Main Dish Recipes

Eggplant Parmesan

  • 1 large eggplant, peeled and thinly sliced
  • 2 eggs, beaten
  • 1 C bread crumbs or matzo meal
  • 1 T Italian seasoning
  • 48 oz. spaghetti sauce
  • 8 oz. shredded cheese
  • 1/3 C grated Parmesan cheese, divided
  • 1/2 t dried basil

Mix bread crumbs with Italian seasoning.  Dip eggplant slices in egg, then in bread crumb mixture.  Place in a single layer on parchment covered trays and bake at 350 degrees for 10 minutes on each side.  Spread spaghetti sauce in the bottom of a 13×9″ baking pan.  Place a layer of eggplant slices in the sauce, followed by more sauce, shredded cheese, and Parmesan cheese.  Repeat, ending with the cheeses.  Sprinkle basil on top.  Bake at 350 degrees for 40 minutes, or until golden brown.

Serve with noodles and some extra sauce.

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Family-Size Chicken Pot Pie

IMG_6520

  • 2 T each olive oil and butter
  • 1 sweet onion, chopped
  • 1 T garlic, minced
  • 3 T flour
  • 1 T dried tarragon
  • 2 C carrots, sliced
  • 2 C diced potatoes
  • 1 1/2 Granny Smith apples, cored and diced
  • 32 oz. chicken broth
  • 1 C frozen peas
  • 1 1/2 T chopped fresh dill
  • 4 C diced cooked chicken
  • 1/4 t salt
  • 1/8 t pepper
  • 2 deep casserole dishes lined with pie crust
  • pie crust to top casseroles

Heat the oil and butter in a large pot over medium heat.  Add the onion; cook, stirring for 5 minutes.  Add the garlic; cook 1 minute more.  Sprinkle with flour and tarragon; turn to low and stir constantly 1 minute more.  Add the carrots, potatoes, apple and broth; bring to a boil.  Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes.  Add the peas, dill, chicken, salt and pepper; cook 5 minutes more.  Spoon the mixture into crust-filled casserole dishes and top with more crust.  Crimp edges to seal.  Bake at 350 degrees for an hour or until crust is golden.

(slightly adapted from The St. Petersburg Times)

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Four-Bean Supreme

  • 2 cans (15 oz.) red beans, drained and rinsed
  • 2 cans (15 oz.) great northern beans, drained and rinsed
  • 2 cans (15 oz.) black beans, undrained
  • 1 can (28 oz.) Bush’s Vegetarian Baked Beans, undrained
  • 1 large sweet onion, chopped
  • 2 t salt
  • 2 t lemon juice
  • 1/2 t each dried basil, dried oregano, ground cumin, garlic powder, and pepper

Saute onion in a large pot with a little olive oil, then add the remaining ingredients.  Stir, heat through and serve over rice.

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Graham Cracker Chicken

  • 2 1/2 pounds chicken breasts (boned and skinned)
  • 1 package cinnamon graham crackers (or add 1/4 t cinnamon and 1/4 t sugar to regular grahams)
  • 5 T butter

Melt butter in pan.  Crush graham crackers in processor.  Dip chicken into butter, then crackers, and place in parchment paper lined baking dish.  Bake at 350 degrees for 1 hour and 15 minutes.

This is a Bev original.  My family loves it, served with sweet potatoes and honey spread (melted stick of butter, 1/4 C honey and cinnamon to taste).  Add a green side or two, and some fresh homemade bread, and you’ll feel like you’re at my house!

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Greek Salad

Greek Salad

Salad:

  • 1 or 2 heads romaine lettuce–rinsed, dried and chopped
  • 1 bell pepper, chopped (I used orange)
  • 1 cucumber, halved lengthwise and sliced
  • 1 cup crumbled feta
  • 5 oz. cherry tomatoes, halved

Combine salad ingredients in a bowl, adjusting ammounts as desired.

Salad Dressing:

  • 1/2 cup + 2 Tbs olive oil
  • 1/2 cup red wine vinegar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3/4 tsp pepper
  • 3/4 tsp salt
  • 3/4 tsp onion powder
  • 3/4 tsp Dijon-style mustard

Mix (or shake) all ingredients together in a jar or sealed caraffe. Pour over salad. Store in fridge.

recipes from All Recipes–the salad, the dressing

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Grilled Beef Tips and Veggies

  • 1 1/2 pounds beef tips
  • 3 medium zucchini, thickly sliced
  • 2 red onions, cut into wedges
  • olive oil
  • 1/2 C mayonnaise
  • 1/4 C sour cream
  • 1 T Dijon-style mustard
  • 1 clove garlic, minced
  • 1/2 t tarragon

Brush vegetables with oil, then brush beef tips. Season all with salt and pepper. Grill, covered, turning at least once. Meanwhile, stir together mayo, sour cream, mustard, garlic, and tarragon.

