Archive of ‘Lunch – Quick and Easy’ category

BBQ Chicken Tortilla Pizza

If you enjoy thin-crust pizza, chances are you will LOVE this BBQ Chicken Tortilla Pizza!  That’s right… the crust is a baked flour tortilla! Tender chunks of chicken, sweet and spicy  BBQ sauce, red onions, cilantro and cheeses combine to make this one amazing tasting dish!BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks! You're gonna LOVE this BBQ Chicken Tortilla Pizza! Chicken, BBQ sauce, red onion, cilantro and cheese on a baked flour tortilla make a yummy thin crust pizza!

I had an idea to try using a flour tortilla and make a pizza out of it.  I also knew I wanted to make a BBQ sauce based pizza with chicken, red onion, etc. I didn’t have a recipe to work off of, but made it up as I went along… and it turned out ABSOLUTELY FANTASTIC! I’m not kidding, we LOVED this pizza! Who knew?

I started by baking medium sized flour tortillas at 350 degrees on the middle rack of my oven until they were fairly crisp all over. This took about 10 minutes (I flipped each one over halfway through baking to ensure each tortilla was crisp all over (especially the middle).  I then put them under the broiler for 1 minute to slightly brown (keeping them on the middle rack not too close to broiler).

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

Once they were crisp, I spread each tortilla with BBQ sauce (about 1½ to 2 Tablespoons sauce per tortilla). Spread the sauce to within an inch of the edge of the tortilla. This is the sauce I used (it tastes fantastic).

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

Thin slices of cooked chicken and red onion slices were placed on top of the BBQ sauce. I used leftover cooked chicken breast (thighs would also be fantastic).

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

I added grated Mozzarella cheese and some sharp cheddar cheese to pizzas, then topped with a few cilantro leaves.

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

The pizzas were placed on a large baking sheet (middle rack), then baked in a 350 degree oven for 5-6 minutes, until cheese had melted.

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

I slid the pizzas off of the baking sheet, and sliced each one into 4 pieces with a pizza cutter, then we gobbled them up like little piggies because they were sooooo good! The slices hold their shape easily if the tortillas are crisp before baking.  Go ahead… grab a slice!

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

The slightly sweet and spicy taste of the BBQ sauce lends itself well to chicken, red onions and cilantro.  My husband and I were both completely thrilled with the taste of this crazy tortilla pizza!

I really hope you will consider trying this simple recipe… for me it was ridiculously easy and super quick to make, due in part to leftover cooked chicken and extra flour tortillas!  I can hardly wait to make these again for a quick dinner!

BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks!

BBQ Chicken Tortilla Pizza
 
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Chicken, BBQ sauce, red onion, cheese and cilantro combine on a baked flour tortilla to make this delicious thin crust pizza!
As Prepared By:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 2 medium flour tortillas
  • 3-4 Tablespoons BBQ sauce, divided
  • 1 large COOKED chicken breast, seasoned with salt/pepper, cut in thin slices, divided
  • thin slices red onion (as many as desired)
  • 1 cup grated mozzarella cheese, divided
  • ½ cup grated sharp cheddar cheese, divided
  • ¼ cup (approximately a handful) cilantro leaves, divided
Directions
  1. Preheat oven to 350 degrees. Bake flour tortillas on middle rack of oven until fairly crisp all over (approx 10 min) Flip over halfway through baking to ensure each tortilla is crisp all over (especially the middle). Put them under broiler for 1 minute to slightly brown (keeping them on the middle rack not too close to heating element).
  2. Once crisp, remove from oven. Spread each tortilla with BBQ sauce to about an inch from the edge (about 1½-2 Tablespoons sauce per tortilla, or more if desired). Add thin slices of cooked chicken and red onion slices, add grated Mozzarella and cheddar cheese, then sprinkle with a few cilantro leaves.
  3. Place pizzas on a large baking sheet on middle rack of oven; bake at 350 degrees for 5-6 minutes, until cheese has melted. Remove from heat, and cut into slices. Serve and enjoy!
Notes
May substitute two cooked chicken thighs thinly sliced, for chicken breast.

Here’s one more to pin on your Pinterest boards!BBQ Chicken Tortilla Pizza / The Grateful Girl Cooks! You're gonna LOVE this BBQ Chicken Tortilla Pizza! Chicken, BBQ sauce, red onion, cilantro and cheese on a baked flour tortilla make a yummy thin crust pizza!

