January 2023

Month: January 2023

28
Jan
2023

Air Fryer Pork Chops For Two

categories: Air Fryer Recipes, Main Dishes, Pork

14 Shares

Make Air Fryer Pork Chops For Two! This quick, easy recipe yields delicious, spice-rubbed, bone-in pork chops for two people in 20 minutes.

If you enjoy eating pork chops and have an air fryer, then I’m confident you will LOVE this recipe! The recipe makes two servings, which is convenient for my husband and I, since we’re the only ones left at home. Both of our grown sons live on their own, so it is a fun challenge to alter recipes at times to only make enough for the TWO of us.

Air Fryer Pork Chops For Two is a recipe I originally found online. I cut the recipe in half for the two of us, and gave it a try in our air fryer a few months ago. My husband and I loved the flavor of the air-fried pork chops, thanks to a flavorful, homemade spice rub mixture!

The pork chops were perfectly cooked and browned on the outside, juicy on the inside, and they tasted wonderful! We’ve enjoyed this dish several times since then!

It only takes about 10 minutes to prepare the spice mix and season the meat, then into a preheated air fryer they go. The pork chops cook for about 8-10 minutes, or until they reach temp. All you need to do is flip them over halfway through the cooking time! How’s that for EASY? Here’s how to make them:

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

Preheat Your Air Fryer

Preheat your air fryer for five minutes at 400°F. If your machine doesn’t have a Preheat function, simply heat it for 5 minutes at that temperature (400°F). You want your air fryer hot when you add the seasoned pork chops, for best results.

I usually mix up the spices, and season the pork chops while the air fryer preheats, because that saves time! Try it… you’ll see what I mean!

Make The Seasoning Mix

The spice mix is simple to make from scratch! You need brown sugar, salt, Italian seasoning, smoked paprika, garlic powder, onion powder, black pepper and sweet paprika.

Mix these spices together in a small bowl, until they are fully combined.

Season The Pork Chops

For this recipe you will need two bone-in pork chops, approx. 6-7 ounces each. Each pork chop should be about ¾ to 1″ thick, so they will cook evenly and for about the same amount of time.

Pat the chops dry using paper towels to absorb extra moisture. Use a pastry brush to cover BOTH SIDES of each pork chop with melted butter.

Cover BOTH SIDES of each pork chop with the spice mixture, rubbing it into the buttered pork chops so it adheres as much as possible. Use all of the spice mix, for the very best flavor on those chops!

Once the pork chops are coated with the spices, they are ready to pop into a preheated air fryer!

Cooking The Pork Chops In the Air Fryer

Place the seasoned chops in a single layer in the basket of the air fryer. Please note that if you are making more than two pork chops, you may have to work in batches to ensure they fit in the basket. This also allows the meat to “air fry” better as the hot air can circulate around the pork chops more efficiently!

Cook the air fryer pork chops for two at 400°F. for about 6 minutes. Remove the basket, and flip the pork chops over to the other side.

Re-insert basket into the air fryer and continue cooking for 2-4 more minutes OR until a meat thermometer inserted into the middle of a chop reaches 145°F. When done, the pork chops should be nicely browned on the surface, and cooked to 145°F.

The thickness of the pork chops used will ultimately determine how long they take to air fry. Typically, it should take between 8-10 minutes TOTAL time to cook them to temperature.

A couple of times, ours were fully cooked after 7 minutes total time. Keep an eye on them, so you do not overcook or undercook them!

Serve The Air Fryer Pork Chops For Two

Once done, remove the pork chops from the air fryer, and let them rest for 4-5 minutes before serving. This “resting” time lets the juices inside have time to redistribute inside the meat, so the pork chops remain juicy.

Once they’ve rested, garnish the pork chops with fresh parsley, and serve! The pork chops are juicy, and have wonderful flavor, thanks to the homemade spice mix you used to season them.

Serve immediately, while hot! We enjoy air fryer pork chops for two served with mashed potatoes and a green veggie on the side. YUM!

Thanks for stopping by today, and I hope you enjoy this delicious recipe for air fryer pork chops for two! Take care, please come back again soon, and have a GREAT day!

Looking For More AIR FRYER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few Air Fryer recipes for to you check out, including:

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Recipe adapted from (and with thanks to) Sara, at: dinneratthezoo.com/air-fryer-pork-chops/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Air Fryer Pork Chops For Two

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Make Air Fryer Pork Chops For Two! This quick, easy recipe yields delicious, spice-rubbed, bone-in pork chops for two people in 20 minutes.

Category: Main Dish

Cuisine: American

Keyword: air fryer pork chops

Servings: 2

Calories Per Serving: 315 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 bone-in pork chops (6-7 oz. each) approx. ¾-1" thick
1½ Tablespoons butter melted

For Spice Mix:

¾ Tablespoon brown sugar
½ teaspoon salt
½ teaspoon smoked paprika
½ teaspoon Italian seasoning
½ teaspoon sweet paprika
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon black pepper

Garnish (optional):

1 Tablespoon chopped fresh parsley

US Customary - Metric

Instructions

Preheat air fryer for five minutes at 400°F.
Mix brown sugar, salt, smoked paprika, Italian seasoning, sweet paprika, onion and garlic powders, and pepper in a small bowl, until well combined.
Pat pork chops dry with paper towels to absorb moisture. Use a pastry brush to cover BOTH SIDES of each pork chop with melted butter.
Cover BOTH SIDES of each pork chop with spice mix, rubbing it into the buttered pork chops so it adheres as much as possible.
Place chops in a single layer in air fryer basket. Cook at 400°F. for about 6 minutes. Flip pork chops over. Continue cooking 2-4 minutes OR until a meat thermometer inserted into a chop reaches 145°F. and chops are nicely browned. NOTE: *If making more than two chops, work in batches. This allows meat to "air fry" better as hot air can circulate around pork chops more efficiently!
Once done, remove pork chops from air fryer. Let them rest 4-5 minutes before serving. This lets juices have time to redistribute inside, so the pork chops remain juicy. Garnish chops with parsley (optional), and serve!

