The Grateful Girl Cooks!

11
May
2016

Grilled Chicken & Spring Greens w/ Raspberry Balsamic Dressing

categories: Chicken, Lunch - Quick and Easy, Main Dish Salads, Main Dishes, Salads

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I had the best salad the other day for lunch! I was intent on making a healthy lunch, and I came up with this Grilled Chicken & Spring Greens with Raspberry Balsamic Dressing! And let me tell you… I loved every single bite (and crunch, thanks to the sunflower seeds)!

This was such an easy salad to put together! I pre-grilled the chicken early in the morning (on my handy-dandy indoor grill… Thanks, George Foreman!), so all that was involved at lunch time was to assemble the salad and whip up some dressing (under a minute).

I used some Raspberry Balsamic Vinegar that I had previously purchased at a specialty shop on the Oregon coast, but in case you don’t happen to have any just laying around waiting to be used, I have seen numerous “flavored” balsamic vinegars at local grocery stores.

Here’s a picture I took at a Flavored Olive Oil and Balsamic Vinegar tasting shop I visited with a friend, in downtown Seattle last summer (so fun to sample different flavors!). I left there with bottles of dark chocolate balsamic vinegar and blood orange olive oil- put the two together…oh my crazy goodness!

It’s fun to experiment with different flavored balsamic vinegars…they are slightly thick and sweet! I have several flavors, including peach & cinnamon, dark chocolate, and my beloved raspberry! YUM. If you don’t have access to “flavored” balsamic vinegar, rest assured…you can easily substitute regular aged balsamic vinegar in the dressing, and it will still taste great!

I like to make extra and keep grilled chicken on hand for last minute salads, quesadillas, tacos, etc., but if you don’t, here’s what you do. Slice a large chicken breast in half horizontally, then sprinkle it lightly on one side with garlic powder, coarse black pepper, celery salt, and seasoning salt. Then grill it, bake it or broil it… whatever technique you prefer, and let the chicken cool down a bit (so it’s warm) before slicing it into thin strips and adding it to your salad.

Make The Salad Dressing

To make the salad dressing, mix equal parts balsamic vinegar and olive oil until completely blended, then add a tiny bit of salt and pepper, to taste. For one salad, I mixed 2 teaspoons olive oil and 2 teaspoons balsamic vinegar (& had some leftover!)

I assembled chilled Spring Greens on a plate, added fresh raspberries, then sprinkled it with roasted sunflower seeds. I thinly sliced the warm grilled chicken breast, placed it on the top of the salad, then lightly drizzled the Raspberry Balsamic dressing over the top.

I am not posting an official “printable recipe”, because it’s really a simple salad to prepare, especially if you want to add other ingredients to make it “your own”. I have highlighted the directions in blue (see above), for your convenience, however.

Be creative! I’ve even used a Peach/Cinnamon balsamic to make this salad, as well. Just substitute fresh peach slices for the raspberries! Just arrange the salad, then drizzle with the dressing!

I truly LOVE this salad (contemplating just how many times I can eat this before I ever get tired of it…), and hope you will consider making it. It’s a very healthy salad (protein, veggies, healthy oil, and fruit!)… and I trust you will LOVE it, too!

Have a fantastic day… may God bless you, and the work of your hands.

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09
May
2016

Chicken Marsala – “21 Day Fix” Recipe

categories: Chicken

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I recently found this recipe for Chicken Marsala that is compliant with the “21 Day Fix” clean eating program. I found it to be full of flavor, easy to prepare, and a dish I would make again.
This recipe features sautéed baby portabella mushrooms, with shallots and garlic, served alongside pan browned chicken breast slices, in a light, slightly creamy sauce. Here’s how you make it:

Melt a small amount of coconut oil in a medium skillet on low to medium heat. Add sliced baby portabella mushrooms and sauté them for about 8 minutes, stirring occasionally.

Once mushrooms are cooked, add Marsala wine, chopped shallots and minced garlic. Let this mixture simmer for about 15 minutes, until the wine reduces quite a bit. Stir the mixture occasionally.

It will look like this when it’s just about done.

While the mushrooms are cooking, prepare the chicken. Slice chicken breasts thinly, then place chicken strips in a large bowl or ziploc bag, along with wheat flour and spices. Mix well, to fully coat the pieces of chicken.

This is what the chicken pieces will look like, once coated.

Shake off excess flour. In a large skillet, melt coconut oil and heat on medium. Once skillet is hot, add chicken pieces, and cook for 2-3 minutes per side, until the chicken is lightly browned on both sides.

Once the chicken is cooked through and lightly browned, add the mushrooms and sauce. Sprinkle with 1 teaspoon wheat flour and stir (nominal amount added to thicken sauce).

Add chicken broth and almond milk. Stir again, to fully combine. Let this simmer until fully heated through.

Once heated through, sprinkle with chopped fresh parsley or dried parsley flakes, and serve!

If following the 21 Day Fix Plan, the counts for this chicken dish is 1 Red, 1 Green, and 1 tsp. (The count for the wheat flour divided between 4 servings is so nominal it is not included).

I served the chicken with sides of green salad and quinoa. If NOT following this eating plan, just go right ahead and enjoy this dish! It really is quite tasty.

Enjoy this delicious chicken dish. I know my husband and I sure did! Don’t ya just love it when a “lighter” version of a classic dish also tastes just as great? Have a great day… look around… “there is ALWAYS something to be thankful for”!

Interested In More Recipes?

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

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Recipe Source: http://www.fitmomangelad.com/21-day-fix-chicken-marsala/

0 from 0 votes

Chicken Marsala - "21 Day Fix" Recipe

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Enjoy this "lighter" version of Chicken Marsala, featuring baby portabella mushrooms, chicken, shallots, garlic and Marsala wine.

