Main Dishes Archives

Category: Main Dishes

12
Oct
2017

Lemon Rosemary Chicken Breasts

categories: Chicken, For The BBQ Grill, Main Dishes

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Lemon Rosemary Chicken Breasts – low in calories, big in flavor! Marinated and grilled, with a lemon glaze, this easy, delicious chicken is sure to impress!

If you’re looking for a light chicken recipe, you should try Lemon Rosemary Chicken Breasts! Marinated, grilled, and served with a lemon glaze (made from the marinade), this simple, delicious chicken dish is sure to impress!

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

This Is A Weight Watchers Recipe

I found this lemon rosemary chicken breasts recipe on the Weight Watchers website and decided to give it a try. My husband and I loved this dish! Lemon rosemary chicken breasts are low in calories, yet full of flavor, thanks to the incredible marinade and glaze!

The recipe is incredibly easy, and the chicken (when prepared as written) counts as 2 WW Smart Points per serving!

TIP: I marinated the chicken EARLY in the day, so that when dinner time came around, all I had to do was grill the chicken and make the quick glaze while the chicken was cooking. By doing it that way, it was EASY and quick to prepare our evening meal!

Preparing Lemon Rosemary Chicken Breasts

This recipe for lemon rosemary chicken breasts calls for thin chicken cutlets or tenderloins. If you don’t have those handy (which I did not, the day I took these photos), you can easily substitute a thick boneless, skinless chicken breast.

You can cut the chicken breast in half lengthwise horizontally, OR take a thick chicken breast, and cut it in half vertically. Once sliced in half, pound it out thin between two pieces of plastic wrap (see photo below).

Prepare Marinade For Chicken

In a medium-sized bowl, place the olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine all of the ingredients.

Add the chicken breasts to the lemon marinade. Turn them over to make sure all sides are covered with the marinade.

Cover the bowl with plastic wrap and refrigerate the chicken pieces in the marinade for at least 6 hours for the best flavor!

TIP: Turn the lemon rosemary chicken breasts a couple of times during the marinating time, to ensure great flavor on all sides of the chicken.

Pan Grilling Lemon Rosemary Chicken Breasts

When you’re ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high.

Once the grill is hot (but not smoking), transfer chicken pieces from marinade onto hot grill. Important: save the remaining marinade sauce.

Cook for 3-5 minutes per side, or until the lemon rosemary chicken breasts are done and reach an internal temperature of 165 degrees F.

Making A Glaze For The Chicken

While the lemon rosemary chicken breasts are cooking, use the remaining marinade to make a glaze. To make the glaze, combine remaining marinade with 1/2 cup chicken broth in a small saucepan.

Heat the sauce on high heat. Bring the lemon sauce to a boil. Continue cooking for about 5 minutes, until glaze has reduced a little in volume, and has slightly thickened.

Time To Serve The Chicken!

When the lemon rosemary chicken breasts are done, transfer them to a serving platter or plates. Drizzle the lemon glaze over the cooked chicken breasts and serve!

I hope you will consider trying this delicious recipe for lemon rosemary chicken breasts and feel very confident you will love this dish!

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

Looking For More CHICKEN 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 fantastic chicken recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

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Original Recipe Source: https://www.weightwatchers.com/us/recipe/rosemary-lemon-chicken-breasts-1/5626a646a6d5b396107020a6

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Lemon Rosemary Chicken Breasts

Prep Time

5 mins

Cook Time

8 mins

Marinating Time

6 hrs

Total Time

6 hrs 13 mins

Lemon Rosemary Chicken Breasts - low in calories, big in flavor! Marinated and grilled, with a lemon glaze, this easy, delicious chicken is sure to impress!

Category: Entree

Cuisine: American

Keyword: lemon rosemary chicken breasts

Servings: 4 servings

Calories Per Serving: 173 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons olive oil
2 teaspoons lemon zest
2 teaspoons fresh squeezed lemon juice
2 teaspoons fresh rosemary , minced
1 Tablespoon minced garlic
1 teaspoon fresh thyme , minced
1 Tablespoon dry white wine
1/4 cup low-sodium chicken broth
4 boneless skinless chicken breasts , 3 ounces each (thin cutlets OR tenderloins)
Non-stick cooking spray
1/2 cup chicken broth (for glaze)

US Customary - Metric

Instructions

In a medium-sized bowl, place olive oil, lemon zest, minced garlic, rosemary, thyme, white wine and the chicken broth. Stir well, to combine ingredients.
Add chicken breasts to marinade. Turn them over to coat all sides. Cover bowl with plastic wrap, and refrigerate chicken in marinade for at least 6 hours.
When ready to cook, generously spray a grill or grill pan with non-stick cooking spray (off the heat). Preheat the grill (or grill pan) to medium-high. Once grill is hot, transfer chicken pieces from marinade onto hot grill (save remaining marinade sauce). Cook 3-5 minutes per side, until chicken is done, and reaches an internal temperature of 165 degrees F.
Use the remaining marinade to make a glaze while the chicken is cooking. To make the glaze, combine the remaining marinade with 1/2 cup chicken broth in a small saucepan. Heat the sauce on high heat. Bring glaze to a boil, and continue cooking for about 5 minutes, until glaze has reduced slightly, and thickened a bit.
When chicken is done, drizzle the glaze over the cooked chicken, and serve!

Recipe Notes

Recipe calls for thin cutlets or tenderloins. If you don't have those handy, you can substitute a thick boneless, skinless chicken breast and cut it in half horizontally lengthwise, OR take a thick chicken breast, and cut it in half vertically, then pound it out thin between two pieces of plastic wrap. WW= 2 Smart Points (freestyle)

Nutrition Facts

Lemon Rosemary Chicken Breasts

Amount Per Serving (1 breast)

Calories 173 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Cholesterol 54mg18%

Sodium 212mg9%

Potassium 366mg10%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 19g38%

Vitamin A 50IU1%

Vitamin C 7.3mg9%

Calcium 11mg1%

Iron 0.5mg3%

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

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09
Oct
2017

Cod with Hoisin Glaze

categories: Main Dishes, Seafood

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Cod With Hoisin Glaze is a delicious, Asian-inspired Weight Watchers recipe that is easy to make, and low in calories (2 Smart Points per serving).

Looking for a new seafood dish that is full of flavor, yet low in calories and is easy to make? Well this recipe for Cod with Hoisin Glaze may be just what you’re looking for!

I found the recipe on the Weight Watchers website, and decided to try it (to use up some frozen cod in my freezer). The original recipe made 4 servings, but since I was only feeding my hubby and myself, I adapted the recipe to make 2 servings (which is reflected in the printable recipe below).

I’m really glad I tried this cod recipe, because it had lots of great Asian flavors thanks to the hoisin sauce! The fish was also really low in calories, or if you’re a WW member, it only had 2 Smart Points. Here’s how simple it is to make this delicious seafood dish:

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

How To Make Cod With Hoisin Glaze

Preheat your oven to 425 degrees F. Rinse the pieces of fish, then pat them dry with paper towels. Set them aside while you make the hoisin glaze.

Make Hoisin Glaze For The Cod

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

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

Bake The Cod With Hoisin Glaze

Spray a baking pan with some non-stick baking spray. Place the cod pieces in the dish, in a single layer. Bake the fish at 425 degrees between 8-12 minutes, until the cod with hoisin glaze is cooked through. When done, the fish should no longer be translucent looking in the very center.

NOTE: The baking times will vary, based on the thickness of the cod you’re using, so check them at 8 minutes, and keep an eye on it until they’re cooked through.

Once the cod with hoisin glaze is done baking, remove the pan from oven. Transfer the cod onto individual serving plates. Drizzle the fish with additional hoisin glaze, if desired, then garnish with chopped fresh cilantro and sprinkle with sesame seeds. Serve, and enjoy!

See how quick and easy that was? You can have delicious, healthy cod with hoisin glaze on the table in just about 20 minutes from start to finish!

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

Looking For More Recipes Using COD?

You can find all of my recipes in the Recipe Index, located at the top of the page. If you are looking for more cod recipes, may I suggest a few recipes:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Adapted From: https://www.weightwatchers.com/us/recipe/cod-with-hoisin-glaze/5626a63af79cf9120df3b2c3

0 from 0 votes

Cod with Hoisin Glaze

Prep Time

5 mins

Cook Time

12 mins

Total Time

17 mins

Cod With Hoisin Glaze is a delicious, Asian-inspired Weight Watchers recipe that is easy to make, and low in calories (2 Smart Points per serving).

Category: Entree-Seafood

Cuisine: Asian

Keyword: cod with hoisin glaze

Servings: 2 servings

Calories Per Serving: 171 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 ling cod fillets , uncooked, rinsed and patted dry (each approx. 4 ounces)

Sauce:

1 Tablespoon hoisin sauce
1 teaspoon freshly grated ginger
1/2 teaspoon sesame oil
1/4 teaspoon garlic chili paste (or hot sauce)

Garnish:

1 teaspoon fresh cilantro
3/4 teaspoon sesame seeds

US Customary - Metric

Instructions

Preheat oven to 425 degrees F. Rinse fish, pat dry with paper towels. Set aside.
In a medium sized bowl, mix together hoisin sauce, sesame oil, finely grated fresh ginger, and garlic chili paste. Stir until sauce is smooth. Add cod, one piece at a time to the bowl of sauce. Gently turn fish over and coat both sides with sauce, covering all exposed areas.
Spray a baking pan with non-stick spray. Place fish in dish, single layer. Bake at 425 degrees between 8-12 minutes, until fish is cooked through and is no longer translucent looking in the very center. Baking times will vary based on the thickness of the fish you are using, so check it at 8 minutes, then keep an eye on it until finished cooking through.
Remove dish from oven. Place fish on serving plates, then garnish with chopped fresh cilantro and sprinkle with sesame seeds. Serve, and enjoy!

Recipe Notes

On Weight Watchers? When prepared as written, one serving has a Smarts Points value of 2 points.

Nutrition Facts

Cod with Hoisin Glaze

Amount Per Serving (1 piece)

Calories 171 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 73mg24%

Sodium 221mg10%

Potassium 702mg20%

Carbohydrates 4g1%

Sugar 2g2%

Protein 30g60%

Vitamin A 70IU1%

Vitamin C 1.7mg2%

Calcium 35mg4%

Iron 0.8mg4%

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

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02
Oct
2017

Honey Garlic Pork Chops

categories: Main Dishes, Pork

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Honey Garlic Pork Chops are marinated in soy sauce, honey, lemon juice, garlic and sherry, and can be grilled or broiled for an easy, delicious dinner!

I found the recipe for these honey garlic pork chops on an old newspaper clipping in a recipe box I’ve had for years, and decided to make them for a simple dinner. The recipe itself is incredibly simple… marinate the pork, then grill or broil it until done. Easy, right?

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

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

Prepare The Pork Chops

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

Make The Honey Garlic Marinade

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

Place the pork chops in a large gallon sized re-sealable plastic bag. Pour the marinade over the chops. Seal bag, then turn to coat chops with the marinade on all sides.

Place the sealed bag on a plate (I do this in case the bag leaks), then place in refrigerator for at least 4-24 hours. Occasionally turn the bag over to fully coat each side.

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

Cooking The Honey Garlic Pork Chops

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

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

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

Looking For More PORK Recipes?

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

Interested In More Recipes?

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

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

0 from 0 votes

Honey Garlic Pork Chops

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Honey Garlic Pork Chops are marinated in soy sauce, honey, lemon juice, garlic and sherry, and can be grilled or broiled for an easy, delicious dinner!

