Category: Main Dishes


Mar
2023

Chicken Pineapple Bacon Burger

categories: Chicken, Main Dishes
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Enjoy a Chicken Pineapple Bacon Burger tonight! Chicken patties, glazed with teriyaki-style sauce, & topped with grilled pineapple & bacon!
Enjoy a Chicken Pineapple Bacon Burger tonight! Chicken patties, glazed with teriyaki-style sauce, & topped with grilled pineapple & bacon!

Do you enjoy chicken burgers? We occasional make them, and always enjoy them. Recently I came up with a delicious chicken burger which I am sharing with you today. I found the original recipe for the burger patties (using ground chicken) online.

I made the sauce by adapting an Asian-inspired recipe I found previously on another website. My thought was “Wow…if I combine the two separate recipes into one, that might taste really good.”

So I set about to make them! I modified the sauce recipe slightly, and used it to coat the chicken patties while cooking AND used it as a condiment on the finished burgers.

The result was a delicious chicken pineapple bacon burger, which was a happy surprise! As written, this recipe will make enough for 4 burgers. Here’s how to make them.

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

Make The Sauce

Mix pineapple juice, soy sauce, BBQ sauce, honey and red pepper flakes in a medium sized saucepan. Stir until these ingredients have been combined.

Heat the sauce on Medium heat until it is bubbling. Once bubbling, turn the heat down to Medium-Low, and cook until the sauce has been reduced by about half.

Ingredients for the burger sauce are combined in a medium sized saucepan.

Sauce for the chicken burgers is cooked until bubbly and reduced in volume.

The sauce should also be slightly thickened at this point. Take the saucepan off of the heat, and stir in finely grated fresh ginger. Set the sauce aside to cool.

Fresh grated ginger is stirred into the sauce after the pan is removed from the heat.

Grill the Pineapple

The next thing to do is grill the pineapple slices. Dry 4 pineapple rings between paper towels to absorb moisture. Very lightly oil a large skillet, and turn the heat to Medium. 

 Once the skillet is hot, lay pineapple rings (you will need 4) in a single layer. Heat the pineapple only until the bottom begins to brown, then carefully flip them to the other side.

Continue to cook only until the bottoms again become lightly browned. Transfer the grilled pineapple slices out of the skillet and let them cool.

Canned pineapple rings are grilled in a skillet until golden brown on both sides.

Prepare The Burger Fixin’s

Before you grill the chicken patties, get all your burger toppings in place and be ready to build the burgers. Each chicken pineapple bacon burger will have a grilled pineapple ring, red onion slice, lettuce and crispy cooked bacon slice.

For the buns, you can serve them warmed, OR you can lightly toast them. My preference is to lightly toast them face down on medium heat in a large skillet, but it’s your choice.

Toasted hamburger buns, bacon, lettuce, onion and grilled pineapple ready for burgers.

Make The Chicken Patties

Place the ingredients for the chicken patties in a large bowl. The ingredients for the patties are ground chicken, egg yolk, green onion, sesame oil and spices.

Mix well with a fork until all the ingredients have been combined. Now it’s time to form the chicken patties. For each patty you will use ¼ of the meat mixture.

The ingredients for the chicken patties are combined in a bowl.

 

TIP: Wet your hands, then shape the meat into a ball. Wetting your hands helps the chicken mixture not stick  to your hands as much as if they were dry.

Flatten the chicken “ball” into the shape of a burger patty, then set it aside on wax paper. Repeat this process until you have four chicken burger patties.

Chicken burger mixture is shaped into round burger patties before cooking.

Cooking The Chicken Patties

Heat a large skillet on Medium-Low, and add 1 Tablespoon of vegetable oil (or an alternative). When the oil is hot, but not smoking, carefully add the patties to the skillet.

Let the chicken patties cook for about 2-3 minutes, without moving them. This allows the bottom side of the burger to get nicely browned.

Chicken burger patties cooking in a large, cast iron skillet.

Use a spatula to carefully turn the patties to the other side. Generously baste the top of each chicken patty with the reserved sauce.

Continue cooking for 2-3 more minutes OR until the patties are fully cooked through.

Flip the patties a final time and baste the other side with sauce. Now you are ready to build the chicken pineapple bacon burgers!

After the bottom of the patties brown, the burgers are flipped over in the skillet.Sauce is brushed onto the top of each of the chicken burger patties.

Who Wants A Chicken Pineapple Bacon Burger?

You can build your burger any way you wish, but this is how I build ours. Lightly brush sauce on the bottom bun, then top with the chicken patty.

Top the chicken with a grilled pineapple ring, then cut a cooked bacon slice in half and place the two pieces on top of the pineapple.

For the top bun, brush it lightly with more sauce, then add a red onion slice and a lettuce leaf. Place the top bun on the burger, and you’re ready to enjoy this delicious meal!

Layering on the condiments on top of the grilled chicken burger patty.A plate with a chicken pineapple bacon burger on it, ready to be eaten and enjoyed.

I hope you enjoy this recipe for chicken burgers. They have great flavor. and are very filling Yes… there is a fairly long ingredient list, but I think it’s worth it!

Thank you for stopping by today, and please come back soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More BURGER 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 yummy recipes featuring chicken, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Chicken Patty recipe from Bee, at: rasamalaysia.com/chicken-patties/
Sauce recipe adapted from Tricia, at: savingdessert.com/grilled-hawaiian-chicken-sandwich/

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Chicken Pineapple Bacon Burger
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 

Enjoy a Chicken Pineapple Bacon Burger tonight! Chicken patties, glazed with teriyaki-style sauce, & topped with grilled pineapple & bacon!

Category: Main Course, Sandwich
Cuisine: All Cuisines
Keyword: chicken pineapple bacon burger
Servings: 4
Calories Per Serving: 583 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Sauce:
  • 20 ounce can pineapple slices (Use JUICE ONLY for sauce) reserve pineapple slices
  • 2 Tablespoons low sodium soy sauce
  • ¼ cup BBQ sauce
  • 2 Tablespoons honey
  • ¼ teaspoon red chili flakes (optional, but good!)
  • 1 inch piece fresh ginger peeled, finely grated
For Chicken Patties:
  • 1 pound ground chicken
  • 1 egg yolk
  • 1 green onion (scallion) bulb & stem thinly sliced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  • 1 teaspoon toasted sesame oil
  • 1 Tablespoon vegetable oil for cooking patties
For 4 Sandwiches:
  • 4 hamburger buns lightly toasted (if desired)
  • 4 slices bacon cooked until crisp
  • 4 iceberg lettuce leaves
  • 4 thin slices red onion
US Customary - Metric
Instructions

  1. Make The Sauce: Mix pineapple juice, soy sauce, BBQ sauce, honey and red pepper flakes in medium saucepan. Stir until combined. Heat sauce on Medium heat until bubbling. Once bubbling, turn heat to Medium-Low; cook until sauce is reduced in volume by about half, and slightly thickened. Remove pan from heat: stir in grated fresh ginger. Set aside.

  2. Grill Pineapple: Dry 4 pineapple rings between paper towels to absorb moisture. Lightly oil large skillet; turn heat to Medium. Once skillet is hot, add pineapple rings in a single layer. Heat pineapple only until bottom begins to brown; flip them over to the other side. Continue to cook only until bottom side is lightly browned. Transfer pineapple out of skillet; let cool.

  3. Make Chicken Patties: Place ground chicken, egg yolk, green onion, sesame oil and spices in large bowl. Mix well with a fork until all combined. For each patty use ¼ of the meat mixture. Wet hands, then shape chicken into a ball. Flatten "ball" out into the shape of a burger patty; set aside on wax paper. Repeat to make 4 patties total.

  4. Cook Burgers: Heat large skillet on Medium-Low. Add vegetable oil. When oil is hot, but not smoking, add patties in single layer. Let patties cook for about 3-4 minutes, without moving them. This allows bottom of burger to brown. Use a spatula to turn patties over. Generously baste top of each patty with sauce. Continue cooking 3-4 more minutes OR until the patties are cooked through. Flip patties a final time and baste top with sauce.

  5. Assemble Each Burger: Lightly brush sauce on bottom bun; top with chicken patty. Add 1 grilled pineapple ring. Cut 1 cooked bacon slice in half; place both pieces on top of the pineapple. Brush top bun lightly with sauce. Add a red onion slice and lettuce leaf. Place top bun on burger, serve and enjoy!

