Archive of ‘Main Dishes’ category

Chicken And Veggie Stir-Fry

Do you enjoy stir-fry meals?  We sure do… in fact, I’ve been making this delicious, Asian-inspired Chicken and Veggie Stir-Fry using the same process and “recipe” for over 20 years.Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!
This dish couldn’t be simpler to make… I came up with a simple Asian sauce after experimenting many years ago, then simply added chicken and fresh veggies, cooked it all together, and have been making stir-fry like this ever since!  The process is simple: stir-fry lightly seasoned, cubed chicken breasts and lots of fresh veggies.  Add a homemade Asian flavored sauce (so quick & easy to make), then serve on a bed of rice! The recipe is easy, packed with veggies, and is wonderfully delicious! (I found a great deal on a combo package of sliced veggies at the grocery store this time, but use whatever combination of fresh veggies you have available!).

Here’s how to make this tasty meal: To save time, I cooked all three parts of this recipe at the same time (it’s easy to do).  The first thing you need to do is cook rice according to package directions, then prep veggies and chicken while rice is cooking.  Make sure veggies are cut into bite sized pieces. Cut chicken breasts into 2 inch cubes.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Prepare the stir-fry sauce by combining chicken broth, soy sauce, and ground ginger in small bowl. Stir in corn starch and mix well.  Set it aside.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

In a large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking.  Add all the veggies and cook for 6-7 minutes, stirring often until veggies are crisp-tender.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

In a separate medium skillet, heat remaining half of the oil on medium-high until very hot, but not smoking.  Add chicken; cook, turning pieces over to cook all sides. Stir-fry the chicken pieces until they turn white in color and are cooked through (about 3-4 minutes). I cooked the chicken at the same time I was stir-frying the veggies, to save time.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Add cooked chicken to the veggies in large skillet.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Give the sauce a good stir, then pour it over the chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

When done, add the cashews, and stir to combine.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Serve hot on top of a bed of rice (brown or white).  Grab a fork (or chopsticks) and dig right in! It’s GOOD!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

While you can adjust the veggies according to your taste and what you have available (I have done this many times over the years), the basics you should try to have in this dish are onion, carrots, broccoli, and red peppers, simply because they add so much color (and flavor) to the dish.  Any other veggies you choose to add will enhance the dish with additional flavor and color!!!  If you are a Vegetarian… simply omit the chicken!  Be creative… make it your own… and enjoy every bite!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Chicken And Veggie Stir-Fry
 
Prep time
Cook time
Total time
 
Chicken, fresh vegetables and an Asian-inspired sauce are stir-fried together, then served on a bed of rice in this delicious entree.
As Prepared By:
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
Ingredients
For Stir-Fry
  • 3 boneless, skinless chicken breasts (cut into 2 inch cubes)
  • Ground ginger (to lightly season chicken with before cooking)
  • 6 cups (total) Fresh veggies (I used broccoli, onion, carrots, red & green bell peppers, bok choy, mushrooms, sugar snap peas, zucchini and yellow squash) See NOTES section.
  • ¼ cup vegetable oil, divided
  • ⅓ cup roasted cashews
For Stir-Fry sauce:
  • 1 cup chicken broth
  • ¼ cup soy sauce
  • 2 Tablespoons corn starch
  • 1 teaspoon ground ginger
For Serving: Cooked rice (prepared according to package directions)
Directions
  1. Cook rice according to pkg. directions.Cut veggies/chicken in bite size pieces while rice is cooking.
  2. Make stir-fry sauce by mixing chicken broth, soy sauce, and ground ginger in small bowl. Stir in corn starch and mix well. Set aside.
  3. In large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking. Add all veggies; continue cooking for about 6-7 minutes, stirring often until veggies are crisp-tender.
  4. In separate medium skillet, heat remaining half of the oil on medium-high until very hot, but not smoking. Add chicken; cook all sides until it turns white and is cooked through (about 3-4 minutes).
  5. Add cooked chicken to the veggies in large skillet.
  6. Give the sauce a stir, then pour it over chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.
  7. When done, add the cashews, and stir to combine. Serve over hot cooked rice... and enjoy!
Notes
Additional veggie add-ins might also include: fresh chopped asparagus, green onions, fresh green beans, celery, water chestnuts, canned/drained bean sprouts, etc.

 

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Cumin-Dusted Pork Cutlets With Citrus Sauce

I recently made some delicious Cumin-Dusted Pork Cutlets with Citrus Sauce for our dinner and wanted to share this very simple recipe with you today.Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!
The recipe originated on the Epicurious website and sounded interesting, so I decided to try it, only making a couple tweaks to the original recipe. The pork cutlets are seasoned, then pan-seared. As soon as they are done, a quick and easy citrus sauce (with orange juice, lemon juice, and garlic) is made and then spooned over the cooked pork chops, then served. It really couldn’t be any easier!  Here’s how to make them:

If using thin, small cutlets, a serving size would be 2 cutlets per adult (and you will NOT need to pound them down).  You want to use fairly thin pork cutlets so they will cook quickly.  Lightly season the pork with salt and pepper, and set aside.  **NOTE: I ended up using slightly larger and thicker boneless chops that I already had in my freezer for this meal, so I pounded each piece with a meat mallet between plastic wrap to flatten them out more (to about 1/2 inch). Since they were large pork chops to begin with, we had 1 cutlet per serving.

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

On a plate, mix flour, ground cumin, chili powder, garlic powder, salt and pepper until combined.  Once mixed, coat each pork cutlet (on both sides) with seasoning. Make sure to shake off any excess flour.

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Heat 1 Tablespoon of olive oil on medium-high heat in a large non-stick skillet. Once oil is very hot (but not smoking), add cutlets. They should sizzle when they hit the hot oil.  Cook 3-4 minutes on first side, then turn over and cook other side for same amount of time (until fully cooked through and golden brown). Remove pork cutlets to serving plate; keep warm.

