Strawberry Almond Romanoff Sundae

A Strawberry Almond Romanoff Sundae is a delicious dessert. Almond flavored whipped cream and strawberries are served over vanilla ice cream.
A Strawberry Almond Romanoff Sundae is a delicious dessert. Almond flavored whipped cream and strawberries are served over vanilla ice cream.

A strawberry almond Romanoff sundae is an easy to make, delicious COLD “no cook” dessert that is perfect for hot Summer days!

You will need to plan ahead, because the strawberries need to be chilled with a couple other ingredients before using.

Why Is It Called A ROMANOFF Sundae?

STORY #1- Strawberries Romanoff is the name of a famous dish (strawberries, liqueur, and cream). It was “supposedly” created by the chef for Czar Nicholas I, a Russian ruler from the well known Romanov family (typically spelled Romanoff in English). 

STORY #2- A different story of it’s origins involves a man named Hershel Geguzin (born in Lithuania). Hershel immigrated to the U.S. as a child. He changed his name from Hershel Geguzin to Harry Gerguson, then later changed his name to Michael Romanoff. He “claimed” to be of Russian royalty, even though it was widely disputed (and allegedly proven false over the years).

Romanoff later became a restaurant owner in Beverly Hills, serving famous movie stars in the 1940’s and 1950’s. He served a dessert called “Strawberries Romanoff” at his restaurant, and it became popular in the United States.

Who truly knows the actual origins of this delicious dessert? All I know is I’ve taken a basic recipe for Strawberries Romanoff and serve it over vanilla ice cream to make a delicious ice cream sundae. Here’s here’s how to make it.

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

Prepare The Fresh Strawberries

Fresh strawberries are used for this dessert. This recipe (as written in the recipe card at the bottom of the page) will make enough for 4 servings.

You will need about 4 cups of juicy, fresh strawberries, to make this sundae for 4 people.

NOTE: My photos below reflect the amounts used for 2 servings. When I photographed this, I was only making two servings.

Four cups of fresh strawberries are used to make this recipe.

Rinse the strawberries, then pat them dry. Remove the leaves and core, then cut each strawberry in half.

Place the strawberry halves in a large bowl, then sprinkle granulated sugar over the strawberries.

Strawberries are rinsed, cored, and sliced in half, then placed in bowl.Granulated sugar is added to the halved strawberries in a bowl.

Now add almond liqueur (Amaretto) to the strawberries. I use my homemade amaretto, which is wonderful (and convenient to have around)!

Don’t leave out the almond flavoring for the strawberries, because it adds so much flavor, and simply makes this dish perfect.

Amaretto liqueur will be added to the bowl of strawberries.Pouring amaretto into the bowl with the strawberries and granulated sugar.

Macerate The Strawberries

Stir well, to dissolve the granulated sugar, and combine the strawberries with the Amaretto and the sugar. Cover the bowl, and let the strawberries chill in a refrigerator for 2 hours.

This process is called “macerating” the strawberries, because the sugar and amaretto will draw out the natural juices of the strawberries as they chill. It will also infuse almond flavor into the berries.

This is a GOOD thing, so please don’t skimp on this “inactive” prep time. I try to do this early on the day I’ll make the sundaes.

Strawberry halves are stirred, to dissolve sugar in the amaretto in bowl.

Prepare The Cream Sauce

Right before serving this dish, you will need to make the cream sauce, which is spooned over the strawberry almond Romanoff sundae.

Beat heavy whipping cream and powdered sugar in a mixing bowl until it becomes foamy. Add almond extract to the whipping cream as you are beating it. Continue beating the whipping cream until SOFT peaks form. 

TIP: If you put the bowl and beaters in the freezer about 20 minutes before doing this step it helps the whipping cream form peaks faster.

Powdered sugar, whipping cream and almond extract, in a large metal bowl.Almond flavored whipping cream is beaten until peaks form.

 

Make The Strawberry Almond Romanoff Sundae

So, now the strawberries are fully chilled, and the whipping cream has been beaten to soft peaks… now what? IT’s TIME to build a strawberry almond Romanoff sundae!

For each serving, place a scoop of vanilla ice cream in a stemmed parfait glass (or bowl). Add a generous helping of the strawberries on top of the ice cream.

A scoop of vanilla ice cream is placed in glass dish to start making the sundae.Macerated strawberries are added on top of the vanilla ice cream in dish.

Spoon a generous amount of the whipped cream over the strawberries. Garnish each serving with some toasted almond slices, and serve!

The cold strawberries AND the whipped cream have a hint of almond flavoring, which is unique and delicious! They pair so well with the cold, creamy  scoop of vanilla ice cream under it all! YUM.

A Strawberry Almond Romanoff Sundae is so simple to make, yet it is a decadent dessert to serve. I’m absolutely positive you will enjoy it.

Almond whipping cream and toasted, sliced almond top the sundae.A strawberry almond Romanoff sundae, ready to be enjoyed.

I hope you have the opportunity to try this yummy dessert sometime soon, and hope you enjoy it, like we do.

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

Looking For More DESSERT Recipes?

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

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Original recipe for Strawberry Almond Romanoff: Janet Eilders, via “Southern Living 1998 Annual Recipes”, page 99, published by Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Strawberry Almond Romanoff Sundae
Prep Time
10 mins
Cook Time
0 mins
Refrigeration Time (inactive prep)
3 hrs
Total Time
3 hrs 10 mins
 

A Strawberry Almond Romanoff Sundae is a delicious dessert. Almond flavored whipped cream and strawberries are served over vanilla ice cream.

Category: Dessert
Cuisine: American
Keyword: strawberry almond Romanoff sundae
Servings: 4
Calories Per Serving: 602 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 cups fresh strawberries de-stemmed, cored, halved
  • ½ cup almond liqueur (Amaretto)
  • ½ cup granulated sugar
  • 1 cup heavy whipping cream
  • 2 Tablespoons powdered sugar
  • 1 teaspoon almond extract
  • 2 cups vanilla ice cream (½ cup per serving)
  • 2 teaspoons toasted almond slices (optional garnish)
Instructions
  1. Rinse strawberries; pat them dry. Remove leaves and core, then cut each strawberry in half.

  2. Put strawberry halves in large bowl. Add granulated sugar and almond liqueur (Amaretto) to strawberries. Stir well, to dissolve sugar and combine with strawberries. Cover bowl; refrigerate strawberries for 2 hours.

  3. Make whipped cream right before serving. Beat whipping cream and powdered sugar in bowl until it becomes foamy. Add almond extract to whipping cream as you beat it. Continue beating the whipping cream until SOFT peaks form. TIP: If you put bowl and beaters in freezer for 20 minutes before doing this step it helps whipping cream form peaks faster.

  4. For each serving, place a scoop of vanilla ice cream in a stemmed parfait glass or bowl. Add a generous helping of the strawberries. Spoon whipped cream over the strawberries. Garnish each serving with toasted almond slices (see note below). Serve and enjoy!

Recipe Notes

To lightly toast almonds, slice thin and place in a dry skillet. Cook on low heat, stirring often, for 2-3 minutes or until almonds become fragrant and lightly browned. Remove from hot skillet immediately. Let cool.

Nutrition Facts
Strawberry Almond Romanoff Sundae
Amount Per Serving (1 (1/4 of total))
Calories 602 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 18g113%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 96mg32%
Sodium 73mg3%
Potassium 434mg12%
Carbohydrates 67g22%
Fiber 4g17%
Sugar 61g68%
Protein 5g10%
Vitamin A 1170IU23%
Vitamin C 85mg103%
Calcium 153mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!A Strawberry Almond Romanoff Sundae is a delicious dessert. Almond flavored whipped cream and strawberries are served over vanilla ice cream.

 

Asian Sesame Scallion Noodles

Asian Sesame Scallion Noodles is a meatless dish, with linguini, green onions and toasted sesame seeds, coated in a tasty Asian-style sauce.
Asian Sesame Scallion Noodles is a meatless dish, with linguini, green onions and toasted sesame seeds, coated in a tasty Asian-style sauce.

My husband and I love this delicious meatless meal! The Asian sesame scallion noodles are packed with great flavor, and the bonus is this dish is so very simple to make.

I discovered this wonderful meal in a cookbook I had, and made only a couple very small changes. The results were outstanding, and we have enjoyed this dish several times! My sister in law is a vegan, and when I made this dish for her, she loved it, too.

My next plan is to cook this meal for our son and his girlfriend, and see what they think. They are both vegetarians, and I’m confident they will love the amazing Asian flavors of this meatless dish.

This is an easy meal to throw together at the end of a long day, because it doesn’t require too much effort or time to prepare. Here’s how to make Asian sesame scallion noodles.

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

Cook The Noodles

The original recipe calls for using Udon noodles (or linguini). I use linguini pasta, because I usually have that in our pantry at any given time.

Cook the noodles in salted, boiling water according to the instructions on the package. When the noodles are done cooking, drain the noodles, but do not rinse them.

While the noodles cook, prepare the Asian sauce, so when the noodles are done, all you need to do is combine them and serve!

Linguini is cooked in boiling, salted water in a large pot.

