Feeds:
Posts
Comments

Archive for the ‘main dish’ Category

slow cooker mac & cheese

Slow Cooker Mac and Cheese

Ingredients
10 oz. cooked elbow macaroni (or shells, spiral pasta, etc.)
1/2 stick butter, cubed
1 (12 oz.) can evaporated milk
1 1/2 cups whole milk
3 cups cheddar cheese, grated
1 cup parmesan cheese, grated, plus extra for garnish
1 cup romano cheese, grated
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon nutmeg
cooking spray

Directions
Spray a 4-quart slow cooker with cooking spray.

Place cooked macaroni in slow cooker and add butter. Stir until butter is melted.

Add evaporated and whole milk, parmesan, romano, cheddar cheese, nutmeg, and salt and pepper. Stir well.

Cover and cook on low for 3 hours. Stir well and sprinkle with parmesan and another dash of nutmeg, and serve hot.

Tip: If you don’t have a slow cooker, put pasta, milk and cheeses in a large baking dish and bake for 50 minutes at 350º F.

Read Full Post »

Homemade Chicken Potpie

Homemade Chicken Potpie

Ingredients
2 tablespoons canola oil
1 medium onion, chopped
1/2 cup all-purpose flour
1 teaspoon poultry seasoning
1 can (14-1/2 ounces) chicken broth
3/4 cup 2% milk
3 cups cubed cooked chicken
2 cups frozen mixed vegetables (about 10 ounces), thawed
1 sheet refrigerated pie pastry

Directions
Preheat oven to 450°. In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in flour and poultry seasoning until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in chicken and vegetables.

Transfer to a greased 9-in. deep-dish pie plate; place pastry sheet over filling. Trim, seal and flute edges. Cut slits in pastry. Bake 15-20 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.

Recipe found here: Homemade Chicken Potpie

Read Full Post »

Hearty Potato Soup

Hearty Potato Soup

Ingredients
6 medium potatoes, peeled and sliced
2 carrots, chopped
6 celery ribs, chopped
8 cups water
1 onion, chopped
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups 2% milk

Directions
In a Dutch oven, cook the potatoes, carrots and celery in water until tender, about 15-20 minutes. Drain, reserving liquid and setting vegetables aside.

In the same pan, saute onion in butter until tender. Stir in the flour, salt and pepper; gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. Yield: 8-10 servings (about 2-1/2 quarts).

Recipe found here: Hearty Potato Soup

Read Full Post »

Triple-Cheese Macaroni

Triple-Cheese Macaroni

Ingredients
1 package (16 ounces) elbow macaroni
2 eggs
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 ounces process cheese (Velveeta), melted
2 cups (8 ounces) shredded mild cheddar cheese, divided
2 cups (8 ounces) shredded sharp cheddar cheese, divided

Directions
Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.

Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly. Yield: 6 servings.

Recipe found here: Triple-Cheese Macaroni

Read Full Post »

Day-After-Thanksgiving Turkey Stir-Fry

Day-After-Thanksgiving Turkey Stir-Fry

Ingredients
1 cup cut fresh green beans
1 small red onion, chopped
1 tablespoon peanut or canola oil
1 garlic clove, minced
2 tablespoons whole-berry cranberry sauce
1 tablespoon soy sauce
1 teaspoon white vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups cubed cooked turkey breast
2 tablespoons chopped cashews
Minced fresh cilantro, optional
Hot cooked rice

Directions
In a large skillet, saute beans and onion in oil until tender. Add garlic; cook 1 minute longer.

Meanwhile, in a small bowl, combine the cranberry sauce, soy sauce, vinegar, salt and pepper; pour over bean mixture. Add turkey; simmer, uncovered, for 4-6 minutes or until heated through. Sprinkle with cashews and, if desired, cilantro. Serve with rice. Yield: 2 servings.

Recipe found here: Day-After-Thanksgiving Turkey Stir-Fry

Read Full Post »

Turkey Swiss Quiche

Turkey Swiss Quiche

Ingredients
1 unbaked pastry shell (9 inches)
1-1/2 cups finely chopped cooked turkey
4 eggs
3/4 cup half-and-half cream
2 cups (8 ounces) shredded Swiss cheese
4 green onions, finely chopped
2 tablespoons diced pimientos
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
Dash salt and pepper
3 slices (3/4 ounce each) Swiss cheese, cut into thin strips

Directions
Preheat oven to 450°. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Reduce heat to 375°.

Sprinkle turkey into pastry shell. In a large bowl, whisk eggs and cream. Stir in the shredded Swiss cheese, onions, pimientos, oregano, parsley, salt and pepper. Pour into crust.

Bake 20 minutes. Arrange Swiss cheese strips in a lattice pattern over quiche. Bake 10-15 minutes longer or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting. Yield: 6 servings.

Recipe found here: Turkey Swiss Quiche

Read Full Post »

Hearty Beef and Barley Soup

Hearty Beef and Barley Soup

Ingredients
1 pound beef top round steak, cut into 1/2-inch cubes
1 tablespoon canola oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/3 cup medium pearl barley
1 teaspoon salt
1/8 teaspoon pepper
1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1 cup frozen peas

Directions
In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through. Yield: 9 servings (2-1/4 quarts).

Recipe found here: Hearty Beef and Barley Soup

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 4,727 other followers

%d bloggers like this: