Category: Italian

Mom’s Chicken Parmigiana

Mom’s Chicken Parmigiana is a classic dish! Breaded chicken breasts are browned, then baked, topped w/ Italian sauce, Parmesan and mozzarella cheeses!Mom's Chicken Parmigiana is a classic dish! Breaded chicken breasts are browned, then baked, topped w/ Italian sauce, Parmesan and mozzarella cheeses!

I love my Mom’s recipe for Chicken Parmigiana. Really, really, really love it. I love my Mom more, but that’s a completely different story. Mom’s Chicken Parmigiana is an absolutely fantastic Italian dish!

My mom first made this classic Italian dish for me YEARS ago. I have no idea where she got the recipe… all I know is that it is fantastic! I’ve made Mom’s chicken parmigiana for years now, and it never disappoints! About 10 years ago I prepared this delicious meal for about 35 hungry friends at a retreat, and it received rave reviews!

Mom’s chicken parmigiana is actually pretty easy to prepare, and the smell in the kitchen as the sauce is being cooked… oh my goodness! The chicken is “fork tender” and full of good old Italian flavor! The pasta sauce is totally easy to prepare, as well.

Making Mom’s Chicken Parmigiana Is Fairly Easy

Flatten boneless, skinless chicken breasts to about 1/2″ thick, then season with salt and pepper. Dip the chicken pieces in an egg/milk mixture, then an Italian bread crumbs mixture. Brown the breaded chicken breasts in a skillet, in butter and olive oil.

Make a homemade Italian-style tomato sauce (it’s simple). Layer a bit of the sauce in the bottom of baking dish before adding the chicken on top. More sauce is then spooned on top of each piece of chicken. The chicken is topped with Parmesan and mozzarella cheeses, and then Mom’s chicken parmigiana is baked or about 20 minutes.

The remaining Italian style tomato sauce is combined with cooked angel hair pasta (or spaghetti noodles), and served alongside the chicken. Mom’s chicken parmigiana is perfectly cooked and tender… and tastes delicious!

Pasta and asparagus are served alongside Mom's chicken parmigiana.

I’ve never taken photos of Mom’s chicken parmigiana while actually preparing it (my bad), so unfortunately you only get to see the finished product. Trust me, this dish is easy to make! If you can follow basic directions, you can do this!

You just might thank me for the amazing aromas in your kitchen as you cook this meal. Hope you will “get your Italian on” and give this classic Italian dish a try. I think you’re gonna love Mom’s Chicken Parmigiana!

Looking For More CHICKEN Recipes?

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

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Author's signatureRecipe Source: Mom (original source is unknown)

Mom's Chicken Parmigiana
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

Mom's Chicken Parmigiana is a classic dish! Breaded chicken breasts are browned, then baked, topped w/ Italian sauce, Parmesan and mozzarella cheeses!

Category: Entree
Cuisine: Italian
Keyword: chicken parmigiana
Servings: 4 servings
Calories Per Serving: 924 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Sauce:
  • 28 ounces large can Italian chopped tomatoes ,do not drain
  • 1/2 medium brown onion , finely chopped
  • 5 garlic cloves , minced
  • 6-7 leaves fresh basil leaves (1/4 cup), chopped
  • 1 Tablespoon Italian seasoning (or more, to taste)
  • Salt , to taste
  • 8 ounces Angel Hair Pasta (enough for 4 small servings)
For Chicken Parmigiana:
  • 4 boneless chicken breasts
  • salt and pepper (to season chicken breasts)
  • 2 large eggs
  • 3/4 cup milk
  • 1 1/2 cups Italian bread crumbs
  • 3 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1/4 cup grated parmesan cheese
  • cups mozzarella cheese , or four 1/2 inch slices
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare the sauce: Melt the butter and olive oil in a large skillet. Saute the chopped onion and crushed garlic in the olive oil and butter for a few minutes, being careful not to burn the garlic. Add the can of Italian tomatoes. Cook for approximately 10 minutes until heated through. Add the chopped basil and Italian seasoning. Remove from heat.

  3. Pound chicken breasts with a meat mallet between layers of plastic wrap or a large zip lock bag until thinner (the chicken, not YOU). They should end up being about 1/2 inch thick, if possible.
  4. Put two eggs in medium sized bowl; beat slightly. Add milk; stir to combine. Place Italian bread crumbs onto a dinner plate and spread to cover plate.

  5. Salt and pepper chicken breasts. Dredge one chicken breast at a time into the egg/milk mixture. Let excess egg mixture drip off back into bowl. Dredge each piece of chicken into Italian bread crumbs to coat all sides of chicken. Place each piece of chicken onto a baking sheet once completely coated.

  6. Heat butter and olive oil in large skillet. Once oil is very hot, add the chicken breasts (may have to do this in 2 batches due to size of chicken). Brown chicken for 3-4 minutes per side. Remove from skillet. Chicken does not have to be fully cooked at this point, because it will bake in oven.
  7. Place a thin layer of prepared pasta sauce on the bottom of a 9x13 baking pan (just enough to keep chicken from sticking... save the rest for the the top of chicken and the pasta!). Lay the browned chicken breasts in single layer on top of the sauce, then sprinkle chicken with grated parmesan cheese. Place a large spoonful of pasta sauce on top of the chicken breast, followed by the slice of mozzarella cheese. Bake in 350 degree oven for approximately 20 minutes, or until cheese is bubbly on top.

  8. While chicken is baking, prepare angel hair pasta, per package directions. Add remaining sauce to cooked pasta, and serve alongside the chicken parmigiana when done. Enjoy!

Nutrition Facts
Mom's Chicken Parmigiana
Amount Per Serving (1 breast + pasta)
Calories 924 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 14g88%
Cholesterol 236mg79%
Sodium 1490mg65%
Potassium 1203mg34%
Carbohydrates 88g29%
Fiber 6g25%
Sugar 12g13%
Protein 56g112%
Vitamin A 1155IU23%
Vitamin C 23.2mg28%
Calcium 540mg54%
Iron 6.6mg37%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mom's Chicken Parmigiana is a classic dish! Breaded chicken breasts are browned, then baked, topped w/ Italian sauce, Parmesan and mozzarella cheeses!

 

 

 

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Caprese Salad

Caprese Salad is an easy to make Italian classic, with fresh ripe tomatoes, mozzarella cheese and basil leaves, drizzled with olive oil and balsamic vinegar!Caprese Salad is an easy to make Italian classic, with fresh ripe tomatoes, mozzarella cheese and basil leaves, drizzled with olive oil and balsamic vinegar!

