Category: Lunch – Quick and Easy

Classic Pimiento Cheese

Need a delicious, EASY, quick appetizer or sandwich? Make a small batch of classic pimiento cheese to serve on crackers or a favorite bread.
Need a delicious, EASY, quick appetizer or sandwich? Make a small batch of classic pimiento cheese to serve on crackers or a favorite bread.

True story. I used to cringe when my mom made or talked about pimiento cheese. She is from the South, and this is something she grew up with, and has great memories of eating. Growing up, she would occasionally make it, and I thought it was disgusting! It’s basically a cheese spread, commonly used on crackers or sandwiches, especially in the South.

In January of this year, I helped my mom move from Southern California to Georgia. Once of the things she wanted on our first quick visit to the store to get a few necessities was PIMIENTO CHEESE. Pre-made pimiento cheese in a carton to have around. Ugh.

HOWEVER…(this is where it gets interesting)…one late evening after helping unpack her moving boxes (and not eating dinner) I was quite hungry. Mom didn’t have much food in her pantry because she eats most meals in the dining room at her retirement community. That’s when I saw it. That carton of pre-made pimiento cheese in her refrigerator, taunting me.

Well, against my better judgement, I spread a couple spoonfuls on a piece of bread (desperate times call for desperate measures). Guess what? I LIKED IT. Whaaat?  Ever since then, I’ve thought about that pimiento cheese, and now I’ve found a wonderfully delicious recipe to make it from scratch on my own (with a couple tweaks). I LOVE IT! My husband wasn’t sure he would like it when he first saw it, and HE LIKES IT TOO. Here’s how to make it (adapted from a Paula Deen recipe):

Scroll down for a printable recipe card at the bottom of the page.

What Ingredients Are Used In This Recipe?

To make pimiento cheese, you will need mayonnaise, diced pimientos, yellow onion, Tabasco sauce (or other hot sauce), Worcestershire sauce, and SHARP cheddar cheese. I use light mayo, but feel free to use regular fat mayo, if that’s what you have. No problem.

NOTE: For this recipe I prefer to use sharp cheese that I grate myself with my box grater. I feel like it blends better than the bagged versions (which have added stabilizers), but it’s up to you which you decide to use. Sharp cheese is a must for the best flavor!

Ingredients used to make pimiento cheese, ready to go.

How To Make Classic Pimiento Cheese

This recipe is so super easy to make you won’t believe it! Place all of the ingredients EXCEPT THE CHEESE in a medium sized mixing bowl. This will be mayo, finely chopped and drained pimientos, finely grated onion, Worcestershire sauce, and hot sauce. Stir them together well, until they’re fully combined.

Mayonnaise, pimientos, Worcestershire, onion, and Tabasco sauce in mixing bowl.

Add the grated sharp cheddar cheese to the bowl, and stir really well. Keep on stirring until the pimiento cheese is completely mixed  together. This only takes a minute or two (with no special equipment needed), and BOOM- your classic pimiento cheese is DONE!

Grated sharp cheddar cheese is added to the ingredients in the mixing bowl.The pimiento cheese ingredients are stirred together until it forms a cheese spread.

Serving Classic Pimiento Cheese

You can eat the pimiento cheese right away if you want, OR you can cover it and let it chill in the refrigerator for an hour or so (whatever you want). This classic pimiento cheese will stay “good” for up to a week, if covered and stored in the refrigerator.

If you want to use it for an appetizer, simply transfer the cheese to a small serving bowl or crock. Serve with a variety of crisp crackers, and let your family or guests gobble it up.

The recipe as written below will yield about 1¼ cups ( which comes out to about 20 servings, at 1 Tablespoon each). It is VERY easy to double this recipe, if serving more guests.

Classic pimiento cheese can be served with crackers for an appetizer.

My Mom’s absolute favorite way to enjoy classic pimiento cheese is to simply spread it on a fresh piece of white bread. She is in her “happy place” when she can enjoy a pimiento cheese sandwich for a quick lunch (or dinner, at times!).

A quick and delicious sandwich can be made with classic pimiento cheese.

If you’ve never made pimiento cheese before, I would urge you to give it a try. It makes a wonderful appetizer, and only takes 6 ingredients and 5 minutes to prepare. That’s a winner in my book! Hope you enjoy it, and thanks for stopping by. Hope you come back soon.

Looking For More APPETIZER Recipes?

You can find all of my appetizer recipes in the Recipe Index, located in the Menu at the top of the page. I have some wonderful appetizer recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe adapted from: pauladeenmagazine.com/classic-pimiento-cheese-recipe/

Classic Pimiento Cheese
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Need a delicious, EASY, quick appetizer or sandwich? Make a small batch of classic pimiento cheese to serve on crackers or a favorite bread.

Category: Appetizer
Cuisine: All Cuisines
Keyword: classic pimiento cheese
Servings: 20 Tablespoons (1.25 cups)
Calories Per Serving: 60 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup light mayonnaise
  • 2 ounces jarred, diced pimientos , drained
  • 1 teaspoon finely grated yellow onion
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon Tabasco sauce , or other hot sauce
  • 8 ounces sharp cheddar cheese , grated (fresh is best)
Instructions
  1. Place all ingredients EXCEPT CHEESE in a medium sized mixing bowl. Stir together, until fully combined.

  2. Add grated sharp cheddar cheese, and stir really well. Keep on stirring until pimiento cheese is completely mixed  together. This only takes a minute or two.

  3. To serve, transfer pimiento cheese to a small bowl or crock. Serve with crackers, or use as a sandwich spread. Store leftover pimiento cheese in covered container for up to a week. Enjoy!

Nutrition Facts
Classic Pimiento Cheese
Amount Per Serving (1 Tablespoon)
Calories 60 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 115mg5%
Potassium 16mg0%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 193IU4%
Vitamin C 2mg2%
Calcium 82mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Need a delicious, EASY, quick appetizer or sandwich? Make a small batch of classic pimiento cheese to serve on crackers or a favorite bread.

 

Air Fryer Bacon Cheeseburger

Learn how easy it is to make a juicy good Air Fryer Bacon Cheeseburger, using this appliance. Can’t get outside to grill? Use an air fryer instead!
Learn how easy it is to make a juicy good Air Fryer Bacon Cheeseburger, using this appliance. Can't get outside to grill? Use an air fryer instead!

When it’s raining outside and we can’t grill burgers on our BBQ, we make ’em in our air fryer! My husband and I have made air fryer bacon cheeseburgers quite a few times now, and guess what? They’re really GOOD! They are also very easy to prepare with super heated hot air.

Now that we have this recipe in our air fryer cooking tool belt, even the weather can’t stop us from enjoying a great burger whenever we want one. Here’s how we make ’em:

Toast The Buns (optional)

Before cooking the hamburger patties, if you would like to toast the hamburger buns, simply lightly spread each half with butter and cook on low heat in a large skillet until golden brown. We love them toasted, which helps keep the buns from getting too soggy. Set the buns aside once toasted. This is completely optional, but it makes an air fryer bacon cheeseburger even better, in our humble opinion.

Hamburger buns, after being lightly toasted with butter in a skillet

Season The Hamburger Patties

We used 1/4 pound ground beef patties. To season the hamburger patties for air fryer cooking, lightly brush each patty on one side with melted butter and a tiny bit of liquid smoke flavoring. The liquid smoke is optional, but we find it really helps provide a smoky taste to the meat (like outside grilling does). Lightly sprinkle the patties on one side with salt and Montreal steak seasoning. You can substitute your own favorite seasonings, if desired, to suit your personal taste.

Have the slices of cheddar (or American) cheese AND the precooked bacon nearby. Did you know you can even cook bacon in an air fryer? Yes you can… and it is fabulous! For each cheeseburger I use a strip of precooked bacon that has been cut in half. You will add these right at the end of the air frying time, so will need them nearby, ready to go!

Hamburger patties are seasoned with spices, butter, and liquid smoke before cooking.Pre-cooked bacon and cheddar cheese slices ready to add to cooked burgers.

Cooking An Air Fryer Bacon Cheeseburger

Preheat your air fryer to 360°F. This will take 3-4 minutes typically. Place the patties in the air fryer basket, seasoned side down. Cook for 5 minutes, then turn the patties over, and continue cooking for 2 more minutes. Our burgers were medium-well once done.

NOTE: Because air fryer temps for different models of air fryers, your cooking time may be a tiny bit less or a tiny bit longer. Check for your preferred done-ness. Once done, TURN OFF THE AIR FRYER (and quickly do the next step)!

Burgers are cooked in air fryer, then flipped and cooked some more.

 

Once the air fryer is turned off (but still really HOT), immediately place a slice of cheese onto each burger patty. Lay the bacon strips on top of the cheese (2 halves per burger). Close the air fryer and let the patties sit, in the still hot (but powered off) air fryer. After 2 minutes, remove the burger patties from the air fryer.

The heat will have melted the cheese and re-heated the bacon. My husband decided at the last moment to leave the cheese off his air fryer bacon cheeseburger (how dare he!), and ate the cheese by itself, instead. Jeepers.

Bacon slices, cheddar cheese added to air fryer bacon cheeseburger.Cheese has melted and bacon is hot. Time to build a burger.

Build Your Air Fryer Bacon Cheeseburger and Eat!

Place the burger patties onto toasted (or untoasted) buns. Add your favorite condiments, along with lettuce tomato, and pickles. We LOVE our air fryer bacon cheeseburgers with fresh avocado slices, too. YUM. Serve, and enjoy these delicious burgers.

Air fryer bacon cheeseburger is assembled before eating.A juicy, hot air fryer bacon cheeseburger, ready to devour.

We’ve made these air fryer burgers quite a few times, since we get our fair share of rain here in Oregon. We love to grill burgers outside on our Weber BBQ, but also love making them in our handy air fryer when rainy or snowy weather prohibits it!

Hope you give this air fryer bacon cheeseburger recipe a try, and trust you will enjoy it as much as we do. Take care, and have a great day.

Looking For More AIR FRYER recipes?

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

Interested In More Recipes?

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

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

Air Fryer Bacon Cheeseburger
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins
 

Learn how easy it is to make a juicy good Air Fryer Bacon Cheeseburger, using this appliance. Can't get outside to grill? Use an air fryer instead!

Category: Dinner, Entree, Lunch
Cuisine: American
Keyword: air fryer bacon cheeseburger
Servings: 2
Calories Per Serving: 399 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 medium hamburger buns , pan-toasted with melted butter (if using toasted buns)
  • 2 slices bacon, pre-cooked
  • 2 slices cheddar cheese (or American)
  • ½ pound ground beef burger patties ,two patties - 1/4 pound each
  • 1 teaspoon butter, melted
  • ½ teaspoon liquid smoke flavoring, divided (optional)
  • salt and Montreal steak seasoning to taste , or preferred seasonings
  • Condiments and Burger Toppings, as desired
Instructions
  1. Before cooking hamburger patties, if you'd like to toast the hamburger buns, simply spread each half lightly with softened butter. Cook on low heat (butter side down) in a large skillet until golden brown. Set aside.

  2. Season hamburger patties by lightly brushing each on one side with melted butter and a tiny bit of liquid smoke flavoring. Lightly sprinkle patties with salt and Montreal steak seasoning. You can substitute your favorite seasonings, if desired, to suit your personal taste. Have cheese slices AND precooked bacon nearby. You will quickly add these at the end of the air frying time, so you'll need them close.

  3. Preheat air fryer to 360°F. This takes 3-4 minutes. Place patties in air fryer basket, seasoned side down. Cook for 5 minutes, then turn patties over, and continue cooking for 2 more minutes. NOTE: Because air fryer temps vary quite a bit, your cooking time may be a bit less or a bit longer. Once done, TURN OFF THE AIR FRYER! Immediately place a slice of cheese onto each burger patty. Lay bacon strips on top of the cheese (2 halves per burger). Close the air fryer and let the patties sit in the hot (but powered off) air fryer. After 2 minutes, remove the patties from the air fryer. The residual heat will have melted the cheese and heated the bacon.

  4. Place burger patties onto prepared buns, and garnish with your preferred condiments and toppings. Serve, and enjoy!

Recipe Notes

Caloric calculation was made using untoasted hamburger buns, lean ground beef, bacon and cheese for the burgers. No additional condiments or burger toppings were calculated as they may vary, by personal choice.

Nutrition Facts
Air Fryer Bacon Cheeseburger
Amount Per Serving (1 burger (without condiments))
Calories 399 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 101mg34%
Sodium 553mg24%
Potassium 487mg14%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 3g3%
Protein 36g72%
Vitamin A 233IU5%
Vitamin C 1mg1%
Calcium 207mg21%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Learn how easy it is to make a juicy good Air Fryer Bacon Cheeseburger, using this appliance. Can't get outside to grill? Use an air fryer instead!

Cajun Chicken Strips

Making these yummy Cajun Chicken Strips couldn’t be easier! Dry spice seasoned chicken is pan-seared in butter for this EASY, quick lunch or dinner!
Making these yummy Cajun Chicken Strips couldn't be easier! Dry spice seasoned chicken is pan-seared in butter for this EASY, quick lunch or dinner!

Do you enjoy chicken strips, or tenders, as they are often called? We sure do, and today I want to share a ridiculously EASY way to make CAJUN chicken strips! There’s no long prep time, and before you know it, you can be munching on this delicious chicken!

Whether you prefer to call them chicken strips, chicken planks, or chicken tenders, these “pieces of chicken” are really yummy, and are a quick dish to whip up for lunch or dinner!

In this simple recipe, chicken breasts are cut into strips, coated in a mild Cajun spice mix, and then pan-seared and browned in butter until done. BOOM! Talk about EASY!!!! This is a GREAT recipe to have in your “bag of tricks”. Here’s how to make this dish:

Prepare The Chicken

Place boneless, skinless chicken breasts on a cutting mat or board. Slice the chicken into strips, about 3/4″ wide. Pat the chicken pieces dry, using paper towels, to absorb some of the moisture.

Boneless chicken breasts are cut into strips before adding spices.

Season The Chicken Strips

Measure the spices for the seasoning mix into a resealable container or plastic bag. The spices you will need are flour, poultry seasoning (mine’s homemade), garlic powder, paprika, cayenne pepper, salt and pepper.

Once the spices are mixed, add the chicken strips, and mix together until the chicken is well coated. You “might” need to do this in batches, depending on the amount of chicken strips you will be making.

The spices for the chicken strips seasoning are ready to mix.

Chicken strips are added to spice mix in plastic bag, and combined to coat.

Time To Cook The Cajun Chicken Strips!

Once the chicken is seasoned, it’s time to cook the strips! You might need to cook the chicken in a couple batches, depending on the size skillet you are using.

Melt the butter in a large skillet, and let the skillet get very hot (but not smoking). Add the Cajun chicken strips in a single layer, but be sure to not overcrowd the skillet. Cook the chicken strips for about 4 minutes without moving them.

Butter is melted and heated in skillet before adding seasoned chicken strips.Cajun chicken strips are added to the hot skillet to brown.

Carefully flip the chicken strips to the other side after about four minutes. The chicken should be well-browned on the bottom before you turn them over.

Continue to sear the chicken for 4-5 minutes, or until the chicken is cooked all the way through. Remove the chicken from the skillet, once done. If your chicken strips are really thick, it may take a couple minutes longer to cook all the way through.

The chicken strips are flipped to cook the other side after browning.

Time To Eat Some Cajun Chicken Strips!

Once the chicken is cooked through and is golden brown on all sides, these yummy chicken strips are ready to serve! They have a very mild kick to them (but not too much), and taste wonderful served as is, or with a dipping sauce (Ranch dressing or Bleu cheese).

A plate full of cajun chicken strips, cooked and ready to eat!Close up of browned chicken strips with cajun seasoning on a plate.

We have even had these served alongside a delicious broccoli corn casserole (so we could get our veggies in, too!). The chicken is tender, seasoned nicely, and was a super simple twist on plain chicken strips!

A few Cajun chicken strips, served with broccoli corn casserole on the side.

Hope you will consider trying out this really easy recipe for Cajun chicken strips. They are flavorful, but mild enough for kids and adults who don’t like things too spicy! Thank you for stopping by and spending some of your valuable time on this blog. I hope you enjoy a wonderful day!

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many chicken recipes for you to enjoy, including:

Interested In More Recipes?

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

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

Author's signature

Original recipe source: unknown. Found handwritten on a 3×5 card in one of my old recipe boxes.

Cajun Chicken Strips
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

Making these yummy Cajun Chicken Strips couldn't be easier! Dry spice seasoned chicken is pan-seared in butter for this EASY, quick lunch or dinner!

Category: Dinner
Cuisine: Cajun
Keyword: cajun chicken strips
Servings: 4
Calories Per Serving: 255 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • pounds boneless, skinless chicken breasts , cut into 3/4" strips
  • 1 teaspoon poultry seasoning
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon paprika
  • 1 Tablespoon flour
  • ¾ teaspoon garlic powder
  • ¼ teaspoon salt and pepper (¼ tsp. each)
  • 2 Tablespoons butter
Instructions
  1. Place boneless, skinless chicken breasts onto a cutting mat or board. Slice chicken into long strips, about 3/4" wide. Pat chicken pieces dry, using paper towels, to absorb some of the moisture. Set aside.

  2. Measure spices into a resealable container or plastic bag, and stir, to combine. Once mixed, add chicken strips; mix until chicken is well coated. You "might" need to do this in batches, depending on the amount of chicken you make.

  3. Melt butter in a large skillet. Once skillet is very hot, add chicken strips in a single layer. Don't overcrowd skillet. Cook for 4 minutes without moving them. Once bottom is well-browned, carefully flip chicken to the other side. Continue to cook for 4-5 minutes, until chicken is cooked through. Note: If your chicken strips are really thick, it may take a couple minutes longer to cook all the way through. Remove chicken from skillet, once done. Serve chicken strips as is, or with a dipping sauce! Enjoy!

Nutrition Facts
Cajun Chicken Strips
Amount Per Serving (1 (1/4 of total))
Calories 255 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 124mg41%
Sodium 393mg17%
Potassium 629mg18%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 37g74%
Vitamin A 414IU8%
Vitamin C 2mg2%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Making these yummy Cajun Chicken Strips couldn't be easier! Dry spice seasoned chicken is pan-seared in butter for this EASY, quick lunch or dinner!

Air Fryer Chicken Breasts

Simple spices and butter provide wonderful flavor for these easy air fryer chicken breasts! Use your air fryer to make this tasty main dish quickly!
Simple spices and butter provide wonderful flavor for these easy air fryer chicken breasts! Use your air fryer to make this tasty main dish quickly!

This past summer I received a Cosori air fryer for my birthday. It’s fun to cook foods with hot air, and with only a minimum amount of oil! I’ve been having fun with it ever since, trying out recipes for both main dishes, muffins, side dishes and desserts!

I’ve already posted a few delicious air fryer recipes, including:

Last month I made air fryer chicken breasts.  I knew I wanted to experiment with our family favorite sauce we use for grilling chicken breasts outside, but wanted to re-create it using my air fryer! Guess what? It turned out fabulous, so I want to share the recipe for this EASY dish.

Make The Basting Sauce For The Chicken Breasts

The basting sauce recipe for the chicken breasts came from my Mom. It was how we ate our grilled chicken while growing up. We use it all summer long when we grill chicken on our BBQ, and have used the same recipe for almost 50 years. I thought it would be a perfect seasoning for these air fryer chicken breasts! And it WAS!

To make the sauce, combine the seasonings (garlic powder, celery salt, seasoning salt and coarse black pepper) with melted butter. Stir, until fully combined. Easy, right?

Sauce for chicken is made with combining melted butter and a few common spices.

Brush the sauce over 1 side of the boneless, skinless chicken breasts.

Seasoning sauce is brushed over one side of the chicken breasts.

Ready To Cook Air Fryer Chicken Breasts!

Preheat your air fryer to 370° (this usually takes about 3-4 minutes). TIP: To save time, preheat the air fryer while making the sauce and basting the chicken.

Place the chicken breasts, with the sauce side down in the basket of the preheated air fryer. Now brush the remaining sauce over the top of the chicken.

The chicken is placed in preheated air fryer, and other side is basted with sauce.

Cook the chicken breasts in the air fryer for 4 minutes, and then pause the air fryer and flip the chicken to the other side. Continue cooking for 4-5 additional minutes, or until chicken is golden brown, cooked through and is at a safe internal temperature of 165° F.

Your cooking time may vary a little bit, due to two factors: the size and weight of the chicken breasts you are using, and the ambient temps with air fryers. Because air fryer temperatures can vary, make sure to check the chicken while cooking to make sure you know when it is done.

The photo below shows the chicken breasts about halfway through the cooking time. You can see that the pieces are already beginning to brown.

Halfway through cooking time, air fryer chicken breasts are turning golden brown.

When the air fryer chicken breasts are finished cooking, carefully remove them from the hot basket, and serve immediately! BOOM! See how easy that was?

Now it’s time to enjoy one of the air fryer chicken breasts with some home canned green beans, and some orzo with Parmesan on the side. YUM! It was a good dinner!

Air fryer chicken breasts were served with orzo and green beans.

The air fryer chicken breasts were fully cooked and juicy inside, had a bit of a browned, crunchy crust on them, and had GREAT flavor! They were soooo good!

One of the air fryer chicken breasts in a close up photo.

If you have an air fryer, then I hope you will enjoy this quick and easy chicken recipe! Have a great day, friends! Why not look for ways throughout the day to be an encourager, because there are LOTS of hurting, lonely people around. Won’t you join me in trying to make a difference? Have a great day.

Looking For More CHICKEN Recipes?

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

Interested In More Recipes?

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

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

Author's signature

Recipe source: my brain, and my mom’s recipe for basting sauce

Air Fryer Chicken Breasts
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
 

Simple spices and butter provide wonderful flavor for these easy air fryer chicken breasts! Use your air fryer to make this tasty main dish quickly!

Category: Entree, Main Course
Cuisine: American
Keyword: air fryer chicken breasts
Servings: 2
Calories Per Serving: 295 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 ounces chicken breasts
  • 2 Tablespoons butter , melted
  • teaspoon garlic powder
  • teaspoon celery salt
  • teaspoon seasoning salt
  • teaspoon coarse ground black pepper
Instructions
  1. Preheat your air fryer to 370° (this usually takes about 4-5 minutes). TIP: To save time, mix the sauce and baste the chicken while the air fryer preheats.

  2. Combine garlic powder, celery salt, seasoning salt and coarse black pepper in a small bowl with the melted butter. Stir, until fully combined.

  3. Brush half of the sauce over 1 side of the boneless, skinless chicken breasts. When air fryer is at temperature, place chicken breasts, sauce side down in the basket of the air fryer. Brush remaining sauce over the top of the chicken.

  4. Cook at 370° F. for 4 minutes; pause the air fryer and turn chicken to the other side. Continue cooking for 4-5 more minutes, or until chicken is golden brown, cooked through and has an internal temperature of 165° F. When done, remove chicken, serve, and enjoy!

    NOTE: Your cooking time may vary, due to two factors: the size and weight of the chicken breasts you are using, and the ambient temps with air fryers. Because air fryer temperatures can vary, be sure to check the chicken while cooking to make sure you know when it is done.

Nutrition Facts
Air Fryer Chicken Breasts
Amount Per Serving (1 chicken breast)
Calories 295 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Cholesterol 139mg46%
Sodium 588mg26%
Potassium 629mg18%
Carbohydrates 1g0%
Sugar 1g1%
Protein 36g72%
Vitamin A 401IU8%
Vitamin C 2mg2%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Simple spices and butter provide wonderful flavor for these easy air fryer chicken breasts! Use your air fryer to make this tasty main dish quickly!

Classic Tuna Salad

Classic Tuna Salad is a filling, healthy, delicious entree salad that’s Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!
Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

Do you enjoy tuna salad? We sure do, but typically we enjoy it on sandwiches. My husband likes to add hard boiled eggs and mayo to drained tuna, and that’s about it!

Recently I stumbled upon a recipe for classic tuna salad that can be served as a quick lunch or dinner main course, and decided to give it a try! YUM!!!! The entire salad took under 10 minutes to make (including chopping and slicing the veggies). That’s a WIN, in my book.

The tuna salad is so delicious (even as leftovers the next day) I thought I would share it with you today.  This recipe was adapted by a Weight Watchers member from a cookbook recipe she had. Even if you are not following a WW plan, this is a very filling, low calorie, delicious salad.

This recipe for classic tuna salad uses non fat Greek yogurt instead of mayonnaise to cut out  some fat calories and make it compatible with a Weight Watchers Freestyle eating plan. That small change made this salad have ZERO Freestyle points (for those of you who follow a WW plan and know the over 200 foods that have a zero points value).

How To Make This Classic Tuna Salad – EASY PEASY!

Truthfully, there is nothing even remotely difficult involved in making this delicious tuna salad.  Simply prep the veggies, by cutting, chopping and slicing. Seen below are the chopped dill pickles (I love Claussen), celery, fresh parsley and chives (from our garden), and red onion.

Celery, parsley, red onion, and dill pickles are chopped to add to tuna salad.

Once you’ve “prepped” the veggies, place them in a medium sized bowl with drained albacore tuna, spices, lemon juice, and non fat Greek yogurt.

Tuna, chopped veggies and non-fat Greek yogurt are mixed in bowl.

Combine all the ingredients, adding a little bit more Greek yogurt if necessary, to reach the consistency you prefer. I started with 3 Tablespoons, then added just a smidge more.

All the ingredients for the classic tuna salad are mixed together in bowl.

Here is an up close look at the tuna salad after all ingredients are mixed together.

Once everything is combined, you are ready to enjoy this wonderful ZERO point, flavor-packed, classic tuna salad!

They say you eat with your eyes first, so I served it on a bed of chopped iceberg lettuce, and surrounded this classic tuna salad with a sliced Gala apple!  The salad LOOKED good, and the crunchy sweetness of the apple tasted GREAT alongside this salad!

Classic tuna salad, on a bed of chopped lettuce, with apple slices on the side.

There you have it! A healthy, and quite filling entree salad that has ZERO Freestyle points if you follow a WW plan. That works for me!

Cover and refrigerate any leftovers.  By the way, I had the exact same lunch the very next day, as well! It really is a great tasting lunch or dinner!

The classic tuna salad, with apple slices on the side is a filling, flavor packed meal!

I sure do hope you will consider trying this delicious classic tuna salad recipe! Even if you are not following a Weight Watchers plan, I am confident you will really enjoy this delicious salad. Have a wonderful day!

Looking For More MAIN COURSE SALAD Recipes?

You can find all of my entree salad recipes in the Recipe Index, located at the top of the page. Here’s a few favorites you might want to check out:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Adapted From: The Cookbook “Well Fed 2: More Paleo Recipes For People Who Love To Eat”, by Melissa Joulwan, published by Smudge Publishing. Recipe was adapted by a WW member, then posted in WW connect community.

Classic Tuna Salad
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

Category: Entree/Salad
Cuisine: American
Keyword: classic tuna salad
Servings: 4
Calories Per Serving: 143 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cans albacore tuna (in water) , drained (7 oz. per can)
  • 1/4 cup red onion , finely chopped
  • 1 rib celery , finely diced
  • 1/4 cup dill pickle , finely diced
  • 1/4 cup fresh parsley , chopped
  • 2 Tablespoons chives , finely chopped (fresh or dried)
  • 1/2 Tablespoon lemon juice , freshly squeezed
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 dash cayenne pepper
  • 3-4 Tablespoons non fat, plain Greek yogurt
Instructions
  1. Drain tuna, and cut, chop or slice the veggies.

  2. Combine all ingredients in a medium sized bowl, and stir well, to fully mix all the veggies and spices with the tuna and non-fat Greek yogurt. Cover and refrigerate until ready to serve (can also be eaten immediately).

  3. To serve, place a rounded large scoop on a bed of chopped lettuce, or make into a sandwich, whichever way you want to enjoy this classic tuna salad. Cover and refrigerate any leftovers. Enjoy!

Nutrition Facts
Classic Tuna Salad
Amount Per Serving (1 (1/4 of total))
Calories 143 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 42mg14%
Sodium 540mg23%
Potassium 312mg9%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 460IU9%
Vitamin C 7.7mg9%
Calcium 39mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here is one more to pin on your Pinterest boards!Classic Tuna Salad is a filling, healthy, delicious entree salad that's Weight Watchers friendly (ZERO points Freestyle), and is ready in 10 minutes!

 

Southwestern Chicken Soup

You’ll love this delicious Southwestern Chicken Soup, a Weight Watchers dish with corn, black beans, tomatoes, bell peppers, and avocado slices!
You'll love this delicious Southwestern Chicken Soup, a Weight Watchers dish with corn, black beans, tomatoes, bell peppers, and avocado slices!

Recently I tried out a new (to us) soup recipe that I found on Weight Watchers.  The soup sounded really good, and since it was freezing cold outside (the middle of winter), I decided to make some. A bowl of hot soup really warms a gal up on a chilly February evening!

Whoa! This Southwestern chicken soup tastes amazing! The portion size is large (1¾ cups per serving = 3 Smart Points), and is packed with corn, black beans, tomatoes, in a Southwestern spiced broth. Trust me- this is one flavor-packed bowl of soup!

If you enjoy Southwestern flavored dishes, chances are you will LOVE this hearty soup! It’s very easy to make, so you can be serving up steaming hot bowls of Southwestern chicken soup before ya know it!

How To Make Southwestern Chicken Soup

Place one teaspoon of olive oil in a large soup pot or Dutch oven. Heat oil on medium-high heat until very hot, but not smoking. Lightly season chicken pieces with salt and pepper, then add to the pot.

Cook the chicken on all sides, stirring often, for approximately 5 minutes. The chicken should be very lightly browned and cooked all the way through. Once the chicken is done, remove it from pan with a slotted spoon, and transfer to a plate. Set chicken aside until later.

Cooking the chicken breast pieces for Southwestern chicken soup.

Add the remaining 1 teaspoon of olive oil back into the pan (the same one you cooked the chicken in). Heat oil on medium-high, then add the onion, bell pepper, and jalapeño to the pan.

Cook for 3 minutes, stirring often, until veggies have softened up a bit. Add the chili powder, minced garlic, and ground cumin to the pan, and stir to combine. Cook this mixture for an additional 30 seconds once combined.

Bell peppers, jalapeño and onions are cooked, to add to Southwestern chicken soup.

Spices for Southwestern chicken soup are added to onions, jalapeños and peppers in pan

Stir the chicken broth, diced tomatoes, black beans and corn into the soup. Bring the soup to a boil. Once soup begins to boil, put a lid on the pan, and turn the heat down to LOW.

Continue to cook the Southwestern chicken soup on low heat (covered) for about 8-9 minutes. The veggies should be nice and tender at this point.

Broth, tomatoes and corn are added to the pan of Southwestern chicken soup.

Add The Cooked Chicken And Finish The Soup

Carefully add the cooked chicken pieces back into the hot Southwestern chicken soup. Stir the ingredients to combine, and continue to cook just until the chicken is fully heated through. It should only take about 2-3 minutes to reheat the chicken.

Remove the pot of soup from the heat, and stir in the fresh lime juice. The Southwestern Chicken Soup is now ready to garnish, then eat!

Cooked chicken pieces are added to the pot of Southwestern chicken soup.

See all those nice veggies and chicken chunks in this soup? You’re gonna enjoy this!

A ladle, full of yummy Southwestern chicken soup.

To Serve Southwestern Chicken Soup

When ready to serve, ladle the soup into bowls. Each serving of this hearty soup is 1¾ cups, so full bowls of Southwestern Chicken Soup are in order!

Garnish each bowl of soup with 2 slices of ripe avocado, and a few cilantro leaves, and some crumbled corn chips. Grab a spoon and help yourself to a big bite of this delicious Southwestern chicken soup!

NOTE: The original Weight Watchers recipe did NOT use corn chips. I added 3 crumbled up corn chips to each bowl of soup, for a nice looking presentation and “crunch”. 

Southwestern Chicken Soup is served with avocado slices, corn chips and cilantro on top.

We really LOVED this soup!  My husband said this might have become his new FAVORITE soup! Wow! That’s saying a lot, since I make a lot of yummy soups! The leftovers were yummy, too! The soup will keep for 4 days in refrigerator and up to 3 months in the freezer.

Sure do hope you will consider trying this Southwestern chicken soup. It is incredibly easy to make, and tastes absolutely wonderful. If you follow the Weight Watchers program to track your food intake, this recipe has a value of 3 Smart Points (without corn chips). Have a great day!

Looking For More SOUP Recipes?

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

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Original Recipe Source: https://www.weightwatchers.com/us/recipe/southwestern-chicken-soup/59779f66112c2b4e18b0fd84 

Southwestern Chicken Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

You'll love this delicious Southwestern Chicken Soup, a Weight Watchers dish with corn, black beans, tomatoes, bell peppers, and avocado slices!

Category: Entree, Soup
Cuisine: Southwestern
Keyword: Southwestern chicken soup
Servings: 4
Calories Per Serving: 401 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil , divided use
  • 1 pound chicken breasts (boneless, skinless) , cut in 1/2" cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium onion , chopped
  • 1 small green bell pepper , seeded and chopped
  • 2 cloves garlic , minced
  • 1 medium jalapeño pepper , seeded and chopped
  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • 29 ounces chicken broth (reduced sodium) (this is two 14.5 oz. cans)
  • 14.5 ounces canned diced tomatoes , drained
  • 1 cup frozen corn kernels (or fresh)
  • 15.25 ounces canned black beans , drained and rinsed
  • 1 Tablespoon fresh lime juice
  • 1/2 medium avocado , pitted, peeled, cut into 8 slices
  • 1/4 cup cilantro leaves
Instructions
  1. Heat 1 teaspoon of the olive oil in a large soup pot, on medium-high heat until very hot, but not smoking. Lightly season chicken pieces with salt and pepper, then add to pan Cook chicken on all sides, stirring often, for about 5 minutes. Chicken should be lightly browned and cooked all the way through. Once chicken is done, remove from pan, and transfer to a plate. Set chicken aside.

  2. Add remaining 1 teaspoon of oil back into the pan (the same one you cooked chicken in). Heat oil on medium-high, then add onion, bell pepper, and jalapeño. Cook for 3 minutes, stirring often, until veggies have softened a bit. Stir in the chili powder, minced garlic, and ground cumin. Cook this mixture for an additional 30 seconds once combined. Stir in chicken broth, diced tomatoes, black beans and corn.

  3. Bring the soup to a boil. Once it boils, put a lid on the pan, and turn heat to LOW. Continue to cook soup on low heat (covered) for about 8-9 minutes. The veggies should be nice and tender.

  4. Carefully add the cooked chicken back into soup. Stir to combine, and continue to cook until chicken is heated through. This should take 2-3 minutes. Remove pan from the heat, and stir in the fresh lime juice. 

  5. To serve, ladle the soup into bowls. Each serving is 1¾ cups. Garnish each bowl of soup with 2 avocado slices, and a few cilantro leaves. You can also add a few crumbled corn chips (optional) if you want! Serve, and enjoy!

Recipe Notes

OPTIONAL: You can crumble up two or three corn chips on top to garnish each bowl of soup. The corn chips are NOT included in caloric or WW points calculation.

Nutrition Facts
Southwestern Chicken Soup
Amount Per Serving (1 bowl (1¾ cups + 2 avocado slices per serving))
Calories 401 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 72mg24%
Sodium 1085mg47%
Potassium 1457mg42%
Carbohydrates 40g13%
Fiber 12g50%
Sugar 6g7%
Protein 38g76%
Vitamin A 1070IU21%
Vitamin C 41.4mg50%
Calcium 112mg11%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this delicious Southwestern Chicken Soup, a Weight Watchers dish with corn, black beans, tomatoes, bell peppers, and avocado slices!

Chicken Black Bean Quesadilla

You’ll love this easy, tasty, grilled Chicken Black Bean Quesadilla with salsa verde, corn, and cheddar cheese, served with lettuce, tomatoes and sour cream.
You'll love this easy grilled Chicken Black Bean Quesadilla with salsa verde, corn & cheddar cheese, served with lettuce, tomatoes and sour cream.

I don’t know about you, but we LOVE Mexican food in our home. We especially love tacos, enchiladas and quesadillas!  Sometimes people tend to think of quesadillas only as melted cheese on a flour tortilla, and call that a quesadilla.

While that type of quesadilla tastes okay, we like to serve them loaded with more ingredients at our house, to really make it a MEAL!  We’ve enjoyed these so many times over the years I can’t even begin to count!

The cooking process for cooking a plain or loaded quesadilla is the same. I really think you’re gonna like eating this filling chicken black bean quesadilla a whole lot MORE than a plain one!

Occasionally I change up the recipe a bit, depending on what we have in the pantry at the moment. However, the core recipe I came up with over 30 years ago almost always stays the same.  I am glad to share it with you today!

How To Make This Chicken Black Bean Quesadilla

Quesadillas are simple to make, taste absolutely delicious, and are a super simple dinner to throw together after a busy day! You can save time by using leftover cooked chicken breasts or a rotisserie chicken!

For each chicken black bean quesadilla, place grated cheddar cheese, sliced green onions and cooked chicken breast chunks onto ONE HALF of the flour tortilla.

Once you have all the filling ingredients ready to go, it’s amazing how quickly you can throw several of these quesadillas together!

Cheese, chicken and green onions are placed on a flour tortilla half for chicken black bean quesadilla.

Evenly distribute the corn, black beans and a spoonful of the salsa verde sauce to each chicken black bean quesadilla.  Remember to leave one half of the tortilla bare.

Black beans and corn are added to tortilla for chicken black bean quesadilla.

Green sauce (salsa verde) is added to chicken black bean quesadilla.

Grilling The Chicken Black Bean Quesadilla

The empty half of the flour tortilla is folded up and over the toppings for the quesadilla. Each of the quesadilla halves are placed onto a lightly oiled grill (or large skillet) on medium low heat. NOTE: If using a large skillet, you may need to cook these in batches.

Cook each chicken black bean quesadilla for a few minutes on medium low heat until golden brown on the bottom.

Carefully turn each quesadilla to the other side using a spatula. Continue cooking until the bottom side has turned nice and golden brown as well. When done, the cheese should be melted and the other fillings should be heated through.