Serve beef and veggies over rice with sauce.

(adapted from Better Homes and Gardens, June 2015, Skewered Steak & Veggies)

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Hearty Vegetable and Bean Soup

  • 2 T coconut oil
  • 2 large onions, diced
  • 1 1/2 T minced garlic
  • kale, Swiss chard, or any variety of greens, coarsely chopped (I use a bag of kale and 5 oz. fresh spinach.)
  • 8 carrots, sliced 1/2″ thick
  • 5 celery stalks, sliced 1/2″ thick
  • 1 T salt
  • 1 t pepper
  • 8 C vegetable stock (or chicken broth)
  • 1 (15 oz.) can great northern beans, drained and rinsed
  • 1 (15 oz.) can garbanzo beans, drained and rinsed

Prep veggies and set aside. Heat a large pot on medium-high heat. Add coconut oil and onions, stirring often. When opaque and lightly browned, add garlic and cook until browned. Add carrots and celery, stirring occasionally for a few minutes. Add salt, pepper, and chicken broth. When the liquid comes to a boil, add the chopped greens and the beans. Cook another 10 minutes until greens have wilted and carrots can be pricked by a fork. Serve hot.

adapted from fromjessicaskitchen.com

 

 

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Homemade Pizza

IMG_5374

Yield: 3 medium pizzas

Pizza Dough:

  • 2 cups warm water (I use the warmest water from the tap; about 105 degrees)
  • 1/2 cup olive oil
  • 2 tsp salt
  • 7-8 cups whole wheat flour
  • 1 Tbs yeast
  • cornmeal for sprinkling

Combine water, oil, salt, 3 cups of flour, and yeast; mix until combined. Add another 2 cups of flour and knead, gradually add additional flour as needed until the dough stops sticking to the bowl. Knead an additional 5 minutes. Divide the dough into three balls. Roll each ball of dough on pizza stones sprinkled with cornmeal. Roll up the edges to form a crust. Top with desired toppings.

You can be creative with this, but here’s what I do:

Pizza Toppings:

  • 1 (24 oz) can tomato sauce (I use Classico Tomato & Basil)
  • 1 lb. cooked ground beef
  • 16 oz shredded cheddar cheese
  • dried basil and oregano, to taste
  • pineapple tidbits

Spread the tomato sauce on the dough (I use about 3/4 cup per pizza).Top with ground beef, pineapple tidbits, or other desired toppings. Sprinkle with dried basil and oregano. Let rest for about 15 minutes.

Meanwhile, preheat the oven to 400 degrees. Bake each pizza for 9 minutes, sprinkle on the cheese (I use about 2 cups per pizza), and then bake for another 9 minutes. Slice and serve.

From Blog of Joy

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Homemade Taco Seasoning Mix

  • 1 T chili powder
  • 2 t onion powder
  • 1 t cumin, garlic powder, paprika, oregano, and sugar
  • 1/2 t salt

Mix all ingredients together in a small bowl. Three tablespoons of this mix equals 1/4 ounce package of commercial seasoning mix.

from cook.com

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Individual Pot Roasts

  • 3 pound boneless beef pot roast or stew meat
  • 1 1/2 C water
  • pepper
  • 1/2 t salt (if meat hasn’t been koshered)
  • 1 clove garlic, crushed
  • 1 small sweet onion, sliced
  • 1 1/2 pounds baby cut carrots, or sliced carrots
  • 2 turnips, diced (or Brussels sprouts, halved)
  • 1 stalk celery, sliced thick
  • 1 green or red pepper, sliced thick
  • 8 medium potatoes, cut in half
  • 1/4 C flour

In the morning, trim excess fat from meat; cut into 6 portions (if using a roast).  Place in slow cooker with water.  Sprinkle on pepper, salt and garlic.  Place onion on top.  Cook on low.  Four and a half  hours before serving, add carrots, turnips, celery and pepper.  Add water to almost cover vegetables.  Sprinkle with paprika again.  Place potatoes with cut sides down on top of vegetables.  Continue cooking on low.  Do not lift lid.  After 4 1/2  hours, remove 1 1/2 cups beef broth to sauce pan.  Mix 1/4 C flour with 1/2 C water; add to saucepan.  Cook and stir over medium-high heat till thickened and bubbly; cook 1 minute more.  Serve with drained meat and vegetables from crock pot.

(adapted from Better Homes and Gardens New Cook Book)

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