Category: Main Dishes

Air Fryer Pork Chops For Two

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.
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!

An air fryer is preheated to 400°F. before cooking seasoned pork chops.

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.

There are quite a few spices that make up the spice rub for the air fryer pork chops.A bowl with homemade spice mixture to rub onto the pork chops before they cook.

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!

Two, six ounce bone-in pork chops, patted dry, and ready to be seasoned.Both sides of the pork chops are brushed with melted butter.Spice mixture is rubbed into both sides of the pork chops before cooking.

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!

Well seasoned pork chops are placed in basket of air fryer in one layer.Air fryer pork chops for two have been flipped over to finish cooking.

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!

The air fryer pork chops for two are served, garnished with fresh parsley.A close up of one of the air fryer pork chops, with parsley garnish, on a white plate.

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:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Recipe adapted from (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
  • 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
  • teaspoon onion powder
  • teaspoon garlic powder
  • teaspoon black pepper
Garnish (optional):
  • 1 Tablespoon chopped fresh parsley
Instructions
  1. Preheat air fryer for five minutes at 400°F.

  2. Mix brown sugar, salt, smoked paprika, Italian seasoning, sweet paprika, onion and garlic powders, and pepper in a small bowl, until well combined.

  3. 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.

  4. Cover BOTH SIDES of each pork chop with spice mix, rubbing it into the buttered pork chops so it adheres as much as possible.

  5. 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!

  6. 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!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.

Easy Tamale Pie

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

Ground beef and chopped onions are cooked in oil in a large skillet.Accumulated grease is removed and discarded from the ground beef in the skillet.

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.

Corn, diced tomatoes and Mexican spices are added to the cooked meat in skillet.The ground beef filling for the easy tamale pie cooks for 15 minutes in skillet.

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.

A batter is made to pour on the tamale pie to form a top crust.

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.

Filling for the easy tamale pie is spread into a deep dish pie pan.Cornbread-style batter is poured on top of the beef tamale pie filling before baking.The easy tamale pie is nicely browned as it is removed from the oven after baking.

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. 

Slices of the tamale pie have been cut and removed, revealing the beef filling inside.A slice of easy tamale pie on a white plate, with cauliflower rice on the side.

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:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Author's signature

Recipe adapted from: 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
Instructions
  1. Preheat oven to 425°F.  Lightly grease a 9" deep dish pie pan or a 9" x 9" baking dish

  2. 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.

  3. 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.

  4. In a large bowl, whisk cornmeal, flour, sugar, baking powder, salt, milk, and egg together until smooth and lump-free.

  5. 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!

  6. 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.

  7. 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.

Here’s one more to pin on your Pinterest boards!Easy Tamale Pie is a delicious meal featuring ground beef, tomatoes, onions, corn and Mexican spices, topped with a cornbread-style crust.

Sausage, Spinach & Veggie Skillet

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

Chicken Italian sausage is portioned in large chunks and browned in oil with onions.Four minced garlic cloves are added to the pan-seared sausage pieces (or slices).

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.

A skillet of fully cooked chicken Italian sausage chunks, with onions and minced garlic.Sliced mushrooms, red, yellow and green bell peppers are added to the skillet.

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.

Fresh baby spinach is added to the skillet and cooked only until wilted.When the spinach wilts, the sausage, spinach & veggie skillet is ready to serve.

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!

Sausage, spinach & veggie skillet is served as is (less calories), OR with rice or pasta on the side.

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 soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

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
  • medium green bell pepper
  • medium red bell pepper
  • medium yellow bell pepper or orange bell pepper
  • 8 ounces cremini mushrooms (baby portobellos) sliced
  • 2 cups fresh baby spinach
  • salt/pepper, to taste
Instructions
  1. 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.

  2. 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.

  3. 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.

  4. 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.

Here’s one more to pin on your Pinterest boards!Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!

Southwestern Chicken Lime Soup

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

Chicken breasts are patted dry, then seasoned with salt and pepper before cooking.The chicken breasts are cooked in hot oil only until both sides are nicely browned.

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!

Chopped onions are cooked in saucepan until translucent and tender.Minced garlic and diced jalapeños are added to onions in pan and cooked.

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!

Chicken broth, water, lime juice and spices are added to the soup in saucepan.Lightly browned chicken breasts are added into soup to finish cooking.

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

After cooking through, chicken is removed, shredded, and then added back into soup.Southwestern chicken lime soup finishes heating through before serving.

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!

A bowl full of Southwestern chicken lime soup, topped with lime wedges, avocado and cilantro.

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 soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
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
  • cups low sodium chicken broth
  • 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
Instructions
  1. 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.

  2. 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.

  3. 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!

  4. 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.

  5. 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.

  6. 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.

Here’s one more to pin on your Pinterest boards!Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.

Chicken Enchilada Meatballs

Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.
Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.

Today I want to share a recipe I created for yummy Chicken Enchilada Meatballs. One day I thawed out a pound of ground chicken, but didn’t quite know what I wanted to make with it. I put on my “thinking cap”, and came up with this recipe for Chicken Enchilada Meatballs! It was fun playing around with ingredients I thought would work well, and we loved the results.

I love meatball recipes (beef, chicken or pork), because they’re very budget friendly. To be able to get four servings out of a pound of chicken, ground beef or pork is a win-win in my book! Of course, this recipe would also work perfectly with ground beef instead of ground chicken, but I was going for lower calories, so the ground chicken won out!

The meatballs come together VERY EASILY, are quickly browned in a skillet, then bake for 20-25 minutes before serving. Chicken Enchilada meatballs not only have cheddar cheese inside, but they’re covered with enchilada sauce and more cheese before baking! They are only a tiny bit spicy, but if you prefer your food less spicy, simply use less of the chili powder and ground cumin called for in my recipe! Here’s how to make this dish:

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

Let’s Make Some Meatballs!

Place one pound of ground chicken, a large egg, and 2 Tablespoons of chunky salsa in a large bowl. Stir, to combine these three ingredients well. It will be a very “wet” meat mixture.

Ground chicken is combined with an egg, and some chunky salsa.

Measure finely crushed tortilla chips, grated cheddar, garlic powder, ground cumin, chili powder, onion powder, and salt into a SEPARATE bowl, and stir to combine. Add these “dry” ingredients to the ground chicken mixture, and stir well, to fully incorporate these ingredients.

Divide the seasoned ground chicken mixture evenly into 12 portions, shaping each portion into a meatball by rolling mixture between your hands. Place each meatball (after forming) on a piece of wax paper or foil. Continue until all the meatballs have been formed.

Finely crushed tortilla chips, grated cheddar cheese and spices will season meatballs.Spices, grated cheddar, and crushed tortilla chips are combined with ground chicken mixture in bowl.Ground chicken is fully seasoned and is ready to make meatballs.

Pan-Sear The Chicken Enchilada Meatballs

Heat oil on Medium-High heat in a large, non-stick skillet until very hot, but not smoking. Add the meatballs carefully to the hot oil in a single layer and let them cook for 1-2 minutes before turning. Let the meatballs brown on all sides and be cooked through before removing them from the skillet. This usually takes about 5-6 minutes.

Twelve chicken enchilada meatballs are quickly pan-seared in hot oil in a large skillet.All 12 meatballs are browned on all sides in the skillet, then removed.

Prepare The Meatballs For Baking

Pour enough red enchilada sauce into a 2 quart baking dish to just lightly cover the bottom. Place the browned/cooked meatballs on top of the sauce in a single layer. Pour the remaining enchilada sauce over the top, making sure to cover all the meatballs.

Sprinkle the top of the meatballs with additional grated cheddar cheese, to cover. Now the chicken enchilada meatballs are ready to be baked!

Browned meatballs are place in single layer in a baking dish with enchilada sauce on the bottom.Red enchilada sauce is poured on top of the chicken enchilada meatballs in dish.Additional grated cheddar cheese is sprinkled on the sauce-covered meatballs before baking.

Bake And Serve the Chicken Enchilada Meatballs

Cover the dish with aluminum foil. Bake the chicken enchilada meatballs in a preheated 350°F. oven for 20-25 minutes, or until the sauce is bubbly around the edges, and the cheese has melted. We especially enjoy these meatballs served on top of hot, steamed rice. We portion out three meatballs per serving, which will provide you with 4 total servings. When served with the rice, it is a very filling meal.

Leftover meatballs reheat very well in the microwave, so we always make a full batch and then enjoy leftovers for our lunches. Store leftover meatballs and sauce, covered in an airtight container in the refrigerator up to 3-4 days.

Chicken Enchilada Meatballs, covered with melted cheese, after baking 20 minutes.Three of the chicken enchilada meatballs are served hot, on a bed of steamed rice.

I hope you enjoy these delicious meatballs! Thanks for taking the time to stop by today, and I invite you to come back again, for more delicious, family friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More MEATBALL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful meatball 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 soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Chicken Enchilada Meatballs
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.

Category: Main Course
Cuisine: American
Keyword: chicken enchilada meatballs
Servings: 4 (3 meatballs per serving)
Calories Per Serving: 367 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Meatballs:
  • 1 pound ground chicken
  • 1 large egg
  • 2 Tablespoons chunky salsa or picante sauce
  • cup grated cheddar cheese
  • cup finely crushed tortilla chips
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
For Rest Of Recipe:
  • 1 Tablespoon vegetable oil or other neutral oil
  • 10 ounces canned red enchilada sauce
  • cup grated cheese
Instructions
  1. Preheat oven to 350°F.

  2. Place ground chicken, egg, and salsa in large bowl. Stir, to combine.

  3. In SEPARATE bowl, combine crushed tortilla chips, ⅓ cup grated cheddar, garlic powder, cumin, chili powder, onion powder, and salt. Add to chicken mixture. Stir well, to fully incorporate ingredients.

  4. Divide chicken mixture evenly into 12 portions, shaping each portion into a meatball. Place each meatball (after forming) on wax paper.

  5. Heat oil on Medium-High heat in a large, non-stick skillet until very hot, but not smoking. Add meatballs carefully to hot oil, in a single layer. Cook 1-2 minutes before turning. Cook meatballs until browned on all sides and cooked through before removing them from skillet (approx. 5-6 minutes total).

  6. Pour enough enchilada sauce in a 2 quart baking dish to lightly cover the bottom. Place meatballs on top of the sauce in a single layer. Pour remaining enchilada sauce over the top, covering the meatballs. Top with additional grated cheese.

  7. Cover baking dish with foil. Bake at 350°F. for 20-25 minutes, or until sauce is bubbly around edges, and cheese has melted. Remove from oven; serve meatballs on top of hot, steamed rice, if desired. Enjoy!

Nutrition Facts
Chicken Enchilada Meatballs
Amount Per Serving (3 meatballs)
Calories 367 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 163mg54%
Sodium 1058mg46%
Potassium 678mg19%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 5g6%
Protein 28g56%
Vitamin A 845IU17%
Vitamin C 2mg2%
Calcium 164mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.

Easy Garlic Butter Steak Bites

Make Easy Garlic Butter Steak Bites for 2 in only a few minutes! Use tri-tip or other steak, pan-sear, then cover with garlic butter sauce.
Make Easy Garlic Butter Steak Bites for 2 in only a few minutes! Use tri-tip or other steak, pan-sear, then cover with garlic butter sauce.

If you’re looking for a simple, yet delicious dinner for two, I hope you’ll take a look at this recipe (found online a while back)! This meal can be cooked and ready to eat in well under 20 minutes from start to finish! Easy garlic butter steak bites require only a few ingredients, and they’re ridiculously EASY to make!

To make this dinner for two you will need a one pound steak, which you will split between the two servings. You can use tri-tip, ribeye, sirloin steak, etc. to make this delicious dish. My husband and I enjoy tri-tip because it has great flavor and is typically less expensive than other types of steak. Bottom line, you can make this dish with several different types of steak, so use what you can afford, what you have, or what you really enjoy. Here’s how to make this meal for two:

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

Prepare The Steak For Pan-Searing

I typically use tri-tip steak when preparing the steak bites, but other choices of meat to use include sirloin, ribeye or even strip steak, to name a few. Basically you will want a one pound, nicely marbled steak to make this dish to serve two people.

Cut the meat into bite-sized chunks, keeping in mind that they will decrease slightly in size as they cook. Larger pieces will obviously take longer to cook than smaller pieces, so keep that in mind, as well. If there’s a lot of fat on the edges, simply trim it off.

Pat the steak bites very dry, by blotting them with several paper towels to absorb the moisture. This is an important step, because if the meat is too “wet”, that moisture will steam the meat instead of searing and browning it well. Season the steak bites with salt and pepper, and you’re ready to cook the meat!

