cheese Burger

The first thing you will need to do is make a sauce for the finished burgers.  In a small bowl, combine plain Greek yogurt, olive oil, minced garlic cloves, dijon mustard, dried basil, parsley and salt. Mix the ingredients well, then cover the bowl and refrigerate the portobello bleu cheese burger sauce until you’re ready to use it. Easy!

Mixing up the dijon sauce for a portobello bleu cheese burger.

Prepare The Mushrooms

Wipe mushrooms clean with a damp cloth. Remove stems and gills from underside of mushroom. Clean the gills out by carefully running a small spoon around the underside of the mushroom. Discard the stems and gills, because you won’t need them!

This is what the portobello mushroom caps looked like before they were marinated. Each mushroom is about 4 inches wide (which is perfect size for a standard hamburger bun)!

Two large portobello mushrooms for burgers, ready to marinate.

Make The Marinade For The Portobello Mushrooms

Make a simple marinade for the mushrooms by mixing together olive oil, balsamic vinegar, dried basil, garlic powder, onion powder, and a pinch of salt. Pour the marinade over prepared portobello mushrooms, turning to cover, and let them sit in the marinade for 20 minutes (with mushroom top face down in the marinade most of the time).

The marinade is ready for the portobello mushrooms.

Cook The Portobello Mushrooms

Heat a large skillet on medium-high.  Lightly brush the skillet with olive oil. Add the marinated mushrooms and red onion slices to the hot skillet. Cook the mushrooms for approximately 4 minutes per side, until they are tender and they begin to release their juices.  Cook the onions until they are tender and lightly browned.

Marinated portobello mushrooms and some red onion slices are cooked for burgers.

While the mushrooms cook, split and lightly butter each half of the hamburger buns. Grill them, butter side down in a skillet, until toasted and lightly browned.

Buns are lightly toasted in skillet for portobello bleu cheese burgers.

Assemble The Portobello Bleu Cheese Burger

To assemble each portobello bleu cheese burger, spread a Tablespoon of the herb sauce on the bottom side of a toasted bun.

Dijon sauce is spread on toasted bun for the portobello bleu cheese burger.

Top the bun with the cooked red onion. Place the cooked mushroom on top of the onions with the top (smooth side) down.

Cooked portobello mushroom and blue cheese crumbles are added to hamburger bun.

Sprinkle with some of the bleu cheese crumbles, then cover with a lettuce leaf. Cover the top with the bun, and this delicious portobello bleu cheese burger is ready to eat!

The portobello bleu cheese burger is covered with lettuce and top bun, and is ready to eat!

Hope you enjoy this delicious portobello bleu cheese burger. It is a tasty alternative to a traditional beef burger!  We really enjoyed it and were pleasantly surprised by it’s great flavor! Have a great day.

Looking For More MEATLESS Meals?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Recipe Adapted From: https://www.cleaneatingmag.com/recipes/grilled-portobello-burgers-with-blue-cheese-creamy-dijon

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Portobello Bleu Cheese Burger
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 
Looking for a flavorful "meatless" burger? Try this marinated Portobello Bleu Cheese Burger, with grilled onions, bleu cheese, and creamy Dijon sauce!
Category: Dinner, Vegetarian
Cuisine: American
Keyword: portobello bleu cheese burger
Servings: 2 burgers
Calories Per Serving: 532 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large portobello mushrooms (wiped clean, stems and gills removed)
  • 2 slices red onion
  • 1½ Tablespoons olive oil
  • 2 kaiser rolls (or hamburger buns)
  • Butter (for toasting buns)
  • 1/4 cup bleu cheese (crumbled)
  • 2 Romaine lettuce leaves
For Mushroom Marinade:
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil
For Burger Sauce:
  • 1 Tablespoon plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1/2 Tablespoon olive oil
  • 1½ cloves garlic , minced
  • 1 teaspoon dried basil
  • Pinch of salt
US Customary - Metric
Instructions
  1. Make the sauce for the finished burgers. In a small bowl, combine plain Greek yogurt, olive oil, minced garlic cloves, dijon mustard, dried basil and salt. Mix well, then refrigerate (covered) until ready to use.
  2. Wipe mushrooms clean with a damp cloth. Remove stems and gills from underside of mushroom. Clean the gills out by carefully running a small spoon around the underside of the mushroom. Discard gills. Make marinade for mushrooms by mixing together olive oil, balsamic vinegar, dried basil, garlic powder and a pinch of salt. Pour marinade over prepared portobello mushrooms, turning to cover; let them sit in marinade for 20 minutes (with mushroom top face down in marinade most of the time).
  3. Heat a skillet on medium-high. Lightly brush skillet with the olive oil. Add mushrooms and red onion slices to hot skillet. Cook mushrooms 4 minutes per side, until tender. Cook onions until tender and lightly browned.
  4. While mushrooms cook, split and lightly butter each cut side of hamburger buns. Grill them, butter side down in a skillet, until toasted and lightly browned.
  5. To assemble burgers, spread a Tablespoon of the dijon sauce on the bottom side of a toasted bun. Top with cooked red onion, then put the cooked mushroom on top of onions with the top (smooth side) down. Sprinkle with bleu cheese crumbles, then cover with lettuce leaf. Top with bun, and it's ready to eat!
Nutrition Facts
Portobello Bleu Cheese Burger
Amount Per Serving (1 burger)
Calories 532 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 11g69%
Cholesterol 28mg9%
Sodium 547mg24%
Potassium 511mg15%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 8g9%
Protein 11g22%
Vitamin A 2745IU55%
Vitamin C 3.4mg4%
Calcium 192mg19%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Looking for a flavorful "meatless" burger? Try this marinated Portobello Bleu Cheese Burger, with grilled onions, bleu cheese, and creamy Dijon sauce!


Oct
2017

Creamy Lemon Salad Dressing

categories: Sauces and Dressings
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This delicious creamy lemon salad dressing is easy to make from scratch in a couple minutes, with only a few pantry ingredients!
This delicious, creamy lemon salad dressing is easy to make from scratch in a couple minutes, with only a few pantry ingredients!

I’ve made this salad dressing too many times to count since first receiving it from a parent of a student who attended a school I worked at many years ago. A parent of one of our students, named Vickie, brought a salad for our staff during Teacher Appreciation days and I LOVED the dressing on it.  When I asked her what kind of dressing it was, she told me it was homemade!

