Main Dishes Archives

17
Aug
2015

Cobb Salad

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

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Cobb Salad is a delicious “all in one” meal, with chicken breast, chilled salad greens, bacon, avocado, bleu cheese crumbles, and crunchy veggies!
This past week I made a Cobb Salad for my husband and I for dinner. Cobb Salads are one of my favorite meals, because of all the chopped veggies, chicken, bacon, etc. that go into it. It’s an entire meal… we are always full when done eating, that’s for sure!

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

Making A Cobb Salad

The majority of work involved in making this chopped Cobb Salad is simply that… chopping! Chopping up cooked, crisp bacon, grilled chicken breasts, tomatoes, hard boiled eggs, tomatoes, cucumber and avocados.

The prep work is not so bad… it’s easy! Once you have THAT done, all that is involved is layering the ingredients onto the cold crisp salad greens, adding your favorite dressing and enjoying this great salad!

If you have already have cooked chicken (I used leftover grilled chicken breasts!) and hard-boiled eggs, then this salad comes together very quickly!

The recipe makes enough for two meal sized salads. It could easily be adapted to make 4 smaller salads as a side dish. You know what else I like about this yummy salad? It not only TASTES good, it LOOKS good!

Once you’ve “assembled” this cobb salad, all that is left to do is add your favorite salad dressing, grab a fork, and dig in!!! Sure hope you will give this salad a try. I really think you will LOVE it!

I hope you have the chance to make and enjoy this delicious Cobb Salad. Have a fantastic week, friends. May God bless the work of your hands as you journey through each day you are given!

Looking For More SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some wonderful salad recipes that include:

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

You Can Also Find Me On Social Media:

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

Have a GREAT day!

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Cobb Salad

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Cobb Salad is a delicious "all in one" meal, featuring chicken breast, chilled salad greens, bacon, avocado, bleu cheese crumbles, and crunchy veggies!

Category: Entree Salad

Cuisine: American

Keyword: cobb salad

Servings: 2 entree salads

Calories Per Serving: 701 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Iceberg Lettuce and assorted Spring Greens
4 slices bacon , cooked until crispy, then crumbled
2 grilled or cooked skinless , boneless chicken breasts, cut into 1 inch cubes
1/2 cup bleu cheese crumbles
1 medium tomato , chopped
2 hard boiled eggs , chopped
1 medium cucumber , peeled and cubed
1 avocado , cubed
Salt and pepper to taste

US Customary - Metric

Instructions

Place mixed chilled salad greens on serving plate.
Place layers (lines) of remaining ingredients on top of salad greens in any order you wish, remembering to divide all ingredients in half (half for each salad).
Top with your favorite salad dressing; serve and enjoy!

Recipe Notes

FYI-The prep time does not include time for boiling the eggs or cooking the chicken. It's really quick and easy to throw this salad together when those are already pre-cooked.

Caloric calculation is based on TWO salads. If recipe is divided into 4 servings, the calorie count will be cut in half.

Nutrition Facts

Cobb Salad

Amount Per Serving (1 main course salad)

Calories 701 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 16g100%

Cholesterol 313mg104%

Sodium 969mg42%

Potassium 1514mg43%

Carbohydrates 16g5%

Fiber 8g33%

Sugar 5g6%

Protein 46g92%

Vitamin A 1400IU28%

Vitamin C 25.1mg30%

Calcium 248mg25%

Iron 2.3mg13%

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

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12
Aug
2015

Grilled Lime-Cilantro Shrimp Kabobs

categories: For The BBQ Grill, Main Dishes, Seafood

15 Shares

Delicious marinated and grilled lime cilantro shrimp kabobs, with peppers and onions are an easy, healthy and flavorful dish you’ll enjoy!
We’ve been grilling a lot of our evening meals outside this summer, because of the “above average” heat we’re having here in the Pacific Northwest. Who wants to bake and heat up the house at the end of a long day when it’s this hot? NOT THIS GIRL! That’s why I made these Grilled Lime-Cilantro Shrimp Kabobs for dinner this week.

I found the recipe for the marinade on Pinterest, then decided to add onions, plus red and green pepper slices, threaded them all onto skewers and threw ’em onto our trusty Weber BBQ grill. In practically no time at all we were enjoying these tasty shrimp kabobs and veggies! Who doesn’t like a good kabob? All in all, a QUICK, EASY, HEALTHY and DELICIOUS dinner on a very HOT evening!

Here’s how easy they are to make… honestly, the most time these took was the 30 minute marinating time. Other than that, they were a cinch!

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

Prepare The Shrimp

Clean, shell and de-vein all of the shrimp, and place them in a bowl. Discard the shells and veins, etc.

Use a microplane or a fine grater to add the zest of one lime to the shrimp in the bowl.

Now add the juice from the entire lime to the shrimp. The lime juice should be about the equivalent of about 1/4 cup liquid.

Marinate The Shrimp For The Kabobs

Add oil, chopped cilantro, finely chopped jalapeno, minced garlic, salt, and pepper to the shrimp. Stir, to fully cover the shrimp with the marinade ingredients. Cover the bowl with plastic wrap and let the shrimp marinate in the refrigerator for about 30 minutes.

While the shrimp is marinating, cut up the red and green bell peppers and onion. When the shrimp is finished marinating, add sliced veggies to the bowl. Give them a quick stir, to coat with the marinade.

Make The Lime Cilantro Shrimp Kabobs

Thread the veggies and shrimp onto 4 skewers for grilling. Make sure to alternate colors and veggies with the shrimp. Note: I used metal skewers; if you are using wood skewers, be sure to soak them in water for about 30 minutes prior to using, so they won’t burn on the grill.