Well, I’ve made this Caprese Salad two nights in a row for my husband and myself. Truth! It is so refreshing and delicious, especially with peak of season tomatoes and basil!

It all started innocently enough… I happened to see a post on my friend Elizabeth’s Facebook page. She made a Caprese Salad for her family…so I got to thinking…

Fresh basil leaves in garden are used to make a caprese salad.

I have basil and tomatoes growing in our garden. Hmmm. All I need is some fresh mozzarella. Hmmm. This would be a great light summer appetizer or salad…Hmmm. (you realize, of course, that those “Hmmms” are me, putting on my thinking cap, right?).

Caprese salad is such a easy dish to prepare, and you can make it as large or small as you wish! My husband and I had late lunches the past couple of days, so two nights ago, we just sat out on our deck. We enjoyed this simple dish, along with a glass of wine, for our dinner. Sooo deliciously tasty on a hot, summer night!

Another caprese salad, ready to eat with dinner!

Last night, the same story. Late lunch, and we weren’t really hungry for a “normal” dinner, so I ran out to our garden, picked some basil and fresh tomatoes, and made another Caprese Salad for dinner. Yee Haw! When you have the flavor of homegrown tomatoes, this salad SHINES!

Fresh garden tomatoes will make a wonderful tasting caprese salad.

So what exactly is a “Caprese Salad”, you ask?  Wikipedia defines it: “Caprese Salad is a simple salad, made of sliced fresh mozarella, tomatoes and basil, seasoned with salt, and olive oil. It was made to resemble the colors of the Italian flag: red, white, and green.”

I also added pepper, and drizzled some balsamic vinegar on top (along with the olive oil). Perfect! I’ve made caprese salad so many times now I’ve lost count!

Two caprese salads, ready to eat!

Hope you will give this easy salad a try. The flavors of the fresh tomatoes and basil combined with creamy fresh mozzarella is wonderful!

Caprese Salad , served on a white platter.

Hope you enjoy this delicious caprese salad! It is REALLY easy to prepare, and is absolutely delicious! Have a GREAT day!

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

Caprese Salad
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Caprese Salad is an easy to make Italian classic, with fresh ripe tomatoes, mozzarella cheese and basil leaves, drizzled with olive oil and balsamic vinegar!

Category: Salad
Cuisine: Italian
Keyword: caprese salad
Servings: 4 servings
Calories Per Serving: 272 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • Fresh mozzarella cheese , room temp, sliced in 1/2 inch slices (2-3 slices per person)
  • Fresh tomatoes , sliced in 1/2 inch slices (2-3 slices per person)
  • Fresh basil sprigs ( one for each slice of cheese and tomato)
  • Sea salt (to taste)
  • Cracked pepper (to taste)
  • Olive oil (enough to drizzle over the top of the salad)
  • Balsamic vinegar (enough to drizzle over the top of the salad)
Instructions
  1. Layer the serving platter with slice of cheese, then a slice of tomato. Repeat, until you have as much on the platter as you desire.
  2. Lightly salt and pepper the salad.
  3. Lightly drizzle the salad with olive oil and balsamic vinegar.

  4. Place a sprig or two of fresh basil leaves on, or in between each slice of tomato and cheese. Serve, and enjoy!

Nutrition Facts
Caprese Salad
Amount Per Serving (1 (1/4 of total))
Calories 272 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 67mg22%
Sodium 547mg24%
Potassium 292mg8%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 19g38%
Vitamin A 1545IU31%
Vitamin C 13.2mg16%
Calcium 446mg45%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Caprese Salad is an easy to make Italian classic, with fresh ripe tomatoes, mozzarella cheese and basil leaves, drizzled with olive oil and balsamic vinegar!

 

 

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Ravioli With Mushrooms And Snap Peas

Ravioli with Mushrooms and Snap Peas is a unique and delicious pasta dish, flavored with Parmesan cheese, pistachios, fresh sage and lemon zest.Ravioli with Mushrooms and Snap Peas is a unique and delicious pasta dish, flavored with Parmesan cheese, pistachios, fresh sage and lemon zest.

 

We’ve been experiencing a bit of a heat wave here in the Pacific Northwest.  I’ve been avoiding turning on our oven at all costs, to keep our kitchen cool. We’ve been grilling almost all of our dinners outside!  Last week I decided to try a new meatless recipe for Ravioli with Mushrooms and Snap Peas! Thankfully no oven was necessary, because this dish was made on our stove top.

My husband and I loved this ravioli with mushrooms, even with a few slight changes to the original recipe! I added additional Parmesan to the sauce, and used pistachios instead of hazelnuts, and regular milk instead of evaporated.

Use Packaged OR Homemade Cheese Ravioli For This Recipe

The recipe calls for a package of refrigerated ravioli. I always make my own from scratch, but know that buying fresh ravioli is a real timesaver. Either type of ravioli can be used flawlessly for this recipe. The original ravioli with mushrooms recipe was found on Pinterest, via Taste of Home magazine. It sure sounded good, so I set out to try it!

What is the verdict? A delicious, unique and filling main dish. The sauce on the ravioli with mushrooms is mild, yet full of flavor. I’ve never added snap peas to any pasta recipe before, but found the crunchy texture was a welcome addition to this dish, along with the fresh sage, lemon, mushrooms, and Parmesan cheese!

I Had Fun Making The Ravioli From Scratch!

Typically I make my own ravioli…so I did! I ended up making a batch of cheese/spinach ravioli for this recipe. See? I really made the ravioli from scratch, with the help of my handy dandy pasta machine. It’s lovingly referred to as my own little pasta making factory!

Homemade ravioli that I made to use in this dish.

It was fun to be able to use some of the fresh sage leaves from our garden in this recipe!

Fresh sage leaves from the garden add great flavor to the ravioli with mushrooms.

How To Make Ravioli With Mushrooms And Snap Peas

Cook the mushrooms, garlic and onions in a large skillet. They smell wonderful as they cook down and soften. These flavorful ingredients will be part of the sauce that tops the ravioli later on.

Cooking the mushrooms, garlic and onions for this dish.

Finely grated lemon peel and sliced sage leaves are prepped, and are now ready to season the sauce for the ravioli with mushrooms!

Grated lemon zest and sliced sage leaves to add to the sauce for the ravioli.

Cook the mushrooms down, and now it’s starting to smell really good in the kitchen, because of the onions and garlic!

The mushrooms cook down a lot in the skillet.

