Sb Main Dish Recipes
 

Post your Main Dish Recipes here!

molly :)

SPICY APRICOT CHICKEN SKILLET
 

Serves 6

6 skinless boneless chicken breasts, defrosted
1 tablespoon canola oil
2 cloves garlic -- minced
1/3 cup All-Fruit apricot preserves
1 tablespoon Dijon mustard
1/2 cup chopped dried apricots
1/2 cup chicken broth _
1/4 teaspoon crushed red pepper

In a large skillet, over medium heat, thoroughly brown and cook chicken on all sides in oil. Add garlic; saute lightly. Drain fat.

In a medium bowl, combine apricot preserves, Dijon mustard, dried apricots, chicken broth and crushed red pepper. Evenly pour over chicken in skillet.

Simmer, covered, 5 minutes over low heat till sauce is nice and thickened slightly.

QUICK MEXICAN CHICKEN
 

6 skinned boneless chicken breasts.
1 c. cheddar, shredded
1 c. monterey jack, shredded
1/4 c. green onions, chopped
1/4 c. stuffed green olives, sliced
1 jar salsa, medium hot (or to taste)

Brown chicken in olive oil. Place in shallow baking dish in single layer.

Pour salsa over chicken,then top with cheeses, sprinkle with green onions and olives.

Bake at 350 for 30 to 40 minutes til bubbly.

Serves 4

THAI CHICKEN BREASTS
 

4 Boneless/Skinless Chicken breast halves (about 1.5 pounds)
1 can unsweetened Coconut Milk
2T Thai hot chili sauce
1T SF peanut butter
2T Dried Minced onion
1T Minced Garlic
Several fresh Basil leaves (roll the leaves into a bundle and thinly slice)

Place the chicken breasts in a baking pan.

Mix the rest of the ingredients except the basil leaves in a bowl and pour sauce over the chicken.

Sprinkle basil leaves over the chicken breasts.

Cover and bake at 350º for 40-50 minutes.

ITALIAN WINGS
 

2 lbs chicken wings
8 oz bottle Italian dressing
4 T soy sauce
salt/pepper

(I cut the wings in 3 pieces and discard the tips)

Combine everything and marinate the wings 6-8 hours.

Bake at 350º, uncovered for 1 hour.

Turn midway thru baking time.

Sweet Ginger Wings
 

1 cup whole wheat flour
2 tsp salt
2 tsp paprika
1/4 tsp pepper
24 chicken wings

Sauce:
1/4 cup agave
1/4 cup frozen orange juice concentrate, thawed
1/2 tsp ground ginger
Snipped fresh parsley, (optional)

In bowl, combine flour, salt, paprika and pepper.

Coat chicken wings in flour mixture, shake off excess.

Place wings on a large greased baking sheet.

Bake at 350º for 30 minutes.

Remove from the oven and drain.

Combine agave, orange juice, and ginger; brush generously over chicken wings

Reduce heat to 325º

Bake for 30-40 minutes or until chicken tests done,

Baste occasionally with more sauce

Sprinkle with parsley before serving, if desired
Yield: 2 dozen

Phoniex Desert Burger
 

1 lb lean ground beef
1 can (4-oz.) chopped chilies
2 Tbsp chopped fresh cilantro
1/2 tsp onion salt
sliced avocado
sliced tomato

Mix together ground beef, chilies, cilantro and onion salt; form into 4 patties.

Grill to desired doneness

Serve burgers on WW bun garnished with avocado, tomato

CHICKEN GUMBO SOUP
 

1 lb boneless, skinless chicken breast, diced
3 cups chicken broth, divided
3 cups water
1 cup chopped onion
1 clove garlic, minced
1 tsp salt
1/2 tsp pepper
1 bay leaf
1/8 tsp sage
1/4 tsp red pepper flakes
1/4 tsp thyme
1 cup chopped fresh tomatoes
1 cup frozen okra
2 Tbsp canola oil
2 cups cooked brown rice

Place the chicken in a large soup pot with 1 cup of broth. Bring to a boil.
Add the additional broth, water, onion, garlic, salt, pepper, bay leaf, sage, red pepper flakes, and thyme and simmer for 20 minutes.

Add the tomatoes, and okra
and simmer for 30 minutes.
Stir in the rice the last 10 minutes of cooking.

SAGE MEATLOAF
 

1 1/2 pounds ground beef
1/2 pound ground pork
2 eggs
1 cup oats
2 teaspoons salt
1/4 teaspoon pepper
1 medium onion, chopped
1 cup SF applesauce
3/4 teaspoon dried sage
2 tablespoons steak sauce

Mix all ingredients together except steak sauce._ Form into a loaf and place in a casserole dish._ Brush top with steak sauce._

Cover and place in a 350º oven._

Bake for 1 hour or until loaf is well browned.

