Main Dishes Archives

Category: Main Dishes

01
Jun
2018

Chicken Enchilada Mole Casserole

categories: Casseroles, Chicken, Main Dishes, Mexican / Southwestern

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Chicken Enchilada Mole Casserole is an easy to make dinner, with layers of corn tortillas, chicken breast strips, enchilada and mole sauce, onions and cheese, and is ready in 35 minutes!

Ever have one of those days where you know you need to fix something for dinner, but don’t have a clue what that will be? That is how I came up with this simple layered chicken enchilada casserole! I used my recipe for Layered Chicken Enchilada Casserole as inspiration (which uses a creamy green sauce). Then I started pulling things out of the refrigerator and pantry and then just started cooking!

I gathered two leftover grilled chicken breasts, some homemade red enchilada sauce (it was in our freezer, but I thawed it out!), a jar of mole sauce (check out this link to find out what is in this traditional Mexican sauce), onion, a few tortillas and some Mexican blend cheese and got busy creating this easy casserole dish that serves 6.

By the way… don’t worry about using homemade enchilada sauce… a large (28 oz.) can will do just fine… and mole sauce? You can pretty much find small 8.25 oz. jars of it in almost every grocery store in the Mexican Foods section. Mole sauce adds a rich depth of flavor to standard enchilada sauce and partners very well in this recipe.

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

So… How Do I Make This Chicken Enchilada Casserole?

It’s easy. You will just be creating a layer of ingredients, then repeating the layers, etc. Start by thinly slicing two grilled chicken breasts (I used leftovers). A quick and easy substitution would be to use two rotisserie chicken breasts, lightly seasoned with salt and pepper.

Mix enchilada sauce and mole sauce in pan. Stir until blended, then cook on low heat for 5 minutes. This allows the flavors to come together a bit! (Note: I used homemade enchilada sauce, so your version may look slightly different)

Spray an 8×8 inch pan with non-stick cooking spray. Rip two tortillas into large pieces and layer the bottom of the dish, trying to cover as much as possible.

Spread 1/3 of the sauce over the tortilla pieces, spreading to cover.

Cover the sauce with 1/2 of the chicken slices, 1/2 of the chopped onions and top them with 1/3 of the grated Mexican cheese blend.

Repeat Layers

Repeat another layer in the same order: 2 torn tortillas, 1/3 of the sauce, remaining 1/2 of the chicken and onions, then top this second layer with 1/3 of the grated Mexican blend cheese. For the final layer, simply add the remaining two torn tortilla pieces, top with remaining sauce, then top it all off with the remaining grated cheese.

Time To Bake The Chicken Enchilada Mole Casserole

Bake the casserole (uncovered) in a 350° F. preheated oven for 20-25 minutes (mine was done in 20). The cheese and sauce should be bubbly when done. Remove chicken enchilada casserole from oven to a wire rack.

Let the casserole rest for a minute or two to let the cheese firm up, so it will be easier to slice.

Slice the casserole into 6 pieces, and transfer to plates. Serve each piece with a dollop of sour cream and a cilantro leaf garnish, if desired.

And that’s how this casserole came to be made and eaten at our house! Hope you will give it a try! Since this yummy casserole can be on the table in about 35 minutes, it’s a great meal for busy weeknights!

Looking For More Mexican-Inspired Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few Mexican-inspired recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Chicken Enchilada Mole Casserole

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Chicken Enchilada Mole Casserole is an easy to make dinner, with layers of corn tortillas, chicken breast strips, enchilada and mole sauce, onions and cheese, and is ready in 35 minutes!

Category: Dinner

Cuisine: Mexican

Keyword: chicken enchilada mole casserole

Servings: 6 servings

Calories Per Serving: 499 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 corn tortillas
28 ounces Red enchilada sauce
1/2 cup Mole sauce (found in Mexican food sections of grocery store)
2 chicken breasts (cooked)
1/2 cup white onion , finely chopped
2 cups Mexican 4 blend cheese (or combo of cheddar/jack)
4 Tablespoons sour cream
4 cilantro leaves (optional)

US Customary - Metric

Instructions

Preheat oven to 350° F.
Thinly slice two grilled chicken breasts for the casserole. A quick and easy substitution would be to use two rotisserie chicken breasts, lightly seasoned with salt and pepper.
Mix enchilada sauce and mole sauce in pan. Stir until blended, then cook on low heat for 5 minutes.
Spray an 8x8 inch baking dish with non-stick cooking spray. Rip two tortillas into large pieces and layer the bottom of the dish, trying to cover as much as possible. Spread 1/3 of sauce over the tortilla pieces. Cover sauce with 1/2 of the chicken, 1/2 of the onions and top them with 1/3 of the grated Mexican cheese blend. Repeat another layer in the same order: 2 torn tortillas, 1/3 of the sauce, remaining 1/2 of the chicken and onions, then top this second layer with 1/3 of the grated Mexican blend cheese. For the final layer, add remaining two torn tortilla pieces, cover with remaining sauce, then top it all off with the remaining grated cheese.
Bake the casserole (uncovered) in a 350° F. preheated oven for 20-25 minutes (mine was done in 20). The cheese and sauce should be bubbly when done. Remove chicken enchilada casserole from oven to a wire rack. Let the casserole rest for a minute or two to let the cheese firm up, so it will be easier to slice.
Slice the casserole into 6 pieces, and transfer to plates. Serve each piece with a dollop of sour cream and a cilantro leaf garnish, if desired. Enjoy!

Nutrition Facts

Chicken Enchilada Mole Casserole

Amount Per Serving (1 serving)

Calories 499 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Cholesterol 68mg23%

Sodium 1474mg64%

Potassium 274mg8%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 9g10%

Protein 22g44%

Vitamin A 1445IU29%

Vitamin C 3.8mg5%

Calcium 336mg34%

Iron 1.6mg9%

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

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

21
May
2018

Easy Chile Relleno Casserole

categories: Casseroles, Main Dishes, Meatless Meals, Mexican / Southwestern

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This easy chile relleno casserole (vegetarian) has all the wonderful Southwest flavors of the traditional dish, but is baked not fried, and it’s DELICIOUS!

I received this wonderful, meatless chile relleno casserole recipe over 20 years ago from my friend Lanita, who I sang with in a church choir. She’s an amazing, strong woman, and I love her dearly! I’ve made her recipe for this dish several times over the years, but hadn’t made in quite a while.

So, I decided to make it once again, tweaked her original recipe ever so slightly, made it, devoured it, and am sharing how you can make it, too! Now I’ve made it countless times, and we love it!

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

The Origins of Chile Rellenos

Did you know that the words “chile relleno” actually mean “stuffed chile” in Spanish? This popular dish had its origins in Puebla, Mexico, and showed up in recipe form over 150 years ago. If you enjoy Tex-Mex food or enjoy eating chile rellenos at your favorite Mexican food spot, I’m confident you will enjoy this twist on the original in this delicious layered casserole.

This easy to prepare dish has lots of mild flavor from whole green chiles and gooey melted cheese, and all the taste commonly found in the original dish, but guess what? It is BAKED, not FRIED, so there’s much less prep work (and calories), and it’s in casserole form! Did I mention how simple it is to prepare?

So How Do I Make This Casserole?

Start by spraying a 9×9 inch baking dish (bottom and sides) with non-stick spray. Slice whole canned green chiles open; rinse out any seeds, then drain. Using HALF of the chiles, place a first layer of chiles (spread open) on the bottom of an 9×9 inch baking dish.

Sprinkle the chiles with HALF of the grated jack and cheddar cheeses, then add another layer of the remaining green chiles on top of the cheese.

Top with the remaining jack and cheddar cheeses.

In a small bowl, whisk together eggs, flour, milk and salt until fully blended. Pour this mixture over the casserole, distributing evenly.