Category: Entree

Cuisine: American

Keyword: honey garlic pork chops

Servings: 4 servings

Calories Per Serving: 285 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/4 cup fresh squeezed lemon juice
1/4 cup honey
2 Tablespoons soy sauce
1 Tablespoon cooking sherry (or dry sherry)
2 cloves garlic , minced
4 (1½-inch thick) center cut boneless pork chops

US Customary - Metric

Instructions

Trim off extra fat around edges of pork chops. Set aside.
In a small bowl, mix together lemon juice, honey, soy sauce, sherry and minced garlic. Stir well, to combine. This is the marinade.
Place pork chops in a large gallon size re-sealable plastic bag. Pour marinade over the chops. Seal bag, then turn to cover all sides of chops with marinade. Place sealed bag on a plate (do this in case the bag leaks), then place in refrigerator for between 4-24 hours to marinate. Occasionally turn the bag over, to fully coat each side of the pork.
When ready to cook, preheat oven broiler (or outside BBQ grill). If using broiler, place a piece of aluminum foil or parchment paper on a 9x13 cookie sheet. Spray a wire rack (oven safe) with non-stick cooking spray, then place pork chops on the rack (by doing these steps, it will make your cleanup a lot easier). Save the marinade left in bag.
Cook under broiler or on grill for 12-15 minutes, turning chops at least once, and baste occasionally with the remaining marinade while the chops are cooking. Cook pork chops until they reach an internal temperature of 160 degrees. Do not overcook, as this will dry out the chops. When done, discard remaining marinade. Transfer pork chops from wire rack to serving plate and serve.

Nutrition Facts

Honey Garlic Pork Chops

Amount Per Serving (1 pork chop)

Calories 285 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 89mg30%

Sodium 332mg14%

Potassium 540mg15%

Carbohydrates 19g6%

Sugar 17g19%

Protein 29g58%

Vitamin C 6.4mg8%

Calcium 12mg1%

Iron 0.9mg5%

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

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22
Sep
2017

Strawberry Avocado Spinach Salad With Grilled Chicken

categories: Chicken, Main Dishes, Salads

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Strawberry Avocado Spinach Salad with grilled chicken is bursting with flavor and tastes delicious with a homemade light balsamic dressing.
Looking for a main course salad bursting with flavor and packed with protein? How about trying this filling, delicious recipe for Strawberry Avocado Spinach Salad with Grilled Chicken?

I found this salad recipe while searching Pinterest a while ago and decided to make this for dinner for my husband and myself recently. Wow, is it GOOD!

The salad was very easy to prepare, and the bonus is that the salad dressing also serves as a marinade for the chicken breasts before grilling! Here’s how to make this entree salad (enough for 2 LARGE main course salads):

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

Make The Salad Dressing

First, mix up the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl.

Stir until the sugar is dissolved and the ingredients are completely combined. Divide the dressing in half, reserving half of it to dress the finished salad with before serving. Set aside.

Marinate The Chicken

Place boneless, skinless chicken breasts in a covered container. Take the remaining half of the dressing and pour it over the chicken. Turn to coat the chicken on all sides with the marinade.

Place the marinated chicken breasts in the refrigerator (in a covered container) and let them marinade for at least 30 minutes.

Grill The Marinated Chicken

Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through.

Grill times will vary slightly, depending on the size of the chicken breasts, but the average time will average between 15-20 minutes.

Once cooked, take the chicken off the grill, and let the meat rest for a few minutes to let the internal juices redistribute. Cut the chicken breasts into ½ inch slices.

Make The Strawberry Avocado Spinach Salad With Grilled Chicken

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

Add fresh cut avocado chunks, then drizzle the salad with the remaining reserved salad dressing (don’t use the dressing you marinated the chicken in).

Serve the strawberry avocado spinach salad with grilled chicken right away and enjoy every single bite! It is DELICIOUS! If you don’t eat meat, simply leave the chicken off!

Time To EAT!

Here is a photo of our bowls of strawberry avocado spinach salad before we pounced on them and gobbled them up! They were so good!

Crunchy almonds, sweet strawberries, slightly salty feta, creamy avocados, yummy salad dressing and delicious marinated, grilled chicken top this delicious salad off!

Hope you will consider making this wonderful tasting strawberry avocado spinach salad. We truly enjoy it, and I hope you will, too.

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

Looking For More Main Dish Salad Recipes?

You can find all of my recipes for Main Dish Salads in the Recipe Index, located at the top of the page. I have quite a few, including:

Want More Recipes? Get My FREE Newsletter!

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

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Source: http://www.foodiecrush.com/strawberry-and-avocado-spinach-salad-with-chicken/

0 from 0 votes

Strawberry Avocado Spinach Salad With Grilled Chicken

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Strawberry Avocado Spinach Salad with grilled chicken is bursting with flavor and tastes delicious with a homemade light balsamic dressing.

Category: Main Course Salad

Cuisine: American

Keyword: strawberry avocado spinach salad

Servings: 2 entree salads

Calories Per Serving: 821 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Marinade/Salad Dressing:

1/4 cup extra virgin olive oil
1 teaspoon granulated sugar
1 Tablespoon golden balsamic vinegar ( I used a white raspberry balsamic)
1/2 Tablespoon dried tarragon (or 1 Tablespoon fresh, chopped tarragon)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

For Salad:

2 boneless , skinless thin chicken breasts (about 1" high, and not too "plump")
6 cups loosely packed baby spinach leaves
6-8 strawberries , hulled/quartered
1 ripe avocado , peeled, seeded, then cut into 1-2 inch chunks
4 very thin slices of red onion
1/4 cup crumbled feta cheese
2 Tablespoons sliced almonds
1 slice cooked crisp/crumbled bacon (optional)

US Customary - Metric

Instructions

Mix the salad dressing/marinade by placing olive oil, white balsamic vinegar, sugar, tarragon, salt and black pepper in a small bowl. Stir until sugar is dissolved and ingredients are completely combined. Divide dressing in half, reserving half to dress the finished salad with. Set aside.
Place chicken breasts in a shallow container. Take remaining half of the dressing and pour it over the chicken. Turn to coat chicken with marinade. Cover, and place in refrigerator; let chicken marinate for at least 30 minutes.
Prepare a grill (inside or outside) by spraying with a non-stick spray. Cook chicken breasts on medium-high heat, turning occasionally until they reach an internal temperature of 165 degrees, and are cooked through. Grill times will vary, depending on size of the chicken breasts, but average time will be about 15-20 minutes. Once cooked, take chicken off grill, and let the meat rest for a few minutes to let internal juices redistribute. Cut chicken breasts into 1/2 inch slices.
Arrange baby spinach, strawberries, red onion slices, feta, and almond slices in individual serving dishes. Place grilled chicken slices on top of salad. Add avocado chunks, then drizzle with reserved salad dressing (do not use the dressing you marinated the chicken with). Serve, and enjoy!

Nutrition Facts

Strawberry Avocado Spinach Salad With Grilled Chicken

Amount Per Serving (1 salad)

Calories 821 Calories from Fat 522

% Daily Value*

Fat 58g89%

Saturated Fat 11g69%

Cholesterol 96mg32%

Sodium 794mg35%

Potassium 1929mg55%

Carbohydrates 42g14%

Fiber 14g58%

Sugar 16g18%

Protein 37g74%

Vitamin A 8775IU176%

Vitamin C 75mg91%

Calcium 302mg30%

Iron 5.2mg29%

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

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14
Sep
2017

Chopped Greek Chicken Salad

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

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You’ll love this Weight Watchers Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!

I discovered a new recipe for a Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette recently, and decided to try it. Wow! We LOVED it!

We each had a huge bowl of salad, complete with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, etc. We topped it with a light vinaigrette dressing, and it was a delicious, filling and complete meal for us!

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

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

How To Prepare Chopped Greek Chicken Salad

The first thing I did was cook the chicken. I used an indoor grill (which only took about 8 minutes), but you can cook the chicken breast any way you would like or use leftovers.

Season the chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside. TIP: While chicken is cooking, prep, chop, and slice the veggies.

Divide the chopped romaine lettuce in half and place in bowls or on dinner plates. Divide and add the peeled, chopped cucumber and sliced green onions to each bowl.

“Building” The Salad In Layers

Divide the ingredients in half (half for each salad) and add the chicken slices and whole kalamata olives on top of the lettuce.

Now divide and add the fresh chopped tomatoes and crumbled feta cheese to each chopped Greek chicken salad. Doesn’t it look GOOD? Now- wasn’t that incredibly EASY to prepare?

Ready To Serve Chopped Greek Chicken Salad

When ready to eat, drizzle each chopped Greek chicken salad with 2 Tablespoons of low-fat vinaigrette salad dressing. Give the salad a toss, to mix ingredients, then serve! Enjoy!

Here are our two dinner salads ready to go! Not only do they LOOK good, but they also TASTE great, as well! Time to dig into a nice big bowl of scrumptious chopped Greek chicken salad.

This was a very filling salad, and I will definitely be making it again! I LOVE that even a “lighter than normal” salad can be filled with so many wonderful flavors!

My husband is already wondering when we will have this chopped Greek chicken salad again. Soon… real soon!

I really hope you will consider trying this fantastic, chopped Greek chicken salad recipe! You are going to enjoy it!

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

Looking for More SALAD 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 great salad recipes you might enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

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

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: https://cmx.weightwatchers.com/nui/explore/details2/WWMEAL:5626a7722084d63a3401ea88?mode=featured-recipes&tags=contentTags.food_course.tags:Breakfast&view=list

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chopped Greek Chicken Salad

Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

You'll love this Weight Watchers Chopped Greek Chicken Salad, with grilled chicken, feta cheese, kalamata olives, crunchy cucumbers, and a light vinaigrette!

Category: Main Course Salad

Cuisine: Greek

Keyword: chopped Greek chicken salad

Servings: 2 main course servings

Calories Per Serving: 275 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 cups chilled Romaine lettuce , chopped
6 ounces boneless skinless chicken breast (roasted or grilled), sliced.
Salt/pepper to season chicken
1 cup fresh tomatoes , chopped
1 cup English cucumber , peeled, chopped
4 medium raw scallions (green onions), sliced (white and green parts)
18 Kalamata olives (pitted)
4 Tablespoons Feta cheese , crumbled
4 Tablespoons low fat vinaigrette salad dressing

US Customary - Metric

Instructions

Season chicken lightly with salt/pepper. Grill or roast chicken breasts (I used 2 thin breasts). When done, set aside to cool for 5 minutes. Once cool, cut into thin slices. Set aside. TIP: While chicken is cooking, chop and slice veggies.
Divide the chopped romaine in half and place in bowls or on dinner plates. Divide and add chopped (and peeled) cucumber and sliced green onions. Divide and add chicken slices and kalamata olives. Divide and add fresh chopped tomatoes and crumbled feta cheese.
Drizzle each salad with 2 Tablespoons of low-fat vinaigrette salad dressing; toss salad, and serve! Enjoy!

Recipe Notes

Caloric calculation does NOT include low-fat vinaigrette dressing, as there are a variety of low-fat bottled dressings on the market, with varying caloric counts.

If following WW plan, this recipe is 6 Smart Points per serving, if prepared as written.

Nutrition Facts

Chopped Greek Chicken Salad

Amount Per Serving (1 salad (1/2 of total))

Calories 275 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 6g38%

Cholesterol 84mg28%

Sodium 1052mg46%

Potassium 784mg22%

Carbohydrates 10g3%

Fiber 4g17%

Sugar 4g4%

Protein 25g50%

Vitamin A 9050IU181%

Vitamin C 15mg18%

Calcium 243mg24%

Iron 2.1mg12%

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

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07
Sep
2017

Cajun Chicken Pasta

categories: Chicken, Main Dishes, Pasta

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Cajun chicken pasta, with chicken breasts, healthy veggies in a creamy, mildly spicy sauce in this “lightened up” version of a famous restaurant dish!
I recently celebrated a birthday, and one of the first things I did with a gift card I received was to purchase a new cookbook for my collection. The first recipe I made from that cookbook was this delicious “lightened-up” recipe for Cajun Chicken Pasta. We LOVED it, so I want to share it with you today!

The original version is a popular restaurant item in a famous restaurant, but in this version, it has been lightened up, and prepared as written, will be under 400 calories per 1½ cup serving! It’s absolutely delicious! Look at all those fresh colorful veggies that are in this Cajun chicken pasta! Here’s how to make it:

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

Prep The Veggies First!

