Main Dish Recipes
Pepper Steak
1 - 1 1/2 lbs. of Round Steak, Cut into 1/2 in. Strips
4 Small Cans of Dawn Fresh Mushroom Gravy
3 Bundles of Green Onions
3 Bell Peppers, Sliced
Salt & Coarse Ground Pepper
Rice
Place Steak into a dry skillet and brown. Season with salt & pepper. Add
Dawn Fresh Mushroom Gravy. Cover and cook over low heat. While meat and
gravy are simmering, cut onions into 1 inch pieces and bell peppers into
slices. Add the onions and bell peppers to the meat & gravy. Season again
and stir. Simmer 20-30 minutes, until the vegetables are tender. Serve with
rice.
* This can also be prepared in the crock pot. Just add the vegetables about
2 hours before serving.
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Spanish Chicken & Rice
2 Packages of Lipton Spanish Rice
4 Tablespoons of Butter or Margarine
3 Cups of Water
1 Cup of Picante Sauce
Boneless Skinless Chicken (equivalent of 6-8 Breasts)
2 Cups of Grated Cheddar Cheese
In a crockpot, mix 1st 4 ingredients together. Push chicken pieces down into
the rice mixture and cook on high heat for 3-4 hours. Lengthen the time if
the chicken is frozen. Sprinkle Cheese on top and cook until the cheese is
melted.
You can also cook the chicken with butter and picante sauce in the crock pot
and prepare the rice separately according to the package directions. The
cheese is then added to each individual serving.
(My son likes it all in the crock pot, which is a little mushy. My daughter
likes it cooked separately, which keeps the rice a little more in tact. It
all comes down to personal preference.)
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Pork Loin with Garden Vegetables
Pork Loin Salt & Pepper
2 Zucchini
2 Squash
2 Bell Peppers
2 Onions
Mushrooms
Extra Virgin Olive Oil
Cut all vegetables into chunks. Put meat in foil, in a baking dish. Add
vegetables and drizzle with Olive Oil. Season and wrap tightly. Bake on 350
for about 1 hour.
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Baked Salmon
Salmon Steak
Margarine
Seasoning Salt
Put approximately 3 tablespoons of margarine in a baking dish. Lay the
salmon on top of the margarine. Sprinkle with seasoning salt and dot with
about 3 more tablespoons of margarine. Cover with foil and bake at 350 for
about 30 minutes. You can also use a frozen piece of salmon; just cook for
about 45 minutes to an hour.
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Stacked Enchiladas
6 Corn Tortillas
2 ½ Cups Grated Cheddar Cheese
1 – 10 oz. Can Enchilada Sauce
Filling:
2 Cups Cooked Chicken (Chopped Fine) or
1 Lb. Ground Beef, Browned
1 Cup Sour Cream
¼ Cup Chopped Green Onions
½ Teaspoon Salt
Combine the filling ingredients and mix well. Dip tortillas into the
enchilada sauce and place in a 1 ½ Quart casserole dish. Top with 3-4
tablespoons of the filling, and spread over tortillas. Sprinkle with 1/3 cup
of grated cheese. Repeat the layers, alternating the rest of the tortillas,
filling, and cheese. Before adding the last layer of cheese, pour the
remaining enchilada sauce over the casserole. Top with the remaining cheese.
Bake at 350 for 40 minutes or until it is bubbling and golden brown.
Recipe Source: Grace Chapman
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Mayan Chicken
Boneless, Skinless Chicken (Breasts, Thighs, or Strips)
1 Chopped Onion
1 Diced Poblano Pepper
1 Can of Chicken Stock
1 Cup or so of Heavy Cream
Fresh Chopped Cilantro
Juice of 1 Lime
Extra Virgin Olive Oil
Salt & Pepper
In a skillet, brown seasoned chicken pieces in olive oil for 3-4 minutes
on each side. Add the onions & poblano peppers and let them get tender.
Add in the chicken stock, cream, cilantro (to your preferred taste), and
lime juice. Simmer for about 15-20 minutes.
You can serve the dish just like this, or remove the chicken pieces and
blend the cream mixture in a blender or food processor to make a sauce.
I have done this both ways. My family likes it best right out of the
skillet so they have larger pieces of the peppers.