A one pound steak is cut into bite sized bites before cooking.Paper towels are used to absorb excess moisture from the beef bites before searing.The steak bites are generously seasoned with salt and pepper before cooking.

Time To Cook The Steak Bites

Heat a heavy skillet on High heat until very hot, but not smoking (I like to use cast iron). Add a Tablespoon of olive oil, and heat this in the skillet. Place the steak bites into the hot oil in a single layer. Once you put them in the skillet, don’t move them so they can begin pan-searing. You want that high heat and hot oil to crisp and brown the steak bites quickly.

Let the steak bites cook, without moving them, for 2-3 minutes until the bottom side is well-browned, then turn each piece to the other side. Continue to cook, making sure all sides are crusty and browned. The amount of time it cooks will entirely depend on the size of the steak bites you are cooking, and how you enjoy your cooked steak.

On average, if you typically enjoy your steak cooked to MEDIUM, then you’ll want to cook the steak bites for about 5-6 minutes total time. RARE? About 4 minutes total time. MEDIUM-RARE? About 5 minutes total. Just keep an eye on the steak bites to ensure they’re cooked to your personal preference.

Steak bites are seared in hot oil in a very hot skillet until browned and crispy.Pan-searing the steak bites produces a nicely browned exterior crust on the meat.

Finish The Easy Garlic Butter Steak Bites And Serve!

When the steak bites reach the doneness you wish, quickly remove them from the skillet, and transfer them to a plate or bowl, Cover to keep warm. Turn the heat down to Medium, and immediately add butter to the same hot skillet. Once the butter has melted, add minced garlic and cook for only 30-60 seconds, stirring often so the garlic doesn’t burn (and become bitter).

Put the cooked steak bites back into the skillet, and toss to coat them with the garlic butter sauce. Cook this only until reheated, then the easy garlic butter steak bites are ready to serve. Garnish the meat with chopped fresh parsley, and serve hot!

Melted butter, minced garlic, and chopped parsley are added to the steak bites.Easy garlic butter steak bites are topped with chopped parsley before serving hot.

We enjoy serving easy garlic steak bites with mashed potatoes on the side. This time we enjoyed them with crispy green bean fries served alongside, too! YUM! The steak bites have a LOT of flavor, and truly are a CINCH to make! My husband and I love this meal for two, but the recipe can easily be doubled or tripled to suit your needs!

A white plate with easy garlic butter steak bites, mashed potatoes and crispy green bean fries.

I hope you enjoy this super simple recipe for easy garlic butter steak bites, and trust you’ll like them as much as we do! Thank you so much for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More BEEF Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious meals with beef as the main ingredient, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

Original recipe source: Melissa Stadler, at https://www.modernhoney.com/garlic-butter-steak-bites/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Easy Garlic Butter Steak Bites
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 

Make Easy Garlic Butter Steak Bites for 2 in only a few minutes! Use tri-tip or other steak, pan-sear, then cover with garlic butter sauce.

Category: Main Course
Cuisine: American
Keyword: garlic butter steak bites
Servings: 2
Calories Per Serving: 595 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon extra virgin olive oil
  • 1 pound tri-tip steak (or ribeye, sirloin, strip steak, etc.)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 Tablespoons butter
  • 3 cloves garlic peeled, minced
  • 1 Tablespoon fresh parsley rough chopped
Instructions
  1. Cut meat into bite-sized pieces. Trim fat from edges. Pat steak dry with paper towels to absorb moisture. Season meat with salt and pepper.

  2. Heat a heavy skillet on High temp. until very hot, but not smoking (I use cast iron). Add olive oil, swirling to coat bottom of skillet; heat this in the skillet. Place steak bites into hot oil in single layer. Once you put them in the skillet, don't move them. You want high heat and hot oil to crisp/brown steak bites quickly.

  3. Let steak bites cook, without moving them, for 2-3 minutes until well browned on bottom. Turn each piece to the other side. Continue to cook, making sure all sides are well browned. **Amount of time it cooks will depend on the size of the steak bites, and how you enjoy your steak. If you typically enjoy a MEDIUM steak, then cook steak bites for about 5-6 minutes total time. RARE? About 4 minutes total time. MEDIUM-RARE? About 5 minutes total. Just keep an eye on the steak bites to ensure they are cooked to your personal preference.

  4. When the steak bites reach desired doneness, quickly remove them from skillet to a plate or bowl, Cover to keep warm. Turn heat down to medium, and immediately add butter to the same hot skillet. When butter has melted, add garlic; cook for only 30-60 seconds, stirring often so garlic doesn't burn..

  5. Put steak bites back into skillet; toss to coat with garlic butter. Cook only until reheated, then it's ready to serve. Garnish with chopped fresh parsley. Serve hot!

Nutrition Facts
Easy Garlic Butter Steak Bites
Amount Per Serving (1 (1/2 of total))
Calories 595 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 19g119%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 19g
Cholesterol 195mg65%
Sodium 836mg36%
Potassium 760mg22%
Carbohydrates 2g1%
Fiber 0.3g1%
Sugar 0.1g0%
Protein 47g94%
Vitamin A 696IU14%
Vitamin C 4mg5%
Calcium 75mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Easy Garlic Butter Steak Bites for 2 in only a few minutes! Use tri-tip or other steak, pan-sear, then cover with garlic butter sauce.

Garlic Penne Pasta And Veggies

Garlic Penne Pasta And Veggies is a meatless pasta dish with garlic, spinach, tomatoes, chickpeas and Parmesan. It’s ready in 20 minutes!
Garlic Penne Pasta And Veggies is a meatless pasta dish with garlic, spinach, tomatoes, chickpeas and Parmesan. It's ready in 20 minutes!

If you’re looking for a meatless main dish that is full of flavor and takes practically no time at all to prepare, I think you’ll enjoy this tasty meal! Penne pasta is paired with a light garlic, Parmesan and veggie sauce. This dish includes garbanzo beans (chickpeas) for added protein, fresh tomatoes, baby spinach and garlic, which bring color, texture, and flavor to the pasta.

It’s a cinch to make, and is ready in 20 minutes, because you make the sauce and veggies while the pasta cooks! How’s that for convenience? Let me show you how to make this meal:

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

Cook The Penne Pasta

The first thing you’ll need to do is cook the penne pasta in boiling water, according to the directions found on the package. While the pasta is cooking you prepare the rest of this dish, so it’s ready when the pasta is done! Once the penne is done cooking, drain the water off of the hot pasta.

Penne pasta is cooked in boiling water according to package instructions.

Prepare The Garlic Sauce And Veggies

While the pasta cooks, make the simple garlic sauce and veggies. Heat olive oil on medium heat in a large skillet. Add minced garlic and red pepper flakes to the hot oil. Stir to combine, and sauté them, stirring often for 30-45 seconds. Be careful to not burn the garlic or it may become bitter in taste (and you do NOT want that!).

Add chopped fresh tomatoes and a can of garbanzo beans (chickpeas) that have been rinsed and drained to the skillet. Stir to combine, and continue to cook and stir on medium heat for 2 more minutes.

Minced garlic and red pepper flakes cook in hot oil in a large skillet.Chopped fresh tomatoes and drained chickpeas (garbanzo beans) are added to skillet.

Place the fresh baby spinach and salt into the skillet, and cook, stirring often until the spinach leaves have wilted from the heat. This is the garlic and veggie sauce you will add to the hot penne pasta, once it is done cooking. See how simple that was?

Baby spinach and salt are added to the garlic, tomato and chickpeas in skillet and cooked.Once the spinach leaves have wilted from the heat, the garlic and veggie sauce is done.

Serving The Garlic Penne Pasta And Veggies

Once the penne pasta has finished cooking, drain it and immediately add it to the skillet full of veggies. Add grated Parmesan cheese, and then toss the garlic penne pasta and veggies, to combine.

Because there is not a thick sauce coating everything, the pasta will cool fairly quickly, so serve the pasta immediately while hot. If desired, you can add additional Parmesan cheese to the top as a garnish for serving.

Cooked, drained penne pasta is added to the garlic and veggie sauce in skillet to combine.Grated Parmesan is added and combined with the Garlic Penne Pasta And Veggies, then served.

I hope you have the chance to make this delicious dish for those you love, and trust you’ll enjoy it as much as we do. Thanks for stopping by, and I hope you’ll come back again soon for more family-friendly recipes. Take care, God bless you, and have a GREAT day!

Looking For More PASTA 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 pasta recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

Original recipe source: Doris Heath, via “Taste of Home Magazine”, Oct./Nov. 2022 edition, page 26, published by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Garlic Penne Pasta and Veggies
Prep Time
20 mins
Total Time
20 mins
 

Garlic Penne Pasta And Veggies is a meatless pasta dish with garlic, spinach, tomatoes, chickpeas and Parmesan. It's ready in 20 minutes!

Category: Main Dish
Cuisine: Italian
Keyword: garlic penne pasta and veggies
Servings: 6
Calories Per Serving: 353 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 ounces uncooked penne pasta
  • 2 Tablespoons extra virgin olive oil
  • 6 cloves garlic minced
  • ¼ teaspoon red pepper flakes or more if you like it spicy
  • 15 ounce can garbanzo beans (chickpeas) rinsed and drained
  • 2 medium tomatoes , seeded, cut in ½" pieces
  • 9 ounces fresh baby spinach
  • ¼ teaspoon salt
  • ¼ cup grated Parmesan cheese + more for garnish, if desired
Instructions
  1. Cook pasta in boiling water, according to directions on the package. Once pasta is done cooking, drain water off pasta.

  2. While pasta cooks, prepare sauce, so it's ready when pasta is done! Heat olive oil on medium heat in large skillet. Add garlic/red pepper flakes to hot oil. Stir to combine; cook stirring often for 30-45 seconds (don't let garlic burn or it becomes bitter).

  3. Add tomatoes and garbanzo beans (chickpeas). Stir to combine. Continue to cook and stir on medium heat for 2 minutes.

  4. Add spinach and salt to sauce; cook, stirring often until spinach has wilted from the heat. Sauce is now ready for hot, drained pasta.

  5. Once pasta is done, drain; immediately add it to skillet with veggies. Add grated Parmesan cheese; toss well, to combine ingredients. Serve immediately, sprinkled with additional Parmesan cheese, if desired.

Nutrition Facts
Garlic Penne Pasta and Veggies
Amount Per Serving (1 (1½ cups per serving))
Calories 353 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 4mg1%
Sodium 408mg18%
Potassium 584mg17%
Carbohydrates 57g19%
Fiber 6g25%
Sugar 3g3%
Protein 14g28%
Vitamin A 4401IU88%
Vitamin C 19mg23%
Calcium 126mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Garlic Penne Pasta And Veggies is a meatless pasta dish with garlic, spinach, tomatoes, chickpeas and Parmesan. It's ready in 20 minutes!

Classic Turkey Croquettes

Use leftover turkey to make Classic Turkey Croquettes! An old diner favorite, with turkey, potatoes and spices, baked and topped with gravy.
Use leftover turkey to make Classic Turkey Croquettes! An old diner favorite, with turkey, potatoes and spices, baked and topped with gravy.

After Thanksgiving has come and gone, and all the turkey sandwiches have been enjoyed, do you ever glance at the remaining turkey meat leftover and wonder what to do with the rest of it? Well, today I want to share with you a recipe for classic turkey croquettes, that are a perfect solution for that leftover turkey!

First let’s talk about what a “croquette” is, ok? Many countries have their own version, but the word “croquette” has French origins, and comes from the word “croquer” which means “to crunch”. There are recipes for croquettes that date back to the 17th century! Croquettes typically contain meat, seafood or veggies, mixed with a thick “binder” to hold it all together, like potatoes, bread or sauces. They can be shaped into balls or oval disks, and are usually breaded and then deep fried. *Info source credit here.*

Apparently, croquettes started becoming popular in the U.S. in the early 1900’s and were a common, but popular diner meal. I originally found this printed recipe taped onto an index card in an old recipe box. There was no mention on the card of the source, so I am grateful for whoever came up with this yummy recipe originally. It is good old comfort food at its best! Here’s how to make classic turkey croquettes.

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

Prepare Potatoes For The Filling

The first thing I do when preparing this recipe is to preheat the oven to  350°F. and cook the potatoes. Now… if you just happen to have 2 cups of mashed potatoes lying around, by all means use them! I typically don’t, so I make them from scratch. You’ll need 2 cups of mashed potatoes for this recipe, which is the equivalent of about 3 medium-sized russet potatoes.

Peel the potatoes, then cut them into small chunks. Place them in a large saucepan and cover them with water. Bring the water to a full boil on medium-high heat, and then cook the potatoes until they’re tender. This usually takes about 15 minutes, and you can check for tenderness by inserting a knife into a potato chunk. It should glide right into the potato, if tender.

