Archive of ‘Main Dishes’ category

Hoisin Sriracha Chicken

Hoisin Sriracha Chicken is a wonderfully simple poultry dish featuring a marinade of Chinese and Thai sauces, takes about 20 minutes to cook, and is absolutely delicious!Hoisin Sriracha Chicken / The Grateful Girl Cooks! Chicken thighs get an Asian-inspired twist from a Hoisin, Sriracha and Honey marinade, then are cooked until done. Easy, sweet, slightly spicy and delicious!

I found this chicken recipe on Pinterest and it sounded quite good, so I decided to try it! YUM!  Hoisin sauce, honey, soy sauce, and Sriracha sauce, garlic and ginger form the base for a slightly sweet, slightly spicy marinade for plump chicken thighs.  Once marinated for 15 minutes, chicken is pan-cooked until done. That’s it! See how easy this recipe is? And wow, it sure tastes GOOD! Here’s how to make this simple, Asian flavor-inspired dish:

Bone-in and skin on chicken thighs were used for this recipe, but you are welcome to use boneless, skinless if you want. I usually remove the skin from chicken, but found that in this particular recipe, the skin crisps up very nicely and added to the flavor!  If using boneless thighs, the cooking time might be a bit less, so keep that in mind while cooking the chicken!

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

Marinade is mixed up, chicken is covered with sauce, and marinates (or “takes a bath”) in it for 15 minutes.

Oil is heated on MEDIUM heat in a large skillet. Once oil is very hot, the chicken is removed from marinade (**MAKE SURE TO SAVE THE MARINADE), and added to the hot skillet with the skin side facing down.  Cook chicken on both sides, and make sure the skin side gets browned very well.

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

Once both sides of the chicken have been browned, turn the heat on stove down to LOW. Pour the reserved marinade back into your skillet. Spoon sauce over chicken thighs, and continue to cook.  As chicken cooks, the sauce will slightly reduce in volume and thicken up  a bit.

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

Cook until chicken is fully cooked through or reaches an internal temp. of 165° F.  If using bone-in thighs, cooking time will be approximately 25 minutes total… slightly less if no bone. Occasionally spoon sauce over each piece of chicken during the cooking process.

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

Once chicken is done, remove from heat, and transfer chicken to individual serving dishes.  Sprinkle with white sesame seeds, if desired. Serve, and enjoy the wonderful Asian-inspired flavors in this Hoisin Sriracha Chicken dish!

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

I really hope you will consider making this chicken dish… it was easy to make and was REALLY tasty!  If you’re interested, you might also want to check out my blog post on how to make Homemade Hoisin Sauce (it’s easy, also!). I used it in this recipe!

I’ve also added the Weight Watcher Smart Points per serving in the Notes section of the printable recipe below, for those following their nutrition plan. We really did enjoy this meal!  Hope you and your family do, too! Have a wonderful day.

Hoisin Sriracha Chicken / The Grateful Girl Cooks!

Recipe Source:  http://rasamalaysia.com/hoisin-sriracha-chicken/

Hoisin Sriracha Chicken
 
Prep time
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Total time
 
Chicken thighs get an Asian-inspired twist from a Hoisin, Sriracha and Honey marinade, then are cooked until done. Easy, sweet, slightly spicy and totally delicious!
As Prepared By:
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
Ingredients
  • 4 large chicken thighs, with bone in and skin on (optional-see note)
  • 1½ Tablespoons hoisin sauce
  • 1 Tablespoon soy sauce
  • ½ Tablespoon Sriracha sauce
  • 1 Tablespoon honey
  • 3 cloves garlic (minced)
  • 1 inch piece of fresh ginger (peeled, minced)
  • A pinch of salt
  • 1 Tablespoon oil
  • White sesame seeds for garnish (optional)
Directions
  1. Mix hoisin, soy, sriracha, honey, garlic, ginger and salt in a medium bowl; stir to fully combine ingredients. Add chicken to marinade and turn to fully cover; let chicken marinate for 15 minutes.
  2. Heat oil on MEDIUM heat in a large skillet. Once oil is very hot, remove chicken from marinade (**MAKE SURE TO SAVE THE MARINADE), and add to hot skillet with the skin side facing down. Cook chicken on both sides; make sure the skin side gets browned very well.
  3. Once both sides of the chicken have been browned, turn the heat down to LOW. Pour the reserved marinade into skillet. Spoon sauce over chicken thighs, and continue to cook. As chicken cooks, the sauce will slightly reduce in volume and thicken up a bit. Cook until chicken is fully cooked through, or reaches an internal temperature of 165° F. If using bone-in thighs, cooking time will be approximately 25 minutes total... slightly less if no bone. Occasionally spoon a bit of sauce over each piece of chicken during the cooking process.
  4. Once chicken is done, remove pan from heat, and transfer chicken to individual serving plates. Garnish chicken with white sesame seeds, if desired. Serve, and enjoy!
Notes
Boneless, skinless thighs may be substituted. Cooking time will be slightly less. Cook to internal temperature of 165 degrees (approx. 20 minutes).
Weight Watchers? Bone in with skin = 11 Smart Points per serving. Boneless skinless = 7 Smart Points