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

Blend The Sauce Thickening Ingredients

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

Cook The Pasta

Cook the pasta in the boiling water according to package directions. Drain and set aside. Prepare the chicken and sauce while pasta is cooking.

Time To Cook The Chicken

While the pasta is cooking, prepare the chicken. Season all the chicken pieces with Cajun seasoning, garlic powder, and salt.

Spray a non-stick skillet with cooking spray and heat to medium-high. When hot, add chicken (may need to work in batches depending on size of skillet). Cook chicken about 3 minutes (till golden brown on bottom), then flip and cook other side about 3 minutes. When done, remove the chicken to a plate. Set aside.

Now Let’s Put The Cajun Chicken Pasta Together

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

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

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

Time To Finish This Dish!

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

Serve The Cajun Chicken Pasta

Once everything is heated through, the Cajun Chicken Pasta is ready to serve! Garnish each serving with sliced green onions… and serve while hot!

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

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

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 delicious pasta recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

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

5 from 1 vote

Cajun Chicken Pasta

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Cajun chicken pasta, with penne, chicken breast strips, and healthy veggies in a creamy, mildly spicy sauce are featured in this "lightened up" copycat version of a famous restaurant's dish!

Category: Chicken

Cuisine: Cajun

Keyword: cajun chicken pasta

Servings: 5 servings

Calories Per Serving: 378 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/3 cup fat-free milk
1 Tablespoon all-purpose flour (Gluten-free, use sweet rice flour)
3 Tablespoons light cream cheese
8 ounces penne pasta or linguine (Gluten-free, use brown rice pasta-check label)
Salt
1 pound boneless , skinless chicken breast, sliced into thin strips
1¼ teaspoons Cajun seasoning (divided)
1 teaspoon garlic powder (divided)
1/4 teaspoon black pepper
Non-stick cooking spray
1 Tablespoon olive oil
1 medium red bell pepper , seeds removed, cut in thin slices
1 medium yellow bell pepper , seeds removed, cut in thin slices
1/2 medium red onion , thinly sliced
3 garlic cloves , minced
8 ounces button mushrooms , sliced
2 medium tomatoes , chopped
1 cup low-sodium chicken broth
2 medium scallions (green onions), chopped

US Customary - Metric

Instructions

First... prep veggies, gather ingredients, and heat large pot of salted water to boiling.
Combine milk, cream cheese and flour in a blender. Mix until well blended. Set aside.
Cook pasta in boiling water according to package directions. Drain; set aside. Prepare chicken/sauce while pasta cooks.
Season chicken pieces with 1 tsp.Cajun seasoning, 1/2 tsp. garlic powder, and 1/4 tsp. salt. Spray a non-stick skillet with cooking spray; heat to medium-high. When hot, add chicken. Cook chicken about 3 minutes (till golden brown on bottom), turn, cook other side about 3 minutes. When done, remove chicken to a plate. Set aside.
Add olive oil to skillet. Turn heat down to medium. Add bell pepper and onion. Cook about 3 minutes, stirring occasionally. Once veggies are tender, add mushrooms and tomatoes. Cook 2-3 minutes, then add minced garlic, and cook for an additional minute, stirring often. Add the rest of the garlic powder, 1/2 teaspoon salt and 1/8 teaspoon ground black pepper. Stir to blend.
Turn heat down to medium-low. Pour in the "slurry" (milk/cream cheese/flour mixture) and a cup of chicken broth. Stir well. Cook for a couple minutes, stirring, until sauce has started to thicken.
Add chicken back into skillet. Add 1/8 teaspoon salt and the rest of the Cajun seasoning (1/4 tsp). Stir and cook until chicken is heated through (1-2 minutes). Once mixed, add cooked pasta to skillet, and gently toss, to coat pasta and chicken with sauce. When heated through, it's ready! Garnish each serving with sliced green onions... and serve hot!

Nutrition Facts

Cajun Chicken Pasta

Amount Per Serving (1 serving)

Calories 378 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 63mg21%

Sodium 179mg8%

Potassium 941mg27%

Carbohydrates 46g15%

Fiber 3g13%

Sugar 6g7%

Protein 30g60%

Vitamin A 1605IU32%

Vitamin C 85.1mg103%

Calcium 64mg6%

Iron 1.8mg10%

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

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31
Aug
2017

Fresh Tomato, Bacon and Onion Fettucine

categories: Bacon, Italian, Pasta

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You’re gonna love this fresh tomato bacon onion fettucine, a delicious Italian seasoned pasta dish that can be easily made in only 20 minutes!
A few days ago our oldest son popped in for a visit, and ended up staying to have dinner with us. I made this yummy, quick recipe for Fresh Tomato Bacon Onion Fettucine, and we enjoyed it very much!

The recipe is one I’ve had for years and years, but do not know the original source, since only the recipe was written down on a little 3×5 card. I’ve made a few changes to the recipe over the years to suit my taste buds, and let me tell you… it is good!

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

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

How To Make Tomato Bacon Onion Fettucine

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

Add chopped onion, tomato, basil and crispy cooked bacon pieces to reserved Tablespoon of bacon drippings in skillet. The photo below is before I added the cooked bacon. (I used a variety of colored tomatoes, but any fresh tomatoes will be perfectly fine!).

Cook 3-4 minutes until onion is tender, and tomatoes have begun to break down. Add minced garlic and a couple Tablespoons of starchy water from the pasta that is cooking. Stir well, to combine. Cook, stirring occasionally, until heated completely through on medium heat.

Prepare Fettucine Noodles

Heat lightly salted water in a large pot for cooking the pasta. Once the water is boiling, add the fettucine pasta, and cook according to package directions. (Note: I did this while cooking the bacon and sauce to save time).

I made the fettucine from scratch with my little pasta machine earlier in the day just for fun! Isn’t it beautiful? I used it in this meal (because I find it relaxing to make homemade pasta), but absolutely recommend using store bought pasta for the easiest way to make this dish!

When the pasta has finished cooking, drain it, then add pasta to the skillet with the sauce. Gently toss with tongs, to thoroughly coat the tomato bacon onion fettucine pasta with sauce. Cook until heated through, adding an additional touch of water if necessary to thin the sauce to cover.

