Archive of ‘Main Dishes’ category

Smothered Pork Chops

Smothered Pork Chops… how I love thee! Pan-seared, bone-in pork chops… baked until tender, and smothered in a rich, thick onion gravy… how could I NOT love you?Smothered Pork Chops / The Grateful Girl Cooks! Pan-seared, bone-in pork chops... baked until tender, and smothered in a rich thick onion gravy.

I found this recipe in a cookbook I got for my birthday.  The photo in the cookbook LOOKED really good, and the recipe sounded wonderful, so I gave it a try.  Wow… were the finished pork chops YUMMY!  Tender and packed with flavor, this dinner was a winner!

There are a few steps involved in making this, but it’s actually easy to prepare if you prep everything before beginning, and you will LOVE the finished dish! The recipe, as written, serves two, but is EASILY doubled.  Here’s how to make this delicious pork dish:

Preheat oven to 300° F.  While oven is preheating, mix paprika, onion powder, salt, pepper, and cayenne pepper in a small bowl.  Pat the pork chops dry with a paper towel, then rub both sides with spice mix, to evenly cover meat.

Smothered Pork Chops / The Grateful Girl Cooks!

Place the oil in an ovenproof 10 inch skillet. Heat oil on medium-high heat until it just begins to smoke.  Place chops into skillet and cook each side 3-5 minutes until well browned. Transfer the chops to a plate and keep warm. Do NOT clean out skillet.

Smothered Pork Chops / The Grateful Girl Cooks!

Add butter to skillet and melt (on medium heat).  Add onion slices; cook for 8-10 minutes until well browned.

Smothered Pork Chops / The Grateful Girl Cooks!

Once onions have browned fully, stir the thyme and minced garlic into the skillet.  Cook, stirring constantly for 30 seconds.

Smothered Pork Chops / The Grateful Girl Cooks!

Add 1/2 cup beef broth (reserve the remaining Tablespoon of broth called for in recipe) and the bay leaf to the skillet. Stir well, making sure to scrape up all those browned bits from the bottom of the skillet (flavor-packed!). Bring this liquid mixture to a simmer.

Smothered Pork Chops / The Grateful Girl Cooks!

Place the chops (and any juices that have accumulated on the plate) back into the skillet. Spoon a bit of the sauce over the chops. Cover the skillet, and place into the preheated oven.  Bake for 1½ hours, until the pork is tender.

Smothered Pork Chops / The Grateful Girl Cooks!

When pork chops are done, carefully remove hot skillet from oven.  Place the chops onto a serving platter; cover with foil to keep warm. Pour the liquid from the skillet through a strainer into a medium bowl. Throw away the bay leaf, then place the remaining onions into a small bowl. (As you can see from the photo, those are the onions in the strainer, and the liquid has been strained through, into the bowl below the strainer)

Smothered Pork Chops / The Grateful Girl Cooks!

Let the liquid settle for a couple minutes, then remove any accumulated fat from the surface of the liquid with a large spoon.  Measure out 1/3 cup of the liquid and put it back into the (still hot) skillet. Bring this to a low simmer.

In a small bowl, whisk together the remaining Tablespoon of beef broth and the cornstarch until smooth. Add this mixture to the skillet, and whisk to combine. The sauce will thicken slightly as you continue to cook and stir, for about a minute. Once slightly thickened, add the onions to the sauce, then season with additional salt and pepper, to taste.

Smothered Pork Chops / The Grateful Girl Cooks!

Smothered Pork Chops / The Grateful Girl Cooks!

Spoon the sauce over the pork chops, and serve!  The meat should be extremely tender, and incredibly flavorful!

Smothered Pork Chops / The Grateful Girl Cooks!

I hope you will consider making this recipe. We absolutely LOVED it!  Don’t be put off by the low and slow baking time… this is what makes the chops so very tender!  I was able to get the dishes cleaned up and make the side dishes while it baked, with no time constraints! I’m very grateful to have found this recipe, and thankful to be able to share it with YOU!

Smothered Pork Chops / The Grateful Girl Cooks!

Recipe Adapted From: The cookbook: “The Complete Cooking For Two Cookbook, Published 2014 by The Editors at America’s Test Kitchen, pages 151-152.

Smothered Pork Chops
 
Prep time
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This dinner for two features pan-seared, bone-in pork chops... baked until tender, and smothered in a rich thick onion gravy.
As Prepared By:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • ¼ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon (each) salt and pepper
  • ⅛ teapoon cayenne pepper
  • 2 (8-10 ounce) bone-in pork chops (about ¾-1 inch thick)
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon butter
  • 1 brown onion, halved (top to bottom), sliced thin
  • 1 garlic clove, minced
  • ½ teaspoon minced fresh thyme OR ⅛ teaspoon dried thyme
  • ½ cup plus 1 Tablespoon beef broth
  • 1 bay leaf
  • ¾ teaspoon cornstarch
  • ½ teaspoon apple cider vinegar
Directions
  1. Preheat oven to 300° F. Mix paprika, onion powder, salt, pepper, and cayenne pepper in a bowl. Pat pork chops dry with a paper towel, then rub both sides with spice mix, to evenly cover meat.
  2. Heat oil in an ovenproof 10 inch skillet on medium-high heat until it barely begins to smoke. Place chops into skillet and cook each side 3-5 minutes until well browned. Transfer chops to a plate; keep warm. Do NOT clean out skillet.
  3. Add butter to same skillet; melt using medium heat. Add onion slices; cook for 8-10 minutes until well browned. Once browned, stir thyme and garlic into skillet. Cook and stir for 30 seconds. Add ½ cup beef broth (reserve remaining Tablespoon broth called for in recipe) and bay leaf to skillet. Stir well, scraping browned bits from bottom of skillet (flavor-packed!). Bring to a simmer.
  4. Place chops (and any juices accumulated on plate) back into skillet. Spoon sauce over chops. Cover skillet, and place into oven. Bake for 1½ hours, until pork is tender.
  5. When done, carefully remove hot skillet from oven. Place chops onto a plate; cover with foil to keep warm. Pour the liquid from skillet through a strainer into a medium bowl. Throw away the bay leaf, then place onions into a small bowl. Let liquid in bowl settle a couple minutes, then remove any accumulated fat from surface with a spoon.
  6. Measure out ⅓ cup of the liquid; put it back into skillet. Bring to a low simmer. In a small bowl, whisk the reserved Tablespoon of beef broth and cornstarch until smooth. Add this to skillet, and whisk to combine. The sauce will thicken slightly as you cook and stir, for about a minute. Once slightly thickened, stir onions back into to sauce; season with salt and pepper, to taste. Place chops on plate, and spoon sauce over the top. Serve, and enjoy!