Time To Grill The Shrimp Kabobs

Cook the shrimp kabobs on a hot BBQ grill (medium-high heat). We grilled them about 3 minutes per side (maybe just a tad more, to ensure the veggies got some heat, too). Turn the shrimp kabobs at least once during the grilling time, to ensure all sides cook evenly.

Serve And Enjoy

When done, remove the shrimp kabobs from the grill, and serve them right away while they’re hot! Each serving is 2 skewers of shrimp kabobs.

I served the kabobs with my Fresh Corn Sauté with Red Pepper and Onions, some rice, and a couple slices of fresh tomatoes from our garden on the side. YUM!

These grilled shrimp kabobs sure were good! Hope you’ll give these a try, too! I’m sure they would be just as good grilled on your indoor stovetop grill OR under a broiler (if you don’t have a BBQ grill).

This would also be a great recipe to take on a family camping trip. Just make everything up ahead of time (chopping veggies, marinating shrimp), then skewer them and cook over a campfire grill! The recipe I made (and am posting) serves two people, but can EASILY be doubled!!! Have a great day!

Looking For More KABOB Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few kabob recipes you might enjoy include:

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!
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

Shrimp Marinade Adapted From: http://www.closetcooking.com/2014/07/cilantro-lime-grilled-shrimp.html

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Grilled Lime-Cilantro Shrimp Kabobs

Prep Time

10 mins

Cook Time

6 mins

Marinating

30 mins

Total Time

46 mins

Delicious marinated and grilled lime cilantro shrimp kabobs, with peppers and onions are an easy, healthy and flavorful dish you'll enjoy!

Category: Entree

Cuisine: American

Keyword: shrimp kabobs

Servings: 4 kabobs

Calories Per Serving: 87 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1/2 pound shrimp , cleaned, shelled, and deveined
1 lime (zest AND juice)
1/2 Tablespoon vegetable oil
1 Tablespoon cilantro , chopped
1/4 medium jalapeno , finely chopped
1/2 clove minced garlic
salt and pepper (to taste)
1/2 medium red bell pepper , cut into wedges (about the same size as the shrimp)
1/2 medium green pepper , cut into wedges (about the same size as the shrimp)
1/4 medium brown onion , cut into wedge slices (about the same size as the shrimp)

US Customary - Metric

Instructions

In a medium sized bowl, marinate the cleaned, shelled and deveined shrimp in the lime zest, lime juice, vegetable oil, cilantro, garlic, jalapeno, salt and pepper. Stir well, to combine and cover the shrimp with the marinade. Cover bowl with plastic wrap; refrigerate shrimp and marinade for 30 minutes
While shrimp is marinating, cut up the red and green bell peppers, and the brown onion. Cut them into wedges about the same size as the shrimp.
When shrimp has marinated for 30 minutes, add the peppers and onions to the bowl. Toss to coat. Thread the shrimp, peppers and onions onto 4 skewers, alternating items on the skewers.
Grill on a medium-high heated BBQ grill (or under broiler, or on a stovetop grill). Cook shrimp about 3 minutes on each side, or until done. Serve while hot, and enjoy this simple dish! Each serving is 2 kabobs.

Recipe Notes

This recipe is EASILY doubled to serve 4!

Nutrition Facts

Grilled Lime-Cilantro Shrimp Kabobs

Amount Per Serving (2 kabobs)

Calories 87 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 142mg47%

Sodium 442mg19%

Potassium 129mg4%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 12g24%

Vitamin A 520IU10%

Vitamin C 39.7mg48%

Calcium 88mg9%

Iron 1.4mg8%

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

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05
Aug
2015

Meatballs Stroganoff

categories: Beef, Main Dishes

304 Shares

Easy, budget friendly, and absolutely delicious, meatballs stroganoff, in a creamy mushroom sauce served on top of egg noodles, is comfort food at it’s best!

Does it seem like Summer is rushing madly by? It does to me! We’ve had family members visiting for a large part of the month of July, and I am stunned that it’s already August and almost time for FALL. You know what that means, right? IT’S time for “MEATBALLS STROGANOFF”!!! (ok, totally lame transition, but work with me here, folks!)

Here’s the backstory. I thawed out some hamburger meat, fully intending to grill burgers. However, it was so hot outside I didn’t want myself or my hubby to have to grill and sweat at the same time.

I decided to cook something on the old stove top. THAT’S why I made these scrumptious meatballs. Now we can all sleep better tonight, knowing all the intricate details, right? Guess what? This dish is inexpensive to make, and the recipe makes 4-6 servings (depending on just how many meatballs one can eat in a serving)!

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

How To Make Meatballs Stroganoff

First thing you will need to do is mix up the ground beef, milk, dry bread crumbs, salt and pepper in a large bowl. Easy, right? Right!

Shape this mixture into meatballs. Brown them in a small amount of butter in a large skillet.

Brown the meatballs on all sides. Once they are brown all over transfer them out of the skillet to a plate while the stroganoff sauce is being made. Drain the grease out of the skillet, and give it a quick wash (the skillet, NOT the grease!).

Make The Stroganoff Sauce

To prepare the stroganoff sauce, cook the chopped onions, mushrooms, and paprika in a skillet with a bit of butter until tender.

Once the onions are tender, sprinkle the mixture with flour and stir to blend. Add the beef bouillon, salt and pepper to the skillet. Whisk it together to form a sauce.

Add The Meatballs to the Sauce

Return the meatballs to the sauce, and cover the skillet. Cook the meatballs stroganoff for 10-12 minutes on medium/low heat, until they’re completely heated through. Spoon the stroganoff sauce over the meatballs several times during this cooking process. The sauce will thicken slightly as it cooks.

