Category: Main Dishes

Mini Lasagna Bowls

Mini Lasagna Bowls (for 2) are a delicious Italian meal (they’re easy to make). They’re the perfect size, when you don’t want to make an entire lasagna!
Mini Lasagna Bowls (for 2) are a delicious Italian meal (they're easy to make). Perfect size, when you don't want to make an entire lasagna!

Today I want to share a fun recipe for making individual-sized mini lasagna bowls. A couple of years ago I decided I wanted lasagna to eat, but I didn’t want to make an entire recipe, because it would be way too much for just my husband and I.

I fiddled around in our kitchen until I came up with this “recipe”, which I’ve used several times since! Made in oven-safe ceramic ramekins, the finished mini lasagna bowls are individually sized for a filling meal. This recipe, as written will make enough for TWO mini lasagna bowls, but can easily be doubled or tripled. Here’s how to make them:

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

Prepare The Pasta Noodles And Cheese Filling

The first things you will need to do is cook the lasagna noodles and mix together the ricotta cheese filling. Cook six lasagna pasta noodles in boiling salted water according to the manufacturer’s instructions on the box. Once done cooking, drain the lasagna noodles and place them on paper towels in a single layer to finish draining.

To make the cheese filling, combine ricotta cheese, Parmesan, parsley, salt, pepper, garlic powder and oregano In a medium-sized bowl. Stir until these ingredients are fully blended.

Lasagna noodles are cooked, then drained on paper towels.Ricotta cheese is seasoned with spices and combined to make a cheese filling.

Ready To Make Mini Lasagna Bowls

Now you’re ready to build your mini lasagna bowls, one layer at a time! Make sure to use 8 ounce, oven-safe ramekins for this recipe. The key here is to get the right portion size. EACH RAMEKIN will require 3 pasta noodles, 4 generous Tablespoonfuls of pasta sauce, 2 generous dollops of the ricotta cheese mixture, and 3 generous sprinkles of shredded Mozzarella and Parmesan cheese. Plan accordingly… and divide these ingredients well, so you have enough for all the layers.

Spoon a generous Tablespoon of pasta sauce into each ramekin (to cover the bottom). Lay a cooked lasagna noodle on top of the sauce. Top each lasagna noodle with a Tablespoon of pasta sauce. Place a generous Tablespoon of the seasoned riccotta cheese on top of the sauce, and GENTLY spread it out, as much as possible. Sprinkle with some of the shredded Mozzarella and Parmesan cheese.

Mini lasagna bowls begin with a layer of marinara sauce, topped with a cooked lasagna noodle.Marinara sauce and a seasoned ricotta cheese mixture is layered into the lasagna bowls.

Building A Second Layer

Place another lasagna noodle (crosswise to the first noodle) on top of the Mozzarella and Parmesan cheese. Add spoonful of sauce, another dollop of ricotta, and then top again with shredded Mozzarella and Parmesan cheese.

Another layer of cooked lasagna noodles is added to the dish.Grated cheese is added to each of the mini lasagna bowls in layers.

The final step is to place the last lasagna noodle in each ramekin (crosswise to the last one). Add a spoonful of sauce, and then top with the remaining Mozzarella and Parmesan cheese. Trim off any extra pasta around the top of the ramekin.

Why trim the pasta? You don’t have too, BUT… If large pieces of the pasta are left sticking up too far exposed, they can get overly browned and crispy while baking. You can use a knife or kitchen scissors to cut off the pasta so it is fairly even with the top rim of the ramekin.

Two mini lasagna bowls, ready for baking in the oven.

Bake Then Serve The Mini Lasagna Bowls

Bake the mini lasagna bowls in a preheated 350°F. oven for approximately 25 minutes. When done and heated through, the cheese on top should be melted and the sauce will likely be bubbling around the edges. TIP: Place a sheet of aluminum foil or baking sheet under the lasagna bowls in order to catch any sauce that might drip over the top while cooking.

Let the mini lasagna bowls cool for a minute or two before serving, because they will be quite hot. Grab a fork, and dig in… they are really good!

One of the mini lasagna bowls, after baking, and ready to enjoy!An empty dish means the dinner is all gone... and it was delicious!

I hope you will consider making these mini lasagna bowls. We really enjoy them, and trust you will, too. Thanks for stopping by, and I sincerely hope you will come back again soon. Have a GREAT day!

Looking For More Recipes Using Lasagna Noodles?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several recipes that use lasagna noodles you might 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!
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Author's signature

Mini Lasagna Bowls
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Mini Lasagna Bowls (for 2) are a delicious Italian meal (they're easy to make). Perfect size, when you don't want to make an entire lasagna!

Category: Entree, Main Course
Cuisine: Italian
Keyword: mini lasagna bowls
Servings: 2
Calories Per Serving: 614 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Ricotta Filling:
  • ½ cup ricotta cheese , drained
  • 2 teaspoons Parmesan cheese , grated
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried parsley
  • teaspoon EACH salt and pepper
  • teaspoon dried oregano
For Rest of Recipe:
  • 6 lasagna noodles cooked, drained
  • 8 Tablespoons spaghetti sauce (generous Tablespoons)
  • cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
Instructions
  1. Preheat oven to 350°F.

  2. Cook lasagna noodles in salted, boiling water according to instructions on package. Once done, drain in a single layer on paper towels.

  3. Combine ricotta cheese, Parmesan, parsley, salt, pepper, garlic powder and oregano In a medium-sized bowl. Stir until fully blended.

  4. For each oven-safe ramekin: 1st layer- Spoon a generous Tablespoon of pasta sauce into each dish (cover the bottom). Lay lasagna noodle on top of sauce. Top with a generous Tablespoon of sauce. Place a generous Tablespoon of ricotta mixture on top of sauce. GENTLY spread it out, as much as possible. Sprinkle with 1/3 of the shredded Mozzarella and Parmesan cheese.

  5. 2nd Layer- Repeat same as first layer-Place another lasagna noodle (crosswise to the first noodle) on top of the Mozzarella and Parmesan cheese. Add spoonful of sauce, another dollop of ricotta, and then top again with 1/3 of shredded Mozzarella and Parmesan cheese.

  6. Final Layer- Place last lasagna noodle in each ramekin (crosswise to the last one). Add a generous spoonful of sauce, and then top with remaining Mozzarella and Parmesan cheese. Trim off any extra pasta around the top of the ramekin.

  7. Bake in preheated 350°F. oven for approx. 25 minutes. When done, cheese on top should be melted and sauce will be bubbly around edges. TIP: Place a baking sheet or aluminum foil under lasagna bowls in order to catch any sauce that might bubble over the top while cooking. When done, let cool for 1-2 minutes before serving. Enjoy!

Nutrition Facts
Mini Lasagna Bowls
Amount Per Serving (1 lasagna bowl)
Calories 614 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 72mg24%
Sodium 1055mg46%
Potassium 506mg14%
Carbohydrates 70g23%
Fiber 4g17%
Sugar 5g6%
Protein 34g68%
Vitamin A 911IU18%
Vitamin C 4mg5%
Calcium 557mg56%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mini Lasagna Bowls (for 2) are a delicious Italian meal (they're easy to make). Perfect size, when you don't want to make an entire lasagna!

 

Asian BBQ Chicken Wings (Air Fryer)

Asian BBQ Chicken Wings are marinated in soy sauce, lime juice, garlic, brown sugar, & curry powder, then cooked until crispy in an air fryer!
Asian BBQ Chicken Wings are marinated in soy sauce, lime juice, garlic, brown sugar, curry powder, then cooked until crispy in an air fryer!

If you enjoy flavor-filled chicken wings, this is a GREAT recipe! Cooked in an air fryer (using HOT air), these wings will be wonderfully yummy and crispy! The wings are first marinated in a delicious made-from-scratch (easy) Asian BBQ sauce, then cooked. The marinade is cooked until it forms a thick sauce, which is then poured over the cooked wings for serving. Oh my goodness.. they are sooo good!

NO AIR FRYER? If you do not have an air fryer, you can bake these chicken wings! Follow instructions for this recipe until the cooking time. For baking instructions, see my note in the printable recipe card (located at the bottom of the page) for details.