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Cilantro Chicken
Set oven to cook while not at home or Crock Pot
Variations – Onions, without cilantro, add cheese…
Boneless Skinless Chicken Pieces
1 Can of Rotel Tomatoes
1 Onion, Cut into chunks
Cilantro
Margarine
Place chicken pieces in baking dish. Season with salt & pepper. Cover with
Rotel tomatoes, onion, and desired amount of cilantro. Dot with margarine.
Cover with foil. Bake at 350 for 45 - 50 minutes. Serve with rice.
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Parmesan Fried Chicken – Low Carb
Desired amount of chicken pieces
Grated Parmesan Cheese
2-3 T. Dijon Mustard
For this dish, you do everything you would for regular Fried Chicken, except do not coat it with flour. Put the Dijon mustard in a pie plate. Add the chicken and coat all the pieces. Add enough Parmesan Cheese to coat all of the pieces. You could also do this in a large ziplock storage bag. Fry your chicken as you normally would. It is quicker if you use chicken strips for this.
Tomato Dipping Sauce
1 (8 oz.) Can of Tomato Sauce
1/2 t. Chili Powder
1/2 t. Tabasco Sauce
Black Pepper to Taste
1 T. Lemon Juice
Warm all ingredients together.
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Swiss Chicken
This recipe can be done in the oven, a skillet, or in a crock pot.
6-8 Boneless Skinless Chicken Pieces
1 Large Can of Stewed Tomatoes
2 Large Onions cut into chunks
¼ Cup of Margarine
Salt & Pepper
Crock Pot Method: Add all ingredients and cook until the chicken is
completely done. This will vary according to the amount of chicken, high or
low setting, and frozen or thawed chicken.
Oven Method: Put all ingredients in a baking dish and cover with foil. Bake
at 350 degrees. Again, the time will vary according to the amount of chicken
you use and if you use thawed or frozen meat.
Skillet Method: You need to use thawed meat when cooking this recipe in a
skillet. Use a little bit of olive oil to coat the bottom of the skillet. On
medium heat, cook the chicken on both sides until it is almost done all the
way through. Add other ingredients, excluding the margarine. Cover and let
the mixture simmer for at least 10 – 15 minutes so the flavors will blend.
Stir occasionally.
Serve this over Long Grain Wild Rice.
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Low-Carb Spaghetti
Buy a “Spaghetti Squash” from the produce section of the grocery store. Cut
it in half and scoop out all of the seeds. Boil the halves for 10 mins. When
you remove the squash, take a fork and scrape the meat of the squash onto a
plate. It shreds and looks just like spaghetti.
You can butter it and add salt & pepper, or add meat sauce. You end up with
spaghetti without all of the carbohydrates. Even Jay (who is a meat &
potatoes guy) liked it.
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Easy Empanadas
1 Lb. Lean Ground Meat (Turkey would be great)
1/2 of a Small Onion, chopped
1 Package of Taco Seasoning
2 Cups of Grated Cheddar Cheese
2 Packages of Refrigerated (Rolled Out) Pie Crusts
2 T. Melted Butter or Margarine
In a skillet, brown ground meat with the onion. Drain any fat. Add the taco
seasoning and cook according to the package directions. Let the meat mixture
cool to room temperature.
Unroll the pie crusts; they will make a circle. Make 4 mounds of the meat
mixture, in the four quadrants of two of the pie crusts. Top each one with
the desired amount of cheese.
Lay the remaining 2 pie crusts directly over the filled ones. With a pizza
cutter, divide the pie crusts with fillings into 4 sections. Crimp each
individual piece, all the way around with a fork. Place the empanadas on a
cookie sheet and brush the tops with melted butter. Bake at 350 until the
crusts are golden brown.
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Wacky Mac Chicken Goulash (Shea's
Creation)
1/2 of a Package of Wacky Mac Noodles
1 Can of Chicken
1 Can of Rotel Tomatoes
1/2 Lb. Velveeta Cheese, cubed
In a dutch oven, boil water and cook noodles according to the package
directions. Drain almost all of the water and add the remaining ingredients.
Season with salt & pepper. Heat together until the cheese is melted.