The ingredients for the sauce have been added to the mushroom mixture. Now the lemon peel and the sage leaves are added to the sauce, for extra flavor!

Sauce and lemon zest is added to the mushrooms in the skillet.

Cook The Ravioli WITH The Snap Peas

Let the ravioli cook for just a few minutes in boiling water. Snap Peas (from our garden-yay!) cook in same water for a couple minutes, then they are drained.

I cooked the snap peas in the same pan as the cheese ravioli.

Add the cooked and drained raviolis and snap peas to the sauce in the skillet, and then gently mix it all together!

Ravioli with mushrooms and snap peas is heated through and ready to garnish, then seve.

Time To Serve The Ravioli With Mushrooms

And now it is time to dish this meal up!  We sure think it looks good enough to eat! Chopped pistachios and grated Parmesan cheese make a great garnish for the ravioli with mushrooms!

Finished ravioli with mushrooms is garnished with chopped pistachios and Parmesan cheese.

Here’s a close up look at these delicious ravioli with mushrooms! Yum!

A close up look at one of the cheese raviolis.

Hope you will give this great dinner with ravioli and mushrooms a try! I think you will really enjoy it! Have a GREAT day!

Looking For More PASTA Recipes?

You can find all of my pasta recipes in the Recipe Index, located at the top of the page. A few pasta recipes you might want to check out are:

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 signatureRecipe Adapted From: http://www.tasteofhome.com/recipes/ravioli-with-snap-peas—mushrooms

Ravioli With Mushrooms And Snap Peas
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Ravioli with Mushrooms and Snap Peas is a unique and delicious pasta dish, flavored with Parmesan cheese, pistachios, fresh sage and lemon zest.
Category: Entree
Cuisine: Italian
Keyword: ravioli with mushrooms
Servings: 8
Calories Per Serving: 387 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 package (20 ounces) refrigerated cheese ravioli (or make your own!)
  • 1 pound fresh sugar snap peas , trimmed
  • 1 Tablespoon butter
  • 1/2 pound (8 ounces) sliced fresh mushrooms (I used baby portobellas)
  • 3 shallots , finely chopped
  • 3 garlic cloves , minced
  • 2 cups milk (original recipe calls for evaporated milk - I used regular)
  • 8 fresh sage leaves , thinly sliced (or 2 teaspoons dried sage - I used fresh)
  • 1 1/2 teaspoons fresh finely grated lemon peel
  • 1 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon pepper
  • 1/2 cup grated parmesan cheese (for sauce)
  • 1/4 cup shelled and chopped pistachios , for garnish (original recipe used roasted hazelnuts)
  • 1/4 cup shredded parmesan cheese (for garnishing each dish)
Instructions
  1. Cook the ravioli per package instructions, in a large saucepan. During the last 3 minutes, add the sugar snap peas to the water. When done, drain pasta and snap peas.
  2. While the pasta cooks, heat the butter in a large skillet over medium-high heat. Once melted, add the mushrooms, shallots and garlic. Cook this until the mushrooms become tender.
  3. Stir the milk, sage slices, grated lemon peel, lemon pepper, black pepper into the mushroom mixture; bring the ingredients to a boil. Add the 1/2 cup parmesan cheese, reduce heat, and simmer, uncovered, for approximately 2-3 minutes or until sauce has thickened up a bit.
  4. Gently add the cooked and drained ravioli and snap peas to the sauce; gently mix to combine and heat through.
  5. When ravioli is hot, place portions on each serving plate. Garnish each serving with additional grated parmesan cheese, followed by chopped pistachios. Serve and enjoy!
Nutrition Facts
Ravioli With Mushrooms And Snap Peas
Amount Per Serving (1 g)
Calories 387 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 56mg19%
Sodium 625mg27%
Potassium 380mg11%
Carbohydrates 41g14%
Fiber 4g17%
Sugar 8g9%
Protein 19g38%
Vitamin A 855IU17%
Vitamin C 35.8mg43%
Calcium 221mg22%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Ravioli with Mushrooms and Snap Peas is a unique and delicious pasta dish, flavored with Parmesan cheese, pistachios, fresh sage and lemon zest.

 

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Farfalle Pasta with Arugula and Sun-Dried Tomatoes

A few nights ago I made this Farfalle Pasta with Arugula and Sun-Dried Tomatoes for our dinner. I found the recipe on Pinterest, and noticed the original recipe was from celebrity chef, Mario Batali (from the TV Show “The Chew”. It sounded good, so I decided to give it a try.Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

I was happy that two of the main ingredients in the dish were sun-dried tomatoes and arugula. Hmmm…how convenient! Last Fall I dehydrated some of the yummy tomatoes from my garden, and still had some nestled in a jar of olive oil. I am growing arugula in my garden this year, so out to the garden I went to gather the amount needed for this recipe.

The original recipe called for spaghettini pasta, but I decided to go with Farfalle (bow-tie pasta), just because I had it in my pantry… just as simple as that! I made a couple of minor tweaks to the original recipe to suit our taste, then prepared it for dinner! It was really quite good (and TOTALLY easy to make!).

My husband and I loved that this is not a “heavy” pasta dish (AKA “Gut-Bomb”), loaded down with thick sauces. The concentrated flavor of sun-dried tomatoes, paired with the slightly “peppery” taste of the arugula, a touch of white wine, a little Parmesan cheese, etc. makes this a great entree!

Here’s how to make this dish: Get your ingredients prepped before beginning. Arugula from the garden. Check. Sun-Dried Tomatoes in oil. check. Minced garlic. Check.

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

Gently cook the garlic…smells pretty good in the ol’ kitchen right now!

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

Time to add the sun-dried tomatoes and some red chili flakes to the garlic…gee, that wasn’t too hard (snicker, snicker).

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

Into the skillet goes some white wine and some of the starchy pasta water…

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

Add the al dente cooked pasta and the arugula to the tomato mixture. Pretty, huh?

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

Top it off with some Parmesan cheese, bread crumbs and a little extra salt, to taste…now it’s REALLY smelling good in the ol’ kitchen!

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

Divide pasta evenly between serving plates, garnish each with extra bread crumbs and Parmesan cheese, and serve. Easy Peasy.

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

See? That wasn’t very hard to make, was it? And trust me… it tastes GOOD! 

Farfalle with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!Hope you enjoy this meal!  I enjoyed the simplicity involved with making dish, and was pleasantly surprised how much flavor was in every bite! I hope you’ll give it a try when you want to get dinner on the table in a shot amount of time! The recipe serves 4, so there’s plenty for everyone! Have a great day!