Nutrition Facts

Air Fryer Pork Chops For Two

Amount Per Serving (1 pork chop)

Calories 315 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 9g56%

Trans Fat 0.5g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 111mg37%

Sodium 722mg31%

Potassium 492mg14%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 5g6%

Protein 27g54%

Vitamin A 940IU19%

Vitamin C 3mg4%

Calcium 45mg5%

Iron 1mg6%

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

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

24
Jan
2023

Orange Spiced Coffee

categories: Beverages

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Orange Spiced Coffee is brewed with cinnamon, cloves, sugar, and orange marmalade! Top this delicious hot drink with whipped cream, to serve!

Are you a coffee drinker? My husband and I love our morning coffee! I drink two cups each morning, and my husband drinks it all day long as he works from home. He is my true “coffee hound”, in the truest sense of the word.

It seems like there are definitely two schools of thought regarding coffee. For us coffee lovers, there’s just no getting around it. We like our coffee, and we know how we like it!

COFFEE, COFFEE, COFFEE – The Great Debate!

One school of thought is “I LIKE MY COFFEE BLACK- DON’T YOU DARE PUT ANYTHING ELSE IN IT”! The other school of thought (which is mine) is “I LOVE COFFEE, BUT PLEASE PUT CREAMER, SUGAR OR OTHER STUFF IN IT SO IT DOESN”T TASTE LIKE COFFEE”. Amen.

Well… if you enjoy flavoring your coffee with creamers, etc. then today’s simple recipe for orange spiced coffee is just for you. I think it’s a great dessert-style coffee. A few easy additions to your coffee brewing routine, and you can enjoy a cup of this wonderful, citrus-flavored coffee! Here’s how to make 4 small servings!

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

Prepare To Brew The Orange Spiced Coffee

Place one third of a cup of ground coffee into a coffee filter. Add half a teaspoon of ground cinnamon and one eighth of a teaspoon of ground cloves to the coffee grounds.

If it’s not already in its spot yet, place the filter into its designated position in your coffee maker. Pour 3 cups of water into the well of your coffee maker, but do not turn the machine on yet!

Now it is time for the add-ins to go into the coffee pot BEFORE you brew the orange spiced coffee!

Add Mix Ins To The Coffee Pot Before Brewing

Before brewing the coffee, add 1/4 cup of orange marmalade and a rounded teaspoon of granulated sugar to the empty coffee pot. I know it seems weird to put JAM into the coffee pot, but trust me on this.

Once the coffee begins to brew, these two ingredients will dissolve and melt as the hot coffee covers them. This results in the rich orange flavor from the marmalade being infused into the coffee, which adds more flavor!

Brew The Coffee

When you’ve added the marmalade and sugar to the empty pot and have the coffee filter in place, turn on your machine and brew the coffee.

As the pot fills with hot spiced coffee, it will melt the marmalade and dissolve the granulated sugar, incorporating both into the brewed coffee.

Serving Orange Spiced Coffee

When the orange spiced coffee is finished brewing, it is wonderfully citrus flavored, and ready to serve. Give it a quick stir, then pour about 3/4 cup of coffee into each of the four small mugs. At this point, taste the coffee. If you prefer sweeter coffee, now is the time to stir in additional sugar, to suit your taste.

My favorite way to enjoy this coffee is to add whipped cream and a little orange zest (finely grated peel) to top off each cup of coffee. It helps make the coffee look quite appetizing, and the dollop of whipped cream and orange zest make it even more delicious!

If you enjoy drinking your coffee black, simply leave off the whipped cream and orange zest garnish, and enjoy the coffee, as is. It still has wonderful citrus and spice flavors.

This is such a simple way to serve some “fancy pants” coffee, for those days when you just want a delicious coffee “treat”. I really hope you enjoy this flavor filled hot beverage, and trust you will enjoy it as much as I do!

Thanks for stopping by my blog today, and I would 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 Hot Drink 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 hot beverage recipes for you to enjoy, including:

Recipe adapted from Kay Marone, via “Gooseberry Patch- Have Yourself A Homemade Christmas”, page 281, published in 2014 by Gooseberry Patch and Time Home Entertainment, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Orange Spiced Coffee

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Orange Spiced Coffee is brewed with cinnamon, cloves, sugar, and orange marmalade! Top this delicious hot drink with whipped cream, to serve!

Category: Beverage

Cuisine: American

Keyword: orange spiced coffee

Servings: 4 (3/4 cup per serving)

Calories Per Serving: 54 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

⅓ cup ground coffee
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
¼ cup orange marmalade
1 teaspoon granulated sugar
3 cups water

Optional Topping (but good!): whipped cream, orange zest

US Customary - Metric

Instructions

Put ground coffee, cinnamon and cloves in a coffee filter. Pour 3 cups water into the well of the coffee maker, but do not turn the machine on yet!
Add orange marmalade and sugar to the empty coffee pot.
Turn coffee maker on and brew the coffee. As the pot fills with hot coffee, it will dissolve the marmalade and sugar, incorporating them into the brewed coffee.
To serve, stir coffee, then pour ¾ cup of coffee into each of four small mugs. Taste the coffee. If you like sweeter coffee, stir in more sugar, to suit your taste. If desired, add whipped cream and orange zest to top each cup of coffee. If you enjoy your coffee black, leave off whipped cream and orange zest. Enjoy!

Recipe Notes

NOTE: Whipped cream garnish is NOT included in the caloric calculation as the amount you use may vary.