Category: Entree

Cuisine: French

Keyword: chicken marsala 21 day fix

Servings: 4 servings

Calories Per Serving: 316 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Cook mushroom sauce:

1 Tablespoon coconut oil
8 ounces baby portabella mushrooms (Baby Bella), sliced
1/4 cup shallots , diced
3 cloves garlic , minced
3/4 cup Marsala wine

For chicken:

1 pound boneless , skinless chicken breast, thinly sliced
1/4 cup wheat flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 Tablespoon coconut oil
1 teaspoon wheat flour
2 Tablespoons almond milk
1/2 cup chicken broth
Salt and pepper , to taste
Fresh parsley , chopped OR dried parsley flakes

US Customary - Metric

Instructions

Melt coconut oil in a medium skillet. Add chopped mushrooms and sauté for about 8 minutes. Add minced garlic, chopped shallots and Marsala wine. Let this mixture simmer for about 15 minutes, or until the wine has reduced quite a bit, stirring occasionally.
While the mushrooms are cooking, place the chicken slices, along with 1/4 cup wheat flour, onion powder, garlic powder, and oregano into a large bowl or ziploc bag. Stir or shake to fully coat the chicken pieces with spices.
Heat 1 Tablespoons coconut oil in separate large skillet on medium heat. Shaking off excess flour, place chicken pieces into skillet. Cook for 2-3 minutes per side, until lightly browned and cooked through.
Once chicken is cooked through, add the mushrooms and sauce. Sprinkle mixture with 1 teaspoon wheat flour. Stir to combine. Add almond milk and chicken broth; let this simmer for a few minutes until fully heated through.
Garnish with fresh chopped parsley, or dried parsley flakes. Serve and enjoy!

Recipe Notes

21 Day Fix counts: 1 Red, 1 Green, 1 teaspoon (wheat flour is so nominal once divided into 4 servings, that is is not added to count).

Nutrition Facts

Chicken Marsala - "21 Day Fix" Recipe

Amount Per Serving (1 serving)

Calories 316 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 72mg24%

Sodium 269mg12%

Potassium 708mg20%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 5g6%

Protein 26g52%

Vitamin A 35IU1%

Vitamin C 4.1mg5%

Calcium 30mg3%

Iron 1.3mg7%

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

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06
May
2016

Candied Bacon Ice Cream

categories: Bacon, Desserts, Ice Cream/Frozen Treats

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What do you do when providing dessert for a “Bacon-Themed” Dinner? You make homemade Candied Bacon Ice Cream, of course! And, oh boy… was it ever good!
Last summer a small group of friends enjoyed another Themed Dinner. This time our theme was BACON. Everything, from beverages, appetizers, main courses, to desserts, including this ice cream and Chocolate-Covered Bacon and Maple Bacon Pecan Truffles and Bacon Pecan Pralines, had to include some form of bacon.

Oh my goodness. It was amazing! Look at some of the food we enjoyed, in this photo!

I am usually in charge of bringing several desserts to our themed dinner parties, so I scoured the internet to find some good choices utilizing BACON. This homemade bacon ice cream recipe was one of them, from celebrated author David Lebovitz… and let me tell you… it was FANTASTIC! Who knew bacon ice cream could taste so good? Here’s how you make this decadent dessert treat:

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

Make The Candied Bacon

First thing I did was to “candy” some thick cut bacon. The instructions are in the recipe that follows, but if you want more in-depth pics, etc. see my previous post for How To Make Candied Bacon.

Short version… bacon is coated with brown sugar and baked. Then it is cut into small pieces and cooled to room temp.

Make The Ice Cream Base

Combine the half and half and the whipping cream. Measure out 1 ½ cups of this mixture into a medium bowl, which is set over another larger bowl that is filled with ice and water (ice bath). Put a mesh strainer over the top of the cream mixture. Set aside.

Next thing to do is make the ice cream “custard base”. Melt the butter in a medium saucepan, then remove it from the heat. Let it cool down a bit (you want it warm, not HOT). Stir in the brown sugar, and then add the remaining half and half/cream mixture (the amount NOT over the water bath). Stir to combine; set aside.

In a separate bowl, whisk the egg yolks.

Temper The Eggs

Remove ½ cup of the (warm, not hot) butter/brown sugar/half and half/ whipping cream mixture from the saucepan. Pour it slowly into the egg yolks, whisking constantly while it is being added. This helps to “temper” the eggs, so they won’t scramble when adding them to saucepan. I know we’re adding bacon to ice cream, but bacon AND scrambled eggs? I don’t think so!

The “tempered” egg yolks are then poured slowly back into the saucepan with the butter/brown sugar/ half and half mixture, whisking while adding.

Cook The Ice Cream Base

The ice cream base is then cooked on low-medium heat until the liquid thickens enough to coat a spatula. Stir constantly while this is cooking, making sure to scrape the bottom of the pan (so the liquid won’t stick and burn on bottom).

Remove the ice cream base from the heat, and let cool slightly (you don’t want it HOT). Once it has cooled down some, pour the ice cream base through the strainer into the half and half/whipping cream in the bowl over the ice bath, stirring as you pour.

Add the liquor, vanilla extract and cinnamon to the ice cream base. Stir to combine. Refrigerate ice cream liquid for 2-3 hours until completely chilled.

Time To Freeze The Candied Bacon Ice Cream

Once totally cold, pour mixture into ice cream maker, and freeze according to manufacturer’s directions. During the last couple minutes the ice cream is churning, add the chopped candied bacon pieces.

Once ice cream is done, remove ice cream to a covered container. Place in freezer for several hours until nice and firm. You MIGHT want to sneak a little bitty bite before freezing it, just so you can see how GOOD this stuff is (*QUALITY CONTROL). Just sayin’.

When ready to serve, remove ice cream from freezer, and dish up a big scoop of this decadent, rich and creamy, frozen treat. I served each scoop with one of my Bacon Pecan Pralines. It was a BACON-THEMED dinner party, and EVERYTHING is better with bacon, after all! Right? EVEN bacon ice cream!!

I love to make homemade ice cream and enjoy trying new flavors each summer. Some recipes I like, some I love. This bacon ice cream sure was a unique recipe, but I gotta be honest… it was absolutely DELICIOUS and we loved it!!!

Hope you’ll consider making this on a hot summer’s night (or any night, for that matter!). Think you’re gonna be surprised how good this really is!