While the meatballs stroganoff are cooking, combine the sour cream and Worcestershire sauce in a small bowl, and set aside.

Cook the Egg Noodles

Cook the egg noodles in a separate pan, according to the manufacturer’s directions. When egg noodles are fully cooked, drain them. Add a little butter and some chopped fresh dill to the noodles if you want (optional).

Add the blended sour cream/Worcestershire sauce to the meatballs stroganoff and stir, to fully combine. Continue to heat the meatballs stroganoff for a couple of minutes, so they are heated through. Be careful to not let the sauce come to a boil.

Serve the Meatballs Stroganoff

To serve, place the cooked and drained hot egg noodles onto individual plates. Top the noodles with the meatballs stroganoff. A serving size is anywhere from 2-4 meatballs, depending on how hungry you are!

Spoon the extra mushroom sauce over the top of the meatballs and noodles, then sprinkle the top of the meatballs with a bit of fresh or dried parsley.

We really love these “comfort food” meatballs stroganoff! Hope you will give ’em a try! I think you will like them, too. Have a great day!

Looking For More MEATBALL Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have several recipes that feature meatballs, including:

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!

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

Recipe Source: Unknown. I wrote it on a 3×5 card many, many YEARS ago, and neglected to add the original source. Sorry, whoever you are, dear recipe provider!

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Meatballs Stroganoff

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

Easy, budget friendly, and absolutely delicious, meatballs stroganoff, in a creamy mushroom sauce served on top of egg noodles, is comfort food at it's best!

Category: Entree

Cuisine: American

Keyword: meatballs stroganoff

Servings: 6 servings (3 meatballs each)

Calories Per Serving: 563 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 1/2 pounds ground beef
3/4 cup milk
3/4 cup dried bread crumbs
3 Tablespoons chopped parsley
1 1/2 teaspoons salt
1/4 teaspoon black pepper
4 Tablespoons butter , divided
3/4 cup chopped brown onions
1/2 pound mushrooms , sliced
3/4 teaspoon paprika
2 Tablespoons flour
1 can beef bouillon/broth
1/2 teaspoon Worcestershire sauce
1/2 cup sour cream
2 cups (cooked) Hot egg noodles , prepared according to manufacturer's directions
Chopped fresh dill (optional, for garnishing egg noodles)
Chopped parsley (optional, for garnishing meatballs when serving)

US Customary - Metric

Instructions

Mix the ground beef, milk, dried bread crumbs, salt and pepper in a medium bowl. Shape meat mixture into 1/1/4 inch balls.
Add 2 Tablespoons butter to a large skillet. Heat on medium to melt butter. Add meatballs to melted butter and brown meatballs completely on all sides. When done, remove meatballs to a plate. Cover plate with aluminum foil to keep meatballs warm.
In a clean skillet, melt 2 Tablespoons butter over medium heat. Add onions, mushrooms, and paprika. Cook this until onions are tender (3-4 minutes).
Sprinkle flour over onion/mushrooms. Stir to combine. While stirring, add the beef bouillon, salt and pepper, and stir until fully combined.
Begin cooking egg noodles in separate saucepan while you finish making the sauce.
Combine the sour cream and Worcestershire sauce in a small bowl. Set aside.
Return the meatballs to the sauce in skillet, cover, and simmer on low for 10-12 minutes, spooning the sauce over the meatballs to coat, occasionally.
Stir the sour cream/Worcestershire sauce into the meatballs. Stir to combine. Heat through, but do not let sauce boil once you've added the sour cream.
Drain egg noodles, toss with a small amount of butter (if desired), and add some chopped fresh dill (if desired). Place egg noodles onto serving plate, then top with 2-4 meatballs and sauce (quantity of meatballs depending on how hungry you are). Garnish with chopped parsley, if desired. Enjoy!

Nutrition Facts

Meatballs Stroganoff

Amount Per Serving (3 meatballs + noodles)

Calories 563 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 16g100%

Cholesterol 127mg42%

Sodium 1117mg49%

Potassium 621mg18%

Carbohydrates 30g10%

Fiber 2g8%

Sugar 4g4%

Protein 27g54%

Vitamin A 715IU14%

Vitamin C 5.1mg6%

Calcium 123mg12%

Iron 3.9mg22%

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

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27
Jul
2015

Quick n’ Easy Chef’s Salad

categories: Main Dish Salads, Main Dishes, Salads, Turkey

7 Shares

Summertime. Heat. Hot. UGH. What better time to make a Quick n’ Easy Chef’s Salad for dinner? This is a great idea for those HOT, HOT, summer days when you don’t really want to heat up the kitchen or cook a lot.
My husband and I love to have lighter meals at times when it is so hot outside that all you want to do is fill your tummy or feed your family, without exerting too much energy. Ever have days like that? I do, occasionally. Well, why not throw together a healthy, delicious entree salad, filled with lots of veggies AND protein and make THAT your meal? The bonus is that it’s quick, easy, and delicious!

Chef Salads are kind of like that. You just “build” them as you like them. Usually I start with a bed of mixed greens. I slice up some hard-boiled eggs (see my cute little egg picture below?), slice cheese into stick-like portion sizes (I’ve used cheddar in these photos, but have also used cheddar and pepper jack combo before), chop a few tomatoes and/or other veggies like green/red peppers, cucumber chunks, red onions, etc, and slice up some deli-bought ham and turkey slices.

Then I assemble it all (as decoratively as my little old hands can), on a dinner plate, and top it with my favorite salad dressing. **In case you’re wondering, my favorite salad dressing is bleu cheese. (I posted that in case you want to send me a case of bleu cheese dressing for my birthday).

Really the “hardest” thing about making this salad is just hard-boiling the eggs ahead of time. No biggie.