Make The Asian Sauce

While the noodles are cooking, prepare the Asian sauce. Whisk soy sauce, dark brown sugar, rice vinegar, 1T. vegetable oil, and sesame oil in a large bowl.

Once these ingredients are well combined, set the bowl aside while you finish the second part of the sauce.

Soy sauce, rice vinegar, veg. oil, brown sugar and sesame oil are whisked together.

Toasting The Sesame Seeds And Chile Flakes

Heat 2 T. vegetable oil in a large non-stick skillet on medium heat. Add white sesame seeds, and red pepper flakes. Stir to combine.

Cook, stirring occasionally until the sesame seeds have begun to turn golden brown in color. This usually takes 3-4 minutes. Once the sesame seeds start browning, turn off the heat.

Red pepper flakes and white sesame seeds in oil in skillet.Sesame seeds, oil and red pepper flakes are stirred while cooking in skillet.

Add Garlic and Scallions

Stir minced garlic and sliced scallions (green onions) into the sesame seed mixture in the skillet until combined.  The skillet will still be hot (even off the heat), so it will slightly cook the scallions (green onions) and the garlic.

Pour this mixture into a large serving bowl. You will add the hot, cooked and drained noodles to this mixture once they’re done cooking.

Minced garlic and green onions in skillet with toasted sesame seeds.

Toss The Noodles In The Asian Sauce

When the noodles are finished cooking, drain them (without rinsing). Immediately add them to the sesame/scallion mixture in the serving bowl.

Use tongs to combine the sauce with the noodles until the noodles are fully coated with the sauce.

Hot noodles are added to Asian sauce, and tossed to combine.Tongs being used to combine Asian sauce and hot linguini pasta in a bowl.

Serve The Asian Sesame Scallion Noodles

This recipe, as written will yield about three servings. Divide the hot Asian sesame scallion noodles into individual bowls (or plates).

Garnish each serving with chopped peanuts (optional, but good!). You can also garnish the top of the noodles with additional sliced green onions for more color, if desired ( I didn’t this time).

A large white bowl, with a serving of Asian sesame scallion noodles in it.

See how easy it is to make this meal? Serve the Asian sesame scallion noodles immediately while hot, and enjoy the amazing flavors!

I am confident you’re going to enjoy this dish! Serve it with bread and/or a yummy green salad on the side, and you will have a fantastic tasting, meatless meal.

A white bowl of Asian sesame scallion noodles, with chopped peanuts on top.

I hope you have the chance to try these delicious Asian sesame scallion noodles soon, and hope you enjoy them as much as we do!

Thanks for stopping by. Please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a great day!

Looking For More ASIAN Recipes?

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

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Author's signature

Recipe adapted from: “The Milk Street Cookbook”, by Christopher Kendall, page 199, published by Little Brown And Company, 2020

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Asian Sesame Scallion Noodles
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Asian Sesame Scallion Noodles is a meatless dish, with linguini, green onions and toasted sesame seeds, coated in a tasty Asian-style sauce.

Category: Main Dish
Cuisine: Asian, Vegetarian
Keyword: Asian sesame scallion noodles
Servings: 3
Calories Per Serving: 494 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ pound linguini pasta
  • Tablespoons soy sauce (low sodium, if available)
  • 2 Tablespoons packed dark brown sugar
  • 2 Tablespoons unseasoned rice vinegar
  • 3 Tablespoons vegetable oil (or other neutral oil) *DIVIDED USE*
  • ¾ Tablespoon toasted sesame oil
  • 1 Tablespoon white sesame seeds
  • 1 teaspoon red chili flakes
  • 4 stems scallions (green onions) white and green parts, sliced
  • 1 teaspoon minced garlic
Optional Garnish: Additional sliced scallions and/or chopped dry roasted peanuts (about 2 T. total)
    Instructions
    1. Cook noodles in salted, boiling water according to instructions on package. When done cooking, drain noodles (do not rinse).

    2. While noodles are cooking, prepare Asian sauce. Whisk soy sauce, dark brown sugar, rice vinegar, 1T. vegetable oil, and sesame oil in a large bowl. Once well combined, set bowl aside.

    3. Heat 2 T. vegetable oil in a large non-stick skillet on medium heat. Add sesame seeds and red pepper flakes. Stir to combine. Cook, stirring occasionally until sesame seeds begin to turn golden brown. This usually takes 3-4 minutes. Once sesame seeds start browning, turn off the heat.

    4. Stir garlic and scallions into sesame seed mixture in skillet for about a minute until combined. Skillet will still be hot (even off the heat), so it will slightly cook scallions and garlic. Pour mixture into a large bowl.

    5. When noodles are done cooking, drain them (without rinsing). Immediately add linguini to the sesame/scallion mixture in bowl. Use tongs to combine sauce and linguini until noodles are fully coated in sauce.

    6. To serve, divide hot Asian sesame scallion noodles into individual bowls. Garnish each serving with chopped peanuts (optional, but good!). Add additional sliced green onions for more color, if desired. Serve, and enjoy!

    Nutrition Facts
    Asian Sesame Scallion Noodles
    Amount Per Serving (1 (1/3 of total amount))
    Calories 494 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 3g19%
    Trans Fat 0.1g
    Polyunsaturated Fat 10g
    Monounsaturated Fat 5g
    Sodium 691mg30%
    Potassium 278mg8%
    Carbohydrates 67g22%
    Fiber 3g13%
    Sugar 10g11%
    Protein 12g24%
    Vitamin A 211IU4%
    Vitamin C 1mg1%
    Calcium 60mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Asian Sesame Scallion Noodles is a meatless dish, with linguini, green onions and toasted sesame seeds, coated in a tasty Asian-style sauce.

    Roasted Curry Sweet Potatoes

    Roasted Curry Sweet Potatoes are a delicious and EASY side dish! Full of flavor from a simple spice mix, this recipe will yield 3-4 servings.
    Roasted Curry Sweet Potatoes are a delicious and EASY side dish! Full of flavor from a simple spice mix, this recipe will yield 3-4 servings.

    Do you like eating sweet potatoes? As an adult, I have come to LOVE them, but really did not like them as a kid, and avoided them like the plague.

    My grandmother, who in her later life lived with us for several months each year, ate a sweet potato every single day. EVERY. SINGLE. DAY.

    Frankly, as a kid I didn’t understand her unrequited love of this orange colored vegetable. I mean… it’s just a potato, right?

    Now, as a sensible older woman with a much broader flavor palette, I love them too! It must be hereditary, right? Ha Ha.

    Behold The Humble Sweet Potato

    There’s a lot to love about this filling, nutritious veggie I didn’t appreciate back then. Sweet potatoes are sweet “root” vegetables that are packed with Vitamin C, Vitamin A, and other minerals. They’re also a wonderful source of fiber, which is good for the ol’ gut.

    They have some antioxidant properties, which is another reason they are “good for you”. The orange color of sweet potatoes is produced by beta carotene, which we know is good for our overall eye health.

    Besides all of this… SWEET POTATOES ARE DELICIOUS! Here’s how to make this simple recipe for roasted curry sweet potatoes. They have great taste and color, and are a cinch to make. 

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

    Prepare The Sweet Potatoes For Roasting

    You will need about half a pound of sweet potatoes for this recipe. This typically is the equivalent of 2 medium to large sized sweet potatoes.

    Use a vegetable peeler or a sharp knife to remove the peel from the sweet potatoes. Discard the peels.

    The outer peel is removed from a medium to large sweet potato before slicing.

    Cut the sweet potatoes in half lengthwise first, then slice each half cross-wise into 1″ slices that resemble half circles (on left side of first photo below).

    Now cut each of those slices in half (on right side of first photo below). Continue slicing until both sweet potatoes are cut, and each piece is wedge shaped (bottom photo below). Set aside.

    Two peeled sweet potatoes are cut in half, then sliced into pieces.Sweet potatoes are sliced into quarter-sized wedges before baking.

    Make The Spice Mix

    Place salt, curry powder, ground black pepper and onion powder in a small bowl. Stir to combine these spices.

    See? Just like that you have an easy seasoning mix you will use to season the sweet potatoes!

    Curry powder, salt, onion powder and black pepper are combined in a bowl.

    Season The Sweet Potato Wedges

    Spray a large baking sheet with non-stick spray, then add the sweet potato wedges onto the pan in a single layer.

    Lightly spray the sweet potatoes with additional baking spray (helps the spice mix to adhere). Sprinkle the sweet potatoes with the spice mix, dividing it evenly over the potatoes.

    Sweet potato slices on pan are sprinkled with spice mix before baking.

    Ready For The Oven

    Once the sweet potatoes have been seasoned, they are ready for the oven. Place the pan on the oven’s middle rack.

    Bake at 425°F for 20-25 minutes. The time may vary a bit as oven temps can fluctuate. I usually check the roasted curry sweet potatoes for doneness after 20 minutes.

    When fully done, the outside should be slightly browned, and the inside should be soft. A butter knife can be easily inserted into the middle of a piece of sweet potato without resistance.

    A pan of roasted curry sweet potatoes, hot out of the oven.