Time To Bake The Easy Chili Relleno Casserole

This is what the casserole looks like when it is ready to bake. Bake the casserole at 350 degrees for 30-35 minutes (uncovered), until it’s golden brown on top. I baked mine for a total of 35 minutes.

When done, the casserole should be golden brown in color on top. Remove dish from oven and transfer to a wire rack. Let it cool and firm up for a few minutes, then slice the casserole with a sharp knife into 6 equal sized pieces, serve and enjoy! See how simple it is to prepare?

I took a photo after dinner so you could see what the INSIDE of the casserole looks like (after hungry humans had their fill). See those chiles peeking out from under the cheese? Ooh- I’m telling you, this is one great tasting MEATLESS casserole! Truth is… it’s not only good for lunch or dinner… it’s even good for breakfast… yep!

I hope you enjoy this recipe. I have a similar recipe for a layered casserole on this blog that uses tortillas, green chiles and chicken, if you are interested in looking at that one. It’s called Layered Chicken Enchilada Casserole, and it also tastes fantastic.

Looking For More Southwestern-Style Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious Southwest/Mexican-style recipes you might enjoy, including:

Interested In More Recipes?

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Hope to have you visit again soon. Have a GREAT day!

Recipe Adapted From: My sweet friend, Lanita Moen

0 from 0 votes

Easy Chile Relleno Casserole

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

This scrumptious chile relleno casserole is easy to make, is vegetarian, and has all the Southwest flavors of the traditional dish, but it is is baked, not fried!

Category: Dinner

Cuisine: Mexican, Southwestern

Keyword: chile, relleno

Servings: 6 servings

Calories Per Serving: 385 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

14 ounces whole green chiles , canned (2 -7 ounce cans)
3/4 pound jack cheese , grated
1 cup cheddar cheese , grated
2 eggs
1/2 cup all purpose flour
1½ cups milk
1 teaspoon salt
1/2 teaspoon black pepper

US Customary - Metric

Instructions

Spray a 9x9 inch baking dish with non-stick spray. Slice whole canned green chiles wide open; rinse out any seeds, then drain. Arrange half of the chiles in the bottom of the dish.
Sprinkle chiles with HALF of the grated jack and cheddar cheeses. Add remaining green chiles in another layer on top of the cheese. Top with remaining jack and cheddar cheeses.
In a small bowl, whisk together eggs, flour, milk and salt until fully blended. Pour this mixture over the casserole, distributing evenly.
Bake casserole (uncovered) at 350 degrees for 30-35 minutes, until golden brown on top. Remove dish from oven and transfer to a wire rack. Let it cool and firm up for a few minutes, then slice casserole with sharp knife into 6 equal sized pieces, serve (a spatula works great) and enjoy!

Nutrition Facts

Easy Chile Relleno Casserole

Amount Per Serving (1 serving)

Calories 385 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 15g94%

Cholesterol 127mg42%

Sodium 1118mg49%

Potassium 259mg7%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 3g3%

Protein 23g46%

Vitamin A 905IU18%

Vitamin C 22.6mg27%

Calcium 665mg67%

Iron 2.2mg12%

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

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

15
May
2018

Easy Stuffed Beef Rolls

categories: Beef, Main Dishes

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You’ll love these Easy Stuffed Beef Rolls, featuring ground beef with a savory bread crumb, onion and spice stuffing inside, and baked with brown gravy on top!

I recently found an old recipe in my old, “practically ancient” recipe box. This recipe for easy stuffed beef rolls is at least 15-20 years old (probably more than that!).

I used to write recipes down on 3×5 cards (back in the day before computers… ha ha), and came upon this one a couple weeks ago.

Not sure what the original source was (back then I was too ignorant to write it down), but I knew I wanted to modify the recipe slightly and try it.

I made the stuffed beef rolls for my husband and I, and then saved the leftovers for another meal (recipe makes 6!). The recipe is VERY easy to make, and the results are very good!

Easy stuffed beef rolls are also quite economical to make (especially when it makes 6 servings), so it’s a “good on the ol’ family budget” recipe, as well! Hope you will consider making them for an easy dinner for family or friends.

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

Here’s How To Make Stuffed Beef Rolls

Mix ground beef, slightly beaten eggs, Worcestershire sauce, salt, pepper and garlic powder together in a large bowl until fully combined. Set aside.

Combine the ingredients for stuffing in a small bowl (bread crumbs, onion, sage, pepper, marjoram and chicken broth). Set aside.

Form The Meat Patties

Divide the meat evenly into 6 portions. Place on wax paper, leaving space between each ball of meat. Lay a piece of wax paper on top of the meat (enough to cover).

Use your hands to flatten out each piece of meat, shaping it into a 4 inch square.

Add The Stuffing And Roll The Patties Up

Place 2 Tablespoons of stuffing mixture onto each meat square. Use your fingers to “spread” the mixture out to within 1/2″ of each edge. Carefully roll up each square, one at a time, tucking filling in as you go.

If the stuffing falls out, just put it right back in, continuing until all 6 beef rolls are done. Make sure you seal up or tuck in the seam and ends of each roll to hold stuffing in while it bakes.

Bake The Stuffed Beef Rolls

Spray a 13×9 inch baking dish with non-stick spray. Place beef rolls, SEAM SIDE DOWN onto baking pan, leaving space between each roll. Bake in a preheated 375° oven (uncovered) for 20 minutes.

Make The Gravy

While the stuffed beef rolls are baking, make the gravy by combining an envelope of brown gravy mix with a cup of water. Bring the gravy mixture to a full boil, then reduce heat and simmer for one minute.

After the beef rolls have baked for 20 minutes, remove pan from oven. Spoon the gravy over the top and sides of the meat. Place the pan back into the oven and continue cooking for an additional 25 minutes (uncovered).

When the stuffed beef rolls are done, carefully remove hot pan from oven.

Serve the Stuffed Beef Rolls!

Using a spatula, transfer a beef roll to individual serving plates. If desired, you can always have more gravy on hand (by making a second batch) to spoon over meat and/or potatoes (if serving), but it is not necessary!

You can see some of the filling inside this stuffed beef roll that has been cut in half.

This recipe is so simple… and yet it is delicious! It’s a nice, easy way to present/serve individual beef portions to your family or guests. If you enjoy this type of “old-school” dinner, you will enjoy this, and you might also love my recipe for Beef Tips And Gravy, or Really Good Meatloaf! YUM.

Have a great day, and remember, as always, to be KIND to those you cross paths with today. You just never know what pain or hurt someone may be going through, and all it takes is a simple kindness extended, to possibly ease the burden a little for them.

Looking For More BEEF Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious recipes featuring ground beef you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Original recipe source: Unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Easy Stuffed Beef Rolls

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

You'll love these Easy Stuffed Beef Rolls, featuring ground beef with a savory bread crumb, onion and spice stuffing inside, and baked with brown gravy on top!

Category: Dinner

Cuisine: American

Keyword: stuffed beef rolls

Servings: 6 servings

Calories Per Serving: 350 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ pounds ground beef
2 eggs , slightly beaten
1 Tablespoon Worcestershire sauce
1/2 teaspon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

For Stuffing:

1/2 cup dry bread crumbs
2 Tablespoons onion , finely chopped
1/4 teaspoon sage
1/4 teaspoon marjoram , optional
1/8 teaspoon black pepper
1/3 cup chicken broth

For Gravy:

1 envelope brown gravy mix
1 cup water

US Customary - Metric

Instructions

Mix ground beef, slightly beaten eggs, Worchestershire sauce, salt, pepper and garlic powder together in a large bowl until fully combined. Set aside.
Mix ingredients for stuffing in a small bowl (bread crumbs, onion, sage, pepper, and chicken broth). Set aside.
Divide the meat evenly into 6 portions. Place on wax paper, leaving space between each ball of meat. Lay a piece of wax paper on top of the meat (enough to cover). Use your hands to flatten out each piece of meat, shaping it into a 4 inch square. Place 2 Tablespoons of stuffing mixture onto each meat square. Use your fingers to "spread" the mixture out to within 1/2" of each edge. Carefully roll up each square, one at a time, tucking filling in as you go (if stuffing falls out, just put it right back in), continuing until all 6 beef rolls are done. Make sure you seal up or tuck in the seam and ends of each roll to hold stuffing in while it bakes.
Spray a 13x9 inch baking dish with non-stick spray. Place beef rolls, SEAM SIDE DOWN onto baking pan, leaving space between each roll. Bake in a preheated 375° oven (uncovered) for 20 minutes.
While beef rolls are baking, make the gravy by combining an envelope of brown gravy mix with a cup of water. Bring the gravy mixture to a full boil, then reduce heat and simmer for one minute. After the beef rolls have baked for 20 minutes, remove pan from oven. Spoon the gravy over the top and sides of the meat. Place the pan back into the oven and continue cooking for an additional 25 minutes (uncovered). When the stuffed beef rolls are done, carefully remove hot pan from oven. Using a spatula, transfer beef rolls to individual serving plates or a serving platter. Serve and enjoy!