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

Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!Recipe Adapted From: http://abc.go.com/shows/the-chew/recipes/Mario-Batali-Spaghettini-Sun-Dried-Tomatoes-Arugula

Farfalle Pasta with Arugula and Sun-Dried Tomatoes
Prep Time
10 mins
Cook Time
13 mins
Total Time
23 mins
 
Light and filling... but full of Italian flavor, this pasta dish won't disappoint!
Category: Entree
Cuisine: Italian
Keyword: farfalle pasta
Servings: 4
Calories Per Serving: 471 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/8 cup olive oil
  • 4 garlic cloves , minced (or thinly sliced)
  • 8 oil packed sun-dried tomato halves , sliced
  • 1/8 cup dry white wine
  • 1 Tablespoon salt (for pasta water)
  • 3/4 lb. Farfalle (bow-tie) pasta
  • 3 cups baby arugula , trimmed
  • 8 quarts water (to cook pasta)
  • 1/2 teaspoon red chili flakes
  • 1/3 cup bread crumbs
  • 1/3 cup Parmesan cheese (green shaker can variety)
  • Additional salt and pepper , to taste
Instructions
  1. Make the sauce: Bring the water to a boil in a large stockpot. Add the Tablespoon of salt to the boiling water.
  2. While the water is coming to a boil, heat the olive oil (medium heat) in a large skillet.
  3. Add the minced garlic to the olive oil and saute it until it is golden brown. This only takes a minute or so. Be careful NOT to burn the garlic!
  4. Add the white wine and the sun-dried tomatoes to the oil/garlic mixture in the skillet. Bring this to a boil, then remove skillet from the heat.
  5. Make the pasta: Drop the Farfalle into boiling, salted water. Cook the past for 1 minute less that the package instructions say. right before the pasta is finished, ladle out 1/4 cup of the pasta cooking water (be careful...it's HOT).
  6. Drain pasta, then add pasta and chili flakes to the skillet with the tomato mixture.
  7. Heat on medium heat, stirring the pasta, etc. This liquid will begin to be absorbed into the pasta as it finishes cooking.
  8. Add arugula to the skillet and mix well. Cook for another minute or so, until pasta is nicely coated with the sauce.
  9. Add Parmesan cheese and breadcrumbs to top of pasta.
  10. Taste pasta, to determine whether to add additional salt and pepper. We found adding a bit of salt and a little bit extra Parmesan to the pasta made it perfect!
  11. Serve immediately while pasta is hot! Garnish with additional breadcrumbs or Parmesan cheese, if desired. Enjoy!
Nutrition Facts
Farfalle Pasta with Arugula and Sun-Dried Tomatoes
Amount Per Serving (1 g)
Calories 471 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 2068mg90%
Potassium 368mg11%
Carbohydrates 73g24%
Fiber 3g13%
Sugar 3g3%
Protein 16g32%
Vitamin A 570IU11%
Vitamin C 9.3mg11%
Calcium 222mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Farfalle Pasta with Arugula and Sun-Dried Tomatoes / The Grateful Girl Cooks!

 

 

 

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Chicken Marsala

Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers dish in about 30 minutes!Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!

Time for another chicken dish…today’s recipe is Chicken Marsala, and let me tell ya… it is GOOD!!

This recipe is a ridiculously EASY Weight Watcher’s version that I used several times while following a WW program. The recipe takes just  a little over half an hour to prepare! How’s THAT for a quick and easy meal!?

This dish is a lightened up version of this very popular Italian main course.  Cooked chicken breasts are covered with a delicious mushroom and Marsala wine sauce.

Chicken Marsala is Named After The Italian Wine Used In Recipe

According to Wikipedia, Marsala wine is produced in the region surrounding the Italian city of Marsala, in Sicily. It was originally made its name as a simple table wine.

Marsala wine was later fortified, and produced to endure long ocean voyages (several hundred years ago) to other countries in Europe. That was how this humble Italian table wine became known throughout the world.

How To Serve Chicken Marsala

Chicken Marsala can be served over rice or noodles. The mushroom and Marsala wine sauce goes equally well with either. Here it is, served on top of cooked egg noodles. The chicken is added to top of rice or noodles, then mushroom/Marsala sauce is spooned over chicken.

Chicken Marsala is served on a bed of egg noodles, with green beans on the side.

The mushroom wine sauce is wonderful…so yummy. Chicken Marsala is really good served on a bed of rice…the rice is great to “sop up” that tasty sauce!

Chicken Marsala is served on a bed of rice, with mixed vegetables on the side.

This recipe for chicken Marsala makes 4 servings. If you follow a WW program, each serving (minus rice or noodles) has a value of 5 Points Plus. It also comes in under 250 calories!

All that said, it is a pretty tasty chicken dish that I enthusiastically recommend, especially if you are trying to cut out extra calories, but want flavorful, easy dishes to eat and enjoy.

Hope you enjoy this simple, lightened up chicken Marsala! It really is delicious!

Chicken Marsala Can Also Be Prepared Following “The 21 Day Fix” Program

I also have this dish prepared for people following the “21 Day Fix” eating program. You can find the “21 Day Fix” recipe (equally healthy) for chicken marsala here.

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 signatureRecipe Source: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=93721

Chicken Marsala
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!
Category: Entree
Cuisine: Italian
Keyword: chicken marsala
Servings: 4 servings
Calories Per Serving: 228 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil
  • 3 cups fresh mushrooms , sliced
  • 1 pound boneless , skinless chicken breasts (4 - 4 ounce pieces, uncooked)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black ground pepper
  • 1/2 cup Marsala table wine
  • 1 1/4 cups beef broth (reduced sodium), divided
  • 1 1/2 Tablespoons cornstarch
  • Rice or egg noodles, if desired
Instructions
  1. In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms to the skillet; saute them until they release liquid and are tender (about 5 minutes).

  2. While the mushrooms are cooking, season the chicken breasts (on both sides) with the thyme, salt and pepper.
  3. When the mushrooms are finished cooking, move them to the outer edge of your skillet. Put the chicken breasts into the middle of the skillet; cook chicken breasts until they are golden. This will take about 3 minutes per side.

  4. Add the Marsala wine to the skillet. simmer for 1 minute. Add only 3/4 cup of the beef broth (reserve the other 1/2 cup), and simmer (uncovered) until the chicken breasts are cooked through. this will take 8-9 minutes.