Portobello Bleu Cheese Burger

Looking for a “meatless” burger FULL of flavor? Try this delicious Portobello Bleu Cheese Burger! This sandwich features a marinated portobello mushroom with grilled onions, bleu cheese crumbles and a Dijon herb sauce! “Meatless Mondays” will never be the same!Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Now I have to start this blog post by saying that I have never had a portobello burger before. Ever. I’ve had my fair share of of meatless burgers, like black bean  (thanks to one of our sons who is a vegetarian), but never a burger patty made out of a huge portobello mushroom.  I love portobello mushrooms, and yes, they are known for their “meaty” taste, but until I tried this recipe, the concept had eluded me. Until now.

I found the recipe on Pinterest for the basic burger part of the recipe, then tweaked the recipe a bit to let me marinate the mushroom before cooking, which gave it additional flavor!  I’m a traditional beef burger girl all the way, but was open to trying a meatless version.  The result? A tasty burger, which my husband and I really enjoyed!  Even if you’re not a vegetarian, you will enjoy this flavor-filled sandwich.

Here’s how to make these delicious “meatless” burgers: First thing to do is to make a sauce for the finished burgers.  In a small bowl, combine plain Greek yogurt, olive oil, minced garlic cloves, dijon mustard, dried basil, parsley and salt. Mix well, then refrigerate until ready to use.

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Wipe mushrooms clean with a damp cloth. Remove stems and gills from underside of mushroom. Clean the gills out by carefully running a small spoon around the underside of the mushroom. Discard gills. This is what they looked like before marinating. Each mushroom is about 4 inches wide (which is perfect size to fit on a hamburger bun)!

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Make a simple marinade for the mushrooms by mixing together olive oil, balsamic vinegar, dried basil, garlic powder, onion powder, and a pinch of salt. Pour the marinade over prepared portobello mushrooms, turning to cover, and let them sit in the marinade for 20 minutes (with mushroom top face down in the marinade most of the time).

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Heat a skillet on medium-high.  Lightly brush the skillet with the olive oil. Add mushrooms and red onion slices to the hot skillet.  Cook mushrooms 4 minutes per side, until they are tender and juices begin to be released.  Cook onions until tender and lightly browned.

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

While mushrooms cook, split and lightly butter each half of hamburger buns. Grill them, butter side down in a skillet, until toasted and lightly browned.

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

To assemble burgers, spread a Tablespoon of the herb sauce on the bottom side of a toasted bun. Top with cooked red onion, then put the cooked mushroom on top of the onions with the top (smooth side) down. Sprinkle with bleu cheese crumbles, then cover with lettuce leaf. Top with bun, and it’s ready to eat!

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Hope you enjoy this delicious burger. It is a tasty alternative to a traditional beef burger, and we really enjoyed it and were pleasantly surprised by it’s great flavor! Have a great day.

Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Recipe Adapted From: https://www.cleaneatingmag.com/recipes/grilled-portobello-burgers-with-blue-cheese-creamy-dijon

Portobello Bleu Cheese Burger
 
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Meatless Monday never tasted so good with this vegetarian burger!
As Prepared By:
Recipe type: Vegetarian
Serves: 2 burgers
Ingredients
  • 2 large portobello mushrooms (wiped clean, stems and gills removed)
  • 2 slices red onion
  • 1½ Tablespoons olive oil
  • 2 kaiser rolls (or hamburger buns)
  • Butter (for toasting buns)
  • ¼ cup bleu cheese (crumbled)
  • 2 Romaine lettuce leaves
For Mushroom Marinade:
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • ⅛ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried basil
For Burger Sauce:
  • 1 Tablespoon plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • ½ Tablespoon olive oil
  • 1½ cloves garlic, minced
  • 1 teaspoon dried basil
  • Pinch of salt
Directions
  1. Make the sauce for the finished burgers. In a small bowl, combine plain Greek yogurt, olive oil, minced garlic cloves, dijon mustard, dried basil and salt. Mix well, then refrigerate (covered) until ready to use.
  2. Wipe mushrooms clean with a damp cloth. Remove stems and gills from underside of mushroom. Clean the gills out by carefully running a small spoon around the underside of the mushroom. Discard gills. Make marinade for mushrooms by mixing together olive oil, balsamic vinegar, dried basil, garlic powder and a pinch of salt. Pour marinade over prepared portobello mushrooms, turning to cover; let them sit in marinade for 20 minutes (with mushroom top face down in marinade most of the time).
  3. Heat a skillet on medium-high. Lightly brush skillet with the olive oil. Add mushrooms and red onion slices to hot skillet. Cook mushrooms 4 minutes per side, until tender. Cook onions until tender and lightly browned.
  4. While mushrooms cook, split and lightly butter each cut side of hamburger buns. Grill them, butter side down in a skillet, until toasted and lightly browned.
  5. To assemble burgers, spread a Tablespoon of the dijon sauce on the bottom side of a toasted bun. Top with cooked red onion, then put the cooked mushroom on top of onions with the top (smooth side) down. Sprinkle with bleu cheese crumbles, then cover with lettuce leaf. Top with bun, and it's ready to eat!

