Main Dishes Archives

Category: Main Dishes

02
Mar
2018

Balsamic Chicken with Asparagus and Mushrooms

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Pan-seared balsamic chicken with grilled asparagus and mushrooms, topped with a flavorful pan sauce, is an easy, delicious, and healthy dinner!

If you’re looking for a “new” chicken recipe that is healthy, packed with flavor and protein AND can be ready in about half an hour, check out this one for Balsamic Chicken with Asparagus and Mushrooms!

I found the recipe on Pinterest, and it sounded really good, was low in calories, but high in flavor! I made this for my husband and I a couple of weeks ago, and we really enjoyed it! Boneless, skinless chicken breasts are pan-seared, asparagus is steamed in a balsamic glaze, and mushrooms are cooked then added to a creamy balsamic sauce which covers it all! YUM!

*NOTE: The recipe as posted serves 4, but I cut the recipe in half and only made two servings, so my photos reflect that. Here’s how to make this delicious dish:

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

How To Make Balsamic Chicken

Heat oil on medium-high heat in skillet until hot, but not smoking. Lightly season chicken breasts with salt and pepper. Place chicken in hot skillet. Cook each side for about 7 minutes (per side), until nicely browned.

Add 1/3 cup chicken broth to skillet (reserve the rest for later); cook on low for 3-4 minutes, or until chicken is fully cooked through. Remove from heat; set aside (and cover, to keep warm).

While chicken was cooking, I made the asparagus. Trim ends off fresh asparagus (discard). Place asparagus onto a grill pan (or in a large skillet with 2 T. water). Drizzle with balsamic glaze, and season lightly with salt and pepper.

Cook on medium heat, turning occasionally, until asparagus are crisp-tender. I put a lid on skillet to help steam the asparagus (you can place aluminum foil over grill pan to do same). When done, remove asparagus from skillet, but leave liquid IN the skillet.

Once asparagus has been removed, add sliced mushrooms to balsamic sauce remaining in skillet. Cook on medium-low to lightly brown mushrooms. Pour the reserved chicken broth into the skillet, and continue cooking.

In a small cup, mix together 1-2 Tablespoons cornstarch with 1-2 Tablespoons cold water until completely smooth. Pour this liquid into mushroom mixture, stirring as you add it. Cook for a couple of minutes to thicken the mushroom balsamic sauce.

Place the cooked chicken onto individual serving plates; top with some of the cooked asparagus spears; then spoon some mushroom balsamic sauce over the top of it all.

Serve, and enjoy this delicious balsamic chicken dinner! The chicken is tender, the asparagus is delicious, and those mushrooms in the balsamic sauce… amazing!

This balsamic chicken recipe is pretty straightforward and easy to prepare… I hope you will consider making this healthy meal for you and your loved ones!

As I sit here typing this blog post, I am reminded once again how very grateful I feel to live in this country, and how blessed I am to have food to cook available 24 hours a day in our pantry! Others in this big old world are not as fortunate, so I remain incredibly thankful to God for this blessing in our lives. I do not take it lightly. Hope you have a really good day.

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Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Source: http://fitnessfooddiva.com

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Balsamic Chicken with Asparagus and Mushrooms

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Pan-seared balsamic chicken with grilled asparagus and mushrooms, topped with a flavorful pan sauce, is an easy, delicious, and healthy dinner!

Category: Entree

Cuisine: American

Keyword: balsamic chicken

Servings: 4 servings

Calories Per Serving: 226 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 chicken breasts , boneless and skinless
1 Tablespoon olive oil
14.5 ounces chicken broth , low sodium
1 bunch asparagus , fresh (not frozen)
2 Tablespoons balsamic glaze *see notes for substitute
12 ounces button mushrooms , sliced
1 Tablespoons corn starch , see Notes
Pinch salt and pepper , to taste

US Customary - Metric

Instructions

Heat oil on medium-high heat in skillet until hot, but not smoking. Lightly season chicken breasts with salt and pepper. Place chicken in hot skillet. Cook each side for about 7 minutes (per side), until nicely browned. Add 1/3 cup chicken broth to skillet (reserve the rest for later); cook on low for 3-4 minutes, or until chicken is fully cooked through. Remove from heat; set aside (and cover, to keep warm).
While chicken is cooking, make asparagus. Trim ends off asparagus (discard). Place asparagus onto a grill pan (or in a large skillet with 2 T. water). Drizzle with balsamic glaze; season lightly with salt and pepper. Cook on medium heat, turning occasionally, until asparagus are crisp-tender. Put a lid on skillet to help steam the asparagus (you can place aluminum foil over grill pan to do same). When done, remove asparagus from skillet, but leave liquid IN the skillet.
Once asparagus has been removed, add sliced mushrooms to balsamic sauce remaining in skillet. Cook on medium-low to lightly brown mushrooms. Pour reserved chicken broth into the skillet, and continue cooking. In a small cup, mix together 1-2 Tablespoons cornstarch with 1-2 Tablespoons cold water until completely smooth. Pour this liquid into mushroom mixture, stirring as you add it. Cook for a couple of minutes to thicken the mushroom balsamic sauce.
Place the cooked chicken onto individual serving plates; top with some of the cooked asparagus spears; then spoon some mushroom balsamic sauce over the top of it all. Serve, and enjoy!

Recipe Notes

Don't have access to balsamic glaze? Place 5 Tablespoons balsamic vinegar in saucepan. Heat over medium heat, stirring occasionally until sauce has reduced by half and has thickened slightly.

Nutrition Facts

Balsamic Chicken with Asparagus and Mushrooms

Amount Per Serving (1 serving)

Calories 226 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Cholesterol 72mg24%

Sodium 513mg22%

Potassium 998mg29%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 5g6%

Protein 29g58%

Vitamin A 885IU18%

Vitamin C 16.7mg20%

Calcium 41mg4%

Iron 3.5mg19%

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

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

22
Feb
2018

Beef Short Ribs With Parmesan Polenta

categories: Beef, Main Dishes

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Beef Short Ribs with Parmesan Polenta taste amazing! The tender meat and veggies, on creamy Parmesan polenta, and drizzled with a pan sauce, is a perfect comfort food meal!

Beef Short Ribs with Parmesan Polenta is an amazing tasting meal that will impress even the pickiest of guests! Your home will smell wonderful as the ribs braise in the oven for hours!

The meat will simply fall off the bone onto creamy Parmesan polenta drizzled with a pan sauce, for a perfect comfort food meal!

My husband picked up some short ribs at the grocery store that were on sale, so I went on the hunt for a new recipe to try. I found this recipe on Pinterest, made it, and we were blown away… really!

The ribs were so tender, flavored beautifully, and the creamy Parmesan polenta that they were served with was the perfect accompaniment to the dish! YUM. This would be a wonderful dish for entertaining… definitely restaurant quality!

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

How To Make Beef Short Ribs With Parmesan Polenta

Here’s how to make this dish (you can do this – even if you’ve never made short ribs before!): First thing to do is generously season the ribs on every side with salt and pepper.

Heat oil in a large Dutch oven or stockpot on medium-high heat. You want the oil AND the pan to be really hot before adding the short ribs!

Add the short ribs (in batches, if necessary) and cook until they are browned on all sides (approximately 2-3 minutes per side). Remove the ribs to a platter to rest.

Put the Dutch oven back on the heat. Once the pan is hot, add the sliced carrots, celery and chopped onions to the pan.

Sautè the veggies, stirring often, for 3-4 minutes, scraping up any bits of browned beef bits left on bottom of pan (they will add flavor!). Pour in the red wine, and let it simmer for 2-3 minutes.

Add beef stock and sprigs of fresh thyme. Place the short ribs back into the pan. Make sure the ribs are mostly covered with liquid.

Add add more beef stock or water, if necessary, to ensure only the tops of the ribs are left uncovered.

How Long Do I Cook The Beef Short Ribs?

Cover the pot, place in preheated 325 degree oven, and bake for 2 1/2 – 3 hours. I let my short ribs cook for 2 hours, 45 minutes total.

When done, put the ribs (without liquid) on a sheet pan about 5 inches under the broiler for about 4-5 minutes to crisp up the outside.

NOTE: This is an optional step, but one I definitely recommend. Once done, cover the ribs with foil and keep them warm.

Make A Pan Sauce To Drizzle Over Beef Short Ribs With Parmesan Polenta

Another option (which I did while the ribs were under the broiler) is to make a pan sauce using the liquid from the dutch oven, after the short ribs baked.

To make the pan sauce, pour the liquid and the veggies from pan into a large strainer which is sitting on top of a bowl or pan (to catch all the juice).

Return the liquid to the pan. Cook on medium-low until the liquid reduces (about 8-10 minutes).

Whisk a couple Tablespoons of flour with some hot water (1/4 cup) and whisk it into the sauce, to thicken it a little bit.

Make The Parmesan Polenta

While the meat was resting and the gravy was reducing, make the polenta, by bringing water, milk and salt to a boil in a medium pan.

While whisking the liquid, slowly add the polenta (I used cornmeal- same thing). Continue to whisk the ingredients together and cook for 2-3 minutes, until polenta begins to thicken.

Turn the heat down, and simmer the polenta until it becomes thick, but still creamy in texture. Add grated Parmesan cheese and butter to the polenta, and stir to combine.

Continue to stir until the butter and cheese are completely melted and fully mixed into the polenta.

To Serve Beef Short Ribs With Parmesan Polenta

To serve this dish, spoon the hot polenta into individual serving bowls, then place 1-2 short ribs and a few of the cooked veggies on top.

Drizzle with some of the pan sauce over all to garnish, and top with a little sprig of fresh thyme, then serve! Ooh… this is sooooo good!

I really cannot begin to tell you just how delicious this meal was! Besides that, our kitchen smelled amazing, too! There are a few steps that go into making such a wonderful dish, but they were completely worth every single minute!

Most of the prep time is simply waiting for the dish to come out of the oven (and the rest was EASY)! Sure hope you will consider trying this amazing recipe for beef short ribs!

We loved it – it was restaurant style quality, folks! Thanks for stopping by, and I hope you have the chance to make this delicious meal. Have a GREAT day!

Looking For More BEEF Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some great BEEF recipes, including:

Want More Recipes? Get My FREE Newsletter!

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Recipe source: https://inquiringchef.com/braised-red-wine-beef-short-ribs-parmesan-polenta/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Beef Short Ribs With Parmesan Polenta

Prep Time

30 mins

Cook Time

3 hrs

Total Time

3 hrs 30 mins

Beef Short Ribs with Parmesan Polenta taste amazing! The tender meat, on creamy Parmesan polenta, drizzled with a pan sauce, is a perfect comfort food meal!

Category: Main Course

Cuisine: American

Keyword: beef short ribs

Servings: 4 Servings

Calories Per Serving: 656 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Short Ribs:

2 pounds Beef Short Ribs , 1 large or 2 small per person
2 Tablespoons Vegetable oil
3 ribs celery , chopped
3 carrots , chopped or sliced
1 small brown onion , chopped
1/2 cup red wine , any variety
4 cups beef stock , unsalted
6 sprigs thyme

For Parmesan Polenta:

3 cups milk
2 cups water
1/2 teaspoon salt
1 cup polenta (or cornmeal)
2 Tablespoons butter
1/2 cup grated Parmesan cheese

US Customary - Metric

Instructions

Preheat oven to 325 degrees. Season short ribs generously with salt and pepper on every side. Heat oil in large dutch oven on medium-high heat. When oil is hot, add ribs (cook in batches, if necessary); cook until browned on all sides (approx. 2-3 minutes per side). Remove ribs to a platter.
Place Dutch oven back on the heat. Once pan is hot, add carrots, celery and onions. Sautè veggies, stirring often, for 3-4 minutes, scraping up any bits of browned beef bits left on bottom of pan (they will add flavor!). Pour in red wine; simmer 2-3 minutes. Add beef stock and sprigs of thyme. Place short ribs back into pan. Make sure ribs are mostly covered with liquid (add more beef stock or water, if necessary) to ensure only the tops of the ribs are left uncovered. Cover pot, place in preheated 325 degree oven, and bake for 2 1/2 - 3 hours.
OPTIONAL STEP 1: This is optional, but one I definitely recommend. When done baking, transfer ribs (without liquid) to a sheet pan; Place sheet pan 5 inches under broiler and broil for 4-5 minutes to crisp up the outside. Watch ribs closely to make sure they don't burn! When done, cover ribs with foil; keep warm.
OPTIONAL STEP 2: ( I did this while ribs were in broiler). Make a slightly thick pan sauce using liquid from the dutch oven. Pour liquid and veggies from pan into a large strainer which is sitting on top of a bowl or pan (to catch the juice). Return liquid to the Dutch oven (reserving veggies). Cook on medium-low until liquid reduces (8-10 minutes). Once reduced, whisk 2 Tbsp. flour w/ hot water (1/4 cup) in separate container; whisk this into sauce while cooking, to thicken it a bit.
Make polenta, by bringing water, milk and salt to a boil in a medium pan. While whisking, SLOWLY add the polenta or corn meal; continue whisking ingredients together and cooking for 2-3 minutes, until polenta begins to thicken. Reduce heat to simmer and cook until it becomes thick, but still creamy in texture. Add butter and grated Parmesan cheese; stir them in until melted and fully combined.
To serve, spoon hot polenta into individual serving bowls, then place 1-2 short ribs and a few of the cooked veggies on top. Garnish with a couple spoonfuls of pan sauce, and a sprig of fresh thyme over ribs, then serve, and enjoy!

Nutrition Facts

Beef Short Ribs With Parmesan Polenta

Amount Per Serving (1 large short rib + 1/2 cup polenta)

Calories 656 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 16g100%

Polyunsaturated Fat 21g

Cholesterol 72mg24%

Sodium 382mg17%

Carbohydrates 40g13%

Sugar 4g4%

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

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

19
Feb
2018

Creamy Chicken Broccoli Quinoa Casserole

categories: Casseroles, Chicken, Main Dishes

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You’ll love this family friendly creamy chicken broccoli quinoa casserole, with chicken, broccoli and quinoa in a creamy, cheesy sauce for dinner! Serves 6.

If you are looking for an easy to prepare, totally yummy, family friendly dinner, look no further! You will LOVE this Creamy Chicken Broccoli Quinoa Casserole. It really is comfort food, at it’s very best!

I found the recipe for this chicken broccoli quinoa casserole online and made it for our family recently. We really enjoyed it (and the leftovers, too!). Today I want to share with you how easy it is to make this delicious casserole.

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

Having Fun Trying Quinoa Recipes!

I’ve been experimenting with several quinoa recipes over the past couple years, like a Mediterranean Quinoa Salad, an Quinoa Enchilada Casserole (meatless), and even a Shrimp, Quinoa & Veggie Bowl. This experimentation has also now included a Thai Quinoa Salad with Peanut Sauce, and a Southwest Quinoa Salad. After this much experimentation I’ve decided I really love this “superfood”. This casserole recipe is fairly simple to prepare… here’s how!