  5. In a separate bowl, dissolve cornstarch into remaining 1/2 cup of beef broth; add this mixture to skillet. Simmer all ingredients until sauce thickens (about 1 minute). Stir constantly and mix mushrooms into the sauce. Remove from heat.

  6. If desired, serve chicken on top of hot cooked rice or egg noodles. Serve the chicken breasts with the mushroom wine sauce spooned over the top. Use all the sauce. (There will be about 1/3 cup of the sauce per chicken breast. Garnish with additional dried thyme, if desired. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation does not include optional rice or egg noodles.

Nutrition Facts
Chicken Marsala
Amount Per Serving (1 serving)
Calories 228 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 708mg31%
Potassium 716mg20%
Carbohydrates 9g3%
Sugar 3g3%
Protein 27g54%
Vitamin A 35IU1%
Vitamin C 2.9mg4%
Calcium 15mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!

 

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Make It Yourself! Pepperoni Pizza

Make your own pepperoni pizza from scratch! It’s easy to prepare, easy on the budget… and tastes absolutely delicious! Recipe makes 2 medium pizzas!Make your own pepperoni pizza from scratch! It's easy to prepare, easy on the budget... and tastes absolutely delicious! Recipe makes 2 medium pizzas!
True confession: I LOVE pizza…greasy, cheesy, hot, pepperoni pizza! (LOVE being the key word here, folks!)  And you know what?… I even like to make it from scratch… sometimes!  So today I am sharing how to make it yourself! Pepperoni Pizza.

When we want pizza, most of the time my husband or I will simply pick up the phone and call our favorite pizza place and order a large pizza.  It’s CONVENIENT. The hardest part (especially when our sons were young and living at home) has always been simply picking out WHICH kind of pizza we could all agree on.

Well, I personally like almost every single kind of pizza (shocking, I know!), but honestly, my all time favorite still is pepperoni pizza…greasy, and dripping with hot, stringy melted cheese.  You know what I’m talkin’ about… the kind that has lots of melted cheese and floppy pepperoni that slide off onto your chin and scald you for life? Yeah…THAT kind.

Several years ago, I decided to try making pizza at home as a way to learn how…and to save money.  I wasn’t sure if I would like the results (can anything taste better than a great take-out pizza?), but I am happy to say that making my own pizza turned out to be fun and tasty!  Oh yeah…and the cost was way less than ordering take out.

So here’s how you can make your own… this is a recipe for basic pepperoni, but it doesn’t take a rocket scientist to tell you how easy it is to “make it your own” and add whatever toppings you love.  I’ve morphed this basic recipe so many ways I can’t even count, at this point!  I like to use my bread machine to make the dough, but I’ve included directions for making it using a stand mixer with a dough hook OR by simply kneading it by hand.

First you make the dough. Use either: a bread machine, a dough hook on a stand mixer, or
your own hands and brute strength to make it.

Dough is mixed, risen, and ready to make pepperoni pizza!The next thing to do is to roll the dough out on a pizza pan and add the sauce (again, whatever kind floats your boat)…I usually just end up using spaghetti sauce and fancy-ing it up with additional spices like garlic powder, oregano, etc.

Pizza dough is rolled out, then covered with sauce.
Add the mozzarella cheese, and follow that up with the pepperoni slices (or other toppings, as desired – whatever YOUR favorite toppings are!)

Mozzarella cheese and pepperoni slices are added to pizza.
Sprinkle the top of the pizza with additional oregano, Parmesan cheese, red pepper flakes, and a few other spices (if desired), and into the hot oven it goes. This recipe makes two pizzas, which is great if you have a lot of mouths to feed (or if you just want some tasty leftovers for lunch!). The pepperoni pizza only takes about 20 minutes in a hot (400 degree) oven to bake.

Before you know it, you’re pulling two hot pepperoni pizzas out of the oven. Yum! I really hope you will give these a try. You can always make the dough early in the day, wrap it up real tight in plastic wrap and refrigerate it until you are ready to prepare the pizzas!

Pepperoni pizza, straight out of the hot oven!

I hope you will give this recipe for pepperoni pizza a try! If you are pushed for time and can’t make homemade dough, you can always buy a ball of pizza dough at the store (many stores carry this in the deli section), OR you might have a local pizza place that will sell you their dough. I hope you are successful, so you can see just how easy it is to make homemade pepperoni pizza!

For another interesting way to cook pizzas, you might enjoy looking at my blog post showing how to make grilled pizzas on your BBQ! Sure helps keep the kitchen cool during hot summers!

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

Have a GREAT day!

Author's signature Dough Recipe Source: Oster Deluxe Bread & Dough Maker Handbook (c 1994 Sunbeam-Oster Household Products)

Make It Yourself! Pepperoni Pizza
Prep Time
1 hr 30 mins
Cook Time
20 mins
Total Time
1 hr 50 mins
 
Make your own pepperoni pizza from scratch! It's easy to prepare, easy on the budget... and tastes absolutely delicious! Recipe makes 2 medium pizzas!
Category: Entree
Cuisine: Italian
Keyword: pepperoni pizza
Servings: 16 slices (2 pizzas)
Calories Per Serving: 262 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the dough:
  • 1 cup , plus 2 Tablespoons warm water (not hot)
  • 2 Tablespoons olive oil (or vegetable oil, if desired)
  • 3 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 2 1/2 teaspoons regular active dry yeast , bread machine yeast, or quick-acting active dry yeast
For the pizza (these ingredients will be split between two pizzas):
  • 1 1/2 cups pizza or spaghetti sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano (+ additional 1/4 teaspoon for sprinkling on top of prepared pizza)
  • 1/4 teaspoon dried basil
  • 1/2 cup Parmesan cheese (+ additional 2 Tablespoons for sprinkling on top of prepared pizza)
  • 4 cups Mozzarella cheese
  • 1 package Pepperoni slices
  • Additional toppings , as desired (oregano, Parmesan cheese, red pepper flakes, etc.)
Instructions
  1. Prepare the dough. IF USING BREAD MACHINE: Place the dough ingredients into the bread pan in the order given. Select white Dough cycle. IF USING DOUGH HOOK ON STAND MIXER: Dissolve the yeast in the water in a small bowl. Let it sit for 5 minutes until it becomes frothy (meaning the yeast is "good"). Add the other ingredients, and mix into the flour. Using the dough hook, mix well for 5 minutes until all dry ingredients are incorporated. Turn out into a lightly sprayed large bowl, cover with a towel and let it sit in a warm spot to rise until nearly doubled in size (about an hour). Punch down the dough, then knead it until smooth on a lightly floured surface. IF MAKING BY HAND: Follow directions for stand mixer, except knead the dough by hand on a clean, lightly floured surface for at least 5 minutes.
  2. When dough is ready, divide it into two pieces. Put each half on a pizza pan (or large cookie sheet). Pat the each piece of dough out (with floured fingers) into a 12 inch circle.
  3. Preheat oven to 400 degrees.
  4. Mix the garlic powder, oregano and basil into the sauce. Spread each pizza circle with half of the prepared sauce.
  5. Sprinkle half of the Parmesan cheese over each pizza.
  6. Sprinkle half of the mozzarella cheese over each pizza.
  7. Sprinkle the tops of the pizza with a little bit of oregano, Parmesan cheese, red pepper flakes, etc. (to garnish).
  8. Cook the pizzas at 400 degrees for approximately 20 minutes (everyone's oven is different, so keep an eye on them for the last couple minutes!). Remove pizzas when the crust is light brown and the cheese is bubbly! Enjoy!
Nutrition Facts
Make It Yourself! Pepperoni Pizza
Amount Per Serving (1 slice)
Calories 262 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 35mg12%
Sodium 680mg30%
Potassium 172mg5%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 13g26%
Vitamin A 315IU6%
Vitamin C 1.7mg2%
Calcium 187mg19%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make your own pepperoni pizza from scratch! It's easy to prepare, easy on the budget... and tastes absolutely delicious! Recipe makes 2 medium pizzas!