By the way, speaking of eggs… I love my handy-dandy little ol’ egg slicer I’ve had for over 30 years. Still works like a charm to make even slices of hard boiled egg to garnish this salad or potato salad with. Just sayin’. From the looks of this picture, it looks like it needs a good cleaning!

Anyways… just build the salad the way you or your family likes it. This is just the way I do it. Nothing too fancy… just GOOD. You really can’t go wrong with hard-boiled eggs, ham/turkey, cheese, and whatever veggies you want.

Just try to make it look good. Remember… we eat with our eyes, right? (something like that… I do tend to use a fork for this meal).

It’s as simple as that! You really can make a quick, healthy, entree Chef’s Salad for much less than you would spend to buy one in a restaurant. Hope you will consider making a Chef’s Salad for you and your significant others sometime this summer.

Hope you will be inspired to make a Chef’s Salad this summer, and make it your OWN way. Have a great summer. Enjoy the beauty all around (look closely- you can find it everywhere); practice thankfulness, and try to make the most out of each day you are given.

God Bless You!

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!

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

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22
Jul
2015

Easy Grilled Chicken with Jerk Seasoning

categories: Chicken, For The BBQ Grill, Main Dishes

105 Shares

I found a new recipe for seasoning grilled chicken. It’s called EASY Grilled Chicken With Jerk Seasoning, and the jerk seasoning is made from scratch! The recipe is really, really simple… and there are layers of flavors to the jerk spiced chicken that completely surprised me.
Wanna know a little secret? Until I made this easy recipe, I had NEVER used Jerk seasoning before on anything. ANYTHING. I’d heard of chicken with jerk seasoning, but never had madeany meals that included this spice mix. Hmmm. What about you? Have you ever tried Jerk Seasoning? Well, here’s a simple recipe to give it a try!

All I had heard before trying this spice was that it is filled with layers of amazing flavors, was a dry rub for pork or chicken, and that it is thought to be native to Jamaica. So I decided to give it a try with this super easy recipe for mixing up the Jerk seasoning, and then grilling chicken with the spices on it. How hard can THAT be, right? NOT. This is ridiculously EASY.

To make the Jerk spice rub, here’s what ya do… First you mix the spices in a small bowl. (Easy, right?)

Add a tablespoon of oil to the spices.

Give it a good stir to fully blend it all together. It will look like this (and it only took a second to make!)

Now use your hands and rub the spices onto both sides of the chicken. Coat it as thin or as thick as you like. I did a fairly thin layer, and the flavors were wonderful!

Time To Cook The Chicken With Jerk Seasoning!

Put the chicken onto your hot BBQ grill (or you can also make this in a hot skillet in the kitchen). Note: Recipe makes enough spice for 4 chicken breasts; I only cooked 3 (FYI).

Cook the chicken (time will vary depending on size of pieces) until done, turning to cook both sides. (We cooked ours for about 10 minutes per side).

When the chicken is done, the outside will be a very deep brown color, and the insides will not be pink.

I served the chicken with a side of white rice (nice and bland went well with the flavorful and full of taste chicken, and a green salad. That’s it! See how easy that was?

The chicken with jerk seasoning was delicious. It’s hard to describe, but each bite had many levels of flavor… at times a tiny bit spicy, other bites I got the sweet flavor of the brown sugar, and various spices that complimented the chicken well. I would definitely make this recipe again!

Hope you will give this recipe a try. Next time I’ll try this seasoning rub on pork, and see how that tastes, as well! Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do 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!
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

Recipe Source: http://pinchofyum.com/super-simple-jerk-chicken

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Easy Grilled Chicken with Jerk Seasoning

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Enjoy the many levels of flavor of Jamaican Jerk Seasoning in this easy grilled chicken dish.

Category: Entree

Cuisine: Jamaican

Keyword: chicken with jerk seasoning

Servings: 4 servings

Calories Per Serving: 187 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Jerk Seasoning:

2 teaspoons allspice
2 Tablespoons brown sugar
1/2 teaspoon cumin
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 Tablespoon canola oil (or vegetable oil)
4 boneless, skinless chicken breasts , (4 oz. each)

US Customary - Metric

Instructions

Mix all the spices and oil in a small bowl.
Using your hands, rub the spice mixture over both sides of each chicken breast to fully coat (spread spices thin or thick-your choice!).
Preheat your BBQ grill or a skillet. You want both of them to be really hot when you add the chicken.
Cook chicken on both sides until done (dark brown on outside, not pink on inside). Our chicken breasts which were fairly large, cooked for about 8-10 minutes on each side. Yours may take less time or more time, depending on how large or small the pieces of chicken are.
Once chicken is done, remove it from heat, cover with foil and let it "rest" for about 5 minutes before serving. This will help the juices to stay in and soak in to the meat.
Serve, and enjoy!

Nutrition Facts

Easy Grilled Chicken with Jerk Seasoning

Amount Per Serving (1 breast)

Calories 187 Calories from Fat 54

% Daily Value*

Fat 6g9%

Cholesterol 72mg24%

Sodium 716mg31%

Potassium 430mg12%

Carbohydrates 7g2%

Sugar 5g6%

Protein 24g48%

Vitamin A 60IU1%

Vitamin C 1.7mg2%

Calcium 17mg2%

Iron 0.6mg3%

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

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15
Jul
2015

Cedar Plank Grilled Salmon

categories: For The BBQ Grill, Main Dishes, Seafood

125 Shares

Cedar Plank Grilled Salmon with butter, lemon and spices is a simple, easy way to BBQ outside on hot, summer days!
We’ve been enjoying much warmer than normal temperatures (can you say HOT???) in the Pacific Northwest this summer. Hot temps (in the high 90’s) have meant that I don’t use my oven as much to fix meals, so I don’t add to the heat in our home, PLUS it has meant more time outside on the deck, bonding with our Weber BBQ at dinner time. This Cedar Plank Grilled Salmon was our dinner last night.