Well, I loved it so much that I asked her for her recipe, and thankfully she was kind enough to give it to me.  In fact I still have her original recipe handwritten on a piece of yellow legal paper. The creamy lemon salad dressing compliments a variety of mixed green salads, but the one I enjoy it on most is my recipe for Mixed Greens, Cranberries, Feta and Pecans. Amazing!

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

How To Make Creamy Lemon Salad Dressing

Gather a few simple ingredients from your pantry… you will need a lemon, finely ground black pepper, extra virgin olive oil mayonnaise, and real maple syrup. That’s it!

Ingredients ready to make creamy lemon salad dressing.

In a small bowl, combine all ingredients EXCEPT FOR THE MAYONNAISE.  Mix them very well, until fully blended.

Ingredients for creamy lemon salad dressing are mixed together in small bowl.

Add mayonnaise to make it a truly creamy lemon salad dressing.

Mayonnaise is added to ingredients to make it truly a creamy lemon salad dressing.

Whisk mayonnaise in, until completely blended into dressing.

Mayonnaise has been whisked into the creamy lemon salad dressing.

Storing Creamy Lemon Salad Dressing

Place creamy lemon salad dressing into a covered, airtight container and refrigerate until ready to serve. TIP** This dressing can be used right when you are done whisking it together, but if refrigerated for several hours (or longer), the flavors really have time to mingle, and the dressing will have even better flavor!

Right before serving, give the container a good shake or stir the dressing to re-mix all of the ingredients.

Creamy Lemon Salad Dressing is stored in covered jar in refrigerator.

Pour the creamy lemon salad dressing over your favorite green salad, and toss to coat!

Pouring the creamy lemon salad dressing over a mixed green salad.

That’s it… see how easy it is to make this yummy, creamy lemon salad dressing?  Hope you have the opportunity to make this, so you can see for yourself just how delicious this dressing is on a mixed green salad!  Have a great day!

Looking For More SALAD DRESSING Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Recipe Source: Vickie Spracklen

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Creamy Lemon Salad Dressing
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

This delicious creamy lemon salad dressing only takes a few pantry ingredients and a couple minutes to make!

Category: Salad Dressing
Cuisine: American
Keyword: creamy lemon salad dressing
Servings: 12 Tablespoons (approx. 3/4 cup)
Calories Per Serving: 91 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup real maple syrup
  • 2 dashes finely ground black pepper
  • 1/4 cup real mayonnaise
US Customary - Metric
Instructions
  1. In a medium-sized bowl, combine lemon juice, olive oil, maple syrup and finely ground black pepper. Mix or whisk well, to fully blend ingredients.
  2. Add mayonnaise to blended salad dressing. Whisk salad dressing well, until smooth.
  3. Place salad dressing in an airtight, covered container and refrigerate until ready to serve. The longer salad dressing is refrigerated, the better the flavors can develop.
  4. Right before using, give the salad dressing a good stir or shake to re-mix ingredients.
  5. Enjoy this delicious salad dressing!
Nutrition Facts
Creamy Lemon Salad Dressing
Amount Per Serving (1 Tablespoon)
Calories 91 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 30mg1%
Potassium 20mg1%
Carbohydrates 5g2%
Sugar 4g4%
Vitamin C 2mg2%
Calcium 7mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This delicious, creamy lemon salad dressing is easy to make from scratch in a couple minutes, with a few pantry ingredients! Use it on a favorite green salad.


Oct
2017

Chicken Wild Rice and Bacon Soup

categories: Bacon, Chicken, Main Dishes, Soups
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Chicken wild rice soup, w/ thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling dish!On a cool Fall day, nothing warms you up better than a hearty bowl of Chicken wild rice and bacon soup!  Chicken, wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling meal!

On a cool Fall day, nothing warms you up better than a hearty bowl of Chicken wild rice and bacon soup!  Chicken, wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling meal!

I found this recipe in a cookbook I bought for my friend Shari last Christmas!  I gave her the cookbook (she LOVES to cook), and cringed just a bit when she said her son had given her the exact same cookbook. It was funny (and kind of sad) when she gave it back to me and told me to keep it. Gadzooks!

Of course, I kept it (a small sacrifice, right?), and I have loved finding new soup recipes for our family in it, including THIS one.  My husband and I loved this amazing Chicken wild rice soup (with bacon)!

Scroll Down for A Printable Recipe Card At the bottom Of the Page

Is This An Easy Soup To Prepare?

The chicken wild rice soup has a rather long cook time (60 minutes) in order to soften the wild rice, but other than that, it was a simple soup to prepare. I recommend this recipe (AND the cookbook) whole-heartedly, and hope you will consider trying it!  Here’s how to make the soup:

How To Make Chicken Wild Rice and Bacon Soup

Cook bacon pieces in a large, heavy pot.  *TIP: I cut the bacon into 1″ strips with kitchen scissors before cooking, because it cooks faster. Simply stack the bacon, then cut through strips with scissors (or sharp knife).

Cook the bacon on medium-high heat until crisp (takes about 5-7 minutes). When done, transfer bacon with a slotted spoon to paper towels to drain. Set aside. Leave bacon grease in pot.

Cooking bacon for chicken wild rice soup.

Place butter, chopped carrot and onion into the pot. Cook on medium-high, stirring often, until carrot begins to soften (about 5-6 minutes).

Carrots and onions are cooked for chicken wild rice soup.

Add minced garlic and dried thyme. Cook for one minute, stirring, so the garlic doesn’t burn. Pour in the white wine. Cook for 3 minutes, stirring often to scrape up any bacon “bits” from bottom of pan (these will add flavor to soup).

Spices and white wine are cooked with vegetables for wild rice chicken soup.

Add Wild Rice And Cook Until Tender

Now add chicken broth and wild rice to pot. Stir to combine. Turn heat down to Low, put a lid on the pot and cook for 60 minutes or until rice is tender.

Wild rice and chicken broth is added to the soup pot.

Once rice is tender, add cooked bacon and chicken to soup. By the way, I quickly cooked the chicken while the soup was cooking, so it was ready to go once the rice was tender. TIP: You can also use rotisserie chicken or leftover baked or boiled chicken to save time, as well!

Chicken and bacon are added to the pot full of chicken wild rice soup.

Add the heavy whipping cream. Stir to combine. Return the chicken wild rice soup to a low simmer; cook soup, uncovered for 5 more minutes, until heated through, and soup has thickened a bit.

Heavy whipping cream is added to the chicken wild rice soup.

Once chicken wild rice soup has heated through, season with salt and black pepper, to taste. Now it’s ready to serve!

The chicken wild rice soup is heated through, then it's ready to eat.