 

 

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Fully Stuffed Calzones

Fully stuffed calzones are yummy baked “Italian hand pies”, filled with Italian sausage, pepperoni, green peppers, mushrooms, mozzarella cheese, etc.
Fully stuffed calzones are yummy baked "Italian hand pies", filled with Italian sausage, pepperoni, green peppers, mushrooms, mozzarella cheese, etc.
Ever eaten Fully Stuffed Calzones? Maybe you’re saying, “Ever EATEN  fully stuffed calzones? I don’t even know WHAT a calzone is!” Webster’s Dictionary offers this definition of a calzone: “a food originally from Italy that consists of baked or fried dough folded over and filled with tomato sauce, cheese, etc.”

Ugh…okay, if you know what etc. means. MY definition is: a baked pizza dough “handpie”, filled with all of our favorite pizza toppings!

How I Came Up With This Recipe For Fully Stuffed Calzones

A year or two ago I made some homemade pizza dough (thinking I would throw together a pizza for dinner). Once the dough was prepared, I decided to switch it up and try my hand at creating FULLY STUFFED calzones, without using a recipe. Note: if you use purchased pizza dough, you will save some time!

I gathered up the toppings our family loves on a great tasting pizza, cooked it, and then made 6 pizza dough balls. Each of the dough balls was rolled into a circle, and I put the filling and sauce inside, and sealed them all up.

The dough was then brushed with egg, and I added a couple garnishes. My final act was to put them in the oven and cross my fingers while they baked.

Beginning to cook some of the calzone filling ingredients in skillet.

Boy, was I surprised at how great looking these fully stuffed calzones turned out! And guess what?  Once we tasted them, we were amazed at how delicious they were. Who knew? So that’s my story of creating these…and now YOU know.

P.S. You can either crimp the edges with a fork, or roll the edges like shown in this photo…

 Fully stuffed calzone, hot from the oven!

Even though there are quite a few ingredients, the directions for these fully stuffed calzones are pretty simple…I hope you’ll give them a try!

If you enjoy these Italian handpies, you will probably also be interested in making grilled pizzas on your BBQ or making a simple pepperoni pizza from scratch!

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

Have a GREAT day!

Author's signature

Dough Recipe Source: The Oster Deluxe Bread And Dough Maker Owner’s Handbook (c. 1994 Sunbeam-Oster Household Products) Calzone Filling Source: My brain.

Fully Stuffed Calzones
Prep Time
1 hr 30 mins
Cook Time
25 mins
Total Time
1 hr 55 mins
 
Fully stuffed calzones are yummy baked "Italian hand pies", filled with Italian sausage, pepperoni, green peppers, mushrooms, mozzarella cheese, etc.
Category: Main Dishes
Cuisine: Italian
Keyword: fully stuffed calzones
Servings: 6 calzones
Calories Per Serving: 680 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the dough: (or use your favorite pizza dough recipe)
  • 1 cup water
  • 1 Tablespoon olive oil (or vegetable oil)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons regular active dry yeast (or quick acting active dry yeast)
For The Filling:(or use your favorite pizza ingredients)
  • 3/4 cup spaghetti sauce
  • 1 1/2 cups mozzarella cheese , grated
  • 1/2 cup parmesan cheese
  • 1 Tablespoon olive oil
  • 3 Italian sausage links (casings removed)
  • 1 cup mushrooms , sliced
  • 1/2 cup brown onion , chopped
  • 1/2 cup green pepper , chopped
  • 1 cup pepperoni slices
  • 1 egg , slightly beaten (to brush on tops of calzones, prior to baking)
  • Oregano (dried) and Parmesan Cheese (to sprinkle on tops of calzones, prior to baking)
Instructions
Using bread machine:
  1. Put all the dough ingredients into the bread pan in the order listed. Select DOUGH cycle.
  2. When dough is done, preheat the oven to 375 degrees.
  3. Divide dough into 6 equal dough balls. Roll each dough ball into a 7 inch circle on a lightly floured work surface.
If making by hand:
  1. Mix the yeast and water in a large bowl or base of a stand mixer. Stir well, then let it sit for 5 minutes to "proof".
  2. Add oil, sugar and salt. Stir well to combine.
  3. Add the flour and mix well with your (clean) hands or use the dough hook on your stand mixer.
  4. Knead dough (either by hand on a lightly floured surface or stand mixer) for 5-8 minutes, until the dough ball is smooth and elastic (you don't want it to be sticky).
  5. When dough ball is ready, place it in a lightly oiled large bowl. Flip it over to the other side, making sure the dough is coated with oil. Place a slightly damp dish towel over the top of the bowl.
  6. Put the covered bowl in a warm place and let the dough rise until it has doubled in size. This usually takes about an hour. Follow instructions above (under bread machine instructions) for forming the dough into individual circles
Make filling for the calzones while dough is rising:
  1. Heat the olive oil in a large skillet.
  2. When skillet is hot, add the Italian sausage (casings removed), mushrooms, onions, and green peppers. Saute, crumbling the sausage into small pieces with a spoon as it cooks. Right before sausage mixture is fully cooked, add the minced garlic. When done, remove from heat to cool.
To fill the calzones:
  1. Spread one heaping Tablespoon of the spaghetti sauce on each dough circle to within 1 inch of edge. (Don't go all the way to the edge because the sauce will leak out while cooking)
  2. Place the sausage/mushroom/onion/pepper filling on top of the sauce but only on HALF of each circle, to within 1 inch of the edge. (Remember the filling is for 6 calzones - disperse evenly!)
  3. Add the pepperoni slices. (again...disperse evenly to within 1 inch of edge). Add the mozzarella cheese (same instructions as above). Add Parmesan cheese (same instructions as above)

To seal the calzones and prepare for baking:
  1. Carefully fold the dough over the filling to form a half circle. Makes sure edges touch.  Pinch edges securely with your fingers (to seal), then use the tines of a fork to crimp the dough all the way around the edge to securely seal. You want the edges sealed well to prevent leakage.

