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.