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Green Stew (Jacob's Creation)
1 Pork Loin, cut into 1 inch cubes
2 Cans of Green Chiles
1 Fresh Jalapeno, finely chopped
1 Poblano Pepper, Chopped
1 Medium Sized Onion, chopped
2 Cups of Chicken Broth
3 Large Potatoes, Peeled and cubed
Salt, Pepper, Cumin, Coriander (spice), - All to taste
Saute onion in a dutch oven for a few minutes. Add water and chicken broth
about 1/2 way up in the pan. Add remaining ingredients and cook on medium
until the meat is thoroughly cooked.
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Croissant Chicken Puffs
1 Pkg. Cream Cheese
8 T. Melted Butter, Divided
4 T. Chopped Onion
4 Cups of Cooked Chicken, Cubed
Salt & Pepper
4 T. Milk
2 (8oz.) Packages of Crescent Rolls
Preheat oven to 350. Blend cream cheese & 4 T. of melted butter until
smooth. Add onion, chicken, salt, pepper, and milk. Separate crescent rolls
into rectangles (you should have 8) and pat the seams together. Spoon 1/2
Cup of the mixture onto each rectangle and then fold over and seal all of
the edges completely. Place on a baking sheet and brush the tops with
remaining butter. Bake for about 25 minutes or until golden brown.
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Apricot Chicken
Boneless Chicken Pieces of Choice
3 T. Butter or Margarine
Salt & Pepper to Taste
Apricot Preserves
Spray a baking dish with Pam and add butter or margarine. Add seasoned
chicken pieces. Top the chicken with the desired amount of apricot
preserves. Cover with foil and bake at 350 until done all the way through.
The time will depend on the size of the chicken pieces, Approximately 45
minutes. Serve this dish with Apricot Preserves on the table to act as a
dipping sauce.
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Swiss Pork Chops
Pork Chops of Choice
2 Large Onions
1 Can of Diced Tomatoes
3 T. Margarine
Cut onions into slices. Put pork chops & margarine into baking dish. Season
with salt & pepper. Cover with onions & tomatoes. Cover with foil and bake
at 350 for about 45 min. or until done. If you are using thin pork chops,
your cooking time will be less.
*Serve with rice.
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Crock Pot Spaghetti
(This method actually came from a woman at the KLTY Expo. I had to alter the
ingredients a little because I didn't remember exactly what she used, but
the method is what is so wonderful!)
1 1/2 Lbs. of Ground Beef or Turkey (lean)
1 Small Chopped Onion
2 Cans of Diced Tomatoes
2 Cans of Tomato Sauce
1 Can of Tomato Paste
Any Desired Seasonings
Put all ingredients in the crock pot and turn it on! Use the high or low
setting, depending on the time that you need this to be finished. This turns
out great! Just fix the spaghetti right before you are ready to eat, and you
are set.
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Easy Beef Tips and Rice or Noodles
4 Cans of Dawn Fresh Mushroom Gravy
1 Can of Cream of Mushroom Soup
1 Package of Lipton Onion Soup Mix
1 1/2 Lbs. of Thin Cut Round Steak (Cut in Cubes)
1 Can of Water
Salt & Pepper
Mix all ingredients together in a crock pot. Cook on low for about 6-8 hours
or high for 4-6 hours.
Serve over white rice, or cook a package of egg noodles according to the
package directions and add to the mixture right before serving.
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Chicken and Dressing Casserole
*This recipes comes from a friend of mine, Amy Litchfield. It is an easy
version of Chicken & Dressing.
4 Boiled and cubed chicken breast
2 Cans cream of chicken
1 Can cream of celery
2 Boxes stuffing
1/2 Stick butter
2 Cans Chicken Broth
Mix chicken and soups together. Pour into 9x13 sprayed with Pam. Melt butter
and mix with stuffing. Pour this over chicken mixture. Gently pour broth
over this. Cover and bake for 45 minutes, uncover and bake for an additional
15.
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Black-Eyed Pea Casserole - submitted
by Patricia Plain
3 Cans of Black-Eyed Peas
2 Cans of Jalepeno Black-Eyed Peas
2 Cans of Stewed Tomatoes (Chopped)
1 Can of Rotel Tomatoes
1 Onion (Chopped)
1-2 Lbs. of Smoked Sausage (Chopped)
Cook all ingredients until hot. Serve with cornbread.
