Category: Meatless Meals

Easy Black Bean Stew

Easy Black Bean Stew is a hearty meatless dish, with black beans, pearl couscous, onions, and tomatoes in a savory Southwestern-style broth.
Easy Black Bean Stew is a hearty meatless dish, with black beans, pearl couscous, onions, and tomatoes in a savory Southwestern-style broth.

If you enjoy the flavor of chili, then I’m confident you will enjoy this easy black bean stew. The dish is incredibly simple to prepare, and is very filling, because of the black beans and pearl couscous used. Onions, diced tomatoes and spices round out the dish, and when garnished with sour cream and green onions, it’s a great meatless meal! 

My husband and I are trying to eat a couple of meatless meals each week, and this one is always a big hit! With only a few minutes prep time and a short cooking time, this meatless meal is not only quick and simple, it tastes GREAT! Here’s how to make this easy black bean stew:

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The recipe calls for pearl couscous (also known as Israeli couscous), which is typically located near the rice at most grocery stores.. It is a round-shaped pasta, similar in size to a pearl, so you can see why it’s called “pearl” couscous. Pearl couscous cooks quickly and is a wonderful addition to this dish.

Pearl couscous is used in this recipe, and is pearl-shaped pasta.

First, heat 2 teaspoons of olive oil on medium heat in a large, non-stick saucepan. Once the oil is hot (but not smoking), add chopped onion and the pearl couscous (uncooked). Stir often, and cook for 5 minutes. The onions will soften and the couscous will become lightly “toasted”.

Add chicken broth, minced garlic and ground cumin to the pan, then bring the liquid to a boil. Cover the saucepan with a lid once it begins boiling, and turn the heat down to low. Allow the broth to simmer (covered) for 5 minutes.

Chopped onion and pearl couscous are cooked in pan for about 5 minutes.Chicken broth and spices are added to the onion and couscous in pan.

Almost Finished Making The Stew

Remove the lid and add black beans (drained, rinsed), diced tomatoes (including juice), and a teaspoon of minced chipotle pepper in adobo sauce. Stir the black bean stew until all the ingredients are combined. 

Put a lid on the pan and let the stew simmer (covered) on low heat for 4 minutes, or until the pearl couscous is tender. The stew will be fairly thick when done. If you want it to be more “soup-like”, add a bit more broth or hot water, and stir it in. I usually tend to add a bit more broth to ours at the very end. See how easy it is to make black bean stew? Now you’re ready to serve it! 

Chipotle pepper, black beans and diced tomatoes are added to the easy black bean stew.Easy black bean stew cooks and broth is added to thin it out, if desired.

Serve The Easy Black Bean Stew

When the stew is fully heated and the couscous is tender, it is ready to serve! Ladle the black bean stew into serving bowls. If desired, garnish each serving with a dollop of sour cream and some chopped green onions (scallions). The garnishes are optional, but provide great added color and flavor to the dish, and I heartily recommend it!

You could also add avocado chunks or chopped cilantro, if desired, to “make it your own”. This soup really does taste great, for something so simple to make! I am confident you’re going to enjoy this meal. A big slice of crusty bread on the side goes well with the stew. It tastes great dipping it into the seasoned broth. YUM!

The easy black bean stew is garnished with chopped green onions and sour cream to serve.A white bowl full of easy black bean stew is ready to be eaten and enjoyed.

I sure hope you enjoy this delicious black bean stew, if you have the opportunity to try it. Thank you so much for stopping by today, and I invite you to come back soon for more delicious recipes. Take care, may God bless you, and have a great day.

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of fantastic soup recipes for you to check out, including:

Interested In More Recipes?

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Recipe adapted from the cookbook: “Cooking Light Annual Recipes 2004, page 273, published in 2003 by Oxmoor House

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0 from 0 votes
Easy Black Bean Stew
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Easy Black Bean Stew is a hearty meatless dish, with black beans, pearl couscous, onions, and tomatoes in a savory Southwestern-style broth.

Category: Main Dish, Meatless, Soup
Cuisine: American
Keyword: black bean stew
Servings: 4 small bowls
Calories Per Serving: 211 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil
  • ½ cup chopped yellow onion
  • cup uncooked Israeli (pearl) couscous
  • cups low-sodium chicken broth
  • 1 can black beans (14.25 oz.) rinsed, drained
  • 1 can diced tomatoes (14.25oz.) including juice
  • 1 teaspoon minced canned chipotle chili in adobo sauce
  • 1 teaspoon minced garlic
  • ¼ teaspoon ground cumin
For Garnish: (optional, but recommended!)
  • 1 Tablespoon sliced green onions
  • 4 teaspoons low-fat sour cream
Instructions
  1. Heat olive oil on medium heat in a large, non-stick saucepan. Once oil is hot (but not smoking), add chopped yellow onion and uncooked couscous.. Stir often, and cook for 5 minutes.

  2. Add chicken broth, garlic and cumin to the pan. Bring liquid to a boil. Cover pan with a lid once boiling and turn heat to low. Let stew simmer (covered) for 5 minutes.

  3. Remove lid; add black beans, tomatoes (including juice), and minced chipotle pepper in adobo sauce. Stir until all ingredients are combined. Cover pan; simmer (covered) on low heat for 4 minutes, or until couscous is tender. NOTE: Stew will be fairly thick. If you want it more "soup-like", add more broth or hot water, and stir it in.

  4. Ladle stew into serving bowls. If desired, garnish each serving with a dollop of sour cream and chopped green onions. Garnishes are optional, but provide added color and flavor, Serve hot, and enjoy!

Recipe Notes

NOTE: Caloric calculation includes sour cream and green onion garnish in total.

Nutrition Facts
Easy Black Bean Stew
Amount Per Serving (1 (1/4 of total))
Calories 211 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 1mg0%
Sodium 581mg25%
Potassium 648mg19%
Carbohydrates 36g12%
Fiber 9g38%
Sugar 4g4%
Protein 11g22%
Vitamin A 215IU4%
Vitamin C 14mg17%
Calcium 87mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy Black Bean Stew is a hearty meatless dish, with black beans, pearl couscous, onions, and tomatoes in a savory Southwestern-style broth.

Butternut Squash Coconut Curry

Butternut Squash Coconut Curry, served on a bed of rice, is a delicious, meatless dish, packed with flavor. This simple recipe makes 4 servings.
Butternut Squash Coconut Curry, served on a bed of rice, is a delicious, meatless dish, packed with flavor. Simple recipe makes 4 servings.

If you’re looking for a delicious, flavorful meatless meal, may I suggest trying this recipe for butternut squash coconut curry? It’s really delicious… and honestly, the most difficult thing about the recipe is peeling and cubing the squash! Even though my husband and I love meat, we try to have 1 or 2 “meatless meals” every week, and this recipe fits the bill. 

I’m always on the lookout for vegetarian meals since our youngest son began following that eating path quite a few years ago. I prepared this recipe to see how it tasted, so I could possibly serve it to our son and his girlfriend (also a vegetarian) when they come for dinner in our home. After making this dish and enjoying it several times, I’m confident they would like it, too!

