Category Archives: Main Dishes

Chicken-Turkey, Main Dishes, Recipes

ACCIDENTAL CHICKEN

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4 Servings Prep/Total Time 25 Min.
INGREDIENTS
4  tablespoons olive oil

2  tablespoons balsamic vinegar

2  tablespoons soy sauce

4-8  tablespoons honey

4 boneless, skinless chicken breast halves

Hot steamed rice (optional)
DIRECTIONS
1. Mix oil, vinegar, soy sauce and 4 tablespoons honey together in a bowl. For a sweeter sauce, add up to 2 tablespoons more honey. Add chicken; allow to marinate for at least 5 minutes.

2. Heat a skillet over medium heat; add chicken and all the marinade. Cover; simmer 8 minutes per side.

3. Serve with steamed rice (optional) and some of the cooked marinade as a sauce

Note: This recipe can be doubled or tripled.

 

 

Chicken-Turkey, Main Dishes, Recipes

Pineapple Dragon Stir Fry

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4-6 Servings

Ingredients

Amount Measurement Ingredient
2 cups Minute® White Rice, uncooked
1 can (20 oz.) pineapple chunks
1/2 cup water
1/3 cup low sodium soy sauce
1 Tbsp low sodium soy sauce
2 Tbsps cornstarch, divided
3/4 tsp crushed red pepper, optional
3/4 tsp garlic powder
1 lb boneless skinless chicken breasts, cut into strips
2 Tbsps vegetable oil
2 cups broccoli florets
3/4 cup red bell pepper, cut into chunks
1   small carrot, thinly sliced diagonally
1 tsp fresh ginger, minced

Directions

    1. Prepare rice according to package directions.
    2. Drain pineapple; reserve 1/4 cup juice.
    3. Stir together in small bowl reserved juice, water, 1/3 cup soy sauce, 1 tablespoon cornstarch, red pepper (if desired) and garlic powder, set aside.
    4. Combine chicken with remaining 1 tablespoon each cornstarch and soy sauce, in medium bowl. Heat oil in wok or large non-stick skillet over medium-high heat. Add chicken and stir fry 4 to 5 minutes or until lightly browned. Add broccoli, bell pepper, carrot and ginger; stir fry 4 minutes or until just tender. Add reserved soy sauce mixture; cook stirring, 2 to 3 minutes or until sauce boils and thickens. Stir in pineapple chunks and heat through.
    5. Serve over rice.

 

 

Beef, Main Dishes, Recipes

Barbecued Beef Sandwiches

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12 Servings Prep: 20 Min. Cook: 8-1/4 Hours

Ingredients

    1. 1 boneless beef chuck roast (3 pounds)
    2. 1-1/2 cups ketchup
    3. 1/4 cup packed brown sugar
    4. 1/4 cup barbecue sauce
    5. 2 tablespoons Worcestershire sauce
    6. 2 tablespoons Dijon mustard
    7. 1 teaspoon Liquid Smoke, optional
    8. 1/2 teaspoon salt
    9. 1/4 teaspoon garlic powder
    10. 1/4 teaspoon pepper
    11. 12 sandwich buns, split
    12. Sliced onions, dill pickles and pickled jalapenos, optional

Directions

    1. Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef.
    2. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid.
    3. Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Yield: 12 servings.

 

Beef, Main Dishes, Recipes

Flavorful Pot Roast

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12-15 Servings Prep: 10 Min.  Cook: 7 Hours

Ingredients

    1. 2 boneless  (2-1/2 pounds each)or 1- 5 lb. rump,shoulder or eye of round roast
    2. 1 envelope ranch salad dressing mix
    3. 1 envelope Italian salad dressing mix
    4. 1 envelope brown gravy mix
    5. 1/2 cup water

Directions

    1. Place the chuck roasts in a 5-qt. slow cooker. In a small bowl, combine the salad dressing and gravy mixes; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. If desired, thicken cooking juices for gravy. Yield: 12-15 servings.

 

 

 

 

Chicken-Turkey, Main Dishes, Recipes

Swiss Chicken Rolls

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4 Servings Prep: 20 Min. Bake: 20 Min.

Ingredients

    1. 4 boneless skinless chicken breast halves (5 ounces each)
    2. 4 slices Swiss cheese (3/4 ounce each)
    3. 4 thin slices prosciutto or deli ham
    4. 2 tablespoons butter
    5. 2 tablespoons olive oil
    6. 1/2 cup chopped onion
    7. 2 small garlic cloves, minced
    8. 2 teaspoons all-purpose flour
    9. 2/3 cup marsala wine or chicken broth
    10. 4 teaspoons minced fresh parsley
    11. 2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
    12. 2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
    13. Dash salt
    14. Dash pepper

Directions

    1. Flatten chicken to 1/4-in. thickness; place one cheese and prosciutto slice down the center of each. Roll up jelly-roll style, starting with a short side; secure with toothpicks.
    2. In a small skillet brown chicken in butter and oil on all sides; transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20-25 minutes or until chicken juices run clear.
    3. Meanwhile, in the same skillet, saute onion and garlic until tender. Stir in flour until blended; gradually add wine. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Discard toothpicks from chicken rolls; serve with sauce. Yield: 4 servings.