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Crock Pot Chicken & Dumplings
This recipe comes from allrecipes.com
4 Boneless Chicken Breasts
2 T. of Butter
2 (10.75 oz.) Cans of Condensed Cream of Chicken Soup
1 Onion (Diced)
2 (10 oz.) Packages of Refrigerated Biscuit Dough, torn into pieces (I have
used crescent rolls also)
Place the chicken, butter, soup, and onion in a slow cooker and fill with enough water to cover. Cover and cook for 5-6 hours on high. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
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Poblano Chicken & Rice Soup
(Adapted from Paula Deen)
1 Medium Onion, Diced
2 Large Poblano Peppers, Diced
1/4 Cup of Olive Oil
2 Cans of Chicken Broth
8-10 Cups of Water
4 Large Chicken Breasts, Cubed
1/2 a Stalk of Cilantro, chopped
1 Cup of Heavy Cream
1 Stick of Butter
1 Cup of Flour
2-3 Cups of Cooked Rice
Tabasco Sauce, to taste
In a large dutch oven, saute' the onion &
poblano peppers in the olive oil. When the vegetables are soft and the
onions are transparent, add the broth, water, cilantro, and chicken. Let
this come to a boil. (You can use chicken that has been grilled or already
cooked if you want.)
In another pan you will make a thickener for the soup. Melt the stick of
butter, stir in the flour, and then add in the heavy cream gradually. When
this mixture is thick, you need to take about 1-2 cups of the soup broth and
mix into the thickener. If you just add the thickener to the soup on its
own, it will lump up. Gradually add in the thickened mixture back into the
soup, stirring constantly. Once this is incorporated well, add a dash of
Tabasco sauce. At this point, you can add rice to the soup, or just let each
person add it into their individual bowls if they want it. Without the rice,
the recipe is a pretty good low-carb meal.
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Bacon Cheeseburger Meatloaf Variation
This recipe is also adapted from Paula Deen. It is a nice change for a
meatloaf.
To your regular meatloaf recipe add:
8 oz. of grated cheddar cheese
10 slices of cooked & crumbled bacon
2 T. Mayonnaise
For the topping, mix 1/2 Cup of ketchup with 2 T. of Mustard. Add some of
the topping to the meatloaf mixture instead of tomato sauce in a regular
recipe. Cook at 350 for about an hour. Paula Deen added French fried onions
as a topping in the last 15 minutes. I have not tried the onions, but it
sounds good.
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Easy Lasagna
Taken from Robin Miller's Quick Fix Meals
(Meat Sauce)
3 Lbs. of Ground Beef
1 onion, chopped
3 t. Garlic
1 T. Oregano
1 T. Basil
1/2 t. Crushed Red Pepper Flakes
3 Large Cans of Diced Tomatoes
1 Large Can of Tomato Sauce
Brown the meat & onion together and drain the grease. Add the other
ingredients and simmer.
(Cheese Mixture)
1 Egg
4 Cups of Ricotta Cheese
4 oz. of Mozzarella Cheese (save the rest of the bag for topping)
(Other Ingredients Needed)
1 Package of Lasagna Noodles (uncooked)
Parmesan Cheese for topping
In a large baking dish, put enough meat sauce to cover the bottom of the
dish. Add a layer of noodles and top with a layer of the cheese mixture.
Again, layer meat, noodles, and cheese. End with another layer of meat sauce
and top with the remaining 4 oz. of Mozzarella Cheese. Top the dish with
Parmesan Cheese. Cover with foil and bake at 350 degrees for 45 minutes.
Uncover and bake for another 15 minutes.
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Oven Fried Chicken Chimichangas
This has been one of Jay's favorites for years!
*3 (5oz.) Cans of chicken, drained & flaked
*1 (4oz.) Can of chopped green chilies, drained
*1 Cup or 4 oz. of shredded Monterey Jack cheese
*1/2 Cup of diced green onions
*8 (9in.) flour tortillas
*Vegetable Oil
Combine the first 4 ingredients and set aside. Wrap tortillas in a damp
paper towel. Microwave at High for 15 seconds or until hot. Brush both sides
of the warm tortillas with oil, keeping the remaining tortillas warm.