Looking For More ICE CREAM 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 decadent ice cream recipes, including:

Interested In More Recipes?

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Recipe Source: www.davidlebovitz.com/2008/03/candied-bacon-i-1/

0 from 0 votes

Candied Bacon Ice Cream

Prep Time

1 hr 30 mins

Cook Time

0 mins

Total Time

1 hr 30 mins

Bacon makes everything better, including desserts, with this amazing, delicious homemade ice cream flavored with Candied Bacon, cinnamon, rum, and brown sugar!

Category: Dessert

Cuisine: American

Keyword: candied bacon ice cream

Servings: 16 1/2 cup servings (2 qts. total)

Calories Per Serving: 204 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Candied Bacon:

5 strips thick cut bacon
8 teaspoons brown sugar (I used dark, but light is great, as well)

For The Ice Cream Base:

3 Tablespoons salted butter
3/4 cup brown sugar (packed-I used dark, but can use either kind)
2 cups Half and Half (may substitute 2 c. whole milk if you don't have Half and Half)
1 cup Heavy whipping cream
5 large egg yolks
2 teaspoons dark rum or whiskey
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (this is optional, but USE IT!)

US Customary - Metric

Instructions

Make candied bacon before beginning ice cream base.

Preheat oven to 400 degrees. Put bacon strips onto baking sheet lined with foil or silicone mat. Leave space between each strip. Sprinkle each piece with approx. 1½ teaspoons brown sugar. Bake at 400 degrees for 12-16 minutes. Halfway through baking time, turn bacon over, dragging pieces through syrup on foil. Bake until bacon is dark brown and cooked through. Remove from oven; let bacon cool on wire rack. Once cool, cut into very small pieces!)

Make Ice Cream Base:

Combine the half and half and whipping cream in a bowl, and stir, to combine. In a medium saucepan, melt butter. Stir in ¾ cup brown sugar. Measure out ONE CUP of the half and half/whipping cream mixture and add it to the pan. Set aside.
Pour the remaining half and half/whipping cream mixture into a medium bowl. Set this bowl on top of a larger bowl that has been filled with ice cubes and water (ice bath). Place a mesh strainer over the top of the bowl containing the half and half. Set aside.
In a separate bowl, whisk together egg yolks. Slowly pour some (not all) of the warm brown sugar mixture (in the saucepan) into the whisked eggs, whisking constantly while you pour. Once mixed, pour this mixture back into the saucepan with the butter/brown sugar/half and half mixture. Cook on low heat, stirring constantly until it thickens enough to coat a spatula. Keep bottom of the pan stirred and scraped, so it doesn't stick to the bottom of the pan.
Once thickened, slowly pour this mixture through the mesh strainer, into the half and half in the bowl over the ice bath. Continue to stir the ice cream base over the ice bath, until the mixture has cooled completely. Remove bowl with ice cream base from the ice bath bowl.
Add liquor, vanilla and cinnamon to the ice cream base, and stir to combine. Cover and refrigerate. Once completely cold, freeze in your ice cream maker, per manufacturer's directions. A couple minutes before ice cream is "done", pour the candied bacon pieces into the ice cream (or stir them in to finished ice cream, if desired).
Place ice cream in a covered container, and freeze for at least 2-3 hours to firm up. Once firm, scoop, serve... and enjoy this delicious ice cream!

Recipe Notes

Prep time includes everything (including refrigeration time prior to freezing ice cream). Additional non-active prep time is 2-3 hours AFTER ice cream is done, to firm it up in the freezer.

Nutrition Facts

Candied Bacon Ice Cream

Amount Per Serving (0.5 cups)

Calories 204 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 8g50%

Cholesterol 102mg34%

Sodium 88mg4%

Potassium 86mg2%

Carbohydrates 14g5%

Sugar 12g13%

Protein 2g4%

Vitamin A 470IU9%

Vitamin C 0.3mg0%

Calcium 60mg6%

Iron 0.3mg2%

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

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04
May
2016

Shrimp, Quinoa & Veggie Bowl

categories: Main Dishes, Seafood

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Make a delicious, filling shrimp quinoa veggie bowl, an all-in-one meal with cajun seasoned shrimp, fluffy quinoa, Swiss chard, onions, and colorful bell peppers.
Looking for a healthy, yummy, complete meal? How about this Shrimp, Quinoa & Veggie Bowl? Easy to prepare, and delicious… you’ll be eating a nutritious dinner in no time at all!

This really is a healthy all-in-one meal… pan seared shrimp and seasoning, super-food quinoa, and a few healthy (and colorful) veggies round off this easy dish. I simply put together a few ingredients I love, to create this one bowl meal.

If you can juggle cooking quinoa, and sautéing veggies and shrimp all at the same time, this dish will be ready in about 15-17 minutes… yay for multi-tasking! If not, no biggie- it will just take a few minutes longer to prepare. Here’s how you make it:

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

Cook The Quinoa

First, rinse quinoa and drain, then cook according to package instructions. (Optional- If you wish to add a bit more flavor to the quinoa, add a large chicken bouillon cube to the water before cooking- I did this!)

This is what the quinoa looks like, when done.

Cook The Veggies

While the quinoa is cooking, cook the veggies. Heat 1 teaspoon olive oil in a skillet. Sauté the onion, Swiss chard STEMS (set the chopped leaves aside), and bell peppers (I used red, orange, and green for color) for 2-3 minutes.

Add the chopped Swiss chard leaves and cook for an additional minute. The reason to cook the Swiss chard stems and bell peppers first is to give them additional cooking time necessary to soften them before adding the chopped leaves (which wilt and cook quickly!).

Add sautéed veggies to the cooked quinoa; keep warm.

Pan-Sear The Shrimp

While the quinoa was cooking, I also cooked the shrimp. In a medium bowl, combine the shelled, cleaned and de-veined shrimp. Sprinkle with Cajun seasoning and a bit of dried parsley. Mix, to cover the shrimp with spices. Here they are before parsley was added.

Heat 1 teaspoon olive oil in a skillet. Sauté the shrimp on medium heat for 2-3 minutes per side, or until pink and cooked through.