Nutrition Facts
Chicken Pineapple Bacon Burger
Amount Per Serving (1 sandwich)
Calories 583 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 7g
Monounsaturated Fat 10g
Cholesterol 161mg54%
Sodium 1051mg46%
Potassium 973mg28%
Carbohydrates 61g20%
Fiber 3g13%
Sugar 38g42%
Protein 29g58%
Vitamin A 318IU6%
Vitamin C 15mg18%
Calcium 112mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy a Chicken Pineapple Bacon Burger tonight! Chicken patties, glazed with teriyaki-style sauce, & topped with grilled pineapple & bacon!


Feb
2023

Pan-Seared Steelhead Trout

categories: Main Dishes, Seafood
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Pan-Seared Steelhead Trout is a delicious, easy to make dish! Trout fillets are cooked in a simple browned butter, shallot and garlic sauce!
Pan-Seared Steelhead Trout is a delicious, easy to make dish! Trout fillets are cooked in a simple browned butter, shallot and garlic sauce!

Recently my husband bought some steelhead trout in the fish department at our local grocery store. He brought it home and told me he wanted to try it, because it looked good. When I saw the fillets he bought, I thought he was mistaken! I was absolutely convinced he had accidentally bought salmon fillets.

Well, I was WRONG! It turns out that steelhead trout, which is common to the West coast (and Alaska), LOOKS a lot like salmon. It has the same orange-pink color as salmon, and is similar in taste and texture, but it’s actually TROUT. Who knew? Certainly not me!

My decision was made to pan-sear them, and I knew I wanted to use sauce to add flavor. I ended up making a simple sauce with browned butter, minced garlic, dried dill weed and chopped shallots.

Pan-seared steelhead trout turned out to be delicious, low in calories, and quite easy to prepare. The cooking technique I used is similar to how I make Pan Seared Creole Salmon. Here’s how to make this dish using one pound of steelhead trout (approx. 3 servings).

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

Prepare The Trout For Cooking

Pat the trout fillets dry with paper towels to remove any excess moisture before seasoning. Lightly season the fish (flesh side only) with salt and black pepper.

Three steelhead trout fillets are seasoned with salt and pepper before cooking.

Pan-Sear the Steelhead Trout

Melt 2 Tablespoons of butter in a large skillet on Medium heat. Once the butter melts, add chopped shallots, and cook for 2 minutes, stirring occasionally.

Place the steelhead trout in the hot skillet, with the skin side facing up. Cook the trout fillets on Medium heat for 3 minutes, without moving them in the skillet.

Stir minced garlic and dried dill weed into the butter sauce, and cook the fish and sauce 1 more minute. Be sure to stir the sauce often, so the garlic doesn’t burn. 

Chopped shallots are cooked in melted butter in a large skillet.Steelhead fillets are cooked, skin side up, in a skillet with melted butter and shallots.

The butter sauce will begin to brown as it is cooked, which gives it a wonderful, slightly nutty flavor! The fish is ready to flip over once the bottom side is nicely seared and browned.

Browned butter with shallots, garlic and herbs are cooked in skillet with 3 steelhead trout fillets.

Baste The Trout With Garlic Shallot Butter Sauce

Turn the steelhead trout fillets to the other side (flesh facing up). Use a spoon to scoop up the sauce, and drizzle it over each piece. Continue to cook the fish for 4-5 more minutes until cooked though. 

Spoon the sauce over the trout fillets continuously as they finish cooking. This basting adds wonderful flavor to the fish, because of the browned butter, shallots, dill weed and garlic!

Pan-seared steelhead trout fillets are browned and drizzled with brown butter sauce in skillet.

Time To Serve The Pan-Seared Steelhead Trout

Once the trout is fully cooked through and flakes easily, it is ready to serve. Use a large spatula to transfer the pan-seared steelhead trout onto individual plates.

To garnish the dish, squeeze lemon juice over each fillet, and top with fresh parsley and a lemon slice, if desired. This adds additional color and a pop of lemon flavor to the fish!

A white plate with pan-seared steelhead trout, broccoli and rice on it.A piece of steelhead trout, garnished with lemon slice and chopped fresh parsley to serve.

I hope you have a chance to try this delicious dish, and trust you’ll enjoy it as much as we do. It is a simple to make, yet scrumptious seafood entree!

Thanks for stopping by, and I invite you to come back again soon for more delicious recipes! Take care, God bless you, and have a wonderful day!

Looking For More TROUT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several recipes for trout you might enjoy, including:

Interested In More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with recipes, tips, etc..
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↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 4 votes
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Pan-Seared Steelhead Trout
Prep Time
7 mins
Cook Time
10 mins
Total Time
17 mins
 

Pan-Seared Steelhead Trout is a delicious, easy to make dish! Trout fillets are cooked in a simple browned butter, shallot and garlic sauce!

Category: Main Course
Cuisine: All Cuisines
Keyword: Pan-Seared Steelhead Trout
Servings: 3
Calories Per Serving: 266 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound steelhead trout, skin on cut in approx. three 5 oz. pieces
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 Tablespoons butter
  • 2 teaspoons shallots chopped
  • 4 teaspoons minced garlic
  • ¾ teaspoon dried dill weed
  • 1 large lemon half for juice and half for garnish
  • 2 Tablespoons chopped fresh parsley
US Customary - Metric
Instructions

  1. Cut fish into three portions. Pat fish dry with paper towels to remove excess moisture. Lightly season fish (flesh side only) with salt and pepper.

  2. Melt butter in large skillet on Medium heat. Add chopped shallots; cook for 2 minutes, stirring occasionally.

  3. Place trout fillets in skillet (skin side facing up). Cook on Medium heat for 3 minutes, without moving them in the skillet. Stir garlic and dill weed into butter sauce. Cook fish/sauce 1 more minute until bottom of fish is browned. Stir sauce often, so garlic doesn't burn. 

  4. Turn fillets to the other side (flesh facing up). Use spoon to scoop up sauce; drizzle it on each piece. Cook fish 4-5 more minutes until cooked though, spooning sauce over fish often, as it finishes cooking.

  5. When trout is cooked through and flakes easily, it's ready to serve. Transfer fillets to plates. To garnish, squeeze lemon juice over each fillet. Top with fresh parsley and a lemon slice, if desired. Enjoy!

Nutrition Facts
Pan-Seared Steelhead Trout
Amount Per Serving (1 portion (approx. 5 oz.))
Calories 266 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 109mg36%
Sodium 304mg13%
Potassium 822mg23%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 32g64%
Vitamin A 571IU11%
Vitamin C 28mg34%
Calcium 128mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Pan-Seared Steelhead Trout is a delicious, easy to make dish! Trout fillets are cooked in a simple browned butter, shallot and garlic sauce!


Feb
2023

Chicken Cutlets in Pan Sauce

categories: Chicken, Main Dishes
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Chicken Cutlets In Pan Sauce is a simple, delicious meal! Pan-seared chicken breasts are topped with a wine, garlic, butter and herb sauce.
Chicken Cutlets In Pan Sauce is a simple, delicious meal! Pan-seared chicken breasts are topped with a wine, garlic, butter and herb sauce.

This recipe for chicken cutlets in pan sauce is a perfect recipe for busy days. Only 4-5 minutes of prep is needed before cooking this dish, and the final flavor is amazing!

We eat a lot of chicken at our house. I always keep chicken breasts in our freezer for quick meals. When a recipe calls for chicken cutlets, I slice a large chicken breast in half lengthwise to get 2 cutlets.

The star of this recipe is the pan sauce served on top of the pan-seared chicken. This sauce is quite simple to make and tastes wonderful. Here’s how to make chicken cutlets in pan sauce:

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

Pan-Sear The Chicken Cutlets

Dry the chicken with paper towels to help absorb any excess moisture. Season the chicken on both sides with salt and black pepper. Heat olive oil in a large skillet on Medium-High heat until very hot, but not smoking.

Place the chicken cutlets in the skillet in a single layer and cook them 4-8 minutes without disturbing them. This allows time to develop a browned, seared texture on the bottom of each piece.

Chicken cutlets are seasoned with salt and pepper, then pan-seared in hot oil.

Turn Them Over!

After the chicken has cooked 4-8 minutes on the first side, it should be well browned on the bottom. Flip the chicken to the other side and continue cooking 4-8 more minutes.

The chicken is done when well-browned on both sides and cooked through to an internal temp. of 165°F. Remove the chicken from the pan, and cover tightly with foil, to keep the chicken warm. 

Chicken is turned over halfway through cooking, to brown both sides.Pan-seared chicken cutlets rest on a white plate and kept warm while sauce cooks.

Time To Make The Pan Sauce!

Use the same skillet (without cleaning it) to make the pan sauce. Pour additional olive oil into the skillet, and turn heat to Medium. Add chopped shallots and cook, stirring often, for 2 minutes.

Stir in minced garlic and cook for 30 seconds, stirring often so the garlic doesn’t burn. Pour white wine and chicken broth into the skillet.

This liquid helps deglaze the skillet, so scrape up the browned bits from the bottom as it cooks.

Bring the liquid to a gentle boil, then reduce the heat to Medium-Low. Let the sauce simmer (uncovered) 6-8 minutes, or until the liquid has been reduced by half.

Chopped shallots and minced garlic are cooked in hot oil in skillet.White wine and chicken broth are stirred into the skillet with garlic and shallots.

Final Step Before Serving

Turn the heat down to LOW once the liquid has been reduced in half. Add butter, fresh parsley and thyme to the sauce and stir to combine. Continue cooking ONLY until the butter has melted.

Sauce is reduced in volume, then fresh herbs and butter are added.Pan sauce is now ready to spoon on top of pan-seared chicken cutlets.

Serve The Chicken Cutlets in Pan Sauce

Transfer the chicken cutlets onto individual serving plates. Spoon 2-3 Tablespoons of pan sauce over the top of each piece of chicken, to cover. Serve the chicken cutlets in pan sauce immediately.

We typically serve this delicious chicken with mashed potatoes or steamed rice on the side. I also served the chicken with a Brussel sprout casserole for two. YUM!

Chicken cutlets in pan sauce, served with rice and Brussel sprout casserole on the side.A plate with one of the chicken cutlets in pan sauce, served with rice and a veggie.

I really hope you love this recipe for chicken cutlets in pan sauce! You can can easily double or triple the recipe to meet your needs by changing the amount of servings in the recipe card below!

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, God bless, and have a great 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 delicious chicken recipes to check out, including:

Interested In More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with recipes, tips, etc..
 I would be honored to have you join our growing list of subscribers!

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

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Author's signature

Recipe Adapted From Maya Krampf at: https://www.wholesomeyum.com/pan-seared-chicken-breast/

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Chicken Cutlets in Pan Sauce
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Chicken Cutlets In Pan Sauce is a simple, delicious meal! Pan-seared chicken breasts are topped with a wine, garlic, butter and herb sauce.

Category: Main Course
Cuisine: All Cuisines
Keyword: chicken cutlets in pan sauce
Servings: 2
Calories Per Serving: 308 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Chicken:
  • 1½ teaspoons olive oil
  • 2 chicken breast cutlets about 5 ounces each
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For Pan Sauce:
  • 1½ teaspoons olive oil
  • 1½ cloves garlic minced
  • ½ medium shallot finely chopped
  • ¼ cup dry white wine
  • ¼ cup low sodium chicken broth
  • 3 teaspoons unsalted butter
  • 2 teaspoons fresh parsley chopped
  • 2 teaspoons fresh thyme chopped
US Customary - Metric
Instructions

  1. Dry chicken with paper towels to absorb excess moisture. Season chicken on both sides with salt and pepper.

  2. Heat olive oil in skillet on Medium-High heat until very hot, but not smoking. Put chicken in skillet in a single layer; cook cutlets 4-8 minutes without disturbing them.

  3. After chicken cooks 4-8 minutes, it should be well-browned on the bottom. Flip chicken over; cook 4-8 more minutes. Chicken is done when browned on both sides and cooked through to an internal temp. of 165°F. Remove chicken from pan; cover tightly with foil to keep chicken warm.

  4. Use same skillet (without cleaning it) to make pan sauce. Add olive oil to the skillet; turn heat to Medium. Add shallots; cook, stirring often, for 2 minutes. Stir in garlic; cook for 30 seconds, stirring so garlic doesn't burn. Add wine and chicken broth. Scrape browned bits up from bottom of pan as it cooks (more flavor). Bring liquid to a gentle boil. Reduce heat to Medium-Low. Let sauce simmer (uncovered) 6-8 minutes, or until liquid is reduced in half.

  5. Turn heat to LOW once liquid has been reduced. Add butter, parsley and thyme; stir to combine. Continue cooking ONLY until butter has melted.

  6. Transfer chicken to plates. Spoon 2-3 T. sauce over each piece to cover. Serve.

Nutrition Facts
Chicken Cutlets in Pan Sauce
Amount Per Serving (1 cutlet + 2-3 T. sauce)
Calories 308 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 107mg36%
Sodium 759mg33%
Potassium 619mg18%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 31g62%
Vitamin A 335IU7%
Vitamin C 6mg7%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Cutlets In Pan Sauce is a simple, delicious meal! Pan-seared chicken breasts are topped with a wine, garlic, butter and herb sauce.


Jan
2023

Air Fryer Pork Chops For Two

categories: Air Fryer Recipes, Main Dishes, Pork
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Make Air Fryer Pork Chops For Two! This quick, easy recipe yields delicious, spice-rubbed, bone-in pork chops for two people in 20 minutes.
Make Air Fryer Pork Chops For Two! This quick, easy recipe yields delicious, spice-rubbed, bone-in pork chops for two people in 20 minutes.

If you enjoy eating pork chops and have an air fryer, then I’m confident you will LOVE this recipe! The recipe makes two servings, which is convenient for my husband and I, since we’re the only ones left at home. Both of our grown sons live on their own, so it is a fun challenge to alter recipes at times to only make enough for the TWO of us.

Air Fryer Pork Chops For Two is a recipe I originally found online. I cut the recipe in half for the two of us, and gave it a try in our air fryer a few months ago. My husband and I loved the flavor of the air-fried pork chops, thanks to a flavorful, homemade spice rub mixture!

The pork chops were perfectly cooked and browned on the outside, juicy on the inside, and they tasted wonderful! We’ve enjoyed this dish several times since then!

It only takes about 10 minutes to prepare the spice mix and season the meat, then into a preheated air fryer they go. The pork chops cook for about 8-10 minutes, or until they reach temp. All you need to do is flip them over halfway through the cooking time! How’s that for EASY? Here’s how to make them:

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

Preheat Your Air Fryer

Preheat your air fryer for five minutes at 400°F. If your machine doesn’t have a Preheat function, simply heat it for 5 minutes at that temperature (400°F). You want your air fryer hot when you add the seasoned pork chops, for best results.

I usually mix up the spices, and season the pork chops while the air fryer preheats, because that saves time! Try it… you’ll see what I mean!

An air fryer is preheated to 400°F. before cooking seasoned pork chops.

Make The Seasoning Mix

The spice mix is simple to make from scratch! You need brown sugar, salt, Italian seasoning, smoked paprika, garlic powder, onion powder, black pepper and sweet paprika.

Mix these spices together in a small bowl, until they are fully combined.

There are quite a few spices that make up the spice rub for the air fryer pork chops.A bowl with homemade spice mixture to rub onto the pork chops before they cook.

Season The Pork Chops

For this recipe you will need two bone-in pork chops, approx. 6-7 ounces each. Each pork chop should be about ¾ to 1″ thick, so they will cook evenly and for about the same amount of time.

Pat the chops dry using paper towels to absorb extra moisture. Use a pastry brush to cover BOTH SIDES of each pork chop with melted butter.

Cover BOTH SIDES of each pork chop with the spice mixture, rubbing it into the buttered pork chops so it adheres as much as possible. Use all of the spice mix, for the very best flavor on those chops!

Once the pork chops are coated with the spices, they are ready to pop into a preheated air fryer!

Two, six ounce bone-in pork chops, patted dry, and ready to be seasoned.Both sides of the pork chops are brushed with melted butter.Spice mixture is rubbed into both sides of the pork chops before cooking.

Cooking The Pork Chops In the Air Fryer

Place the seasoned chops in a single layer in the basket of the air fryer. Please note that if you are making more than two pork chops, you may have to work in batches to ensure they fit in the basket. This also allows the meat to “air fry” better as the hot air can circulate around the pork chops more efficiently!

Cook the air fryer pork chops for two at 400°F. for about 6 minutes. Remove the basket, and flip the pork chops over to the other side.

Re-insert basket into the air fryer and continue cooking for 2-4 more minutes OR until a meat thermometer inserted into the middle of a chop reaches 145°F. When done, the pork chops should be nicely browned on the surface, and cooked to 145°F.

The thickness of the pork chops used will ultimately determine how long they take to air fry. Typically, it should take between 8-10 minutes TOTAL time to cook them to temperature.

A couple of times, ours were fully cooked after 7 minutes total time. Keep an eye on them, so you do not overcook or undercook them!

Well seasoned pork chops are placed in basket of air fryer in one layer.Air fryer pork chops for two have been flipped over to finish cooking.

Serve The Air Fryer Pork Chops For Two

Once done, remove the pork chops from the air fryer, and let them rest for 4-5 minutes before serving. This “resting” time lets the juices inside have time to redistribute inside the meat, so the pork chops remain juicy.

Once they’ve rested, garnish the pork chops with fresh parsley, and serve! The pork chops are juicy, and have wonderful flavor, thanks to the homemade spice mix you used to season them.

Serve immediately, while hot! We enjoy air fryer pork chops for two served with mashed potatoes and a green veggie on the side. YUM!

The air fryer pork chops for two are served, garnished with fresh parsley.A close up of one of the air fryer pork chops, with parsley garnish, on a white plate.

Thanks for stopping by today, and I hope you enjoy this delicious recipe for air fryer pork chops for two! Take care, please come back again soon, and have a GREAT day!

Looking For More AIR FRYER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few Air Fryer recipes for to you check out, including:

Want More Recipes? Get My FREE Newsletter!

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Recipe adapted from (and with thanks to) Sara, at: dinneratthezoo.com/air-fryer-pork-chops/

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Air Fryer Pork Chops For Two
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Make Air Fryer Pork Chops For Two! This quick, easy recipe yields delicious, spice-rubbed, bone-in pork chops for two people in 20 minutes.

Category: Main Dish
Cuisine: American
Keyword: air fryer pork chops
Servings: 2
Calories Per Serving: 315 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 bone-in pork chops (6-7 oz. each) approx. ¾-1" thick
  • 1½ Tablespoons butter melted
For Spice Mix:
  • ¾ Tablespoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon Italian seasoning
  • ½ teaspoon sweet paprika
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon black pepper
Garnish (optional):
  • 1 Tablespoon chopped fresh parsley
US Customary - Metric
Instructions

  1. Preheat air fryer for five minutes at 400°F.

  2. Mix brown sugar, salt, smoked paprika, Italian seasoning, sweet paprika, onion and garlic powders, and pepper in a small bowl, until well combined.

  3. Pat pork chops dry with paper towels to absorb moisture. Use a pastry brush to cover BOTH SIDES of each pork chop with melted butter.

  4. Cover BOTH SIDES of each pork chop with spice mix, rubbing it into the buttered pork chops so it adheres as much as possible.

  5. Place chops in a single layer in air fryer basket. Cook at 400°F. for about 6 minutes. Flip pork chops over. Continue cooking 2-4 minutes OR until a meat thermometer inserted into a chop reaches 145°F. and chops are nicely browned. NOTE: *If making more than two chops, work in batches. This allows meat to "air fry" better as hot air can circulate around pork chops more efficiently!

  6. Once done, remove pork chops from air fryer. Let them rest 4-5 minutes before serving. This lets juices have time to redistribute inside, so the pork chops remain juicy. Garnish chops with parsley (optional), and serve!

Nutrition Facts
Air Fryer Pork Chops For Two
Amount Per Serving (1 pork chop)
Calories 315 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 111mg37%
Sodium 722mg31%
Potassium 492mg14%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 5g6%
Protein 27g54%
Vitamin A 940IU19%
Vitamin C 3mg4%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Air Fryer Pork Chops For Two! This quick, easy recipe yields delicious, spice-rubbed, bone-in pork chops for two people in 20 minutes.


Jan
2023

Easy Tamale Pie

categories: Beef, Casseroles, Main Dishes, Mexican / Southwestern
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Easy Tamale Pie is a delicious meal featuring ground beef, tomatoes, onions, corn and Mexican spices, topped with a cornbread-style crust.
Easy Tamale Pie is a delicious meal featuring ground beef, tomatoes, onions, corn and Mexican spices, topped with a cornbread-style crust.

Years ago I found a recipe for tamale pie in one of my old cookbooks. I made a couple slight changes to the original recipe, and this recipe for easy tamale pie was “born”. I recently cooked it again and took photos so I could share it here on my blog.

Tamale pie is very simple to prepare, and this recipe makes 8 servings. Since there’s only two of us at home now, the yummy leftovers can be enjoyed for several days!

My husband and I enjoy reheating a slice of tamale pie for a quick lunch, since we both work from home! Let me show you how to make this delicious meal. 

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

Prepare The Filling for The Easy Tamale Pie

Heat oil in a large skillet on medium heat. Add ground beef and chopped yellow onion to the hot oil, and cook until the meat is fully cooked and browned, and the onions are tender.

Stir the meat and onions often as they cook. When the meat is cooked through, tilt the skillet and use a spoon to remove any accumulated grease from the skillet. Discard the grease. 

Ground beef and chopped onions are cooked in oil in a large skillet.Accumulated grease is removed and discarded from the ground beef in the skillet.

Add a can of corn (drained) and a can of diced tomatoes (including juice) to the skillet. Sprinkle with salt, chili powder, and ground cumin, and stir to combine them with the ground beef.

NOTE: If you want (optional) to add diced green chilis, sliced olives, or jalapeños to the dish to make it spicier, this is the time to add these ingredients!

Cook this mixture (uncovered) on medium-low heat for 15 minutes, then remove the skillet from the heat and set aside.

Corn, diced tomatoes and Mexican spices are added to the cooked meat in skillet.The ground beef filling for the easy tamale pie cooks for 15 minutes in skillet.

Prepare The Batter For The Cornbread-Style Topping

While the ground beef filling is cooking, make the batter to top the easy tamale pie. Whisk cornmeal, flour, sugar, baking powder, salt, milk, and egg in a large bowl until a lump-free batter is formed.

A batter is made to pour on the tamale pie to form a top crust.

Assemble The Tamale Pie

Lightly grease a 9″ pie pan with non-stick baking spray on the bottom and sides. TIP: **If you do not have access to a 9″ pie pan, you can make this in a greased 9 x 9 baking dish.**

Add the ground beef filling to the pie pan, spreading it out with a spoon to cover the pan. Slowly pour the cornmeal batter over the top of this mixture until the meat filling is covered

NOTE: You MAY have a few Tablespoons of batter left, depending on the dish you use. You do not have to use it all. However, make sure the pie dish is full and the batter covers the filling!

Time To Bake!

Bake the easy tamale pie at 425°F. for 25-30 minutes. It is done when a toothpick inserted into the top of the tamale pie comes out clean. The tamale pie should also be nicely browned on top.

NOTE: Sometimes people add grated cheese to the top of the tamale pie halfway through the baking time. We don’t add it, but I’m letting you know in case you’re interested.

Filling for the easy tamale pie is spread into a deep dish pie pan.Cornbread-style batter is poured on top of the beef tamale pie filling before baking.The easy tamale pie is nicely browned as it is removed from the oven after baking.

Time To Serve The Easy Tamale Pie

When the tamale pie is finished baking, remove it from the oven and transfer it to a wire rack. Let it cool for 5-6 minutes before slicing it for serving.

Once the tamale pie has cooled slightly, slice it into 8 pie-shaped wedges. Transfer the slices to plates, and serve immediately. This time, I served it with lemon garlic cauliflower rice on the side.

NOTE: The first time I made this, I wasn’t sure it would be “sliceable”  Yes… it will be, once cooled slightly! Use a spatula to transfer the slices to each plate. If desired, garnish each slice with a dollop of sour cream. 

Slices of the tamale pie have been cut and removed, revealing the beef filling inside.A slice of easy tamale pie on a white plate, with cauliflower rice on the side.

I really hope you enjoy easy tamale pie, and have the opportunity to make it for those you love. Thanks so much for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More TexMex-Inspired Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few TexMex-inspired meals for you to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) 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 adapted from: Jean O’Brien in the book “Church Suppers”, page 256, published in 2005 by Black Dog and Leventhal Publishers

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Easy Tamale Pie
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

Easy Tamale Pie is a delicious meal featuring ground beef, tomatoes, onions, corn and Mexican spices, topped with a cornbread-style crust.

Category: Main Dish
Cuisine: Southwestern
Keyword: easy tamale pie
Servings: 8
Calories Per Serving: 292 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Filling:
  • 2 teaspoons vegetable oil
  • 1 pound ground beef
  • ½ cup chopped yellow onion
  • 15.2 ounce can whole kernel corn drained
  • 14.5 ounce can diced tomatoes do NOT drain
  • 1 teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ½ teaspoon salt
For Top Crust:
  • ½ cup yellow cornmeal
  • ½ cup all purpose flour
  • 1 cup milk
  • 1 large egg
  • 1 Tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
US Customary - Metric
Instructions

  1. Preheat oven to 425°F.  Lightly grease a 9" deep dish pie pan or a 9" x 9" baking dish

  2. Heat oil in a large skillet on medium heat. Add ground beef and onions: cook until meat is browned and fully cooked, stirring often Remove/discard accumulated grease.

  3. Add corn, tomatoes, salt, chili powder, and ground cumin to meat, stirring to combine. **If adding optional ingredients (olives, green chilis, jalapeños), do it now.** Cook (uncovered) on medium-low heat for 15 minutes, stirring occasionally. Remove from heat; set skillet aside.

  4. In a large bowl, whisk cornmeal, flour, sugar, baking powder, salt, milk, and egg together until smooth and lump-free.

  5. Spoon beef mixture to greased pie pan, spreading evenly. Slowly pour cornmeal batter over the top until meat filling is covered NOTE: You MAY have a few Tablespoons of extra batter left, depending on dish you use. You do not have to use it all. Just make sure pie dish is full and batter covers the filling!

  6. Bake at 425°F. for 25-30 minutes. It's done when a toothpick inserted into the top/middle comes out clean, and top crust is nicely browned. **NOTE: If desired (OPTIONAL), add grated cheese on top of the pie halfway through baking time.

  7. When tamale pie is finished baking, remove it from oven; transfer to a wire rack. Let cool 5-6 minutes before slicing. Once slightly cooled, cut pie into 8 wedges. Transfer slices to individual plates, and serve. Enjoy!

Nutrition Facts
Easy Tamale Pie
Amount Per Serving (1 slice (1/8 of total))
Calories 292 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 63mg21%
Sodium 428mg19%
Potassium 548mg16%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 7g8%
Protein 17g34%
Vitamin A 368IU7%
Vitamin C 8mg10%
Calcium 94mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy Tamale Pie is a delicious meal featuring ground beef, tomatoes, onions, corn and Mexican spices, topped with a cornbread-style crust.


Jan
2023

Sausage, Spinach & Veggie Skillet

categories: Chicken, Italian, Main Dishes
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Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!
Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!

If you’re looking for a delicious, yet healthy meal, you might want to check out this simple “one pan wonder” recipe! A sausage, spinach & veggie skillet comes together quickly, is easy to make, and tastes GREAT!

The finished dish can be served AS IS, or can be served on a bed of rice or pasta, or served along with rice or pasta. We usually have this meal on its own, especially if we are watching our calories!

There’s plenty of taste, texture, and color all on its own, to fill us, and to suit our taste buds! Here’s how to make this sausage, spinach & veggie skillet:

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

Prepare And Cook The Sausage

Whether you choose to use chicken sausage links (sliced), Italian sausage links (pork), or even ground Italian sausage, you can make this meal in one skillet. You can also remove the casing from the sausage links and cook the meat in bite sized pieces, if desired. 

FYI- For this recipe (and photos), I used one pound of chicken Italian sausage, casings removed, and the meat divided into bite-sized chunks.

Heat oil (avocado, olive, canola, or oil of choice) on medium-high heat in a large skillet until hot, but not smoking. Add one pound of sausage (sliced or in pieces) and half of a medium chopped yellow onion to the skillet.

Sauté this for 4-5 minutes, stirring often, until the sausage is lightly browned and almost fully cooked through. Add minced garlic to the skillet, and stir, to combine. Cook for 1 more minute, stirring often, so the garlic doesn’t burn and become bitter.

Chicken Italian sausage is portioned in large chunks and browned in oil with onions.Four minced garlic cloves are added to the pan-seared sausage pieces (or slices).

Add The Veggies

Once the sausage is fully cooked, add sliced cremini mushrooms (baby portobellos) and sliced bell peppers (use a colorful combo of red, green, yellow or orange).

Stir well, to combine, then cover the skillet, and turn the heat down to Medium. Cook for 3-4 minutes, stirring occasionally until vegies are tender.

A skillet of fully cooked chicken Italian sausage chunks, with onions and minced garlic.Sliced mushrooms, red, yellow and green bell peppers are added to the skillet.

Final Step Before It’s Ready To Serve

Once the mushrooms and veggies have cooked until tender, add the baby spinach leaves, and carefully toss to incorporate them into the dish. Continue cooking ONLY until the spinach leaves have wilted, and have reduced considerably in size.

When the spinach is fully wilted (and heated through), season with salt and black pepper to taste, and this dish is ready to be served.

Fresh baby spinach is added to the skillet and cooked only until wilted.When the spinach wilts, the sausage, spinach & veggie skillet is ready to serve.

Serving The Sausage, Spinach & Veggie Skillet

The sausage, spinach & veggie skillet can be served on top of steamed rice or pasta (or on the side), or it can be eaten just as it is! We prefer to enjoy this dish without the extra calories from the rice or pasta, but that is completely your choice!

The sausage pieces are full of flavor, and the colorful bell peppers, mushrooms, garlic, onions, and “good for you” spinach combine to make this a wonderful tasting, healthy meal!

Sausage, spinach & veggie skillet is served as is (less calories), OR with rice or pasta on the side.

I hope you have the chance to try this delicious dish, and trust you will enjoy it, too! Thank you for stopping by, and I invite you to come back again soon for more yummy recipes! Take care, God bless you, and have a GREAT day!

Looking For More Recipes Using CHICKEN or ITALIAN SAUSAGES?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes that utilize either chicken sausages or traditional Italian sausages, 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 (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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

Author's signature

Recipe adapted from the book: “New Life Promise- Food Meets Faith”, by Isabel D. Price, page 76, published in 2019 by Live Smart Solutions, LLC

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Sausage, Spinach & Veggie Skillet
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!

Category: Main Dish
Cuisine: American
Keyword: sausage spinach veggie skillet
Servings: 4
Calories Per Serving: 295 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 teaspoons extra virgin olive oil (or oil of choice)
  • 1 pound Italian Chicken Sausage (or mild Italian-pork) cut in bite sized chunks or slices
  • ½ medium yellow onion diced
  • 4 cloves garlic minced
  • ⅓ medium green bell pepper
  • ⅓ medium red bell pepper
  • ⅓ medium yellow bell pepper or orange bell pepper
  • 8 ounces cremini mushrooms (baby portobellos) sliced
  • 2 cups fresh baby spinach
  • salt/pepper, to taste
US Customary - Metric
Instructions

  1. Heat oil on medium-high heat in a large skillet until hot, but not smoking. Add sausage (sliced or pieces) and chopped onion to skillet. Sauté for 4-5 minutes, stirring occasionally, until sausage is lightly browned and almost cooked through. Add minced garlic and stir, to combine. Cook for 1 minute, stirring often, so garlic doesn't burn/become bitter.

  2. Add mushrooms and bell peppers to skillet. Stir well, to combine, then cover skillet, and turn heat down to Medium. Cook for 3-4 minutes, stirring occasionally until veggies are tender.

  3. Add baby spinach to skillet; carefully toss to incorporate into other ingredients. Continue cooking ONLY until spinach leaves have fully wilted. Season with salt and pepper to taste. The dish is now ready to be served.

  4. Serve it hot, as is, or you can choose to serve it on top of steamed rice or pasta.

Recipe Notes

NOTE: Caloric calculation made using chicken sausage.

Nutrition Facts
Sausage, Spinach & Veggie Skillet
Amount Per Serving (1 (1/4 of total))
Calories 295 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 80mg27%
Sodium 1177mg51%
Potassium 429mg12%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 4g4%
Protein 20g40%
Vitamin A 2174IU43%
Vitamin C 47mg57%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sausage, Spinach & Veggie Skillet is a tasty 1 pan meal, with chicken or Italian sausage, mushrooms, spinach, onions, garlic and bell peppers!


Jan
2023

Southwestern Chicken Lime Soup

categories: Chicken, Main Dishes, Soups
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Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.
Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.

If you’re looking for a low calorie, yet delicious and flavor-filled meal, how about this recipe for Southwestern chicken lime soup? Packed with shredded chicken and full of TexMex flavors, this is a tasty soup I really believe you’re going to enjoy!

This recipe, as written, makes 4 servings, and is a perfect dish for any time of the year! Whether it’s cool, hot, pleasant, or downright freezing outside, this hearty soup will fill you up and satisfy your hungry stomach! Here’s how to make this flavorful soup!

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

Season And Pan-Sear The Chicken Breasts

This recipe calls for one pound of boneless, skinless chicken breasts. I’ve found that using 3 medium sized chicken breasts usually works out perfectly. On average they will weigh about one pound, give or take a bit.

First, pat the chicken breasts dry with paper towels, to remove excess moisture. Trim off as much of the visible fat as possible. Sprinkle the chicken breasts on both sides with salt and black pepper, to lightly season.

Heat oil in a large saucepan on Medium heat, until very hot, but not smoking. Add the chicken in a single layer, and cook until browned on both sides. You do not need to cook the chicken all the way through, because that will happen later as the soup cooks.

You only will need to make sure to get both sides of the chicken nicely browned! This will take about 2-3 minutes per side. NOTE: The chicken will not be cooked all the way through, as this will happen later, once added to the soup.  Transfer the chicken out of the pan onto a plate, cover it, and then set it aside.

Chicken breasts are patted dry, then seasoned with salt and pepper before cooking.The chicken breasts are cooked in hot oil only until both sides are nicely browned.

Sauté The Aromatics!

Using the same saucepan, cook chopped onions for 3-5 minutes, or until they become tender and translucent. Stir often as they cook. Add diced jalapeño and minced garlic to the onions. Cook, stirring often, for about 45 seconds, making sure to not burn the garlic!

Chopped onions are cooked in saucepan until translucent and tender.Minced garlic and diced jalapeños are added to onions in pan and cooked.

Okay- Let’s Make This Soup!

Place chicken broth, water, lime juice, oregano and cumin into the saucepan, and stir to combine. Now add the three chicken breasts back into the pan. Increase the heat to High, and let the broth come to a boil. If any foam accumulates on the surface of the soup, skim it off and discard.

Once the liquid begins boiling, turn the heat down to Medium-Low. Put a lid PARTIALLY on top of the pan (leave part uncovered). Cook the Southwestern chicken lime soup on Medium-Low heat for 30 minutes. The chicken will finish cooking during this step, so don’t cut corners on the time!

Chicken broth, water, lime juice and spices are added to the soup in saucepan.Lightly browned chicken breasts are added into soup to finish cooking.

Shred The Chicken!

Transfer the cooked chicken out of the pan to a cutting board, but let the soup continue to simmer on the stove. Use two forks to shred the chicken into small pieces (or use a kitchen aid stand mixer to do this, as well).

Once the chicken has been shredded, carefully place it back into the hot soup, and stir, to combine. Continue to cook for a couple minutes, stirring occasionally, until the chicken and soup have been heated through. Now the Southwestern chicken lime soup is ready to garnish and serve

After cooking through, chicken is removed, shredded, and then added back into soup.Southwestern chicken lime soup finishes heating through before serving.

Serve The Southwestern Chicken Lime Soup

To serve, ladle the hot soup into individual bowls. Garnish each serving with 1-2 lime wedges, diced avocado, and fresh cilantro sprigs. Serve the Southwestern chicken lime soup while hot, and enjoy this delicious, flavor-filled meal. We enjoy this soup served with warmed corn tortillas or crusty sourdough bread on the side. YUM!

A bowl full of Southwestern chicken lime soup, topped with lime wedges, avocado and cilantro.

I hope you have the opportunity to make this filling, healthy and delicious soup. 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 GREAT day.

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of soup recipes I’m confident you’ll enjoy, including:

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Recipe adapted from the book- “Food Meets Faith”, by Isabel D. Price, page 90, published by LiveSmart Solutions, LLC in 2019

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote
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Southwestern Chicken Lime Soup
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.

Category: Main Dish, Soup
Cuisine: Southwestern
Keyword: Southwestern chicken lime soup
Servings: 4
Calories Per Serving: 274 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound boneless, skinless chicken breasts approx. 3 small chicken breasts
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons vegetable oil (or other neutral cooking oil)
  • ½ medium yellow onion peeled, chopped
  • 1 medium fresh jalapeño pepper diced
  • 4 garlic cloves minced
  • 2½ cups low sodium chicken broth
  • 1½ cups water
  • 1 lime (juice of)
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cumin
For Garnish:
  • 1 avocado peeled, pitted and diced
  • 1 lime cut in 8 wedges
  • ¼ cup fresh cilantro leaves
US Customary - Metric
Instructions

  1. Pat chicken breasts dry with paper towels. Trim off as much visible fat as possible. Lightly season chicken on both sides with salt and pepper.

  2. Heat oil in large saucepan on Medium heat until very hot, but not smoking. Add chicken in a single layer; cook only until well browned on both sides (about 3 minutes per side). Chicken will NOT be all the way cooked through! Remove chicken from pan; transfer to plate; cover and set aside.

  3. In same pan, cook onions, stirring often for 3-5 minutes, or until tender and translucent. Add jalapeños and garlic. Cook, stirring often, for 45 seconds, making sure not to burn the garlic!

  4. Add broth, water, lime juice, oregano and cumin to pan; stir to combine. Transfer chicken to pan. Turn heat to High; let broth come to a boil. Skim/discard discard foam that appears on top of soup. Once broth boils, turn heat down to Medium-Low. Put a lid PARTIALLY on top of pan (leave part uncovered). Cook soup for 30 minutes. Chicken will finish cooking during this time.

  5. Transfer chicken out of the pan to a cutting board, but let soup continue to simmer. Use two forks (or a Kitchen Aid) to shred chicken into small pieces. Transfer shredded chicken back into soup. Continue to cook for 2-3 minutes, stirring occasionally, until chicken and broth are heated through.

  6. To serve, ladle hot soup into bowls. Garnish each serving with 1-2 lime wedges, diced avocado, and fresh cilantro. Serve hot, and enjoy!

Nutrition Facts
Southwestern Chicken Lime Soup
Amount Per Serving (1 (1/4 of total))
Calories 274 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 73mg24%
Sodium 477mg21%
Potassium 874mg25%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 2g2%
Protein 29g58%
Vitamin A 237IU5%
Vitamin C 20mg24%
Calcium 47mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Southwestern Chicken Lime Soup is a filling and delicious soup, with shredded chicken, onions, jalapeño, lime, and avocado in seasoned broth.


Dec
2022

Chicken Enchilada Meatballs

categories: Chicken, Main Dishes, Mexican / Southwestern
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Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.
Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.

Today I want to share a recipe I created for yummy Chicken Enchilada Meatballs. One day I thawed out a pound of ground chicken, but didn’t quite know what I wanted to make with it.

I put on my “thinking cap”, and came up with this recipe for Chicken Enchilada Meatballs! It was fun playing around with ingredients I thought would work well, and we loved the results.

I love meatball recipes (beef, chicken or pork), because they’re very budget friendly. To be able to get four servings out of a pound of chicken, ground beef or pork is a win-win in my book! Of course, this recipe would also work perfectly with ground beef instead of ground chicken, but I was going for lower calories, so the ground chicken won out!

The meatballs come together VERY EASILY, are quickly browned in a skillet, then bake for 20-25 minutes before serving. Chicken Enchilada meatballs not only have cheddar cheese inside, but they’re covered with enchilada sauce and more cheese before baking!

They are only a tiny bit spicy, but if you prefer your food less spicy, simply use less of the chili powder and ground cumin called for in my recipe! Here’s how to make this dish:

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

Let’s Make Some Meatballs!

Place one pound of ground chicken, a large egg, and 2 Tablespoons of chunky salsa in a large bowl. Stir, to combine these three ingredients well. It will be a very “wet” meat mixture.

Ground chicken is combined with an egg, and some chunky salsa.

Measure finely crushed tortilla chips, grated cheddar, garlic powder, ground cumin, chili powder, onion powder, and salt into a SEPARATE bowl, and stir to combine. Add these “dry” ingredients to the ground chicken mixture, and stir well, to fully incorporate these ingredients.

Divide the seasoned ground chicken mixture evenly into 12 portions, shaping each portion into a meatball by rolling mixture between your hands. Place each meatball (after forming) on a piece of wax paper or foil. Continue until all the meatballs have been formed.

Finely crushed tortilla chips, grated cheddar cheese and spices will season meatballs.Spices, grated cheddar, and crushed tortilla chips are combined with ground chicken mixture in bowl.Ground chicken is fully seasoned and is ready to make meatballs.

Pan-Sear The Chicken Enchilada Meatballs

Heat oil on Medium-High heat in a large, non-stick skillet until very hot, but not smoking. Add the meatballs carefully to the hot oil in a single layer and let them cook for 1-2 minutes before turning.

Let the meatballs brown on all sides and be cooked through before removing them from the skillet. This usually takes about 5-6 minutes.

Twelve chicken enchilada meatballs are quickly pan-seared in hot oil in a large skillet.All 12 meatballs are browned on all sides in the skillet, then removed.

Prepare The Meatballs For Baking

Pour enough red enchilada sauce into a 2 quart baking dish to just lightly cover the bottom. Place the browned/cooked meatballs on top of the sauce in a single layer. Pour the remaining enchilada sauce over the top, making sure to cover all the meatballs.

Sprinkle the top of the meatballs with additional grated cheddar cheese, to cover. Now the chicken enchilada meatballs are ready to be baked!

Browned meatballs are place in single layer in a baking dish with enchilada sauce on the bottom.Red enchilada sauce is poured on top of the chicken enchilada meatballs in dish.Additional grated cheddar cheese is sprinkled on the sauce-covered meatballs before baking.

Bake And Serve the Chicken Enchilada Meatballs

Cover the dish with aluminum foil. Bake the chicken enchilada meatballs in a preheated 350°F. oven for 20-25 minutes, or until the sauce is bubbly around the edges, and the cheese has melted.

We especially enjoy these meatballs served on top of hot, steamed rice. We portion out three meatballs per serving, which will provide you with 4 total servings. When served with the rice, it is a very filling meal.

Leftover meatballs reheat very well in the microwave, so we always make a full batch and then enjoy leftovers for our lunches. Store leftover meatballs and sauce, covered in an airtight container in the refrigerator up to 3-4 days.

Chicken Enchilada Meatballs, covered with melted cheese, after baking 20 minutes.Three of the chicken enchilada meatballs are served hot, on a bed of steamed rice.

I hope you enjoy these delicious meatballs! Thanks for taking the time to stop by today, and I invite you to come back again, for more delicious, family friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More MEATBALL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful meatball recipes for you to choose from, 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 (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Chicken Enchilada Meatballs
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.

Category: Main Course
Cuisine: American
Keyword: chicken enchilada meatballs
Servings: 4 (3 meatballs per serving)
Calories Per Serving: 367 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Meatballs:
  • 1 pound ground chicken
  • 1 large egg
  • 2 Tablespoons chunky salsa or picante sauce
  • ⅓ cup grated cheddar cheese
  • ⅓ cup finely crushed tortilla chips
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
For Rest Of Recipe:
  • 1 Tablespoon vegetable oil or other neutral oil
  • 10 ounces canned red enchilada sauce
  • ⅓ cup grated cheese
US Customary - Metric
Instructions

  1. Preheat oven to 350°F.

  2. Place ground chicken, egg, and salsa in large bowl. Stir, to combine.

  3. In SEPARATE bowl, combine crushed tortilla chips, ⅓ cup grated cheddar, garlic powder, cumin, chili powder, onion powder, and salt. Add to chicken mixture. Stir well, to fully incorporate ingredients.

  4. Divide chicken mixture evenly into 12 portions, shaping each portion into a meatball. Place each meatball (after forming) on wax paper.

  5. Heat oil on Medium-High heat in a large, non-stick skillet until very hot, but not smoking. Add meatballs carefully to hot oil, in a single layer. Cook 1-2 minutes before turning. Cook meatballs until browned on all sides and cooked through before removing them from skillet (approx. 5-6 minutes total).

  6. Pour enough enchilada sauce in a 2 quart baking dish to lightly cover the bottom. Place meatballs on top of the sauce in a single layer. Pour remaining enchilada sauce over the top, covering the meatballs. Top with additional grated cheese.

  7. Cover baking dish with foil. Bake at 350°F. for 20-25 minutes, or until sauce is bubbly around edges, and cheese has melted. Remove from oven; serve meatballs on top of hot, steamed rice, if desired. Enjoy!

Nutrition Facts
Chicken Enchilada Meatballs
Amount Per Serving (3 meatballs)
Calories 367 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 163mg54%
Sodium 1058mg46%
Potassium 678mg19%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 5g6%
Protein 28g56%
Vitamin A 845IU17%
Vitamin C 2mg2%
Calcium 164mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a dozen cheesy, baked Chicken Enchilada Meatballs in about 30 minutes! Serve them on a bed of rice for a simple, delicious meal.


Dec
2022

Easy Garlic Butter Steak Bites

categories: Beef, Main Dishes
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Make Easy Garlic Butter Steak Bites for 2 in only a few minutes! Use tri-tip or other steak, pan-sear, then cover with garlic butter sauce.
Make Easy Garlic Butter Steak Bites for 2 in only a few minutes! Use tri-tip or other steak, pan-sear, then cover with garlic butter sauce.

If you’re looking for a simple, yet delicious dinner for two, I hope you’ll take a look at this recipe (found online a while back)! This meal can be cooked and ready to eat in well under 20 minutes from start to finish! Easy garlic butter steak bites require only a few ingredients, and they’re ridiculously EASY to make!

To make this dinner for two you will need a one pound steak, which you will split between the two servings. You can use tri-tip, ribeye, sirloin steak, etc. to make this delicious dish. My husband and I enjoy tri-tip because it has great flavor and is typically less expensive than other types of steak. Bottom line, you can make this dish with several different types of steak, so use what you can afford, what you have, or what you really enjoy. Here’s how to make this meal for two:

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

Prepare The Steak For Pan-Searing

I typically use tri-tip steak when preparing the steak bites, but other choices of meat to use include sirloin, ribeye or even strip steak, to name a few. Basically you will want a one pound, nicely marbled steak to make this dish to serve two people.

Cut the meat into bite-sized chunks, keeping in mind that they will decrease slightly in size as they cook. Larger pieces will obviously take longer to cook than smaller pieces, so keep that in mind, as well. If there’s a lot of fat on the edges, simply trim it off.

Pat the steak bites very dry, by blotting them with several paper towels to absorb the moisture. This is an important step, because if the meat is too “wet”, that moisture will steam the meat instead of searing and browning it well. Season the steak bites with salt and pepper, and you’re ready to cook the meat!

A one pound steak is cut into bite sized bites before cooking.Paper towels are used to absorb excess moisture from the beef bites before searing.The steak bites are generously seasoned with salt and pepper before cooking.

Time To Cook The Steak Bites

Heat a heavy skillet on High heat until very hot, but not smoking (I like to use cast iron). Add a Tablespoon of olive oil, and heat this in the skillet. Place the steak bites into the hot oil in a single layer. Once you put them in the skillet, don’t move them so they can begin pan-searing. You want that high heat and hot oil to crisp and brown the steak bites quickly.

Let the steak bites cook, without moving them, for 2-3 minutes until the bottom side is well-browned, then turn each piece to the other side. Continue to cook, making sure all sides are crusty and browned. The amount of time it cooks will entirely depend on the size of the steak bites you are cooking, and how you enjoy your cooked steak.

On average, if you typically enjoy your steak cooked to MEDIUM, then you’ll want to cook the steak bites for about 5-6 minutes total time. RARE? About 4 minutes total time. MEDIUM-RARE? About 5 minutes total. Just keep an eye on the steak bites to ensure they’re cooked to your personal preference.

Steak bites are seared in hot oil in a very hot skillet until browned and crispy.Pan-searing the steak bites produces a nicely browned exterior crust on the meat.

Finish The Easy Garlic Butter Steak Bites And Serve!

When the steak bites reach the doneness you wish, quickly remove them from the skillet, and transfer them to a plate or bowl, Cover to keep warm. Turn the heat down to Medium, and immediately add butter to the same hot skillet. Once the butter has melted, add minced garlic and cook for only 30-60 seconds, stirring often so the garlic doesn’t burn (and become bitter).

Put the cooked steak bites back into the skillet, and toss to coat them with the garlic butter sauce. Cook this only until reheated, then the easy garlic butter steak bites are ready to serve. Garnish the meat with chopped fresh parsley, and serve hot!

Melted butter, minced garlic, and chopped parsley are added to the steak bites.Easy garlic butter steak bites are topped with chopped parsley before serving hot.

We enjoy serving easy garlic steak bites with mashed potatoes on the side. This time we enjoyed them with crispy green bean fries served alongside, too! YUM! The steak bites have a LOT of flavor, and truly are a CINCH to make! My husband and I love this meal for two, but the recipe can easily be doubled or tripled to suit your needs!

A white plate with easy garlic butter steak bites, mashed potatoes and crispy green bean fries.

I hope you enjoy this super simple recipe for easy garlic butter steak bites, and trust you’ll like them as much as we do! Thank you so much for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More BEEF Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious meals with beef as the main ingredient, 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 (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Author's signature

Original recipe source: Melissa Stadler, at https://www.modernhoney.com/garlic-butter-steak-bites/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Easy Garlic Butter Steak Bites
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 

Make Easy Garlic Butter Steak Bites for 2 in only a few minutes! Use tri-tip or other steak, pan-sear, then cover with garlic butter sauce.

Category: Main Course
Cuisine: American
Keyword: garlic butter steak bites
Servings: 2
Calories Per Serving: 595 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon extra virgin olive oil
  • 1 pound tri-tip steak (or ribeye, sirloin, strip steak, etc.)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 Tablespoons butter
  • 3 cloves garlic peeled, minced
  • 1 Tablespoon fresh parsley rough chopped
US Customary - Metric
Instructions

  1. Cut meat into bite-sized pieces. Trim fat from edges. Pat steak dry with paper towels to absorb moisture. Season meat with salt and pepper.

  2. Heat a heavy skillet on High temp. until very hot, but not smoking (I use cast iron). Add olive oil, swirling to coat bottom of skillet; heat this in the skillet. Place steak bites into hot oil in single layer. Once you put them in the skillet, don't move them. You want high heat and hot oil to crisp/brown steak bites quickly.

  3. Let steak bites cook, without moving them, for 2-3 minutes until well browned on bottom. Turn each piece to the other side. Continue to cook, making sure all sides are well browned. **Amount of time it cooks will depend on the size of the steak bites, and how you enjoy your steak. If you typically enjoy a MEDIUM steak, then cook steak bites for about 5-6 minutes total time. RARE? About 4 minutes total time. MEDIUM-RARE? About 5 minutes total. Just keep an eye on the steak bites to ensure they are cooked to your personal preference.

  4. When the steak bites reach desired doneness, quickly remove them from skillet to a plate or bowl, Cover to keep warm. Turn heat down to medium, and immediately add butter to the same hot skillet. When butter has melted, add garlic; cook for only 30-60 seconds, stirring often so garlic doesn't burn..

  5. Put steak bites back into skillet; toss to coat with garlic butter. Cook only until reheated, then it's ready to serve. Garnish with chopped fresh parsley. Serve hot!

Nutrition Facts
Easy Garlic Butter Steak Bites
Amount Per Serving (1 (1/2 of total))
Calories 595 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 19g119%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 19g
Cholesterol 195mg65%
Sodium 836mg36%
Potassium 760mg22%
Carbohydrates 2g1%
Fiber 0.3g1%
Sugar 0.1g0%
Protein 47g94%
Vitamin A 696IU14%
Vitamin C 4mg5%
Calcium 75mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make Easy Garlic Butter Steak Bites for 2 in only a few minutes! Use tri-tip or other steak, pan-sear, then cover with garlic butter sauce.


Nov
2022

Garlic Penne Pasta And Veggies

categories: Italian, Main Dishes, Meatless Meals
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Garlic Penne Pasta And Veggies is a meatless pasta dish with garlic, spinach, tomatoes, chickpeas and Parmesan. It’s ready in 20 minutes!
Garlic Penne Pasta And Veggies is a meatless pasta dish with garlic, spinach, tomatoes, chickpeas and Parmesan. It's ready in 20 minutes!

If you’re looking for a meatless main dish that is full of flavor and takes practically no time at all to prepare, I think you’ll enjoy this tasty meal! Penne pasta is paired with a light garlic, Parmesan and veggie sauce.

This dish includes garbanzo beans (chickpeas) for added protein, fresh tomatoes, baby spinach and garlic, which bring color, texture, and flavor to the pasta.

It’s a cinch to make, and is ready in 20 minutes, because you make the sauce and veggies while the pasta cooks! How’s that for convenience? Let me show you how to make this meal:

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

Cook The Penne Pasta

The first thing you’ll need to do is cook the penne pasta in boiling water, according to the directions found on the package.

While the pasta is cooking you prepare the rest of this dish, so it’s ready when the pasta is done! Once the penne is done cooking, drain the water off of the hot pasta.

Penne pasta is cooked in boiling water according to package instructions.

Prepare The Garlic Sauce And Veggies

While the pasta cooks, make the simple garlic sauce and veggies. Heat olive oil on medium heat in a large skillet. Add minced garlic and red pepper flakes to the hot oil.

Stir to combine, and sauté them, stirring often for 30-45 seconds. Be careful to not burn the garlic or it may become bitter in taste (and you do NOT want that!).

Add chopped fresh tomatoes and a can of garbanzo beans (chickpeas) that have been rinsed and drained to the skillet.

Stir to combine, and continue to cook and stir on medium heat for 2 more minutes.

Minced garlic and red pepper flakes cook in hot oil in a large skillet.Chopped fresh tomatoes and drained chickpeas (garbanzo beans) are added to skillet.

Place the fresh baby spinach and salt into the skillet, and cook, stirring often until the spinach leaves have wilted from the heat.

This is the garlic and veggie sauce you will add to the hot penne pasta, once it is done cooking. See how simple that was?

Baby spinach and salt are added to the garlic, tomato and chickpeas in skillet and cooked.Once the spinach leaves have wilted from the heat, the garlic and veggie sauce is done.

Serving The Garlic Penne Pasta And Veggies

Once the penne pasta has finished cooking, drain it and immediately add it to the skillet full of veggies. Add grated Parmesan cheese, and then toss the garlic penne pasta and veggies, to combine.

Because there is not a thick sauce coating everything, the pasta will cool fairly quickly, so serve the pasta immediately while hot. If desired, you can add additional Parmesan cheese to the top as a garnish for serving.

Cooked, drained penne pasta is added to the garlic and veggie sauce in skillet to combine.Grated Parmesan is added and combined with the Garlic Penne Pasta And Veggies, then served.

I hope you have the chance to make this delicious dish for those you love, and trust you’ll enjoy it as much as we do.

Thanks for stopping by, and I hope you’ll come back again soon for more family-friendly recipes. Take care, God bless you, and have a GREAT day!

Looking For More PASTA 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 wonderful pasta recipes for you to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

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

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

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Facebook page: The Grateful Girl Cooks!
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Author's signature

Original recipe source: Doris Heath, via “Taste of Home Magazine”, Oct./Nov. 2022 edition, page 26, published by Reiman Publications

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Garlic Penne Pasta and Veggies
Prep Time
20 mins
Total Time
20 mins
 

Garlic Penne Pasta And Veggies is a meatless pasta dish with garlic, spinach, tomatoes, chickpeas and Parmesan. It's ready in 20 minutes!

Category: Main Dish
Cuisine: Italian
Keyword: garlic penne pasta and veggies
Servings: 6
Calories Per Serving: 353 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 ounces uncooked penne pasta
  • 2 Tablespoons extra virgin olive oil
  • 6 cloves garlic minced
  • ¼ teaspoon red pepper flakes or more if you like it spicy
  • 15 ounce can garbanzo beans (chickpeas) rinsed and drained
  • 2 medium tomatoes , seeded, cut in ½" pieces
  • 9 ounces fresh baby spinach
  • ¼ teaspoon salt
  • ¼ cup grated Parmesan cheese + more for garnish, if desired
US Customary - Metric
Instructions

  1. Cook pasta in boiling water, according to directions on the package. Once pasta is done cooking, drain water off pasta.

  2. While pasta cooks, prepare sauce, so it's ready when pasta is done! Heat olive oil on medium heat in large skillet. Add garlic/red pepper flakes to hot oil. Stir to combine; cook stirring often for 30-45 seconds (don't let garlic burn or it becomes bitter).

  3. Add tomatoes and garbanzo beans (chickpeas). Stir to combine. Continue to cook and stir on medium heat for 2 minutes.

  4. Add spinach and salt to sauce; cook, stirring often until spinach has wilted from the heat. Sauce is now ready for hot, drained pasta.

  5. Once pasta is done, drain; immediately add it to skillet with veggies. Add grated Parmesan cheese; toss well, to combine ingredients. Serve immediately, sprinkled with additional Parmesan cheese, if desired.

Nutrition Facts
Garlic Penne Pasta and Veggies
Amount Per Serving (1 (1½ cups per serving))
Calories 353 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 4mg1%
Sodium 408mg18%
Potassium 584mg17%
Carbohydrates 57g19%
Fiber 6g25%
Sugar 3g3%
Protein 14g28%
Vitamin A 4401IU88%
Vitamin C 19mg23%
Calcium 126mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Garlic Penne Pasta And Veggies is a meatless pasta dish with garlic, spinach, tomatoes, chickpeas and Parmesan. It's ready in 20 minutes!