Gourmet Spinach Soup
 

3 Tbsp butter
1/4 pound fresh mushrooms; diced
1 scallion; chopped
5 Tbsp WW Pastry Flour
2 cups chicken broth
2 cups milk (LF if desired)
1/2 Tsp salt
freshly ground Black pepper
4 oz Cream Cheese, cubed (Reduced Fat if desired)
1 cup grated Swiss Cheese
3/4 pound fresh Spinach; chopped and cooked

Melt butter in a large saucepan. Saute the mushrooms and scallions on low heat until tender.

Add flour and stir just until flour is cooked (a couple of minutes).

Whisk in the chicken broth and then the milk.

Continue to cook and stir until thickened.

Add salt and pepper (I like a pinch of nutmeg in this as well), Cream cheese and Swiss cheese. Stir and cook until the cheeses are melted.

Add spinach. Heat until warm but do not boil.

Makes 4-6 servings.

MEXICAN CATFISH
 

4 Catfish Fillets
16 Oz. Jar Picante Sauce
6 Oz.Monterey Jack Cheese Grated

Place 4 catfish fillets in a PAM Sprayed Casserole dish.

Top with Picante Sauce & Cheese.

Bake at 375º for 15-20 minutes.


Serves 4.

Chicken Lime Soup
 

1 chicken (3 lbs.), cut into pieces
1 large onion, peeled and quartered
8 cloves garlic, minced
salt and pepper to taste
2 fresh tomatoes, diced
1 large avocado, peeled and diced
1/2 C. finely chopped cilantro
1 or 2 jalapeño peppers, seeded and finely chopped
2 limes, quartered
5 Whole Wheat tortillas, cut into thin strips and fried in oil or baked until crisp

Serves 6

Place the chicken pieces in a large pot with enough water to cover plus an extra inch. Add the onion and garlic, and bring to a boil over high heat. Reduce the heat and simmer covered for 90 minutes.

Remove the soup from the heat and transfer the chicken pieces to a plate.
When they have cooled, remove and discard the skin from the chicken.

Remove the meat from the bones and cut or shred it into small pieces.

Strain the broth through a sieve and return it to the pot. Add salt and pepper to taste.

Chop tomatoes, avocado and jalapeño. Keep chilled until serving time.

To serve:
Divide the chicken meat between six soup bowls.

Squeeze a lime wedge over the chicken then ladle the hot broth over the chicken and serve.


Place the chopped tomatoes, avocado, peppers, Tortilla Strips and cilantro in small bowls at the table, allowing each person to their favorite add garnishes.

Apple Onion Soup
 

3 T. butter
8 C. (2 large halved and sliced white onions)
3 C. water
1 C. apple juice
1/2 tsp. grated orange peel
2 (10 1/2 oz.) cans condensed beef broth
1 medium apple, peeled and grated

CROUTONS
1/4 C. butter, softened
2 T. grated Parmesan cheese
2 T. finely chopped parsley
1 garlic clove, minced
6 (1-inch thick) slices Whole Wheat Bread

In Dutch oven, sauté onions in 3 tablespoons butter 10 minutes or until tender. Add remaining soup ingredients.

Bring to a boil. Reduce heat; cover and simmer 30 minutes.
Heat oven to 350 degrees F.

In small bowl, combine 1/4 cup butter, Parmesan cheese, parsley and garlic. Spread on one side of each bread slice; place on ungreased cookie sheet.
Bake at 350 degrees F for 8 minutes or until lightly browned.

Garnish each serving with 1 crouton. 6 (1 1/2 cup) serving.

Ham with Spicy Apricot Sauce
 

1 fully cooked ham slice (about 1#)
1/4 cup water
1/3 cup All-Fruit Apricot Preserves
1 Tsp horseradish

In a large skillet:
Bring ham and water to a boil. Reduce heat and simer until ham is heated through.

Meanwhile (back at the ranch): :)
Combine the preserves and horseradish in a small microwaveable bowl. Nuke for 2 minutes; stirring occasionally.

Serve the sauce over the ham slice.

Serves 2

Slo-Cooker Chicken Stew
 

1 lb. boneless skinless chicken breasts, cubed
1 (14 1/2 oz.) can Italian diced tomatoes, undrained
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 (4 oz.) cans mushroom stems and pieces, drained
2 low-sodium chicken bouillon cubes
Artificial Sweetener equal to 2 tsp. sugar
1 tsp. chili powder
1/4 tsp. pepper
2 C. cold water

In a 5-quart crockpot, combine all ingredients.

Cover and cook on LOW for 8 to 10 hours or until vegetables are tender.

Serves 10.

Cabbage & Rice Casserole
 

8 oz. lean ground beef
2 cups chopped cabbage
1/2 cup chopped onion
2/3 cup uncooked basmati rice
3 cups canned diced tomatoes
2 tsp. prepared mustard
2 tbs. brown sugar twin

Brown meat, discard fat.

