Creamy Chicken Broccoli Quinoa Casserole

If you are looking for an easy to prepare, totally yummy, family friendly dinner, look no further! You will LOVE this Creamy Chicken Broccoli Quinoa Casserole… comfort food at it’s very best!Creamy Chicken Broccoli Quinoa Casserole

I found the recipe online and made it for our family recently.  We really enjoyed it (and the leftovers, too!).  I’ve been experimenting with several quinoa recipes over the past couple years, like a Mediterranean Quinoa Salad, an Quinoa Enchilada Casserole (meatless), and even a Shrimp, Quinoa & Veggie Bowl, and have decided I really love this “superfood”. This casserole recipe is fairly simple to prepare… here’s how!

Start by placing chicken broth and half cup of milk in a saucepan; bring this to a low boil. In a separate cup, combine the remaining half cup milk with flour, salt, pepper, Parmesan cheese and poultry seasoning. Stir well, to remove lumps. Add this to the boiling milk mixture in saucepan. Whisk ingredients together until it thickens and forms a smooth sauce.

Cooking broth and milk for creamy casserole sauce

Pour the sauce into a large mixing bowl.  Add 1 cup of water, crumbled bacon and uncooked quinoa, and mix to combine ingredients. Pour mixture into a well-greased (bottom and sides)  13 x 9 inch baking dish.

Adding bacon and quinoa to creamy sauce

Creamy quinoa sauce placed in a casserole dish

Slice the chicken breasts into thin strips. Lay the chicken strips over the surface of the quinoa sauce. Lightly sprinkle chicken with seasoning salt and additional Parmesan cheese. Place casserole in a preheated 400° oven. Bake for 30 minutes, uncovered.

Chicken strips added to quinoa casserole

While casserole is baking, prepare the broccoli. Place the broccoli florets in a pan of boiling water for 1 minute. Remove broccoli after 1 minute, drain, then immediately cool it down by running it under cold water (by doing this step, it will ensure the broccoli remains a bright green color when baked).  Drain and set aside.

Cooking broccoli in pan

After casserole has cooked for 30 minutes, remove from oven. Give it a good stir. Place casserole back into the oven for 15 additional minutes until it is thick and creamy. Add broccoli florets; stir to combine and distribute broccoli throughout casserole. You want the sauce to be thick, smooth and creamy, so if you need to add a tiny bit of water to achieve this, do it at this time.

Garnish the top of the casserole with grated Gruyere cheese. Place casserole back into oven for about 5 minutes, to melt the cheese.

Broccoli and cheese added to dish

When done, remove casserole, let it cool for just a minute or two, then dish it up and serve!

Baked chicken broccoli quinoa out of oven

Baked chicken broccoli with quinoa casserole in white bowlHot serving of quinoa chicken casserole in white bowl

The casserole is delicious and it’s an entire meal in one dish! The leftovers are wonderful heated up in the microwave, as well!  The chicken is cooked perfectly in this dish, and the casseole is full of flavor from the bacon, creamy quinoa sauce and the cheese! It’s soooo good!  Hope you will consider trying this recipe!

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Recipe Adapted From: Lindsay, at https://pinchofyum.com/creamy-chicken-quinoa-broccoli-casserole/

Creamy Chicken Broccoli Quinoa Casserole
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
Category: Entree
Servings: 6 servings
Calories Per Serving: 350 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 cups chicken broth , reduced sodium
  • 1 cup milk 1%
  • 1/4 cup Parmesan cheese , grated
  • 1 teaspoon poultry seasoning
  • 1/2 cup all purpose flour
  • 2 cups water , divided
  • 1 cup quinoa , uncooked
  • 1/4 cup bacon , cooked, crumbled
  • 2 teaspoons seasoning salt
  • 1 pound chicken breasts , boneless, skinless
  • 3 Tablespoons Parmesan cheese , grated
  • 3 cups broccoli florets
  • 1/2 cup Gruyere cheese , shredded
Instructions
  1. Preheat oven to 400°. Spray or grease a 9x13 baking dish generously on bottom and sides.
  2. Place chicken broth 1/2 cup milk in a saucepan; bring this to a low boil. In a separate cup, combine remaining milk with flour, salt, pepper, Parmesan cheese and poultry seasoning. Stir well, to remove lumps. Whisk this into boiling milk mixture. Whisk until it thickens and forms a smooth sauce. Pour sauce into a large mixing bowl. Add 1 cup of water, crumbled bacon and uncooked quinoa; mix well.Pour mixture into prepared baking dish.
  3. Slice chicken into thin strips. Lay strips over the surface of the quinoa sauce. Lightly sprinkle pieces of chicken with seasoning salt and Parmesan cheese. Place casserole in 400° oven. Bake for 30 minutes, uncovered.
  4. While casserole is baking, prepare broccoli. Place broccoli florets in a pan of boiling water for 1 minute. Remove, drain, then immediately run it under cold water (this will ensure the broccoli remains a bright green color when baked). Drain and set aside.
  5. After casserole has cooked for 30 minutes, remove from oven. Give it a good stir. Place casserole back into the oven for 15 additional minutes until it is thick and creamy. Add broccoli florets; stir to combine and distribute broccoli throughout casserole. You want the sauce to be thick, smooth and creamy, so if you need to add a tiny bit of extra water to achieve this, do it at this time (optional).
  6. Garnish the top of the casserole with grated Gruyere cheese. Place casserole back into oven for about 5 minutes, to melt the cheese. Remove from oven, serve and enjoy!
Nutrition Facts
Creamy Chicken Broccoli Quinoa Casserole
Amount Per Serving (1 g)
Calories 350 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 69mg 23%
Sodium 1339mg 56%
Potassium 719mg 21%
Total Carbohydrates 31g 10%
Dietary Fiber 3g 12%
Sugars 2g
Protein 29g 58%
Vitamin A 10.7%
Vitamin C 56.9%
Calcium 28.5%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Long pin for Creamy Chicken Broccoli Quinoa Casserole / The Grateful Girl Cooks! You will love this family friendly casserole, with chicken breasts, broccoli and quinoa in a creamy, cheesy sauce for dinner! Serves 6.

Orange Marmalade

Do you enjoy orange marmalade on toast, scones, or biscuits? I really do, and today I want to show you how to make (and can) your own jars of this thick, delicious citrus jam!Orange Jam in jars

The ingredients to make this absolutely delicious citrus marmalade are quite simple: oranges, lemons, sugar and pectin powder!

Oranges and lemons on countertop

I did not take photos during the actual “making” of this particular marmalade, but I can assure you it’s similar in process to making other jams.  **Below are photos I took while preparing my raspberry jam, so you can “see” the jar filling process.