Here’s one more to pin on your Pinterest boards!Hoisin Sriracha Chicken / The Grateful Girl Cooks! Chicken thighs get an Asian-inspired twist from a Hoisin, Sriracha and Honey marinade, then are cooked until done. Easy, sweet, slightly spicy and delicious!

BBQ Chicken Tortilla Pizza

If you enjoy thin-crust pizza, chances are you will LOVE this BBQ Chicken Tortilla Pizza!  That’s right… the crust is a baked flour tortilla! Tender chunks of chicken, sweet and spicy  BBQ sauce, red onions, cilantro and cheeses combine to make this one amazing tasting dish!BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks! You're gonna LOVE this BBQ Chicken Tortilla Pizza! Chicken, BBQ sauce, red onion, cilantro and cheese on a baked flour tortilla make a yummy thin crust pizza!

I had an idea to try using a flour tortilla and make a pizza out of it.  I also knew I wanted to make a BBQ sauce based pizza with chicken, red onion, etc. I didn’t have a recipe to work off of, but made it up as I went along… and it turned out ABSOLUTELY FANTASTIC! I’m not kidding, we LOVED this pizza! Who knew?

I started by baking medium sized flour tortillas at 350 degrees on the middle rack of my oven until they were fairly crisp all over. This took about 10 minutes (I flipped each one over halfway through baking to ensure each tortilla was crisp all over (especially the middle).  I then put them under the broiler for 1 minute to slightly brown (keeping them on the middle rack not too close to broiler).

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

Once they were crisp, I spread each tortilla with BBQ sauce (about 1½ to 2 Tablespoons sauce per tortilla). Spread the sauce to within an inch of the edge of the tortilla. This is the sauce I used (it tastes fantastic).

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

Thin slices of cooked chicken and red onion slices were placed on top of the BBQ sauce. I used leftover cooked chicken breast (thighs would also be fantastic).

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

I added grated Mozzarella cheese and some sharp cheddar cheese to pizzas, then topped with a few cilantro leaves.

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

The pizzas were placed on a large baking sheet (middle rack), then baked in a 350 degree oven for 5-6 minutes, until cheese had melted.

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

I slid the pizzas off of the baking sheet, and sliced each one into 4 pieces with a pizza cutter, then we gobbled them up like little piggies because they were sooooo good! The slices hold their shape easily if the tortillas are crisp before baking.  Go ahead… grab a slice!

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

The slightly sweet and spicy taste of the BBQ sauce lends itself well to chicken, red onions and cilantro.  My husband and I were both completely thrilled with the taste of this crazy tortilla pizza!

I really hope you will consider trying this simple recipe… for me it was ridiculously easy and super quick to make, due in part to leftover cooked chicken and extra flour tortillas!  I can hardly wait to make these again for a quick dinner!

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

BBQ Chicken Tortilla Pizza
 
Prep time
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Chicken, BBQ sauce, red onion, cheese and cilantro combine on a baked flour tortilla to make this delicious thin crust pizza!
As Prepared By:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 2 medium flour tortillas
  • 3-4 Tablespoons BBQ sauce, divided
  • 1 large COOKED chicken breast, seasoned with salt/pepper, cut in thin slices, divided
  • thin slices red onion (as many as desired)
  • 1 cup grated mozzarella cheese, divided
  • ½ cup grated sharp cheddar cheese, divided
  • ¼ cup (approximately a handful) cilantro leaves, divided
Directions
  1. Preheat oven to 350 degrees. Bake flour tortillas on middle rack of oven until fairly crisp all over (approx 10 min) Flip over halfway through baking to ensure each tortilla is crisp all over (especially the middle). Put them under broiler for 1 minute to slightly brown (keeping them on the middle rack not too close to heating element).
  2. Once crisp, remove from oven. Spread each tortilla with BBQ sauce to about an inch from the edge (about 1½-2 Tablespoons sauce per tortilla, or more if desired). Add thin slices of cooked chicken and red onion slices, add grated Mozzarella and cheddar cheese, then sprinkle with a few cilantro leaves.
  3. Place pizzas on a large baking sheet on middle rack of oven; bake at 350 degrees for 5-6 minutes, until cheese has melted. Remove from heat, and cut into slices. Serve and enjoy!
Notes
May substitute two cooked chicken thighs thinly sliced, for chicken breast.