Spray 8" x 8" baking dish with Pam.

Layer cabbage, onion, browned meat, rice.

Mix tomatoes with mustard and brown sugar twin, pour over casserole layers.

Bake at 350º F, covered, for 1-1/2 hours, then uncover and bake an additional 10 minutes.

Makes 4 servings

Breakfast Ham Ring
 

10 eggs
1 pound ground, fully cooked ham
1 pound bulk pork sausage
1-1/2 cup soft whole wheat bread crumbs
1/2 cup milk or cream
2 tablespoon dried parsley flakes
1 tablespoon prepared horseradish

In a large bowl, lightly beat 2 eggs. Add the ham, sausage, bread crumbs, milk, parsley and horseradish; mix well.

Press into a greased 6-cup ring mold. Bake at 350°F for 1-1/4 hours.

Towards the end of the baking time, prepare scrambled eggs with the remaining eggs, seasoning as desired.

Remove ring from oven and drain juices; unmold into a serving platter.

Fill the center with scrambled eggs.

Serve immediately.

Sweet Potato Shepard's Pie
 

3 lb. SweetPotatoes, cooked, peeled and mashed (about 4 cups)
1 (12 oz.) can evaporated skim milk, divided
3/4 tsp. salt
1/4 tsp. pepper
6 slices bacon
2 cloves garlic, minced
1 cup sliced button mushrooms
1 cup frozen small white onions, thawed
1/4 cup Whole Wheat Pastry flour
(14 1/2 oz.) can fat-free chicken broth
1 tsp. cumin
1/4 tsp. nutmeg
1/4 tsp. Dijon mustard
1 tbsp. low-sodium soy sauce
1 1/4 lb. boneless, skinless chicken breasts, cooked and diced
3 cups frozen peas & carrots

Preheat oven to 350 degrees F.

In a bowl, combine mashed SweetPotatoes, 1/3 cup evaporated skim milk, salt and pepper. Stir to combine; set aside.

In a large skillet over medium-high heat, cook bacon 4 to 5 minutes or until crisp, turning at least once.

Remove bacon from skillet and drain on paper towels. Discard all but 1 teaspoon of fat from the pan.

Add garlic, mushrooms and white onions and cook over medium-high heat 4 to 5 minutes, stirring occasionally, until onions begin to brown slightly and mushrooms have softened.

Sprinkle flour over mushroom mixture and cook, stirring 1 minute.

Slowly add remaining evaporated skim milk, stirring constantly to avoid lumps.

Add chicken broth, cumin and nutmeg; bring to a gentle boil and cook until slightly thickened, about 1 to 2 minutes.

Remove skillet from heat and stir in mustard and soy sauce ; set aside.

Crumble bacon into a bowl; add chicken, peas & carrots and sauce mixture and stir.

Pour into a 13 x 9-inch baking dish.

Spread the SweetPotato mixture evenly over the top of the dish to cover.

Bake 25 to 35 minutes or until thoroughly warmed.

Makes 8 servings.

Chili Crunch Chicken Finger
 

1 pkg. dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup finely crushed Triscuits
1 1/2 lb. boneless skinless chicken breasts
2 tablespoons butter, melted
1 egg
2 tablespoons water

Preheat oven to 375F.

Coat a large baking sheet with vegetable cooking spray.

Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed Triscuits; set aside.

Beat together egg and water; set aside.

Place chicken breasts between two pieces of plastic wrap and pound
to an even 1/2-inch thickness.

Cut into 1/2- x 3-inch strips.

Dip strips in egg then into Triscuit/spice mixture, coating well.

Arrange in a single layer on prepared baking dish; drizzle with
butter.

Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.

Oven Baked Fajitas
 

2 tablespoons Olive Oil
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1 pound flank steak, cut into thin strips
1 (14.5 oz.) can Diced Tomatoes with Mild Green Chilies
1 medium green pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 medium onion, cut into thin strips
10 whole wheat flour tortillas

Preheat oven to 400°F.

Combine oil, chili powder, cumin and salt in a 9 x 13-inch baking dish.

Add steak, tomatoes, peppers and onion; mix well.

Bake uncovered, 25 minutes.

Serve wrapped in warm whole wheat tortillas.

Bacon & Egg Burritos
 

4 Whole Wheat Tortillas
8 eggs
1/4 C Green Onion: Sliced
1 Tbsp Dijon mustard
Salt And Pepper;To Taste
2 Tsp Butter
4 Oz Canadian Bacon:cut into strips

Warm the tortillas.

Whisk eggs, onion, mustard, salt and pepper in a large bowl until blended. Melt butter in a large skillet over medium-high heat.