These Asian BBQ chicken wings have now become one of my favorite ways to enjoy this “snack”, “appetizer” or “meal”. The flavor is amazing, and my husband and I love them! I found the original recipe in an old cookbook of mine called “The Best Of Cooking Light”. The original recipe was for baked chicken thighs, but I adapted the recipe for wings and the use of an air fryer. Here’s how to make them:

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

Make The Asian-Inspired Sauce To Marinate The Wings

Making the Asian BBQ sauce for the wings is super easy! Place brown sugar, soy sauce, fresh lime juice, minced garlic, curry powder, and crushed red pepper flakes in a small bowl. Stir these ingredients well, until they have been fully combined.

This is the marinating sauce for the chicken wings. See how easy that was? Place the chicken wings in a large re-sealable plastic bag OR in a shallow large container with a tight-fitting lid. Pour the sauce over the wings, and toss to coat them well. Seal or cover the bag/container, and marinate wings in the fridge for 4-6 hours (or overnight). Turn the wings occasionally to ensure they stay coated with marinade.

Marinade ingredients (for chicken wings) are mixed in a small bowl.Chicken wings are covered with the marinade, then refrigerated for 4-6 hours.

After Marinating Is Done, Cook the Asian BBQ Sauce

Once the chicken wings have been marinated, remove the wings from the bag or container and SAVE THE MARINADE. Pour the marinade into a saucepan, where it will be cooked to safely “kill off” any harmful bacteria (from contact with raw chicken) and to thicken it into a sauce to cover the chicken wings once they are cooked.

Bring the sauce to a full boil, and then cook on medium heat for 2 minutes, stirring often. As the liquid reduces slightly, the sauce will thicken. Set aside until chicken wings have been cooked. You can quickly reheat it before adding to the chicken, if desired.

The reserved marinade is brought to a boil and cooked, to thicken sauce.

Cooking The Asian BBQ Chicken Wings In An Air Fryer

After the chicken wings have marinated 4-6 hours, they are ready to cook. Place the wings into the basket of your air fryer, trying not to overcrowd them, if possible (for best browning). You may need to cook these in two batches, if necessary.

Cook the Asian BBQ chicken wings at  380°F. for 12 minutes, then flip them to the other side and cook 12 more minutes. Increase the temperature of the air fryer to 400°F.and cook 3-4 more minutes.


The marinated chicken wings are cooked in an air fryer.When halfway done, Asian BBQ chicken wings are flipped over to finish cooking.

Once the chicken wings are fully cooked, transfer them to a large bowl. Immediately pour the Asian BBQ sauce over them, and toss to fully coat with the sauce.

Asian BBQ chicken wings are coated and tossed in sauce before serving.

Time To Eat!

Once the wings are coated with the sauce, it’s time to serve them. If desired, sprinkle the wings with sliced green onions and/or sesame seeds before serving (optional). I usually just sprinkle them with sesame seeds.

Be sure to serve them with several napkins, because these bad boys are sticky and messy good! There is so much flavor, we eat them without any sauce for dipping… you really don’t need any! YUM!

Sprinkled with sesame seeds, the Asian BBQ chicken wings are ready to eat.

I hope you enjoy these Asian BBQ Chicken Wings. We sure do. Thanks for stopping by today, and trust you will come back again soon for more delicious recipes. Take care, and have a GREAT day!

Looking For More Air Fryer Recipes?

You can find all of my blog’s recipes in the Recipe Index, located at the top of the page. I have quite a few air fryer recipes you might 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!
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Author's signature

Recipe Adapted From: The cookbook “The Best Of Cooking Light”, page 219, published by Oxmoor House, Inc. in 2004

Asian BBQ Chicken Wings
Prep Time
5 mins
Cook Time
27 mins
Inactive Marinating Time
4 hrs
Total Time
4 hrs 32 mins
 

Asian BBQ Chicken Wings are marinated in soy sauce, lime juice, garlic, brown sugar, curry powder, then cooked until crispy in an air fryer!

Category: Appetizer, Main Dish, Snack
Cuisine: Asian
Keyword: Asian BBQ chicken wings
Servings: 3 (6 wings per serving)
Calories Per Serving: 541 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ¼ cup packed brown sugar
  • ¼ cup low-sodium soy sauce
  • 1 Tablespoon fresh squeezed lime juice
  • 3 large garlic cloves , minced
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon curry powder
  • pounds chicken wings (approx. 18-20 wings)
  • sesame seeds and/or sliced green onions for garnish , optional
Instructions
  1. Place brown sugar, soy sauce, lime juice, garlic, curry powder, and crushed red pepper flakes in a small bowl. Stir well, until fully combined.

  2. Place chicken wings in large re-sealable plastic bag OR in a shallow container with tight-fitting lid. Pour sauce over wings; toss to coat; seal bag or container. Marinate wings in fridge 4-6 hours (or overnight). Turn wings occasionally so they stay coated with marinade.

  3. Remove marinated wings from container and SAVE THE MARINADE. Pour the marinade into a saucepan. Bring sauce to a full boil; cook on medium heat for a full 2 minutes, stirring often. It is essential you fully cook the sauce to "kill off" any bacteria from it's exposure to raw chicken. As liquid reduces slightly, sauce will thicken. Set aside sauce until wings have cooked. You can quickly reheat sauce before adding to the chicken, if desired.

  4. After wings have marinated, they're ready to cook. Place wings into basket of air fryer, trying not to overcrowd them, if possible (for best browning), in batches, if necessary. Cook at 380°F. for 12 minutes, flip them to other side and cook 12 more minutes. Increase temperature of air fryer to 400°F. and cook 3-4 more minutes.

  5. Transfer wings to large bowl. Immediately pour sauce over them; toss to coat with sauce. Sprinkle with sliced green onions and/or sesame seeds, if desired; serve and enjoy!

Recipe Notes

NOTE: If baking, cook at 400 degrees F for 35-40 minutes. When done, place them under the broiler (about 8" below heating element) to further brown them, if desired.

Nutrition Facts
Asian BBQ Chicken Wings
Amount Per Serving (1 (6 wings))
Calories 541 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 157mg52%
Sodium 869mg38%
Potassium 408mg12%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 18g20%
Protein 39g78%
Vitamin A 403IU8%
Vitamin C 4mg5%
Calcium 51mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian BBQ Chicken Wings are marinated in soy sauce, lime juice, garlic, brown sugar, curry powder, then cooked until crispy in an air fryer!

Ham ‘n Cheese Crescent Bites

Ham ‘n Cheese Crescent Bites are yummy, & easy to make with only 4 ingredients! A crescent roll braid is filled w/ ham, cheese, & honey mustard.
Ham 'n Cheese Crescent Bites are yummy, & easy to make with only 4 ingredients! A crescent roll braid filled w/ ham, cheese, & honey mustard.

Do you use crescent rolls? We do, and I find them VERY convenient to have around for a variety of purposes besides a quick side dish with dinner! I love to use them for a variety of other uses, including quick lunches or breakfast! That little can of dough is amazing!

The recipe I am sharing today is called Ham ‘n Cheese Crescent Bites. Crescent roll dough is filled with ham, cheese, and honey mustard, braided up in a long roll, and baked. It’s really easy to make… here’s how:

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

What Ingredients Do I Need?

There are only a few main ingredients needed for this dish! You will need a can of refrigerated crescent roll dough, cooked and chopped ham, honey mustard, and cheddar cheese. That’s all you need for the basic recipe.

**I usually also add sliced green onions to mine (optional), but if you don’t like them, just leave them out! If desired you can garnish the finished bites with chopped parsley, green onions or chives, but that is also optional.

Okay… let’s get started! Place the ham, honey mustard and grated cheese in a medium bowl, and stir well, to combine. If you want to add the green onions, this is where to add them.

The main ingredients are crescent roll dough, honey mustard, ham and cheese.Ingredients are stirred together until combined in a small bowl.

Preparing The Crescent Roll Braid

Remove the crescent roll dough from the can. Don’t separate the individual rolls. Roll the dough out into a rectangle on a lightly greased baking sheet. Seal all the perforations in the dough. Spoon the ham, mustard and cheese filling down the middle of the dough rectangle (lengthwise).

Ham and cheese filling is placed down the center of crescent roll dough.