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

Last night my hubby (the “Grill-Meister”) grilled a salmon fillet on a cedar plank on our BBQ, and man oh man, it was so good! I typically pan-sear or bake salmon inside, in my kitchen, but there’s just something about grilled salmon in the summer, with the smokey smell from the BBQ and the cedar plank that you cook it on, that makes everything right with the world.

I had to remind my husband to put the lighter fluid on the charcoal briquets and NOT in his glass of wine, but after we got that sorted out, he took over the grilling duties! We cooked the salmon on our Weber BBQ on medium heat (lid closed, top vent open); if you are using a gas grill, be sure the flames don’t reach the cedar plank or you might catch it on fire!

Have you ever grilled salmon fillets on cedar planks on your BBQ? Yum. It’s SO easy. First you buy a package of cedar planks at the grocery store (most stores carry them by the fish counter). They look like this, and usually a package contains 3-4 planks.

How To Prepare Cedar Plank So It Won’t Burn

You will need to soak the plank you are going to use in water for at least 30-40 minutes before putting on the grill. (I weigh mine down with filled pans of water in the sink, then cover board completely with water).

The wood plank needs to be soaked this long, so it doesn’t catch fire on the grill. As the fish cooks, the cedar board smokes and infuses flavor into the seafood. Makes sense, right?

Time To Cook the Salmon

Once it is done “soaking”, you place a fresh salmon fillet on it SKIN SIDE DOWN (we used one of two wild sockeye salmon fillets we bought at good old Costco).

Use a pastry brush to spread melted butter all over the top of the salmon. Sprinkle with salt, pepper, and garlic powder. Squeeze a bit of lemon juice over the top, also. I like to “garnish” the salmon fillet with thin slices of lemon while it cooks.

Once you have that done, you simply put the entire plank on the hot BBQ grill (with the top little vent open). Put the lid on the BBQ, and let it cook covered for about 35 minutes, until salmon is done (flaky). That’s it! No need to mess with it at all.

This is what it should look like when it is done. See? The soaked cedar plank didn’t burn up!

Serving Cedar Plank Grilled Salmon

Remove the entire plank from the BBQ, take it inside, and cut salmon (not the cutting board!) into serving pieces (4-5 out of this piece of salmon). See how easy that is? When you realize how much 4-5 servings of cedar plank grilled salmon would cost in a restaurant, it REALLY is an inexpensive and easy way to make it yourself!!! Why not?

I served the salmon with some grilled mixed veggies (including yellow squash and peas from our garden), and we had a wonderful, healthy dinner that was incredibly delicious! AND we have a couple extra pieces of salmon for leftovers, too!

We really enjoy cedar plank grilled salmon; I have several other delicious recipes for this fish on my blog! You might want to check out the recipes for Salmon in a Lemon Butter Herb Sauce, Orange and Rosemary Glazed Salmon, or Pan-Seared Salmon with Cilantro Lime Sauce, to name a few. There are additional salmon recipes which you can find in the Recipe Index at the top of the page. YUM!

Hope you will give this easy cedar plank grilled salmon a try this summer! Throw it on the grill, sit back and relax with a refreshing beverage, and let your BBQ do almost all the work for you! Don’t forget to check out my Recipe Index, to see ALL my recipes. It’s located at the top of the page. Have a great week!

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

Prep Time

30 mins

Cook Time

35 mins

Total Time

1 hr 5 mins

Cedar Plank Grilled Salmon with butter, lemon and spices is a simple, easy way to BBQ outside on hot, summer days! The smell from the cedar on the grill infuses smoky flavor into the fish for an amazing meal!

Category: Dinner

Cuisine: American

Keyword: cedar plank grilled salmon

Servings: 5 servings

Calories Per Serving: 301 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds fresh salmon fillet (with skin on bottom)
2 Tablespoons butter (melted)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 lemon (juice of)
5 slices lemon (thinly sliced)

US Customary - Metric

Instructions

Soak the cedar plank you are going to use in water for at least 30-40 minutes before putting on the grill. (I weigh mine down with filled pans of water in the sink, then cover board completely with water). The wood plank needs to be soaked this long, so it doesn't catch fire on the grill. As the fish cooks, the cedar board smokes and infuses flavor into the seafood.
Once it is done "soaking", remove from water. Place a fresh salmon fillet on it SKIN SIDE DOWN. Use a pastry brush to spread melted butter all over the top of the salmon. Sprinkle with salt, pepper, and garlic powder. Squeeze some lemon juice over the top, also. Garnish the salmon fillet with thin slices of lemon.
Once BBQ is hot and ready, place wood plank directly onto BBQ rack. Cook salmon on medium heat (on our Weber grill we cooked it with lid closed, top vent open); if you are using a gas grill, be sure the flames are set low enough to not reach the cedar plank directly or you might catch it on fire! Cook salmon (with lid on BBQ) for about 35 minutes, until done and fish flakes easily.
Remove the entire plank from the BBQ, take it inside, and cut salmon (not the cutting board!) into serving pieces... serve, and enjoy!

Nutrition Facts

Cedar Plank Grilled Salmon

Amount Per Serving (1 piece)

Calories 301 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 4g25%

Cholesterol 111mg37%

Sodium 236mg10%

Potassium 898mg26%

Carbohydrates 1g0%

Protein 36g72%

Vitamin A 215IU4%

Vitamin C 4.9mg6%

Calcium 22mg2%

Iron 1.5mg8%

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

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10
Jul
2015

Florentine Manicotti

categories: Italian, Main Dishes, Meatless Meals, Pasta

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Florentine manicotti, filled with ricotta, Parmesan and mozzarella cheeses, and covered with marinara sauce is a meatless, easy to make Italian dish.