Serve The Tomato Bacon Onion Fettucine

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

We really enjoyed this tomato bacon onion fettucine with a simple mixed green salad on the side. The recipe, as written, makes 3 main course servings or 4-5 small side servings. The caloric calculation is based on 3 main course servings.

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

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

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 some delicious pasta recipes you might want to try, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

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

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

0 from 0 votes

Fresh Tomato Bacon Onion Fettucine

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

You're gonna love this fresh tomato bacon onion fettucine... a delicious Italian seasoned pasta dish that can be easily made in only 20 minutes!

Category: Main Course

Cuisine: Italian

Keyword: tomato bacon onion fettucine

Servings: 3

Calories Per Serving: 347 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 ounces fettucine noodles
3 slices raw bacon , cut into 1/2 inch slices
1/4 cup chopped onion
1 cup chopped tomato
1 teaspoon minced garlic
1/2 teaspoon dried basil (or 2 Tablespoons chopped fresh basil)
2-3 Tablespoons starchy pasta water
Grated Parmesan cheese (for garnish)
Dried parsley (for garnish)

US Customary - Metric

Instructions

Heat lightly salted water in large pot. When boiling, add pasta, and cook according to package directions. (I did this at same time I was cooking bacon and sauce).
In a skillet, cook bacon pieces until crisp. Transfer bacon pieces to paper towel to absorb grease. Drain grease from skillet, BUT LEAVE 1 TABLESPOON BACON GREASE IN SKILLET.
Add chopped onion, tomato, basil and bacon pieces to bacon drippings in skillet. Cook 3-4 minutes until onion is tender, and tomatoes have begun to break down. Add minced garlic and a couple Tablespoons of water from the pasta that is cooking. Stir well, to combine. Cook, stirring occasionally, until heated completely through on medium heat.
When pasta is finished cooking, drain and add pasta to skillet with the sauce. Gently toss to coat the pasta with the sauce. Heat until hot throughout. Place pasta and sauce onto serving plates, and garnish with grated Parmesan cheese and a sprinkle of dried parsley. Serve, and enjoy!

Nutrition Facts

Fresh Tomato Bacon Onion Fettucine

Amount Per Serving (1 g)

Calories 347 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Cholesterol 66mg22%

Sodium 237mg10%

Potassium 319mg9%

Carbohydrates 44g15%

Fiber 2g8%

Sugar 3g3%

Protein 13g26%

Vitamin A 490IU10%

Vitamin C 8.1mg10%

Calcium 84mg8%

Iron 1.5mg8%

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

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17
Aug
2017

Albondigas Soup

categories: Beef, Mexican / Southwestern, Soups

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Delicious Albondigas Soup (“little meatball”) is an easy, inexpensive, Southwestern flavored dish, and can be served as a first course or an entree!
I made Albondigas Soup for dinner a couple of days ago… did you know that “Albondigas” simply means “little meatballs”? That’s right! This is a yummy, Southwestern flavored “little meatball soup”. It’s very simple to make… and it sure tastes good!

How I Got This Recipe

I was given this recipe at my bridal shower (almost 40 years ago) by the mom of one of my bridesmaids. I’ve made albondigas soup so many times over the years, and we still enjoy it to this day, because it is delicious!

Simple and economical to make, the soup has a mild Southwestern flavor, due in small part to chili powder and other spices! The tiny meatballs made with ground beef, rice, and spices, really fill you up, too!

Albondigas soup is cooked all in one pan. Even the meatballs are added uncooked to the hot broth, and they cook in the pan.

No pre-browning of the meatballs is necessary, so it really doesn’t take much work at all to serve up a hot, steaming pot of albondigas soup! Here’s how to make it:

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

How To Make Albondigas Soup

Sauté chopped onions in a large soup pot in hot oil until the onions are translucent in color and tender but not yet browned.

Add the rest of soup ingredients to the pan. These ingredients are chili powder, garlic powder, bisque of tomato soup, condensed beef consommé, water, sliced celery and carrots.

Simmer, uncovered, on medium-low heat for 20 minutes, stirring occasionally. While the albondigas soup is simmering, make the meatballs.

Prepare The Meatballs

Make the meatballs while the soup is simmering. Place the ground beef, cooked rice, cornstarch, garlic powder, oregano, egg, salt, pepper, and dried parsley in a large bowl.

Stir (or use your hands) until the ingredients are fully mixed together. Form the meat mixture into small meatballs about the size of a walnut shell (about 1½” wide).

I was able to make 31 little meatballs with this mixture. Place the meatballs on parchment paper as they are formed.

Add The Meatballs To The Soup

Carefully place the uncooked meatballs into the simmering broth. They will sink to the bottom of the pot. I took this first photo below, so you could see the meatballs go into the pot “uncooked”.

The meatballs will begin to cook immediately after putting them in. You can see this in the 2nd photo below, taken 30 seconds after adding the meatballs to the hot broth.

Cook the Soup

Simmer the albondigas soup on low heat for 30 minutes after adding the meatballs. Do not put a lid on the saucepan. When done, the meatballs will float to the top of the soup, as shown below. They should be fully cooked through, as well.

The Albondigas Soup Is Ready To Eat!

All that’s left to do is to ladle the hot soup into individual serving bowls. Serve albondigas soup hot with a slice of warm bread and a mixed green salad on the side. Enjoy!

I hope you enjoy this simple to prepare, yet tasty albondigas soup! It is one of our family favorites, and I really think you will enjoy it!

Thanks for stopping by, and I invite you to come back again soon, for more family-friendly 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 delicious soup recipes to choose from, including:

Mom’s Old-Fashioned Chili
Grandma’s Southern-Style Chicken n’ Dumplings (my most pinned recipe!)
Chicken Noodle Soup
Butternut Squash Soup with Bacon
Creamy Pumpkin Coconut Soup

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Recipe Source: Mrs. Phyllis Dean

0 from 0 votes

Albondigas Soup

Prep Time

25 mins

Cook Time

30 mins

Total Time

55 mins

Delicious Albondigas ("little meatball") Soup is easy and inexpensive Southwestern flavored soup to prepare, and can be served as a first course or an entree!