Nutrition Facts

Orange Spiced Coffee

Amount Per Serving (1 serving (3/4 cup))

Calories 54

% Daily Value*

Fat 0.01g0%

Saturated Fat 0.003g0%

Polyunsaturated Fat 0.01g

Sodium 20mg1%

Potassium 9mg0%

Carbohydrates 14g5%

Fiber 0.3g1%

Sugar 13g14%

Protein 0.1g0%

Vitamin A 13IU0%

Vitamin C 1mg1%

Calcium 16mg2%

Iron 0.1mg1%

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

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20
Jan
2023

Easy Tamale Pie

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

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Easy Tamale Pie is a delicious meal featuring ground beef, tomatoes, onions, corn and Mexican spices, topped with a cornbread-style crust.

Years ago I found a recipe for tamale pie in one of my old cookbooks. I made a couple slight changes to the original recipe, and this recipe for easy tamale pie was “born”. I recently cooked it again and took photos so I could share it here on my blog.

Tamale pie is very simple to prepare, and this recipe makes 8 servings. Since there’s only two of us at home now, the yummy leftovers can be enjoyed for several days!

My husband and I enjoy reheating a slice of tamale pie for a quick lunch, since we both work from home! Let me show you how to make this delicious meal.

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

Prepare The Filling for The Easy Tamale Pie

Heat oil in a large skillet on medium heat. Add ground beef and chopped yellow onion to the hot oil, and cook until the meat is fully cooked and browned, and the onions are tender.

Stir the meat and onions often as they cook. When the meat is cooked through, tilt the skillet and use a spoon to remove any accumulated grease from the skillet. Discard the grease.

Add a can of corn (drained) and a can of diced tomatoes (including juice) to the skillet. Sprinkle with salt, chili powder, and ground cumin, and stir to combine them with the ground beef.

NOTE: If you want (optional) to add diced green chilis, sliced olives, or jalapeños to the dish to make it spicier, this is the time to add these ingredients!

Cook this mixture (uncovered) on medium-low heat for 15 minutes, then remove the skillet from the heat and set aside.

Prepare The Batter For The Cornbread-Style Topping

While the ground beef filling is cooking, make the batter to top the easy tamale pie. Whisk cornmeal, flour, sugar, baking powder, salt, milk, and egg in a large bowl until a lump-free batter is formed.

Assemble The Tamale Pie

Lightly grease a 9″ pie pan with non-stick baking spray on the bottom and sides. TIP: **If you do not have access to a 9″ pie pan, you can make this in a greased 9 x 9 baking dish.**

Add the ground beef filling to the pie pan, spreading it out with a spoon to cover the pan. Slowly pour the cornmeal batter over the top of this mixture until the meat filling is covered

NOTE: You MAY have a few Tablespoons of batter left, depending on the dish you use. You do not have to use it all. However, make sure the pie dish is full and the batter covers the filling!

Time To Bake!

Bake the easy tamale pie at 425°F. for 25-30 minutes. It is done when a toothpick inserted into the top of the tamale pie comes out clean. The tamale pie should also be nicely browned on top.

NOTE: Sometimes people add grated cheese to the top of the tamale pie halfway through the baking time. We don’t add it, but I’m letting you know in case you’re interested.

Time To Serve The Easy Tamale Pie

When the tamale pie is finished baking, remove it from the oven and transfer it to a wire rack. Let it cool for 5-6 minutes before slicing it for serving.

Once the tamale pie has cooled slightly, slice it into 8 pie-shaped wedges. Transfer the slices to plates, and serve immediately. This time, I served it with lemon garlic cauliflower rice on the side.

NOTE: The first time I made this, I wasn’t sure it would be “sliceable” Yes… it will be, once cooled slightly! Use a spatula to transfer the slices to each plate. If desired, garnish each slice with a dollop of sour cream.

I really hope you enjoy easy tamale pie, and have the opportunity to make it for those you love. Thanks so much 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 TexMex-Inspired Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few TexMex-inspired meals for you to choose from, including:

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Recipe adapted from: Jean O’Brien in the book “Church Suppers”, page 256, published in 2005 by Black Dog and Leventhal Publishers

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Easy Tamale Pie

Prep Time

25 mins

Cook Time

25 mins

Total Time

50 mins

Easy Tamale Pie is a delicious meal featuring ground beef, tomatoes, onions, corn and Mexican spices, topped with a cornbread-style crust.

Category: Main Dish

Cuisine: Southwestern

Keyword: easy tamale pie

Servings: 8

Calories Per Serving: 292 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Filling:

2 teaspoons vegetable oil
1 pound ground beef
½ cup chopped yellow onion
15.2 ounce can whole kernel corn drained
14.5 ounce can diced tomatoes do NOT drain
1 teaspoon chili powder
¼ teaspoon ground cumin
½ teaspoon salt

For Top Crust:

½ cup yellow cornmeal
½ cup all purpose flour
1 cup milk
1 large egg
1 Tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon salt

US Customary - Metric

Instructions

Preheat oven to 425°F. Lightly grease a 9" deep dish pie pan or a 9" x 9" baking dish
Heat oil in a large skillet on medium heat. Add ground beef and onions: cook until meat is browned and fully cooked, stirring often Remove/discard accumulated grease.
Add corn, tomatoes, salt, chili powder, and ground cumin to meat, stirring to combine. **If adding optional ingredients (olives, green chilis, jalapeños), do it now.** Cook (uncovered) on medium-low heat for 15 minutes, stirring occasionally. Remove from heat; set skillet aside.
In a large bowl, whisk cornmeal, flour, sugar, baking powder, salt, milk, and egg together until smooth and lump-free.
Spoon beef mixture to greased pie pan, spreading evenly. Slowly pour cornmeal batter over the top until meat filling is covered NOTE: You MAY have a few Tablespoons of extra batter left, depending on dish you use. You do not have to use it all. Just make sure pie dish is full and batter covers the filling!
Bake at 425°F. for 25-30 minutes. It's done when a toothpick inserted into the top/middle comes out clean, and top crust is nicely browned. **NOTE: If desired (OPTIONAL), add grated cheese on top of the pie halfway through baking time.
When tamale pie is finished baking, remove it from oven; transfer to a wire rack. Let cool 5-6 minutes before slicing. Once slightly cooled, cut pie into 8 wedges. Transfer slices to individual plates, and serve. Enjoy!

