Main Dish Recipes

Chili with Beans and Peas

  • 3 (16 oz) cans Great Northern Beans, rinsed and drained
  • 3 (16 oz) cans pinto beans, rinsed and drained
  • 3 (15 oz) cans diced tomatoes
  • 1 large sweet onion, chopped
  • 3 C frozen peas
  • 9 oz tomato paste
  • 1 T chili powder
  • 1 T dry mustard
  • 2 t ground cumin
  • 1 1/2 t dried oregano leaves

Combine all ingredients in slow cooker.  Cover and cook on low 4 to 5 hours.

Serve with Natural Tostitos

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Chinni Chili

  • coconut oil
  • 1 large onion
  • 1 1/2 t minced garlic
  • 3 pounds ground chuck
  • 1 T chili powder
  • 1 1/2 t cumin
  • 1 1/2 t salt
  • 1 t paprika
  • 1/4 t pepper
  • 2 (15 oz.) cans tomato sauce
  • 3 (15 oz.) cans red beans
  • 1 1/2 cans water or chicken broth
  • 1 can Rotel

Saute onion in coconut oil over medium-high heat until half-cooked. Turn heat to medium, add garlic, cook for 3 or 4 minutes. Add meat, turning heat up to medium-high again. Cook meat and then drain and rinse. Add spices to the dry meat, then add tomato sauce, beans, water, and Rotel. Bring to a simmer. Let simmer for 10 minutes, stirring occasionally.

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Chopped Thai Chicken Salad

Salad:

  • 2 cups chopped cooked chicken
  • 4 cups roughly chopped cabbage
  • 3 cups shredded carrots
  • 3 cups shredded papaya
  • 1/2 cup roughly chopped fresh cilantro
  • 5 green onion, diced
  • 1/2 jalapeno pepper, finely diced
  • 1 cup chopped peanuts

Dressing:

  • 4 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 1/4 cup sucanat (or brown sugar)
  • 2 Tbs lime juice
  • 2 Tbs olive oil
  • 1/2 tsp sesame oil
  • 1/2 cup peanut butter
  • 1/2 cup water

Directions:

Combine the salad ingredients except for the chopped peanuts in a large bowl.Whisk together the dressing ingredients and pour over the salad. Sprinkle with chopped peanuts and serve fresh or chilled.

Adapted from www.pinchofyum.com

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Chunky Chili

  • 1 pound boneless chicken or turkey breasts, cut into 1 inch cubes
  • 1 large sweet onion, chopped
  • 2 T minced garlic
  • 4 t chili powder
  • 1 t salt
  • 1 t ground cumin
  • 1/4 t ground cinnamon
  • 2 cans (15 oz) diced tomatoes
  • 2 cans (15 oz) pinto beans, drained and rinsed
  • 2 cans (15 oz) red beans, drained and rinsed
  • 32 oz. chicken broth
  • 32 oz. frozen peas and carrots

Cook the chicken or turkey in a large stock pot, adding onions and garlic half way through; drain.  Return meat mixture to pot, adding the remaining ingredients.  Bring to a boil; simmer 15 minutes.

We serve this with rice or corn bread.

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Cilantro Chicken

  • 3.75 pounds boneless chicken breasts
  • 4 T butter
  • 1 C sliced sweet onion
  • 4 cloves fresh garlic, crushed
  • 1 C chopped fresh cilantro
  • 1 1/2 C salsa
  • diced fresh tomato – optional

Heat butter in a saucepan over medium heat.  Add onion and garlic and saute until soft.  Add chicken breasts and saute until golden brown.  Add salsa and cilantro.  Reduce to low and simmer for 3-5 minutes.  Serve over brown rice and sprinkle with the diced fresh tomatoes.

Saute some asparagus in a little garlic, and serve as a side; superb!