Time To Make The Shrimp Quinoa Veggie Bowl!

Mix the veggies and quinoa together. Reheat in microwave, if necessary. Place hot mixture into individual serving bowls.

Top the quinoa/veggie mixture with several of the pan-seared shrimp. Serve the shrimp quinoa veggie bowl while hot, and enjoy this healthy and filling meal!

Hope you enjoy this shrimp quinoa veggie bowl. The recipe, as written, makes 2-3 main course servings, but can be easily doubled. If you can multi-task like a champ, you can cook the veggies and shrimp while the quinoa is cooking, so you can easily assemble the finished bowl all at once!

If you don’t want to use Swiss chard, then substituting fresh spinach or cooked/chopped broccoli would be another option. You really can’t hurt this dish… just get creative in your kitchen, and make it your OWN!

Looking For More SHRIMP Recipes?

You can find all of my shrimp recipes in the Recipe Index, located at the top of the page. I have some really delicious recipes, including:

Interested In More Recipes?

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0 from 0 votes

Shrimp, Quinoa & Veggie Bowl

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Make a delicious, filling shrimp quinoa veggie bowl, an all-in-one meal with cajun seasoned shrimp, fluffy quinoa, Swiss chard, onions, and peppers.

Category: Entree

Cuisine: American

Keyword: shrimp quinoa veggie bowl

Servings: 3 servings

Calories Per Serving: 230 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For quinoa:

1/2 cup quinoa , rinsed
1 cup water
1 large chicken bouillon cube (optional, but helps to add flavor to quinoa)

For veggies:

1 teaspoon olive oil
3/4 cup bell peppers , chopped (I used red, orange and green for COLOR!)
1/4 cup chopped onion (brown onion)
2 cups Swiss Chard , separated (chop stems & set aside) (chop leaves & set aside)

For shrimp:

1 teaspoon olive oil
1/2 pound medium shrimp (shelled and de-veined)
1 teaspoon Cajun seasoning
1/2 teaspoon dried parsley flakes

US Customary - Metric

Instructions

Rinse, then drain quinoa. Cook, according to package directions, adding chicken bouillon to the cooking water for flavor, if desired. When done, set aside and keep warm.
Heat 1 teaspoon olive oil in skillet on medium heat. Add chopped onion, Swiss Chard STEMS, and bell peppers. Cook 2-3 minutes until stems have softened. Add chopped Swiss Chard LEAVES, and cook for an additional minute or until leaves have wilted and are cooked through (leaves will cook quickly). Add veggies to quinoa and keep warm.
Sprinkle shrimp with Cajun spice and dried parsley flakes. Toss to coat shrimp with spices. Heat 1 teaspoon olive oil in skillet. When hot, add shrimp. Cook shrimp on medium heat for 2-3 minutes per side, or until pink and fully cooked through.
Mix veggies and quinoa together. Reheat in microwave, if necessary. Place hot quinoa/veggie mixture into individual serving bowls. Top with shrimp. Serve hot... and enjoy!

Nutrition Facts

Shrimp, Quinoa & Veggie Bowl

Amount Per Serving (1 g)

Calories 230 Calories from Fat 45

% Daily Value*

Fat 5g8%

Cholesterol 190mg63%

Sodium 965mg42%

Potassium 424mg12%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 2g2%

Protein 20g40%

Vitamin A 2965IU59%

Vitamin C 58.8mg71%

Calcium 135mg14%

Iron 3.6mg20%

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

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02
May
2016

Skillet Zucchini, Mushrooms And Peppers With Parmesan

categories: Side Dishes, Vegetable Dishes

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Skillet Zucchini is a delicious veggie side dish, with sautéed mushrooms, red bell pepper, and onions, topped with Parmesan cheese to serve.
You know how Moms always say “EAT YOUR VEGETABLES!”? Well… I AM a Mom, and I still have to tell myself this all the time! I’m always looking for new ways to make veggies more appealing! So here’s a quick & tasty side dish for Skillet Zucchini, Mushrooms and Peppers With Parmesan.

Sometimes it’s nice to get out of the “vegetable rut” and cook a new combination of veggies for taste and color of the dish, for a change! Here’s how easy it is to make this side dish:

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

How To Make Skillet Zucchini

Melt 1 teaspoon butter in skillet. Add chopped red onion and sliced mushrooms; sauté on medium heat for 3-4 minutes, until mushrooms have softened, and are cooked through.

Add sliced zucchini and red pepper to the skillet. I kept the mushrooms in the skillet, but moved them to the side while cooking zucchini. Continue cooking and and stirring this skillet zucchini mixture for 4-5 minutes until zucchini is cooked through (but not too soft).

Time For Some Seasoning

Add minced garlic to the veggies, and cook for an additional minute, stirring often. Be careful to NOT let the garlic burn. Season the vegetables with salt, pepper, and oregano to taste.

Serve The Skillet Zucchini

When done, pour the sautéed vegetables into a serving bowl. Finely grate fresh Parmesan cheese over the top of the vegetables while they are still hot, so it melts.

Serve this simple skillet zucchini dish while it is still hot… and enjoy! It’s a nice combination of vegetables, and the colors make it more tempting to want to dig in! I enjoyed creating and eating this vegetable dish, and the recipe can be EASILY doubled.

Sometimes it’s more fun to have a mixture of colorful, tasty veggies than to just have a lump of broccoli on the plate. Amen! Have a GREAT day!

Looking For More VEGGIE Recipes?

You can find all of my vegetable dishes in the Recipe Index, located at the top of the page. I have lots of them, including:

Interested In More Recipes?

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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5 from 1 vote

Skillet Zucchini, Mushrooms And Peppers With Parmesan

Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

Skillet Zucchini is a delicious veggie side dish, with sautéed mushrooms, red bell pepper, and onions, topped with Parmesan cheese to serve.