The fruit is cooked, sugar and pectin is added, then hot clean canning jars are filled, air is removed from jars, rims are wiped clean to remove any jam/spills, clean hot lids and jar rings are attached, and then the jars of marmalade are processed in a boiling water bath for 10 minutes.

Process of canning shown for raspberry jam Photo of jars in water bath canner

Once the marmalade has finished processing, hot jars are removed from canner, placed on a dish towel on counter to cool for 24 hours.  Once completely cooled, the lids are checked on the jars to ensure all jars are properly sealed for long term storage, jars are labeled, then are stored in the pantry for later use!

Orange Marmalade jars stacked on countertop

You can see the pieces of the oranges in the finished marmalade. When I made this marmalade for the first time, it made just a little bit more than 12 half-pints. The marmalade lasted a long time in our pantry.  I love the fresh citrus taste of orange marmalade on biscuits, and I even have used it on baked chicken, and in my Grilled “Thai” PB& J Sandwiches (yum)!

Close up photo of finished jars of marmalade

This jam is very delicious, and I love that with only a small investment of my time, I can have many jars of this delicious treat to provide for our family for months and months, AND to give as gifts to friends and neighbors! Sure hope you will give this marmalade a try! It’s GOOD!

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Recipe source: Instructions from inside a box of MCP Pectin powder

Orange Marmalade
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
 
With a very small investment of time, you can make 12 delicious half-pints of homemade orange marmalade for long-term storage or to give as gifts.
Category: Jams
Servings: 12 half pints
Calories Per Serving: 50 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • pounds oranges (Valencia oranges, about 6 large)
  • 6 cups water
  • 4 lemons (for juice- total = 1/2 cup)
  • cups granulated sugar
  • 1 box MCP fruit pectin
Instructions
To Prep Oranges:
  1. Cut off ends of oranges. Thinly slice the oranges (keep the peel ON), then cut each slice into 4 pieces. Place oranges, water, and ½ cup fresh lemon juice in a large stockpot (6-8 quart). Bring the mixture to a boil on high heat, then reduce heat and simmer, uncovered for one hour (or until peel is tender),stirring occasionally. Measure out EXACTLY 7 cups of the cooked orange mixture. If necessary, add water to make 7 cups.
To Prep Canner/Jars/Lids:
  1. Prepare water bath canner (filled half way with water), canning jars and lids according to manufacturer instructions and general canning guidelines. Bring water in canner to a simmer.
To Make Marmalade:
  1. Measure out the granulated sugar into a large bowl and set aside until ready to add to jam.
  2. Place 7 cups of prepared orange mixture in large stockpot. Add box of Pectin and stir to combine. Bring mixture to a rolling boil on high heat (a rolling boil is when it's boiling so hard it won't stop bubbling even when stirred).
  3. Stir in granulated sugar quickly (all at once). Stir well to combine. Bring the jam/pectin/sugar mixture back to a full, rolling boil. Once it is a full rolling boil, boil it for exactly 4 minutes, stirring constantly. When time is up, remove pan from heat, then skim off any accumulated foam (and discard).

  4. Ladle marmalade into hot, prepared jars. Fill the jars, leaving ⅛ inch headspace at the top. Remove air bubbles with a plastic utensil. Adjust the headspace, if necessary, by adding or removing jam.
  5. Use a damp cloth or paper towel to wipe down rim and edges of the jar. You need it free of debris in order to get a good seal. Cover with a hot, flat jar lid. Screw on bands to fingertip tightness.
  6. Lower the jars on an elevated rack into the simmering water in the canner. The jars must be completely covered with water, and have at least an inch of water over the top of the jar. Add more boiling water to canner, if necessary. Cover the canner; bring to a gentle boil. Once water is boiling, process jars for 10 minutes. When done, turn off heat, wait for a minute, carefully remove canner lid (lift lid away from you because of steam); lift each jar out (with canning tongs), and place on dish towel on counter to cool (don't put jars directly on counter because temperature differences could possibly crack jars). You should hear "ping" sound as the jars seal properly.
  7. After the jars cool off, you can check to see if jars sealed properly by pressing the middle of the lid. The jar should NOT spring back when touched. If it does spring back, the jar did not seal properly for long term storage, so you will need to refrigerate that particular jar. Let the sealed jars stand at room temp for 24 hours, wipe clean, label, then store unopened in a cool, dark place.
Recipe Notes

Altitude Adjustments:Higher altitudes require additional processing times:
1-3 K feet = +5 min. 3-6 K feet = +10 min. 6-8 K feet = +15 min.

Nutrition Facts
Orange Marmalade
Amount Per Serving (1 Tbs)
Calories 50
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!With a very small investment of time, you can make 12 delicious half-pints of homemade orange marmalade for long-term storage or to give as gifts.

 

 

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Mediterranean Quinoa Salad

If you enjoy quinoa (nature’s little superfood), chances are you will really enjoy this Mediterranean Quinoa Salad, which is bursting with the traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, with a simple seasoned dressing. It tastes WONDERFUL!Mediterranean Quinoa Salad / The Grateful Girl Cooks! You'll enjoy this Mediterranean Quinoa Salad, with traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, and a simple dressing!

I’ve been enjoying cooking with quinoa recently. Did you know that quinoa is believed to have originated in the northwest part of South America? Cooked quinoa provides healthy nutrients similar to what is typically found in rice and wheat, contains proteins and fiber, and is gluten-free. It is commonly referred to as a superfood, and is so easy to prepare!

To make this delicious dish, you will first need to cook the quinoa (according to package instructions) in lightly salted boiling water until done and fluffy! Set it aside until it has cooled down to room temperature.

Mediterranean Quinoa Salad / The Grateful Girl Cooks!

While the quinoa is cooking, make the salad dressing. Add the ingredients (olive oil, red wine vinegar, oregano, salt and pepper) to a small bowl and mix well using a fork, until fully combined. Set dressing aside until ready to top the salad.

Mediterranean Quinoa Salad / The Grateful Girl Cooks!

Place all the salad ingredients into a large mixing or serving bowl.  Isn’t it colorful? The salad has quinoa, roasted red peppers, corn, cilantro, red onion, feta cheese and kalamata olives.

Give the salad dressing a quick stir and pour over the salad ingredients.  Gently mix it all together so the dressing coats everything well.

Mediterranean Quinoa Salad / The Grateful Girl Cooks!

Mediterranean Quinoa Salad / The Grateful Girl Cooks!

Once the salad has been mixed, it’s ready to serve! See how easy that was? And it REALLY tastes great!

Mediterranean Quinoa Salad / The Grateful Girl Cooks!