Here’s one more to pin on your Pinterest boards!BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks! You're gonna LOVE this BBQ Chicken Tortilla Pizza! Chicken, BBQ sauce, red onion, cilantro and cheese on a baked flour tortilla make a yummy thin crust pizza!

Chicken Fajita Rice Bowl

I recently made a Chicken Fajita Rice Bowl… it was amazing, so I want to share the recipe with you!  I’m sure you’ll love this Weight Watchers meal, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and fresh lime juice on a bed of brown rice.
Chicken Fajita Rice Bowl / The Grateful Girl Cooks! You'll love this Weight Watchers meal, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and fresh lime juice on a bed of brown rice.

My favorite type of food is Mexican food, so you can imagine how excited I was to try this dish from Weight Watchers (with a few minor tweaks of my own!).  The best part? Knowing that an absolutely healthy meal can also be loaded with wonderful flavor, as this chicken fajita rice bowl is. It’s an entire meal in one bowl! We truly LOVED this dinner.

Seasoned chicken breast, grilled onions and bell peppers, avocado, pico de gallo, cilantro and a  squeeze of fresh lime juice on a bed of brown rice really puts this one over the top! Yum! The salad has a few steps in the process, but can be easily shortened by using leftover chicken breast and store bought salsa (in place of the homemade pico de gallo), if needed. Here’s how to make this delicious meal:

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

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Prepare brown rice according to package directions and set aside.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Mix spices for chicken in a small bowl (chili powder, paprika, garlic powder, cumin, oregano, salt and pepper). Sprinkle evenly over chicken slices, and toss to coat.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Heat a teaspoon of olive oil in skillet on medium heat. When oil is very hot, add chicken.  Cook chicken 4-5 minutes, turning occasionally, until done and nicely browned. Transfer chicken to a plate. Set aside.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

Prepare pico de gallo (if making homemade or NOT using salsa). I made some very easily by chopping tomatoes, brown onion, cilantro, a squeeze of lime juice, and seasoned with salt and pepper. Looking to save a little time? Simply use store-bought chunky salsa.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

So everything should be ready to assemble the salad… grilled peppers and onions, pan-seared chicken, brown rice, pico de gallo (or chunky salsa), avocado, cilantro, diced green chiles, and lime!

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

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

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

That’s it!  Serve immediately and enjoy this amazing tasting dinner entree!

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

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

Hope you enjoy it… we sure did.

Chicken Fajita Rice Bowl / The Grateful Girl Cooks!

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

Chicken Fajita Rice Bowl
 
Prep time
Cook time
Total time
 
As Prepared By:
Serves: 2 servings
Ingredients
  • 1 large boneless, skinless chicken breast, halved horizontally, then cut into thin strips
  • 1 teaspoon olive oil
Spices For Chicken:
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
For Salad:
  • 1 cup cooked brown rice
  • ¼ cup thinly sliced brown onion
  • ¼ cup EACH uncooked red and green bell pepper, chopped
  • ½ Hass avocado, diced
  • 2 teaspoons diced green chiles
  • ½ medium fresh lime, cut into 4 wedges
  • ½ cup pico de gallo OR fresh salsa
  • 4 sprigs fresh cilantro
Directions
  1. Lightly spray a skillet with non-stick spray. Saute the bell pepper and onion on medium-high heat; cook for 4-5 minutes, or until tender.
  2. Mix spices for chicken in a small bowl (chili powder, paprika, garlic powder, cumin, oregano, salt and pepper). Sprinkle evenly over chicken slices, and toss to coat. Heat a teaspoon of olive oil in skillet on medium heat. When oil is very hot, add chicken. Cook chicken 4-5 minutes, turning occasionally, until done and nicely browned. Transfer chicken to a plate. Set aside.
  3. Prepare pico de gallo (if making homemade or NOT using salsa). I made some very easily by chopping tomatoes, brown onion, cilantro, a squeeze of lime juice, and seasoned with salt and pepper. Looking to save a little time? Simply use store-bought chunky salsa.
  4. Assemble bowls like this: 1) Divide brown rice between two bowls. 2) Top each with half the bell pepper and onions, and ½ of the avocado chunks. 3) Top each bowl with half the chicken and 1 teaspoon chopped green chiles. 4) Garnish each bowl with pico de gallo (or salsa), a couple lime wedges, and a couple sprigs fresh cilantro.
Notes
If you follow a Weight Watchers plan, this Chicken Fajita Rice Bowl (when prepared as written) has a Smart Point total of 7!

Here’s one more to pin on your Pinterest boards!Chicken Fajita Rice Bowl / The Grateful Girl Cooks! You'll love this Weight Watchers meal, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and fresh lime juice on a bed of brown rice.