  2. Gently lift and place the calzones on a large cookie sheet (or sheets). Brush the tops of the calzones with the beaten egg. Sprinkle tops of calzones with crushed dried oregano and parmesan cheese.

  3. Bake at 375 degrees for 25-30 minutes or until they are golden brown. Remove from oven to a wire rack, and let cool for a couple minutes. Serve and enjoy!

Recipe Notes

**Use whatever pizza ingredients you like for filling!

Nutrition Facts
Fully Stuffed Calzones
Amount Per Serving (1 calzone)
Calories 680 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 15g94%
Cholesterol 117mg39%
Sodium 1613mg70%
Potassium 525mg15%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 3g3%
Protein 30g60%
Vitamin A 470IU9%
Vitamin C 14.6mg18%
Calcium 273mg27%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fully stuffed calzones are yummy baked "Italian hand pies", filled with Italian sausage, pepperoni, green peppers, mushrooms, mozzarella cheese, etc.

 

 

 

 

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Orzo With Parmesan

Orzo with Parmesan cheese is a simple, inexpensive and delicious side dish you will really enjoy! It is a perfect accompaniment for beef, pork, poultry or fish!Orzo with Parmesan cheese is a simple, inexpensive and delicious side dish you will really enjoy! It is a perfect accompaniment for beef, pork, poultry or fish!

Several months ago I found this simple and tasty recipe on Pinterest. I was searching for a new “side dish” to serve with some grilled chicken, and discovered this one for Orzo With Parmesan. It’s a KEEPER, and I now rotate it into our meals fairly regularly!

What Is ORZO?

Orzo is Italian for the cereal grain “barley”. It is a short-cut pasta which is shaped like a large grain of rice (Wikipedia). To be honest, I had never made anything with orzo (except maybe Rice-A-Roni?) in it the entire time I’ve been married (almost 37 years), so I wasn’t sure how it would turn out, or even IF we would like it.

Well… we LOVED it! The melted Parmesan cheese and green onions send this dish over the top. The recipe is simple… and delicious!

Long grain orzo is used for this side dish.

How To Make Orzo with Parmesan

The recipe is a very simple, inexpensive, and filling side dish to prepare. Just bring the chicken broth to boil on your stove top, add the pasta; reduce the heat to medium-low and cook for 9-10 minutes.

You will need to stir the orzo occasionally to prevent it from sticking to the bottom of your pan. When the  orzo is fully cooked and tender , stir in the green onions, Parmesan cheese and garlic powder until fully incorporated into pasta.

Parmesan cheese is added to cooked orzo pasta.
Add salt and pepper, to taste. Stir to combine, then place hot orzo into a serving dish.

Orzo with Parmesan is served hot, with a green onion garnish.

Sprinkle a few extra green onions on top, and serve while HOT! I really hope you enjoy this dish. We sure do!

Orzo With Parmesan is served hot, in a blue serving bowl.

Hope you enjoy this simple, but delicious side dish of orzo with Parmesan! If you enjoy this side dish, you will enjoy my recipes for Broccoli Au Gratin Rice Pilaf, Easy Homemade Rice Pilaf, or Toasted Orzo With Lemon and Chives.

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


Have a GREAT day!

Author's signature

Recipe adapted from: http://www.melskitchencafe.com/simple-orzo-pilaf/

Orzo With Parmesan
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Orzo with Parmesan cheese is a simple, inexpensive and delicious side dish you will really enjoy! It is a perfect accompaniment for beef, pork, poultry or fish!
Category: Side Dish
Cuisine: American
Keyword: orzo with parmesan
Servings: 4
Calories Per Serving: 201 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups chicken broth
  • 1 cup long grain orzo pasta
  • 2 green onions (white and green parts), thinly sliced
  • 1/2 cup freshly grated or shaved Parmesan cheese
  • 1/4 teaspoon garlic powder
  • Salt and pepper , to taste
Instructions
  1. In a large saucepan, bring the chicken both to a boil.
  2. Stir in the orzo and reduce heat to medium-low. Cook the orzo uncovered for 9-10 minutes, stirring occasionally to prevent sticking. When the broth has been absorbed and pasta is tender, remove the pan from the heat.

  3. Stir in the green onions (save a few for garnish), Parmesan cheese, and garlic powder. Stir until cheese has fully melted into the orzo. Season to taste with the salt and pepper.

  4. Place orzo into serving dish and garnish with sliced green onions. Serve orzo immediately while HOT! (pasta will cool quickly)

Nutrition Facts
Orzo With Parmesan
Amount Per Serving (1 g)
Calories 201 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 11mg4%
Sodium 634mg28%
Potassium 209mg6%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 1g1%
Protein 10g20%
Vitamin A 170IU3%
Vitamin C 9.3mg11%
Calcium 158mg16%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Orzo with Parmesan cheese is a simple, inexpensive and delicious side dish you will really enjoy! It is a perfect accompaniment for beef, pork, poultry or fish!

 

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Melon Con Prosciutto

Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!

It’s supposed to be 90 degrees here in Portland this week…whew! Time for a great chilled cantaloupe and prosciutto appetizer, right? (I knew that was what you were thinking!) You will LOVE this classic “recipe” for Melon Con Prosciutto!

This unbelievable weather has put me in the mood for summer BBQ’s and light meals. I was reminded of a themed dinner we celebrated with good friends a couple of years ago. My dear friend, Shari made us this great dish for the appetizer that evening! It’s beautiful AND delicious, so it’s is a perfect appetizer for any gathering, especially on a warm evening!