Chicken Wild Rice Soup Is Ready To Serve!

This is how it looked when I ladled it into our soup bowls… doesn’t it look yummy?  Guess what… it TASTES yummy, too! Serve the soup with some crusty french bread, and enjoy!

A bowl full of chicken wild rice soup.

A white bowl, full of chicken wild rice soup, with bacon.

I really hope you will consider trying this soup!  I know it’s hard to look at a picture and wonder if it actually tastes good… but it does!  The kitchen smelled incredibly good, too, while this was cooking!

The leftovers were good for lunch the next day, as well.  You will notice with the leftovers (IF you have any leftovers… wink, wink) that the rice absorbs more of the broth if refrigerated overnight.  Simply add a bit more broth when you reheat the soup, and it will be as good as the first night you made it! Have a great day… and make some SOUP!

Looking for More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy, comforting homemade soup 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 Adapted From: The cookbook “Williams-Sonoma Soup Of The Day”, published by Weldon Owen, Inc. and Williams-Sonoma, Inc., 2011, page 61.

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Chicken Wild Rice and Bacon Soup
Prep Time
20 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 25 mins
 
Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this delicious, creamy and filling soup!
Category: Soup
Cuisine: American
Keyword: chicken wild rice soup
Servings: 4 servings
Calories Per Serving: 471 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6-7 slices thick cut bacon , cut into 1" strips (use kitchen scissors or sharp knife to cut)
  • 1 Tablespoon butter
  • 1 carrot , peeled and chopped
  • 1 yellow onion (medium), chopped
  • 2 cloves garlic , minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup dry white wine
  • 4 cups chicken broth
  • 1 cup uncooked wild rice
  • 1 chicken breast (skinless, boneless), cooked and chopped (1" chunks)
  • 3 Tablespoons heavy whipping cream
  • Salt and fresh ground black pepper , to taste
US Customary - Metric
Instructions

  1. Cut bacon into 1" strips with kitchen scissors (stack bacon, then cut through strips with scissors or sharp knife). Cook bacon pieces in a large, heavy pot on medium-high heat until crisp (takes about 5-7 minutes). When done, transfer bacon with a slotted spoon to paper towels to drain. Set aside. Leave bacon grease in pot.

  2. Place butter, chopped carrot and onion into the pot. Cook on medium-high, stirring often, until carrot begins to soften (about 5-6 minutes). Add minced garlic and dried thyme. Cook for an additional minute, stirring, so the garlic doesn't burn. Add wine. Cook for 3 minutes, stirring often to scrape up any bacon "bits" from bottom of pan (these add flavor to soup). Add chicken broth and wild rice to pot. Stir to combine. Turn heat down to Low, put a lid on the pot and cook for 60 minutes or until rice is tender.
  3. Once rice is tender, add cooked bacon and chicken to soup. Add heavy whipping cream. Stir to combine. Return soup to a low simmer; cook soup, uncovered, for 5 minutes, until heated through, and soup has thickened a bit. Once soup is heated through, season with salt and pepper, to taste. Serve, and enjoy!
Nutrition Facts
Chicken Wild Rice and Bacon Soup
Amount Per Serving (1 serving)
Calories 471 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 9g56%
Cholesterol 62mg21%
Sodium 1291mg56%
Potassium 669mg19%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 3g3%
Protein 20g40%
Vitamin A 2655IU53%
Vitamin C 20.2mg24%
Calcium 39mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards! Chicken wild rice soup, w/ thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling dish!


Oct
2017

Peanut Butter Rice Krispie Pumpkins

categories: Candy, Desserts, Holidays!
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Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkins in only 20 minutes! Kids will love making these easy treats!Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkins in only 20 minutes! Kids will love making these easy treats!

Fall is in the air… time to decorate pumpkins! How about making some EASY, cute and tasty Peanut Butter Rice Krispie Pumpkins in about 20 minutes?

I found a recipe on Pinterest for these cute little pumpkins and knew I had to make them! Looking at them, I thought they were the perfect Fall treat.

I love the original Rice Krispy treats, so a peanut butter flavored one that LOOKED like a cute little Halloween pumpkin- yes, please! They were incredibly EASY to make, taste delicious, and you really can’t mess them up!

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

How To Make These Pumpkin Rice Krispie Treats

Place peanut butter and butter in a medium sized saucepan. Heat on medium heat for 3 minutes, stirring occasionally with wooden spoon (use wooden spoon because mixture won’t stick to it as much).

Peanut butter and butter are melted in pan.

Add marshmallows and the food coloring. Stir until the marshmallows have completely melted and mixture is smooth and sticky.

Marshmallows and food coloring are added to melted peanut butter mixture.

Marshmallow mixture is cooked until all marshmallows are melted.

Remove pan from heat; stir in the Rice Krispy cereal. Stir very well with wooden spoon (put some muscle into it!), until completely mixed together and mixture is orange in color.

Rick krispie cereal is added to peanut butter marshmallow mixture and stirred until blended.

Forming The Peanut Butter Rice Krispie Pumpkins

Using wax paper (or powder free latex gloves), scoop out rice krispie mixture (just “guesstimate” – you need to get 12 pumpkins out of the mixture!).

Roll each portion into a round little ball. Immediately push a tootsie roll midgee into the top of “pumpkin” to act as the stem. TIP: Having 12 tootsie rolls unwrapped before beginning makes it so much faster!

Place pumpkin onto wax paper to cool. Later, once the tootsie roll has warmed a bit from the hot Rice Krispy mixture, you can bend it a little to make a more realistic looking “stem”. Repeat process until you have made 12 pumpkins.

Tootsie rolls are added to look like stems on rice krispie pumpkins.

Time To Decorate!

Once the peanut butter rice krispie pumpkins have cooled completely, decorate them any way you wish with frosting, candy eyes, or leave them just the way they are! I used a toothpick to apply the frosting.

Rice krispie pumpkins, ready to eat!

Up close photo of rice krispie pumpkin... BOO!

These Fall-themed peanut butter rice krispie pumpkins are a whimsical way to celebrate the season!  They are delicious, and what could be more fun than to decorate a peanut butter flavored rice krispie treat pumpkin?! 

All ages will love these cute treats. Sure hope you enjoy making them and gobbling them up! Thanks for stopping by, and please come back again soon for more family-friendly recipes.