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Portobello Bleu Cheese Burger

Looking for a “meatless” burger FULL of flavor? Try this delicious Portobello Bleu Cheese Burger! This sandwich features a marinated portobello mushroom with grilled onions, bleu cheese crumbles and a Dijon herb sauce! “Meatless Mondays” will never be the same!Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

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

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

Here’s how to make these delicious “meatless” burgers: First thing to do is to make a sauce for the finished burgers.  In a small bowl, combine plain Greek yogurt, olive oil, minced garlic cloves, dijon mustard, dried basil, parsley and salt. Mix well, then refrigerate until ready to use.

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Wipe mushrooms clean with a damp cloth. Remove stems and gills from underside of mushroom. Clean the gills out by carefully running a small spoon around the underside of the mushroom. Discard gills. This is what they looked like before marinating. Each mushroom is about 4 inches wide (which is perfect size to fit on a hamburger bun)!

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

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

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

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

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

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

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

To assemble burgers, spread a Tablespoon of the herb sauce on the bottom side of a toasted bun. Top with cooked red onion, then put the cooked mushroom on top of the onions with the top (smooth side) down. Sprinkle with bleu cheese crumbles, then cover with lettuce leaf. Top with bun, and it’s ready to eat!

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

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

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

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

Portobello Bleu Cheese Burger
 
Prep time
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Meatless Monday never tasted so good with this vegetarian burger!
As Prepared By:
Recipe type: Vegetarian
Serves: 2 burgers
Ingredients
  • 2 large portobello mushrooms (wiped clean, stems and gills removed)
  • 2 slices red onion
  • 1½ Tablespoons olive oil
  • 2 kaiser rolls (or hamburger buns)
  • Butter (for toasting buns)
  • ¼ cup bleu cheese (crumbled)
  • 2 Romaine lettuce leaves
For Mushroom Marinade:
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • ⅛ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried basil
For Burger Sauce:
  • 1 Tablespoon plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • ½ Tablespoon olive oil
  • 1½ cloves garlic, minced
  • 1 teaspoon dried basil
  • Pinch of salt
Directions
  1. Make the sauce for the finished burgers. In a small bowl, combine plain Greek yogurt, olive oil, minced garlic cloves, dijon mustard, dried basil and salt. Mix well, then refrigerate (covered) until ready to use.
  2. Wipe mushrooms clean with a damp cloth. Remove stems and gills from underside of mushroom. Clean the gills out by carefully running a small spoon around the underside of the mushroom. Discard gills. Make marinade for mushrooms by mixing together olive oil, balsamic vinegar, dried basil, garlic powder and a pinch of salt. Pour marinade over prepared portobello mushrooms, turning to cover; let them sit in marinade for 20 minutes (with mushroom top face down in marinade most of the time).
  3. Heat a skillet on medium-high. Lightly brush skillet with the olive oil. Add mushrooms and red onion slices to hot skillet. Cook mushrooms 4 minutes per side, until tender. Cook onions until tender and lightly browned.
  4. While mushrooms cook, split and lightly butter each cut side of hamburger buns. Grill them, butter side down in a skillet, until toasted and lightly browned.
  5. To assemble burgers, spread a Tablespoon of the dijon sauce on the bottom side of a toasted bun. Top with cooked red onion, then put the cooked mushroom on top of onions with the top (smooth side) down. Sprinkle with bleu cheese crumbles, then cover with lettuce leaf. Top with bun, and it's ready to eat!

Here’s one more to pin on your Pinterest boards!Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Chicken Wild Rice and Bacon Soup

On a cool Fall day, nothing warms you up better than a hearty bowl of Chicken, Wild Rice and Bacon Soup!  Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling soup!Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks! Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling soup!

I found this recipe in a cookbook I bought for my friend Shari last Christmas!  I gave her the cookbook (she LOVES to cook), and cringed just a bit when she said her son had given her the exact same cookbook, so she gave it back to me and told me to keep it. Gadzooks!  Of course, I did (it was a sacrifice… ha ha), and I have loved finding new soup recipes for our family in it, including THIS one.  My husband and I loved this amazing soup!

The soup has a rather long cook time (60 minutes) in order to soften the wild rice, but other than that (and that really wasn’t a big deal), it was a simple soup to prepare. I recommend this recipe (AND the cookbook) whole-heartedly, and hope you will consider trying it!  Here’s how to make the soup:

Cook bacon pieces in a large, heavy pot.  *TIP: I cut the bacon into 1″ strips with kitchen scissors before cooking, because it cooks faster. Simply stack the bacon, then cut through strips with scissors (or sharp knife). Cook bacon on medium-high heat until crisp (takes about 5-7 minutes). When done, transfer bacon with a slotted spoon to paper towels to drain. Set aside. Leave bacon grease in pot.