Category: Main Course, Soup

Cuisine: Southwestern

Keyword: albondigas soup

Servings: 6 servings

Calories Per Serving: 338 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the broth:

1/2 cup onion , chopped
2 Tablespoons vegetable oil
1/2 teaspoon chili powder
dash garlic powder
1 can Campbells Bisque of Tomato Soup
3 cans Campbells Condensed Beef Consomme soup
3 cans water
1½ cups carrots , sliced
1½ cups celery , diced

For the meatballs:

1 pound ground beef
1/2 cup COOKED rice
1 Tablespoons cornstarch
dash garlic powder
1/4 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 egg
1/4 cup parsley flakes

US Customary - Metric

Instructions

Heat oil in large soup pot. Saute onion until limp, but not browned. Add remainder of soup ingredients (chili powder, garlic powder, salt, tomato soup, beef consomme, water, sliced carrots and celery). Simmer uncovered on medium-low heat for 20 minutes, stirring occasionally. While soup simmers, make the meatballs.
Combine all ingredients for meatballs in medium bowl (ground beef, cooked rice, cornstarch, garlic powder, oregano, salt, pepper, egg and parsley). Stir well, to fully combine. Form little meatballs with your hands (meatballs should be only about 1½ inches wide). Set formed meatballs on wax paper or parchment paper while you continue to make meatballs.
When soup is done simmering (after 20 minutes), carefully add the uncooked meatballs to the hot broth. They will sink to bottom of pan, but will begin to cook immediately. Cook, uncovered, on a low simmer for 30 minutes. When done, the meatballs will be cooked through and will float to the surface of the soup. Ladle up the hot soup into individual bowls... serve and enjoy!

Nutrition Facts

Albondigas Soup

Amount Per Serving (1 serving)

Calories 338 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 10g63%

Cholesterol 80mg27%

Sodium 1493mg65%

Potassium 822mg23%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 6g7%

Protein 18g36%

Vitamin A 5760IU115%

Vitamin C 11.3mg14%

Calcium 73mg7%

Iron 2.7mg15%

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

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07
Aug
2017

Pork Medallions in Mushroom Marsala Sauce

categories: Main Dishes, Pork

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Pork medallions in mushroom marsala sauce is a one-pan wonder, featuring pork tenderloin and mushrooms in a creamy wine sauce, and can be “on the table” in 30 minutes!

Looking for a delicious “new” way to cook pork tenderloin? How about this recipe for pork medallions? The recipe is a one-pan wonder, featuring tender pork and mushrooms in a creamy Marsala wine sauce. This easy to make dish can be “on the table” in 30 minutes! The best part is that it tastes amazing!

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

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

Prepare The Pork Medallions

Trim any excess fat (and silverskin) from pork. Slice into 2 inch thick medallions. Lightly season the pork with salt and pepper. In a large skillet, heat the olive oil and 1 Tablespoon of the butter using medium-high heat. Once you see the butter melt and get foamy (and the skillet is really hot), add the slices of pork in a single layer (cook it in two batches, if you need to).

Sear the pork until lightly browned (2-3 minutes). Turn the pork over; continue to cook the other side for another 2-3 minutes until golden brown. Remove pork from skillet to a plate. Set aside. Do not clean out skillet.

Melt the rest of the butter (2 T.) in the same skillet you cooked pork in. Add chopped shallots; season with a touch of salt and pepper. Cook for 30 seconds, stirring and scraping browned bits off bottom of skillet with a wooden spoon.

Add sliced mushrooms; cook until golden in color and any mushroom liquid has evaporated. This will take approximately 2-3 minutes.

Make The Marsala Sauce for The Pork Medallions

Sprinkle mushrooms with flour, then pour in the Marsala wine. Stir to combine. Cook until the Marsala wine has almost completely evaporated. Add the chicken broth, stir and cook until the amount of liquid in skillet is reduced in half (this will take about 3-4 minutes).

Stir the whipping cream and parsley into the pan. True Story- I accidentally dumped a bit of extra whipping cream into the skillet, so the sauce is lighter in color than it normally would be-oops!.

Return The Pork to the Skillet

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

Time To EAT!

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

The flavor of the sauce is wonderful, and really makes the dish! I hope you will consider trying this easy, quick recipe for pork medallions, and trust that you will enjoy it as much as we did.

Have a fantastic day and remember to be kind to those you meet or cross paths with today. It feels good to be a positive force for good in our often harsh, hurting world. God Bless You.

Looking For More PORK Recipes?

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

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: https://www.seasonsandsuppers.ca/skillet-pork-medallions-mushroom-marsala-sauce/

0 from 0 votes

Pork Medallions in Mushroom Marsala Sauce

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Pork medallions in mushroom Marsala sauce is a one-pan wonder, featuring pork tenderloin and mushrooms in a creamy wine sauce, and "on the table" in 30 minutes!

Category: Entree

Cuisine: American

Keyword: pork medallions

Servings: 4 servings

Calories Per Serving: 566 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pound pork tenderloins (2 small tenderloins)
Salt and pepper
3 Tablespoons extra-virgin olive oil
3 Tablespoons butter
2 medium shallots , finely diced (can substitute red onion)
12 ounces button mushrooms (or cremini)
1 Tablespoon all purpose flour
1/2 cup dry Marsala wine
1 cup chicken broth
3 Tablespoons heavy whipping cream
1½ Tablespoons dried parsley (or 1/4 cup fresh chopped flat leaf parsley)

US Customary - Metric

Instructions

Trim excess fat (and silverskin) from pork. Slice into 2 inch thick medallions. Lightly season the pork with salt and pepper.
In a large skillet, heat the olive oil and 1 Tablespoon of the butter using medium-high heat. Once you see the butter getting foamy (and the skillet is really hot), add the slices of pork in a single layer (cook it in two batches, if you need to). Sear the pork until lightly browned (2-3 minutes). Turn the pork over; continue to cook the other side for another 2-3 minutes until golden brown. Remove pork from skillet to a plate. Set aside. Do not clean out skillet.
Melt the rest of the butter (2 T.) in the same skillet you cooked pork in. Add chopped shallots; season with a touch of salt and pepper. Cook for 30 seconds, stirring and scraping browned bits off bottom of skillet with a wooden spoon. Add sliced mushrooms; cook until golden in color and mushroom liquid is evaporated. This will take approximately 2-3 minutes.
Sprinkle mushrooms with flour, then pour in the Marsala wine. Stir to combine. Cook until the Marsala wine has almost completely evaporated. Add the chicken broth, stir and cook until the amount of liquid in skillet is reduced in half (this will take about 3-4 minutes). Stir the whipping cream and parsley into the pan. Add the pork (and any extra juices on plate) back into the skillet. Stir to combine and coat pork with sauce. Cook on medium-low for an additional 2-4 minutes, until pork is hot. Try not to let the sauce boil.
Taste test the sauce. Season with additional salt and pepper, if desired. Serve... and enjoy!