Recipe Notes

*If you want additional gravy to pour over the FINISHED beef rolls (or to use on mashed potatoes, simply DOUBLE the amount of gravy you make, use half to bake beef rolls and the other half to spoon over finished beef rolls (or potatoes on the side)!

Nutrition Facts

Easy Stuffed Beef Rolls

Amount Per Serving (1 beef roll)

Calories 350 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 9g56%

Cholesterol 135mg45%

Sodium 295mg13%

Potassium 356mg10%

Carbohydrates 7g2%

Protein 22g44%

Vitamin A 80IU2%

Vitamin C 1.2mg1%

Calcium 45mg5%

Iron 2.9mg16%

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

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

27
Apr
2018

Slow Cooker Carne Asada

categories: Beef, Main Dishes, Mexican / Southwestern

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You’re gonna love delicious slow cooker carne asada style Mexican shredded beef! An easy filling for tacos, burritos, nachos, and enchiladas! The possibilities for using this tasty shredded beef are endless!

Traditional carne asada (which means “grilled meat”) is typically made using flank steak or skirt steak. I stumbled upon this variation recipe on Pinterest which uses stew meat (a less expensive type of beef). Since I had some already in our freezer, I decided to try this particular recipe.

Oh. My. Goodness. The Southwestern flavor of the meat is incredible, and the beef turns out so tender it shreds easily! The recipe is very easy to prepare and only involves a couple of simple “prep” steps.

After that, turn on your crock pot and let it do all the rest of the work for you, while you go about your day! Here’s how to make slow cooker carne asada.

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

How To Make Slow Cooker Carne Asada

Heat a large skillet on medium-high heat (I lightly sprayed my skillet with non-stick spray before heating). Cook the stew meat cubes on all sides. This will usually take about 8-10 minutes.

If you need to, cook the beef in two batches, to not overcrowd the pan. Once beef is browned nicely, transfer it to slow cooker.

Once the meat has cooked, your skillet will probably look like the first photo below, with lots of remaining little bits of charred meat. Add 1/3 cup of water to skillet. Cook on medium heat for a couple minutes, to help de-glaze the skillet.

Be sure to scrape all the browned bits up off the bottom of the skillet into the water. It will blend into the water, to make a thin flavor-filled sauce.

Pour all of this liquid over the meat in the slow cooker. Stir well to combine. Set aside.

Make The Sauce

Mix up the carne asada sauce ingredients in a medium bowl with a fork or whisk until thoroughly combined and the brown sugar has dissolved. Pour the marinade over the beef.

The meat should be almost completely submerged. If not, you can add a little bit more water to slow cooker. Stir the ingredients until they are combined.

Time For The Slow Cooker

Put lid on slow cooker, turn to the HIGH setting, and cook the meat for 4 hours, with the slow cooker covered.

TIP: Do not open lid of slow cooker during the cooking time, so you don’t lose any heat! Your kitchen should start to smell really good about halfway through the cooking time!

Shred The Slow Cooker Carne Asada

After meat has fully cooked, remove the lid of the slow cooker. Shred the meat (it should shred VERY easily) using two forks to pull the meat apart. Leave the shredded beef in the juices in the slow cooker.

The meat is now ready to serve! Whatever you don’t eat right away can be frozen in food storage bags (once it’s cooled down), to save for other meals.

What Else Can The Shredded Meat Be Used For?

I’ve prepared several dishes with the meat (it went a long way since there are only two of us at home these days). I made shredded carne asada enchiladas (below). They were a HUGE hit with my husband and I.

The meat turns out so tender and it’s totally packed with flavor. I also used the last bit of meat to make a big plate of nachos for my husband, myself and our son.

Nachos are another great way to use the shredded beef (sorry, no pics, they were eaten too fast)! YUMMO!

We also use the carne asada to make simple street tacos with chopped onion, cilantro, freshly made guacamole… and lime slices!

They are absolutely fantastic! I’m telling you, the flavor of this slow cooker carne asada is wonderful!

There are so many ways to use this meat! I’ve already bought more stew meat to make this recipe again. I’m planning to make some shredded beef burritos and possibly a couple tostadas with it this time! I can hardly wait!

I hope you try this delicious version of carne asada. The flavor is OUTSTANDING, and I think you will LOVE it. You may also enjoy my recipe for Easy Slow Cooker Pulled Pork too, because it’s really delicious!

Have a great day, and please come back soon for more great recipes.

Looking For More Mexican-Style Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few Mexican-inspired recipes there, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

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

Original recipe source: https://lifecurentsblog.com/crock-pot-carne-asada/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Slow Cooker Carne Asada

Prep Time

15 mins

Cook Time

4 hrs

Total Time

4 hrs 15 mins

You're gonna love this delicious slow cooker carne asada style Mexican shredded beef, an easy, perfect filling for tacos, burritos, nachos, and enchiladas!

Category: Dinner

Cuisine: Mexican

Keyword: carne asada

Servings: 12

Calories Per Serving: 244 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 pounds stew meat , cut in 2" cubes
1 cup water , divided

Carne Asada Sauce

2/3 cup soy sauce
4 green onions , cut in thin slices
2 limes (juice only)
6 Tablespoons dark brown sugar
1 teaspoon red pepper flakes , or more, if you like it spicy!
1 teaspoon ground cumin
1 teaspoon garlic powder

US Customary - Metric

Instructions

Heat a large skillet on medium-high heat (I lightly sprayed my skillet with non-stick spray before heating). Cook the stew meat cubes on all sides. This took about 10 minutes. If you need to, cook the beef in two batches, to not overcrowd the pan. Once beef is browned nicely, remove and transfer it to slow cooker.
Add 1/3 cup of water to skillet you cooked the beef in. Cook on medium heat for a couple minutes, to de-glaze the skillet. Be sure to scrape all the browned bits up off the bottom of the skillet into the water. It will make a thin flavor-filled sauce. Pour this over the meat in the slow cooker. Stir well to combine. Set aside.
Mix up the carne asada sauce ingredients in a medium bowl with a fork or whisk until thoroughly combined and the brown sugar has dissolved. Pour the marinade over the beef. The meat should be almost completely submerged. If not, add a little bit more water to slow cooker. Stir to combine.
Put lid on slow cooker, turn to the HIGH setting, and cook the meat for 4 hours, covered. After meat has fully cooked, remove lid. Shred the meat (it should shred VERY easily) using two forks to pull the meat apart. The meat is now ready to serve, and can be used for tacos, enchiladas, burritos, nachos, etc. Enjoy!!!

Recipe Notes

Caloric calculation is only for carne asada. Any other additions (tortillas, etc.) are not included.

Nutrition Facts

Slow Cooker Carne Asada

Amount Per Serving (1 serving (1/12th of total))

Calories 244 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Cholesterol 88mg29%

Sodium 519mg23%

Potassium 311mg9%

Carbohydrates 8g3%

Sugar 6g7%

Protein 31g62%

Vitamin A 90IU2%

Vitamin C 2.2mg3%

Calcium 19mg2%

Iron 3.2mg18%

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

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

20
Apr
2018

Mediterranean Chicken Sandwich

categories: Chicken, Main Dishes, Sandwiches

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Enjoy this flavorful Mediterranean chicken sandwich, with tomato, lettuce, red onion, and creamy sauce (feta cheese, yogurt, dill, garlic, & oregano)!

I ended up making this sandwich as a way to use a couple of thawed chicken breasts in our refrigerator. Ever have those moments when you look at raw chicken breasts, and wonder what on earth you are going to do with them?

Yeah. That was me… one day at lunch, so I put on my thinking cap, and came up with this sandwich. I chose to grill the chicken right then, but by ALL MEANS, if you’ve got it, use warmed leftover grilled chicken or a 1″ thick slice of store bought rotisserie chicken (per sandwich) and save even more time!

Guess what? This simple Mediterranean chicken sandwich ended up being fairly low in calories and very tasty, if I may say so myself! I knew where I wanted to end up when trying to create this (i.e. a yummy chicken sandwich), and the rest was just figuring out WHAT to put ON that sandwich! Ha Ha. Decided to go the “Greek” route, as I love the flavor combinations.

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Make The Mediterranean Sauce

The Mediterranean inspired sauce was easy to make. I racked my brain for inspiration, then picked out some traditional Greek seasonings from my spice rack, and added a couple other ingredients to make a simple, creamy “condiment” sauce to compliment the chicken on the sandwich.

I mixed together crumbled feta cheese, non-fat plain Greek yogurt, milk (just a bit to make it even creamier), dried dill (from my garden-yay!), garlic powder and oregano in a small bowl until fairly smooth, then seasoned it with a little salt and pepper, to taste.

Once the sauce was done, I covered and refrigerated it for 30 minutes, to give the ingredients a chance to blend and incorporate their unique flavors. That is not completely necessary, if you’re in a hurry to eat, but I do recommend it, for best flavor! Here’s what the sauce looks like.

While the sauce was chilling in the fridge, I grilled thin chicken breasts on an indoor cast iron grill until done, using my Mom’s easy grilled chicken basting sauce.

NOTE: You can cook the chicken breast any way that is easiest that you prefer (or even use leftover grilled chicken or rotisserie chicken breast slices, if desired). Whatever is easiest and most convenient for you works… just make sure the chicken is seasoned well, at least with salt and pepper!

Prepare The Mediterranean Chicken Sandwich

When ready to make the sandwiches, get all the ingredients together. You need thinly sliced red onion, tomatoes, lettuce, chicken breasts and “toasted” kaiser rolls.

Lightly butter the rolls, then “toast”, cut sides down, in a hot skillet until golden brown. Remove sauce from the refrigerator, and then you’re ready to build your Mediterranean chicken sandwich!

To assemble, spread Mediterranean sauce generously on both sides of the toasted bun. A warm, grilled chicken breast goes on top of the sauce on the bottom half. Top it with a few thin red onion slices, a thin slice of tomato, and finish off with a great big lettuce leaf (I used romaine). Put the two halves together, and the sandwich is ready to eat!

Time to EAT!

I cut one of the sandwiches in half so you can see the inside. The creamy, delicious Greek sauce oozes out from the top and bottom bun and coats the whole thing, bringing LOTS of traditional Mediterranean flavors to this simple sandwich. Take a big bite, then grab a napkin to wipe all that yummy sauce from your face! Ha Ha.

I hope you will consider making this yummy and flavorful sandwich. It’s even easier (and more time-saving) to make if you already have leftover grilled chicken or rotisserie chicken to use. This recipe is a perfect way to use up that chicken for a quick lunch time treat! Have a wonderful day. thank you for stopping by, and I hope you will come back again soon.

Looking For More SANDWICH Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of sandwich recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe Source: My brain… in hungry mode.

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Mediterranean Chicken Sandwich

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Enjoy this flavorful Mediterranean chicken sandwich, with tomato, lettuce, red onion, and creamy sauce (feta cheese, yogurt, dill, garlic, & oregano)!

Category: Sandwich

Cuisine: Mediterranean

Keyword: Mediterranean chicken sandwich

Servings: 2 sandwiches

Calories Per Serving: 371 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Mediterranean Sauce

1/4 cup feta cheese crumbles
1/3 cup plain Greek yogurt , non-fat
1 teaspoon milk
1/4 teaspoon dried dill
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1 pinch salt and pepper , to taste

For Sandwich

2 Kaiser rolls (or hamburger buns)
2 teaspoons butter , for toasting kaiser rolls
2 thin chicken breasts (boneless, skinless) , grilled/pre-cooked (can use 1" thick slices rotisserie chicken breast)
2 slices tomato
2 slices red onion
2 leaves romaine lettuce

US Customary - Metric

Instructions

Make Sauce

Combine all ingredients for sauce in medium bowl. Stir well, to fully blend ingredients into creamy sauce. Cover; refrigerate for 30 minutes.

Toast Buns

Lightly butter kaiser roll halves. "Toast" them lightly by placing them cut side down, in a dry skillet on medium heat. Cook until golden brown and crispy. Remove from heat; set aside.

Assemble Sandwich

Generously spread sauce on top/bottom halves of the toasted sides of rolls or buns. Place cooked chicken breast (or 1" thick slice of rotisserie chicken breast, if using) onto bottom half of bun. Add red onion slices, tomato slice, and a large lettuce leaf. Place top half of toasted bun onto sandwich (make sure it has sauce on it!). Repeat process for other sandwich. Serve, and enjoy.

Recipe Notes

TIP: If using previously cooked chicken breasts or rotisserie chicken, the time it takes to make this sandwich will be considerably shortened.

If using a LARGE, thick chicken breast, simply slice it in half horizontally and use the two halves (a total of one whole breast) for two sandwiches.

Nutrition Facts

Mediterranean Chicken Sandwich

Amount Per Serving (1 sandwich)

Calories 371 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 101mg34%

Sodium 628mg27%

Potassium 673mg19%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 6g7%

Protein 35g70%

Vitamin A 2900IU58%

Vitamin C 7.8mg9%

Calcium 218mg22%

Iron 2.4mg13%

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

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17
Apr
2018

Grilled Fish Tacos with Baja Sauce

categories: Main Dishes, Mexican / Southwestern, Seafood

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You’re gonna absolutely LOVE these grilled (no batter) fish tacos, with soft corn tortillas, crisp marinated slaw and avocado slices, topped with a creamy Southwestern flavored Baja sauce!

I recently searched for, and found several fish taco recipes on Pinterest that looked promising, and decided to try this one because the seafood is GRILLED, not dipped in batter (although those are good, too!). I wanted to go with a slightly healthier option this time! Wow!!! Let me tell you… this might be my new, absolute favorite recipe for fish tacos!

My husband and son RAVED about them! They LOVED them and said they were some of the best fish tacos they had ever tasted (and they’re both avowed fish taco connoisseurs!). Today I want to share the recipe with you, so you can enjoy them, too! Here’s how to make the:

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What Kind Of Fish Can Be Used?

I used fresh rockfish for our tacos, but any mild flavored white fish will work just fine. Cooking times will vary slightly, based on the thickness of fish used.

TIP: The tacos are really easy to prepare… ESPECIALLY if you make the slaw and the Baja sauce ahead of time (best for infusing flavors, too!). Then when you are ready to make dinner, all you need to do is grill the fish on the stove top, and assemble the tacos. EASY PEASY! Here’s how to make this absolutely DELICIOUS dish!

Make The Slaw

The slaw for the fish tacos is very simple to make. All the slaw ingredients are mixed together in a bowl, then covered and refrigerated for at least 30 minutes to let the flavors combine and become infused with great flavor (Note: do not let slaw marinade for longer than 8 hours, to ensure it stays crisp).

