Main Dish Recipes

Beef-a-Roni

  • 2 pounds ground beef, browned and drained
  • 60 oz. spaghetti sauce
  • 32 oz. beef or veggie broth
  • 36 oz. (or more) frozen mixed vegetables
  • 3 1/2 C pasta of your choice

Combine all, except pasta, in slow cooker.  Cook on low for 3-5 hours; add pasta and turn to high for another hour.

Thanks for this recipe, Auntie Karen!

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Best Lasagna Soup

Well, I wouldn’t call it the “best,” but Faith likes this recipe. And if Faith’s happy, we’re all happy!

  • 1 pound ground beef
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 (15 oz.) cans diced tomatoes
  • 32 oz. beef broth
  • 1 (15 oz.) can tomato sauce
  • 1 C corn (frozen or canned)
  • 2 t Italian seasoning
  • 1/4 t pepper
  • 2 1/2 C uncooked spiral pasta
  • 1/2 C shredded Parmesan cheese

In a large saucepan, cook beef over medium heat, adding green pepper and onion halfway through. Drain, rinse, and place in slow cooker with other ingredients (except pasta and cheese). Cook on low for 3 hours. Add pasta and cook on high 1 hour. Sprinkle with cheese. Serves 8

Adapted from tasteofhome.com

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Bev’s Chili

  • 3 pounds ground beef
  • sweet onion, chopped
  • 3 (15 oz.) cans chili beans
  • 3 (15 oz.) cans Hunt’s Tomato Sauce
  • 1 T chili powder
  • 1 1/2 t salt

Brown the ground beef with the onion in a pot.  Drain and rinse.  Place back in pot and add remaining ingredients.  Bring to a simmer for awhile and serve.

My family likes this on top of rice or corn bread, with shredded cheese on top.

Note:  This is one of my rare “original” recipes.

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Black Bean Tacos with Butternut Squash Hummus

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This is one of my favorite meals!

Ingredients:

  • 1 small onion, chopped
  • 1 red bell pepper, thinly sliced
  • 1/2 orange bell pepper, thinly sliced
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (15 oz) can organic sweet corn, drained and rinsed
  • 1/4 cup olive oil
  • 2 Tbs lemon juice
  • 1 Tbs Cajun Seasoning
  • 3 cloves minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper

Serve with:

Directions:

  1. Heat a few tablespoons of olive oil in a large skillet over medium heat.
  2. Add the chopped onion, and saute until the onion is tender.
  3. Add the sliced peppers, and saute until the peppers are beginning to get tender (this will take several minutes).
  4. Add the remaining ingredients and continue to cook until heated through.

To Serve:

Spread Butternut Squash Hummus in the center of each tortilla and top with a handful of spinach. Next layer on the beans, tomatoes, and additional topping as desired. Enjoy!

From Blog of Joy

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Blackened Chicken

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2 1/2 lb boneless skinless chicken breasts, cut in chunks
5 tsp paprika
2 1/2 tsp garlic powder
2 1/2 tsp ground thyme
2 1/2 tsp salt
1 tsp cayenne pepper

In a bowl, combine all the seasonings, and coat the chicken pieces on both sides. In a large skillet heat a couple tablespoons of olive oil over medium-high heat. Add half the chicken cutlets and allow to cook for 5 minutes per side. Remove to a plate. Turn the heat down slightly and add a little more olive oil. Add the remaining chicken and cook for 5 minutes per side (add more oil if needed). Serve & enjoy! 🙂

Note from Amy Grace: I simply sprinkle 1/4 of the seasoning mix onto the oil in the skillet, place the chicken in, then sprinkle another 1/4 of the seasoning on top (that way the chicken is coated and an extra bowl isn’t used). I do the same for the next batch of chicken.

recipe from Andie Mitchell

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Brad’s Tortellini and Spinach Soup