Drain the potatoes, then mash them, without adding any butter or milk. Mash by hand or by using an electric mixer until the potatoes are lump-free. Set aside.

Peeled and cubed potatoes are boiled until tender.The cooked potatoes are mashed with an electric mixer until lump-free.

Prepare The Croquette Ingredients

Place the leftover pieces of turkey into a food processor and pulse about 6-8 times or until the meat become minced into very small pieces. If you do not have access to a food processor, finely mince the turkey meat by hand with a sharp knife. Place 2 cups of the minced turkey in a large mixing bowl. 

Add chopped onions, Italian bread crumbs (reserving part for later), salt, pepper, tarragon, sage, Worcestershire sauce and an egg to the turkey. Stir these ingredients well, to fully combine them. Once combined, add the mashed potatoes to the mixture, and fold (or gently stir) them in, until fully incorporated.

Pieces of leftover turkey are minced, using a food processor.Turkey, bread crumbs, egg, onions and spices are placed in large mixing bowl and combined.Mashed potatoes are added and folded in to the meat mixture for turkey croquettes.

Final Step

After folding in the mashed potatoes, the turkey croquette mixture will be mostly “bound together”, but might still be a bit crumbly. This is where you need to add a small amount of turkey or chicken stock, ONLY UNTIL THE MIXTURE BINDS TOGETHER. The recipe calls for 1/2 cup of stock, but it usually does not take all of it to bind the ingredients together.

Add a little bit of the stock at a time, and stir after each addition. You need the meat mixture to easily be formed into a meatball shape, where the ingredients will hold together.

Potatoes have been added to the turkey croquette mixture and combined.A small amount of turkey or chicken stock is added to help bind the turkey mixture together.

Shape The Turkey Croquettes

Form the turkey croquettes into a meatball shape, by scooping out a generous heaping Tablespoon of the meat mixture and shape it into a ball using your hands to roll and form it. Place each croquette onto wax paper, and continue until all the turkey mixture is used. The recipe, as written, will yield somewhere between 16-20 meatballs, but I usually get 19!

Place the reserved bread crumbs on a small plate, and roll each of the turkey croquettes around in it, until all sides are coated with the bread crumbs. 

Heaping Tablespoons of turkey mixture is shaped into round balls.Each of the classic turkey croquettes are rolled in Italian bread crumbs before baking.

Ready To Bake

Place the bread crumb-coated turkey croquettes onto an ungreased baking sheet, leaving a little space between each one. Bake the croquettes at 350°F. for 28-30 minutes (mine usually take 30 minutes!) Please note that the baked croquettes will not brown a lot, so don’t expect that!

TIP: If you want to freeze some of the classic turkey croquettes for later use, do this BEFORE baking. Place the bread crumb-coated croquettes on a baking sheet and freeze for several hours until solidly frozen. Remove them from the baking sheet and place them in a freezer bag, label with oven temps, etc., and save for another day!

Bread crumb-coated turkey croquettes are placed on baking sheet to cook in the oven.One of the baked classic turkey croquettes after coming out of the oven.

Serving Classic Turkey Croquettes

Classic turkey croquettes are always topped with hot chicken or turkey gravy to serve. Please note that I have not included a gravy recipe in the written recipe below. You can use your own homemade chicken or turkey gravy, OR you can use purchased bottled gravy or mix at the grocery store.

The type of gravy you use is entirely YOUR CHOICE, but just know that you really will want that delicious, hot gravy on top! Place the hot croquettes on each plate, then spoon gravy over the top of each one, to serve. If you prefer store bought or making your own, by all means, use it! Whatever is the most convenient and the easiest for you, is the best plan! No judgement here.

We enjoy eating classic turkey croquettes served with fresh green beans (from our garden!), and Cranberry Caramel Apple Yams on the side. This meal “felt” like Thanksgiving, with all those great colors and flavors. YUM YUM!

Classic turkey croquettes are covered with gravy, and served with green beans and yams on the side.One of the classic turkey croquettes is cut in half to reveal the inside.

I hope you will consider trying these classic turkey croquettes, and trust you will enjoy them like we do! They can easily be reheated in the microwave, which makes perfect for a quick lunch the next day or two! We eat part of them for dinner, have a few leftovers for lunch the next day or two, plus I freeze about half of them (before baking) to use for later meals. It’s really easy on the ol’ budget that way, too!

Thank you so much for stopping by, and I hope you will come back soon for more family-friendly recipes. Take care, may God bless you with much to be thankful for, and have a GREAT day!

Looking For More TURKEY Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some truly delicious recipes using turkey, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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

Author's signature

Original recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Classic Turkey Croquettes
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

Use leftover turkey to make Classic Turkey Croquettes! An old diner favorite, with turkey, potatoes and spices, baked and topped with gravy.

Category: Main Course
Cuisine: American
Keyword: classic turkey croquettes
Servings: 6 (3 per serving)
Calories Per Serving: 277 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups cooked turkey meat minced
  • 1 cup yellow onions chopped
  • 2 cups Italian bread crumbs (or plain) DIVIDED USE!
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon poultry seasoning (or ground sage)
  • ½ teaspoon dried tarragon
  • 1 large egg lightly beaten
  • ¼ teaspoon salt and pepper (EACH)
  • 2 cups mashed russet potatoes approx. 3 medium
  • ½ cup turkey or chicken stock use only enough to bind meat
Top croquettes with your choice of homemade or purchased turkey or chicken gravy (heated)
    Instructions
    1. Preheat oven to  350°F.

    2. Peel potatoes; cut into small chunks; place them in a large saucepan/cover with water. Bring to full boil on medium-high heat. Cook until they're tender (approx. 15 min.). Check tenderness by inserting knife into potato (should glide right into potato). Drain potatoes, then mash, by hand or mixer until lump-free. Set aside.

    3. Place cooked turkey into food processor; pulse 6-8 times or until turkey is minced into small pieces, OR mince turkey by hand with a sharp knife. Put turkey in large bowl. Add onions, 1½ cups bread crumbs (reserving ½ cup for later), salt, pepper, tarragon, sage, Worcestershire and egg to bowl. Stir well, to combine. Add mashed potatoes; fold (or gently stir) them in, until fully incorporated.

    4. Add turkey/chicken stock a little bit at a time, stirring it into turkey mixture ONLY until turkey mixture binds together (usually doesn't take all of it to bind the ingredients together.

    5. Scoop a generous heaping Tablespoon of turkey mixture and shape it into a ball using hands to roll/form it. Place croquette onto wax paper; continue until all turkey mixture is gone. **Recipe (as written) yields between 16-20 croquettes.

    6. Place reserved ½ cup bread crumbs on a small plate. Roll each turkey croquette in it, until coated on all sides with bread crumbs.

    7. Put croquettes on ungreased baking sheet, leaving space between each one. Bake at 350°F. for 28-30 minutes. Note that baked croquettes will not brown a lot. **TIP: If you want to freeze some croquettes for later use, do this BEFORE baking. Place bread crumb-coated croquettes on foil-lined baking sheet. Freeze several hours until solidly frozen. Remove croquettes from foil; place in a freezer bag, label with oven temps, etc., and save for another day!

    8. To serve: Classic turkey croquettes should be topped with turkey or chicken gravy to serve. Use your own homemade or purchased gravy for this. Place baked croquettes on serving plates. Spoon hot gravy over each croquette to serve.

    Recipe Notes

    Caloric calculation was made using 3 croquettes per serving. Gravy to top croquettes was not included in the Caloric calculation, as different varieties may be used.

    Nutrition Facts
    Classic Turkey Croquettes
    Amount Per Serving (1 (3 croquettes))
    Calories 277 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 63mg21%
    Sodium 756mg33%
    Potassium 504mg14%
    Carbohydrates 40g13%
    Fiber 3g13%
    Sugar 4g4%
    Protein 19g38%
    Vitamin A 151IU3%
    Vitamin C 6mg7%
    Calcium 102mg10%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Use leftover turkey to make Classic Turkey Croquettes! An old diner favorite, with turkey, potatoes and spices, baked and topped with gravy.

    Spaghetti Squash Italiano

    Enjoy delicious (and filling) Spaghetti Squash Italiano, with Italian sausage links, roasted spaghetti squash, tomatoes, garlic and basil.
    Enjoy delicious (and filling) Spaghetti Squash Italiano, with Italian sausage links, roasted spaghetti squash, tomatoes, garlic and basil.

    Spaghetti Squash Italiano is a delicious meal that uses strands of roasted spaghetti squash to act as a low carb (and low calorie) substitute for traditional pasta. If you want to enjoy a meal with delicious Italian flavors but are trying to cut calories, may I suggest this delicious main course?

    The only “downside” is that it takes about an hour to roast a medium-sized spaghetti squash, but if you’ve got the time, this is a GREAT recipe to try! You can use either traditional Italian PORK sausage OR Italian CHICKEN sausage (use chicken if you want to cut out even more calories!). It’s your choice, and either type of Italian sausage will be fabulous in this Italian dish. Here’s how to make Spaghetti Squash Italiano!

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

    Roast The Spaghetti Squash

    Preheat your oven to 375°F before starting. Rinse the spaghetti squash, then pierce the skin (on all sides) a total of about 8-10 times using a sharp knife. Place the spaghetti squash on a parchment paper (or silpat lined) baking sheet. For this recipe I use a medium-sized spaghetti squash.

    Bake the spaghetti squash for 1 hour at 375°F, or until it can easily be pierced with a sharp knife. Baking times might be shorter or longer depending on the size squash you’re using and taking into account the temperature variations in various ovens. Know that if the squash can EASILY be pierced with a sharp knife stuck deep into it, it is done.

    A spaghetti squash is pierced several times with a knife before roasting in the oven.

    Pan Sear The Italian Sausage Links

    While the spaghetti squash is roasting, cook the Italian sausage links. I have prepared this meal using traditional Italian sausages (hot or mild) AND have also used Italian flavored chicken sausage links. Both taste wonderful in this dish, but I find that traditional Italian sausage links are more readily available in our local grocery stores.

    Cook the sausages (you need 4 links, not 5 as shown below) in a little bit of olive oil in a large non-stick skillet. Cook the sausages on Medium-Low heat, turning to cook all sides, per package instructions, until fully cooked through. Let the sausages cool, then cut them into thin round slices. Set aside.

    Italian sausages are cooked through by pan-searing them in a skillet with oil.

    Prepare The Sauce

    NOTE: Try to prepare the tomato sauce about 15 minutes before the spaghetti squash is done cooling. That way the sauce is HOT when the squash is shredded for serving. 

    Heat a large skillet on Medium-Low heat until quite hot. Add 1 Tablespoon of extra virgin olive oil to the skillet, and once it becomes hot, add 2 finely minced garlic cloves. Stir, and cook the garlic for about 30-45 seconds, then add fresh, chopped tomatoes.

    Stir well, to combine, then add dried oregano, a pinch of red chili pepper flakes, salt and black pepper to the tomato mixture. Cook on Medium-Low heat for 10 minutes, stirring occasionally. This will enable the tomatoes time to cook down into more of a sauce-like consistency.

    Stir thinly sliced, fresh basil leaves and cooked sausage slices into the tomato sauce, until well combined. Cook for 5 minutes, stirring occasionally, until heated through and the basil leaves have wilted.

    Diced tomatoes, garlic and spices are cooked in a large skillet to make a sauce.Fresh chopped basil is added to tomatoes and garlic for Spaghetti Sauce Italiano.Cooked Italian sausage is added to the skillet with the tomato basil sauce and heated through.

    Prepare The Roasted Spaghetti Squash For Serving

    After the spaghetti squash has cooled for about 30 minutes, cut a thin slice off of both ends, then carefully slice the squash lengthwise. Use a large spoon to remove all the seeds and pulp from the center of each squash half (and discard).

    Use a fork to gently scrape the squash lengthwise, which will remove the strands of spaghetti squash. Remove as many strands as you can from both halves, without breaking through the outer skin. Keep the spaghetti squash warm, and prepare the dish for serving.

    Seeds are removed from the spaghetti squash after it is roasted.

    A fork is used to pull long strands of spaghetti squash away from the squash peel.A large white bowl on the right, filled with roasted spaghetti squash strands.

    Serve The Spaghetti Squash Italiano

    To serve, place a portion of the warm spaghetti squash strands onto each serving plate (recipe serves 4). Top each portion with the hot tomato and sausage mixture. Sprinkle with finely grated Parmesan cheese and garnish with a fresh basil sprig on top (if desired). Serve while hot, and enjoy this wonderful meal!