Place 1/2 a cup of the chicken mixture just below the center of the
tortilla. Fold in the left & right sides of the tortilla to partially
enclose the filling. Fold up the bottom edge of the tortilla, and then the
top, forming a rectangle. Secure with toothpicks. Repeat with the remaining
tortillas & mixture. Place the filled tortillas on a slightly greased baking
sheet. Bake at 425 degrees for 10 minutes or until crisp and lightly
browned. Serve with lettuce, salsa, sour cream, and/or picante sauce.
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Creamy Crock Pot Chicken
4-6 Boneless, Skinless Chicken Breasts
4 T. Butter or Margarine
1 Can of Cream of Chicken Soup
1 Can of Cream of Celery Soup
1 1/2 Cups of Chicken Broth
1/2 Lb. of Velveeta Cheese, cubed
1 t. Dried Thyme
Salt & Pepper to Taste
Place chicken pieces in a crock pot. Season with salt, pepper, & thyme and
top with butter. Mix both soups & broth well and pour over chicken. Cook on
low for 5-6 hours. About 20 minutes before the food is finished, add the
Velveeta Cheese. Finish cooking. Stir before serving over rice.
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Rotel Beef (Low-Carb Meal)
1 1/2 Lbs. Ground Beef
1 Can of Rotel Tomatoes
8-12 oz. Grated Cheddar Cheese
(If you are not watching your carbs, you can also add in Ranch Style Beans,
or serve over rice.)
Brown the ground beef & drain the grease off. Add in the Rotel tomatoes and
simmer. Top with grated cheese before serving.
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Grilled Chicken Cordon Bleu
Jay's Version
Desired Chicken Pieces
1 Block of Cream Cheese (Sliced into strips)
Sliced Ham (Can be lunch meat)
Sliced Swiss or Provolone Cheese
Seasoning Salt & Pepper
Season the chicken and grill both sides until the chicken
is almost done. Place a strip of cream cheese on top, then a slice of ham,
and last, a piece of Swiss or Provolone cheese. Finish cooking until it is
nice and bubbly. You can also finish it in the oven.
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Chicken Pot Pie
(Adapted from Mary Cameron's Recipe in an old Highland
Terrace Recipe Book)
I have to begin this one by saying that I have never liked the boxed Chicken
Pot Pies. This is totally different. Your family will love it.
2 C. of Cooked Chicken, Diced, (You can also use canned chicken)
2 Cans of Cream of Chicken Soup
1 C. Chicken Broth
1 Pkg. Frozen Mixed Vegetables
1 Large Potato, Cubed
1 1/2 C. Flour
1 1/2 C. Milk
1 1/2 Sticks of Butter or Margarine, melted
Mix the first 5 ingredients together and place in a
greased baking dish. Mix the flour and milk together until it is smooth.
Pour the melted butter in and mix well. Pour the mixture on top of the
filling and bake at 400 degrees for about an hour.
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Sour Cream Chicken Enchilada Casserole
My husband’s Recipe
1 Can of Green Enchilada Sauce
2 Cans of Diced Green Chilies
24 oz. of Sour Cream
1 Large Can of Cream of Chicken Soup
1 Package of Flour Tortillas
3 Large Cans of Chicken
1 Package of Grated Cheese
Mix 1st 4 ingredients and warm in a saucepan. Spray a 9X13 baking dish. Put
a layer of torn tortillas in the bottom to fit the dish, top with a layer of
the soup mixture, add a layer of chicken and then cheese. Start layers
again. Continue layering until you are out of ingredients (ending with
cheese on top). Bake at 350 degrees until bubbly; approximately 30 minutes.
This can also be prepared in the crock pot.
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Crock Pot Beef Enchiladas
(This comes from a lady my mother works with,
Tanya)
2 lbs. Ground Beef
1 Small Onion, Chopped
1 Can of Cream of Chicken Soup
1 Can of Cream of Mushroom Soup
1 Can of Enchilada Sauce
1 Can of Rotel Tomatoes
Jalapeno Peppers
12 Corn Tortillas
4 Cups of Grated Cheddar Cheese
Cut or tear tortillas into quarters or strips.
