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Posts Tagged ‘main dish’

Enchilada Casserole

Enchilada Casserole

Ingredients
1 pound ground beef (90% lean)
1 can (10 ounces) enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups fresh or frozen corn
4 cups (16 ounces) shredded cheddar cheese

Directions
Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.

Place two tortillas, overlapping as necessary, in the bottom of a greased 13×9-in. baking dish. Cover with one-third of the meat mixture; top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese.

Bake, uncovered, 30 minutes or until bubbly. Yield: 6-8 servings.

Recipe found here: Enchilada Casserole

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Mango Basil Chicken and Brown Rice Salad

Mango Basil Chicken and Brown Rice Salad

Ingredients
1/3 cup balsamic vinaigrette dressing
2 Tbsps fresh basil leaves, chopped
2 cups cooked chicken, cooled and coarsely chopped
1 1/2 cups cooked Minute® Brown Rice, cooled
1 cup fresh mango, peeled and chopped
1 cup grape or cherry tomatoes, halved
4 large green lettuce leaves, washed and dried
1/3 cup crumbled goat cheese

Directions
In bottom of large bowl, combine bottled dressing and basil. Add chicken, brown rice, and mango. Toss well to combine.

To serve: Place 1 lettuce leaf onto each of 4 serving plates. Divide salad mixture evenly and place into center of lettuce leaves. Garnish top of each serving with an equal amount of crumbled goat cheese.

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Parmesan Chicken with Pasta Rags

Parmesan Chicken with Pasta Rags

Ingredients

Chicken
3 cloves garlic, finely chopped
1/2 teaspoon seasoned salt
3 tablespoons olive oil
1 tablespoon butter or margarine
1/2 cup Progresso™ garlic herb bread crumbs
1/2 cup grated fresh Parmesan cheese
1 1/2 lb boneless skinless chicken breast halves or thighs

Pasta
8 oz uncooked lasagna noodles, broken into 2-inch pieces
1/4
cup olive oil
1 clove garlic, finely chopped
1 box (9 oz) Green Giant™ frozen chopped spinach, thawed, drained
1/2 teaspoon seasoned salt
1 cup cherry tomatoes, halved
2 tablespoons chopped fresh basil
Garnish, if desired

Fresh basil sprigs
Shaved Parmesan cheese

Directions
1 Heat oven to 475°F. In shallow microwavable bowl, stir together 3 cloves garlic, 1/2 teaspoon seasoned salt, 3 tablespoons oil and butter. Microwave uncovered on High 1 minute or until butter is melted; stir.

2 In another shallow bowl, stir together bread crumbs and grated cheese. Coat chicken pieces with garlic mixture; coat with crumb mixture. Place in ungreased 15x10x1-inch pan.

3 Bake about 20 minutes or until juice of chicken is clear when center of thickest part is cut. Meanwhile, cook broken lasagna noodles as directed on package. Drain; cover to keep warm.

4 In 10-inch skillet, heat 1/4 cup oil over medium-high heat until hot. Add 1 clove garlic; cook and stir 1 minute or until tender. Stir in spinach and 1/2 teaspoon seasoned salt. Cook 2 to 3 minutes, stirring frequently, until spinach is cooked. Add cooked noodles, tomatoes and chopped basil; cook 1 to 2 minutes, stirring occasionally, until hot. Serve pasta mixture with chicken. Garnish with basil sprigs and shaved Parmesan cheese.

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Red Pepper & Parmesan Tilapia

Red Pepper & Parmesan Tilapia

Ingredients
1/4 cup egg substitute
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 to 1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
4 tilapia fillets (6 ounces each)

Directions
Place egg substitute in a shallow bowl. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg substitute, then cheese mixture.

Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Recipe found here: Red Pepper & Parmesan Tilapia

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Apricot Ham Rolls

Apricot Ham Rolls

Ingredients
1-2/3 cups apricot nectar, divided
1 tablespoon Dijon mustard
1/2 teaspoon salt
1 cup uncooked Minute® White Rice
2 tablespoons minced fresh parsley
8 thin slices fully cooked ham
2 tablespoons maple syrup

Directions
In a large saucepan over medium heat, combine 1-1/3 cups apricot nectar, mustard and salt; bring to a boil. Stir in rice. Remove from heat; cover and let stand for 6-8 minutes or until the liquid is absorbed. Add parsley and fluff with a fork.

Place about 1/4 cup of rice mixture on each slice of ham. Overlap two opposite corners of ham over rice mixture; secure with a toothpick.

In a large skillet over medium-high heat, combine syrup and remaining nectar; bring to a boil. Add ham rolls; reduce heat. Cover and simmer for about 5 minutes or until heated through, basting occasionally with the sauce. Remove toothpicks. Yield: 4 servings.

Recipe found here: Apricot Ham Rolls

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Buttermilk Pecan Chicken

Buttermilk Pecan Chicken

Ingredients
1 cup ground pecans
1/4 cup sesame seeds, optional
1 tablespoon paprika
2 teaspoons salt
1/8 teaspoon pepper
1 cup all-purpose flour
1/2 cup buttermilk
6 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter, melted
18 pecan halves

Directions
In a shallow bowl, combine the pecans, sesame seeds if desired, paprika, salt and pepper. Place flour and buttermilk in separate bowls. Coat chicken with flour, dip in buttermilk, then coat with pecan mixture.

Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Top each with three pecan halves. Bake, uncovered, at 375° for 30-35 minutes or until a meat thermometer reads 170°. Yield: 6 servings.

Recipe found here: Buttermilk Pecan Chicken

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Fabulous Fajitas

Fabulous Fajitas

Ingredients
1-1/2 pounds beef top sirloin steak, cut into thin strips
2 tablespoons canola oil
2 tablespoons lemon juice
1 garlic clove, minced
1-1/2 teaspoons ground cumin
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 large green pepper, julienned
1 large onion, julienned
6 to 8 flour tortillas (8 inches)
Shredded cheddar cheese, salsa, sour cream, lettuce and tomatoes, optional

Directions
In a large skillet, brown steak in oil over medium heat. Place steak and drippings in a 3-qt. slow cooker. Stir in the lemon juice, garlic, cumin, salt, chili powder and red pepper flakes.

Cover and cook on high for 2-3 hours or until meat is almost tender. Add green pepper and onion; cover and cook for 1 hour or until meat and vegetables are tender.

Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes if desired. Yield: 6-8 servings.

Recipe found here:Fabulous Fajitas

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