Each chicken black bean quesadilla is folded in half and place on griddle to cook.

Each chicken black bean quesadilla is turned to other side when golden brown during cooking.

Slicing The Chicken Black Bean Quesadilla

Once the chicken black bean quesadilla is done cooking, carefully remove two halves (at a time) to a cutting board or surface.

It’s been my experience that a pizza cutter (or a really sharp knife) works really well to slice the quesadilla into serving portions. Slice the quesadilla similar to how you would cut a pizza, into 3 slices per half.

Each chicken black bean quesadilla is sliced using a pizza cutter, when done.

Each chicken black bean quesadilla half is sliced into three pieces.

Garnishing The Chicken Black Bean Quesadilla For Serving

In the photo below I placed 2 quesadilla halves on a plate all together, to garnish and photograph the finished meal. It sure looks GOOD once it is “prettied up” a bit, right?

The grilled, sliced chicken black bean quesadilla is garnished with additional grated cheddar, shredded lettuce, diced fresh tomatoes, salsa verde sauce, and a dollop of sour cream!

A typical serving would be 3 slices per person, but if you’re REALLY hungry (and don’t mind the extra calories), go for the whole thing!

Chicken black bean quesadilla is garnished with lettuce, tomato, sour cream and salsa verde.

You can see the chunks of chicken breasts, melted cheese and black beans inside a slice of the chicken black bean quesadilla!

This is one great tasting quesadilla, whether you pick up each slice like pizza OR use a fork for each bite! Yum!

Side view of a slice of chicken black bean quesadilla.

I really hope you will give this recipe for a delicious chicken black bean quesadilla a try! The quesadillas are really easy to make, and they sure do taste GREAT!

Have a fantastic day, friends. Make it a good one!

Looking For More Tex-Mex Recipes?

You can find other recipes using the Recipe Index, located at the top of the page. Some of our favorite Tex-Mex recipes include:

Interested In More Recipes?

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

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The Grateful Girl Cooks!
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Have a GREAT day!

Author's signature

Recipe Source: my hungry brain…

Chicken Black Bean Quesadilla
Prep Time
10 mins
Cook Time
6 mins
Total Time
16 mins
 
You'll love this easy grilled Chicken Black Bean Quesadilla with salsa verde, corn & cheddar cheese, served with lettuce, tomatoes and sour cream.
Category: Entree
Cuisine: Mexican
Keyword: chicken black bean quesadilla
Servings: 4
Calories Per Serving: 394 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 flour tortillas
  • 1 cup shredded cheddar cheese
  • 2 boneless, skinless chicken breasts , pre-cooked
  • 1 stalk green onions , white and green parts
  • 6 Tablespoons whole kernel corn (canned) , drained
  • 6 Tablespoons black beans (canned) , drained
  • 4 Tablespoons salsa verde sauce , or substitute red salsa
  • cooking spray or vegetable oil , for grill or skillet
For Garnish (OPTIONAL):
  • 1/2 cup shredded cheddar cheese
  • 1 cup shredded iceberg lettuce
  • 1/2 cup fresh tomato , diced
  • 4 teaspoons salsa verde sauce
  • 4 Tablespoons sour cream
Instructions
  1. For each quesadilla, place grated cheddar cheese, sliced green onions and cooked chicken breast chunks onto ONE HALF of a flour tortilla. Evenly distribute corn, black beans and a spoonful of the salsa verde sauce to each quesadilla.  Leave one half of each tortilla bare.

  2. Fold empty half of tortilla up and over the toppings. Place each quesadilla half on a lightly oiled or sprayed flat grill (or large skillet) on medium low heat. NOTE: If using a large skillet, you may need to cook these in batches. Cook for a few minutes on medium low heat until golden brown on the bottom. Carefully turn each quesadilla to the other side, and continue cooking until the bottom is golden brown. When done, cheese should be melted and filling heated through. 

  3. Transfer each quesadilla to a cutting board. Slice each half into 3 pieces. Garnish with cheese, lettuce, diced tomatoes, salsa verde, and a dollop of sour cream! Serve, and enjoy!

Recipe Notes

Caloric calculation is for three quesadilla slices, and includes all garnish toppings (salsa verde, lettuce, cheese, tomatoes and sour cream).

Nutrition Facts
Chicken Black Bean Quesadilla
Amount Per Serving (1 (3 slices))
Calories 394 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g63%
Cholesterol 84mg28%
Sodium 822mg36%
Potassium 507mg14%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 4g4%
Protein 27g54%
Vitamin A 795IU16%
Vitamin C 4.4mg5%
Calcium 368mg37%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love this easy, tasty, grilled Chicken Black Bean Quesadilla with salsa verde, corn, and cheddar cheese, served with lettuce, tomatoes and sour cream.

English Muffin Mummy Pizzas

English Muffin Mummy Pizzas are a perfect Halloween treat for kids (or adults)! They’re cute, yummy, and VERY EASY to make, with only a few ingredients!
English Muffin Mummy Pizzas are a perfect Halloween treat for kids (or adults)! They're cute, yummy, and VERY EASY to make, with only a few ingredients!

With Halloween fast approaching, these English muffin mummy pizzas would be a FUN way to enjoy a quick lunch treat with the kids or grandkids!

These EASY, tasty mini YUMMY MUMMY pizzas would be a fun project to do with your kids for Halloween! The kids can decorate their own English muffin mummy pizzas. What fun!

I remember how memorable it was when our two sons were little (they’re grown men now) and would get dressed up for Halloween festivities. They were always SO incredibly excited!

Time to feed these boys some English muffin mummy pizzas for their Halloween treat!

This would be a fun dinner to serve before going Trick or Treating, or to serve a group of kids at a Harvest Party!  They will be talking about making their own MUMMY PIZZAS long after they’ve eaten them!

All YOU will need to do is a TINY bit of prep work (slice cheese and olives), let the kids decorate their pizzas, and then YOU can bake them! That’s it!

Then, before you can say “FUNNY YUMMY MUMMY”… a “spooky” tasty lunch is served!

It’s EASY To Make English Muffin Mummy Pizzas!

The first thing you will need to do is split the English muffins in half. Place them on a parchment paper or silicone baking mat, cut side UP, on a 13×9 inch baking sheet.

Place a HEAPING Tablespoon of prepared pizza or spaghetti sauce onto each English muffin half. I used my homemade spaghetti sauce. Spread the sauce with a spoon, to cover muffin.

Pizza sauce is spread onto split, untoasted English muffins for mummy pizzas.

Since we ALL KNOW that mummies have eyes (right?), the next thing to do is slice the pimento-stuffed green olives into “eyeballs”.

Position them toward the top of the English muffin mummy pizza.

Green olive eyes are added to English muffin mummy pizzas.

The next thing to do is position thin strips of mozzarella cheese on top, as if wrapping a mummy.  This is where the kids can really get creative!

I used string cheese sticks, and carefully cut them into strips.  However, you can definitely use packaged mozzarella slices, or mozzarella slices cut from a large mozzarella ball (and then trimmed), to make this work for you. Best width is 1/4″.

Strips of mozzarella cheese are added to English muffin mummy pizzas.

Once the English muffin mummy pizzas are decorated and “mummified”, they are ready to bake!

Baking English Muffin Mummy Pizzas

Place the baking sheet in a preheated 400°F oven. The yummy mummies will need to bake between 8 and 12 minutes.

They are done when the cheese has melted, and the muffins are heated through. Remove baking sheet from oven. Let English muffin mummy pizzas cool for a little bit before serving (especially to kids), because they will be very hot!

English muffin mummy pizzas on white plate, after baking in oven.

Here’s an up close photo of my English muffin mummy pizzas. I made the strips of cheese a bit wider than the recommended 1/4″ size, so a lot of the cheese melted together.

I think the pizza on the far left ended up looking a bit like Santa Claus, now that I think about it. Hmmm. Wrong season… wait your turn, Santa!