Looking For More FALL-INSPIRED Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have several Fall-inspired 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

Recipe Source: https://www.savoryexperiments.com/peanut-butter-rice-krispie-treat-pumpkins/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Peanut Butter Rice Krispie Pumpkins
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 
Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkin Treats in only 20 minutes!
Category: Snack
Cuisine: American
Keyword: rice krispie pumpkins
Servings: 12 pumpkins
Calories Per Serving: 279 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 cups Rice Krispies cereal
  • 3 Tablespoons butter
  • 1 package (10 ounces) mini-marshmallows
  • 1/2 cup creamy peanut butter
  • 13 drops red food coloring
  • 5 drops yellow food coloring
  • 12 Tootsie Roll Midgees
  • Optional- Prepared frosting for decorating (I used 1 cup powdered sugar, several drops of water and black food coloring-mixed them together to form a fairly thick frosting that wouldn't run)
US Customary - Metric
Instructions
  1. Place peanut butter and butter in a medium sized saucepan. Heat on medium heat for 3 minutes, stirring occasionally with wooden spoon (use wooden spoon because mixture won't stick as much).
  2. Add marshmallows and the food coloring. Stir until the marshmallows have completely melted and mixture is smooth and sticky.
  3. Remove pan from heat; stir in the Rice Krispies. Stir very well with wooden spoon (put some muscle into it!), until completely mixed together and mixture is orange in color.
  4. Using wax paper (or powder free latex gloves), scoop out rice krispie mixture (just guesstimate-you need to get 12 pumpkins out of the mixture!). Roll each portion into a round little ball. Immediately push a tootsie roll midgee into the top of "pumpkin" to act as the stem. Place pumpkin onto wax paper to cool. Later, once the tootsie roll has warmed a bit from the hot rice krispie mixture, you can bend it a little to make a more realistic looking "stem".
  5. Repeat process until you have made 12 pumpkins. Once pumpkins have cooled completely, decorate them any way you wish with frosting, or leave them just the way they are! (I used a toothpick to apply the frosting). Enjoy!
Nutrition Facts
Peanut Butter Rice Krispie Pumpkins
Amount Per Serving (1 pumpkin)
Calories 279 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 7mg2%
Sodium 167mg7%
Potassium 87mg2%
Carbohydrates 43g14%
Sugar 25g28%
Protein 4g8%
Vitamin A 1020IU20%
Vitamin C 8.8mg11%
Calcium 5mg1%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make these yummy Fall or Halloween themed Peanut Butter Rice Krispie Pumpkins in only 20 minutes! Kids will love making these easy treats!


Oct
2017

Smothered Pork Chops

categories: Main Dishes, Pork
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Smothered Pork Chops are pan-seared, then baked until tender and smothered in a rich, thick onion gravy. Full of flavor, you will LOVE these glazed chops!Smothered Pork Chops are pan-seared, then baked until tender and smothered in a rich, thick onion gravy. Full of flavor, you will LOVE these glazed chops!

Smothered Pork Chops, how I love thee! Pan-seared, bone-in pork chops, baked until tender, and smothered in a rich, thick onion gravy. How could I NOT love you?

I found this recipe for smothered pork chops in a cookbook I got for my birthday.  The photo in the cookbook LOOKED really good, and the recipe sounded wonderful, so I gave it a try.  Wow… were they ever YUMMY!  Tender and packed with flavor, this pork chop dinner for two was a winner!

There are a few steps involved in making these smothered pork chops, but it’s actually easy to prepare if you prep everything before beginning. You will LOVE the finished dish! The recipe, as written, serves two, but is EASILY doubled.  Here’s how to make this delicious pork dish:

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

How To Make Smothered Pork Chops

Preheat oven to 300° F.  While oven is preheating, mix paprika, onion powder, salt, pepper, and cayenne pepper in a small bowl.  Pat the pork chops dry with a paper towel, then rub both sides with spice mix, to evenly cover meat.

Bone in pork chops are seasoning with spices before pan-searing.

Place the oil in an ovenproof 10 inch skillet. Heat oil on medium-high heat until it just begins to smoke. Place the chops into the skillet and cook each side 3-5 minutes until well browned. Transfer the chops to a plate and keep warm, but DO NOT clean out skillet.

Pork chops are seared until brown on both sides before baking.

Add butter to the skillet and melt, on medium heat.  Add the onion slices; cook them for 8-10 minutes until well browned.

Onion slices are cooked in butter for smothered pork chops.

Once the onions have browned fully, stir the thyme and minced garlic into the skillet.  Cook, stirring constantly for 30 seconds.

Thyme and garlic is added to cooked onions for smothered pork chops gravy.

Add Broth To Make The Sauce

Add 1/2 cup beef broth (reserve the remaining Tablespoon of broth called for in recipe) and the bay leaf to the skillet. Stir well, making sure to scrape up all those browned bits from the bottom of the skillet (flavor-packed!). Bring this liquid mixture to a simmer in the skillet.

Beef broth is added to cooked onions to make gravy for smothered pork chops.

Bake The Smothered Pork Chops

Place the chops (and any juices that have accumulated on the plate) back into the skillet. Spoon a bit of the sauce over the chops. Cover the skillet, and place the smothered pork chops into the preheated oven.  Bake for 1½ hours, until the pork is tender.

Smothered Pork Chops are baked for 90 minutes in oven.

Making The Sauce AFTER The Pork Chops Have Baked

When the pork chops are done, carefully remove the hot skillet from the oven.  Place the chops onto a serving platter, and cover with foil to keep them warm. Pour the liquid from the skillet through a strainer into a medium bowl.

Throw away the bay leaf, then place the remaining onions into a small bowl. As you can see in the photo below, those are onions in the strainer. The liquid has been strained through, into the bowl under the strainer.

Cooked onions are strained with sauce going into a bowl underneath strainer.

Let the liquid settle for a couple minutes, then remove any accumulated fat from the surface of the liquid with a large spoon.  Measure out 1/3 cup of the liquid and put it back into the (still hot) skillet. Bring this to a low simmer.

In a small bowl, whisk together the remaining Tablespoon of beef broth, and the cornstarch until smooth. Add this mixture to the skillet, and whisk to combine. The sauce will thicken slightly as you continue to cook it. Stir the sauce for about a minute. Once slightly thickened, add the onions to the sauce, then season with additional salt and pepper, to taste.

Corn starch is added to onion gravy for smothered pork chops.

Onions and gravy have thickened for smothered pork chops.

Time To EAT!

Spoon the sauce over the smothered pork chops, and serve!  The meat will be extremely tender, and full of FLAVOR!

Smothered pork chops on plate with baked potato and brussel sprouts on the side.