Nutrition Facts

Pork Medallions in Mushroom Marsala Sauce

Amount Per Serving (1 g)

Calories 566 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 12g75%

Cholesterol 185mg62%

Sodium 424mg18%

Potassium 1298mg37%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 5g6%

Protein 50g100%

Vitamin A 440IU9%

Vitamin C 7.8mg9%

Calcium 43mg4%

Iron 3.3mg18%

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

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13
Jul
2017

Shrimp Scampi

categories: Italian, Main Dishes, Seafood

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You’re gonna love shrimp scampi, a classic Italian dish, featuring shrimp cooked in a simple lemon, butter and garlic sauce, and served on pasta!
Large shrimp cooked with olive oil, butter, lemon juice and lots of garlic, and served with pasta… does that sound good to you? If it does, then you will LOVE this recipe for Shrimp Scampi!

Did you know that in the United States we have “National Shrimp Scampi Day”? It is celebrated each year on April 29th. Who knew? I recently found this recipe from celebrity chef Ina Garten and decided to try it with some shrimp I had pulled out of our freezer.

I’d made shrimp scampi many times before, using a different recipe, but decided this one was the winning ticket, so I wanted to share on my blog! It is light… and wow, is it DELICIOUS!

Did I mention that it’s really easy to make? Here’s how to make shrimp scampi:

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How To Make Shrimp Scampi

Place a little bit of vegetable oil into a large pot of boiling water. Add the pasta and 1 Tablespoon salt. Cook per package instructions. While the pasta is cooking, cook the shrimp.

To prepare the shrimp, melt butter and olive oil in large skillet over medium-low heat. Now add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.

Cook The Shrimp

Add all of the shrimp, plus 1½ teaspoons salt, and ground black pepper to the skillet.

Cook the shrimp scampi, stirring often, and cooking both sides. Continue to cook the shrimp for a total of about 5-6 minutes, until the shrimp turn pink in color.

Add chopped parsley, lemon zest, lemon slices, lemon juice, and red pepper flakes to the shrimp scampi. Stir well, to fully combine all the ingredients.

Sorry the photo below is a bit blurry. I must have been in a hurry to eat!

By now the pasta should be done cooking. Drain the cooked pasta, then place it back into the pot. Add the shrimp scampi and the sauce to the pasta. Mix the ingredients well, so that all the pasta is coated with sauce.

Serve The Shrimp Scampi

Serve the shrimp scampi at once, while hot, and enjoy the wonderful flavors of this classic Italian seafood dish! This recipe, as written, makes 3 large servings or 4 slightly smaller servings.

The shrimp scampi tastes wonderful, due in part to the freshly squeezed lemon juice and zest, plus the flavorful minced garlic! I have a hunch you will absolutely LOVE this meal!

My husband and I had the leftovers the next day for lunch, and they tasted just as good as the night before! Hope you will consider giving this recipe a try. It’s quick, easy and so incredibly good!

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

Looking For More SHRIMP Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious shrimp recipes to choose from, including:

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Recipe Source: http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3-1916619

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Shrimp Scampi

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

You're gonna love shrimp scampi, a classic Italian dish, featuring shrimp cooked in a simple lemon, butter and garlic sauce, and served on pasta!

Category: Entree

Cuisine: Italian

Keyword: shrimp scampi

Servings: 3 servings

Calories Per Serving: 652 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon Vegetable oil
2 teaspoons salt (divided)
1/2 pound linguini or spaghetti
3 Tablespoons butter
2½ Tablespoons olive oil
1½ Tablespoons minced garlic (approx 4 large cloves)
1 pound large shrimp , peeled and deveined
1/4 teaspoon ground black pepper
1/3 cup chopped fresh parsley leaves
Grated zest from 1/2 large lemon
1/3 cup fresh squeezed lemon juice (approx. 2-3 lemons)
1/4 lemon , thinly sliced into rounds
1/8 teaspoon hot red pepper flakes

US Customary - Metric

Instructions

Place a teaspoon of vegetable oil and teaspoon of salt into a large pot of boiling water. Add the pasta. Cook per package instructions. While pasta is cooking, cook the shrimp.
To prepare shrimp, melt butter and olive oil in large skillet on medium-low heat. Add the minced garlic and cook for 1 minute, stirring often to prevent the garlic from burning.
Add shrimp; season with 1 teaspoon salt, and ground black pepper to the skillet. Cook, stirring often (and cooking both sides), for a total of about 5 minutes, until the shrimp turn pink in color. Remove skillet from the heat. Add chopped parsley, lemon juice, lemon slices, lemon zest, and the red pepper flakes. Stir well, to fully combine ingredients.
By now the pasta should be done cooking. Drain pasta, then place pasta back into the pot. Add the shrimp and sauce to the pasta right away. Toss ingredients well, so that pasta is coated with sauce. Serve hot, and enjoy!

Nutrition Facts

Shrimp Scampi

Amount Per Serving (1 serving)

Calories 652 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 9g56%

Cholesterol 411mg137%

Sodium 2060mg90%

Potassium 382mg11%

Carbohydrates 61g20%

Fiber 2g8%

Sugar 3g3%

Protein 41g82%

Vitamin A 935IU19%

Vitamin C 31.6mg38%

Calcium 255mg26%

Iron 4.8mg27%

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

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