Archive of ‘Main Dishes’ category

Strawberry Avocado Spinach Salad With Grilled Chicken

Looking for a main course salad bursting with flavor and packed with protein? How about trying this filling, delicious recipe for Strawberry Avocado Spinach Salad With Grilled Chicken?Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!
I found this salad recipe while searching Pinterest a while ago, and decided to make this for dinner for my husband and myself recently.  The salad was very easy to prepare, and the bonus is that the dressing for the salad also serves as a marinade for the chicken breasts before grilling!

Here’s how to make this entree salad (enough for 2 LARGE main course salads):

First, mix up the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined.  Divide the dressing in half, reserving half to dress the finished salad with before serving. Set aside.

Place the chicken breasts in a covered container.  Take the remaining half of the dressing and pour it over the chicken.  Turn to coat chicken with marinade. Place in refrigerator in covered container and let marinade for at least 30 minutes.

Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through.  Grill times will vary, depending on the size of the chicken breasts, but the average time will be about 15-20 minutes.

Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute.  Cut chicken breasts into 1/2 inch slices.

Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in individual serving dishes.  Place grilled chicken slices on top of salad.


Add avocado chunks, then drizzle salad with remaining reserved salad dressing (do not use the dressing you marinated the chicken with).  Serve this salad, and enjoy every bite!

Here are our salads before we pounced on them and gobbled them up!  They were soooo good!  Crunch from the almonds, sweetness from the strawberries, slightly salty from the feta, creamy from the avocados, and yummy salad dressing and delicious chicken to top it all off!

Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!

Hope you will consider making this wonderful tasting salad.  We truly enjoyed it.  Have a great day!

Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!

Recipe Source:  http://www.foodiecrush.com/strawberry-and-avocado-spinach-salad-with-chicken/

Strawberry Avocado Spinach Salad With Grilled Chicken
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Main Course Salad
Serves: 2 entree salads
Ingredients
For Marinade/Salad Dressing:
  • ¼ cup extra virgin olive oil
  • 1 teaspoon granulated sugar
  • 1 Tablespoon golden balsamic vinegar ( I used a white raspberry balsamic)
  • ½ Tablespoon dried tarragon (or 1 Tablespoon fresh, chopped tarragon)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
For Salad:
  • 2 boneless, skinless thin chicken breasts (about 1" high, and not too "plump")
  • 6 cups loosely packed baby spinach leaves
  • 6-8 strawberries, hulled/quartered
  • 1 ripe avocado, peeled, seeded, then cut into 1-2 inch chunks
  • 4 very thin slices of red onion
  • ¼ cup crumbled feta cheese
  • 2 Tablespoons sliced almonds
  • 1 slice cooked crisp/crumbled bacon (optional)
Directions
  1. Mix the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined. Divide dressing in half, reserving half to dress the finished salad with. Set aside.
  2. Place chicken breasts in a shallow container. Take remaining half of the dressing and pour it over the chicken. Turn to coat chicken with marinade. Cover, and place in refrigerator; let chicken marinate for at least 30 minutes.
  3. Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through. Grill times will vary, depending on size of the chicken breasts, but average time will be about 15-20 minutes. Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute. Cut chicken breasts into ½ inch slices.
  4. Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in individual serving dishes. Place grilled chicken slices on top of salad. Add avocado chunks, then drizzle with reserved salad dressing (do not use the dressing you marinated the chicken with). Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!

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Chopped Greek Chicken Salad

I discovered a new (to me) recipe for a Chopped Greek Chicken Salad the other day, and decided to fix it for dinner for my husband and myself.  Wow!  We LOVED it!Chopped Greek Chicken Salad / The Grateful Girl Cooks!
We each had a huge bowl of salad, complete with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, etc. with a light vinaigrette dressing to top if off, and it was a complete meal for us!

The flavor of the salad was amazing… and guess what?  It’s a Weight Watchers recipe, so if you are looking to have a light (but filling) meal, a low calorie or Smart Points recipe (6 Points!), then I would highly recommend this main course salad!  As an added bonus… it’s incredibly EASY to prepare, so it’s a WIN-WIN.  Here’s how to create this delicious salad:

The first thing I did was cook the chicken. I used an indoor grill (which only took about 8 minutes), but you can cook the chicken breast any way you would like, or use leftovers.  Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside.
**TIP: While chicken is cooking, prep/chop/slice veggies.

Divide the chopped romaine in half and place in bowls or on dinner plates.  Divide and add chopped (and peeled) cucumber and sliced green onions.

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Divide and add chicken slices and kalamata olives.

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Divide and add fresh chopped tomatoes and crumbled feta cheese. Doesn’t it look GOOD??? And… wasn’t that incredibly EASY to prepare?

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Drizzle each salad with 2 Tablespoons of low-fat vinaigrette salad dressing; toss salad, and serve! Enjoy!  Here are our two dinner salads ready to go! YUM!

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

This was a very filling salad, and I will definitely be making it again!  I LOVE that even a “lighter than normal” salad can be filled with so many wonderful flavors!  My husband is already wondering when we will have this one again. Soon… real soon!

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

I really hope you will consider trying this fantastic salad recipe! I am confident you will enjoy it!  Have a wonderful day… make the most out of every minute you are blessed with!