Cut 10 or 12 strips on each side of the dough (your choice). Make sure to slice almost all the way to the filling in the middle. Starting at the bottom, lift one strip up and across the filling at a slight angle.

Now lift the corresponding strip on the other side up and over the filling to kind of “meet in the middle” in a braided fashion. Repeat the process (left, right, left, right) OR (right, left, right, left), alternating strips, until all strips have been “braided”.

Slits are cut into the dough on each side of the ham and cheese filling.The crescent roll dough is braided together over the ham and cheese filling.

Time To Bake!

Place the baking sheet with the braided ham ‘n cheese crescent bites into a preheated 375°F oven. NOTE: When I make these, I let it bake for about 22-25 minutes total. A couple minutes before it is finished baking (shown in the photo below), I like to top it with a couple extra  Tablespoons of grated cheddar cheese. TIP: You don’t have to add the grated cheese, but it sure looks good once it melts on top of the crescent braid.

Once the ham ‘n cheese crescent bites are finished baking, the braid will be golden brown all across the top, and any added cheddar cheese will have melted.

When almost finished baking, more cheddar cheese is added to the top of the braid.

Serving The Ham ‘n Cheese Crescent Bites

Once nicely browned on top, remove the ham ‘n cheese crescent bites from the oven. Garnish with chopped chives, parsley or green onions, if desired. Let it cool for a couple minutes before attempting to slice it, to give the cheese a chance to solidify a bit inside. Slice into six portions, and serve immediately.

The braid of ham 'n cheese crescent bites is golden brown once baked.Six portions of ham 'n cheese crescent bites are cut for serving.

You can see all the yummy ham and cheese filling inside each piece. This is a great tasting quick lunch (or dinner) I’m sure you and your family will enjoy! Ham ‘n cheese crescent bites are so simple to make, and hardly take any time at all to whip up!

You can see meat and cheese inside one of the ham 'n cheese crescent bites..

Thank you for stopping by… I really appreciate it. Hope you have the chance to make these ham ‘n cheese crescent bites soon, and trust you will enjoy them, too. God Bless You.

Looking For More Recipes Using CRESCENT ROLLS?

You can find all of my blog recipes in the Recipe Index, located at the top of the page. I have several recipes that feature crescent rolls, 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!
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The Grateful Girl Cooks!
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Author's signature

Original recipe source: https://www.plainchicken.com/ham-cheese-braid/

Ham 'n Cheese Crescent Bites
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Ham 'n Cheese Crescent Bites are yummy, & easy to make with only 4 ingredients! A crescent roll braid filled w/ ham, cheese, & honey mustard.

Category: Appetizer/Snack, Dinner, Lunch
Cuisine: American
Keyword: crescent rolls, ham 'n cheese crescent bites
Servings: 6
Calories Per Serving: 288 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 can refrigerated crescent rolls
  • cup cooked, chopped ham
  • cup grated cheddar cheese
  • ¼ cup honey mustard dressing
  • 2 Tablespoons chopped green onions (OPTIONAL)
Optional Toppings:
  • 2-3 Tablespoons grated cheddar cheese , added to top, last 2-3 minutes of baking
  • chopped parsley, green onions, or chives
Instructions
  1. Preheat oven to 375°F. Very lightly grease/spray a large baking sheet.

  2. Place ham, honey mustard and grated cheese (plus green onions, if using) in a medium bowl; stir well, to combine.

  3. Remove crescent roll dough from can. Don't separate individual rolls. Roll dough out into a rectangle on the baking sheet. Seal all perforations in the dough. Spoon ham/cheese filling lengthwise down middle of dough.

  4. Cut 10 or 12 strips on each side of the dough. Make sure to slice almost all the way to the filling in the middle. Starting at the bottom, lift one strip up and across the filling at a slight angle. Now lift corresponding strip on the other side up and over the filling to kind of overlap in the middle, in a braided fashion. Repeat process (left, right, left, right) OR (right, left, right, left), alternating strips, until all strips have been "braided".

  5. Place baking sheet onto the middle rack in preheated 375°F oven. Bake for 22-25 minutes. NOTE: If desired, a couple minutes before it is finished baking, top the braid with a couple extra Tablespoons grated cheddar. When done, the braid should be golden brown on top, and any added cheddar cheese will have melted. Remove from oven. If desired, garnish with chopped parsley, chives or green onion. Let cool a few minutes, then slice into 6 portions. Serve, and enjoy!

Nutrition Facts
Ham 'n Cheese Crescent Bites
Amount Per Serving (1 (1/6 of total))
Calories 288 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Cholesterol 35mg12%
Sodium 841mg37%
Potassium 112mg3%
Carbohydrates 19g6%
Sugar 6g7%
Protein 12g24%
Vitamin A 126IU3%
Calcium 93mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Ham 'n Cheese Crescent Bites are yummy, & easy to make with only 4 ingredients! A crescent roll braid filled w/ ham, cheese, & honey mustard.

 

 

Homemade Honey BBQ Sauce

Make Homemade Honey BBQ Sauce in under 10 minutes with common ingredients! Sweet, tangy and a perfect basting sauce for chicken, beef or pork!
Make Homemade Honey BBQ Sauce in under 10 minutes with common ingredients! Sweet, tangy and a perfect basting sauce for chicken, beef or pork!

Today I want to share a delicious homemade barbeque sauce that I’m confident you’re gonna love! It can be made in less than 10 minutes, and is a very versatile sauce that can be used in many ways. Whether it is used on baked or grilled chicken, pork or beef, or used to make pulled pork, beef or chicken sandwiches, the flavor of this sauce will really impress you (with very little work involved).

The recipe came from one of my old “Taste of Home” magazines, and it is a definite KEEPER. I keep all the ingredients needed for this yummy sauce in our pantry, so it is convenient and easy to make whenever we need it. It’s so easy to make, and takes less time to whip up a batch then it does to drive to the store to buy a bottle of bbq sauce. That’s a win-win in my book! Let me show you just how simple it is to make this homemade honey BBQ sauce:

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

What Ingredients Will I Need To Make This BBQ Sauce?

To make homemade honey BBQ sauce you will need several common pantry ingredients. They are tomato sauce, brown sugar, molasses, honey, Worcestershire sauce, mustard, garlic, oregano, chili powder and pepper.

The ingredients used to make homemade honey bbq sauce.

Make The Homemade Honey BBQ Sauce

Measure all the ingredients for the BBQ sauce into a medium-sized saucepan. Stir the ingredients well, until they’re fully combined. Bring the homemade honey BBQ sauce to a full boil on medium heat. Once it has boiled for a minute, remove the pan from the heat.

That’s it! You’ve just made a batch of homemade honey BBQ sauce, and it’s ready to be used to enhance the flavor of chicken, pork or beef! You can use it right away, or if using later, store it covered in the refrigerator up to 3-4 days. When ready to use the sauce, simply bring it back to room temperature. See how EASY that was?

Ingredients for bbq sauce are placed in a medium saucepan, then stirred together.Homemade honey BBQ sauce is brought to a boil in pan, then is ready to use.

Time To Grill (Or Bake!)

When ready to grill (or bake) a favorite meat dish, liberally brush the homemade honey BBQ sauce on your favorite meats. We love this BBQ sauce on grilled pork chops and grilled or baked chicken. The sauce can also be enjoyed on ribs, and pulled pork, chicken or BBQ beef sandwiches, too. 

This sauce has a fantastic taste, and the flavors really shine. I truly think you will love this sauce as much as we do! The recipe as written, will make about 1⅓ cups of sauce, so you may or may not have some sauce left over, depending on the amount of meat you are cooking. You can store it covered in the fridge for a few days, OR you can freeze it in an airtight container for use at a later date. Simply thaw, and reheat the BBQ sauce in a small sauce pan before using.

Pork chops on the grill, coated with the honey BBQ sauce.Pieces of chicken brushed with homemade honey BBQ sauce, cooking on the grill.

Thank you for stopping by my blog today. I sincerely hope you have the opportunity to make this homemade honey BBQ sauce, and trust you and those you love will really enjoy it. Please come back soon for another visit and more yummy, family-friendly recipes.

Looking For More HOMEMADE SAUCE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful tasting recipes for SAUCES that 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!
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The Grateful Girl Cooks!
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Author's signature

Original recipe source: “Taste of Home” magazine, August/September 2008 edition, page 14 , published by Reiman Media Group, Inc.