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

Smothered Pork Chops / The Grateful Girl Cooks! Pan-seared, bone-in pork chops... baked until tender, and smothered in a rich thick onion gravy.

Lemon Rosemary Chicken Breasts

If you’re looking for a light chicken recipe, you should try these Lemon Rosemary Chicken Breasts! Marinated, grilled, and served with a lemon glaze (made from the marinade), this simple yet delicious chicken dish is sure to impress!Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks! Marinated, grilled, and served with a lemon glaze, this low calorie and delicious recipe is sure to impress!
I found this recipe on the Weight Watchers website, and decided to give it a try.  The recipe is incredibly easy to make, and the chicken (when prepared as written) counts as 4 WW Smart Points per serving!  My husband and I loved this dish!  Low in calories, yet full of flavor, thanks to the incredible marinade and glaze!

This recipe calls for thin chicken cutlets or tenderloins. If you don’t have those handy (which I did not), you can easily substitute a thick boneless, skinless chicken breast cut it in half lengthwise horizontally, OR take a thick chicken breast, and cut it in half vertically, then pound it out thin between two pieces of plastic wrap (see photo below).

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

In a medium-sized bowl, place olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine ingredients. Add chicken breasts to marinade. Turn them over to coat all sides.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Cover bowl with plastic wrap, and refrigerate chicken in marinade for at least 6 hours.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

When ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high. Once grill is hot, transfer chicken pieces from marinade onto hot grill (Importantsave remaining marinade sauce). Cook chicken 3-5 minutes per side, or until chicken is done and reaches internal temperature of 165 degrees F.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

While chicken is cooking, use the remaining marinade to make a glaze. To make the glaze, combine remaining marinade with 1/2 cup chicken broth in a small saucepan. Heat the sauce on high heat. Bring to a boil, and continue cooking for about 5 minutes, until glaze has reduced slightly, and thickened a bit.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

When chicken is done, drizzle the glaze over the cooked chicken, and serve!

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

I hope you will consider trying this delicious recipe!  I marinated the chicken EARLY in the day, so that when dinner time came around, all I had to do was grill the chicken and make the quick glaze while the chicken was cooking.  By doing it that way, it was EASY and quick to prepare our evening meal!

Have a fantastic day.

Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks!

Recipe:  https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:5626a646a6d5b396107020a6

Lemon Rosemary Chicken Breasts
 
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Enjoy these flavorful, (yet light in calories) lemon and rosemary marinated, grilled chicken breasts! Weight Watcher member? Only 4 Smart Points per serving!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 Tablespoons olive oil
  • 2 teaspoons lemon zest
  • 2 teaspoons fresh squeezed lemon juice
  • 2 teaspoons fresh rosemary, minced
  • 1 Tablespoon minced garlic
  • 1 teaspoon fresh thyme, minced
  • 1 Tablespoon dry white wine
  • ¼ cup low-sodium chicken broth
  • 1 pound boneless, skinless chicken breast (thin cutlets OR tenderloins)
  • Non-stick cooking spray
  • ½ cup chicken broth (for glaze)
Directions
  1. In a medium-sized bowl, place olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine ingredients.
  2. Add chicken breasts to marinade. Turn them over to coat all sides. Cover bowl with plastic wrap, and refrigerate chicken in marinade for at least 6 hours.
  3. When ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high. Once grill is hot, transfer chicken pieces from marinade onto hot grill (save remaining marinade sauce). Cook 3-5 minutes per side, until chicken is done, and reaches an internal temperature of 165 degrees F.
  4. Use the remaining marinade to make a glaze while the chicken is cooking. To make the glaze, combine the remaining marinade with ½ cup chicken broth in a small saucepan. Heat the sauce on high heat. Bring glaze to a boil, and continue cooking for about 5 minutes, until glaze has reduced slightly, and thickened a bit.
  5. When chicken is done, drizzle the glaze over the cooked chicken, and serve!
Notes
Recipe calls for thin cutlets or tenderloins. If you don't have those handy, you can substitute a thick boneless, skinless chicken breast and cut it in half horizontally lengthwise, OR take a thick chicken breast, and cut it in half vertically, then pound it out thin between two pieces of plastic wrap.

Here’s one more to pin on your Pinterest boards!Lemon Rosemary Chicken Breasts / The Grateful Girl Cooks! Marinated, grilled, and served with a lemon glaze, this low calorie and delicious recipe is sure to impress!

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Cod with Hoisin Glaze

Looking for a new seafood dish that is full of flavor, yet low in calories and is easy to make? Well this recipe for Cod with Hoisin Glaze may be just what you’re looking for!Cod with Hoisin Glaze / The Grateful Girl Cooks! Easy, quick, delicious and low in calories! (Weight Watchers 2 Smart Points)
I found the recipe on the Weight Watchers website, and decided to try it (to use up some frozen cod in my freezer).  The original recipe made 4 servings, but since I was only feeding my hubby and myself, I adapted the recipe to make 2 servings (which is reflected in the printable recipe below).  I’m really glad I tried this cod recipe, because it had lots of great Asian flavors thanks to the sauce, but was really low in calories (or if you’re a WW member… 2 Smart Points).

Here’s how simple it is to make this dish:  Preheat oven to 425 degrees F. Rinse fish, then pat dry with paper towels. Set aside.

Cod with Hoisin Glaze / The Grateful Girl Cooks!

In a medium sized bowl, mix together hoisin sauce, sesame oil, finely grated fresh ginger, and garlic chili paste. Stir until sauce is smooth. By the way, if you need hoisin sauce, try my recipe for Homemade Hoisin Sauce, and make your own!