Category: Vegetables

Cuisine: American

Keyword: skillet zucchini

Servings: 3 servings

Calories Per Serving: 65 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon butter
1 cup sliced mushrooms
1/4 cup red onions (chopped)
1 large green zucchini (or 2 medium sized), sliced
1/2 cup red bell pepper (sliced or chopped)
1 Tablespoon minced garlic
Salt and Pepper , to taste
1/4 teaspoon dried oregano
Fresh Parmesan cheese (finely grated- amount is your choice!)

US Customary - Metric

Instructions

Melt butter in skillet. Sauté sliced mushrooms and red onion on medium heat for 3-4 minutes.
Move mushrooms to side of skillet; add sliced zucchini and red bell pepper. Cook zucchini, etc. for 4-5 minutes, or until zucchini has softened slightly , but is not "soggy". Add minced garlic to pan. Stir to combine. Cook for additional minute, stirring often. Do not let garlic burn.
Season with salt, pepper and oregano, to taste. Remove mixture to serving dish. Immediately grate fresh Parmesan cheese over the top of the hot veggies. Serve... and enjoy!

Nutrition Facts

Skillet Zucchini, Mushrooms And Peppers With Parmesan

Amount Per Serving (1 g)

Calories 65 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 6mg2%

Sodium 72mg3%

Potassium 364mg10%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 3g3%

Protein 3g6%

Vitamin A 980IU20%

Vitamin C 46.6mg56%

Calcium 56mg6%

Iron 0.6mg3%

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

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29
Apr
2016

Cinnamon Roll Coffee Creamer

categories: Beverages

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Cinnamon Roll Coffee Creamer is a quick and easy, made from scratch recipe for making your own yummy coffee creamer (with the flavor of a great cinnamon roll)!

Have you ever made homemade coffee creamer? I make creamers occasionally (mostly when I want to try a new flavor). I recently made a delicious Cinnamon Roll Coffee Creamer. Yum! It was the perfect addition to make my beloved coffee NOT taste like coffee!

I found this particular recipe on Pinterest and decided to give it a try as I am a HUGE fan of cinnamon rolls. And coffee. Seriously… how could you go wrong mixing the two tastes together… in an easy to prepare coffee creamer?

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

How To Make Cinnamon Roll Coffee Creamer

Combine milk and half and half in a saucepan. Whisk in the brown sugar. Heat this up a little bit on LOW heat, but DO NOT BOIL. Remove from heat.

Add the cinnamon and vanilla extract to the slightly heated milk mixture. Whisk to combine. The cinnamon will incorporate itself better into the creamer when the milk is warm.

Once mixture has cooled slightly, you can add this cinnamon roll coffee creamer to your cup of coffee or store in refrigerator until ready to use.

How Much Creamer Does This Recipe Make?

This recipe makes approximately 2 cups of creamer, which fills a standard size creamer bottle up about half way. If you want to make more, simply double the recipe… easy!

How Do I Store Cinnamon Roll Coffee Creamer?

To store, simply pour the mixture into a covered container. I like using empty, clean creamer bottles when I make homemade coffee creamer. Using a funnel really helps get it into the container! If you peel off the old labels from used creamer bottles, you can see your beautiful homemade cinnamon roll coffee creamer inside!

Cinnamon roll coffee creamer can be stored in refrigerator for 5-6 days once prepared. Be sure to give the bottle a good shake to re-mix ingredients before each use.

Why I Use Half and Half For This Recipe

The original recipe called for heavy cream, and I tried it that way the first time I made this. The next time I ended up replacing the heavy cream with half and half. I did that because the whipping cream thickened over time from shaking the bottle each time before adding it to my coffee. It simply got way too thick over the course of a few days.

Guess what? This cinnamon roll coffee creamer tastes great when made with half and half! Problem solved! That’s how I’ve made it ever since!

Hope you’ll give it a try! Pour yourself a cup of coffee and enjoy this cinnamon roll coffee creamer that you made all by yourself! If you enjoy this creamer, be sure to check out my recipes for Peppermint Mocha Coffee Creamer and Creme Brulee Coffee Creamer. You can find ALL of my recipes in the Recipe Index, located at the top of the page.

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Recipe Adapted From: http://www.crunchycreamysweet.com/homemade-cinnamon-rolls-coffee-creamer-recipe-card/

5 from 4 votes

Cinnamon Roll Coffee Creamer

Prep Time

5 mins

Cook Time

4 mins

Total Time

9 mins

Quick and easy recipe for making you own coffee creamer with the flavor of a great cinnamon roll!

Category: Beverage

Cuisine: American

Keyword: cinnamon roll coffee creamer

Servings: 32 (2 cups total)

Calories Per Serving: 21 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup milk
1 cup Half and Half
2 ½ teaspoons ground cinnamon
2 teaspoons vanilla extract (use pure vanilla extract for the best taste!)
4 Tablespoons packed brown sugar (light or dark-I used dark)

US Customary - Metric

Instructions

Pour the milk and half and half into a medium sized pan; add the brown sugar. Whisk to combine ingredients. Warm up the milk mixture on low, but do NOT let it come to a boil. When milk mixture is heated through, but NOT boiling, remove pan from heat.
Add cinnamon and vanilla extract; whisk these into the milk mixture until fully integrated. Let creamer cool to room temperature, then pour into a large bottle or jar (I used an old, clean and empty "store bought" creamer container). Make sure the container you select has a lid.
Cover the bottle and store in the refrigerator for up to 5 days.
Before using, give the bottle a little shake each time to redistribute the ingredients. Enjoy!

Recipe Notes

*You MAY substitute heavy whipped cream for the Half and Half for a "creamier" creamer. I also tried it that way first, but found I didn't like the way the cream eventually "firmed or clumped up" after being shaken each time before using.