Make Baja Sauce For The Fish Tacos

The Baja sauce is also very easy to make. Place the ingredients in a small bowl, then stir or whisk well, to fully combine. Cover, and refrigerate for 1-2 hours, for best flavor.

I found it easy to make the Baja sauce and Slaw ahead of time, so they were ready to go when it was time to fix dinner! The recipe makes more than enough sauce for 8 tacos, so you can use the extra for other recipes (nachos, burritos, quesadillas, etc.), or another batch of tacos, if desired.

Prepare And Grill The Fish

When you are ready to fix the tacos, here’s what you do: Cut fish into 8 pieces (approx. 4 ounces each). Pat each piece of fish dry (with paper towels). Season BOTH sides of the fish with lime juice, cumin, salt and pepper.

Heat oil in a large skillet on medium-high heat. Once oil is hot, carefully place the pieces of fish in skillet. Be careful to leave space between the pieces of fish (you may need to cook fish in two batches, so you don’t overcrowd the skillet).

Cook fish for about 3 minutes, without moving pieces, until you can see the bottom turning golden brown, and the edges begin to turn white as they cook. If you have thick pieces of fish, you might have to cook them a bit longer. Once the bottom side of the fish is “done”, it will be easy to move the fish in the skillet.

Using a spatula, carefully turn each piece of fish to other side and continue cooking an additional 3-4 minutes. The fish will flake easily when done, and have a nice golden brown seared color to it! Transfer fish to a plate or platter, and keep it warm while you assemble tacos!

Put The Fish Tacos Together

To put these delicious tacos together, here’s what you do… put a warmed corn tortilla onto plate (I warmed tortillas by wrapping the stack of 8 tortillas in paper towels and heating in microwave). Place 2 avocado slices down the middle of each tortilla. Now add a couple heaping Tablespoons of the slaw on top of the avocado slices.

Place a piece of warm, grilled fish on top of the crunchy slaw, then spoon some of the creamy Baja sauce over the top. Garnish each taco with cilantro and a lime slice (optional), and serve.

Take a look at that good looking piece of fresh, grilled fish in that taco! Makes my mouth water just looking at it! Perfectly pan-seared fish, crunchy marinated slaw, cool avocado slices, and a creamy Southwestern sauce to top it all off… amazing and outrageously GOOD!

These truly were some of the best fish tacos I’ve ever had! The slaw and sauce taste amazing on the GRILLED fresh fish! YUM! Our son and my husband have already asked me to make them again… SOON!

They went out to dinner recently, ordered fish tacos, and proudly came home and announced to me that my fish tacos were better than the ones they had at the restaurant! Aw, shucks… (blushing). I loved their compliments… and am only happy to oblige! Sure hope you will consider making these amazing, delicious tacos! I think you will absolutely LOVE them! Have a wonderful day!

Looking For More Mexican Or Southwest-Inspired Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many Mexican or Southwest-inspired recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: www.thekitchenwhisperer.net/2015/03/12/grilled-fish-soft-tacos-with-baja-cream-sauce/

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Grilled Fish Tacos with Baja Sauce

Prep Time

15 mins

Cook Time

8 mins

Marinating

1 hr

Total Time

1 hr 23 mins

You're gonna LOVE these grilled (no batter) fish tacos, w/ corn tortillas, crisp marinated slaw and avocado, topped with a creamy Southwestern flavored Baja sauce!

Category: Dinner

Cuisine: Mexican, Southwestern

Keyword: fish tacos

Servings: 8 tacos

Calories Per Serving: 295 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Fish:

2 pounds white fish (I used rockfish) , cut into 4 ounce pieces (8 total)
2 Tablespoons lime juice
1 teaspoon ground cumin
1½ teaspoons salt
1 teaspoon black pepper
3 Tablespoons olive oil
8 corn tortillas (8" round) , warmed

For Slaw:

1½ cups green cabbage , finely shredded
1½ cups red cabbage , finely shredded
2 teaspoons honey
1 Tablespoon lime juice
2 teaspoons jalapenos , minced
1 Tablespoon (heaping) shallot , minced
3 teaspoons cilantro , chopped
1 teaspoon salt
1/2 teaspoon black pepper

For Baja Sauce:

3/4 cup light sour cream
1/2 cup light mayonnaise
3 Tablespoons lime juice
1 teaspoon garlic powder
2 teaspoons sriracha sauce
1/4 cup (lightly packed) cilantro leaves , minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1½ teaspoons adobo sauce

Extra ingredients:

2 large avocado , peeled, halved, sliced into 16 pieces
8 teaspoons cilantro , chopped (for garnish)

US Customary - Metric

Instructions

Combine slaw ingredients in large bowl, then cover and refrigerate for at least 30 minutes to let it become infused with flavor. (Note: do not let slaw marinade for longer than 8 hours, to ensure slaw stays crisp).
To make Baja sauce, place ingredients in a small bowl, then stir or whisk to fully blend. Cover, and refrigerate 1-2 hours, for optimal flavor.
When you are ready to prepare tacos, pat each piece of fish dry (with paper towels). Season BOTH sides of the fish with lime juice, cumin, salt and pepper. Heat oil in a large skillet on medium-high heat. Once oil is hot, carefully place pieces of fish in skillet. Leave space between pieces of fish (might need to cook fish in two batches, so you don't overcrowd skillet). Cook fish portions for approx. 3 minutes, without moving them, until you can see the edges start to turn white as they cook (if using thick pieces of fish, you might have to cook them a bit longer). Once bottom side of the fish is "done", it will be easy to move in the skillet. Using a spatula, carefully turn fish to other side; continue cooking for another 3-4 minutes. The fish will flake easily when done, and have a nice golden brown sear to it! Transfer fish to a plate; keep it warm while you assemble tacos!
To assemble taco, put a warmed corn tortilla onto plate, then place 2 avocado slices in middle of tortilla. Add 2 heaping Tablespoons of slaw on top of the avocados. Place a piece of grilled fish on top of slaw, then spoon some Baja sauce over the top. Garnish each taco with cilantro (and a small lime slice, if desired), and serve. ENJOY!

Nutrition Facts

Grilled Fish Tacos with Baja Sauce

Amount Per Serving (1 taco)

Calories 295 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3g19%

Cholesterol 66mg22%

Sodium 1431mg62%

Potassium 654mg19%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 3g3%

Protein 24g48%

Vitamin A 840IU17%

Vitamin C 22.3mg27%

Calcium 87mg9%

Iron 1.3mg7%

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

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10
Apr
2018

Pan-seared Rockfish with Fresh Herbs

categories: Main Dishes, Seafood

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Pan-seared rockfish is cooked in seasoned browned butter, and topped with fresh herbs in this delicious, low calorie seafood dish!

I don’t know about you, but when my husband volunteers to do our grocery shopping, I happily let him take on that task for the week, even if I know some things NOT on my grocery list will find their way into the shopping cart (funny how that always happens)!

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True Story

Such was the case a few weeks ago! My husband Ken, came home and proudly told me about some great seafood he sampled at the grocery store. He told me he bought some of the fish, and how cool it was that the seafood manager even tucked in fresh herbs to cook with it.

I asked him what KIND of fish he bought and he said ROCKFISH. Wait- what? ROCKFISH? I had NEVER EVER heard of it before, and now I have a couple “mystery fish” fillets in my refrigerator that need cooking? So I did what any befuddled person would do in this situation and looked it up online.

What Is Rockfish?

Turns out “rockfish” is also called Pacific Red Snapper, Striped Bass or Rock Cod in North America (there are a LOT of varieties). Most types of this mild-flavored fish are typically found in the Northern Pacific ocean.

A simple 5 ounce serving provides nearly 2/3 of a typical adult’s daily protein requirements, and is very low in calories!

So, I thought about it for a bit, then decided on a simple plan as to how to cook it for our dinner (similar method I use for cooking pan-seared creole salmon). Guess what? It was fantastic! Low calorie, very light in flavor, and it was a big hit! Who knew?