Homemade Honey BBQ Sauce
Prep Time
5 mins
Cook Time
3 mins
Total Time
8 mins
 

Make Homemade Honey BBQ Sauce in under 10 minutes with common ingredients! Sweet, tangy and a perfect basting sauce for chicken, beef or pork!

Category: Condiments, Sauces
Cuisine: American
Keyword: homemade honey bbq sauce
Servings: 11 (2 T. per serving-1 ⅓ cups total)
Calories Per Serving: 37 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 8 ounces tomato sauce (1 can)
  • 2 Tablespoons brown sugar
  • 2 Tablespoons molasses
  • 2 Tablespoons honey
  • teaspoons Worcestershire sauce
  • teaspoons prepared yellow mustard
  • 1 large garlic clove , minced
  • ¼ teaspoon chili powder
  • ¼ teaspoon dried oregano
  • teaspoon ground black pepper
Instructions
  1. Measure all the ingredients into a medium-sized saucepan. Stir well, until fully combined.

  2. Bring sauce to a full boil on medium heat. Once it has boiled for 1 minute, remove pan from the heat.

  3. Brush sauce onto beef, chicken or pork (for grilling or baking). Leftovers can be stored (covered) in refrigerator up to 3-4 days, or can be frozen in an airtight container (to thaw and reheat later).

Nutrition Facts
Homemade Honey BBQ Sauce
Amount Per Serving (1 (2 Tablespoons))
Calories 37 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 127mg6%
Potassium 137mg4%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 105IU2%
Vitamin C 2mg2%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Homemade Honey BBQ Sauce in under 10 minutes with common ingredients! Sweet, tangy and a perfect basting sauce for chicken, beef or pork!

Yum Yum Chicken

Yum Yum Chicken is an EASY (10 minute prep.) delicious dish. Chicken pieces are covered in a simple, flavorful sauce, and baked until done.
Yum Yum Chicken is an EASY (10 minute prep.) delicious dish. Chicken pieces are covered in a simple, flavorful sauce, and baked until done.

Many, MANY years ago I came up with a recipe for super simple, easy to make, baked chicken. Our family liked the chicken the first time I made it, and said it was yummy. So I named it Yum Yum Chicken. True story. Nothing exciting about it, but that’s how it got it’s name, and I’ve been making this simple dish ever since!

Honestly, this could NOT be any easier to make, and it really does taste yummy, especially when served with steamed rice, which goes perfectly with the simple sauce that tops the pieces of chicken. I originally came up with this ridiculously easy recipe by “dinking around in the kitchen” to see what I could come up with.

Basically I was looking for something that wouldn’t take too much time to prepare. I worked full-time when our sons were growing up, so anything that was quick, easy, and filling to make for dinner (after work) was always a winner! This recipe only takes about 10 minutes of preparation before throwing it in the oven. HOORAY! Let me show you how easy it is to make yum yum chicken:

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

Make The Sauce For The Chicken

The sauce will go on top of the chicken when it is baked. It is SO EASY to make! In a medium sized bowl, combine a can of cream of mushroom soup, a can of cream of chicken soup, wine, milk, celery, green bell pepper and 3/4 of an envelope of dried onion soup mix. Give these ingredients a stir to fully combine (the sauce will be fairly thick). Set the sauce aside.

Ingredients for the yum yum chicken sauce are combined in a small bowl.Sauce ingredients are combined before adding it to the chicken.

Prepare The Chicken For Baking

Preheat your oven to 375° F. Place a cut up chicken (8 pieces) in a lightly greased or sprayed 9″ x 13″ baking dish in a single layer. Pour or spoon the sauce over the chicken, spreading the sauce to make sure all the chicken pieces are covered. And now, just like that, the only thing left to do is BAKE the yum yum chicken!

Chicken pieces are placed in a 13"x9" baking pan in a single layer.A sauce is poured over the yum yum chicken, and then is baked for one hour.

Bake The Yum Yum Chicken

Bake the chicken at 375° F., uncovered, for one hour. When done, the chicken will be cooked to an internal temperature of 165° F., and the sauce will be golden brown and bubbly around the edges of the pan. Remove the pan from the oven, and let the chicken rest 3-4 minutes before serving.

After an hour of baking, the yum yum chicken is golden brown, and ready to serve.

Serving Yum Yum Chicken

Place pieces of the chicken onto serving plates. Spoon some of the extra sauce over the chicken, and serve. I recommend serving rice on the side with this dish, because it tastes so good with the sauce!

That’s it! See how EASY this yum yum chicken was to make? YEP. It is a great recipe that you can quickly put together, then go rest or do something else while it bakes! That’s my kind of recipe! The baked chicken tastes good, too!

Rice and green beans are served alongside the yum yum chicken, on a white plate.Yum Yum Chicken, topped with sauce and served with green beans and rice on the side.

Thank you for stopping by today for a visit. I hope you’ll have the chance to make yum yum chicken for those you love. Have a great day, and come back again soon.

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, which is located at the top of the page. I have LOTS of them 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.

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Author's signature

Yum Yum Chicken
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

Yum Yum Chicken is an EASY (10 minute prep.) delicious dish. Chicken pieces are covered in a simple, flavorful sauce, and baked until done.

Category: Dinner, Entree
Cuisine: American
Keyword: baked chicken, yum yum chicken
Servings: 6
Calories Per Serving: 337 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 pound whole chicken , cut into 8 pieces
  • 10.5 ounces cream of mushroom soup (1 can)
  • 10.5 ounces cream of chicken soup (1 can)
  • ¼ cup dry white wine (can substitute red)
  • ¼ cup milk
  • 1 large celery stalk (or 2 medium), sliced
  • ¼ large green bell pepper , chopped
  • ¾ envelope dried onion soup mix
Instructions
  1. Preheat oven to 375°F. Lightly grease or spray a 9x13 baking dish.

  2. In a medium sized bowl, combine cream of mushroom soup, cream of chicken soup, wine, milk, celery, green bell pepper and 3/4 of an envelope of dried onion soup mix. Give ingredients a stir to fully combine (sauce will be fairly thick ). Set aside.

  3. Place cut up chicken (8 pieces) in prepared baking dish in single layer. Pour or spoon sauce over chicken, spreading sauce to make sure all chicken pieces are covered.

  4. Bake at 375° F. (uncovered), for one hour. When done, chicken will be cooked to an internal temperature of 165° F. and sauce will be golden brown and bubbly around the edges of pan. Remove pan from oven; let chicken rest 3-4 minutes before serving. Spoon extra sauce over each piece of chicken, to serve. Enjoy!

Recipe Notes

PLEASE NOTE: The caloric calculation is an ESTIMATE only, based on the total calories of all the recipe ingredients divided by 8 servings (or pieces) of chicken. Your calorie count will differ slightly, depending on the piece of chicken eaten, and the net weight of each piece (i.e. breast, leg, wing, etc.).

Nutrition Facts
Yum Yum Chicken
Amount Per Serving (1 g)
Calories 337 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 89mg30%
Sodium 1183mg51%
Potassium 364mg10%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 24g48%
Vitamin A 291IU6%
Vitamin C 7mg8%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Yum Yum Chicken is an EASY (10 minute prep.) delicious dish. Chicken pieces are covered in a simple, flavorful sauce, and baked until done.

Greek-Style Chicken Wings

Greek-Style Chicken Wings can be oven-baked, or cooked in an air fryer! These marinated wings are served with homemade tzatziki sauce for dipping.Greek-Style Chicken Wings can be baked or cooked in an air fryer! These marinated wings are served with homemade tzatziki sauce for dipping.

Do you enjoy eating chicken wings? We sure do! A couple of years ago I purchased an air fryer with some gift cards I was given on my birthday. That was the beginning of my love for cooking (and eating) chicken wings.

This recipe for Greek-style chicken wings is simple. The wings can either be baked in the oven OR can be prepared in an air fryer, whichever is most convenient for you. I have included directions for both in the recipe card.