Brown ground beef and add onion - saute'.
Mix the soups, enchilada sauce, and Rotel tomatoes together to make the
sauce.
In a crock pot, layer beef, sauce, jalapenos, tortillas,
and cheese and repeat layers. Cook in the crock pot on high for 1 hour
and then turn it down to low. Serve with chips.
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Crock Pot Chicken Cacciatore
4-6 Chicken Breasts
1 Sliced Onion
1 Sliced Bell Pepper
1 Can of Sliced Mushrooms
1 Jar of your favorite Spaghetti Sauce
Salt, Pepper, Basil, Oregano, Red Pepper Flakes, & Garlic (all to taste)
Place chicken in a sprayed crock-pot. Top with
vegetables, spices, and spaghetti sauce. Cook on low for 6-8 hours or
high 3-4 hours. Serve with noodles and Parmesan cheese.
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Quick & Easy Cajun Shrimp & Rice
This recipe varies with taste and amount of
servings. I do not really have set amounts, but I don't think you can mess
it up. However, I did get it too hot the other day.
*Favorite Rice, cooked according to package
*Shrimp (I buy to already peeled & frozen)
*3 - 4 T. Butter or Margarine
*Seasoning Salt
*Black Pepper
*Crushed Red Pepper Flakes
*Cumin
*Any other desired spices
*(Chopped Cilantro & Jalapenos are optional)
Rice: You can add the same spices & vegetables to the rice while it
cooks according to the package directions.
Shrimp: Begin melting butter
in a skillet. Add shrimp, seasonings, and cilantro & jalapenos if desired.
Cook until the shrimp is done, but do not overcook. This only takes a few
minutes.
*The Red Pepper Flakes will add lots of heat to
this dish. Be sure to taste before adding more.
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Chicken, Rice, & Broccoli Bake
(James Horan’s Recipe)
*Your choice of Rice
*Boiling Water or Chicken Broth - Amount according to rice directions
*Cubed Chicken (Canned will also work)
*Broccoli Florets
*1 Jar of Tostino's Cheese Dip
*Italian Bread Crumbs
This is just a layered dish in which you can use as much or as little of
each ingredient as you want. Spray a baking dish and put in the rice. Cover
with the boiling liquid. Layer chicken, broccoli, cheese, and bread crumbs
on top. Bake @350 for about 30 minutes.
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BBQ Sundaes
(Adapted from Sally’s Especially for You)
*Baked Beans
*Cole Slaw
*BBQ Shredded Beef
*BBQ Sauce
*Pickle Spear
These are put together in individual servings. Sally told me the way she saw
it displayed was in a sundae or parfait glass.
Bottom Layer - Baked Beans, top with Cole Slaw, add BBQ Shredded Beef
(Lloyd's is very good.), top with BBQ Sauce and place a pickle spear on the
side.
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Chicken/Shrimp Stir Fry
1 1/2 T. Vegetable Oil
8 oz. Chicken, cut into bite sized pieces
8 oz. Shrimp
1 Yellow Squash, cut into bite sized pieces
1 zucchini, cut into bite sized pieces
1 Bell Pepper, sliced
1 Bag of Snap Peas
1 Small Onion, sliced
1 Small Can of Water Chestnuts
1/2 Cup of Stir Fry Sauce
Salt & Pepper to taste
Red Pepper Flakes
In a large skillet, heat vegetable oil until hot, but not smoking. Add
chicken and stir-fry for 3 minutes. Add shrimp and stir-fry for 1 more
minute or until chicken & shrimp is thoroughly cooked. Remove to a plate.
Add 1 t. of oil to skillet and heat. Add all vegetables and stir-fry for 3-4
minutes until crisp tender. Add sauce and up to 1/2 Cup of water and bring
to a simmer. Add chicken & shrimp back in, stirring to mix and heat. Serve
over rice.
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Tater Tot Casserole
1 Lb. of Ground Beef
1 Can of Cream of Mushroom Soup
1 Medium Onion, Chopped
1 Cup of Grated Cheese
1 Package of Frozen Tater Tots
Salt & Pepper
Preheat oven to 350. Brown meat, onion, &
seasonings. Drain well and add soup to the meat
mixture. Pour meat into a sprayed baking dish and
top with tater tots. Bake for 30 minutes. Top with
cheese and bake a little longer, until cheese is
melted.