Nutrition Facts

Cinnamon Roll Coffee Creamer

Amount Per Serving (1 Tablespoon)

Calories 21 Calories from Fat 9

% Daily Value*

Fat 1g2%

Cholesterol 3mg1%

Sodium 6mg0%

Potassium 21mg1%

Carbohydrates 2g1%

Sugar 1g1%

Vitamin A 40IU1%

Vitamin C 0.1mg0%

Calcium 19mg2%

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

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28
Apr
2016

Macaroni and Cheese with Smoked Gouda and Spinach

categories: Main Dishes, Meatless Meals, Pasta

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Macaroni and cheese with smoked gouda, fresh spinach, and Parmesan cheese is a creamy, delicious comfort food meal!
My husband and I tried a new recipe a few weeks ago for “Macaroni and Cheese with Smoked Gouda and Spinach”. Let me tell you… it was a fantastic, flavorful, “meatless” dinner, and must be totally “HEALTHY” because it has spinach in it, right? (snicker, snicker)

It actually was very delicious and EASY to prepare! I found the recipe online and played around with it just a bit to suit our taste buds, and boom! Macaroni and Cheese with ATTITUDE! Here’s how easy it is to make:

Preheat your oven to 350 degrees. Cook and drain macaroni noodles, according to the package directions (then set aside). Melt butter in a large skillet on medium heat. Add chopped green onion; cook & stir for a couple minutes, then add minced garlic and cook for one more minute.

Stir (or whisk) in flour. Continue cooking for one minute.

Add in half and half and milk, stirring continuously. Turn the heat on the stove up to medium-high. While stirring, bring the mixture to a boil. Continue stirring. This should take several minutes. The sauce will thicken and smooth out.

Once the sauce for the macaroni and cheese has come to a boil and has thickened (see photo below), add salt and pepper, to taste.

Turn heat down to medium-low. Stir in the smoked Gouda and freshly grated Parmesan cheeses. Mix well to melt cheeses.

Once cheese has melted, add in the chopped spinach and the cooked and drained macaroni noodles. Stir to combine.

Once the macaroni and cheese is fully mixed, taste the sauce. If necessary, add additional salt and pepper, to suit your taste.

Spray a 2 quart baking dish with nonstick spray, then pour macaroni mixture in. Sprinkle the top with dried bread crumbs. Cover the dish with aluminum foil and bake it for 10 minutes in a 350 degree oven.

After 15 minutes, remove the foil , and continue baking for approximately 6-7 additional minutes, until the cheese sauce is nice and bubbly!

Here’s what the macaroni and cheese looked like straight out of the oven. Can you see the bubbling sauce on the edges of the pan?

We let it cool down just a touch, then dished up our servings! It was really delicious! The combination of flavor from Smoked Gouda Cheese and Parmesan really give this comfort food dish a LOT of flavor!

I sure hope you will give this macaroni and cheese recipe a try. It’s that kind of recipe that makes you want to curl up on the couch (in sweatpants) with a big bowl of this comfort food after a long day. No matter HOW you eat this, I think you’ll LOVE it!

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Recipe Adapted From: http://www.recipegirl.com/2011/03/21/spinach-macaroni-and-cheese/

0 from 0 votes

Macaroni and Cheese with Smoked Gouda and Spinach

Prep Time

15 mins

Cook Time

22 mins

Total Time

37 mins

Macaroni and cheese with smoked gouda, fresh spinach, and Parmesan cheese is a creamy, delicious comfort food meal!

Category: Meatless Entree

Cuisine: American

Keyword: macaroni and cheese

Servings: 6 servings

Calories Per Serving: 686 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Tablespoons butter
1/2 cup chopped green onion , thinly sliced (stem and bulb)
1 teaspoon minced garlic
1/3 cup all purpose flour
2 cups Half and Half
2 cups low-fat milk (I used 1%)
Salt and Pepper , to taste
1 1/2 cups Smoked Gouda cheese , grated
1/2 cup fresh Parmesan cheese , grated
4 cups fresh spinach leaves , cut into 1/2 inch strips
3/4 pound elbow macaroni , cooked and drained (use pkg. directions)
1/2 cup dried bread crumbs

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Cook macaroni, according to package directions. Drain and set aside.
Melt the butter over medium heat, in a large skillet or saucepan. Add chopped green onion. Cook for 3-4 minutes, then add minced garlic and cook for additional minute. (do not burn garlic!)
Stir or whisk in flour. Cook for additional minute.
Add half and half and milk. Stir or whisk in to the flour mixture in pan to fully combine. Turn heat up to medium high. Continue cooking, stirring often until mixture comes to a boil. This will take several minutes. The sauce will thicken quite a bit. Once thickened, season to taste with a little bit of salt and black pepper. Turn heat down to medium-low.
Stir in Smoked Gouda and Parmesan cheeses. Stir to combine. Add chopped spinach and cooked & drained macaroni noodles. Stir well to fully mix ingredients together. Once mixed, taste it again. Add additional salt and pepper, if desired.
Spray a 1 quart baking dish with non stick spray. Pour macaroni mixture into dish. Sprinkle the dried bread crumbs evenly over the top of macaroni. Cover pan with foil.
Place covered dish in 350 degree oven and bake for 15 minutes. Remove foil from dish, then continue baking for 6-7 minutes. When done, the sauce is hot and bubbly around the edges of the pan.
Remove from oven, let it rest for about a minute, then serve it up! YUM. Enjoy!

Recipe Notes

Any combo of cheeses would probably work in this dish... Just be sure that the total amount of cheese added is 2 cups! Have fun creating your OWN version!

Nutrition Facts

Macaroni and Cheese with Smoked Gouda and Spinach

Amount Per Serving (1 (1/6 of total))

Calories 686 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 20g125%

Cholesterol 114mg38%

Sodium 739mg32%

Potassium 571mg16%

Carbohydrates 64g21%

Fiber 3g13%

Sugar 7g8%

Protein 30g60%

Vitamin A 2850IU57%

Vitamin C 8.3mg10%

Calcium 674mg67%

Iron 2.4mg13%

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

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22
Apr
2016

Ranch Dressing

categories: Sauces and Dressings

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You will LOVE how EASY it is to make incredible tasting homemade Ranch Dressing (from scratch) for your favorite green salads, in under 5 minutes!
If you enjoy ranch dressing on salads, you will love this easy “make it yourself” version, which can be made in under 5 minutes!

It’s so easy to make, you will have no need to run to the store for a bottle of ranch salad dressing anymore! It is DELICIOUS!