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Add cod, one piece at a time to the bowl of sauce. Gently turn fish over and coat both sides with sauce, covering all exposed areas.

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Spray a baking pan with non-stick spray. Place fish in dish, single layer. Bake at 425 degrees between 8-12 minutes, until fish is cooked through and is no longer translucent looking in the very center.  Baking times will vary based on the thickness of the fish you are using, so check it at 8 minutes, then keep an eye on it until finished cooking through.

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Once fish is done baking, remove dish from oven. Transfer cod on serving plates, drizzle with additional sauce if desired, then garnish with chopped fresh cilantro and sprinkle with sesame seeds. Serve, and enjoy!

Cod with Hoisin Glaze / The Grateful Girl Cooks!

See how quick and easy that was?  You can have a delicious, healthy main course on the table in just slightly over 20 minutes from start to finish!

I really hope you enjoy this simple, yet wonderful tasting Cod with Hoisin Glaze! The recipe is so easy to make, and better yet, it’s very low in calories!  Have a great day!

Cod with Hoisin Glaze / The Grateful Girl Cooks!

Recipe Adapted From:  https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:5626a63af79cf9120df3b2c3

Cod with Hoisin Glaze
 
Prep time
Cook time
Total time
 
As Prepared By:
Serves: 2 servings
Ingredients
  • 2 ling cod fillets, uncooked, rinsed and patted dry (each approx. 4 ounces)
Sauce:
  • 1 Tablespoon hoisin sauce
  • 1 teaspoon freshly grated ginger
  • ½ teaspoon sesame oil
  • ¼ teaspoon garlic chili paste (or hot sauce)
Garnish:
  • 1 teaspoon fresh cilantro
  • ¾ teaspoon sesame seeds
Directions
  1. Preheat oven to 425 degrees F. Rinse fish, pat dry with paper towels. Set aside.
  2. In a medium sized bowl, mix together hoisin sauce, sesame oil, finely grated fresh ginger, and garlic chili paste. Stir until sauce is smooth.
  3. Add cod, one piece at a time to the bowl of sauce. Gently turn fish over and coat both sides with sauce, covering all exposed areas.
  4. Spray a baking pan with non-stick spray. Place fish in dish, single layer. Bake at 425 degrees between 8-12 minutes, until fish is cooked through and is no longer translucent looking in the very center. Baking times will vary based on the thickness of the fish you are using, so check it at 8 minutes, then keep an eye on it until finished cooking through.
  5. Remove dish from oven. Place fish on serving plates, then garnish with chopped fresh cilantro and sprinkle with sesame seeds. Serve, and enjoy!
Notes
On Weight Watchers? When prepared as written, one serving has a Smarts Points value of 2 points.

Here’s one more to pin on your Pinterest boards!Cod with Hoisin Glaze / The Grateful Girl Cooks! Easy, quick, delicious and low in calories! (Weight Watchers 2 Smart Points)

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Honey Garlic Pork Chops

A simple honey, lemon juice, soy sauce, garlic and sherry marinade gives great flavor to these Honey Garlic Pork Chops, which can be grilled or broiled for an easy, delicious dinner!Honey Garlic Pork Chops / The Grateful Girl Cooks!
I found the recipe on an old newspaper clipping in a recipe box I’ve had for years, and decided to make these pork chops for a simple dinner. The recipe itself is incredibly simple… marinate the pork, then grill or broil it until done. Easy, right?

The pork is at its very best in flavor when it has had a chance to marinate for at least 4 hours.  My suggestion is to mix up marinade early in the day (or even the night before), drop in the pork chops and let them refrigerate all day, for best flavor!

Start with 1½ inch thick boneless pork chops. Trim off some of the extra fat around edges, if necessary.

Honey Garlic Pork Chops / The Grateful Girl Cooks!

In a small bowl, mix together the lemon juice, honey, soy sauce, sherry and minced garlic. Stir well, to combine. This is the marinade.

Honey Garlic Pork Chops / The Grateful Girl Cooks!

Place the pork chops in a large gallon sized re-sealable plastic bag. Pour the marinade over the chops. Seal bag, then turn to coat chops with the marinade on all sides. Place the sealed bag on a plate (I do this in case the bag leaks), then place in refrigerator for at least 4-24 hours.  Occasionally turn the bag over to fully coat each side.

Honey Garlic Pork Chops / The Grateful Girl Cooks!

When ready to cook, preheat oven broiler (or outside BBQ grill).  If using broiler (as I did this time), place a piece of aluminum foil or parchment paper on a 9×13 cookie sheet. Spray a wire rack (oven safe) with non-stick cooking spray, then place the pork chops on the rack (by doing these steps, it will make your cleanup a lot easier). Save the marinade left in bag.

Honey Garlic Pork Chops / The Grateful Girl Cooks!

Cook under broiler or on grill for 12-15 minutes. Turn the chops at least once, and baste occasionally with the remaining marinade while the chops are cooking. Cook the pork chops until they reach an internal temperature of 160 degrees. Do not overcook, as this will dry out the chops.  When done, discard the remaining marinade.

Remove pork chops from wire rack and serve.  I served them with Toasted Orzo with Lemon and Chives, and a simple green salad. My husband and I really enjoyed this meal (and it was soooo easy to make!).

Honey Garlic Pork Chops / The Grateful Girl Cooks!

I hope you will have the opportunity to give this easy and delicious pork recipe a try.  You certainly will appreciate that you won’t have to put in a lot of effort or time in order to have some yummy pork chops for dinner!

Honey Garlic Pork Chops / The Grateful Girl Cooks!