How To Make Chicken Broccoli Quinoa Casserole

Start by placing chicken broth and half cup of milk in a saucepan; bring this to a low boil. In a separate cup, combine the remaining half cup milk with flour, salt, pepper, Parmesan cheese and poultry seasoning. Stir well, to remove lumps. Add this to the boiling milk mixture in saucepan. Whisk ingredients together until it thickens and forms a smooth sauce.

Pour the sauce into a large mixing bowl. Add 1 cup of water, crumbled bacon and uncooked quinoa, and mix to combine ingredients. Pour mixture into a well-greased (bottom and sides) 13 x 9 inch baking dish.

Slice the chicken breasts into thin strips. Lay the chicken strips over the surface of the quinoa sauce. Lightly sprinkle chicken with seasoning salt and additional Parmesan cheese.

Bake The Casserole

Place casserole in a preheated 400° oven. Bake for 30 minutes, uncovered.

While casserole is baking, prepare the broccoli. Place the broccoli florets in a pan of boiling water for 1 minute.

Remove broccoli after 1 minute, drain, then immediately cool it down by running it under cold water (by doing this step, it will ensure the broccoli remains a bright green color when baked). Drain and set aside.

Add The Cooked Broccoli to the Casserole

After the chicken broccoli quinoa casserole has cooked for 30 minutes, remove from oven. Give it a good stir. Place casserole back into the oven for 15 additional minutes until it is thick and creamy.

Add the broccoli florets, and stir to combine and distribute broccoli throughout the casserole. You want the sauce to be thick, smooth and creamy, so if you need to add a tiny bit of water to achieve this, do it at this time.

Garnish With Gruyere And Finish Baking

Garnish the top of the casserole with grated Gruyere cheese. Place casserole back into oven for about 5 minutes, to melt the cheese.

When done, remove casserole, let it cool for just a minute or two, then dish it up and serve!

The chicken broccoli quinoa casserole is delicious and it’s an entire meal in one dish! Any leftovers you may have are wonderful heated up in the microwave, as well! The chicken is cooked perfectly in this dish, and the casserole is full of flavor from the bacon, creamy quinoa sauce and the cheese! It’s soooo good!

Hope you will consider trying this recipe for chicken broccoli quinoa casserole, and don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page!

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Recipe Adapted From: Lindsay, at https://pinchofyum.com/creamy-chicken-quinoa-broccoli-casserole/

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0 from 0 votes

Creamy Chicken Broccoli Quinoa Casserole

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

You'll love this family friendly creamy chicken broccoli quinoa casserole, with chicken, broccoli and quinoa in a creamy, cheesy sauce for dinner! Serves 6.

Category: Entree

Cuisine: American

Keyword: chicken broccoli quinoa casserole

Servings: 6 servings

Calories Per Serving: 350 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups chicken broth , reduced sodium
1 cup milk 1%
1/4 cup Parmesan cheese , grated
1 teaspoon poultry seasoning
1/2 cup all purpose flour
2 cups water , divided
1 cup quinoa , uncooked
1/4 cup bacon , cooked, crumbled
2 teaspoons seasoning salt
1 pound chicken breasts , boneless, skinless
3 Tablespoons Parmesan cheese , grated
3 cups broccoli florets
1/2 cup Gruyere cheese , shredded

US Customary - Metric

Instructions

Preheat oven to 400°. Spray or grease a 9x13 baking dish generously on bottom and sides.
Place chicken broth 1/2 cup milk in a saucepan; bring this to a low boil. In a separate cup, combine remaining milk with flour, salt, pepper, Parmesan cheese and poultry seasoning. Stir well, to remove lumps. Whisk this into boiling milk mixture. Whisk until it thickens and forms a smooth sauce. Pour sauce into a large mixing bowl. Add 1 cup of water, crumbled bacon and uncooked quinoa; mix well.Pour mixture into prepared baking dish.
Slice chicken into thin strips. Lay strips over the surface of the quinoa sauce. Lightly sprinkle pieces of chicken with seasoning salt and Parmesan cheese. Place casserole in 400° oven. Bake for 30 minutes, uncovered.
While casserole is baking, prepare broccoli. Place broccoli florets in a pan of boiling water for 1 minute. Remove, drain, then immediately run it under cold water (this will ensure the broccoli remains a bright green color when baked). Drain and set aside.
After casserole has cooked for 30 minutes, remove from oven. Give it a good stir. Place casserole back into the oven for 15 additional minutes until it is thick and creamy. Add broccoli florets; stir to combine and distribute broccoli throughout casserole. You want the sauce to be thick, smooth and creamy, so if you need to add a tiny bit of extra water to achieve this, do it at this time (optional).
Garnish the top of the casserole with grated Gruyere cheese. Place casserole back into oven for about 5 minutes, to melt the cheese. Remove from oven, serve and enjoy!

Nutrition Facts

Creamy Chicken Broccoli Quinoa Casserole

Amount Per Serving (1 g)

Calories 350 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 69mg23%

Sodium 1339mg58%

Potassium 719mg21%

Carbohydrates 31g10%

Fiber 3g13%

Sugar 2g2%

Protein 29g58%

Vitamin A 535IU11%

Vitamin C 46.9mg57%

Calcium 285mg29%

Iron 2.7mg15%

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

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

13
Feb
2018

Mediterranean Quinoa Salad

categories: Lunch - Quick and Easy, Meatless Meals, Salads, Side Dishes

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You’ll enjoy Mediterranean Quinoa Salad, with traditional Greek flavors of kalamata olives, feta cheese, roasted red peppers, and a simple dressing!

I’ve been enjoying cooking with quinoa recently. Did you know that quinoa is believed to have originated in the northwest part of South America?

Cooked quinoa provides healthy nutrients similar to what is typically found in rice and wheat, contains proteins and fiber, and is gluten-free. It is commonly referred to as a superfood, and is so easy to prepare!

If you enjoy quinoa, I’m confident you’ll like this delicious salad! By the way, if you’re interested in using quinoa for breakfast, be sure to check out my recipe for Apricot Almond Breakfast Quinoa! Anyways, here’s how to make this Mediterranean Quinoa Salad.

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

Cook The Quinoa

To make this delicious dish, you will first need to cook the quinoa (according to package instructions) in lightly salted boiling water until done.

Fluff the cooked quinoa with a fork once done. Set it aside until it has cooled down to room temperature.

Make The Salad Dressing

While the quinoa is cooking, make the simple salad dressing for the Mediterranean quinoa salad. Add the ingredients (olive oil, red wine vinegar, oregano, salt and pepper) to a small bowl.

Mix these ingredients well using a fork, until fully combined. Set dressing aside until ready to top the salad.

Assemble The Mediterranean Quinoa Salad

Place all the salad ingredients into a large mixing or serving bowl. Isn’t it colorful? The salad has quinoa, roasted red peppers, corn, cilantro, red onion, feta cheese and kalamata olives.

Give the salad dressing a quick stir and pour over the salad ingredients. Gently mix the Mediterranean quinoa salad together so the dressing coats everything well.

Time To EAT!

Once the salad has been mixed, it’s ready to serve! See how easy that was? And it REALLY tastes great!

Mediterranean Quinoa Salad is a fantastic side dish for a variety of meals. We enjoyed it with pan-seared creole salmon, and a small spinach salad, and it tasted wonderful!

This would also be a tasty light lunch, as well, and just for the record, the leftovers were just as good the next day!

If you enjoy quinoa, you might also enjoy my recipes for Southwest Quinoa Salad, Quinoa Enchilada Casserole (meatless), or a delicious Shrimp, Quinoa & Veggie Bowl.

Hope you will consider trying this recipe, and as always, I hope you will enjoy it! Don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page.

Take care, and may God bless you and surround you with His love today and always!

Want More Recipes? Get My FREE Newsletter!

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

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

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

Recipe Source: https://cooktoria.com/recipe/mediterranean-quinoa-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Mediterranean Quinoa Salad

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

This simple Quinoa Salad is filled with Mediterranean flavors! Easy to prepare, this is a fantastic tasting salad or side dish to serve for lunch or dinner!

Category: Salad/Side Dish

Cuisine: Mediterranean

Keyword: Mediterranean quinoa salad

Servings: 4 Servings

Calories Per Serving: 295 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

1/2 cup quinoa , uncooked
1 cup kalamata olives , pitted, sliced
1 cup corn kernels , fresh or canned
1 cup roasted red peppers , sliced
2/3 cup feta cheese , fat free
1/2 cup red onion , diced
1/2 cup cilantro , chopped

For Salad Dressing:

2 Tablespoons olive oil , extra virgin
2 teaspoons red wine vinegar
1 teaspoon dried oregano
1/4 teaspoon salt and pepper , to taste

US Customary - Metric

Instructions

Cook quinoa in lightly salted water according to package instructions (approx 12-15 minutes). When done, drain, then set aside to let quinoa cool.
Mix salad dressing ingredients together in a small bowl until fully blended.
Place all salad ingredients in a large mixing bowl. Pour salad dressing over the top. Mix all ingredients gently until dressing has been incorporated into salad. Serve, and enjoy!

Nutrition Facts

Mediterranean Quinoa Salad

Amount Per Serving (1 g)

Calories 295 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Cholesterol 22mg7%

Sodium 1507mg66%

Potassium 267mg8%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 2g2%

Protein 8g16%

Vitamin A 575IU12%

Vitamin C 17.5mg21%

Calcium 165mg17%

Iron 1.8mg10%

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

Here’s one more for your Pinterest boards

08
Feb
2018

Chicken Taco Salad Bowl

categories: Chicken, Main Dishes, Mexican / Southwestern, Salads

224 Shares

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Make a Chicken Taco Salad in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from home?

Did you know it’s easy to make a delicious Chicken Taco Salad Bowl. Who doesn’t like this filling salad served in an edible tortilla shell? Taco salads are simple to create, and the edible tortilla bowls are very easy to make.

How Does The Tortilla Bowl Get Its Shape?

I use metal tortilla bowl forms that I bought on Amazon several years ago. I think it was about $10 dollars total for two of them.

No, I am not receiving compensation for mentioning this, just thought you might like to see what I used. They have been worth every single penny, and I’ve used them so many times I’ve lost count!

The metal forms are sprayed with non-stick spray and the tortillas are lightly pressed into the mold, then baked for 5 minutes. That’s it! It’s really simple (and you can store them in an airtight container for 2 days, so you can easily make them ahead of time)!

**NOTE: If you don’t have access to tortilla bowl pans, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray. Press a “burrito-sized” tortilla into the bowl (creasing the edges to fit, if needed).

Bake for 10-15 minutes in a preheated 375 degree oven, or until light brown and crispy. Remove from oven. Let cool for a few minutes, then carefully remove crisp tortilla from bowl.

Cook And Season The Chicken

When I make a taco salad bowl I typically use shredded pork, ground beef or shredded cooked chicken. This time I used 2 cooked/shredded chicken breasts and added a little bit of onion.

I season the meat by using my own taco seasoning mix, OR you can use 1/2 an envelope of store-bought taco seasoning (following instructions on package), to season the chicken.

“Building” A Chicken Taco Salad Bowl

Spread warm refried beans across the bottom of the baked tortilla shell. I usually try to use non-fat beans to cut down on calories.

After that I add lots of shredded lettuce, chopped cilantro, then top it with the seasoned shredded chicken and onion mixture.

Finish Making The Chicken Taco Salad Bowl And Serve

Top the chicken taco salad off with a nice chunky salsa, chopped tomatoes, grated cheddar cheese, a dollop of sour cream or non-fat plain yogurt, and a few sprigs of cilantro.

Use whatever suits your own personal preference. This is how we enjoy them! You can add any other garnishes you enjoy, such as guacamole, avocado slices or sliced black olives, too.

Here are the two chicken taco salad bowls I made for my husband and I. They look festive, and the crisp tortilla bowls are completely EDIBLE! This is one of our favorite dinners, because it fills you up, tastes fantastic, and because we LOVE any kind of Mexican food!

Another big plus is that we don’t have to go out to a restaurant, but can enjoy it from the comfort of our own home!

Go ahead… pull up a chair, grab a fork and have a bite! I just KNOW you will enjoy this meal! And by all means, add any other ingredients you wish, to creatively make this salad your own!

At times I’ve added avocado slices, or guacamole, sliced olives, and even chopped green chilies to our salad… all are tasty additions!

Sure hope you will try this recipe for a delicious chicken taco salad. As much as I enjoy going OUT for Mexican food , sometimes it’s easier, more convenient and less expensive to make these tasty salads at home!

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

Looking For More MAIN COURSE SALAD Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful tasting main course salad recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chicken Taco Salad Bowl

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Make a Chicken Taco Salad in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from home?

Category: Dinner

Cuisine: Mexican

Keyword: chicken taco salad

Servings: 2 servings

Calories Per Serving: 348 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 burrito sized flour tortillas , baked into bowl shape and crisp (See NOTES below)
2 cooked and shredded chicken breasts
2 Tablespoons chopped onions
1/2 package taco seasoning (plus water per pkg. instructions)
1 can refried beans (I used non-fat)
2 cups Iceberg lettuce , chopped
2 Tablespoons cilantro , chopped, divided
Salsa (as desired)
1 medium tomato , chopped, divided
1/2 cup Cheddar cheese , grated, divided
Dollop of light sour cream (as desired)
Additional sprigs of cilantro
OPTIONAL GARNISH: guacamole , sliced avocados, sliced black olives, chopped green chilies

US Customary - Metric

Instructions

Bake tortilla bowls until crisp. Set aside. NOTE: If using metal tortilla bowl forms, spray pan with non-stick spray. Press tortilla into pan. Bake at 375 degrees for 5 minutes or until light brown and crispy. If you don't have access to the tortilla bowl forms, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray. Press a "burrito-sized" tortilla into the bowl (creasing edges to fit, if needed). Bake 10-15 minutes in a 375 degree oven, or until light brown and crispy. Remove from oven. Let cool, then carefully remove crisp tortilla from bowl.
Cook shredded chicken, onion and taco seasoning per package instructions. Set aside.
To build salads, divide and layer ingredients into tortilla bowls: Refried beans, Shredded lettuce, cilantro, and seasoned shredded chicken, salsa, chopped tomato, grated cheddar cheese.
Garnish with a dollop of sour cream and additional cilantro, if desired. Additional garnishes can include guacamole, avocado slices, sliced black olives or chopped green chilies. Serve, and enjoy this delicious Mexican salad.

Nutrition Facts

Chicken Taco Salad Bowl

Amount Per Serving (1 salad bowl)

Calories 348 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Cholesterol 101mg34%

Sodium 539mg23%

Potassium 637mg18%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 3g3%

Protein 34g68%

Vitamin A 855IU17%

Vitamin C 10.6mg13%

Calcium 247mg25%

Iron 1.8mg10%

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

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30
Jan
2018

Grilled Patty Melt

categories: Beef, For The BBQ Grill, Main Dishes, Sandwiches

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Make a classic grilled patty melt from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!