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

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

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

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

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

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

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

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

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

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

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

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

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

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

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

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

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

Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks!

Recipe Adapted From: The cookbook “Williams-Sonoma Soup Of The Day”, published by Weldon Owen, Inc. and Williams-Sonoma, Inc., 2011, page 61.

Chicken Wild Rice and Bacon Soup
 
Prep time
Cook time
Total time
 
Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this delicious, creamy and filling soup!
As Prepared By:
Recipe type: Soup
Serves: 4 servings
Ingredients
  • 6-7 slices thick cut bacon, cut into 1" strips (use kitchen scissors or sharp knife to cut)
  • 1 Tablespoon butter
  • 1 carrot, peeled and chopped
  • 1 yellow onion (medium), chopped
  • 2 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ¼ cup dry white wine
  • 4 cups chicken broth
  • 1 cup uncooked wild rice
  • 1 chicken breast (skinless, boneless), cooked and chopped (1" chunks)
  • 3 Tablespoons heavy whipping cream
  • Salt and fresh ground black pepper, to taste
Directions
  1. Cut bacon into 1" strips with kitchen scissors. (stack bacon, then cut through strips with scissors or sharp knife). Cook bacon pieces in a large, heavy pot on medium-high heat until crisp (takes about 5-7 minutes). When done, transfer bacon with a slotted spoon to paper towels to drain. Set aside. Leave bacon grease in pot.
  2. Place butter, chopped carrot and onion into the pot. Cook on medium-high, stirring often, until carrot begins to soften (about 5-6 minutes). Add minced garlic and dried thyme. Cook for an additional minute, stirring, so the garlic doesn't burn. Add wine. Cook for 3 minutes, stirring often to scrape up any bacon "bits" from bottom of pan (these add flavor to soup). Add chicken broth and wild rice to pot. Stir to combine. Turn heat down to Low, put a lid on the pot and cook for 60 minutes or until rice is tender.
  3. Once rice is tender, add cooked bacon and chicken to soup. Add heavy whipping cream. Stir to combine. Return soup to a low simmer; cook soup, uncovered, for 5 minutes, until heated through, and soup has thickened a bit. Once soup is heated through, season with salt and pepper, to taste. Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Chicken Wild Rice and Bacon Soup / The Grateful Girl Cooks! Chicken, chewy wild rice, thick-cut bacon, carrots, onions and spices are the backdrop for this easy, delicious, creamy and filling soup!

Smothered Pork Chops

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

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

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

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

Smothered Pork Chops / The Grateful Girl Cooks!

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

Smothered Pork Chops / The Grateful Girl Cooks!

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

Smothered Pork Chops / The Grateful Girl Cooks!

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

Smothered Pork Chops / The Grateful Girl Cooks!

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

Smothered Pork Chops / The Grateful Girl Cooks!

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

Smothered Pork Chops / The Grateful Girl Cooks!

When pork chops are done, carefully remove hot skillet from oven.  Place the chops onto a serving platter; cover with foil to keep warm. Pour the liquid from the skillet through a strainer into a medium bowl. Throw away the bay leaf, then place the remaining onions into a small bowl. (As you can see from the photo, those are the onions in the strainer, and the liquid has been strained through, into the bowl below the strainer)

Smothered Pork Chops / The Grateful Girl Cooks!

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

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

Smothered Pork Chops / The Grateful Girl Cooks!

Smothered Pork Chops / The Grateful Girl Cooks!

Spoon the sauce over the pork chops, and serve!  The meat should be extremely tender, and incredibly flavorful!

Smothered Pork Chops / The Grateful Girl Cooks!

I hope you will consider making this recipe. We absolutely LOVED it!  Don’t be put off by the low and slow baking time… this is what makes the chops so very tender!  I was able to get the dishes cleaned up and make the side dishes while it baked, with no time constraints! I’m very grateful to have found this recipe, and thankful to be able to share it with YOU!

Smothered Pork Chops / The Grateful Girl Cooks!

Recipe Adapted From: The cookbook: “The Complete Cooking For Two Cookbook, Published 2014 by The Editors at America’s Test Kitchen, pages 151-152.