I hope you will consider making this recipe. We absolutely LOVED it!  Don’t be put off by the low and slow baking time- that is what makes the pork chops so tender! If you enjoyed these pork chops, be sure to check out my recipe for Creamy Honey Dijon Pork Chops! They’re sooo good! 

While the smothered pork chops baked, I was able to get the dishes cleaned up and make the side dishes, with no time constraints! I’m very grateful to have found this recipe, and thankful to be able to share it with YOU!

Looking For More PORK CHOP Recipes?

You can find all of my pork chop recipes in the Recipe Index, located at the top of the page. I have some delicious ones, 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 Adapted From: The cookbook: “The Complete Cooking For Two Cookbook, Published 2014 by The Editors at America’s Test Kitchen, pages 151-152.

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Smothered Pork Chops
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
 
Smothered Pork Chops are pan-seared, then baked until tender and smothered in a rich, thick onion gravy. Full of flavor, you will LOVE these glazed chops!
Category: Entree
Cuisine: American
Keyword: smothered pork chops
Servings: 2 servings
Calories Per Serving: 434 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/4 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon (each) salt and pepper
  • 1/8 teaspoon cayenne pepper
  • 2 (8-10 oz. each) bone-in pork chops (about 3/4-1 inch thick)
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon butter
  • 1 large brown onion , halved (top to bottom), sliced thin
  • 1 clove garlic , minced
  • 1/2 teaspoon fresh thyme, minced , or 1/8th teaspoon dried
  • 1/2 cup plus 1 Tablespoon beef broth
  • 1 bay leaf
  • 3/4 teaspoon cornstarch
US Customary - Metric
Instructions
  1. Preheat oven to 300° F. Mix paprika, onion powder, salt, pepper, and cayenne pepper in a bowl. Pat pork chops dry with a paper towel, then rub both sides with spice mix, to evenly cover meat.
  2. Heat oil in an ovenproof 10 inch skillet on medium-high heat until it barely begins to smoke. Place chops into skillet and cook each side 3-5 minutes until well browned. Transfer chops to a plate; keep warm. Do NOT clean out skillet.
  3. Add butter to same skillet; melt using medium heat. Add onion slices; cook for 8-10 minutes until well browned. Once browned, stir thyme and garlic into skillet. Cook and stir for 30 seconds. Add 1/2 cup beef broth (reserve remaining Tablespoon broth called for in recipe) and bay leaf to skillet. Stir well, scraping browned bits from bottom of skillet (flavor-packed!). Bring to a simmer.
  4. Place chops (and any juices accumulated on plate) back into skillet. Spoon sauce over chops. Cover skillet, and place into oven. Bake for 1½ hours, until pork is tender.
  5. When done, carefully remove hot skillet from oven. Place chops onto a plate; cover with foil to keep warm. Pour the liquid from skillet through a strainer into a medium bowl. Throw away the bay leaf, then place onions into a small bowl. Let liquid in bowl settle a couple minutes, then remove any accumulated fat from surface with a spoon.
  6. Measure out 1/3 cup of the liquid; put it back into skillet. Bring to a low simmer. In a small bowl, whisk the reserved Tablespoon of beef broth and cornstarch until smooth. Add this to skillet, and whisk to combine. The sauce will thicken slightly as you cook and stir, for about a minute. Once slightly thickened, stir onions back into to sauce; season with salt and pepper, to taste. Place chops on plate, and spoon sauce over the top. Serve, and enjoy!
Nutrition Facts
Smothered Pork Chops
Amount Per Serving (1 chop with gravy)
Calories 434 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 14g88%
Cholesterol 132mg44%
Sodium 660mg29%
Potassium 696mg20%
Carbohydrates 7g2%
Sugar 2g2%
Protein 36g72%
Vitamin A 325IU7%
Vitamin C 5.4mg7%
Calcium 45mg5%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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

Smothered Pork Chops are pan-seared, then baked until tender and smothered in a rich, thick onion gravy. Full of flavor, you will LOVE these glazed chops!


Oct
2017

Cinnamon Chip Cookies

categories: Cookies, Desserts
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Buttery, soft, and filled with the flavor of cinnamon, these yummy Cinnamon Chip Cookies are so incredibly easy to make, you won’t believe it!Buttery, soft, and filled with the flavor of cinnamon, these yummy Cinnamon Chip Cookies are so incredibly easy to make, you won't believe it!
Recently I found a recipe for cookies that sounded easy and delicious in one of my old cookbooks.  The original recipe called for using chocolate cake mix and white chocolate chips to make a fast, delicious and easy cookie. I decided to tweak the recipe just a bit, and that’s how I came up with this recipe for yummy cinnamon chip cookies!

The cookies are so EASY to make, because a boxed cake mix is used as the base.  The prep time is only about 5 minutes, so you can have fresh baked, soft and delicious cinnamon chip cookies in the oven in under 10 minutes!

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

How To Make Cinnamon Chip Cookies

In a large mixing bowl, place the cake mix powder, vegetable oil, water and an egg.  Stir these ingredients well (or use electric mixer), until ingredients are fully combined.

Cake mix, egg, etc. in a large bowl, to make batter for cinnamon chip cookies.

Batter for the cinnamon chip cookies in large mixing bowl.

Add the cinnamon chips to the batter. Stir, until the mixture is fully combined.

Cinnamon chips are added to the cookie batter, then stirred to combine.

The cinnamon chips are mixed into the cookie batter.

Spray your cookie sheets with non-stick spray.  Drop cookie batter by rounded Tablespoons onto cookie sheet, leaving about 2 inches between each one. NOTE: Quantity using a standard sized Tablespoon will yield about 4 dozen cinnamon chip cookies. I used large HEAPING Tablespoons of batter, so my quantity was reduced to 2 dozen).

The dough for cinnamon chip cookies is placed in scoops onto baking sheet.

Time To Bake Cinnamon Chip Cookies!

Bake these cookies in preheated 350 degree oven for 10-12 minutes. When done, the batter should be set, and the tops of the cookies should have a crackled appearance. If you are making the larger sized cookies, the cooking time will need to be increased, to make sure they are cooked through.

Cinnamon chip cookies, cooling on wire rack after baking.

When cookies are done, remove cookie sheets from oven. Important: Let the cookies rest on the cookie sheets for 5 minutes, BEFORE transferring them to a wire rack to finish cooling.

Cinnamon Chip Cookies are ready to eat, served on a white plate.

Once the cinnamon chip cookies have completely cooled, they are ready to eat! The cookies have great flavor, and are SO EASY to make, and I hope you enjoy them.  They really taste good! Why not share a little plate of cookies with a neighbor? That’s a great conversation starter!