Do you enjoy a good Patty Melt? I sure do – YUM! Sometimes when we go out for hamburgers, I opt for a grilled patty melt, because I love the simplicity of this sandwich and I LOVE the taste! Did you know it’s EASY to make them from the comfort of your own home?

Seriously… I love grilled onions, I love cheese and I love burgers, so how could I not enjoy this simple classic grilled sandwich? A patty melt features all of those ingredients, and is a popular menu item at diners and Mom and Pop restaurants around the country!

Now, please note that I didn’t say they are the HEALTHIEST meal option, but I do believe life (including food choices) is all about balance. Every now and then, a grilled patty melt with perfectly caramelized onions and gooey cheese on buttered rye bread makes me deliriously HAPPY.

I enjoyed eating this grilled patty melt. Every single bite… THEN I went for a 237 mile walk to work off the calories… Ha Ha!

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

How To Make A Grilled Patty Melt

Patty melts are easy to make. They do take a little bit of prep time, because you need to caramelize and brown the sliced onions really well!

Slice the onions thin, then cook low and slow in a little butter for 20-25 minutes, stirring occasionally. If you are a multi-tasker, you can grill the patties at the same time.

You can also prepare the onions for the patty melt ahead of time, if you want. This could save you time later on when everyone is ravenous and starving.

Lightly season the ground beef with salt, pepper, a touch of garlic powder and some Worcestershire sauce, then shape the meat into patties.

Make the patties slightly oblong to fit better on a piece of Rye bread (the “traditional” bread used to make this sandwich).

Cooking The Beef For A Patty Melt

Grill the beef patties on both sides on medium-high heat until they reach the desired doneness (I am a medium-well gal, myself). I cook the meat on an indoor cast iron grill, but they are just as easily cooked on a BBQ grill.

Make sure the grill or pan you use is very hot before adding the meat. This helps to create a crusty “sear” on the outside.

Once ready to cook the grilled patty melt, spread butter on one side of each slice of bread (like making a grilled cheese sandwich).

Place the cooked meat patty onto the non-buttered side, then pile on the caramelized onions.

NOTE: If you want a LOT of cheese, place a piece of Swiss cheese on the bread before placing the patty on, then add another one to the top. I wanted just a small amount of cheese, so I put it only on top of the onions.

Top With Another Slice Of Bread

Place another slice of bread on top of the cheese (buttered side out). If you wish to add Thousand Island dressing (a lot of restaurants serve it with this), spread it onto the unbuttered side of the top slice of bread.

Cook the patty melt as you would a grilled cheese sandwich. Once the bottom slice of bread is golden brown and toasty, carefully flip the sandwich to the other side.

Continue cooking the grilled patty melt until the bread is crusty and golden brown, the cheese has melted, and the sandwich is heated through.

Time to EAT!

Once done, carefully slice the patty melt in half, and serve with additional Thousand Island dressing or ketchup for dunking!

And, if you want MORE calories (cough, cough), add some fries! French fries are VEGETABLES, right?

That’s it! See how easy it is to make this classic sandwich? Now you can make a delicious grilled patty melt in the comfort of your own home!

The secret is getting the onions cooked just right, along with crispy rye bread, a well-seared beef patty, and ooey gooey melted cheese! This simple meal always make me happy!

I hope you will consider making these yummy sandwiches for lunch or dinner for friends or family! Have a fantastic day!

Looking For More SANDWICH Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have quite a few delicious sandwich recipes you might enjoy, including:

Interested In More Recipes?

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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0 from 0 votes

Grilled Patty Melt

Prep Time

25 mins

Cook Time

5 mins

Total Time

30 mins

Make a classic grilled patty melt from the comfort of home! Seasoned beef, rye bread, caramelized onions, and gooey cheese create a delicious grilled sandwich!

Category: Entree, Sandwich

Cuisine: American

Keyword: patty melt

Servings: 4 servings

Calories Per Serving: 804 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 onions , peeled, sliced thin
1 Tablespoon butter
1½ pounds ground beef
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
4-5 dashes Worchestershire sauce
2 Tablespoons butter
8 slices rye bread (can substitute sourdough)
4 slices Swiss cheese (use more, if desired- can also substitute American cheese)
Thousand Island dressing (optional, if desired)

US Customary - Metric

Instructions

Trim ends off onions, peel, then slice thin. Melt 1 Tablespoon butter in skillet. Cook onions slices on medium heat for 20-25 minutes, stirring occasionally. When done, the caramelized onions should be softened and light brown. Set aside.
Season ground beef with salt, pepper, garlic powder and Worchestershire sauce. Mix well. Shape meat into 4 slightly oblong patties (to fit shape of rye bread). Grill beef patties on grill or in skillet on medium-high heat (spray skillet with non-stick spray or use melted butter) until cooked through to your preferred done-ness. Make sure the grill or pan you use is very hot before adding the meat. This helps to create a quick, crusty "sear" on the outside. When done, set beef patties on paper towel to drain excess grease.
When ready to cook sandwich, spread butter on one side of each slice of bread. Place cooked meat patty onto the non-buttered side, then piled on the caramelized onions. Top with slice of Swiss cheese. NOTE: If you want a LOT of cheese, place a piece of Swiss cheese on the bread before placing the patty on, then add another slice to the top.
Place a slice of buttered bread on top of the cheese (butter side out). If you wish to add Thousand Island dressing, spread it onto the unbuttered side of the top slice of bread. Cook patty melt on low heat as you would a grilled cheese sandwich. Once the bottom is golden brown and toasty, carefully flip the sandwich (with a spatula) to the other side, and continue cooking until golden brown, cheese has melted, and sandwich is heated through. Once done, carefully slice patty melt in half, and serve with additional Thousand Island dressing or ketchup for dunking! Enjoy!

Nutrition Facts

Grilled Patty Melt

Amount Per Serving (1 sandwich)

Calories 804 Calories from Fat 468

% Daily Value*

Fat 52g80%

Saturated Fat 23g144%

Cholesterol 169mg56%

Sodium 1222mg53%

Potassium 667mg19%

Carbohydrates 38g13%

Fiber 4g17%

Sugar 5g6%

Protein 42g84%

Vitamin A 495IU10%

Vitamin C 4.3mg5%

Calcium 311mg31%

Iron 5.4mg30%

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

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15
Jan
2018

Southwest Chicken Salad

categories: Chicken, Main Dish Salads, Main Dishes, Salads

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You’ll love this Southwest chicken salad with marinated chicken, beans, corn, tomatoes, avocados, and lettuce, topped w/ a creamy lime cilantro dressing!

If you enjoy flavor-filled main dish salads, you will love this Southwest Chicken Salad. It is a wonderful main dish salad, full of flavor!

I found this recipe for Southwest chicken salad on Pinterest, and it not only sounded HEALTHY, but DELICIOUS! The original recipe serves 4, but I very slightly modified it to make two servings, for my husband and I to enjoy!

OH MY GOODNESS- this delicious salad is amazing, and I mean it is “we ate every single bite” amazing! Here’s how to make it.

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

Making The Marinade

I made the marinade early in the day, and let the chicken “bathe” in it for hours, to soak up great flavor! When I was ready to fix dinner, all I had to do was grill the chicken on my stove top and assemble the salad. EASY!

To make the marinade, combine the marinade/salad dressing ingredients in a medium bowl, EXCEPT FOR THE YOGURT! Mix together until all are well blended.

Pour HALF of the marinade (set aside the other half) into a rimmed dish and add the pieces of chicken.

Marinate The Chicken

Turn the pieces of chicken over in the dish, to coat all sides of the meat well. Cover the chicken and place the dish in a refrigerator for 2 hours (or more, if time allows).

Cover the remaining half of the marinade and keep it refrigerated until it’s ready to be used.

When you’re ready to assemble the salad for your meal, remove the reserved marinade from refrigerator. Blend in the Greek yogurt, until it’s fully incorporated and the sauce is creamy.

Cook The Marinated Chicken

After the chicken has fully marinated, remove it from the refrigerator. Heat a teaspoon of oil in a skillet or on a grill on medium-high heat until very hot, but not smoking.

Sear the chicken on the first side (without moving it in the pan) until the bottom is golden brown and crispy. Flip the chicken over and cook other side until it is fully done (internal temp. of 165°F).

I typically use an indoor cast iron grill to cook the chicken, and it takes about 8-10 minutes per side. If the chicken pieces are very thin, your cooking time may be less.

Once done, remove the chicken from the dish (and discard the chicken marinade). Let the chicken rest for 5 minutes so the juices can redistribute internally, then cut each piece into thin slices,.

Assemble The Southwest Chicken Salad

When you are ready to assemble salad, fill individual bowls or plates with cold, chopped romaine lettuce. Divide the corn, beans, and cherry tomato halves between servings.

Top each Southwest chicken salad with avocado and chicken slices. It looks quite decorative if the chicken and avocado are fanned out slightly..

My husband wanted an entire half an avocado sliced on his salad, as you can tell from the 2nd photo below… ha ha!

Time To EAT The Southwest Chicken Salad

Drizzle the salad with the prepared cilantro lime salad dressing. Serve, and enjoy this absolutely amazing tasting meal!

NOTE: I made 2 large entree size salads for us. If making 4 large salads, increase chicken to 4 pieces, and double the amount of corn, beans, cherry tomatoes, and add additional lettuce. You will not need to double the marinade.

We absolutely LOVED this Southwest chicken salad; we were very full and completely satisfied after eating! The grilled chicken had great flavor, thanks to the lime cilantro marinade, and the low fat flavor-filled dressing made this dish shine!

I sincerely hope you will consider trying this recipe and trust you’ll love it as much as we do! Southwest Chicken Salad is totally delicious, filling, and very colorful!

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

Looking for More MAIN COURSE SALAD Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of main course salads you might want to check out, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

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

Recipe Adapted From: Karina, at https://cafedelites.com/southwestern-chicken-salad/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Southwest Chicken Salad

Prep Time

2 hrs

Cook Time

20 mins

Total Time

2 hrs 20 mins

You'll love this Southwest chicken salad with marinated chicken, beans, corn, tomatoes, avocados, and lettuce, topped w/ a creamy lime cilantro dressing!

Category: Dinner

Cuisine: Southwest

Keyword: Southwest chicken salad

Servings: 2

Calories Per Serving: 468 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 large chicken thighs (boneless, skinless)

For Marinade/Salad Dressing:

2 Tablespoons olive oil
1/3 cup fresh lime juice (approx. 2 large limes)
1 teaspoon lime zest
4 Tablespoons fresh cilantro (finely chopped)
1 teaspoon brown sugar
2 garlic cloves , minced
1/2 teaspoon cumin (ground)
1/2 teaspoon red chili pepper flakes
1 teaspoon salt
1/4 cup plain Greek yogurt (THIS IS USED FOR DRESSING ONLY!!!)

For Salad:

4 cups romaine lettuce (torn or chopped)
1/2 cup cherry tomatoes (cut in half)
1/2 avocado , thinly sliced
1/2 cup canned black beans (drained, rinsed)
1/2 cup canned whole kernel corn (drained, rinsed)

US Customary - Metric

Instructions

In a medium sized bowl, combine all marinade/salad dressing ingredients EXCEPT FOR THE YOGURT! Mix together until well blended. Pour HALF of the marinade (set aside the other half) into a rimmed shallow dish and add the chicken. Toss to coat well. Cover chicken and place in refrigerator for 2 hours (or more, if time allows). Cover remaining marinade and refrigerate until ready to use.
After chicken has fully marinated, remove it from refrigerator. Heat a teaspoon of oil in a skillet or on a grill on medium-high heat until very hot, but not smoking. Cook chicken on first side until bottom is golden brown and crispy, then flip and cook other side until chicken is fully cooked throughout. (I used an indoor cast iron grill and it took about 10 minutes per side). Once done, remove chicken, and let it rest so juices can settle internally. After chicken has rested for 5 minutes, cut each piece into thin slices. Discard chicken marinade.
When ready to assemble salad, remove reserved marinade from refrigerator. Blend in the Greek yogurt, until completely incorporated and creamy.
To assemble salads, fill individual bowls or plates with chopped romaine. Divide corn, beans, and cherry tomato halves between servings. Place avocado and chicken slices decoratively on top of salad. Drizzle each salad with reserved creamy cilantro lime dressing. Serve, and enjoy!

Recipe Notes

*NOTE: I made 2 large salads for us. If making 4 servings, increase chicken to 4 pieces, and double the amount of corn, beans, cherry tomatoes, and add additional lettuce, as desired. (Use same amounts written for marinade/dressing).

Nutrition Facts

Southwest Chicken Salad

Amount Per Serving (1 main course salad)

Calories 468 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 4g25%

Cholesterol 108mg36%

Sodium 1525mg66%

Potassium 1092mg31%

Carbohydrates 28g9%

Fiber 8g33%

Sugar 5g6%

Protein 30g60%

Vitamin A 8670IU173%

Vitamin C 32.1mg39%

Calcium 101mg10%

Iron 3.5mg19%

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

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02
Jan
2018

Southwest Quinoa Salad

categories: Meatless Meals, Salads, Side Dishes

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Southwest Quinoa Salad is a healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers, avocado, and a flavorful cilantro lime dressing!

Happy New Year! If you’re like many others, you’ve started the year with a determination to eat healthier or lose some weight! This Southwest Quinoa Salad is a delicious, healthy recipe solution for you! It features quinoa, black beans, tomatoes, corn, bell peppers, and avocado, topped with a scrumptious cilantro lime dressing! YUM!

This is my first official blog post of 2018, and I’m so grateful to be able to share this recipe with you from our newly remodeled kitchen. I don’t know about you, but we managed to eat quite a bit of Christmas goodies and take-out over the holidays (due to my husband and I loving sweets AND having no kitchen to cook in for the past 2 months).

Now we have begun the year determined to make wiser choices. Say hello to this quinoa salad. It’s a flavor-filled healthy “meatless” dish is perfect as a light side dish or a quick lunch!

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

Here’s How To Make Southwest Quinoa Salad

Put the uncooked quinoa in a fine mesh strainer and rinse with water (this helps clean the quinoa). Place the rinsed quinoa, water and salt in a saucepan; bring the mixture to a boil over high heat.

When it comes to a boil, reduce heat to medium-low and put a lid on the pan. Cook quinoa for approximately 17-20 minutes (or until all liquid has been absorbed). Remove pan from heat, set aside, and let quinoa cool down to room temperature.

Place cherry tomatoes, corn, black beans, bell peppers, avocado and room temperature quinoa into a large salad bowl. Set aside. TIP: An easy tip for cubing an avocado is to cut it in half, remove pit, then use a knife to slice grid lines into avocado lengthwise, then horizontally, without cutting through peel. Once cut, slide a large spoon around the inside of the peel, and the avocado cubes should fall out!