The butternut squash coconut curry is big on flavor! Cubes of tender butternut squash pair well with onions, garlic, ginger, curry spices, vegetable broth and coconut milk for a tasty main dish. It tastes wonderful, served on a bed of steamed rice. I’m sure if you try it, you’ll enjoy it. Here’s how to make this recipe:

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Prepare The Butternut Squash

Use a vegetable peeler to remove all the outside peel from a butternut squash. Carefully slice the squash in half lengthwise, from top to bottom. Remove the seeds and stringy pulp from each piece, then slice the squash into 1″ thick half-rings. Cut each slice into bite-sized cubes about 1″ in diameter. You will need a total of 4 cups of cubed butternut squash for this dish.

Butternut squash is peeled, halved, de-seeded, then cut into cubes.

Make The Curry Seasoning

Heat coconut oil in a large skillet or saucepan on Medium-high heat. Add chopped onion, minced garlic and grated fresh ginger. Stir to combine, and cook for 3-4 minutes, stirring often, until the onion becomes tender and translucent. Continue stirring, to prevent the garlic from burning and becoming bitter.

Stir curry powder, thyme, and paprika into the onion mixture in the skillet, and continue to cook (and stir), for one more minute.

Chopped onions, garlic and grated ginger are cooked in hot oil in a large skillet.Curry powder, thyme and paprika are added to cooked onion/garlic mixture in skillet.Onions, ginger, garlic and curry spices cook together in skillet for 1 minute.

Cook The Curry

Now add a can of coconut milk (stirred before adding), vegetable broth, and the butternut squash cubes. Stir to combine these ingredients, then bring the liquid to a boil. Once it begins boiling, place a lid on the pan or skillet.

Reduce the heat to LOW heat, and let the butternut squash coconut curry simmer for about 13-15 minutes. Cooking time might vary slightly depending on the size of the squash cubes you’ve added. When the squash is tender and a knife can easily be inserted without resistance, it is done. You do NOT want the squash to become “mushy”, so keep an eye on it while cooking.

Cubes of butternut squash, canned coconut milk and vegetable broth are added to the skillet.The butternut squash coconut curry is cooked until the squash becomes tender.

The last step is to add chopped cilantro, salt and cayenne pepper to the butternut squash coconut curry. Give it a good stir to combine, make sure it’s heated through, and then it’s ready to serve!

Cilantro, cayenne pepper and salt are stirred into butternut squash coconut curry.

Serving Butternut Squash Coconut Curry

We enjoy this dish, especially when served on top of steamed rice. The blandness of the rice is a good balance to the slightly spicy curry flavor. To serve, divide the butternut squash over rice in serving bowls, then top with the sauce and more chopped cilantro. Typically curries are usually “swimming” or completely covered in sauce, which is great if you enjoy it that way.

For this curry, I prefer to spoon lots of the sauce over the rice and butternut squash, but stop short of covering it all up with sauce. It’s your choice as to how you wish to serve this dish! All I know is which ever way you prefer to serve this butternut squash coconut curry, I believe you’ll enjoy it!

Butternut Squash Coconut Curry is served on top of steamed rice, in a white bowl.The butternut squash is tender and is garnished with chopped cilantro for serving.

Thanks for stopping by, and I hope you will come back again soon for more delicious recipes! Take care. Count your many blessings, thank God for them… and have a wonderful day.

Looking For More MEATLESS MEAL Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful meatless main dish recipes you might enjoy, including:

Interested In More Recipes?

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

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0 from 0 votes
Butternut Squash Coconut Curry
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Butternut Squash Coconut Curry, served on a bed of rice, is a delicious meatless dish, packed with flavor.

Category: Main Course
Cuisine: American
Keyword: butternut squash coconut curry
Servings: 4
Calories Per Serving: 202 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 cups butternut squash peeled, de-seeded, cut in 1" cubes
  • 1 Tablespoon coconut oil
  • 1 medium yellow onion finely chopped
  • 1 teaspoon fresh ginger finely grated
  • 4 cloves garlic minced
  • Tablespoons curry powder
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • 1 can light coconut milk (14 oz.) stirred before using
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper (optional, but good)
  • 2 Tablespoons fresh cilantro leaves chopped + more for garnish, if desired
Instructions
  1. Peel butternut squash, then slice in half lengthwise, from top to bottom. Remove seeds/stringy pulp. Slice into 1" thick half-rings. Cut each slice into 1" cubes.

  2. Heat coconut oil in a large skillet or pan on Medium-High. Add onion, garlic and ginger. Stir to combine; cook 3-4 minutes, stirring often, until onion becomes tender and translucent. Stirring prevents garlic from burning and becoming bitter. Add curry powder, thyme, and paprika to skillet; cook and stir for one minute.

  3. Stir in in coconut milk, vegetable broth, and cubed butternut squash. Stir to combine, then bring liquid to a boil. Place a lid on the pan or skillet. Reduce heat to LOW; let simmer for 13-15 minutes. Cooking time might vary slightly depending on size of the squash cubes. When squash is tender and a knife can be inserted without resistance, it is done. Don't let squash become "mushy", so keep an eye on it while cooking.

  4. Add cilantro, salt and cayenne pepper; stir to combine. It tastes great served on top of steamed rice. Garnish with more cilantro, if desired. Serve hot and enjoy!

  5. Store leftovers up to 3-4 days (covered) in refrigerator. Microwave to reheat.

Nutrition Facts
Butternut Squash Coconut Curry
Amount Per Serving (1 (1/4 of total))
Calories 202 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 905mg39%
Potassium 599mg17%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 5g6%
Protein 2g4%
Vitamin A 15232IU305%
Vitamin C 33mg40%
Calcium 98mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Butternut Squash Coconut Curry, served on a bed of rice, is a delicious,meatless dish, packed with flavor. Butternut Squash Coconut Curry, served on a bed of rice, is a delicious, meatless dish, packed with flavor. Simple recipe makes 4 servings.

Smoked Macaroni And Cheese

Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!
Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

Do you enjoy homemade macaroni and cheese? It is a favorite “comfort food” of ours. Most of the time we make an EASY version on the stove top in our kitchen (recipe here on my blog). However, we also enjoy it when we use our smoker grill to make it, which imparts a unique smoky taste we really like. I came up with this recipe to in order to use our Traeger to make this handy dandy, beloved pasta dish. 

That is the recipe I am sharing here today. We tend to make this as a side dish when we are smoking meat low and slow on our Traeger grill. This smoked macaroni and cheese is smoked at a low temperature, and tastes wonderful once done. The cheese sauce and the pasta are pre-cooked inside, then combined to put on the smoker grill. Topped with sharp cheddar and bread crumbs, this is one delicious side dish OR main dish! You can make it ahead, and then smoke it when ready, which is definitely convenient. Here’s how to make it:

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Prepare The Cheese Sauce

TIP: While making the cheese sauce, cook the macaroni pasta in another saucepan, but cook it for 2 MINUTES LESS than the package instructions say. This will give you time to cook and drain the macaroni before adding the hot, completed cheese sauce.

To make the cheese sauce, melt butter in a medium saucepan on medium-low heat. Gradually whisk in the all purpose flour and dry mustard powder, being sure to whisk constantly. Cook for approx. 2 minutes, whisking constantly, to ensure the butter does not brown. Slowly whisk in the milk, and continue to mix until the sauce is slightly thickened and smooth.

Butter, mustard powder and flour are cooked in saucepan to begin making the cheese sauce.Milk is whisked into the flour/butter sauce, and cooked until slightly thickened and smooth.

Stir the Velveeta cheese OR American cheese chunks into the hot sauce in the saucepan. Stir until the cheese has melted. If you feel the sauce is too thick once done, simply add a small amount of milk to thin it out just a little bit.

TIP#1: I’ve also made this sauce using 1 cup of shredded mozzarella and 1/2 cup of sharp cheddar. That will also make a nice, creamy sauce. TIP #2: If you are a real cheese lover, you can substitute a full pound of Velveeta or American cheese in the sauce (instead of the 12 ounces called for in the recipe). It is delicious, too!

American or Velveeta cheese is added to the creamy sauce mixture and cooked until melted.The creamy cheese sauce is seasoned, then is ready to add to cooked macaroni noodles.

Preparing The Macaroni And Cheese For The Smoker Grill

When the macaroni has finished cooking, drain the water, but do not rinse the noodles. Place the hot noodles in a large mixing bowl. Pour the hot cheese sauce over the top, then stir well to fully combine the ingredients. 

Macaroni pasta is cooked, drained, then placed in a large mixing bowl.Cheese sauce is added to the cooked pasta, and stirred until combined.

Take a quick taste, and add salt and pepper to suit your personal taste, if desired. Spray the baking pan with non-stick cooking spray (or coat with melted butter), then add the macaroni and cheese. Spread it out evenly in the pan.

Evenly sprinkle the surface with grated cheddar cheese. Next sprinkle with the bread crumbs, followed by a few sprinkles of paprika. Now your smoked macaroni and cheese is ready for the smoker grill.

Macaroni and cheese is placed into a greased or buttered baking pan.The macaroni and cheese is topped with shredded cheddar, bread crumbs and paprika.

Time For The Smoker Grill

Preheat your smoker grill to 225°F, according to the manufacturer’s instructions. Once at temperature, place the smoked macaroni and cheese pan onto the grate, leaving the pan uncovered. Close the lid of the smoker. Smoke the macaroni and cheese (pan uncovered) for 20 minutes.

After the first 20 minutes, cover the pan securely with aluminum foil, and continue cooking for another 25-30 minutes (we usually do 30), or until heated through and the cheese on top is melted.

Ready To EAT Some Smoked Macaroni And Cheese!

Now it’s time to enjoy your smoked macaroni and cheese! Serve this dish hot, grab a fork, and dig in. It has a subtle smoky taste (which we love) and tastes wonderful! This dish will yield approximately 8 small servings (can be served as a side OR a main dish. I hope you enjoy it!

Smoked macaroni and cheese, straight from the Traeger grill, hot and ready to serve.

Thank you for stopping by today. I truly hope you will come back again for more family-friendly recipes you can make for those you love. Have a great day, friends.

Looking for More Traeger Or Smoker Grill Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a variety of recipes utilizing a smoker grill for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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The Grateful Girl Cooks!
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Author's signature

0 from 0 votes
Smoked Macaroni and Cheese
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

Category: Main Dish, Side Dish
Cuisine: American
Keyword: smoked macaroni and cheese
Servings: 8
Calories Per Serving: 516 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pasta:
  • quarts water =10 cups water
  • 1 pound elbow macaroni
For Cheese Sauce:
  • 4 Tablespoons butter
  • ¼ cup all purpose flour
  • ½ teaspoon dry mustard powder
  • 1 cup milk + more to thin sauce, if desired
  • 12 ounces American cheese (or Velveeta) , cut into small chunks
  • salt and pepper, to taste
  • 1 cup grated sharp cheddar cheese
  • ¼ cup dried bread crumbs
  • ¼ teaspoon paprika
Melted butter or cooking spray to grease the baking dish (bottom and sides)
    Instructions
    1. Cook Pasta- Bring water to a boil in a large saucepan. Add macaroni. Cook macaroni for 2 MINUTES LESS than the package instructions say. If you cook the pasta while making the cheese sauce in a separate pan, it will save you time.

    2. Make Cheese Sauce- Melt butter in a medium saucepan on medium-low heat. Gradually whisk in all purpose flour and mustard powder, being sure to whisk constantly. Cook 2 minutes, whisking constantly, to ensure butter does not brown. Slowly whisk in milk; continue to whisk until sauce is smooth and has thickened slightly. Stir Velveeta OR American cheese chunks into sauce. Stir until cheese has melted. If sauce is too thick once done, simply add a small amount of milk to thin it out a bit.

    3. When macaroni has finished cooking, drain off water, but do not rinse noodles. Place drained macaroni in a large bowl. Pour cheese sauce over the top, then stir well to fully combine ingredients. Taste, then season with salt/pepper to suit your taste. Spray baking pan with non-stick cooking spray (or coat with melted butter), then add the macaroni and cheese, spreading evenly in pan. Sprinkle top with grated cheddar, then bread crumbs, followed by a few sprinkles of paprika.

    4. Preheat smoker grill to 225°F, according to manufacturer's instructions. Once at temperature, place macaroni and cheese pan onto the grate, LEAVING PAN UNCOVERED. Close the smoker lid. Cook for 20 minutes. After 20 minutes, cover the pan securely with aluminum foil. Continue cooking another 25-30 minutes, or until heated through and cheese on top is melted. Remove from grill; serve hot.

    Recipe Notes

    TIP#1: You can make sauce using 1 cup of shredded mozzarella and 1/2 cup of sharp cheddar. 

    TIP #2: If you're a cheese lover, you can add a full pound of cheese to the sauce (instead of the 12 ounces called for in recipe). 

    Nutrition Facts
    Smoked Macaroni and Cheese
    Amount Per Serving (1 (1/8 of total))
    Calories 516 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 15g94%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 7g
    Cholesterol 74mg25%
    Sodium 890mg39%
    Potassium 255mg7%
    Carbohydrates 51g17%
    Fiber 2g8%
    Sugar 4g4%
    Protein 21g42%
    Vitamin A 807IU16%
    Vitamin C 1mg1%
    Calcium 604mg60%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Smoked Macaroni And Cheese is a tasty side OR main dish, cooked on a Traeger or smoker grill. The cheese sauce is easily made from scratch!

     

    Easy Tomato Basil Pasta

    Easy tomato basil pasta is yummy, and is a CINCH to make! Marinate fresh tomatoes, basil, garlic & spices, then add to cooked pasta, to serve!
    Easy tomato basil pasta is yummy, and is a CINCH to make! Marinate fresh tomatoes, basil, garlic & spices, then add to cooked pasta, to serve!

    As I write this blog post, we are in the middle of a record-shattering heat wave here in our part of Oregon. Temps yesterday were 113°F., and they are “expected to hit 115° F today. Even though we have air conditioning (most in the Portland metro do not), we are trying our best not to use the oven, or even cook a lot of hot food. That’s where this recipe comes in handy! I am making this again tonight for my husband, and my sister-in-law (who is staying with us and our air conditioning during this heat wave, to stay cool).

    I found this recipe (source unknown) many years ago in an old recipe box I’ve had for over 30 years. Not sure where I got the original recipe, but it’s a KEEPER! I’ve made it a few times way back when, but decided recently to make it again, photograph it, and post the recipe on the ol’ blog! Now you can enjoy it, too!

    It is totally simple meatless main dish, and light enough (yet filling) to enjoy on a hot OR cold day!. If you can boil spaghetti noodles, you can make this delicious pasta dish! I’ve now made this pasta twice in the past two weeks, and it is yummy! Here’s how to make easy tomato basil pasta.

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

    How To Make Easy Tomato Basil Pasta

    In a medium sized bowl, combine chopped fresh tomatoes, thinly sliced fresh basil, minced garlic, and salt and pepper. Give them a good stir to fully combine ingredients together, and then cover the bowl with plastic wrap and let it sit on the counter for one hour (or more, if you have the time). Do NOT refrigerate the tomato mixture, and give it a stir a couple of times during the “marinating”.

    Chopped tomatoes, basil, garlic and spices are combined in a bowl.After stirring, the tomatoes and other ingredients sit undisturbed for at least an hour.

    After the tomato basil mixture has marinated for an hour, you will notice that the tomatoes have released some of their juice. That is perfect, and just what you want them to do. Set the tomato mixture aside while you cook the pasta.

    After resting for an hour, the ingredients for the tomato basil pasta are ready to use.

    Cook The Pasta

    Cook the spaghetti (or angel hair pasta) in boiling, lightly salted water according to the package instructions until done. Immediately pour the hot pasta into a colander to drain off water, BUT DO NOT RINSE! You want the pasta HOT.

    Spaghetti noodles (or angel hair pasta) is cooked in boiling water

    As soon as the water is drained, pour the hot pasta noodles back into the cooking pan. Immediately add the room temperature tomato/basil/garlic mixture. YES, you add it (uncooked) to the hot pasta. Toss the pasta and tomato basil mixture (including all the accumulated juice) until fully combined. 

    The pasta is drained and immediately placed back into the cooking pan.The easy tomato basil pasta ingredients are combined and tossed until fully integrated.

    Garnish, Then Serve Easy Tomato Basil Pasta

    While it is still hot, portion out the easy tomato basil pasta into serving bowls or onto plates. Grate fresh Parmesan cheese on top of the pasta, and garnish with a couple fresh basil leaves, if desired. Serve immediately!

    The tomato basil pasta is garnished with grated Parmesan cheese and basil leaves before serving.A serving of easy tomato basil pasta in a white bowl is garnished and ready to enjoy!

    We love this simple pasta dish, and it truly tastes wonderful! I hope you have the opportunity to try this recipe, and trust you will enjoy it as much as we do. Thanks for stopping by, and I trust you will come back again soon! Take care, and may God bless you throughout this day.

    Looking For More PASTA Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy pasta recipes I think you’ll enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original recipe source: unknown

    0 from 0 votes
    Easy Tomato Basil Pasta
    Prep Time
    5 mins
    Cook Time
    10 mins
    RESTING TIME (inactive prep)
    1 hr
    Total Time
    1 hr 15 mins
     

    Easy tomato basil pasta is yummy, & a CINCH to make! Marinate fresh tomatoes, basil, garlic & spices, then add to cooked pasta, to serve!

    Category: Main Dish
    Cuisine: Italian
    Keyword: easy tomato basil pasta
    Servings: 4
    Calories Per Serving: 249 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups diced, fresh tomatoes , approx. 2 large tomatoes
    • 2 teaspoons fresh basil , thinly sliced or chopped
    • 2 teaspoons minced garlic
    • ½ teaspoon salt
    • teaspoon ground black pepper
    • 8 ounces spaghetti or angel hair pasta
    • 4 Tablespoons finely grated Parmesan cheese , for garnish
    • 8 leaves fresh basil , for garnish
    Instructions
    1. In a medium bowl, combine chopped tomatoes, chopped or thinly sliced basil, minced garlic, salt and pepper. Stir to fully combine ingredients. Cover bowl with plastic wrap and let it sit on the counter for one hour (or more). Do NOT refrigerate tomato mixture; give it a stir a couple times during the "marinating". After mixture has marinated for an hour, you will notice the tomatoes have released some juice. That what you want them to do. Set the tomato mixture aside while you cook the pasta.

    2. Cook spaghetti (or angel hair pasta) in boiling, lightly salted water according to package instructions until done. Immediately pour hot pasta into a colander to drain off water, BUT DO NOT RINSE! You want the pasta HOT.

    3. As soon as water has drained off, pour hot pasta back into cooking pan. Immediately add room temperature tomato mixture. YES, add it (uncooked) to the hot pasta. Toss the pasta and tomato basil mixture (including accumulated juice) until fully combined.

    4. While still hot, portion pasta into serving bowls or onto plates. Grate fresh Parmesan cheese on top, and garnish with a couple fresh basil leaves, if desired. Serve immediately!

    Nutrition Facts
    Easy Tomato Basil Pasta
    Amount Per Serving (1 (1/4 of total))
    Calories 249 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 4mg1%
    Sodium 375mg16%
    Potassium 323mg9%
    Carbohydrates 46g15%
    Fiber 3g13%
    Sugar 4g4%
    Protein 10g20%
    Vitamin A 720IU14%
    Vitamin C 11mg13%
    Calcium 82mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Easy tomato basil pasta is yummy, and is a CINCH to make! Marinate fresh tomatoes, basil, garlic & spices, then add to cooked pasta, to serve!

    Lemon Pasta And Peas

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

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

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

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

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

    Cook The Pasta And Peas

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

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

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

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

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

    Seasoning The Lemon Pasta And Peas For Serving

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

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

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

    Time To Enjoy Lemon Pasta And Peas

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

    Lemon pasta and peas ready to serve while hot.

    Don’t Want It To Be Meatless?

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

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

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

    Looking For More PASTA Recipes?

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

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original recipe source: “The Happy In A Hurry Cook Book”, by Steve and Kathy Doocy, page 163, published by William Morrow, 2020

    0 from 0 votes
    Lemon Pasta and Peas
    Prep Time
    5 mins
    Cook Time
    15 mins
    Total Time
    20 mins
     

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

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

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

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

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

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

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

    Navy Bean Soup

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

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

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

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

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

    Prepare The Navy Beans

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

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

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

    Ready To Cook the Navy Bean Soup

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

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

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

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

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

    Thickening The Navy Bean Soup

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

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

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

    Garnish, Serve, and Enjoy!

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

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

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

    Looking For More SOUP Recipes?

    You can find all of my soup recipes in the Recipe Index, located at the top of the page. I have lots of delicious soup recipes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original recipe source: The cookbook “Williams-Sonoma Italian Favorites”, page 22, published in 2004 by Oxmoor House and Williams-Sonoma, Inc.

    0 from 0 votes
    Navy Bean Soup
    Prep Time
    10 mins
    Cook Time
    1 hr 30 mins
    Inactive (Bean Soaking Time)
    3 hrs
    Total Time
    4 hrs 40 mins
     

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

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

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

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

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

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

    Recipe Notes

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

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

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

    Pasta in Wine and Garlic Sauce

    Make delicious pasta in wine and garlic sauce in under 15 minutes! SIMPLE to make, then garnish with Parmesan cheese for a tasty main dish!
    Make delicious pasta in wine and garlic sauce in under 15 minutes! SIMPLE to make, then garnish with Parmesan cheese for a tasty main dish!

    Do you enjoy pasta dishes? We sure do… especially my husband! Today I want to share a super simple, but “oh so tasty” recipe for Pasta in Wine and Garlic Sauce. It is sooo good, and I’m confident you’re gonna enjoy it as much as we do.

    I love this recipe, because while fresh (or dried) pasta is cooking, you whip up a flavorful, EASY sauce to coat the pasta with as soon as it is finished. We try to have a meatless meal about once a week, and this one is pretty amazing! The sauce truly only takes a couple minutes to make while the pasta cooks, so the recipe definitely is “LOW MAINTENANCE!”

    That’s why this is such a great recipe. This pasta (and sauce) tastes wonderful, and is the perfect solution when you don’t have much time, motivation or energy to make dinner. We’ve all been there, right? You can even add cooked shrimp or chicken to this pasta if you need some added protein! Trust me, you really can’t hurt this dish!

    Do I Have To Use Fettucine Noodles For This Recipe?

    No. You do NOT have to use fettucine pasta. Use whatever type of pasta you have, fresh or dried. For these photos I used homemade fresh fettucine, but the recipe works perfectly with any type of fresh or dried pasta. I recently used a Christmas gift card to purchase pasta rolling attachments for my stand mixer, so I made some fettucine pasta to try the attachments out to “show off” this simple pasta in wine and garlic sauce recipe. Here’s how easy it is to make this dish:

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

    Prepare The Pasta

    Cook the pasta you will be using (dried or fresh) in boiling, heavily salted water, according to package directions. Continue until the pasta is cooked al dente. Please remember that fresh pasta takes less time to cook than dried pasta. You can make the sauce quickly while the pasta is cooking.

    Fresh homemade fettucine pasta cooking in salted, boiling water.

    Make The Wine And Garlic Sauce While Pasta Cooks

    Using a large saucepan or skillet, heat olive oil on medium heat. To the oil, add minced garlic, and red pepper flakes, and stir to combine. Cook this mixture for one minute, stirring often so the garlic doesn’t burn. 

    Garlic and red pepper flakes cook in hot oil before adding remaining ingredients.

    Add butter (cut into chunks), white wine, salt and black pepper. *NOTE: Use any type of dry white wine you want, including chardonnay, pinot grigio, sauvignon blanc, pinot gris, etc.

    Stir well as the butter melts, to combine the ingredients. Cook the sauce for two minutes on medium heat, and then remove the pan from the heat. BOOM! It’s DONE!

    A white wine, butter, and garlic sauce cooking in skillet.Sauce cooks for a couple minutes before adding it to hot cooked pasta.

    Time To Serve The Pasta In Wine And Garlic Sauce

    As soon as the pasta is done, drain off the water, and then pour the hot pasta back into the saucepan or skillet. Immediately pour the wine and garlic sauce over the hot pasta, and toss really well, to coat the noodles with the sauce.

    The pasta will not be “swimming” in the sauce- just make sure it’s all coated, so mix it well. Place the pasta in wine and garlic sauce into (or onto) serving bowls (or plates). Sprinkle with grated Parmesan cheese and chopped fresh parsley to garnish. If desired, you can also sprinkle on a few more red pepper flakes (if you want more “heat”), but that is optional!

    Pasta in wine and garlic sauce is served, garnished with Parmesan cheese and parsley.

    Because the pasta is not “doused” in sauce, it will tend to cool fairly quickly, so serve it immediately. TIP: Once pasta has been garnished with Parmesan and parsley, I like to put each portion into the microwave for 20-30 seconds to make sure it is served HOT! 

    Close up photo of pasta in wine and garlic sauce, served in a white bowl.

    I sure hope you enjoy this delicious pasta dish. We really do, and my husband loves to request this for dinner. What more could you want in a simple, meatless recipe? Full of flavor, filling, and easy to make in a flash… it’s a keeper!

    Looking For More PASTA Recipes?

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

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original recipe source: julieblanner.com/white-wine-sauce/

    0 from 0 votes
    Pasta in Wine and Garlic Sauce
    Prep Time
    3 mins
    Cook Time
    4 mins
    Total Time
    7 mins
     

    Make delicious pasta in wine and garlic sauce in under 15 minutes! SIMPLE to make, then garnish with Parmesan cheese for a tasty main dish!

    Category: Main Course, Meatless Entree
    Cuisine: Italian
    Keyword: pasta in wine and garlic sauce
    Servings: 6
    Calories Per Serving: 488 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Sauce:
    • ¼ cup olive oil
    • 2 teaspoons minced garlic (fresh or jarred)
    • ½ teaspoon crushed red pepper
    • 5 Tablespoons butter (salted or unsalted)
    • ½ cup dry white wine (chardonnay/pinot grigio/sauvignon blanc)
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    For Pasta:
    • 1 pound pasta (fresh or dried, any type) See NOTE below.
    • 1/3 cup freshly grated Parmesan cheese (for garnish)
    • ¼ cup fresh parsley, chopped (for garnish)
    Instructions
    1. Cook pasta (dried or fresh) in boiling, heavily salted water according to package directions. Continue until pasta is cooked al dente.

    Make Sauce While Pasta Cooks:
    1. Heat olive oil on medium in a large saucepan or skillet. Add garlic and red pepper flakes to the oil; stir to combine. Cook for 1 minute, stirring often so garlic doesn't burn. Add butter (cut in chunks), white wine, salt and black pepper. Stir as butter melts, to combine ingredients. Cook for 2 minutes on medium heat, then remove pan from heat.

    To Serve:
    1. When pasta is done, drain off water; pour pasta back into saucepan/skillet. Immediately pour sauce over hot pasta; toss well to coat pasta with sauce. Portion pasta into (or onto) serving bowls (or plates). Sprinkle with Parmesan and parsley. You can also sprinkle with a few red pepper flakes (if you want more "heat"), but that's optional! Serve hot, and enjoy. *Store any leftover pasta in a sealed container for up to 5-7 days. Reheat in microwave.

    Recipe Notes

    NOTE: Fresh pasta cooks the quickest, and is reflected in the cooking time. Dried pasta (any type may be used) will take longer to cook to al dente firmness, but is perfectly okay to use!

    Nutrition Facts
    Pasta in Wine and Garlic Sauce
    Amount Per Serving (1 (1/6th of total))
    Calories 488 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 8g50%
    Cholesterol 30mg10%
    Sodium 566mg25%
    Potassium 210mg6%
    Carbohydrates 58g19%
    Fiber 3g13%
    Sugar 2g2%
    Protein 12g24%
    Vitamin A 600IU12%
    Vitamin C 4mg5%
    Calcium 89mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make delicious pasta in wine and garlic sauce in under 15 minutes! SIMPLE to make, then garnish with Parmesan cheese for a tasty main dish!

    Creamy Avgolemono Soup

    Creamy Avgolemono Soup is a classic Greek dish (with rice) that is delicious, rich and lemony, and very easy to make in under 30 minutes.Creamy Avgolemono Soup is a classic Greek dish (with rice) that is delicious, rich and lemony, and very easy to make in under 30 minutes.

    For many years I have read about, looked at recipes, and wondered about Avgolemono soup. It sounded quite unusual. I was tempted many times to give it a try, but never did, until last month. Whoa! I LOVED this soup! Who knew that a lemon-flavored creamy rice soup could taste so incredibly GOOD?

    Creamy avgolemono soup is a classic Greek beloved soup, one of their signature dishes, to be sure. Avgolemono” comes from the Greek language. “AVGO” means egg, and “LEMONO” means lemon. This light and creamy simple soup only uses a few ingredients, is EASY to make, and tastes wonderfully bright and fresh! I hope you will give it a try… it will surprise you, most likely. Here’s how to make it:

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

    How To Make Creamy Avgolemono Soup

    Heat six cups of chicken broth in a large saucepan over medium-high heat. Bring it to a boil, and then pour in a half cup of uncooked long grain rice. Stir well, to combine.

    Cook the broth and rice, uncovered, for 15-20 minutes on medium-high heat, until the rice becomes tender. Stir the rice occasionally while it is cooking, to prevent it from sticking to the bottom of the pan.

    Uncooked rice is added to boiling chicken broth to cook.

    Temper The Egg Mixture Before Adding To Hot Soup

    In a medium-sized bowl, whisk four egg yolks lightly, and then add fresh lemon juice and finely grated lemon zest, whisking to combine. Now it’s time to “temper” the egg mixture. This is a VERY important step!

    *Tempering the eggs means slowly adding in hot broth VERY SLOWLY. This raises the temperature of the eggs, so that when they’re added to very hot soup, they won’t become “scrambled eggs”. Here’s how to temper the egg mixture:

    Slowly drizzle 1 cup of the hot broth into the egg mixture, whisking constantly as you add it. Continue whisking until all the cup of broth has been added. Turn the heat down to medium-low under the broth in the pan , and then slowly add the warmed egg mixture back into the hot broth in the pot, whisking as you add it. 

    Egg yolks, lemon juice and zest are whisked together until combined.Hot broth is slowly drizzled/whisked into egg mixture to temper the eggs.

    Finish Cooking The Soup

    Let the soup continue to cook on medium-low heat for 3-4 minutes, stirring often. DO NOT LET THE SOUP COME TO A BOIL!  The creamy avgolemono soup will thicken up a little bit as it continues to cook. Once it has fully heated through (about 3-4 minutes), remove the pan from the heat. Season lightly (to suit your taste) with salt and pepper.

    Avgolemono soup is cooked 3-4 minutes after adding tempered egg mixture.The soup is lemony, rich, thick and creamy after heating through.

    Ready For A Bowl Of Creamy Avgolemono Soup!

    Once heated through, the creamy avgolemono soup is ready to eat! Ladle the hot soup into serving bowls, and garnish each serving with chopped fresh flat-leaf parsley (and strips of lemon peel, if desired).

    The parsley and lemon peel add a “pop” of color, and another layer of flavor, but are not absolutely essential if you don’t have them handy! The soup is thick and creamy, bursting with lemon flavor, and the rice is very tender (and filling). We enjoy this soup with crusty slices of garlic bread on the side. YUM!

    A bowl of Creamy Avgolemono Soup, garnished with chopped parsley and lemon peel.Garlic bread served on the rim of a bowl of creamy avgolemono soup.

    I truly hope you will give this creamy avgolemono soup a try- it’s quite delicious! The leftovers were microwaved for lunch the next day, and were wonderful, as well! Thank you for stopping by, and I hope you will come back soon. Take care.

    Looking For More SOUP Recipes?

    You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have lots of soup recipes you’ll enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Author's signature

    Original recipe source: The cookbook: “Williams-Sonoma Soup Of The Day”, by Kate McMillan, published by Weldon Owen, Inc. 2011, page 15

    0 from 0 votes
    Creamy Avgolemono Soup
    Prep Time
    5 mins
    Cook Time
    20 mins
    Total Time
    25 mins
     

    Creamy Avgolemono Soup is a classic Greek dish (with rice) that is delicious, rich and lemony, and very easy to make in under 30 minutes.

    Category: Dinner, Soup
    Cuisine: Greek
    Keyword: creamy avgolemono soup
    Servings: 4
    Calories Per Serving: 200 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 6 cups low-sodium chicken broth
    • ½ cup long grain white rice , uncooked
    • 4 large egg yolks , slightly beaten
    • ¼ cup fresh lemon juice
    • 1 teaspoon lemon zest (finely grated lemon peel)
    • salt/pepper, to taste
    • 2 Tablespoons fresh parsley (flat leaf) , chopped for garnish
    Instructions
    1. Heat broth in large saucepan on medium-high heat. Bring to a boil; add uncooked rice. Cook uncovered, 15-20 minutes on medium-high heat, until rice is tender. .Stir occasionally while it cooks, to prevent rice from sticking to bottom of pan.

    2. In a medium bowl, whisk egg yolks lightly. Add lemon juice and zest, whisking to combine. "Temper" the egg mixture. *Tempering eggs means slowly adding in hot broth VERY SLOWLY. This raises the temperature of the eggs, so that when added to hot soup, they won't scramble. Here's how: Measure out, then slowly drizzle 1 cup of the hot broth into the egg mixture, whisking constantly as you add it. Continue whisking until the entire cup of broth is added.

    3. Turn the heat down to medium-low under the broth in pan; slowly add the warmed egg mixture back into the broth in pan, constantly whisking as you add it back in. Let the soup continue cooking on medium-low heat for 3-4 minutes, stirring often. DO NOT LET THE SOUP COME TO A BOIL! Soup will thicken up a bit as it cooks. Once hot (3-4 minutes), remove pan from the heat.

    4. Season lightly (to suit your taste) with salt and pepper. Ladle hot soup into bowls, and garnish each serving with chopped parsley (and strips of lemon peel, if desired). Enjoy!

    Nutrition Facts
    Creamy Avgolemono Soup
    Amount Per Serving (1 g)
    Calories 200 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g13%
    Cholesterol 184mg61%
    Sodium 117mg5%
    Potassium 376mg11%
    Carbohydrates 25g8%
    Fiber 1g4%
    Sugar 1g1%
    Protein 12g24%
    Vitamin A 414IU8%
    Vitamin C 9mg11%
    Calcium 45mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Creamy Avgolemono Soup is a classic Greek dish (with rice) that is delicious, rich and lemony, and very easy to make in under 30 minutes.

    Black Beans And Rice

    Black Beans and Rice is a scrumptious, budget-friendly, meatless meal for the family! A lot of flavor, fiber, and protein in this easy dish!
    Black Beans and Rice is a scrumptious, budget-friendly, meatless meal for the family! A lot of flavor, fiber, and protein in this easy dish!

    If you’re looking for a “meatless Monday” kind of meal, may I suggest this easy recipe for black beans and rice? Not only is it meatless, it is fairly inexpensive to prepare, and tastes fantastic! My husband and I recently began setting aside at least one night a week for meatless meals. We are true meat-eaters, but find it to be a wonderful break for us. I originally found this recipe while searching for meatless meals online. I only “tweaked” the original recipe I used very slightly.

    This recipe features black beans, brown rice, veggies and spices, which are great options in any tasty meal. Black beans are a wonderful source of protein and have lots of fiber, which helps add to a feeling of fulness. Brown rice also has more fiber, antioxidants, vitamins & minerals than white rice, so it will also help “fill you up”. That’s a win-win, in my book. Here’s how to make black beans and rice:

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

    Prepare The Spice Mixture

    Before beginning to cook this simple dish, I start by getting the spices together, so they’ll be ready to dump into the skillet later! The spices used add wonderful flavor (and is not too spicy) to the black beans and rice.

    The spices you will need for this dish are dried parsley, onion powder, garlic powder, thyme, oregano, cayenne pepper, salt and black pepper. Measure them into a small bowl, and give them a stir, to combine. Set the spice mixture aside until later.

    Spices for the black beans and rice are combined in a small bowl.

    A Note About Cooking The Brown Rice

    You will need to cook the brown rice in broth (vegetable OR chicken). Brown rice tends to take a bit longer to cook than white rice, so plan a bit ahead on this one, ok? I try to get the rice almost fully cooked before preparing the rest of the dish. You can make it ahead to save time, and then fluff it with a fork before adding it to this dish, if that’s more convenient.

    Cook the rice according to the package instructions, but substitute vegetable or chicken broth for the water needed. The broth adds another layer of flavor. It is not absolutely essential to do this, but I highly recommend it! Once the rice is fully cooked, and the liquid has been absorbed, remove it from the heat source, fluff it with a fork, and set aside.

    Brown rice is cooked in vegetable or chicken broth.

    Preparing The Black Beans And Rice

    Now it’s time to put this meal together. Heat olive oil on medium heat in a large skillet until very hot. Add chopped green peppers and yellow onion to the hot oil. Sauté the veggies for 4-5 minutes, stirring often to prevent sticking or burning.

    Once done, add drained black beans, minced garlic, diced fresh tomatoes, and the spice mixture to the skillet. Stir well, to fully combine all the spices with the ingredients. I was happy to be able to use a jar of my homemade canned black beans in this meal (YAY).

    Chopped green pepper and onions are cooked in olive oil in skillet.Green peppers, tomatoes, black beans and spices are added to the skillet to cook.

    Add one more cup of vegetable or chicken broth to the skillet. Cook the mixture, uncovered, on medium heat for 10 minutes, stirring often. This just adds in another layer of flavor. When finished cooking, the liquid should be reduced/absorbed.

    The ingredients are cooked for 10 minutes before adding rice.

    Add the cooked brown rice to the skillet, and stir well, to incorporate it into the veggies. Cook on medium heat for a couple minutes, stirring often, until the black beans and rice are heated through. Remove the skillet from the heat source.

    Cooked brown rice is added to the skillet, and stirred in, to combine.All the black beans and rice ingredients are combined in skillet... time to eat!

    Time To Serve The Black Beans And Rice

    Now the black beans and rice are ready to serve immediately, while hot. The recipe make 3 good sized servings, or 4 smaller servings, and can be easily doubled. When we enjoy this meal, we like to top each portion with a few fresh avocado slices, and a dollop of sour cream (optional). These toppings add color, extra flavor, creamy texture and taste to perfectly complete this yummy, filling meal!

    Black beans and rice is served, topped with sour cream and avocado slices.

    We really love flavor-filled black beans and rice, and I hope you have the opportunity to try this meal soon! Pretty sure you won’t even miss the meat! Thanks for stopping by, and I hope you will come back for a visit again soon.

    Looking For More MEATLESS MEALS?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have a variety of meatless meals you might enjoy, including:

    Interested In More Recipes?

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

    Original recipe source:  Ginny, at https://veganinthefreezer.com/acadian-black-beans/

    0 from 0 votes
    Black Beans and Rice
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Black Beans and Rice is a scrumptious, budget-friendly, meatless meal for the family! A lot of flavor, fiber, and protein in this easy dish!

    Category: Entree, Meatless Entree
    Cuisine: American
    Keyword: black beans and rice
    Servings: 3
    Calories Per Serving: 352 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    Spice Mix:
    • ½ teaspoon garlic powder
    • ½ teaspoon dried parsley
    • ½ teaspoon onion powder
    • ½ teaspoon dried thyme
    • ½ teaspoon dried oregano
    • ½ teaspoon salt
    • ¼ teaspoon cayenne pepper
    • teaspoon black pepper
    For Remainder Of Dish:
    • cup vegetable or chicken broth , low sodium
    • ¾ cup uncooked brown rice
    • ½ Tablespoon extra virgin olive oil
    • ¼ medium yellow onion , peeled and chopped
    • ½ medium green bell pepper , seeded and chopped
    • 15 ounces canned black beans , rinsed and drained
    • ¼ cup diced fresh tomatoes
    • 1 large garlic clove , minced
    • 1 cup vegetable or chicken broth (additional) , low sodium
    Instructions
    1. Measure spices into small bowl. Stir to combine/set aside.

    2. Cook rice according to pkg. instructions, substituting 1¾ cups vegetable or chicken broth for water called for. Once done, and liquid has fully reduced, remove from heat; set aside.

    3. Heat olive oil (medium heat) in a large skillet until hot. Add green peppers and onion. Sauté 4-5 minutes, stirring often to prevent sticking/burning. When done, add black beans, minced garlic, diced tomatoes, and spice mixture to skillet. Stir well.

    4. Add one add'l. cup of broth to skillet. Cook uncovered, on medium heat for 10 minutes, stirring often. When finished, liquid should be fully reduced/absorbed. Add brown rice. Stir well. Cook on medium heat 2-3 minutes, stirring often, until heated through.

    5. Serve immediately, topping each portion with avocado slices/sour cream dollop, if desired, Enjoy!

    Nutrition Facts
    Black Beans and Rice
    Amount Per Serving (1 g)
    Calories 352 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g6%
    Sodium 936mg41%
    Potassium 641mg18%
    Carbohydrates 66g22%
    Fiber 13g54%
    Sugar 2g2%
    Protein 14g28%
    Vitamin A 246IU5%
    Vitamin C 22mg27%
    Calcium 71mg7%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Black Beans and Rice is a scrumptious, budget-friendly, meatless meal for the family! A lot of flavor, fiber, and protein in this easy dish!

    Easy Cheesy Enchiladas

    Make a yummy batch of Easy Cheesy Enchiladas in a flash, with cheddar and jack cheese, canned enchilada sauce, onions, and corn tortillas.
    Make a yummy batch of Easy Cheesy Enchiladas in a flash, with cheddar and jack cheese, canned enchilada sauce, onions, and corn tortillas.

    One of my lifetime friends gave me her family’s “recipe” for making basic cheese enchiladas over 42 years ago. I have been making them, in one form or another ever since! The recipe (as shown in the printable recipe card at the bottom of the page) is her recipe for basic cheese enchiladas, perfect for “Meatless Mondays” (or anytime, for that matter!).

    My friend, Nadine, says lightly frying the corn tortillas in hot oil BEFORE filling them, is the secret to making them. Nadine says it’s because the slightly cooked tortillas won’t tear as easily as dry tortillas might when filling them. I’ve always made our enchiladas this way, and now (42 years later), I’ve probably used this little basic recipe hundreds of times! You can even go WILD (ha ha) and add seasoned ground beef, chicken, turkey or shredded pork, if you want to add some “meat”.

    We have enjoyed these little enchiladas so long now, I feel like they are part of our family! It really doesn’t take much effort to make a pan of eight enchiladas (and the recipe can be easily doubled). Here’s how to make ’em:

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

    Preparing To Make Enchiladas

    Preheat your oven to 350° Place the chopped onion, and grated jack and cheddar cheeses into individual bowls. NOTE: Set aside about 1/4 cup each of the two cheeses and save for later. You will need this cheese to sprinkle on top of the filled enchiladas before baking.

    I like to set the bowls close together, right next to where I will be filling the enchiladas, so it is easy for me to grab the ingredients.

    Chopped onion, grated cheddar and jack cheese are ready to fill tortillas.

    Quick Fry To Soften Tortillas

    Heat the oil in a small skillet (large enough for the tortillas, though!). You only need a small amount of oil, (usually about 3 Tablespoons) to barely cover the bottom of the skillet. You amount may vary, based on the size skillet you are using.

    Heat the oil on medium-high heat until it is very hot, but NOT smoking. Lay a tortilla in the hot oil, and let it cook for about 15 seconds, then flip it to the other side, using tongs, Cook 15 more seconds, and then carefully (using tongs) lift the tortilla out of the hot oil, letting the excess oil drip back into skillet, and place tortilla on a paper towel.

    Repeat process with all 8 tortillas. When done, carefully blot the tortillas with paper towels to soak up any extra oil. Stack the tortillas on top of each other. Now you’re ready to fill the tortillas, and they should be nice and pliable, so they don’t tear.

    Corn tortillas are quickly fried in hot oil to soften before adding enchilada filling.Quickly fried tortillas are blotted dry with paper towels before adding enchilada filling.

    Filling And Rolling Easy Cheesy Enchiladas

    Before filling the enchiladas, spoon just enough of the enchilada sauce in a 9×13 baking dish to cover the bottom. Then, as you fill each enchilada, place it directly on top of the enchilada sauce.

    To fill the enchiladas, place a small handful of grated cheddar cheese right down the middle of the tortilla. Top with the grated jack cheese, and then sprinkle with chopped onion. TIP: You will have to “guesstimate” on the amount of cheese used to fill each tortilla. Remember you need to divide the cheeses and onions evenly between 8 tortillas!

    Once filled, roll the tortilla tightly up and over the filling. Place it in the prepared baking dish, with the seam side DOWN. Repeat this process for each enchilada. Your fingers can get a little messy, but who cares? It’s homemade enchiladas!

    Each corn tortilla is filled with jack and cheddar cheese and chopped onions.Tortillas and filling are rolled, then placed on top of enchilada sauce in baking pan.

    Finishing Enchiladas BEFORE Baking

    Lay each remaining filled enchilada tightly next to the others. Pour or spoon the remaining enchilada sauce over the top of the enchiladas, until all are fully covered. Cover any exposed tortilla with the sauce (that will help them not dry out while baking).

    Use all the sauce to cover those enchiladas! Once done, sprinkle the reserved cheddar and jack cheeses over the top of the enchiladas. If you want more, simply add as much as you wish. Sometimes I even add a bit more chopped onion or chopped black olives, too!

    Additional enchilada sauce is put on top of the enchiladas in the baking pan.Grated cheeses are sprinkled on top of the easy cheesy enchiladas before baking.

    Time To Bake

    Easy cheesy enchiladas should be baked in a preheated 350°F. oven. Bake them for approximately 20 minutes. When done, the sauce and cheese should be bubbly around the edges, the cheese on top will be melted, and enchiladas will be heated through.

    Transfer the baking dish to a wire rack, and let the easy cheesy enchiladas cool for just a couple minutes. This lets the cheese slightly firm up, so they are easier to remove from the dish for serving.

    Enchiladas are baked for 20 minutes until cheese melts and they're heated through.

    Serving Easy Cheesy Enchiladas

    Use a spatula to remove each enchilada from the pan, and transfer to individual serving plates. These enchiladas go really well with my crock pot refried beans or Spanish rice.

    Some of our favorite ways to serve cheesy enchiladas include adding chopped cilantro the the top of each enchilada. It’s really your own personal taste that will determine how you top them (and totally optional to add any extra topping at all!).

    You can also just go with a dollop of sour cream on each one, OR you can go wild, and add fresh guacamole AND sour cream. However you serve these enchiladas, I’m pretty sure you will enjoy them. We sure do!

    Easy cheesy enchiladas, garnished with chopped cilantro for serving.

    The easy cheesy enchiladas can be garnished with sour cream for serving.Fresh guacamole and sour cream are another garnish for the baked cheese enchiladas.

    I hope you enjoy these easy cheesy enchiladas. We sure do! It’s a perfectly delicious tasting “meatless meal”. Thank you for stopping by, and I sincerely hope you will stop by again. The printable recipe card is below.

    Looking for for Mexican/Southwestern Main Dishes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have several Mexican or Southwestern inspired recipes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

    Author's signature

    Original recipe source: my friend Nadine Massey, over 42 years ago

    0 from 0 votes
    Easy Cheesy Enchiladas
    Prep Time
    15 mins
    Cook Time
    20 mins
    Total Time
    35 mins
     

    Make a yummy batch of Easy Cheesy Enchiladas in a flash, with cheddar and jack cheese, canned enchilada sauce, onions, and corn tortillas.

    Category: Main Dish
    Cuisine: Mexican, Southwest
    Keyword: easy cheesy enchiladas
    Servings: 8 enchiladas
    Calories Per Serving: 305 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 8 medium corn tortillas
    • 19 ounces red enchilada sauce (canned) , 1 lb. 3 ounce can
    • 2 cups grated cheddar cheese , divided
    • 2 cups grated jack cheese , divided
    • cup onion (yellow) , chopped
    • enough oil to cover bottom of small skillet (approx. 3 Tablespoons)
    OPTIONAL GARNISH: sour cream, guacamole, chopped cilantro
      Instructions
      PREP:
      1. Preheat oven to 350° Place chopped onion, and grated jack and cheddar cheeses into individual bowls. NOTE: Set aside about 1/4 cup each of the two cheeses and save for later. You will need this cheese to sprinkle on top of the filled enchiladas before baking. Pour just enough of the enchilada sauce in a 9x13 baking dish to cover the bottom.

      Making Enchiladas:
      1. Heat oil in a small skillet (large enough for tortillas) on medium-high heat until very hot, but NOT smoking. Lay a tortilla in hot oil; let it cook for about 15 seconds, then flip it to other side, using tongs. Cook 15 seconds, and then carefully (using tongs) lift tortilla from oil, letting excess oil drip into skillet; place on a paper towel. Repeat process with all tortillas. Blot tortillas with paper towels to soak up oil.

      2. Fill enchiladas: place a small handful of grated cheddar cheese down the middle of the tortilla. Top with grated jack cheese, and then sprinkle with chopped onion, dividing cheeses and onion evenly between 8 tortillas. Once filled, roll tortilla tightly up and over the filling. Place in prepared baking dish, seam side DOWN. Repeat process with each enchilada.

      3. Pour or spoon remaining sauce over enchiladas, until fully covered. Once done, sprinkle reserved cheddar and jack cheeses over the top.

      4. Baked at 350°F. for approx. 20 minutes. When done, sauce and cheese should be bubbly around the edges, cheese melted, and enchiladas heated through. Transfer dish to a wire rack; let cool for 2 minutes, before serving. OPTIONAL: Serve, topped with sour cream, cilantro, guacamole or other toppings of your choice. Enjoy.

      Recipe Notes

      Oil used to quickly "fry" tortillas not included in caloric calculation. Most oil remains unused (and amount to cover skillet bottom will vary per user).

      Nutrition Facts
      Easy Cheesy Enchiladas
      Amount Per Serving (1 enchilada)
      Calories 305 Calories from Fat 171
      % Daily Value*
      Fat 19g29%
      Saturated Fat 11g69%
      Cholesterol 55mg18%
      Sodium 923mg40%
      Potassium 109mg3%
      Carbohydrates 18g6%
      Fiber 3g13%
      Sugar 5g6%
      Protein 17g34%
      Vitamin A 949IU19%
      Vitamin C 2mg2%
      Calcium 437mg44%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest pages!Make a yummy batch of Easy Cheesy Enchiladas in a flash, with cheddar and jack cheese, canned enchilada sauce, onions, and corn tortillas.