Nutrition Facts

Easy Tamale Pie

Amount Per Serving (1 slice (1/8 of total))

Calories 292 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 63mg21%

Sodium 428mg19%

Potassium 548mg16%

Carbohydrates 31g10%

Fiber 3g13%

Sugar 7g8%

Protein 17g34%

Vitamin A 368IU7%

Vitamin C 8mg10%

Calcium 94mg9%

Iron 3mg17%

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

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18
Jan
2023

Creamy Sesame Vinaigrette

categories: Sauces and Dressings

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Creamy Sesame Vinaigrette is easy to make in under 5 minutes! It’s delicious, and tastes great on mixed green salads or roasted asparagus.

Do you like making salad dressings and vinaigrettes at home? I do, because it’s convenient, budget-friendly and I can control the ingredients. It’s easy to make most homemade salad dressings, with minimal time involved. This recipe yields about twelve servings (2 Tablespoons per serving), so you can enjoy it on quite a few salads.

This creamy sesame vinaigrette has a slight “Asian” flavor, thanks to the addition of sesame seed oil. Sesame oil is used in many Asian dishes, and is made from pressed sesame seeds. You can learn more information about this flavored oil here.

Whisk the ingredients together and POOF! In only a few minutes you will have this creamy sesame vinaigrette ready. It is fantastic on green salads, and tastes wonderful drizzled over roasted asparagus! Here’s how simple it is to make.

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

What Ingredients Will I Need?

This vinaigrette requires only 5 ingredients to make, and they’re pretty common ingredients! The five ingredients are white wine vinegar, light mayo, honey, sesame oil, and Dijon mustard.

NOTE: You can also add white sesame seeds or red chili flakes, if you want. I’ve done both! That is completely OPTIONAL, and it is perfectly fine to leave them out.

Sesame oil can be found in the Asian section of grocery stores, and it can be stored in the pantry. If you don’t have access to white wine vinegar, regular white vinegar can be substituted, as well.

Let’s Make Some Creamy Sesame Vinaigrette

Measure all ingredients for the salad dressing into a medium bowl. Mix the ingredients together using a whisk OR a fork, and continue to whisk until the ingredients are fully blended.

NOTE: If you are adding the (optional) sesame seeds (or red pepper flakes), stir them into the vinaigrette once mixed.

Storing The Vinaigrette

Pour the creamy sesame vinaigrette into an airtight container or small jar using a funnel. You will end up with about ¾ cup of salad dressing, which yields approx. twelve servings (2 T. each).

The vinaigrette can be used at this point, if necessary. Store this salad dressing in the refrigerator until well-chilled to get the BEST flavor! This gives the vinaigrette time to let those yummy flavors intermingle!

Using The Creamy Sesame Vinaigrette

Use creamy sesame vinaigrette on a variety of mixed green salads or main course salads. This salad dressing adds so much flavor, you’ll be surprised.

Another way to enjoy this versatile salad dressing is to drizzle the dressing over roasted asparagus! It’s a great way to give the veggies a POP of bright flavor!

I hope you’ll enjoy this simple, flavor-packed salad dressing on a favorite green salad! Any leftover salad dressing can be stored in an airtight container in the refrigerator.

Thank you for taking time out of your busy day to stop by this website. 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 SALAD DRESSING 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 salad dressings for you to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Creamy Sesame Vinaigrette

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

Creamy Sesame Vinaigrette is easy to make in under 5 minutes! It's delicious, and tastes great on mixed green salads or roasted asparagus.

Category: Salad Dressing

Cuisine: American

Keyword: creamy sesame vinaigrette

Servings: 12 (2 T. per serving)

Calories Per Serving: 44 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 Tablespoons light mayonnaise
6 Tablespoons honey
3 Tablespoons white wine vinegar
5 teaspoons Dijon mustard
½ teaspoon sesame oil

Additional Add-Ins (optional)

1 teaspoon white sesame seeds
1 pinch red chili pepper flakes

US Customary - Metric

Instructions

Place mayonnaise, honey, vinegar, Dijon, and sesame oil in a medium bowl. Mix, using a whisk or an electric mixer. Continue to mix or whisk until completely blended. NOTE: If adding the (optional) sesame seeds or red chili pepper flakes, stir them into vinaigrette once mixed.
Pour vinaigrette into an airtight container or jar using a funnel. You will end up with about ¾ cup of salad dressing. The vinaigrette can be used immediately, if necessary.
For BEST flavor, store the vinaigrette in the refrigerator until well-chilled before using. This lets all those yummy flavors have time to intermingle!
Store leftover vinaigrette in an airtight container in refrigerator. Enjoy!

Nutrition Facts

Creamy Sesame Vinaigrette

Amount Per Serving (2 Tablespoons)

Calories 44 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Trans Fat 0.002g

Polyunsaturated Fat 1g

Monounsaturated Fat 0.3g

Cholesterol 1mg0%

Sodium 53mg2%

Potassium 11mg0%

Carbohydrates 9g3%

Fiber 0.1g0%

Sugar 9g10%

Protein 0.1g0%

Vitamin A 4IU0%

Vitamin C 0.1mg0%

Calcium 2mg0%

Iron 0.1mg1%

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

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13
Jan
2023

Maple Butternut Squash with Pecans and Cranberries

categories: Side Dishes, Vegetable Dishes

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Maple Butternut Squash, roasted with pecans and cranberries and drizzled with maple syrup is a fantastic, delicious veggie side dish for 4!

This summer I grew several small butternut squash in our little backyard raised bed garden, and was thrilled with the results. I had fun cooking them in various ways, using both new and older recipes to enjoy this delicious “winter” squash. I’ve posted a couple of those recipes here on the blog.

Today I want to share with you one of the ways we enjoyed eating butternut squash this Fall where I used a larger, store bought squash. This recipe for maple butternut squash is delicious, easy to prepare, and is wonderful to serve for a simple weeknight meal or a holiday feast!

The dish can be made using either a bag of (store bought) fresh butternut squash cubes (peeled, cubed), OR by using a fresh, large butternut squash.

Already cubed store bought squash is convenient and saves time, but I prefer fresh butternut squash, and peel and cut it myself. Do whatever is most convenient, budget friendly, or time-saving for you! Here’s how to make this dish (shown using whole, fresh butternut squash):

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

Prepare The Butternut Squash

Make sure to preheat your oven to 400°F. This recipe doesn’t take too long at all to prep, so you want your oven hot, and ready to go! You will also need to line a large baking sheet with parchment paper.

If you prefer to use already peeled and cut squash, you will need to purchase a 20 oz. bag. When using a fresh, whole butternut squash, buy a rather large one, as you will need 4 cups of the peeled, cubed squash.

Use a vegetable peeler to completely peel the squash. Cut thin slices off of both ends, then carefully slice the squash in half, lengthwise.

Scoop out the seeds (discard), then turn the squash halves over (seed hole facing down). Slice the squash halves into 1″ wide pieces across the width, then cut into bite sized cubes (about 1″ each).

Place four cups of the butternut squash cubes (or the 20 oz. bagged cubes) into a large bowl. Drizzle with oil, pure maple syrup, and then add ground cinnamon, sea salt and cayenne pepper.

Stir these ingredients well, to make sure all the squash cubes are well-coated with oil, syrup and spices.

Bake The Maple Butternut Squash

Transfer the squash cubes to the parchment paper-lined baking sheet, and spread them out, so they’re in a single layer for baking.

Bake the butternut squash at 400°F for 15 minutes, then remove the pan from the oven.

Immediately sprinkle the squash with pecan halves and the dried cranberries. Toss these ingredients, then re-spread them back out in a single layer. Continue baking (at 400°F) for 12-15 more minutes.

The maple butternut squash is done when a knife can be easily inserted into the squash (soft inside). It should have also begun to caramelize on the outside. Remove the pan from the oven once done, and prepare to serve this dish.

Serve The Maple Butternut Squash With Pecans And Cranberries

Transfer the roasted maple butternut squash, pecans and cranberries onto a serving platter or into a serving bowl. Drizzle the squash with the remaining amount of maple syrup, if desired.

This final drizzle of syrup is optional, but I highly recommend it. This final touch of syrup gives the veggie dish a perfect finishing touch of sweetness! Serve while the squash is hot.

You’ll enjoy soft, tender, cinnamon scented butternut squash, and crunchy roasted pecans. With the tangy sweetness of dried cranberries and slight heat from the cayenne, you’ll have a delicious dish. It’s a wonderful blend of flavor and texture!

I really hope you have the chance to try this yummy side dish, and trust you’ll enjoy it as much as we do! It’s a wonderful vegetable dish that can be made and enjoyed year round!

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

Looking For More BUTTERNUT SQUASH 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 butternut squash recipes for you to enjoy, including:

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Recipe adapted from: https://www.theendlessmeal.com/maple-roasted-butternut-squash/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Maple Butternut Squash with Pecans and Cranberries

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Maple Butternut Squash, roasted with pecans and cranberries and drizzled with maple syrup is a fantastic, delicious veggie side dish for 4!

Category: Side Dish, Vegetable Dish

Cuisine: American

Keyword: maple butternut squash

Servings: 4

Calories Per Serving: 232 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups cubed butternut squash
1 Tablespoon vegetable oil or other neutral oil
1½ Tablespoons pure maple syrup
½ teaspoon ground cinnamon
½ teaspoon sea salt
¼ teaspoon cayenne pepper
½ cup pecan halves
⅓ cup dried cranberries

Additional For Finished Dish: (OPTIONAL, but good to drizzle on top! This is included in caloric calculation)

1½ Tablespoons pure maple syrup

Instructions

Preheat oven to 400°F.. Line a large baking sheet with parchment paper.
Use vegetable peeler to remove peel from squash. Cut thin slices from both ends, then slice squash in half lengthwise. Scoop out/discard seeds. Turn squash over (seed hole face down). Slice squash into 1" wide pieces across width, then cut into bite sized cubes (about 1" each).
Place 4 cups of cubes (or 20 oz. bagged cubes) into a large bowl. Drizzle with oil, maple syrup, ground cinnamon, sea salt and cayenne pepper. Stir well, to ensure squash cubes are well-coated with oil, syrup and spices.
Transfer squash to prepared baking sheet. Spread them out, so they're in a single layer for baking. Bake squash at 400°F for 15 minutes; remove pan from oven.
Immediately add pecans and cranberries. Toss to combine, then spread in single layer; place pan back into oven. Continue baking 12-15 more minutes. Squash is done when a knife can be easily inserted (soft inside), and squash is slightly caramelized on the outside. Remove from oven.
Transfer roasted maple butternut squash, pecans and cranberries onto a serving platter or into a serving bowl. Drizzle squash with remaining maple syrup, if desired. Serve hot, and enjoy!

Nutrition Facts

Maple Butternut Squash with Pecans and Cranberries

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

Calories 232 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 1g6%

Trans Fat 0.02g

Polyunsaturated Fat 5g

Monounsaturated Fat 6g

Sodium 298mg13%

Potassium 570mg16%

Carbohydrates 32g11%

Fiber 5g21%

Sugar 16g18%

Protein 3g6%

Vitamin A 14942IU299%

Vitamin C 30mg36%

Calcium 88mg9%

Iron 1mg6%

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

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10
Jan
2023

Sausage, Spinach & Veggie Skillet

categories: Chicken, Italian, Main Dishes

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Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!