Make The Cilantro Lime Salad Dressing

To make the simple cilantro lime dressing, whisk together olive oil, light sour cream, lime zest and juice, garlic powder, cumin, salt, pepper and cilantro in a small bowl . Be sure to mix well.

Pour all of the dressing over salad, and stir well, to combine all ingredients thoroughly. The quinoa will absorb all the delicious Southwestern flavors from the dressing and will really make this dish shine!

Southwest Quinoa Salad Is Ready To Enjoy!

Garnish the Southwest quinoa salad with a sprig of fresh cilantro, and serve it as a side dish. Since it is so filling, this salad (even without meat), would be a quick vegetarian meal or “take to work” packed lunch! The salad tastes good served at room temperature OR chilled!

Here’s a close up of some Southwest Quinoa Salad goodness. Yum! I love the fact that it not only tastes wonderful, but is quite colorful and good for you!

New Beginnings

I served this Southwest Quinoa Salad with roasted turkey breast and steamed broccoli, for a healthy New Years Day dinner! My husband and I really enjoyed it, and it was FUN to prepare my first recipe for 2018 in our newly remodeled kitchen.

This was after 2 months of not being able to cook in there! Yay for our new, updated kitchen, appliances and counter tops! We still have some work to do, but I’ve begun cooking in my kitchen once again. Yay!

I want to wish you again a Happy New Year from our home to yours! The arrival of a new year brings with it an infinite number of opportunities to encourage and serve others. Opportunities will also arise to grow as a person, create great memories, and cook delicious meals for yourself and those you love!

Hope you will join me in rising to the occasion, and as always, thank you for visiting The Grateful Girl Cooks. I appreciate each one of you. Have a great day!

Looking For More Recipes That Use QUINOA?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some delicious recipes that feature quinoa you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

Recipe Source: http://togetherasfamily.com/2017/05/fiesta-quinoa-salad/

0 from 0 votes

Southwest Quinoa Salad

Prep Time

8 mins

Cook Time

17 mins

Total Time

25 mins

Southwest Quinoa Salad is a healthy side or vegetarian dish featuring quinoa, tomatoes, corn, beans, peppers, avocado, and a flavorful cilantro lime dressing!

Category: Salad

Cuisine: Southwest

Keyword: Southwest quinoa salad

Servings: 8 side servings

Calories Per Serving: 218 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

1¼ cups uncooked quinoa
2½ cups water
1/2 teaspoon salt
1 cup halved cherry tomatoes
1 can corn , drained (standard sized can)
1 can black beans , drained and rinsed
1 orange bell pepper , chopped (I used a combination of red, orange and green)
1 avocado , peeled and cubed

For Cilantro Lime Dressing:

1/4 cup olive oil
1/4 cup reduced fat sour cream (can substitute plain non-fat yogurt)
Zest and juice from 1 lime
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup chopped cilantro

US Customary - Metric

Instructions

Put the uncooked quinoa in a fine mesh strainer and rinse with water (this helps clean quinoa). Place the rinsed quinoa, water and salt in a saucepan; bring the mixture to a boil over high heat. When it comes to a boil, reduce heat to medium-low and put a lid on the pan. Cook quinoa for approximately 17-20 minutes (or until all liquid has been absorbed). Remove pan from heat, set aside, and let quinoa cool down to room temperature.
Place cherry tomatoes, corn, black beans, bell peppers, avocado and cooled quinoa into a large salad bowl.
To make cilantro lime dressing, in a small bowl whisk together olive oil, light sour cream, lime zest and juice, garlic powder, cumin, salt, pepper and cilantro. Be sure to mix well. Pour all of the dressing over salad, and stir well to combine all ingredients thoroughly. Serve as a side dish or as a healthy meatless meal, and enjoy! (Store leftovers in a covered container in refrigerator).

Nutrition Facts

Southwest Quinoa Salad

Amount Per Serving (1 serving)

Calories 218 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Cholesterol 2mg1%

Sodium 307mg13%

Potassium 367mg10%

Carbohydrates 21g7%

Fiber 4g17%

Sugar 1g1%

Protein 4g8%

Vitamin A 660IU13%

Vitamin C 25.9mg31%

Calcium 32mg3%

Iron 1.7mg9%

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

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21
Dec
2017

Mexican Stuffed Pasta Shells

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

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Mexican Stuffed Pasta Shells, with seasoned beef, cheese and onion, are baked and topped with cheese, cilantro, tomatoes, and sour cream!
Mexican Stuffed Pasta Shells are a delicious twist on traditional stuffed pasta. Ground beef, cheese and onion filled pasta shells are baked in enchilada sauce, then topped with cheese, cilantro, tomatoes, and garnished with a dollop of sour cream, for a flavor-filled dinner!

Last Spring I made Chicken and Broccoli Alfredo Stuffed Shells and we really enjoyed them. Now fast forward to about 4 months later when I started thinking about how much my husband and I absolutely LOVE Mexican food. A light bulb went off in my head and I decided to experiment and make more stuffed shells, but this time create a recipe with a Mexican twist! We really enjoyed them, so am sharing the details on the ol’ blog today.

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

How Do You Make Mexican Stuffed Pasta Shells?

These Mexican stuffed pasta shells are really easy to prepare. Start by cooking 1 pound of ground beef with sliced green onions in large skillet on medium heat. Once the meat is cooked, drain grease from pan (discard grease). Add one taco seasoning packet and cook according to seasoning package instructions.

When the meat has been cooked and seasoned, transfer it to a large mixing bowl and let it cool for 4-5 minutes. Add 3 Tablespoons of enchilada sauce, grated cheddar and jack cheeses; and stir to combine. Set aside.

Cook The Pasta Shells

In a large pot of boiling salted water, cook the jumbo pasta shells according to package directions. When the pasta shells are finished cooking, drain them well. Place the drained shells in a single layer on wax paper or parchment paper.

Prepare The Filled Mexican Stuffed Pasta Shells For Baking

Place several heaping spoonfuls of enchilada sauce on the bottom of a baking dish (enough to just barely cover the bottom of dish). Fill the cooked pasta shells with the ground beef mixture, then place them into a baking dish in a single layer.

Once all shells are filled and in the baking dish, spoon the rest of the enchilada sauce over the shells to cover. Sprinkle with the remaining half of the cheddar and jack cheeses.

Bake The Mexican Stuffed Pasta Shells

Cover dish with aluminum foil and bake in preheated 350 degree oven for 25-30 minutes total. Remove the foil for the last 10 minutes of baking. Sauce and cheese should be bubbly when done. Remove dish from oven.

Garnish And Serve The Stuffed Shells!

To serve, top with additional cheese, tomato, cilantro and green onions, for a great splash of color (and added flavor)! This dish will not only taste good… it will look good, too!

Place 2-3 shells onto each individual serving plate, and top each shell with a small dollop of sour cream. Serve… and enjoy!

Hope you will consider making these flavor-filled Mexican stuffed pasta shells for an upcoming meal. I served them with a simple mixed green salad on the side, and they were quite filling. Have a great day!

Looking For More Mexican-Inspired Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of delicious, Mexican-inspired recipes you might want to check out, including:

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0 from 0 votes

Mexican Stuffed Pasta Shells

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Mexican Stuffed Pasta Shells, with seasoned beef, cheese and onion, are baked and topped with cheese, cilantro, tomatoes, and sour cream!