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Chicken Parmigiana
Boneless Skinless Chicken Breasts
2 Eggs, Beaten
1 Cup of Seasoned Bread Crumbs
1/4 Cup of Olive Oil
1 Jar of your favorite Spaghetti Sauce
1/2 Cup of Parmesan Cheese
1 Cup of Shredded Mozzarella Cheese
Preheat oven to 400. Heat oil in a medium sized
skillet. Dip chicken in the egg and then in the bread
crumbs. Brown the chicken in the oil until browned on
both sides and cooked through. Pour spaghetti sauce
into a baking dish and place chicken in the sauce.
Top with both Parmesan and Mozzarella and bake for
15 minutes until golden brown. Serve over spaghetti
or egg noodles.
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Meat Pie
(Sharon Jones' Recipe)
1 Lb. of Ground Beef
1 Medium Onion, Diced
3 Eggs
2 Cups of Grated Cheese
1 Cup of Milk
1 Unbaked Pie Shell
Salt & Pepper to Taste
Brown meat with the onion and drain well. Add beaten
eggs, cheese, and milk. Pour into the pie crust and bake at 350 for 1
hour.
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Pork Loin with Cherry Glaze
1 1/2 - 2 Lbs. Pork Tenderloin
1 Can unsweetened Tart Cherries
16oz. Cherry-flavored Juice
4 t. Cornstarch
1/4 Cup Brown Sugar
1/2 Cup Dried Cranberries
1 t. Mustard
Preheat oven to 425. Season pork with salt & pepper to taste, and place in a
shallow roasting pan. Roast for 20 - 25 minutes or until done (internal
temp. 155 degrees).
To make the glaze, drain cherries, reserving the liquid. Add enough
cherry-flavored juice to the cherry liquid to make on cup. Combine
cornstarch and 2 T. of the cherry liquid in a small bowl. Mix the cornstarch
mixture into the remaining liquid. Mix cherries, brown sugar, cranberries,
and the cherry liquid in a small saucepan. Cook, stirring constantly, until
mixture boils and thickens; stir in mustard.
Pour glaze evenly over the tenderloin during the last 10 minutes of the
roasting time.
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Chicken Fajitas
2 T. EVOO
Desired amount of Chicken Breast, cut into strips
2 Bell Peppers, cut into strips
1-2 Large Onions, cut into strips
1 Bottle of Liquid Smoke
Flour Tortillas
Desired Extras (Sour Cream, Picante Sauce, Jalapenos, Grated Cheese, etc...)
In a large skillet, warm the olive oil. Saute' the chicken until about 1/2 way done. Add the desired amount of Liquid Smoke (for a large amount, I use the entire bottle). Add the vegetables and cover, letting the steam soften them. Stir occasionally. When the vegetable are soft, serve with tortillas and desired toppings.
*This can also be prepared in a foil packet (without the Liquid Smoke) on the grill, or in a Crock Pot.
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Chicken Lasagna
4
chicken breasts, cooked and chunked
1/2 cup mushrooms sliced (I use a small can drained.)
1 can cream of chicken soup
3 cups cheddar or Colby cheese grated
1 can cream of mushroom soup
1 cup parmesan cheese, grated
1 cup sour cream
1/4 cup onion
9 lasagna noodles
Grease 9 x 13 pan. Cook noodles according to package directions. Set
aside. In large bowl, blend together soups, sour cream, onions,
mushroom and chunked chicken. In prepared pan, alternate layers of noodles,
chicken mixture and cheeses. Bake in 350 oven for 40 to 45 minutes until
lightly browned. Let set for 5 minutes before cutting.
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Crock Pot Pork Chops
(From Natalies-Recipes.com)
4 Boneless Pork Chops (You can also use a
pork loin)
1 Can of Golden Mushroom Condensed Soup
1 Envelope of Dry Onion Soup Mix
1/2 t. Basil Leaves
1/2 Cup of Water
Place pork chops in your
crockpot. Pour the soup, dry onion soup mix, basil leaves, and water on
top. Cover and cook on low 8 hours.