This is a fantastic side dish for a variety of meals… I served it with pan-seared creole salmon, and a small spinach salad, and it tasted wonderful!  This would also be a tasty light lunch, as well, and just for the record, the leftovers were just as good the next day!

Mediterranean Quinoa Salad / The Grateful Girl Cooks!

If you enjoy quinoa, you might also enjoy my recipes for Southwest Quinoa Salad, Quinoa Enchilada Casserole (meatless), or a delicious Shrimp, Quinoa & Veggie Bowl.

Hope you will consider trying this recipe, and as always, I hope you will enjoy it! May God bless you and surround you with His love today and always!

Mediterranean Quinoa Salad / The Grateful Girl Cooks!

Recipe Source: https://cooktoria.com/recipe/mediterranean-quinoa-salad/

Mediterranean Quinoa Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This simple Quinoa Salad is filled with Mediterranean flavors! Easy to prepare, this is a fantastic tasting salad or side dish to serve for lunch or dinner!

Category: Salad/Side Dish
Cuisine: Mediterranean
Servings: 4 Servings
Calories Per Serving: 295 kcal
Ingredients
For Salad:
  • 1/2 cup quinoa , uncooked
  • 1 cup kalamata olives , pitted, sliced
  • 1 cup corn kernels , fresh or canned
  • 1 cup roasted red peppers , sliced
  • 2/3 cup feta cheese , fat free
  • 1/2 cup red onion , diced
  • 1/2 cup cilantro , chopped
For Salad Dressing:
  • 2 Tablespoons olive oil , extra virgin
  • 2 teaspoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt and pepper , to taste
Instructions
  1. Cook quinoa in lightly salted water according to package instructions (approx 12-15 minutes).  When done, drain, then set aside to let quinoa cool.

  2. Mix salad dressing ingredients together in a small bowl until fully blended.

  3. Place all salad ingredients in a large mixing bowl. Pour salad dressing over the top. Mix all ingredients gently until dressing has been incorporated into salad. Serve, and enjoy!

Nutrition Facts
Mediterranean Quinoa Salad
Amount Per Serving (1 g)
Calories 295 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 1507mg 63%
Potassium 267mg 8%
Total Carbohydrates 24g 8%
Dietary Fiber 3g 12%
Sugars 2g
Protein 8g 16%
Vitamin A 11.5%
Vitamin C 21.2%
Calcium 16.5%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken Taco Salad Bowl

Did you know it’s easy to make a delicious Chicken Taco Salad Bowl, and who doesn’t like them served in an edible tortilla shell?  Why go out to your local Mexican food restaurant when you can enjoy this yummy, filling salad for lunch or dinner from the comfort of your own home?
Chicken Taco Salad Bowl / The Grateful Girl Cooks! Make delicious Chicken Taco Salads in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from the comfort of home?

Taco salads are simple to create, and the edible tortilla bowls are very easy to make.  I use metal tortilla bowl forms that I bought on Amazon several years ago (I think they were about $10 dollars for 2 – (no I am not receiving compensation for mentioning this, just thought you might be interested to see what I used). They have been worth every single penny, and I’ve used them so many times I’ve lost count!

The metal forms are sprayed with non-stick spray and the tortillas are lightly pressed into the mold, then baked for 5 minutes. That’s it! It’s really simple (and you can store them in an airtight container for 2 days, so you can easily make them ahead of time)!

Tortilla Bowl Metal Forms

**NOTE: If you don’t have access to tortilla bowl pans, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray.  Press a “burrito-sized” tortilla into the bowl (creasing the edges to fit, if needed). Bake for 10-15 minutes in a preheated 375 degree oven, or until light brown and crispy. Remove from oven. Let cool for a few minutes, then carefully remove crisp tortilla from bowl.

When I make taco salads I typically use shredded pork, ground beef or shredded cooked chicken. This time I used 2 cooked/shredded chicken breasts and added a little bit of onion.  I use my own taco seasoning mix to season the meat, but you can also use 1/2 an envelope of taco seasoning (and follow the instructions on package), to season it.

Chicken cooking in pan

Spread warm refried beans across the bottom of the baked tortilla shell.  I usually try to use non-fat beans to cut down on calories. After that I add lots of shredded lettuce, chopped cilantro, then top it with the seasoned shredded chicken/onion mixture.

Refried beans in tortilla bowl

Seasoned chicken in tortilla taco bowl

Top the salad off with a nice chunky salsa, chopped tomatoes, grated cheddar cheese, a dollop of sour cream or non-fat plain yogurt, and a few additional sprigs of cilantro (and any other garnishes you enjoy, such as guacamole, avocado slices or sliced black olives).

Chicken taco salad bowl completed

Here are the two chicken taco salad bowls I made for my husband and I.  They look festive, and the bowl are completely EDIBLE!  This is one of our favorite dinners, because it fills you up, tastes fantastic, and because we truly LOVE any kind of Mexican food! Another big plus is that we don’t have to go out to a restaurant, but can enjoy it from the comfort of our own home!

Two chicken taco salads on plates

Go ahead… pull up a chair, grab a fork and have a bite!  I just KNOW you will enjoy this meal!  And by all means… add any other ingredients you wish, to creatively make this salad your own! At times I’ve added avocado slices, or guacamole, sliced olives, and even chopped green chilies to our salad… all are tasty additions!

Chicken taco salad in tortilla bowl with cilantro

Sure hope you will try these delicious salads. As much as I enjoy going OUT for Mexican food and scarfing tortilla chips and salsa, sometimes it is simply easier, more convenient and much less expensive to just make these tasty salads at home! Have a great day!

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Chicken Taco Salad Bowl
Prep Time
15 mins
Total Time
15 mins
 