Smothered Pork Chops
 
Prep time
Cook time
Total time
 
This dinner for two features pan-seared, bone-in pork chops... baked until tender, and smothered in a rich thick onion gravy.
As Prepared By:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • ¼ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon (each) salt and pepper
  • ⅛ teapoon cayenne pepper
  • 2 (8-10 ounce) bone-in pork chops (about ¾-1 inch thick)
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon butter
  • 1 brown onion, halved (top to bottom), sliced thin
  • 1 garlic clove, minced
  • ½ teaspoon minced fresh thyme OR ⅛ teaspoon dried thyme
  • ½ cup plus 1 Tablespoon beef broth
  • 1 bay leaf
  • ¾ teaspoon cornstarch
Directions
  1. Preheat oven to 300° F. Mix paprika, onion powder, salt, pepper, and cayenne pepper in a bowl. Pat pork chops dry with a paper towel, then rub both sides with spice mix, to evenly cover meat.
  2. Heat oil in an ovenproof 10 inch skillet on medium-high heat until it barely begins to smoke. Place chops into skillet and cook each side 3-5 minutes until well browned. Transfer chops to a plate; keep warm. Do NOT clean out skillet.
  3. Add butter to same skillet; melt using medium heat. Add onion slices; cook for 8-10 minutes until well browned. Once browned, stir thyme and garlic into skillet. Cook and stir for 30 seconds. Add ½ cup beef broth (reserve remaining Tablespoon broth called for in recipe) and bay leaf to skillet. Stir well, scraping browned bits from bottom of skillet (flavor-packed!). Bring to a simmer.
  4. Place chops (and any juices accumulated on plate) back into skillet. Spoon sauce over chops. Cover skillet, and place into oven. Bake for 1½ hours, until pork is tender.
  5. When done, carefully remove hot skillet from oven. Place chops onto a plate; cover with foil to keep warm. Pour the liquid from skillet through a strainer into a medium bowl. Throw away the bay leaf, then place onions into a small bowl. Let liquid in bowl settle a couple minutes, then remove any accumulated fat from surface with a spoon.
  6. Measure out ⅓ cup of the liquid; put it back into skillet. Bring to a low simmer. In a small bowl, whisk the reserved Tablespoon of beef broth and cornstarch until smooth. Add this to skillet, and whisk to combine. The sauce will thicken slightly as you cook and stir, for about a minute. Once slightly thickened, stir onions back into to sauce; season with salt and pepper, to taste. Place chops on plate, and spoon sauce over the top. Serve, and enjoy!

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

Smothered Pork Chops / The Grateful Girl Cooks! Pan-seared, bone-in pork chops... baked until tender, and smothered in a rich thick onion gravy.

Lemon Rosemary Chicken Breasts

If you’re looking for a light chicken recipe, you should try these Lemon Rosemary Chicken Breasts! Marinated, grilled, and served with a lemon glaze (made from the marinade), this simple yet delicious chicken dish is sure to impress!Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks! Marinated, grilled, and served with a lemon glaze, this low calorie and delicious recipe is sure to impress!
I found this recipe on the Weight Watchers website, and decided to give it a try.  The recipe is incredibly easy to make, and the chicken (when prepared as written) counts as 4 WW Smart Points per serving!  My husband and I loved this dish!  Low in calories, yet full of flavor, thanks to the incredible marinade and glaze!

This recipe calls for thin chicken cutlets or tenderloins. If you don’t have those handy (which I did not), you can easily substitute a thick boneless, skinless chicken breast cut it in half lengthwise horizontally, OR take a thick chicken breast, and cut it in half vertically, then pound it out thin between two pieces of plastic wrap (see photo below).

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

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

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Cover bowl with plastic wrap, and refrigerate chicken in marinade for at least 6 hours.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

When ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high. Once grill is hot, transfer chicken pieces from marinade onto hot grill (Importantsave remaining marinade sauce). Cook chicken 3-5 minutes per side, or until chicken is done and reaches internal temperature of 165 degrees F.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

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

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

When chicken is done, drizzle the glaze over the cooked chicken, and serve!

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

I hope you will consider trying this delicious recipe!  I marinated the chicken EARLY in the day, so that when dinner time came around, all I had to do was grill the chicken and make the quick glaze while the chicken was cooking.  By doing it that way, it was EASY and quick to prepare our evening meal!

Have a fantastic day.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Recipe:  https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:5626a646a6d5b396107020a6