I tend to take photos of any new recipes I try (or make up as I go), in case it is so good I want to share it! Well, this is one of those kind of recipes, and I’m glad I have the pics to show you! Here’s how easy it is to make this seafood dish, in under 15 minutes!

How To Make Pan-Seared Rockfish with Fresh Herbs

Start with the fish. Duh. Here are the rockfish fillets, freshly unwrapped. The seafood manager generously tucked in some fresh dill, rosemary and thyme, and a couple pads of butter for free, too!

First thing you will need to do is lightly season the fish on one side with salt, pepper, and a tiny bit of garlic powder.

Melt butter and olive oil in a large skillet on medium heat. Add a couple sprigs of rosemary, thyme and dill to the butter as it melts to help infuse a little bit of the fresh herb flavor.

Add the fish, and place the herbs on top of each piece while they cook. It takes about 3-4 minutes to pan-sear the bottom of the fish to a golden brown color. Move the herbs over to the side of skillet, and carefully turn the fish over, and continue cooking.

While the pan-seared rockfish cooks, occasionally spoon some of the melted butter over the pieces of fish. This adds so much flavor to the fish. Don’t skip this step!

After spooning butter over fish, place the herbs back on top. Continue cooking the rockfish 3-4 additional minutes until done, or it flakes easily. Discard the cooked pieces of rosemary, thyme and dill.

Transfer the fish to serving plates (I used two spatulas to make sure the long fillet didn’t break in the middle).

Time To EAT!

Your pan-seared rockfish is now ready to eat! To serve, I garnish each piece of rockfish with a couple lemon slices and a FRESH twig of rosemary and dill. The fresh herbs make it look really nice on the plate.

We also had some fresh asparagus with the fish, and totally enjoyed our simple, healthy meal!

If you’ve never had rockfish before, I would urge you to check out the seafood counter at your local grocery store and see if they carry it!

This rockfish dish is quite delicious, hardly takes any time at all to cook, and is so easy to prepare! Have a great day, and please come back again soon.

Looking For More ROCKFISH Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes for rockfish, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

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Pan-seared Rockfish with Fresh Herbs

Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

Rockfish fillets are pan-seared in seasoned browned butter, and topped with fresh herbs (dill, rosemary and thyme) in this delicious, low calorie seafood dish!

Category: Dinner, Entree

Cuisine: American

Keyword: rockfish

Servings: 2 servings

Calories Per Serving: 265 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 rockfish fillets , approx. 5 ounces each
1 pinch salt, pepper and garlic powder , to lightly season each fish fillet
3 Tablespoons butter
1/2 Tablespoon olive oil
4 sprigs fresh dill
4 sprigs fresh rosemary
4 sprigs fresh thyme

For Garnish:

2 sprigs fresh dill , 1 for each fillet
2 sprigs fresh rosemary , 1 for each fillet
4 slices lemon , thinly sliced

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Instructions

Lightly season the fish on one side with salt, pepper, and a teensy bit of garlic powder.
Melt butter and olive oil in a large skillet on medium heat. Add rosemary, thyme and dill to the butter as it melts to help infuse a little fresh herb flavor. Add the fish to skillet, and place the herbs on top of each piece while they cook (takes about 3-4 minutes to pan-sear the bottom of the fish to a golden brown color). Transfer herbs to side of skillet, and carefully turn fish to the other side, and continue cooking. While the fish cooks, spoon some of the melted butter over the pieces of fish. After spooning butter over fish, place the herbs back on top, and continue cooking fish approximately 3-4 additional minutes until done, and fish flakes easily.
Transfer fish to individual serving plates (I used two spatulas so the long fillets wouldn't break in the middle). Garnish each fillet with two lemon slices and a fresh twig of rosemary and dill, if desired (they make the fish look really nice on the plate!). Serve, and enjoy!

Recipe Notes

Can't find rockfish? Substitute red snapper or striped bass fillets.

Nutrition Facts

Pan-seared Rockfish with Fresh Herbs

Amount Per Serving (1 fillet (5 ounces))

Calories 265 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 8g50%

Cholesterol 100mg33%

Sodium 496mg22%

Potassium 566mg16%

Carbohydrates 1g0%

Protein 26g52%

Vitamin A 475IU10%

Vitamin C 10.6mg13%

Calcium 28mg3%

Iron 0.8mg4%

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

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03
Apr
2018

Tortellini Marinara and Zucchini Bake

categories: Casseroles, Italian, Main Dishes, Meatless Meals, Pasta

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Enjoy Tortellini Marinara Zucchini Bake (Wt. Watchers), a meatless casserole, with cheese tortellini, sauce, zucchini, spinach, & mozzarella!

You’re gonna enjoy this Italian, layered, vegetarian baked casserole, with cheese tortellini, marinara sauce, zucchini, onions and baby spinach, topped with mozzarella cheese! It’s a flavorful, meatless (you won’t miss it), lightened up dinner, (under 400 calories), for the win!

I found this recipe last Fall on the Weight Watchers website, thought it sounded good, and decided to give it a try. I tweaked the recipe a bit, to serve 4 instead of 8, added a couple ingredients and changed the cooking method. The casserole is baked, but if you prefer, instructions for using a slow cooker (and frozen tortellini) are available below, in the printable recipe notes.

We enjoyed our meal very much (lots of Italian flavor in the marinara sauce, cheese tortellini, and yummy fresh veggies in this meal!), and wanted to share the recipe with you. Here’s how to make this dish:

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Cook the Veggies

Diced fresh zucchini and chopped onions are cooked in olive oil on medium high heat for about 5 minutes (the veggies will be very lightly browned). Minced garlic is added to the skillet, stirred in, and cooked for another minute.

Add fresh baby spinach leaves, 1 cup of marinara sauce, and seasonings to the skillet. Stir well. The spinach can be added in small batches. It looks like a LOT of spinach going in the skillet, but it will definitely wilt down!

Cove the skillet and simmer the veggies for 2-3 minutes, until the spinach has fully wilted. At this point, you can add additional salt and pepper, if you wish, to suit your taste.

Assemble The Tortellini Marinara Zucchini Bake

I use a 2 quart casserole dish for the casserole (for 4 servings). To assemble this meal, build it in layers. Spoon 1/2 cup of marinara sauce over bottom of dish. Add HALF of the cooked cheese tortellini to cover the sauce (photo shows only half of the sauce covered). Top the tortellini with HALF of the veggie mixture.

Add the rest of the tortellini to top of the veggies. Top with the rest of the veggie mixture. For the final layer, pour 1/2 cup of reserved marinara sauce over top of veggies, then sprinkle with grated mozzarella and Parmesan cheese.

Bake The Casserole

Cover the dish loosely with aluminum foil (try not to let the foil touch the top of the cheese, if possible). Bake in a 350 degree oven for 20 minutes, then remove foil and bake for 10 more minutes, or until cheese is melted and bubbly.

Remove casserole from oven. Here’s what the casserole looked like when ready to serve. Looks pretty good, huh? Smells good, too!

Time To EAT!

All that’s left to do is grab a big spoon or spatula, and serve this delicious pasta dish up, while hot!

Hope you will consider trying this tasty, filling Italian pasta and vegetable dish (don’t think you’ll even miss not having meat in it). Have a wonderful day. Thank you for stopping by, and I hope you will come back soon.

Looking For More TORTELLINI Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have some delicious pasta recipes there, including these using tortellini:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Adapted From: https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:59ce95dd03c03049fd3f55db

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Tortellini Marinara and Zucchini Bake

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Enjoy this Weight Watchers Italian (vegetarian) casserole, with cheese tortellini, marinara sauce, zucchini, and baby spinach, topped with mozzarella cheese!