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Recipe Source: https://cmx.weightwatchers.com/nui/explore/details2/WWMEAL:5626a7722084d63a3401ea88?mode=featured-recipes&tags=contentTags.food_course.tags:Breakfast&view=list

Chopped Greek Chicken Salad
 
Prep time
Cook time
Total time
 
Full of flavor and light in calories, this entree salad (from Weight Watchers) will really hit the spot!
As Prepared By:
Recipe type: Main Course Salad
Serves: 2 main course servings
Ingredients
  • 4 cups chilled Romaine lettuce, chopped
  • 6 ounces boneless skinless chicken breast (roasted or grilled), sliced.
  • Salt/pepper to season chicken
  • 1 cup fresh tomatoes, chopped
  • 1 cup English cucumber, peeled, chopped
  • 4 medium raw scallions (green onions), sliced (white and green parts)
  • 18 Kalamata olives (pitted)
  • 4 Tablespoons Feta cheese, crumbled
  • 4 Tablespoons low fat vinaigrette salad dressing
Directions
  1. Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside. TIP: While chicken is cooking, chop and slice veggies.
  2. Divide the chopped romaine in half and place in bowls or on dinner plates. Divide and add chopped (and peeled) cucumber and sliced green onions. Divide and add chicken slices and kalamata olives. Divide and add fresh chopped tomatoes and crumbled feta cheese.
  3. Drizzle each salad with 2 Tablespoons of low-fat vinaigrette salad dressing; toss salad, and serve! Enjoy!
Notes
If following WW plan, this recipe is 6 Smart Points per serving, if prepared as written.

Here’s one more to pin on your Pinterest boards!Chopped Greek Chicken Salad / The Grateful Girl Cooks!

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Cajun Chicken Pasta

I recently celebrated a birthday, and one of the first things I did with a gift card I received was to purchase a new cookbook for my collection.  The first recipe I made from that cookbook was this delicious “lightened-up” recipe for Cajun Chicken Pasta. We LOVED it, so I want to share it with you today!Cajun Chicken Pasta / The Grateful Girl Cooks! This "lightened-up" dish is packed with veggies, chicken and great flavor!
The original version is a popular restaurant item in a famous restaurant, but in this version, it has been lightened up, and prepared as written, will be under 400 calories per 1½ cup serving!  It’s absolutely delicious!

Look at all those fresh colorful veggies that are in this dish! The best tip I can give you is to prep them before beginning!  If you have all ingredients ready to go, you can prepare the dish while the pasta cooks and it should be ready in about the same amount of time!  Also to save time… bring a large pot of salted water to a boil right at the start (for the pasta).

Cajun Chicken Pasta / The Grateful Girl Cooks!

Combine milk, cream cheese and flour in a blender. Mix until well blended. Set aside.  This is a “slurry” that will be used to thicken the Cajun sauce later.

Cajun Chicken Pasta / The Grateful Girl Cooks!
Cook the pasta in the boiling water according to package directions. Drain and set aside. Prepare chicken and sauce while pasta is cooking.

Cajun Chicken Pasta / The Grateful Girl Cooks!

While pasta is cooking, prepare the chicken. Season chicken pieces with 1 teaspoon of the Cajun seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Spray a non-stick skillet with cooking spray and heat to medium-high. When hot, add chicken (may need to work in batches depending on size of skillet).

Cook chicken about 3 minutes (till golden brown on bottom), then flip and cook other side about 3 minutes.  When done, remove the chicken to a plate. Set aside.

Cajun Chicken Pasta / The Grateful Girl Cooks!

Cajun Chicken Pasta / The Grateful Girl Cooks!

Cajun Chicken Pasta / The Grateful Girl Cooks!

Add olive oil to the skillet (same one you cooked the chicken in).  Turn heat down to medium.  Add the bell pepper and onion slices.  Cook for about 3 minutes, stirring occasionally.

Cajun Chicken Pasta / The Grateful Girl Cooks!

Once veggies are tender, add the mushrooms and tomatoes to skillet. Cook for 2-3 minutes, then add minced garlic, and cook for an additional minute, stirring often.  Add the rest of the garlic powder, 1/2 teaspoon salt and 1/8 teaspoon ground black pepper.  Stir to blend and continue cooking.

Cajun Chicken Pasta / The Grateful Girl Cooks!Cajun Chicken Pasta / The Grateful Girl Cooks!

Turn heat down to medium-low.  Pour in the “slurry” ( milk/cream cheese/flour mixture) and a cup of chicken broth. Stir well, to blend. Cook for a couple minutes, stirring often, until the sauce has started to thicken.

Cajun Chicken Pasta / The Grateful Girl Cooks!

Add the chicken back into the skillet.  Add 1/8 teaspoon salt and the rest of the Cajun seasoning (1/4 teaspoon).  Stir and cook until chicken has been heated through (1-2 minutes).  Once mixed, add the cooked pasta to the skillet, and gently stir and toss, to fully coat pasta and chicken with Cajun sauce.

Cajun Chicken Pasta / The Grateful Girl Cooks!

Cajun Chicken Pasta / The Grateful Girl Cooks!

When heated through, it is ready to serve!  Garnish each serving of chicken and pasta with sliced green onions… and serve while hot!

Cajun Chicken Pasta / The Grateful Girl Cooks!

We absolutely loved this meal!  So much flavor!  I also highly recommend Gina Homolka’s cookbook “The Skinnytaste Cookbook” for anyone looking to cut some calories out of their meals! It is a wonderful cookbook with some delicious recipes!

Have a great day.  Be kind out there, people!  It’s such a small thing… but your kindness really can have a huge impact on others!

Cajun Chicken Pasta / The Grateful Girl Cooks!

Recipe Source:  The Skinnytaste Cookbook” by Gina Homolka, Published 2014, Clarkson Potter/Publishers, pages 187-187.