    Serve The Roasted Curry Sweet Potatoes

    Transfer the hot, roasted curry sweet potatoes from the pan to a wire rack with a spatula. Let them cool for about one minute before serving.

    These delicious sweet potatoes can be served alongside a favorite meat, and will be a delicious side dish. The recipe will yield enough for 3 moderate portions or 4 small portions.

    The roasted sweet potatoes are cooled slightly on a wire rack before serving.

    The roasted curry sweet potatoes also taste fantastic in Kale and Sweet Potato Salad, because they add such great flavor to the dish.

    Roasted curry sweet potatoes are added to a kale green salad.

    I hope you enjoy this delicious side dish as much as we do. The smell in the kitchen while the roasted curry sweet potatoes cook is also really terrific!

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

    Looking For More SWEET POTATO Recipes?

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

    Want More Recipes? Get My FREE Newsletter!

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

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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    Author's signature

    Recipe Adapted From: “Year Round Fresh”, page 184, published in 2018 by WW International, Inc.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Roasted Curry Sweet Potatoes
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
     

    Roasted Curry Sweet Potatoes are a delicious and EASY side dish! Full of flavor from a simple spice mix, this recipe will yield 3-4 servings.

    Category: Side Dish, Vegetable Dish
    Cuisine: All Cuisines
    Keyword: roasted curry sweet potatoes
    Servings: 4 small servings
    Calories Per Serving: 50 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ½ pound sweet potatoes (approx. 2 medium-large)
    • ½ teaspoon kosher salt
    • ¼ teaspoon curry powder
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon onion powder
    • non-stick baking spray (for pan and sweet potatoes)
    Instructions
    1. Preheat oven to 425℉ (218.3℃) Spray a baking sheet with non-stick baking spray.

    2. Use vegetable peeler or sharp knife to peel sweet potatoes. Discard peels. Cut sweet potatoes in half, lengthwise. Slice each half cross-wise into 1" thick half- circle slices. Cut each of those slices in half (wedge-shaped) Set aside.

    3. Place salt, curry powder, black pepper, onion powder in a bowl; stir to combine.

    4. Place sweet potato wedges on prepared pan in a single layer. Lightly spritz potatoes with baking spray, then sprinkle with spice mix, distributing it evenly over potatoes.

    5. Bake on middle rack of oven at 425°F for 20-25 minutes. When fully done, outside of potatoes will be lightly browned; inside should be soft. A butter knife can be easily inserted into sweet potatoes without resistance. Transfer sweet potatoes to wire rack; cool for 1 minute, then serve. Enjoy!

    Nutrition Facts
    Roasted Curry Sweet Potatoes
    Amount Per Serving (1 (1/4 of total))
    Calories 50 Calories from Fat 1
    % Daily Value*
    Fat 0.1g0%
    Saturated Fat 0.02g0%
    Polyunsaturated Fat 0.01g
    Monounsaturated Fat 0.01g
    Sodium 322mg14%
    Potassium 196mg6%
    Carbohydrates 12g4%
    Fiber 2g8%
    Sugar 2g2%
    Protein 1g2%
    Vitamin A 8046IU161%
    Vitamin C 1mg1%
    Calcium 19mg2%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Roasted Curry Sweet Potatoes are a delicious and EASY side dish! Full of flavor from a simple spice mix, this recipe will yield 3-4 servings.

    Garlic Lime Baked Salmon

    Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.
    Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.

    If you’re looking for a delicious, low-calorie dinner that only takes a few minutes to pull together, I think you’ll love this recipe for garlic lime baked salmon!

    This meal is perfect for those days when you’re too tired from work or school to expend a lot of energy trying to come up with dinner! The prep time is minimal (about 5 minutes), and then into the oven goes the salmon. Whoo Hoo!

    A big resounding plus is how delicious this simple meal really is… we could eat it over and over, because it tastes so good.

    Pair the garlic lime baked salmon with a favorite side dish, and you’ve got a great meal in under 30 minutes. Here’s how to make it.

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

    Prepare And Season The Salmon

    Preheat your oven to 400°F. (204° C.) before beginning. Prep takes only a few minutes, so to save time, you will that oven preheated and ready to go!

    For this recipe, you will need two skinless salmon fillets, approximately 4 ounces each. Pat the salmon dry using paper towels to blot the moisture.

    Place a layer of parchment paper onto a baking sheet, then place the salmon fillets on top. Lightly sprinkle Cajun seasoning mix on the top surface only, then set the pan aside.

    Salmon fillets are patted dry with paper towels to absorb moisture.The salmon fillets are sprinkled lightly on top with Creole seasoning mix.

    Make The Garlic Lime Baking Sauce

    For the garlic lime sauce that will bake on top of the salmon, you will need fresh lime juice (and the zest from the peel). You will also use minced garlic, extra virgin olive oil and fresh chopped parsley.

    Garlic, olive oil, parsley, lime juice and zest are used as topping for fish.

    Mix the lime juice, lime zest, minced garlic, olive oil and chopped parsley together in a medium sized bowl. Stir until these ingredients are fully combined.

    NOTE: Lime zest is the outer green peel of the lime, grated very finely using a microplane or the very tiny holes in a box grater. The lime peel contains oils which are released, and provide amazing flavor. Be careful to only grate the GREEN peel, NOT the white inner part. The white part of the inner peel is bitter, and you do not want that!

    Using a microplane to extract lime zest from outer peel of the lime.

    Parsley, EVOO, lime juice, garlic and lime zest in a medium bowl.After being combined, this is the topping for garlic lime baked salmon.

    Bake The Salmon

    Spoon the sauce evenly over the two salmon fillets, spreading the ingredients evenly, and dividing the mixture between the two pieces of fish. Use all of the sauce!

    Bake in a preheated 400°F (204°C) oven for 18-20 minutes, or until the salmon is cooked through and flakes easily.

    Since oven temperatures can fluctuate with different models, I suggest checking on the fish at about the 17 minute mark, to check for doneness. When done, remove the garlic lime baked salmon from the oven.

    Garlic lime sauce is divided evenly on top of salmon fillets before baking.Garlic lime baked salmon is cooked and ready to transfer to plates.

    Serve The Garlic Lime Baked Salmon

    Serve the garlic lime baked salmon while hot. Transfer the fillets to individual plates, and garnish with more chopped parsley and/or a couple of lime wedges (to squeeze juice over the fish).

    These are optional garnishes, of course, but really add to the color, flavor, and presentation of the finished dish. I don’t think you will regret adding these ingredients, ESPECIALLY the lime wedges.

    Serve the fish with a couple of your favorite side dishes, and enjoy this delicious garlic lime baked salmon! 

    Garlic lime baked salmon served with lime wedges, rice and broccoli on the side.

    I hope you have the opportunity to try this yummy recipe, and hope you will enjoy it as much as we do. It is such an easy main dish to make, and it really does taste great!

    Thanks for stopping by, and please come back again soon. Take care, may God bless you, and have a wonderful day!

    Looking For More SALMON Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious salmon recipes to enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

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

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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    Author's signature

    Recipe adapted from: New Life Promise-Live Smart Online Edition, Volume 10, page 32, by Isabel D. Price.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    Garlic Lime Baked Salmon
    Prep Time
    5 mins
    Cook Time
    18 mins
    Total Time
    23 mins
     

    Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.

    Category: Entree
    Cuisine: American
    Keyword: garlic lime baked salmon
    Servings: 2 fillets
    Calories Per Serving: 203 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • ½ pound skinless salmon fillets (2 fillets) approx. 4 oz. per fillet
    • ½ teaspoon creole seasoning to sprinkle lightly on fish
    • 2 teaspoons fresh lime juice
    • 1 teaspoon lime zest
    • cloves garlic minced
    • 2 teaspoons extra virgin olive oil
    • 2 teaspoons chopped fresh parsley
    Optional: additional chopped parsley and/or lime wedges for garnish
      Instructions
      1. Preheat oven to 400°F. (204° C.) before beginning. Prep time is minimal, so preheating oven will save time. Lay piece of parchment paper on baking sheet.

      2. Pat salmon fillets dry using paper towels, then place fillets on prepared baking sheet. Lightly sprinkle top of fish with Creole seasoning; set pan aside.

      3. Mix the lime juice, lime zest, minced garlic, olive oil and chopped parsley together in a medium sized bowl. Stir until fully combined.

      4. Spoon sauce evenly over salmon fillets, spreading evenly, and dividing mixture between both pieces. Use all of the sauce.

      5. Bake at 400°F (204°C) oven for 18-20 minutes, or until salmon is cooked through and flakes easily. When done, remove pan from the oven.

      6. Transfer salmon fillets to individual plates. OPTIONAL: Garnish with additional chopped parsley and/or a couple lime wedges (to squeeze juice on salmon). Serve immediately, and enjoy!

      Nutrition Facts
      Garlic Lime Baked Salmon
      Amount Per Serving (1 fillet (4 oz.))
      Calories 203 Calories from Fat 99
      % Daily Value*
      Fat 11g17%
      Saturated Fat 2g13%
      Polyunsaturated Fat 3g
      Monounsaturated Fat 5g
      Cholesterol 62mg21%
      Sodium 51mg2%
      Potassium 582mg17%
      Carbohydrates 2g1%
      Fiber 0.2g1%
      Sugar 0.2g0%
      Protein 23g46%
      Vitamin A 265IU5%
      Vitamin C 3mg4%
      Calcium 20mg2%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Garlic Lime Baked Salmon is simple to make, and tastes amazing! Only 5 minutes prep is needed before baking this flavorful, low-calorie dish.

      Chocolate Covered Strawberries

      Chocolate Covered Strawberries are EASY to make, decadent treats which can be enjoyed any time! They are made using only 3 ingredients.Chocolate Covered Strawberries are EASY to make, decadent treats which can be enjoyed any time! They are made using only 3 ingredients.

      I’ve been making chocolate covered strawberries for many, many years now (over 20), and never get tired of them! What tastes better than a huge, juicy, fresh strawberry coated in chocolate?

      Whether you want to serve chocolate covered strawberries at a fancy brunch, or just have them around for a nice treat, they are DELICIOUS!

      True Story

      When we were cruising to Alaska a few years ago, we ran into the Director of Restaurant Operations (whom I had met previously on a food galley tour and food demo on another cruise).

      After we visited with him, he secretly had a plate of chocolate covered strawberries delivered to us as a surprise. They were waiting for us when we returned to our room. Wasn’t that nice?

      Here’s a photo I took of a few of the strawberries we received, after we ate a few and shared the rest with our family.

      Note on a plate of chocolate covered strawberries sent to our room on a cruise.

      They were delicious and were such a wonderful, unexpected treat! This was a very kind and generous gift from this very busy professional, to us.

      Guess what? To be honest, I feel my homemade chocolate covered strawberries are just as delicious as those that were made by the team of culinary pros!

      So… I want to share with you how I make chocolate covered strawberries. They are quite simple to make, but look fabulous when served at a party, holiday, or brunch. They are usually one of the first treats to disappear, too! Here’s how to make them.

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

      Large, Fresh Strawberries!

      For the best chocolate covered strawberries, you will want to have large, fresh strawberries. The bigger the better, as far as I am concerned.

      Gently rinse the strawberries in a colander, but be sure to leave the green leaves/stem on the strawberries. This recipe is written to fully coat one dozen large strawberries with chocolate.

      Large fresh strawberries are needed to make chocolate covered strawberries.Strawberries in a colander are gently rinsed with water.

      DRY, DRY, DRY Those Strawberries!

      Now… here’s the most important part. DRY the strawberries really, really well. I gently place them on paper towels after rinsing and let them air dry for a few minutes.

      Then I hand dry each strawberry (GENTLY) between layers of paper towels. Water and chocolate are NOT friends, so take the time to do this right!

      It is vitally important the strawberries be absolutely dry before decorating them, so the chocolate will adhere, and won’t “seize up” from the water droplets. 

      The strawberries air dry on layers of paper towels.Each strawberry is gently patted completely dry using paper towels.

      Prepare The Chocolate For Dipping

      I use the microwave to melt the chocolate for the strawberries (easy!). A little bit of vegetable shortening is also added, which smooths out the chocolate, and allows for a nice firm, shiny finish on the strawberries.

      Place chocolate chips (we prefer semi-sweet) and vegetable shortening in a microwave-safe bowl. Place the bowl in the microwave and heat on High power for 45 seconds.

      Remove the bowl and stir the mixture as much as possible. Put it back in the microwave for 30 more seconds, remove and stir again.

      Continue this process in 30 second increments until the chocolate and shortening are melted, smooth and lump-free. Now you’re ready to dip the strawberries.

      A four photo collage showing various stages of melting the chocolate.

      Dipping The Strawberries

      Cover a baking sheet with wax paper. Take the DRY strawberries, one at a time, and dip them in the hot, melted chocolate, rotating them to cover. Gently hold the strawberry by the green leaves to do this.

      If necessary, use a spoon to add chocolate to the strawberry, covering all sides of the berry. Let the excess chocolate drip back into the bowl.

      A completely dry strawberry is dipped into the melted chocolate.Entire strawberry (except for leaves) is coated with melted chocolate.

      Carefully place the chocolate covered strawberry onto the wax paper-lined baking sheet. Repeat process with the remaining strawberries.

      Do not move the strawberries once you place them on the wax paper, and make sure to leave space between each one.

      If the chocolate firms up slightly as it cools, place it back in the microwave for about 20 seconds, then stir it again.

      Chocolate covered strawberries resting on wax paper-lined baking sheet.

      Decorate The Chocolate Covered Strawberries

      Once the chocolate has firmed up, they can be eaten, as is. HOWEVER I enthusiastically recommend decorating them to look a bit more fancy, and chilling them before serving!

      Make sure the chocolate is smooth again before using it to decorate. Use a fork to decoratively drizzle melted chocolate over the top of the strawberries.

      Do not move the strawberries while decorating them. Instead, drizzle the chocolate over them right where they are on the wax paper.

      You can use melted white chocolate (if desired, for contrast), or use the remaining chocolate in the bowl.

      TIP: If you will be using colorful sprinkles, drizzle a strawberry (one at a time) with chocolate. IMMEDIATELY add the sprinkles while the chocolate is still “wet”, so they will adhere.

      Four photo collage showing ways to decorate chocolate covered strawberries.

      Chill, Then ENJOY Chocolate Covered Strawberries

      Place the decorated chocolate covered strawberries (still on baking sheet) in a refrigerator to chill for an hour or so.

      Once chilled, they should be absolutely perfect for serving! The chocolate covering should be firm and ready to go.

      Carefully transfer the chocolate covered strawberries to a serving platter, serve, and enjoy these delicious treats.

      White plate with chocolate covered strawberries topped with colored sprinkles.

      Here you can see one of the chocolate covered strawberries sliced in half. Notice that the chocolate coating remains firm, even after cutting! That’s what you want!

      If you have any leftovers after serving (not sure you will, though), you can safely refrigerate them for 1-2 more days.

      A chocolate covered strawberry sliced in half to reveal the inside.

      That’s it! See how easy it is to make these wonderful desserts? I hope you have the opportunity to make these for a special occasion, or as a unique dessert for family and/or friends!

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

      Looking For More CHOCOLATE DESSERT Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some really delicious desserts you may enjoy that feature chocolate, including:

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

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

      Author's signature

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Chocolate Covered Strawberries
      Prep Time
      30 mins
      Cook Time
      0 mins
      Refrigeration Time (inactive prep)
      1 hr
      Total Time
      1 hr 30 mins
       

      Chocolate Covered Strawberries are EASY to make, decadent treats which can be enjoyed any time! They are made using only 3 ingredients.

      Category: Dessert
      Cuisine: All Cuisines
      Keyword: chocolate covered strawberries
      Servings: 12 large strawberries
      Calories Per Serving: 114 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 12 large strawberries (fresh)
      • 1 cup semi-sweet chocolate chips
      • 2 Tablespoons vegetable shortening
      • colored sprinkles (if using)
      Instructions
      1. Cover a baking sheet with wax paper.

      2. Gently rinse strawberries in a colander. Leave green leaves/stem attached. DRY strawberries really well. Place on paper towels after rinsing; let air dry a few minutes. Gently dry each strawberry between paper towels. It is vitally important the strawberries be absolutely dry so chocolate adheres, and won't "seize up".

      3. Place chocolate chips and vegetable shortening in microwave-safe bowl. Place bowl in microwave; heat on High for 45 seconds. Remove bowl and stir mixture as much as possible. Put bowl back in microwave for 30 more seconds on High, remove and stir again. Continue in 30 second increments until chocolate and shortening are melted, smooth and lump-free.

      4. Take DRY strawberries, one at a time, holding them carefully by the green leaves. Dip them in melted chocolate, rotating to cover all sides. If necessary, use a spoon to add chocolate to the strawberry to cover all sides. Let excess chocolate drip back into bowl.

      5. Carefully place chocolate covered strawberry onto wax paper-lined baking sheet. Repeat process with remaining strawberries. Don't move strawberries once on the wax paper; leave space between each one. If melted chocolate in bowl firms up as it cools, place back in the microwave for about 20 seconds; stir it again.

      6. Let chocolate on the strawberries firm up before decorating. Make sure remaining chocolate in bowl is warm and smooth again before using it to decorate. Use a fork to decoratively drizzle melted chocolate over the top of the strawberries. Do not move strawberries while decorating. Drizzle chocolate over them right where they are on the wax paper. TIP: If using colorful sprinkles, drizzle a strawberry (one at a time) with chocolate. IMMEDIATELY add sprinkles while chocolate is still "wet", so they adhere.

      7. Place baking sheet with strawberries in the refrigerator. Chill for at least 1 hour before transferring to a serving platter. Serve, and enjoy! Any leftovers can be stored in refrigerator for 1-2 days.

      Nutrition Facts
      Chocolate Covered Strawberries
      Amount Per Serving (1 chocolate covered strawberry)
      Calories 114 Calories from Fat 72
      % Daily Value*
      Fat 8g12%
      Saturated Fat 4g25%
      Trans Fat 0.3g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 3g
      Cholesterol 1mg0%
      Sodium 2mg0%
      Potassium 126mg4%
      Carbohydrates 10g3%
      Fiber 2g8%
      Sugar 7g8%
      Protein 1g2%
      Vitamin A 11IU0%
      Vitamin C 16mg19%
      Calcium 14mg1%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Chocolate Covered Strawberries are EASY to make, decadent treats which can be enjoyed any time! They are made using only 3 ingredients.

      Thousand Island Salad Dressing

      Homemade Thousand Island Salad Dressing is a cinch to make in only 5 minutes! Use it on your favorite green salads, hamburgers or patty melts!
      Homemade Thousand Island Salad Dressing is a cinch to make in only 5 minutes! Use it on your favorite green salads, hamburgers or patty melts!

      Today I’m going to share with you how simple it is to make homemade salad dressing in a few minutes, in the comfort of your own home. Simple and delicious is my favorite kind of recipe!

      I have quite a few homemade salad dressing recipes here on my blog, and always enjoy learning how to make them from scratch, at home.

      Thousand Island Salad Dressing is a cinch to make, and uses fairly “common” kitchen ingredients. This famous salad dressing is named after Thousand Islands, New York (apparently), where it is believed to have been first created.

      If you’re interested in learning more about the origins of Thousand Island Salad Dressing, you can do so HERE. Let me show you how to make this delicious salad dressing, lickety-split!

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

      Making Thousand Island Salad Dressing Is EASY!

      The ingredients you need to make thousand island salad dressing are mayonnaise, sour cream, ketchup, sweet pickle relish, red onion, white vinegar, sugar, garlic, salt and pepper.

      Measure, then place all ingredients except the salt and pepper into a medium-sized bowl, and stir until the salad dressing has been fully combined.

      Season with salt and pepper to suit your personal taste (it doesn’t take too much- start with 1/8 teaspoon, then add more, as desired).

      And just like that, you’ve made homemade thousand island salad dressing!  See how easy that was? You’ll probably also notice that this salad dressing is fairly THICK.

      Ingredients for thousand island salad dressing are measured into a bowl.

      Some people even add a hard-boiled egg to their dressing. I don’t care for it that way, but feel free to add a finely crumbled hard-boiled egg to the salad dressing if it makes you happy!

      You may also notice that the ingredients in thousand island salad dressing are similar to those in Russian Salad Dressing. That’s true, but did you know Russian Dressing also has horseradish in it? 

      Thousand Island Salad Dressing is mixed together in a silver, medium sized bowl.

      Check The Texture To Suit Your Preference

      Check out the texture of the thousand island salad dressing. You may like it very thick, but if you’re like me, you prefer it a bit thinner in texture.

      If desired, simply add a little bit of milk (in very small increments), and stir until the salad dressing reaches your desired consistency.

      A spoonful of thousand island salad dressing shows how thick it is.

      I typically add about 1-2 Tablespoons milk to mine to thin it slightly when I make it. This texture is completely YOUR CHOICE, of course.

      A bit of milk has been added, to thin out the salad dressing a bit.

      Storing The Salad Dressing

      Cover the bowl with plastic wrap and refrigerate the Thousand Island Salad Dressing at least 2-3 hours before serving, for best flavor.

      You can also transfer the salad dressing to an airtight container before refrigerating, if you prefer. I usually store mine in a canning jar.

      Thousand Island Salad Dressing can be stored safely in an airtight container in the refrigerator for up to 6-7 days. The recipe (as written) will yield about 1 cup of salad dressing, so it is fairly easy to use it up during that week.

      A glass canning jar is filled with thousand island salad dressing, then refrigerated.

      Serve The Thousand Island Salad Dressing

      After the thousand island salad dressing has been fully chilled, use it to top one of your favorite mixed green salads for added flavor!

      The salad dressing is also a wonderful condiment which can be used on burgers or patty melts. It is delicious, spread on a grilled patty melt with caramelized onions.

      A white plate holding a green salad with thousand island salad dressing on top.A patty melt can be spread with the thousand island dressing.

      Making thousand island salad dressing is so absolutely EASY, and I hope you have the opportunity to create this recipe. I think you’re going to really like it.

      Thanks for taking the time to visit this website today, and I invite you to come back again soon. Take care, may God bless you, and have a GREAT day!

      Looking For More SALAD DRESSING Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of homemade salad dressing recipes you may enjoy, including:

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

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

      Author's signature

      Original recipe source (and with thanks to Lauren Allen) at: tastesbetterfromscratch.com/thousand-island-dressing

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Thousand Island Salad Dressing
      Prep Time
      5 mins
      Cook Time
      0 mins
      Total Time
      5 mins
       

      Homemade Thousand Island Salad Dressing is a cinch to make in only 5 minutes! Use it on your favorite green salads, hamburgers or patty melts!

      Category: Salad Dressing
      Cuisine: American
      Keyword: thousand island salad dressing
      Servings: 8 (2 T. per serving)
      Calories Per Serving: 122 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • ½ cup mayonnaise
      • ¼ cup sour cream
      • 3 Tablespoons ketchup
      • 2 Tablespoons red onion finely diced
      • 2 Tablespoons sweet pickle relish
      • 1 Tablespoon white vinegar
      • teaspoons granulated sugar
      • 1 lg. clove garlic minced
      • *salt & pepper, to taste
      Instructions
      1. Place all ingredients except salt and pepper in a medium bowl; stir until fully combined. Season with salt/pepper to taste (it doesn't take too much- start with ⅛ teaspoon, then add more, as desired). Stir until combined.

      2. Check texture of the salad dressing. It is fairly thick. If you prefer it thinner, add small amount of milk (1-2 T. at a time). Add milk and stir until salad dressing reaches desired consistency.

      3. Cover bowl with plastic wrap; refrigerate salad dressing at least 2-3 hours before serving, for best flavor. Serve, and enjoy on a favorite green salad or burger.

      4. Store salad dressing in an airtight container in refrigerator up to 6-7 days.

      Recipe Notes

      NOTE: If interested in reducing the number of calories for this salad dressing, consider using light mayonnaise and/or light sour cream.

      Nutrition Facts
      Thousand Island Salad Dressing
      Amount Per Serving (1 (2 Tablespoons))
      Calories 122 Calories from Fat 99
      % Daily Value*
      Fat 11g17%
      Saturated Fat 2g13%
      Trans Fat 0.03g
      Polyunsaturated Fat 6g
      Monounsaturated Fat 3g
      Cholesterol 8mg3%
      Sodium 176mg8%
      Potassium 39mg1%
      Carbohydrates 5g2%
      Fiber 0.1g0%
      Sugar 4g4%
      Protein 0.5g1%
      Vitamin A 107IU2%
      Vitamin C 1mg1%
      Calcium 13mg1%
      Iron 0.1mg1%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Homemade Thousand Island Salad Dressing is a cinch to make in only 5 minutes! Use it on your favorite green salads, hamburgers or patty melts!

      Easy Slow Cooker Pulled Pork

      Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.
      Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.

      Looking for a simple way to cook a lot of meat to use in various recipes? This recipe for easy slow cooker pulled pork may be just the recipe you’re looking for!

      With as little as 5 minutes of hands-on prep time and a few common spices, you can have a large pork shoulder seasoned and cooking away in a slow cooker.

      After it cooks all day, you will be left with tender pork, that can be EASILY shredded, to use in a variety of dishes. Here’s how to make easy slow cooker pulled pork.

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

      Season The Pork 

      The ingredients I use to season the pork are salt, pepper, liquid smoke, garlic powder and onion powder. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Do NOT add the liquid smoke or water at this point.

      I use these very basic spices to season the pork, because once the meat is done cooking and shredded, it can be used for a variety of main dishes with different flavor combinations.

      Before seasoning, pat the pork shoulder dry by blotting it on all sides with paper towels. Sprinkle this seasoning mix over the entire surface of the pork shoulder, then place the pork shoulder into a large slow cooker.

      For this recipe I used a 7 pound pork butt, also known as pork shoulder or Boston pork butt. All these types of pork come from the SHOULDER of the pig.

      Onion powder, garlic powder, liquid smoke, salt and pepper help season the pulled pork.

      Combine the liquid smoke and water in a small container, then pour it around the outside edges of the pork, onto the bottom of the slow cooker.

      The liquid smoke will help flavor the meat with a semi-smoked flavor, which is helpful since we will not be cooking the pork on a smoker grill or BBQ. Liquid smoke can usually be found in most grocery stores, on the aisle with the BBQ sauces or condiments.

      Pork but is dried, seasoned and then placed in a slow cooker for 8 hours cooking on low.

      Time To Slow Cook The Seasoned Pork

      Put the lid on the slow cooker, and then cook the pork for about 8 hours on LOW setting. Let it cook away while you got to work or do other things during the day.

      After several hours you will begin to smell “good aromas” coming out of your slow cooker. No need to do anything else to the meat until it has finished slow cooking!

      For this recipe, you will want the finished pork to have an internal temperature of 200°F (or 93.33°C) This higher internal temperature will ensure the pork becomes VERY tender, which is what you want for easily shredding the meat.

      NOTE: If using a slightly smaller or larger pork shoulder, you may need to adjust the cooking time slightly.