Recipe Source: unknown (all I have is an old newspaper clipping-no source or date)

Honey Garlic Pork Chops
 
Prep time
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These marinated pork chops are simple to prepare on the BBQ grill or in the oven broiler, and have lots of flavor!.
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • ¼ cup fresh squeezed lemon juice
  • ¼ cup honey
  • 2 Tablespoons soy sauce
  • 1 Tablespoon cooking sherry (or dry sherry)
  • 2 cloves garlic, minced
  • 4 (1½-inch thick) center cut boneless pork chops
Directions
  1. Trim off extra fat around edges of pork chops. Set aside.
  2. In a small bowl, mix together lemon juice, honey, soy sauce, sherry and minced garlic. Stir well, to combine. This is the marinade.
  3. Place pork chops in a large gallon size re-sealable plastic bag. Pour marinade over the chops. Seal bag, then turn to cover all sides of chops with marinade. Place sealed bag on a plate (do this in case the bag leaks), then place in refrigerator for between 4-24 hours to marinate. Occasionally turn the bag over, to fully coat each side of the pork.
  4. When ready to cook, preheat oven broiler (or outside BBQ grill). If using broiler, place a piece of aluminum foil or parchment paper on a 9x13 cookie sheet. Spray a wire rack (oven safe) with non-stick cooking spray, then place pork chops on the rack (by doing these steps, it will make your cleanup a lot easier). Save the marinade left in bag.
  5. Cook under broiler or on grill for 12-15 minutes, turning chops at least once, and baste occasionally with the remaining marinade while the chops are cooking. Cook pork chops until they reach an internal temperature of 160 degrees. Do not overcook, as this will dry out the chops. When done, discard remaining marinade. Transfer pork chops from wire rack to serving plate and serve.

Here’s one more to pin on your Pinterest boards!Honey Garlic Pork Chops / The Grateful Girl Cooks!

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Strawberry Avocado Spinach Salad With Grilled Chicken

Looking for a main course salad bursting with flavor and packed with protein? How about trying this filling, delicious recipe for Strawberry Avocado Spinach Salad With Grilled Chicken?Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!
I found this salad recipe while searching Pinterest a while ago, and decided to make this for dinner for my husband and myself recently.  The salad was very easy to prepare, and the bonus is that the dressing for the salad also serves as a marinade for the chicken breasts before grilling!

Here’s how to make this entree salad (enough for 2 LARGE main course salads):

First, mix up the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined.  Divide the dressing in half, reserving half to dress the finished salad with before serving. Set aside.

Place the chicken breasts in a covered container.  Take the remaining half of the dressing and pour it over the chicken.  Turn to coat chicken with marinade. Place in refrigerator in covered container and let marinade for at least 30 minutes.

Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through.  Grill times will vary, depending on the size of the chicken breasts, but the average time will be about 15-20 minutes.

Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute.  Cut chicken breasts into 1/2 inch slices.

Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in individual serving dishes.  Place grilled chicken slices on top of salad.


Add avocado chunks, then drizzle salad with remaining reserved salad dressing (do not use the dressing you marinated the chicken with).  Serve this salad, and enjoy every bite!

Here are our salads before we pounced on them and gobbled them up!  They were soooo good!  Crunch from the almonds, sweetness from the strawberries, slightly salty from the feta, creamy from the avocados, and yummy salad dressing and delicious chicken to top it all off!

Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!

Hope you will consider making this wonderful tasting salad.  We truly enjoyed it.  Have a great day!

Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!

Recipe Source:  http://www.foodiecrush.com/strawberry-and-avocado-spinach-salad-with-chicken/

Strawberry Avocado Spinach Salad With Grilled Chicken
 
Prep time
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Total time
 
As Prepared By:
Recipe type: Main Course Salad
Serves: 2 entree salads
Ingredients
For Marinade/Salad Dressing:
  • ¼ cup extra virgin olive oil
  • 1 teaspoon granulated sugar
  • 1 Tablespoon golden balsamic vinegar ( I used a white raspberry balsamic)
  • ½ Tablespoon dried tarragon (or 1 Tablespoon fresh, chopped tarragon)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
For Salad:
  • 2 boneless, skinless thin chicken breasts (about 1" high, and not too "plump")
  • 6 cups loosely packed baby spinach leaves
  • 6-8 strawberries, hulled/quartered
  • 1 ripe avocado, peeled, seeded, then cut into 1-2 inch chunks
  • 4 very thin slices of red onion
  • ¼ cup crumbled feta cheese
  • 2 Tablespoons sliced almonds
  • 1 slice cooked crisp/crumbled bacon (optional)
Directions
  1. Mix the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined. Divide dressing in half, reserving half to dress the finished salad with. Set aside.
  2. Place chicken breasts in a shallow container. Take remaining half of the dressing and pour it over the chicken. Turn to coat chicken with marinade. Cover, and place in refrigerator; let chicken marinate for at least 30 minutes.
  3. Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through. Grill times will vary, depending on size of the chicken breasts, but average time will be about 15-20 minutes. Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute. Cut chicken breasts into ½ inch slices.
  4. Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in individual serving dishes. Place grilled chicken slices on top of salad. Add avocado chunks, then drizzle with reserved salad dressing (do not use the dressing you marinated the chicken with). Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Strawberry Avocado Spinach Salad With Grilled Chicken / The Grateful Girl Cooks!

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Chopped Greek Chicken Salad

I discovered a new (to me) recipe for a Chopped Greek Chicken Salad the other day, and decided to fix it for dinner for my husband and myself.  Wow!  We LOVED it!Chopped Greek Chicken Salad / The Grateful Girl Cooks!
We each had a huge bowl of salad, complete with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, etc. with a light vinaigrette dressing to top if off, and it was a complete meal for us!

The flavor of the salad was amazing… and guess what?  It’s a Weight Watchers recipe, so if you are looking to have a light (but filling) meal, a low calorie or Smart Points recipe (6 Points!), then I would highly recommend this main course salad!  As an added bonus… it’s incredibly EASY to prepare, so it’s a WIN-WIN.  Here’s how to create this delicious salad:

The first thing I did was cook the chicken. I used an indoor grill (which only took about 8 minutes), but you can cook the chicken breast any way you would like, or use leftovers.  Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside.
**TIP: While chicken is cooking, prep/chop/slice veggies.

Divide the chopped romaine in half and place in bowls or on dinner plates.  Divide and add chopped (and peeled) cucumber and sliced green onions.

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Divide and add chicken slices and kalamata olives.

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Divide and add fresh chopped tomatoes and crumbled feta cheese. Doesn’t it look GOOD??? And… wasn’t that incredibly EASY to prepare?