Here’s one more to pin on your Pinterest boards!Portobello Bleu Cheese Burger / The Grateful Girl Cooks!

Grilled “Elvis Special” Sandwich

Fact:  Elvis Presley loved peanut butter and banana sandwiches. I decided to morph that combo and make a Grilled “Elvis Special” Sandwich – a grilled banana, peanut butter AND chocolate sandwich. If Elvis were still around he would probably say “Thank You…Thank You Very Much“.  Then he’d take a big bite, and swivel his hips (to work off the calories, no doubt).Grilled "Elvis Special" Sandwich / The Grateful Girl Cooks!
I wasn’t sure just HOW this sandwich would taste, but I was in an experimenting mood one day. Creamy peanut butter and “smashed” banana is something my grandma used to eat, but then I thought “What if I GRILLED the sandwich AND added a few chocolate chips to really take it to the next level”?  I mean… chocolate goes good with bananas and chocolate goes good with peanut butter, so how could this NOT work?

Well, thankfully… it DID WORK. It actually was VERY GOOD! Who knew?  In the words of Elvis… “I’m All Shook Up”!  So that’s how this goofy good sandwich came to be. Truth.  This is how I prepared it:

Start with a large banana (recipe makes TWO sandwiches). Cut it into chunks and put it into a bowl with the peanut butter. Use a fork to smash the banana and mix the two ingredients together. Banana should be smashed until it is almost creamy, with little pieces.

Grilled "Elvis Special" Sandwich / The Grateful Girl Cooks!

Butter bread just like you’re going to make a grilled cheese sandwich.

Grilled "Elvis Special" Sandwich / The Grateful Girl Cooks!

Spread half of the peanut butter/banana mixture onto the UNBUTTERED side of a piece of bread.  Sprinkle with a small amount of chocolate chips (15-20).

Grilled "Elvis Special" Sandwich / The Grateful Girl Cooks!

Place buttered side down into a hot skillet (medium heat), and cover with the other piece of bread (buttered side facing UP).

Grilled "Elvis Special" Sandwich / The Grateful Girl Cooks!

Grill until the bottom side of the sandwich is golden brown, then carefully turn sandwich over with a spatula; cook other side until golden brown, also.

Grilled "Elvis Special" Sandwich / The Grateful Girl Cooks!

Remove sandwich from skillet. Cut in half diagonally… and serve!  Grab a cup of milk to drink, and a paper napkin… this might get messy – but it’s a GREAT messy! Enjoy!

Grilled "Elvis Special" Sandwich / The Grateful Girl Cooks!

Hope you have a wonderful day. May you find moments of peace and encouragement… and may you seek to be a peacemaker, and encourager of others, as well.

Grilled "Elvis Special" Sandwich / The Grateful Girl Cooks!

Grilled "Elvis Special" Sandwich
 
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A twist on Elvis Presley's favorite sandwich... Grilled Peanut Butter and Banana with chocolate chips! A bit off the beaten path, but a tasty sandwich, nonetheless!
As Prepared By:
Recipe type: Sandwich
Serves: 2 sandwiches
Ingredients
  • 1 large banana (or two small)
  • 2 generous Tablespoons peanut butter
  • Chocolate chips ( use as many as you prefer- I think I used 15-20 on each sandwich)
  • 4 slices good quality bread
  • Butter, softened (to spread on one side of each piece of bread)
Directions
  1. In a small bowl, mash the banana and peanut butter together, using a fork, until mixture is creamy with small pieces of banana.
  2. Spread one side of each of the pieces of bread with soft (room temp) butter. Place two pieces of bread, butter side down in a skillet (on medium heat).
  3. Spread the peanut butter/banana mixture onto bread in skillet. Sprinkle chocolate chips on top of peanut butter/banana mixture. Place remaining piece of bread on top of each sandwich, butter side UP.
  4. Grill sandwich on medium heat until bottom of sandwich is golden brown. Carefully turn each sandwich over using a spatula, and continue cooking until other side is golden brown.
  5. Remove sandwich to serving plate. Cut diagonally, and serve!

 

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Grilled Chicken & Spring Greens w/ Raspberry Balsamic Dressing

I had the best salad the other day for lunch! I was intent on making a healthy lunch, and I came up with this Grilled Chicken & Spring Greens with Raspberry Balsamic Dressing! And let me tell you… I loved every single bite (and crunch, thanks to the sunflower seeds)!Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

This was such an easy salad to put together! I pre-grilled the chicken early in the morning (on my handy-dandy indoor grill… Thanks, George Foreman!), so all that was involved at lunch time was to assemble the salad and whip up some dressing (under a minute). I used some Raspberry Balsamic Vinegar that I had previously purchased at a specialty shop on the Oregon coast, but in case you don’t happen to have any just laying around waiting to be used, I have seen numerous “flavored” balsamic vinegars at local grocery stores.

Here’s a picture I took at a Flavored Olive Oil and Balsamic Vinegar tasting shop I visited with a friend, in downtown Seattle last summer (so fun to sample different flavors!). I left there with bottles of dark chocolate balsamic vinegar and blood orange olive oil- put the two together…oh my crazy goodness!

Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

It’s fun to experiment with different flavored balsamic vinegars…they are slightly thick and sweet! I have several flavors, including peach & cinnamon, dark chocolate, and my beloved raspberry! YUM.  If you don’t have access to “flavored” balsamic vinegar, rest assured…you can easily substitute regular aged balsamic vinegar in the dressing, and it will still taste great!

I like to make extra and keep grilled chicken on hand for last minute salads, quesadillas, tacos, etc., but if you don’t, here’s what you do. Slice a large chicken breast in half horizontally, then sprinkle it lightly on one side with garlic powder, coarse black pepper, celery salt, and seasoning salt.  Then grill it, bake it or broil it… whatever technique you prefer, and let the chicken cool down a bit (so it’s warm) before slicing it into thin strips and adding it to your salad.

To make the salad dressing, mix equal parts balsamic vinegar and olive oil until completely blended, then add a tiny bit of salt and pepper, to taste. For one salad, I mixed 2 teaspoons olive oil and 2 teaspoons balsamic vinegar (& had some leftover!)

Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

I assembled chilled Spring Greens on a plate, added fresh raspberries, then sprinkled it with roasted sunflower seeds. I thinly sliced the warm grilled chicken breast, placed it on the top of the salad, then lightly drizzled the Raspberry Balsamic dressing over the top.

I am not posting an official “printable recipe”, because it’s really a simple salad to prepare, especially if you want to add other ingredients to make it “your own”.   I have highlighted the directions in blue (see above), for your convenience, however.  Be creative!  I’ve even used a Peach/Cinnamon balsamic to make this salad, as well. Just substitute fresh peach slices for the raspberries! Just arrange the salad, then drizzle with the dressing!

Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

I truly LOVE this salad (contemplating just how many times I can eat this before I ever get tired of it…), and hope you will consider making it. It’s a very healthy salad (protein, veggies, healthy oil, and fruit!)… and I trust you will LOVE it, too!

Have a fantastic day… may God bless you, and the work of your hands.

Grilled Chicken & Spring Greens w/ Raspberry Balsamic Dressing

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Tuna Avocado Cup

The other day I made a Tuna Avocado Cup for lunch. I really didn’t want to make a sandwich (didn’t want the bread calories), so I made this instead… and it tasted GREAT! I thought I would post this idea for a quick, filling lunch, to keep the old body “fueled up” on busy days!Tuna Avocado Cup / The Grateful Girl Cooks!

No written recipe is needed for this “quick-and-easy-to-throw-together” lunch.  All you need is some tuna salad (already made up – mine had light mayo, celery & dill pickle), a half an avocado per serving, a slice of tomato, a little salt and pepper to taste, and some lettuce or spinach leaves for the base.

Tuna Avocado Cup / The Grateful Girl Cooks!

Using a spoon, completely scoop out one half of an avocado  in one piece. Run the spoon around the edges of the avocado and remove it carefully to lettuce or spinach lined plate. Scoop tuna salad into avocado half, mounding it up in the middle. Top with a slice of ripe tomato. Season to taste, with salt and pepper… and boom! Instant lunch! Do you know just how GOOD avocados are for you? Very good.

I used a fork to cut it with, then actually scooped the bite up with spinach leaves which held it together very well. This was a nice, filling nutritious lunch without the calories from using bread. The plus was that it only took a couple minutes from start to finish, which is always a good thing! Thought I would share this easy idea, in the hopes that you might consider trying it, as well! Have a fantastic day, friends.

Tuna Avocado Cup / The Grateful Girl Cooks!

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Quick and Easy Open Faced Tuna Melts

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!!!!Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
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.

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
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!

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
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.

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
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.

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!
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!

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!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!

Quick and Easy Open Faced Tuna Melts / The Grateful Girl Cooks!

 

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