Close up picture of English muffin mummy pizzas on white plate, once baked.

Here’s hoping your family enjoys these cute little English muffin mummy pizzas! My hubby and I, (who are most definitely “big kids”) really did!

Have a GREAT day!

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Recipe Adapted From: https://www.veggiessavetheday.com/english-muffin-pizzas

English Muffin Mummy Pizzas
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
English Muffin Mummy Pizzas are a perfect Halloween treat for kids (or adults)! They're cute, yummy, and VERY EASY to make, with only a few ingredients!
Category: Lunch
Cuisine: Italian
Keyword: English muffin mummy pizzas
Servings: 4 (2 halves each)
Calories Per Serving: 211 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 English muffins , split in half
  • 6 Tablespoons pizza or spaghetti sauce , HEAPING Tablespoons
  • 8 green pimento-stuffed olives
  • 3 low fat mozzarella string cheese sticks SEE NOTE BELOW
Instructions
  1. Preheat oven to 400°F. Split English muffins in half. Place them on parchment paper or silicone baking mat, cut side UP, on a 13x9 inch baking sheet.

  2. Place a HEAPING Tablespoon of prepared pizza or spaghetti sauce onto each English muffin half. I used my homemade spaghetti sauce. Spread the sauce with a spoon, to cover muffin.
  3. Slice the pimento-stuffed green olives into "eyeballs". Position the sliced olives toward the top of the pizza.

  4. Position (layer) thin strips of mozzarella cheese on top, as if wrapping a mummy. Once decorated, they are ready to cook!

  5. Place the baking sheet in a preheated 400°F oven. The mummy pizzas will need to bake between 8 and 12 minutes. They are done when cheese has melted, and the muffins are heated through. Remove baking sheet from oven. Let pizzas cool for a little bit before serving (especially to kids), because they will be very hot! Enjoy!

Recipe Notes

NOTE: If using string cheese, carefully cut them into strips to fit.  You can also use packaged mozzarella slices, or slices from a large mozzarella ball. Recommendation is to slice mozzarella cheese strips 1/4" wide .

Nutrition Facts
English Muffin Mummy Pizzas
Amount Per Serving (1 )TWO halves))
Calories 211 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 11mg4%
Sodium 671mg29%
Potassium 149mg4%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 1g1%
Protein 9g18%
Vitamin A 130IU3%
Vitamin C 1.6mg2%
Calcium 52mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!English Muffin Mummy Pizzas are a perfect Halloween treat for kids (or adults)! They're cute, yummy, and VERY EASY to make, with only a few ingredients!

Lemon Herb Couscous Salad

Lemon Herb Couscous Salad, w/ cucumbers, raisins, toasted pecans, dried cranberries, fresh herbs, tossed in a light lemon dressing is an easy to make, tasty side dish!
Lemon Herb Couscous Salad, w/ cucumbers, raisins, toasted pecans, dried cranberries, fresh herbs, tossed in a light lemon dressing is an easy, tasty side dish!

I found this recipe for Lemon Herb Couscous Salad online a while ago, and on a whim, decided to make it!  Whoa! This recipe uses Israeli Couscous (also called Pearl Couscous). It is different in shape and texture from traditional couscous. You can read about the differences here.

My husband and I loved this easy to prepare salad. We had it with dinner, then enjoyed the leftovers for days afterwards (recipe serves 8). We would both sneak into the refrigerator and grab a few bites for lunch or a quick snack. It’s SO GOOD!

The flavors in the lemon herb couscous salad seem to get better day by day, as the fresh herbs mingle. That’s great news, because this salad will keep for several days in the refrigerator, if covered well.

How To Make Lemon Herb Couscous Salad

One of the things I find helpful is to prep the veggies and pecans before beginning. Once the veggies (English cucumber, tomatoes and fresh herbs) are chopped and diced, the recipe is easy peasy!

Vegetables are chopped and cut, ready to make lemon herb couscous salad.

How To Toast The Pecans Or Walnuts For This Salad

The pecans (or walnuts, if using) are very easy to “toast” before adding to the lemon herb couscous salad. Simply place chopped nuts into a dry skillet.

Cook the pecans on medium heat, stirring occasionally, until they become fragrant. This will take about 5-6 minutes. If you want to save time, you can cook the nuts while the couscous is cooking.

Pecans are lightly toasted in skillet before adding to lemon herb couscous salad.

Pearl couscous (also known as Israeli couscous) is used in this recipe.  To cook it, bring a large pot of salted water to a boil. Add couscous; continue to cook for 8-10 minutes, stirring occasionally.

Couscous is cooked in water in pan for lemon herb couscous salad.

While couscous is cooking, make the lemon dressing. Whisk the ingredients together in a medium sized bowl.

The salad dressing contains olive oil, lemon juice, dijon mustard, lemon zest, honey, salt and pepper. It is simple to make in about a minute, and has a very light, fresh taste!

The salad dressing is mixed together for lemon herb couscous salad.

Once the couscous is finished cooking, drain it in a strainer. Immediately pour the warm couscous into a serving bowl, and pour the lemon salad dressing onto couscous.

The lemon herb couscous salad will absorb more of the salad dressing if combined while still warm. Stir to fully combine.

After pearl couscous is cooked, it is drained before adding to lemon herb salad.

Lemon herb salad dressing is poured over warm cooked couscous.

Once you have added the salad dressing, and mixed it in, it is time to add the other ingredients.

Put The Rest Of This Lemon Herb Couscous Salad Together

Add diced tomatoes and English cucumber to bowl. Also add the toasted pecans, dried cranberries, raisins, and fresh chopped herbs.

The recipe for this lemon herb couscous salad calls for 1/2 cup of fresh chopped herbs. I used flat leaf parsley, basil (3-4 leaves), dill (2 Tablespoons) and 4 mint leaves. You can use any combination of fresh herbs that you prefer, adding up to 1/2 cup total.

All ingredients have been added to lemon herb couscous salad. Time to mix it all together!

Once the lemon herb couscous salad is mixed together, it is ready to serve!  I transferred the salad to a pretty bowl, and garnished it with a sprig of fresh dill.

Is This Salad Eaten Hot Or Cold?

This lemon herb couscous salad can be eaten warm OR cold! The first night we ate it at room temperature with our dinner. Excellent!

I refrigerated the leftovers and we ate it cold for lunch the next day! Guess what?  It tastes GREAT both ways… warm or cold!  The leftovers last for a few days, if refrigerated, and the flavors get even better with time!

Close up photo of lemon herb couscous salad in white bowl.

Lemon herb couscous salad in white bowl, with fresh dill garnish on top.

My husband and I absolutely LOVED this lemon herb couscous salad!  We had it as a side dish to accompany our dinner of Pan-Seared Creole Salmon and garlic bread. It was fantastic!

The salad is full of flavor, with chewy raisins and dried cranberries, and crunch from the English cucumber and toasted pecans.  The herb combination really makes this salad shine!

Lemon herb couscous salad is served with Creole salmon and garlic bread.

I hope you will consider making this Lemon Herb Couscous Salad for yourself! We really enjoyed it very, very much!

Interested In More Side Salad Recipes?

Be sure to check out my Recipe Index at the top of each blog post, to find additional side salad dishes like this one. The list includes recipes for Southwest Quinoa Salad, Tuna Pasta Salad, Black Bean, Corn and Tomato Salad, 4-Bean Salad, and Broccoli Salad, to name a few!

Have a wonderful day. May it be full of hope, joy, encouragement and blessings!

 

Interested In More Recipes?