Cajun Chicken Pasta
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Chicken
Serves: 5 servings
Ingredients
  • ⅓ cup fat-free milk
  • 1 Tablespoon all-purpose flour (Gluten-free, use sweet rice flour)
  • 3 Tablespoons light cream cheese
  • 8 ounces penne pasta or linguine (Gluten-free, use brown rice pasta-check label)
  • Salt
  • 1 pound boneless, skinless chicken breast, sliced into thin strips
  • 1¼ teaspoons Cajun seasoning (divided)
  • 1 teaspoon garlic powder (divided)
  • ¼ teaspoon black pepper
  • Non-stick cooking spray
  • 1 Tablespoon olive oil
  • 1 medium red bell pepper, seeds removed, cut in thin slices
  • 1 medium yellow bell pepper, seeds removed, cut in thin slices
  • ½ medium red onion, thinly sliced
  • 3 garlic cloves, minced
  • 8 ounces button mushrooms, sliced
  • 2 medium tomatoes, chopped
  • 1 cup low-sodium chicken broth
  • 2 medium scallions (green onions), chopped
Directions
  1. First... prep veggies, gather ingredients, and heat large pot of salted water to boiling.
  2. Combine milk, cream cheese and flour in a blender. Mix until well blended. Set aside.
  3. Cook pasta in boiling water according to package directions. Drain; set aside. Prepare chicken/sauce while pasta cooks.
  4. Season chicken pieces with 1 tsp.Cajun seasoning, ½ tsp. garlic powder, and ¼ tsp. salt. Spray a non-stick skillet with cooking spray; heat to medium-high. When hot, add chicken. Cook chicken about 3 minutes (till golden brown on bottom), turn, cook other side about 3 minutes. When done, remove chicken to a plate. Set aside.
  5. Add olive oil to skillet. Turn heat down to medium. Add bell pepper and onion. Cook about 3 minutes, stirring occasionally. Once veggies are tender, add mushrooms and tomatoes. Cook 2-3 minutes, then add minced garlic, and cook for an additional minute, stirring often. Add the rest of the garlic powder, ½ teaspoon salt and ⅛ teaspoon ground black pepper. Stir to blend.
  6. Turn heat down to medium-low. Pour in the "slurry" (milk/cream cheese/flour mixture) and a cup of chicken broth. Stir well. Cook for a couple minutes, stirring, until sauce has started to thicken.
  7. Add chicken back into skillet. Add ⅛ teaspoon salt and the rest of the Cajun seasoning (1/4 tsp). Stir and cook until chicken is heated through (1-2 minutes). Once mixed, add cooked pasta to skillet, and gently toss, to coat pasta and chicken with sauce. When heated through, it's ready! Garnish each serving with sliced green onions... and serve hot!

Here’s one more to pin to your Pinterest boards!Cajun Chicken Pasta / The Grateful Girl Cooks! This "lightened-up" dish is packed with veggies, chicken and great flavor!

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Fresh Tomato, Bacon and Onion Fettucine

A few days ago our oldest son popped in for a visit, and ended up staying to have dinner with us. I made this yummy, quick recipe for Fresh Tomato, Bacon and Onion Fettucine, and we enjoyed it very much!Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!
The recipe is one I’ve had for years and years, but do not know the original source, since only the recipe was written down on a little 3×5 card.  I’ve made a few changes to the recipe over the years to suit my taste buds, and let me tell you… it is good!

The basic recipe is actually quite simple… cook bacon, cook pasta, cook a few simple fresh ingredients, combine and serve in about 20 minutes! It tastes wonderful, too!  Here’s how you make this dish:

In a skillet, cook bacon pieces until crisp. Transfer bacon pieces to paper towel to absorb grease.. Drain bacon drippings, BUT LEAVE 1 TABLESPOON BACON DRIPPINGS IN SKILLET (sorry for the slightly blurry photo). **Tip: While bacon is cooking, bring water for pasta to boiling, then cook in separate pot**.

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!
Add chopped onion, tomato, basil and crispy cooked bacon pieces to reserved Tablespoon of bacon drippings in skillet. The photo below is before I added the cooked bacon. (I used a variety of colored tomatoes, but any fresh tomatoes will be perfectly fine!). Cook 3-4 minutes until onion is tender, and tomatoes have begun to break down. Add minced garlic and a couple Tablespoons of starchy water from the pasta that is cooking. Stir well, to combine. Cook, stirring occasionally, until heated completely through on medium heat.

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Heat lightly salted water in large pot for pasta. When boiling, add pasta, and cook according to package directions. (Note:  I did this while cooking the bacon and sauce to save time).  I made the fettucine from scratch with my little pasta machine earlier in the day just for fun!  Isn’t it beautiful?  I used it in this meal (because I find it relaxing to make homemade pasta), but absolutely recommend using store bought pasta for the easiest way to make this dish!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

When pasta is finished cooking, drain and add pasta to skillet with the sauce. Gently toss with tongs, to thoroughly coat the pasta with sauce. Cook until heated through, adding an additional touch of water if necessary to thin the sauce to cover.

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Place pasta and sauce onto serving dishes, then garnish with grated Parmesan cheese and a sprinkle of dried or fresh parsley. Serve, and enjoy!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

We really enjoyed this pasta dish with a simple mixed green salad on the side.  The recipe, as written, makes 3 main course servings or 4-5 small side servings.

As I write this blog today, my heart is broken over the Hurricane Harvey destruction and horrific flooding occurring in Texas and Louisiana this week. We are continuing to pray for our fellow citizens impacted by this event, and are hopeful God will meet their needs physically, emotionally and spiritually during and after this tragedy. He is “a very present help in times of trouble”.