Thanks for stopping by today, and I hope you will come back soon for more yummy, family-friendly recipes. Have a fantastic day.

Looking For More Cookie Recipes?

There are many cookie recipes on this website. After all, who doesn’t like cookies?  All of my cookie recipes can be found in the Recipe Index at the top of the page. Here are several of my cookie recipes you might enjoy!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Recipe Adapted From: The cookbook “Christmas Gifts From The Kitchen”, Published by Company’s Coming Publishing Limited, 2006, page 11 (“Friendship Cookies”)

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Cinnamon Chip Cookies
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
Buttery, soft, and filled with the flavor of cinnamon, these yummy Cinnamon Chip Cookies are so incredibly easy to make, you won't believe it!
Category: Dessert
Cuisine: American
Keyword: cinnamon chip cookies
Servings: 48 approx. 4 dozen
Calories Per Serving: 87 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 box of yellow cake mix (any kind, 2 layer size)
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 large egg
  • 1 cup cinnamon chips
US Customary - Metric
Instructions
  1. In a large mixing bowl, place cake mix powder, vegetable oil, water and an egg. Stir well (or use electric mixer), until ingredients are fully combined.
  2. Add the cinnamon chips, and stir into batter. Spray cookie sheets with non-stick spray. Drop cookie batter by rounded Tablespoons onto cookie sheet, leaving about 2 inches between each one.
  3. Bake cookies in preheated 350 degree oven for 10-12 minutes until the batter is set and the tops of the cookies have a crackled appearance. (If making larger sized cookies, the cooking time will need to be increased!)
  4. When cookies are done, remove cookie sheets from oven. Important: Let cookies stand on the cookie sheets for 5 minutes, before transferring them to a wire rack to finish cooling. Once the cookies have completely cooled, they are ready to eat!
Nutrition Facts
Cinnamon Chip Cookies
Amount Per Serving (1 cookie)
Calories 87 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 79mg3%
Potassium 6mg0%
Carbohydrates 8g3%
Sugar 4g4%
Vitamin A 5IU0%
Calcium 23mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Buttery, soft, and filled with the flavor of cinnamon, these yummy Cinnamon Chip Cookies are so incredibly easy to make, you won't believe it!

 

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Oct
2017

Lemon Rosemary Chicken Breasts

categories: Chicken, For The BBQ Grill, Main Dishes
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Lemon Rosemary Chicken Breasts – low in calories, big in flavor! Marinated and grilled, with a lemon glaze, this easy, delicious chicken is sure to impress!Lemon Rosemary Chicken Breasts - low in calories, big in flavor! Marinated and grilled, with a lemon glaze, this easy, delicious chicken is sure to impress! / The Grateful Girl Cooks!

If you’re looking for a light chicken recipe, you should try Lemon Rosemary Chicken Breasts! Marinated, grilled, and served with a lemon glaze (made from the marinade), this simple, delicious chicken dish is sure to impress!

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

Lemon Rosemary Chicken Breasts Are A Weight Watchers Recipe

I found this lemon rosemary chicken breasts recipe on the Weight Watchers website, and decided to give it a try.  My husband and I loved this dish! Lemon rosemary chicken breasts are low in calories, yet full of flavor, thanks to the incredible marinade and glaze! The recipe is incredibly easy, and the chicken (when prepared as written) counts as 2 WW Smart Points per serving!

TIP: I marinated the chicken EARLY in the day, so that when dinner time came around, all I had to do was grill the chicken and make the quick glaze while the chicken was cooking.  By doing it that way, it was EASY and quick to prepare our evening meal!

Preparing Lemon Rosemary Chicken Breasts

This recipe for lemon rosemary chicken breasts calls for thin chicken cutlets or tenderloins. If you don’t have those handy (which I did not, the day I took these photos), you can easily substitute a thick boneless, skinless chicken breast.

You can cut the chicken breast in half lengthwise horizontally, OR take a thick chicken breast, and cut it in half vertically. Once sliced in half, pound it out thin between two pieces of plastic wrap (see photo below).

Pounding chicken breast with mallet to make cutlet for lemon rosemary chicken.

Prepare Marinade For Chicken

In a medium-sized bowl, place the olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine all of the ingredients. Add the chicken breasts to the lemon marinade. Turn them over to make sure all sides are covered with the marinade.

Lemon marinade for lemon rosemary chicken breasts.

Chicken breast is coated in marinade for lemon rosemary chicken.

Cover the bowl with plastic wrap, and refrigerate the chicken pieces in the marinade for at least 6 hours. TIP: Turn the lemon rosemary chicken breasts a couple of times during the marinating time, to ensure great flavor on all sides of the chicken.

Lemon Rosemary Chicken Breasts in bowl with marinade.

Pan Grilling The Marinated Lemon Rosemary Chicken Breasts

When you’re ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high.

Once the grill is hot (but not smoking), transfer chicken pieces from marinade onto hot grill. Important: save the remaining marinade sauce. Cook for 3-5 minutes per side, or until the lemon rosemary chicken breasts are done and reach an internal temperature of 165 degrees F.

Lemon Rosemary Chicken Breasts are grilled after marinating.

Making The Glaze For Lemon Rosemary Chicken Breasts

While the lemon rosemary chicken breasts are cooking, use the remaining marinade to make a glaze. To make the glaze, combine remaining marinade with 1/2 cup chicken broth in a small saucepan. Heat the sauce on high heat. Bring the lemon sauce to a boil. Continue cooking for about 5 minutes, until glaze has reduced a little in volume, and has slightly thickened.

Marinade is cooked to thicken it into a glaze for lemon rosemary chicken breasts.

Time To Serve The Chicken!

When the lemon rosemary chicken breasts are done, transfer them to a serving platter or plates.  Drizzle the lemon glaze over the cooked chicken, and serve!

Lemon Rosemary Chicken Breasts are served on a platter garnished with lemon wedges and rosemary sprig.

Close up photo of Lemon Rosemary Chicken Breasts on serving platter.

I hope you will consider trying this delicious recipe for lemon rosemary chicken breasts! Have a fantastic day.

Looking For More Chicken Recipes?

I have LOTS of chicken recipes on this website! You can search them by using the Recipe Index at the top of the page. The list includes these and many more chicken recipes:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

Author's signature

Original Recipe Source:  https://www.weightwatchers.com/us/recipe/rosemary-lemon-chicken-breasts-1/5626a646a6d5b396107020a6

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Lemon Rosemary Chicken Breasts
Prep Time
5 mins
Cook Time
8 mins
Marinating Time
6 hrs
Total Time
6 hrs 13 mins
 

Lemon Rosemary Chicken Breasts - low in calories, big in flavor! Marinated and grilled, with a lemon glaze, this easy, delicious chicken is sure to impress! 