  • 2 pkgs. 10 oz. frozen chopped spinach
  • 3 1/2 C water
  • 3 T olive oil
  • 1 sweet onion, chopped
  • 2 cloves garlic, crushed
  • 56 oz. chicken broth
  • 2 cans (15 oz.) diced tomatoes
  • 18 oz. tortellini
  • 1/3 C grated Parmesan cheese
  • 1/2 t salt
  • 1/4 t pepper
  • 2 eggs
  • couscous

Cook spinach in water listed, just until thawed.  Meanwhile, heat oil in a soup pot over medium heat and cook onion until wilted.  Add garlic and cook 1-2 more minutes.  Add chicken broth, spinach and water.  Turn heat to high and bring to a boil.  Add cans of tomatoes and mix well.  Add tortellini and bring pot back to a boil.  Reduce heat to medium; cook 5 minutes.  Meanwhile, combine Parmesan cheese, salt, pepper, and egg.  Stir vigorously with a fork.  When soup has cooked 5 minutes, slowly drizzle egg mixture into the pot, stirring constantly.  Stir and cook 2 minutes.  Remove from heat and serve over couscous.

Already doubled.  From St. Petersburg Times.

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Broiled Dill Salmon

  • 1/4 C melted butter or olive oil
  • 1 t lemon juice
  • 1/2 t salt
  • 1 1/2 t fresh dill, chopped
  • 1/16 t red pepper
  • 2 pounds salmon, cut 1 inch thick

Place melted butter, lemon juice, salt, dill, and red pepper in  small bowl and stir to combine.  Preheat broiler.  Place salmon on lightly greased pan and brush with half of the seasoned butter.  Broil, 5 inches from source of heat, 8 minutes.  Turn heat to 400  degrees, close oven, and bake an additional 8 minutes.  Brush with remaining butter blend.  Serve.

redlobster.com uses twice the butter blend, but we prefer this amount.  We suggest rice and a couple green vegetables alongside.

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Bruschetta Chicken

  • 3/4 C flour
  • 3 eggs
  • 2 1/2 pounds chicken tenders
  • 2/3 C grated Parmesan cheese
  • 2/3 C bread crumbs
  • 2 1/2 T butter, melted
  • 2 tomatoes, seeded and chopped
  • 1 1/2 T dried basil
  • 5 garlic cloves
  • 2 T olive oil
  • 1 t salt
  • 1/2 t pepper

Place flour in a bowl. Beat eggs in a separate bowl. Dip chicken in flour, then in eggs; place on a parchment lined jelly roll pan. Combine the Parmesan cheese, bread crumbs, and butter; sprinkle over chicken.

Loosely cover jelly roll pan with foil (or cover it with a roaster pan lid like I did). Bake at 375 degrees for 20 minutes. Uncover and bake 10 more minutes.

Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to oven for 5 minutes. Serves 10.

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Butternut Squash and Chickpea Chili

1 onion, chopped
4 stalks celery, chopped
8 cups chopped peeled butternut  squash (one large squash)
6 cloves garlic
3 Tbs chili powder
1 Tbs ground cumin
1 Tbs salt (or 2 tsp if not using organic beans)
1/2 tsp cinnamon
1/2 tsp tumeric
1/4 tsp ground red pepper
1 (32 oz) container vegetable broth (or chicken broth)
2 (28 oz) cans diced tomatoes
2 (14 oz) can chickpeas, rinsed and drained

Combine all ingredients in a cock pot and cook on high for 4-5 hours; serve.

Adapted from www.theroastedroot.com

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Cajun Chicken

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This spicy chicken is delicious and easy to make with only 5 ingredients!

Ingredients:

  • 1.5 lbs chicken breasts
  • 3/4 cup breadcrumbs
  • 1 Tbs Cajun Seasoning
  • pinch of salt
  • 3 Tbs melted butter

Directions:

In a small bowl, stir together the breadcrumbs, Cajun Seasoning, and salt. Dip each chicken breast in the melted butter and then coat it in the seasoned breadcrumbs. Place in a parchment lined 8″ by 11″ baking dish. Bake at 350 degrees for 1 hour.

From Blog of Joy

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