Category: Dinner

Cuisine: Italian

Keyword: tortellini

Servings: 4 servings

Calories Per Serving: 385 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon olive oil (extra virgin)
3 zucchini (uncooked, small)
1/2 onion (chopped)
1½ teaspoons minced garlic
2 cups marinara sauce , divided (store bought)
4 cups fresh baby spinach
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
3 cups cheese tortellini (without sauce-cooked and drained)
1/2 cup part-skim mozzarella cheese , shredded
1/4 cup Parmesan cheese (+ additional for garnish, if desired)

US Customary - Metric

Instructions

Cook tortellini according to package instructions. Once cooked, drain and rinse with cold water. Set aside. TIP: I found it easy (and a timesaver) to cook the tortellini at the same time the zucchini/sauce mixture was cooking.
Heat olive oil in large skillet on medium high heat. Add diced zucchini and chopped onions, stir often, and cook on medium high heat for about 5 minutes (the veggies will be very lightly browned). Add the minced garlic to the skillet, stir to combine, and cook for another minute (be careful to stir and not let the garlic burn, or it will taste bitter).
Add baby spinach leaves, 1 cup (reserve the rest) of marinara sauce, red pepper flakes, salt and pepper to the skillet. Stir well, to combine. TIP: The spinach can be added in small batches... it looks like a LOT of spinach going in the skillet, but it will definitely wilt down! Once it has wilted, add more to skillet. Once all spinach has been added, cover the skillet, and simmer on low heat for 2-3 minutes, until the spinach has fully wilted. At this point, additional salt and pepper can be added, to suit your taste.
Layer the casserole this way: Spoon 1/2 cup of the reserved marinara sauce over bottom of dish. Add HALF of the cooked/drained tortellini on top of the sauce. Cover the tortellini with HALF of the veggie/sauce mixture. Cover that with the rest of the tortellini. Cover that with the rest of the veggie mixture. Pour remaining 1/2 cup of marinara sauce over top of veggies, then sprinkle with grated mozzarella and Parmesan cheese.
Cover the dish loosely with aluminum foil (try not to let the foil touch the top of the cheese, if possible). Bake in a 350 degree oven for 20 minutes, then remove foil and bake for 10 more minutes, or until cheese is melted and bubbly. Remove casserole from oven. Serve, and enjoy!

Recipe Notes

TIP: If desired, recipe can be made using FROZEN tortellini (packaged without sauce) in a SLOW COOKER, following same process as detailed above (except for pre-cooking the tortellini). Tortellini can be layered in while still frozen. Casserole should be cooked on LOW (covered) until tortellini are tender and fully heated through, (approximately 5 hours). I have not personally tried this, but Weight Watchers recipe utilized this cooking method.

Nutrition Facts

Tortellini Marinara and Zucchini Bake

Amount Per Serving (1 serving (1½ cups))

Calories 385 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Cholesterol 43mg14%

Sodium 1357mg59%

Potassium 988mg28%

Carbohydrates 49g16%

Fiber 7g29%

Sugar 12g13%

Protein 22g44%

Vitamin A 3790IU76%

Vitamin C 44.7mg54%

Calcium 368mg37%

Iron 4.7mg26%

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

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27
Mar
2018

Hoisin Pork with Noodles and Broccoli

categories: Asian, Main Dishes, Pork

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You’ll LOVE Hoisin Pork with Noodles and Broccoli, featuring marinated pork with noodles, broccoli and carrots cooked in an Asian inspired sauce!

I discovered this recipe on Pinterest, and decided to make it for dinner a few weeks ago… wow… it was fantastic! Don’t let the long ingredient list deter you from making this! Almost all of the ingredients in this recipe are for the delicious Asian flavored sauce which is used to marinate pork strips.

The rest of the ingredients are few, and the recipe is not hard to make, either! Once the meat has been marinated, it is pan-seared, then combined with cooked noodles, broccoli florets, shredded carrots, chopped peanuts, and some additional sauce, mixed together… and BOOM- that’s it!

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Can I Still Make This Dish If I Have A Peanut Allergy?

If you have a peanut allergy, simply leave the peanut butter out of the marinade sauce (it will still taste fantastic), and leave the chopped peanuts out of the dish.

How To Make Hoisin Pork With Noodles And Broccoli

The recipe itself is very easy to make. Because the pork needs to marinate for awhile, I highly recommend planning ahead… making the sauce and marinating the pork strips EARLY in the day (or even overnight), for absolute BEST flavor! Here’s how to make this dish:

Place all marinade ingredients in large bowl. Whisk together until smooth (or use a food processor, if desired). IMPORTANT: Once marinade is mixed, measure out 6 heaping Tablespoons, and place it in a separate bowl and set aside (reserving it to add to noodles later).

Thinly slice the pork, and add to the marinade still in large bowl. Stir to fully coat pork slices. Cover bowl, and refrigerate at least 4 hours (overnight or 8 hours is best, for flavor saturation).

After Hoisin Pork Has Marinated

When ready to make this meal, remove pork from refrigerator. Heat a large, non-stick skillet on medium high. Once hot, remove pork strips from bowl with a slotted spoon (to drain off some of the marinade), and place pork into hot skillet (discard the rest of the marinade left in the bowl the pork was in).

Cook the hoisin pork, turning once, until both sides of the meat are browned. When done, remove the skillet from the heat.

While the pork is cooking, cook noodles separately, according to package directions (do NOT discard the cooking water). Lightly steam broccoli florets (or fully thawed, previously frozen chopped broccoli).

Finishing Making This Meal

Add the cooked noodles, broccoli, shredded carrots, chopped peanuts, and the 6 Tablespoons RESERVED hoisin sauce mixture to the skillet with the browned pork.

Add 1/4 cup of the hot water used for cooking the noodles (the starch in the water will help the hoisin sauce stick to the noodles). Mix all the ingredients together, until coated with sauce. Heat on low, stirring often, to ensure the hoisin pork is heated through before serving.

Serve the Hoisin Pork

If desired, garnish each serving with chopped cilantro, sliced green onions, and additional chopped peanuts. Serve immediately, and enjoy!

I really hope you will consider trying this wonderful pork dish! The flavors are wonderful, and it is a filling, satisfying “all in one” meal… meat, carbs, and veggies! Have a great day!

Looking For More PORK Recipes?

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Recipe adapted from: Lindsay, at https://pinchofyum.com/hoisin-pork-with-rice-noodles

0 from 0 votes

Hoisin Pork with Noodles and Broccoli

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

You'll LOVE Hoisin Pork with Noodles and Broccoli, featuring marinated pork with noodles, broccoli and carrots cooked in an Asian inspired sauce!

Category: Main Dish

Cuisine: Asian

Keyword: hoisin pork

Servings: 6 servings

Calories Per Serving: 683 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Pork Marinade

1/3 cup soy sauce , low sodium
1/4 cup water
3.5 Tablespoons sesame oil
2 Tablespoons honey
1 Tablespoon granulated sugar
1 dash fish sauce
3 Tablespoons vinegar
1 teaspoon lime juice
5 cloves garlic , finely minced
2 Tablespoons ginger (fresh) ,finely grated
1/4 teaspoon red pepper flakes
3 Tablespoons hoisin sauce
3 Tablespoons peanut butter

For Rest of Dish

1.5 pounds pork , cut into thin strips
9 ounces spaghetti noodles , or rice noodles
1.5 cups broccoli , chopped
1/2 cup carrots , grated
1/4 cup peanuts , chopped
6 Tablespoons Reserved Hoisin sauce mixture

Optional Garnish (not included in calorie count)- cilantro, additional chopped peanuts, sliced green onions

US Customary - Metric

Instructions

Place all marinade ingredients in large bowl. Whisk together well, until smooth. Once mixed, measure out 6 heaping Tablespoons and place it in a small, separate bowl (reserving it to add to noodles later). Thinly slice the pork, and add to the marinade still in large bowl. Stir to fully coat pork slices. Cover bowl; refrigerate at least 4 hours (overnight or 8 hours is recommended, for full flavor saturation).
Heat a large, non-stick skillet on medium high. Once hot, remove pork strips from bowl with a slotted spoon (to drain off some of the marinade-discard any remaining marinade in bowl), and place pork strips into hot skillet in a single layer. Cook pork, turning once, until both sides are browned. Remove skillet from heat.
While the pork is cooking, cook noodles in separate pan, according to package directions (do NOT discard the cooking water). Lightly steam broccoli florets, or thawed (previously frozen) broccoli. Add cooked noodles, broccoli, shredded carrots, chopped peanuts, and the 6 Tablespoons RESERVED hoisin sauce mixture to the skillet with browned pork.
Add 1/4 cup of the hot cooking water used for noodles to skillet (the starch in the water will help the hoisin sauce stick to the noodles). Mix all ingredients together, until coated with sauce. Heat on low, stirring often, to ensure dish is heated all the way through before serving. If desired, garnish each serving with chopped cilantro, sliced green onions, or additional chopped peanuts. Serve and enjoy!

