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Archive for the ‘main dish’ Category

Mediterranean One-Dish Meal

Mediterranean One-Dish Meal

Ingredients
3/4 pound Italian turkey sausage links, cut into 1-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/4 cup Greek olives
1 teaspoon dried oregano
1/2 cup quinoa, rinsed
3 cups fresh baby spinach
1/2 cup crumbled feta cheese

Directions
In a large nonstick skillet coated with cooking spray, cook sausage and onion over medium heat until sausage is browned and onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives and oregano; bring to a boil.

Stir in quinoa. Top with spinach. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Sprinkle with cheese. Yield: 4 servings.

Editor’s Note: Look for quinoa in the cereal, rice or organic food aisle

NOTE
You can use any kind of Italian sausage in this.s

Recipe found here: Mediterranean One-Dish Meal

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Chicken with Rosemary Butter Sauce

Chicken with Rosemary Butter Sauce

Ingredients
4 boneless skinless chicken breast halves (4 ounces each)
4 tablespoons butter, divided
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary

Directions
In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side or until a thermometer reads 165°. Remove and keep warm.

Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining butter until blended. Serve sauce with chicken. Yield: 4 servings.

Recipe found here: Chicken with Rosemary Butter Sauce

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Bacon Breakfast Pizza

Bacon Breakfast Pizza

Ingredients
1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons olive oil, divided
6 eggs
2 tablespoons water
1 package (3 ounces) real bacon bits
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese

Directions
Unroll crust into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Brush with 1 tablespoon oil. Prick dough thoroughly with a fork. Bake at 400° for 7-8 minutes or until lightly browned.

Meanwhile, in a small bowl, whisk eggs and water. In a small skillet, heat remaining oil until hot. Add eggs; cook and stir over medium heat until completely set.

Spoon eggs over crust. Sprinkle with bacon and cheeses. Bake 5-7 minutes longer or until cheese is melted. Yield: 8 slices.

Recipe found here: Bacon Breakfast Pizza

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Flavorful Chicken Fajitas

Flavorful Chicken Fajitas

Ingredients
4 tablespoons canola oil, divided
2 tablespoons lemon juice
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breast, cut into thin strips
1/2 medium sweet red pepper, julienned
1/2 medium green pepper, julienned
4 green onions, thinly sliced
1/2 cup chopped onion
6 flour tortillas (8 inches), warmed
Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions
In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

Recipe found here: Flavorful Chicken Fajitas

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Beef 'n' Biscuit Bake
Beef ‘n’ Biscuit Bake

Ingredients
pound ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/4 cup milk
2 tablespoons finely chopped onion
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup cubed process cheese (Velveeta)
1 tube (12 ounces) refrigerated biscuits
2 to 3 tablespoons butter, melted
1/3 cup yellow cornmeal

Directions
Preheat oven to 375°. In a saucepan over medium heat, cook beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, 10 minutes.

Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to oven 10-12 minutes or until biscuits are lightly browned and cooked through. Yield: 6-8 servings

Recipe found here: Beef ‘n’ Biscuit Bake

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Buffet Sandwich

Buffet Sandwich

Ingredients
1 loaf unsliced French bread (1 pound)
3 to 4 tablespoons mayonnaise
2 tablespoons butter, softened
1 tablespoon prepared mustard
10 lettuce leaves
5 thin slices deli ham, halved
5 slices pimiento loaf, halved, optional
10 slices salami
5 slices Swiss cheese, halved
5 slices part-skim mozzarella cheese, halved
10 thinly sliced red or green bell pepper rings

Directions
Cut bread into 22 slices, leaving slices attached at the bottom. Cut off and discard the end pieces. In a small bowl, combine the mayonnaise, butter and mustard until blended. Spread over every other slice of bread.

Between the slices spread with mayonnaise mixture, place a lettuce leaf, the meats, cheeses and one pepper ring. To serve, cut completely through the loaf, forming sandwiches. Yield: 10 servings.

Recipe found here: Buffet Sandwich

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Creamy Noodle Casserole

Creamy Noodle Casserole

Ingredients
1 package (12 ounces) egg noodles
1 package (16 ounces) frozen broccoli cuts
3 cups cubed fully cooked ham
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Parmesan cheese
1/3 cup butter, cubed
1/2 cup half-and-half cream
1/4 teaspoon each garlic powder, salt and pepper

Directions
In a Dutch oven, cook noodles in boiling water for 5 minutes. Add broccoli and ham; cook 5-10 minutes longer or until noodles are tender.

Drain; return to pan. Stir in the remaining ingredients. Cook and stir over low heat until butter is melted and mixture is heated through. Yield: 8 servings.

Recipe found here: Creamy Noodle Casserole

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