Category: Entree

Cuisine: Mexican

Keyword: Mexican stuffed pasta shells

Servings: 6 servings (3 shells per serving)

Calories Per Serving: 445 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 pound ground beef
2 green onions (sliced, use green stalk and white bulb)
1 envelope taco seasoning
3 Tablespoons chopped cilantro
1/2 cup grated cheddar cheese , DIVIDED
1/2 cup grated jack cheese , DIVIDED
1 can (19 ounces) red enchilada sauce
Approx. 1/2 box jumbo pasta shells (I used 18 shells)

For Garnish (use as little or as much as you desire)

Chopped tomato, green onion, cilantro, grated cheddar, and sour cream

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Place several large spoonfuls of enchilada sauce on the bottom of a baking dish (enough to just cover the bottom). Set aside.
Cook ground beef with chopped green onions in large skillet on medium heat. When meat is cooked, drain and discard grease. Add taco seasoning packet and cook according to seasoning package instructions. Once meat has finished cooking, transfer it to a bowl, and let cool down for 4-5 minutes. Discard grease from pan. Add 3 Tablespoons enchilada sauce and HALF of the grated cheddar and jack cheeses to the meat; stir to combine. Set aside.
In a large pot of boiling salted water, cook jumbo pasta shells according to package directions. When pasta is done cooking, drain, then place shells in a single layer on wax paper or parchment paper. Fill cooked pasta shells with the ground beef mixture, then place into baking dish (on top of sauce) in a single layer.
Once all shells are filled and in baking dish, spoon the rest of the enchilada sauce over shells to cover. Sprinkle with the remaining half of the cheddar and jack cheeses.
Cover dish with aluminum foil and bake in preheated 350 degree oven for 25-30 minutes total. Remove foil for the last 10 minutes of baking. Sauce and cheese should be bubbly when done. Remove dish from oven.
To serve, garnish with additional cheese, chopped tomato, chopped cilantro, and green onions, for a great splash of color and flavor! Place 2-3 shells onto each person's plate; top each shell with a small dollop of sour cream. Serve and enjoy!

Nutrition Facts

Mexican Stuffed Pasta Shells

Amount Per Serving (1 serving)

Calories 445

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

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15
Dec
2017

Easy Stovetop Macaroni and Cheese

categories: Lunch - Quick and Easy, Main Dishes, Meatless Meals, Pasta

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Easy Stovetop Macaroni and cheese is a creamy, delicious, family-friendly comfort food – quick and easy to make in 15 minutes!

A friend of ours had surgery recently and I was grateful for the opportunity to take her family dinner once she returned home from the hospital. My husband grilled some chicken and one of the side dishes I made was this easy macaroni and cheese. I really hoped her two children would enjoy this creamy, cheesy side dish!

A second batch was made for my husband and I because it tasted so GOOD (Yep… I sampled it when I made it for my friends… quality-control)! The recipe is incredibly simple to make, and if you enjoy satisfying comfort foods, you’ll enjoy this mac and cheese.

My theory is that you can never go wrong with a basic cheese sauce and pasta! Creamy, cheesy, satisfying and delicious are words used to describe this family-friendly recipe for macaroni and cheese! Here’s how easy it is to make this simple dish!

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

How To Make Easy Stovetop Macaroni and Cheese

Cook elbow macaroni (or other small shaped pasta) according to package directions. While pasta is cooking, in a separate sauce pan, melt butter and stir in flour, salt, onion and garlic powders until well blended.

Add milk to pan. Cook on medium-high heat, stirring (or whisking) often, until the mixture comes to a boil. Turn heat down to low, and continue to simmer (stirring often), until the sauce has thickened. This should take about 2 minutes.

Once sauce has thickened, remove pan from heat. Immediately stir in the grated cheddar cheese and a couple dashes of hot pepper sauce (or more if you like the heat). Stir until cheese has completely melted.

When the pasta has finished cooking, drain, then immediately place hot pasta back into the pan you used to cook it.

Time to Add the Sauce

Pour hot, thickened cheese sauce over the hot drained pasta, and stir well to combine.

Taste test…add additional salt (and pepper), if desired. I added an extra handful of cheddar cheese at this point, as well (but that is completely optional… we are big cheese lovers!). Stir well to make sure the easy stovetop macaroni and cheese is fully coated with the yummy sauce.

That’s all there is to it! Serve the macaroni and cheese while it is hot… and enjoy a bowl of this creamy, satisfying comfort food! If you like mac and cheese, perhaps you would also be interested in a Pasta, Ham and Gruyere Cheese Casserole (baked), or a Cheesy Ham, Spinach and Macaroni Bake.

NOTE: The leftovers are really good, too. Store in an air-tight container in refrigerator. Before you reheat, you might need to add a tiny bit of milk and stir, to “re-vitalize” it!

I hope you can see how EASY it is to make this side dish OR main dish in no time at all! If you cook the pasta at the same time you’re making the sauce, the whole “cheesy” meal can be ready in about 15 minutes… perfect for a main course, a side dish, or a quick lunch!

I hope you will consider giving this recipe a try! Be sure to check out ALL my recipes in the Recipe Index, which is located at the top of the page. Have a great day.

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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0 from 0 votes

Easy Stovetop Macaroni and Cheese

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Easy Stovetop Macaroni and cheese is a creamy, delicious, family-friendly comfort food - quick and easy to make in 15 minutes!

Category: Entree

Cuisine: American

Keyword: macaroni and cheese

Servings: 6 small servings

Calories Per Serving: 449 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 cups uncooked elbow macaroni
1 Tablespoon butter
1/4 cup all purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 cups low-fat milk
1½ cups shredded sharp cheddar cheese
couple dashes of hot pepper sauce (approx 1/8 teaspoon)

US Customary - Metric

Instructions

Cook elbow macaroni (or other small shaped pasta) according to package directions.
While pasta is cooking, in a separate sauce pan, melt butter; stir in flour, salt, onion and garlic powders until well blended. Add milk to pan. Cook on medium-high heat, stirring (or whisking) often, until mixture comes to a boil. Turn heat down to low; continue to simmer (stirring often), until sauce has thickened. This should take about 2 minutes. Once sauce has thickened, remove pan from heat. Immediately stir in grated cheese and a couple dashes of hot pepper sauce (or more if you like the heat). Stir until cheese has completely melted.
When pasta has finished cooking, drain, then immediately place pasta back into the pan you used to cook it. Pour the hot, thickened cheese sauce over the hot drained pasta, and stir well to combine. Taste test...add additional salt, if desired. I added an extra handful of cheddar cheese at this point, as well (but that is optional. Stir well to make sure pasta is fully coated with cheese sauce. Serve the macaroni and cheese while it's hot... and enjoy!

Recipe Notes

Serving size is about a cup. If you wish to make this dish lower in calories, consider substituting fat-free skim milk and low-fat cheddar cheese for the ingredients listed.

Nutrition Facts

Easy Stovetop Macaroni and Cheese

Amount Per Serving (1 serving)

Calories 449 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Cholesterol 40mg13%

Sodium 524mg23%

Potassium 293mg8%

Carbohydrates 60g20%

Fiber 2g8%

Sugar 6g7%

Protein 19g38%

Vitamin A 420IU8%

Vitamin C 0.2mg0%

Calcium 313mg31%

Iron 1.4mg8%

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

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How Do You Make Mexican Stuffed Pasta Shells?

Cook The Pasta Shells

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Bake The Mexican Stuffed Pasta Shells

Garnish And Serve The Stuffed Shells!

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How To Make Easy Stovetop Macaroni and Cheese

Time to Add the Sauce

Interested In More Recipes?

You Can Also Find Me On Social Media:

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks