January 2026

Month: January 2026

31
Jan
2026

Peanut Butter and Nutella Cookies

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Make a quick, easy batch of Peanut Butter and Nutella Cookies! They’re made without flour, only have 4 ingredients and they’re DELICIOUS!

If you enjoy peanut butter cookies, then I’m willing to bet you will love these Peanut Butter and Nutella Cookies, as well. The Nutella chocolate hazelnut spread brings another level of flavor (and deeper color) to these yummy treats!

I came up with this idea for a cookie, a previous flourless peanut butter cookie recipe I already have on my blog. After making a small tweak to the original recipe, these yummy cookies are the result!

Because this recipe only uses 4 ingredients, the dough is easy to make and the cookies are ready to bake, almost before the oven even is done preheating! Here’s how easy it is to make them.

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

Prepare The Dough

Before making the dough, preheat your oven to 350°F. This simple flourless cookie dough comes together very quickly, so you will want the oven pre-heated to save time.

Place creamy peanut butter, Nutella (chocolate hazelnut spread), granulated sugar and a large egg in a medium bowl.

Using an electric mixer on medium speed, beat these ingredients together until they are well-combined, creamy and thick.

Drop the cookie dough by rounded teaspoons onto a greased cookie sheet, leaving about 2″ between each cookie. If you have a small cookie scoop, it makes this step easier!

You should have enough cookie dough created to enable you to make approximately 20-24 small Peanut butter and Nutella cookies.

The total amount of cookies may vary slightly depending on the amount of dough you have used for each cookie.

Slightly flatten each dough ball and use your hands to quickly and gently form it into a circle shape.

A Sugary Fork Imprint

Traditional peanut butter cookies have a crisscross pattern on them, and these Peanut Butter and Nutella cookies are no different!

To create the pattern, simply dip a fork into water, then into a small dish of sugar. The sugar should stick to the tines of the wet fork.

Lightly press down the fork tines onto the surface of each cookie. Immediately turn the fork a quarter turn and do this step again over the first impression.

As needed, reapply the water and the sugar to the fork, and continue until all the Peanut Butter and Nutella cookies have the crisscross pattern on top.

Time To Bake The Cookies

Bake the cookies on the middle rack of the oven at 350°F. for between 11-14 minutes. Check on the cookies to see if they’re done at the 11-minute mark, because oven temps can vary quite a bit, and you don’t want them to burn!

When done, the cookies will have spread quite a bit. They should be a light brown color and be set around the bottom edges.

Remove the baking sheet from the oven. Let the cookies rest and cool 2-3 minutes before transferring them off the baking sheet using a spatula.

Once the cookies have cooled slightly, transfer them to a wire rack to finish cooling. They will crisp up slightly as they cool.

Serve The Peanut Butter and Nutella Cookies

Once the Peanut Butter and Nutella Cookies have cooled to room temperature, they are ready to be served and devoured! They have great flavor and I’m confident you will enjoy them.

I hope you have the chance to make these yummy cookies for yourself and for those you love. They also freeze very well, when wrapped tightly in plastic and stored in an airtight freezer container.

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

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of great cookie recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Peanut Butter and Nutella Cookies

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

Make a quick, easy batch of Peanut Butter and Nutella Cookies! They're made without flour, only have 4 ingredients and they're DELICIOUS!

Category: Cookies, Dessert

Cuisine: American

Keyword: peanut butter and nutella cookies

Servings: 24

Calories Per Serving: 101 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup creamy peanut butter
½ cup Nutella (chocolate hazelnut spread)
1 cup granulated sugar + additional for cookie/fork pressing
1 large egg

US Customary - Metric

Instructions

Preheat oven to 350°F. Lightly spray or grease a large cookie sheet.
Place peanut butter, Nutella, sugar and the egg in a medium bowl. Using an electric mixer, beat them together until they're combined, creamy and smooth.
Drop the dough by rounded teaspoons onto greased cookie sheet, leaving about 2" between each cookie. If you have a small cookie scoop, it will make this step easier! You should have enough dough to make approx. 20-24 cookies.
Slightly flatten each dough ball and use your hands to shape it into a circle. Make a crisscross pattern on the cookies by simply dipping a fork into water, then into a tiny amount of (add'l.) sugar. The sugar should stick to the wet tines of the fork. Lightly press down the fork tines onto the surface of each cookie. Rotate the fork a quarter turn; do this step again over the first impression. As needed, reapply water and sugar to the fork. Continue until all cookies have crisscross pattern.
Bake at 350°F. for 11-14 minutes. Check cookies at the 11-minute mark, because oven temps can vary, and you don't want them to burn! When done, the cookies should be set around the bottom edges. Remove them from oven; let cookies cool 2-3 minutes on baking sheet before transferring them to wire racks to finish cooling.
Serve the cookies once they are at room temperature (they will slightly crisp up as they cool). Enjoy!

Nutrition Facts

Peanut Butter and Nutella Cookies

Amount Per Serving (1 cookie (1/20))

Calories 101 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 0.001g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 8mg3%

Sodium 29mg1%

Potassium 59mg2%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 12g13%

Protein 2g4%

Vitamin A 11IU0%

Calcium 11mg1%

Iron 0.4mg2%

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

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

24
Jan
2026

Air Fryer Cheese Enchiladas

categories: Air Fryer Recipes, Main Dishes, Meatless Meals, Mexican / Southwestern

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Make air fryer cheese enchiladas in under 15 minutes, using only 5 ingredients! They taste wonderful and are simple to prepare (yields 4).

Do you like enchiladas? I sure do, and today I want to share how easy they are to make in an air fryer! I’ve been eating AND MAKING enchiladas for many, many years, but recently began using my air fryer to make them when it’s really hot and I don’t want to turn on our oven.

Using an air fryer to make delicious cheese enchiladas is simple. Enchiladas are easily stuffed with cheese, onions and sauce, etc., then covered in more sauce and into the air fryer they go!

The results are amazing, so I hope you try making them this way and see what I’m talking about! Here’s how to make air fryer cheese enchiladas.

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

Prepare The Corn Tortillas

Corn tortillas can crack a bit at times if you simply roll them around a meat filling. There is a fairly quick and easy solution to ensure the tortillas for the enchiladas are very pliable.

Heat 2 Tablespoons of vegetable oil in a small skillet on medium heat until it is very hot but not smoking. Carefully place one tortilla into the hot oil.

Very quickly flip the tortilla to the other side and then remove it from the hot oil onto paper towels to absorb excess oil. Use tongs to carefully remove the tortilla.

NOTE: Do not fry the tortilla… simply let it get coated on both sides with the hot oil and then remove it!

Continue until all the tortillas have been slightly heated in the oil. Stack them, then pat each one dry before adding the cheese filling.

Prepare The Cooking Dish

Find an ovenproof baking dish that will fit in the basket of your model of air fryer. The glass baking dish I use fit perfectly in the basket of my Cosori air fryer.

Spread ¼ cup of the red enchilada sauce you are using on the bottom of the baking dish and spread until the bottom of the dish is fully covered. Once that is done, you are ready to fill the enchiladas.

TIP: If you don’t have any store-bought red enchilada sauce you can make your own using my recipe for Easy Homemade Enchilada Sauce (it’s easy and really GOOD).

Fill The Tortillas

Fill one tortilla at a time, evenly filling each one with ¼ of the grated cheddar cheese down the middle of the tortilla.

Sprinkle ¼ of the chopped onions on top of the cheese, then spoon a little bit of the remaining enchilada sauce in a line on top of the cheese and onions.

TIP: Reserve a small amount of chopped onions and cheese to sprinkle on top of the enchiladas before you cook them!

Roll one side of the tortilla up and over the filling fairly tightly. Place the enchilada SEAM SIDE DOWN on top of the enchilada sauce in the baking dish.

Top Enchiladas With Onions And Cheese

Pour the rest of the enchilada sauce evenly over the tortillas, fully covering the tortillas. Sprinkle the enchiladas with the small amount of reserved onions.

Evenly divide the reserved grated cheddar cheese on top of the enchiladas. Now the air fryer cheese enchiladas are ready to cook!

NOTE: If your air fryer has a “preheat” function, you can preheat it to 350°F. before filling the enchiladas, in order to save time.

Cook The Air Fryer Cheese Enchiladas

Air fry the cheese enchiladas for 7-8 minutes at 350°F (check on them at the 7-minute mark). When they’re done, the sauce should be bubbling around the edges of the dish, and the cheese should be fully melted.

Carefully remove the dish out of the air fryer basket using hot pads (it’s HOT). Let the air fryer cheese enchiladas cool for a minute to let the cheese cool slightly before they are served.

Optional Garnish For Serving

If you want, garnish the enchiladas with fresh cilantro leaves, guacamole, and/or dollops of sour cream for more color and flavor. This is optional, but you can add those if desired.

Use a spatula to remove the enchiladas one at a time out of the baking dish and onto plates for serving. These enchiladas are cheesy good!

If you have any leftover, cover the dish well and store it in the refrigerator. The enchiladas can easily be reheated in a microwave for another meal.

I really hope you have the opportunity to make and enjoy these delicious air fryer cheese enchiladas. It is easy to make additional batches of them if you need more servings for you and your family.

If you enjoy enchiladas (oven-baked), then be sure to check out my other recipes for Chicken Green Chile Enchiladas, Pork Enchiladas with Lime Cilantro Sauce and Easy Cheesy Enchiladas.

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

Looking For More 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 a nice variety of Air Fryer recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Air Fryer Cheese Enchiladas

Prep Time

10 mins

Cook Time

7 mins

Total Time

17 mins

Make air fryer cheese enchiladas in under 15 minutes, using only 5 ingredients! They taste wonderful and are simple to prepare (yields 4).

Category: Main Dish

Cuisine: Mexican

Keyword: air fryer, cheese enchiladas

Servings: 4 enchiladas

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Enchiladas:

4 small corn tortillas
1½ Tablespoons vegetable oil (for frying)
1½ cups grated cheddar cheese
¼ cup chopped yellow onion *divided use
1 cup red enchilada sauce *divided use

For Garnish (optional): cilantro leaves, sour cream, guacamole

US Customary - Metric

Instructions

Heat vegetable oil in small skillet on medium heat until hot. Place 1 tortilla into hot oil. Using tongs, quickly flip tortilla to the other side and then transfer it onto paper towels to absorb excess oil. NOTE: Do not fry the tortilla... simply let it get coated on both sides with hot oil and then remove it! Continue until all the tortillas have been heated in the oil. Pat each one dry before filling.
Use ovenproof pan that fits in your air fryer basket. Spread ¼ cup of enchilada sauce on the bottom of dish until covered. NOTE: If your air fryer has a "preheat" function, preheat to 350°F. in order to save time.
Fill one tortilla at a time with ¼ of the grated cheese down the middle of the tortilla. Sprinkle ¼ of the onions on top, then spoon a little bit of remaining enchilada sauce in a line on top of cheese/onions. TIP: Reserve small amount of onions/cheese to sprinkle on top of enchiladas before they're cooked! Roll one side of the tortilla up and over the filling fairly tightly. Place enchilada SEAM SIDE DOWN on top of sauce in the dish.
Pour remaining enchilada sauce evenly over enchiladas, to cover. Top enchiladas with reserved onions and cheese.
Air fry enchiladas for 7-8 minutes at 350°F (check them at 7 minutes). When done, sauce should be bubbly around edges, and cheese should be fully melted.
Carefully remove dish out of the air fryer basket using hot pads. Let enchiladas cool for a minute before serving. Garnish with fresh cilantro leaves, dollops of sour cream or guacamole (optional). Serve and enjoy!

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

17
Jan
2026

Lemon Poppyseed Scones

categories: Breads, Breakfast, Scones

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Lemon Poppyseed Scones (topped with lemon glaze) are a delicious breakfast treat or snack. They’re easy to make, and I know you’ll love them!

Do you love scones? We sure do! Over the years I have loved trying different scone recipes and have created several myself. At the time of this writing, I have almost 20 scone recipes in many different flavors and combinations here on my blog!

Today I want to share another wonderful recipe for lemon poppyseed scones. The dough is made using a food processor, so it is a fairly simple process.

I found the original recipe over 20 years ago in a cookbook in my collection and tweaked it just a bit to suit our taste. The result is easy to make, lemon-flavored and lemon-glazed scones I’m sure you will like. Here’s how to make them.

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

Prepare The Scone Dough

Place flour, sugar, poppyseeds, baking powder, lemon zest and salt in a food processor. Process these “dry” ingredients until they are combined.

Cut 1¼ sticks (10 Tbsp.) of COLD butter into small chunks and add them to the dry ingredients in the food processor. Pulse until the butter has been reduced to the size of peas.

Now add one large egg and 2 Tablespoons of freshly squeezed lemon juice to the processor. Process this until the ingredients begin to form moist clumps and then add ⅓ of a cup of milk.

Knead And Shape The Dough

After the milk is added, continue to process the dough mixture until it comes together in a dough ball in the processor. The dough will be rather “tacky” or sticky at this point.

Transfer the dough to a well-floured work surface and sprinkle the top of the dough ball with a bit more flour. The dough is sticky, so this little bit extra flour helps!

Knead the dough with your hands, adding a bit more flour (if necessary) until it comes together in a cohesive ball of dough.

Shape and slightly flatten the dough with your hands into a circle which measures about 8″ wide. Now it’s time to finish the lemon poppyseed scones and get them ready for baking.

Prepare The Scones For Baking

Slice the scone dough into 8 equally sized wedges. Carefully transfer the wedges to an ungreased baking sheet. Position the wedges back into a circle shape, leaving about ½ inch space between each one because they will spread a bit when baking!

Use a pastry brush to brush the top of each scone with milk. Sprinkle the milk-topped scones with the remaining Tablespoon of sugar, distributing it evenly between all 8 scones.

Bake The Scones

Bake the lemon poppyseed scones in a preheated 375°F. oven for 22-25 minutes. Oven temps can vary greatly, so I suggest checking on them first at the 22-minute mark.

When they are done baking, the tops of the scones should be a very light golden brown in color. If you insert a tester (I use a toothpick!) into the middle of a scone, it should come out clean and free of batter.

Remove the lemon poppyseed scones from the oven and let them rest for about 5 minutes, then carefully slice the 8 scones apart. You can see in the photo below how they have baked together.

Place the separated scones on a wire rack and let them cool before you glaze them. TIP: It’s helpful to put a piece of plastic, foil, or wax paper under the rack to catch any drips that might happen while icing them.

Prepare And Glaze The Cooled Scones

While the scones are cooling, take the time to mix up the lemon and powdered sugar icing. It’s simple! Combine 1 cup powdered sugar and 3 Tablespoons fresh lemon juice in a small bowl.

Stir these well until they are smooth and lump-free and thin enough to brush on top of the scones. If too thick, add a tiny bit more juice. Too thin? Add a tiny bit more powdered sugar!

Once the scones have cooled, brush the glaze on top of the scones, brushing the glaze all the way to the edges. Let the lemon poppyseed scones cool until the glaze hardens.

Serve And Enjoy Lemon Poppyseed Scones!

Once the glaze is hardened on top, the lemon poppyseed scones are ready to be enjoyed! They are absolutely delicious, and I am confident you will love them, too!

You can see all the poppyseeds inside one of the cut scones below. The scones have a nice lemon flavor, and the sweet lemon glaze on top definitely reinforces that pop of lemon flavor!

I hope you have the chance to make these yummy scones for those you love. You can wrap them well and store them in the freezer in an airtight container if you want to save a few for another time, because they freeze well!

Thanks for taking the time to stop by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More SCONE Recipes?

If you’re looking for more scone recipes, you’ve come to the right place, because I have lots of them on my blog. They’re all so GOOD!

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of amazing scone recipes to choose from (some shown above), including:

Want More Recipes? Get My FREE Newsletter!

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

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

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe adapted from: “The Flavors of Bon Appetit”, by the editors of Bon Appetit, page 160. Published in 2003 by The Condé Nast Publications, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Lemon Poppyseed Scones

Prep Time

15 mins

Cook Time

23 mins

Total Time

38 mins

Lemon Poppyseed Scones (topped with lemon glaze) are a delicious breakfast treat or snack. They're easy to make, and I know you'll love them!

Category: Bread/Breakfast, Snack

Cuisine: All Cuisines

Keyword: lemon poppyseed scones

Servings: 8 scones

Calories Per Serving: 491 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups all-purpose flour
1 cup granulated sugar
3 Tablespoons poppyseeds
1 Tablespoon baking powder
2 teaspoons lemon zest (finely grated lemon peel)
1 teaspoon salt
10 Tablespoons COLD butter (1¼ sticks)
1 large egg
2 Tablespoons fresh lemon juice

For Brushing/Sprinkling On Scones Before Baking:

⅓ cup milk
1 Tablespoons granulated sugar

For Glaze:

1 cup powdered sugar
3 Tablespoons fresh lemon juice

US Customary - Metric

Instructions

Preheat oven to 375℉.
Place flour, sugar, poppyseeds, baking powder, lemon zest and salt in food processor. Process only until combined. Cut COLD butter into small chunks; add them to flour mixture. Pulse until butter is reduced to the size of peas. Add egg and lemon juice. Process until moist clumps form, then add milk.
Continue processing dough until it comes together in a ball (it'll be "tacky" or sticky). Transfer dough to a floured work surface; sprinkle dough with a bit of flour. Knead dough until it comes together in a cohesive ball.
Shape and slightly flatten dough into a circle measuring 8" across. Slice into 8 pie-shaped wedges. Transfer scones to an ungreased baking sheet. Position scones in a circle shape, leaving ½ inch space between each one. Use a pastry brush to brush milk on top of each scone. Sprinkle tops with remaining sugar, distributing evenly between all 8 scones.
Bake at 375°F. for 22-25 minutes. Oven temps can vary, so check on them first at the 22-minute mark.
When done, scones should be light golden brown in color. Insert a tester (I use a toothpick!) into the middle of a scone. It should come out clean/free of batter. Remove scones from oven; let them rest 5 minutes, then carefully slice the 8 scones apart. Place the separated scones on a wire rack; let them cool completely. TIP: Put a piece of plastic, foil, or wax paper under the rack to catch drips that might occur while glazing them.
While scones cool, make the glaze. Combine powdered sugar and lemon juice in a small bowl. Stir well until lump-free and thin enough to brush on the scones. If too thick, add a bit more juice. Too thin? Add a bit more powdered sugar! Brush glaze on top of the cooled scones all the way to the edges. Let scones rest until the glaze hardens, then serve and enjoy!

Nutrition Facts

Lemon Poppyseed Scones

Amount Per Serving (1 scone)

Calories 491 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 61mg20%

Sodium 420mg18%

Potassium 266mg8%

Carbohydrates 80g27%

Fiber 2g8%

Sugar 42g47%

Protein 7g14%

Vitamin A 491IU10%

Vitamin C 4mg5%

Calcium 142mg14%

Iron 3mg17%

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

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

10
Jan
2026

Asian Chicken Pasta Stir-Fry

categories: Asian, Chicken, Main Dishes

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Asian Chicken Pasta Stir-Fry features lots of fresh veggies and noodles cooked in an Asian-inspired sauce. It’s an easy and delicious meal!

Today I want to share an “all-in-one dish” recipe that is a great meal to enjoy, because it has meat, veggies, pasta and sauce all together in one delicious dish!

I came up with this recipe by using some ingredients from a sauce I’ve used before, then included lots of vegetables we enjoy, along with a cooked boneless, skinless chicken breast.

My husband and I really love this meal! It has GREAT flavor (thanks to that yummy sauce) and is very filling. We usually have one serving leftover for another meal. Here’s how to make Asian Chicken Pasta Stir-Fry:

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

Sauté The Chicken First

Cut a large (6-7 oz.) boneless, skinless chicken breast into bite-sized pieces. Heat a teaspoon of vegetable oil in a large skillet on medium heat.

Once the oil is hot (but not smoking), sauté the chicken until it’s fully cooked through and lightly browned on all sides. When done, transfer the chicken to a plate and keep it warm.

Prep And Stir-Fry Vegetables

For this recipe I use chopped broccoli and cauliflower, thinly sliced carrots, green beans and celery, chopped red bell pepper, and sugar snap peas.

I also thinly slice 3 stalks of green onions (the green stem and the white bulb) but set them aside to add after the other veggies are mostly cooked.

The sugar snap peas and red bell pepper, as seen below (from our garden) were frozen, but I added them to the skillet even though they were still slightly frozen.

Heat vegetable oil in a large skillet on medium heat until the oil is hot (but not smoking). Add all the prepped veggies (except for the green onions). Sauté the vegetables for 3-4 minutes, stirring often as they cook.

Now add the sliced green onions and stir well in order to fully combine the vegetables. Continue to cook the combined vegetables for one more minute.

Make The Asian-Inspired Sauce

At this point you will add the ingredients for Asian-inspired sauce directly into the skillet with the vegetables. The sauce will come together quickly and add lots of flavor to the veggies!

Stir in soy sauce, ketchup, apple cider vinegar, honey, sesame oil, Tabasco sauce and red pepper flakes. Add chopped, dry roasted peanuts and white sesame seeds to the veggies.

Stir well, until the vegetables and sauce ingredients are fully combined. Cook, stirring often for about 1-2 minutes, then turn off the heat under the skillet.

Cook Pasta While Veggies Cook!

While the veggies and then the sauce are being cooked, you can cook the pasta, in order to save a bit of time. This is optional, of course, but it does make the recipe take less time to make.

When done cooking the noodles according to package instructions, drain the pasta.

Add Chicken To The Stir-Fry

Add the reserved, cooked chicken pieces to the stir-fry in the skillet and stir well, until the chicken is combined with the veggies and coated with sauce.

Cook the veggies, sauce and chicken on medium heat only until they’re heated through.

Combine Veggies, Chicken and Hot Pasta

Add the cooked and well-drained pasta to the skillet and toss with tongs until the noodles are combined and covered with the sauce. Cook until heated through, then serve immediately.

Serve The Asian Chicken Pasta Stir-Fry

Once fully heated, serve the Asian Chicken Pasta Stir-Fry! Transfer each portion to a serving plate (or bowl). Garnish each serving with additional (reserved) sesame seeds and green onion slices. Serve hot and enjoy!

I hope you have the opportunity to make this scrumptious meal. It has a little bit of everything all in one dish- pasta, chicken, a delicious sauce and lots of vegetables. YUM!

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

Looking For More ASIAN-STYLE CHICKEN 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 Asian-inspired recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Asian Chicken Pasta Stir-Fry

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Asian Chicken Pasta Stir-Fry features lots of fresh veggies and noodles cooked in an Asian-inspired sauce. It's an easy and delicious meal!

Category: Dinner, Entree

Cuisine: Asian

Keyword: Asian chicken pasta stir-fry

Servings: 3

Calories Per Serving: 527 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

7 ounces boneless, skinless chicken breast cut into 1-inch pieces
1 teaspoon vegetable oil for cooking chicken
6 ounces spaghetti noodles cooked to pkg. directions, drained

For Veggie Stir-Fry:

1 Tablespoon vegetable oil
1 cup broccoli florets (bite-size) fresh, if possible
1 cup cauliflower florets (bite-size) fresh, if possible
1 medium carrot peeled, thinly sliced in rounds
10 sugar snap peas fresh or frozen
10 green beans fresh, if possible, cut in 2" pieces
½ cup celery , thinly sliced
¼ cup red bell pepper , chopped
3 stems green onions (green and white parts)* *thinly sliced (reserve 1 Tbsp. for garnish)

For Sauce:

6½ Tablespoons low-sodium soy sauce
2½ Tablespoons ketchup
1½ Tablespoons apple cider vinegar
1 Tablespoon honey
¼ teaspoon sesame oil
⅛ teaspoon red pepper flakes
2 shakes Tabasco sauce
3 Tablespoons dry roasted peanuts (chopped)
2 Tablespoons white sesame seeds* *reserve ½ tsp. for garnish

Additional:

US Customary - Metric

Instructions

Pat chicken dry with paper towels. Cut chicken into 1" pieces. Heat 1 tsp. vegetable oil in large skillet on. When oil is hot (but not smoking), sauté chicken until cooked through. Transfer chicken to a plate; keep warm until added later.
Heat 1 Tbsp. vegetable oil in large skillet on medium heat until oil is hot (but not smoking). Add veggies (except green onions). Sauté veggies 3-4 minutes, stirring often. Add green onions; stir well to combine. Cook vegetables 1 more minute.
Stir in soy sauce, ketchup, apple cider vinegar, honey, sesame oil, Tabasco sauce and red pepper flakes. Add peanuts and sesame seeds. Stir until combined. Cook for 1-2 minutes, stirring often. Remove skillet from heat.
OPTIONAL: Cook the pasta while cooking veggies/sauce to save time. When done cooking noodles according to package instructions, drain the pasta.
Add cooked chicken to the stir-fry in the skillet; stir well, until combined. Cook the veggies, sauce and chicken on medium heat, only until heated through.
Add cooked, drained pasta to the skillet; toss (or stir) until combined and pasta is covered with the sauce. Cook until hot. Serve immediately, garnished with reserved sesame seeds and green onions. Enjoy!

Nutrition Facts

Asian Chicken Pasta Stir-Fry

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

Calories 527 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Trans Fat 0.05g

Polyunsaturated Fat 7g

Monounsaturated Fat 6g

Cholesterol 42mg14%

Sodium 1552mg67%

Potassium 1007mg29%

Carbohydrates 65g22%

Fiber 7g29%

Sugar 14g16%

Protein 30g60%

Vitamin A 4333IU87%

Vitamin C 67mg81%

Calcium 131mg13%

Iron 3mg17%

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

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03
Jan
2026

Oven-Roasted Butternut Squash

categories: Side Dishes, Vegetable Dishes

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Oven-Roasted Butternut Squash is a simple way to prepare and enjoy squash “as is”, or it can be added to salads, risotto and other dishes.

If you enjoy butternut squash (like we do), perhaps you’re wondering how to roast it! I remember many years ago buying my first butternut squash, bringing it home from the grocery store and not knowing how to COOK it! Ha Ha- that was a long time ago.

Nowadays we enjoy it roasted as a simple side dish. We also love it cooked in our air fryer. You really can’t hurt this delicious veggie, in my humble opinion.

Today I want to share how to make oven-roasted butternut squash through an easy photo tutorial. I hope it helps you, if you’re looking for a nice way to cook AND get depth of flavor out of this humble vegetable!

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

We Grew Butternut Squash This Summer

We have a small raised-bed garden in our Oregon backyard. This summer we grew butternut squash in a small section of one of our garden containers. We planted them from a couple of seeds in May.

We ended up with about 8 beautiful butternut squash before the cold temperatures hit (and before the birds could demolish them), so we were so happy with that! Our largest one was 2 pounds in weight.

Some of the others were slightly smaller (I brought them in to finish ripening in October because we were having some very cold nights). I photographed this recipe using the 2-pound squash I grew, and it was lovely to see the fruits (vegetable) of my labor!

Prepare A Butternut Squash For Roasting

Before starting, be sure to preheat your oven to 425°F., so that it is preheated, hot and ready to go when the squash is ready for roasting!

Use a vegetable peeler to remove the peel from the butternut squash. Continue peeling it until the orange flesh appears and then discard the peels.

Carefully slice the butternut squash in half LENGTHWISE. Cut a thin slice off the stem end and a very thin slice off the bottom of the squash. Discard these as well.

Remove the seeds and stringy “pith” strands in the cavity of each squash half, by using a large spoon to get them out.

Slice And Then Cube The Squash

Now you should have two separate halves of squash with the “cavity” hollowed out! That’s perfect! Use a sharp knife to carefully slice each half into 1″ wide “crescent” strips by cutting across the width of each piece.

After that, cut each slice into bite-sized chunks and toss all the butternut squash chunks into a big mixing bowl.

Lightly Season The Butternut Squash

Once you have all the butternut squash cubes in the mixing bowl, it’s time to lightly season them before you roast them.

Lightly drizzle them with a Tablespoon of extra virgin olive oil, then stir or toss them well to coat the pieces evenly with the oil.

Cooking Oven-Roasted Butternut Squash

Season the squash pieces lightly with salt and black pepper (to taste) and stir to evenly season them. Lay the seasoned squash in a SINGLE LAYER on a large baking sheet.

Bake the oven-roasted butternut squash at 425°F. for 20-25 minutes, being sure to flip the squash pieces over HALFWAY through the cooking time.

If you use a spatula, you can turn many pieces at one time! When you flip them over, you will notice that the squash has caramelized slightly on the outside and is lightly browned. that is great!

To know if they’re done, the squash should have a slight brown caramelization AND you should be able to insert a butter knife very easily into the tender squash.

How To Use Roasted Butternut Squash

There are many ways to use the squash once it has been roasted. First and foremost is to simply enjoy them, AS IS! Roasted butternut squash is awesome just as it is, hot form the oven.

You can enjoy it as a side dish (as is), or you can add melted butter, or brown sugar and cinnamon (yum!). I’ve even heard some people like to mash the squash AFTER roasting for a delicious depth of flavor (I’ve not tried that yet).

One of my personal favorite ways to enjoy the squash is in risotto OR to use as a topping for salads. The delicious salad shown below is one we make throughout the year but especially on Thanksgiving. I call it our Thanksgiving Salad (a link to my salad)!

Whichever way you choose to enjoy oven-roasted butternut squash, I’m confident you’ll enjoy the great flavor and will be grateful for how simple it is to make.

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

Looking For More VEGETABLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of delicious veggie recipes to choose from, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

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Oven-Roasted Butternut Squash

Prep Time

10 mins

Cook Time

23 mins

Total Time

33 mins

Oven-Roasted Butternut Squash is a simple way to prepare and enjoy squash "as is", or it can be added to salads, risotto and other dishes.

Category: Vegetable Dish

Cuisine: All Cuisines

Keyword: oven-roasted butternut squash

Servings: 4

Calories Per Serving: 133 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds butternut squash approx. 1 large
1 Tablespoon extra virgin olive oil
salt and black pepper to lightly season (to taste)

US Customary - Metric

Instructions

Preheat oven to 425°F.
Peel the butternut squash. Continue peeling until orange flesh appears; discard the peels. Carefully slice squash in half LENGTHWISE. Cut a thin slice off the stem end and a thin slice off the bottom. Discard them. Remove seeds and stringy "pith" strands in each half, using a spoon.
Slice each squash half into 1" wide "crescent" strips by cutting across the width. After that, cut each slice into bite-sized chunks and put them into a big bowl.
Lightly drizzle squash with olive oil; toss well to coat them evenly. Season the squash lightly with salt and black pepper (to taste). Lay the seasoned squash in a SINGLE LAYER on a rimmed baking sheet.
Bake at 425°F. for 20-25 minutes, flipping the squash over HALFWAY through the cooking time. If you use a spatula, you can turn several pieces at a time. When you flip them over, you'll notice the squash has caramelized slightly on the outside. If done, the squash should have light brown caramelization AND be tender enough to insert a knife easily into the squash. Serve and enjoy!

Nutrition Facts

Oven-Roasted Butternut Squash

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

Calories 133 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 3g

Sodium 9mg0%

Potassium 798mg23%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 5g6%

Protein 2g4%

Vitamin A 24108IU482%

Vitamin C 48mg58%

Calcium 109mg11%

Iron 2mg11%

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

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