The Grateful Girl Cooks!

13
May
2025

Greek Chicken Salad Wrap

3 Shares

Make an easy Greek Chicken Salad Wrap with chicken, feta cheese, cucumber, onion, tomato, spices and salad dressing in under 10 minutes!

Today I want to share a recipe for a quick and easy lunch wrap I originally found online about 9 years ago. I only made a few slight tweaks to the original recipe and really enjoy this yummy wrap for a quick lunch occasionally.

It’s a Greek chicken salad wrap that is delicious and filling and best of all it is made in under 10 minutes! Whoo Hoo! The recipe is simple and if you can chop, stir, and roll up a filled tortilla (or flatbread) you can make this dish, too! Here’s how to make a Greek Chicken Salad Wrap!

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

Prepare The Ingredients

The ingredients for one Greek salad wrap are pre-cooked chicken breast, onions (green or red), feta cheese, tomatoes, and cucumbers (unpeeled). Using a rotisserie chicken is extremely quick and yummy, so that is what I used this time!

You can use either red onion or green onion, to suit your personal taste. Red onion would be the more traditional “Greek” ingredient, but I enjoy green onions, too, so that is what I used when I photographed this recipe.

Chop the chicken into bite-sized pieces, then finely chop the onions, tomatoes and cucumbers. Crumble feta cheese (regular or low-fat) into small pieces. This will only take a couple of minutes, so you can see how quick and easy this dish is to make!

Place these “salad” ingredients in a small bowl, then set it aside while you whip up the salad dressing.

Make The Salad Dressing

In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano and garlic powder until they are fully combined, then season the dressing to taste with salt and black pepper.

After all the salad dressing is fully combined, pour it over the chicken salad mixture in the bowl.

Toss the salad really well, until all the ingredients are nicely covered with the Greek salad dressing. This mixture is the filling for the tortilla or flatbread you are using.

Fill And Roll The Tortilla Or Flatbread

Lay an 8″ flour tortilla (or flatbread, if using) on a flat surface. Spoon the chicken salad filling evenly down the middle of the tortilla stopping about 1″ from each end.

Wrap the tortilla tightly like a burrito by pulling one side of the tortilla up and over the filling and tucking it in tightly against the mixture. Next, fold both sides in securely and finish tightly rolling the tortilla until it resembles a burrito. Place the wrap seam-side down on a cutting surface.

You can eat the wrap just as it is OR you can slice it (that’s what I do!) Place the filled wrap seam side down. Use a sharp, serrated knife to slice the Greek Chicken Salad Wrap in half when you’re ready to enjoy this meal.

Sorry you can’t see those beautiful red tomato chunks in this photo below, but trust me, they’re in there! REALLY!

Serve And Enjoy The Greek Chicken Salad Wrap

Serve the Greek Chicken Salad Wrap with your favorite sandwich sides. I enjoyed the wrap with some apple slices and a few cheddar sun chips and was very full and satisfied once I was done!

The sandwich has really good flavor thanks to the combination of fresh ingredients and the tasty salad dressing on everything! Those creamy soft feta cheese crumbles in the wrap provide a tang and creaminess which pair very well with the crunchy cucumbers!

See? There really ARE tomatoes in the chicken salad wrap…ha ha! I guess they were hiding, so all I had to do was take a bite and lo and behold, there they were!

Perhaps you will have the chance to make this delicious chicken wrap for yourself or for someone you love. I am confident you’ll enjoy this quick meal.

The recipe as written below makes ONE wrap (or two very small halves), but it is ridiculously easy to double or triple the amount of ingredients to meet your needs.

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More SANDWICH or WRAP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of sandwich or wrap recipes to check out, 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

Recipe adapted from: Lisa Huff at http://snappygourmet.com/easy-chicken-greek-salad-wrap-sandwich/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Greek Chicken Salad Wrap

Prep Time

7 mins

Cook Time

0 mins

Total Time

7 mins

Make an easy Greek Chicken Salad Wrap with chicken, feta cheese, cucumber, onion, tomato, spices and salad dressing in under 10 minutes!

Category: Lunch, Main Dish, Sandwich

Cuisine: Greek

Keyword: Greek Chicken Salad Wrap

Servings: 1 wrap

Calories Per Serving: 264 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup precooked chicken breast chopped
⅓ cup cucumber chopped
⅓ cup fresh tomato chopped
2 Tablespoons feta cheese crumbles regular or low-fat
2 teaspoons green or red onion finely chopped
1 teaspoon extra virgin olive oil
¾ teaspoon red wine vinegar
¼ teaspoon dried oregano
¼ teaspoon garlic powder
salt and pepper, to taste
1 8" flour tortilla or flatbread

US Customary - Metric

Instructions

Chop chicken into small pieces. Finely chop onion, tomato and cucumber. Crumble feta cheese into small pieces. Combine in a small bowl, then set aside.
In separate small bowl, whisk olive oil, red wine vinegar, oregano and garlic powder until fully combined; season to taste with salt and black pepper. Pour it over chicken mixture and toss until well-combined.
Lay tortilla (or flatbread) on a flat surface. Spoon chicken mixture evenly down the middle of the tortilla, stopping about 1" from each end. Wrap the tortilla tightly like a burrito by pulling one side of the tortilla up and over the filling and tucking it in tightly against the mixture. Next, fold both sides in securely and finish tightly rolling the tortilla until it resembles a burrito.
Place seam-side down on a cutting surface. Use a serrated knife to slice the Greek Chicken Salad Wrap in half. Serve and enjoy.

Nutrition Facts

Greek Chicken Salad Wrap

Amount Per Serving (1 wrap)

Calories 264 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 90mg30%

Sodium 1226mg53%

Potassium 416mg12%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 2g2%

Protein 27g54%

Vitamin A 691IU14%

Vitamin C 10mg12%

Calcium 201mg20%

Iron 1mg6%

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

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

09
May
2025

Air-Fried Mozzarella Bites

categories: Air Fryer Recipes, Appetizers

2 Shares

Pin2

Yum

Serve yummy Air-Fried Mozzarella Bites with marinara dipping sauce and watch how fast they disappear! Crisp outside and melted cheese inside!

If you have an air fryer and enjoy “fried” mozzarella and sauce that is popular on restaurant menus, then check out the recipe today to see how to make them at home (for a fraction of the price)!

There’s not too much prep involved, and these delicious appetizers or snacks can even be frozen for a later date, which makes them convenient to have around! I love to make them in my air fryer instead of frying them in a skillet full of hot oil.

Air-Fried Mozzarella Bites come out crispy and golden on the outside, with warm, gooey melted cheese inside. They’re a favorite party food or game day appetizer to serve your family and friends. Here’s how to make them.

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

Prepare The Mozzarella Cheese And Dipping Station

Open 6 individual packages of mozzarella string cheese, discarding the wrappers. Cut each piece in half in the middle so you end up with 12 string cheese halves.

Set out 3 separate “cereal-sized” bowls for the seasoning and dipping “station”. It works well to place them next to each other on the kitchen counter, so the dipping process is easier to manage.

FIRST BOWL: Place ½ cup of all-purpose flour and 1 teaspoon of salt in the bowl and stir together until combined.

SECOND BOWL: Place 2 large eggs and beat them well with a whisk or fork until fully combined.

THIRD BOWL: Place 1 cup of Italian seasoned breadcrumbs and 1 teaspoon of salt. Stir until fully combined.

Pat the mozzarella half-sticks well using paper towels, so they are fully dry, then put them right in front of the seasoning bowls. Now it’s time to get the mozzarella bites ready!

Time To Coat The Mozzarella Bites

The best way I’ve found to coat the mozzarella bites is to do ONE AT A TIME! Place the mozzarella in the flour and turn it until it is covered on all sides.

Put the flour-covered cheese in the egg mixture and use a fork (it’s messy!) to turn it until all sides are covered with egg. Lift the cheese up to let any excess egg drip back down into the bowl.

Lay the floured, egg-coated piece of cheese into the seasoned breadcrumbs and roll it in this mixture until it is well-coated on all sides.

IMPORTANT: Now repeat this process again on the same piece of cheese! Dip it back in the flour, back in the egg, then give it a final roll in the breadcrumbs!

Each piece of mozzarella needs to be processed this way (2 times for each piece of mozzarella!). As you finish each one, place it on a parchment paper-lined baking sheet, then go to the next piece.

Ready To Freeze

When you’re done, you should have 12 mozzarella bites that have each been “covered” two times. Lay them with a space in between each one (in a single layer) on the parchment paper-lined baking sheet and place them in the freezer for 2 hours. This will “flash-freeze them. Don’t skip this step!

This freezing time is very important so the air-fried mozzarella bites will be solid and hold together once they are in the hot air fryer! This recipe will yield 12 air-fried mozzarella bites. When they’ve been flash-frozen for two hours they can be removed and air-fried immediately.

Can They Be Made Ahead?

YES! You can pre-make the mozzarella bites, flash-freeze them for two hours and keep them in the freezer for several weeks or until you want to cook all or a few of them).

If you will be doing this, transfer the frozen mozzarella sticks off the baking sheet and store them in a freezer-safe resealable bag or container.

Time To Cook The Air-Fried Mozzarella Bites

Preheat your air fryer to 400°F. Spritz the mozzarella sticks lightly (on top) with cooking spray, olive oil or vegetable oil. Lay the frozen (do not thaw) mozzarella sticks in a single layer, spritzed side UP in the basket.

Cook them for 3 minutes, then open the air fryer and gently turn the cheese bites over to the other side. Lightly spritz the other side with oil or cooking spray, then continue cooking for about 3 more minutes (approx. 6 minutes total time).

When done, the air-fried mozzarella bites should be heated all the way through and should be crispy and golden in color on the outside. Some of the melted cheese could also be present on the surface as it oozes out very slightly while cooking.

Serve And Enjoy!

Transfer the HOT mozzarella bites to a serving plate with a small dish of warm marinara sauce on the side, for dipping! TIP: Let the mozzarella bites cool very slightly before digging in because the cheese inside is very hot when they first come out of the air fryer!

It is fun taking that first bite because the string cheese is gooey, melted, and has a good long “pull” of warm, stringy cheese! YUM!

Lots of melted cheese inside each bite and dipping each air-fried crispy bite in marinara sauce adds to the overall great taste! YUM!

I hope you have the opportunity to make these fun appetizers for those you love, and trust you’ll love them as much as we do! Thank for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More APPETIZER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of appetizer recipes (no air fryer necessary) to check out, 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: “Food Network Magazine”, January/February 2021 issue, page 41

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Air-Fried Mozzarella Bites

Prep Time

15 mins

Cook Time

6 mins

Inactive FREEZING time

2 hrs

Total Time

2 hrs 21 mins

Serve yummy Air-Fried Mozzarella Bites with marinara dipping sauce and watch how fast they disappear! Crisp outside and melted cheese inside!

Category: Appetizer/Snack

Cuisine: All Cuisines

Keyword: air-fried mozzarella bites

Servings: 12 (1 per serving)

Calories Per Serving: 100 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 1 oz. sticks mozzarella string cheese (part-skim) cut in half across width
½ cup all-purpose flour
2 teaspoons salt (DIVIDED USE)
2 large eggs beaten/whisked until combined
1 cup Italian seasoned breadcrumbs

Dipping Sauce: Marinara Sauce (approx. ½ cup)

US Customary - Metric

Instructions

Cut each piece of string cheese in half widthwise. Pat pieces dry with paper towel.
Set out 3 small bowls side by side with the following ingredients. FIRST BOWL: Place flour and 1 tsp. of salt in bowl; stir together until combined. SECOND BOWL: Add eggs; beat with a whisk or fork until combined. THIRD BOWL: Stir seasoned breadcrumbs and 1 tsp. of salt together until combined.
Place one cheese piece in flour mixture; turn until covered on all sides. Put flour-covered cheese in the egg mixture; use a fork to turn it until all sides are covered with egg. Let excess egg drip back down into the bowl. Lay floured, egg-coated cheese in the breadcrumbs; roll until well-coated on all sides. IMPORTANT: Repeat this process again on the same piece of coated cheese! Dip it back in the flour, back in the egg, then give it a final roll in the breadcrumbs! **Finish all remaining cheese pieces the same way (coating each piece 2 times)
Lay each piece with a space in between each one (in a single layer) on a parchment paper-lined baking sheet. You should have 12 mozzarella bites that have each been "covered" two times. Place them in the freezer for 2 hours. This will "flash-freeze them. Don't skip this step!
To Cook: Preheat air fryer to 400°F. Spritz each piece lightly (on top) with cooking spray, olive oil or vegetable oil. Lay frozen mozzarella bites (do not thaw) in a single layer, spritzed side UP in the basket. Cook for 3 minutes, then turn each piece over. Lightly spritz top side with oil or cooking spray; continue cooking for about 3 more minutes (approx. 6 minutes total time). When done, mozzarella bites should be heated through and crispy, golden brown on the outside.
Transfer mozzarella bites to a serving plate with a dish of warm marinara sauce on the side, for dipping! TIP: Let mozzarella bites cool slightly before serving because the cheese inside is very hot when they first come out of the air fryer! Enjoy.

Recipe Notes

NOTE: This caloric calculation is an estimate only, made using an online ingredient calculation program. It does not include marinara sauce because the amount used, or varieties may differ greatly. Also- please note that the FULL calorie amounts for the flour, eggs and breadcrumbs are included in the caloric calculation, but you may not use the entire amount for the preparation.

Nutrition Facts

Air-Fried Mozzarella Bites

Amount Per Serving (1 mozzarella bite)

Calories 100 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.003g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 0.4g

Cholesterol 38mg13%

Sodium 641mg28%

Potassium 40mg1%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 1g1%

Protein 7g14%

Vitamin A 64IU1%

Vitamin C 0.3mg0%

Calcium 24mg2%

Iron 1mg6%

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

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

06
May
2025

Spinach Apple Quinoa Salad

categories: Salads, Side Dishes

2 Shares

Pin2

Yum

Spinach Apple Quinoa Salad is an amazing, delicious salad with cranberries, goat cheese, and toasted pecans! It’s a great side dish or entree!

Hi, friends! If you’re looking for a fantastic salad, I’m confident you’re going to love the recipe for spinach apple quinoa salad I’m sharing today. I found the original recipe online about a year ago and only have positive things to say about it.

This salad is packed with color, texture, crunch, protein, fiber and creamy goat cheese and it’s become one of my favorite salads! Topped with a delicious honey, lemon and Dijon salad dressing, it’s a wonderful side dish to compliment a variety of meals.

The spinach apple quinoa salad is also wonderful served as a healthy light lunch too, because it’s filling AND the quinoa in it provides a good amount of old-fashioned protein!

Apart from a tiny bit of prep (cooking the quinoa and toasting pecans), all it takes is “building the salad” layer by layer, adding salad dressing, and eating! Here’s how to make this scrumptious spinach apple quinoa salad.

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

A Little Prep – Cook The Quinoa

The first thing you’ll need to do is cook ¼ cup of quinoa and let it cool completely, before you can add it to the salad. Before cooking the quinoa, give it a good rinse and drain it well.

Bring a ½ cup of water to a boil in a small saucepan, then add the rinsed/drained quinoa. Stir to combine, then turn the heat down to Low (a simmer) and put a lid on the saucepan.

Cook the quinoa (covered) for 10-12 minutes OR until all of the water has been absorbed. I recommend checking on it and giving the quinoa a quick stir once or twice while it cooks.

Once all the liquid’s been absorbed, the quinoa is done. Use a fork to “fluff” up the quinoa, then transfer it out of the hot saucepan and place it in a bowl. Allow the quinoa to cool until it’s at room temperature before adding it to the salad.

Toast The Pecans

While the quinoa is cooking (and cooling), lightly “toast” the pecans. I prefer to roughly chop or break apart the pecans, but if you’d prefer to use intact pecan halves, feel free to do so.

Place the pecans in a small skillet, and heat them on Medium, stirring often, for 3-5 minutes to lightly “toast” them. Keep checking them and stirring, because the nuts can burn fairly quickly if you’re not keeping an eye on them.

When they become aromatic and are lightly browned, they’re done! Transfer the pecans out of the skillet and let them cool completely to room temperature before adding them to the salad.

Make The Salad Dressing

The ingredients you’ll use for the salad dressing are extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, salt and black pepper. In a small bowl, combine these ingredients using a whisk or a fork until they have been fully incorporated together.

Time To Create The Spinach Apple Quinoa Salad

Place clean, dry baby spinach leaves in a medium sized serving bowl. Make sure the leaves are dry to ensure the salad dressing will coat them well.

Fluff the cooked and cooled quinoa again with a fork, then add it on top of the baby spinach leaves in the bowl.

Top the quinoa with the toasted pecan pieces and dried cranberries. Now this yummy salad is starting to look nice and colorful, right?

Top the salad with thin unpeeled apple slices (or chunks) and then add creamy goat cheese crumbles. Now all that is left to do is add the salad dressing, toss and serve!

TIP If you’re not going to serve the salad right away, toss the apple slices in some lemon juice before adding, so they don’t turn brown, once exposed to the air.

Dress And Serve The Spinach Apple Quinoa Salad

Give the salad dressing a final whisk, then add it to the salad. NOTE: Don’t add the dressing ahead of time- only add it right before you serve the salad, for best results!

Gently toss the salad until all the ingredients are covered with the salad dressing. Gently re-arrange some of the apples, cranberries, pecans and goat cheese back on top of the salad for presentation (if desired).

Serve and enjoy this delicious salad alongside a favorite main dish! You could also enjoy having the Spinach Apple Quinoa Salad as a main dish, dividing the full amount of salad in half (2 servings).

The quinoa packs enough protein and fiber that would make this tasty salad a wonderful and filling side dish or a “stand-alone” lunch meal.

I really hope you enjoy this fantastic spinach apple quinoa salad, and trust those you share it with will like it, as well! The recipe can easily be doubled or tripled to meet your needs, which is a great thing!

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More SALAD 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 fantastic salad recipes (sweet, savory and main dish) to choose from, 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

Recipe adapted from: https://kristineskitchenblog.com/spinach-and-quinoa-salad-with-apple-and-pecans/amp/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Spinach Apple Quinoa Salad

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Spinach Apple Quinoa Salad is an amazing, delicious salad with cranberries, goat cheese, and toasted pecans! It's a great side dish or entree!

Category: Salad

Cuisine: All Cuisines

Keyword: spinach, apple, quinoa, salad

Servings: 3

Calories Per Serving: 324 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

½ cup water
¼ cup uncooked quinoa rinsed, drained
¼ cup raw pecans (or walnuts) rough chopped or halves
3½ cups fresh baby spinach
¼ cup dried cranberries
½ large apple (unpeeled) cored/thinly sliced (or cut in chunks)
2 ounces goat cheese

For Salad Dressing:

2 Tablespoons extra virgin olive oil
2 Tablespoons fresh lemon juice
1 Tablespoon honey
¾ teaspoon Dijon mustard
⅙ teaspoon salt
1 pinch black pepper

US Customary - Metric

Instructions

Bring water to a boil in a small saucepan; add rinsed/drained quinoa. Stir to combine, then turn heat down to Low (simmer) and put a lid on pan. Cook quinoa (covered) for 10-12 minutes OR until all water has been absorbed. Check on it and give quinoa a stir 1 or 2 times while it cooks.
Once all liquid is absorbed, quinoa is done. Fluff it with a fork, then transfer quinoa to a bowl and cool to room temp.
Place pecans in a small skillet. Cook on Medium, stirring often, for 3-5 minutes to lightly "toast" them. Keep checking them and stirring (they can burn quickly). When they become aromatic and are lightly browned, they're done! Transfer them out of the skillet and cool to room temp.
In a small bowl, combine salad dressing ingredients using a whisk (or fork) until fully incorporated.
To "build" the salad, put spinach in medium bowl. Top with (cooled) quinoa, dried cranberries, (cooled) pecans, apple slices and crumbled goat cheese. Right before serving, add salad dressing and gently toss to combine. Serve and enjoy!

Nutrition Facts

Spinach Apple Quinoa Salad

Amount Per Serving (1 (1/3 of total))

Calories 324 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 5g31%

Polyunsaturated Fat 3g

Monounsaturated Fat 11g

Cholesterol 9mg3%

Sodium 244mg11%

Potassium 375mg11%

Carbohydrates 32g11%

Fiber 4g17%

Sugar 18g20%

Protein 7g14%

Vitamin A 3506IU70%

Vitamin C 16mg19%

Calcium 80mg8%

Iron 2mg11%

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

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

02
May
2025

Instant Pot Macaroni and Cheese

categories: Instant Pot Recipes, Main Dishes, Meatless Meals

2 Shares

Pin2

Yum

Enjoy yummy Instant Pot Macaroni and Cheese, with a creamy sauce of sharp white cheddar cheese, American cheese, butter, milk and seasoning.

I don’t know about your family, but ours LOVES macaroni and cheese! While macaroni and cheese is not known for being a really HEALTHY meal which is an understatement (*cough, cough), we still love it and have loved it since we were young kids!

Today I want to share a recipe I make for us – Instant Pot Macaroni and Cheese, and it’s really good. The Instant Pot cooks the pasta so quickly and then everything else is simply added, stirred, melted, seasoned and then served! By the way, if you don’t own an Instant Pot, be sure to check out my recipe for delicious Easy Stovetop Macaroni and Cheese!

If you are fortunate enough to have an Instant Pot (I was given mine and am grateful for it), I hope you’ll consider trying this yummy recipe. It can be served as a side dish or as a main dish (meatless). Here’s how to make Instant Pot macaroni and cheese.

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

Cook the Macaroni Noodles

Place uncooked macaroni noodles, chicken broth and butter in the inner cannister of the Instant Pot. Give them a good stir, then press the pasta down as much as possible into the liquid. NOTE: You can substitute water for the chicken broth, if desired.

Lock the lid in place, then flip the pressure release valve to SEALING. Now press the MANUAL button (high pressure) and set the timer for 4 minutes. It will take 5-10 minutes for the Instant Pot to reach full internal pressure and then the pressure gauge button will pop up.

The cooking program (and timer) will begin pressure cooking once the machine has reached full pressure. When the cooking time is completed, the machine should beep. Perform a quick release of the steam inside the pot by flipping the pressure release valve to VENTING.

When all steam (and pressure) has been fully released, the pressure gauge button should drop back down, indicating it is safe to open the lid of the Instant Pot.

Add The Remaining Ingredients

Press the CANCEL button to end the cooking program, open the lid and then press the SAUTÉ button. Add milk, Tabasco (or other hot sauce) and yellow table mustard to the cooked noodles in the pot.

Mix the milk, mustard and hot sauce into the pasta very well, to combine them with the cooked pasta. Keep stirring, so the noodles don’t stick to the bottom while heating them on Sauté.

Add American cheese to the pasta and give it a quick stir to combine. I cut mine into small pieces so it will melt faster. The use of American cheese gives the macaroni a nice creamy texture once it melts.

Stir in grated sharp white cheddar cheese and continue to stir constantly until all the cheese has fully melted and been “merged” with the noodles.

Final Step

The Instant Pot mac and cheese should be hot, tender, and the sauce should be quite creamy and cheesy. Stir in a teaspoon of butter and add additional milk, if desired.

The sauce will thicken as the cheese melts, so if you want the sauce to be creamier, add more milk (a little at a time) until the sauce reaches the consistency you prefer.

Take a bite and then season the Instant Pot mac and cheese with salt and black pepper to suit your taste. Continue to cook and stir, and once the pasta is fully heated through, it’s ready to serve. Remember to press CANCEL to turn off the heat for the Instant Pot.

Serve The Instant Pot Macaroni And Cheese

When the Instant Pot mac and cheese is hot, either transfer it to a large serving bowl OR scoop it straight out of the inner pot onto individual plates. Serve the mac and cheese immediately while hot and enjoy it as meatless main dish or as a side dish served with a favorite entree.

I hope you have the opportunity to make Instant Pot Macaroni and Cheese for those you love. It really is a tasty side dish OR meatless main dish, and I trust you’ll enjoy it occasionally as much as we do, even if it is rather high in calories.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index which is located in the Menu at the top of the page. I have some wonderful Instant Pot recipes 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.

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Instant Pot Macaroni and Cheese

Prep Time

10 mins

Cook Time

4 mins

Pressurization (Instant Pot) (approx.)

10 mins

Total Time

24 mins

Enjoy yummy Instant Pot Macaroni and Cheese, with a creamy sauce of sharp white cheddar cheese, American cheese, butter, milk and seasoning.

Category: Main Dish, Side Dish

Cuisine: All Cuisines

Keyword: Instant pot, macaroni and cheese, meatless

Servings: 8 side dish servings (½ cup)

Calories Per Serving: 485 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2¼ cups low sodium chicken broth can substitute water
16 ounces elbow macaroni uncooked
2 TBSP. butter
¾ cup low-fat milk
1 TBSP. Tabasco sauce or other hot sauce
1½ tsp. yellow mustard
8 ounces American cheese (or Velveeta) cut in small pieces
8 ounces white sharp cheddar cheese grated
salt and black pepper, to taste
1 tsp. butter + more milk (if desired) for creaminess

US Customary - Metric

Instructions

Place macaroni, chicken broth (or water) and 2 Tbsp. butter in the Instant Pot. Stir, then press pasta down as much as possible into liquid. Lock lid; set pressure release valve to SEALING. Press MANUAL button (high pressure) and set timer for 4 minutes. It takes about 5-10 minutes to reach full pressure (pressure gauge button will pop up) and then cooking program will begin. When done cooking, perform a quick release of steam by turning pressure release valve to VENTING. When all steam (and pressure) is fully released, pressure gauge button should drop back down, indicating it's safe to open the lid.
Press CANCEL button, open lid then press the SAUTÉ button. Add milk, Tabasco and mustard to the cooked noodles. Stir well, to combine, so noodles don't stick to the bottom while heating.
Add American cheese; stir to combine, then add sharp white cheddar. Continue heating, stirring constantly until all cheese is melted and incorporated.
Mac and cheese should be hot, tender, and the sauce should be creamy. Stir in remaining 1 tsp. butter. Sauce thickens as the cheese melts, so if you want the sauce creamier, add more milk until it reaches the consistency you prefer. Take a bite, season with salt and pepper, to taste. Continue to heat and stir until pasta is fully heated through. Serve hot and enjoy!

Nutrition Facts

Instant Pot Macaroni and Cheese

Amount Per Serving (1 (½ cup))

Calories 485 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 13g81%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 68mg23%

Sodium 780mg34%

Potassium 279mg8%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 3g3%

Protein 21g42%

Vitamin A 686IU14%

Vitamin C 1mg1%

Calcium 540mg54%

Iron 1mg6%

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

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

29
Apr
2025

Mediterranean Butternut Squash

categories: Side Dishes, Vegetable Dishes

2 Shares

Pin2

Yum

Mediterranean Butternut Squash is a flavorful side dish with roasted squash topped with tahini dressing, feta cheese, mint, and pistachios!

If you’re looking for a unique and flavorful vegetable side dish, I hope you’ll check out this recipe for Mediterranean butternut squash! I found the original recipe in a cookbook I own that features all Mediterranean-inspired recipes, made a few small changes, and really enjoy this vegetable dish.

There are several unique ingredients used in this recipe which add some flavorful “zing” to “plain-old butternut squash”. I love roasted butternut squash, but the addition of Mediterranean-inspired toppings really takes this recipe up a notch or two and that’s awesome!

I truly hope you enjoy this absolutely delicious and colorful winter squash recipe. Here’s how to make Mediterranean butternut squash, step by step.

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

Prepare The Butternut Squash

Slice the stem end and the very bottom end off of a 1½ pound butternut squash. Use a vegetable peeler or sharp knife to remove the peel. Peel enough of the outer skin until the orange flesh (not white) of the squash is showing.

Slice the squash in half from top to bottom, then remove and discard the seeds and “stringy pith” from the cavity of each piece. Turn the squash over and place the squash cut side down. Slice each half into ½” thick “half-moon” shaped pieces. Repeat with the other half of the squash.

Place the squash slices in a large bowl and drizzle them with 1½ Tablespoons of olive oil, then season lightly with salt and pepper. Toss the slices until they’re evenly coated with the olive oil, then set the bowl aside.

Make The Tahini Dressing

One of the primary ingredients for the dressing is tahini, which is a roasted sesame seed purée. It is thick in texture and must be stirred very well before using. Tahini looks a bit like peanut butter and can be found in most grocery stores nowadays.

In a small bowl, use a whisk to fully combine the tahini, fresh lemon juice, honey, 2 teaspoons of additional extra virgin olive oil, and a small pinch of salt.

Once the butternut squash has been roasted, you’ll drizzle this tahini dressing over the squash, then garnish it with toasted pistachio seeds, crumbled feta cheese and chopped fresh mint.

I like to get these toppings prepped and ready to go, so it’s really quick and easy to add them to the hot squash as soon as the slices come out of the oven.

Time To Roast The Butternut Squash

Lay the squash in a single layer on an ungreased baking sheet and roast (on a middle rack) for 20 minutes. Rotate the baking sheet in the oven and continue to cook for 6-10 more minutes.

Remove the pan from the oven and use a spatula to carefully turn each slice over. Put the pan back in the oven and bake 10 more minutes, or until the squash is very tender.

When done, both sides of the squash will be nicely browned, and a knife can easily be inserted into the squash without meeting any resistance.

Prepare The Baked Squash For Serving

Arrange the hot squash slices on a serving plate or platter however you wish. I usually layer or “shingle” them in a single line on the serving dish so each slice gets some of the toppings.

Drizzle the tahini dressing over the Mediterranean butternut squash, ensuring each slice gets a bit of the creamy dressing on top!

Garnish And Serve Mediterranean Butternut Squash

Sprinkle crumbled feta cheese, pistachios and chopped, fresh mint leaves on top of the tahini dressing and squash slices. Distribute them evenly over the surface to bring a pop of color and crunch to every piece of squash.

Serve this yummy side dish immediately after garnishing, to ensure the squash remains hot for serving. We enjoyed our Mediterranean butternut squash served as a side dish, with wild rice and salmon! Everything was absolutely delicious!

The butternut squash is so creamy and delicious, the tahini dressing provides great flavor, and the feta cheese, mint, and crunchy pistachios make it taste amazing!

I really hope you give this unique and yummy recipe a try, and trust you’ll enjoy it, too! We enjoy the fresh flavors and texture this Mediterranean-style recipe adds to a common winter squash!

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More VEGETABLE 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 delicious veggie recipes you may want to check out, 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

Recipe adapted from “The Complete Mediterranean Cookbook”, page 227, published by the editors at America’s Test Kitchen in 2016

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Mediterranean Butternut Squash

Prep Time

15 mins

Cook Time

31 mins

Total Time

46 mins

Mediterranean Butternut Squash is a flavorful side dish with roasted squash topped with tahini dressing, feta cheese, mint, and pistachios!

Category: Side Dish, Vegetable Dish

Cuisine: Mediterranean

Keyword: Mediterranean Butternut Squash

Servings: 4

Calories Per Serving: 239 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ pounds butternut squash
1½ Tablespoons extra virgin olive oil
½ teaspoon salt
½ teaspoon black pepper

For Tahini Dressing:

1 Tablespoon tahini
2 teaspoons extra virgin olive oil
1½ teaspoons fresh lemon juice
1 teaspoon honey
1 pinch salt

For Garnish:

¼ cup feta cheese crumbled
¼ cup toasted pistachios shelled
2 Tablespoons fresh mint chopped

US Customary - Metric

Instructions

Preheat oven to 425℉ (or 218.33℃).
Slice stem end and bottom off of squash. Peel squash until the orange flesh (no white) is showing. Slice squash in half from top to bottom. Remove/discard seeds and "stringy pith". Place a squash half, cut side down, on cutting board. Slice into ½" thick "half-moon" shaped pieces. Repeat with remaining half.
Place squash slices in a large bowl; drizzle with 1½ Tbsp. olive oil; season with salt/pepper. Toss until evenly coated with olive oil; set bowl aside.
In a small bowl, use a whisk to combine tahini, lemon juice, honey, 2 teaspoons of olive oil, and a small pinch of salt. Set aside.
Lay squash in a single layer on a baking sheet. Bake at 425℉ on a lower rack for 20 minutes. Rotate baking sheet; continue to cook 6-10 more minutes. Remove pan from oven; use spatula to turn each slice over. Put pan back in oven; bake 10 more minutes, or until squash is very tender and well-browned.
Layer or "shingle" squash slices in a single line on a serving platter. Drizzle with tahini dressing, ensuring each slice gets some! Sprinkle crumbled feta, pistachios and chopped mint leaves evenly on top. Serve hot and enjoy!

Nutrition Facts

Mediterranean Butternut Squash

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

Calories 239 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 8mg3%

Sodium 417mg18%

Potassium 721mg21%

Carbohydrates 25g8%

Fiber 5g21%

Sugar 6g7%

Protein 5g10%

Vitamin A 18263IU365%

Vitamin C 38mg46%

Calcium 149mg15%

Iron 2mg11%

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

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

26
Apr
2025

Chocolate Swirl Cookies

categories: Cookies, Desserts

6 Shares

Pin6

Yum

Chocolate Swirl Cookies are easy to make, yummy treats with a ribbon of melted chocolate swirled through the batter! Recipe makes 2 dozen.

Today I want to share a delicious recipe for chocolate swirl cookies! I finally got around to photographing the preparation so I could put it here on the blog so other people can enjoy them, too!

The original recipe came from a cookie cookbook I’ve owned for over 25 years which has a lot of great recipes in it. This recipe will make a fairly small batch of 24 cookies but can easily be doubled or tripled to meet your needs.

Chocolate swirl cookies taste wonderful, they’re nice and soft and simple to prepare, and I’m confident you’re going to love them. Here’s how to make them!

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

Prepare The Batter

Measure all-purpose flour, baking powder and salt into a medium-sized bowl. Use a whisk to combine these ingredients, then set the bowl aside.

In a separate large bowl, use an electric mixer to beat brown sugar (light or dark) with granulated sugar on MEDIUM speed. Beat the two sugars until they’re combined.

Add a stick of soft butter to the sugar mixture and beat (on medium) until the butter is fully incorporated and the mixture has a grainy texture similar to wet sand.

Brown and granulated sugars are mixed together, than a stick of soft butter is beaten in. Add one large raw egg, light sour cream and vanilla extract to the sugar mixture. On Medium speed, beat these ingredients into the sugar mixture until the batter is fully combined and fluffy.

Combine “Wet” And “Dry” Ingredients

Once you’re done mixing the eggs, vanilla and sour cream in, be sure to scrape down the batter off the sides of the bowl. Grab the reserved bowl you set aside that contains the flour mixture (the “dry” ingredients).

Add the flour mixture to the batter. Use your electric mixer on LOW speed to incorporate the flour mixture only until it is just combined. Be careful to not OVER-MIX the batter. The cookie batter will be fairly thick. Now you are ready for the final step!

Melt The Chocolate For SWIRLING!

Now it’s time to melt the chocolate chips! There are TWO ways you can do this, either in a double boiler OR in the microwave. I prefer the microwave because it is fairly quick and simple, so I will show you this method below.

Whichever method you choose, it is really IMPORTANT to not get water or moisture of any kind in the chocolate or it will “seize up” and get hard, and you DO NOT want that. Here’s how to melt the chocolate chips in a microwave.

Place 1 cup of the semi-sweet chocolate chips in a completely dry microwave-safe bowl or container. Heat on HIGH power for 30 seconds. Remove bowl and stir. Repeat this process in 30 second rounds (HIGH heat), removing the bowl after each round to stir the chocolate.

The chocolate will take about 4-5 rounds of 30 seconds of heating/stirring to fully melt the chocolate until it is fully smooth after stirring. You can see below 4 stages of the chocolate melting. It is important to melt it in small 30 second bursts so the chocolate doesn’t get overheated and burn.

Once the chocolate has fully melted, let it cool for one minute, then pour it on top of the cookie dough. Now it’s time to “marble” the cookie dough with chocolate!

Swirl In The Chocolate

Use a wooden spoon or spatula to gently swirl the chocolate through the plain batter. Do not completely mix in the chocolate, simply swirl it through the thick batter to give it a nice, marbled look.

Once the chocolate is dispersed, the cookie dough is ready to drop on the baking sheet and head to the oven for baking.

Time to Bake Some Cookies!

Drop the cookie batter by Tablespoons onto an UNGREASED cookie sheet (or sheets). There should be enough cookie dough to make 2 dozen cookies. Leave about 2 inches between each mound of cookie dough, to give the cookies room to spread.

Bake them at 300°F. for 20-22 minutes. When done, the cookies will be “set” around the bottom edges, and the cookies will be light brown in appearance. The cookies will be fairly soft, so place the baking sheets on a wire rack and let the cookies cool for a couple minutes before attempting to remove them from the pan.

Serve And Enjoy Chocolate Swirl Cookies

After the cookies have rested 1-2 minutes and firmed up slightly, use a spatula to transfer them off the baking sheet and onto a wire rack to finish cooling. We feel like these chocolate swirl cookies taste best when served at room temperature!

The chocolate swirl cookies should have a marbled appearance showing the plain batter and the chocolate swirled batter which produce a pretty good-looking cookie!

When the cookies are at room temperature, transfer them to a serving platter and dig in. The cookies are soft and have wonderful chocolate flavor throughout, so watch how quickly they will disappear!

If you have any leftovers you want to keep longer, these chocolate swirl cookies can definitely be frozen. Wrap them in plastic wrap then store in the freezer in an airtight container or freezer bag, then you can pull out a few decadent cookies to enjoy another day!

I hope you have the opportunity to try these cookies and trust that everyone you share them with enjoy them as much as we do! They’re really good (and they also freeze very well).

Thank you for taking time out of your busy day to stop by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More COOKIE 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 delicious cookie recipes to check out, 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: “Mrs. Fields Best Ever Cookie Book!”, by Debbi Fields, page 32, published in 1998 by Time-Life Books

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Swirl Cookies

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Chocolate Swirl Cookies are easy to make, yummy treats with a ribbon of melted chocolate swirled through the batter! Recipe makes 2 dozen.

Category: Dessert, Snack

Cuisine: All Cuisines

Keyword: chocolate swirl cookies

Servings: 24 cookies

Calories Per Serving: 159 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup brown sugar (packed) light or dark
½ cup granulated sugar
½ cup butter softened (equals 1 stick)
1 large egg
½ cup light sour cream
1⅛ teaspoons vanilla extract
1 cup semi-sweet chocolate chips

US Customary - Metric

Instructions

Preheat oven to 300℉. (or 148.88℃.)
Measure flour, baking powder and salt into a medium bowl. Use a whisk to combine; set bowl aside.
In separate large bowl, use electric mixer to beat brown sugar with granulated sugar on MEDIUM speed until combined. Add soft butter; beat until fully incorporated and mixture has a texture similar to wet sand. Add egg, sour cream and vanilla. Beat on medium speed until fully incorporated and batter is fluffy.
Scrape batter down from the sides of the bowl. Add reserved flour mixture; beat on LOW speed to incorporate flour only until batter is thick and just barely combined. Be careful not to OVER-MIX the batter.
Melt chocolate-it's IMPORTANT to not get water or moisture in the chocolate or it will "seize up" and get hard; Here's how to melt chocolate chips in a microwave. Place chocolate chips in a dry microwave-safe container. Heat on HIGH for 30 seconds. Remove bowl; stir. Repeat in 30 second pops of power (HIGH heat) and remove after each one to stir chocolate. Important- Only melt it in 30 second bursts so chocolate doesn't burn. It takes about 4-5 rounds of 30 seconds of heating/stirring to fully melt chocolate.
Let fully melted chocolate cool for 1 minute, then pour it onto the dough. Use a wooden spoon or spatula to swirl chocolate through the batter. Do NOT completely mix in the chocolate, simply swirl it through for a nice, marbled look.
Drop dough by Tablespoons 2" apart onto UNGREASED cookie sheet(s). Bake at 300°F. for 20-22 minutes. When done, cookies will be "set" around edges and light brown in appearance. Place baking sheets on a wire rack; let soft cookies cool 2 minutes (to firm up slightly) before removing them from the pan.
Use a spatula to transfer cookies from baking sheet onto a wire rack to finish cooling. Serve at room temperature and enjoy!

Recipe Notes

Note: Light sour cream was used in this recipe and the caloric calculation, but regular (full fat) sour cream may be substituted, if desired.

Nutrition Facts

Chocolate Swirl Cookies

Amount Per Serving (1 cookie)

Calories 159 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 20mg7%

Sodium 64mg3%

Potassium 83mg2%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 11g12%

Protein 2g4%

Vitamin A 149IU3%

Vitamin C 0.04mg0%

Calcium 23mg2%

Iron 1mg6%

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

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

21
Apr
2025

Asian BBQ-Glazed Chicken

categories: Chicken, Main Dishes

3 Shares

Pin3

Yum

You’ll enjoy Asian BBQ-Glazed Chicken, a delicious, easy dish featuring chicken thighs and legs coated in Asian-style BBQ sauce and baked!

Today I’m sharing a simple recipe for delicious BBQ chicken (with an Asian twist) and hope you will find it interesting enough to make it and enjoy with those you love.

The chicken’s flavor is enhanced by a very easy to make Asian-inspired barbeque sauce which is added to the chicken in two stages while baking. The chicken itself is simply seasoned with a few common spices (salt, pepper, garlic and onion powders) and the finished dish is garnished with sesame seeds and sliced green onions.

All in all, this dish is easy to prepare and tastes great, especially when served with steamed rice on the side. I think you’re going to like it, so here’s how to make Asian BBQ-Glazed Chicken.

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

Make The Asian BBQ Sauce

The ingredients you’ll need to make the Asian-Style BBQ sauce are ketchup, soy sauce (regular or low-sodium), hoisin sauce, rice vinegar, red chili flakes, fresh ginger, and toasted sesame oil.

All of these ingredients for the sauce can easily be found in most grocery stores. Hoisin sauce, sesame sauce, and sesame oil can typically be located in the Asian food section.

Measure all the sauce ingredients into a small saucepan and stir very well to combine them. Turn the heat to LOW, and simmer the sauce, for 3-4 minutes.

Stir occasionally as the sauce simmers. After 3-4 minutes, the sauce will thicken slightly. Remove the saucepan from the heat source and set aside.

Prepare The Chicken

Pat the pieces of chicken dry using paper towels, then place each piece on a parchment paper-lined rimmed baking sheet. Leave a small amount of space between each piece of chicken.

Lightly season both sides of each piece of chicken with salt, pepper, garlic powder and onion powder. NOTE: The recipe (as written below) calls for 4 thighs and 4 legs (to serve 4 people), however when I photographed this, I only used 3 thighs and 3 legs (just an FYI).

Use a pastry brush to THINLY brush some of the BBQ sauce on both sides of each piece of chicken. Add only enough sauce to barely cover the chicken pieces on all sides for the first half of the baking time.

You should have plenty of sauce left over for later when you will thickly apply it halfway through the baking time!

Bake The Chicken

Place the Asian BBQ-Glazed chicken on a middle rack in your preheated oven. Bake it at 400°F. for 20 minutes, then carefully remove the pan of chicken from the oven.

Using your pastry brush, apply a THICK coating of BBQ sauce to each piece of chicken, using up the remaining BBQ sauce to do this. Now the chicken is ready to finish baking!

Put the chicken back into the oven and continue to bake it for 20 more minutes OR until the chicken reaches a safe internal temperature of 165°F. You can check the inner temperature of the chicken by inserting a meat thermometer into the thickest part.

Once the chicken is done, remove it from the oven and let it rest for a minute, then transfer the chicken pieces to a serving plate. Garnish the Asian BBQ-Glazed Chicken with sliced green onions and sesame seeds, if desired.

Serve The Asian BBQ-Glazed Chicken

When the chicken has been garnished, it is ready to be served and enjoyed! The outside of the chicken will be really darkened and browned, and the skin should be moderately crispy.

We always enjoy having steamed rice served with the chicken and I added steamed broccoli this time to go along with it. The chicken tastes amazing and is juicy on the inside and a bit crisp on the outside.

I hope you have the chance to try this delicious Asian-inspired chicken, and trust you’ll enjoy it, too! It’s a simple meal to prepare without a lot of work which makes it a “good choice” in my book.

Thank you for taking time to visit here today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

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 fabulous chicken recipes to choose from, 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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Asian BBQ-Glazed Chicken

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

You'll enjoy Asian BBQ-Glazed Chicken, a delicious, easy dish featuring chicken thighs and legs coated in Asian-style BBQ sauce and baked!

Category: Main Dish

Cuisine: Asian

Keyword: Asian BBQ-glazed Chicken

Servings: 4 (one thigh + one leg per serving)

Calories Per Serving: 684 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Asian-Style BBQ Sauce:

¼ cup ketchup
¼ cup Hoisin sauce
2 Tbsp. rice vinegar
1 Tbsp. toasted sesame oil
1 Tbsp. soy sauce
1 Tbsp. finely grated fresh ginger
2 teaspoons water
1 pinch red chili flakes

Chicken: Season chicken lightly (both sides) with salt, pepper, garlic powder and onion powder

4 medium chicken thighs (bone in-skin on)
4 medium chicken legs (bone in-skin on)

For Garnish: Sesame seeds and/or sliced green onions (optional)

US Customary - Metric

Instructions

Preheat oven to 400℉ (or 204.44℃). Line a baking sheet with parchment paper.
Measure sauce ingredients into a small saucepan; stir well to combine. Simmer on LOW heat for 3-4 minutes, stirring occasionally. After 3-4 minutes, sauce will thicken slightly. Remove pan from heat source; set aside.
Pat chicken dry with paper towels; place each piece on prepared baking sheet, leaving space between each piece. Lightly season both sides of chicken pieces with salt, pepper, garlic powder and onion powder.
Use a pastry brush to THINLY brush BBQ sauce to chicken on both sides, adding only enough sauce to barely cover the chicken (remaining sauce is for later).
Bake chicken (on a middle rack) at 400°F. for 20 minutes, then remove pan from oven. Brush a THICK coating of BBQ sauce on each piece of chicken, using all the remaining BBQ sauce. Put chicken back in oven; bake it for 15-20 more minutes (time will depend on size of chicken pieces) OR until chicken reaches a safe internal temp. of 165°F. Insert meat thermometer into thickest part to check.
When chicken is done, let it rest a minute, then transfer pieces to a serving plate. Garnish chicken with sliced green onions and sesame seeds. Serve and enjoy!

Recipe Notes

NOTE: The caloric calculation for the chicken is an estimate only using a software tracker, because the weight/size of the chicken pieces will vary per user. It is also based on each person consuming one chicken thigh AND one chicken leg (this amount or combination of pieces eaten may also vary per your needs). The ingredients used for the sauce may vary calorically as well, depending on the brands used.

Nutrition Facts

Asian BBQ-Glazed Chicken

Amount Per Serving (1 (leg + thigh))

Calories 684 Calories from Fat 441

% Daily Value*

Fat 49g75%

Saturated Fat 13g81%

Trans Fat 0.2g

Polyunsaturated Fat 11g

Monounsaturated Fat 20g

Cholesterol 262mg87%

Sodium 768mg33%

Potassium 649mg19%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 8g9%

Protein 46g92%

Vitamin A 317IU6%

Vitamin C 1mg1%

Calcium 33mg3%

Iron 2mg11%

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

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

16
Apr
2025

Roasted Red Pepper Hummus

categories: Appetizers

3 Shares

Pin3

Yum

Roasted Red Pepper Hummus is a yummy appetizer that’s so easy to make! Serve with crackers, pita chips, or an assortment of fresh veggies!

When I first tried hummus many years ago, I didn’t know what to expect. I thought I might not like it, but it turns out it’s DELICIOUS! A few years later I finally make homemade hummus for the first time (and have made it many times in the years since then).

My husband occasionally buys red pepper hummus at the grocery store, and I started wondering why I hadn’t made this type of hummus before. I always have the ingredients for hummus on hand and also had a jar of roasted red peppers in our pantry, so I made some and it tasted GREAT!

Don’t really know why it took so long to photograph it and finally post the recipe, but I’m doing that now! Here’s how SIMPLE it is to make roasted red pepper hummus for a wonderfully delicious appetizer or snack.

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

What Do I Need To Make This Hummus?

To make the hummus you’ll need a can of garbanzo beans (chickpeas), sesame tahini paste, roasted red peppers, olive oil, garlic and fresh lemon juice.

If you’re not familiar with tahini paste, it can be found in most grocery stores nowadays. It is a creamy paste made by finely grinding sesame seeds and resembles natural-style peanut butter in consistency.

A Little Prep!

This recipe only takes a couple minutes of prep. First, rinse and then drain a 15 oz. can of garbanzo beans (also known as chickpeas). Garbanzo beans are a GREAT source of fiber and protein!

Open the jar or can of tahini paste and give it a good stir to combine the oil that has separated from the paste. You should end up with a thick paste that resembles a light-colored peanut butter.

Remove some roasted red peppers from the jar, then finely chop them. Continue cutting until you have enough to make 4 Tablespoons of chopped peppers. Remove 1 teaspoon of the chopped peppers and set them aside for later, to “garnish” the finished hummus.

Let’s Make Some Hummus!

Place drained garbanzo beans, tahini paste, the remaining chopped red peppers, fresh squeezed lemon juice and minced garlic into a food processor.

Pulse these ingredients several times until the mixture becomes thick and slightly chunky, as shown below.

Add 2 Tablespoons extra virgin olive oil to the hummus a little bit at a time while the food processor is running. When you add the oil to the top “dispenser”, it allows the oil to drip through very slowly, which is what you want!

Continue processing the roasted red pepper hummus until all the olive oil is added and the hummus is smooth and creamy. Transfer the hummus out of the food processor and into a serving bowl.

Serve And Enjoy Roasted Red Pepper Hummus

Drizzle the reserved ½ Tablespoon of olive oil over the top of the hummus right before serving. Sprinkle the reserved chopped roasted red peppers on top, to add a pop of color. You can also top the hummus with sesame seeds, if desired (not shown).

Place the roasted red pepper hummus dish on a serving platter and surround it with colorful fresh veggies, crackers and/or pita bread wedges or pita chips for dipping. Serve and enjoy this delicious appetizer!

Veggies (like the celery shown below) are the perfect scoopers for the creamy roasted red pepper hummus. They also add a wonderful crunch that goes so well with creamy hummus!

Set out a plate of roasted red pepper hummus for your next get together and watch how fast it disappears! It’s a great party or potluck dish and the recipe can EASILY be doubled or tripled to suit your needs.

I hope you really enjoy making your very own roasted red pepper hummus, and trust you’ll enjoy it as much as we do! It’s a great way to get kids to eat their veggies! In our home it is always a welcome treat and seems to disappear in a couple of days.

Thanks so much for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More APPETIZER 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 delicious appetizer recipes 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.

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Roasted Red Pepper Hummus

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

Roasted Red Pepper Hummus is a yummy appetizer that's so easy to make! Serve with crackers, pita chips, or an assortment of fresh veggies!

Category: Appetizer/Snack

Cuisine: Middle Eastern

Keyword: roasted red pepper hummus

Servings: 6

Calories Per Serving: 155 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

15 ounces canned chickpeas (garbanzo beans) =1 can, rinsed and drained
4 Tablespoons chopped roasted red peppers * divided use
2½ Tablespoons extra virgin olive oil * divided use
2½ Tablespoons tahini paste stirred well
1½ Tablespoons fresh lemon juice
1½ teaspoons minced garlic
salt and pepper, to taste

US Customary - Metric

Instructions

Rinse and drain garbanzo beans. Stir tahini paste well, to incorporate the oil that has separated from the paste.
Finely chop 4 Tablespoons of canned red peppers. Remove 1 teaspoon of the peppers; set aside for later, to "garnish" finished hummus.
Place garbanzo beans, tahini paste, remaining chopped red peppers, lemon juice and garlic into a food processor. Pulse several times until mixture is thick/chunky.
Add 2 Tablespoons olive oil to the hummus a little at a time while the food processor is running. Add the oil to the top "dispenser", allowing the oil to drip through very slowly. Continue processing hummus until the olive oil is added and hummus is smooth and creamy. Transfer hummus into a serving bowl.
To Serve- Drizzle reserved ½ Tablespoon olive oil over the top of the hummus. Sprinkle with reserved red peppers. Put hummus dish on a serving plate; surround it with fresh veggies, crackers, pita bread wedges or pita chips. Enjoy!

Nutrition Facts

Roasted Red Pepper Hummus

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

Calories 155 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Sodium 464mg20%

Potassium 152mg4%

Carbohydrates 12g4%

Fiber 4g17%

Sugar 0.1g0%

Protein 5g10%

Vitamin A 66IU1%

Vitamin C 7mg8%

Calcium 39mg4%

Iron 1mg6%

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

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

12
Apr
2025

Cheesy Chicken Rice Casserole (Instant Pot)

categories: Casseroles, Chicken, Instant Pot Recipes, Main Dishes

2 Shares

Pin2

Yum

Use an Instant Pot to make a delicious Cheesy Chicken Rice Casserole! Filled with chicken, cheese, rice and broccoli, this meal serves 6.

About a year and a half ago our oldest son moved to Portugal after getting married (his wife is Portuguese). He gifted me with the Instant Pot that he purchased while living in his own apartment here in Oregon. On a trip back home to visit last year, he stayed with us, and I made this cheesy chicken rice casserole for dinner one night.

We all really liked it, and it was fun to show him I had learned how to use my Instant Pot because he’d given it to me without any instructions, recipes or instruction manual! Ha Ha!

Since that time, I’ve made quite a variety of Instant Pot recipes (Butter Chicken, Rice Pudding, Ground Beef Stroganoff , Macaroni and Cheese and others) using this convenient appliance. These and all of my recipes can be found in the Recipe Index, located at the top of each blog post.

I adapted this recipe slightly from an original recipe I found on YouTube from “Six Sisters Stuff”. It’s easy to make and is a delicious casserole (with chicken, veggies and rice) that yields about 6 servings! Here’s how to make it.

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

Prepare The Chicken

Pat 1½ pounds of boneless, skinless chicken breasts dry with paper towels. Cut the chicken into bite-sized chunks, then set them aside.

Press the Sauté button on the Instant Pot, and heat 2 Tablespoon of extra virgin olive oil in it. Once the oil is heated (but not smoking), add the chicken pieces to the Instant Pot.

Stir in chopped onion, curry powder, salt, pepper and minced garlic. Continue to stir as it cooks in the hot oil, so the garlic doesn’t burn, because it will become bitter if burnt.

Cook, stirring often until the chicken is no longer pink and is mostly cooked through. It will finish cooking once pressure-cooked later. Press the CANCEL button to stop sautéing.

Time To Add More Ingredients

Add rice, cream of chicken soup, low-sodium chicken broth, water, and raw broccoli florets to the Instant Pot. The broccoli will break apart a little as it is pressure-canned, so don’t make the pieces too small.

Once all these ingredients have been added, stir the mixture until they are all incorporated and fully combined. Now it’s time to cook it all together in your Instant Pot.

Ready To COOK!

Lock the lid of your Instant Pot in place. Flip the steam release valve to SEALING. Press the MANUAL button and set the timer for 6 minutes. The Instant Pot will take about 10 minutes or so to come to full internal pressure (the pressure button will pop up indicating full pressure), and the cooking program/timer will begin.

When the 6-minute cooking program ends and timer indicates it’s done, flip the steam release valve to VENTING to allow a quick release of the steam inside. Once all the steam pressure has been released the pressure valve will drop back down, indicating it is safe to open the lid.

Carefully unlock and remove the lid of the Instant Pot and give the mixture inside a very quick stir.

Sprinkle a cup of grated cheddar cheese on top of the casserole and stir it in well, until the cheese has melted and is fully mixed in.

Serve The Cheesy Chicken Rice Casserole

To serve the cheesy chicken rice casserole, transfer the mixture out of the inner pot and spread it out evenly in a 2-quart baking dish. If desired, add a bit more grated cheddar cheese on top (optional, but GOOD!).

TIP: If adding cheese on top, put the casserole in a microwave; heat 30-45 seconds to fully melt the cheese. You do not have to do this because the heat of the casserole will slightly melt the cheese. However, if you want the cheese fully melted, use your microwave to help it along!

Serve the casserole immediately, and enjoy this delicious, filling one dish meal, full of chicken, rice and broccoli! There’s enough for 6 servings, and leftovers can be reheated in a microwave. Store any leftovers in an airtight container in the refrigerator.

I hope you enjoy Instant Pot Cheesy Chicken Rice Casserole because it’s a very satisfying meal that’s simple and budget friendly to make. I am confident your friends and family will enjoy it, too!

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More CHICKEN CASSEROLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of chicken casseroles (not Instant Pot) 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.

Find Me On Social Media:

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

Recipe adapted from a: “Six Sisters Stuff” Instant Pot video I saw on YouTube

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cheesy Chicken Rice Casserole (Instant Pot)

Prep Time

20 mins

Cook Time

6 mins

Includes Pressurization time (Instant Pot)

10 mins

Total Time

36 mins

Use an Instant Pot to make a delicious Cheesy Chicken Rice Casserole! Filled with chicken, cheese, rice and broccoli, this meal serves 6.

Category: Casserole

Cuisine: All Cuisines

Keyword: cheesy chicken rice casserole, Instant pot

Servings: 6

Calories Per Serving: 548 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ pounds boneless skinless chicken breast
2 Tablespoons extra virgin olive oil
1 medium yellow onion peeled, diced
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon curry powder
2 cups long grain white rice
2 cups low-sodium chicken broth
10.5 ounces cream of chicken soup = 1 regular sized can
½ cup water
1½ cups raw broccoli florets
1 cup grated cheddar cheese + more for topping casserole, if desired

US Customary - Metric

Instructions

Pat chicken dry with paper towels. Cut into bite-sized chunks; set aside.
Press SAUTÉ button on Instant Pot; heat olive oil in inner pot. Once oil is hot, add chicken. Stir in onion, curry powder, salt, pepper and garlic. Continue to stir so garlic doesn't burn. Cook until chicken is no longer pink (mostly cooked) It will finish cooking later. Press CANCEL button to stop sautéing.
Add rice, cream of chicken soup, chicken broth, water, and broccoli florets. Stir the mixture until ingredients are fully combined.
Lock the lid of the Instant Pot. Flip the steam release valve to SEALING. Press the MANUAL button; set the timer for 6 minutes. The Instant Pot will take about 10 minutes to come to full pressure (pressure button will pop up indicating full pressure), then cooking program begins. When cooking program ends and timer indicates it's done, flip the steam release valve to VENTING to allow a quick release of the steam inside. When all pressure has been released, pressure button will drop back down, indicating it is safe to open the lid.
Carefully remove Instant Pot lid; give mixture inside a quick stir. Sprinkle 1 cup of grated cheddar on top; stir well, until cheese melts and is mixed in.
Transfer mixture to a 2-quart baking dish and spread evenly in dish. OPTIONAL: Add more grated cheese on top. TIP: If adding cheese on top, put casserole in microwave; heat 30-45 seconds to melt cheese. This is not a must, but if you'd prefer the cheese fully melted, use a microwave to help it along! Serve and enjoy!

Nutrition Facts

Cheesy Chicken Rice Casserole (Instant Pot)

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

Calories 548 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g38%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 95mg32%

Sodium 1027mg45%

Potassium 707mg20%

Carbohydrates 58g19%

Fiber 2g8%

Sugar 2g2%

Protein 37g74%

Vitamin A 459IU9%

Vitamin C 23mg28%

Calcium 186mg19%

Iron 2mg11%

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

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

08
Apr
2025

Roasted Golden Potatoes

categories: Side Dishes, Vegetable Dishes

2 Shares

Pin2

Yum

Roasted Golden Potatoes are a SIMPLE delicious dish with butter, Parmesan cheese and spices. It only takes 5-7 minutes to prep, then bake!

If you’re looking for a new and simple way to serve potatoes, I hope you’ll check out this recipe for Roasted Golden Potatoes. I wrote the original recipe down many years ago on a 3″ x 5″ card but failed to make note of where I got it!

The recipe card has been sitting in an old recipe box of mine for years and years, so I had forgotten about it and how ridiculously easy it is to prepare! It hardly takes any effort to make this delicious side dish because you use canned whole potatoes, butter, Parmesan and a couple common spices!

Honestly… it takes longer to preheat our oven than it does to get these potatoes ready! Here’s how to make enough roasted golden potatoes for 6 small servings.

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

What Kind Of Potatoes To Use

This dish uses two 15-ounce cans of whole white potatoes, also known as “new” potatoes. They can be found in most grocery stores and are simply peeled whole small potatoes in a water base.

The potatoes are pre-cooked during the manufacturer’s canning process, so they come right out of the can ready to party!

Here We Go!

The first thing you will need to do is preheat your oven to 350°F. because it only takes a few minutes to get the potatoes seasoned and ready! Drain the potatoes very well, then place the whole potatoes in the (ungreased) baking dish in a single layer.

Season The Potatoes

Melt 4 Tablespoons of butter (equal to half a stick of butter), then drizzle it all over the potatoes. Carefully turn over and rotate the potatoes to make sure all sides get some of the melted butter on them.

Sprinkle the top of the potatoes with seasoning salt and garlic powder. After that, lightly sprinkle the potatoes with grated Parmesan cheese. TIP: Don’t have seasoning salt? You can make your own with my recipe here.

NOTE: You can use either fresh, finely shredded Parmesan cheese OR the kind you find in the pasta section in a shaker can. Either variety works well! Use whatever type of Parmesan you prefer or have available.

In the 2nd photo below, I have shown the potatoes topped with Kraft parmesan cheese. I always have both types of parmesan on hand but realize many people may only have the type in the can, so I used that for the photos.

The last step before baking is to lightly sprinkle the potatoes with paprika and then top them with fresh chopped parsley. The parsley will provide a “pop” of color to this dish and adds a bit of flavor, as well!

Bake And Serve The Roasted Golden Potatoes

When your oven has fully preheated, bake the roasted golden potatoes (uncovered) on the middle oven rack at 350°F. for 25 minutes.

When the potatoes are done cooking, remove the baking dish from the oven. The roasted golden potatoes should be fully heated through, and have a beautiful “golden” color on top!

Serve the roasted golden potatoes immediately while hot! We enjoyed this this time served with ham and a broccoli cashew stir-fry, and we really enjoyed them ALL!

Note: Canned whole potatoes are fairly small, yet the sizes can vary with each can. We typically use about 3 potatoes per serving, but of course that number may vary slightly depending on your needs or the portion size desired.

I hope you have the opportunity to make this simple, but tasty vegetable side dish and trust you will enjoy it, too! It’s so simple to prepare and is a great side dish to “throw together” on a busy evening!

Thank you so much for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More Recipes Featuring POTATOES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious recipes that feature potatoes, 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 unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Roasted Golden Potatoes

Prep Time

7 mins

Cook Time

25 mins

Total Time

32 mins

Roasted Golden Potatoes are a SIMPLE delicious dish with butter, Parmesan cheese and spices. It only takes 5-7 minutes to prep, then bake!

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: roasted golden potatoes

Servings: 6 (approx. 3+ per serving)

Calories Per Serving: 203 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

30 ounces whole white potatoes (canned) =two 15 oz. cans, drained
¼ cup butter, melted = 4 Tbsp. or ½ stick
½ tsp. seasoning salt
¼ tsp. garlic powder
3 Tbsp. grated Parmesan cheese
¼ tsp. paprika
1 Tbsp. fresh parsley (chopped)

Instructions

Preheat oven to 350°F.
Drain canned potatoes well, then place them in a single layer in an (ungreased) 8" or 9" square baking dish. Drizzle melted butter over all the potatoes, then turn to coat all sides.
Sprinkle the buttered potatoes with seasoning salt and garlic powder. After that, sprinkle with grated Parmesan cheese. Lightly sprinkle potatoes with paprika then top them with chopped parsley.
When oven is fully preheated, bake the roasted golden potatoes (uncovered) on the middle oven rack at 350°F. for 25 minutes. Potatoes should be fully heated through and golden in color on top!
Serve immediately while hot and enjoy!

Nutrition Facts

Roasted Golden Potatoes

Amount Per Serving (1 approx. 3 potatoes)

Calories 203 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Cholesterol 27mg9%

Sodium 359mg16%

Potassium 594mg17%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 1g1%

Protein 5g10%

Vitamin A 612IU12%

Vitamin C 29mg35%

Calcium 88mg9%

Iron 1mg6%

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

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