Make your own delicious Chicken Taco Salads in an edible crisp tortilla bowl!
Category: Dinner
Cuisine: Mexican
Servings: 2 servings
Calories Per Serving: 348 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 burrito sized flour tortillas , baked into bowl shape and crisp (See NOTES below)
  • 2 cooked and shredded chicken breasts
  • 2 Tablespoons chopped onions
  • 1/2 package taco seasoning (plus water per pkg. instructions)
  • 1 can refried beans (I used non-fat)
  • Iceberg lettuce , chopped
  • 2 Tablespoons cilantro , chopped, divided
  • Salsa (as desired)
  • 1 medium tomato , chopped, divided
  • 1/2 cup Cheddar cheese , grated, divided
  • Dollop of light sour cream (as desired)
  • Additional sprigs of cilantro
  • OPTIONAL GARNISH: guacamole , sliced avocados, sliced black olives, chopped green chilies
Instructions
  1. Bake tortilla bowls until crisp. Set aside. NOTE: If using metal tortilla bowl forms, spray pan with non-stick spray. Press tortilla into pan. Bake at 375 degrees for 5 minutes or until light brown and crispy. If you don't have access to the tortilla bowl forms, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray. Press a "burrito-sized" tortilla into the bowl (creasing edges to fit, if needed). Bake 10-15 minutes in a 375 degree oven, or until light brown and crispy. Remove from oven. Let cool, then carefully remove crisp tortilla from bowl.
  2. Cook shredded chicken, onion and taco seasoning per package instructions. Set aside.
  3. To build salads, divide and layer ingredients into tortilla bowls: Refried beans, Shredded lettuce, cilantro, and seasoned shredded chicken, salsa, chopped tomato, grated cheddar cheese.
  4. Garnish with a dollop of sour cream and additional cilantro, if desired. Additional garnishes can include guacamole, avocado slices, sliced black olives or chopped green chilies. Serve, and enjoy this delicious Mexican salad.
Nutrition Facts
Chicken Taco Salad Bowl
Amount Per Serving
Calories 348 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 101mg 34%
Sodium 539mg 22%
Potassium 637mg 18%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 3g
Protein 34g 68%
Vitamin A 17.1%
Vitamin C 12.8%
Calcium 24.7%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Taco Salad Bowl / The Grateful Girl Cooks! Make delicious Chicken Taco Salads in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from the comfort of home?

 

Asian Style Stir Fry Veggies

Asian Style Stir Fry Veggies are bursting with color and flavor, and are a simple, delicious way to serve fresh vegetables with your meals.  Even kids will like this simple side dish!Asian Style Stir Fry Veggies / The Grateful Girl Cooks! You'll love these colorful, delicious, quick and easy to make Asian style stir fry veggies. They're a perfect side dish for a variety of meals.

The recipe couldn’t be simpler, but the results are sure yummy! I came up with a simple sauce years and years ago, and enjoy using it occasionally to enhance mixed fresh stir-fried vegetables! Here’s how to make this dish:

Clean veggies, dry and then prep them, by cutting them into bite sized slices or chunks.  This time, I used broccoli, yellow squash, green zucchini, red and orange bell peppers, brown onion, baby carrots, and mushrooms, but any combination of vegetables you have available will work well (I’ve also added bok choy, green peppers, fresh asparagus or green beans, at times). Set aside.

Chopped Stir Fry Veggies

Mix Asian-style sauce in a small cup or bowl.  I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.

Stir Fry Veggie Sauce

In a large skillet, heat oil on medium-high heat until very hot (but not smoking).  Add the vegetables all at once (except for minced garlic). Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir, to prevent burning. Cook an additional minute.

Chopped Vegetables in skillet cooking

Give the sauce a final stir, then pour the Asian sauce into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If sauce becomes too thick, add just a touch of water to skillet and stir until all veggies are coated with sauce, and are heated through.

Pouring Asian sauce into veggies in skillet

Once the veggies are heated through, and are covered with the sauce, they are ready to serve.  For this meal, I served them as a side dish, along with a piece of pan-seared salmon and steamed rice. YUM!

Chopped veggies stir frying with sauce

That’s it! I really hope you will consider making these Asian Style Stir Fry Veggies.  They add a LOT of color and wonderful flavor to any meal!  It’s a great way to get more vegetables onto the plate, and they really do taste great (hint, hint).

Hope you have an absolutely WONDERFUL day, and remember… be KIND to those you encounter throughout your day.  You never know what others are going through… why not be their bright beacon of hope for that day! God Bless You!

Asian Style Stir Fry Veggies / The Grateful Girl Cooks!

Asian Style Stir Fry Veggies
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 
Quick and easy stir fry vegetables, colorful and delicious, lightly coated with an Asian inspired sauce are the perfect side dish for a variety of meals.
Category: Side Dishes
Servings: 2 large servings
Calories Per Serving: 221 kcal
Author: JB at The Grateful Girl Cooks!
Ingredients
For Veggies (Use any combo or quantity you wish... this is what I used):
  • 2 Tbsp Vegetable oil
  • 1 Zucchini , I used 1/2 green and 1/2 yellow), sliced
  • 6-8 Mushrooms , sliced
  • 1/4 medium Brown onion , sliced
  • 1 cup Bell peppers , I used red and orange, sliced
  • 8 Baby Carrots , I used 8-10, sliced lengthwise
  • 1 cup Broccoli florets
  • 1 tsp Minced garlic
For Asian Style Sauce:
  • 3/4 cup water
  • 2 Tablespoons soy sauce
  • 1/8 teaspoon ground ginger
  • 1 teaspoon cornstarch , I used a heaping teaspoon
Instructions
  1. Clean veggies, dry them, then prep them, by cutting them into bite sized slices or chunks. Set aside.
  2. Mix Asian-style sauce in a small cup or bowl. I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.
  3. In a large skillet, heat oil on medium-high heat until very hot (but not smoking). Add the vegetables all at once (except for minced garlic). Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir to prevent burning. Cook an additional minute.
  4. Give the sauce a final stir, then pour it into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If sauce becomes too thick, add just a little bit more water to skillet and stir until all veggies are coated with sauce, and are heated through. Remove skillet from heat, serve, and enjoy!.
Nutrition Facts
Asian Style Stir Fry Veggies
Amount Per Serving (1 g)
Calories 221 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 11g 55%
Sodium 1071mg 45%
Potassium 900mg 26%
Total Carbohydrates 19g 6%
Dietary Fiber 5g 20%
Sugars 10g
Protein 7g 14%
Vitamin A 166.6%
Vitamin C 190.3%
Calcium 5.5%
Iron 11.7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian Style Stir Fry Veggies / The Grateful Girl Cooks! You'll love these colorful, delicious, quick and easy to make Asian style stir fry veggies. They're a perfect side dish for a variety of meals.

Chocolate Chip Muffins

Do you enjoy a great tasting treat for breakfast or a snack?  If so, then you will want to read on and will need to make these delicious Chocolate Chip Muffins… bursting with miniature chocolate chips! Grab a cup of coffee or tea and read on…Chocolate Chip Muffins / The Grateful Girl Cooks! Chocolate Chip Muffins will be a family favorite for breakfast or a light snack! Guess what? They're easy to make!

I found the recipe on Pinterest and whipped up a batch for our family several weeks ago. WOW!!! They are wonderful, and were difficult to stay out of!  The recipe made 12 standard sized muffins, which were packed with chocolate chips and were NOT dry!  Absolutely DELICIOUS! As an added bonus… they are super easy to make, too! Here’s how:

In a large bowl, mix together butter and oil, until well blended. Add sugar, egg, egg white and vanilla extract. Stir or whisk ingredients very well, until completely combined and smooth. Add the buttermilk, and stir until combined.