Nutrition Facts

Hoisin Pork with Noodles and Broccoli

Amount Per Serving (1 serving)

Calories 683 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 11g69%

Cholesterol 81mg27%

Sodium 736mg32%

Potassium 678mg19%

Carbohydrates 50g17%

Fiber 3g13%

Sugar 13g14%

Protein 30g60%

Vitamin A 1950IU39%

Vitamin C 22.8mg28%

Calcium 58mg6%

Iron 2.5mg14%

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

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16
Mar
2018

Chicken Fried Chicken with Country Gravy

categories: Chicken, Main Dishes

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If you enjoy comfort food meals, (or chicken fried steak, which is a staple breakfast menu item at many restaurants), then you’ll want to try this recipe for Chicken Fried CHICKEN with creamy Country Gravy for a tasty dinner!

I learned how to make this easy dish, after watching my Mom cook fried chicken for many years (and seeing how chicken fried steak is served in restaurants). I adapted this recipe from both of those methods by trial and error. Typically this dish is made using beef in cubesteak form, lightly breaded and fried, and is called chicken-fried steak.

I actually prefer to make it with chicken breasts, but still cover it with that signature delicious, creamy country gravy! It’s very easy to prepare, with a shortcut I use for making the gravy a nice time saver, too! If you enjoy fried chicken, you will enjoy this dish!

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

True Story!

One time, over 20 years ago, I made chicken fried chicken at dinnertime for our two young sons while my husband was out of state on business. I flattened the chicken breasts out so much that when I put the finished, cooked piece of chicken on each of their plates, it nearly covered the entire plate. You should have seen the look in their eyes when they first saw it and gasped!

To make it even more “perfect”, we watched the movie Jurassic Park while we ate our dinner. BIG crazy dinosaurs… BIG crazy-good chicken fried chicken. Our boys have never forgotten that dinner… ha ha!!!

While it definitely is not the “healthiest” dinner you could choose to eat, it sure tastes great every now and then! It’s your typical “comfort food meal”, especially when served with creamy mashed potatoes. Everything in moderation, right? Here’s how easy it is to make:

How To Make Chicken Fried Chicken

Place a boneless, skinless chicken breast in between two pieces of plastic wrap, sealing the edges. Pound the chicken out with the flat side of a meat mallet, until it has flattened out considerably to about 1/2 inch thick, like a cutlet. Think of all that pounding as very inexpensive therapy…

Mix flour and seasonings in a small bowl. Place buttermilk in a separate bowl. Dredge the chicken breast in flour mixture until completely covered on all sides. Dip chicken in buttermilk, coating all sides.

Let excess liquid drip back into bowl, then place chicken back into flour mixture, turning to cover completely. Set chicken onto dry platter, and repeat process for all pieces of chicken, coating one at a time.

Heat vegetable oil on medium high heat, in large skillet. I like to use a cast iron skillet for this, but any type of skillet will work. When oil is hot (but not smoking), add chicken. It should sizzle when chicken hits pan. You might need to cook the chicken in batches, due to the size of the flattened chicken.

Cooking times will vary, due to different thicknesses of meat, but you will need to cook one side (without moving it around-that tends to pull the breading off) until deep golden brown on bottom, then carefully turn chicken over and cook other side. Cook until chicken is fully cooked through (total time between 12-18 minutes, depending on thickness of chicken). Remove from heat.

Prepare The Country Gravy

While chicken is cooking, prepare the gravy. Most of the time I make gravy from scratch, BUT for a quick and easy way to make this creamy gravy for this recipe, I start with a “cheap” package of country gravy mix.

Prepare according to package directions, but also add a small chicken bouillon cube, a teaspoon of butter, some black pepper, onion powder and garlic powder, and stir until completely blended in. I find this really helps the gravy to have more “homemade” flavor!

To serve this easy dish, I place the beautifully browned chicken cutlet onto each serving plate, then generously spoon some of the creamy country gravy over the top, and serve hot! See how big that one little chicken breast becomes when it’s flattened out… practically covers half the plate! P.S. The gravy is good on mashed potatoes, too!

See how easy it is to make chicken fried chicken? It really is a simple dish to prepare, and tastes delicious! You might also want to check out my recipe for Crunchy Buttermilk Fried Chicken! Hope you will consider trying this comfort food style recipe… and enjoy a little taste of the South!

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of chicken recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source for chicken: My mom

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chicken Fried Chicken With Country Gravy

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

If you enjoy comfort food meals (or chicken fried steak), then you'll absolutely want to try Chicken Fried CHICKEN with creamy Country Gravy for a tasty dinner!

Category: Chicken, Dinner

Cuisine: American

Keyword: chicken fried chicken

Servings: 2 servings

Calories Per Serving: 465 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chicken:

2 chicken breasts (boneless, skinless)
1 cup all purpose flour
1/2 cup buttermilk
1/2 teaspoon salt
1/8 teaspoon black pepper, paprika, garlic powder, onion powder (1/8 teaspoon each)
2 Tablespoons vegetable oil

For Country Gravy

1 envelope Country Gravy Mix (+ water indicated on pkg.)
1 cube chicken bouillon (small cube, crumbled)
1 teaspoon butter
1/4 teaspoon black pepper
1/8 teaspoon garlic powder and onion powder (1/8 teaspoon each)

US Customary - Metric

Instructions

Place a boneless, skinless chicken breast in between two pieces of plastic wrap, sealing the edges. Pound the chicken with the flat side of a meat mallet, until it has flattened out considerably to about 1/2 inch thick (like a cutlet).
Mix flour and seasonings in a small bowl. Put buttermilk in a separate bowl. Dredge the chicken breast in flour mixture until completely covered on all sides, and shake off excess flour. Dip floured chicken into buttermilk, coating all sides. Let excess liquid drip back into bowl, then place chicken back into flour mixture, turning to cover completely. Set chicken onto dry platter; repeat process for all pieces of chicken, one at a time.
Heat vegetable oil on medium high heat, in large skillet. When oil is hot (but not smoking), add chicken. It should sizzle when chicken hits pan. You might need to cook chicken in batches, due to the size of the flattened chicken. Cooking times will vary, due to different thicknesses of meat, but you will need to cook one side (without moving it around-that tends to pull the breading off) until deep golden brown on bottom, then carefully turn chicken over and cook other side. Cook until chicken is fully cooked through (total time estimated between 12-18 minutes, depending on thickness of chicken). Remove from heat.
While chicken is cooking, prepare the gravy per pkg. instructions. Once thickened, add chicken bouillon cube (crumbled), butter, black pepper, onion powder and garlic powder. Stir and continue cooking until ingredients are completely blended into gravy.
To serve, place a browned chicken cutlet onto each serving plate, then generously spoon some of the creamy country gravy over the top, and serve hot!

Nutrition Facts

Chicken Fried Chicken With Country Gravy

Amount Per Serving (1 piece (w/ gravy))

Calories 465

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

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