Have a good day, friends. May you know God’s unconditional love, no matter what you are going through!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Original Recipe Source: unknown (recipe handwritten on a 3×5 card many years ago)

Fresh Tomato, Bacon and Onion Fettucine
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Main Course
Serves: 3 main or 4 side
Ingredients
  • 6 ounces fettucine noodles
  • 3 slices raw bacon, cut into ½ inch slices
  • ¼ cup chopped onion
  • 1 cup chopped tomato
  • 1 teaspoon minced garlic
  • ½ teaspoon dried basil (or 2 Tablespoons chopped fresh basil)
  • 2-3 Tablespoons starchy pasta water
  • Grated Parmesan cheese (for garnish)
  • Dried parsley (for garnish)
Directions
  1. Heat lightly salted water in large pot. When boiling, add pasta, and cook according to package directions. (I did this at same time I was cooking bacon and sauce).
  2. In a skillet, cook bacon pieces until crisp. Transfer bacon pieces to paper towel to absorb grease. Drain grease from skillet, BUT LEAVE 1 TABLESPOON BACON GREASE IN SKILLET.
  3. Add chopped onion, tomato, basil and bacon pieces to bacon drippings in skillet. Cook 3-4 minutes until onion is tender, and tomatoes have begun to break down. Add minced garlic and a couple Tablespoons of water from the pasta that is cooking. Stir well, to combine. Cook, stirring occasionally, until heated completely through on medium heat.
  4. When pasta is finished cooking, drain and add pasta to skillet with the sauce. Gently toss to coat the pasta with the sauce. Heat until hot throughout. Place pasta and sauce onto serving plates, and garnish with grated Parmesan cheese and a sprinkle of dried parsley. Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

 

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Albondigas Soup

I made Albondigas Soup for dinner a couple of days ago… did you know that “Albondigas” simply means “little meatballs”? That’s right! This is a yummy “little meatball soup”.  It’s very simple to make… and it sure tastes good!Albondigas Soup / The Grateful Girl Cooks!
I was given this recipe at my bridal shower (almost 40 years ago) by the Mom of one of my bridesmaids.  I have made this soup numerous times over the years, and we still enjoy it to this day. Simple and economical to make, the soup has a mild Southwestern flavor, due in small part to chili powder and other spices, and the meatballs, filled with ground beef and rice really help fill you up, too! The soup is perfect served as an pre-dinner soup (in small portions), or as a main course. We had it for our meal as the main course, with a thick slice of french bread. YUM.

The soup is entirely cooked in one pan. Even the meatballs are added uncooked to the hot broth and they cook in the pan. No pre-browning of the meatballs is necessary, so it really doesn’t take much work at all to serve up a hot, steaming pot of albondigas soup! Here’s how to make it:  Saute chopped onions in large soup pot in hot oil until onions are limp, but not yet browned.

Albondigas Soup / The Grateful Girl Cooks!
Add the rest of soup ingredients to the pan (chili powder, garlic powder, bisque of tomato soup, condensed beef consomme, water, sliced celery and carrots. Simmer, uncovered, on medium-low heat for 20 minutes, stirring occasionally. While soup is simmering, make the meatballs.

Albondigas Soup / The Grateful Girl Cooks!

While soup is simmering, make the meatballs by combining ground beef, cooked rice, cornstarch, garlic powder, oregano, egg, salt, pepper, and dried parsley in a large bowl. Mix well to fully combine ingredients. Form the meat mixture into small meatballs about the size of a walnut shell (about 1½ inches wide – I was able to make 31 little meatballs). I placed them on parchment paper as I formed them.

Albondigas Soup / The Grateful Girl Cooks!Albondigas Soup / The Grateful Girl Cooks!Albondigas Soup / The Grateful Girl Cooks!

Carefully place the meatballs (uncooked) into the simmering soup broth.  They will sink to the bottom of the pot.  It is easiest to gently put them into pot with your fingers, not a spoon as shown. I took this photo so you could see that the meatballs go into the pot “uncooked”. The meatballs begin to cook immediately after putting them in, as you can see by the next photo, taken about 30 seconds after adding them.

Albondigas Soup / The Grateful Girl Cooks!Albondigas Soup / The Grateful Girl Cooks!
Simmer the soup on low for 30 minutes after adding the meatballs. When done, the fully cooked meatballs will have floated to the top of the soup.

Albondigas Soup / The Grateful Girl Cooks!

All that’s left to do is to ladle the hot soup into individual bowls. Serve soup hot with a slice of toasted french bread, and a nice mixed green salad on the side… and enjoy!

Albondigas Soup / The Grateful Girl Cooks!

I hope you enjoy this simple to prepare, yet very tasty soup! Have a wonderful day!

Albondigas Soup / The Grateful Girl Cooks!

Recipe Source: Mrs. Phyllis Dean

Albondigas Soup
 
Prep time
Cook time
Total time
 
Delicious Albondigas ("little meatball") Soup is easy and inexpensive Southwestern flavored soup to prepare, and can be served as a first course or an entree!
As Prepared By:
Recipe type: Soup
Serves: 6 servings
Ingredients
For the broth:
  • ½ cup chopped onion
  • 2 Tablespoons vegetable oil
  • ½ teaspoon chili powder
  • dash of garlic powder or garlic salt
  • 1 can Campbells Bisque of Tomato Soup
  • 3 cans Campbells Condensed Beef Consomme soup
  • 3 cans water
  • 1½ cups sliced carrots
  • 1½ cups sliced celery
For the meatballs:
  • 1 pound ground beef
  • ½ cup COOKED rice
  • 1 Tablespoons cornstarch
  • Dash garlic powder or garlic salt
  • ¼ teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg
  • ¼ cup parsley flakes
Directions
  1. Heat oil in large soup pot. Saute onion until limp, but not browned. Add remainder of soup ingredients (chili powder, garlic powder, salt, tomato soup, beef consomme, water, sliced carrots and celery). Simmer uncovered on medium-low heat for 20 minutes, stirring occasionally. While soup simmers, make the meatballs.
  2. Combine all ingredients for meatballs in medium bowl (ground beef, cooked rice, cornstarch, garlic powder, oregano, salt, pepper, egg and parsley). Stir well, to fully combine. Form little meatballs with your hands (meatballs should be only about 1½ inches wide). Set formed meatballs on wax paper or parchment paper while you continue to make meatballs.
  3. When soup is done simmering (after 20 minutes), carefully add the uncooked meatballs to the hot broth. They will sink to bottom of pan, but will begin to cook immediately. Cook, uncovered, on a low simmer for 30 minutes. When done, the meatballs will be cooked through and will float to the surface of the soup. Ladle up the hot soup into individual bowls... serve and enjoy!