Chocolate Chip Muffins / The Grateful Girl Cooks!

Chocolate Chip Muffins / The Grateful Girl Cooks!

Whisk together flour, corn starch, baking powder and salt in a separate mixing bowl.  Add the dry ingredients to the bowl with the wet ingredients. Fold or gently stir dry ingredients into batter, making sure NOT to overmix.

Chocolate Chip Muffins / The Grateful Girl Cooks!

Chocolate Chip Muffins / The Grateful Girl Cooks!

About half way through folding dry ingredients into wet ingredients, stir in the chocolate chips. Once combined, cover the bowl and let the batter sit at room temperature for at least 15 minutes (trust me-this will help the muffins to rise higher).

While batter is “resting”, preheat oven to 425 degrees. Line a standard sized muffin tin with paper cupcake liners and spray bottom of each paper liner with non-stick baking spray (I learned this trick from a friend whose husband was a baker). Once batter has “rested”,  fill each paper liner with batter (about 3/4 full), distributing evenly between muffin cups.

Chocolate Chip Muffins / The Grateful Girl Cooks!

Chocolate Chip Muffins / The Grateful Girl Cooks!

Sprinkle the top of each muffin with coarse granulated sugar.  Bake at 425 degrees for 8 minutes, then turn down the oven to 350 degrees and cook for another 7-8 minutes. Check muffins for doneness (they should be light golden brown on top and a toothpick inserted into middle of muffin should come out dry). When done, remove muffins from oven to a wire rack, and let muffins cool.

Chocolate Chip Muffins / The Grateful Girl Cooks!

Chocolate Chip Muffins / The Grateful Girl Cooks!

And that’s how easy it is to make these wonderful treats!  Don’t they LOOK good?  Each muffin rose well above the top of the paper liner!  And just look at all those mini chocolate chips inside… YUM!

Chocolate Chip Muffins / The Grateful Girl Cooks!

Chocolate Chip Muffins / The Grateful Girl Cooks!

These chocolate chip muffins tasted FANTASTIC!  We loved them! I sent some of them home with one of our sons, and he loved them, too! I hope you will consider trying this recipe, and trust that you, and those you love will enjoy them as much as we did!

Chocolate Chip Muffins / The Grateful Girl Cooks!

Recipe Source: Samantha Merritt, at https://sugarspunrun.com/bakery-style-chocolate-chip-muffins/

Chocolate Chip Muffins
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Category: Breakfast
Servings: 1 dozen
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 4 Tablespoons butter (melted, cooled to room temp.)
  • 1/4 cup vegetable (or canola) oil
  • 1 cup granulated sugar
  • 1 large egg PLUS 1 egg white (at room temp. is best)
  • teaspoons vanilla extract
  • 1/2 cup buttermilk (see NOTES for substitute)
  • cup all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons corn starch
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (I used mini-chips!)
  • 1/3 cup granulated or coarse sugar (for sprinkling on muffins before baking)
Instructions
  1. In a large bowl, mix together butter and oil, until well blended. Add sugar, egg, egg white and the vanilla extract. Stir or whisk ingredients very well, until completely combined and smooth. Add buttermilk; stir until combined.
  2. Whisk together flour, corn starch, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the bowl with the wet ingredients. Fold or gently stir dry ingredients into batter, making sure NOT to overmix. About half way through folding dry ingredients into wet ingredients, stir in the chocolate chips. Once combined, cover the bowl and let the batter sit at room temperature for at least 15 minutes (this will help the muffins to rise higher).
  3. While batter is "resting", preheat oven to 425 degrees. Line a standard sized muffin tin with paper cupcake liners and spray bottom of each paper liner with non-stick baking spray (I learned this trick from a friend whose husband was a baker). Once batter has "rested", divide batter evenly, and fill each paper liner with batter (about 3/4 full), distributing evenly between muffin cups.
  4. Sprinkle the top of each muffin with coarse granulated sugar. Bake at 425 degrees for 8 minutes, then turn down oven to 350 degrees and cook for another 7-8 minutes (without removing muffins from oven). At the 7 minute mark, check muffins for doneness (they should be light golden brown and a toothpick inserted into middle should come out dry). When done, remove muffins from oven to a wire rack, and let muffins cool. Serve, and enjoy!
Recipe Notes

!No buttermilk? Use this as a substitute: Put 1½ tsp. white vinegar OR lemon juice into a measuring cup. Fill to 1/2 cup marking with milk. Stir. Let sit 5 minutes before using.
!Want to make 6 JUMBO sized muffins? Follow exact recipe and use jumbo sized muffin tins - bake at 425° for 8 mins., reduce heat to 350°, then bake an additional 15 mins. before checking for doneness.

Here’s one more to post on your Pinterest boards!Chocolate Chip Muffins / The Grateful Girl Cooks! Chocolate Chip Muffins will be a family favorite for breakfast or a light snack! Guess what? They're easy to make!

Grilled Patty Melt

Do you enjoy a good Patty Melt? I sure do – YUM!  Sometimes when we go out for hamburgers, I opt for a grilled patty melt, because I love the simplicity of this sandwich and I LOVE the taste! Did you know it’s EASY to make them from the comfort of your own home?Grilled Patty Melt / The Grateful Girl Cooks! Make classic grilled patty melts from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!
Seriously… I love grilled onions, I love cheese and I love burgers, so how could I not enjoy this simple classic grilled sandwich which features all of those ingredients, and is a popular menu item at diners and Mom and Pop restaurants around the country?

Now, please note that I didn’t say they are the HEALTHIEST meal option, but I do believe life (including food choices) is all about balance.  Every now and then, a grilled patty melt with perfectly caramelized onions and gooey cheese on buttered rye bread makes me deliriously HAPPY. I enjoy eating it, every single bite… THEN I go for a 237 mile walk to work off the calories… Ha Ha!

Patty melts are easy to make.  They do take a little bit of prep time, because you need to caramelize and brown the sliced onions really well! Onions are sliced thin, then cooked low and slow in a little butter for 20-25 minutes, stirring occasionally. If you are a multi-tasker, you can grill the patties at the same time. You can also prepare the onions ahead of time, if you want (which saves time later on when everyone is ravenous and starving…).

Grilled Patty Melt / The Grateful Girl Cooks!

Lightly season the ground beef with salt, pepper, a touch of garlic powder and some Worchestershire sauce, then shape the meat into patties.  I make them slightly oblong to fit better on a piece of Rye bread (the “traditional” bread used to make this sandwich).