      Easy slow cooker pulled pork is cooked on Low for 8 hours.

      What To Do When It Is Finished Cooking

      Once the pork has cooked the full time, and reaches an internal temperature of 200°F. (or 93.33°C), unplug or turn off the slow cooker.

      Let the pork rest (still covered in the slow cooker) for about 30 minutes. After it has rested, transfer the pork to a large bowl for shredding.

      Remove the bone from the pork. It should come off easily, with no problem at all. Don’t forget to also save the juice that remains in the slow cooker, okay? Okay.

      Shredding The Tender Cooked Pork

      The easiest way I have found to shred the meat is to use two forks. The meat should be so tender that you can EASILY pull the meat off using them.

      Continue shredding until all of the easy slow cooker pulled pork has been shredded. You should end up with a large pile of pulled pork.

      After the bone is removed (and accounting for shrinkage while cooking, I usually will end up with somewhere between 5-6 pounds of pulled pork.

      Cooked tender pork is shredded in a large bowl, using two forks

      The next thing I do is to ladle some of the juices from the slow cooker into the shredded pork. Pour it through a strainer to help filter out any pieces of fat, etc. that might be hanging out in the juices.

      By adding some (not all!) of the liquid back into the pulled pork, it ensures the meat will absorb some of the liquid and not be dry. The juices also adds back in some more flavor, too!

      Toss the pulled pork with the liquids to combine, adding more juices as you feel are necessary for “juicy pork”. Once the easy slow cooker shredded pork has cooled, it can be divided into freezer bags and stored for future meals.

      Juices from slow cooker are strainer into the pulled pork, to add additional flavor and moisture.Large blue bowl, full of the easy slow cooker pulled pork, ready to be used.

      What Can Easy Slow Cooker Pulled Pork Be Used For?

      There are a LOT of uses for this delicious pulled pork. Some of our favorite ways to use shredded pork is in burritos, tacos, enchiladas and tamales, adding additional Mexican seasonings, as desired.

      Burritos can be made using the pulled pork.Two tamales made with shredded pork, shown on a plate.

      Another of our favorite ways to use pulled pork is to add BBQ sauce and make BBQ pork sandwiches.  There are many ways available to enjoy it. YUM!

      BBQ shredded pork sandwiches, with spicy coleslaw on top of the meat.

      Storing The Pulled Pork For Other Meals

      I always save enough easy slow cooker pulled pork for a meal I make the same night as I cook the pork. All the extra shredded pork is divided into freezer storage bags, with about a pound of meat in each one.

      This is really convenient, because the next time I want to use pulled pork for another meal, all I have to do is thaw the package out, then use as I wish!

      It is a real timesaver to do this, and the pulled pork will store safely for several months in our freezer. Since it is not difficult to prepare the shredded pork, it comes in handy a month or two later when I want to use pulled pork again for a meal. WIN-WIN!

      Easy slow cooker pulled pork can be stored in freezer bags in a freezer.

       

      Looking For More PORK Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some truly delicious recipes featuring pork to choose from, including:

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

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

      Author's signature

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Easy Slow Cooker Pulled Pork
      Prep Time
      5 mins
      Cook Time
      8 hrs
      Resting Time (cooling)
      30 mins
      Total Time
      8 hrs 35 mins
       

      Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.

      Category: Main Dishes
      Cuisine: All Cuisines
      Keyword: slow cooker, pulled pork
      Servings: 19 (appro. 4 ounces per serving)
      Calories Per Serving: 131 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 7 pounds pork shoulder (or Boston butt roast) bone-in
      • 2 teaspoons salt
      • 2 teaspoons black pepper
      • teaspoons garlic powder
      • teaspoons onion powder
      • Tablespoons liquid smoke
      • ½ cup water
      Instructions
      1. Pat the pork shoulder dry by blotting it on all sides with paper towels.

      2. Combine salt, pepper, garlic powder and onion powder in a small bowl. Sprinkle the spices over entire surface of the meat. Put seasoned pork in a large slow cooker. Combine liquid smoke and water in a small container, then pour it around outside edges of the pork, onto the bottom of the slow cooker.

      3. Cook on LOW heat for 8 hours. The finished pork should reach an internal temperature of 200°F. (or 93.33℃) for easiest shredding. Turn off slow cooker; let pork rest for 30 minutes (still covered in slow cooker). NOTE: If using a slightly smaller or larger pork shoulder, you may need to adjust cooking time slightly.

      4. Remove bone from pork. It should come off easily. Transfer pork to a large bowl (reserving juice left in slow cooker). Shred the meat using two forks. The meat should be so tender you can EASILY shred it. Continue shredding until all pork has been shredded.

      5. Ladle some of the juices from slow cooker into the shredded pork. Pour it through a strainer to filter out any pieces of fat, etc that might be present By adding some (not all!) of the liquid back into the pulled pork, it ensures the meat will absorb some of liquid and not be dry. Juices also adds more flavor, too!Toss the pulled pork with the liquids to combine, Use in your favorite dishes. Enjoy!

      6. To store in freezer: let meat fully cool. Divide into freezer storage bags, and freeze up to several months. To use, thaw fully; add to favorite main dish recipes

      Recipe Notes

      Caloric estimate/calculation was made using 6 pounds of cooked, shredded pork, because the 7 pound pork used will reduce in volume when cooked, and also weigh less after the bone has been removed.

      Nutrition Facts
      Easy Slow Cooker Pulled Pork
      Amount Per Serving (1 (approximately 4 oz.))
      Calories 131 Calories from Fat 54
      % Daily Value*
      Fat 6g9%
      Saturated Fat 2g13%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 3g
      Cholesterol 59mg20%
      Sodium 314mg14%
      Potassium 305mg9%
      Carbohydrates 0.4g0%
      Fiber 0.1g0%
      Sugar 0.02g0%
      Protein 17g34%
      Vitamin A 6IU0%
      Vitamin C 1mg1%
      Calcium 14mg1%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on you Pinterest boards!Make Easy Slow Cooker Pulled Pork to use in many main dishes (5 minutes prep)! Great for BBQ sandwiches, tacos, enchiladas, burritos, etc.

      Cranberry Pecan Curried Rice

      Cranberry Pecan Curried Rice is a flavorful dish that’s easy to make! Recipe yields 4 servings and is a delicious side dish for many entrees.
      Cranberry Pecan Curried Rice is a flavorful dish that's easy to make! Recipe yields 4 servings and is a delicious side dish for many entrees.

      If you’re looking for a delicious, flavor-packed side dish to accompany a favorite meal, may I suggest you try cranberry pecan curried rice?

      I found the original recipe online, and made only a couple very slight changes to suit our taste and needs. Let me tell you- it’s yummy!

      From start to finish, this recipe takes only about 30-35 minutes, and is really easy to prepare! The rice is flavored with onion, garlic, butter, chicken broth, dried cranberries and toasted pecans, and seasoned with curry powder, ground ginger, salt and pepper.

      These ingredients combine wonderfully, and create a simply fantastic tasting rice side dish! Here’s how to make cranberry pecan curried rice:

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

      Cook The Rice

      Bring chicken broth and butter to a boil in a large saucepan over medium heat. Add rice to the broth, and stir to combine these ingredients. Now bring the liquid in the pan back to a boil again. 

       Once boiling, turn the heat down to a low simmer, and cover the pan. Let the rice cook (covered) without disturbing it, for about 20 minutes. When done, remove the pan from the heat.

      Chicken broth is heated with butter until the butter melts.Rice is added to the butter and broth mixture and cooked for 20 minutes.

      While The Rice Cooks…

      Use the time the rice is cooking to finish the rest of the recipe. Measure oil into a large (separate) saucepan, and heat it on Medium.

      Once hot, add chopped onions, and stir to combine. Cook the onions, stirring often, for 5-6 minutes. When done, the onions should be tender, translucent, and very lightly browned.

      Stir chopped pecans and minced garlic into the onion mixture, and let them cook for 2 more minutes on medium heat. Stir this often, so you don’t burn the garlic!

      Chopped onion is cooked in hot oil in a large saucepan for about 5 minutes.Minced garlic and chopped pecans are added to the cooked onion in the pan.

      Now For The Spices…

      Stir curry powder, ground ginger, salt and black pepper into the onion and pecan mixture in the pan. It smells fantastic right at this point, when those aromatic spices hit the hot pan.

      Curry powder, ground ginger, salt and pepper are added to the onion and pecan mixture.

      The rice should be finished cooking right around this time. Once done, remove the pan from the heat, use a fork to fluff the rice, then add the hot rice to the saucepan with the onion mixture.

      Stir everything together, until the spices and other ingredients are well combined with the hot rice. Now you’re ready for the final step!

      Once fully cooked, the pan of rice is fluffed using a fork.Cooked rice and water are added to the saucepan, and combined with the onion mixture.

      Final Step

      The last step is to add dried cranberries and chopped, fresh parsley into the hot spiced rice! This gives the rice a pop of color, too.

      Give the rice a good stir until everything is combined. Now this yummy cranberry pecan curried rice is hot, and ready to be served and enjoyed.

      Dried cranberries and chopped parsley are added to the rice and stirred to combine.