Greek-style chicken wings are marinated several hours, so remember to plan ahead if you are making this recipe! The marinated, seasoned wings are then cooked, then served with a simple Greek inspired homemade tzatziki sauce for dipping. It’s an easy recipe to prepare, and the wings taste wonderful! Here’s how to make them:

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

Marinating The Greek-Style Chicken Wings

Because these wings taste best once they have marinated for several hours, be sure to plan ahead! Making the marinade is EASY! Simply combine the ingredients in a bowl. The marinade is made from lemon juice, olive oil, honey, oregano, garlic, and salt.

Once fully combined, pour the marinade over the chicken wings. You can either have the wings in a large re-sealable bag or in a shallow large container with a lid. Turn the wings, to ensure all are coated with marinade, then cover, and refrigerate for 6-8 hours (or overnight).

A Greek marinade is mixed together for the chicken wings.Pouring the marinade over the chicken wings before refrigerating.

Make The Tzatziki Sauce For Serving

I also make the dipping sauce ahead of time, because it will need time to fully chill, so the flavors can develop well. The sauce, also known as tzatziki sauce, is made with plain yogurt, feta cheese, chopped cucumber, dill, garlic and salt is a cinch to make!

Place the tzatziki ingredients in a blender or food processor. Blend or process until the sauce is smooth. Transfer the sauce to a small serving bowl, cover, and refrigerate until fully chilled and you are ready to serve. The sauce can be made up to 1 day ahead.

Ingredients for tzatziki sauce are placed in a blender to combine.After blending ingredients, the tzatziki sauce (for dipping) is smooth and creamy.

Baking In Oven Directions

If you are BAKING the Greek-style chicken wings, preheat the oven to 400°F. Drain the marinade off the chicken wings (discard the marinade). Place the wings on a wire rack sitting on top of a 9×13 or 15×10 baking pan.

Bake the wings for 35-40 minutes, flipping them over to the other side halfway through the cooking time. Once they have finished baking, I usually turn the oven to BROIL, and keeping the wings about 5-6 inches away, and brown them under the broiler for a couple minutes to help to “darken and crisp them up”. Keep an eye on them so they don’t burn! When browned, they are ready to serve.

Greek-style chicken wings are baked after marinating in sauce.Chicken wings are broiled after baking, to brown them up more.

 Air Fryer Directions

If you are using an air fryer to cook these Greek-style chicken wings, preheat your air fryer to 380° F. Place the marinated wings in the air fryer basket. Lay the wings into the basket, trying to keep as many of them in a single layer as possible.

Cook for 12 minutes, then turn the wings over to the other side. Place the basket back into the fryer, and continue to cook for an additional 12 minutes. Increase the temperature to 400°F., and cook for 4-5 more minutes. When done, the wings should be browned all over, and crispy on the outside. They are now ready to serve.

Greek-style chicken wings cooking in air fryer after marinating in sauce.

Serve The Greek-Style Chicken Wings

Serve the Greek-style chicken wings with small bowls of tzatziki sauce for dipping on the side. You can also serve the wings with the traditional slices of carrots and celery on the side, if desired. The carrots and celery taste great, dipped in the sauce, as well.

The Greek-style chicken wings are serving with dipping sauce, carrots and celery.

I hope you enjoy these Greek-style chicken wings, whether you bake them OR air fry them! If you like wings, be sure to check out my yummy recipes for baked Asian chicken wings, and buffalo honey hot wings, too!

Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. There a LOT of great recipes to make and enjoy! Have a great day, thank you for visiting my blog, and I hope you come back soon.

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.

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Author's signature

Original recipe source: “Taste of Home” magazine, April/May 2007 edition, page 23, published by Reiman Publications, Inc.

Greek-Style Chicken Wings
Prep Time
15 mins
Cook Time
40 mins
Marinating Time (inactive)
6 hrs
Total Time
6 hrs 55 mins
 

Greek-Style Chicken Wings can be oven-baked, or cooked in an air fryer! Marinated wings are served with homemade tzatziki sauce for dipping.

Category: Appetizer, Main Dish
Cuisine: American, Greek
Keyword: Greek-style chicken wings
Servings: 4
Calories Per Serving: 581 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
Marinade For Wings:
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons olive oil
  • 2 Tablespoons honey
  • 1/4 teaspoon salt
  • 1 large garlic clove, minced
  • 3 pounds chicken wings (approx. 20 wings)
For Tzatziki Dipping Sauce:
  • 1/2 cup plain yogurt
  • 1/2 cup chopped, peeled cucumber
  • 1/2 cup crumbled feta cheese
  • 2 teaspoons dried dill weed or 2 Tablespoons fresh, chopped dill
  • 1 large garlic clove, peeled
  • 1 dash salt
Instructions
  1. Make Marinade For Chicken Wings: Whisk marinade ingredients well in a small bowl (lemon juice, olive oil, honey, oregano, garlic and salt). Pour marinade over chicken wings (use large re-sealable plastic bag or covered, shallow container). Toss wings, to ensure they're coated with marinade; cover and refrigerate 6-8 hours (or overnight).

  2. Make tzatziki sauce: Place yogurt, cucumber, feta, dill, garlic and salt in blender or food processor. Blend or process until sauce is smooth. Transfer sauce to small serving bowl; cover and refrigerate until fully chilled. Sauce can be made up to 1 day ahead.

If Oven-Baking:
  1. Preheat oven to 400° F. Drain marinade off wings (discard marinade). Place wings on a wire rack fitted on top of a 9x13 or 15x10 baking pan. Bake wings on the middle rack 35-40 minutes, turning them over halfway through cooking time. Once done, turn oven to BROIL, keeping wings 5-6 inches away from broiler element. Brown them under broiler for 1-2 minutes to help brown them. Don't let them burn! Once browned and cooked through, they're ready to serve.

If Using An Air Fryer:
  1. Preheat your air fryer to 380° F. Place marinated wings in air fryer basket, in a single layer, if possible. Cook for 12 minutes, then turn wings over. Place basket back into the fryer; continue to cook for 12 more minutes. Increase temperature to 400°F. and cook 4-5 more minutes. Once wings are crispy brown and cooked through, they're ready to serve.

To Serve:
  1. Place hot wings on serving plates. Serve with tzatziki sauce for dipping, and slices of celery and carrots on the side. Enjoy!

Nutrition Facts
Greek-Style Chicken Wings
Amount Per Serving (1 (1/4 of total))
Calories 581 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 12g75%
Trans Fat 1g
Cholesterol 160mg53%
Sodium 512mg22%
Potassium 361mg10%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 11g12%
Protein 40g80%
Vitamin A 408IU8%
Vitamin C 7mg8%
Calcium 163mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Greek-Style Chicken Wings can be oven-baked, or cooked in an air fryer! Marinated wings are served with homemade tzatziki sauce for dipping.

Skillet Grilled Rockfish

Skillet Grilled Rockfish is an easy, tasty dish that’s ready in 15 minutes! Well-seasoned fish fillets are cooked in butter until browned.
Skillet Grilled Rockfish is an easy, tasty dish that's ready in 15 minutes! Well-seasoned fish fillets are cooked in butter until browned.

A couple of years ago, my husband brought home some rockfish from the grocery store. Since we had never ever had rockfish before, it took a few minutes to come up with a plan on how to fix it. My recipe for pan-seared rockfish with fresh herbs was my first try, and we really loved it! We are big fans of rockfish, and love it’s delicate, mild flavor.

Nowadays we keep a package or two in our freezer, and have found it be be delicious, versatile, perfect for grilling, stovetop cooking or baking, and yummy on fish tacos! This recipe (as printed below) is for two servings, but the recipe can EASILY be doubled or tripled. Let me show you how easy it is to make this version of skillet grilled rockfish!

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

Make The Spice Mix For The Fish

The spice mix for the rockfish is made using several common ingredients. They are flour, cornmeal, onion powder, basil, garlic powder, thyme, cayenne pepper, salt & pepper. You can combine them in a small bowl or place the ingredients directly into a re-sealable plastic bag (and mix them together).

The spice mix gives the fish a nice flavor, but it’s not overpowering AT ALL. The flour and cornmeal help to form a nice crust on the fish after cooking in melted butter (it browns nicely), and the variety of spices make it taste good!

A seasoning mix for the rockfish is mixed in a small bowl.

Lightly pat the rockfish fillets semi-dry on paper towels, then place them into a plastic re-sealable bag with the spice mixture inside. Gently shake or flip the bag over several times until the fish has been coated with the spices.

Rockfish fillets are combined with the spice mix in a re-sealable bag.After the rockfish fillets are coated with spice mix, they're ready to cook.

Time To Make Skillet Grilled Rockfish!

Now that the rockfish has been seasoned, it’s time to cook them. Melt butter in a large skillet (preferably cast iron) on medium heat. Once the butter has melted and the skillet is really hot (but not smoking), place the rockfish into the skillet. Let the fish cook for 5-6 minutes, without moving them in the pan. This will allow it time to form a nicely browned crust on the bottom.

Skillet grilled rockfish fillets are cooked in melted butter in a skillet.

Once you can see that the bottom of the fish has a nice browned color to it, carefully turn the fish over to the other side. Continue to cook for another 5-6 minutes.

NOTE: The cooking time may vary a tiny bit, due to varying thicknesses of fish being used. Once done cooking, both sides of the fish should be crusty and browned. The fish should also flake easily with a fork.

The skillet grilled rockfish fillets are flipped over halfway through cooking time.

Time To Eat The Skillet Grilled Rockfish!

And just like that… the skillet grilled rockfish is done, and ready to eat! See how easy this dish is to make? Transfer the fish to serving plates, and garnish with a lemon wedge, if desired. Serve immediately, and enjoy your easy, delicious seafood dinner!

A serving of skillet grilled rockfish on a plate with broccoli, rice and garlic bread.When done cooking, the crusty, browned rockfish should flake easily.

I really hope you will have the opportunity to make skillet grilled rockfish for yourself or your family. We sure enjoy it, and hope you will, too. Thanks for stopping by, and have a wonderful day.

Looking For More ROCKFISH Recipes?

You can find all of my seafood recipes in the Recipe Index, which is located at the top of the page. I have several recipes featuring rockfish, 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!
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The Grateful Girl Cooks!
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Author's signature

Recipe adapted from: “Taste of Home” magazine, June/July 2005 edition, page 40, published by Reiman Publications, Inc.

Skillet Grilled Rockfish
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Skillet Grilled Rockfish is an easy, tasty dish that's ready in 15 minutes! Well-seasoned fish fillets are cooked in butter until browned.

Category: Entree-Seafood, Main Dish
Cuisine: American
Keyword: skillet grilled rockfish
Servings: 2
Calories Per Serving: 331 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Spice Mix:
  • cup all purpose flour
  • cup cornmeal
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • teaspoon (EACH) salt and pepper
  • teaspoon cayenne pepper
For Fish:
  • 12 ounces rockfish fillets (two 6 ounce fillets)
  • 2 Tablespoons butter
  • 2 lemon wedges (for garnish-optional)
Instructions
  1. Combine spice mix ingredients in a small bowl OR place directly into a re-sealable plastic bag (and mix them together).

  2. Lightly pat fish dry on paper towels; place fish into bag with spice mix. Gently shake/flip bag several times until fish is covered with spices. Tip: only season TWO pieces of fish at a time.

  3. Melt butter in large skillet (preferably cast iron) on medium heat. Once melted, and skillet is hot (but not smoking), put rockfish in skillet. Let fish cook for 5-6 minutes, without moving them in the pan. This allows time to form a nicely browned crust on the bottom. When bottom of fish is nicely browned, carefully turn fish to other side. Continue to cook for 5-6 more minutes. NOTE: Cooking time may vary a bit, due to different thicknesses of fish. When done, both sides of fish should be crusty/browned, and should flake easily with a fork.

  4. Transfer fish to plates. Serve immediately, with a lemon wedge on top of fish, if desired. Enjoy!

Nutrition Facts
Skillet Grilled Rockfish
Amount Per Serving (1 fillet)
Calories 331 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 115mg38%
Sodium 373mg16%
Potassium 749mg21%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 1g1%
Protein 34g68%
Vitamin A 438IU9%
Vitamin C 10mg12%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Skillet Grilled Rockfish is an easy, tasty dish that's ready in 15 minutes! Well-seasoned fish fillets are cooked in butter until browned.

 

 

Orange Cashew Chicken

Orange Cashew Chicken is a yummy twist on a Chinese classic! Chicken, veggies and cashews are cooked in a thick, Asian-inspired orange sauce.
Orange Cashew Chicken is a yummy twist on a Chinese classic! Chicken, veggies and cashews are cooked in a thick, Asian-inspired orange sauce.

Many, many years ago… long before I ever even had the remotest thought of starting a blog, I jotted down a recipe on an index card and filed it away in an old wooden recipe box of mine. Back in the days before Pinterest… and before I even had a computer! Recently I stumbled upon this old recipe, and decided to share it here on the blog, because it is soooo good! I don’t even know who to properly credit for the old original recipe, but this orange cashew chicken sure tastes great!

The recipe is INCREDIBLY EASY to make, and it’s not an understatement to say I LOVE IT! When I make it, I do the prep work ahead of time (cut the veggies/chicken, and make the sauce (easy peasy). Then when I’m ready to cook our meal all that is needed is to stir-fry the chicken and veggies for about 8 minutes, add the sauce, and cook 2 more minutes to let the sauce thicken. That’s it!

If you enjoy traditional cashew chicken, you can check out my recipe for that, too. But… you’ve just got to try this one for orange cashew chicken. I truly think you will love it! Here’s how easy it is to make:

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

Prepping First Is The Key!

If you prep the ingredients first, this dish is a cinch to cook in only about 10 minutes! Pat boneless, skinless chicken breasts dry with paper towels. TIP: The reason you want to dry them this way is so that when they hit the hot skillet, the extra moisture doesn’t “steam” the chicken. You want the chicken to “sear” and brown slightly.

Cut the chicken breasts into 1″ cubes. Thinly slice two medium carrots, and roughly chop up the celery until you have 1/2 cup. Set aside (or refrigerate, if saving for later in the day) until ready to prepare this dish.

In a small bowl, combine the orange sauce ingredients, and whisk or stir together until fully combined. The sauce ingredients are orange juice (fresh or commercially prepared work well), cornstarch, soy sauce, honey, and ginger (fresh or dried). Set aside.

Chicken breast, carrots and celery are cut and ready to stir-fry.An Asian-inspired orange sauce is whisked and is ready to add to orange cashew chicken.

Stir-Fry The Chicken And Veggies

When ready to cook, heat 2 Tablespoons of vegetable oil on medium-high heat in a large skillet. Let the oil get really hot (but not smoking) before adding anything to the skillet. This will allow the chicken to brown nice and quick.

Add the chicken, carrots and celery to the hot oil. Cook the chicken and veggies for about 8-9 minutes, stirring often. When done, the chicken will be lightly browned, and the veggies will be tender. Once done, reduce the heat to medium-low.

Carrots, celery and chicken are stir-fried in hot oil until cooked and tender.After stir-frying, the chicken is lightly browned and veggies are tender.

Add The Orange Sauce

Give the orange sauce a good stir, then add it to the skillet with the chicken mixture. Stir to combine, and bring the sauce to a boil. Cook for 2 minutes, stirring constantly as the sauce will quickly thicken in the skillet.

Once the sauce has cooked for 2 minutes, add the cashews to the skillet. Stir, to coat everything very well with the thickened sauce.

The sauce is added to the orange cashew chicken and cooked for 2 minutes.Roasted cashews are added to the thick orange sauce, chicken and veggies in skillet.

At this point, the chicken, veggies and cashews should be hot, and the sauce will be nice and thick. That means the orange cashew chicken is ready to serve! See how easy that was?

Once heated through, the orange cashew chicken is ready for serving.

Time To Serve The Orange Cashew Chicken!

Orange Cashew Chicken is best when served on top of a bed of steamed rice. I highly recommend serving this dish with rice (a perfect pairing)! Sprinkling the chicken with sliced green onions and sesame seeds is a nice garnish and pop of color for this dish as well, but that is optional.

The chicken and veggies are tender, and the thick orange sauce is… wonderfully scrumptious! All the flavors of this orange cashew chicken “play well together”. I truly feel you and your friends or family will love this dish, too!

Orange Cashew Chicken is served on white rice, garnished with green onions and sesame seeds.

Thanks for taking the time to visit my blog today. I hope you have a great day, and trust you will come back soon for more great recipes like this one! Take care, and may God Bless You.