Here’s one more to pin on your Pinterest boards!Albondigas Soup / The Grateful Girl Cooks!

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Pork Medallions in Mushroom Marsala Sauce

Looking for a delicious “new” way to cook pork tenderloin? How about this recipe for Pork Medallions in Mushroom Marsala Sauce?  The recipe is a one-pan wonder, featuring tender pork and mushrooms in a creamy Marsala wine sauce and can be “on the table” in 30 minutes! The best part is that it tastes amazing!Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks! Delicious and easy one-pan dish, ready in 30 minutes!

I originally found the recipe on Pinterest months ago, from Jennifer at Seasons and Suppers, and finally got around to trying it. Delicious!!!!  The recipe (as written below) serves 4; since I was only cooking for my husband and myself, I halved the recipe, so the photos reflect that.

Trim any excess fat (and silverskin) from pork. Slice into 2 inch thick medallions. Lightly season the pork with salt and pepper.  In a large skillet, heat the olive oil and 1 Tablespoon of the butter using medium-high heat. Once you see the butter melt and get foamy (and the skillet is really hot), add the slices of pork in a single layer (cook it in two batches, if you need to). Sear the pork until lightly browned (2-3 minutes). Turn the pork over; continue to cook the other side for another 2-3 minutes until golden brown. Remove pork from skillet to a plate. Set aside. Do not clean out skillet.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Melt the rest of the butter (2 T.) in the same skillet you cooked pork in. Add chopped shallots; season with a touch of salt and pepper. Cook for 30 seconds, stirring and scraping browned bits off bottom of skillet with a wooden spoon. Add sliced mushrooms; cook until golden in color and any mushroom liquid has evaporated. This will take approximately 2-3 minutes.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Sprinkle mushrooms with flour, then pour in the Marsala wine. Stir to combine. Cook until the Marsala wine has almost completely evaporated. Add the chicken broth, stir and cook until the amount of liquid in skillet is reduced in half (this will take about 3-4 minutes). Stir the whipping cream and parsley into the pan. (By the way, I accidentally dumped a bit of extra whipping cream into the skillet, so the sauce is a touch lighter in color than it normally would be… my bad!).

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Add the pork (and any extra juices on plate) back into the skillet. Stir to combine and turn, to coat pork with sauce. Cook on medium-low for an additional 2-4 minutes, stirring often, until pork is hot. Try not to let the sauce boil.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Taste test the sauce. Season with additional salt and pepper, if desired. Serve… and enjoy! I served the pork with creamy mashed potatoes and some green beans from our garden.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

The flavor of the sauce is wonderful, and really makes the dish! I hope you will consider trying this easy, quick recipe, and trust that you will enjoy it as much as we did.  Have a fantastic day… and remember to be kind to those you meet or cross paths with today… it feels good to be a positive force for good in our often harsh, hurting world. God Bless You.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Recipe Source:  https://www.seasonsandsuppers.ca/skillet-pork-medallions-mushroom-marsala-sauce/

Pork Medallions in Mushroom Marsala Sauce
 
Prep time
Cook time
Total time
 
This delicious one pan dish featuring pork medallions in a creamy mushroom and wine sauce is easy to prepare and ready in under 30 minutes!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 pound pork tenderloins (2 small tenderloins)
  • Salt and pepper
  • 3 Tablespoons extra-virgin olive oil
  • 3 Tablespoons butter
  • 2 medium shallots, finely diced (can substitute red onion)
  • 12 ounces button mushrooms (or cremini)
  • 1 Tablespoon all purpose flour
  • ½ cup dry Marsala wine
  • 1 cup chicken broth
  • 3 Tablespoons heavy whipping cream
  • 1½ Tablespoons dried parsley (or ¼ cup fresh chopped flat leaf parsley)
Directions
  1. Trim excess fat (and silverskin) from pork. Slice into 2 inch thick medallions. Lightly season the pork with salt and pepper.
  2. In a large skillet, heat the olive oil and 1 Tablespoon of the butter using medium-high heat. Once you see the butter getting foamy (and the skillet is really hot), add the slices of pork in a single layer (cook it in two batches, if you need to). Sear the pork until lightly browned (2-3 minutes). Turn the pork over; continue to cook the other side for another 2-3 minutes until golden brown. Remove pork from skillet to a plate. Set aside. Do not clean out skillet.
  3. Melt the rest of the butter (2 T.) in the same skillet you cooked pork in. Add chopped shallots; season with a touch of salt and pepper. Cook for 30 seconds, stirring and scraping browned bits off bottom of skillet with a wooden spoon. Add sliced mushrooms; cook until golden in color and mushroom liquid is evaporated. This will take approximately 2-3 minutes.
  4. Sprinkle mushrooms with flour, then pour in the Marsala wine. Stir to combine. Cook until the Marsala wine has almost completely evaporated. Add the chicken broth, stir and cook until the amount of liquid in skillet is reduced in half (this will take about 3-4 minutes). Stir the whipping cream and parsley into the pan. Add the pork (and any extra juices on plate) back into the skillet. Stir to combine and coat pork with sauce. Cook on medium-low for an additional 2-4 minutes, until pork is hot. Try not to let the sauce boil.
  5. Taste test the sauce. Season with additional salt and pepper, if desired. Serve... and enjoy!