Adapted from recipezaar.com #26727

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Coconut-Crusted Chicken with Mango Salsa

  • 1/2 pound mango, chopped (about 1 1/2 C)
  • 1/2 C red bell pepper, chopped
  • 1/3 C onion
  • 2 T chopped cilantro
  • 1 T rice vinegar
  • salt and pepper
  • 1 egg
  • 1/3 C shredded unsweetened coconut
  • 3 pounds  boneless chicken breasts
  • 3 T coconut oil

In a small bowl, combine the the first six ingredients.

In a shallow bowl, beat the egg with 1 t water and 1/2 t salt. Heat coconut oil in a large skillet over medium-high heat. Cut the chicken into strips and dip in the egg mix before placing in the skillet. Cook, turning once, until golden brown.  Transfer the chicken to a parchment lined jelly roll pan. Sprinkle coconut over the chicken and bake until cooked through, about 12 minutes.  Serve over brown rice, and top with the mango sauce.

adapted from http://www.rachaelraymag.com

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Country Lemon Chicken

  • 1/2 C flour
  • 1 1/2 t salt
  • 1 t dried thyme leaves, crushed
  • 1/2 t pepper
  • 3 pounds boneless, skinless chicken breast halves, cut in half again
  • 5 T + 2 T butter
  • 1 small onion, chopped
  • 1 large garlic clove, minced
  • 1/4 C lemon juice
  • 1 1/2 C chicken broth
  • chopped fresh parsley, optional

Combine flour, thyme, salt, and pepper.  Dip chicken in flour mixture and brown over medium-high heat in skillet with melted butter.  Remove chicken and pan remains and set aside.  Reduce heat to medium and melt 2 T butter; cook onion, stirring occasionally, about 2 minutes.  Stir in garlic and cook 1 minute.  Stir in lemon juice and cook 1 minute.  Add chicken broth and bring to a boil.  Return chicken to skillet and simmer uncovered until chicken is thoroughly cooked, about 5 minutes.  Sprinkle with chopped parsley.

I serve this with steamed carrots and broccoli over brown rice, which makes a beautiful presentation.

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Cowboy Stew

  • 3-4 lbs. beef stew meat
  • large sweet onion, chopped
  • green pepper, diced
  • 5 t ground cumin
  • 1/4 C flour
  • 6 cans pinto beans, drained and rinsed
  • 1 1/2 C salsa
  • 16 oz. beef broth

Place all ingredients in slow cooker on low all day.  Serve with tortilla chips or corn bread.

( adapted from www.pacefoods.com)

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Creamy Caesar Salad

  • 2 garlic cloves
  • 1 C mayonnaise
  • 1/4 C red wine vinegar
  • 4 t Dijon mustard
  • 4 t soy sauce
  • 1 t salt
  • 1/2 t paprika
  • 1 T olive oil
  • 1 t Cajun seasoning
  • 1 large garlic clove, minced
  • 3 C of 3/4″ bread cubes
  • 36 oz. romaine lettuce
  • 2/3 C Parmesan cheese
  • 2 C cooked, diced chicken, optional

Combine first 7 ingredients in blender and process until well blended.  Cover and chill for at least 1 hour.  Combine oil, Cajun seasoning, and garlic in pan over medium heat.  Bring to a boil, stirring 9 seconds; remove.  Add bread cubes and toss gently to coat.  Bake at 400 degrees for 8 minutes until golden brown.  Place lettuce in a large bowl.  Add dressing and Parmesan cheese.  Toss gently to coat.  Top with toasted bread cubes.

from The Bread Beckers Recipe collection

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Crock Pot Tacos

  • 4-6 chicken breasts (boneless and skinless)
  • 2 cans organic corn
  • 2 cans mild chili beans
  • 2 cans black beans
  • 1 jar salsa
  • 2 packages taco seasoning mix

Place chicken in the bottom of the crock pot. Put other ingredients on top. Cook all day on low. Shred the chicken and serve with sour cream, shredded cheese, green onions, lettuce, tomatoes, tortillas or chips. Also good as a soup.

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