Looking For More “Asian-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 recipes for Asian-inspired foods, 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 my handwritten recipe card in an old recipe box from many years ago-no source noted)

Orange Cashew Chicken
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Orange Cashew Chicken is a yummy twist on a Chinese classic! Chicken, veggies and cashews are cooked in a thick, Asian-inspired orange sauce.

Category: Entree
Cuisine: Asian
Keyword: orange cashew chicken
Servings: 4
Calories Per Serving: 410 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound boneless, skinless chicken breasts (I use 2 LARGE breasts)
  • 2 medium carrots peeled
  • ½ cup chopped celery
  • 2 Tablespoons Vegetable oil
  • ½ cup roasted cashews
For Orange Sauce:
  • ¾ cup orange juice fresh or commercially prepared
  • ¼ cup honey
  • 3 Tablespoons soy sauce (low sodium, if available)
  • 2 Tablespoons corn starch
  • ¼ teaspoon dried ginger (or 1 tsp. fresh, finely grated ginger)
  • ½ teaspoon orange zest (finely grated peel) OPTIONAL
For Serving (Optional): Hot steamed rice, sesame seeds and sliced green onions
    Instructions
    1. Pat chicken dry with paper towels. Cut chicken into 1" cubes. Thinly slice carrots, and roughly chop celery. Set aside (or refrigerate, if saving for later in the day) until ready to cook.

    2. Make Sauce: In small bowl, whisk or stir sauce ingredients together until combined. Set aside.

    3. Heat oil on medium-high heat in large skillet until really hot (but not smoking). Add chicken, carrots and celery to hot oil. Stir-fry for 8-9 minutes, stirring often. When done, chicken will be lightly browned on all sides, and veggies will be tender. Once done, reduce heat to medium-low.

    4. Stir sauce, then add it to chicken mixture. Stir to combine; bring sauce to a boil. Cook for 2 minutes, stirring constantly. Once sauce has thickened, add the cashews,; stir to combine with chicken, veggies and sauce.

    5. Serve orange cashew chicken on top of hot, steamed rice. If desired (optional), sprinkle the top of each serving with sesame seeds, and a few sliced green onions. Serve hot... and enjoy!

    Recipe Notes

    NOTE: The caloric calculation does not include rice (optional for serving with this dish).

    Nutrition Facts
    Orange Cashew Chicken
    Amount Per Serving (1 (1/4 of total))
    Calories 410 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 8g50%
    Trans Fat 1g
    Cholesterol 73mg24%
    Sodium 567mg25%
    Potassium 774mg22%
    Carbohydrates 36g12%
    Fiber 2g8%
    Sugar 24g27%
    Protein 28g56%
    Vitamin A 5279IU106%
    Vitamin C 27mg33%
    Calcium 37mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Orange Cashew Chicken is a yummy twist on a Chinese classic! Chicken, veggies and cashews are cooked in a thick, Asian-inspired orange sauce.

    Lemon Pasta And Peas

    Lemon Pasta and Peas is an easy, delicious, meatless dish. Pasta and peas, with lemon juice, olive oil, garlic and Parmesan will be a big hit!
    Lemon Pasta and Peas is an easy, delicious, meatless dish. Pasta and peas, with lemon juice, olive oil, garlic and Parmesan will be a big hit!

    I received two new cookbooks from my family this past Christmas to add to my cookbook collection. Both cookbooks were written by the same couple (Steve and Kathy Doocy), and had been on top of the best seller list at one time or another. It was fun to read the stories behind the foods and mark some of the recipes I wanted to try.

    This recipe for lemon pasta and peas is the first one I tried from “The Happy In A Hurry Cook Book”. The Doocy’s originally got the recipe  from their friend Madeleine (it’s her “go to” pasta dish). It is a simple, meatless dish, can be made quickly (under 20 minutes), and has wonderful flavor. We enjoyed it with a slice of rotisserie chicken on the side (my hubby wanted some protein).

    Once the pasta is almost fully cooked, you add frozen peas to the pasta water in the pan (which quickly cooks them!). The remaining ingredients (the flavor factor) are then added to the cooked, drained pasta and peas.  That’s it… see how EASY this meal is to make?! Here’s how to make this simple dish:

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

    Cook The Pasta And Peas

    The first thing you need to do is bring a large pan of salted water to a boil. Once the water has come to a boil, add the pasta to the pan, and cook. TIP: You will need to cook the pasta for 1 minute less than the pkg. directions tell you for al dente.

    Add the frozen peas (yes, still FROZEN) to the pan of boiling pasta. Let them cook for 2 more minutes right in there with the pasta. NOTE: The recipe calls for using one (12 oz.) bag of frozen peas. If you would prefer LESS peas in this dish, simply add HALF the bag.

    Spaghetti noodles cooking for the lemon pasta and peas dish.Frozen peas are added directly into the boiling pasta and water.

    Remove one cup of the hot pasta water, and set it aside for later. Pour the pasta and peas into a strainer or colander, and drain the remaining water from the pan, but do not rinse. Return the hot drained pasta and peas to the pan, and immediately begin seasoning the dish (off of the heat).

    A cup of boiling pasta water is reserved to use later in the dish.

    Seasoning The Lemon Pasta And Peas For Serving

    While the drained pasta is still hot, add olive oil, fresh lemon juice, and minced garlic, tossing to coat the pasta and peas well. Once combined, add the grated Parmesan cheese, salt and pepper, and give it another good toss to combine.

    Now you will add a little bit of the reserved hot starchy pasta water. Give the pasta good stir as you add the water. This will help the pasta to not be dry, and help to melt the Parmesan cheese. You won’t need to use all of the pasta water… just use enough to coat the pasta to your liking, ok?

    Olive oil, lemon juice and garlic are added to drained pasta and peas.Parmesan cheese, salt & pepper added to drained pasta and peas.

    Time To Enjoy Lemon Pasta And Peas

    Now the lemon pasta and peas are ready to serve (while they’re still hot). If you find that the pasta has cooled down too much, simply reheat it quickly in the microwave. Serve immediately, and enjoy this easy, delicious pasta dish!

    Lemon pasta and peas ready to serve while hot.

    Don’t Want It To Be Meatless?

    If you want to add protein to the dish, add a slice or two of rotisserie chicken on the side. You could also add cooked, cubed chicken or pork into the pasta as well. Whatever makes you happy! My hubby asked for some protein with his, so I added a slice of rotisserie chicken breast on the side.

    A piece of rotisserie chicken, served on the side of lemon pasta and peas.

    I hope you enjoy this recipe for lemon pasta and peas. Any leftovers will keep for several days in the refrigerator, stored in an airtight container, and can be reheated easily in a microwave. Thank you for stopping by, and I hope you will come back soon!

    Looking For More PASTA Recipes?

    You can find all of my blog recipes in the Recipe Index, located at the top of the page. I have quite a few delicious pasta recipes, 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: “The Happy In A Hurry Cook Book”, by Steve and Kathy Doocy, page 163, published by William Morrow, 2020

    Lemon Pasta and Peas
    Prep Time
    5 mins
    Cook Time
    15 mins
    Total Time
    20 mins
     

    Lemon Pasta and Peas is an easy, delicious, meatless dish. Pasta and peas, with lemon juice, olive oil, garlic and Parmesan will be a big hit!

    Category: Dinner, Pasta
    Cuisine: Italian
    Keyword: lemon pasta and peas
    Servings: 6
    Calories Per Serving: 449 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 pound spaghetti pasta
    • 12 ounces frozen sweet green peas
    • ½ cup fresh lemon juice approx. 2-3 lemons
    • 3 Tablespoons olive oil
    • 2 large garlic cloves minced
    • ¾ cup grated Parmesan cheese or Pecorino Romano
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    Instructions
    1. Bring a large pan of salted water to a boil on medium-high heat. Once water boils, add pasta and cook. Note: cook pasta for 1 minute less than pkg. directions tell you for al dente. Add frozen peas (yes, still FROZEN) and let them cook 2 minutes, in with the pasta.

    2. Remove 1 cup of hot pasta water; set aside. Pour pasta/peas into a strainer; drain remaining water from pan. Do not rinse pasta. Return hot drained pasta/peas to pan (off the heat).