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

How To Make Homemade Ranch Dressing

Here’s what you do (look how SIMPLE this is): First place all the ingredients for the ranch dressing in a medium sized bowl.

WHEW! Did ya break out in a sweat doing that? Yeah… didn’t think so!

Now mix all the ingredients up, using a whisk or fork to fully combine. Easy peasy! Stand back, and take a good look. You just made your very own homemade ranch dressing!

That’s it! {{TOLD YOU IT WAS EASY}}. Pour the ranch dressing into a covered, airtight container, and refrigerate until ready to use. The ranch dressing has a wonderful flavor, very similar to the well-known store-bought version.

This recipe, as written, makes about 1½ cups of salad dressing, but the recipe is very easily doubled!

Hope you enjoy this simple Ranch Dressing! We sure enjoy it on salads and in other recipes that require this type of salad dressing.

Other Homemade Salad Dressings On This Blog

You can find ALL my recipes in the Recipe Index, located at the top of the page. If you enjoy making your own salad dressings from scratch, here are a few others I think you will enjoy!

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Recipe Source: http://www.spendwithpennies.com/chicken-club-pasta-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Ranch Dressing

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

You will LOVE how EASY it is to make incredible tasting homemade Ranch Dressing (from scratch) for your favorite green salads, in under 5 minutes!

Category: Salad Dressing

Cuisine: American

Keyword: ranch dressing

Servings: 10 ounces (approx 1¼ cups)

Calories Per Serving: 45 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 Tablespoon fresh chives , chopped
1 Tablespoon dried dill weed (can also use fresh dill)
1 Tablespoon fresh parsley , chopped
1 teaspoon onion powder
1 teaspoon garlic powder
salt & black pepper , to taste

US Customary - Metric

Instructions

Place all ingredients in a medium bowl. Whisk together ingredients, to fully combine.
Pour dressing into a covered container and refrigerate until ready to serve. Enjoy!

Nutrition Facts

Ranch Dressing

Amount Per Serving (1 Tablespoon)

Calories 45 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 5mg2%

Sodium 40mg2%

Potassium 19mg1%

Vitamin A 70IU1%

Vitamin C 0.4mg0%

Calcium 13mg1%

Iron 0.1mg1%

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

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20
Apr
2016

How To Make Candied Bacon

categories: Bacon, Tip Of The Day

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Candied bacon is becoming a popular ingredient in desserts, salads, etc. Here’s how to quickly make this sweet/salty treat!
Recipes for cookies, salads, desserts, etc. are popping up all the time that include “candied bacon”. It would be helpful to know “HOW” to make this treat, right? Well… it’s EASY! Candied bacon can be used in salads, on appetizers, or even in ice cream. I used this batch in some homemade Candied Bacon Ice Cream. Amazing!

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

How to Make Candied Bacon

Here’s how you can easily make candied bacon: First line a baking sheet with aluminum foil (or a silicone mat). If using aluminum foil, put the shiny side down. Lay strips of bacon down on the foil in a single layer, leaving a bit of space between each piece.

Sprinkle approximately 1½ – 2 teaspoons brown sugar over the length of each slice.

Cook The Bacon

The strips of bacon looked like this (see photo below). Put the bacon in a preheated 400 degree oven and bake it for 12-16 minutes. NOTE: About half way through the baking time, turn the bacon strips over and pull them through the syrupy glaze (to coat) on the baking sheet.

After turning the bacon over and dragging the pieces in the brown sugar syrup on the foil, continue baking for the rest of the baking time, until the bacon is done and dark in color.

Remove the bacon strips from the foil, and transfer them to a wire rack. Let the candied bacon strips cool completely.

The Candied Bacon Is Now Ready To Use

Once the bacon has cooled, chop it up or cut with kitchen scissors into small pieces. It is now ready to be added to a great salad, or recipe that requires candied bacon. If you’ve never had a mixed green salad with these sweet little bacon bits added, you’re missing out! It’s a great tasting addition.

See how easy it is to make? The sugary, salty taste of the sweet bacon bits is AMAZING! Hope you’ll try this easy technique for making candied bacon. You can store the bacon bits in an airtight covered container in refrigerator for a couple days, OR you can freeze them for a couple weeks ahead of when you will be using them! Try not to eat them all BEFORE adding it to a recipe! Have a great day.

Looking For More Simple Tips?

You can find all my recipes and easy tips in the Recipe Index, located at the top of the page. I have quite a few you might be interested in, including:

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Recipe Source: http://www.davidlebovitz.com/2008/03/candied-bacon-i-1/

0 from 0 votes

How To Make Candied Bacon

Prep Time

5 mins

Cook Time

16 mins

Total Time

21 mins

Candied bacon is becoming a popular ingredient in desserts, salads, etc. Here's how to quickly make this sweet/salty treat!

Category: Miscellaneous

Cuisine: American

Keyword: candied bacon

Servings: 8

Calories Per Serving: 114 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 strips Bacon strips (or as many as desired)
12 teaspoons Brown sugar (can use dark or light-I use dark)-will need 1½-2 teaspoons per slice of bacon

US Customary - Metric

Instructions

Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil (or a silicone mat).
Place bacon strips in single layer on foil. Sprinkle each piece of bacon with 1½ - 2 teaspoons brown sugar.
Bake at 400 degrees for 12-16 minutes. Halfway through the baking time, turn the pieces over and drag them through the brown sugar glaze to coat. Finish baking time. Remove from oven when bacon is done and is dark brown in color. Place bacon strips on wire rack to cool completely.
Once cooled to room temp., cut or chop bacon into small pieces. Bacon pieces may be stored in a covered airtight container in refrigerator for a couple days. Bacon can also be stored in freezer for a couple weeks prior to using.