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Drizzle each salad with 2 Tablespoons of low-fat vinaigrette salad dressing; toss salad, and serve! Enjoy!  Here are our two dinner salads ready to go! YUM!

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

This was a very filling salad, and I will definitely be making it again!  I LOVE that even a “lighter than normal” salad can be filled with so many wonderful flavors!  My husband is already wondering when we will have this one again. Soon… real soon!

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

I really hope you will consider trying this fantastic salad recipe! I am confident you will enjoy it!  Have a wonderful day… make the most out of every minute you are blessed with!

Chopped Greek Chicken Salad / The Grateful Girl Cooks!

Recipe Source: https://cmx.weightwatchers.com/nui/explore/details2/WWMEAL:5626a7722084d63a3401ea88?mode=featured-recipes&tags=contentTags.food_course.tags:Breakfast&view=list

Chopped Greek Chicken Salad
 
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Full of flavor and light in calories, this entree salad (from Weight Watchers) will really hit the spot!
As Prepared By:
Recipe type: Main Course Salad
Serves: 2 main course servings
Ingredients
  • 4 cups chilled Romaine lettuce, chopped
  • 6 ounces boneless skinless chicken breast (roasted or grilled), sliced.
  • Salt/pepper to season chicken
  • 1 cup fresh tomatoes, chopped
  • 1 cup English cucumber, peeled, chopped
  • 4 medium raw scallions (green onions), sliced (white and green parts)
  • 18 Kalamata olives (pitted)
  • 4 Tablespoons Feta cheese, crumbled
  • 4 Tablespoons low fat vinaigrette salad dressing
Directions
  1. Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside. TIP: While chicken is cooking, chop and slice veggies.
  2. Divide the chopped romaine in half and place in bowls or on dinner plates. Divide and add chopped (and peeled) cucumber and sliced green onions. Divide and add chicken slices and kalamata olives. Divide and add fresh chopped tomatoes and crumbled feta cheese.
  3. Drizzle each salad with 2 Tablespoons of low-fat vinaigrette salad dressing; toss salad, and serve! Enjoy!
Notes
If following WW plan, this recipe is 6 Smart Points per serving, if prepared as written.

Here’s one more to pin on your Pinterest boards!Chopped Greek Chicken Salad / The Grateful Girl Cooks!

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Cajun Chicken Pasta

I recently celebrated a birthday, and one of the first things I did with a gift card I received was to purchase a new cookbook for my collection.  The first recipe I made from that cookbook was this delicious “lightened-up” recipe for Cajun Chicken Pasta. We LOVED it, so I want to share it with you today!Cajun Chicken Pasta / The Grateful Girl Cooks! This "lightened-up" dish is packed with veggies, chicken and great flavor!
The original version is a popular restaurant item in a famous restaurant, but in this version, it has been lightened up, and prepared as written, will be under 400 calories per 1½ cup serving!  It’s absolutely delicious!

Look at all those fresh colorful veggies that are in this dish! The best tip I can give you is to prep them before beginning!  If you have all ingredients ready to go, you can prepare the dish while the pasta cooks and it should be ready in about the same amount of time!  Also to save time… bring a large pot of salted water to a boil right at the start (for the pasta).

Cajun Chicken Pasta / The Grateful Girl Cooks!

Combine milk, cream cheese and flour in a blender. Mix until well blended. Set aside.  This is a “slurry” that will be used to thicken the Cajun sauce later.

Cajun Chicken Pasta / The Grateful Girl Cooks!
Cook the pasta in the boiling water according to package directions. Drain and set aside. Prepare chicken and sauce while pasta is cooking.

Cajun Chicken Pasta / The Grateful Girl Cooks!

While pasta is cooking, prepare the chicken. Season chicken pieces with 1 teaspoon of the Cajun seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Spray a non-stick skillet with cooking spray and heat to medium-high. When hot, add chicken (may need to work in batches depending on size of skillet).

Cook chicken about 3 minutes (till golden brown on bottom), then flip and cook other side about 3 minutes.  When done, remove the chicken to a plate. Set aside.

Cajun Chicken Pasta / The Grateful Girl Cooks!

Cajun Chicken Pasta / The Grateful Girl Cooks!

Cajun Chicken Pasta / The Grateful Girl Cooks!

Add olive oil to the skillet (same one you cooked the chicken in).  Turn heat down to medium.  Add the bell pepper and onion slices.  Cook for about 3 minutes, stirring occasionally.

Cajun Chicken Pasta / The Grateful Girl Cooks!

Once veggies are tender, add the mushrooms and tomatoes to skillet. Cook for 2-3 minutes, then add minced garlic, and cook for an additional minute, stirring often.  Add the rest of the garlic powder, 1/2 teaspoon salt and 1/8 teaspoon ground black pepper.  Stir to blend and continue cooking.

Cajun Chicken Pasta / The Grateful Girl Cooks!Cajun Chicken Pasta / The Grateful Girl Cooks!

Turn heat down to medium-low.  Pour in the “slurry” ( milk/cream cheese/flour mixture) and a cup of chicken broth. Stir well, to blend. Cook for a couple minutes, stirring often, until the sauce has started to thicken.

Cajun Chicken Pasta / The Grateful Girl Cooks!

Add the chicken back into the skillet.  Add 1/8 teaspoon salt and the rest of the Cajun seasoning (1/4 teaspoon).  Stir and cook until chicken has been heated through (1-2 minutes).  Once mixed, add the cooked pasta to the skillet, and gently stir and toss, to fully coat pasta and chicken with Cajun sauce.

Cajun Chicken Pasta / The Grateful Girl Cooks!

Cajun Chicken Pasta / The Grateful Girl Cooks!

When heated through, it is ready to serve!  Garnish each serving of chicken and pasta with sliced green onions… and serve while hot!

Cajun Chicken Pasta / The Grateful Girl Cooks!

We absolutely loved this meal!  So much flavor!  I also highly recommend Gina Homolka’s cookbook “The Skinnytaste Cookbook” for anyone looking to cut some calories out of their meals! It is a wonderful cookbook with some delicious recipes!