    3. Add olive oil, fresh lemon juice, and minced garlic to pasta, tossing or stirring to coat. Now add Parmesan cheese, salt, black pepper, and toss to combine. pour in a little bit of reserved hot pasta water; stir, then add more as needed, to melt cheese and help pasta to not be dry. You won't need to use all of the pasta water.

    4. Serve immediately while hot, and enjoy this easy, delicious pasta dish!

    Nutrition Facts
    Lemon Pasta and Peas
    Amount Per Serving (1 (1/6 of total))
    Calories 449 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 3g19%
    Cholesterol 11mg4%
    Sodium 393mg17%
    Potassium 350mg10%
    Carbohydrates 67g22%
    Fiber 5g21%
    Sugar 6g7%
    Protein 18g36%
    Vitamin A 544IU11%
    Vitamin C 31mg38%
    Calcium 173mg17%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Lemon Pasta and Peas is an easy, delicious, meatless dish. Pasta and peas, with lemon juice, olive oil, garlic and Parmesan will be a big hit!

    Navy Bean Soup

    Navy Bean Soup is delicious and filling! Slowly cooked dried navy beans, carrots, garlic, celery, onion, broth & spices create a robust soup.
    Navy Bean Soup is delicious and filling! Slowly cooked dried navy beans, carrots, garlic, celery, onion, broth & spices create a robust soup.

    Do you enjoy soup? We really do, especially in the cold of winter when a big bowl of piping hot soup takes the chill off the day! Today I want to share with you a recipe that I originally found in an old Italian cookbook of mine (from Williams-Sonoma). It is really tasty, warming, and filling.

    The recipe uses dried navy beans, so the only “downside” (if there is one), is that it will take some time to soak and cook the beans until they have slightly softened. Typically I soak the beans early in the day, then add them to the soup later and then let the soup cook low and slow to infuse the beans with flavor, and to soften them perfectly! It’s inactive prep time, so you do other things while they soak!

    So… as long as you plan ahead a little bit, you will have no problems making this absolutely DELICIOUS navy bean soup. Yes… it will take a bit of your time on your part, but it is worth it! Don’t forget, a lot of the time involved is inactive time (soaking, cooking, etc.) Let me show you how to make navy bean soup:

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

    Prepare The Navy Beans

    Bags of navy beans can be found in most grocery stores, and are a very economical main ingredient for the soup. Because this recipe calls for dried navy beans, that means you’ll need to plan ahead to soak them (which helps soften them).  I usually do this step early in the day, so the beans have several hours to soak.

    To do this, first rinse the navy beans in a strainer. Once rinsed, place the beans in a large bowl and completely cover with water. Let them soak for at least 3 hours, and then drain.

    Dried navy beans are soaked in water for hours to soften them.

    Ready To Cook the Navy Bean Soup

    Okay… the beans have soaked. Now it’s time to start making the soup. Place olive oil into a large soup pot, and let it get warm (on medium heat). Add chopped celery, carrots and onion to the pot, and cook for about 8-10 minutes (stirring occasionally) until the veggies have softened.

    Once the veggie have softened, add minced garlic and minced fresh rosemary to the pot, and stir  to combine. Cook this mixture for a couple minutes, stirring often so the garlic doesn’t burn.

    Carrots, celery and onion are cooked in olive oil in a large soup pot.

    Add the chicken stock (or vegetable stock) and the drained, softened navy beans to the pot. Stir to combine, and then bring it to a boil on MEDIUM heat. Once boiling, reduce the heat to LOW, and let the navy bean soup simmer for about 1½ hours, uncovered. You will know it is done when the beans are soft to the bite, and the liquid has reduced in quantity. Let the soup cool for 5 minutes.

    Chicken stock, navy beans and seasonings are cooked in soup pot.Beans have softened and liquid has reduced in the navy bean soup.

    Thickening The Navy Bean Soup

    Now you’re ready for the last step… thickening the navy bean soup for eating! It’s EASY. Remove about 1/3 of the bean mixture and place it in a blender (or food processor). Process the bean/soup mixture until it becomes a puree, smooth in texture.

    Return the pureed bean mix to the soup pot, and stir well, to fully incorporate the puree into the soup. This will really help thicken the soup! Gently reheat the soup until it’s hot enough to serve. Season the navy bean soup with salt and black pepper, to suit your personal taste.

    Some beans are pureed, then added back into the navy bean soup.Pureed navy beans will help thicken the soup.

    Garnish, Serve, and Enjoy!

    Once you have the soup seasoned to your liking, it is time to serve/ Ladle the navy bean soup into individual serving bowls. Garnish each portion with chopped parsley and grated Parmesan cheese. Serve piping hot, and enjoy this thick, creamy and delicious soup!

    Bowl of navy bean soup, garnished with Parmesan cheese and parsley.Taking a spoonful of thick navy bean soup from a white bowl.

    I really hope you have a chance to make and enjoy eating this soup. We sure enjoy it, and trust you will, too! Thank you for stopping by, and sincerely hope you will come back soon. Have a GREAT day!

    Looking For More SOUP Recipes?

    You can find all of my soup recipes in the Recipe Index, located at the top of the page. I have lots of delicious soup recipes, 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: The cookbook “Williams-Sonoma Italian Favorites”, page 22, published in 2004 by Oxmoor House and Williams-Sonoma, Inc.

    Navy Bean Soup
    Prep Time
    10 mins
    Cook Time
    1 hr 30 mins
    Inactive (Bean Soaking Time)
    3 hrs
    Total Time
    4 hrs 40 mins
     

    Navy Bean Soup is delicious and filling! Slowly cooked dried navy beans, carrots, garlic, celery, onion, broth & spices create a robust soup.

    Category: Main Course, Soup
    Cuisine: American
    Keyword: navy bean soup
    Servings: 6
    Calories Per Serving: 332 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • cups small navy beans (dried)
    • 3 Tablespoons olive oil
    • 1 medium yellow onion , finely chopped
    • 1 large carrot , peeled/finely chopped
    • 1 stalk celery , finely chopped
    • 2 cloves garlic , minced
    • 1 teaspoon fresh rosemary , minced
    • 7 cups low-sodium chicken broth , or vegetable broth
    • salt & pepper, to taste
    To Garnish:
    • ½ cup grated Parmesan cheese
    • 1 Tablespoon Italian flat leaf parsley , chopped
    Instructions
    1. Rinse beans in a strainer. Once rinsed, place beans in large bowl; cover completely with water. Let beans soak at least 3 hours; drain.

    2. Once beans have soaked at least 3 hours: Place olive oil into a large soup pot; heat oil until warm on medium heat. Add celery, carrots and onion; cook 8-10 minutes (stirring occasionally) until veggies have softened. Add garlic and rosemary; stir  to combine. Cook 2 minutes, stirring often, so garlic doesn't burn.

    3. Add chicken stock (or vegetable stock or water) and the drained beans. Stir to combine, and bring to a boil on MEDIUM heat. Once boiling, reduce heat to LOW; simmer soup gently for 1½ hours, uncovered. It is done when beans are soft to the bite., and liquid has reduced. Let cool for 5 minutes.

    4. Remove about 1/3 of the bean mixture; place in a blender (or food processor). Process bean/soup mixture until it becomes a smooth puree. Return puree to soup; stir well, to mix puree into soup. Gently reheat soup until hot. Season with salt and pepper, to taste.

    5. Ladle hot soup into serving bowls. Garnish each portion with chopped parsley and grated Parmesan cheese. Serve, and enjoy!

    Recipe Notes

    NOTE: If you do not have access to chicken or vegetable broth, you can substitute 7 cups water. However... the flavor will be much better using the broth.

    Nutrition Facts
    Navy Bean Soup
    Amount Per Serving (1 (1/6 of total))
    Calories 332 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 3g19%
    Cholesterol 7mg2%
    Sodium 227mg10%
    Potassium 950mg27%
    Carbohydrates 39g13%
    Fiber 13g54%
    Sugar 4g4%
    Protein 21g42%
    Vitamin A 2108IU42%
    Vitamin C 3mg4%
    Calcium 193mg19%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Navy Bean Soup is delicious and filling! Slowly cooked dried navy beans, carrots, garlic, celery, onion, broth & spices create a robust soup.