Nutrition Facts

How To Make Candied Bacon

Amount Per Serving (1 slice)

Calories 114 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 14mg5%

Sodium 147mg6%

Potassium 51mg1%

Carbohydrates 6g2%

Sugar 5g6%

Protein 2g4%

Vitamin A 10IU0%

Calcium 5mg1%

Iron 0.1mg1%

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

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18
Apr
2016

Loaded Hash Browns – Waffle Style

categories: Breakfast

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You’ll enjoy Loaded Hash Browns, made with grated potatoes, ham, cheddar cheese, red/green peppers, & red onion, cooked till crispy in a waffle iron!
Crispy on the outside, and brimming with ham, red & green peppers, cheddar cheese, and red onion, these yummy loaded hash browns are cooked in your old trusty waffle maker! Yep… WAFFLE-STYLE hash browns!

I’d seen photos of hash browns cooked in waffle irons before, but decided to put my own spin on them. I LOVE to make fully loaded hash browns (I mean… “seriously love”), so decided to give it the old “college try” and make my own version in our waffle iron. Oh my goodness… they were delicious. And crunchy! Here’s how to make them:

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

Prepare The Loaded Hash Browns

Prep the ingredients before starting. Chop red & green peppers, ham and red onion, grate cheese and generously oil, then preheat waffle iron. Having all this done ahead is a GOOD thing.

For the potato part… peel, and then grate 2 medium potatoes. I used our box grater to do this.

Remove Moisture From Grated Potatoes

Now here’s the really important part. You want to get as much moisture out of the grated potatoes as possible. The drier the potatoes are, the crispier the hash browns will be. I like to use a clean dish towel.

Place the potatoes in the dish towel, the roll it up and twist the ends. Continue to twist and press to absorb as much moisture onto the towel as possible. When done, the potatoes should be a LOT drier, and the towel will be ready for the washing machine… (just sayin’).

Mix the potatoes with the peppers, ham, cheese and onion. Add melted butter, generously salt and pepper mixture and stir together to combine.

This is what you will be looking at, once mixed. The recipe makes enough for two waffles (4 servings).

Cooking Loaded Hash Browns In A Waffle Maker

Make sure waffle iron is heavily oiled and PREHEATED before beginning to cook. Add half of the potato mixture to the waffle iron. Press down lid, and cook for approximately 7-10 minutes.

Halfway through cooking, press down hard on the lid to really seal in those potatoes (and help them crisp up). Check the potatoes at about 6 minutes. You want them to be very crispy and golden brown on the outside, yet cooked through. Times may vary per appliance.

Remove the hash browns from the waffle iron once done, and divide them between four serving plates. Here’s one serving, after a quick toss with a fork.

These loaded hash browns – waffle style are delicious! Cooking them in a waffle iron takes some of the pressure off pan frying. While they are happily cooking away, minding their own business in the waffle maker, you’re free to make eggs or other dishes to go with them for a hearty breakfast!

Hope you’ll try these hash browns… and enjoy putting the old family waffle iron to good use!

Looking For More BREAKFAST Recipes?

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0 from 0 votes

Loaded Hash Browns - Waffle Style

Prep Time

5 mins

Cook Time

7 mins

Total Time

12 mins

You'll enjoy Loaded Hash Browns, made with grated potatoes, ham, cheddar cheese, red/green peppers, & red onion, cooked till crispy in a waffle iron!

Category: Breakfast

Cuisine: American

Keyword: loaded hash browns

Servings: 4 servings

Calories Per Serving: 145 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons chopped ham
2 Tablespoons chopped green bell pepper
1 Tablespoon chopped red bell pepper
1 Tablespoon chopped red onion (or green onion)
3 Tablespoons grated cheddar cheese
1 Tablespoons melted butter
2 medium russet potatoes
Salt and pepper , to taste
Oil , for waffle iron

US Customary - Metric

Instructions

Prep ham, bell peppers, onion, and cheddar cheese before peeling and grating potatoes. Set aside.
Preheat waffle iron that has been generously coated with oil (IMPORTANT so they don't stick).
Peel, then grate (shred) potatoes. Place grated potatoes on a cloth dish towel. Twist, press, etc. to remove as much liquid as possible from potatoes. When dried, place potatoes in large bowl. Add prepped veggies, ham, etc. to bowl of grated potatoes. Add melted butter, season generously with salt and pepper (to taste). Stir to combine.
Fill preheated waffle iron with approximately half of the potato mixture. (I used a round waffle iron, so there were enough for two waffle sized servings (enough servings for 4 people). Just fill your waffle iron enough to form a nice layer of potatoes. No need to overstuff.
Press down lid and cook hash browns for about 6-7 minutes. Check for crispy outside and "doneness". I usually cook them for a few more minutes after checking them to ensure a really crunchy outside. Pressing down pretty hard on the lid also helps. Appliance temps. vary, so keep an eye on your hash browns. When done, repeat with additional potato mixture, remembering to re-oil waffle iron and preheat before adding. Once done, remove hash browns from waffle iron and divide portions equally (makes 4 servings).

Nutrition Facts

Loaded Hash Browns - Waffle Style

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

Calories 145 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 18mg6%

Sodium 166mg7%

Potassium 444mg13%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 1g1%

Protein 5g10%

Vitamin A 240IU5%

Vitamin C 12.8mg16%

Calcium 60mg6%

Iron 1mg6%

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

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Make The Salad Dressing

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Make The Candied Bacon

Make The Ice Cream Base

Temper The Eggs

Cook The Ice Cream Base

Time To Freeze The Candied Bacon Ice Cream

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Cook The Quinoa

Cook The Veggies

Pan-Sear The Shrimp

Time To Make The Shrimp Quinoa Veggie Bowl!

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How To Make Skillet Zucchini

Time For Some Seasoning

Serve The Skillet Zucchini

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How To Make Cinnamon Roll Coffee Creamer

How Much Creamer Does This Recipe Make?

How Do I Store Cinnamon Roll Coffee Creamer?

Why I Use Half and Half For This Recipe

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How To Make Homemade Ranch Dressing

Other Homemade Salad Dressings On This Blog

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How to Make Candied Bacon

Cook The Bacon

The Candied Bacon Is Now Ready To Use

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Prepare The Loaded Hash Browns

Remove Moisture From Grated Potatoes

Cooking Loaded Hash Browns In A Waffle Maker

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Interested In More Recipes?

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

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

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