Category: Entree
Cuisine: American
Keyword: lemon rosemary chicken breasts
Servings: 4 servings
Calories Per Serving: 173 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons olive oil
  • 2 teaspoons lemon zest
  • 2 teaspoons fresh squeezed lemon juice
  • 2 teaspoons fresh rosemary , minced
  • 1 Tablespoon minced garlic
  • 1 teaspoon fresh thyme , minced
  • 1 Tablespoon dry white wine
  • 1/4 cup low-sodium chicken broth
  • 4 boneless skinless chicken breasts , 3 ounces each (thin cutlets OR tenderloins)
  • Non-stick cooking spray
  • 1/2 cup chicken broth (for glaze)
US Customary - Metric
Instructions
  1. In a medium-sized bowl, place olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine ingredients.
  2. Add chicken breasts to marinade. Turn them over to coat all sides. Cover bowl with plastic wrap, and refrigerate chicken in marinade for at least 6 hours.
  3. When ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high. Once grill is hot, transfer chicken pieces from marinade onto hot grill (save remaining marinade sauce). Cook 3-5 minutes per side, until chicken is done, and reaches an internal temperature of 165 degrees F.
  4. Use the remaining marinade to make a glaze while the chicken is cooking. To make the glaze, combine the remaining marinade with 1/2 cup chicken broth in a small saucepan. Heat the sauce on high heat. Bring glaze to a boil, and continue cooking for about 5 minutes, until glaze has reduced slightly, and thickened a bit.
  5. When chicken is done, drizzle the glaze over the cooked chicken, and serve!
Recipe Notes

Recipe calls for thin cutlets or tenderloins. If you don't have those handy, you can substitute a thick boneless, skinless chicken breast and cut it in half horizontally lengthwise, OR take a thick chicken breast, and cut it in half vertically, then pound it out thin between two pieces of plastic wrap. WW= 2 Smart Points (freestyle)

Nutrition Facts
Lemon Rosemary Chicken Breasts
Amount Per Serving (1 breast)
Calories 173 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 54mg18%
Sodium 212mg9%
Potassium 366mg10%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 19g38%
Vitamin A 50IU1%
Vitamin C 7.3mg9%
Calcium 11mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lemon Rosemary Chicken Breasts - low in calories, big in flavor! Marinated and grilled, with a lemon glaze, this easy, delicious chicken is sure to impress!

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Oct
2017

Cod with Hoisin Glaze

categories: Main Dishes, Seafood
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Cod With Hoisin Glaze is a delicious, Asian-inspired Weight Watchers recipe that is easy to make, and low in calories (2 Smart Points per serving).Cod With Hoisin Glaze is a delicious, Asian-inspired Weight Watchers recipe that is easy to make, and low in calories (2 Smart Points per serving).

Looking for a new seafood dish that is full of flavor, yet low in calories and is easy to make? Well this recipe for Cod with Hoisin Glaze may be just what you’re looking for!

I found the recipe on the Weight Watchers website, and decided to try it (to use up some frozen cod in my freezer).  The original recipe made 4 servings, but since I was only feeding my hubby and myself, I adapted the recipe to make 2 servings (which is reflected in the printable recipe below).

I’m really glad I tried this cod recipe, because it had lots of great Asian flavors thanks to the hoisin sauce! The fish was also really low in calories, or if you’re a WW member, it only had 2 Smart Points. Here’s how simple it is to make this delicious seafood dish:

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

How To Make Cod With Hoisin Glaze

Preheat your oven to 425 degrees F. Rinse the pieces of fish, then pat them dry with paper towels. Set them aside while you make the hoisin glaze.

Pieces of cod on plate are patted dry before coating with sauce.

Make Hoisin Glaze For The Cod

In a medium sized bowl, mix together hoisin sauce, sesame oil, finely grated fresh ginger, and garlic chili paste. Stir these ingredients, until the sauce becomes smooth. NOTE: By the way, if you need hoisin sauce, be sure and try my recipe for Homemade Hoisin Sauce, and make your own!

The ingredients for the hoisin glaze for the cod are mixed in a small bowl.

Add the cod to the bowl of sauce, one piece at a time. Gently turn fish over and coat both sides of the cod with the hoisin glaze, covering all the exposed areas.

Each piece of cod with hoisin glaze are covered in sauce.

Once the cod is completely covered with hoisin glaze, it is ready to bake.

Bake The Cod With Hoisin Glaze

Spray a baking pan with some non-stick baking spray. Place the cod pieces in the dish, in a single layer. Bake the fish at 425 degrees between 8-12 minutes, until the cod with hoisin glaze is cooked through. When done, the fish should no longer be translucent looking in the very center.

NOTE: The baking times will vary, based on the thickness of the cod you’re using, so check them at 8 minutes, and keep an eye on it until they’re cooked through.

Cod with hoisin glaze is baked in a single layer in baking dish.

Once the cod with hoisin glaze is done baking, remove the pan from oven. Transfer the cod onto individual serving plates. Drizzle the fish with additional hoisin glaze, if desired, then garnish with chopped fresh cilantro and sprinkle with sesame seeds. Serve, and enjoy!

When cod with hoisin glaze is done baking, it's topped with cilantro and sesame seeds and served.

See how quick and easy that was?  You can have delicious, healthy cod with hoisin glaze on the table in just about 20 minutes from start to finish!

I really hope you enjoy this simple, yet wonderful tasting Cod with Hoisin Glaze! The recipe is so easy to make, and better yet, it’s very low in calories!  Have a great day!

Looking For More Recipes Using COD?

You can find all of my recipes in the Recipe Index, located at the top of the page. If you are looking for more cod recipes, may I suggest a few recipes:

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!
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Recipe Adapted From:  https://www.weightwatchers.com/us/recipe/cod-with-hoisin-glaze/5626a63af79cf9120df3b2c3

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Cod with Hoisin Glaze
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 

Cod With Hoisin Glaze is a delicious, Asian-inspired Weight Watchers recipe that is easy to make, and low in calories (2 Smart Points per serving).