Lemon Rosemary Chicken Breasts
 
Prep time
Cook time
Total time
 
Enjoy these flavorful, (yet light in calories) lemon and rosemary marinated, grilled chicken breasts! Weight Watcher member? Only 4 Smart Points per serving!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 Tablespoons olive oil
  • 2 teaspoons lemon zest
  • 2 teaspoons fresh squeezed lemon juice
  • 2 teaspoons fresh rosemary, minced
  • 1 Tablespoon minced garlic
  • 1 teaspoon fresh thyme, minced
  • 1 Tablespoon dry white wine
  • ¼ cup low-sodium chicken broth
  • 1 pound boneless, skinless chicken breast (thin cutlets OR tenderloins)
  • Non-stick cooking spray
  • ½ cup chicken broth (for glaze)
Directions
  1. In a medium-sized bowl, place olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine ingredients.
  2. Add chicken breasts to marinade. Turn them over to coat all sides. Cover bowl with plastic wrap, and refrigerate chicken in marinade for at least 6 hours.
  3. When ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high. Once grill is hot, transfer chicken pieces from marinade onto hot grill (save remaining marinade sauce). Cook 3-5 minutes per side, until chicken is done, and reaches an internal temperature of 165 degrees F.
  4. Use the remaining marinade to make a glaze while the chicken is cooking. To make the glaze, combine the remaining marinade with ½ cup chicken broth in a small saucepan. Heat the sauce on high heat. Bring glaze to a boil, and continue cooking for about 5 minutes, until glaze has reduced slightly, and thickened a bit.
  5. When chicken is done, drizzle the glaze over the cooked chicken, and serve!
Notes
Recipe calls for thin cutlets or tenderloins. If you don't have those handy, you can substitute a thick boneless, skinless chicken breast and cut it in half horizontally lengthwise, OR take a thick chicken breast, and cut it in half vertically, then pound it out thin between two pieces of plastic wrap.

Here’s one more to pin on your Pinterest boards!Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks! Marinated, grilled, and served with a lemon glaze, this low calorie and delicious recipe is sure to impress!

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Cod with Hoisin Glaze

Looking for a new seafood dish that is full of flavor, yet low in calories and is easy to make? Well this recipe for Cod with Hoisin Glaze may be just what you’re looking for!Cod with Hoisin Glaze / The Grateful Girl Cooks! Easy, quick, delicious and low in calories! (Weight Watchers 2 Smart Points)
I found the recipe on the Weight Watchers website, and decided to try it (to use up some frozen cod in my freezer).  The original recipe made 4 servings, but since I was only feeding my hubby and myself, I adapted the recipe to make 2 servings (which is reflected in the printable recipe below).  I’m really glad I tried this cod recipe, because it had lots of great Asian flavors thanks to the sauce, but was really low in calories (or if you’re a WW member… 2 Smart Points).

Here’s how simple it is to make this dish:  Preheat oven to 425 degrees F. Rinse fish, then pat dry with paper towels. Set aside.

Cod with Hoisin Glaze / The Grateful Girl Cooks!

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

Cod with Hoisin Glaze / The Grateful Girl Cooks!

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

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Spray a baking pan with non-stick spray. Place fish in dish, single layer. Bake at 425 degrees between 8-12 minutes, until fish is cooked through and is no longer translucent looking in the very center.  Baking times will vary based on the thickness of the fish you are using, so check it at 8 minutes, then keep an eye on it until finished cooking through.

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Once fish is done baking, remove dish from oven. Transfer cod on serving plates, drizzle with additional sauce if desired, then garnish with chopped fresh cilantro and sprinkle with sesame seeds. Serve, and enjoy!

Cod with Hoisin Glaze / The Grateful Girl Cooks!

See how quick and easy that was?  You can have a delicious, healthy main course on the table in just slightly over 20 minutes from start to finish!

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

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Recipe Adapted From:  https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:5626a63af79cf9120df3b2c3

Cod with Hoisin Glaze
 
Prep time
Cook time
Total time
 
As Prepared By:
Serves: 2 servings
Ingredients
  • 2 ling cod fillets, uncooked, rinsed and patted dry (each approx. 4 ounces)
Sauce:
  • 1 Tablespoon hoisin sauce
  • 1 teaspoon freshly grated ginger
  • ½ teaspoon sesame oil
  • ¼ teaspoon garlic chili paste (or hot sauce)
Garnish:
  • 1 teaspoon fresh cilantro
  • ¾ teaspoon sesame seeds
Directions
  1. Preheat oven to 425 degrees F. Rinse fish, pat dry with paper towels. Set aside.
  2. In a medium sized bowl, mix together hoisin sauce, sesame oil, finely grated fresh ginger, and garlic chili paste. Stir until sauce is smooth.
  3. Add cod, one piece at a time to the bowl of sauce. Gently turn fish over and coat both sides with sauce, covering all exposed areas.
  4. Spray a baking pan with non-stick spray. Place fish in dish, single layer. Bake at 425 degrees between 8-12 minutes, until fish is cooked through and is no longer translucent looking in the very center. Baking times will vary based on the thickness of the fish you are using, so check it at 8 minutes, then keep an eye on it until finished cooking through.
  5. Remove dish from oven. Place fish on serving plates, then garnish with chopped fresh cilantro and sprinkle with sesame seeds. Serve, and enjoy!
Notes
On Weight Watchers? When prepared as written, one serving has a Smarts Points value of 2 points.