      Serve The Cranberry Pecan Curried Rice

      Transfer the cranberry pecan curried rice onto a serving plate or into a serving bowl. Garnish the top with sprigs of fresh parsley, if desired, and serve!

      The rice has WONDERFUL flavor, thanks to the warming spices of curry powder and ground ginger. When I made this dish the first time, I couldn’t stay out of it, because it is SO GOOD! 

      Cranberry Pecan Curried Rice is garnished with fresh parsley and served on a platter.A forkful of the cranberry pecan curried rice, with the remaining rice in the background.

      Every bite of the cranberry pecan curried rice is packed with warm flavors, and I think you’ll love it! The rice pairs well with many different meat dishes.

      We enjoy it with shrimp kabobs, but it’s a great accompaniment for chicken, beef, pork and other seafood dishes, as well. It is so versatile, and is really quite simple to prepare.

      I’m confident you, your family members and other dinner guests will really enjoy this dish! The recipe can be doubled or tripled to suit your needs, too!

      Cranberry pecan curried rice can be a simple weeknight side dish, or you can go all out and serve it for holidays like Christmas or Thanksgiving! YUM!

      Shrimp kabobs on a plate, with the cranberry pecan curried rice on the side.

      I hope you have the chance to try this no-fuss recipe for cranberry pecan curried rice, because it is truly delicious! It’s a very versatile side dish that will pair well with lots of main dishes.

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

      Looking For More RICE SIDE DISH Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of side dishes featuring rice you might want to check out, including:

      Want More Recipes? Get My FREE Newsletter!

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

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

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      Author's signature

      Original recipe source, (and with thanks to Jillian Wade) at: foodfolksandfun.net/cranberry-pecan-curry-rice/

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Cranberry Pecan Curried Rice
      Prep Time
      10 mins
      Cook Time
      25 mins
      Total Time
      35 mins
       

      Cranberry Pecan Curried Rice is a flavorful dish that's easy to make! Recipe yields 4 servings and is a delicious side dish for many entrees.

      Category: Side Dish
      Cuisine: All Cuisines
      Keyword: cranberry pecan curried rice
      Servings: 4 servings
      Calories Per Serving: 327 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • cups chicken broth
      • 1 cup Basmati rice or long grain white rice
      • ½ Tablespoon butter
      • 1 Tablespoon olive oil
      • ½ medium yellow onion peeled, diced
      • 2 large garlic cloves minced
      • cup chopped pecans
      • Tablespoons water
      • 1 Tablespoon curry powder
      • 1 teaspoon ground ginger
      • ¼ teaspoon salt
      • teaspoon black pepper
      • cup dried cranberries
      • 1 Tablespoon chopped fresh parsley (+ more for garnish, if desired)
      Instructions
      1. Bring chicken broth and butter to a boil in a large saucepan over Medium heat. Add rice; stir to combine. Bring liquid back to a boil again, then reduce heat to a low simmer; cover pan. Cook rice (covered) for about 20 minutes. When done, remove pan from heat.

      2. While rice cooks, heat oil on Medium heat in a separate large saucepan on Medium. Once hot, add onions; stir to combine. Cook onions, stirring often, for 5-6 minutes. Onions should become tender, translucent, and very lightly browned.

      3. Stir pecans and garlic into onion mixture; cook 2 minutes on Medium heat, stirring often to not burn the garlic. Add curry powder, ginger, salt and pepper to pan; stir to combine.

      4. Once rice is done cooking, remove pan from heat. Use a fork to fluff the rice, then stir hot rice into the onion mixture. Add dried cranberries and chopped, fresh parsley to hot rice; stir to fully combine all ingredients.

      5. Transfer rice to serving dish. Top with more parsley, if desired. Serve and enjoy!

      Nutrition Facts
      Cranberry Pecan Curried Rice
      Amount Per Serving (1 (1/4 of total))
      Calories 327 Calories from Fat 108
      % Daily Value*
      Fat 12g18%
      Saturated Fat 2g13%
      Trans Fat 0.1g
      Polyunsaturated Fat 3g
      Monounsaturated Fat 7g
      Cholesterol 6mg2%
      Sodium 544mg24%
      Potassium 177mg5%
      Carbohydrates 50g17%
      Fiber 3g13%
      Sugar 9g10%
      Protein 5g10%
      Vitamin A 151IU3%
      Vitamin C 3mg4%
      Calcium 40mg4%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Cranberry Pecan Curried Rice is a flavorful dish that's easy to make! Recipe yields 4 servings and is a delicious side dish for many entrees.

      Strawberry Oatmeal Pancakes

      Strawberry Oatmeal Pancakes are an easy to make, yummy breakfast! Chopped fresh strawberries, brown sugar and cinnamon provide GREAT flavor!
      Strawberry Oatmeal Pancakes are an easy to make, yummy breakfast! Chopped fresh strawberries, brown sugar and cinnamon provide GREAT flavor!

      Years ago I found a recipe for oatmeal pancakes in an old cookbook I had. Over the years I never tried that particular recipe, and truthfully almost forgot about it.

      Years later I came upon the original recipe and decided to play around with the ingredients a bit, and add fresh strawberries to the batter, for a different taste!

      This recipe is the result, and I think these strawberry oatmeal pancakes taste great. They are simple to make, and have a wonderful flavor I believe you’ll enjoy.

      The recipe (as written) will yield approximately 10 strawberry oatmeal pancakes. Here’s how to make them.

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

      Soak The Oats

      Measure old fashioned oats into a medium sized bowl. Pour milk over the oats, then give them a quick stir. Let the oats soak in the milk for 10 minutes.

      Old fashioned oats are soaked in milk to soften.

      Make The Pancake Batter

      After the oats have finished soaking, it’s time to make the pancake batter. In a small bowl, sift together flour, brown sugar, salt, cinnamon, and baking powder.

      Pour these sifted dry ingredients into the bowl with the soaked oats and milk, and stir only until the ingredients are combined.

      Stir a lightly beaten egg and oil into the batter until they’ve been incorporated (don’t overmix). If you feel the batter is too thin, stir in a Tablespoon or two more of the flour.

      Dry ingredients for pancakes are added to the soaked oats in milk.An egg and oil are added to the pancake batter, and stirred to combine.

      Add chopped strawberries to the batter, and gently fold them in, until they’re combined. Now you’re ready to make strawberry oatmeal pancakes!

      Chopped fresh strawberries are added to the pancake batter.Once combined, the strawberry oatmeal pancakes batter is ready for cooking.

      Let’s Make Some Pancakes!

      Prepare a griddle or large skillet by brushing it with cooking oil and heating it. Once the griddle or skillet is hot, pour 1/4 cup of batter onto the hot surface for each pancake.

      Let the pancakes cook on medium heat, until they’re lightly browned on the bottom. Bubbles will also form around the edges of the pancakes and the top will be slightly set.

      Carefully flip the pancakes over with a spatula, and cook until the other side has browned and the pancakes are cooked all the way through.

      Repeat this process with the remaining batter. You should have enough of the batter to make about 10 pancakes.

      Strawberry oatmeal pancakes, cooking on a lightly oiled griddle.The strawberry oatmeal pancakes are browned on the bottom, then flipped.

      Serve The Strawberry Oatmeal Pancakes

      Transfer the strawberry oatmeal pancakes to a serving platter or to individual plates. Garnish each plate with a couple ripe strawberries for a pop of color, if desired.

      Top the pancakes with a bit of softened butter, and drizzle the pancakes with syrup. Serve immediately while still hot, and ENJOY!

      Plate of strawberry oatmeal pancakes, with butter, syrup and fresh strawberries.A close up of one of the pancakes, with two strawberries on the side.

      You can see the little pieces of strawberries inside the pancakes. YUM!

      You can see the strawberries inside one of the strawberry oatmeal pancakes.

      This is such a simple recipe for delicious pancakes! I hope you have the opportunity to make them, and trust you and those you love will enjoy this dish.

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

      Looking For More PANCAKE Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful pancake recipes to check out, including:

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

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      The Grateful Girl Cooks!
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      Author's signature

      Recipe adapted from: “Country Cooking Made Easy” (orig. recipe by Judy Wuest), page 54, published by Firefly Books, 2013

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Strawberry Oatmeal Pancakes
      Prep Time
      10 mins
      Cook Time
      5 mins
      Total Time
      15 mins
       

      Strawberry Oatmeal Pancakes are an easy to make, yummy breakfast! Chopped fresh strawberries, brown sugar and cinnamon provide GREAT flavor!

      Category: Breakfast, Brunch
      Cuisine: American
      Keyword: strawberry oatmeal pancakes
      Servings: 10 pancakes (approx.)
      Calories Per Serving: 109 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 cup old fashioned oats
      • cups milk
      • ½ cup all purpose flour + more, if needed to thicken batter
      • Tablespoons brown sugar light or dark
      • ¾ Tablespoon baking powder
      • ½ teaspoon cinnamon
      • ½ teaspoon salt
      • 1 large egg lightly beaten
      • 2 Tablespoons vegetable oil or other neutral oil
      • ¾ cup chopped fresh strawberries
      Instructions
      1. Measure oats into medium bowl. Add milk; stir. Let oats soak for 10 minutes.

      2. Sift flour, brown sugar, cinnamon, salt and baking powder together in small bowl. Pour into bowl with soaked oats and milk. Stir only until combined. Add egg and oil to batter until incorporated (don't overmix). If batter is too thin, stir in 1-2 T. more flour. Add chopped strawberries; gently fold them in, until combined.

      3. Prepare griddle or large skillet by brushing it with cooking oil. Heat griddle on medium-high (electric skillet=375℉). Once griddle is hot, pour 1/4 cup of batter onto hot surface for each pancake. Cook pancakes on medium-high heat until lightly browned on the bottom. Bubbles will form around edges of pancakes; top will be slightly set. Carefully flip pancakes over with a spatula; cook until other side has browned/pancakes are cooked through. Repeat with remaining batter.

      4. Transfer pancakes to plates. Serve with butter and pancake syrup. Enjoy!

      Nutrition Facts
      Strawberry Oatmeal Pancakes
      Amount Per Serving (1 pancake)
      Calories 109 Calories from Fat 36
      % Daily Value*
      Fat 4g6%
      Saturated Fat 1g6%
      Trans Fat 0.02g
      Polyunsaturated Fat 2g
      Monounsaturated Fat 1g
      Cholesterol 20mg7%
      Sodium 137mg6%
      Potassium 200mg6%
      Carbohydrates 15g5%
      Fiber 1g4%
      Sugar 4g4%
      Protein 3g6%
      Vitamin A 86IU2%
      Vitamin C 6mg7%
      Calcium 88mg9%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Strawberry Oatmeal Pancakes are an easy to make, yummy breakfast! Chopped fresh strawberries, brown sugar and cinnamon provide GREAT flavor!

       

      Turkey Veggie Stir Fry

      Turkey Veggie Stir Fry is an easy, low-fat meal, using ground turkey and veggies cooked in an Asian sauce, then served on top of white rice.
      Turkey Veggie Stir Fry is an easy, low-fat meal, using ground turkey and veggies cooked in an Asian sauce, then served on top of white rice.

      If you’re looking for a recipe for a low-calorie but great tasting main dish, may I suggest this turkey veggie stir fry? I think you will really enjoy it!

      Occasionally I love reading through my cookbooks (I collect them) to find new ideas or recipes I have overlooked in the past. This recipe came from one of my older WW cookbooks from about 5 years ago.

      The recipe sounded interesting to me, so I made it, and was pleasantly surprised at the results! This dish has ground turkey breast and several veggies in a delicious sauce, served on a bed of rice.

      Turkey Veggie Stir Fry is a filling, colorful, healthy and hearty meal! Here’s how to make it.

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

      First Step – Cook Rice And Prep The Veggies!

      TIP: Start the rice cooking (stovetop or rice cooker) before starting the recipe, so it is fully cooked and HOT when this dish is ready to be served.

      It is helpful to prep the “add-in” veggies before beginning to cook this dish. That way, they’re ready to go as you make this dish, allowing you to make this meal in less time.

      Thaw the frozen peas while you chop, mince or dice green onions, carrots, red bell peppers, garlic, fresh ginger, and cilantro. Once this step is done, you’re ready to go!

      Scallions, carrots, red bell peppers, garlic, ginger, cilantro and peas are prepped and ready!

      Cook Some Veggies

      Heat 2 teaspoons of canola oil in a large skillet using Medium-High heat. When the oil is hot (but not smoking), stir in the diced red bell peppers and carrots.

      Cook the bell peppers and carrots for 3 minutes, stirring often, until they have softened slightly in texture.

      Stir in fresh grated ginger and minced garlic, and cook, stirring constantly for 30 seconds (don’t burn the garlic!) 

      Red bell peppers and carrots are cooked in oil until softened, in a large skillet.Minced garlic and fresh grated ginger are stirred into the veggies in the skillet.

      Cook The Ground Turkey

      Add the ground turkey to the skillet and cook it on Medium-High heat, until the meat is fully cooked through and no longer pink in color. This will take about 4-5 minutes.

      As the ground turkey cooks, break the meat up into small bite-sized pieces using a spoon, spatula or fork.  

      Ground turkey breast is added to veggies in skillet and is cooked.A wooden spoon is used to break the ground turkey into small pieces while it cooks.

      Add More Veggies To The Stir Fry

      Once the ground turkey is fully cooked (and no longer pink), stir in the chopped scallions (green onions) until combined.

      Cook everything, stirring often, for about 1 minute, or until the green onions have slightly softened.

      Chopped scallions (green onions) are stirred into the turkey veggie stir fry.

      Add the peas, soy sauce, sesame oil, salt, and red pepper flakes to the rest of the ingredients in the skillet.

      Continue to cook the turkey veggie stir fry for 2 minutes, or until the peas are heated through with the rest of the ingredients.

      Transfer the skillet OFF of the heat, and immediately stir in chopped cilantro until it has been incorporated into the dish. Serve immediately.

      Peas and Asian sauce ingredients are added to the turkey veggie stir fry.Chopped cilantro is stirred into the stir fry, off of the heat.

      Time To Serve The Turkey Veggie Stir Fry

      Now it’s time to enjoy this delicious turkey veggie stir fry! The recipe makes enough for 4 main dish servings.

      For each serving, place half a cup of hot cooked rice on a plate (or in a bowl), then top with about 1½ cups of the turkey and veggie mixture.

      Sprinkle each portion with sesame seeds. Serve while hot, and enjoy this tasty, filling, low-calorie, and healthy meal.

      The turkey veggie stir fry is served hot, on a bed of white rice.A serving of the turkey veggie stir fry, placed on top of white rice.

      I hope you have the opportunity to try this simple recipe for turkey veggie stir fry! We enjoy it, and trust you will, as well.

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

      Looking For More TURKEY Recipes?

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

      Want More Recipes? Get My FREE Newsletter!

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

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

      Find Me On Social Media:

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

      Original recipe source: “The Essential WW Freestyle Cookbook”, page 49, published in 2018 by Weight Watchers, Int’l., Inc.

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Turkey Veggie Stir Fry
      Prep Time
      13 mins
      Cook Time
      12 mins
      Total Time
      25 mins
       

      Turkey Veggie Stir Fry is an easy, low-fat meal, using ground turkey and veggies cooked in an Asian sauce, then served on top of white rice.

      Category: Main Dish
      Cuisine: American
      Keyword: turkey veggie stir fry
      Servings: 4 (each serving is ½ C. rice + 1½ C. turkey/veggies)
      Calories Per Serving: 308 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 teaspoons canola oil
      • 1 medium red bell pepper seeded, diced
      • 1 large carrot peeled, diced
      • 2 cloves garlic minced
      • 1 Tablespoon fresh ginger peeled, finely grated
      • 1 pound ground skinless turkey breast
      • 4 scallions (green onions) thinly sliced (white and green parts)
      • 1 cup frozen green peas thawed
      • 2 Tablespoons soy sauce (low-sodium, if available)
      • 2 teaspoons dark sesame oil
      • ¼ teaspoon salt
      • teaspoon red chili pepper flakes
      • ¼ cup chopped fresh cilantro
      • cups hot cooked white rice
      • 1 Tablespoon sesame seeds lightly toasted, if desired
      Instructions
      1. Heat canola oil on Medium-High in a large skillet. When oil is hot (but not smoking), stir in red bell peppers and carrots. Cook for 3 minutes, stirring often, until they've softened slightly. Stir in ginger and garlic; cook, stirring constantly for 30 seconds (don't burn the garlic). 

      2. Add ground turkey to the skillet; cook on Medium-High, until meat is cooked through and no longer pink in color (about 5 minutes). As turkey cooks, break the meat into small bite-sized pieces using a spoon, spatula or fork. 

      3. Stir in green onions until combined. Cook, stirring often, for 1 minute, or until green onions soften slightly.

      4. Add peas, soy sauce, sesame oil, salt, and red pepper flakes to skillet. Cook for 2 minutes, or until peas are heated through. Move skillet OFF the heat; immediately stir in chopped cilantro until incorporated. Serve immediately.

      5. For each serving, place ½ cup of rice on plate (or in bowl); top with 1½ cups of turkey/veggie mix. Sprinkle with sesame seeds. Serve hot, and enjoy!

      Nutrition Facts
      Turkey Veggie Stir Fry
      Amount Per Serving (1 (½ cup rice, 1½ cups turkey/veggies))
      Calories 308 Calories from Fat 72
      % Daily Value*
      Fat 8g12%
      Saturated Fat 1g6%
      Trans Fat 0.03g
      Polyunsaturated Fat 3g
      Monounsaturated Fat 3g
      Cholesterol 62mg21%
      Sodium 511mg22%
      Potassium 654mg19%
      Carbohydrates 28g9%
      Fiber 4g17%
      Sugar 5g6%
      Protein 32g64%
      Vitamin A 4450IU89%
      Vitamin C 57mg69%
      Calcium 61mg6%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!

      Turkey Veggie Stir Fry is an easy, low-fat meal, using ground turkey and veggies cooked in an Asian sauce, then served on top of white rice.