Category: Entree-Seafood
Cuisine: Asian
Keyword: cod with hoisin glaze
Servings: 2 servings
Calories Per Serving: 171 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 ling cod fillets , uncooked, rinsed and patted dry (each approx. 4 ounces)
Sauce:
  • 1 Tablespoon hoisin sauce
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon garlic chili paste (or hot sauce)
Garnish:
  • 1 teaspoon fresh cilantro
  • 3/4 teaspoon sesame seeds
US Customary - Metric
Instructions
  1. Preheat oven to 425 degrees F. Rinse fish, pat dry with paper towels. Set aside.

  2. In a medium sized bowl, mix together hoisin sauce, sesame oil, finely grated fresh ginger, and garlic chili paste. Stir until sauce is smooth. Add cod, one piece at a time to the bowl of sauce. Gently turn fish over and coat both sides with sauce, covering all exposed areas.

  3. Spray a baking pan with non-stick spray. Place fish in dish, single layer. Bake at 425 degrees between 8-12 minutes, until fish is cooked through and is no longer translucent looking in the very center. Baking times will vary based on the thickness of the fish you are using, so check it at 8 minutes, then keep an eye on it until finished cooking through.
  4. Remove dish from oven. Place fish on serving plates, then garnish with chopped fresh cilantro and sprinkle with sesame seeds. Serve, and enjoy!
Recipe Notes

On Weight Watchers? When prepared as written, one serving has a Smarts Points value of 2 points.

Nutrition Facts
Cod with Hoisin Glaze
Amount Per Serving (1 piece)
Calories 171 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 73mg24%
Sodium 221mg10%
Potassium 702mg20%
Carbohydrates 4g1%
Sugar 2g2%
Protein 30g60%
Vitamin A 70IU1%
Vitamin C 1.7mg2%
Calcium 35mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cod With Hoisin Glaze is a delicious, Asian-inspired Weight Watchers recipe that is easy to make, and low in calories (2 Smart Points per serving).

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Oct
2017

How To Make Lemon Curd

categories: Desserts, Sauces and Dressings, Tip Of The Day
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Do you know how to make lemon curd?  Tart, sweet, and bursting with flavor, this thick lemon curd tastes great in tarts, on waffles and pancakes, and in many desserts.Check out this easy tutorial on how to make your own lemon curd from scratch! It's a perfect topping or filling for desserts, pancakes, waffles, etc.!
Years ago, I first tried this thick citrus “sauce” at a breakfast get together at a friends home.  My friend Sandy offered me some of her homemade lemon curd to put on my breakfast waffle. I said okay, which was quickly followed by,  “Sure, but what IS lemon curd?”

My assumption was that it was like the curds you find in cottage cheese, and it is NOTHING like that. Silly me. This sauce tastes absolutely amazing, and once I tried it, I was hooked!

The first time I decided to make homemade lemon curd (for a dessert recipe I was making), I assumed it was going to be quite difficult to make. Boy… was I wrong! It was very simple, and the results were fantastic!

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

How To Make Lemon Curd

Place the eggs, egg yolks, and sugar in a small saucepan. Whisk these together well, over medium heat. Once the ingredients are fully mixed, whisk in the lemon juice, lemon zest, and salt.

Eggs, sugar, and egg yolks in pan, to begin making lemon curd.

Add butter to the pan and cook, whisking constantly, until the butter has melted and the curd has thickened. This will take approx. 3-4 minutes, so be patient, and keep stirring!

IMPORTANT TIP: DO NOT LET THE MIXTURE BOIL! Just keep on whisking, and it will be just fine!

Butter is melted into eggs and sugar in pan, to make lemon curd.

Keep on whisking the sauce, until it thickens. Once the lemon curd has thickened, remove the pan from the heat, and let the curd cool to room temperature. While it is cooling, give it a good stir every few minutes.

The lemon curd is continually stirred while cooking, until it thickens.

Cooling And Storing The Homemade Lemon Curd

When the lemon curd has cooled to room temp, cover the pan tightly with plastic wrap, and put it in the refrigerator. This sauce will need to be well chilled prior to serving (at least 3-4 hours).

Lemon curd should be stored in a covered container in the refrigerator, and will keep for up to 5-6 days.

A spoonful of homemade lemon curd should be nice and thick.

The sauce is very versatile, and can be used in many recipes I recently used it in a recipe for Lemon Curd Filled Won Ton Cups!

See them in the photo below? Aren’t they cute? They are also incredibly yummy!


Lemon curd is used to fill these won ton dessert cups.I might also mention that it is hard to not eat this amazing lemon curd right out of the pan with a spoon!  It’s soooo good.  Hope you’ll give it a try. You’re gonna love it in a variety of desserts, on waffles or pancakes, etc!

Thanks for stopping by, and come back soon. Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page. Have a great day.

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.
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Recipe Source:  http://www.littlemisscelebration.com/2013/06/16/lemon-lime-curd-in-sugared-wonton-cups/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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How To Make Lemon Curd
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Check out this easy tutorial on how to make your own lemon curd from scratch! It's a perfect topping or filling for desserts, pancakes, waffles, etc.
Category: Dessert Sauce
Cuisine: American
Keyword: lemon curd
Servings: 24 Tablespoons (approx. 1½ cups total)
Calories Per Serving: 55 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 eggs , plus 2 egg yolks
  • 1/2 cup granulated sugar
  • 8 Tablespoon cold , unsalted butter, cut into small pieces
  • 6 Tablespoon fresh lemon juice
  • 2 teaspoons finely grated lemon rind
  • 1/8 teaspoon salt
US Customary - Metric
Instructions
  1. In a small saucepan (over medium heat), combine eggs, egg yolks, and sugar. Whisk these together well.
  2. Once mixed, whisk in the lemon juice, lemon zest, and the salt.
  3. Add butter to the pan and cook, whisking constantly, until butter has melted and the curd has thickened. This will take approx. 3-4 minutes. DO NOT LET THE MIXTURE BOIL! Just keep on whisking.
  4. Once curd has thickened, remove pan from heat and let the curd cool to room temperature. While curd is cooling, give it a good stir every few minutes. Once lemon curd has cooled to room temp, cover the pan with plastic wrap and put it in refrigerator. The lemon curd will need to be well chilled prior to serving (at least 3-4 hours).
Nutrition Facts
How To Make Lemon Curd
Amount Per Serving (1 Tablespoon)
Calories 55 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 23mg8%
Sodium 50mg2%
Potassium 8mg0%
Carbohydrates 4g1%
Sugar 4g4%
Vitamin A 135IU3%
Vitamin C 1.7mg2%
Calcium 3mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Check out this easy tutorial on how to make your own lemon curd from scratch! It's a perfect topping or filling for desserts, pancakes, waffles, etc.

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