Here’s one more to pin on your Pinterest boards!Cod with Hoisin Glaze / The Grateful Girl Cooks! Easy, quick, delicious and low in calories! (Weight Watchers 2 Smart Points)

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Honey Garlic Pork Chops

A simple honey, lemon juice, soy sauce, garlic and sherry marinade gives great flavor to these Honey Garlic Pork Chops, which can be grilled or broiled for an easy, delicious dinner!Honey Garlic Pork Chops / The Grateful Girl Cooks!
I found the recipe on an old newspaper clipping in a recipe box I’ve had for years, and decided to make these pork chops for a simple dinner. The recipe itself is incredibly simple… marinate the pork, then grill or broil it until done. Easy, right?

The pork is at its very best in flavor when it has had a chance to marinate for at least 4 hours.  My suggestion is to mix up marinade early in the day (or even the night before), drop in the pork chops and let them refrigerate all day, for best flavor!

Start with 1½ inch thick boneless pork chops. Trim off some of the extra fat around edges, if necessary.

Honey Garlic Pork Chops / The Grateful Girl Cooks!

In a small bowl, mix together the lemon juice, honey, soy sauce, sherry and minced garlic. Stir well, to combine. This is the marinade.

Honey Garlic Pork Chops / The Grateful Girl Cooks!

Place the pork chops in a large gallon sized re-sealable plastic bag. Pour the marinade over the chops. Seal bag, then turn to coat chops with the marinade on all sides. Place the sealed bag on a plate (I do this in case the bag leaks), then place in refrigerator for at least 4-24 hours.  Occasionally turn the bag over to fully coat each side.

Honey Garlic Pork Chops / The Grateful Girl Cooks!

When ready to cook, preheat oven broiler (or outside BBQ grill).  If using broiler (as I did this time), place a piece of aluminum foil or parchment paper on a 9×13 cookie sheet. Spray a wire rack (oven safe) with non-stick cooking spray, then place the pork chops on the rack (by doing these steps, it will make your cleanup a lot easier). Save the marinade left in bag.

Honey Garlic Pork Chops / The Grateful Girl Cooks!

Cook under broiler or on grill for 12-15 minutes. Turn the chops at least once, and baste occasionally with the remaining marinade while the chops are cooking. Cook the pork chops until they reach an internal temperature of 160 degrees. Do not overcook, as this will dry out the chops.  When done, discard the remaining marinade.

Remove pork chops from wire rack and serve.  I served them with Toasted Orzo with Lemon and Chives, and a simple green salad. My husband and I really enjoyed this meal (and it was soooo easy to make!).

Honey Garlic Pork Chops / The Grateful Girl Cooks!

I hope you will have the opportunity to give this easy and delicious pork recipe a try.  You certainly will appreciate that you won’t have to put in a lot of effort or time in order to have some yummy pork chops for dinner!

Honey Garlic Pork Chops / The Grateful Girl Cooks!

Recipe Source: unknown (all I have is an old newspaper clipping-no source or date)

Honey Garlic Pork Chops
 
Prep time
Cook time
Total time
 
These marinated pork chops are simple to prepare on the BBQ grill or in the oven broiler, and have lots of flavor!.
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • ¼ cup fresh squeezed lemon juice
  • ¼ cup honey
  • 2 Tablespoons soy sauce
  • 1 Tablespoon cooking sherry (or dry sherry)
  • 2 cloves garlic, minced
  • 4 (1½-inch thick) center cut boneless pork chops
Directions
  1. Trim off extra fat around edges of pork chops. Set aside.
  2. In a small bowl, mix together lemon juice, honey, soy sauce, sherry and minced garlic. Stir well, to combine. This is the marinade.
  3. Place pork chops in a large gallon size re-sealable plastic bag. Pour marinade over the chops. Seal bag, then turn to cover all sides of chops with marinade. Place sealed bag on a plate (do this in case the bag leaks), then place in refrigerator for between 4-24 hours to marinate. Occasionally turn the bag over, to fully coat each side of the pork.
  4. When ready to cook, preheat oven broiler (or outside BBQ grill). If using broiler, place a piece of aluminum foil or parchment paper on a 9x13 cookie sheet. Spray a wire rack (oven safe) with non-stick cooking spray, then place pork chops on the rack (by doing these steps, it will make your cleanup a lot easier). Save the marinade left in bag.
  5. Cook under broiler or on grill for 12-15 minutes, turning chops at least once, and baste occasionally with the remaining marinade while the chops are cooking. Cook pork chops until they reach an internal temperature of 160 degrees. Do not overcook, as this will dry out the chops. When done, discard remaining marinade. Transfer pork chops from wire rack to serving plate and serve.

Here’s one more to pin on your Pinterest boards!Honey Garlic Pork Chops / The Grateful Girl Cooks!

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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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