Here’s one more to pin on your Pinterest boards!Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks! Delicious and easy one-pan dish, ready in 30 minutes!

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Shrimp Scampi

Large shrimp cooked with olive oil, butter, lemon juice and lots of garlic, and served with pasta… does that sound good to you? If it does, then you will LOVE this recipe for Shrimp Scampi!Shrimp Scampi / The Grateful Girl Cooks! Easy and delicious... this meal is ready in under 30 minutes!
Did you know that in the United States we have “National Shrimp Scampi Day”? It is celebrated each year on April 29th. Who knew?  I recently found this recipe from celebrity chef Ina Garten and decided to try it with some shrimp I had pulled out of our freezer. I’d made shrimp scampi many times before, using a different recipe, but decided this one was the winning ticket, so I wanted to share on my blog! It is light… and DELICIOUS!!!! Did I mention that it’s really easy to make?  Here’s how:

Place a little bit of vegetable oil into a large pot of boiling water.  Add the pasta and 1 Tablespoon salt. Cook per package instructions. While pasta is cooking, cook the shrimp.

Shrimp Scampi / The Grateful Girl Cooks!

To prepare the shrimp, melt butter and olive oil in large skillet over medium-low heat. Add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.

Shrimp Scampi / The Grateful Girl Cooks!

Add shrimp, 1½ teaspoons salt, and ground black pepper to the skillet.

Shrimp Scampi / The Grateful Girl Cooks!

Cook, stirring often (and cooking both sides), for a total of about 5 minutes, until the shrimp turn pink in color.

Shrimp Scampi / The Grateful Girl Cooks!

Add chopped parsley, lemon zest, lemon slices, lemon juice, and red pepper flakes. Stir well, to fully combine ingredients. (sorry photo is a bit blurry… must have been in a hurry to eat!)

Shrimp Scampi / The Grateful Girl Cooks!

By now the pasta should be done cooking. Drain cooked pasta, then place back into the pot.  Add the shrimp and sauce to the pasta.  Mix ingredients well, so that pasta is coated with sauce. Serve while hot… and enjoy the wonderful flavors of this classic Italian dish! The recipe as written makes 3 large servings or 4 slightly smaller servings.

Shrimp Scampi / The Grateful Girl Cooks! Easy and delicious... this meal is ready in under 30 minutes!

Shrimp Scampi / The Grateful Girl Cooks! Easy and delicious... this meal is ready in under 30 minutes!

The shrimp tastes wonderful, due in part to the freshly squeezed lemon juice and zest, plus the flavorful minced garlic! I have a hunch you will absolutely LOVE this meal!  My husband and I had the leftovers the next day for lunch, and they tasted just as good as the night before!  Hope you will consider giving this recipe a try… it’s quick, easy and so incredibly good!

Shrimp Scampi / The Grateful Girl Cooks!

Recipe Source:  http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3-1916619

Shrimp Scampi
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 3 servings
Ingredients
  • Vegetable oil
  • 1 Tablespoon salt + 1½ teaspoons (divided)
  • ¾ pound linguini or spaghetti
  • 3 Tablespoons butter
  • 2½ Tablespoons olive oil
  • 1½ Tablespoons minced garlic (approx 4 large cloves)
  • 1 pound large shrimp, peeled and deveined
  • ¼ teaspoon ground black pepper
  • ⅓ cup chopped fresh parsley leaves
  • Grated zest from ½ large lemon
  • ⅓ cup fresh squeezed lemon juice (approx. 2-3 lemons)
  • ¼ lemon, thinly sliced into rounds
  • ⅛ teaspoon hot red pepper flakes
Directions
  1. Place a little bit of vegetable oil into a large pot of boiling water. Add the pasta and 1 Tablespoon salt. Cook per package instructions. While pasta is cooking, cook the shrimp.
  2. To prepare shrimp, melt butter and olive oil in large skillet on medium-low heat. Add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.
  3. Add shrimp, 1½ teaspoons salt, and ground black pepper to the skillet. Cook, stirring often (and cooking both sides), for a total of about 5 minutes, until the shrimp turn pink in color. Remove skillet from the heat. Add chopped parsley, lemon juice, lemon slices, lemon zest, and the red pepper flakes. Stir well, to fully combine ingredients.
  4. By now the pasta should be done cooking. Drain pasta, then place pasta back into the pot. Add the shrimp and sauce to the pasta right away. Toss ingredients well, so that pasta is coated with sauce. Serve hot, and enjoy!

Here’s one more to pin on your Pinterest boards!Shrimp Scampi / The Grateful Girl Cooks! Easy and delicious... this meal is ready in under 30 minutes!

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Easy Chicken Salad For Sandwiches

Do you enjoy chicken salad?  Well today I want to share with you a recipe for Easy Chicken Salad For Sandwiches! I enjoy having chicken salad made up and ready in the fridge during hot summers, so I can easily make a great tasting sandwich for my family any time I want to!Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!
I found this recipe on a website that I enjoy called “A Family Feast”.  Martha and her husband Jack (the bloggers/cooks) have a wonderful website, FB page and Pinterest page that feature lots of great recipes. I highly recommend their website (see recipe source below)!

The recipe is a copycat version of a brand of chicken salad marketed and sold on the East Coast.  While I have never tasted the original Willow Tree Chicken Salad, I found this recipe to be almost identical (minus the brown sugar and garlic powder) to the recipe my Mom has been making for years, so I decided to test this version out!  YUM!