My husband and I love Italian food! One of the dishes we enjoy occasionally is this “meatless” recipe for Florentine Manicotti. Pasta shells filled with three cheeses (creamy ricotta, mozzarella and Parmesan), spinach, and covered in spaghetti sauce. Yum. I like to think of manicotti as the Italian version of Mexican enchiladas!

For anyone unfamiliar with manicotti, it is a large, tube shaped type of pasta that is typically filled with meat or cheese and is baked in spaghetti sauce. This particular recipe is meatless; it’s delicious, and is a fairly easy dish to prepare. I use a recipe I found years ago on a box of pasta, and tweaked it a bit by adding cooked spinach and a couple additional spices to the cheesy filling, to give it a true “Florentine” touch!

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

Make The Filling For Florentine Manicotti

Cook a small box of frozen spinach, according to the package directions. Drain it very well, and let the spinach cool. When it has cooled off, mix up the cheese filling, and then add the spinach.

Prepare The Manicotti For Filling

Here’s what manicotti pasta shells look like BEFORE they are cooked. They’re each about 5 inches long. The tubes of pasta are fragile, so be very careful not to break them.

Carefully add the pasta to a large pot of boiling, salted water, and cook it for 7 minutes.

Once done cooking, carefully remove the manicotti shells to a colander and drain them well.

Before you begin filling the Florentine manicotti put a layer of spaghetti sauce on the bottom of a baking pan.

Make The Florentine Manicotti

Gently fill each of the pasta tubes with the cheese and spinach filling. I hold the shell in my hand and fill one side with the cheese/spinach filling (using a spoon and sometimes a butter knife) clear to the middle. Switch to the other end of the shell and fill the other side. Try to get as much filling into the shell as possible without splitting it.

Once the Florentine manicotti shells are filled, lay them on top of the spaghetti sauce.

Cover the manicotti with the rest of the spaghetti sauce. I cover the entire pasta shell with sauce, then sprinkle the top with Parmesan cheese (or grated mozzarella cheese).

Time To Bake!

Cover the baking pan with aluminum foil. Bake at 350 degrees for 40 minutes, then remove the foil and bake an additional 15 minutes longer. when done, the Florentine manicotti is heated through, and the cheese filling is bubbly.

Let cool for a minute or two (easier to serve up) , then remove the manicotti to serving plates using a spatula. The only thing left to do is grab a fork, dig in, and enjoy this tasty dish!

Hope you will give this recipe a try! I may not have the most mouthwatering “professional” photos to share, but trust me. Florentine manicotti are delicious, and I really think you will enjoy them! Have a great day, and please come back soon.

Looking for More ITALIAN Recipes?

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

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

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Florentine Manicotti

Prep Time

25 mins

Cook Time

1 hr

Total Time

1 hr 25 mins

Florentine manicotti, filled with ricotta, Parmesan and mozzarella cheeses, and covered with marinara sauce is a meatless, easy to make Italian dish.

Category: Entree

Cuisine: Italian

Keyword: florentine manicotti

Servings: 6 servings

Calories Per Serving: 332 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6-8 uncooked manicotti pasta shells
15 ounces part-skim ricotta cheese (1 3/4 cups)
2 cups (8 ounces) grated mozzarella cheese
10 ounces frozen chopped spinach (cooked per package directions, and drained well)
1/4 cup grated Parmesan cheese
2 Tablespoons fresh parsley , chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon ground oregano
3 cups (or one 28 ounce jar) prepared spaghetti sauce
Additional Parmesan or mozzarella cheese (for garnish, optional)

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Cook frozen chopped spinach per package instructions. Remove from heat; drain WELL. Let spinach cool.
In a medium sized mixing bowl, combine the ricotta cheese, grated mozzarella, Parmesan cheese, parsley, salt, pepper, garlic powder and ground oregano. Stir well until fully combined.
Add spinach to the cheese mixture. Stir well, to combine.
Cook manicotti shells according to package instructions (add to boiling water-7 minutes cook time is typical). When done, remove from heat, drain gently, and let dry.
Fill each shell using a spoon until full of filling.
Spread some of the spaghetti sauce over the bottom of 13x9 baking pan (enough to fully cover); put the filled pasta in a single layer on top of sauce.
Spoon the rest of the spaghetti sauce over the top of the manicotti. Sprinkle with additional grated Parmesan cheese (or mozzarella), if desired. Cover pan with aluminum foil.
Bake at 350 degrees for 40 minutes; remove foil, then cook an additional 15 minutes. Manicotti should be hot and cheese bubbly when done. Remove pan from oven. Let sit for a minute or two, then gently remove manicotti to individual serving plates using a spatula.
Serve with a green salad and a slice of crusty french bread, and enjoy!

Nutrition Facts

Florentine Manicotti

Amount Per Serving (1 manicotti)

Calories 332 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 8g50%

Cholesterol 45mg15%

Sodium 1270mg55%

Potassium 736mg21%

Carbohydrates 25g8%

Fiber 3g13%

Sugar 6g7%

Protein 24g48%

Vitamin A 6720IU134%

Vitamin C 13mg16%

Calcium 596mg60%

Iron 2.9mg16%

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

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26
Jun
2015

Make Grilled Pizzas On Your BBQ!

categories: For The BBQ Grill, Italian, Main Dishes

116 Shares

Learn how easy it is to make grilled pizzas on your BBQ grill, which helps keep your kitchen cool in the Summer!
Want to beat the heat in the kitchen this summer? Why not make grilled pizzas on your BBQ grill? That way you can kill two birds with one stone… keep the ol’ kitchen cool, AND enjoy a great homemade pizza!