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

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Original Recipe Source: Adam and Joanne Gallagher at  https://www.inspiredtaste.net/12689/lemon-and-herb-couscous-salad-recipe/

Lemon Herb Couscous Salad
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Lemon Herb Couscous Salad, w/ cucumbers, raisins, toasted pecans, dried cranberries, fresh herbs, tossed in a light lemon dressing is an easy, tasty side dish!
Category: Salad
Cuisine: American
Keyword: lemon herb couscous salad
Servings: 8 servings
Calories Per Serving: 219 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Salad Dressing:
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon grated lemon zest
  • 4 Tablespoons lemon juice (fresh)
  • 1/2 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For Salad:
  • cups dried Israeli Couscous (also called Pearl Couscous)
  • 1 medium English cucumber , diced
  • 1 large tomato , diced
  • 1/2 cup chopped fresh herbs (parsley, dill, mint, basil) , combined to make 1/2 cup total)
  • 1/4 cup chopped toasted pecans (or walnuts)
  • 1/8 cup dried cranberries
  • 1/8 cup raisins
Instructions
  1. Dice cucumber, tomato, and herbs, Toast chopped pecans by placing them into a dry skillet. Cook pecans on medium heat, stirring, until they become fragrant. This takes 5-6 minutes. Remove from heat when done (to save time, you can toast pecans while couscous is cooking).

  2. Bring a large pot of salted water to a boil. Add couscous; continue to cook for 8-10 minutes, stirring occasionally. While couscous is cooking, make the lemon dressing.

  3. Make salad dressing by whisking olive oil, Dijon, salt, pepper, lemon zest, lemon juice, and honey in a medium sized bowl.

  4. Once couscous has finished cooking, drain it (but do not rinse). Immediately pour warm couscous into a serving bowl. Pour salad dressing onto couscous. (the salad will absorb more of the salad dressing if combined while warm). Stir to fully combine.

  5. Add diced tomatoes, cucumber, toasted pecans, cranberries, raisins and chopped herbs to salad. NOTE: The recipe for this lemon herb couscous salad calls for 1/2 cup total of fresh chopped herbs. I used flat leaf parsley, basil (3-4 leaves), dill (2 Tablespoons) and 4 mint leaves. You can use any combination of fresh herbs that you prefer, adding up to 1/2 cup total. 

    Once the lemon herb couscous salad is mixed together, it is ready to serve!  Garnish salad, if desired, sprig of fresh dill or parsley. Serve and enjoy!

Nutrition Facts
Lemon Herb Couscous Salad
Amount Per Serving (1 (1 cup serving))
Calories 219 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 158mg7%
Potassium 121mg3%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 2g2%
Protein 4g8%
Vitamin A 345IU7%
Vitamin C 8.8mg11%
Calcium 15mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lemon Herb Couscous Salad, w/ cucumbers, raisins, toasted pecans, dried cranberries, fresh herbs, tossed in a light lemon dressing is an easy, tasty side dish!

Turkey Ranch Rollups

Turkey Ranch Rollups are wrap sandwiches with turkey breast, roma tomatoes and baby spinach leaves, with a cream cheese ranch spread. They’re EASY to make, and perfect for school or work lunch boxes!
Turkey Ranch Rollups are wrap sandwiches with turkey breast, roma tomatoes and spinach with a cream cheese ranch spread. EASY to make; perfect for lunch boxes!

Well… school just started back in our area. We live several blocks away from the local elementary and middle school, so there were kids everywhere today, carrying their lunches in lunch boxes and backpacks!

This totally EASY quick recipe for turkey ranch rollups is perfect for lunches (kids OR adults… hint, hint)… make several up the night before, wrap them tightly, and the next morning the rollups are ready to drop into that favorite lunch box! Here’s how simple they are to make:

Spread whipped (or softened) cream cheese onto a flour tortilla. Spread almost all the way to the edges. Add a teaspoon of ranch dressing; spread over cream cheese.

Flour tortilla is spread with cream cheese and ranch dressing to make rollups.

Place two thin slices of deli style turkey breast on one side of tortilla (you can see these turkey slices were fairly wide). Add roma tomato slices (thinly sliced). Season lightly with salt and pepper, to taste.

Turkey slices and sliced roma tomatoes are place on flour tortilla for rollups.

Top with those HEALTHY (shhh, don’t tell the kids) baby spinach leaves. If you want, place a thin slice of the cheese of your choice on top of the spinach, trimmed to fit (optional).

And for goodness sake, modify these rollups to make them your own, and add what you or your kids would enjoy (alfafa sprouts, bell peppers, etc). You really can’t hurt this rollup!

Baby spinach leaves are added to turkey ranch rollups.

TIGHTLY roll up the sandwich, tucking turkey, etc. in, as you roll. You want to get it tight and not loose. As soon as you get it rolled up, place it in plastic wrap, and seal, keeping it TIGHTLY rolled up. Repeat with additional turkey ranch rollups.

Place the plastic wrap sealed rollups in refrigerator. They are BEST if stored overnight in refrigerator. The cream cheese/ranch spread acts kind of like “glue” to hold the wrap together, once refrigerated.

Turkey ranch rollups are rolled tightly, then wrapped in plastic wrap and refrigerated.

When ready to eat, either serve as one whole rollup (perfect for lunch boxes- leave them wrapped tightly in plastic wrap), OR unwrap, slice in half on a diagonal, and serve!

Turkey ranch rollups are cut in half, and are served with chips and apples.

Turkey ranch rollups - close up photo.

That’s it! Remember to tuck an ice pack of some kind in your child’s lunch to keep rollups (with meat and salad dressing) chilled! You probably already knew that, but it’s safe to remind everyone once again.

Hope you enjoy these delicious, easy to make lunch rollups. It’s so easy to make these up in the evening before bedtime, then they are conveniently ready for you to grab for lunches for school or work the next day! Have a wonderful day.

Interested In More Recipes?

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

You Can Also Find Me On Social Media:

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

Author's signature

Turkey Ranch Rollups
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
Turkey Ranch Rollups are wrap sandwiches with turkey breast, roma tomatoes and spinach with a cream cheese ranch spread. They're EASY to make, and perfect for lunch boxes!
Category: Sandwich
Cuisine: American
Keyword: turkey ranch rollups
Servings: 2 rollups
Calories Per Serving: 179 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 flour tortillas
  • 2 Tablespoons whipped cream cheese
  • 2 teaspoons Ranch salad dressing
  • 4 slices deli turkey (thin slices)
  • 6 slices roma tomato (thin slices)
  • 1 pinch salt and pepper (to taste)
  • 1/2 cup baby spinach leaves
  • cheddar cheese (OPTIONAL)
Instructions
  1. For each rollup: Spread whipped (or softened) cream cheese onto a flour tortilla. Spread almost all the way to the edges. Add a teaspoon of ranch dressing; spread over cream cheese.

  2. Place two thin slices of deli style turkey breast on one side of tortilla. Add roma tomato slices (thinly sliced). Season lightly with salt and pepper, to taste. Top with baby spinach leaves. If you want, place a thin slice of the cheese of your choice on top of the spinach, trimmed to fit (optional).

  3. TIGHTLY roll up the sandwich, tucking turkey, etc. in as you roll. You want to get it tight and not loose. As soon as you get it rolled up, place it in plastic wrap, and seal, keeping it TIGHTLY rolled up. Repeat with additional rollups.  Place plastic wrap sealed rollups in refrigerator. They are BEST if stored overnight in refrigerator. The cream cheese/ranch spread acts kind of like a "glue" to hold the wrap together once refrigerated. When ready to serve, slice each rollup in half! Enjoy!

Nutrition Facts
Turkey Ranch Rollups
Amount Per Serving (1 rollup)
Calories 179 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 22mg7%
Sodium 523mg23%
Potassium 140mg4%
Carbohydrates 17g6%
Sugar 2g2%
Protein 5g10%
Vitamin A 900IU18%
Vitamin C 2.1mg3%
Calcium 53mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Turkey Ranch Rollups are wrap sandwiches with turkey breast, roma tomatoes and spinach with a cream cheese ranch spread. EASY to make; perfect for lunch boxes!