Patties are grilled on both sides on medium-high heat until they reach the desired doneness (I am a medium-well gal, myself). I cooked the meat on an indoor cast iron grill, but they are just as easily cooked on a BBQ grill. Make sure the grill or pan you use is very hot before adding the meat. This helps to create a crusty “sear” on the outside.

Grilled Patty Melt / The Grateful Girl Cooks!

Once ready to cook the sandwich, I spread butter on one side of each slice of bread (like making a grilled cheese sandwich).  I placed the cooked meat patty onto the non-buttered side, then piled it high with caramelized onions.

NOTE: If you want a LOT of cheese, place a piece of Swiss cheese on the bread before placing the patty on, then add another one to the top. I wanted just a small amount of cheese, so I put it only on top of the onions.

Grilled Patty Melt / The Grateful Girl Cooks!

Grilled Patty Melt / The Grateful Girl Cooks!

Place another slice of bread on top of the cheese (buttered side out).  If you wish to add Thousand Island dressing (a lot of restaurants serve it with this), spread it onto the unbuttered side of the top slice of bread. (I like mine without it).  Cook the patty melt as you would a grilled cheese sandwich.

Once the bottom slice of bread is golden brown and toasty, carefully flip the sandwich to the other side, and continue cooking until golden brown, cheese has melted, and sandwich is heated through.

Grilled Patty Melt / The Grateful Girl Cooks!

Once done, carefully slice the patty melt in half, and serve with additional Thousand Island dressing or ketchup for dunking! And, if you want MORE calories (cough, cough), add some fries! French fries are VEGETABLES, right?

Grilled Patty Melt / The Grateful Girl Cooks! Make classic grilled patty melts from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!

That’s it! See how easy it is to make this classic sandwich?  Now you can make this delicious dish in the comfort of your own home!  The secret is getting the onions cooked just right, along with crispy rye bread, a well-seared beef patty, and ooey gooey melted cheese! This simple meal always make me happy!

I hope you will consider making these yummy sandwiches for lunch or dinner for friends or family! Have a fantastic day!

Grilled Patty Melt / The Grateful Girl Cooks!

Grilled Patty Melt
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
 
Make this classic sandwich from your own home, with rye bread, seasoned beef patty, caramelized onions and melted Swiss cheese grilled to perfection!
Category: Sandwich
Servings: 4 servings
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 onions , peeled, sliced thin
  • 1 Tablespoon butter
  • pounds ground beef
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4-5 dashes Worchestershire sauce
  • 2 Tablespoons butter
  • 8 slices rye bread (can substitute sourdough)
  • 4 slices Swiss cheese (use more, if desired- can also substitute American cheese)
  • Thousand Island dressing (optional, if desired)
Instructions
  1. Trim ends off onions, peel, then slice thin. Melt 1 Tablespoon butter in skillet. Cook onions slices on medium heat for 20-25 minutes, stirring occasionally. When done, the caramelized onions should be softened and light brown. Set aside.
  2. Season ground beef with salt, pepper, garlic powder and Worchestershire sauce. Mix well. Shape meat into 4 slightly oblong patties (to fit shape of rye bread). Grill beef patties on grill or in skillet on medium-high heat (spray skillet with non-stick spray or use melted butter) until cooked through to your preferred done-ness. Make sure the grill or pan you use is very hot before adding the meat. This helps to create a quick, crusty "sear" on the outside. When done, set beef patties on paper towel to drain excess grease.
  3. When ready to cook sandwich, spread butter on one side of each slice of bread. Place cooked meat patty onto the non-buttered side, then piled on the caramelized onions. Top with slice of Swiss cheese. NOTE: If you want a LOT of cheese, place a piece of Swiss cheese on the bread before placing the patty on, then add another slice to the top.
  4. Place a slice of buttered bread on top of the cheese (butter side out). If you wish to add Thousand Island dressing, spread it onto the unbuttered side of the top slice of bread. Cook patty melt on low heat as you would a grilled cheese sandwich. Once the bottom is golden brown and toasty, carefully flip the sandwich (with a spatula) to the other side, and continue cooking until golden brown, cheese has melted, and sandwich is heated through. Once done, carefully slice patty melt in half, and serve with additional Thousand Island dressing or ketchup for dunking! Enjoy!

Here’s one more to pin on your Pinterest boards!Grilled Patty Melt / The Grateful Girl Cooks! Make classic grilled patty melts from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!

Overnight Banana Coconut Oats

Have you ever made overnight oats before? I would like to recommend these Overnight Banana Coconut Oats today, for your consideration! Take a couple minutes to mix up the ingredients, and simply refrigerate them while you sleep, then wake up to a thick and creamy cup of “ready to go DELICIOUS oatmeal” the next morning!Overnight Banana Coconut Oats / The Grateful Girl Cooks! 5 minutes prep time is all you need to make a family friendly breakfast of Overnight Banana Coconut Oats! A quick, easy and delicious dish everyone will enjoy!

I really like the idea of having overnight oats ready to grab and go in the morning… no fuss… just a hearty, filling, DELICIOUS breakfast to enjoy with my coffee!  It couldn’t be easier to make this simple convenience food, with a few ingredients! Make a few up and go to bed at night, knowing your breakfast will be waiting for YOU!  Here’s how to make one serving:

In an airtight container with a lid (I used a pint sized Mason jar), place rolled oats, sliced banana, vanilla extract, chia seeds, shredded coconut, and pure maple syrup. *NOTE: If you want more coconut flavor, you can also add a very small bit of coconut extract.  I didn’t find it necessary, but it is an option!

Overnight Banana Coconut Oats / The Grateful Girl Cooks!

Add unsweetened coconut milk until the oats are fully covered. Give the ingredients a good stir, until they are completely mixed together. If necessary, add a bit more coconut milk to ensure the ingredients are covered.

Overnight Banana Coconut Oats / The Grateful Girl Cooks!

This is what it looked like after mixing.  Place a lid on the jar or container, and refrigerate overnight.

Overnight Banana Coconut Oats / The Grateful Girl Cooks!

The next morning, remove jar from refrigerator and remove lid.  Overnight the oats will have absorbed quite a bit of the coconut milk, leaving a creamy, thicker consistency of oats. You can add in a bit more coconut milk, to thin out the oats more and loosen them up, if desired. Give the oats a good stir, and they are ready to eat (no, you do not have to heat them!).

Overnight Banana Coconut Oats / The Grateful Girl Cooks!

See how thick the banana coconut oats have become after being refrigerated overnight? They taste wonderful cold, too… kind of like pudding!