I heard someone say they loved grilled pizzas right off the BBQ grill. Wait… What? It sounded like a great cooking experiment so I decided to give it a try. Result? Completely awesome! It’s really much easier than I thought it would be! Get your hands on some pizza dough. Purchase it at the grocery store or make your own.

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

Make Or Purchase Pizza Dough

I like to make my own grilled pizza dough. If you want to see the recipe for the dough I use, you can find it on my blog post for “Make It Yourself! Pepperoni Pizza”. The most important tip about this way of making pizza is to have all the pizza toppings ready to go (chopped, diced, etc.) before you put the dough on the grill!

Make the pizza dough (or open the package of pre-made dough – whatever). When done, divide dough into 6-8 little balls (if wanting small individual sized pizzas) OR (as in my pictures), divide dough into 2 medium sized dough balls. Roll or stretch dough out into a round shape (don’t worry if they’re not perfectly round shaped… no biggie).

Time To Make Grilled Pizzas On Your BBQ!

Heat your BBQ grill on medium high heat. Brush olive oil (important-don’t forget this step – this will keep dough from sticking to grill, and will crisp the dough up a bit!!!) on both sides of the circle-shaped pizza dough. Carefully slide the pizza dough onto the grill rack.

Cook dough for 3-4 minutes on the first side. The bottom should be lightly browned and have grill marks. The top of the dough will look done. Carefully remove dough and turn it upside down (*GRILLED SIDE UP) onto a cutting board.

Quickly add the sauce and toppings to your pizza. If you’re feeling brave, just flip the pizza over and add the sauce and toppings while it is on the grill. (that was too hot for me…I just had a wood cutting board outside and transferred it back and forth. Worked like a charm.

Carefully slide pizzas back onto grill and continue to cook for 3-4 minutes. We put the lid on the BBQ, which helped the cheese melt. The bottom of the dough should be lightly browned.

Remove pizzas from grill, slice and serve, with any last minute garnishes. Serve immediately… enjoy!

We loved the taste of the grilled pizzas… and I personally loved the fact that our kitchen stayed cool! We loved our grilled BBQ chicken pizza, and our veggie delight pizza, and look forward to making this easy dinner again this summer. It sure helps to keep our kitchen cool!

I am not posting a printable recipe because everyone likes different kinds of pizza, toppings, sauces, AND pizza dough. I simply wanted to describe the “how-to’s” of grilling fresh pizzas on a BBQ so anyone could do it themselves! Hope you will give it a try!

Looking for More PIZZA Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a variety of pizza recipes, which include:

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!

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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24
Jun
2015

Quick and Easy Open Faced Tuna Melts

categories: Lunch - Quick and Easy, Main Dishes, Sandwiches, Seafood

6 Shares

It’s been unusually HOT in the Pacific Northwest for the past several weeks. Temps are supposed to hover near 100 degrees this coming weekend, which is “not the norm” for late June in Oregon. We want quick and easy meals (don’t want to heat up the kitchen cooking). Enter our “go-to” standby… Quick and Easy Open Faced Tuna Melts!!!!
These open faced tuna melts are ridiculously easy… so easy in fact, that I’m not even gonna post the “recipe”. They actually are delicious, and are very quick to prepare!

First you toast some English muffins. I used sourdough (delicious!). Allow for one half or two halves per serving. Once toasted, place some cheese (gruyere, smoky gouda, or cheddar) on top of the muffin. (I have used all of these cheeses in the past. Pictures are with Smoky Gouda.

Put some tuna on top to cover the muffin. (Use the tuna you prefer, mixed up with whatever you like in your tuna salad). All I used for mine was one can (one can is enough for 4 half muffins) of albacore tuna, mixed with mayonnaise. That’s it! But for goodness sake, make your tuna the way you like it!

Slice some really good ripe tomatoes and put a slice on top of each muffin. Sprinkle with a pinch of salt, pepper, dried parsley and dried basil. Just a touch.

Put the english muffins on a wire rack and place under a broiler. DO NOT put them directly under the broiler. Put them on the middle rack of your oven.

It will take a few minutes to broil them, but by putting them on the middle rack, instead of directly under the broiler, all the ingredients will have a chance to get hot, and that cheese on the bottom will melt.

Remove from broiler when cheese is bubbly and the tuna has just started to lightly turn golden.

Remove tuna melts from wire rack with a spatula. Place on serving plates. I like to put some red leaf lettuce leaves under the tuna melts just for some added color, to make it look good, but that is totally optional.

You can either pick them up and eat them or cut them with knife and fork… whatever suits you! They’re really delicious! Sure hope you’ll give ’em a try. Good for a quick, filling lunch, or dinner on a really HOT evening! Been making these for years and years, and have never been disappointed!

Have a wonderful week… may you feel gratitude for all you experience this week, and above all else…may you deeply know just how much God loves you!

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!

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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17
Jun
2015

Chicken Salad

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

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This easy to prepare, delicious chicken salad, with cranberries, celery and pecans can be eaten as is, or served in pita bread or rolls for a great sandwich.
We’ve had lots of sunshine and hot weather the past several weeks in the Pacific Northwest. A few nights ago I decided to make my old standby recipe for Chicken Salad, serve it with some fresh pineapple, strawberries, and cantaloupe, and have dinner out on our back deck.