If you’re looking for a delicious, yet healthy meal, you might want to check out this simple “one pan wonder” recipe! A sausage, spinach & veggie skillet comes together quickly, is easy to make, and tastes GREAT!

The finished dish can be served AS IS, or can be served on a bed of rice or pasta, or served along with rice or pasta. We usually have this meal on its own, especially if we are watching our calories!

There’s plenty of taste, texture, and color all on its own, to fill us, and to suit our taste buds! Here’s how to make this sausage, spinach & veggie skillet:

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

Prepare And Cook The Sausage

Whether you choose to use chicken sausage links (sliced), Italian sausage links (pork), or even ground Italian sausage, you can make this meal in one skillet. You can also remove the casing from the sausage links and cook the meat in bite sized pieces, if desired.

FYI- For this recipe (and photos), I used one pound of chicken Italian sausage, casings removed, and the meat divided into bite-sized chunks.

Heat oil (avocado, olive, canola, or oil of choice) on medium-high heat in a large skillet until hot, but not smoking. Add one pound of sausage (sliced or in pieces) and half of a medium chopped yellow onion to the skillet.

Sauté this for 4-5 minutes, stirring often, until the sausage is lightly browned and almost fully cooked through. Add minced garlic to the skillet, and stir, to combine. Cook for 1 more minute, stirring often, so the garlic doesn’t burn and become bitter.

Add The Veggies

Once the sausage is fully cooked, add sliced cremini mushrooms (baby portobellos) and sliced bell peppers (use a colorful combo of red, green, yellow or orange).

Stir well, to combine, then cover the skillet, and turn the heat down to Medium. Cook for 3-4 minutes, stirring occasionally until vegies are tender.

Final Step Before It’s Ready To Serve

Once the mushrooms and veggies have cooked until tender, add the baby spinach leaves, and carefully toss to incorporate them into the dish. Continue cooking ONLY until the spinach leaves have wilted, and have reduced considerably in size.

When the spinach is fully wilted (and heated through), season with salt and black pepper to taste, and this dish is ready to be served.

Serving The Sausage, Spinach & Veggie Skillet

The sausage, spinach & veggie skillet can be served on top of steamed rice or pasta (or on the side), or it can be eaten just as it is! We prefer to enjoy this dish without the extra calories from the rice or pasta, but that is completely your choice!

The sausage pieces are full of flavor, and the colorful bell peppers, mushrooms, garlic, onions, and “good for you” spinach combine to make this a wonderful tasting, healthy meal!

I hope you have the chance to try this delicious dish, and trust you will enjoy it, too! Thank you for stopping by, and I invite you to come back again soon for more yummy recipes! Take care, God bless you, and have a GREAT day!

Looking For More Recipes Using CHICKEN or ITALIAN SAUSAGES?

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 that utilize either chicken sausages or traditional Italian sausages, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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Recipe adapted from the book: “New Life Promise- Food Meets Faith”, by Isabel D. Price, page 76, published in 2019 by Live Smart Solutions, LLC

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Sausage, Spinach & Veggie Skillet

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!

Category: Main Dish

Cuisine: American

Keyword: sausage spinach veggie skillet

Servings: 4

Calories Per Serving: 295 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 teaspoons extra virgin olive oil (or oil of choice)
1 pound Italian Chicken Sausage (or mild Italian-pork) cut in bite sized chunks or slices
½ medium yellow onion diced
4 cloves garlic minced
⅓ medium green bell pepper
⅓ medium red bell pepper
⅓ medium yellow bell pepper or orange bell pepper
8 ounces cremini mushrooms (baby portobellos) sliced
2 cups fresh baby spinach
salt/pepper, to taste

US Customary - Metric

Instructions

Heat oil on medium-high heat in a large skillet until hot, but not smoking. Add sausage (sliced or pieces) and chopped onion to skillet. Sauté for 4-5 minutes, stirring occasionally, until sausage is lightly browned and almost cooked through. Add minced garlic and stir, to combine. Cook for 1 minute, stirring often, so garlic doesn't burn/become bitter.
Add mushrooms and bell peppers to skillet. Stir well, to combine, then cover skillet, and turn heat down to Medium. Cook for 3-4 minutes, stirring occasionally until veggies are tender.
Add baby spinach to skillet; carefully toss to incorporate into other ingredients. Continue cooking ONLY until spinach leaves have fully wilted. Season with salt and pepper to taste. The dish is now ready to be served.
Serve it hot, as is, or you can choose to serve it on top of steamed rice or pasta.

Recipe Notes

NOTE: Caloric calculation made using chicken sausage.

Nutrition Facts

Sausage, Spinach & Veggie Skillet

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

Calories 295 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 4g25%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 80mg27%

Sodium 1177mg51%

Potassium 429mg12%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 4g4%

Protein 20g40%

Vitamin A 2174IU43%

Vitamin C 47mg57%

Calcium 36mg4%

Iron 2mg11%

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

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06
Jan
2023

Baked Eggnog French Toast

categories: Breakfast

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Have leftover eggnog? Make Baked Eggnog French Toast, a delicious warm breakfast treat, with a buttery brown sugar and cinnamon topping.

Do you enjoy eggnog? I used to despise it, but have now come to terms with it, and actually look forward to buying some during the holidays. Truthfully, I have come to love the flavors in it! Today I want to share a scrumptious recipe that uses eggnog!

We love French toast at our house, and I’ve posted various recipes for it here on this blog over the years. Today’s recipe is a simple way to make baked French toast, using eggnog, cinnamon, nutmeg, and a yummy brown sugar crumble topping to add to the other flavors!

