Jun
2023

Strawberry Oatmeal Pancakes

categories: Breakfast
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Strawberry Oatmeal Pancakes are an easy to make, yummy breakfast! Chopped fresh strawberries, brown sugar and cinnamon provide GREAT flavor!
Strawberry Oatmeal Pancakes are an easy to make, yummy breakfast! Chopped fresh strawberries, brown sugar and cinnamon provide GREAT flavor!

Years ago I found a recipe for oatmeal pancakes in an old cookbook I had. Over the years I never tried that particular recipe, and truthfully almost forgot about it.

Years later I came upon the original recipe and decided to play around with the ingredients a bit, and add fresh strawberries to the batter, for a different taste!

This recipe is the result, and I think these strawberry oatmeal pancakes taste great. They are simple to make, and have a wonderful flavor I believe you’ll enjoy.

The recipe (as written) will yield approximately 10 strawberry oatmeal pancakes. Here’s how to make them.

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

Soak The Oats

Measure old fashioned oats into a medium sized bowl. Pour milk over the oats, then give them a quick stir. Let the oats soak in the milk for 10 minutes.

Old fashioned oats are soaked in milk to soften.

Make The Pancake Batter

After the oats have finished soaking, it’s time to make the pancake batter. In a small bowl, sift together flour, brown sugar, salt, cinnamon, and baking powder.

Pour these sifted dry ingredients into the bowl with the soaked oats and milk, and stir only until the ingredients are combined.

Stir a lightly beaten egg and oil into the batter until they’ve been incorporated (don’t overmix). If you feel the batter is too thin, stir in a Tablespoon or two more of the flour.

Dry ingredients for pancakes are added to the soaked oats in milk.An egg and oil are added to the pancake batter, and stirred to combine.

Add chopped strawberries to the batter, and gently fold them in, until they’re combined. Now you’re ready to make strawberry oatmeal pancakes!

Chopped fresh strawberries are added to the pancake batter.Once combined, the strawberry oatmeal pancakes batter is ready for cooking.

Let’s Make Some Pancakes!

Prepare a griddle or large skillet by brushing it with cooking oil and heating it. Once the griddle or skillet is hot, pour 1/4 cup of batter onto the hot surface for each pancake.

Let the pancakes cook on medium heat, until they’re lightly browned on the bottom. Bubbles will also form around the edges of the pancakes and the top will be slightly set.

Carefully flip the pancakes over with a spatula, and cook until the other side has browned and the pancakes are cooked all the way through.

Repeat this process with the remaining batter. You should have enough of the batter to make about 10 pancakes.

Strawberry oatmeal pancakes, cooking on a lightly oiled griddle.The strawberry oatmeal pancakes are browned on the bottom, then flipped.

Serve The Strawberry Oatmeal Pancakes

Transfer the strawberry oatmeal pancakes to a serving platter or to individual plates. Garnish each plate with a couple ripe strawberries for a pop of color, if desired.

Top the pancakes with a bit of softened butter, and drizzle the pancakes with syrup. Serve immediately while still hot, and ENJOY!

Plate of strawberry oatmeal pancakes, with butter, syrup and fresh strawberries.A close up of one of the pancakes, with two strawberries on the side.

You can see the little pieces of strawberries inside the pancakes. YUM!

You can see the strawberries inside one of the strawberry oatmeal pancakes.

This is such a simple recipe for delicious pancakes! I hope you have the opportunity to make them, and trust you and those you love will enjoy this dish.

Thanks 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 PANCAKE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful pancake recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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.
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Author's signature

Recipe adapted from: “Country Cooking Made Easy” (orig. recipe by Judy Wuest), page 54, published by Firefly Books, 2013

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Strawberry Oatmeal Pancakes
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Strawberry Oatmeal Pancakes are an easy to make, yummy breakfast! Chopped fresh strawberries, brown sugar and cinnamon provide GREAT flavor!

Category: Breakfast, Brunch
Cuisine: American
Keyword: strawberry oatmeal pancakes
Servings: 10 pancakes (approx.)
Calories Per Serving: 109 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup old fashioned oats
  • 1¼ cups milk
  • ½ cup all purpose flour + more, if needed to thicken batter
  • 1½ Tablespoons brown sugar light or dark
  • ¾ Tablespoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 large egg lightly beaten
  • 2 Tablespoons vegetable oil or other neutral oil
  • ¾ cup chopped fresh strawberries
US Customary - Metric
Instructions

  1. Measure oats into medium bowl. Add milk; stir. Let oats soak for 10 minutes.

  2. Sift flour, brown sugar, cinnamon, salt and baking powder together in small bowl. Pour into bowl with soaked oats and milk. Stir only until combined. Add egg and oil to batter until incorporated (don't overmix). If batter is too thin, stir in 1-2 T. more flour. Add chopped strawberries; gently fold them in, until combined.

  3. Prepare griddle or large skillet by brushing it with cooking oil. Heat griddle on medium-high (electric skillet=375℉). Once griddle is hot, pour 1/4 cup of batter onto hot surface for each pancake. Cook pancakes on medium-high heat until lightly browned on the bottom. Bubbles will form around edges of pancakes; top will be slightly set. Carefully flip pancakes over with a spatula; cook until other side has browned/pancakes are cooked through. Repeat with remaining batter.

  4. Transfer pancakes to plates. Serve with butter and pancake syrup. Enjoy!

Nutrition Facts
Strawberry Oatmeal Pancakes
Amount Per Serving (1 pancake)
Calories 109 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 20mg7%
Sodium 137mg6%
Potassium 200mg6%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 4g4%
Protein 3g6%
Vitamin A 86IU2%
Vitamin C 6mg7%
Calcium 88mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Strawberry Oatmeal Pancakes are an easy to make, yummy breakfast! Chopped fresh strawberries, brown sugar and cinnamon provide GREAT flavor!

 


May
2023

Turkey Veggie Stir Fry

categories: Main Dishes, Turkey
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Turkey Veggie Stir Fry is an easy, low-fat meal, using ground turkey and veggies cooked in an Asian sauce, then served on top of white rice.
Turkey Veggie Stir Fry is an easy, low-fat meal, using ground turkey and veggies cooked in an Asian sauce, then served on top of white rice.

If you’re looking for a recipe for a low-calorie but great tasting main dish, may I suggest this turkey veggie stir fry? I think you will really enjoy it!

Occasionally I love reading through my cookbooks (I collect them) to find new ideas or recipes I have overlooked in the past. This recipe came from one of my older WW cookbooks from about 5 years ago.

The recipe sounded interesting to me, so I made it, and was pleasantly surprised at the results! This dish has ground turkey breast and several veggies in a delicious sauce, served on a bed of rice.

Turkey Veggie Stir Fry is a filling, colorful, healthy and hearty meal! Here’s how to make it.

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

First Step – Cook Rice And Prep The Veggies!

TIP: Start the rice cooking (stovetop or rice cooker) before starting the recipe, so it is fully cooked and HOT when this dish is ready to be served.

It is helpful to prep the “add-in” veggies before beginning to cook this dish. That way, they’re ready to go as you make this dish, allowing you to make this meal in less time.

Thaw the frozen peas while you chop, mince or dice green onions, carrots, red bell peppers, garlic, fresh ginger, and cilantro. Once this step is done, you’re ready to go!

Scallions, carrots, red bell peppers, garlic, ginger, cilantro and peas are prepped and ready!

Cook Some Veggies

Heat 2 teaspoons of canola oil in a large skillet using Medium-High heat. When the oil is hot (but not smoking), stir in the diced red bell peppers and carrots.

Cook the bell peppers and carrots for 3 minutes, stirring often, until they have softened slightly in texture.

Stir in fresh grated ginger and minced garlic, and cook, stirring constantly for 30 seconds (don’t burn the garlic!) 

Red bell peppers and carrots are cooked in oil until softened, in a large skillet.Minced garlic and fresh grated ginger are stirred into the veggies in the skillet.

Cook The Ground Turkey

Add the ground turkey to the skillet and cook it on Medium-High heat, until the meat is fully cooked through and no longer pink in color. This will take about 4-5 minutes.

As the ground turkey cooks, break the meat up into small bite-sized pieces using a spoon, spatula or fork.  

Ground turkey breast is added to veggies in skillet and is cooked.A wooden spoon is used to break the ground turkey into small pieces while it cooks.

Add More Veggies To The Stir Fry

Once the ground turkey is fully cooked (and no longer pink), stir in the chopped scallions (green onions) until combined.

Cook everything, stirring often, for about 1 minute, or until the green onions have slightly softened.

Chopped scallions (green onions) are stirred into the turkey veggie stir fry.

Add the peas, soy sauce, sesame oil, salt, and red pepper flakes to the rest of the ingredients in the skillet.

Continue to cook the turkey veggie stir fry for 2 minutes, or until the peas are heated through with the rest of the ingredients.

Transfer the skillet OFF of the heat, and immediately stir in chopped cilantro until it has been incorporated into the dish. Serve immediately.

Peas and Asian sauce ingredients are added to the turkey veggie stir fry.Chopped cilantro is stirred into the stir fry, off of the heat.

Time To Serve The Turkey Veggie Stir Fry

Now it’s time to enjoy this delicious turkey veggie stir fry! The recipe makes enough for 4 main dish servings.

For each serving, place half a cup of hot cooked rice on a plate (or in a bowl), then top with about 1½ cups of the turkey and veggie mixture.

Sprinkle each portion with sesame seeds. Serve while hot, and enjoy this tasty, filling, low-calorie, and healthy meal.

The turkey veggie stir fry is served hot, on a bed of white rice.A serving of the turkey veggie stir fry, placed on top of white rice.

I hope you have the opportunity to try this simple recipe for turkey veggie stir fry! We enjoy it, and trust you will, as well.

Thanks 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 GREAT day!

Looking For More TURKEY 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 turkey recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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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Facebook page: The Grateful Girl Cooks!
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Author's signature

Original recipe source: “The Essential WW Freestyle Cookbook”, page 49, published in 2018 by Weight Watchers, Int’l., Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Turkey Veggie Stir Fry
Prep Time
13 mins
Cook Time
12 mins
Total Time
25 mins
 

Turkey Veggie Stir Fry is an easy, low-fat meal, using ground turkey and veggies cooked in an Asian sauce, then served on top of white rice.

Category: Main Dish
Cuisine: American
Keyword: turkey veggie stir fry
Servings: 4 (each serving is ½ C. rice + 1½ C. turkey/veggies)
Calories Per Serving: 308 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons canola oil
  • 1 medium red bell pepper seeded, diced
  • 1 large carrot peeled, diced
  • 2 cloves garlic minced
  • 1 Tablespoon fresh ginger peeled, finely grated
  • 1 pound ground skinless turkey breast
  • 4 scallions (green onions) thinly sliced (white and green parts)
  • 1 cup frozen green peas thawed
  • 2 Tablespoons soy sauce (low-sodium, if available)
  • 2 teaspoons dark sesame oil
  • ¼ teaspoon salt
  • ⅛ teaspoon red chili pepper flakes
  • ¼ cup chopped fresh cilantro
  • 1½ cups hot cooked white rice
  • 1 Tablespoon sesame seeds lightly toasted, if desired
US Customary - Metric
Instructions

  1. Heat canola oil on Medium-High in a large skillet. When oil is hot (but not smoking), stir in red bell peppers and carrots. Cook for 3 minutes, stirring often, until they've softened slightly. Stir in ginger and garlic; cook, stirring constantly for 30 seconds (don't burn the garlic). 

  2. Add ground turkey to the skillet; cook on Medium-High, until meat is cooked through and no longer pink in color (about 5 minutes). As turkey cooks, break the meat into small bite-sized pieces using a spoon, spatula or fork. 

  3. Stir in green onions until combined. Cook, stirring often, for 1 minute, or until green onions soften slightly.

  4. Add peas, soy sauce, sesame oil, salt, and red pepper flakes to skillet. Cook for 2 minutes, or until peas are heated through. Move skillet OFF the heat; immediately stir in chopped cilantro until incorporated. Serve immediately.

  5. For each serving, place ½ cup of rice on plate (or in bowl); top with 1½ cups of turkey/veggie mix. Sprinkle with sesame seeds. Serve hot, and enjoy!

Nutrition Facts
Turkey Veggie Stir Fry
Amount Per Serving (1 (½ cup rice, 1½ cups turkey/veggies))
Calories 308 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 62mg21%
Sodium 511mg22%
Potassium 654mg19%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 5g6%
Protein 32g64%
Vitamin A 4450IU89%
Vitamin C 57mg69%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

Turkey Veggie Stir Fry is an easy, low-fat meal, using ground turkey and veggies cooked in an Asian sauce, then served on top of white rice.


May
2023

Bacon Apple Cheddar Scones

categories: Breads, Scones, Side Dishes
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Bacon Apple Cheddar Scones are delicious! Recipe makes 8 buttery, savory scones, filled with diced apples, cheddar cheese and crisp bacon!
Bacon Apple Cheddar Scones are delicious! Recipe makes 8 buttery, savory scones, filled with diced apples, cheddar cheese and crisp bacon!

Today I would like to share this recipe for Bacon Apple Cheddar Scones with you. Many years ago I found a recipe in a magazine for apple cheese scones, and thought they sounded pretty tasty. I made a few changes to the original recipe and also added cooked, crispy bacon! YUM!

These savory scones are not sweet like a typical scone, but they sure have great flavor! We love to serve them as a side dish for a big pot of chili or soup, or with a large mixed green salad.

We know that apples and cheese compliment each other, but when you add crisp bacon to the party… wow! These soft, buttery scones are a wonderful addition to any meal.

My husband and I think these scones are the best when served warm, with some soft butter spread on them. Here’s how to make these yummy scones.

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

Let’s Make Some Scones!

The scones come together fairly quickly, so preheat your oven to 450°F. before beginning. By the time you have cut out the scones, your oven should be ready to go!

Place flour, sugar, baking powder, salt and baking soda in a medium sized bowl, and stir or whisk to combine these ingredients. Add small chunks of COLD butter.

Cut the butter into the dry ingredients using a pastry blender (as shown) or two forks. Do this until the butter has been reduced to the size of peas.

Stir buttermilk into the mixture, but only until all the dough is moistened. Do not overmix the dough, because that can lead to dense (heavy) scones.

Cold butter is cut into the dry scone ingredients using a pastry blender.Buttermilk is stirred into the bowl of scone batter until just combined.

Add The “Good Stuff”

Now add grated cheddar cheese, precooked, chopped crispy bacon, and pealed/chopped apples to the dough batter. Stir these into the batter until fully incorporated.

The scone dough will be a fairly “wet” and chunky dough at this point. Now it’s time to roll out the dough and cut the scones for baking.

Grated cheese, bacon, and diced apples are stirred into the scone batter.

Knead, Shape, And Cut The Dough

It’s time to get that scone dough into shape. Generously spread a work surface with flour. Because this is a sticky dough, do not skip this step!

Pour the dough onto the floured surface. Sprinkle the dough with additional flour, then coat your hands with flour, too. Keep the flour handy, because you will more than likely need to sprinkle it on the dough as you knead it.

Knead the dough about 8-10 times with your well-floured hands, adding more flour if necessary, until it comes together in a ball. The dough should not be sticky and wet at this point.

Dusted with flour, the scone dough is ready to be kneaded, then shaped.

Shape the dough into a 9″ wide circle with your hands. Use a very sharp knife or pizza cutter to slice the scone dough into eight pie-shaped wedges.

Scone dough is shaped into a 9" circle, and cut into eight wedges.

Time To Bake The Scones

Place the scones on a parchment paper lined baking sheet. NOTE: If you do not have parchment paper, grease the baking sheet with non stick cooking spray.

Place the scone wedges in a circle on the parchment paper (or greased baking sheet), leaving about an inch between each slice, as pictured below.

Bake at 450°F. on a middle rack in the oven for 13-15 minutes. When done, the bacon apple cheddar scones should be golden brown on top.

TIP: Because oven temps can vary quite a bit, check them after 13 minutes, then continue cooking until done. A toothpick inserted into the middle of a scone should come out clean.

Scone dough, sliced in 8 wedges and placed on parchment paper-lined pan for baking.Baked bacon apple cheddar scones on parchment paper after coming out of the oven.

Serve the Bacon Apple Cheddar Scones

Transfer the scones to a wire rack and let them cool for a few minutes before serving. We think they taste best when served warm, and not hot! 

Serve these delicious bacon apple cheddar scones alongside any meal you would normally serve bread or rolls with. They pair well with meats, and are wonderful with soups or stews.

The bacon apple cheddar scones cool on a wire rack after baking.Bacon apple cheddar scones, served on a white plate.

I really am confident you’ll enjoy these delicious scones. I think you’ll be surprised how good they are! Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes.

Take care, may God bless you, and I hope you have a GREAT day!

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful bread recipes you can check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: “Taste of Home” magazine, August/September 2003 edition, page 9

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Bacon Apple Cheddar Scones
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Bacon Apple Cheddar Scones are delicious! Recipe makes 8 buttery, savory scones, filled with diced apples, cheddar cheese and crisp bacon!

Category: Bread, Side Dish
Cuisine: American
Keyword: bacon apple cheddar scones
Servings: 8 scones
Calories Per Serving: 253 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 2 Tablespoons granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 5½ Tablespoons butter (COLD)
  • ¾ cup buttermilk
  • ¾ cup chopped apples (sweet, not tart) peeled, chopped
  • ½ cup grated cheddar cheese
  • 2 slices cooked bacon chopped, cooked crisp
US Customary - Metric
Instructions

  1. Preheat oven to 450°F. Line a baking sheet with parchment paper OR spray with non stick cooking spray.

  2. Stir or whisk flour, sugar, baking powder, salt and baking soda in a medium bowl, Add small chunks of COLD butter. Cut butter in with pastry blender or 2 forks, until butter's reduced to size of peas. Stir in buttermilk, only until dough is moistened. Do not overmix, as that can lead to dense (heavy) scones.

  3. Add cheese, bacon, and apples to dough. Stir into batter until fully incorporated. Dough will be fairly "wet" and chunky at this point.

  4. Generously spread work surface with flour. Pour dough onto floured surface. Sprinkle dough with additional flour, then coat your hands with flour. Knead dough 8-10 times with well-floured hands, adding more flour if necessary, until it comes together in a ball. The dough should not be sticky and wet at this point.

  5. Shape dough into 9" circle. Use knife or pizza cutter to slice dough into 8 pie-shaped wedges. Place scones on prepared baking sheet in a circle, leaving an inch between each slice.

  6. Bake at 450°F. (on middle oven rack) for 13-15 minutes. When done, scones should be golden brown. TIP: Because oven temps vary, check them at 13 minutes; continue cooking until done. A toothpick inserted into scone should come out clean. Transfer scones to wire rack to cool slightly . Serve warm.

Recipe Notes

TIP: Out of buttermilk? Here's an easy substitute to make 1 cup of buttermilk (you will only use 3/4 cup): Measure out 1 cup milk. Remove 1 Tablespoon milk from the cup. Add 1 Tablespoon white vinegar to the cup. Stir, then let the milk sit for 5 full minutes. Use 3/4 cup of it in recipe.

Nutrition Facts
Bacon Apple Cheddar Scones
Amount Per Serving (1 scone)
Calories 253 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 32mg11%
Sodium 346mg15%
Potassium 170mg5%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 5g6%
Protein 6g12%
Vitamin A 355IU7%
Vitamin C 1mg1%
Calcium 116mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Bacon Apple Cheddar Scones are delicious! Recipe makes 8 buttery, savory scones, filled with diced apples, cheddar cheese and crisp bacon!

 

 


May
2023

Homemade Corn Dogs

categories: Sandwiches
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Make 8 yummy Homemade Corn Dogs for lunch, dinner or snack! They taste like you bought them at the fair. Kids of all ages will enjoy them!
Make 8 yummy Homemade Corn Dogs for lunch, dinner or snack! They taste like you bought them at the fair. Kids of all ages will enjoy them!

I come by my unabashed love for corn dogs quite predictably, as I had them often at county fairs in California with my mom and dad, and as a young adult with a budget and a very small bank account! I love them, topped with yellow mustard.

My Mom absolutely LOVES corn dogs and douses them with mustard. She puts so much mustard on them that I say “Have a little corn dog with your mustard, Mom.” To each his own, whether you enjoy your corn dogs plain, or with mustard or ketchup!

For a few years now I have been holding on to a few recipes I found online for homemade corn dogs. I wasn’t sure they would compare to crunchy cornmeal battered corn dogs found at the store or at local fairs.

Well… I was wrong. This recipe gets a gold star, and has become my “go-to” when I want to make corn dogs! Hot dogs are covered in an easy-to-make cornmeal batter, then deep-fried until the outside is crunchy and the hot dog is cooked perfectly.

THEY ARE SO GOOD, and are easier to make than you’d think. Here’s how to make 8 yummy homemade corn dogs, just in time for summer, or any time of the year!

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

Make The Batter For the Corn Dogs

Whisk or stir together flour, yellow cornmeal, baking powder, baking soda, salt, pepper, and granulated sugar in a large bowl until combined.

Dry ingredients for corn dog batter are whisked together until combined.Once combined, dry ingredients for the batter are ready for the wet ingredients.

Add a lightly beaten egg, honey, and buttermilk to the flour mixture in the bowl. Stir the wet ingredients into the dry ingredients only until they have been combined. Don’t overmix!

The batter will be slightly thick. Cover the bowl, and refrigerate the corn dog batter for 15 minutes in your refrigerator.

Egg, honey and buttermilk are added to the dry ingredients for corn dog batter.Corn dog batter is combined, then chills in refrigerator for 15 minutes.

Prepare The Hot Dogs For The Batter

While the batter chills in the refrigerator, you can prepare the hot dogs for the batter. Insert wooden skewers/sticks into each of the hot dogs, leaving enough stick remaining out, to hold.

Pat each hot dog dry with paper towels. Place additional flour onto a dinner plate, then roll each hot dog in the flour to cover.

The flour helps the batter adhere to the hot dog better. You do NOT want the batter to slip-slide right off the hot dog now, do ya? Nope!

Stick is inserted into hot dog, then it is patted dry.Hot dog is rolled in flour before dipping it in batter.

Set the floured hot dogs aside while you heat the oil in a large deep pot or in an electric skillet. You will want to heat the oil on medium heat to 350°F.

Maintaining the correct temperature is really important, to ensure the corn dogs cook correctly (not burnt or “mushy” coating).

Hot dogs are coated with flour, and are ready to be battered and fried.

Ready… Dip… Fry!

The next step is to batter 2-3 corn dogs and immediately place them in the 350°F hot oil to fry. When they are done, repeat this step with the other corn dogs. 

Here is the easiest way I have found to batter the corn dogs. Pour part of the batter into a tall drinking glass (about 3/4 of the way up). Holding the corn dog by the stick, carefully insert one hot dog into the glass.

Cover all exposed surfaces of the hot dog, by turning it in the batter. Remove the con dog from the batter, letting the excess batter drip back into the glass.

Batter is put in tall glass, then hot dog is dipped in batter, to cover.

Immediately place the battered corn dog into the hot oil. It is best to only cook 2 or 3 at a time, keeping them separated in the hot oil.

Once the bottom side of the corn dogs are nicely browned (about 1½ minutes), roll them over, and cook the other side until it is browned and crispy on the outside.

The total time it normally takes to cook the corn dogs through is approximately 3 minutes.

Homemade corn dogs are cooked in hot oil, a couple at a time.The corn dogs are flipped over after the bottom is cooked until browned.

Okay… Now What?

Transfer the homemade corn dogs carefully from the hot oil to a several layers of paper towels to absorb excess oil. They are usually VERY hot inside, so let them drain a minute on the paper towels before serving.

Before cooking more corn dogs, make sure temp is still heated to 350°F. Repeat process with the remaining corn dogs and batter. Add more batter to the glass, as needed.

If the batter has become too thick, simply stir in a tiny bit more buttermilk. You should have enough batter to make eight homemade corn dogs.

Cooked homemade corn dogs drain on paper towels after cooking.

Who’s Ready For Some Homemade Corn Dogs?

Now it’s time, once the homemade corn dogs are all cooked, to enjoy these tasty treats! Grab the mustard or ketchup, a corn dog, and enjoy!

The outside of the corn dog is nice and crunchy, but the inside is soft and wonderful, covering the cooked hot dog. YES!!!

One of the homemade corn dogs, cut open to reveal the inside.Corn dog, dipped in mustard, with a plate of corn dogs in background.

I hope you enjoy making (and eating) these homemade corn dogs with those you love! They taste great, and are a fantastic lunch, dinner, or snack I think you’re going to love.

Can You Freeze Them?

Yes, you can freeze any leftovers for another day once they are at room temperature. Simply lay the corn dogs in a single layer on a small cookie sheet, and freeze for 3-4 hours.

Once “flash-frozen”, remove them from the baking sheet, and store in large freezer bags (in the freezer!) until you want to enjoy them again.

You can reheat them in an air fryer, or in an oven (350°F) until heated through and crunchy again (about 18-20 minutes in oven without thawing).

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

Looking For More LUNCH 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 recipes for lunches (or dinners!) to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Original Recipe Source and with thanks to Sara, at: dinneratthezoo.com/corn-dogs-recipe/

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Homemade Corn Dogs
Prep Time
25 mins
Cook Time
3 mins
Total Time
28 mins
 

Make 8 yummy Homemade Corn Dogs for lunch, dinner or snack! They taste like you bought them at the fair. Kids of all ages will enjoy them!

Category: Dinner, Lunch, Snack
Cuisine: American
Keyword: homemade corn dogs
Servings: 8 corn dogs
Calories Per Serving: 300 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 2 Tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ⅛ teaspoon black pepper
  • 1 large egg lightly beaten
  • 2 Tablespoons honey
  • 1 cup buttermilk
  • neutral cooking oil enough to cover pot with 4" oil
  • 8 weiners
  • 8 wooden popsicle sticks or skewers
US Customary - Metric
Instructions

  1. Whisk/stir flour, yellow cornmeal, baking powder, baking soda, salt, pepper, and sugar in large bowl until combined.

  2. Add egg, honey, and buttermilk. Stir into the dry ingredients only until combined. Cover bowl; refrigerate batter for 15 minutes.

  3. While batter chills, prepare hot dogs. Insert wooden sticks into each hot dog, leaving enough sticking out, to hold. Pat hot dogs dry with paper towels. Place additional flour onto a dinner plate; roll hot dogs in flour to cover. Set aside.

  4. Pour enough oil in large pot (or electric skillet) to cover bottom with 4" of oil. Heat the oil on medium heat to 350°F. NOTE: Maintaining correct temperature is important, to ensure corn dogs cook correctly (not burnt or "mushy" coating).

  5. Pour some batter into a tall drinking glass (about 3/4 of the way up). Holding a corn dog by the stick, carefully insert it into the batter. Cover entire hot dog, by turning it in the glass. Let excess batter drip back into glass. Batter only a couple corn dogs at a time.

  6. Immediately place corn dog into hot oil. Cook 1-2 corn dogs at a time. Once the bottom side is nicely browned, roll them over. Cook other side until browned and crispy on the outside. Transfer cooked corn dogs to paper towels to absorb oil.

  7. Before cooking more corn dogs, make sure temp is still at 350°F. Repeat process with remaining corn dogs and batter. Add more batter to the glass, as needed. If batter is too thick, stir in a little more buttermilk. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation made without factoring in the oil used for cooking, as many varieties can be used, and 99% of the oil is not consumed.

Nutrition Facts
Homemade Corn Dogs
Amount Per Serving (1 corn dog)
Calories 300 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Trans Fat 0.003g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 47mg16%
Sodium 530mg23%
Potassium 300mg9%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 9g10%
Protein 10g20%
Vitamin A 83IU2%
Vitamin C 0.1mg0%
Calcium 96mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make 8 yummy Homemade Corn Dogs for lunch, dinner or snack! They taste like you bought them at the fair. Kids of all ages will enjoy them!


May
2023

Banana Blueberry Oat Muffins

categories: Breads, Muffins
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Make a dozen Banana Blueberry Oat Muffins for breakfast or snack! Oat muffins are filled with banana and fresh blueberries, and taste great!
Make a dozen Banana Blueberry Oat Muffins for breakfast or snack! Oat muffins are filled with banana and fresh blueberries, and taste great!

If you’re looking for a new recipe for breakfast muffins, may I suggest Banana Blueberry Oat Muffins? They are wonderfully EASY to make, the recipe makes a dozen, and they are really delicious!

The batter is mixed in one bowl, the muffin tins are filled, and into the oven they go. It only takes 10 minutes to prep the batter, and then the muffins bake for 18-20 minutes.

Here’s how to make a dozen of these yummy muffins for your breakfast or a light snack.

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

Make The Muffin Batter

Preheat your oven to 400°F. before mixing up the batter. You will also need to generously spray (or grease) a standard 12 cup muffin tin on the bottom and sides.

Combine all purpose flour, old-fashioned oats, brown sugar, baking powder, salt and baking soda in a large bowl. Stir these ingredients together, using a fork or spoon.

Dry ingredients for the muffins are measured into a large mixing bowl.

Add half of a cup of fresh blueberries to the same bowl. Stir, to thinly coat the blueberries with the flour mixture.

Blueberries are added to the bowl containing the muffin's dry ingredients.

Add a lightly beaten egg, oil, milk, and a mashed banana into the dry ingredients. Stir the batter, but only until the mixture is combined and fully moistened. Don’t overmix the batter!

Now the batter for your banana blueberry oat muffins is ready for the muffin tin, and after that… the OVEN!

Egg, oil, milk and mashed banana are combined with the dry ingredients.

Fill And Bake!

Evenly divide the muffin batter into the prepared 12 cup muffin tin. The batter should fill each muffin cup about 1/2 to 2/3 full.

Bake the banana blueberry oat muffins on a middle oven rack at 400°F for 18-20 minutes. The muffins should be nicely browned on top when they have finished baking.

TIP: Check for doneness by inserting a toothpick into the middle of a muffin. If it comes out clean (free of batter), the muffins are ready.

Banana blueberry oat muffins are baked for 18-20 minutes in muffin tin.Baked banana blueberry oat muffins rest after being removed from oven.

Remove Muffins From Pan And Cool Slightly

Let the muffins rest in the muffin tin for a couple minutes, then transfer them out of the pan to a wire rack, so they can finish cooling.

Muffins cool on wire rack after being transferred out of muffin tin.

Serve The Banana Blueberry Oat Muffins

When the banana blueberry oat muffins have cooled slightly (or at room temp, if you prefer), they are ready to be gobbled up!

The juicy blueberries, banana, and brown sugar give these muffins great flavor and texture. They’re especially good eaten warm, with a tiny bit of butter spread on them.

This recipe, as written, will yield 12 muffins. The leftovers freeze well, also, if you wrap them well, and store in an airtight container.

Muffins on a white plate, with rack of muffins in the background.

I hope you have the opportunity to make these muffins for yourself or for those you love. They really taste delicious, and are a cinch to make!

Thanks for stopping by today. I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day! 

Looking For More MUFFIN 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 muffin recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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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Pinterest: The Grateful Girl Cooks!
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Author's signature

Recipe adapted from Nan & Phil Millette via: “Country Cooking Made Easy”, page 398, published in 2013 by Firefly Books.

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Banana Bluebery Oat Muffins
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 

Make a dozen Banana Blueberry Oat Muffins for breakfast or snack! Oat muffins are filled with banana and fresh blueberries, and taste great!

Category: Breakfast, Snack
Cuisine: American
Keyword: banana blueberry oat muffins
Servings: 12 muffins
Calories Per Serving: 142 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup all purpose flour
  • ½ cup brown sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup old fashioned oats
  • ½ cup fresh blueberries
  • ½ cup milk
  • 1 large egg slightly beaten
  • 3 Tablespoons vegetable oil or canola
  • ½ cup mashed banana (approx. 1 medium banana)
US Customary - Metric
Instructions

  1. Preheat oven to 400°F. Generously spray (or grease) a standard 12 cup muffin tin (bottom and sides).

  2. In a large bowl, stir flour, oats, brown sugar, baking powder, salt and baking soda together until combined. Add blueberries; stir, to coat them with flour mixture.

  3. Add egg, oil, milk, and mashed banana to flour mixture. Stir to combine, only until mixture is combined and moistened. Do NOT overmix batter! Evenly divide batter into greased muffin cups, about ½ way to ⅔ full.

  4. Bake muffins at 400°F for 18-20 minutes. Muffins should be nicely browned on top when finished baking. TIP: Check for doneness by inserting a toothpick into center of a muffin. If it comes out clean (free of batter), muffins are ready.

  5. Let muffins rest in pan 2-3 minutes, then transfer them out of the pan to a wire rack to finish cooling. Serve and enjoy. Note: Leftovers freeze well, if wrapped and stored in an airtight container.

Nutrition Facts
Banana Bluebery Oat Muffins
Amount Per Serving (1 muffin)
Calories 142 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 16mg5%
Sodium 133mg6%
Potassium 174mg5%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 11g12%
Protein 3g6%
Vitamin A 49IU1%
Vitamin C 1mg1%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

Make a dozen Banana Blueberry Oat Muffins for breakfast or snack! Oat muffins are filled with banana and fresh blueberries, and taste great!

 


May
2023

Bacon Tomato Cucumber Sandwich

categories: Sandwiches
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Bacon Tomato Cucumber Sandwich is a quick meal, with bacon, cucumber slices, tomato and ranch dressing served on your favorite toasted bread!
Bacon Tomato Cucumber Sandwich is a quick meal, with bacon, cucumber slices, tomato and ranch dressing served on your favorite toasted bread!

If you enjoy eating bacon, lettuce and tomato sandwiches, chances are pretty good you’re going to like this bacon tomato CUCUMBER sandwich! It is a simple meal to make quickly for a lunch or easy dinner.

My husband and I LOVE BLT’s for breakfast, lunch OR dinner. We both enjoyed them growing up, and still enjoy them to this day. This slight tweak of the classic BLT got my attention years ago when I found the recipe in one of my food magazines.

It’s a slight twist on the classic BLT sandwich, but with extra crunch, thanks to thinly sliced cucumbers (regular or English cucumbers). It also has a slightly different flavor, thanks to the Ranch dressing used as a condiment (instead of traditional mayonnaise). 

This recipe (as written below) will be enough for ONE sandwich, but can be easily doubled, tripled. etc. to make the quantity you need. Here’s how to make a bacon tomato cucumber sandwich.

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

Cook The Bacon

Cook bacon slices in a large skillet until fully cooked and crisp. I use TWO slices of bacon (each cut in half) for each sandwich, but of course you can add as many slices as you wish!

I usually make a couple extra slices, so I can reheat them to make another sandwich (for my husband or myself), OR I can add them to a quick breakfast the next day!

When the bacon has finished cooking, transfer the cooked bacon to paper towels, to absorb any remaining grease.

Several strips of bacon cooking in a large black skillet.Cooked bacon slices, draining on paper towels to absorb grease.

While The Bacon Cooks…

Using a sharp knife, cut a regular or English cucumber into about 12 very thin slices (for each sandwich). There is no need to peel the cucumber, so this step goes very quickly!

Toast two slices of your favorite bread per sandwich, then set them aside on a serving plate, until you’re ready to build the sandwich.

Thin slices of cucumber are cut and ready to be added to the sandwich.Two pieces of toasted bread resting on a white plate.

Let’s Build The Bacon Tomato Cucumber Sandwich!

Spread one Tablespoon of Ranch dressing onto the toasted bread slices (divide this amount between both pieces).

You can use bottled Ranch dressing, light Ranch dressing or homemade ranch dressing. Use whatever Ranch salad dressing you have on hand, or most convenient at the time.

Shingle the cucumber slices onto one piece of toasted bread, overlapping the ends slightly to fill the bread.

Toasted bread is spread with ranch salad dressing before making the sandwich.The thin cucumber slices are placed on one piece of toasted bread.

Final Step

Now place a couple slices of tomato on top of the cucumbers, to fill the sandwich. If you have a giant tomato, you will probably only need one slice.

The final step is to add the cooked bacon slices. I typically cut two pieces of cooked bacon in half to fit the sandwich. If you are a bacon lover, add as much bacon as you would like!

Place the second piece of toast, Ranch dressing side down, onto the top of the bacon. Now your bacon tomato cucumber sandwich is ready to be served.

A couple small tomato slices are added on top of the sliced cucumbers.Cooked pieces of bacon are placed on top of the tomato slices on the sandwich.

Serve The Bacon Tomato Cucumber Sandwich

Slice the bacon tomato cucumber sandwich in half diagonally, if desired. Serve it with whatever you’d enjoy munching on with your sandwich!

When I made the sandwich this time (and photographed it), I enjoyed it with a crisp pickle slice and cold red grapes on the side. YUM!

Enjoy the sandwich, because it tastes really good! The first time I tried it, the crunch of the cucumber slices surprised me, but it was a GOOD surprise!

A Bacon Tomato Cucumber Sandwich is sliced in half, and served on a white plate.A pickle slice and red grapes are served on a plate with the Bacon Tomato Cucumber Sandwich.

I hope you take the opportunity to make this tasty sandwich, and trust you will enjoy it! It’s so simple to make in such a short amount of time, and really tastes wonderful.

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SANDWICH 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 sandwiches to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

Original recipe source: “Taste of Home” magazine, June/July 1995 edition, page 64, published by Reiman Publications, Inc.

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Bacon Tomato Cucumber Sandwich
Prep Time
3 mins
Cook Time
5 mins
Total Time
8 mins
 

Bacon Tomato Cucumber Sandwich is a quick meal, with bacon, cucumber slices, tomato and ranch dressing served on your favorite toasted bread!

Category: Lunch, Sandwich
Cuisine: American
Keyword: bacon tomato cucumber sandwich
Servings: 1 sandwich
Calories Per Serving: 401 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 bacon strips cooked crisp
  • 12 thin slices cucumber English or regular, unpeeled
  • 2 tomato slices
  • 2 slices multi-grain bread or bread of choice
  • 1 Tablespoon Ranch dressing regular or reduced-fat
US Customary - Metric
Instructions

  1. Cook bacon slices in large skillet until fully cooked/crisp. I use TWO slices of bacon (each cut in half) for each sandwich, but use as many slices as you wish! When done, transfer bacon to paper towels, to absorb grease.

  2. Cut cucumber into about 12 very thin slices (for each sandwich). No need to peel the cucumber.

  3. Toast two slices of bread per sandwich; place on serving plate. Spread Ranch dressing onto toasted bread (dividing this amount between both pieces).

  4. Shingle cucumbers onto 1 piece of bread, overlapping ends slightly to fill the bread. Place tomato slice(es) on top of cucumbers. Add bacon slices (cut 2 pieces bacon in half- 4 half pieces total) to fit sandwich (or as many slices as you'd like). Place remaining piece of bread, ranch dressing side down, on top of bacon. Slice diagonally, serve and enjoy!

Recipe Notes

NOTE: Caloric calculation was made using regular ranch dressing (not reduced fat). If using low-fat, the total calories for this sandwich will be slightly less.

Nutrition Facts
Bacon Tomato Cucumber Sandwich
Amount Per Serving (1 sandwich)
Calories 401 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 8g
Monounsaturated Fat 9g
Cholesterol 33mg11%
Sodium 681mg30%
Potassium 381mg11%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 5g6%
Protein 13g26%
Vitamin A 482IU10%
Vitamin C 8mg10%
Calcium 105mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Bacon Tomato Cucumber Sandwich is a quick meal, with bacon, cucumber slices, tomato and ranch dressing served on your favorite toasted bread!


May
2023

Florentine Eggs And Bacon

categories: Breakfast
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Florentine Eggs And Bacon is an easy breakfast with eggs, bacon, spinach, scallions and feta cheese. Scramble ingredients or make an omelet!
Florentine Eggs And Bacon is an easy breakfast with eggs, bacon, spinach, scallions and feta cheese. Scramble ingredients or make an omelet!

Today I want to share another delicious breakfast idea using EGGS! I happen to love scrambled eggs, but sometimes I want to “jazz them up” just a bit with extra flavor!

This recipe for Florentine eggs and bacon does just that! Years ago a friend of ours made us spinach, cheddar cheese and egg omelets while we were visiting in their home, and I decided that was a GOOD thing!

For this recipe I use low-fat feta cheese (for great flavor), but you can use grated cheddar, if you only have that. Bacon is ALWAYS good with eggs, so for this recipe, it is pre-cooked, then added to the egg mixture.

I hope you enjoy this way of making scrambled eggs (or an omelet) taste great, using a great combination of flavors, colors and textures! Florentine eggs and bacon are DELICIOUS, and the recipe (for one serving) is simple! Here’s how to make this dish:

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

Cook The Bacon And Scallions

Cut up one (or two, if desired) pieces of bacon into small pieces. The small pieces help the bacon to cook quicker!

Place the bacon pieces along with chopped green onions (scallions) in a large, non-stick skillet. Cook the bacon and scallions on Medium heat until fully cooked.

Transfer the bacon and onions to paper towels to absorb any grease. Discard any bacon grease remaining in the skillet.

Bacon pieces and green onions are cooked in a large skillet.Pan-cooked bacon and green onions drain on paper towels.

Make The Egg Mixture

In a medium bowl, use a fork or whisk to combine two large eggs and milk. Low-fat, whole or an alternative milk (unsweetened almond milk) can be used.

Add crumbled feta cheese (or grated cheddar, if using) to the egg mixture, and then season with salt and pepper (to suit your taste).

Stir in the cooked (and cooled) bacon and scallions until all the ingredients have been incorporated.

Lightly beaten eggs, milk, feta cheese and spinach are mixed in small bowl.Cooked bacon and green onions are added to the egg mixture in silver bowl.

Cook The Florentine Eggs And Bacon

SCRAMBLED? Lightly spray the skillet with non-stick cooking spray, then heat the skillet on Medium heat. Pour the egg mixture into the hot skillet.

Cook the Florentine eggs and bacon until completely cooked through. If you are scrambling the eggs, stir while cooking, and cook until the desired texture of the scrambled eggs is reached. 

OMELET? If you decide to make an omelet, pour the egg mixture into the hot skillet and let it cook without disturbing. Slightly lift the edges of the omelet as it cooks, letting some egg mixture flow under the omelet to cook quicker.

Cook until the egg mixture is cooked through, without disturbing, then fold in half and serve.

Mixture for the Florentine eggs and bacon is poured into a large skillet to cook.

Serve An Omelet Or Scrambled?- That IS The Question!

Only you can decide which way to cook the Florentine eggs and bacon. I’ve made it many times and enjoy the eggs BOTH ways. It’s delicious, served as a simple omelet.

An omelet is made by flipping the cooked egg mixture in half, then served on white plate.

You can never mess it up with scrambled Florentine Eggs and Bacon! If you’re hesitant to try making an omelet, go for the scrambled, “can’t miss” option!

Florentine eggs and bacon is scrambled in a large skillet.

Time To Enjoy The Florentine Eggs And Bacon

Serve the Florentine eggs and bacon with your favorite side dishes, and enjoy this hearty breakfast! I LOVE to enjoy this meal with a half of a large, juicy, ruby Red grapefruit!

When served with fruit on the side, this meal includes protein, dairy, fruit and veggies! that’s what I call a delicious and filling breakfast! YUM!

A white plate with a red grapefruit half and Florentine eggs and bacon on it.The Florentine eggs and bacon are served on a white plate.

I hope you have the opportunity to try this egg dish for breakfast, because it really is delicious, and has a nice variety of flavors.

Thanks for stopping by today, and I hope you’ll come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More Recipes Featuring EGGS?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful breakfast recipes featuring EGGS you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

Recipe adapted from: “Food Meets Faith”, by Isabel D. Price, page 81, published by Live Smart Solutions LLC, in 2019

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Florentine Eggs And Bacon
Prep Time
7 mins
Cook Time
3 mins
Total Time
10 mins
 

Florentine Eggs And Bacon is an easy breakfast with eggs, bacon, spinach, scallions and feta cheese. Scramble ingredients or make an omelet!

Category: Breakfast
Cuisine: American
Keyword: Florentine eggs and bacon
Servings: 1
Calories Per Serving: 321 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 slice bacon cut in small strips (may use 2, if desired)
  • 1 Tablespoon green onion (scallion) thinly sliced (green and white parts)
  • 2 large eggs
  • 2 Tablespoons milk (1%) or 2%, or unsweetened almond milk
  • 1 cup fresh spinach chopped
  • 2 Tablespoons reduced fat feta cheese crumbled (can sub. regular feta)
  • salt and pepper, to taste
US Customary - Metric
Instructions

  1. Cut bacon into small pieces (small pieces help bacon cook quicker!). Place bacon and green onions in large, non-stick skillet. Cook on Medium heat until done. Transfer bacon/onions to paper towels to absorb grease. Discard grease in skillet.

  2. In medium bowl, use fork or whisk to combine eggs and milk. Add crumbled feta (or grated cheddar, if using) to egg mixture. Season with salt/pepper (to taste). Stir in bacon and scallions until ingredients have been incorporated.

  3. Lightly spray skillet with non-stick cooking spray. Heat skillet on Medium heat. Add egg mixture. Cook until done. If scrambling the eggs, stir while cooking until done and desired texture of scrambled eggs is reached. If making an omelet, pour egg mixture into hot skillet and cook without disturbing. Slightly lift edges of omelet as it cooks, letting egg mixture flow under omelet to cook quicker. Continue cooking until eggs are set/cooked through, then fold omelet in half.

  4. Transfer eggs (scrambled or omelet) to serving plate, and serve while hot. Enjoy!

Recipe Notes

NOTE: Caloric calculation was made using 1 slice bacon, 1% milk, and low-fat feta cheese. Other milks, cheeses, and number of bacon slices can be substituted in this recipe, but the calorie count will vary, depending on what ingredients are used.

Nutrition Facts
Florentine Eggs And Bacon
Amount Per Serving (1 g)
Calories 321 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 404mg135%
Sodium 1367mg59%
Potassium 413mg12%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 24g48%
Vitamin A 3480IU70%
Vitamin C 10mg12%
Calcium 129mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Florentine Eggs And Bacon is an easy breakfast with eggs, bacon, spinach, scallions and feta cheese. Scramble ingredients or make an omelet!


May
2023

Beef Short Ribs For Two

categories: Beef, Main Dishes
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Beef Short Ribs For Two is a decadent dish! Short ribs are baked in butter, garlic, & red wine sauce until they’re “fall off the bone” tender!
Beef Short Ribs For Two is a decadent dish! Short ribs are baked in butter, garlic, & red wine sauce until they're "fall off the bone" tender!

Have you ever ordered beef short ribs at a restaurant, or made them at home ? We’ve made them quite a few times over the years, and they are always a scrumptious treat! We LOVE them!

Tender and amazingly delicious, short ribs have become a dish we look forward to, even if we don’t have them as often as we would like! 

This recipe is a perfect meal for two people, with 2 short ribs per person. It becomes a very filling dish, when served on top of mashed potatoes, rice, polenta or cooked egg noodles.

The prep is fairly minimal, then the short ribs bake for 3 hours, which gives you enough time to paint the house or your nails, take a nap, or read a book, etc.

Once done, you won’t believe how tender the beef is, and how great your house smells! Here’s how to make beef short ribs for two.

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

Pan-Sear The Beef Short Ribs

Preheat your oven to 325°F. before browning the short ribs. Melt 2 teaspoons of butter over Medium-High heat in a large Dutch oven or oven safe pot (with lid).

Place the short ribs into the Dutch oven, and let them get pan-seared and browned on ALL sides (cook about a minute or two per side). 

You do NOT have to fully cook them, as they will bake for a long time and become fully cooked through. You DO want them to be nicely browned on the outside though, okay?

Four beef short ribs are browned in hot oil in a large Dutch oven.Browned on all sides, the four beef short ribs sit in a large Dutch oven.

Remove the browned short ribs from the pot, and place them on a plate or platter. Cover the short ribs with foil, to keep them warm. Do NOT clean out the cooking pot.

The four browned beef short ribs are removed from Dutch oven and rest on a plate.

Time To Make The Red Wine Sauce

Add minced garlic to the Dutch oven (without cleaning the pot), and cook, stirring constantly, for 30 seconds. Pour in 3 cups (about half a bottle) of red wine, and stir, to combine.

Bring the wine to a boil on medium-high heat, then let it boil until the wine has reduced in volume to about 1 cup of liquid. This will take several minutes.

Red wine and minced garlic cook in large pan until reduced in volume.

Place the browned short ribs back into the Dutch oven in a single layer (bone on the bottom) in the remaining wine sauce.

Pour two cups of beef broth into the pot, then spoon a little sauce on top of each short rib, enough to coat the top of each piece.

Ready To Bake

Put a lid on the Dutch oven and place it into a preheated 325°F. oven. Bake the beef short ribs (covered) for 3 hours, without disturbing them.

Four browned beef short ribs are transferred back into pan with red wine reduction sauce.Beef broth is added to red wine sauce to almost cover the short ribs, then baked.

Once the short ribs have baked for 3 hours, they will be incredibly tender, and will practically fall off of the bone. Use a spatula to carefully remove each one from the sauce. 

Transfer the short ribs to a plate, and cover the plate tightly with aluminum foil to keep the meat hot while you finish making the sauce.

When finished baking for 3 hours, the beef short ribs are so tender they almost fall off the bone..Beef Short Ribs For Two are removed from pan and kept warm while gravy is made.

Cook the remaining red wine sauce for about 10 minutes. The sauce will reduce slightly in volume, and thicken very slightly.

Stir in 2 teaspoons butter, and continue stirring until the butter has fully melted and been incorporated into the sauce.

Red wine sauce is cooked with butter until slightly thickened.

Serve The Beef Short Ribs For Two

Now it’s ready to serve! For each serving, place two short ribs on top of mashed potatoes. NOTE: You can use cooked egg noodles, polenta, pasta or rice, if you prefer.

Spoon red wine sauce out of the pan and drizzle it generously over the top of the meat. We usually drizzle it on the potatoes too, because it’s so delicious.

Serve the short ribs immediately, while they’re hot, with a favorite veggie dish on the side, and enjoy this decadent meal! 

Beef short ribs for two, served on top of mashed potatoes and drizzled with sauce.One of the beef short ribs on mashed potatoes, with veggies in the background.

The short rib meat is so incredibly tender you can pull it apart using a fork! Beef short ribs for two is an amazingly delicious dish, and the sauce is incredible!

The meat of the beef short ribs for two is "fall off the bone" tender when served.

I really hope you have the chance to try these beef short ribs for two, and trust you’ll love this decadent recipe as much as we do! 

Thanks 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 GREAT day!

Looking For More BEEF 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 recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Recipe adapted from (and with thanks to): Paula, at: callmepmc.com/best-damn-short-ribs/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Beef Short Ribs For Two
Prep Time
15 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 25 mins
 

Beef Short Ribs For Two is a decadent dish! Short ribs are baked in butter, garlic, & red wine sauce until they're "fall off the bone" tender!

Category: Main Dish
Cuisine: American
Keyword: beef short ribs
Servings: 2 (2 ribs per serving)
Calories Per Serving: 545 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons butter for meat
  • 1¾ pounds beef short ribs 4 short ribs total
  • ½ teaspoon salt to season meat
  • ½ teaspoon black pepper to season meat
  • 1½ teaspoons minced garlic
  • 1 cups red wine (cabernet sauvignon) (approx. ½ bottle)
  • 2 cups beef broth
  • 2 teaspoons butter for sauce
US Customary - Metric
Instructions

  1. Preheat oven to 325°F.

  2. Melt 2 tsp. butter over Medium-High heat in large Dutch oven. Add short ribs in single layer. Pan-sear/brown on ALL sides (cook 1-2 minutes per side). You do NOT have to fully cook them before baking. Remove browned short ribs from pan onto a plate. Cover and keep warm. Do NOT clean cooking pot.

  3. Add minced garlic to Dutch oven (without cleaning), and cook, stirring constantly, for 30 seconds. Pour in 3 cups (about half a bottle) of red wine; stir, to combine. Bring wine to a boil on medium-high heat; let it boil until wine has reduced in volume to about 1 cup of liquid (several minutes).

  4. Lay short ribs back in the pan of wine sauce in a single layer (bone on bottom). Add two beef broth; spoon sauce over top of each short rib. Put a lid on the pot. Bake at 325°F. (covered) for 3 hours, without disturbing.

  5. When done, the short ribs will be very tender. Use a spatula to carefully remove each one from the pot. Transfer ribs to a plate; cover with foil to keep meat hot.

  6. Cook remaining sauce (medium heat) in the pot for approx. 10 minutes. Sauce will reduce slightly in volume, and thicken a bit. Stir in 2 tsp. butter; continue stirring until melted butter is incorporated into the sauce.

  7. To serve- For each serving, place 2 short ribs on top of mashed potatoes. NOTE: You can use cooked egg noodles, polenta, pasta or rice, if you prefer. Spoon red wine sauce generously over short ribs. Serve immediately and enjoy!

Recipe Notes

Caloric calculation was made measuring 2 small cooked short ribs and 1-2 Tablespoons of sauce. Mashed potatoes (rice, polenta, noodles, etc.) were not included.

Nutrition Facts
Beef Short Ribs For Two
Amount Per Serving (1 2 short ribs+ sauce))
Calories 545 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g81%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 15g
Cholesterol 120mg40%
Sodium 1083mg47%
Potassium 968mg28%
Carbohydrates 6g2%
Fiber 0.2g1%
Sugar 1g1%
Protein 58g116%
Vitamin A 268IU5%
Vitamin C 1mg1%
Calcium 49mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Beef Short Ribs For Two is a decadent dish! Short ribs are baked in butter, garlic, & red wine sauce until they're "fall off the bone" tender!


May
2023

Chocolate Chip Orange Bread

categories: Breads, Breakfast
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Make 3 mini loaves of yummy Chocolate Chip Orange Bread to enjoy for breakfast or a snack. Easy to make bread only takes 15 minutes prep!
Make 3 mini loaves of yummy Chocolate Chip Orange Bread to enjoy for breakfast or a snack. Easy to make bread only takes 15 minutes prep!

I received a holiday promotional mailer awhile ago from The Kroger corporation, and tore a recipe out of it to “save for a rainy day”. So I did… I saved it for a while.

Fast forward months later and I finally got around to making these cute little loaves (and photographing the steps), and want to share this recipe here on the ol’ blog.

I’m not sure about you, but I enjoy making mini loaves of bread, because these days only my husband and I are here at home to enjoy them. We eat one loaf, I freeze a loaf for later, and then give a loaf to family or friends.

This recipe for chocolate chip orange bread is simple to make, with minimal prep time. It takes about 15 minutes to get the batter ready, and 30-35 minutes to bake.

Let the finished loaves cool a bit, then they are ready to enjoy!. EASY PEASY! Here’s how to make this tasty bread.

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

Prepare The “Wet” And “Dry” Ingredients

NOTE: Before starting, preheat your oven to 350°F. You will also need to generously brush the inside (bottom and sides) of three mini loaf pans (6″ x 3″) with a little oil.

Mix these “dry” ingredients together in a large bowl. The dry ingredients are flour, granulated sugar, baking powder, salt, cinnamon, baking soda and chocolate chips.

Flour, sugar, baking powder, salt, cinnamon, baking soda and chocolate chips are combined in a bowl.

In a separate bowl, combine two eggs, oil, buttermilk and orange zest (finely grated peel). Use a wire whisk or a fork to combine these ingredients well. These are the “wet” ingredients.

Eggs, oil, buttermilk and orange zest are whisked together in a medium-sized bowl.

In a small bowl, smash up a ripe banana, then add it to the bowl with the “wet” ingredients. Stir well, to combine.

A banana is mashed with a fork in a small metal bowl.Mashed banana is added and combined with the egg mixture.

Make The Bread Batter

Pour the bowl of “wet” ingredients into the bowl of “dry” ingredients. Stir only until the ingredients have been combined. Do not overmix the batter.

The wet ingredients are poured into the bowl of the dry ingredients to form a batter.After being stirred, the batter for chocolate chip orange bread is ready for the loaf pans.

Divide the batter for the chocolate chip orange bread evenly into the 3 prepared loaf pans. They will be about half full.

Batter is evenly divided between three greased mini loaf pans for baking.

Bake The Chocolate Chip Orange Bread

Bake the loaves at 350°F. on the middle rack of the oven for about 30-35 minutes. Oven temps can vary quite a bit, so check for doneness at the 30 minute mark.

To test for doneness, insert a toothpick into the top/center of the loaves. It should come out clean when the loaves are done baking. The loaves should also be golden brown on top.

Transfer the loaf pans to a wire rack, and let them cool at least 30 minutes before you remove them from the pan.

Once cool, slide a butter knife around the edges to loosen the bread from the pan, and then invert the pans. The bread should come out of the pans easily.

One loaf of the chocolate chip orange bread cools in the pan on a wire rack.All 3 loaves of chocolate chip orange bread removed from pans, and cooling on a wire rack.

Slice And Serve The Chocolate Chip Orange Bread

We like to eat this chocolate chip orange bread at room temperature. There is a subtle hint of orange, and each little slice has its fair share of chocolate chips.

The loaves are fairly small, so we typically slice each loaf into 5 pieces (about 1″ wide). Of course, you can slice the loaves as thick or as thin as you would like!

One slice of chocolate chip orange bread, on a white plate with more slices in the background.

I hope you enjoy these cute little loaves of chocolate chip orange bread. We sure do! They freeze very well (wrap them in plastic wrap, then in aluminum foil, to keep them nice and airtight).

Thanks for stopping by today, and I hope you’ll come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More BREAD Recipes?

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

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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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Facebook page: The Grateful Girl Cooks!
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Author's signature

Original recipe source: A holiday mailer called “mymagazine”, sent to our home in the mail by Kroger Corporation

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chocolate Chip Orange Bread
Prep Time
15 mins
Cook Time
35 mins
Cooling Time (inactive time)
30 mins
Total Time
1 hr 20 mins
 

Make 3 mini loaves of yummy Chocolate Chip Orange Bread to enjoy for breakfast or a snack. Easy to make bread only takes 15 minutes prep!

Category: Bread/Breakfast, Snack
Cuisine: American
Keyword: chocolate chip orange bread
Servings: 15 (3 loaves-each has 5 slices)
Calories Per Serving: 240 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup canola oil + more for greasing pans
  • 1¼ cups all purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 cup semisweet chocolate chips
  • 2 large eggs
  • ½ cup buttermilk
  • 1 teaspoon finely grated orange zest
  • 1 cup mashed ripe banana
US Customary - Metric
Instructions

  1. Preheat oven to 350°F. Generously brush the inside (bottom and sides) of three mini loaf pans (6" x 3") with a little oil (separate from oil used for batter).

  2. Combine flour, sugar, baking powder, salt, cinnamon, baking soda and chocolate chips together in a large bowl.

  3. In a separate bowl, whisk eggs, oil, buttermilk and orange zest until combined. Pour this into the bowl of "dry" ingredients. Stir only until combined (don't overmix) Divide batter evenly into prepared loaf pans. They will be about half full.

  4. Bake the loaves at 350°F. on the middle rack of the oven for about 30-35 minutes. Oven temps can vary, so check for doneness at 30 minute mark. To test for doneness, insert toothpick into the top/center of loaves. It should come out clean. Loaves should be golden brown on top.

  5. Transfer pans to a wire rack; let cool at least 30 minutes before you remove bread from pan. Once cool, slide butter knife around edges to loosen. then invert pans. Bread should come out of pans easily. Slice each loaf into 4-5 slices. Enjoy!

Nutrition Facts
Chocolate Chip Orange Bread
Amount Per Serving (1 slice (1/5 of loaf))
Calories 240 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Trans Fat 0.04g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 26mg9%
Sodium 211mg9%
Potassium 181mg5%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 17g19%
Protein 3g6%
Vitamin A 66IU1%
Vitamin C 1mg1%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

Make 3 mini loaves of yummy Chocolate Chip Orange Bread to enjoy for breakfast or a snack. Easy to make bread only takes 15 minutes prep!


Apr
2023

Chicken, Quinoa and Veggies

categories: Chicken, Main Dishes
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Chicken, Quinoa and Veggies is a nutritious, tasty dish with chicken, zucchini, broccoli, bell pepper, garlic, cherry tomatoes and quinoa!
Chicken, Quinoa and Veggies is a nutritious, tasty dish with chicken, zucchini, broccoli, bell pepper, garlic, cherry tomatoes and quinoa!

If you’re looking for a way to add more vegetables to your meals, or to eat a bit more “healthy” dishes, may I suggest this recipe for Chicken, Quinoa and Veggies?

This yummy meal is made all in one big skillet, and is really simple to prepare! Plus… did I mention that is is a very “healthy” meal? Oh, I did? Okay!

Chicken, Quinoa and Veggies has it all- flavor, color, protein, texture, and “good for you” veggies like broccoli, zucchini, garlic, tomatoes, and bell peppers! Here’s how to make this delicious meal.

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

By the Way- What IS Quinoa?

Quinoa is used in this recipe, and it is a great source of nutrition!

Quinoa (this is the “short” version) is basically a small seed from a specific plant that has been stripped of it’s outer coating and then can be cooked. This “superfood” originated in South America many, many years ago, and has become widely touted for its nutritional benefits.

Quinoa is gluten-free, high in protein, contains minerals such as iron, magnesium and zinc, and has dietary fiber! It is typically cooked in liquid to become edible and expands in size as it cooks.

You can typically find quinoa with the rice or beans in a grocery store, or in the Health Food section. It has become very popular in the United States, as well as other parts of the world.

First – Cook The Veggies And Chicken

Heat olive oil in a large skillet on Medium heat. Add minced garlic to the hot oil, and stirring often, cook for about 30 seconds (don’t burn the garlic!).

Minced garlic is cooked in olive oil in a large skillet.

Stir in boneless chicken breast (cubed), and chopped bell peppers. Cook, stirring occasionally for 5 minutes, to cook the chicken and bell pepper.

NOTE: I use a variety of colored bell peppers (green, red and yellow), but if you don’t have a variety of colors available, use a green bell pepper for flavoring this dish.

Season the chicken and peppers with salt, black pepper, and onion powder, then stir to combine. NOTE: The chicken may not be fully cooked through at this stage, but will finish cooking as the dish progresses.

Chunks of chicken breast and green, yellow and red bell peppers are added to the skillet.The chicken and bell peppers are lightly seasoned with salt, pepper, and onion powder.

Add Water And Quinoa

Measure the quinoa and water into the skillet, then stir to combine. Bring the liquid to a boil on Medium-High heat, then put a lid on the skillet and reduce the heat to Medium-Low.

Cook for 10-12 minutes, keeping the lid on the skillet. There will probably still be a small amount of liquid in the pan when done.

Quinoa and water are added to the chicken and veggies in the skillet.

Time To Add More Veggies!

Stir the quarter-sliced zucchini and the broccoli pieces into the skillet of chicken and quinoa until combined. Place a lid on the skillet and cook on Medium-Low heat for 13-15 minutes.

When done, the remaining liquid should be fully absorbed into the quinoa, and the zucchini and broccoli should be fork-tender.

Quartered zucchini slices and chopped broccoli are added to the skillet.

The last step is to add the halved cherry tomatoes to the skillet. Give them a gentle stir to incorporate them into the dish, then remove the pan from the heat source, and serve.

NOTE: I used multi-colored cherry tomatoes (more COLOR!), because we grew them in our garden. If you have them, use them, but good ol’ red cherry tomatoes are perfect!

Halved cherry tomatoes are added to te Chicken, Quinoa and Veggies before serving.

Serve The Chicken, Quinoa And Veggies

This recipe (as written) will yield two generous main dish servings. Transfer the chicken, quinoa and veggies to individual serving bowls or plates, and dig in while it is hot!

I’m confident you’re going to be surprised by how filling this meal is! Enjoy those healthy veggies bringing their color, texture and flavor to this dish. YUM!

A white bowl with one serving of the chicken, quinoa and veggies, ready to be enjoyed.Chicken, Quinoa and Veggies, served in a white bowl.

I really hope you enjoy this nutritious, flavorful (and veggie packed) dish! Chicken, Quinoa and Veggies is very filling, bursting with great tasting vegetables, and it is simple to prepare!

Thanks 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 GREAT 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 fantastic tasting chicken recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

Recipe Adapted From: The book “Food Meets Faith”, by Isabel D. Price / New Life Promise, page 75, published by Live Smart Solutions, LLC, in 2019

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chicken, Quinoa and Veggies
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Chicken, Quinoa and Veggies is a nutritious, tasty dish with chicken, zucchini, broccoli, bell pepper, garlic, cherry tomatoes and quinoa!

Category: Entree, Main Course
Cuisine: All Cuisines
Keyword: chicken, quinoa and veggies
Servings: 2
Calories Per Serving: 278 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil
  • 2 cloves garlic minced
  • ½ medium green bell pepper (or color combo) chopped
  • 8 ounces boneless, skinless chicken breast =½ pound, cut in bite-sized pieces
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • ¼ cup uncooked quinoa
  • ⅓ cup water
  • ½ cup fresh, chopped broccoli cut in bite-sized pieces
  • ½ medium zucchini sliced and quartered
  • ½ cup cherry tomatoes sliced in half
US Customary - Metric
Instructions

  1. Heat olive oil in large skillet on Medium heat. Add garlic: cook, stirring often for 30 seconds (don't burn garlic!).

  2. Stir in chicken cubes, and bell peppers. Cook, stirring occasionally, for 5 minutes. Season with salt, pepper, and onion powder; stir to combine. NOTE: Chicken may not be fully cooked, but will finish cooking later.

  3. Add quinoa and water to skillet; stir to combine. Bring liquid to a boil on Medium-High heat. Put a lid on the skillet; reduce heat to Medium-Low. Cook for 10-12 minutes, keeping skillet covered. There might still be small amount of liquid in skillet when done.

  4. Add zucchini and broccoli; stir to combine. Place lid on skillet; cook on Medium-Low 13-15 minutes. When done, remaining liquid should be absorbed into quinoa, and zucchini and broccoli should be fork-tender.

  5. Gently stir in halved cherry tomatoes. Give them a gentle stir to incorporate into the dish. Remove skillet from heat source. Serve hot, and enjoy!

Nutrition Facts
Chicken, Quinoa and Veggies
Amount Per Serving (1 (1/2 of total))
Calories 278 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 73mg24%
Sodium 733mg32%
Potassium 890mg25%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 3g3%
Protein 29g58%
Vitamin A 571IU11%
Vitamin C 64mg78%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

Chicken, Quinoa and Veggies is a nutritious, tasty dish with chicken, zucchini, broccoli, bell pepper, garlic, cherry tomatoes and quinoa!