This was a perfect entree salad on a hot night! I was even able to use some of the red leaf lettuce from our garden to serve the salad on- whoo-hoo! I’ve been making chicken salad this way for over 25 years. I’ve never had a recipe that I’ve used, so I had to be deliberate about writing it down this time, so I could post the right quantities for this blog post.

We really enjoy the salad, with chunks of chicken breast, crisp celery, the sweet chewy raisins, dried cranberries, red onion and crunchy pecans! This salad is really easy to make, too! Quick and easy, it’s my idea of a perfect meal! Here’s how to make it:

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

Cook The Chicken Breasts

The first thing you need to do is cook the chicken. Put frozen chicken breasts (yep-right out of the freezer) into a large pan. Cover them with water, bring water to a boil, then cook on high heat for about 45-50 minutes (until fully cooked). *Note: I use 4 chicken breasts, but this picture shows 5 because I was cooking an extra one for another recipe.

When the chicken has finished cooking, remove the chicken breasts from the water and let the pieces cool a little. Once the chicken has cooled enough to handle, cut the pieces into 1 inch cubes and set aside.

Preparing The Chicken Salad

While the chicken is cooking, chop the pecans, celery and red onion, and place them into a medium sized bowl, along with the raisins and dried cranberries.

Place the chunks of cooked chicken breast into the bowl with the other ingredients.

Add the mayonnaise to the bowl, and then season the chicken salad with salt and pepper. Give it a good stir to mix it all together (making sure it is all coated). Give it a taste, then add more salt and pepper, if necessary to suit your taste preference.

Serving The Chicken Salad

Cover the chicken salad with plastic wrap and refrigerate it for about 2-3 hours. We feel this salad is at it’s best served nice and cold, plus the flavors have had time to develop. Once the salad has fully chilled, it’s ready to serve! By the way… it tastes GREAT on sandwiches, too. I love to stuff a pita full of this chicken salad! Yum.

Chicken salad can be served in pita bread for sandwiches. — Delicious, stuffed with chicken salad!

My absolute favorite way to serve this is… just as it is!!!!! When ready to serve, I place red lettuce leaves onto a serving plate, then arrange the chicken salad on top, for a nice presentation.

This chicken salad is a great quick bite for lunch OR for a light dinner! I sure hope you will try making this for yourself… it’s really delicious! Hope you have a wonderful day and enjoy each minute of life you are blessed with!

Looking For More Chicken Salad Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a few chicken salad recipes, including:

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!
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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Chicken Salad

Prep Time

45 mins

Cook Time

0 mins

Total Time

45 mins

This easy to prepare, delicious chicken salad, with cranberries, celery and pecans can be eaten as is, or served in pita bread or rolls for a great sandwich.

Category: Entree Salad

Cuisine: American

Keyword: chicken salad

Servings: 8 small servings

Calories Per Serving: 467 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 boneless , skinless chicken breasts (frozen)
1 1/2 cups diced celery (I use 3 stalks-slice each stalk in thirds lengthwise, then chop)
1 cup chopped pecans (can also use walnuts)
3/4 cup raisins
1/4 cup dried cranberries
1/2 cup diced red onion
1 1/3 cups mayonnaise
salt and pepper , to taste (approx. 1/2 teaspoon salt, 1/4 teaspoon pepper-more, as needed)
Red leaf lettuce leaves (to serve salad on top of-this is optional, but it looks pretty!)

US Customary - Metric

Instructions

Place frozen chicken breasts into a large saucepan. Cover completely with water. Cook on HIGH for 45-50 minutes (until chicken is done). Remove from heat. Remove chicken to a cutting board and let cool.
In a large salad bowl, place the celery, pecans, raisins, dried cranberries, and red onion.
Once the chicken has cooled off (to the touch), cut it into 1 inch cubes. Add the chicken to the salad bowl.
Add the mayonnaise, salt and pepper. Mix well to combine all ingredients.
Taste salad. Add additional salt and pepper, to suit your taste. I usually have to add a bit more. When ready, cover salad with plastic wrap, and place in refrigerator to chill for 2-3 hours or more (the longer the flavors have time to come together, the better!)
When ready to serve, place a few red leaf lettuce leaves onto serving plate. Arrange salad into a mound in the center of the lettuce. Serve, and enjoy!
Keep leftovers covered and refrigerated. Will keep for several days!

Recipe Notes

Prep time includes time for cooking the chicken, but does not include refrigeration time.

Nutrition Facts

Chicken Salad

Amount Per Serving (1 serving)

Calories 467 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 5g31%

Cholesterol 51mg17%

Sodium 321mg14%

Potassium 433mg12%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 4g4%

Protein 14g28%

Vitamin A 210IU4%

Vitamin C 2.1mg3%

Calcium 27mg3%

Iron 1mg6%

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

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Category: Main Dishes

Making A Cobb Salad

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Prepare The Shrimp

Marinate The Shrimp For The Kabobs

Make The Lime Cilantro Shrimp Kabobs

Time To Grill The Shrimp Kabobs

Serve And Enjoy

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How To Make Meatballs Stroganoff

Make The Stroganoff Sauce

Add The Meatballs to the Sauce

Cook the Egg Noodles

Serve the Meatballs Stroganoff

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Time To Cook The Chicken With Jerk Seasoning!

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How To Prepare Cedar Plank So It Won’t Burn

Time To Cook the Salmon

Serving Cedar Plank Grilled Salmon

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Make The Filling For Florentine Manicotti

Prepare The Manicotti For Filling

Make The Florentine Manicotti

Time To Bake!

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Make Or Purchase Pizza Dough

Time To Make Grilled Pizzas On Your BBQ!

Looking for More PIZZA Recipes?

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Cook The Chicken Breasts

Preparing The Chicken Salad

Serving The Chicken Salad

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