Have a great day.  Be kind out there, people!  It’s such a small thing… but your kindness really can have a huge impact on others!

Cajun Chicken Pasta / The Grateful Girl Cooks!

Recipe Source:  The Skinnytaste Cookbook” by Gina Homolka, Published 2014, Clarkson Potter/Publishers, pages 187-187.

Cajun Chicken Pasta
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Chicken
Serves: 5 servings
Ingredients
  • ⅓ cup fat-free milk
  • 1 Tablespoon all-purpose flour (Gluten-free, use sweet rice flour)
  • 3 Tablespoons light cream cheese
  • 8 ounces penne pasta or linguine (Gluten-free, use brown rice pasta-check label)
  • Salt
  • 1 pound boneless, skinless chicken breast, sliced into thin strips
  • 1¼ teaspoons Cajun seasoning (divided)
  • 1 teaspoon garlic powder (divided)
  • ¼ teaspoon black pepper
  • Non-stick cooking spray
  • 1 Tablespoon olive oil
  • 1 medium red bell pepper, seeds removed, cut in thin slices
  • 1 medium yellow bell pepper, seeds removed, cut in thin slices
  • ½ medium red onion, thinly sliced
  • 3 garlic cloves, minced
  • 8 ounces button mushrooms, sliced
  • 2 medium tomatoes, chopped
  • 1 cup low-sodium chicken broth
  • 2 medium scallions (green onions), chopped
Directions
  1. First... prep veggies, gather ingredients, and heat large pot of salted water to boiling.
  2. Combine milk, cream cheese and flour in a blender. Mix until well blended. Set aside.
  3. Cook pasta in boiling water according to package directions. Drain; set aside. Prepare chicken/sauce while pasta cooks.
  4. Season chicken pieces with 1 tsp.Cajun seasoning, ½ tsp. garlic powder, and ¼ tsp. salt. Spray a non-stick skillet with cooking spray; heat to medium-high. When hot, add chicken. Cook chicken about 3 minutes (till golden brown on bottom), turn, cook other side about 3 minutes. When done, remove chicken to a plate. Set aside.
  5. Add olive oil to skillet. Turn heat down to medium. Add bell pepper and onion. Cook about 3 minutes, stirring occasionally. Once veggies are tender, add mushrooms and tomatoes. Cook 2-3 minutes, then add minced garlic, and cook for an additional minute, stirring often. Add the rest of the garlic powder, ½ teaspoon salt and ⅛ teaspoon ground black pepper. Stir to blend.
  6. Turn heat down to medium-low. Pour in the "slurry" (milk/cream cheese/flour mixture) and a cup of chicken broth. Stir well. Cook for a couple minutes, stirring, until sauce has started to thicken.
  7. Add chicken back into skillet. Add ⅛ teaspoon salt and the rest of the Cajun seasoning (1/4 tsp). Stir and cook until chicken is heated through (1-2 minutes). Once mixed, add cooked pasta to skillet, and gently toss, to coat pasta and chicken with sauce. When heated through, it's ready! Garnish each serving with sliced green onions... and serve hot!

Here’s one more to pin to your Pinterest boards!Cajun Chicken Pasta / The Grateful Girl Cooks! This "lightened-up" dish is packed with veggies, chicken and great flavor!

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Fresh Tomato, Bacon and Onion Fettucine

A few days ago our oldest son popped in for a visit, and ended up staying to have dinner with us. I made this yummy, quick recipe for Fresh Tomato, Bacon and Onion Fettucine, and we enjoyed it very much!Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!
The recipe is one I’ve had for years and years, but do not know the original source, since only the recipe was written down on a little 3×5 card.  I’ve made a few changes to the recipe over the years to suit my taste buds, and let me tell you… it is good!

The basic recipe is actually quite simple… cook bacon, cook pasta, cook a few simple fresh ingredients, combine and serve in about 20 minutes! It tastes wonderful, too!  Here’s how you make this dish:

In a skillet, cook bacon pieces until crisp. Transfer bacon pieces to paper towel to absorb grease.. Drain bacon drippings, BUT LEAVE 1 TABLESPOON BACON DRIPPINGS IN SKILLET (sorry for the slightly blurry photo). **Tip: While bacon is cooking, bring water for pasta to boiling, then cook in separate pot**.

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!
Add chopped onion, tomato, basil and crispy cooked bacon pieces to reserved Tablespoon of bacon drippings in skillet. The photo below is before I added the cooked bacon. (I used a variety of colored tomatoes, but any fresh tomatoes will be perfectly fine!). Cook 3-4 minutes until onion is tender, and tomatoes have begun to break down. Add minced garlic and a couple Tablespoons of starchy water from the pasta that is cooking. Stir well, to combine. Cook, stirring occasionally, until heated completely through on medium heat.

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Heat lightly salted water in large pot for pasta. When boiling, add pasta, and cook according to package directions. (Note:  I did this while cooking the bacon and sauce to save time).  I made the fettucine from scratch with my little pasta machine earlier in the day just for fun!  Isn’t it beautiful?  I used it in this meal (because I find it relaxing to make homemade pasta), but absolutely recommend using store bought pasta for the easiest way to make this dish!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

When pasta is finished cooking, drain and add pasta to skillet with the sauce. Gently toss with tongs, to thoroughly coat the pasta with sauce. Cook until heated through, adding an additional touch of water if necessary to thin the sauce to cover.

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Place pasta and sauce onto serving dishes, then garnish with grated Parmesan cheese and a sprinkle of dried or fresh parsley. Serve, and enjoy!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

We really enjoyed this pasta dish with a simple mixed green salad on the side.  The recipe, as written, makes 3 main course servings or 4-5 small side servings.

As I write this blog today, my heart is broken over the Hurricane Harvey destruction and horrific flooding occurring in Texas and Louisiana this week. We are continuing to pray for our fellow citizens impacted by this event, and are hopeful God will meet their needs physically, emotionally and spiritually during and after this tragedy. He is “a very present help in times of trouble”.

Have a good day, friends. May you know God’s unconditional love, no matter what you are going through!

Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

Original Recipe Source: unknown (recipe handwritten on a 3×5 card many years ago)

Fresh Tomato, Bacon and Onion Fettucine
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Main Course
Serves: 3 main or 4 side
Ingredients
  • 6 ounces fettucine noodles
  • 3 slices raw bacon, cut into ½ inch slices
  • ¼ cup chopped onion
  • 1 cup chopped tomato
  • 1 teaspoon minced garlic
  • ½ teaspoon dried basil (or 2 Tablespoons chopped fresh basil)
  • 2-3 Tablespoons starchy pasta water
  • Grated Parmesan cheese (for garnish)
  • Dried parsley (for garnish)
Directions
  1. Heat lightly salted water in large pot. When boiling, add pasta, and cook according to package directions. (I did this at same time I was cooking bacon and sauce).
  2. In a skillet, cook bacon pieces until crisp. Transfer bacon pieces to paper towel to absorb grease. Drain grease from skillet, BUT LEAVE 1 TABLESPOON BACON GREASE IN SKILLET.
  3. Add chopped onion, tomato, basil and bacon pieces to bacon drippings in skillet. Cook 3-4 minutes until onion is tender, and tomatoes have begun to break down. Add minced garlic and a couple Tablespoons of water from the pasta that is cooking. Stir well, to combine. Cook, stirring occasionally, until heated completely through on medium heat.
  4. When pasta is finished cooking, drain and add pasta to skillet with the sauce. Gently toss to coat the pasta with the sauce. Heat until hot throughout. Place pasta and sauce onto serving plates, and garnish with grated Parmesan cheese and a sprinkle of dried parsley. Serve, and enjoy!

Here’s one more to pin on your Pinterest boards!Fresh Tomato, Bacon and Onion Fettucine / The Grateful Girl Cooks!

 

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Albondigas Soup

I made Albondigas Soup for dinner a couple of days ago… did you know that “Albondigas” simply means “little meatballs”? That’s right! This is a yummy “little meatball soup”.  It’s very simple to make… and it sure tastes good!Albondigas Soup / The Grateful Girl Cooks!
I was given this recipe at my bridal shower (almost 40 years ago) by the Mom of one of my bridesmaids.  I have made this soup numerous times over the years, and we still enjoy it to this day. Simple and economical to make, the soup has a mild Southwestern flavor, due in small part to chili powder and other spices, and the meatballs, filled with ground beef and rice really help fill you up, too! The soup is perfect served as an pre-dinner soup (in small portions), or as a main course. We had it for our meal as the main course, with a thick slice of french bread. YUM.

The soup is entirely cooked in one pan. Even the meatballs are added uncooked to the hot broth and they cook in the pan. No pre-browning of the meatballs is necessary, so it really doesn’t take much work at all to serve up a hot, steaming pot of albondigas soup! Here’s how to make it:  Saute chopped onions in large soup pot in hot oil until onions are limp, but not yet browned.

Albondigas Soup / The Grateful Girl Cooks!
Add the rest of soup ingredients to the pan (chili powder, garlic powder, bisque of tomato soup, condensed beef consomme, water, sliced celery and carrots. Simmer, uncovered, on medium-low heat for 20 minutes, stirring occasionally. While soup is simmering, make the meatballs.

Albondigas Soup / The Grateful Girl Cooks!

While soup is simmering, make the meatballs by combining ground beef, cooked rice, cornstarch, garlic powder, oregano, egg, salt, pepper, and dried parsley in a large bowl. Mix well to fully combine ingredients. Form the meat mixture into small meatballs about the size of a walnut shell (about 1½ inches wide – I was able to make 31 little meatballs). I placed them on parchment paper as I formed them.

Albondigas Soup / The Grateful Girl Cooks!Albondigas Soup / The Grateful Girl Cooks!Albondigas Soup / The Grateful Girl Cooks!

Carefully place the meatballs (uncooked) into the simmering soup broth.  They will sink to the bottom of the pot.  It is easiest to gently put them into pot with your fingers, not a spoon as shown. I took this photo so you could see that the meatballs go into the pot “uncooked”. The meatballs begin to cook immediately after putting them in, as you can see by the next photo, taken about 30 seconds after adding them.

Albondigas Soup / The Grateful Girl Cooks!Albondigas Soup / The Grateful Girl Cooks!
Simmer the soup on low for 30 minutes after adding the meatballs. When done, the fully cooked meatballs will have floated to the top of the soup.

Albondigas Soup / The Grateful Girl Cooks!

All that’s left to do is to ladle the hot soup into individual bowls. Serve soup hot with a slice of toasted french bread, and a nice mixed green salad on the side… and enjoy!

Albondigas Soup / The Grateful Girl Cooks!

I hope you enjoy this simple to prepare, yet very tasty soup! Have a wonderful day!

Albondigas Soup / The Grateful Girl Cooks!

Recipe Source: Mrs. Phyllis Dean

Albondigas Soup
 
Prep time
Cook time
Total time
 
Delicious Albondigas ("little meatball") Soup is easy and inexpensive Southwestern flavored soup to prepare, and can be served as a first course or an entree!
As Prepared By:
Recipe type: Soup
Serves: 6 servings
Ingredients
For the broth:
  • ½ cup chopped onion
  • 2 Tablespoons vegetable oil
  • ½ teaspoon chili powder
  • dash of garlic powder or garlic salt
  • 1 can Campbells Bisque of Tomato Soup
  • 3 cans Campbells Condensed Beef Consomme soup
  • 3 cans water
  • 1½ cups sliced carrots
  • 1½ cups sliced celery
For the meatballs:
  • 1 pound ground beef
  • ½ cup COOKED rice
  • 1 Tablespoons cornstarch
  • Dash garlic powder or garlic salt
  • ¼ teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 egg
  • ¼ cup parsley flakes
Directions
  1. Heat oil in large soup pot. Saute onion until limp, but not browned. Add remainder of soup ingredients (chili powder, garlic powder, salt, tomato soup, beef consomme, water, sliced carrots and celery). Simmer uncovered on medium-low heat for 20 minutes, stirring occasionally. While soup simmers, make the meatballs.
  2. Combine all ingredients for meatballs in medium bowl (ground beef, cooked rice, cornstarch, garlic powder, oregano, salt, pepper, egg and parsley). Stir well, to fully combine. Form little meatballs with your hands (meatballs should be only about 1½ inches wide). Set formed meatballs on wax paper or parchment paper while you continue to make meatballs.
  3. When soup is done simmering (after 20 minutes), carefully add the uncooked meatballs to the hot broth. They will sink to bottom of pan, but will begin to cook immediately. Cook, uncovered, on a low simmer for 30 minutes. When done, the meatballs will be cooked through and will float to the surface of the soup. Ladle up the hot soup into individual bowls... serve and enjoy!