Baked Eggnog French Toast is a simple recipe, but you need to plan ahead as part of dish is refrigerated overnight! I love being able to make it up the night before, because it only takes a few minutes. The next morning all I have to do is mix up the topping, add it to the dish and bake! Easy Peasy! Here’s how to make Baked Eggnog French Toast:

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

Preparing The French Toast

Lightly grease the bottom and sides of a 2 quart baking dish. Cut a half loaf of French bread into bite sized cubes, and place the cubes into the prepared baking dish.

In a medium bowl, whisk together eggnog, eggs, ground nutmeg, and vanilla extract until well combined. Pour this mixture over the bread cubes in the baking dish. Lightly press down (or gently stir) to ensure the bread cubes have contact with the liquid and are moistened.

Cover the baking dish tightly with plastic wrap, and refrigerate overnight. The bread cubes will absorb the liquid in the dish as it chills in the refrigerator overnight.

When ready to prepare this dish the next morning, remove the plastic wrap, and let it rest at room temperature while you make the crumb topping.

Make The Brown Sugar Crumble Topping

Preheat your oven to 350°F. while you make the crumble topping. To make the topping, place flour, brown sugar, granulated sugar, ground cinnamon and nutmeg in a medium sized bowl. Use a whisk to combine these ingredients, making sure to break up any clumps of brown sugar.

Once they’re fully blended, add 2½ Tablespoons of melted butter, and stir well, to incorporate it into the mixture. The topping should now resemble “wet sand”, (which is not an appetizing thing to think about), but that’s kind of what it will look like!

Time To Add The Crumble Topping And Bake

Pinch off small crumbles of the topping and evenly distribute it over the top of the bread cubes. Bake the eggnog French Toast at 350°F. for about 35 minutes.

When done, the top of the baked eggnog French Toast should be nice and golden brown on top and “set” in the middle. Remove the baking dish from the oven and let it cool for about 5-7 minutes on a wire rack.

Serving The Baked Eggnog French Toast

After the French toast has cooled for 5-7 minutes, it’s ready to slice and serve. Carefully slice the baked eggnog French toast into 6 portions, and then transfer the pieces onto individual serving plates.

If desired, sift a small amount of powdered sugar on top of each piece, drizzle with maple syrup, and serve slightly warm. The powdered sugar and syrup are optional, of course… but are highly recommended! ENJOY!

NOTE: Any leftovers can be covered tightly with plastic wrap or aluminum foil, and stored in the refrigerator for 2-3 days. The leftovers can be easily reheated in a microwave.

I really hope you enjoy this delicious baked eggnog French toast recipe! The finished dish has so much flavor, and I’m confident you’ll like this yummy treat. Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes.

By the way, if you really like French toast, be sure to check out my recipes for Blueberry French Toast Cups, Classic French Toast, and Triple Berry French Toast Cups! They’re DELICIOUS! Take care… and have a GREAT day!

Looking For More BREAKFAST 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 wonderful breakfast recipes for you to choose from, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

Recipe adapted from (and with thanks to): Fiona, at: justsotasty.com/eggnog-french-toast-bake/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Baked Eggnog French Toast

Prep Time

15 mins

Cook Time

35 mins

Inactive Refrigeration Time

8 hrs

Total Time

8 hrs 50 mins

Have leftover eggnog? Make Baked Eggnog French Toast, a delicious warm breakfast treat, with a buttery brown sugar and cinnamon topping.

Category: Breakfast, Brunch

Cuisine: American

Keyword: eggnog French toast

Servings: 6

Calories Per Serving: 278 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For French Toast:

½ loaf French bread (standard size) cut in bite sized cubes
3 large eggs
1¼ cups eggnog
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg

For Crumble Topping:

¼ cup all purpose flour
¼ cup brown sugar packed
1 Tablespoon granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2½ Tablespoons butter melted

US Customary - Metric

Instructions

Lightly grease bottom and sides of a 2 quart baking dish. Cut French bread into bite sized cubes; place cubes into prepared dish.
In bowl, whisk eggnog, eggs, nutmeg, and vanilla until combined. Pour over bread cubes. Lightly press down (or gently stir) so bread has contact with liquid and is moistened. Cover dish tightly with plastic wrap; refrigerate overnight. In morning, remove wrap; let rest at room temp. while making topping.
Preheat oven to 350°F. while making topping.
Place flour, brown sugar, granulated sugar, cinnamon and nutmeg in medium bowl. Use a whisk to combine, making sure to break up any brown sugar clumps. Add melted butter; stir well, to incorporate it. Topping should now resemble "wet sand". Pinch off small crumbles; evenly distribute it over bread cubes.
Bake at 350°F. for approx. 35 minutes. When done, the top should be golden brown and "set" in the middle. Remove from oven; let cool 5-7 minutes before slicing,
Cut into 6 portions; transfer onto plates and serve warm. If desired, sift powdered sugar on each piece, drizzle with maple syrup. Enjoy! NOTE: Leftovers can be covered and stored in fridge for 2-3 days. They can also be easily reheated in a microwave.

Recipe Notes

NOTE: If desired, top finished French toast with sifted powdered sugar and/or maple syrup, if desired. These ingredients are NOT included in the caloric calculation provided.

Nutrition Facts

Baked Eggnog French Toast

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

Calories 278 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 137mg46%

Sodium 305mg13%

Potassium 181mg5%

Carbohydrates 37g12%

Fiber 1g4%

Sugar 17g19%

Protein 10g20%

Vitamin A 390IU8%

Vitamin C 1mg1%

Calcium 111mg11%

Iron 2mg11%

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

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01
Jan
2023

Southwestern Chicken Lime Soup

categories: Chicken, Main Dishes, Soups

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Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.