Add canadian bacon and cook 2 minutes, stirring occasionally, until just beginning to brown. Add egg mixture and cook, stirring often, until set.
Place 1/4 of the egg mixture in the middle of each tortilla.
Fold and serve.

Tortilla Torte
 

1 can 15 oz pinto beans
1/2 cup chopped onion
1 clove garlic, minced
1/4 teaspoon cumin
1/4 cup Picante sauce
1 (4 ounce) can chopped green chiles
4 whole wheat flour tortillas
3/4 cup shredded Monterey Jack cheese
2 tablespoons sliced ripe olives
2 cup shredded lettuce
1 medium tomato, chopped

Place pinto beans in a colander, rinse under cold tap water and allow
to drain.

Coat a large skillet with cooking spray; place over medium heat.

Saute onion and garlic until tender.

Stir in reserved beans and cumin. Reduce heat. Cook, uncovered, 30 min. or until mixture is a thick paste. Stir occasionally and mash beans with a wooden spoon.
Set aside.

Combine picante sauce and green chiles. Set aside.

Wrap tortillas in aluminum foil and bake at 350 for 10 min.

Place a tortilla on a baking sheet lightly coated with cooking spray.
Top with 1/3 bean mixture, 1/3 picante sauce mixture, 1/4 c cheese and 2 tsp olives.
Repeat layers twice, top with remaining tortilla.

Cover with foil and bake at 350F for 15 min or or until cheese is melted and torte is heated throughout.


Transfer to a serving platter.

Arrange shredded lettuce around torte.

Top lettuce with chopped tomato.

Cut into wedges to serve.

4 servings

Tex Mex Stroganoff Wraps
 

1 lb. lean ground beef
2 Tbsp. chili powder
1 Tbsp. garlic powder
salt and pepper to taste
1 small onion
1/2 large green pepper
1/2 large red pepper
6-8 large mushrooms, sliced
1/2 c. sour cream
2 Tbsp. heavy cream
whole wheat tortillas (optional)

Brown the ground beef with the spices, and then add the onion, mushrooms and peppers (sliced thin and in long strips)....cook until tender.

Add cream and stir, then add the sour cream and remove from heat, stirring until well mixed.

Serve on it's own or use as a filling for whole wheat tortillas with extra cheddar cheese, sour cream and a dab of salsa!

Crazy Crust Pizza
 

1-1/2 lb. ground beef/sausage/pepperoni or any combination that you prefer

Batter:
1 cup Whole Wheat Pastry flour
1 t. salt
1 t. Italian seasoning or leaf oregano
1/8 t. black pepper
2 eggs
2/3 cup milk

Topping:
shredded mozzarella cheese
Pizza Sauce
opt.-green pepper, mushroom, onions, pepperoni, ham, etc.

Brown ground meat, drain well. Set aside.

Lightly grease pizza pan. Dust with flour.

Combine flour, salt, pepper, seasoning, eggs & milk. Mix until smooth.

Pour in pan, covering bottom.

Arrange meat & vegetables over batter. (Reserve cheese & sauce).

Bake on low rack in oven at 425° for 25-30 minutes until golden brown.
Remove from oven.

Spread with pizza sauce & sprinkle with cheese.

Return to oven for 10-15 minutes.

Crock Pot Chicken Supreme
 

2 slices bacon
6 boneless, skinless chicken breast halves
1 10-oz. can condensed cream of chicken soup
1 4-oz. jar sliced mushrooms, drained
3 oz. sliced swiss cheese

In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels.

Crumble bacon and set aside in refrigerator.

In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once.

Place in 4-6 quart slow cooker. Top with mushrooms.

In skillet, heat soup and pour over mushrooms and chicken.

Cover and cook on low setting for 4 hours.

Top chicken with cheese slices and sprinkle with bacon.

Cover and cook on high for 10-15 minutes or until cheese is melted. 6 servings

Deviled Egg Spread
 

Serves 6 - 8)
8 oz. cream cheese
1/2 Cup mayonnaise
1/2 Cup sour cream
3 Slices of bacon
1 Small onion
1 Tbsp butter
1 Tsp curry powder
1/2 Tsp dry mustard
1/2 Tsp paprika
Salt and pepper
4 Hard-boiled eggs
1 Tbsp chopped parsley

Beat the cream cheese until soft and creamy. Add the mayonnaise and sour cream and beat until smooth.

Finely chop the bacon; peel and finely chop the onion.

In a heated skillet gently fry the bacon until crisp and remove from pan. Drain the pan, add a little butter and gently sauté the onions until tender and transparent.

Remove the onions and set aside to cool.

To the cream cheese mixture, add the curry powder, mustard, paprika and cooled onion and bacon.

Shell and chop the boiled eggs. Add the eggs and chopped parsley to the cheese mixture and mix well.

Season with salt and pepper and refrigerate.

Serve chilled, but not too cold.