Here’s one more to pin on your Pinterest boards!Albondigas Soup / The Grateful Girl Cooks!

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Pork Medallions in Mushroom Marsala Sauce

Looking for a delicious “new” way to cook pork tenderloin? How about this recipe for Pork Medallions in Mushroom Marsala Sauce?  The recipe is a one-pan wonder, featuring tender pork and mushrooms in a creamy Marsala wine sauce and can be “on the table” in 30 minutes! The best part is that it tastes amazing!Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks! Delicious and easy one-pan dish, ready in 30 minutes!

I originally found the recipe on Pinterest months ago, from Jennifer at Seasons and Suppers, and finally got around to trying it. Delicious!!!!  The recipe (as written below) serves 4; since I was only cooking for my husband and myself, I halved the recipe, so the photos reflect that.

Trim any excess fat (and silverskin) from pork. Slice into 2 inch thick medallions. Lightly season the pork with salt and pepper.  In a large skillet, heat the olive oil and 1 Tablespoon of the butter using medium-high heat. Once you see the butter melt and get foamy (and the skillet is really hot), add the slices of pork in a single layer (cook it in two batches, if you need to). Sear the pork until lightly browned (2-3 minutes). Turn the pork over; continue to cook the other side for another 2-3 minutes until golden brown. Remove pork from skillet to a plate. Set aside. Do not clean out skillet.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Melt the rest of the butter (2 T.) in the same skillet you cooked pork in. Add chopped shallots; season with a touch of salt and pepper. Cook for 30 seconds, stirring and scraping browned bits off bottom of skillet with a wooden spoon. Add sliced mushrooms; cook until golden in color and any mushroom liquid has evaporated. This will take approximately 2-3 minutes.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Sprinkle mushrooms with flour, then pour in the Marsala wine. Stir to combine. Cook until the Marsala wine has almost completely evaporated. Add the chicken broth, stir and cook until the amount of liquid in skillet is reduced in half (this will take about 3-4 minutes). Stir the whipping cream and parsley into the pan. (By the way, I accidentally dumped a bit of extra whipping cream into the skillet, so the sauce is a touch lighter in color than it normally would be… my bad!).

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Add the pork (and any extra juices on plate) back into the skillet. Stir to combine and turn, to coat pork with sauce. Cook on medium-low for an additional 2-4 minutes, stirring often, until pork is hot. Try not to let the sauce boil.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Taste test the sauce. Season with additional salt and pepper, if desired. Serve… and enjoy! I served the pork with creamy mashed potatoes and some green beans from our garden.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

The flavor of the sauce is wonderful, and really makes the dish! I hope you will consider trying this easy, quick recipe, and trust that you will enjoy it as much as we did.  Have a fantastic day… and remember to be kind to those you meet or cross paths with today… it feels good to be a positive force for good in our often harsh, hurting world. God Bless You.

Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks!

Recipe Source:  https://www.seasonsandsuppers.ca/skillet-pork-medallions-mushroom-marsala-sauce/

Pork Medallions in Mushroom Marsala Sauce
 
Prep time
Cook time
Total time
 
This delicious one pan dish featuring pork medallions in a creamy mushroom and wine sauce is easy to prepare and ready in under 30 minutes!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 2 pound pork tenderloins (2 small tenderloins)
  • Salt and pepper
  • 3 Tablespoons extra-virgin olive oil
  • 3 Tablespoons butter
  • 2 medium shallots, finely diced (can substitute red onion)
  • 12 ounces button mushrooms (or cremini)
  • 1 Tablespoon all purpose flour
  • ½ cup dry Marsala wine
  • 1 cup chicken broth
  • 3 Tablespoons heavy whipping cream
  • 1½ Tablespoons dried parsley (or ¼ cup fresh chopped flat leaf parsley)
Directions
  1. Trim excess fat (and silverskin) from pork. Slice into 2 inch thick medallions. Lightly season the pork with salt and pepper.
  2. In a large skillet, heat the olive oil and 1 Tablespoon of the butter using medium-high heat. Once you see the butter getting foamy (and the skillet is really hot), add the slices of pork in a single layer (cook it in two batches, if you need to). Sear the pork until lightly browned (2-3 minutes). Turn the pork over; continue to cook the other side for another 2-3 minutes until golden brown. Remove pork from skillet to a plate. Set aside. Do not clean out skillet.
  3. Melt the rest of the butter (2 T.) in the same skillet you cooked pork in. Add chopped shallots; season with a touch of salt and pepper. Cook for 30 seconds, stirring and scraping browned bits off bottom of skillet with a wooden spoon. Add sliced mushrooms; cook until golden in color and mushroom liquid is evaporated. This will take approximately 2-3 minutes.
  4. Sprinkle mushrooms with flour, then pour in the Marsala wine. Stir to combine. Cook until the Marsala wine has almost completely evaporated. Add the chicken broth, stir and cook until the amount of liquid in skillet is reduced in half (this will take about 3-4 minutes). Stir the whipping cream and parsley into the pan. Add the pork (and any extra juices on plate) back into the skillet. Stir to combine and coat pork with sauce. Cook on medium-low for an additional 2-4 minutes, until pork is hot. Try not to let the sauce boil.
  5. Taste test the sauce. Season with additional salt and pepper, if desired. Serve... and enjoy!

Here’s one more to pin on your Pinterest boards!Pork Medallions in Mushroom Marsala Sauce / The Grateful Girl Cooks! Delicious and easy one-pan dish, ready in 30 minutes!

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