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Barbecue Chicken
Boneless Chicken Pieces of Choice
3 T. Butter or Margarine
Salt & Pepper to Taste
Barbecue Sauce
Oven Preparation:
Spray a baking dish with Pam and add butter or margarine. Add seasoned
chicken pieces. Top the chicken with the desired amount of barbecue sauce. Cover with foil and bake at 350 until done all the way through.
The time will depend on the size of the chicken pieces, Approximately 45
minutes. Serve with more barbecue sauce to act as a
dipping sauce.
On the Grill:
Basically the same directions, but cook on the grill. Continue to coat
the chicken with barbecue sauce while it cooks.
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Chicken Spaghetti
3 Cans of Chicken
1 Family Size Can of Cream of Chicken Soup
1 Can of Rotel Tomatoes, drained
4 T. Butter or Margarine
Salt & Pepper, to taste
Garlic (optional)
1 Pkg. of Angel Hair Pasta
2 Cups Grated Cheddar Cheese
Add all ingredients except spaghetti and cheese to a large pan and heat.
Stir often. Cook spaghetti according to package directions. Add prepared
spaghetti to the chicken mixture and mix well. Pour into a greased baking
dish and top with the cheddar cheese. Bake at 350 for about 20 minutes, or
until
golden brown.
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Tostadas
1 lb. Ground Beef or Turkey
1 Package of Taco Seasoning
1 Can of Refried Beans
Sour Cream
Picante Sauce
Grated Cheddar Cheese
Tostada Shells
Brown & drain ground meat. Season according to taco seasoning package.
Bake tostada shells in the over according to
package directions. Serve meat and all toppings separately and allow
each family member to build their own tostada.
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Pork Medallions on the Grill
Cut a pork loin into 1 1/2 inch medallions.
Season with seasoning salt and pepper and grill.
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Low-Carb Spicy Meatloaf
1 1/2 Lbs. Ground Beef
1 Can of Rotel Tomatoes
1/2 of an Onion, Diced
1 Small Can of Tomato Sauce
1 Egg
Salt & Pepper to Taste
1/2 Cup of Oats - Optional
Topping:
3/4 Cups of Ketchup
1/2 Cup of Water
Mix together well.
Put all ingredients in a freezer bag and mash
until it is mixed well. Pour into a prepared baking dish. Bake
at 350 for about 40 minutes. Within the last 10 minutes of
cooking time, add the topping.
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Chicken Alfredo
2 Pkgs. Lipton Alfredo Noodles
2 Cans of White Meat Chicken
Butter or Margarine
Milk
Salt & Pepper to taste
Prepare Alfredo Noodles according to package
directions. Add chicken in the last 5-7 minutes of cooking time.
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Wieners in Croissants
1 Pkg. of Wieners
Cheese, cut into thin strips
1 Can of Croissants
Cut a thin triangle strip out of each wiener. Place
one of the thin strips of cheese into the cut out portion. Wrap the
wiener in the croissant, and bake according to the croissants' package
directions. These are great for the kids to help prepare.
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Bacon Basted Chicken
Adapted from Allrecipes.com
2 tablespoons butter
1 (4 pound) whole chicken
Salt and Pepper to taste
1 teaspoon dried thyme
8 slices bacon
2 cups beef broth
Preheat the oven to 450 degrees. Rub butter over the entire chicken. Season
with salt, pepper and thyme. Place the chicken breast side up in a roasting
pan. Lay bacon strips across the top of the chicken, and secure with
toothpicks. Pour the beef broth into the roasting pan - do not pour over the
bacon. Roast for 15 minutes in the preheated oven, then reduce the heat to
350 degrees. Baste with some of the broth. Continue to roast for 1 hour and
15 minutes, or until the internal temperature is 180 degrees F (82 degrees
C) when taken in the thickest part of the thigh. Baste every 15 minutes with
the broth. Remove the bacon and discard toothpicks. Roast the chicken for 15
more minutes to brown the skin. Transfer to a serving platter, and remove
the ties. You may eat the bacon.
*You could also use individual chicken pieces which would shorten the
cooking time.
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She is like the merchant ships, bringing her food from afar. Proverbs 31:14