The chicken salad is very flavorful, not too “mayonnaise-y” (new word!) once ingredients are mixed together, and is inexpensive and very easy to prepare.  The recipe makes 4-6 servings, depending on how much chicken salad you use for each sandwich, and it tastes GOOD. If you want to cut out some carbs and not use bread, simply place the chicken salad between lettuce leaves and roll up like a burrito to eat!   Here’s how to make this tasty chicken salad:

The recipe calls for cooked boneless, skinless chicken breast.  I simply boiled the chicken breasts in water until done (took the easy peasy way), but however you cook the chicken is up to you.  Once the chicken is cooked, I placed the chicken breasts in my stand mixer (with the paddle attachment on). I shredded the chicken on medium speed until finely shredded. If you want to shred the chicken by hand instead of using a mixer, simply use two forks.

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

This is how it looked once done… a nice big bowl of finely shredded chicken, and it only takes a couple of minutes!

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

Add the rest of the ingredients to the shredded chicken (celery, onion, brown sugar, garlic powder, salt and pepper).

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

Stir all ingredients well, until thoroughly blended. Take a bite; add additional salt and/or pepper, to suit your taste. Cover salad with plastic wrap, and refrigerate until ready to serve.

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

When ready to make sandwiches, place the chicken salad on top of lettuce leaves on sandwich bread, and serve! That’s it!  Pretty easy, right? Keep leftovers covered in refrigerator for up to 3-4 days.

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

I sure do love summer in Oregon!  It is such a blessing to have warmth, sunshine, and blue skies, especially after the wettest, gloomiest Winter and Spring I can recall in several years!  Having this chicken salad pre-made and ready for a quick sandwich is a welcome thing in our home, so we can be outside more,  enjoying the spectacular beauty of the Pacific Northwest!

Have a great day!

Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

Recipe Source: http://www.afamilyfeast.com/copycat-willow-tree-chicken-salad/

Easy Chicken Salad For Sandwiches
 
Prep time
Total time
 
As Prepared By:
Recipe type: Sandwich
Serves: 4-6 servings
Ingredients
  • 1 pound cooked chicken breast (boneless/skinless), shredded
  • ¾ cup mayonnaise
  • 3 Tablespoons finely minced celery
  • 3 Tablespoons finely minced onion
  • 1 Tablespoon brown sugar
  • ⅛ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt (+ more to taste, as desired)
Directions
  1. Place cooked boneless, skinless chicken breasts in a stand mixer (with paddle attachment on). Shred chicken on medium speed until finely shredded. If you want to shred by hand instead of using a mixer, use two forks.
  2. Add the rest of the ingredients to the shredded chicken (celery, onion, brown sugar, garlic powder, salt and pepper). Stir all ingredients well, until thoroughly blended. Take a bite; add additional salt and/or pepper, as desired. Cover salad with plastic wrap, and refrigerate until ready to serve.
  3. When ready to make sandwiches, place the chicken salad on top of lettuce leaves on sandwich bread, and serve! Keep leftover chicken salad covered in refrigerator for up to 3-4 days.
Notes
Prep time does not include cooking time for chicken. I simply boiled the chicken in water until done, but however you pre-cook chicken is your choice.

Here’s one more to pin on your Pinterest boards!Easy Chicken Salad For Sandwiches / The Grateful Girl Cooks!

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Cranberry Chicken

If you’re looking for a completely simple, yet delicious new chicken recipe to try, may I suggest this one for Cranberry Chicken? Cranberry Chicken / The Grateful Girl Cooks! You only need less than 10 minutes of prep before baking this delicious chicken dish!
Chicken breasts are layered with whole cranberry sauce, onion soup mix, chopped pecans, dried cranberries, then topped with Catalina salad dressing in this strange-sounding recipe (that was my reaction the first time I saw the ingredient list), and baked until done, then served atop steamed rice.  Guess what? The ingredients may sound a bit odd, but the finished chicken dish tastes really good!

This meal takes less than 10 minutes of prep work (how great is THAT?)… it’s really just layering ingredients and baking.  Here’s how to make this dish:  First, spray a 9×13 baking pan with non stick spray. Place chicken breasts in pan in a single layer.

Cranberry Chicken / The Grateful Girl Cooks!
Spread whole cranberry sauce evenly over chicken breasts.

Cranberry Chicken / The Grateful Girl Cooks!
Sprinkle onion soup mix evenly over cranberry sauce.

Cranberry Chicken / The Grateful Girl Cooks!
Sprinkle chopped pecans evenly over soup mix.

Cranberry Chicken / The Grateful Girl Cooks!
Sprinkle dried cranberries evenly over pecans.

Cranberry Chicken / The Grateful Girl Cooks!
Pour bottle of Catalina dressing evenly over pecans.  I used my own Homemade Catalina Salad Dressing, but a regular sized bottle of store bought dressing works perfectly!

Cranberry Chicken / The Grateful Girl Cooks!
Lightly cover pan with aluminum foil. Bake at 350 degrees for 45 minutes. Remove aluminum foil, and continue baking for an additional 15 minutes. This is what the chicken looked like when it was done and came out of the oven.

Cranberry Chicken / The Grateful Girl Cooks!
Serve chicken pieces on top of hot cooked rice on individual serving plates (or a serving platter). Spoon some of the extra sauce over the top of the chicken for added flavor.

Cranberry Chicken / The Grateful Girl Cooks!