    Spaghetti Squash Italiano is served with grated Parmesan and fresh basil sprig on top.

    I hope you have the chance to try this recipe for yourself and for those you love. It’s really quite delicious, and full of great Italian flavor! Thank you for stopping by, and I invite you to come back soon for more delicious, family-friendly recipes. Take care, and have a GREAT day.

    Looking For More ITALIAN 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 yummy Italian 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 soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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

    Author's signature

    Recipe adapted from: Live Smart digital magazine, volume 1, page 35, New Life Promise by isabeldprice.com

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Spaghetti Squash Italiano
    Prep Time
    10 mins
    Cook Time
    1 hr 10 mins
    Total Time
    1 hr 20 mins
     

    Enjoy delicious (and filling) Spaghetti Squash Italiano, with Italian sausage links, roasted spaghetti squash, tomatoes, garlic and basil.

    Category: Main Dish
    Cuisine: Italian
    Keyword: spaghetti squash Italiano
    Servings: 4
    Calories Per Serving: 348 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 medium spaghetti squash
    • ½ Tablespoon extra virgin olive oil for sausages
    • 4 links Italian chicken sausage OR Italian pork sausage (see note below)
    • 2 Tablespoons extra virgin olive oil for squash
    • 4 medium fresh tomatoes diced
    • 2 cloves garlic minced
    • ¼ teaspoon dried oregano
    • 1 pinch red chili flakes
    • salt and pepper (to taste)
    • 1 cup fresh basil leaves cut in thin strips
    For Garnish (optional but good): Grated Parmesan Cheese and fresh basil leaves
      Instructions
      1. Preheat oven to 375°F . Line a baking sheet with parchment paper OR silpat.

      2. Prepare Squash: Rinse squash; pierce its skin (on all sides) a total of 8-10 times using sharp knife. Put squash on prepared baking sheet. Bake for 1 hour at 375°F, or until it can easily be pierced with a sharp knife. Baking time may vary depending on the size squash. and oven temperature variations. Remove from oven; let cool 30 minutes.

      3. Cook Sausages While Squash Bakes: Cook Italian sausages in ½ T. olive oil on Medium-Low heat in a large skillet, turning to cook all sides until fully cooked. Remove sausages, let cool; cut into thin round slices. Set aside.

      4. Make Sauce (15 minutes before squash is done cooling): Heat 2 T. olive oil in a large skillet on Medium-Low heat. When oil is hot, add minced garlic. Stir and cook garlic for 30 seconds, then add tomatoes. oregano, red chili flakes, salt and pepper. Cook, stirring occasionally, on Medium-Low heat for 10 minutes. Stir basil leaves and sausage slices into the sauce, until combined. Cook 5 minutes, stirring occasionally, until heated through and basil leaves wilt.

      5. Shred Squash: After squash has cooled 30-40 minutes, cut slice off of both ends; slice squash lengthwise. Use large spoon to remove seeds and pulp from each half (discard). Use a fork to gently scrape squash lengthwise into strands of spaghetti squash. Remove squash strands from both halves, without breaking through outer skin.

      6. To Serve: Divide squash strands onto individual plates (recipe serves 4). Top each portion with hot tomato sauce and sausage mixture. If desired, garnish with grated Parmesan cheese and fresh basil leaves. Serve hot, Enjoy!

      Recipe Notes

      NOTE: I have used both Chicken and Pork Italian sausages at times, for this recipe. The caloric calculation indicated for this recipe was made using Italian CHICKEN sausage links. If PORK Italian sausage links are used, the caloric calculation would be approx. 550 calories per serving.

      Nutrition Facts
      Spaghetti Squash Italiano
      Amount Per Serving (1 (1/4 of total))
      Calories 348 Calories from Fat 198
      % Daily Value*
      Fat 22g34%
      Saturated Fat 4g25%
      Polyunsaturated Fat 2g
      Monounsaturated Fat 7g
      Cholesterol 60mg20%
      Sodium 1112mg48%
      Potassium 578mg17%
      Carbohydrates 26g9%
      Fiber 5g21%
      Sugar 11g12%
      Protein 16g32%
      Vitamin A 1940IU39%
      Vitamin C 25mg30%
      Calcium 83mg8%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Enjoy delicious (and filling) Spaghetti Squash Italiano, with Italian sausage links, roasted spaghetti squash, tomatoes, garlic and basil.

       

       

      Szechuan Chicken

      Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.

      If you enjoy making delicious, classic meals at home for a fraction of the cost of what a restaurant would charge for the same dish, may I suggest this recipe for Szechuan chicken? The recipe requires using two chicken breasts, a red and green bell pepper, green onions, and some chopped nuts. Cook them in a simple Asian sauce, combine them, and serve over rice or noodles. BOOM! You just made a tasty, classic Chinese dish for 4 people!

      We enjoy this dish, and because it is made using only one skillet,  I find it pretty easy to make, when we get hungry for Chinese food! I have no recollection of how or when I got this recipe, but found it in an old recipe box years ago, where the recipe was cut out and taped onto a 3×5″ index card. So I truly don’t know who I can give credit to for this yummy dish… BUT, I think you’re going to love it! Here’s how to make it.

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

      Prepare The Chicken For Marinating

      You will need two large boneless, skinless chicken breasts. The recipe calls for 16 ounces of chicken, so two large 8 ounce breasts will be perfect. Slice the chicken breasts across the width of the breast, holding a sharp knife almost parallel to the surface (angled at a slant). Cut each chicken breast into 1/4″ slices, then put the slices into a medium-sized bowl, and set aside.

      Chicken breasts are cut into 1/4" long slices before marinating.

      Now it’s time to make the sauce which is used to marinate the chicken. In a medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, red pepper flakes, and garlic powder. Stir until the sauce is smooth, with no lumps.

      Pour the sauce over the chicken slices, and toss until the chicken slices are coated with sauce. Once fully coated, set the chicken aside to marinate in the sauce while you pan-sear the other ingredients.

      An Asian-inspired sauce is mixed together to marinate the pieces of chicken breast.Chicken breast chunks are marinated in an Asian-inspired sauce before pan-searing.

      Preparing The Pan-Seared Veggies And Nuts

      Slice six green onions (bulb and stalk) into 2″ long pieces. Remove the stem and seeds from the bell peppers, and cut them into “bite-sized” pieces. Heat ONE Tablespoon of oil over Medium-High heat in a large (10-12 inch) skillet. Once oil is hot, but not smoking, add the green onions and bell peppers to the skillet.