The chilled and sweet, ripe cantaloupe slices, when combined with the slightly salty prosciutto are ridiculously tasty! What is prosciutto, you ask? Well…it is a classic Italian dry-cured ham, usually served very thinly sliced (I mean paper thin here!).

I’m sharing some of the pictures I took of my friend preparing this dish that evening. I asked for and received her permission to share her recipe version and my pictures with you.

How To Make Melon con Proscuitto

Here’s what you do:  First you will need to slice a chilled and very ripe cantaloupe in half, remove the seeds with a spoon, then slice each half into 4 even-sized pieces.  Make 4-5 slices across each piece of cantaloupe (about 3/4 of the way down), but do not cut through the rind.

Cantaloupe cut into slices, with prosciutto slices in background

Cut the thin prosciutto slices in half and gently wedge them into the cuts in each melon slice.

Prosciutto slices placed into sliced cantaloupe wedges
Once slices are completely filled, place cantaloupe onto a serving platter, drizzle lightly with olive oil and sprinkle with green onion slices to make it look pretty! That’s it!  Serve… and enjoy this classic, simple and yummy appetizer or side dish!

Melon, (stuffed with thin strips of prosciutto) on platter

Hope you enjoy this fantastic, refreshing melon con prosciutto!

Interested In More Recipes?

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

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

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

Author's signature

Recipe Source: My friend, Shari Altree

Melon Con Prosciutto
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!

Category: Appetizer, Side Dish
Cuisine: Italian
Keyword: melon con proscuitto
Servings: 8 servings
Calories Per Serving: 106 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • One ripe cantaloupe , chilled
  • 16 thinly sliced pieces of prosciutto (check your grocer's deli)
  • Olive oil (for garnish)
  • 2 Green onion stems , thinly sliced (use green part only, for garnish)
Instructions
  1. Slice cantaloupe in half. Remove seeds and discard, then cut each half into 4 equal-sized wedges.
  2. Make 4-5 equally spaced cuts across each wedge (only about 3/4 of the way down- do not cut all the way through the rind).
  3. Slice each piece of prosciutto in half. Gently place a folded piece of prosciutto into each cut on the cantaloupe. Place stuffed cantaloupe slices onto serving platter.
  4. Drizzle surface of cantaloupe lightly with olive oil.
  5. Sprinkle the sliced green onions (green part only) on surface of the cantaloupe.
  6. Serve and ENJOY!
Nutrition Facts
Melon Con Prosciutto
Amount Per Serving (1 slice)
Calories 106 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 117mg5%
Potassium 224mg6%
Carbohydrates 6g2%
Sugar 5g6%
Protein 2g4%
Vitamin A 2365IU47%
Vitamin C 25.9mg31%
Calcium 8mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!

 

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Chicken Pomodoro

Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.

Here’s another simple, yet wonderfully flavored chicken and pasta dish! Chicken Pomodoro… a simple, yet flavorful meal, featuring chicken in a cream sauce with tomatoes and scallions, served over pasta.

How I Found This Recipe For Chicken Pomodoro

My husband and I had dinner at a friend’s home recently where we were served chicken piccata. Because our dinner was so delicious, I asked our hostess for the recipe. She graciously said yes.
When she printed a copy of the recipe and gave it to me, I noticed there were two recipes on the page. This recipe, for chicken pomodoro, is the OTHER recipe that was on the printed copy. Yum!
I have made chicken pomodoro twice since I received the recipe from my friend. It is really delicious, and from start to finish only takes about 30 minutes to prepare. What could be easier than that?
The sauce for the chicken tastes very fresh and light, enhanced by the flavor of green onions and fresh tomatoes. The sauce adds lots of FLAVOR to the tender pan-seared chicken cutlets and pasta.

I only took one picture of the finished chicken pomodoro dinner (my bad), but the directions are very easy to understand. Pretty confident that you will find cooking this meal is a breeze! Hope you will give it a try!

Are You Looking For More Chicken Recipes?

You can find all of my chicken recipes (there’s a LOT) in the Recipe Index, located at the top of the page. A few family favorites include:

Interested In More Recipes?

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Chicken Pomodoro
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.
Category: Main Dishes
Cuisine: Italian
Keyword: chicken pomodoro
Servings: 4 servings
Calories Per Serving: 1134 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 chicken cutlets , lightly seasoned with salt and pepper, then dusted with flour. *Note: If not using cutlets, then cut 2 large chicken breasts in half (horizontally), place between sheets of plastic wrap and pound with meat mallet until thin.*
  • 2 Tablespoons vegetable oil
  • 1/4 cup vodka
  • 1/2 cup chicken broth
  • 2 Tablespoons fresh lemon juice
  • 1/2 cup fresh ripe tomatoes , chopped
  • 2 Tablespoons heavy whipping cream
  • 1/3 cup scallions or green onions , sliced (For Garnish)
  • 2 cups Linguine or Fettuccine pasta (cooked according to pkg. directions)
Instructions
  1. Season chicken cutlets. Dust with flour.
  2. In a non-stick skillet, heat the 2 Tablespoons oil to medium-high. When oil is hot, saute the cutlets on both sides until golden brown (this only takes a few minutes on each side). Remove the chicken cutlets to a platter (and keep warm); drain the fat from the pan.
  3. REMOVE THE SKILLET FROM THE FLAME OR COOK TOP and add the vodka to "deglaze" the skillet (It is VERY important not to blow yourself up, so remember to do this off the heat!)
  4. After adding the vodka to the skillet away from the flame, put the skillet back on the stove.
  5. Continue stirring (to get any tasty bits up from the bottom of the skillet) and cook the vodka until it is nearly evaporated.
  6. Add the chicken broth and lemon juice to the pan.
  7. Add the chicken cutlets back into the pan. Cook on each side for another minute. Remove the cutlets; place them on top of hot pasta on the serving platter or individual plates.
  8. Finish the sauce by adding the chopped tomatoes and whipping cream. Heat through, then spoon the sauce over the cutlets.
  9. Garnish the chicken with the scallions. Serve and enjoy!
Recipe Notes

The calorie calculation includes half a cup of pasta per person, plus the chicken and sauce.

**Cook the pasta while making the chicken and sauce.

Nutrition Facts
Chicken Pomodoro
Amount Per Serving (1 cutlet + 1/2 cup pasta)
Calories 1134 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 109mg36%
Sodium 320mg14%
Potassium 1221mg35%
Carbohydrates 170g57%
Fiber 7g29%
Sugar 6g7%
Protein 65g130%
Vitamin A 290IU6%
Vitamin C 11.1mg13%
Calcium 62mg6%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.

 

Save