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Do not clean out the skillet (the brown bits on bottom of skillet help to flavor citrus sauce!). Add 2 Tablespoons olive oil to skillet; heat on medium.  Add minced garlic to skillet; cook for about 15-30 seconds, stirring constantly (don’t burn it!).  Add fresh orange and lemon juices, and a few orange slices.  Bring mixture to a boil, stirring occasionally, until liquid has reduced and thickened a bit (this will take about a minute or so). Taste sauce; add additional salt and pepper, if desired. Remove sauce from heat.

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Spoon sauce over the pork cutlets. Garnish with thin orange slices and parsley (fresh or dried) if desired. Serve and enjoy!

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

The pork has a nice, slightly Southwestern flavor (the cumin does not overpower it).  The sauce makes enough for 4 servings (single cutlet). If serving 2 cutlets per person, the recipe as written makes 2 servings.  Hope you will consider making this easy, tasty dish. Have a great day, friends.

Cumin-Dusted Pork Cutlets With Citrus Sauce / The Grateful Girl Cooks!

Recipe Adapted From:  http://www.epicurious.com/recipes/food/views/cumin-dusted-pork-cutlets-with-citrus-pan-sauce-105363

Cumin-Dusted Pork Cutlets With Citrus Sauce
 
Prep time
Cook time
Total time
 
Boneless pork cutlets are lightly seasoned with Southwestern spices, pan-seared and cooked, then covered with a delicious fresh citrus sauce.
As Prepared By:
Recipe type: Entree
Serves: 4 servings (1 per person)
Ingredients
For Pork:
  • 4 boneless pork cutlets
  • 2 Tablespoons all purpose flour
  • 2 teaspoons ground cumin
  • ¼ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 Tablespoon olive oil
For Citrus Sauce:
  • 2 Tablespoons olive oil
  • 2 garlic cloves, minced
  • ⅓ cup fresh orange juice
  • 3 Tablespoons fresh lemon juice
  • A few orange slices (see below)
For garnish:
  • 1 orange, sliced into thin slices, then cut in half (divided)
  • Chopped fresh parsley or dried parsley
Directions
  1. Lightly season pork with salt and pepper, and set aside.
  2. On a plate, mix together flour, ground cumin, chili powder, garlic powder, salt and pepper. Once mixed, coat each pork cutlet (on both sides) with seasoning. Shake off excess flour.
  3. Heat 1 Tablespoon of olive oil on medium-high heat in a large non-stick skillet. Once oil is very hot (but not smoking), add cutlets. Cook 3-4 minutes on first side, then flip and cook other side for same amount of time (until cooked through and golden brown). Remove pork to serving plate; keep warm.
  4. Do not clean out the skillet. Add 2 Tablespoons olive oil to skillet; heat oil on medium. Add minced garlic to skillet; cook for about 15-30 seconds, stirring constantly (don't burn it!). Add fresh orange and lemon juices, and a few orange slices. Bring mixture to a boil, stirring occasionally, until liquid has reduced and thickened a bit (this will take about a minute or so). Taste sauce; add additional salt and pepper, if desired. Remove sauce from heat.
  5. Spoon sauce over the pork cutlets. Garnish with thin orange slices and parsley (fresh or dried) if desired. Serve and enjoy!
Notes
If a slightly sweeter citrus sauce is desired, add 1 teaspoon honey.

 

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Easy Meatballs for Spaghetti

I typically use Italian sausage when I prepare spaghetti and sauce, but occasionally we really enjoy our pasta with a fire roasted garlic marinara sauce and these Easy Meatballs For Spaghetti!Easy Meatballs For Spaghetti / The Grateful Girl Cooks!
Sometimes Spaghetti and Meatballs really hits the spot! It’s completely easy to make 10-12 delicious Italian-seasoned meatballs using only one pound of hamburger meat and a few other readily available ingredients. I’ve been making meatballs for spaghetti this way for many, many years, and enjoy the minimal prep time involved!  You can even make a double batch of the meatballs and freeze them to use for another meal, which can save you precious time!  Here’s how easy it is to prepare them:

In medium sized bowl, combine ground beef, salt, pepper, garlic powder, oregano, diced onion, and freshly grated Parmesan cheese. Mix well, to combine ingredients.

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!
Using your (clean) hands, grab a portion of the meat mixture and form it into a ball, rolling it between your hands.  The ones I made were about 2 inches wide, so I was able to get 10 fairly good-sized meatballs out of one pound of meat. If you make ’em just a tad smaller, you should be able to make 12 or more meatballs. Set meatballs (once formed) onto a plate or wax paper.

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!

Heat 1 Tablespoon oil (vegetable or olive) in a large non-stick skillet.  Heat on medium heat until oil and skillet are hot (but not smoking).  Add meatballs. They should sizzle as the hit the skillet.  Cook until brown on bottom, then carefully turn over. Continue to cook until all sides are brown (meatballs do NOT have to be completely cooked through – they will finish cooking in the sauce later).

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!Easy Meatballs For Spaghetti / The Grateful Girl Cooks!
In a separate large saucepan, heat up spaghetti sauce (whatever kind of sauce you have on hand, whether it’s homemade or a purchased jar, just make sure you have enough sauce for 4 servings)!  Heat the sauce on medium-low. Carefully add the meatballs to the sauce. Spoon sauce over the top of each meatball. Let the meatballs and sauce continue to cook (uncovered) on medium-low for about 30 minutes, occasionally spooning more sauce over the meatballs as they cook.

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!Easy Meatballs For Spaghetti / The Grateful Girl Cooks!

When meatballs are about halfway through cooking time, cook spaghetti noodles in separate pan, according to package directions. Drain pasta.  When they are done (and pasta is finished cooking), remove meatballs from spaghetti sauce (keep warm). Mix cooked, drained noodles with the hot spaghetti sauce.  Serve the pasta onto individual plates or into bowls. Spoon any leftover sauce onto pasta.  Top each serving with 2-3 meatballs.  Garnish with some finely grated Parmesan cheese, and serve!

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!

This really is an economical and delicious classic meal, in which you can end up with 4 healthy sized portions using only one pound of ground beef!  Our oldest son popped in for a visit the day after I made this meal, and he enjoyed a big plate of leftover spaghetti and meatballs for lunch!  Yay for leftovers! Hope you’ll give these easy to prepare meatballs a try!

Easy Meatballs For Spaghetti / The Grateful Girl Cooks!

Easy Meatballs for Spaghetti
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 1 pound ground beef
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ½ cup diced white onion
  • ½ cup finely grated Parmesan cheese
  • 1 Tablespoon olive oil
  • Spaghetti noodles (enough for 4 servings)
  • Prepared Spaghetti Sauce (enough for 4 servings)
  • Additional finely grated Parmesan cheese, for garnish
Directions
  1. In medium sized bowl, combine ground beef, salt, pepper, garlic powder, oregano, diced onion, and finely grated Parmesan cheese. Mix well to combine ingredients.
  2. Using your (clean) hands, grab a portion of the meat mixture and form it into a ball, rolling it between your hands. The ones I made were about 2 inches wide, so I was able to get 10 meatballs out of the pound of meat. If you make 'em just a tad smaller, you should be able to make 12 or more meatballs. Set meatballs (once formed) onto a plate or wax paper.
  3. Heat 1 Tablespoon oil (vegetable or olive) in a large non-stick skillet. Heat on medium heat until oil and skillet are hot (but not smoking). Add meatballs. They should sizzle as the hit the skillet. Cook until brown on bottom, then carefully turn over. Continue to cook until all sides are brown (meatballs do NOT have to be completely cooked through - they will finish cooking in the sauce later).
  4. In a separate large saucepan, heat up your spaghetti sauce (whatever kind of sauce you have on hand, whether it's homemade or a purchased jar, just make sure you have enough sauce for 4 servings! Heat the sauce on medium-low. Carefully add the meatballs to the sauce. Spoon sauce over the top of each meatball. Let the meatballs and sauce continue to cook on medium-low for about 30 minutes, occasionally spooning more sauce over the meatballs as they cook.
  5. When meatballs are halfway through cooking time, cook spaghetti noodles in separate pan, according to package directions. Drain. When done, remove meatballs from spaghetti sauce (keep warm). Mix cooked, drained noodles with the hot spaghetti sauce. Serve up the pasta onto individual plates or into bowls. Spoon any leftover sauce onto pasta. Top each serving with 2-3 meatballs. Garnish with some finely grated Parmesan cheese, and serve!

 

 

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Orange And Rosemary Glazed Salmon

I tried a new recipe for Orange And Rosemary Glazed Salmon the other evening for our dinner. Whoa! It tasted absolutely fantastic, so I want to share the recipe on my blog today. Hopefully you will be inspired to make it for your own dinner… you won’t regret it!Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!
My husband and I love salmon, so I am constantly on the search for new ways to prepare it. I found this recipe on Pinterest, and it is now quite possibly one of my favorite recipes for  salmon.  It’s SOOOO good!  The original recipe was inspired by Cooking Light, and features pan-seared salmon fillets covered with a fresh, thickened citrus glaze. It’s delicious, and so very easy to prepare!  The recipe makes 4 servings – I only cooked 2 salmon fillets since only two of us were eating, but I kept the sauce amount the same as written (and saved the extra sauce for another time).  Here’s how to make this delicious entree:

Heat olive oil on medium-high heat in a large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is really hot (but not smoking), add the salmon to skillet (it should sizzle when it hits the pan).  Cook salmon for 3-4 minutes, then carefully turn salmon over and cook the other side for 3-4 minutes until fully cooked. When done and golden brown, remove the salmon from skillet (leaving the hot oil in the skillet). Keep salmon warm.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Turn heat under skillet to medium-low. Add minced garlic and rosemary; stir and cook for about 20 seconds.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Add 1/4 cup (4 Tablespoons) chicken broth. Stir to combine. Cook on a low simmer until most of the liquid has reduced.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Add orange zest, lemon juice, honey and orange juice to skillet. Stir to combine.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

In small cup, stir together remaining Tablespoon of chicken broth with the cornstarch until smooth.  Pour this into skillet, stirring as you add it.  Season with salt and pepper, to taste.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Bring mixture to a boil. Boil for one minute, stirring constantly. The sauce will thicken as it cooks.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Return the cooked salmon to the skillet. Spoon some of the sauce over each piece to cover. Garnish each fillet with a thin slice of orange, and a sprig of fresh rosemary (if desired).

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Carefully remove salmon and garnish to each serving plate.  Spoon additional sauce over each piece, if desired (it’s good- highly recommend).  Serve and enjoy this wonderful dinner!

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

I really hope you will try this recipe for salmon. The fresh citrus glaze tastes absolutely delicious on the salmon, and really enhances it.  I found myself saying “this is REALLY good” several times while eating it, and are confident you will enjoy it, as well! Have a wonderful day.

Orange And Rosemary Glazed Salmon / The Grateful Girl Cooks!

Recipe Source:  http://www.cookingclassy.com/orange-rosemary-glazed-salmon/

Orange And Rosemary Glazed Salmon
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 teaspoons olive oil
  • 4 (6 ounce) skinless salmon fillets (about 1 inch thick)
  • Salt and ground black pepper
  • 2 cloves garlic, minced
  • 2½ teaspoons minced fresh rosemary
  • 5 Tablespoons chicken broth (divided-4 T. in one cup, 1 T. in another))
  • 1½ teaspoons orange zest
  • ⅔ cup fresh squeezed orange juice
  • 1½ Tablespoons honey
  • 2½ teaspoons cornstarch
  • Orange slices (thinly sliced) and sprigs of fresh rosemary for garnish (if desired)
Directions
  1. Heat olive oil on medium-high heat in large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is hot (but not smoking), add salmon to skillet (it should sizzle when it hits the pan). Cook salmon for 3-4 minutes, then carefully turn salmon over and cook other side for 3-4 minutes, until fully cooked. When done and golden brown, remove salmon from skillet (leaving hot oil in the skillet). Keep salmon warm.
  2. Turn heat under skillet to medium-low. Add minced garlic and rosemary; stir and cook for about 20 seconds. Add ¼ cup chicken broth (4 Tablespoons of the original 5). Stir well. Cook on a low simmer until most of liquid has reduced. Add orange zest, lemon juice, honey and orange juice to skillet. Stir.
  3. In small cup, stir together remaining Tablespoon of chicken broth with cornstarch. Pour into skillet, stirring as you add it. Add salt and pepper to taste.
  4. Bring mixture to a boil. Boil for one minute, stirring constantly. The sauce will thicken as it cooks. Return cooked salmon to skillet. Spoon sauce over each piece to cover. Garnish each fillet with a thin orange slice, and a sprig of fresh rosemary (if desired). Carefully remove salmon and transfer to individual serving plates. Spoon additional sauce over each piece. Serve and enjoy!

 

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Chicken and Asparagus Risotto

I recently made Chicken And Asparagus Risotto for our dinner. And let me tell you… it tasted GOOD. Lip-smackin’ GOOD. Creamy Arborio rice, chicken breast, Parmesan cheese, asparagus and mushrooms all come together in this flavor-filled, delicious meal! We loved it!Chicken and Asparagus Risotto / The Grateful Girl Cooks!
I couldn’t get enough of this risotto! Even the leftovers for lunch the next day were wonderful! Did you know that risotto is made with Arborio rice, which is shorter and fatter than most grains of rice?  Arborio rice is almost exclusively used to make risotto, which is a Northern Italian classic dish of rice which has been cooked in broth or stock with other ingredients to a creamy consistency.  It is one of the most common ways of cooking rice, and let me tell you, risotto is DELICIOUS!

The recipe is pretty straightforward. If you do the prep work right at the beginning, then it is a breeze to put together.  I used some baked chicken leftovers, which also saved me some prep time!  Here’s how to make this delicious meal:

Do prep work first.  1)  Remove the woody ends of the asparagus and discard. Cut stalks into 2 inch pieces.  Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender, adding more water, if needed (about 10 minutes). Drain.  2) While cooking asparagus, in separate pan lightly sauté sliced mushrooms in 2 teaspoons butter until tender.  3) Cut and cook chicken into small bite sized pieces (boil, broil, grill OR use rotisserie chicken or  leftovers – I used leftover chicken from my recipe for Homemade Shake And Bake Chicken). See NOTES section of printable recipe for a quick way to cook chicken for this recipe.  Set aside cooked asparagus, mushrooms and chicken pieces.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Melt butter and olive oil in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring frequently.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Add Arborio rice to onions; stir frequently and cook until rice begins to turn a light golden brown color.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Add white wine. Let liquid come to a boil, then cook until it has been absorbed into rice.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Pour 1 cup of chicken stock (or broth) into pan. Stir frequently, and keep heat at a medium simmer.  Continue cooking until almost all of the liquid has been absorbed, then add 1/4 cup more of the broth, stirring well.  Continue this process (rice absorbs liquid, add 1/4 cup more liquid) until all the broth is gone.  This will take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don’t rush this step!)

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

After you’ve added the last portion of broth, but just before it is fully absorbed, add the cooked asparagus and mushrooms to the pan.  Continue cooking, letting liquid finish being absorbed into rice. When finished, rice should be creamy and tender.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!
Remove pan from the heat.  Add cooked chicken to rice.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!
Add freshly grated Parmesan cheese to rice. Stir to combine all ingredients.  Taste, and lightly season with salt and pepper.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Make sure everything is warm, then dish up and serve onto individual plates or bowls.  Garnish with finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired.

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Enjoy the flavors of creamy rice, chunks of chicken, Parmesan cheese, and the wonderful fresh asparagus in this dish. It truly tastes wonderful!  Sure hope you will consider trying this recipe. Have a great day!

Chicken and Asparagus Risotto / The Grateful Girl Cooks!

Recipe Adapted From: http://www.thegratefulgirlcooks.com/mushroom-risotto-with-pan-seared-shrimp/

Chicken and Asparagus Risotto
 
Prep time
Cook time
Total time
 
Creamy risotto with chicken, asparagus, Parmesan cheese and mushrooms is a delicious and filling "all in one" main dish!
As Prepared By:
Recipe type: Entree
Serves: 3-4 servings
Ingredients
For Add-ins:
  • 6-8 asparagus stalks (woody ends discarded, cut into 2 inch pieces), cooked until crisp-tender.
  • 2 pre-cooked lightly seasoned chicken breasts (baked, boiled, grilled,rotisserie), cut in 1-2" cubes.
  • 8 oz. package sliced mushrooms, (sautéed in 2 teaspoons butter)
For risotto:
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 cup diced white onion
  • 1 cup Arborio rice (no substitutes)
  • ⅓ cup dry white wine
  • 2½ cups chicken stock (or broth)
  • ¾ cup finely grated Parmesan cheese
  • Salt and Pepper, to taste
For garnish:
  • Additional Parmesan cheese
  • Fresh chives, sliced thin (may substitute chopped parsley, if desired)
Directions
Do prep work first:
  1. Remove woody ends of the asparagus and discard. Cut remaining stalks into 2 inch pieces. Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender (about 10 minutes). Drain.
  2. While cooking asparagus, in separate pan lightly sauté sliced mushrooms in 2 teaspoons butter until tender.
  3. Cut and cook chicken into small bite sized pieces (boil, broil, grill OR use rotisserie chicken or leftovers. Set aside asparagus, mushrooms and cooked chicken.
To Prepare Risotto:
  1. Melt olive oil and butter in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring frequently. Add Arborio rice to onions; stir constantly and cook until rice turns a light golden brown color. Add white wine. Let the liquid come to a boil, then cook until it has been absorbed into rice.
  2. Pour 1 cup of chicken stock (or broth) into pan. Stir frequently, and keep heat at a medium simmer. Continue cooking until almost all of the liquid has been absorbed, then add ¼ cup more broth, stirring well. Continue this process (rice absorbs liquid, add ¼ cup more liquid) until all broth is gone. This will take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don't rush this step!)
  3. After you've added the last portion of broth, but just before it's fully absorbed, add cooked asparagus and mushrooms and stir. Continue cooking, letting liquid finish being absorbed into rice. When finished, rice should be tender.
  4. Remove pan from the heat. Add cooked chicken to rice. Add freshly grated Parmesan cheese to rice. Stir to combine all ingredients. Taste, and lightly season with salt and pepper.
  5. Make sure everything is warm, then serve onto individual plates or bowls. Garnish with additional finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired. Enjoy!
Notes
If you do not have pre-cooked or leftover chicken, a quick way to get this done is to cut chicken breast into cubes, lightly season with salt and pepper, then quickly cook in a hot skillet (with a Tablespoon of olive oil) on medium-high heat. Will only take a few minutes.

 

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Trout In Lemon Garlic Butter Sauce

If you or someone in your family had a great day fishing and you’re looking for a new recipe to cook all that fish, why not try this recipe for Trout In Lemon Garlic Butter Sauce?!Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!
There are so many ways to cook trout. I decided to try this recipe I found on Pinterest, after my hubby bought trout at Costco. Ha Ha!  No fishing for him, except to fish through the seafood section, looking for fresh trout.  Once home, he had to fillet the fish, debone them and chop their little heads off for me— ugh. There are just some things I will NOT do.  You will need boneless trout fillets (with the skin on one side) for this recipe.

The method for preparing this recipe is simple. Here’s how to make the trout:

With the skin side down, lightly season the trout with salt and Italian seasoning (only on one side).  Heat olive oil on medium heat in a LARGE skillet until hot, but not smoking.  Add the trout fillets, skin side UP to the hot oil.  Cook fish for 4-5 minutes on medium, then carefully flip the fillets over to skin side DOWN. You might need to add a little bit more oil before turning them over (you don’t want them to stick to skillet).  Cook an additional 3-4 minutes.

Once fish is cooked, remove your skillet from the heat source, cover the skillet with a lid, and let trout rest for 5-10 minutes (leaving cover on).

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Once the fish is done resting, carefully lift up each piece of fish and remove the skin from the bottom of the fish. It should peel off nicely.  Discard skin, and carefully place fillets on a piece of foil and keep warm.  Do not clean out the skillet (you want all the little tidbits and oils left in there!)

To the oils left in the skillet, add minced garlic, fresh lemon juice and white wine. Cook this for 1 minute on medium-low heat, stirring occasionally. Turn off heat. Add butter and chopped fresh parsley. Stir to combine, and continue cooking on low until butter has melted.

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Once the butter has melted and the sauce is creamy, gently add the trout fillets back into skillet.  Spoon sauce over the top of the fish.   If necessary, reheat in skillet, until fish reaches serving temp (on low).

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Place trout onto individual serving plates.  Spoon a bit more sauce over fish, sprinkle with remaining chopped parsley for garnish… and serve!

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

That’s it!  So now, whether you are fishing some of the great lakes we have in the United States OR fishing through the seafood counter at your local grocery store, you have a new way to prepare trout!  Have a great day!

Trout In Lemon Garlic Butter Sauce / The Grateful Girl Cooks!

Recipe Source: http://juliasalbum.com/2015/10/trout-with-garlic-lemon-butter-herb-sauce/

Trout In Lemon Garlic Butter Sauce
 
Prep time
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Total time
 
Fresh trout fillets are pan-seared and served with a light Lemon Garlic Butter Sauce.
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • Trout fillets (3-4 medium sized fillets, with skin on bottom or 2 LARGE)
  • 2 Tablespoons olive oil
  • Salt (to generously season fish)
  • 1½ teaspoons Italian seasoning
  • 4 garlic cloves, minced
  • 3 Tablespoons fresh squeezed lemon juice
  • 2-3 Tablespoons white wine
  • 2 Tablespoons butter (room temp)
  • 2 Tablespoons parsley (finely chopped), divided
Directions
  1. With skin side down, lightly season the trout with salt and Italian seasoning (only on one side). Heat olive oil on medium heat in a LARGE skillet until hot, but not smoking. Add trout fillets, skin side UP, flesh side DOWN to hot oil. Cook for 4-5 minutes on medium, then carefully flip fillets over to skin side DOWN. You might need to add a little bit more oil before turning them over (you don't want them to stick to skillet). Cook an additional 3-4 minutes. Once fish is cooked, remove skillet from the heat source, cover the skillet with a lid, and let trout rest for 5-10 minutes (leaving cover on).
  2. Once the fish is done resting, carefully lift up each piece of fish and remove the skin from the bottom of the fish. It should peel off easily. Discard skin, and carefully place fillets on a piece of foil and keep warm. Do not clean out the skillet (you want all the little tidbits and oils left in there!)
  3. To the oils left in the skillet, add minced garlic, fresh lemon juice and white wine. Cook this for 1 minute on medium-low heat, stirring occasionally. Turn off heat. Add butter and 1 Tablespoon chopped fresh parsley. Stir to combine, and continue cooking on low until butter has melted.
  4. Once the butter has melted and the sauce is creamy, gently add trout fillets back into skillet. Spoon sauce over the top of fish. If necessary, reheat in skillet, until fish reaches serving temp (on low).
  5. Place trout onto individual serving plates. Spoon a bit more sauce over fish, sprinkle with remaining chopped parsley for garnish... and serve!

 

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Homemade Shake And Bake Chicken

Anyone remember the catch-phrase “It’s Shake n’ Bake… and I helped!”?  I sure remember those TV commercials. I’d like to share with you a copycat version of how to make Homemade Shake and Bake Chicken, using ingredients you probably have in your kitchen already!Homemade Shake And Bake Chicken / The Grateful Girl Cooks!
The original mix was a packet you could buy to season chicken with.  Well, why not make it yourself, and save some money?  The mix is so easy to throw together, chicken pieces are coated with it, then baked until done. That’s it!  Here’s how to make this chicken dish:

Dry ingredients (flour, paprika, salt, garlic powder, thyme, and black pepper) are mixed in a small bowl  until combined. The mix, as written, will coat 8 pieces of chicken. Once mixed, place it in a gallon sized resealable bag.

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

I took the skin off the chicken (optional), and used chicken thighs and legs for this go-around.  Chicken pieces are dipped in milk first.

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

The chicken is placed (one piece at a time) into large resealable bag with dry ingredients. Close and shake until chicken is coated. Repeat milk, then shake/mix process for each piece.

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

Spray a 13×9 inch baking sheet with non-stick spray.  Place coated chicken pieces onto pan,  leaving a bit of space between pieces..

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

Bake chicken in a preheated 375 degree oven for 40 minutes (a little longer if using large breasts).

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

When done, remove pan from oven.  If any of the mix is still “dry” on top of chicken, simply brush some of the pan drippings onto the mix and it should wet it enough for a uniform look.  Serve, and enjoy this delicious chicken with a side dish you enjoy!  It’s a completely SIMPLE and flavorful way to serve those you love a tasty dinner without a lot of fuss!

Have a wonderful day, and may God bless you!

Homemade Shake And Bake Chicken / The Grateful Girl Cooks!

Recipe Source: unknown (found on 3×5 index card written on years and years ago)

Homemade Shake And Bake Chicken
 
Prep time
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Create a flavorful chicken entree using this quick and simple spice mixture.
As Prepared By:
Recipe type: Entree
Serves: 8 servings
Ingredients
For Spice Mixture:
  • 1 cup all purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
For Chicken:
  • 8 pieces chicken (thighs and legs)
  • ½ cup milk
Directions
  1. Preheat oven to 375 degrees F.
  2. Combine spice mix ingredients; stir well. Place into a plastic, gallon sized resealable bag.
  3. Dip one piece of chicken in milk at a time, and fully coat on all sides. Let excess drip off.
  4. Place piece of chicken into resealable bag with spice mix. Close top of bag and shake until chicken piece is completely coated. Place coated chicken onto a 13x9 inch baking sheet that has been sprayed with non-stick spray.
  5. Repeat process for rest of chicken, leaving a bit of space between each piece on baking sheet.
  6. Bake chicken at 375 degrees for 40 minutes (a bit longer if using chicken breasts-bone in). When done, remove from oven, and serve immediately.

 

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Chicken, Parmesan & Spinach Gnocchi

What do you get when you combine chicken, fluffy Italian potato dumplings, Parmesan cheese sauce and spinach into an easy meal? This recipe for Chicken, Parmesan & Spinach Gnocchi, that’s what… a simple, yet absolutely delicious entree!  If you’re a Vegetarian, you can simply leave the chicken out and still enjoy this wonderful dish!Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
I found the original recipe on Pinterest (where else?), and decided to fix it for dinner recently.  It was sooooo good!  The recipe serves 4, and only takes about 30 minutes to prepare, from start to finish!  Talk about Italian comfort food! Whoa… the potato gnocchi are a classic Italian pasta, the chicken breast chunks provide protein, the creamy Parmesan sauce is amazing, and the fresh spinach used in the recipe would make even Popeye proud!

Here’s how simple this recipe is to prepare:  Cut 2 boneless, skinless chicken breasts into bite sized pieces. Lightly season with salt, pepper, and garlic powder.  Heat olive oil in skillet on medium high heat. Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through.  Remove chicken from skillet; keep warm.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
Prepare gnocchi according to package directions. Basically, you add them to boiling water, cook, and when they float to the surface they are done.  This typically takes only a few minutes.  Drain the gnocchi. Set aside. Place the empty pan back on the stove.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
Add butter to pan and heat on medium until melted. Add minced garlic and cook for 1 minute, stirring well.  Add flour; stir well to remove lumps and form a roux (thick paste). Cook and stir for 30 seconds, just to “cook out” the raw flour taste. Add milk slowly to roux; stir or whisk it well to remove any remaining lumps. Cook this for 2-3 minutes only until the sauce has begun to thicken.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
This is what the sauce will look like as it begins to thicken.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
Add chopped fresh spinach; stir well.  Cook for 3-4 minutes until the sauce has thickened and spinach has wilted.  Add Parmesan cheese, then cooked chicken into sauce. Stir well to combine.  Add a bit more milk if the sauce is too thick. (I added about 1/4 cup additional milk).  Taste sauce, then season with additional salt and pepper, if necessary.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!

Remove the pan from the heat, and add cooked, drained gnocchi. Gently stir until all ingredients are combined.  If necessary, reheat through on low. Serve this dish immediately upon reaching desired heat.

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
I dished up the gnocchi onto individual serving plates, then garnished with grated Parmesan cheese (can never have too much Parmesan, right?). Serve, and enjoy this wonderful chicken dish! It’s creamy, has great flavor, and is delicious and filling!

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!
I really hope you will consider making this chicken recipe. I think you will be surprised at just how simple it is to make in such a short time.  Have a wonderful day… and be KIND as you journey through this 24 hours you’ve been given!

Chicken, Parmesan & Spinach Gnocchi / The Grateful Girl Cooks!

Recipe Adapted From:  http://www.lifeasastrawberry.com/parmesan-spinach-gnocchi/

Chicken, Parmesan & Spinach Gnocchi
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 chicken breasts (boneless, skinless)
  • Salt, pepper and garlic powder (to lightly season chicken)
  • 1 Tablespoon olive oil
  • 16 ounces potato gnocchi (found in pasta section)
  • 2 Tablespoons butter
  • 1 clove garlic, minced
  • 2 Tablespoons all purpose flour
  • 1¼ cups milk
  • 3 cups fresh spinach, chopped
  • Additional salt/pepper and milk, if necessary
  • 1 cup finely shredded Parmesan cheese (plus more for garnish, if desired)
Directions
  1. Cut chicken into bite sized pieces. Lightly season with salt, pepper, and garlic powder. Heat olive oil in skillet on medium high heat. Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through. Remove chicken from skillet and keep warm.
  2. Prepare gnocchi according to pkg. directions (add to boiling water, cook, and when they float to surface they're done - 3-4 minutes). Drain gnocchi. Set aside. Place empty pan back on stove.
  3. Add butter to pan; heat on medium until melted. Add minced garlic; cook for 1 minute, stirring well. Add flour; whisk well to remove lumps and form a roux (thick paste). Cook and stir for 30-60 seconds to "cook out" flour taste. Add milk slowly to roux; stir well. Cook for 2-3 minutes only until sauce has begun to thicken.
  4. Add chopped spinach; stir well. Cook for 3-4 minutes until sauce has thickened and spinach has wilted. Add Parmesan cheese, then add cooked chicken to sauce. Stir well. Add a bit more milk if sauce is too thick. Taste sauce; season with additional salt and pepper, if necessary.
  5. Remove pan from heat; add cooked and drained gnocchi. Gently stir until all ingredients are combined. If necessary, reheat through on low. Serve immediately upon reaching desired heat.
  6. Serve, garnishing each portion with grated Parmesan cheese. Enjoy!

 

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Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions

Ever have leftover pork roast or pork tenderloin and wonder what you can do to use it up creatively?  Recently I had leftover pork from dinner, so I made a Grilled Pork Tenderloin Sandwiches with Mozzarella and Caramelized Onions for lunch!  It tasted wonderful!Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
I enjoy having leftovers in the fridge, unlike my little sister who hates having them around. I think it’s awesome when you can cook once, then take some of the leftovers and “morph” them into a completely different meal.  That was how this sandwich came into existence.  I was looking for something in our refrigerator for lunch, but didn’t want to have leftover pork… unless I could transform it into something else!  I put my thinking cap on and came up with the idea for this sandwich!  Here’s how to make it:

Sliced onions are cooked slowly in a skillet with a bit of olive oil for several minutes, until they have browned and caramelized.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Melt butter in a skillet on medium-low heat.  Butter one side of a large piece of sourdough bread and place it butter side DOWN in skillet. Generously layer it with thin slices of leftover cooked pork tenderloin. If necessary, lightly season pork with salt and pepper.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
Spread the caramelized onions on top of the pork slices.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
Spread a thin layer of sliced mozzarella (or grated) on top of the onions.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Butter one side of the other pieces of sourdough bread, and place them on top of the sandwich, butter side UP.  Cook on medium-low until bottom side has lightly browned.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!
Carefully turn sandwich over (think grilled cheese sandwich here).  See how nice and golden brown the bread is now? Continue cooking slowly until cheese has melted and sandwich is heated through (low and slow!).

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

When sandwich is done cooking, remove from skillet.  Carefully cut sandwich in half… and enjoy!  The tender pork slices, crunchy buttery sourdough bread, gooey melted mozzarella cheese and the slight sweetness of the caramelized onions really make this sandwich special.  It is very filling, so if you don’t want to eat a whole sandwich, you can get 4 servings out of the deal.

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Hope you will consider creating a sandwich like this when you have leftover pork roast or tenderloin!  The sandwich was very good!

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions / The Grateful Girl Cooks!

Grilled Pork Tenderloin Sandwich with Mozzarella and Caramelized Onions
 
Prep time
Cook time
Total time
 
Grilled sourdough sandwich featuring pork tenderloin slices, mozzarella cheese and caramelized onions.
As Prepared By:
Recipe type: Sandwich
Cuisine: Sandwich
Serves: 2 servings
Ingredients
  • 4 large slices sourdough bread
  • 1 Tablespoon butter (for skillet)
  • enough butter to spread on bread (for grilling)
  • 8-10 thin slices precooked pork tenderloin (enough to cover each sandwich)
  • ½ onion, thinly sliced
  • 1 Tablespoon olive oil
  • thin slices mozzarella cheese (enough to cover sandwich)
Directions
  1. Heat olive oil in skillet on medium heat. Add sliced onions; cook slowly, stirring occasionally, for several minutes, until they have browned and caramelized.
  2. Melt butter in a skillet on medium-low heat. For each sandwich, butter one side of bread and place it butter side DOWN in skillet.
  3. Cover bread with thin slices of leftover cooked pork tenderloin. Lightly season pork with salt and pepper.
  4. Divide and spread caramelized onions on top of pork.
  5. Spread a thin layer of sliced mozzarella (or grated) on top of onions.
  6. Butter one side of remaining pieces of sourdough bread, and place on top of the sandwich, butter side UP. Cook on medium-low until bottom side has lightly browned.Carefully turn sandwich over. Continue cooking slowly until cheese has melted and sandwich is heated through (low and slow!).
  7. When sandwiches are done cooking, remove from skillet. Cut sandwich in half... and enjoy!

 

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Veggie Lasagna Rollups

I am occasionally on the lookout for ideas for “meatless” meals, since one of our sons is a vegetarian.  I like finding new recipes we can enjoy together when he comes for dinner. Recently I came up with this simple recipe for Veggie Lasagna Rollups, after raiding my pantry and refrigerator for ingredients.Veggie Lasagna Rollups / The Grateful Girl Cooks!

Here’s what I came up with:  Use lots of veggies and cheeses inside a rolled up lasagna noodle, then top with an Italian flavored pasta sauce, and bake. Sounded simple enough, and the recipe I ended up with had lots of flavor and tasted great!  Here’s how I made them:

Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender. Set skillet aside.

Veggie Lasagna Rollups / The Grateful Girl Cooks!

Cook lasagna noodles according to package instructions. When done cooking, remove noodles carefully and drain, then lay pasta flat on work surface and blot dry with a paper towel.

Veggie Lasagna Rollups / The Grateful Girl Cooks!

Veggie Lasagna Rollups / The Grateful Girl Cooks!

In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside 1/4 of the cheese mixture to add to the top of the lasagna noodles prior to bakingSpoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise. Try to leave about a half inch on either side of noodle clear.

Once noodles have cheese layer, evenly divide the cooked veggies down each noodle.  Top with a bit of grated Mozzarella cheese.  Repeat process for each lasagna noodle.

Veggie Lasagna Rollups / The Grateful Girl Cooks!

Spread Italian pasta sauce on the bottom of a large baking dish (enough to lightly cover bottom of dish).  Roll each one of the lasagna noodles up, beginning at the short end.  Place lasagna rollups seam side down in the baking dish. Spoon reserved cheese mixture over tops of lasagna rollups.

Veggie Lasagna Rollups / The Grateful Girl Cooks!

Pour pasta sauce over tops and sides of rollups until covered (I used a can of Italian spaghetti sauce for simplicity).  Top the sauce with additional grated Mozzarella cheese and grated Parmesan cheese.

Veggie Lasagna Rollups / The Grateful Girl Cooks!

Bake lasagna rollups in a preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and dish is heated through.

Veggie Lasagna Rollups / The Grateful Girl Cooks!
Remove dish from oven. Let it cool for just a minute, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates.  Here’s a sideview of what it looked like once cooked and on the plate… a simple, meatless yet tasty veggie and cheese filled Italian lasagna rollup.  The recipe makes 8 rollups, so depending on how hungry you are, you can either get 4 servings (2 per person) or 8 servings (1 per person).

Veggie Lasagna Rollups / The Grateful Girl Cooks!

Hope you will consider trying this recipe. Make it your own by adding any other veggies of your choice to the mix, as well. AND…if you want to add meat… simply brown some crumbled Italian sausage and add to the veggie mixture – whatever works best for you!  Have a great day, friends.

Veggie Lasagna Rollups / The Grateful Girl Cooks!

 

Veggie Lasagna Rollups
 
Prep time
Cook time
Total time
 
Cooked veggies, four cheeses, and Italian pasta sauce in rolled up lasagna noodles make this an easy to prepare, delicious and meatless meal.
As Prepared By:
Recipe type: Entree
Serves: 8 rollups
Ingredients
  • 4 ounces cream cheese (at room temp)
  • 16 ounces ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 2 Tablespoons butter
  • 1 cup yellow bell pepper, chopped
  • 1 cup green bell pepper, chopped
  • 1 cup yellow onion, chopped
  • 1 small package frozen spinach, thawed and drained really well
  • 7-8 mushrooms, chopped
  • 8 uncooked lasagna noodles
  • 1½ cups grated mozzarella cheese
  • 2 cups spaghetti sauce (prepared canned marinara)
  • Additional grated mozzarella and Parmesan (for sprinkling on top of rollups before baking)
Directions
  1. Melt butter in large skillet. Add chopped veggies (yellow and green bell peppers, onion, spinach, and mushrooms). Saute until crisp-tender. Set skillet aside.
  2. Cook lasagna noodles according to package instructions. When done, remove noodles carefully and drain; lay pasta flat on work surface and blot dry with a paper towel.
  3. In a bowl, stir together cream cheese, ricotta, Parmesan cheese, and garlic powder until fairly smooth. Reserve and set aside ¼ of cheese mixture to add to top of lasagna noodles prior to baking. Spoon a layer of remaining cheese mixture down the middle of each noodle, lengthwise, leaving about a half inch clear around edges of noodle.
  4. Evenly distribute cooked veggies down each noodle. Top with a bit of grated Mozzarella cheese. Repeat process for each lasagna noodle.
  5. Spread Italian pasta sauce on bottom of a large baking dish (enough to lightly cover bottom of dish). Roll each of the lasagna noodles up, beginning at short end. Place seam side down in baking dish. Spoon reserved cream cheese mixture over top of each rollup.
  6. Pour marinara sauce over tops and sides of rollups until covered. Top with additional grated Mozzarella cheese and Parmesan cheese (as much as you wish).
  7. Bake in preheated 350 degree oven for approximately 20-25 minutes, or until cheese and sauce are bubbly, and dish is heated through.
  8. Remove dish from oven. Let cool for 1-2 minutes, then carefully lift each rollup out of dish with a spatula and place onto individual serving plates.
Notes
The recipe makes 8 rollups, so depending on how hungry you are, you can either get 4 servings (2 per person) or 8 servings (1 per person).
Fresh baby spinach can be substituted for frozen (I was using what I had on hand).

 

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