If you’re looking for a low calorie, yet delicious and flavor-filled meal, how about this recipe for Southwestern chicken lime soup? Packed with shredded chicken and full of TexMex flavors, this is a tasty soup I really believe you’re going to enjoy!

This recipe, as written, makes 4 servings, and is a perfect dish for any time of the year! Whether it’s cool, hot, pleasant, or downright freezing outside, this hearty soup will fill you up and satisfy your hungry stomach! Here’s how to make this flavorful soup!

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

Season And Pan-Sear The Chicken Breasts

This recipe calls for one pound of boneless, skinless chicken breasts. I’ve found that using 3 medium sized chicken breasts usually works out perfectly. On average they will weigh about one pound, give or take a bit.

First, pat the chicken breasts dry with paper towels, to remove excess moisture. Trim off as much of the visible fat as possible. Sprinkle the chicken breasts on both sides with salt and black pepper, to lightly season.

Heat oil in a large saucepan on Medium heat, until very hot, but not smoking. Add the chicken in a single layer, and cook until browned on both sides. You do not need to cook the chicken all the way through, because that will happen later as the soup cooks.

You only will need to make sure to get both sides of the chicken nicely browned! This will take about 2-3 minutes per side. NOTE: The chicken will not be cooked all the way through, as this will happen later, once added to the soup. Transfer the chicken out of the pan onto a plate, cover it, and then set it aside.

Sauté The Aromatics!

Using the same saucepan, cook chopped onions for 3-5 minutes, or until they become tender and translucent. Stir often as they cook. Add diced jalapeño and minced garlic to the onions. Cook, stirring often, for about 45 seconds, making sure to not burn the garlic!

Okay- Let’s Make This Soup!

Place chicken broth, water, lime juice, oregano and cumin into the saucepan, and stir to combine. Now add the three chicken breasts back into the pan. Increase the heat to High, and let the broth come to a boil. If any foam accumulates on the surface of the soup, skim it off and discard.

Once the liquid begins boiling, turn the heat down to Medium-Low. Put a lid PARTIALLY on top of the pan (leave part uncovered). Cook the Southwestern chicken lime soup on Medium-Low heat for 30 minutes. The chicken will finish cooking during this step, so don’t cut corners on the time!

Shred The Chicken!

Transfer the cooked chicken out of the pan to a cutting board, but let the soup continue to simmer on the stove. Use two forks to shred the chicken into small pieces (or use a kitchen aid stand mixer to do this, as well).

Once the chicken has been shredded, carefully place it back into the hot soup, and stir, to combine. Continue to cook for a couple minutes, stirring occasionally, until the chicken and soup have been heated through. Now the Southwestern chicken lime soup is ready to garnish and serve

Serve The Southwestern Chicken Lime Soup

To serve, ladle the hot soup into individual bowls. Garnish each serving with 1-2 lime wedges, diced avocado, and fresh cilantro sprigs. Serve the Southwestern chicken lime soup while hot, and enjoy this delicious, flavor-filled meal. We enjoy this soup served with warmed corn tortillas or crusty sourdough bread on the side. YUM!

I hope you have the opportunity to make this filling, healthy and delicious soup. Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of soup recipes I’m confident you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Recipe adapted from the book- “Food Meets Faith”, by Isabel D. Price, page 90, published by LiveSmart Solutions, LLC in 2019

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Southwestern Chicken Lime Soup

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.

Category: Main Dish, Soup

Cuisine: Southwestern

Keyword: Southwestern chicken lime soup

Servings: 4

Calories Per Serving: 274 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound boneless, skinless chicken breasts approx. 3 small chicken breasts
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons vegetable oil (or other neutral cooking oil)
½ medium yellow onion peeled, chopped
1 medium fresh jalapeño pepper diced
4 garlic cloves minced
2½ cups low sodium chicken broth
1½ cups water
1 lime (juice of)
1 teaspoon dried oregano
¼ teaspoon ground cumin

For Garnish:

1 avocado peeled, pitted and diced
1 lime cut in 8 wedges
¼ cup fresh cilantro leaves

US Customary - Metric

Instructions

Pat chicken breasts dry with paper towels. Trim off as much visible fat as possible. Lightly season chicken on both sides with salt and pepper.
Heat oil in large saucepan on Medium heat until very hot, but not smoking. Add chicken in a single layer; cook only until well browned on both sides (about 3 minutes per side). Chicken will NOT be all the way cooked through! Remove chicken from pan; transfer to plate; cover and set aside.
In same pan, cook onions, stirring often for 3-5 minutes, or until tender and translucent. Add jalapeños and garlic. Cook, stirring often, for 45 seconds, making sure not to burn the garlic!
Add broth, water, lime juice, oregano and cumin to pan; stir to combine. Transfer chicken to pan. Turn heat to High; let broth come to a boil. Skim/discard discard foam that appears on top of soup. Once broth boils, turn heat down to Medium-Low. Put a lid PARTIALLY on top of pan (leave part uncovered). Cook soup for 30 minutes. Chicken will finish cooking during this time.
Transfer chicken out of the pan to a cutting board, but let soup continue to simmer. Use two forks (or a Kitchen Aid) to shred chicken into small pieces. Transfer shredded chicken back into soup. Continue to cook for 2-3 minutes, stirring occasionally, until chicken and broth are heated through.
To serve, ladle hot soup into bowls. Garnish each serving with 1-2 lime wedges, diced avocado, and fresh cilantro. Serve hot, and enjoy!

Nutrition Facts

Southwestern Chicken Lime Soup

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

Calories 274 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 7g

Cholesterol 73mg24%

Sodium 477mg21%

Potassium 874mg25%

Carbohydrates 12g4%

Fiber 5g21%

Sugar 2g2%

Protein 29g58%

Vitamin A 237IU5%

Vitamin C 20mg24%

Calcium 47mg5%

Iron 2mg11%

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

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