      Stir often until the veggies are “tender-crisp” in texture. This usually takes only about 2 minutes! Transfer the veggies out of the skillet into a bowl, using a slotted spoon (so excess oil can drip back into skillet).

      Add 2 more Tablespoons of oil to skillet and heat until hot once again on Medium heat. Add chopped cashews (or dry roasted peanuts if using) to the hot oil, and cook (stirring frequently) only until the nuts are lightly browned. Transfer the browned nuts to the bowl of cooked veggies using a slotted spoon.

      Green onions and red and green bell peppers are quickly stir-fried in hot oil in skillet.Chopped cashews ae quickly pan fried until lightly browned in hot oil.Cooked bell peppers, green onions and cashews rest in bowl before being added to chicken.

      Cooking The Szechuan Chicken

      Now it’s time to quickly cook the marinated chicken and sauce. You will use the same skillet for this (and any leftover oil in the skillet). Heat remaining oil in skillet over high heat until HOT but not smoking. Add the chicken mixture to the hot oil, and cook, stirring frequently. Continue to cook the chicken for 2-3 minutes, or until it is cooked through and no longer pink in color.

      Quickly add the veggies and nuts (plus any accumulated juices in the bowl) back into the skillet, and stir to combine. Heat on medium heat until all ingredients are heated through (a couple minutes). When thoroughly heated through, the dish is ready to serve!

      Marinated Szechuan chicken is quickly cooked in hot oil in a large black skillet.Green and red bell peppers, green onions and roasted cashews are added to the chicken in skillet.

      Serving Szechuan Chicken

      We really enjoy serving the Szechuan chicken on top of a bed of steamed rice! TIP: If you begin cooking the rice at the beginning of your prep time for this recipe, it should be ready to go when you’re ready to serve. The bed of rice is optional, but I highly recommend it, as it pairs very well with this chicken dish!

      Transfer the Szechuan chicken to individual plates, then lightly sprinkle the surface of each portion with sesame seeds, if desired, for a nice finishing touch! Serve the Szechuan chicken immediately (while hot), and enjoy this tasty dish! I really hope you enjoy it, because it has great flavor and color! It’s not too spicy and really tastes amazing!

      Sesame seeds are sprinkled on top of the Szechuan chicken before serving.A close up of the rice bed below the serving of Szechuan chicken on a white plate.

      I hope you have the opportunity to try this delicious Asian-style main dish. If you have any leftovers, they can be refrigerated for 2-3 days and easily reheated in a microwave. Thanks for stopping by, and I hope you will come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

      Looking For More ASIAN-STYLE 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-style recipes for you to enjoy, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) 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

      Author's signature

      Original recipe source: unknown (found recipe cut out & taped onto a 3×5 card in an OLD recipe box)

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Szechuan Chicken
      Prep Time
      10 mins
      Cook Time
      15 mins
      Total Time
      25 mins
       

      Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.

      Category: Main Course
      Cuisine: Asian
      Keyword: Szechuan chicken
      Servings: 4
      Calories Per Serving: 354 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 16 ounces chicken breasts (boneless, skinless) = approx. two 8 oz. chicken breasts
      • 2 Tablespoons soy sauce
      • 2 Tablespoons dry sherry
      • 2 teaspoons cornstarch
      • ¼ teaspoon ground ginger
      • ¼ teaspoon granulated sugar
      • ¼ teaspoon red chili pepper flakes
      • ¼ teaspoon garlic powder
      • 6 green onions
      • 1 medium green bell pepper
      • 1 medium red bell pepper
      • 3 Tablespoons vegetable oil DIVIDED USE
      • ½ cup chopped cashews can substitute dry roasted peanuts
      • sesame seeds (OPTIONAL) sprinkle as garnish, if desired
      Instructions
      1. Slice chicken across the width of the breast, using a sharp knife almost parallel to the surface (angled at a slant). Cut each chicken breast into 1/4" slices; put slices in a medium bowl; set aside.

      2. Make sauce: In separate bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, red pepper flakes, and garlic powder. Stir until smooth (no lumps). Pour sauce over chicken; toss until slices are coated with sauce. Set chicken aside.

      3. Slice green onions (bulb and stalk) into 2" pieces. Remove stem/seeds from bell peppers, then cut into "bite-sized" pieces.

      4. Heat ONE Tablespoon oil on medium-High heat in a large (10"-12") skillet. Once oil is hot, but not smoking, add green onions/bell peppers. Cook, stirring often until veggies are "crisp-tender" (about 2 minutes). Transfer veggies from skillet to a bowl, using slotted spoon (so excess oil can drip back into skillet).

      5. Add TWO Tablespoons of oil to skillet and heat on Medium heat. Add cashews (or dry roasted peanuts) to hot oil. Cook (stirring frequently) only until nuts are lightly browned. Transfer nuts to bowl of cooked veggies using slotted spoon.

      6. Heat remaining oil in skillet on high heat until HOT but not smoking. Add chicken mixture and cook, stirring frequently. Continue to cook chicken for 2-3 minutes, or until cooked through and no longer pink in color. Quickly add reserved veggies and nuts (plus any juices) back into the skillet; stir to combine. Cook on medium heat 2-3 minutes or until all ingredients are heated through. Once fully heated, the dish is ready to serve!

      7. We enjoy serving Szechuan chicken on top of a bed of steamed rice! The bed of rice is optional, but I recommend it. Transfer Szechuan chicken to individual plates, then lightly sprinkle each portion with sesame seeds, if desired, Serve immediately, and enjoy

      Recipe Notes

      NOTE: Caloric calculation does NOT include rice or noodles that may be served with the chicken.

      Nutrition Facts
      Szechuan Chicken
      Amount Per Serving (1 (1/4 of total))
      Calories 354 Calories from Fat 189
      % Daily Value*
      Fat 21g32%
      Saturated Fat 4g25%
      Trans Fat 0.1g
      Polyunsaturated Fat 8g
      Monounsaturated Fat 8g
      Cholesterol 73mg24%
      Sodium 430mg19%
      Potassium 721mg21%
      Carbohydrates 12g4%
      Fiber 2g8%
      Sugar 4g4%
      Protein 28g56%
      Vitamin A 1292IU26%
      Vitamin C 67mg81%
      Calcium 35mg4%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s another to pin on your Pinterest boards!Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.