Overnight Banana Coconut Oats / The Grateful Girl Cooks!

If you enjoy this recipe, you might also enjoy another of my blog posts for Strawberry Coconut Overnight Oats. The recipe as written below will yield ONE serving, but is easily doubled or tripled to make several more servings.  The oats can be prepared 2-3 days in advance.  If you enjoy the flavors of coconut and banana, you will enjoy this easy breakfast that will also fill you up!

Recipe Source: Tammy, at https://www.organizeyourselfskinny.com/2017/07/05/banana-coconut-overnight-oats/

Overnight Banana Coconut Oats / The Grateful Girl Cooks!

Overnight Banana Coconut Oats
Prep Time
5 mins
Total Time
5 mins
 
You will enjoy the convenience of these "make ahead", creamy, thick Overnight Banana Coconut Oats. Perfect for a quick, grab and go breakfast!
Category: Breakfast
Servings: 1 serving
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 1/2 cup old fashioned rolled oats (not instant)
  • 1/2 very ripe banana , sliced thin
  • 1/4 teaspoon vanilla extract
  • 1 Tablespoon shredded coconut (unsweetened preferred)
  • 1 teaspoon chia seeds
  • 2 teaspoon pure maple syrup
  • 1/2 cup unsweetened coconut milk (plus more, if necessary)
  • 1/8 teaspoon coconut extract (OPTIONAL-use only if more coconut flavor desired)
Instructions
  1. Place all ingredients (except coconut milk) in a mason jar or container with a lid. Give ingredients a stir until combined.
  2. Pour coconut milk into container. Stir well. Make sure the ingredients are fully covered by coconut milk. Add additional coconut milk (if necessary), to cover. Seal jar or container. Refrigerate overnight.
  3. When ready to serve, remove from refrigerator, remove lid, and give oats a stir. Stir in additional coconut milk, if desired, to thin out the oats a bit.
  4. Serve, and enjoy!
Recipe Notes
Oats can be prepared 2-3 days in advance, if desired.

Here’s one more to pin on your Pinterest boards!Overnight Banana Coconut Oats / The Grateful Girl Cooks! 5 minutes prep time is all you need to make a family friendly breakfast of Overnight Banana Coconut Oats! A quick, easy and delicious dish everyone will enjoy!

 

Baked Parmesan Zucchini Fries

Baked Parmesan Zucchini Fries are a delicious family-friendly way to get kids (and adults) to EAT THEIR VEGGIES!  Baked (not fried) to a crispy finish, and served with a cool, seasoned dipping sauce on the side, these “fries” won’t last long, as a side dish or an appetizer!Baked Parmesan Zucchini Fries / The Grateful Girl Cooks! Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!

The zucchini are crispy on the outside, and have lots of flavor with the simple coating, and the PLUS is that they are BAKED, not FRIED. They are really very easy to prepare, and it’s a great way to get more veggies into the food rotation in a fun way (especially if the kids like french fries)!  Zucchini fries are delicious baked and eaten without any accompaniments, but I like to dip them in a tasty sauce (or ranch dressing).

This time I made up a quick and simple Mexican-spiced dip/sauce (with some of my favorite spices), to serve on the side, by combining non-fat plain Greek yogurt with a Tablespoon of mayonnaise and added cumin, garlic powder, chili powder, and paprika until blended. The dipping sauce has good Southwestern flavor, but is not too spicy, by the way! Make ahead, cover,  and refrigerate until ready to use.

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

I used a green zucchini and a yellow zucchini to make the fries. After slicing the ends off, they were cut like this: #1 Cut each in half in the middle, #2 Cut each half in half lengthwise, and #3 Cut those pieces into 4 lengthwise slices each (so they are wedges about 1/2 an inch wide).

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

In a small bowl, place two eggs, and lightly beat them until combined. In another small bowl, place mix Panko crumbs, Parmesan cheese, garlic powder, salt and pepper, paprika and Italian seasoning until combined.

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Dip zucchini wedges, one at a time into the egg mixture to coat. Shake off excess egg back into bowl, then dip and roll in Panko mixture to coat all sides. Place each coated piece of zucchini on a baking sheet which has been lined with aluminum foil, covered with non-stick spray. Repeat until all “fries” have been coated.  Make sure to keep wedges separated on foil.

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Spray the top of the zucchini with cooking spray or lightly drizzle with olive oil.  Bake in a preheated 425 degree oven for 22-25 minutes, flipping zucchini fries over,  half way through the cooking time.  When done, the zucchini should be crisp on the outside and lightly browned.

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Transfer zucchini fries to a platter, and serve with dipping sauce (if desired).

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Serve, and enjoy this yummy finger food side dish (or appetizer!).  Recipe is easily doubled for a larger crowd… as written, the recipe makes 32 “fries”. Hope you enjoy them… we sure did!

Baked Parmesan Zucchini Fries / The Grateful Girl Cooks!

Zucchini Fries Recipe Source: Trish, at https://www.momontimeout.com/baked-parmesan-zucchini-fries-recipe/

Baked Parmesan Zucchini Fries
Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
 
Baked until crispy, Parmesan Zucchini Fries will be a big hit with family and friends, especially when served with a creamy seasoned dipping sauce.
Category: Side Dish / Appetizer
Servings: 32 fries
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 zucchini (medium sized- I used 1 green and 1 yellow)
  • 2 eggs , beaten lightly
  • 1/2 cup Panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
For Dipping Sauce:
  • 1/2 cup non-fat Greek yogurt (can substitute sour cream)
  • 1 Tablespoon Mayonnaise
  • 1/4 teaspoon EACH of spices (chili powder, ground cumin, garlic powder and paprika)
Instructions
To Make Dipping Sauce:
  1. Mix Greek yogurt, mayonnaise, cumin, garlic powder, chili powder, and paprika in small bowl until blended. Cover, and refrigerate until ready to use.
To Make Zucchini Fries:
  1. Cut both ends off each zucchini (discard). Cut each zucchini in half across the middle, then cut each half in half lengthwise, then cut those pieces into 4 lengthwise slices each (so they are wedges about 1/2 an inch wide). You should have 32 wedges.
  2. In a bowl, lightly beat eggs until combined. Set aside.
  3. In another bowl, mix Panko crumbs, Parmesan cheese, garlic powder, salt, pepper, paprika and Italian seasoning until combined.
  4. Dip zucchini wedges, one at a time into the egg mixture to coat. Shake excess egg back into bowl, then dip and roll zucchini slice in Panko mixture to coat all sides. Place each coated piece of zucchini on baking sheet lined with foil, and sprayed lightly with non-stick spray. Repeat until all "fries" have been coated. Keep wedges separated. Spray the top of the zucchini with cooking spray, or lightly drizzle with olive oil.
  5. Bake in preheated 425 degree oven for 22-25 minutes, turning zucchini slices over, half way through cooking time. When done, zucchini should be crisp on the outside and lightly browned. Transfer zucchini fries to a platter, and serve with dipping sauce (if desired).

Here’s one more to pin on your Pinterest boards!Baked Parmesan Zucchini Fries / The Grateful Girl Cooks! Baked Parmesan Zucchini Fries are a delicious side dish or appetizer! Baked until crispy, and served with dipping sauce, these "fries" will be a big hit!

Lemon Ricotta Pancakes

If you are looking for a decadent breakfast that is easy to prepare and incredibly DELICIOUS, may I suggest Lemon Ricotta Pancakes? Easily made from scratch, light and fluffy, and infused with lemon flavor, this is one breakfast your family and friends will remember!Lemon Ricotta Pancakes / The Grateful Girl Cooks! Lemon Ricotta Pancakes are easily made from scratch, light and fluffy, and infused with lemon flavor, for an absolutely delicious breakfast you'll remember!

I first tasted lemon ricotta pancakes last Fall when my husband and I enjoyed a 4 day getaway to Bend, Oregon. We stumbled upon a restaurant called The McKay Cottage Restaurant (voted best breakfast restaurant in Bend, every year since 2010), and had a wonderful breakfast there. Our meal was so good, we ended up going back again the next day, and thoroughly enjoyed their incredible lemon ricotta pancakes! Soooo good! Look how scrumptious they looked when served to us! YUM!

Lemon Ricotta Pancakes at The McKay Cottage / The Grateful Girl Cooks!

Once we returned home, I vowed to eventually make them from scratch, so we could enjoy them here in our home, instead of a restaurant 4 hours away from us! I searched online for a recipe that sounded perfect, and picked this one!

 

Right before Christmas, I received a box of fresh, homegrown Meyer lemons from my dear friend Lenita, in Southern California. I KNEW I had to use a few of those extraordinary lemons to make some pancakes… STAT!  So I did, and yes…they were amazing! Here’s how easy it is to make a batch of these fluffy and delicious pancakes from scratch!:

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

Whisk together flour, sugar, salt, baking soda and baking powder in a large mixing bowl.

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

In a separate mixing bowl, whisk eggs until blended. Add ricotta cheese, milk and vanilla extract. Whisk these very well, so the ingredients are fully blended.

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

Pour the wet ingredients into the bowl with the dry ingredients. Stir until all ingredients are fully combined (do not OVERMIX!). Add fresh squeezed lemon juice and lemon zest; stir only until they are incorporated into batter.

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

Lightly spray, butter or grease a griddle or large skillet. Heat griddle until very hot, then pour 1/3 cup of batter for each pancake onto hot griddle. Make sure to leave enough space between them, so they do not run into each other.  Cook a couple minutes, until bubbles form on top of batter. Flip over, and cook the other side for a couple minutes or until the bottom is golden brown. Repeat process with remaining batter (you can keep the cooked pancakes in the oven on a low temperature to keep them warm).

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

When ready to serve, place stack of pancakes onto individual plates. Sift powdered sugar over the top of the pancakes and garnish with fresh fruit (if desired).  I tend to “eat with my eyes” first, so I “fancied” the pancakes up a bit (like the restaurant did)! I used thin lemon slices, raspberries and blueberries. Sliced fresh strawberries would be pretty, as well!

Lemon Ricotta Pancakes / The Grateful Girl Cooks! Lemon Ricotta Pancakes are easily made from scratch, light and fluffy, and infused with lemon flavor, for an absolutely delicious breakfast you'll remember!

Serve warm, with maple syrup or whipped cream!  Take a big bite and enjoy this decadent breakfast treat! They taste WONDERFUL, and LOOK pretty good, too!

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

I really hope you will consider trying this recipe… the pancakes are EASY to prepare, and would be perfect for a weekend breakfast with family or friends!  You’ll definitely enjoy these, and they’re so good I bet you’ll want to make them again… and again!  Have a great day!

Lemon Ricotta Pancakes / The Grateful Girl Cooks!

Recipe Source: Ashley, at https//bakerbynature.com/lemon-ricotta-pancakes/

Lemon Ricotta Pancakes
Prep Time
10 mins
Cook Time
3 mins
Total Time
13 mins
 
Lemon Ricotta Pancakes are easily made from scratch, light and fluffy, and infused with lemon flavor, for an absolutely delicious breakfast your family and friends will remember!
Category: Breakfast
Author: JB at The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • teaspoons baking soda
  • 2 eggs (large)
  • cups milk
  • 1 cup ricotta cheese (full fat is best!)
  • teaspoons vanilla extract
  • 1/4 cup freshly squeezed lemon juice (approx. 2 large lemons)
  • 2 teaspoons lemon zest
For Garnish/Serving (if desired):
  • Powdered sugar (sifted), Fresh fruit, or whipped cream
  • Maple syrup
Instructions
  1. Whisk together flour, sugar, salt, baking soda and baking powder in a large mixing bowl.
  2. In a separate mixing bowl, whisk eggs until blended. Add ricotta cheese, milk and vanilla extract. Whisk these very well, so the ingredients are fully blended. Pour the wet ingredients into the bowl with the dry ingredients. Stir until all ingredients are fully combined (do not OVERMIX!). Add fresh squeezed lemon juice and lemon zest; stir only until they are incorporated into batter.
  3. Lightly spray, butter or grease a griddle or large skillet. Heat griddle until hot, then pour 1/3 cup of batter for each pancake onto hot griddle. Make sure to leave enough space between them, so they do not run into each other. Cook a couple minutes, until bubbles form on top of batter. Flip over, and cook the other side for a couple minutes or until the bottom is golden brown. Repeat process with remaining batter (you can keep the cooked pancakes in the oven on a low temperature to keep them warm).
  4. When ready to serve, place stack of pancakes onto individual plates. Sift powdered sugar over the top of the pancakes and garnish with fresh fruit (if desired). Serve warm, with maple syrup or whipped cream, and ENJOY!
Recipe Notes
The pancakes can easily be frozen. Place a sheet of wax paper between each room temp. pancake, wrap securely in aluminum foil or resealable plastic storage bag, and store in freezer. Reheat pancakes (in oven or microwave) for another meal.

Here’s one more to pin on your Pinterest boards!Lemon Ricotta Pancakes / The Grateful Girl Cooks! Lemon Ricotta Pancakes are easily made from scratch, light and fluffy, and infused with lemon flavor, for an absolutely delicious breakfast you'll remember!

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