 

Beef, Main Dishes, Recipes

Mozzarella Meat Loaf

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8-10 Servings Prep: 10 Min. Bake: 1 Hour-25 Min.

Ingredients

    1. 2 pounds lean ground beef (90% lean)
    2. 2 eggs, lightly beaten
    3. 1 cup saltine cracker crumbs
    4. 1 cup milk
    5. 1/2 cup grated Parmesan cheese
    6. 1/2 cup chopped onion
    7. 1-1/2 teaspoons salt
    8. 1 can (8 ounce) pizza sauce
    9. 3 slices part-skim mozzarella cheese, halved
    10. Green pepper rings, optional
    11. Sliced mushrooms, optional
    12. 2 tablespoons butter, optional
    13. Chopped fresh parsley, optional

Directions

    1. Mix beef, eggs, crumbs, milk, Parmesan cheese, onion, salt and oregano. Shape into a loaf and place in a greased 9-in. x 5-in. loaf pan. Bake at 350° for 1-1/4 hours or until no pink remains; drain.
    2. Spoon pizza sauce over loaf and top with mozzarella cheese slices. return to oven for 10 minutes or until the cheese is melted.
    3. Meanwhile, if desired, saute green pepper and mushrooms in butter; arrange on top of meat loaf. Sprinkle with parsley if desire. Yield: 8-10 servings.

 

 

 

Beef, Main Dishes, Recipes

Melt-in-Your-Mouth Meat Loaf 

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6 Servings Prep: 15 Min. Cook: 5-1/4 Hours + Standing

Ingredients

    1. 2 eggs
    2. 3/4 cup milk
    3. 2/3 cup seasoned bread crumbs
    4. 2 teaspoons dried minced onion
    5. 1 teaspoon salt
    6. 1/2 teaspoon rubbed sage
    7. 1-1/2 pounds ground beef
    8. 1/4 cup ketchup
    9. 2 tablespoons brown sugar
    10. 1 teaspoon ground mustard
    11. 1/2 teaspoon Worcestershire sauce

Directions

    1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist). Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until no pink remains and a meat thermometer reads 160°.
    2. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before slicing. Yield: 6 servings.

 

Main Dishes, Recipes, Seafood

Comforting Tuna Casserole

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4 Servings Prep: 15 Min. Bake: 20 Min.

Ingredients

    1. 3-1/2 cups uncooked wide egg noodles
    2. 12 teaspoons butter, divided
    3. 8 teaspoons all-purpose flour
    4. 1/2 teaspoon salt
    5. Dash pepper
    6. 1-1/2 cups 2% milk
    7. 1 package (8 ounces) cream cheese, softened
    8. 2 pouches (2-1/2 ounces) albacore white tuna in water or (canned tuna drained)
    9. 4 tablespoons diced pimientos
    10. 4 teaspoons minced chives
    11. 4 slices Muenster cheese (3/4 ounce each)or other white cheese
    12. 4 tablespoons soft bread crumbs

Directions

    1. Cook noodles according to package directions. Meanwhile, in a small saucepan, melt 10 teaspoons butter. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add the cream cheese, tuna, pimientos and chives. Cook and stir until cheese is melted.
    2. Drain noodles. Spread 1/2 cup tuna mixture into a 2-qt. baking dish or 9×13 pan coated with cooking spray. Layer with half of the noodles, 1/2 cup tuna mixture and one slice of cheese. Repeat layers.
    3. In a small microwave-safe bowl, melt remaining butter; stir in bread crumbs. Sprinkle over top of casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 4 servings.

 

Main Dishes, Recipes, Seafood

De-Lightful Tuna Casserole

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5 Servings Prep: 15 Min. Bake: 25 Min.

Ingredients

    1. 1 package (7 ounces) elbow macaroni
    2. 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
    3. 1 cup sliced fresh mushrooms
    4. 1 cup (4 ounces) shredded reduced-fat cheddar cheese
    5. 1 cup fat-free milk
    6. 1 can (6 ounces) light water-packed tuna, drained and flaked
    7. 2 tablespoons diced pimientos
    8. 3 teaspoons dried minced onion
    9. 1 teaspoon ground mustard
    10. 1/4 teaspoon salt
    11. 1/3 cup crushed cornflakes

Directions

    1. Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well.
    2. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 5 servings.

 

 

Main Dishes, Pork-Sausage, Recipes

Creamy Ham & Potatoes

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4 Servings Prep: 20 Min. Cook: 5-6 Hours

Ingredients

    1. 4 large red potatoes, cubed
    2. 2/3 cup cubed process cheese (Velveeta)
    3. 1- 1/2 cups cubed fully cooked ham
    4. 2 tablespoons dried minced onion
    5. 1- 1/3 cups condensed cream of celery soup, undiluted
    6. 1-1/3 cups 2% milk
    7. 2 tablespoons all-purpose flour
    8. 1/2 teaspoon pepper

Directions

    1. In a greased 1-1/2-qt. slow cooker, layer the potatoes, cheese, ham and onion.
    2. In a small bowl, combine soup and milk; whisk in flour and pepper. Pour over potatoes. Cover and cook on low for 5-6 hours or until potatoes are tender. Stir before serving. Yield: 4 servings.