That’s it!  It really is such an easy recipe to prepare!  We enjoyed trying this chicken dish, and hope you will, too! My husband said it reminded him of Thanksgiving (must be those cranberries!).  Have a wonderful day, and remember… be kind, and seek to encourage those whom you encounter today – there’s no telling what hardship or troubles they might be facing, and YOU could be the ONE person who makes a difference in their day!

Cranberry Chicken / The Grateful Girl Cooks!

Recipe Source:  https://favfamilyrecipes.com/cranberry-chicken/

Cranberry Chicken
 
Prep time
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Total time
 
Quick, easy, and delicious accurately describes this delicious chicken dish, which features chicken breasts, whole cranberry sauce, pecans, etc..
As Prepared By:
Recipe type: Entree
Serves: 6 servings
Ingredients
  • 3 large boneless, skinless chicken breasts, cut in half horizontally (or 6 small breasts)
  • 1 can whole berry cranberry sauce
  • 1 envelope dry onion soup mix
  • 1 cup chopped pecans
  • 1 cup dried cranberries
  • 1 bottle Catalina dressing
  • Cooked white or brown rice (to serve with chicken on top)
Directions
  1. Spray a 9x13 or 10x12 baking pan with non stick spray. Place chicken in pan in single layer.
  2. Spread cranberry sauce evenly over chicken breasts. Sprinkle onion soup mix evenly over cranberry sauce. Sprinkle chopped pecans evenly over soup mix. Sprinkle dried cranberries evenly over pecans. Pour bottle of Catalina dressing evenly over pecans.
  3. Lightly cover pan with aluminum foil. Bake at 350 degrees for 45 minutes. Remove aluminum foil, and continue baking for an additional 15 minutes.
  4. Place chicken pieces on top of hot cooked rice on individual serving plates (or a serving platter). Spoon some of the extra sauce over the top of the chicken for added flavor. Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Cranberry Chicken / The Grateful Girl Cooks! You only need less than 10 minutes of prep before baking this delicious chicken dish!

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West African Chicken and Peanut Stew

I recently made a (new to us) recipe for West African Chicken and Peanut Stew, and decided to share the recipe on my blog, because it is a tasty, filling, easy to prepare, and unique dish that I think you will enjoy!West African Chicken and Peanut Stew / The Grateful Girl Cooks!
When I first found the recipe in an old Bake-Off Contest cookbook from 1994, I wasn’t so sure that I wanted to try it… I just wasn’t sure of the flavor combos in this recipe … but I tried it anyway, and we really enjoyed it!  (Here’s an interesting tidbit:  The original recipe called the peanuts “groundnuts”, because that is what a peanut is called on the western coast of Africa… who knew?)

This dish contains chicken, sweet potatoes, corn, white beans and onions, and is cooked in a tomato and peanut butter sauce with a few spices to give it a bit of “zing”.  I know what you’re probably thinking right about now after reading the ingredients… whaaaat? That was my first gut reaction, as well. BUT… trust me, this actually is a wonderful, flavor-filled thick stew, and because you serve it over rice, it’s very filling, too!  Here’s how to make it:

Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

Add chopped onion and garlic to pan. Cook, stirring frequently for about 3 minutes, being careful to not let the garlic burn.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

Add diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato to pan. Stir to combine.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!
Add water, peanut butter, tomato paste, and remaining spices to pan. Stir to combine.  Bring mixture to a boil.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

Once mixture boils, reduce heat to low, cover pan and cook stew for 30 minutes (sweet potato should be tender). Stir occasionally. If stew is too thick, add just a bit more water.

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

When stew is done, serve over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve hot.  The recipe makes 8 (1½ cup) servings.  That’s it!

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

West African Chicken and Peanut Stew / The Grateful Girl Cooks!

I truly was pleasantly surprised at how good this chicken dish was. My husband really loved it, too!  Sure hope you will consider this unique dish, and trust you will enjoy it! Have a great day…

West African Chicken and Peanut Stew / The Grateful Girl Cooks!Recipe Adapted From: Pillsbury Classic Cookbooks- Bake-Off Coking & Baking Contest, published March 1994, The Pillsbury Company, page 28.

West African Chicken and Peanut Stew
 
Prep time
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Total time
 
Chicken, beans, tomatoes, corn and sweet potato in a peanut based sauce are featured ingredients in this unique and filling stew, popular on the west coast of Africa.
As Prepared By:
Serves: 8 servings
Ingredients
  • 2 boneless skinless chicken breasts, cut into ½ inch pieces
  • 1 Tablespoon peanut oil or vegetable oil
  • 1 medium brown onion, chopped
  • 1 garlic clove, minced
  • 1 (28 oz.) can diced tomatoes, undrained
  • 1 can (15.5 oz) Great Northern or Cannelini beans
  • 1 can (12 or 15.5 oz) whole kernel corn, drained
  • 1 sweet potato, peeled and chopped
  • ¾ cup water
  • ⅓ cup peanut butter
  • 1 Tablespoon tomato paste
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon ground ginger
  • ½ teaspoon cayenne pepper
  • 3 cups hot cooked white or brown rice
Directions
  1. Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.
  2. Add chopped onion and garlic to pan. Cook, stirring frequently for about 3 minutes, being careful to not let the garlic burn.
  3. Add diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato to pan. Stir to combine.
  4. Add water, peanut butter, tomato paste, and remaining spices to pan. Stir to combine. Bring mixture to a boil.
  5. Once mixture boils, reduce heat to low, cover pan and cook stew for 30 minutes (sweet potato should be tender). Stir occasionally. If stew is too thick, add just a bit more water.
  6. When stew is done, serve over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve hot. The recipe makes 8 (1½ cup) servings.

Here’s one more to pin on your Pinterest boards!West African Chicken and Peanut Stew / The Grateful Girl Cooks!

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